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

The East Asian Society of Dietary Life (동아시아식생활학회)
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Sensory Quality Characteristics of Colombia Coffee under Various Processing and Roasting Conditions of Green Beans

콜롬비아 커피 생두의 가공법과 로스팅에 따른 품질 특성

  • Ko, Jae-Gwang (Dept. of Culinary Science and Food Service Management, Graduate School, Kyung Hee University) ;
  • Jung, Jin-Hyuck (Dept. of Culinary Science and Food Service Management, Graduate School, Kyung Hee University) ;
  • Yoon, Hye Hyun (Dept. of Culinary Arts and Food Service Management, Kyung Hee University)
  • 고재광 (경희대학교 대학원 조리외식경영학과) ;
  • 정진혁 (경희대학교 대학원 조리외식경영학과) ;
  • 윤혜현 (경희대학교 조리.서비스경영학과)
  • Received : 2017.01.31
  • Accepted : 2017.06.21
  • Published : 2017.08.31
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Abstract

The objective of this study was to investigate the sensory quality characteristics of coffee under various processing and roasting conditions of green beans. Colombia green bean samples were obtained from three processing methods: natural, pulped-natural, and washed methods. The green beans were roasted differently according to Agtron number: light (Agrton #65), medium (Agtron #55), and dark (Agtron #45). Moisture content, density, color value, pH, and total dissolved solid contents (TDS) were measured, and quantitative descriptive analysis (QDA) with 23 sensory attributes was performed for nine coffee samples. Hunter L values were significantly elevated with the degree of processing but reduced with roasting intensity. The pH values of the nine coffee samples were 5.6~6.2 and significantly increased with intensity of roasting. TDS decreased with an increase in processing and increased with roasting intensity. QDA results show that smoky aroma and nutty and chocolate flavor significantly increased while fruit and floral aroma decreased with intensity of processing. The attributes of brownness, oily surface, smoky aroma, bitter and burnt flavor, and greasy and heavy mouthfeel significantly increased while fruity and floral aroma, black tea, sour and umami flavor, pureness, and softness decreased as roasting intensity increased. Principle component analysis showed the overall significant relationships between 23 sensory attributes and nine coffee samples under different processing and roasting conditions.

Keywords

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