Michaela T. L. Kreuml, Dorota Majchrzak, Bettina Ploederl and Juergen Koenig Changes in sensory quality characteristics of coffee during storage Food Science & Nutrition 1
Sensory evaluation demonstrates adverse effects on quality of coffee beverages already after 9 months storage of coffee beans. After 18 months of storage of coffee beans the intensity of the attributes indicating oxidation processes increased. Duration of storage of roasted coffee beans should be shortened and regulated by food law. Roasting and best-before date should be declared on the coffee packages.
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