메뉴 건너뛰기
Library Notice
Institutional Access
If you certify, you can access the articles for free.
Check out your institutions.
ex)Hankuk University, Nuri Motors
Log in Register Help KOR
Subject
Humanities
General Humanities History Philosophy Religious Studies Linguistics and Literature Other Humanities
Social science
General Social Science Business Management Tourism Education Military Science Library and Information Science Law Sociology Journalism and Media Studies Psychological Science Political Science and Diplomacy Geography Public Administration Economics International Trade Anthropology Other Social Science
Natural science
General Natural Science Physics Biology Life Sciences Mathematics/Statistics Astronomy Earth Science Chemistry Other Natural Science
Engineering
General Engineering Architectural Engineering Mechanical Engineering Industrial Engineering Material/Energy Engineering Electrical and Electronic Engineering Marine and Ocean Engineering Chemical Engineering Computer Science Other Engineering
Medical science
General Medical Science Nursing Science Veterinary Pharmacy Traditional Korean Medicine Basic Medicine Clinical Medicine Other Medicine
Agriculture and Fishery
General Agriculture and Fishery Agriculture Fishery Science Food Science Forestry Animal Husbandry Marine Transportation Studies Other Agriculture and Fishery
Art and Kinesiology
General Arts Design Fine Arts Cosmetology Photography Music Fashion Kinesiology Performing Media Arts Other Arts and Kinesiology
Interdisciplinary Studies
Interdisciplinary Research Science and Technology Studies Brain and Cognitive Science Technology Policy Other Interdisciplinary Studies

KOR

Impacts of Coffee Creamer, Dried Skim Milk and Sugar on the Volatile Aroma Compounds and Sensory Characteristics in Instant Coffee
Recommendations
Search
Questions

인스턴트커피에 커피크리머, 탈지분유, 설탕의 첨가가 휘발성향기성분과 맛에 미치는 영향

논문 기본 정보

Type
Academic journal
Author
Ji-Sook Min (경희대학교) Hye-Min Kwon (경희대학교) Seung-Kook Park (경희대학교)
Journal
Korean Society of Food Science and Technology Korean journal of food science and technology Vol.47 No.2 KCI Accredited Journals SCOPUS
Published
2015.4
Pages
137 - 144 (8page)

Usage

cover
📌
Topic
📖
Background
🔬
Method
🏆
Result
Impacts of Coffee Creamer, Dried Skim Milk and Sugar on the Volatile Aroma Compounds and Sensory Characteristics in Instant Coffee
Ask AI
Recommendations
Search
Questions

Abstract· Keywords

Report Errors
Although instant coffee is less palatable than freshly brewed coffee, it is widely consumed primarily due to its convenience. Frequently, instant coffee is consumed in the form of a coffee-mix. It contains coffee creamer or dried skim milk, and sugar in addition to soluble coffee. The aim of this study was to investigate the volatile aroma compounds (VACs) of instant black coffee mixed with coffee creamer or dried skim milk by Gas Chromatography-Headspace-Solid Phase Microextraction (GC-HS-SPME) and sensory evaluation. A total of 16 different coffee samples including instant black coffee and coffee mixes with coffee creamer or dried skim milk, were chosen for this study. The coffee samples contained several common VACs such as pyrazine, pyridine, and pyrrole. Sensory evaluation indicated that the flavor intensity of coffee mix was less pronounced than that of instant black coffee alone. Coffee creamer and skim milk had little distinctive aroma per se; however, they significantly contributed to the flavor profile of coffee mixes, suggesting that coffee creamer and skim milk acted as flavor modifiers in coffee mix.
#instant coffee #coffee mix #coffee creamer #dried skim milk #volatile aroma compounds #HS-GC-SPME analysis #sensory evaluation

Contents

Abstract
서론
재료 및 방법
결과 및 고찰
요약
References

References (0)

Add References
If the reference is being serviced by DBpia, please register through [Add Reference]

Recommendations

It is an article recommended by DBpia according to the article similarity. Check out the related articles!

Related Authors

Frequently Viewed Together

Analysis of Flavor Pattern of Various Coffee Beans Using Electronic Nose
Ki Hwa Kim ,  Ah Hyun Kim ,  Jae Keun Lee and others 2 Korean journal of food science and technology 2014 .02
Physicochemical Characteristics of Coffee Extracts Using Different Extraction Methods
Jong-Bang Eun ,  Mi-Yeon Jo ,  Ji-Soon Im Korean journal of food science and technology 2014 .12
Physicochemical Characteristics and Antioxidant Activity of Dutch Coffee Depending on Different Extraction Conditions and Storage
Yun-Ji So ,  Min-Woo Lee ,  Kyung-Mi Yoo and others 2 Korean journal of food science and technology 2014 .12
Café Revenue Management through Price Discrimination
Kim ,  Kwang-Ji Korean Journal of Hospitality & Tourism 2015 .07
The Effect of Coffee Consumption Motivation on the Future Coffee Consumption Intentions
정자영 Asia-Pacific Journal of Business Venturing and Entrepreneurship 2013 .12

Recently viewed articles

A Study on Satisfaction Level of Reverse Mortgage Users to Activate the Reverse Mortgage
Choi Kyung-jin, Heuiju ChunKorea Insurance Research Institute2021
 A Study on the Program State and Goal in the Future of Korean Public Service Broadcasting KBS in mulyimedia and multimedia and multichannel Era
Han Tae HakSociety for journalism and communication studies2007.12

Comments(0)

0

Write first comments.

UCI(KEPA) : I410-ECN-0101-2016-594-001401798