Volatile compounds indicating latent damage to sensory attributes in coffee stored in permeable and hermetic packaging

Abstract

Studies of storage of green coffee often correlate sensory quality with chemical composition when chemical changes have already occurred irreparably and have affected the coffee flavor. This does not allow application of any technique to prevent the change in coffee flavor and aroma. The main aim of the present study was to identify chemical indicators of the aging of green coffee beans, through use of gas chromatography-mass spectrometry in roasted and ground coffee beans, before changes in the sensory attributes of the roasted coffee become perceptible. Green coffee beans of natural coffee and pulped natural coffee were packed and stored in bags permeable to water vapor and gases and in hermetic bags. Sensory analysis was carried out to be associated with the profiles of volatile compounds over 18 months of storage. The latent damage to sensory attributes is more pronounced in natural than pulped natural coffee. Green natural coffee beans packed in permeable packaging exhibit latent damage at 3 months of storage that will later be manifested, compromising sensory quality.