EXPLORING THE IMPACT OF DIFFERENT PACKAGING TYPES AND REPEATED PACKAGE OPENING ON VOLATILE COMPOUND CHANGES IN GROUND ROASTED COFFEE
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F24%3APU151762" target="_blank" >RIV/00216305:26310/24:PU151762 - isvavai.cz</a>
Výsledek na webu
<a href="https://office2.jmbfs.org/index.php/JMBFS/article/view/11022" target="_blank" >https://office2.jmbfs.org/index.php/JMBFS/article/view/11022</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.55251/jmbfs.11022" target="_blank" >10.55251/jmbfs.11022</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
EXPLORING THE IMPACT OF DIFFERENT PACKAGING TYPES AND REPEATED PACKAGE OPENING ON VOLATILE COMPOUND CHANGES IN GROUND ROASTED COFFEE
Popis výsledku v původním jazyce
In this study, the dynamics of volatile compound alterations during the storage of ground roasted coffee in various packaging were investigated using solid -phase microextraction-gas chromatography -mass spectrometry. Each type of packaging underwent repeated opening and closing, simulating the gradual consumption behavior of the consumer who consumes ground coffee in smaller doses over time. The experimental results revealed that after 30 days of storage, 35 to 45% of the volatile substances originally present in the coffee were lost regardless of the type of packaging used. Notably, storing coffee in a paper sachet proved to be the least effective method, resulting in a loss of over 80% of all volatile coffee substances during this storage period.
Název v anglickém jazyce
EXPLORING THE IMPACT OF DIFFERENT PACKAGING TYPES AND REPEATED PACKAGE OPENING ON VOLATILE COMPOUND CHANGES IN GROUND ROASTED COFFEE
Popis výsledku anglicky
In this study, the dynamics of volatile compound alterations during the storage of ground roasted coffee in various packaging were investigated using solid -phase microextraction-gas chromatography -mass spectrometry. Each type of packaging underwent repeated opening and closing, simulating the gradual consumption behavior of the consumer who consumes ground coffee in smaller doses over time. The experimental results revealed that after 30 days of storage, 35 to 45% of the volatile substances originally present in the coffee were lost regardless of the type of packaging used. Notably, storing coffee in a paper sachet proved to be the least effective method, resulting in a loss of over 80% of all volatile coffee substances during this storage period.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
21100 - Other engineering and technologies
Návaznosti výsledku
Projekt
—
Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2024
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Journal of Microbiology, Biotechnology and Food Sciences
ISSN
1338-5178
e-ISSN
—
Svazek periodika
e11022
Číslo periodika v rámci svazku
srpen 2024
Stát vydavatele periodika
SK - Slovenská republika
Počet stran výsledku
5
Strana od-do
„“-„“
Kód UT WoS článku
001230212700001
EID výsledku v databázi Scopus
—