Effect of storage conditions on the sensory quality of ground arabica coffee

Journal of Food Quality

Volumn 29, Issue 6, 2006, Pages 596-606

  Ross, Carolyn F ^a   Pecka, Kristin ^b   Weller, Karen ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b UNIVERSITY OF IDAHO   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COFFEA ARABICA; VIGNA SUBTERRANEA;

EID: 33845417563     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2006.00093.x     Document Type: Article

References (25)

1. BAESSO, M., DA SILVA, C., VARGAS, H., CORTEZ, J. and PELZL, J. 1990. Use of electron spin resonance for the determination of staling of roast coffee in polyethylene bags. Z. Lebensm.-Unters.-Forsch. 191, 24-27.
2. BUFFO, R. and CARDELLI-FREIRE, C. 2004. Coffee flavour: An overview. Flavour Fragrance J. 19, 99-104.
3. CAPALDI, E.D. 1996. Conditioned food preferences. In Why We Eat What We Eat: The Psychology of Eating (E. Capaldi, ed.) pp. 53-80, American Psychological Association, Washington, DC.
4. CARDELLI, C. and LABUZA, T. 2001. Application of Weibull hazard analysis to the determination of the shelf-life of roasted and ground coffee. Lebensm.-Wiss. Technol. 34, 273-278.
5. CLARKE, R.J. 1993. The shelf-life of coffee. In Shelf-Life Studies of Food and Beverages (G. Charalambous, ed.) pp. 801-820, Elsevier Science Publishers B.V., London, England.
6. CZERNY, M., MAYER, F. and GROSCH, W. 1999. Sensory study on the character impact odorants of roasted Arabica coffee. J. Agric. Food Chem. 47, 695-699.
7. DREWNOSKI, A. 2001. The science and complexity of bitter taste. Nutr. Rev. 59, 163-169.
8. ERNST, U. 1979. Sensory evaluation of coffee quality in relation to storage time in various packages. Chemie Mikro. Technol. Lebensmittel. 6, 18-24.
9. GEEL, L., KINNEAR, M. and DE KOCK, H. 2005. Relating consumer preferences to sensory attributes of instant coffee. Food Qual. Prefer. 16, 237-244.
10. ISSANCHOU, S. 1996. Consumer expectations and perceptions of mean and meat product quality. Meat Sci. 43, S5-S19.
11. LABUZA, T.P. and SCHMIDL, M.K. 1985. Accelerated shelf-life testing. Food Technol. 39, 57-62.
12. LEINO, M., KAITARANTA, J. and KALLIO, H. 1992. Comparison of changes in headspace volatiles of some coffee blends during storage. Food Chem. 43, 35-40.
13. MAYER, F. and GROSCH, W. 2001. Aroma simulation on the basis of the odourant composition of roasted coffee headspace. Flavour Fragrance J. 16, 180-190.
14. MAYER, F., CZERNY, M. and GROSCH, W. 2000. Sensory study of the character impact aroma compounds of a coffee beverage. Eur. Food Res. Technol. 211, 272-276.
15. MCGEE, H. 2004. On Food and Cooking, pp. 441-448, Scribner Publishers, New York, NY.
16. POSTE, L.M., MACKIE, D., BUTLER, G. and LARMOND, E. 1991. Laboratory Methods for Sensory Analysis of Food. Agriculture Canada Publication, Ottawa, ON, Canada.
17. RADTKE-GRANZER, R. and PIRINGER, O. 1981. Zur problematic der qualitatsbeurteilung von roastkaffee durch quantitative spurenanalyse flucktiger aromakomponenten. Deut. Lebensm.-Rundsch. 77, 203-210.
18. st International Congress in Food and Science Technology. Food Sci. Technol. 4, 595-606.
19. ROBERTS, D.D., POLLIEN, P., ANTILLE, N., LINDINGER, C. and YERETZIAN, C. 2003. Comparison of nosespace headspace and sensory intensity ratings for the evaluation of flavor absorption. J. Agric. Food Chem. 51, 3636-3642.
20. ROESSLER, E.B., PANGBORN, R.M., SIDEL, J.L. and STONE, H. 1978. Expanded statistical tables for estimating significance in paired-preference, paired-difference, duo-trio and triangle tests. J. Food Sci. 43, 940-943, 947.
21. SEMMELROCH, P. and GROSCH, W. 1996. Studies on character impact odorants of coffee brews. J. Agric. Food Chem. 44, 537-543.
22. SIVETZ, M. and DESROSIER, N.W. 1979. Coffee Technology. AVI Publishers Co., Westport, CT.
23. VILA, M.A., ANDUEZA, S., DE PENA, M. and CID, C. 2005. Fatty acid evolution during the storage of ground, roasted coffees. J. Am. Oil. Chem. Soc. 82, 639-646.
24. VITZTHUM, O.G. and WERKHOFF, P. 1978. Aroma analysis of coffee, tea and cocoa by headspace techniques. In Analysis of Foods and Beverages: Headspace Techniques (G. Charalambous, ed.) pp. 115-133, Academic Press, New York, NY.
25. YERETZIAN, C., POLLIEN, P., LINDINGER, C. and ALI, S. 2004. Individualization of flavor preferences: Toward a consumer-centric and individualized aroma science. Comp. Rev. Food Sci. Food Safe. 3, 152-159.