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FFA Evolution during storage of ground roasted coffee

Author

Listed:
  • M. Vila

    (Department of Bromatology, Food Technology and Toxicology, University of Navarra, Pamplona, Spain, *E-mail: ccid@unav.es)

  • M. P DEPEÑA

    (Department of Bromatology, Food Technology and Toxicology, University of Navarra, Pamplona, Spain, *E-mail: ccid@unav.es)

  • C. Cid

    (Department of Bromatology, Food Technology and Toxicology, University of Navarra, Pamplona, Spain, *E-mail: ccid@unav.es)

Abstract

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.

Suggested Citation

  • M. Vila & M. P DEPEÑA & C. Cid, 2004. "FFA Evolution during storage of ground roasted coffee," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(SpecialIs), pages 338-341.
    • Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10696-cjfs
    DOI: 10.17221/10696-CJFS
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