Czech J. Food Sci., 2004, 22(10):S338-S341 | DOI: 10.17221/10696-CJFS
FFA Evolution during storage of ground roasted coffee
- Department of Bromatology, Food Technology and Toxicology, University of Navarra, Pamplona, Spain, *E-mail: ccid@unav.es
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
Published: December 31, 2004 Show citation
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