Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/354745
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampRendón Mamani, Mery Yovana-
dc.contributor.authorunicampBragagnolo, Neura-
dc.typeArtigopt_BR
dc.titleImpact of chemical changes on the sensory characteristics of coffee beans during storagept_BR
dc.contributor.authorRendón, Mery Yovana-
dc.contributor.authorSalva, Terezinha de Jesus Garcia-
dc.contributor.authorBragagnolo, Neura-
dc.subjectCoffea arabicapt_BR
dc.subject.otherlanguageCoffea arabicapt_BR
dc.description.abstractSensory changes during the storage of coffee beans occur mainly due to lipid oxidation and are responsible for the loss of commercial value. This work aimed to verify how sensory changes of natural coffee and pulped natural coffee are related to the oxidative processes during 15 months of storage. During this period, changes in the content of free fatty acids (1.4–3.8 mg/g oil), TBARS values (8.8–10.2 nmol MDA/g), and carbonyl groups (2.6–3.5 nmol/mg of protein) occurred. The intensity of “rested coffee flavour” in the coffee brew increased (2.1–6.7) and 5-caffeoylquinic acid concentration decreased (5.2–4.6 g/100 g). Losses were also observed in seed viability, colour of the beans and cellular structure. All the results of the chemical analyses are coherent with the oxidative process that occurred in the grains during storage. Therefore, oxidation would be also responsible for the loss of cellular structure, seed viability and sensory changespt_BR
dc.relation.ispartofFood chemistrypt_BR
dc.relation.ispartofabbreviationFood chem.pt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2014-
dc.date.monthofcirculationMar.pt_BR
dc.language.isoengpt_BR
dc.description.volume147pt_BR
dc.description.firstpage279pt_BR
dc.description.lastpage286pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0308-8146pt_BR
dc.identifier.eissn1873-7072pt_BR
dc.identifier.doi10.1016/j.foodchem.2013.09.123pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0308814613013885pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumbernão tempt_BR
dc.description.sponsordocumentnumbernão tempt_BR
dc.description.sponsordocumentnumber2008/54300-7pt_BR
dc.date.available2021-01-26T16:11:31Z-
dc.date.accessioned2021-01-26T16:11:31Z-
dc.description.provenanceSubmitted by Mariana Aparecida Azevedo (mary1@unicamp.br) on 2021-01-26T16:11:31Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2021-01-26T16:11:31Z (GMT). No. of bitstreams: 0 Previous issue date: 2014en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/354745-
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentDepartamento de Ciência de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordTBARSpt_BR
dc.subject.keywordLipid oxidationpt_BR
dc.subject.keywordCarbonyl groupspt_BR
dc.subject.keywordChlorogenic acidpt_BR
dc.subject.keywordRested coffeept_BR
dc.subject.keywordCoffee qualitypt_BR
dc.identifier.source000328521900042pt_BR
dc.creator.orcid0000-0002-1528-4136pt_BR
dc.creator.orcid0000-0003-2847-7161pt_BR
dc.type.formArtigopt_BR
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