Abstract
A study was conducted to determine the effects of differences in storage (using different containers and temperatures) on total coffee acid content, caffeine content, chlorogenic acid content, color and foaming.
1) Total acid content increased starting on day 7 when stored in an aluminum pouch at room temperature, and starting on day 14 when stored in a glass bottle at room temperature or when stored in a glass bottle while refrigerating. In contrast, increases in total acid content were not observed for either type of container in the case of frozen storage.
2) Chlorogenic acid content was high following frozen storage and low following storage at room temperature regardless of the type of container.
3) Caffeine content was observed to not be affected by storage.
4) With respect to changes in color, luminosity (L*) and chromaticity (b*) decreased slightly starting on day 7 of storage in a glass bottle at room temperature. However, differences were subsequently not observed.
5) Foaming was low for room temperature storage regardless of the type of container, and was extremely low in the case of storage in an aluminum pouch at room temperature in particular. Although well-defined differences were unable to be obtained with respect to refrigeration and frozen storage, foaming tended to be somewhat high in the case of frozen storage.
6) It was determined that the shelf life of ground coffee can be extended by wrapping individual servings in plastic wrap, placing in a tightly sealed container and storing in a freezer.
