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A New Aroma Index to Determine the Aroma Quality of Roasted and Ground Coffee During Storage

Krešimir Marin ; Droga Kolinska, Food Industry Company, Kolinska ulica 1, SI-1544 Ljubljana, Slovenia
Tomaž Požrl ; University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia
Emil Zlatić ; University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia
Andrej Plestenjak ; University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia

Puni tekst: engleski, pdf (120 KB) str. 442-447 preuzimanja: 2.745* citiraj
APA 6th Edition
Marin, K., Požrl, T., Zlatić, E. i Plestenjak, A. (2008). A New Aroma Index to Determine the Aroma Quality of Roasted and Ground Coffee During Storage. Food Technology and Biotechnology, 46 (4), 442-447. Preuzeto s https://hrcak.srce.hr/30422
MLA 8th Edition
Marin, Krešimir, et al. "A New Aroma Index to Determine the Aroma Quality of Roasted and Ground Coffee During Storage." Food Technology and Biotechnology, vol. 46, br. 4, 2008, str. 442-447. https://hrcak.srce.hr/30422. Citirano 19.09.2019.
Chicago 17th Edition
Marin, Krešimir, Tomaž Požrl, Emil Zlatić i Andrej Plestenjak. "A New Aroma Index to Determine the Aroma Quality of Roasted and Ground Coffee During Storage." Food Technology and Biotechnology 46, br. 4 (2008): 442-447. https://hrcak.srce.hr/30422
Harvard
Marin, K., et al. (2008). 'A New Aroma Index to Determine the Aroma Quality of Roasted and Ground Coffee During Storage', Food Technology and Biotechnology, 46(4), str. 442-447. Preuzeto s: https://hrcak.srce.hr/30422 (Datum pristupa: 19.09.2019.)
Vancouver
Marin K, Požrl T, Zlatić E, Plestenjak A. A New Aroma Index to Determine the Aroma Quality of Roasted and Ground Coffee During Storage. Food Technology and Biotechnology [Internet]. 2008 [pristupljeno 19.09.2019.];46(4):442-447. Dostupno na: https://hrcak.srce.hr/30422
IEEE
K. Marin, T. Požrl, E. Zlatić i A. Plestenjak, "A New Aroma Index to Determine the Aroma Quality of Roasted and Ground Coffee During Storage", Food Technology and Biotechnology, vol.46, br. 4, str. 442-447, 2008. [Online]. Dostupno na: https://hrcak.srce.hr/30422. [Citirano: 19.09.2019.]

Sažetak
The staling of ground roasted coffee blend was studied over one year of storage. Solid phase microextraction-gas chromatography-mass spectrometry analysis was carried out to identify and semi-quantify 40 volatile compounds. We focused on volatile compounds related to the ageing of coffee: methanethiol, propanal, 2-methylfuran, 2-butanone, 2,3-butanedione, 2-furfurylthiol and hexanal. Changes in sensory properties of coffee beverage prepared from the ground roasted coffee samples during storage in laminate packages (PET/ aluminium foil/PE) under air atmosphere, under nitrogen or in punctured packages were determined. Samples were stored at (23±2) °C and (40±10) % relative humidity. The reference coffee was packed similarly in laminate packages under nitrogen and stored at (-20±1) °C. Applying a statistical assessment of the results, we found the loss of most volatile compounds from all stored coffee samples, including even those stored under freezing conditions. The ratios of 2-methylfuran/2-butanone and methanethiol/hexanal proved useful indicators of staling. Our new proposed aroma index, the ratio of 2-furfurylthiol/ hexanal, proved to be the most effective, giving high correlation coefficients (R≥0.80) with aroma freshness for coffee brews prepared from the ground roasted coffee stored under different conditions at room temperature.

Ključne riječi
roasted coffee; volatile compounds; modified atmosphere; aroma index; solid phase microextraction

Hrčak ID: 30422

URI
https://hrcak.srce.hr/30422

[hrvatski]

Posjeta: 3.662 *