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Volatile compounds indicating latent damage to sensory attributes in coffee stored in permeable and hermetic packaging

Flavio Meira Borem,Giselle Figueiredo De Abreu,Ana Paula De Carvalho Alves,Claudia Mendes Dos Santos, Daniela Edel Teixeira

Food Packaging and Shelf Life（2021）

Cited 4|Views3
No score
Abstract
•Volatile compounds of roasted coffees identify chemical changes in green coffee.•Paper package allows more chemical changes on volatile compounds.•Natural coffee is more sensitive to chemical alteration then pulped natural coffee.
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Key words
Gas chromatography,Storage,Aging,Processing method
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