Effects of different coffee storage methods on coffee freshness after opening of packages. (September 2022)

• Record Type: Journal Article
• Authors: Smrke, Samo; Adam, Jan; Mühlemann, Samuel; Lantz, Ingo; Yeretzian, Chahan
• Is Part Of: Food packaging and shelf life. Volume 33(2022)
• Publication Date: 2022-09
• Subjects: Coffee -- Freshness -- Aroma -- Shelf life -- Secondary shelf life; Food -- Packaging -- Periodicals; Food -- Preservation -- Periodicals; Food -- Packaging; Periodicals; 664.0905
• DOI: 10.1016/j.fpsl.2022.100893
• Languages: English
• ISSNs: 2214-2894

Abstract

Abstract: The 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. Highlights: Roasted coffee freshness development after opening packages was evaluated by GC/MS. The use of coffee and packages reflected typical consumer behaviour. GC/MS freshness data were modelled by linear regression. All four models of coffee freshness loss showed statistically significant differences. A package with an integrated screw cap performed the best.