커피 원두 분말의 추출 조건에 따른 카페인 함량

• 영문명: Caffeine Contents According to Extraction Conditions of Roasting Coffee Powder
• 발행기관: 한국커피협회
• 저자명: 김주애
• 간행물 정보: 『한국커피문화연구』제6권 1호, 23~37쪽, 전체 15쪽
• 주제분류: 복합학 > 학제간연구
• 파일형태: PDF
• 발행일자: 2020.06.30

영문 초록

This study was to investigate the content variation of caffeine (1, 3, 7-trimethyl xanthin) as a major alkaloid component present in a roasted coffee, which might be varied depending on the extraction conditions such as temperature, time and volume. Arabica coffee (Coffea arabica) produced in Colombia was purchased from the local market and roasted at a medium level. The roasted coffee was used as an experimental sample and its caffeine content was determined according to three independent variables, extraction time, temperature and volume.

목차

Ⅰ. 연구내용과 목적

Ⅱ. 실험 재료 및 방법

Ⅲ. 결과 및 고찰

Ⅳ. 결론

참고문헌

키워드

coffee caffeine extraction temperature extraction time extraction volume