Coffee Science
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Item Stability of the color of roasted coffees stored in different packaging(Editora UFLA, 2025-03-07) Silva, Laís de Oliveira; Borém, Flávio Meira; Heinerici, Gabriel Carvalhaes; Cirillo, Marcelo Ângelo; Alves, Ana Paula de Carvalho; Haeberlin, Luana; Santos, Cláudia Mendes dosThe aim of this study was to evaluate the color behavior (L* and Ag) and the stability of melanoidin molecules in roasted coffees with different roasting levels, types of packaging and storage conditions. Two roasting intensities were performed (medium roast and dark roast), following the SCA protocol for specialty coffees. The samples were stored in two types of packaging (permeable packaging and hermetic packaging with valve) and evaluated in eight storage times (1, 24, 48, 72, 240, 480, 1080 and 1440 hours) after roasting. The packaging interfered in the preservation of both the color of the roasted coffee and the melanoidin content over time. The permeable packaging allowed greater color loss, a difference also noted when evaluating the L*. For medium roast coffees stored in hermetic packaging, the maximum storage time should be up to 200 hours, while for dark roast beans when stored in hermetic packaging, the storage time was up to 480 hours. Greater stability of melanoidins was observed for coffees stored in hermetic packaging, with averages of 0.37 g.100 mL-1, while for coffees stored in permeable packaging the average was 0.34 g.100 mL-1, probably due to the oxidation of melanoidin molecules that reacted with oxygen and relative humidity of the ambient air. It is concluded that hermetic packaging presented a greater capacity for preserving the initial characteristics over the storage time, while permeable packaging allowed the loss of color of the roasted beans due to storage and possible modifications of the melanoidin molecules.Item Roasted coffee beans characterization through optoelectronic color sensing(Universidade Federal de Lavras, 2023-12-19) Vanegas-Ayala, Sebastian-Camilo; Leal-Lara, Daniel-David; Barón-Velandia, JulioThe degree of roasting of the coffee determines the physical properties of the bean which are directly represented in the quality of the coffee, to classify the coffee bean efficiently represents a challenge that has been addressed from different technological approaches with colorimeters. This research aims to simplify the identification of the roast level of ground coffee on the Agtron scale by characterizing the degree of roast using an optoelectronic color sensor and establishing a correlation between the Red, Green, and Blue (RGB) scales. This allows for the assurance of quality levels of the beans right from the roasting process. This research comprehends the collection and preparation of samples, the definition of RGB and CIE L*a*b* values, and their interpretation in the Agtron scale using the red component of the RGB scale. The results showed an efficient and accurate estimation for the roast degree of ground coffee beans (0.1371 MSE) that uses minimum processing requirements and a function to assess the intermediate values in the Agtron scale. The characterization of the roast degree of ground coffee beans using data collected from an optoelectronic color sensor through a high-precision function with a linear structure enables the description of intermediate values not fully represented on the Agtron scale. This enhances the process of identifying the roast degree, facilitating subsequent quality assurance processes by maintaining the beans at the desired roast level.