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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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| Published in: | Journal of agricultural and food chemistry 2006-07, Vol.54 (15), p.5571-5576 |
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| Main Authors: | , , |
| Format: | Article |
| Language: | English |
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| cites | cdi_FETCH-LOGICAL-a405t-f2e6b771a2430663d7ceba1950963d216cb3c3bf46e9d4f5591812f7ce402f9b3 |
| container_end_page | 5576 |
| container_issue | 15 |
| container_start_page | 5571 |
| container_title | Journal of agricultural and food chemistry |
| container_volume | 54 |
| creator | Anese, Monica Manzocco, Lara Nicoli, Maria Cristina |
| description | 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 |
| doi_str_mv | 10.1021/jf060204k |
| format | article |
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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</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf060204k</identifier><identifier>PMID: 16848547</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>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. 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Agric. Food Chem</addtitle><description>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. 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Psychology</subject><subject>ground roasted coffee</subject><subject>headspace analysis</subject><subject>home food storage</subject><subject>Hot Temperature</subject><subject>Humans</subject><subject>mathematical models</subject><subject>Quality Control</subject><subject>secondary shelf life</subject><subject>Seeds - chemistry</subject><subject>sensory properties</subject><subject>shelf life</subject><subject>storage temperature</subject><subject>storage time</subject><subject>Taste</subject><subject>Time Factors</subject><subject>volatile organic compounds</subject><subject>water activity</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNpt0E1PGzEQBmCrKiop5dA_0O6FSj0sjL3-WHOjURuQgqAEeujF8nrHsGGzpnZWov--RonIpSdrNI_Gel9CPlI4psDoydKDBAb88Q2ZUMGgFJTWb8kE8rKshaT75H1KSwCohYJ3ZJ_KmteCqwk5vQwt9t1wX6wfsFigC0Nr499i8YC9L-adxyL4YhbDOLTFTbBpjW0xDd4jfiB73vYJD7fvAbn78f12el7Or2YX07N5aTmIdekZykYpahmvQMqqVQ4bS7UAnQdGpWsqVzWeS9Qt90JoWlPms-LAvG6qA_Jlc_cphj8jprVZdclh39sBw5iMrCXPeWSGXzfQxZBSRG-eYrfKaQwF81KUeS0q20_bo2OzwnYnt81kcLQFNjnb-2gH16WdU1qxHCK7cuO6XM3z697GRyNVpYS5vV4Ydf7zevb7Fzffsv-88d4GY-9jvnm3YEAroKCZ1nz3s3XJLMMYh9zufyL8A1ALkiE</recordid><startdate>20060726</startdate><enddate>20060726</enddate><creator>Anese, Monica</creator><creator>Manzocco, Lara</creator><creator>Nicoli, Maria Cristina</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20060726</creationdate><title>Modeling the Secondary Shelf Life of Ground Roasted Coffee</title><author>Anese, Monica ; Manzocco, Lara ; Nicoli, Maria Cristina</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a405t-f2e6b771a2430663d7ceba1950963d216cb3c3bf46e9d4f5591812f7ce402f9b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>Biological and medical sciences</topic><topic>Chemical Phenomena</topic><topic>Chemistry, Physical</topic><topic>Coffea - chemistry</topic><topic>coffee (beverage)</topic><topic>Coffee, tea and other stimulative beverage industries</topic><topic>Consumer Behavior</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food Preservation</topic><topic>freshness</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>ground roasted coffee</topic><topic>headspace analysis</topic><topic>home food storage</topic><topic>Hot Temperature</topic><topic>Humans</topic><topic>mathematical models</topic><topic>Quality Control</topic><topic>secondary shelf life</topic><topic>Seeds - chemistry</topic><topic>sensory properties</topic><topic>shelf life</topic><topic>storage temperature</topic><topic>storage time</topic><topic>Taste</topic><topic>Time Factors</topic><topic>volatile organic compounds</topic><topic>water activity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Anese, Monica</creatorcontrib><creatorcontrib>Manzocco, Lara</creatorcontrib><creatorcontrib>Nicoli, Maria Cristina</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Anese, Monica</au><au>Manzocco, Lara</au><au>Nicoli, Maria Cristina</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Modeling the Secondary Shelf Life of Ground Roasted Coffee</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. 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| fulltext | fulltext |
| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 2006-07, Vol.54 (15), p.5571-5576 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_68646846 |
| source | American Chemical Society:Jisc Collections:American Chemical Society Read & Publish Agreement 2022-2024 (Reading list) |
| 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 |
| title | Modeling the Secondary Shelf Life of Ground Roasted Coffee |
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