The Storage of Green Coffee (Coffea arabica): Decrease of Viability and Changes of Potential Aroma Precursors | Zendy

Dirk Selmar | Zendy; Gerhard Bytof | Zendy; Sven-Erik Knopp | Zendy

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The Storage of Green Coffee (Coffea arabica): Decrease of Viability and Changes of Potential Aroma Precursors

Author(s) -

Dirk Selmar,

Gerhard Bytof,

Sven-Erik Knopp

Publication year - 2007

Publication title -

annals of botany

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.567

H-Index - 176

eISSN - 1095-8290

pISSN - 0305-7364

DOI - 10.1093/aob/mcm277

Subject(s) - coffea arabica , biology , sugar , aroma , food science , fructose , chlorogenic acid , maillard reaction , green coffee , glutamine , coffee bean , botany , horticulture , amino acid , biochemistry

When green coffee is stored for a prolonged time the coffee quality decreases distinctively. Apart from well-known 'off-notes' that arise from undesired oxidations of lipids, a typical 'flattening' of the cup quality is detectable. In order to elucidate the biological causes for this phenomenon, differentially processed coffees (wet, dry, semi-dry processing), were stored under standard conditions for 2 years and analysed comprehensively.

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