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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
Typ
článek v časopise ve Web of Science, Jimp
Jazyk
angličtina
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.
Klíčová slova
coffee; storage; packaging; GC-MS; shelf life; volatile substances; moisture
Autoři
TRENZOVÁ, K.; GROSS, M.; VÍTOVÁ, E.; POŘÍZKA, J.; DIVIŠ, P.
Vydáno
2. 8. 2024
Nakladatel
SLOVAK UNIV AGRICULTURE NITRA
Místo
NITRA
ISSN
1338-5178
Periodikum
Journal of Microbiology, Biotechnology and Food Sciences
Ročník
e11022
Číslo
srpen 2024
Stát
Slovenská republika
Strany počet
5
URL
https://office2.jmbfs.org/index.php/JMBFS/article/view/11022
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="e11022", number="srpen 2024", pages="5", doi="10.55251/jmbfs.11022", issn="1338-5178", url="https://office2.jmbfs.org/index.php/JMBFS/article/view/11022" }