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Combined Changes of Process Conditions Improved Aromatic Properties of Vietnamese Robusta
Thi Ngoc Hoi Nguyen,변상요 한국생물공학회 2013 Biotechnology and Bioprocess Engineering Vol.18 No.2
The flavor and taste of coffee are affected by roasting conditions and extraction temperature. This study assessed changes in the flavors and tastes of coffee extracted from Vietnamese Robusta with different roasting times and temperatures, as well as different extraction temperatures. Vietnamese Robusta green beans were roasted for different times ranging from 5 to 20 min and at different temperatures ranging from 100 to 250oC. The roasted coffee was then extracted at five different temperatures ranging from 90 to 120oC. The coffee flavor was evaluated in terms of 5 key odorants: guaiacol; 4-ethylguaiacol; 2-ethyl-3,5-dimethylpyrazine; 2,3-diethyl-5-methylpyrazine,and 2-furfuryl. The taste of coffee was evaluated in terms of 6 main compounds that confer bitterness and sourness:caffeine, trigonelline, chlorogenic acid and citric acid, acetic acid, formic acid. The optimized roasting and extracting conditions were identified that 200 g of VN Robusta green beans, roasting at 230oC for 18 min, and then extracted with Espresso Machine at 110oC.