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Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-26687
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dc.contributor.authorSmrke, Samo-
dc.contributor.authorAdam, Jan-
dc.contributor.authorMühlemann, Samuel-
dc.contributor.authorLantz, Ingo-
dc.contributor.authorYeretzian, Chahan-
dc.date.accessioned2023-01-23T10:01:32Z-
dc.date.available2023-01-23T10:01:32Z-
dc.date.issued2022-
dc.identifier.issn2214-2894de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/26687-
dc.description.abstractThe aroma of freshly roasted coffee is one of its most enticing but also ephemeral qualities. Coffee aroma starts deteriorating after roasting, and appropriate packaging and storage are needed to preserve its freshness. After a coffee package has been opened, the protective atmosphere changes, accelerating the loss of freshness and staling of coffee. This study compares four different methods for storing whole roasted beans after opening the package: (i) transferring beans into airtight canister, (ii) closing original package with tape, (iii) closing with clip and (iv) using a package with an integrated screw cap. The aroma was analyzed during storage by gas chromatography mass spectrometry (GC/MS), after grinding. Freshness indices were determined as ratios of GC/MS signal intensities of two selected compounds and used as indicators of storage stability (also called index), to compare different storage approaches. The 2-butanone/2-methylfuran index was found to be best suited to assess coffee staling for such conditions. The screw cap packaging was the best performing storage method. Using a clip, re-closing with tape or transferring beans into a container resulted in a faster loss of freshness. Findings were in line with observed changes in oxygen and carbon dioxide content inside the respective package. While changes of coffee during the primary shelf-life of coffee have been discussed in a series of publications, this study is one of the first that sheds light on how consumer practices can influence the secondary shelf-life of whole bean coffee.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofFood Packaging and Shelf Lifede_CH
dc.rightshttp://creativecommons.org/licenses/by/4.0/de_CH
dc.subjectCoffeede_CH
dc.subjectFreshnessde_CH
dc.subjectAromade_CH
dc.subjectShelf lifede_CH
dc.subjectSecondary shelf lifede_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleEffects of different coffee storage methods on coffee freshness after opening of packagesde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Chemie und Biotechnologie (ICBT)de_CH
dc.identifier.doi10.1016/j.fpsl.2022.100893de_CH
dc.identifier.doi10.21256/zhaw-26687-
zhaw.funding.euNode_CH
zhaw.issue100893de_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume33de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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Smrke, S., Adam, J., Mühlemann, S., Lantz, I., & Yeretzian, C. (2022). Effects of different coffee storage methods on coffee freshness after opening of packages. Food Packaging and Shelf Life, 33(100893). https://doi.org/10.1016/j.fpsl.2022.100893
Smrke, S. et al. (2022) ‘Effects of different coffee storage methods on coffee freshness after opening of packages’, Food Packaging and Shelf Life, 33(100893). Available at: https://doi.org/10.1016/j.fpsl.2022.100893.
S. Smrke, J. Adam, S. Mühlemann, I. Lantz, and C. Yeretzian, “Effects of different coffee storage methods on coffee freshness after opening of packages,” Food Packaging and Shelf Life, vol. 33, no. 100893, 2022, doi: 10.1016/j.fpsl.2022.100893.
SMRKE, Samo, Jan ADAM, Samuel MÜHLEMANN, Ingo LANTZ und Chahan YERETZIAN, 2022. Effects of different coffee storage methods on coffee freshness after opening of packages. Food Packaging and Shelf Life. 2022. Bd. 33, Nr. 100893. DOI 10.1016/j.fpsl.2022.100893
Smrke, Samo, Jan Adam, Samuel Mühlemann, Ingo Lantz, and Chahan Yeretzian. 2022. “Effects of Different Coffee Storage Methods on Coffee Freshness after Opening of Packages.” Food Packaging and Shelf Life 33 (100893). https://doi.org/10.1016/j.fpsl.2022.100893.
Smrke, Samo, et al. “Effects of Different Coffee Storage Methods on Coffee Freshness after Opening of Packages.” Food Packaging and Shelf Life, vol. 33, no. 100893, 2022, https://doi.org/10.1016/j.fpsl.2022.100893.


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