Publication result detail

EXPLORING THE IMPACT OF DIFFERENT PACKAGING TYPES AND REPEATED PACKAGE OPENING ON VOLATILE COMPOUND CHANGES IN GROUND ROASTED COFFEE

TRENZOVÁ, K.; GROSS, M.; VÍTOVÁ, E.; POŘÍZKA, J.; DIVIŠ, P.

Original Title

EXPLORING THE IMPACT OF DIFFERENT PACKAGING TYPES AND REPEATED PACKAGE OPENING ON VOLATILE COMPOUND CHANGES IN GROUND ROASTED COFFEE

English Title

EXPLORING THE IMPACT OF DIFFERENT PACKAGING TYPES AND REPEATED PACKAGE OPENING ON VOLATILE COMPOUND CHANGES IN GROUND ROASTED COFFEE

Type

WoS Article

Original Abstract

In this study, the dynamics of volatile compound alterations during the storage of ground roasted coffee in various packaging were investigated using solid -phase microextraction-gas chromatography -mass spectrometry. Each type of packaging underwent repeated opening and closing, simulating the gradual consumption behavior of the consumer who consumes ground coffee in smaller doses over time. The experimental results revealed that after 30 days of storage, 35 to 45% of the volatile substances originally present in the coffee were lost regardless of the type of packaging used. Notably, storing coffee in a paper sachet proved to be the least effective method, resulting in a loss of over 80% of all volatile coffee substances during this storage period.

English abstract

In this study, the dynamics of volatile compound alterations during the storage of ground roasted coffee in various packaging were investigated using solid -phase microextraction-gas chromatography -mass spectrometry. Each type of packaging underwent repeated opening and closing, simulating the gradual consumption behavior of the consumer who consumes ground coffee in smaller doses over time. The experimental results revealed that after 30 days of storage, 35 to 45% of the volatile substances originally present in the coffee were lost regardless of the type of packaging used. Notably, storing coffee in a paper sachet proved to be the least effective method, resulting in a loss of over 80% of all volatile coffee substances during this storage period.

Keywords

coffee; storage; packaging; GC-MS; shelf life; volatile substances; moisture

Key words in English

coffee; storage; packaging; GC-MS; shelf life; volatile substances; moisture

Authors

TRENZOVÁ, K.; GROSS, M.; VÍTOVÁ, E.; POŘÍZKA, J.; DIVIŠ, P.

RIV year

2025

Released

02.08.2024

Publisher

SLOVAK UNIV AGRICULTURE NITRA

Location

NITRA

ISBN

1338-5178

Periodical

Journal of Microbiology Biotechnology and Food Sciences

Volume

14

Number

1

State

Slovak Republic

Pages from

1

Pages to

5

Pages count

5

URL

https://office2.jmbfs.org/index.php/JMBFS/article/view/11022

Full text in the Digital Library

http://hdl.handle.net/11012/250182

BibTex

@article{BUT189140,
  author="Kristina {Trenzová} and Michal {Gross} and Eva {Vítová} and Jaromír {Pořízka} and Pavel {Diviš}",
  title="EXPLORING THE IMPACT OF DIFFERENT PACKAGING TYPES AND REPEATED PACKAGE OPENING ON VOLATILE COMPOUND CHANGES IN GROUND ROASTED COFFEE",
  journal="Journal of Microbiology Biotechnology and Food Sciences",
  year="2024",
  volume="14",
  number="1",
  pages="1--5",
  doi="10.55251/jmbfs.11022",
  issn="1338-5178",
  url="https://office2.jmbfs.org/index.php/JMBFS/article/view/11022"
}

Documents

jmbfs_11022_Trenzova