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Publicação
Transformações físico-químicas e sensoriais durante o envelhecimento de café torrado em grão
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Orientador(es)
Resumo(s)
The aging process of commercial roasted coffee, throughout its shelf-life, is little known. In this
work we studied a commercial blend of roasted coffee beans during their shelf-life, in order to
understand the changes that occur at the sensory and physico-chemical composition, and to identify
possible indices of aging.
Samples with 0, 6, 12, 18 and 24 months of storage were subjected to descriptive sensory
analysis and physical-chemical (moisture content, aqueous extract, fat, fatty acids, color, titratable
acidity, pH, peroxide, caffeine and trigonelline).
It was concluded that aging was developed in two main phases. In the first (up to 12-18
months), the characteristic flavor, color, body and bitterness intensity decreased but acidity, peroxides,
the metallic flavor, color, and trigonelline increased, mainly due to the hydrolysis reactions fat. In the
second phase (18-24 months) continued to increase the humidity and the rancid flavor, the bitterness
seems to have diminished. The fat changes have evolved in relation to the previous phase, being
particularly evident the effects of oxidation reactions, which determined, sensory, the end of life of the
blend studied.
Descrição
Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia
Palavras-chave
roasted coffee shelf-life sensory analysis physical-chemical analysis aging
Contexto Educativo
Citação
Marques, João Manuel Simões da Silva - Transformações físico-químicas e sensoriais durante o envelhecimento de café torrado em grão. Lisboa: ISA, 2011