동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제23권3호
  • /
  • Pages.382-390
  • /
  • 2013
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  • 1225-6781(pISSN)
  • /
  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

커피의 배전 후 경과 시간에 따른 관능적 특성

Sensory Characteristics of the Brewed Coffee Roast Based on the Elapsed Time after Grinding

  • 김현아 (경희대학교 외식경영학과) ;
  • 이경희 (경희대학교 외식경영학과)
  • Kim, Hyun-Ah (Dept. of Food Service Management, Kyung Hee University) ;
  • Lee, Kyung-Hee (Dept. of Food Service Management, Kyung Hee University)
  • 투고 : 2013.02.20
  • 심사 : 2013.06.28
  • 발행 : 2013.06.30
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초록

The purpose of this study is to provide the basic findings concerning a quality evaluation. The first conclusion is the coffee's $CO_2$ gas production between a roast brewed at 0 hour and 72 hours after grinding. The espresso, 48 hours after its grind, emits a small amount of $CO_2$ gas, whereas 72 hours after being grinded there is no discharge. In the sensory evaluation, the overall preference is the 72 hours later grind, in accordance to the decrease of the bitter, acid, and sour taste with the increase of the sweet, nutty, and chocolaty flavors. The foam index indicates a significant reduction between the roasts brewed at 0 hour and 72 hours after grinding. A persistence of crema in the Colombian Colombia and Ethiopian Yirgacheffe decline for the 72 hours after its grind coffee. The Tanzanian Kilimanjaro and Brazilian Cerrado roasts show no difference. The pH is decreased in the 72 hours after its grind roast. Moreover, sugar contents in the Colombian Excelso and Brazilian Cerrado are increased, whereas the Tanzanian Kilimanjaro sugar contents are decreased, along with its density.

키워드

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