Modeling the secondary shelf life of ground roasted coffee

J Agric Food Chem. 2006 Jul 26;54(15):5571-6. doi: 10.1021/jf060204k.


This work was addressed to study the secondary shelf life of ground roasted coffee. To this purpose, fresh dark-roasted ground coffee samples were equilibrated at increasing water activity (aw) values up to 0.44 and stored at 30 degrees C for up to 1 month. To simulate home storage conditions, the headspace atmosphere was periodically perturbed by opening for a short time and then closing the packaging. The changes of some chemical and physicochemical indexes of coffee staling were studied, and sensory analysis was carried out to determine the end point of coffee acceptability. The results showed that the volatile compounds in the headspace are representative indexes of the quality depletion of roasted ground coffee during home usage. The sensory and instrumental results were used to develop a mathematical model allowing to simply and quickly calculate the secondary shelf life of coffee on the basis of its aw value at a given temperature.

MeSH terms

  • Chemical Phenomena
  • Chemistry, Physical
  • Coffea / chemistry*
  • Consumer Behavior
  • Food Handling / methods*
  • Food Preservation*
  • Hot Temperature*
  • Humans
  • Quality Control
  • Seeds / chemistry*
  • Taste
  • Time Factors