가공 방식이 다른 커피를 사용하여 로스팅 단계별 커피 추출 조건에 따른 관능 평가

• 영문명: Sensory Evaluation According to Coffee Extraction Conditions at Different Roasting Stages Using Different Coffees
• 발행기관: 한국커피협회
• 저자명: 신혜경
• 간행물 정보: 『한국커피문화연구』제5권 2호, 17~27쪽, 전체 11쪽
• 주제분류: 복합학 > 학제간연구
• 파일형태: PDF
• 발행일자: 2019.12.31

영문 초록

In this study, sensory evaluation was performed for each roasting point using coffee with different processing methods.First of all, the sensory test results showed that coffee with different processing methods started the first crack, and the sour and sweet tastes were prominent in the beans further advanced by 3 ℃, and the bitter taste began to appear at the beginning of the second crack. The aroma was the strongest in both beans at the end of the first crack, followed by the first crack at 3 ° C and the second crack at the beginning. Depending on the extraction conditions, the shorter the extraction time was, the better the sweetness was felt. The more water used, the stronger the sour and bitter taste, and the smaller the sweetness was. When the extraction temperature is high temperature, the acidity and sweet taste were well felt together with the scent, and the bitter taste appeared well even at low temperature. The purpose of this study was to help make the most delicious coffee for roasting and extraction.

목차

Ⅰ. 서 론

Ⅱ. 재료 및 방법

Ⅲ. 결과 및 고찰

참고문헌

키워드

sensory evaluation washed coffee natural coffee coffee extraction conditions the degree of coffee roasting