Czech Journal of Food Sciences (Dec 2004)

FFA Evolution during storage of ground roasted coffee

  • M. Vila,
  • M. P DEPEÑA,
  • C. Cid

DOI
https://doi.org/10.17221/10696-CJFS
Journal volume & issue
Vol. 22, no. Special Issue
pp. S338 – S341

Abstract

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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.

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