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

Abstract

In 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.