FFA Evolution during storage of ground roasted coffee

M. Vila, M. P Depeña and C. Cid
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M. Vila: Department of Bromatology, Food Technology and Toxicology, University of Navarra, Pamplona, Spain, *E-mail: ccid@unav.es
M. P Depeña: Department of Bromatology, Food Technology and Toxicology, University of Navarra, Pamplona, Spain, *E-mail: ccid@unav.es
C. Cid: Department of Bromatology, Food Technology and Toxicology, University of Navarra, Pamplona, Spain, *E-mail: ccid@unav.es

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S338-S341

Abstract: Coffee acylglycerols hydrolysis and free fatty acids (FFA) oxidation reactions produce a FFA evolution that can affect to coffee quality during storage. The aim of this work was to study and to compare the FFA evolution of two ground roasted coffee samples: Brazilian Arabica 100% (A100) and Brazilian Arabica-India Cherry Robusta blend (A80:R20). Coffees were packaged under vacuum and stored at 25°C during 180 days. A significantly higher FFA initial concentration in A80:R20 coffee was observed. However, at 180 days, a higher increase of FFA concentration was shown in A100 sample. In conclusion, FFA oxidation seemed to be faster in A80:R20 blend than in A100.

Keywords: FFA; roasted coffee; storage; fat oxidation; staling (search for similar items in EconPapers)
Date: 2004
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10696-cjfs

DOI: 10.17221/10696-CJFS

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