The Storage of Green Coffee (Coffea arabica): Decrease of Viability and Changes of Potential Aroma Precursors

摘要

Background and AimsWhen green coffee is stored for a prolonged time the coffee quality decreases distinctively. Apart from well-known ‘off-notes’ that arise from undesired oxidations of lipids, a typical ‘flattening’ of the cup quality is detectable. In order to elucidate the biological causes for this phenomenon, differentially processed coffees (wet, dry, semi-dry processing), were stored under standard conditions for 2 years and analysed comprehensively.