Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Analysis of Flavor Pattern of Various Coffee Beans Using Electronic Nose

원두 종류에 따른 커피의 향기패턴 분석

  • Received : 2013.07.02
  • Accepted : 2013.10.28
  • Published : 2014.02.28
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Abstract

An 'electronic nose' based on mass spectrometer and discriminant function analysis (DFA) was used to evaluate the grade of coffee beans. The data obtained from the electronic nose was analyzed by DFA. The discriminant function first score (DF1) of natural coffee beans showed a greater decrease than the different processing methods. Defective coffee beans were separated well from non-defective coffee beans by DF1, which correlated with a weaker flavor than that of the others. Flavor patterns of the defective and the non-defective coffee beans were determined as complementary information. The flavor patterns obtained in this study can explain, in a simplified way, the differences between the defective and the non-defective coffee beans.

가공방식을 달리한 커피 원두와 분말을 대상으로 향기패턴 분석한 결과 커피 분말의 경우 washed coffee, pulped natural coffee, natural coffee 순으로 향이 높은 것으로 나타났다. 다음으로는 결점원두를 대상으로 통계 처리한 결과 일반원두에 비해서 향 함량이 낮은 것으로 나타났다. 이러한 결과는 향후 커피 원두의 품질관리 및 평가에 적용될 수 있음을 확인하였고 향후 전자코가 커피원두의 등급을 매기는 커피원료전문가(Q-grader)로서의 역할이 기대된다.

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References

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