There were analyzed the amount of caffeine, amounts of polyphenols, color, sensory properties and the spectra were measured using near infrared spectroscopy in three kinds of coffee. Analyses were made after roasting coffees. The coffee was then packaged into three different types of packaging - paper, package with one-way valve and into a vakuum package, each series of samples were stored in three different conditions - normal conditions (20 °C, 40% RH), a fridge (4-6 °C, 80% RH) and variable conditions (15-30 °C, 40-60% RH). After three, six and nine months was then carried out analyses for all samples. Subsequently the differences between the baseline sample and the results in different time were evaluated and the results were compared. It was found out that coffee quality sharply decreased after three months, caffeine over time decreased slightly. Sum of polyphenols sharply decreasesd after 3 months and their value was at a similar level. The color of the coffee changed after 3 and 6 months rapidly, but then the colour approached the original surface.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:250507 |
| Date | January 2015 |
| Creators | Müllerová, Martina |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
Page generated in 0.0018 seconds