커피의 볶음도에 따른 에스프레소의 비휘발성 성분 함량 변화와 관능적 특성에 관한 연구

Studies on the Changes of Non-Volatile Compounds and Sensory Characteristics in Espresso according to the Degree of Roasting

This study was carried out to investigate the changes of non-volatile compounds and sensory characteristics in espresso according to the degree of roasting. Increasing the degree of roasting of coffee beans, total amounts of organic acids, caffeine, trigonelline were increased, while free sugars, amino acids, chlorogenic acids of roasted beans were decreased. The amino acids contents decreased as the degree of roasting was increased. Caffeine, trigonelline, cholorogenic acids contents of espresso changed according to the degree of roasting. Caffeine contents increased during roasting process. Trigonelline contents increased during roasting process. Chlorogenic acid contents decreased during roasting process. The sensory evaluation results show that qualities on sweetness and sour of espresso were highest in light-medium roasting treatment, quality on balance was highest evaluation level in medium roasting treatment and overall palatability of espresso with bitter taste in moderately dark roasting treatment decreased greatly.