咖啡豆氧化与酶和非酶褐变有关,所需芳香族化合物的降解,不良风味的发展,增加对微生物腐败的敏感性,和挥发性化合物损失。这项研究调查了在30°C加速储存条件下,在GrainPro®袋中储存0、5、10和20天的自然干燥工艺(DP)和蜂蜜工艺(HP)绿咖啡豆,40°C,和50°C,相对湿度为50%。使用动力学模型来估计绿咖啡豆的保质期。在30°C下,DP记录的耐久性为45.67、29.9和24.92天,40°C,50°C,分别,HP为60.34、38.07和19.22天。进行偏最小二乘(PLS)分析以建立模型,以基于过氧化物(PV)和硫代巴比妥酸反应性物质(TBARS)值预测咖啡的保质期。在利用留一交叉验证(LOOCV)进行预测方面,PLS为TBARS(R2=0.801)提供了更高的精度,而PV较低(R2=0.469)。然而,自动预测显示PV(R2=0.802)和TBARS(R2=0.932)的观测值与预测值具有良好的一致性.根据预测(VIP)分数的可变重要性,ATR-FTIR峰值为3000-2825、2154-2150、1780-1712、1487-2483、1186-1126、1107-1097和1012-949cm-1,被确定为与生咖啡豆保质期的PV和TBARS最相关。ATR-FITR显示出作为一种快速准确的技术来评估与储存过程中咖啡质量损失有关的氧化反应的潜力。
Coffee bean oxidation is associated with enzymatic and non-enzymatic browning, the degradation of desirable aromatic compounds, the development of undesirable flavors, increased susceptibility to microbial spoilage, and volatile compound losses. This study investigated natural dry process (DP) and honey process (HP) green coffee beans stored in GrainPro® bags for 0, 5, 10, and 20 days under accelerated storage conditions at 30 °C, 40 °C, and 50 °C with relative humidity of 50%. A kinetic model was used to estimate the shelf life of the green coffee beans. DP recorded durability of 45.67, 29.9, and 24.92 days at 30 °C, 40 °C, and 50 °C, respectively, with HP 60.34, 38.07, and 19.22 days. Partial least squares (PLS) analysis was performed to build the models in order to predict the shelf life of coffee based on peroxide (PV) and thiobarbituric acid reactive substances (TBARS) values. In terms of prediction with leave-one-out cross-validation (LOOCV), PLS provided a higher accuracy for TBARS (R2 = 0.801), while PV was lower (R2 = 0.469). However, the auto-prediction showed good agreement among the observed and predicted values in both PV (R2 = 0.802) and TBARS (R2 = 0.932). Based on the variable importance of projection (VIP) scores, the ATR-FTIR peaks as 3000-2825, 2154-2150, 1780-1712, 1487-2483, 1186-1126, 1107-1097, and 1012-949 cm-1 were identified to be the most related to PV and TBARS on green coffee beans shelf life. ATR-FITR showed potential as a fast and accurate technique to evaluate the oxidation reaction that related to the loss of coffee quality during storage.