• 한국자원식물학회지
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• 제31권6호
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• pp.704-713
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• 2018

Roasting has revealed coffee's potentials as a good source of bioactive compounds. This study was done to investigate the quantitative presence and activity of bioactive compounds including caffeine, chlorogenic acid (CGA), amino acids, and antioxidant capacity on Coffea arabica L. (Guatemala finca San Sebastian) and C. robusta L. (India Azad Hind). Analysis was performed on Green Bean (GB) Medium-Light (ML), Medium (ME) and Medium-Dark (MD) samples of both varieties. From the results, caffeine content was highest in ME samples of both varieties. GB samples of both varieties had high CGA content which decreased after increasing roasting time and temperature. Most amino acids in GB samples was highest, however, glutamic acid, valine, tyrosine, isoleucine, leucine and phenylalanine had highest quantitative increase in ME samples for both varieties. $IC_{50}$ of DPPH and ABTS radical scavenging activity was highest in ML samples of both varieties. $IC_{50}$ of reducing power and total phenolic content was highest in GB sample of both varieties but decreased after increasing roasting conditions. Generally Robusta had the highest quantity of bioactive compounds and antioxidant activity. From this study, the optimal roasting condition for coffee is ME above which there is a significant reduction of bioactive compounds and antioxidant activity.

• 한국조리학회지
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• 제10권3호
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• pp.65-82
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• 2004

This research is to make an attempt the analysis award consumption state, import and export in the world coffee market. This research results were as follows. First, The result of the analysis of Korea coffee market, imports of green bean were 1,316,000 bags from export countries in 2000. Re-exports of processed coffee were 71,000 bags in 2000. Main suppliers were Brazil, Viet Nam, Honduras, Colombia, Indonesia. Second, The result of the analysis of United State coffee market, imports of all forms of coffee were 19.29 million bags. Main suppliers were Brazil(15%), Viet Nam(15%), Colombia(17%) etc. Third, The result of the analysis of Japan market, imports of green beans were 6.37million bags in 2001. Re-exports of processed coffee were 166.000million bags. Consumption per head in 2001 was about 3.5 kg and Japanese coffee consumer now drink on average 11.0 cups per week.

• Journal of Nutrition and Health
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• 제11권1호
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• pp.9-16
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• 1978

A Comparison of the analysis of the green and roast coffee of Arabica and Robusta compositions and regular instant coffee has been investigated by chromatography. The coffee oil were obtained by extracting the green and roast coffee with ethyl ether by soxhlet methood. Instant coffee samples were accurately weighted into 100ml beaker (ca. 0.5g regular coffee and 1.5g decaffeinated coffee) and add ca. 50ml water, heat and boil, remove from heat, and mechanically stried ca. 15min. and filtered of one sample and another sample were without filtrated and proceed with liquid chromatographic separation. The fatty acid compositions of green and roast coffee were compared by gas liquid chromatography and general chemical compositions of sample were analysed. Some similarities between green and roast coffee fatty acids were found in the case of green and roast coffee of both kinds acid methyl esters. They contained stearic, oleic, linoleic, and unknown fatty acid, and palmitic ana linoleic acid were rich.

• 한국식품영양과학회지
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• 제42권2호
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• pp.255-261
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• 2013

본 연구는 Arabica종(CS, BS)과 Robusta종(EM, IR)의 품종이 다른 커피원두를 사용하여 약, 중, 강배전 정도에 따른 이화학적 특성과 향기성분을 분석하여 배전강도에 따른 구성성분의 변화와 배전 후 관능에 미치는 영향을 연구하였다. 배전 정도에 따른 수분함량은 모든 원두에서 배전강도가 강해질수록 수분함량은 감소하였으며 중배전에서 수분함량이 급격히 줄어들어 강배전에서는 1.0~1.2%로 비슷한 결과를 보였다. 총 무게 손실률은 배전강도가 증가함에 따라 수분함량과 반비례로 증가하는 경향을 보였다. 배전강도가 강해질수록 배전커피의 pH는 증가하고 약배전보다 중배전과 강배전으로 배전 조건이 높아질수록 pH는 급격하게 변화하였다. 총 산도는 pH의 증가와 반대로 배전강도가 증가할수록 감소하는 경향을 보였다. Hunter scale의 L값과 b값은 배전이 진행될수록 Maillard 반응으로 인해 감소하는 경향을 보였고 a값은 약배전 시까지는 증가하였다가 중, 강배전으로 진행될수록 감소하는 결과를 보였다. 로스팅 정도에 따른 배전커피에 대한 휘발성 향기성분 분석결과 약 20여종의 휘발성 향기성분이 검출되었으며, 향기성분 중 furan 성분은 강배전으로 갈수록 함량이 급격히 증가하였고, furfural, diacetyl, 2,3-pentanedione 및 pyrazine 등은 배전 정도가 강해질수록 감소하였다. 일반적으로 배전 정도가 강해질수록 aldehyde 화합물의 함량이 많이 증가하는 경향을 보였다. 관능평가를 통하여 약배전으로 배전된 원두에서 추출한 커피에서 향과 신맛을 가장 많이 느낄 수 있다고 평가되었으며 신맛의 경우에는 pH와 산도의 결과와 연관성이 있었다. 배전강도가 강해질수록 쓴맛과 탄맛을 강하게 느끼며, 중배전 이상으로 배전된 커피에서는 입안에서 느껴지는 풍부함이 강하게 느낄 수 있다고 조사되었다. 배전강도가 강할수록 향기성분 중 furfural, diacetyl, 2,3-pentanedione 및 pyrazine 등은 배전 정도가 강해질수록 감소하였고, 2-methylfuran은 커피의 배전강도가 강할수록 증가하여 커피 맛과 높은 상관관계를 보여주는 유효 향기성분인 동시에 커피의 배전 정도에 따라 성분 함량이 감소하거나 증가함을 보이므로 배전 정도를 결정짓는 지표 물질로 사용할 수 있음을 보여주었다. Arabica종의 Brasil santos No.2 품종이 향기성분 및 관능점수가 높아 다른 품종의 커피보다 맛이 더 좋은 것으로 나타났다.

• 한국식품조리과학회지
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• 제30권6호
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• pp.757-766
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• 2014

The purpose of this study was to investigate the antioxidant effects of non-fermented (CAC) and Monascus pilosus-fermented Columbia arabica coffee (FCAC), as well as Luwak coffee (LC) beans. The results indicated that total polyphenols content (mg/g of dry basis) was highest in CAC (70.69), followed by LC (62.07), and FCAC (41.38). However, the ratio of total flavonoids/polyphenols in FCAC was the highest. In terms of electron donating ability (%, coffee mg/mL), CAC was significantly higher than LC and FCAC. Regardless of fermentation, ferric reducing antioxidant powers were similar in CAC and FCAC and lowest in LC. LC also had the highest inhibitory activity against xanthine oxidase (XO). However FAAC had the highest inhibitory activity against aldehyde oxidase (AO), with nearly three times the levels found in CAC and LC. According to the above results, FCAC had a higher ratio of flavonoids/polyphenols and iron chelating activity than CAC. FCAC also had the highest AO inhibitory activity among the three experimental coffee beans. The results suggest that further studies are required to evaluate the bioactive components of various coffee beans so as to determine the potential benefits that coffee may have on preventing oxidative stress-related conditions.

• 한국식품조리과학회지
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• 제25권6호
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• pp.703-711
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• 2009

Arabica coffee is classified for trading according to the New York Board of Trade(NYBOT) green coffee classification. NYBOT's grading system is based on classification derived from a defect count on a 300 g sample. In the present study, green and roasted coffees were investigated for possible correlations between the content of defective beans and sensory characteristics. Sensory evaluation was performed by expert tasters used by the Specialty Coffee Association of America(SCAA) cupping method. For green coffee, the percentage of defective beans increased. as the coffee grade decreased. Black and sour beans were not found in the NY2 grade coffee out of all natural, pulped natural, and washed coffee samples. Sour and insect damage were found in more natural coffee samples as the green coffee grade decreased. Green and broken beans were found in more washed coffee samples as the green coffee grade decreased. Flavor, clean, uniformity, aftertaste, and overall sensory characteristics were significantly different among the NY2, NY3/4 and NY4/5 grade coffee in all natural, pulped natural and washed coffee samples. The natural coffee in the NY2 sample presented the highest body characteristic. The pulped natural coffee in the NY2 sample presented the highest sweetness and balance characteristics. The washed coffee in the NY2 sample presented the highest acidity and flavor characteristics. In conclusion, the percentage of defective beans increased as sensory characteristics decreased.

• Asia Marketing Journal
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• 제14권3호
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• pp.169-184
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• 2012

All firms require new stimulus to spurt growth. Therefore it is necessary to successfully develop new products and to employ appropriate marketing practices for the new products to enter and settle in the market. Binggrae, a Korean company that specializes in dairy and processed dairy products, introduced a ready-to-drink (RTD) coffee product, 'a Café la' to expand its business into the coffee market in 2008. Binggrae was a latecomer in the RTD coffee market but a Café la has shown an impressive average sales growth rate of 115% as of 2011 since the launch. Moreover, it is a steady bestselling coffee brand among the Polyethylene terephthalate (PET)bottle category. Binggrae found potential and opportunity in the growing coffee market and made efforts to develop a new product that can be differentiated from the existing products. The result was PET bottle coffee, which was more portable and convenient to drink than coffee products offered in cups or cans. PET bottle coffee is produced through the patented Aseptic Filing System, thus the original coffee flavor stays fresh when combined with milk and has a longer shelf life than coffee products in cups. Moreover, as the taste of coffee consumers has become more sophisticated, Binggrae developed a premium product by differentiating the product processing method and by using higher-quality Arabica beans. After launching the new product, the company also employed a well-designed communication strategy. First, Binggrae was able to confirm the level of market demand and market potential for the product by employing BTL (Below the Line) marketing strategies through the consumers' word-of-mouth. Afterwards, the company invested its resources for a full-scale ATL (Above the Line) marketing campaign. Later a Café la's TV commercial effectively portrayed the product's characteristics, and succeeded in raising consumer awareness of the product. As a result, a Café la has become the bestselling brand in the PET bottle coffee market. The successful new product marketing strategy of Binggrae'sa Café la offers many valuable implications for companies planning to launch new products in the future.

• Journal of Forest and Environmental Science
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• 제35권2호
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• pp.121-139
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• 2019

Decomposition of litter is a function of various interrelated variables, both biotic and abiotic factors. Litter decomposition acts like a natural fertilizer play a prime role in maintaining the productivity and nutrient cycling in agroforestry systems. There are few studies of decomposition carried out in agroforestry systems with coffee; so it is necessary to perform more research work to fill the research gap, which will allow a better understanding of the management of the coffee agroforestry systems. This paper is based on the theoretical and conceptual aspects of leaf litter decomposition in agroforestry systems, emphasizing the combination with coffee cultivation and critically examined the role of the different factors involved in the decomposition. This study made a comparison of different investigations with regards to weight loss, decomposition rates (k), initial chemical composition, and release of the main nutrients. This study suggested that it is necessary to implement studies of decomposition and mineralization, and the microflora and fauna associated with these processes, so that serves as an important tool to develop a model for enabling a description of the short, medium, and long-term dynamics of soil nutrients in coffee agroforestry systems.

• Korean Chemical Engineering Research
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• 제56권2호
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• pp.245-251
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• 2018

본 연구에서는 커피(Coffea arabica)의 에탄올 추출물을 이용하여 기능성 화장품소재로서의 가능성을 검토하였다. 미백활성으로는 tyrosinase 저해 활성과 멜라닌 함량을 측정하였으며, 항산화 활성으로는 SOD-like activity를 측정하였고, 그 결과 $500{\mu}g/mL$의 농도에서 $94.8{\pm}6.2%$의 활성을 나타내었다. CAE는 3개의 그람양성균과 6개의 그람음성균을 대상으로 항균활성을 조사하였으며, 그 결과 그람음성균에 대해서는 폭넓은 활성을 나타내었지만, 그람양성균에 대한 활성은 나타내지 않았다. 하지만 항생제내성균주인 MRSA CCARM3561에는 강한 활성을 나타내었다. 반면에 Candida albicanse에 대한 항곰팡이 활성은 나타내지 않았다. Tyrosinase 저해활성과 DOPA 산화능은 대조군인 arbutin 보다는 낮게 나타내었고, B16-F10 melanoma cell에 대한 멜라닌 생합성 저해능은 농도 의존적으로 감소하는 경향을 보였으며, $100{\mu}g/mL$의 농도에서 89.2%를 나타내었다. 이러한 결과들은 커피 추출물이 천연물, 무독성 항균제 또한 천연 화장품 소재로써의 가치가 있음을 나타내는 것이다.

• 한국식품저장유통학회지
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• 제22권5호
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• pp.690-698
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• 2015

아라비카 커피 생두 3종(브라질 버번, 인도네시아 만델링, 케냐 타투)을 배전 온도 $181{\sim}215^{\circ}C$의 범위에서 8.15~11.83분의 조건에서 약배전, 중배전, 강배전으로 배전하여 물리적 특성, 이화학적 성질, 항산화력 등을 조사하였다. 배전 온도가 증가함에 따라 무게와 밀도가 감소하였고, $L^*$, $a^*$, $b^*$값이 감소하였다. 총 페놀함량은 생두보다는 배전후의 원두에서 더 높았으며, 약배전과 중배전에서 가장 높았다. 카페인 함량은 강배전한 시료에서 가장 높았다. 클로로겐산은 생두에서 가장 높았으며, 배전의 강도가 강해짐에 따라 감소하였다. ABTS와 DPPH 라디칼 소거능은 생두보다는 배전 후의 원두에서 더 높았으며, 배전의 강도가 강해짐에 따라 감소하였다. 따라서 항산화력을 유지하기 위해서는 지나치게 높은 온도에서 배전하는 것보다는 낮은 온도에서 약배전하는 것이 바람직한 것으로 사료된다. GC를 기초로 한 전자코를 활용하여 커피의 향기패턴을 분석한 결과 품종과 배전정도에 따른 향기패턴의 차이를 잘 구분할 수 있었다.