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http://dx.doi.org/10.20878/cshr.2017.23.5.001

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

Kim, Sung-Hye (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.5, 2017 , pp. 1-11 More about this Journal
Abstract
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.
Keywords
Chlorogenic acids; Organic acids; Free sugars; Caffeine; Roasting condition;
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Times Cited By KSCI : 7  (Citation Analysis)
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