1H NMR spectroscopy applied to identify chemical aging markers in green coffee (Coffea arabica L.)
•High barrier packaging can be used as a replacement for vacuum packaging without loss of quality for 18 months of storage.•It is possible to anticipate by up to 3 months the identification of chemical changes that would only be noticed through sensory analysis after six months of storage.•Choline a...
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| Veröffentlicht in: | Food chemistry 2023-03, Vol.405, p.134667-134667, Article 134667 |
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| container_title | Food chemistry |
| container_volume | 405 |
| creator | Borém, Flávio Meira Abreu, Giselle Figueiredo de Ferreira, Antonio Gilberto Santos, Maiara da Silva Alves, Thayana da Conceição Alves, Ana Paula de Carvalho |
| description | •High barrier packaging can be used as a replacement for vacuum packaging without loss of quality for 18 months of storage.•It is possible to anticipate by up to 3 months the identification of chemical changes that would only be noticed through sensory analysis after six months of storage.•Choline and glycerophosphocholine were associated with changes in aging of green coffee packaged in paper bags.
Nuclear magnetic resonance (NMR) was used to identify metabolic changes in green coffee beans stored in 3 different packages. Sensory and NMR analyses were performed at 0, 3, 6, 9, 12 and 18 months of storage. The decrease in the sensory quality of beverages by aging was more pronounced in the paper bags after 6 months of storage. High barrier bags and vacuum packs were able to maintain quality for 18 months of storage, regardless of the coffee processing method. The NMR technique allowed the differentiation of coffee packed in paper bags from the 3rd month of storage. These results indicate that it is possible to anticipate by up to 3 months the identification of changes that would otherwise only be noticed through sensory analysis after six months of storage. Choline and glycerophosphocholine are the main chemical compounds associated with the changes observed in the storage of green coffee in paper bags. |
| doi_str_mv | 10.1016/j.foodchem.2022.134667 |
| format | Article |
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Nuclear magnetic resonance (NMR) was used to identify metabolic changes in green coffee beans stored in 3 different packages. Sensory and NMR analyses were performed at 0, 3, 6, 9, 12 and 18 months of storage. The decrease in the sensory quality of beverages by aging was more pronounced in the paper bags after 6 months of storage. High barrier bags and vacuum packs were able to maintain quality for 18 months of storage, regardless of the coffee processing method. The NMR technique allowed the differentiation of coffee packed in paper bags from the 3rd month of storage. These results indicate that it is possible to anticipate by up to 3 months the identification of changes that would otherwise only be noticed through sensory analysis after six months of storage. Choline and glycerophosphocholine are the main chemical compounds associated with the changes observed in the storage of green coffee in paper bags.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2022.134667</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>choline ; Coffea arabica ; Coffea arabica L ; food chemistry ; Nuclear magnetic resonance ; nuclear magnetic resonance spectroscopy ; Processing ; sensory evaluation ; sensory properties ; Sensory quality ; Storage</subject><ispartof>Food chemistry, 2023-03, Vol.405, p.134667-134667, Article 134667</ispartof><rights>2022</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c308t-839f11a9ee4b91db60a79fd325d94638732cfccbdd4ce641f4ccc6d80bb026263</citedby><cites>FETCH-LOGICAL-c308t-839f11a9ee4b91db60a79fd325d94638732cfccbdd4ce641f4ccc6d80bb026263</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814622026292$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids></links><search><creatorcontrib>Borém, Flávio Meira</creatorcontrib><creatorcontrib>Abreu, Giselle Figueiredo de</creatorcontrib><creatorcontrib>Ferreira, Antonio Gilberto</creatorcontrib><creatorcontrib>Santos, Maiara da Silva</creatorcontrib><creatorcontrib>Alves, Thayana da Conceição</creatorcontrib><creatorcontrib>Alves, Ana Paula de Carvalho</creatorcontrib><title>1H NMR spectroscopy applied to identify chemical aging markers in green coffee (Coffea arabica L.)</title><title>Food chemistry</title><description>•High barrier packaging can be used as a replacement for vacuum packaging without loss of quality for 18 months of storage.•It is possible to anticipate by up to 3 months the identification of chemical changes that would only be noticed through sensory analysis after six months of storage.•Choline and glycerophosphocholine were associated with changes in aging of green coffee packaged in paper bags.
Nuclear magnetic resonance (NMR) was used to identify metabolic changes in green coffee beans stored in 3 different packages. Sensory and NMR analyses were performed at 0, 3, 6, 9, 12 and 18 months of storage. The decrease in the sensory quality of beverages by aging was more pronounced in the paper bags after 6 months of storage. High barrier bags and vacuum packs were able to maintain quality for 18 months of storage, regardless of the coffee processing method. The NMR technique allowed the differentiation of coffee packed in paper bags from the 3rd month of storage. These results indicate that it is possible to anticipate by up to 3 months the identification of changes that would otherwise only be noticed through sensory analysis after six months of storage. Choline and glycerophosphocholine are the main chemical compounds associated with the changes observed in the storage of green coffee in paper bags.</description><subject>choline</subject><subject>Coffea arabica</subject><subject>Coffea arabica L</subject><subject>food chemistry</subject><subject>Nuclear magnetic resonance</subject><subject>nuclear magnetic resonance spectroscopy</subject><subject>Processing</subject><subject>sensory evaluation</subject><subject>sensory properties</subject><subject>Sensory quality</subject><subject>Storage</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNqFkMtu2zAQRYmiAeIm_YWAS3chhS9T0q6F0TQFnAQI0jVBDYcuXVlUSSWA_7403Ky9upszF3MPITec1ZxxfburfYwOfuO-FkyImkuldfOBLHjbyKphjfhIFkyytmq50pfkU847xphgvF2Qnt_Tx4dnmieEOcUMcTpQO01DQEfnSIPDcQ7-QI_9AexA7TaMW7q36Q-mTMNItwlxpBC9R6TL9TEttcn2Baeb-ss1ufB2yPj5f16RX3ffX9b31ebpx8_1t00F5be5amXnObcdouo77nrNbNN5J8XKdUrLskWAB-idU4Baca8AQLuW9T0TWmh5RZan3inFv6-YZ7MPGXAY7IjxNRvJV4o3mrXnUdHIVatVJ1VB9QmFYicn9GZKoaw_GM7M0b_ZmXf_5ujfnPyXw6-nQyyb3wImkyHgCOhCKq6Ni-FcxT8C_JD_</recordid><startdate>20230330</startdate><enddate>20230330</enddate><creator>Borém, Flávio Meira</creator><creator>Abreu, Giselle Figueiredo de</creator><creator>Ferreira, Antonio Gilberto</creator><creator>Santos, Maiara da Silva</creator><creator>Alves, Thayana da Conceição</creator><creator>Alves, Ana Paula de Carvalho</creator><general>Elsevier Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope></search><sort><creationdate>20230330</creationdate><title>1H NMR spectroscopy applied to identify chemical aging markers in green coffee (Coffea arabica L.)</title><author>Borém, Flávio Meira ; Abreu, Giselle Figueiredo de ; Ferreira, Antonio Gilberto ; Santos, Maiara da Silva ; Alves, Thayana da Conceição ; Alves, Ana Paula de Carvalho</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c308t-839f11a9ee4b91db60a79fd325d94638732cfccbdd4ce641f4ccc6d80bb026263</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>choline</topic><topic>Coffea arabica</topic><topic>Coffea arabica L</topic><topic>food chemistry</topic><topic>Nuclear magnetic resonance</topic><topic>nuclear magnetic resonance spectroscopy</topic><topic>Processing</topic><topic>sensory evaluation</topic><topic>sensory properties</topic><topic>Sensory quality</topic><topic>Storage</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Borém, Flávio Meira</creatorcontrib><creatorcontrib>Abreu, Giselle Figueiredo de</creatorcontrib><creatorcontrib>Ferreira, Antonio Gilberto</creatorcontrib><creatorcontrib>Santos, Maiara da Silva</creatorcontrib><creatorcontrib>Alves, Thayana da Conceição</creatorcontrib><creatorcontrib>Alves, Ana Paula de Carvalho</creatorcontrib><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Borém, Flávio Meira</au><au>Abreu, Giselle Figueiredo de</au><au>Ferreira, Antonio Gilberto</au><au>Santos, Maiara da Silva</au><au>Alves, Thayana da Conceição</au><au>Alves, Ana Paula de Carvalho</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>1H NMR spectroscopy applied to identify chemical aging markers in green coffee (Coffea arabica L.)</atitle><jtitle>Food chemistry</jtitle><date>2023-03-30</date><risdate>2023</risdate><volume>405</volume><spage>134667</spage><epage>134667</epage><pages>134667-134667</pages><artnum>134667</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•High barrier packaging can be used as a replacement for vacuum packaging without loss of quality for 18 months of storage.•It is possible to anticipate by up to 3 months the identification of chemical changes that would only be noticed through sensory analysis after six months of storage.•Choline and glycerophosphocholine were associated with changes in aging of green coffee packaged in paper bags.
Nuclear magnetic resonance (NMR) was used to identify metabolic changes in green coffee beans stored in 3 different packages. Sensory and NMR analyses were performed at 0, 3, 6, 9, 12 and 18 months of storage. The decrease in the sensory quality of beverages by aging was more pronounced in the paper bags after 6 months of storage. High barrier bags and vacuum packs were able to maintain quality for 18 months of storage, regardless of the coffee processing method. The NMR technique allowed the differentiation of coffee packed in paper bags from the 3rd month of storage. These results indicate that it is possible to anticipate by up to 3 months the identification of changes that would otherwise only be noticed through sensory analysis after six months of storage. Choline and glycerophosphocholine are the main chemical compounds associated with the changes observed in the storage of green coffee in paper bags.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.foodchem.2022.134667</doi><tpages>1</tpages></addata></record> |
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| source | Elsevier ScienceDirect Journals |
| subjects | choline Coffea arabica Coffea arabica L food chemistry Nuclear magnetic resonance nuclear magnetic resonance spectroscopy Processing sensory evaluation sensory properties Sensory quality Storage |
| title | 1H NMR spectroscopy applied to identify chemical aging markers in green coffee (Coffea arabica L.) |
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