Staling of ground roasted coffee in puntured commercial packages during storage

• Autores: L. César Amstalden, F. Leite
• Localización: Alimentaria: Revista de tecnología e higiene de los alimentos, ISSN 0300-5755, Nº 319, 2001, págs. 103-110
• Idioma: español
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• Resumen

  • Volatiles of coffec were evaluated by gas chromato-graphy of headspace samples obtained from commer-cial Brazilian brands. Flexible packages are sold per-forated (punctured with small needles) by the producers to avoid ballooning and make them casy to handle and stack. This procedure also lets oxygen and moisture enter the packages, affecting the coffee quali-ty. Punctured and nonpunctured packages, along with reference frozen samples and vacuum packages, were stored during a hundred day period and some potent aroma volatiles were quantified to obtain the kinetics of headspace aroma reduction, concomitant with sonsory analysis. Results showed a faster decrease in all perforated samples compared with intact samples, and chernical indicator of staling 2-methylfuran/2-butanoile index also showed a good agreement with sensory analysis, indicating staling after 30 to 40 days of storage on perforated samples at room temperatura. Tilis period was shorter than the shelf life for the product, ted by gas chromatotained from commertated on the packages. Non-punctured packages pre-sentes a smaller volatile reduction and better sensory quality during storage.