Detail publikačního výsledku

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.

Originální název

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

Anglický název

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

Druh

Článek WoS

Originální abstrakt

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.

Anglický abstrakt

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.

Klíčová slova

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

Klíčová slova v angličtině

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

Autoři

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

Rok RIV

2025

Vydáno

02.08.2024

Nakladatel

SLOVAK UNIV AGRICULTURE NITRA

Místo

NITRA

ISSN

1338-5178

Periodikum

Journal of Microbiology Biotechnology and Food Sciences

Svazek

14

Číslo

1

Stát

Slovenská republika

Strany od

1

Strany do

5

Strany počet

5

URL

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

Plný text v Digitální knihovně

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"
}

Dokumenty

jmbfs_11022_Trenzova