Influence of storage conditions on aroma compounds in coffee pads using static headspace GC–MS

Static headspace gas chromatography coupled to mass spectrometry (SHGC–MS) was used to identify aroma compounds in coffee pad powder. Based on the peak areas of these aroma compounds, the influence of the type of original package on the time of evolution was studied. Statistical ANOVA indicated that coffee pads which were individually packed and hermetically sealed lost less aroma compounds than did pads which were enclosed together in an open package. In addition, coffee pads from an open package were stored in closed plastic bottles at two different temperatures. Storing the pads at 4 °C instead of keeping them at room temperature had a positive influence on the evolution of aroma compounds with time.