Impact of initial sensory quality of specialty natural coffee during storage.

Abstract

The objective of this study was to chemically and sensorially evaluate dryprocessed coffees with an initial quality of 82 and 84 points on the SCA (Specialty Coffee Association) scale, packaged in impermeable and permeable materials, and stored at room temperature and in a refrigerated environment for 9 months. The sensory and chemical quality of the stored beans was evaluated at the beginning of storage, as well as after six and nine months. The results show that specialty natural coffees with a higher initial sensory score experience attenuation of sweetness, acidity, body, and aftertaste over 9 months of storage, with stability in the overall score and sensory descriptors, particularly when stored in high-barrier packaging. Chemically, the changes observed during storage differ depending on the initial sensory quality of the specialty natural coffees, with greater preservation of volatile compounds and fatty acids when high-barrier packaging is used, regardless of storage temperature. It is concluded that, in addition to packaging and storage conditions, the initial attributes of natural coffee are a determining factor for quality after 9 months of storage. Chemical changes during storage vary according to the initial sensory quality of specialty natural coffees.