Sensory analysis and fatty acid profile of specialty coffees stored in different packages
| Autor: | Flávio Meira Borém, Luisa Pereira Figueiredo, Fabiana Carmanini Ribeiro, Valdiney Cambuy Siqueira, Camila de Almeida Dias, Gerson Silva Giomo |
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| Rok vydání: | 2019 |
| Předmět: |
chemistry.chemical_classification
media_common.quotation_subject 010401 analytical chemistry Fatty acid 04 agricultural and veterinary sciences 01 natural sciences Sensory analysis 0104 chemical sciences chemistry 040103 agronomy & agriculture 0401 agriculture forestry and fisheries Original Article Quality (business) Food science Food Science Mathematics media_common |
| Zdroj: | J Food Sci Technol |
| ISSN: | 0975-8402 0022-1155 |
| DOI: | 10.1007/s13197-019-03879-3 |
| Popis: | The conservation of the quality of special coffees depends on the storage conditions. Therefore, new technologies for the packaging of grains need to be studied. This work was carried out with the objective of evaluating the effect of different packages on the quality of the stored coffee. The free fatty acid profile, fat acidity and sensory characteristics of the grains were analyzed during storage. The coffees were stored for 12 months in 8 packaging types. Coffee stored in jute bags differed mainly due to the higher values of fat acidity and lower scores in sensory analysis. The high-barrier packages were more efficient in the storage of the coffee beans since they presented the lowest deterioration indicators, represented by the low values of fat acidity, free fatty acids and higher scores in the sensorial evaluation. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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