EXPLORING THE IMPACT OF DIFFERENT PACKAGING TYPES AND REPEATED PACKAGE OPENING ON VOLATILE COMPOUND CHANGES IN GROUND ROASTED COFFEE

Simple item page
dc.contributor.authorTrenzová, Kristinacs
dc.contributor.authorGross, Michalcs
dc.contributor.authorVítová, Evacs
dc.contributor.authorPořízka, Jaromírcs
dc.contributor.authorDiviš, Pavelcs
dc.coverage.issue1cs
dc.coverage.volume14cs
dc.date.accessioned2025-03-26T08:10:15Z
dc.date.available2025-03-26T08:10:15Z
dc.date.issued2024-08-02cs
dc.description.abstractIn 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.en
dc.formattextcs
dc.format.extent1-5cs
dc.format.mimetypeapplication/pdfcs
dc.identifier.citationJournal of Microbiology, Biotechnology and Food Sciences. 2024, vol. 14, issue 1, p. 1-5.en
dc.identifier.doi10.55251/jmbfs.11022cs
dc.identifier.issn1338-5178cs
dc.identifier.orcid0000-0002-5508-8068cs
dc.identifier.orcid0000-0002-2742-8053cs
dc.identifier.orcid0000-0001-6809-0506cs
dc.identifier.other189140cs
dc.identifier.researcheridAAA-9218-2019cs
dc.identifier.researcheridA-6972-2016cs
dc.identifier.scopus56337743000cs
dc.identifier.scopus12038939300cs
dc.identifier.urihttps://hdl.handle.net/11012/250182
dc.language.isoencs
dc.publisherSLOVAK UNIV AGRICULTURE NITRAcs
dc.relation.ispartofJournal of Microbiology, Biotechnology and Food Sciencescs
dc.relation.urihttps://office2.jmbfs.org/index.php/JMBFS/article/view/11022cs
dc.rightsCreative Commons Attribution 4.0 Internationalcs
dc.rights.accessopenAccesscs
dc.rights.sherpahttp://www.sherpa.ac.uk/romeo/issn/1338-5178/cs
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/cs
dc.subjectcoffeeen
dc.subjectstorageen
dc.subjectpackagingen
dc.subjectGC-MSen
dc.subjectshelf lifeen
dc.subjectvolatile substancesen
dc.subjectmoistureen
dc.titleEXPLORING THE IMPACT OF DIFFERENT PACKAGING TYPES AND REPEATED PACKAGE OPENING ON VOLATILE COMPOUND CHANGES IN GROUND ROASTED COFFEEen
dc.type.driverarticleen
dc.type.statusPeer-revieweden
dc.type.versionpublishedVersionen
sync.item.dbidVAV-189140en
sync.item.dbtypeVAVen
sync.item.insts2025.03.26 09:10:14en
sync.item.modts2025.03.26 08:33:36en
thesis.grantorVysoké učení technické v Brně. Fakulta chemická. Ústav chemie potravin a biotechnologiícs
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
jmbfs_11022_Trenzova.pdf
Size:
709.55 KB
Format:
Adobe Portable Document Format
Description:
file jmbfs_11022_Trenzova.pdf
Download
Collections
Ústav chemie potravin a biotechnologií