|Title:||Can we measure the freshness of roasted coffee?|
|Authors :||Schönbächler, Barbara|
Glöss, Alexia N.
|Conference details:||24th Colloque Scientifique International sur le Cafe, San José, November 12-16, 2012|
|Publisher / Ed. Institution :||Association pour la Science et l'information sur le café|
|Publisher / Ed. Institution:||Paris|
|License (according to publishing contract) :||Licence according to publishing contract|
|Type of review:||Not specified|
|Subjects :||Shelf life; Coffee; Freshness|
|Subject (DDC) :||663: Beverage technology|
|Abstract:||We analysed different freshness indices with HS GC-MS (ratios of distinct aroma molecules) for coffee packed in different materials. Whole beans packed in non-airtight packagings had a shelf life of smaller than two months, whereas for airtight packed coffees, the ratios did not change significantly with time up to almost one year, except the dimethyl disulfide/ methanethiol ratio, showing an intrinsic decomposition of the aroma of coffee with time. This temporal evolution results from the transformation of methanethiol to dimethyl disulphide, reflecting the freshness of coffee the best. Capsule systems are airtight up to approximately 40 weeks of storage time.|
|Departement:||Life Sciences und Facility Management|
|Publication type:||Conference Paper|
|Appears in Collections:||Publikationen Life Sciences und Facility Management|
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