FFA Evolution during storage of ground roasted coffee
M. Vila, M. P dePeña, C. Cidhttps://doi.org/10.17221/10696-CJFSCitation:Vila M., P dePeña M., Cid C. (2004): FFA Evolution during storage of ground roasted coffee. Czech J. Food Sci., 22: S338-S341.
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.
FFA; roasted coffee; storage; fat oxidation; staling