Sensory analysis and fatty acid profile of specialty coffees stored in different packages

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorBorém, Flávio Meira-
Autor(es): dc.creatorRibeiro, Fabiana Carmanini-
Autor(es): dc.creatorFigueiredo, Luisa Pereira-
Autor(es): dc.creatorGiomo, Gerson Silva-
Autor(es): dc.creatorSiqueira, Valdiney Cambuy-
Autor(es): dc.creatorDias, Camila Almeida-
Data de aceite: dc.date.accessioned2026-02-09T11:27:07Z-
Data de disponibilização: dc.date.available2026-02-09T11:27:07Z-
Data de envio: dc.date.issued2020-04-23-
Data de envio: dc.date.issued2020-04-23-
Data de envio: dc.date.issued2019-09-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/40283-
Fonte completa do material: dc.identifierhttps://link.springer.com/article/10.1007/s13197-019-03879-3-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1141072-
Descrição: dc.descriptionThe conservation of the quality of special coffees depends on the storage conditions. Therefore, new technologies for the packaging of grains need to be studied. This work was carried out with the objective of evaluating the effect of different packages on the quality of the stored coffee. The free fatty acid profile, fat acidity and sensory characteristics of the grains were analyzed during storage. The coffees were stored for 12 months in 8 packaging types. Coffee stored in jute bags differed mainly due to the higher values of fat acidity and lower scores in sensory analysis. The high-barrier packages were more efficient in the storage of the coffee beans since they presented the lowest deterioration indicators, represented by the low values of fat acidity, free fatty acids and higher scores in the sensorial evaluation.-
Idioma: dc.languageen-
Publicador: dc.publisherSpringer Nature-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Food Science and Technology-
Palavras-chave: dc.subjectCoffea arabica L.-
Palavras-chave: dc.subjectFatty acid profile-
Palavras-chave: dc.subjectCoffee - Sensory analysis-
Palavras-chave: dc.subjectPrincipal components-
Palavras-chave: dc.subjectCafé - Armazenamento-
Palavras-chave: dc.subjectPerfil de ácidos graxos-
Palavras-chave: dc.subjectCafé - Análise sensorial-
Palavras-chave: dc.subjectAlimentos - Embalagens-
Título: dc.titleSensory analysis and fatty acid profile of specialty coffees stored in different packages-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

Não existem arquivos associados a este item.