title: Impact of chemical changes on the sensory characteristics of coffee beans during storage.
abstract: Sensory 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.
authors.affiliation: Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil.
authors.forename: Mery Yovana
authors.initials: MY
authors.lastname: Rendón
authors.forename: Terezinha
authors.initials: T
authors.lastname: de Jesus Garcia Salva
authors.forename: Neura
authors.initials: N
authors.lastname: Bragagnolo
mesh_terms: D040503:Coffea / Q000737:chemistry*; D003069:Coffee / Q000737:chemistry; D007887:Fabaceae / Q000737:chemistry*; D061353:Food Storage; D006801:Humans; D010084:Oxidation-Reduction; D011801:Quinic Acid / Q000031:analogs & derivatives / Q000737:chemistry; D013649:Taste
chemical_list: D003069:Coffee; C472707:caffeoylquinic acid; D011801:Quinic Acid
keywords: Carbonyl groups; Chlorogenic acid; Coffea arabica; Coffee quality; Lipid oxidation; Rested coffee; TBARS