Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Fatty Acid Compositions of Fats in Commercial Coffee Creamers and Instant Coffee Mixes and Their Sensory Characteristics

국내 유통되는 커피 크리머와 커피믹스에 함유된 지방의 지방산 조성 및 관능적 특성

  • Lee, Bom-Ee (Dept. of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University) ;
  • Lee, Hee-Jae (Dept. of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University) ;
  • Cho, Eun-Ae (Dept. of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University) ;
  • Hwang, Keum-Taek (Dept. of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University)
  • 이봄이 (서울대학교 식품영양학과.생활과학연구소) ;
  • 이희재 (서울대학교 식품영양학과.생활과학연구소) ;
  • 조은애 (서울대학교 식품영양학과.생활과학연구소) ;
  • 황금택 (서울대학교 식품영양학과.생활과학연구소)
  • Received : 2012.01.03
  • Accepted : 2012.02.07
  • Published : 2012.03.31
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Abstract

This study examined the fatty acid compositions of the fats extracted from 14 commercial coffee creamers and 11 instant coffee mixes, and evaluated the sensory characteristics of the coffees using different coffee creamers. The fat content in the 14 coffee creamers and 11 coffee mixes was 15~28% and 8~14%, respectively. The fats in 12 coffee creamers consisted of 34~45% lauric, 15~19% myristic and 10~18% palmitic acids. The fats in the other 2 coffee creamers consisted of 43% palmitic, 39% oleic and 10% linoleic acids. The fatty acids of the fats in the 11 coffee mixes were almost all saturated with lauric acid being the most abundant (44~45%). Coconut oil or palm kernel oil might have been used to manufacture the 12 coffee creamers and 11 coffee mixes, which had a higher lauric acid content. Palm oil (PO) might be a fat source for the other 2 coffee creamers. The sensory characteristics of five coffee mixes were evaluated based on their fatty acid compositions. The coffees with the creamers, which had a higher lauric acid content, were significantly more acceptable than those with a higher palmitic acid (p<0.05). The sensory evaluation of the coffees made with the creamers composed of hydrogenated coconut oil (HCO) and PO at different ratios showed that the acceptability increased with increasing HCO content. This suggests that PO may have a negative impact on the sensory characteristics.

본 연구에서는 국내 유통되는 커피 크리머와 커피믹스의 수분 함량과 지방 함량을 측정하고 지방의 지방산 조성을 분석하였고 관능평가를 수행하였다. 커피 크리머의 수분 함량은 1.9~4.5%, 지방 함량은 15.4~28.5%이었다. 인스턴트 커피믹스의 수분 함량은 1.1~2.8%, 지방 함량은 7.7~14.0%이었다. 14개 커피 크리머 제품 중 12개 제품의 지방은 포화지방산이 90% 이상으로 조성되어 있었는데, lauric acid, myristic acid, palmitic acid 순서로 많았다. 나머지 2개 제품의 지방은 포화지방산이 50%, 단일불포화지방산이 39%, 다중불포화지방산이 10%로 이루어져 있었다. 커피믹스 11개 제품의 지방은 포화지방산이 99~100%를 차지하고 있었는데, lauric acid, myristic acid, palmitic acid의 순서로 많았다. Lauric acid와 myristic acid의 함량이 높은 제품은 coconut oil이나 palm kernel oil에서 유래되었다고 볼 수 있으며, palmitic acid, oleic acid, linoleic acid의 함량이 높은 제품은 palm oil(PO)을 지방 원료로 사용하였다고 볼 수 있다. 지방산 조성 분석을 바탕으로 지방산 조성의 특성에 따라 5가지 제품을 선택하여 관능 평가를 수행한 결과, 향과 맛 그리고 전반적인 기호도는 lauric acid가 많이 함유된 커피 크리머를 첨가한 커피가 유의적으로 좋은 평가를 받았으며(p<0.05), palmitic acid, oleic acid, linoleic acid의 함량이 높은 커피크리머는 전반적인 기호도 면에서 유의적으로 낮은 평가를 받아(p<0.05), PO의 원료를 많이 함유할수록 커피의 맛에 안좋은 영향을 주는 것을 알 수 있었다. Hydrogenated coconut oil(HCO)과 PO의 배합 비율을 다르게 하여 제조한 커피 크리머로 만든 커피를 관능 평가한 결과, HCO의 비율이 높을수록 전반적인 기호도에서 높은 평가를 받았다. 따라서 커피 크리머에 함유된 지방이 커피의 맛에 영향을 주는 것을 알 수 있었다.

Keywords

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