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
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.24 No.2
- 발행연도
- 2019.6
- 수록면
- 217 - 223 (7page)
- DOI
- 10.3746/pnf.2019.24.2.217
이용수
초록· 키워드
오류제보하기
Coffee can be blended to create a variety of products to meet consumer’s needs. In order to uncover the blending effect of coffee beans, we performed an experiment using principal component analysis (PCA). Twelve varieties of green beans were tested in 11 experimental groups, and the volatile compounds of the beans were analyzed. A total of 41 volatile compounds were identified. PCA was performed on 13 compounds that had a low odor threshold value or a high concentration among the identified compounds. PCA of total volatile compounds showed that principal component (PC) 1 and PC2 were extracted within 80% cumulative dispersion level. In PC1 and PC2, furfuryl alcohol and formic acid ethyl ester showed the greatest positive correlation coefficients among all the volatile compounds. The largest negative correlation coefficients in PC1 and PC2 were 4-hydroxy-2-butanone and 3-(ethylthio)propanal, respectively. Using PCA of the major volatile compounds in coffee, propanal and 1-methylpyrrole were found to have the largest positive correlation coefficients in PC1 and PC2, respectively. In the score plot of the major volatile components, 4 kinds of blended coffee were closely grouped, therefore showing similar aroma qualities. However, 5 kinds of other blended coffees showed a positive correlation with PC2. This is probably due to 3-(ethylthio)propanal acting as a specific value. The application of statistical methods to blended coffee allows for logical and systematic data analysis of data and may be used as a basis for quality evaluation.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (31)
참고문헌 신청
Akiyama M / 2003 / Analysis of volatile compounds released during the grinding of roasted coffee beans using solid-phase microextraction / J Agric Food Chem 51:1961~1969
Albouchi A / 2019 / LC method for the direct and simultaneous determination of four major furan derivatives in coffee grounds and brews / J Sep Sci 42:1695~1701
Arisseto AP / 2011 / Furan levels in coffee as influenced by species, roast degree, and brewing procedures / J Agric Food Chem 59:3118~3124
Baggensloss J / 2008 / Coffee roasting and aroma formation : application of different time-temperature conditions / J Agric Food Chem 56:5836~5846
Becalski A / 2016 / Furan, 2-methylfuran and 3-methylfuran in coffee on the Canadian market / J Food Compos Anal 47:113~119
Albouchi A / 2019 / LC method for the direct and simultaneous determination of four major furan derivatives in coffee grounds and brews / J Sep Sci 42:1695~1701
Arisseto AP / 2011 / Furan levels in coffee as influenced by species, roast degree, and brewing procedures / J Agric Food Chem 59:3118~3124
Baggensloss J / 2008 / Coffee roasting and aroma formation : application of different time-temperature conditions / J Agric Food Chem 56:5836~5846
Becalski A / 2016 / Furan, 2-methylfuran and 3-methylfuran in coffee on the Canadian market / J Food Compos Anal 47:113~119
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Difference of Volatile Compounds According to Fatty Acid Contents of Three Different Coffee
한국식품영양과학회 학술대회발표집
2017 .10
-
Chemical profiling of insect-resistant rice shows that geographical variations produce greater differences in chemical composition than genetic modifications
Plant Biotechnology Reports
2023 .02
-
Analysis of Volatile Compounds in Korean Distilled Liquors using HS-SPME GC-MS
한국식품영양과학회 학술대회발표집
2021 .10
-
Evaluation of the Antioxidant Activities in Blended Teas
한국식품영양과학회 학술대회발표집
2023 .10
-
Volatile Compounds, Phenolic Compounds, and Free Sugars in Roasted Coffee Beans that Influence Sensory Evaluation
한국식품영양과학회 학술대회발표집
2020 .10
-
Volatile Flavor Components of Blended Tea with Fermented Tea and Herbs
Preventive Nutrition and Food Science
2018 .09
-
한국 커피 산업 발전사
식품과학과 산업
2020 .12
-
COVID-19 Home Café: A Study on Dalgona Coffee Distinguished by Stirring Times with GC-MS and Statical Analysis
한국식품영양과학회 학술대회발표집
2021 .10
-
조리방법에 따른 고추의 향기성분 변화
농업생명환경연구
2021 .12
-
Changes in Volatile Compounds in Garlic by Cooking Methods
한국식품영양과학회 학술대회발표집
2019 .10
-
Analysis of volatile compounds and α-dicarbonyl compounds in coffee soaked with organic acids
한국식품영양과학회 학술대회발표집
2021 .10
-
Analysis of volatile compounds in Lycium chinense Miller with various extraction and drying methods
한국식품영양과학회 학술대회발표집
2021 .10
-
Robot versus human barista: Comparison of volatile compounds and consumers’ acceptance, sensory profile, and emotional response of brewed coffee
한국식품영양과학회 학술대회발표집
2023 .10
-
인스턴트커피에 커피크리머, 탈지분유, 설탕의 첨가가 휘발성향기성분과 맛에 미치는 영향
한국식품과학회지
2015 .04
-
대학생들의 커피에 대한 인식과 섭취행태가 효능 및 부작용에 미치는 영향
한국식품영양학회지
2016 .04
-
성인 여성에서 커피 섭취와 허리둘레를 기준으로 한 비만과의 관련성 - 2012~2016 국민건강영양조사 자료를 이용하여
한국식품영양학회지
2019 .01
-
Analysis of Fungal Volatile Organic Compounds for a Quality Indicator in Stored Cereals
한국식품영양과학회 학술대회발표집
2016 .10
-
Analysis of Headspace Volatiles of Cold-stored Octopus variabilis and Comparison with Other Quality Measurements
한국수산과학회 양식분과 학술대회
2016 .10
-
Flavor identification and analysis of fermented soybean pastes
Food Science and Preservation
2024 .06
-
Volatiles Analysis of Honey by Gas Chromatography-Mass Spectrometry (GC-MS) : Comparison of SPME Volatiles Extraction Methods
Journal of Apiculture
2018 .06
이 논문의 저자 정보
이 논문과 함께 이용한 논문
Utilization of Pectinase Cocktail and High Hydrostatic Pressure for the Production of Aged Black Garlic Juice with Improved Nutritional Value
Jun Ho Kim
,
Jin Woo Kim
,
Su Hyun Yu
외 7명
Preventive Nutrition and Food Science
2019
.09
Nutritional Evaluation of Enhanced Unsieved Ogi Paste with Garlic and Ginger
Abiola Folakemi Olani
,
an
,
Sumbo Hen
외 1명
Preventive Nutrition and Food Science
2019
.09
Conversion of Rutin to Quercetin by Acid Treatment in Relation to Biological Activities
Jinwoo Yang
,
Hana Lee
,
Jeehye Sung
외 3명
Preventive Nutrition and Food Science
2019
.09
Intracellular Reactive Oxygen Species (ROS) Removal and Cytoprotection Effects of Sweet Potatoes of Various Flesh Colors and Their Polyphenols, Including Anthocyanin
Ji Hae Lee
,
Koan Sik Woo
,
Hyeong-Un Lee
외 5명
Preventive Nutrition and Food Science
2019
.09
In Vitro Antidiabetic and Antiobesity Activities of Traditional Kochujang and Doenjang and Their Components
Hye Jeong Yang
,
Min Jung Kim
,
Kang Sung Kim
외 2명
Preventive Nutrition and Food Science
2019
.09
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2019-594-000870988