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

A Study on the Sensory Properties according to Roasting Conditions of Coffee Beans by Continents
Recommendations
Search
Questions

대륙별 원두의 로스팅에 따른 관능적 특성에 관한 연구

논문 기본 정보

Type
Academic journal
Author
Journal
Korea Tourism Research Association International Journal of Tourism and Hospitality Research Vol.28 No.1 KCI Accredited Journals
Published
2014.1
Pages
233 - 248 (16page)

Usage

cover
📌
Topic
📖
Background
🔬
Method
🏆
Result
A Study on the Sensory Properties according to Roasting Conditions of Coffee Beans by Continents
Ask AI
Recommendations
Search
Questions

Abstract· Keywords

Report Errors
This study was to explore the sensory properties according to roasting conditions of coffee beans, and physicochemical and sensory evaluation was conducted by roasting degrees with Agtron roast color classification #65 and #55. Samples were two kinds of coffee beans produced by four continents to minimize error by coffee bean producer. In flavor evaluation of coffee by country of origin, it was found that in Flowers C3 had the highest flower-odor, and in Caramelly C6 and C7 were the most significantly high(p<0.05), and in Chocolaty C1 and C6 were the most significantly high(p<0.05), in Pine resin C3, C5, and C6 were the most significantly high(p<0.01), in Spicy there were no significant differences between the samples, while in Burnt there were significant differences between the samples(p<0.001), C8 was highest, and in Overall Flavor there were significant differences of flavors between the samples(p<0.001). In the results of sensory evaluation of espresso extracted from coffee by country of origin, in Sight C2 was the most significantly strong of crema consistency (p<0.001), C1 and C5 were the most significantly long of crema persistence (p<0.001), in Smell there were significant differences of aroma between the samples(p<0.001) and C3 and C8 were the strongest and C5 was the weakest, and C8 was the most significantly strong of flavor (p<0.001). In Taste there were significant differences of sour between the samples(p<0.001), C2, C3, C4, C6, and C8 were the strongest and C5 was the weakest, and there were significant differences of sweet between the samples(p<0.01), C4, C5, and C7 were the highest, and C1 and C2 were the lowest, and C1, C2, and C8 were the most significantly strong of bitter (p<0.001), and C5 was the weakest. in Aftertaste C1 and C8 were the most significantly highest (p<0.01), and C5 and C6 were the lowest. In Touch there were no significant differences of body between the samples, and C8 was the most significantly strong of astringent (p<0.001) and C5 was the lowest of astringent. In overall sensory characteristics, there were significant differences between the samples (p<0.001), and C8 was the highest, next C7, and C1, C4, and C6 were the same values, and followed by C2, C3, and C5. In the results of preference evaluation of espresso extracted from coffee by country of origin, there were significant differences of preference of crema color between the samples (p<0.001), C1 was the highest and C8 was the lowest, In preference of aroma C3 was the highest (p<0.01), and C8 was the lowest. There were significant differences of preference of flavor between the samples (p<0.05), and C1, C2, C3, C4, C5, and C6 were the same values and the highest, and C8 was the lowest. In preference of balance C5 was the most significantly high (p<0.01), and C8 was the lowest. As a result C5 was the highest of preference from taste panels.
#커피관능평가 #커피로스팅 #커피특성 #커피향미평가 #Coffee Characteristics #Coffee Flavor Evaluation #Coffee Roasting #Coffee Sensory Evaluation

Contents

No content found

References (61)

Add References
1. [학위논문] - 강대철 / 2004 / 압출성형커피생두의 물리화학적 특성 / 석사 / 공주대학교 대학원 google schola 2. [단행본] - 김기영 / 2003 / 외식산업관리론 / 현학사 google schola 3. [학위논문] - 김관중 / 2001 / 커피원두의 배전공정중 화학적 성분 및 관능적 특성 변화에 대한 연구 / 석사 / 경희대학교 대학원 google schola 4. [학위논문] - 김정윤 / 2012 / 배전 조건에 따른 커피의 관능적 특성에 관한 연구 / 석사 / 경희대학교 관광대학원 google schola 5. [학위논문] - 김지영 / 2009 / 배전시간을 달리한 커피의 항균효과 및 항산화성에 관한 연구 / 석사 / 성신여대 대학원 google schola

Related Authors

Frequently Viewed Together

A Study on Sensory Evaluation and Preference of Caffe Latte in Accordance with Espresso Menu
Lee ,  Ji-yeon ,  Kim Korean Journal of Hospitality & Tourism 2015 .02
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
Physicochemical Properties of Supremo Coffee according to Grinding and Brewing Conditions
Rhan-Kee Kang ,  Kwan-Sik Min ,  Myung-Hwa Kang Journal of the Korean Society of Food Science and Nutrition 2015 .01
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
Studies on the Aroma Components of Roasted and Ground Coffee
Hee-Jun Baik ,  Young-Su Ko Korean journal of food science and technology 1996 .02

Recently viewed articles

Effect of Private Donors' Utility on their Mental Health - Focusing on Mediation Effect of Increasing Gratitude after Donation and Moderation Effect of Religious Affiliation with Christianity -
LEE WON JUNE, LEE HEE JINChristian Worldview Studies Association of Korea2016.12
 Comparison of Deep Learning Loss Function Performance for Medical Video Biomarker Extraction
Jin-beom Seo, Young-bok ChoThe Korea Institute of Information and Communication Engineering2021.05
 Contextual Communication Characteristics & Function as Sympathetic Message in Korean Oral Mythology
Byeon Sook Ja2015
 Analysis of students’ self-directed learning after class : with focus on group studies
Lim, Soon JeungThe Korean Association Of Translation Studies2014.12

Comments(0)

0

Write first comments.

UCI(KEPA) : I410-ECN-0101-2016-326-002711151