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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.30 No.5(Wn.166)
- 발행연도
- 2024.5
- 수록면
- 13 - 21 (9page)
- DOI
- 10.20878/cshr.2024.30.5.002
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초록· 키워드
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The purpose of this study was to investigate the sensory quality characteristics of three major coffee varieties to which different roasting conditions. Green coffee bean samples were subjected to three major varieties: arabica coffee (ARA), robusta coffee (ROB) and liberica coffee(LIB). Green bean samples were roasted differently by the Agtron number: light (Agtron #85), medium (Agtron #55), and dark (Agtron #35). The moisture content of green beans was the lowest in ARA and the highest in ROB. The density of green beans was highest in ARA and lowest in LIB. In Hunter’s color value, L-values, a-values, and b-values of ARA, ROB, and LIB all decreased as roasting progressed. The pH values increased as roasting progressed, the TDS decreased as roasting progressed. Consumer acceptance test was performed using 56 persons. In overall acceptance, the medium roasting of ARA and LIB was highly preferred. The principle results of this study indicated that there was no significant difference in most sensory characteristics between ARA and LIB under the same roasting conditions. This study implies that liberica coffee is an alternative for consumers who enjoy arabica coffee that decreasing in production of arabica varieties due to environmental issues.
목차
ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 요약 및 결론
REFERENCES
참고문헌 (38)
참고문헌 신청
Alonso-Salces, R. M., Serra, F., Reniero, F., & HÉberger, K. (2009). Botanical and geographical characterization of green coffee (Coffea arabica and Coffea canephora): Chemometric evaluation of phenolic and methylxanthine contents. Journal of Agriculture and Food Chemistry, 57(10), 4224-4235.
Choi, Y. M., & Yoon, H. H. (2010). Sensory characteristics of espresso coffee in relation to the classification of green Arabica coffee. Korean Journal of Food Cookery Science, 26(3), 300-306.
Choi, Y. M., & Yoon, H. H. (2011). Sensory characteristics of espresso coffee according to green coffee processing. Korean Journal of Food Cookery Science, 27(6), 773-781.
Constantinou, C., & Koutsidis, G. (2016). Investigations on the effect of antioxidant type and concentration and model system matrix on acrylamide formation in model Maillard reaction systems. Food Chemistry, 197, 769-775.
Davis, A. P., Chadburn, H., Moat, J., O’Sullivan, R., Hargreaves, S., & Lughadha, E. N. (2019). High extinction risk for wild coffee species and implications for coffee sector sustainability. Science Advances, 5(1), 1-9.
Choi, Y. M., & Yoon, H. H. (2010). Sensory characteristics of espresso coffee in relation to the classification of green Arabica coffee. Korean Journal of Food Cookery Science, 26(3), 300-306.
Choi, Y. M., & Yoon, H. H. (2011). Sensory characteristics of espresso coffee according to green coffee processing. Korean Journal of Food Cookery Science, 27(6), 773-781.
Constantinou, C., & Koutsidis, G. (2016). Investigations on the effect of antioxidant type and concentration and model system matrix on acrylamide formation in model Maillard reaction systems. Food Chemistry, 197, 769-775.
Davis, A. P., Chadburn, H., Moat, J., O’Sullivan, R., Hargreaves, S., & Lughadha, E. N. (2019). High extinction risk for wild coffee species and implications for coffee sector sustainability. Science Advances, 5(1), 1-9.
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