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This study investigated changes in the physicochemical characteristics and coffee flavors of coffee beans under different roasting conditions. Four different kinds of roasted coffees were analyzed using a headspace gas chromatographic technique. The moisture content and total acidity of roasted coffee decreased whereas the pH and weight loss (%) increased, as coffee beans were roasted at higher temperatures. The Hunter's color values of the roasted coffee (indicating L (lightness) and b (yellowness)) decreased as the roasting temperature of the coffee beans increased, but a (redness) value only increased with light roasting. We also noted that the color of the Arabica coffee was darker than that of the Robusta coffee. The aroma compounds, acetaldehyde, acetone, 2-methylfuran, 2-methylbutanol, 2-methylpyrazine, furfural, 2-propanone, furfuryl alcohol, 2,5-dimethylpyrazine and furfuryl acetate were mainly analyzed. A sensory evaluation of all light-roasted coffees had flavor and sourness and those of all medium-roasted coffees had heaviness and finishness.
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참고문헌 (31건) : 자료제공( 네이버학술정보 )
| 번호 | 참고문헌 | 국회도서관 소장유무 |
|---|---|---|
| 1 | Grosch W. (1995), Instrumental and sensory analysis of coffee volatiles. ASIC 16, 147-156. | 미소장 |
| 2 | Jang SM., Hur GT., Lee JK., Kim YH. (2006), Coffee Science. Kwangmoonkag, Seoul, Korea. p 222. | 미소장 |
| 3 | Reineccius G. (1995), The maillard reaction and coffee flavor. ASIC 16, 249-257. | 미소장 |
| 4 | Baik HJ., Ko YS. (1996), Studies on the aroma components of roasted and ground coffee. Korean J Food Sci Technol 28, 15-18. | 미소장 |
| 5 | Lee JH., Buyn SY. (2008), Enrichment of coffee flavors with supercritical carbon dioxide. Korean J Biotechnol Bioeng 23, 193-198. | 미소장 |
| 6 | Changes in Flavor Characteristics and Shelf-life of Roasted Coffee in Different Packaging Conditions during Storage | 소장 |
| 7 | Blank I., Sen A., Grosch W. (1992), Potent odorants of the roasted powder and brew of arabica coffee. Z Lebensm Unters Forsch 195, 239-247. | 미소장 |
| 8 | Ho C., Hwang T., Yu T., Zang J. (1993), An overview of the maillard reactions related to aroma generation in coffee. ASIC 15, 519-527. | 미소장 |
| 9 | Gi KH. (1987), This study is on the analysis of the aroma compounds and compare the result with sensory evaluation score by roasting time. PhD Dissertation. Hanyang University, Seoul, Korea. | 미소장 |
| 10 | Baik HJ. (1986), Headspace gas chromatographic analysis and sensory evaluation of various domestic and foreign-made commercial roasted and ground coffee. PhD Dissertation. Hanyang University, Seoul, Korea. | 미소장 |
| 11 | Copper Chemistry  |
미소장 |
| 12 | Sivetz M., Desrosier NW. (1979), Coffee technology. AVI Publishing Co, Inc., Westport, CT, USA. p 467. | 미소장 |
| 13 | Potent odorants of raw Arabica coffee. Their changes during roasting. |
미소장 |
| 14 | Coffee roasting and aroma formation: application of different time-temperature conditions. |
미소장 |
| 15 | Influence of provenance and roast degree on the composition of potent odorants in Arabica coffees |
미소장 |
| 16 | A preliminary evaluation of the effect of processing temperature on coffee roasting degree assessment |
미소장 |
| 17 | AOAC. (2002), Official methods of analysis. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA p 8-35. | 미소장 |
| 18 | Seo HS. (2002), Studies on physicochemical characteristics, sensory characteristics and antioxidant activities of coffee in relation to the roasting degree. MS Thesis. Seoul National University, Seoul, Korea. | 미소장 |
| 19 | Kim KJ. (2001), Studies on the changes in chemical constituents and sensory characteristics of green coffee beans during roasting. PhD Dissertation. Kyunghee University, Seoul, Korea. | 미소장 |
| 20 | Kim HK., Hwang SY., Yoon SB., Chun DS., Kong SK., Kang KO. (2007), A study of the characteristics of different coffee beans by roasting and extracting condition. Korean J Food Nutr 20, 14-19. | 미소장 |
| 21 | Dutra ER., Olveira LS., Franca AS., Ferraz VP., Afonso RJCF. (2001), A preliminary study on the feasibility of using the composition of coffee roasting study on the feasibility of using the composition of coffee roasting exhaust gas for the determination of the degree of roast. J Food Eng 47, 241- 246. | 미소장 |
| 22 | Sivetz M., Desrosier NW. (1979), Coffee technology. AVI Publishing Co., Westport, CT, USA. p 527-574. | 미소장 |
| 23 | Lee SH. (2009), A study of the characteristics of coffee beans changing by roasting conditions. MS Thesis. Woosuk University, Jeonbuk, Korea. | 미소장 |
| 24 | Optimization of Roasting Conditions for Coffee Beans by Response Surface Methodology | 소장 |
| 25 | Lee JW., Shin HS. (1993), Antioxidative effect of brown materials extracted from roasted coffee beans. Korean J Food Sci Technol 25, 220-224. | 미소장 |
| 26 | Antioxidant Properties of Coffee Brews in Relation to the Roasting Degree |
미소장 |
| 27 | Textural Changes of Coffee Beans as Affected by Roasting Conditions |
미소장 |
| 28 | Mendes LC., Menezes HC., Aparecida M., Silva AP. (2001), Optimization of the roasting of robusta coffee (C. canephora conillon) using acceptability tests and RSM. Food Qual and Prefer 12, 153-162. | 미소장 |
| 29 | Formation Pathways for Primary Roasted Coffee Aroma Compounds |
미소장 |
| 30 | Gutmann W., Werkhoff D., Barthels M., Vitzthum OG. (1997), Vergleich der headspace aromapropfile von arabusta kaffee mit arabica and robusta sorten. Proc 8th Coll ASIC. p 153-161. | 미소장 |
| 31 | Sensory Characteristics of Diluted Espresso(Americano) in Relation to Dilution Rates | 소장 |
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