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
Hauptverfasser:	Borém, Flávio Meira, Abreu, Giselle Figueiredo de, Ferreira, Antonio Gilberto, Santos, Maiara da Silva, Alves, Thayana da Conceição, Alves, Ana Paula de Carvalho
Format:	Artikel
Sprache:	eng
Schlagworte:	choline Coffea arabica Coffea arabica L food chemistry Nuclear magnetic resonance nuclear magnetic resonance spectroscopy Processing sensory evaluation sensory properties Sensory quality Storage
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