Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Sensory Characteristics of Coffee with the Addition of The Polygonatum sibiricum

둥굴레를 첨가한 커피의 관능적 특성 분석

  • Received : 2010.10.13
  • Accepted : 2010.12.23
  • Published : 2010.12.31
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Abstract

The purpose of this study was to synthesize tasty and healthy solomon's seal coffee by combining solomon's seal and a coffee-making process. Therefore, this study was carried out to establish the most suitable conditions for coffee-making by surface response surface methodology. Using the center synthesis method, we synthesized solomon's seal coffee by considering three factors (solomon's seal, coffee, and temperature) and three levels. The sixteen experimental items for solomon's seal coffee based on surface-reaction analysis were scent (crust break-scent when pouring water in solomon's seal coffee, flavorscent when tasting solomon's seal coffee), taste (clean-cup-pure taste without loose scent, sweetness, and acidity), mouth-feel, aftertaste, overall quality, and other taste degrees. Scores were from 1 to 7, with 7 indicating the highest preference. The optimum mixing rates which meet sensory items were coffee 19.51g, solomon's seal 2.07g, and temperature $93.39^{\circ}C$. Based on the above results, solomon's seal seems to be well suited for coffee. It was also found that solomon's seal has great potential to be well suited with other foods.

Keywords

References

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