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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.27 No.9(Wn.134)
- 발행연도
- 2021.9
- 수록면
- 120 - 129 (10page)
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초록· 키워드
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The purpose of this review is to present, discuss and respond to publications related to study on major non-volatile and volatile compounds that contribute to diverse flavor and sensory properties that impact the coffee quality of roasted coffee. The focus of this review is on the roasting mechanism of flavor generation. Flavor is a driving force for coffee’s continued growth in today’s beverage market. It is also the most important sensory aspect of a good quality coffee. The major influence on the sensory attributes of coffee flavor is brought by roasting. The flavor of the coffee is determined by the non-volatile and volatile compounds that are byproducts of roasting. It is found through this review that non-volatile compounds present in coffee act as precursors of volatile compounds that influence flavor. The main chemical reactions that occur during roasting and are involved in the formation of various volatile compounds related to coffee flavor include Maillard reaction, Strecker degradation, and pyrolysis reaction. In terms of quantity, the top two classes in coffee flavor-induced volatiles are furans and pyrazines. However, in terms of quality, sulfur-containing compounds and pyrazines are considered to have the most significant impact on coffee flavor. There is a wide range of compounds depending on their concentration and sensory potency. These factors contribute to the complexity of coffee flavor and the diverse, unique, and specific flavors of various coffee types. This review provides basic information on the formation mechanism and sensory attributes of major non-volatile and volatile compounds produced by roasting. Moreover, this may be used as a basic flavor guide for producing high quality coffee.
목차
ABSTRACT
1. INTRODUCTION
2. SUMMARY AND CONCLUSION
REFERENCES
참고문헌 (57)
참고문헌 신청
Akiyama, M., Murakami, K., Ikeda, M., Iwatsuki, K., Wada, A., Tokuno, K., Onishi, M., & Iwabuchi, H. (2007). Analysis of the headspace volatiles of freshly brewed Arabica coffee using solid-phase micro-extraction. Journal of Food Science, 72(7), C388-C396.
Akiyama, M., Murakami, K., Ohtani, N., Iwatsuki, K., Sotoyama, K., Wada, A., .... Tanaka, K. (2003). Analysis of volatile compounds released during the grinding of roasted coffee beans using solid-phase micro-extraction. Journal of Agricultural and Food Chemistry, 51(7), 1961-1969.
Baltes, W., & Bochmann, G. (1987). Model reactions on roast aroma formation. 1. Reaction of serine and threonine with sucrose under the conditions on coffee roasting and identification of new coffee aroma compounds. Journal of Agricultural and Food Chemistry, 35(3), 340-346.
Baltes, W., & Knoch, E. (1993). Model reactions on roast aroma formation. XIII. The formation of some uncommon N-heterocyclic compounds and furans after roasting of tryptophan with reducing sugars and sugar degradation products. Food Chemistry, 46(4), 343-349.
Bennat, C., Engelhardt, U. H., Kiehne, A., & Wirries, F. M., & Maier, H. G. (1994). HPLC analysis of chlorogenic acid lactones in roasted coffee. Zeitschrift für Lebensmittel- Untersuchung und Forschung, 199(1), 17-21.
Akiyama, M., Murakami, K., Ohtani, N., Iwatsuki, K., Sotoyama, K., Wada, A., .... Tanaka, K. (2003). Analysis of volatile compounds released during the grinding of roasted coffee beans using solid-phase micro-extraction. Journal of Agricultural and Food Chemistry, 51(7), 1961-1969.
Baltes, W., & Bochmann, G. (1987). Model reactions on roast aroma formation. 1. Reaction of serine and threonine with sucrose under the conditions on coffee roasting and identification of new coffee aroma compounds. Journal of Agricultural and Food Chemistry, 35(3), 340-346.
Baltes, W., & Knoch, E. (1993). Model reactions on roast aroma formation. XIII. The formation of some uncommon N-heterocyclic compounds and furans after roasting of tryptophan with reducing sugars and sugar degradation products. Food Chemistry, 46(4), 343-349.
Bennat, C., Engelhardt, U. H., Kiehne, A., & Wirries, F. M., & Maier, H. G. (1994). HPLC analysis of chlorogenic acid lactones in roasted coffee. Zeitschrift für Lebensmittel- Untersuchung und Forschung, 199(1), 17-21.
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