Rivas-Moreno, Nailia
Loading...
1 results
Publication Search Results
Now showing 1 - 1 of 1
Publication Efecto de la temperatura de almacenamiento sobre la concentración de compuestos aromáticos en el café Limaní(2020-05-20) Rivas-Moreno, Nailia; Huertas-Miranda, Javier A.; College of Agricultural Sciences; Dumas Rodríguez, José A.; Pérez-Muñoz, Fernando; Department of Food Science and Technology; Monroig-Saltar, Francisco M.Coffee is the most exported product worldwide after oil and the most consumed beverage after water. The high demand for this product is mainly due to its flavor and aroma characteristics. The aroma is defined by 20 to 30 volatile compounds that have a real impact over it. In the investigation described below, the effect of temperature and storage time of ground coffee on the concentration of some of these aromatic compounds was studied. To do this, methodologies reported in the literature were modified, allowing quantification of these compounds using the solid phase microextraction technique (SPME) and gas chromatography coupled with a flame ionization detector (GC-FID). From the results obtained it is inferred that the compounds 2-ethyl- 3, (5 or 6) -dimethylpyrazine, 2,5-dimethylpyrazine and 2,6-dimethylpyrazine have the highest concentration reduction ratio at 25 °C. In general, at 4 °C and -22 °C, trends were variable because some compounds preserved their concentration over time, while others such as 2-furfurylthiol, 2,3,5,6-tetramethylpyrazine, guaiacol and 4-vinylguaiacol initially decreased in concentration to subsequently increase. These differences could be explained based on degradation processes, changes in pH, oxidation reactions, damage in the coffee bean matrix due to low temperatures and development of compounds related to coffee deterioration.