The research evaluated the influence of the variety on the shelf-life of coffee packaged in capsules for a proper indication of the minimum durability date. Single serve coffee capsules of Arabica and Robusta varieties were analysed at specific intervals up to 24 months of storage. Variations in volatile fraction, aroma compounds and oxidation products have been studied by SPME-GC-MS. The evaluation of the consumer acceptability was carried out, too. A large number of compounds have been identified: acids, aldehydes, esters, furans, alcohols, aromatic hydrocarbons, ketones, lactones, phenolic compounds, pyrazines, pyridines, pyrroles, sulfur compounds and terpenes. Differences in composition noted between the two varieties. Exactly, a higher amount of pyrazine and furan derivatives characterized the Robusta and Arabica variety, respectively. The study evidenced changes in volatiles during the shelf-life in relation to the coffee variety. Higher stability of Arabica than Robusta coffee was also supported by the consumer sensory data. In conclusion, the research evidenced the importance of considering the variety for the shelf-life definition of coffee packaged in capsules.
Variety and shelf-life of coffee packaged in capsules
Gianluca Tripodi;
2020-01-01
Abstract
The research evaluated the influence of the variety on the shelf-life of coffee packaged in capsules for a proper indication of the minimum durability date. Single serve coffee capsules of Arabica and Robusta varieties were analysed at specific intervals up to 24 months of storage. Variations in volatile fraction, aroma compounds and oxidation products have been studied by SPME-GC-MS. The evaluation of the consumer acceptability was carried out, too. A large number of compounds have been identified: acids, aldehydes, esters, furans, alcohols, aromatic hydrocarbons, ketones, lactones, phenolic compounds, pyrazines, pyridines, pyrroles, sulfur compounds and terpenes. Differences in composition noted between the two varieties. Exactly, a higher amount of pyrazine and furan derivatives characterized the Robusta and Arabica variety, respectively. The study evidenced changes in volatiles during the shelf-life in relation to the coffee variety. Higher stability of Arabica than Robusta coffee was also supported by the consumer sensory data. In conclusion, the research evidenced the importance of considering the variety for the shelf-life definition of coffee packaged in capsules.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
