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
- 발행연도
- 2014.1
- 수록면
- 596 - 602 (7page)
이용수
초록· 키워드
오류제보하기
Dutch coffee is extracted in low temperature for a longer time than espresso and drip coffee. This study was conducted to investigate changes in the flavor compounds in Dutch coffee resulting from different extraction times and storage days. The fifty six flavor compounds in Dutch coffee were identified using a headspace mass-spectrometer. Major flavor compounds were 2-furfuryl acetate, 5-methylfurfural, pyridine, furfural, 2-acetylfuran, pyridine, 2-methoxyphenol, furfuryl alcohol and some compounds varied with espresso and drip coffee. It was worthy of notice that more diverse compounds were composed of total flavor in Dutch coffee. There were more kinds of flavor compounds in early extracts than in latter ones. The duration of storage didn't significantly affected the peak area percentage of flavor compounds in Dutch coffee except with 2-furfuryl acetate.
목차
등록된 정보가 없습니다.
참고문헌 (21)
참고문헌 신청
Baik HJ / 1996 / Studies on the aroma componnts of roasted and ground coffee / Kor J Food Sci Technol 28(1):15~18
Clarke R / 1987 / Coffee chemistry / Elsevier applied science publishers :236~257
Flament I. / 2002 / Coffee Flavor Chemistry / Wiley :23~28
Grosch W / 1995 / Instrumental and sensory analysis of coffee volatiles / ASIC 16:147~156
Ha BS / 2012 / All about coffee / Openspace :28~132
Clarke R / 1987 / Coffee chemistry / Elsevier applied science publishers :236~257
Flament I. / 2002 / Coffee Flavor Chemistry / Wiley :23~28
Grosch W / 1995 / Instrumental and sensory analysis of coffee volatiles / ASIC 16:147~156
Ha BS / 2012 / All about coffee / Openspace :28~132
이 논문의 저자 정보
최근 본 자료
댓글(0)
0