Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Physicochemical characteristics of El salvadoran Coffea arabica cv. Bourbon coffee extracts with various roasting conditions

로스팅 조건에 따른 엘살바도르산 Coffea arabica cv. Bourbon 커피의 이화학적 특성

  • Kim, Inyong (Research Center for Industrialization of Natural Nutraceuticals, Dankook University) ;
  • Jung, Sunyoon (Research Center for Industrialization of Natural Nutraceuticals, Dankook University) ;
  • Kim, Eunkyung (Department of Food Service Industry Management, Graduate School of Tourism Business Management, Kyonggi University) ;
  • Yun, Hea-Yeon (Research Center for Industrialization of Natural Nutraceuticals, Dankook University) ;
  • Zhang, Seokam (Department of Exercise Prescription and Rehabilitation, Dankook University) ;
  • Ha, Jung-Heun (Research Center for Industrialization of Natural Nutraceuticals, Dankook University) ;
  • Jeong, Yoonhwa (Research Center for Industrialization of Natural Nutraceuticals, Dankook University)
  • 김인용 (단국대학교 천연물식의약소재산업화연구센터) ;
  • 정선윤 (단국대학교 천연물식의약소재산업화연구센터) ;
  • 김은경 (경기대학교 관광전문대학원 외식산업경영학과) ;
  • 윤혜연 (단국대학교 천연물식의약소재산업화연구센터) ;
  • 장석암 (단국대학교 운동처방재활학과) ;
  • 하정헌 (단국대학교 천연물식의약소재산업화연구센터) ;
  • 정윤화 (단국대학교 천연물식의약소재산업화연구센터)
  • Received : 2020.03.30
  • Accepted : 2020.05.06
  • Published : 2020.06.30
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Abstract

The physicochemical characterstics of El Salvadoran Coffea arabica cv. Bourbon coffee extracts under various roasting conditions were investigated. Green beans were roasted under four different conditions (Light-medium, Medium, Moderately dark, and Very dark). The coffee extracts were prepared by using the espresso or drip methods. As the roasting degree increased, the coffee bean moisture content decreased and the ash content increased. The lightness and yellowness of the beans and coffee extracts decreased along with the increasing roasting degree. In the drip coffee, the reducing sugar content decreased and the pH value increased along with the increasing roasting degree. Both in the espresso and drip coffee, total organic acid and chlorogenic acid contents decreased, while the caffeine content increased along with the increasing roasting degree. Therefore, it is suggested that the roasting degree affects the physicochemical characteristics of coffee extracts.

본 연구는 로스팅 정도가 다른 엘살바도르산 Coffea arabica cv. Bourbon 커피의 이화학적 특성을 조사하기 위해 수행되었다. 로스팅 정도가 다른 원두의 일반성분, 중량 손실과 색도를 측정하였으며, 로스팅 정도가 다른 원두를 이용하여 추출한 에스프레소 커피와 드립 커피의 색도, 가용성 고형분, 환원당 함량, pH, 총 산도, 유기산, 카페인 및 클로로겐산 함량을 분석하였다. 로스팅이 강해짐에 따라 원두의 수분함량이 감소하고, 조회분이 증가하였으며, 명도와 황색도가 감소하였다. 에스프레소 커피와 드립 커피에서는 모두 로스팅 강도가 증가함에 따라 명도, 황색도, 갈색도가 감소하였다. 드립 커피에서는 로스팅 강도가 증가함에 따라 환원당 함량이 감소하였고, pH가 증가하였다. 에스프레소 커피와 드립 커피에서는 또한 로스팅이 강해짐에 따라 acetic acid, citric acid, L-malic acid와 oxalic acid를 포함하는 총 유기산과 클로로겐산의 함량이 감소하였으며, 카페인 함량이 증가하였다.

Keywords

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