Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Studies on the Aroma Components of Roasted and Ground Coffee

배전 및 원두 커피의 향기성분

  • Baik, Hee-Jun (Department of Food and Nutrition, Hanyang University) ;
  • Ko, Young-Su (Department of Food and Nutrition, Hanyang University)
  • 백희준 (한양대학교 식품영양학과) ;
  • 고영수 (한양대학교 식품영양학과)
  • Published : 1996.02.28
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Abstract

Twenty different kinds of roasted and ground coffees, 9 domestic and 11 foreign coffee products, were analyzed using a headspace gas chromatographic technique. Among many aroma compounds, acetaldehyde, acetone, carbon disulfide, isobutylaldehyde, 2-methylfuran, 2-methylbutanol and isovaleraldehyde were mainly analyzed for aroma pattern. Roasting color was determined by Photovolt colorimeter. The average roasting color of the foreign coffee was 54 and 47 for domestic coffee. It means that color of the domestic coffee was darker than that of the foreign coffee. The correlation of coefficient between roasting color and 2-methylfuran was 0.712.

국내외 시판되고 있는 roasted and ground 커피 20종에 대해서 맛에 영향을 미칠 수 있는 이화학적 성분을 분석하였다. 신맛이 강한 R & G 커피의 평균 pH는 5.02, TA는 3.98, 배전색도는 54.7이었으며, 신맛이 약한 R & G 커피의 평균 pH는 5.40, TA는 2.27, 배전색도는 34.6으로 향기성분중 2-methylfuran은 커피의 거친맛(harshness)과 관계하며 배전정도가 강할수록 눈에 띄게 증가하였으므로 이들 관계는 측정치에서 산출된 회귀식 Y=4.45-0.06 X에 의해서 이 관계를 71.2%정도 설명할 수 있다.

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