발효커피 상품화를 위한 관능평가분석

• 영문명: Sensory evaluation analysis for commercialization of fermented coffee
• 발행기관: 한국커피협회
• 저자명: 신혜경
• 간행물 정보: 『한국커피문화연구』제7권 1호, 101~133쪽, 전체 33쪽
• 주제분류: 복합학 > 학제간연구
• 파일형태: PDF
• 발행일자: 2021.06.30

영문 초록

A sensory evaluation was conducted through a professional coffee maker about the flavor and preference of fermented coffee. Two types of fermented capsule coffee liquid type and powder type developed by the (Re) Fermentation Microorganism Industry Promotion Agency, which are related to research institutes in Jeonbuk region, were used as samples, and the control group used commercially available non-fermented capsule coffee powder type and liquid type. The overall preference and attribute cognitive strength of coffee showed higher values than those of non-fermented capsule coffees in both liquid and powder form of fermented capsule coffee. Among the four samples, fermented capsule coffee liquid type was found to be the most preferred. We hope that this study will help the industrial development of fermented coffee.

목차

Ⅰ. 서 론

Ⅱ. 이론적 배경

Ⅲ. 연구 설계

Ⅳ. 결과

Ⅴ. 결론 및 제언

참고문헌

키워드

Fermented coffee Sensory evaluation Capsule coffee The overall preference Attribute cognitive strength