산업식품공학 제24권 제2호 (p.110-119)

추출 방법을 달리한 커피의 이화학적 특성

Physicochemical Characteristics of Coffee Brews Using Different Brewing Methods
키워드 :
coffee,brewing method,physicochemical characteristics,e-nose,e-tongue

목차

Abstract
서 론
재료 및 방법
결과 및 고찰
요 약
References

초록

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.