원두와 물의 비율에 따른 커피의 감각특성 연구 - 콜롬비아 커피를 중심으로 - = A Study on the Variation of the Sensory Characteristics of Coffee with a Change in the Ratio of Coffee to Water - Focus on Colombian Coffee -

다국어 초록 (Multilingual Abstract)

Purpose: The purpose of this study was to investigate the change in the sensory characteristics of coffee with varing ratio of coffee to water(50 g(C50), 55 g(C55), 60 g(C60), 65 g(C65), 70 g(C70) / 1 L) with a focus on Colombian coffee. Methods: The pH and total dissolved solids content(TDS) were measured. The sensory characteristics were assessed through, a quantitative descriptive analysis(QDA) of 15 sensory attributes by 10 trained panelists, and a consumer acceptance test was conducted on 35 consumers. Results: The pH of Colombian coffee was observed to be the highest in the C50 sample. TDS increased with an increase in the coffee to water ratio. Quantitative descriptive analysis results showed that the brownness of appearance, sweetness, acidity, overall taste, several aroma/flavor attributes(brown sugar, dark chocolate, caramel, woody), and aftertaste increased with the increase in the ratio of coffee to water, while bitterness and body decreased. The results of principal component analysis (PCA) showed that PC1 and PC2 account for 65.86% and 21.97% respectively of the total variance, wherein PC1 was the criterion for classifying coffee samples according to the ratio of coffee to water. Partial least square regression (PLSR) results showed that C60, C50, and C55 in order were all close to of acceptance, but C70 was positioned in the opposite direction of acceptance. Conclusion: The ratio of ground coffee to water is an important factor that affects sensory quality and consumer acceptance of final coffee, the range of ideal brew ratio for brewing Colombian coffee is 50-60 g/L.

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