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http://repositorio.ufla.br/jspui/handle/1/40283| Title: | Sensory analysis and fatty acid profile of specialty coffees stored in different packages |
| Keywords: | Coffea arabica L. Fatty acid profile Coffee - Sensory analysis Principal components Café - Armazenamento Perfil de ácidos graxos Café - Análise sensorial Alimentos - Embalagens |
| Issue Date: | Sep-2019 |
| Publisher: | Springer Nature |
| Citation: | BORÉM, F. M. et al. Sensory analysis and fatty acid profile of specialty coffees stored in different packages. Journal of Food Science and Technology, [S. I.], v. 56, n. 9, p. 4101-4109, Sept. 2019. |
| Abstract: | The conservation of the quality of special coffees depends on the storage conditions. Therefore, new technologies for the packaging of grains need to be studied. This work was carried out with the objective of evaluating the effect of different packages on the quality of the stored coffee. The free fatty acid profile, fat acidity and sensory characteristics of the grains were analyzed during storage. The coffees were stored for 12 months in 8 packaging types. Coffee stored in jute bags differed mainly due to the higher values of fat acidity and lower scores in sensory analysis. The high-barrier packages were more efficient in the storage of the coffee beans since they presented the lowest deterioration indicators, represented by the low values of fat acidity, free fatty acids and higher scores in the sensorial evaluation. |
| URI: | https://link.springer.com/article/10.1007/s13197-019-03879-3 http://repositorio.ufla.br/jspui/handle/1/40283 |
| Appears in Collections: | DCA - Artigos publicados em periódicos DEA - Artigos publicados em periódicos DEG - Artigos publicados em periódicos |
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