Modeling the Secondary Shelf Life of Ground Roasted Coffee

This work was addressed to study the secondary shelf life of ground roasted coffee. To this purpose, fresh dark-roasted ground coffee samples were equilibrated at increasing water activity (a w) values up to 0.44 and stored at 30 °C for up to 1 month. To simulate home storage conditions, the headspa...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2006-07, Vol.54 (15), p.5571-5576
Main Authors: Anese, Monica, Manzocco, Lara, Nicoli, Maria Cristina
Format: Article
Language:English
Subjects:
Biological and medical sciences
Chemical Phenomena
Chemistry, Physical
Coffea - chemistry
coffee (beverage)
Coffee, tea and other stimulative beverage industries
Consumer Behavior
Food Handling - methods
Food industries
Food Preservation
freshness
Fundamental and applied biological sciences. Psychology
ground roasted coffee
headspace analysis
home food storage
Hot Temperature
Humans
mathematical models
Quality Control
secondary shelf life
Seeds - chemistry
sensory properties
shelf life
storage temperature
storage time
Taste
Time Factors
volatile organic compounds
water activity
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Summary:This work was addressed to study the secondary shelf life of ground roasted coffee. To this purpose, fresh dark-roasted ground coffee samples were equilibrated at increasing water activity (a w) values up to 0.44 and stored at 30 °C for up to 1 month. To simulate home storage conditions, the headspace atmosphere was periodically perturbed by opening for a short time and then closing the packaging. The changes of some chemical and physicochemical indexes of coffee staling were studied, and sensory analysis was carried out to determine the end point of coffee acceptability. The results showed that the volatile compounds in the headspace are representative indexes of the quality depletion of roasted ground coffee during home usage. The sensory and instrumental results were used to develop a mathematical model allowing to simply and quickly calculate the secondary shelf life of coffee on the basis of its a w value at a given temperature. Keywords: Coffee; storage; consumer acceptability; modeling
ISSN:0021-8561
1520-5118
DOI:10.1021/jf060204k