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Monitoring of chemical changes in ground coffee stored in different ways
Lajtman, Roman ; Vítová, Eva (referee) ; Diviš, Pavel (advisor)
This diploma thesis deals with the monitoring of chemical changes in ground coffee stored in various containers and then it deals with the determination of water, moisture and aromatic profile of coffee in individual containers, namely a can, a paper bag, a bag with a polyethylene liner, a bag from low density polyethylene with aluminium liner (LDPE + Al) and a glass container. At the beginning of the experiment it was found that the water content in the coffee was 4.72 ± 0.10 % and the moisture content was 9.47 ± 0.01 %. After the original sample was measured, the coffee was poured into 5 packages. At the end of the experiment, a can was chosen as the most suitable package where the lowest water content was measured. The water content was determined to be 6.51 ± 0.11 % and the moisture content was 9.93 ± 0.01 %. However, the differences between the other packages, apart from the paper bag, were very small, and thus in general it can be said that the can, the LDPE + Al package, the bag with the PE liner and the glass container are suitable for storing ground coffee. A total of 44 aromatics were identified when determining the aromatic profile in coffee by HS-SPME-GC-MS. The most represented groups of substances were furans and pyrazines. During storage, there was some loss of substances due to 2 mechanisms. The first of them is evaporation and the second one is the oxidation reactions themselves. Most aromatic substances have evaporated / degraded in paper packaging, where this large decrease is related to its barrier properties. A glass container was chosen as the most suitable packaging with the least loss of aromatic substances.
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Monitoring of chemical changes in ground coffee stored in different ways
Lajtman, Roman ; Vítová, Eva (referee) ; Diviš, Pavel (advisor)
This diploma thesis deals with the monitoring of chemical changes in ground coffee stored in various containers and then it deals with the determination of water, moisture and aromatic profile of coffee in individual containers, namely a can, a paper bag, a bag with a polyethylene liner, a bag from low density polyethylene with aluminium liner (LDPE + Al) and a glass container. At the beginning of the experiment it was found that the water content in the coffee was 4.72 ± 0.10 % and the moisture content was 9.47 ± 0.01 %. After the original sample was measured, the coffee was poured into 5 packages. At the end of the experiment, a can was chosen as the most suitable package where the lowest water content was measured. The water content was determined to be 6.51 ± 0.11 % and the moisture content was 9.93 ± 0.01 %. However, the differences between the other packages, apart from the paper bag, were very small, and thus in general it can be said that the can, the LDPE + Al package, the bag with the PE liner and the glass container are suitable for storing ground coffee. A total of 44 aromatics were identified when determining the aromatic profile in coffee by HS-SPME-GC-MS. The most represented groups of substances were furans and pyrazines. During storage, there was some loss of substances due to 2 mechanisms. The first of them is evaporation and the second one is the oxidation reactions themselves. Most aromatic substances have evaporated / degraded in paper packaging, where this large decrease is related to its barrier properties. A glass container was chosen as the most suitable packaging with the least loss of aromatic substances.
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