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Technical recommendation on potential chemical markers of flavor degradation of roast coffee during long-term storage and associated measurement techniques

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Research Objectives:

  • Review the state of knowledge of chemical changes taking place in roast coffee during long-term storage, particularly when packaged effectively (i.e. in packs presenting a good barrier to oxygen).
  • Formulate hypothesis regarding chemical markers that could be used to assess/track coffee degradation over long term storage (minimum 6-12 months storage)

  • Make suggestions for an experimental approach to test the formulated hypothesis, and recommend a set of analytical approaches and techniques suitable to reliably quantify the hypothesised markers in a way that is comparable over time (i.e. standardised and calibrated techniques)