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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.27 No.12(Wn.137)
- 발행연도
- 2021.12
- 수록면
- 183 - 190 (8page)
이용수
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.
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목차
- ABSTRACT
- 1. 서론
- 2. 재료 및 방법
- 3. 결과 및 고찰
- 4. 요약 및 결론
- REFERENCES
참고문헌
참고문헌 신청최근 본 자료
UCI(KEPA) : I410-ECN-0101-2022-594-000121567
