커피 원두 화합물 동시분석

• 영문명: Simultaneous Analysis of Various Compounds in Coffee Bean Varieties
• 발행기관: 한국커피협회
• 저자명: 김명조 백영선 정서현 최태욱 유남호 최윤희 김영복
• 간행물 정보: 『한국커피문화연구』제8권 2호, 7~25쪽, 전체 19쪽
• 주제분류: 복합학 > 학제간연구
• 파일형태: PDF
• 발행일자: 2022.12.31

영문 초록

Coffee is one of the most famous beverages in the world and numerous studies were reported related with various biological activities, cultivation technologies, roasting and storage conditions. The purpose of these studies was to determine differences in content of various compound under different coffee bean varieties. Various coffee bean varieties showed different chlorogenic acid, caffeine and p-coumaric acid contents. Further studies will be needed to investigate the best processing method or roasting and storage condition by using various coffee bean varities to ensure highest compound contents related with biological activities.

목차

Ⅰ. 서 론

Ⅱ. 실험 재료 및 방법

Ⅲ. 결과 및 고찰

Ⅳ. 결 론

참고문헌

키워드

Coffee Bean Varieties Chlorogenic Acid Caffeine P-coumaric Acid High Performance Liquid Chromatography