Impact of chemical changes on the sensory characteristics of coffee beans during storage

Abstract

Sensory 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 changes