품종별 무산소 발효 생두 로스팅 투입 조건에 따른 추출액의 유기산 및 향기성분에 미치는 특성

Abstract

In this study, as a result of examining the organic acid component according to the roasting input temperature of anaerobic fermented coffee, it was 24.82% lower in the ET sample at 160℃ and accounted for a high 34.76% at 200℃ in the LO sample. It showed the same tendency as malic acid, and lactic acid has sour flavor characteristics, but the difference is large, so it seems that there is a difference depending on the fermentation period. It is known as formic acid, and in the study, the component content decreases when the input is 180℃, but when the temperature rises 200℃, the component increases in all samples, and it was confirmed that the content of acetic acid decreased as the input temperature increased, depending on the extraction condition confirmed in this study. As a result of the analysis of the aroma components of anaerobic coffee, it was identified that there were 51 to 56 components in total in each sample of the extract. Among the identified components, it was found that the number of identified components that were more than 1.0 (peak area) was 26 to 27, and in the three samples, 23 types of the same components were found, Also in the three samples, eight additional components that were more than 1.0 (peak area) were detected, such as linalool oxide, 2-ethyl-3,5-dimethyl pyrazine, furfural 3-furaldehyde, tetramethyl pyrazine, 4-methoxy-2-methyl benzaldehyde, 1-(2-furyl)- butan-3-one, maltol, 1-furfuryl-2-formyl pyrrole, and as a result a total of 30 components were identified. In all samples, it seems that a scent similar to chloroform caused by 1,2,3-trichloropropane and a slight floral scent can be expected, and bread scent caused by methyl pyrazine, 2-furanmethanol, maltol, etc., nut scent, caramel scent, chocolate scent, and new scent caused by acetic acid flavors can be expected. It seems that wood flavor due to 2-methoxy-4-vinylphenol is expected to be revealed. It can be seen as proof that fruit and smoked bread scent are more identified when roasted at lower input temperatures than at high temperatures.