Analysis of off-flavor compounds from over-extracted coffee
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Lee, J.S. | - |
dc.contributor.author | Kim, M.S. | - |
dc.contributor.author | Shin, H.J. | - |
dc.contributor.author | Park, K.-H. | - |
dc.date.available | 2019-05-30T00:19:18Z | - |
dc.date.issued | 2011-06 | - |
dc.identifier.issn | 0367-6293 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/21861 | - |
dc.description.abstract | To verify the volatile compounds contributing to coffee off-flavor, medium roasted Colombian, Sumatra, Ethiopian and light and dark roasted Colombian bean coffees were sequentially and studiously over extracted. Eight espresso samples and eight filter-dripped samples were analyzed by gas chromatography/mass spectrometry with the solidphase microextraction method and evaluated by sensory tests. In total, 67 compounds were detected, and desirable aroma decreased sharply, while off-flavors increased rapidly after 30 mL of espresso and 200 mL of drip coffee. Percent peak area of 4-ethylguaiacol revealed a linear increase during extraction and was highly correlated with increasing off-flavor, suggesting that it could be an indicator of over extraction. Considering the odor activity value, guaiacol and 4-vinylguaiacol were also contributory compounds to off-flavors. © The Korean Society of Food Science and Technology. | - |
dc.format.extent | 13 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | Korean Society of Food Science and Technology | - |
dc.title | Analysis of off-flavor compounds from over-extracted coffee | - |
dc.type | Article | - |
dc.identifier.doi | 10.9721/KJFST.2011.43.3.348 | - |
dc.identifier.bibliographicCitation | Korean Journal of Food Science and Technology, v.43, no.3, pp 348 - 360 | - |
dc.identifier.kciid | ART001562592 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.scopusid | 2-s2.0-79960194478 | - |
dc.citation.endPage | 360 | - |
dc.citation.number | 3 | - |
dc.citation.startPage | 348 | - |
dc.citation.title | Korean Journal of Food Science and Technology | - |
dc.citation.volume | 43 | - |
dc.type.docType | Article | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | 4-ethylguaiacol | - |
dc.subject.keywordAuthor | Coffee | - |
dc.subject.keywordAuthor | Guaiacols | - |
dc.subject.keywordAuthor | Off-flavor | - |
dc.subject.keywordAuthor | Over-extraction | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
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