Impact Of Chemical Changes On The Sensory Characteristics Of Coffee Beans During Storage.

dc.creatorRendón, Mery Yovana
dc.creatorde Jesus Garcia Salva, Terezinha
dc.creatorBragagnolo, Neura
dc.date2014-Mar
dc.date2015-11-27T13:43:06Z
dc.date2015-11-27T13:43:06Z
dc.date.accessioned2018-03-29T01:21:39Z
dc.date.available2018-03-29T01:21:39Z
dc.identifierFood Chemistry. v. 147, p. 279-86, 2014-Mar.
dc.identifier0308-8146
dc.identifier10.1016/j.foodchem.2013.09.123
dc.identifierhttp://www.ncbi.nlm.nih.gov/pubmed/24206719
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/201628
dc.identifier24206719
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1301861
dc.descriptionSensory changes during the storage of coffee beans occur mainly due to lipid oxidation and are responsible for the loss of commercial value. This work aimed to verify how sensory changes of natural coffee and pulped natural coffee are related to the oxidative processes during 15 months of storage. During this period, changes in the content of free fatty acids (1.4-3.8 mg/g oil), TBARS values (8.8-10.2 nmol MDA/g), and carbonyl groups (2.6-3.5 nmol/mg of protein) occurred. The intensity of rested coffee flavour in the coffee brew increased (2.1-6.7) and 5-caffeoylquinic acid concentration decreased (5.2-4.6g/100g). Losses were also observed in seed viability, colour of the beans and cellular structure. All the results of the chemical analyses are coherent with the oxidative process that occurred in the grains during storage. Therefore, oxidation would be also responsible for the loss of cellular structure, seed viability and sensory changes.
dc.description147
dc.description279-86
dc.languageeng
dc.relationFood Chemistry
dc.relationFood Chem
dc.rightsfechado
dc.rightsCopyright © 2013 Elsevier Ltd. All rights reserved.
dc.sourcePubMed
dc.subjectCoffea
dc.subjectCoffee
dc.subjectFabaceae
dc.subjectFood Storage
dc.subjectHumans
dc.subjectOxidation-reduction
dc.subjectQuinic Acid
dc.subjectTaste
dc.subjectCarbonyl Groups
dc.subjectChlorogenic Acid
dc.subjectCoffea Arabica
dc.subjectCoffee Quality
dc.subjectLipid Oxidation
dc.subjectRested Coffee
dc.subjectTbars
dc.titleImpact Of Chemical Changes On The Sensory Characteristics Of Coffee Beans During Storage.
dc.typeArtículos de revistas


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