Open AccessSensory analysis and fatty acid profile of specialty coffees stored in different packages
Author(s) -
Flávio Meira Borém,
Fabiana Carmanini Ribeiro,
Luísa Pereira Figueiredo,
Gerson Silva Giomo,
Valdiney Cambuy Siqueira,
Camila Almeida Dias
Publication year - 2019
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-019-03879-3
Subject(s) - food science , sensory analysis , fatty acid , chemistry , biochemistry
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.