반응표면분석법에 의한 원두커피의 최적 배전조건 설정

Abstract

The consumer awareness concerning coffee beverages has increased in Korea. The objective of this study was to optimize the roasting conditions of coffee bean for consumer's attribute. The optimal roasting conditions for Colombian coffee beans were analyzed by using a central composite design with a quadratic polynomial model by response surface methodology (RSM). The experimental conditions for coffee bean roasting were 194.82℃~250.00℃ and 7.93~22.07 minutes. The responses of sensory attributes, physicochemical and physical properties were analyzed with RSM. The width, length and height of green beans increased when the beans were roasted. The higher degree of roasting gave the higher pH and solid contents but the lower total acidity and total phenolic compounds. In sensory tests, the roasting temperature and time had a significant effect on the flavor score. The optimum roasting condition of Colombian coffee bean predicted for maximizing the length, width, solid contents, total phenolic compounds and flavor score were 20 minutes at 225℃ by RSM.