인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 저자정보
피인용 0
초록·키워드
This study was conducted to compare the differences in physicochemical components according to roasting time by varying the roasting capacity of Indonesian coffee and anaerobic fermented coffee. The green beans used wet-processed Geisha coffee harvested from Java, and the anaerobic fermented coffee beans were used after fermenting more than 24 hours at the Preanger farm west of West Java in Indonesia. Results are as followed. First, the contents of citric acid, malic acid and formic acid decreased significantly as the roasting weight increased in the case of organic acids of general coffee. In addition, lactic acid and acetic acid were significantly decreased in the order of RC500, RC700, and RC300, and fumaric acid showed the highest content in RC700. Second, the trigonelline and chlorogenic acid, which are unstable to heat, decreased significantly as the roasting weight increased, but caffeine did not have a significant difference between RC300 and RC500, and only slightly decreased in RC700. Third, quinic acid increased from RC300 to RC500, and recorded a minimum at RC700. Also, caffeine increased significantly as the roasting dose increased. Based on above results, this study can be contribute to understand the characteristics of coffee according to each sample by analyzing the general components of the coffee extract and the aroma component of the coffee by using different roasting conditions.
본문·목차
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
최근 본 자료 전체보기
UCI(KEPA) : I410-ECN-0101-2022-594-000121567
