• Title/Summary/Keyword: Natural

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Sensory Characteristics of Espresso Coffee According to Green Coffee Processing (생두 가공법에 따른 에스프레소 커피의 관능 특성)

  • Choi, Yoo-Mei;Yoon, Hye-Hyun
    • Korean journal of food and cookery science
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    • v.27 no.6
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    • pp.773-781
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    • 2011

  • Coffee beans are processed from coffee cherries by either natural, pulped natural, or washing. The aim of the present study was to evaluate the physiochemical and sensory characteristics of espresso coffees processed by different methods. The color of the washed coffee sample presented the highest value of lightness while the natural coffee sample presented the highest value of redness and yellowness. The biggest difference in brewed coffee, whether natural, pulped natural, or washed, was in the TDS content, which was higher in natural coffee and lower in washed coffee. Sensory descriptive analysis and acceptance test for espresso coffee using a 15 cm line scale were carried out by 12 trained panelists. Natural coffee had the highest cherry-like flavor and sweetness taste while washed coffee had the highest citrus flavor and acidity taste. An important attribute of espresso coffee is body, and natural coffee presented strong body while washed coffee presented a low body attribute. In conclusion, significant differences were observed among the three processing methods of green coffee. Pulped natural coffees presented intermediate physiochemical and sensory characteristics compared to washed and natural coffee. Natural coffees are appreciated for their increased body, and washed coffees are appreciated for added citrus flavors and acidity espresso coffee blends.

  • https://doi.org/10.9724/kfcs.2011.27.6.773 인용 PDF KSCI

Norisoprenoids from Cirsium rhinoceros (바늘엉겅퀴의 노르이소프레노이드 성분)

  • Chung, Ae-Kyung;Kwon, Hak-Cheol;Choi, Sang-Zin;Min, Yong-Deuk;Lee, Sung-Ok;Lee, Won-Bin;Yang, Min-Cheol;Lee, Kyu-Ha;Nam, Jung-Hwan;Kwak, Jong-Hwan;Lee, Kang-Ro
    • Korean Journal of Pharmacognosy
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    • v.33 no.2 s.129
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    • pp.81-84
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    • 2002

  • Three norisoprenoids (2, 4 and 5) were isolated from the aerial parts of Cirsium rhinoceros (Compositae) together with three flavonoids, pectolinarigenin (1), apigenin (3) and cirsimaritin (6). The structures of norisoprenoids were identified as dehydrovomifoliol (2), (+)-loliolide (4) and (-)-epiloliolide (5) on the basis of physico-chemical and spectral evidences. These norisoprenoids were first repoted from Cirsium species.

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Development and Application of Natural Ecosystem Value Assessment Model in Land Development (개발사업지구 내 자연생태계 가치평가모델 개발 및 적용)

  • Lee, Dong-Kun;Yi, Hyim-Yi;Kim, Eun-Young;Choi, Jaeyong
    • Journal of the Korean Society of Environmental Restoration Technology
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    • v.12 no.3
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    • pp.59-71
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    • 2009

  • The goals of this study were to development Natural Ecosystem Value Assessment Model, to suggest the practical applicability of the Natural Ecosystem value assessment for development areas, and to assess natural ecosystem quantitatively using GIS. The Model can evaluate Natural Ecosystem Value between before and after land developments. To select indicators for the model, we conducted the literature reviews. and six indicators and the standard of evaluation had been developed through the expert interviews and literature reviews. the relative importance of the evaluation index throught two times expert questionnaires was found out. the Natural Ecosystem Value Assessment Model has been established, The results demonstrate that although the suggested six indicators are arranged by priority, to maintain quantitative and qualitative the natural ecosystem value, all indicators are desirable to be maintained complementarily. The findings of this study suggest that the natural ecosystem value assessment model appears to be effective an assessment for damaged natural environment value and possible to assign a score value. Also, this model can be applied to research areas and has implications to help maintain the natural ecosystem in land development districts.

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