DOI QR코드

DOI QR Code

대학생을 대상으로 한 커피 등급에 따른 관능평가

Consumer's Sensory Evaluation in Relation to the Coffee Grade among College Students

  • 권대중 (연세대학교 식품영양급식연구센터) ;
  • 이민준 (연세대학교 식품영양급식연구센터) ;
  • 박옥진 (여주대학교 관광경영학과)
  • Kwon, Dae-Joong (Research Center for Food, Nutrition and Foodservice Management, Yonsei University) ;
  • Lee, Min-June (Research Center for Food, Nutrition and Foodservice Management, Yonsei University) ;
  • Park, Ok-Jin (Dept. of Tourism Management, Yeojoo University)
  • 투고 : 2012.11.13
  • 심사 : 2013.02.15
  • 발행 : 2013.03.31

초록

This study aims to understand college students customer's preference and the difference of coffee grade by comparing the result of Q-grader, who was trained professionally and received certification for a sensory evaluation of coffee grade. The results of the chemical analysis of raw coffee and coffee berry show that those of specialty grade had slightly higher, but not significant, water content. Further, the pH of specialty grade coffee was high in coffee beans and after roasting, the commercial grade became high. There was no significant difference between the specialty degree and commercial degree in color before and after roasting. In this study, the panels for the sensory evaluation included 24 university students. The preference of evaluation items of sensory evaluation consist of aroma, acidity, bitterness, astringency, aftertaste, and overall satisfaction. Items for the strength evaluation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale (1: extremely low~5: extremely high). In the sensory evaluation, it was evaluated that specialty grade coffee had strong acidity and commercial grade coffee was strongly bitter. The result of the sensory evaluation shows that female students are sensitive to coffee taste. In the analysis of frequent visit to coffee shop, the not-frequently-use-group rated that specialty grade coffee with higher overall satisfaction than commercial grade coffee in factors such as aroma and acidity. The group which did not prefer Americano coffee rated that specialty grade was higher than commercial grade in all factors except aroma, of which the result is similar to the cupping test.

키워드

참고문헌

  1. Banks M, McFadden C, Atkinson C. 1999. The World Encyclopaedia of Coffee. London: Anness Publishing Limited. pp.256
  2. Byun GI, Lee SY, Cho WJ. 2009. Study on importance and customer satisfaction of coffee-shop type according to the choice attributes perceived by university students: Focused on Daejon. J East Asian Soc Dietary Life 15:287-295
  3. Choi YM, Yoon HH. 2010. Sensory of espresso coffee in realation to the classification of green Arabica coffee. Korean J Food Cookery Sci 26:300-306
  4. Choi YM, Yoon HH. 2011. Sensory characteristics of espresso according to green coffee processing. Korean J Food Cookery Sci 27:773-781 https://doi.org/10.9724/kfcs.2011.27.6.773
  5. Farah A, Monteiro MC, Calado V, Franca AS, Trugo LC. 2006. Correlation between cup quality and chemical attributes of Brazilian coffee. Food Chem 98:373-380 https://doi.org/10.1016/j.foodchem.2005.07.032
  6. Franca AS, Oliveira LS, Mendonca JCF, Silva XA. 2005. Physical and chemical attributes of defective crude and roasted coffee beans. Food Chem 90:89-94 https://doi.org/10.1016/j.foodchem.2004.03.028
  7. Kim HK, Hwang SY, Yoon SB, Chun DS, Kong SK, Kang KO. 2007. A study of the characteristics of different coffee beans by roasting and extracting condition. Korean J Food & Nutr 20:14-19
  8. Kim KD, Heo CU. 2011. Preference factors in consumer's coffee taste using Q methodology. Korean J Tourism & Hospitality Res 25:145-161
  9. Lee SY, Hwang IK, Park MH, Seo HS. 2007. Sensory characteristics of diluted Espresso (Americano) in relation to dilution rates. Korean J Food Cookery Sci 23:839-847
  10. Lingle TR. 2011. The Coffee Cupper's Handbook. 4th edition. SCAA. pp.20-39
  11. Mazzafera P. 1999. Chemical composition of defective coffee beans. Food Chem 64:547-554 https://doi.org/10.1016/S0308-8146(98)00167-8
  12. Moon JW, Cho JS. 1999. Changes in flavor characteristics and shelf-life of roasted coffee in different packaging condition during storage. Korean J Food Sci Technol 31:441-447
  13. Park KM. 2010. A study of college students actual condition of using coffee shops and choice attitudes: Focused on Seongnam area. Korean J Food & Nutr 23:52-62
  14. Park SJ, Moon SW, Lee J, Kim EJ, Kang BS. 2011. Optimization of roasting conditions for coffee beans by response surface methodology. Korean J Food Preserv 18:178-183 https://doi.org/10.11002/kjfp.2011.18.2.178
  15. Petracco M. 2001. Technology IV: Beverage preparation: Brewing trends for the new millennium. pp140-164. In: Coffee Recent Developoment
  16. SCAA. 2009a. SCAA Protocols: Grading Green Coffee. pp.1-2
  17. SCAA. 2009b. SCAA Protocals: Cupping Specialty Coffee. pp. 1-7
  18. SCAA. 2009c. SCAA Standard: Green Coffee Quality. pp.1
  19. SCAA. 2010. Arabica Green Coffee Defect Handbook. pp.1-2
  20. SCAA. 2012. Coffee Facts and Statistics, pp.1-2
  21. Shin WR, Choi YM, Yoon HH. The sensory characteristics of espresso according to grinding grades of coffee beans. Korean J Food Cookery Sci 27:85-99
  22. Smith AW. 1985. Coffee. Volume 1: Chemistry. London: Elsevier Appplied Science. pp.1-41
  23. Yoon HH, Choi YM. 2009. Contents of defective beans and cup quality in relation to te grade and processing methods of green coffee. Korean J Food Cookery Sci 25:703-711
  24. 식품의약품안전청. 2011. 식품공전 제2권. pp.10-1-1

피인용 문헌

  1. Determinants of Price in Specialty Coffee by Consumers vol.22, pp.6, 2016, https://doi.org/10.20878/cshr.2016.22.6.016
  2. 커피음용행동의 의미와 목적에 대한 개념도 분석 vol.19, pp.4, 2013, https://doi.org/10.14695/kjsos.2016.19.4.55