커피의 볶음도에 따른 에스프레소의 비휘발성 성분 함량 변화와 관능적 특성에 관한 연구

• 영문명: Studies on the Changes of Non-Volatile Compounds and Sensory Characteristics in Espresso according to the Degree of Roasting
• 발행기관: 한국커피협회
• 저자명: 고지연
• 간행물 정보: 『한국커피문화연구』제8권 1호, 93~119쪽, 전체 27쪽
• 주제분류: 복합학 > 학제간연구
• 파일형태: PDF
• 발행일자: 2022.06.30

영문 초록

This study was carried out to investigate the changes of non-volatile compounds and sensory characteristics in espresso according to the degree of roasting. Increasing the degree of roasting of coffee beans, total amounts of organic acids, caffeine, trigonelline were increased, while free sugars, amino acids, chlorogenic acids of roasted beans were decreased. The amino acids contents decreased as the degree of roasting was increased. Caffeine, trigonelline, cholorogenic acids contents of espresso changed according to the degree of roasting. Caffeine contents increased during roasting process. Trigonelline contents increased during roasting process. Chlorogenic acid contents decreased during roasting process. The sensory evaluation results show that qualities on sweetness and sour of espresso were highest in light-medium roasting treatment, quality on balance was highest evaluation level in medium roasting treatment and overall palatability of espresso with bitter taste in moderately dark roasting treatment decreased greatly.

목차

Ⅰ. 서 론

Ⅱ. 실험 재료 및 방법

Ⅲ. 결과 및 고찰

Ⅳ. 결론

참고문헌

키워드

non-volatile compound sensory characteristics espresso degree of roasting