| Title: | Effect of green and roasted coffee storage conditions on selected characteristic quality parameters |
| Author(s): | Blaszkiewicz J; Nowakowska-Bogdan E; Barabosz K; Kulesza R; Dresler E; Woszczynski P; Bilos L; Matuszek DB; Szkutnik K; |
| Address: | "The Lukasiewicz Research Network-Institute of Heavy Organic Synthesis 'Blachownia', Energetykow 9, 47-225, Kedzierzyn-Kozle, Poland. justyna.blaszkiewicz@icso.lukasiewicz.gov.pl. The Lukasiewicz Research Network-Institute of Heavy Organic Synthesis 'Blachownia', Energetykow 9, 47-225, Kedzierzyn-Kozle, Poland. Mechanical Engineering, Opole University of Technology Doctoral School, Proszkowska 76, 45-758, Opole, Poland. Faculty of Production Engineering and Logistics, Opole University of Technology, Proszkowska 76, 45-758, Opole, Poland. Hard Beans Coffee Roasters Sp. z o.o., Armii Krajowej 35, 45-071, Opole, Poland" |
| DOI: | 10.1038/s41598-023-33609-x |
| ISSN/ISBN: | 2045-2322 (Electronic) 2045-2322 (Linking) |
| Abstract: | "The paper attempts to determine the best storage conditions for green and roasted coffee beans. Coffee beans were processed in various ways-some of them were washed or left in their natural state after harvesting, then they were stored in two types of packaging with different permeability, i.e. jute bag and GrainPro polymer bag, ensuring stable conditions in three temperature chambers, i.e. - 10, 10 and 20 degrees C. The grains treated in this way were evaluated after 3, 6, 9, and 12 months. The selection of the analyzed parameters (in roasted coffee-cupping and 3 selected volatile organic compounds; in green coffee-average water activity, content of volatile fatty acids, 6 selected volatile organic compounds) was to monitor the ongoing processes, and thus the qualitative changes taking place in grains. The research shows that grain stored at 20 degrees C ages the fastest. Grains stored in - 10 degrees C and 10 degrees C chambers perform similarly well. The evaluation of the parameters shows that among the grains stored in these two chambers, the method of grain processing (Natural/Washed) had a greater impact on the results, while the type of packaging did not differentiate the grains to such a significant extent" |
| Notes: | "PubMed-not-MEDLINEBlaszkiewicz, Justyna Nowakowska-Bogdan, Ewa Barabosz, Krzysztof Kulesza, Renata Dresler, Ewa Woszczynski, Piotr Bilos, Lukasz Matuszek, Dominika Barbara Szkutnik, Krzysztof eng England 2023/04/21 Sci Rep. 2023 Apr 20; 13(1):6447. doi: 10.1038/s41598-023-33609-x" |
