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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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The aim of this study was to investigate the physicochemical characteristics of hand drip, Aeropress, espresso, Moka, Mukka, and Brikka coffee brews. Espresso showed higher antioxidant activity, total solids, caffeine, chlorogenic acid, total phenolic compounds, and trigonelline concentrations compared to the other coffee brews studied. In terms of extraction efficiency, Brikka and Mukka showed higher total solids, as well as caffeine and chlorogenic acid contents, whereas drip coffee brew showed higher trigonelline content than other coffee brews. Meanwhile, principle component analysis (PCA) was conducted based on the aroma profile by e-nose. Samples were gathered into distinct groups that represented their brewing methods. Despite the similarity in brewing principle between Moka and other high-temperature brewing methods (i.e., Mukka and Brikka), the location of Moka coffee brew was closer to that of espresso in PCA, which was consistent with the PCA result conducted by e-tongue.
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참고문헌 (24)
참고문헌 신청
Andueza S / 2002 / Influence of water pressure on the final quality of Arabica espresso coffee. Application of multivariate analysis / J. Agric. Food Chem 50:7426~7431
Andueza S / 2007 / Influence of coffee/water ratio on the final quality of espresso coffee / J. Sci. Food Agric 87:586~592
AOAC / 2000 / Official Methods of Analysis
Coffee makers
Blois MS / 1958 / Antioxidant determinations by the use of a stable free radical / Nature 181:1199~1200
Andueza S / 2007 / Influence of coffee/water ratio on the final quality of espresso coffee / J. Sci. Food Agric 87:586~592
AOAC / 2000 / Official Methods of Analysis
Coffee makers
Blois MS / 1958 / Antioxidant determinations by the use of a stable free radical / Nature 181:1199~1200
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