배전조건에 따른 커피의 관능적 특성에 관한 연구 = (The) sensory characteristics of coffee with various roasting conditions

다국어 초록 (Multilingual Abstract)

To encourage features of roasting range of coffee green bean and to
make a right choice with knowing well about various coffee green bean
roasted by various ranges for customers, Physical & chemical
experiment and description test had proceeded with four kinds of
roasting ranges. Coffee green bean's roasting had been set as light
medium(#65), medium(#55), moderately dark(#45), and dark(#35)
followed by Agtron roast color classification by Specialty Coffee
Association of America (SCAA).
1.Coffee's physical & Chemical assessment by roasting
With four roasting samples of SCAA which are Agtron #65, #55,
#45, and #35, we compared four samples' chromaticity and the value
of colorimeter. The result showed that L(lightness), a(redness), and
b(yellowness) had differences in statistics (p<0.001). Agtron #65
showed the highest value as 30.62 in the L value which expresses the lightness, and it is also set in the highest point in both a value and b
value. As the roasting process went on, the color of green bean
became caramelization and got darker. Therefore, the value of L, a,
and b were low as the color became to Agtron #55, #45, and #35.
For pH value, Agtron #35 showed higher acidity as 5.56 and Agtron
#65 was pointed as the lowest with 5.16. As the result showed, the
pH of coffee increased as the roasting is in the progress. With the
comparison between #65, #55, #45, and #35, #65 and #55 showed
difference in statistics.
In TDS, Agtron #35 contained the high value of TDS followed by
#45, #55, and #65. Agtron #65, #45, and #35 showed differences in
statistics.
In the extraction rate, Agtron #35 had the highest with 22.49%, and
Agtron #65, #45, and #35 showed differences in statistics in the
range of p<0.05.
2.Preference test of sensory evaluation
In the preference test of sensory evaluation, it is shown that panels
prefer Agtron #45 the most and Agtron #65 afterwards.
The panel of the age distribution range was between 20 and 29 years
old, and the research was shown that the usual frequency of drinking
coffee was 1-2 shots in a week. People also preferred the ground
coffee the most in the manner of drinking coffee, and people put a
taste as more important than the scent when drinking coffee. In a
taste, the sweetness and the burnt taste are preferred the most.
In four samples of roasting, Agtron #45 with the taste of sweetness
and burnt taste are preferred the most to customers enjoying drinking coffee. As the frequency of coffee drinking goes lower, the test is
shown that people like to drink mild coffee rather than dark coffee like
drinking tea. Therefore, Agtron #65 was the second most preferred
type of coffee roasting.
3.The description test of sensory evaluation for expert panels
As the description test of sensory evaluation according to the
roasting time for expert panels proceeded, Agtron #35 had the highest
brown color in appearance since roasting was proceeded by browning
reaction. Agtron #65 had the highest sweetness, and each sample have
differences in statistics (p<0.05). Agtron #35 was the most bitterness
and Agtron #65 was the lowest since longer roasting time makes the
taste bitter. Agtron #65 was the most acidity, and Agtron #35 was
positioned in the highest in aftertaste, body, astringent, and oily.
We preceded the flavor experiment to sense the scent between
samples while roasting. The result was shown that Agtron #65 had
abundant flowery, fruity, herby scents in enzymatic reaction. Agtron
#45 had nutty, caramelly, and chocolaty scents in sugar browning.
Moreover, it is founded that Agtron #35 had resinous, spicy, and
carbonic scents in dry distillation.
For the result of the experiment, it is known that pH, TDS, and
extraction rate appear to be high as roasting time takes longer. In the
description test, Agtron #35 which took the longest roasting time
positioned in the highest in brown color, bitterness, aftertaste, body,
astringent, and oily. For the preference test of sensory evaluation,
moreover, it is known that the preference of roasting time is different
according to drinking manner.
As the final outcome, coffee has different taste according to different roasting time, and customers can make various choices. It is also
known that various blending can be made with one green bean. As the
development of coffee's drinking manner has changed so fast in the
present, the segmentalized research about roasting limit according to
drinking manners and extracting filter are needed.

목차 (Table of Contents)

• Ⅰ. 서론 1
• 1. 연구배경 1
• 2. 연구목적 4
• 3. 연구구성 5
• Ⅱ. 문헌고찰 7
• 1. 커피의 역사 7
• 2. 커피의 품종 10
• 3. 커피 생두의 가공 방법 14
• 4. 커피의 분류 17
• 5 Roasting 21
• 6. 커피 추출 26
• 7. 커피 향기의 구성 29
• 8. 커피의 관능적 분석 30
• Ⅲ. 재료 및 방법 33
• 1. 실험재료 33
• 2. 실험방법 35
• 1) 이화학적 특성 35
• 2) 정량적 묘사분석 36
• 3) 소비자 검사 41
• 4) 통계처리 41
• Ⅳ. 결과 및 고찰 42
• 1. 이화학적 특성 42
• 2. 정량적 묘사분석 47
• 3. 소비자 선호도 53
• Ⅴ. 요약 및 결론 56
• 1. 이화학적 평가 56
• 2. 정량적 묘사분석 57
• 3. 소비자 검사 58
• 참고문헌 59
• Abstract 68
• Appendix 72