• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.1-6
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• 2014

An 'electronic nose' based on mass spectrometer and discriminant function analysis (DFA) was used to evaluate the grade of coffee beans. The data obtained from the electronic nose was analyzed by DFA. The discriminant function first score (DF1) of natural coffee beans showed a greater decrease than the different processing methods. Defective coffee beans were separated well from non-defective coffee beans by DF1, which correlated with a weaker flavor than that of the others. Flavor patterns of the defective and the non-defective coffee beans were determined as complementary information. The flavor patterns obtained in this study can explain, in a simplified way, the differences between the defective and the non-defective coffee beans.

• Journal of the Economic Geographical Society of Korea
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• v.16 no.3
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• pp.344-358
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• 2013

Vietnam's growth as the second largest coffee producer in the world has been fueled by domestic migration into central highlands. However, the detail migration processes have not been explicitly discussed. In particular, the existing literatures tend to describe the migration flow in a framework of planned migration versus spontaneous migration, paying less attention to the linkage between them. With a case study of Dak Lak province which is the leading robusta producer in Vietnam, this research investigates the linkage between planned and spontaneous migration in a multiscalar approach. The statistic data allow the researcher to know temporal association between the two type of migration in a provine scale. The survey and interview about two coffee-producing communes - Ea H'Ding in Cu M'gar district and Doan Ket in Krung Buk district - inform us that the linkage between planned and spontaneous migration is contingent to the local contexts including ethnic composition, timing of settlements, governement's development program, and timing of a large flow of in-migration.

• Journal of the Korea Organic Resources Recycling Association
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• v.24 no.3
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• pp.15-21
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• 2016

This experiment was conducted to test desorption and recycling characteristics for silver ion adsorbed into waste coffee grounds by using various desorbing agents such as nitric acid, ethylene diamine triacetic acid (EDTA) and nitrilo triacetic acid (NTA). It is appeared that the highest desorption efficiency for silver ions was obtained as about 97.8 % by 1.0 M of nitric acid solution. Also, in the case of less than 1.0 of the ratio of solid and liquid (S/L) (g/L), silver ions adsorbed onto coffee grounds was desorbed as about 98~100 %, and most of desorption process was completed within 60min. In addition, adsorption capacity of reused waste coffee grounds for silver ions was highly maintained as about 43.9 mg/g until the $2^{nd}$ cycle, as compared with the adsorption capacity with 45.9 mg/g of the adsorption capacity for virgin waste coffee grounds.

• Journal of Applied Biological Chemistry
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• v.63 no.1
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• pp.83-87
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• 2020

Fermented foods have been recognized as functional foods that provide health benefits, including the modulation of intestinal microbiota. Therefore, the aim of the present study was to examine the effects of coffee beans fermented with Lactobacillus plantarum and Bacillus amyloliquefaciens on healthy human gut microbiota. Fermentation increased the content of beneficial substances (i.e., flavonoids and polyphenols). The consumption of fermented coffee increased the occurrence of beneficial microorganisms such as fiber degraders and short-chain fatty acid producers, although no significant microbiota shifts were observed after the coffee consumption. The analysis of metabolic activities also showed no difference after the coffee consumption. Our study demonstrates that the consumption of the fermented coffee may increase some beneficial bacterial while remaining the gut microbiota and its activities.

• Journal of Digital Convergence
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• v.15 no.9
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• pp.137-146
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• 2017

This study explores the impacts of application attributes of coffee chains on consumer's re-purchase decision-making processes in the context of coffee chains. We posited coffee quality, service quality, and physical environment as key service attributes of coffee chains and personalization, usefulness, economy, and convenience as key application attributes. The moderating effect of application attributes on the relationship between consumer satisfaction and repurchase intention was investigated. The theoretical framework was tested based on 382 consumers who frequently visit coffee chains and install their applications. PLS method was used to analysis the hypotheses. The theoretical model accounts for 48.1% of variance in customer satisfaction and 41.6% of variance in repurchase intention. The analysis results showed that personalization and convenience play an moderating effect on consumer's repurchase decision-making processes. Coffee quality and physical environment were found to have significant effects on customer satisfaction, while service quality does not significantly influence consumer satisfaction. Brand image has a significant effect on customer satisfaction and repurchase intention.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.171-185
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• 2014

This research investigates the causal relationships between the selection attributes of coffee shops and customer value and revisit intention. To do this, the statistics programs SPSS 18.0 and AMOS 18.0 were used targeting 218 college students from three universities (K, D, Y) in the Busan area. Frequency analysis, explanatory factor analysis, confirmatory factor analysis, correlation analysis, and structure model analysis for hypothesis verification were conducted to analyze the data. Based on the results of exploratory factor analysis, five factors were drawn as quality of coffee, indoor environment, service, discount, and brand. Model fidelity and validity was confirmed by implementing the confirmatory factor analysis. In addition, results of structure model analysis confirmed partial relationships among the selection attributes of the college students regarding coffee shops, customer value, and revisit intention. Furthermore, a positive relationship between customer value and revisit intention was also confirmed. Thus, this research suggests that coffee shop managers should manage in a way that customers may acknowledge the value of the expenses they pay.

• Resources Recycling
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• v.30 no.1
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• pp.77-82
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• 2021

Reduction of CO2 emissions is an important issue in the steel industry, and the research on carbon materials that can partially replace cokes is necessary to reduce CO2 emissions. Meanwhile, the biomass fuel contains some fixed carbon, and the carbon content in the biomass can be increased by torrefaction. As one of the biomass fuels, coffee grounds contains about 55 mass% of carbon, and its about 270,000 tons are landfilled and incinerated annually in Korea. In addition, research on the recycling process due to the increase in annual coffee consumption is required. In this study, the effect of temperature on the concentration of fixed carbon in coffee grounds was investigated during torrefaction. Moreover, the effects of mixing ratio of torrefied coffee grounds with cokes on the carbon concentration and dissolution efficiency in the metal sample were investigated.

• Korean Journal of Poultry Science
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• v.41 no.2
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• pp.105-113
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• 2014

The current study was performed to investigate the effects of dietary supplementation of dried coffee meal (CM) on growth performance, intestinal and blood biochemical index, intestinal enzymes, and cecal microbial populations. A total of 162, 3-day-old male broiler chicks were randomly allocated into three dietary groups: control group (CON), basal diet added with 0.5% CM (CM I), and basal diet added with 1.0% CM (CM II). Dietary supplementation of CM did not change bird performance and the relative weight of intestinal mucosal tissues. The birds fed the diet supplemented with CM (0.5 and 1.0%) significantly decreased mucosal glucose concentration (P<0.05) without affecting blood glucose level compared with those fed control diet. The level of blood aspartate aminotransferase (AST) significantly increased in CM II group (P<0.05) without affecting ${\gamma}$-glutamyl transpeptidase (${\gamma}$-GTP) compared with that in the CON group. The specific activity of intestinal maltase, leucine aminopeptidase (LAP) and alkaline phosphatase (ALP) were not affected by dietary supplementation of CM, whereas sucrase activity in birds fed the diet supplemented with CM was decreased (P<0.05) compared to that in the control birds. The colony forming units (CFU) of E. coli in the cecum of CM-fed birds was significantly decreased (P<0.05) compared with that of control birds without changing the CFU of Lactobacillus. In conclusion, dietary supplementation of lower level of CM (0.5%) can be used as a beneficial feed resource without liver toxicity in broiler chicks.

• Journal of Applied Biological Chemistry
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• v.60 no.4
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• pp.383-390
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• 2017

Regarding the facts that fat, which is easily oxidized, is one of the major responsible factors affecting the quality of aroma, and polyphenol compounds including chlorogenic acid (CGA) contribute the anti-oxidative activities to coffee, we investigated fat oxidation, conversion of CGA, and changes of anti-oxidative activities according to the degree of roasting and storage of 60 days. We found that the amount of extractable fat by diethyl ether is increased as the coffee beans are roasted longer. Furthermore, the acidity values of the fat are increased from $8.91{\pm}0.16$ to $17.81{\pm}0.11$, and $10.37{\pm}0.27$ to $17.93{\pm}0.09$ in the medium and dark roasted coffee beans, respectively, while it is increased from $4.47{\pm}0.11$ to $11.89{\pm}0.18$ in the green coffee bean after 60 days. The CGA contents in the coffee beans were decreased from $310{\pm}8.2$ to $282{\pm}11.2$, then to $58{\pm}0.0mg$ in 10 gr of the green, medium and dark beans, respectively, and were not changed significantly during the storage period. However, the anti-oxidative activities measured by 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid radical scavenging assays were not significantly different among the green, medium, and dark coffee beans during the storage period. Furthermore, antioxidant reactive element-luciferase assay showed that biological anti-oxidative activities were increased as coffee beans were more roasted and stored longer. As the total polyphenolic contents in the beans were significantly decreased by roasting, the results suggests that other molecules, such as, Maillard reaction products might play substantial role in anti-oxidative activity and influence cup quality of coffee.

• Journal of Food Hygiene and Safety
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• v.32 no.6
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• pp.460-469
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• 2017

The aim of this work was to study the comparison of anti-oxidative activity in a single serving size of commercial coffees and teas. Commercial regular coffees and teas, including, brand regular coffees ($BC_A$, $BC_B$, $BC_C$, $BC_D$, and $BC_E$), green tea ($GT_A$, $GT_B$, $GT_C$, and $GT_D$), black tea ($BT_A$, $BT_B$, and $BT_C$), pu-erh tea ($PT_A$, $PT_B$, and $PT_C$), chamomile tea ($CT_A$, $CT_B$, and $CT_C$), peppermint tea ($P_A$, $P_B$, and $P_C$), polygonatum odoratum tea ($POT_A$, $POT_B$, and $POT_C$), and jujube tea ($JT_A$, $JT_B$, and $JT_C$) were assayed for the levels of ascorbic acid, caffeine, total content of polyphenols and flavonoids, and ability to scavenge free radicals, using two in vitro antioxidant assays. The scavenging abilities of $BC_A$ and $BC_C$ were $664.91{\pm}48.87mg$ ascorbic acid equivalent/serving size and $624.36{\pm}16.18mg$ ascorbic acid equivalent/serving size, respectively. The four beverage samples ($BC_A$, $BC_C$, $GT_D$, and $BT_A$) significantly reduced the production of reactive oxygen species (ROS) and intracellular oxidative stress induced by $H_2O_2$. These results suggest that the beverages possess significant radical scavenging ability, which may be due to the presence of antioxidants. Furthermore, the significant reducing level of ROS evidences the potential antioxidant effects of these beverages in human cells.