분리드립 커피의 향기성분 분석 및 관능적 특성

• 영문명: Aroma components and organoleptic characteristics of Separation Drip Coffee
• 발행기관: 한국커피협회
• 저자명: 최정현 신혜경
• 간행물 정보: 『한국커피문화연구』제9권 1호, 221~249쪽, 전체 29쪽
• 주제분류: 복합학 > 학제간연구
• 파일형태: PDF
• 발행일자: 2023.06.30

영문 초록

The flavor and aroma of coffee is largely determined by the coffee variety, the processing method, and roasting conditions, but it is also highly influenced by the brewing method, which includes brewing time, brewing temperature, and brewing conditions. For this reason, a new extraction method that reduces side effects and negative flavors of coffee and amplifies sweetness, acidity, savory flavors, and balance has been developed (KR. Patent No. 10-2385680, 2022). Separation Drip is a method of sequentially feeding high-temperature purified water 9 times while using the same manual hand drip tools as pour overs, and separating it into primary, secondary, and tertiary extractions, wherein the flavor components of coffee for each extracted are detected as different. In this study, the aroma components of the first, second, and third separated hand drip extractions were analyzed, and the first and second separated hand drip extracts were mixed to achieve a dissolved solids contraction TDS of 1.3, and further conducted a comparison of the aroma components of Pour over methods with the same TDS of 1.3 through a sensory evaluation and a comprehensive palatability survey with expert panelists. The results demonstrated that the aroma components with sweet and mellow characteristics were higher in the first and second separate hand drip extracts than in the third extract, and aroma components with sharp and harsh characteristics were higher in the third extract than in the first and second with sweet and mellow characteristics were higher in the first and second separate hand drip extracts than in the third extract, and aroma components with sharp and harsh characteristics were higher in the third extract than in the first and second. The results of the aroma analysis of Separation drip coffee showed that the most detectable and contributing aroma components were Dimethyl trisulfide, Dimethyl sulfide, Isobutanal, Dimethyl disulfide, and 2,3-butanedione, which are characterized by a soft, sweet, and roasty aroma in separation drip coffee. On the other hand, 2-Methyl butanal, 2,3-Pentandione, 2-Ethyl 5-methyl pyrazine, and 2-Methyl furan, which are characterized by a pungent, harsh, and sharp aroma, were detected at the lowest levels in the Separation drip coffee among the comparison coffees.

목차

Ⅰ. 서론

Ⅱ. 이론적 고찰

Ⅲ. 재료 및 방법

Ⅳ. 결과 및 고찰

Ⅳ. 요약 및 결론

참고문헌

키워드

Coffee-brewing Separation drip Aroma components Coffee aroma Brewing