대륙별 원두의 로스팅에 따른 관능적 특성에 관한 연구

다국어 초록 (Multilingual Abstract)

This study was to explore the sensory properties according to roasting conditions of coffee beans, and physicochemical and sensory evaluation was conducted by roasting degrees with Agtron roast color classification #65 and #55. Samples were two kinds of coffee beans produced by four continents to minimize error by coffee bean producer. In flavor evaluation of coffee by country of origin, it was found that in Flowers C3 had the highest flower-odor, and in Caramelly C6 and C7 were the most significantly high(p<0.05), and in Chocolaty C1 and C6 were the most significantly high(p<0.05), in Pine resin C3, C5, and C6 were the most significantly high(p<0.01), in Spicy there were no significant differences between the samples, while in Burnt there were significant differences between the samples(p<0.001), C8 was highest, and in Overall Flavor there were significant differences of flavors between the samples(p<0.001). In the results of sensory evaluation of espresso extracted from coffee by country of origin, in Sight C2 was the most significantly strong of crema consistency (p<0.001), C1 and C5 were the most significantly long of crema persistence (p<0.001), in Smell there were significant differences of aroma between the samples(p<0.001) and C3 and C8 were the strongest and C5 was the weakest, and C8 was the most significantly strong of flavor (p<0.001). In Taste there were significant differences of sour between the samples(p<0.001), C2, C3, C4, C6, and C8 were the strongest and C5 was the weakest, and there were significant differences of sweet between the samples(p<0.01), C4, C5, and C7 were the highest, and C1 and C2 were the lowest, and C1, C2, and C8 were the most significantly strong of bitter (p<0.001), and C5 was the weakest. in Aftertaste C1 and C8 were the most significantly highest (p<0.01), and C5 and C6 were the lowest. In Touch there were no significant differences of body between the samples, and C8 was the most significantly strong of astringent (p<0.001) and C5 was the lowest of astringent. In overall sensory characteristics, there were significant differences between the samples (p<0.001), and C8 was the highest, next C7, and C1, C4, and C6 were the same values, and followed by C2, C3, and C5. In the results of preference evaluation of espresso extracted from coffee by country of origin, there were significant differences of preference of crema color between the samples (p<0.001), C1 was the highest and C8 was the lowest, In preference of aroma C3 was the highest (p<0.01), and C8 was the lowest. There were significant differences of preference of flavor between the samples (p<0.05), and C1, C2, C3, C4, C5, and C6 were the same values and the highest, and C8 was the lowest. In preference of balance C5 was the most significantly high (p<0.01), and C8 was the lowest. As a result C5 was the highest of preference from taste panels.

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