Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지
DOI QR코드

DOI QR Code

Chemical Composition and Sensory Attributes of Brewed Coffee as Affected by Roasting Conditions

로스팅 조건 변화에 따른 커피 추출액의 화학성분 및 관능 특성

  • Kim, Sung-Hye (Dept. of Convergence Industry, Seoul Venture University) ;
  • Kim, Joo-Shin (Dept. of Convergence Industry, Seoul Venture University)
  • 김성혜 (서울벤처대학원대학교 융합산업학과) ;
  • 김주신 (서울벤처대학원대학교 융합산업학과)
  • Received : 2017.05.29
  • Accepted : 2017.06.09
  • Published : 2017.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

The objectives of this study were: 1) to examine the contents of chemical composition (chlorogenic acids, caffeine, free acids, and free sugars) and 2) to evaluate the sensory attributes (sourness, bitterness, and sweetness) of brewed coffee as affected by two roasting conditions such as varied in the roasting time with the same roasting temperature (RT) and with same color and yield (CY). Quantitative analysis of chemical components was performed using high-performance liquid chromatography (HPLC) system, and quantitative descriptive analysis (QDA) was conducted to analyze sensory attributes. Based on the results of chemical analysis, chlorogenic acids were significantly different (p<0.05) in the short term roasted samples (RT 240 and CY 240), but there was no significant difference in caffeine contents (p>0.05). Organic acid levels were different between RT and CY coffee samples. RT 240 coffee had the most level in organic acids and the longer the roasting time of coffee, the lesser the level of organic acids in coffee was found. However, there was no significant difference in CY coffee (p>0.05). The results of sensory evaluations show that the degree of roasting changed according to the roasting time despite of the roasting temperature. Long term (RT 80) coffee was relatively bitter while short term (RT 240) coffee was relatively sweeter. Also, there was no significant difference (p>0.05) in the sensory characteristics (bitterness and sweetness) of CY coffee although they were roasted at different temperatures. Therefore, the current study concluded that better understanding of proper roasting time and temperature improves the quality of brewed coffee.

Keywords

References

  1. AT. (2016). Food processing market segmentation report-coffee. Seoul, Korea: Korea Agro-Fisheries & Food Trade Corporation.
  2. Chung, J. E. (2015). The comparative analysis of major chemical constituents in green coffee differentiated by harvesting time and roasting temperatures that affect coffee quality (Doctoral dissertation). Seoul Venture University.
  3. Diaz, M., Bock, S. H., Choi, S. Y., Jung, H. Y., Song, H. S., & Bock, J. H. (2014). Coffee quality part1. Seoul, Korea: Coffeeplant Academy.
  4. Farah, A., Monteiro, M. C., Calado, V., Franca, A. S., & Trugo, L. C. (2006). Correlation between cup quality and chemical attributes of Brazilian coffee. Food Chemistry, 98, 373-380. https://doi.org/10.1016/j.foodchem.2005.07.032
  5. Farah, A., Paulis, T. D., Moreira, D. P., Trugo, L. C., & Martine, P. (2006). Chlrorgenic acids and lactones in regular and water-decaffeinate arabica coffees. Journal of Agricultural and Food Chemistry, 54, 374-381. https://doi.org/10.1021/jf0518305
  6. Jo, S. J., In, M. J., & Kim, D. C. (2016). Effect of the roasting intensity and extraction time of coffee bean on the antioxidant activity of coffee extract. Food Engineering Progress, 20(2), 165-169. https://doi.org/10.13050/foodengprog.2016.20.2.165
  7. Kang, D. Y., & Min, S. G. (2012). Korean coffee roaster. Seoul, Korea: Seoul Commune.
  8. Kim, H. K., Hwang, S. Y., Yoon, S. B., Chun, D. S., Kong, S. K., & Kang, K. O. (2007). A study of the characteristics of different coffee beans by roasting and extracting condition. The Korean Journal of Food and Nutrition, 20(1), 14-19.
  9. Kim, J. N. (2013). Composition profile of two alkaloids (caffeine and trigonelline) in the extraction solution and SEM characterization of pore structure in coffee beans (Coffea arabica and Coffea canephora) by roasting intensity (Master's thesis). Seoul Venture University.
  10. Kim, K. J., & Park, S. K. (2006). Changes in major chemical constituents of green coffee beans during the roasting. Korean Journal of Food Science and Technology, 38(2), 153-158.
  11. Lee, H. S. (Ed.) (2015). Coffee roasting technique. Seoul, Korea: Seoul Commune.
  12. Lee, J. A. (2015). Quality characteristics of cookies added with kale powder. Culinary Science & Hospitality Research, 21 (3), 40-52. https://doi.org/10.20878/cshr.2015.21.3.004
  13. Lee, J. C. (2016). A study of compound changes in coffee beans by different roasting condition. Culinary Science & Hospitality Research, 22(6), 114-119. https://doi.org/10.20878/cshr.2016.22.6.012012012
  14. Lee, J. K. (2013). Coffee roasting conditions and extraction conditions for the study of the organic relationship (Doctoral dissertation). Seoul Venture University.
  15. Lee, S. Y., Hwang, I., Park, M., & Seo, H. S. (2007). Sensory characteristics of diluted espresso(Americano) in relation to dilution rates. Korean Journal of Food and Cookery Science, 23(6), 839-847.
  16. Lingle, T. R. (2001). The coffee cupper's handbook. California, US: Specialty Coffee Association of America.
  17. McCamey, D. A., Thorpe, T. M., McCarthy, J., & Rousiff, R. L. (1990). Bitterness in foods and beverage. New York, US: Elsevier.
  18. Park, E. A. (2014). Physicochemical characteristics and antioxidant activities of Codonopsis lanceolata leaves. Culinary Science & Hospitality Research, 20(4), 183-192. https://doi.org/10.20878/cshr.2014.20.2.014
  19. Richmond, M. L., Brandao, S., Gray, J. I., Markakis, P., & Stine, C. M. (1981). Analysis of simple sugar and sorbitol in fruit by HPLC. Journal of Agricultural and Food Chemistry, 29(1), 4-7. https://doi.org/10.1021/jf00103a002
  20. Russwurn, H. J. (2006). Fractionation and analysis of aroma precursors in green coffee. In Fourth International Colloquim on the Chemistry of Coffee, 103-107.
  21. Handschin, S., Schenker, S., Frey, B., & Perren, R. (2000). Pore structure of coffee beans affected by roasting conditions. Journal of Food Science, 65(3), 452-457. https://doi.org/10.1111/j.1365-2621.2000.tb16026.x
  22. Shibamoto, T. (1991). An overview of coffee aroma and flavor chemistry. San Francisco, USA: In 14 International Scientific Colloquiumon Coffee.
  23. Shin, M. G. (2012). A study on the difference of chemical components depending on the gas supply pressure changes and roasting time variations (Master's thesis). Seoul Venture University.
  24. Shin, W. R. (2011). The sensory characteristics of espresso according to grinding grades of coffee beans. Korean Journal of Food and Cookery Science, 27(1), 85-99. https://doi.org/10.9724/kfcs.2011.27.1.085
  25. Song, J. B. (Ed.) (2007). Coffee roasting : magic, art, science : physical changes and chemical reactions. Seoul, Korea: Ju Bean Coffee.
  26. Tanaka, T., & Mori, M. (1995). Prevention of expemental tumorigenesis in colon, liver, and oral cavity by dietary chlorogenic and caffeic acids. Kyoto, Japan: ASIC.
  27. Trugo, L. C., & Macrae, R. (1984). A study of the effect of roasting on the chlorogenic acid composition of coffee using HPLC. Food Chemistry, 15(3), 219-227. https://doi.org/10.1016/0308-8146(84)90006-2
  28. Trugo, L. C., Macrae, R., & Clarke, R. J. (1985). Coffee, vol. 1. chemistry. London and New York: Elsevier applied science Publishers.
  29. Wang, N. (2012). Physicochemical changes of coffee beans during roasting. Canada: University of Guelph.
  30. Yeretzian, C., Jordan, A. Badoud, R., & Lindinger, W. (2002). From the green bean to the cup of coffee: Investigating coffee roasting by on-line monitoring of volatiles. European Food Research and Technology, 214(2), 92-104. https://doi.org/10.1007/s00217-001-0424-7

Cited by

  1. Effect of Roasting Degree on the Antioxidant Properties of Espresso and Drip Coffee Extracted from Coffea arabica cv. Java vol.11, pp.15, 2017, https://doi.org/10.3390/app11157025