Impact of roasting and storage conditions on the shelf stability of Thai Arabica coffee
This research investigated the impact of roasting levels and storage conditions on coffee quality by analyzing moisture content (MC), color, peroxide value (PV), shelf-life, and volatile compounds using solid-phase microextraction-gas chromatography/mass spectrometry (SPME-GCMS). Coffee samples were...
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| Language: | English |
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Elsevier
2025-08-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325004314 |
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| author | Sai Aung Moon Sirirung Wongsakul Hiroaki Kitazawa Rattapon Saengrayap |
| author_facet | Sai Aung Moon Sirirung Wongsakul Hiroaki Kitazawa Rattapon Saengrayap |
| author_sort | Sai Aung Moon |
| collection | DOAJ |
| description | This research investigated the impact of roasting levels and storage conditions on coffee quality by analyzing moisture content (MC), color, peroxide value (PV), shelf-life, and volatile compounds using solid-phase microextraction-gas chromatography/mass spectrometry (SPME-GCMS). Coffee samples were collected from Doi Chang, Thailand, and processed using natural/dry, washed/wet, and honey methods. The samples were then roasted to light at 205 °C, light-medium at 210 °C, and medium at 218 °C. The roasted coffee beans were packaged in hermetic bags and subjected to accelerated storage conditions for 0, 7, 14, and 21 days at 30, 40, and 50 °C with 50 % RH. Results showed that roasting level and accelerated storage significantly affected (p < 0.05) MC, color, PV, shelf-life, and volatile compound profiles. Eighty-two volatile compounds were identified across the light, light-medium and medium samples. The dominant compound groups were furans (ranging from 35 ± 6 to 54 ± 3 % d.w.) pyrazines (13 ± 1 to 32.3 ± 0.8 % d.w.), and esters (4.2 ± 0.2 to 16.7 ± 0.9 % d.w.), which contribute significantly to coffee aroma. Shelf-life at 30 °C was longest for light (10.0 ± 0.1 to 11.7 ± 0.3 days), followed by light-medium (7.3 ± 0.3 to 8.8 ± 0.6 days) and medium (6.3 ± 0.3 to 7.7 ± 0.6 days), compared to storage at 40 and 50 °C. The concentrations of volatile compounds including alcohols, aldehydes, esters, furans, furanones, ketones, organic acids, pyrazines, pyridines, pyrroles, sulfides, and terpenes were influenced by roasting level, processing method, and storage conditions, ultimately affecting coffee shelf-life. |
| format | Article |
| id | doaj-art-13c214cffb3f4d26a9751d92eaab1510 |
| institution | Kabale University |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-13c214cffb3f4d26a9751d92eaab15102025-08-20T03:32:37ZengElsevierJournal of Agriculture and Food Research2666-15432025-08-012210206010.1016/j.jafr.2025.102060Impact of roasting and storage conditions on the shelf stability of Thai Arabica coffeeSai Aung Moon0Sirirung Wongsakul1Hiroaki Kitazawa2Rattapon Saengrayap3School of Agro-Industry, Mae Fah Luang University, Chiang Rai, 57100, Thailand; Coffee Quality Research Group, Mae Fah Luang University, Chiang Rai, 57100, ThailandSchool of Agro-Industry, Mae Fah Luang University, Chiang Rai, 57100, Thailand; Coffee Quality Research Group, Mae Fah Luang University, Chiang Rai, 57100, Thailand; Integrated AriTech Ecosystems Research Group, Mae Fah Luang University, Chiang Rai, 57100, Thailand; Tea and Coffee Institute, Mae Fah Luang University, Chiang Rai, 57100, ThailandDepartment of Food and Nutrition, Faculty of Human Sciences and Design, Japan Women's University, 2-8-1, Mejirodai, Bunkyo-ku, Tokyo, 112-8681, JapanSchool of Agro-Industry, Mae Fah Luang University, Chiang Rai, 57100, Thailand; Coffee Quality Research Group, Mae Fah Luang University, Chiang Rai, 57100, Thailand; Integrated AriTech Ecosystems Research Group, Mae Fah Luang University, Chiang Rai, 57100, Thailand; Tea and Coffee Institute, Mae Fah Luang University, Chiang Rai, 57100, Thailand; Corresponding author. School of Agro-Industry, Mae Fah Luang University, Chiang Rai, 57100, Thailand.This research investigated the impact of roasting levels and storage conditions on coffee quality by analyzing moisture content (MC), color, peroxide value (PV), shelf-life, and volatile compounds using solid-phase microextraction-gas chromatography/mass spectrometry (SPME-GCMS). Coffee samples were collected from Doi Chang, Thailand, and processed using natural/dry, washed/wet, and honey methods. The samples were then roasted to light at 205 °C, light-medium at 210 °C, and medium at 218 °C. The roasted coffee beans were packaged in hermetic bags and subjected to accelerated storage conditions for 0, 7, 14, and 21 days at 30, 40, and 50 °C with 50 % RH. Results showed that roasting level and accelerated storage significantly affected (p < 0.05) MC, color, PV, shelf-life, and volatile compound profiles. Eighty-two volatile compounds were identified across the light, light-medium and medium samples. The dominant compound groups were furans (ranging from 35 ± 6 to 54 ± 3 % d.w.) pyrazines (13 ± 1 to 32.3 ± 0.8 % d.w.), and esters (4.2 ± 0.2 to 16.7 ± 0.9 % d.w.), which contribute significantly to coffee aroma. Shelf-life at 30 °C was longest for light (10.0 ± 0.1 to 11.7 ± 0.3 days), followed by light-medium (7.3 ± 0.3 to 8.8 ± 0.6 days) and medium (6.3 ± 0.3 to 7.7 ± 0.6 days), compared to storage at 40 and 50 °C. The concentrations of volatile compounds including alcohols, aldehydes, esters, furans, furanones, ketones, organic acids, pyrazines, pyridines, pyrroles, sulfides, and terpenes were influenced by roasting level, processing method, and storage conditions, ultimately affecting coffee shelf-life.http://www.sciencedirect.com/science/article/pii/S2666154325004314Accelerated storageLipid oxidationShelf-lifeVolatile compounds |
| spellingShingle | Sai Aung Moon Sirirung Wongsakul Hiroaki Kitazawa Rattapon Saengrayap Impact of roasting and storage conditions on the shelf stability of Thai Arabica coffee Journal of Agriculture and Food Research Accelerated storage Lipid oxidation Shelf-life Volatile compounds |
| title | Impact of roasting and storage conditions on the shelf stability of Thai Arabica coffee |
| title_full | Impact of roasting and storage conditions on the shelf stability of Thai Arabica coffee |
| title_fullStr | Impact of roasting and storage conditions on the shelf stability of Thai Arabica coffee |
| title_full_unstemmed | Impact of roasting and storage conditions on the shelf stability of Thai Arabica coffee |
| title_short | Impact of roasting and storage conditions on the shelf stability of Thai Arabica coffee |
| title_sort | impact of roasting and storage conditions on the shelf stability of thai arabica coffee |
| topic | Accelerated storage Lipid oxidation Shelf-life Volatile compounds |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325004314 |
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