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http://dx.doi.org/10.20878/cshr.2017.23.4.011

Analysis of Correlations between Mineral Contents in Waters and Sensory Characteristics of Coffee  

Eo, Hee-Ji (Dept. of Convergence Industry, Seoul Venture University)
Kim, Joo-Shin (Dept. of Convergence Industry, Seoul Venture University)
Publication Information
Culinary science and hospitality research / v.23, no.4, 2017 , pp. 105-115 More about this Journal
Abstract
Water is an essential ingredient to brew coffee. Mineral contents in the water can affect both water quality and taste quality of coffee. The effects of minerals in the water on sensory characteristics of coffee were investigated in different water samples (A: Arisu, B: Claris, C: Spring water, D: Samdasoo, E: Evian, Distilled water as control). Based on the results of quantitative descriptive analysis (QDA), there were statistically significant (p<0.01) in flavor, acidity, bitterness, sweetness, body and aftertaste according to different water samples used to brew coffee. The canonical correlation analysis of minerals (Ca, Mg, Na, K) and taste (acidity, bitterness, sweetness) indicated that there were highly correlated in the relationship between bitterness and Mg content. A strong negative relationship was shown between bitterness and acidity, sweetness. A result of preference test using hedonic scale showed an inverse linear relationship between taste quality and total mineral contents.
Keywords
Mineral contents; Coffee; QDA; Taste quality; Canonical correlation;
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Times Cited By KSCI : 5  (Citation Analysis)
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