한국조리학회지 (Culinary science and hospitality research)

  • 제23권5호
  • /
  • Pages.1-11
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  • 2017
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  • 2466-0752(pISSN)
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  • 2466-1023(eISSN)
한국조리학회 (Culinary Society of Korean Academy)
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로스팅 조건 변화에 따른 커피 추출액의 화학성분 및 관능 특성

Chemical Composition and Sensory Attributes of Brewed Coffee as Affected by Roasting Conditions

  • 김성혜 (서울벤처대학원대학교 융합산업학과) ;
  • 김주신 (서울벤처대학원대학교 융합산업학과)
  • Kim, Sung-Hye (Dept. of Convergence Industry, Seoul Venture University) ;
  • Kim, Joo-Shin (Dept. of Convergence Industry, Seoul Venture University)
  • 투고 : 2017.05.29
  • 심사 : 2017.06.09
  • 발행 : 2017.08.31
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초록

The objectives of this study were: 1) to examine the contents of chemical composition (chlorogenic acids, caffeine, free acids, and free sugars) and 2) to evaluate the sensory attributes (sourness, bitterness, and sweetness) of brewed coffee as affected by two roasting conditions such as varied in the roasting time with the same roasting temperature (RT) and with same color and yield (CY). Quantitative analysis of chemical components was performed using high-performance liquid chromatography (HPLC) system, and quantitative descriptive analysis (QDA) was conducted to analyze sensory attributes. Based on the results of chemical analysis, chlorogenic acids were significantly different (p<0.05) in the short term roasted samples (RT 240 and CY 240), but there was no significant difference in caffeine contents (p>0.05). Organic acid levels were different between RT and CY coffee samples. RT 240 coffee had the most level in organic acids and the longer the roasting time of coffee, the lesser the level of organic acids in coffee was found. However, there was no significant difference in CY coffee (p>0.05). The results of sensory evaluations show that the degree of roasting changed according to the roasting time despite of the roasting temperature. Long term (RT 80) coffee was relatively bitter while short term (RT 240) coffee was relatively sweeter. Also, there was no significant difference (p>0.05) in the sensory characteristics (bitterness and sweetness) of CY coffee although they were roasted at different temperatures. Therefore, the current study concluded that better understanding of proper roasting time and temperature improves the quality of brewed coffee.

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피인용 문헌

  1. Effect of Roasting Degree on the Antioxidant Properties of Espresso and Drip Coffee Extracted from Coffea arabica cv. Java vol.11, pp.15, 2017, https://doi.org/10.3390/app11157025