文章基本信息

标题：FFA Evolution during storage of ground roasted coffee
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作者：M. Vila ; M. P. de Peña ; C. Cid 等
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2004
卷号：22
期号：SpecialIssue
页码：338-341
出版社：Czech Academy of Agricultural Sciences
摘要：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.
关键词：FFA; roasted coffee; storage; fat oxidation; staling