참고문헌
- Mussatto SI, Machado EMS, Martins S, Teixeira JA (2011) Production, composition, and application of coffee and its industrial residues. Food Bioprocess Technol, 4, 661-672 https://doi.org/10.1007/s11947-011-0565-z
- Esquivel P, Jimenez VM (2012) Functional properties of coffee and coffee by-products. Food Res Int, 46, 488-495 https://doi.org/10.1016/j.foodres.2011.05.028
- Schwan RF, Wheals AE, Batista LR, Chalfoun SM, Padre G (2003) Toxigenic fungi associated with processed (green) coffee beans (Coffee arabica L.) Int J Food Microbiol, 85, 293-300 https://doi.org/10.1016/S0168-1605(02)00539-1
- Anderson BA, Shimoni E, Liardon R, Labuza TP (2003) The diffusion kinetics of carbon dioxide in fresh roasted and ground coffee. J Food Eng, 59, 71-78 https://doi.org/10.1016/S0260-8774(02)00432-6
- Kim KJ, Park SK (2006) Changes in major chemical constituents of green coffee beans during the roasting. Korean J Food Sci Technol, 38, 153-158
- Duijn J, Stegen, GHD (1979) Analysis of caffeine and trigonelline using high-performance liquid chromatography. J Chromatogr, 179, 199-204 https://doi.org/10.1016/S0021-9673(00)80677-9
- Trugo LC, Macrae R, Dick J (1983) Determination of purine alkaloids and trigonelline in instant coffee and other beverages using high performance liquid chromatography. J Sci Food Agric, 34, 300-306 https://doi.org/10.1002/jsfa.2740340314
- Trugo LC, Macrae R (1984) Chrorogenic acid composition of instant coffee. Analyst, 109, 263-266 https://doi.org/10.1039/an9840900263
- Park SJ, Moon SW, Lee J, Kim EJ, Kang BS (2011) Optimization of roasting conditions for coffee beans by response surface methodology. Korean J Food Preserv, 18, 178-183 https://doi.org/10.11002/kjfp.2011.18.2.178
- Sacchetti G, Mattia CD, Pittia P, Mastrocola D (2009) Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction. J Food Eng, 90, 74-80 https://doi.org/10.1016/j.jfoodeng.2008.06.005
- Seo HS, Kang HJ, Jung EH, Hwang IK (2006) GC-SAW (surface acoustic wave) electronic nose to classification of origin and blended commercial brands in roasted ground coffee beans. Korean J Food Cookery Sci, 22, 299-306
- Kim JD, Kim DJ, Ham YK (2004) Standardization and technical trend of portable E-nose and E-tongue. J Korean Inst Inform Technol, 2, 69-78
- Noh BS (2005) Analysis of volatile compounds using electronic nose and its application in food industry. Korean J Food Sci Technol, 35, 1048-1064
- Aishima T (1991) Aroma discrimination by pattern recognition analysis of responses from semiconductor gas sensor array. J Agric Food Chem, 39, 752-756 https://doi.org/10.1021/jf00004a027
- Gardner JW, Shurmer HV, Tan TT (1992) Application of an electronic nose to the discrimination of coffees. Sensor Actuator, 6, 71-75 https://doi.org/10.1016/0925-4005(92)80033-T
- Ongoa E, Falasconic M, Sberveglieric G, Antonellid A, Montevecchid G, Sberveglierid V, Concinac I, Sevilla III F (2012) Chemometric discrimination of Philippine civet coffee using electronic nose and gas chromatography mass spectrometry. Proc Eurosensors, 26, 9-12
- Youn AR, Han KY, Oh SY, Noh BS (2005) Prediction of rancidity for the heated rapeseed oil using the electronic nose. Food Eng Prog, 9, 309-319
- Hecimovic H, Belscak-Cvitanovic A, Horzic D, Komes D (2011) Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting. Food Chem, 129, 991-1000 https://doi.org/10.1016/j.foodchem.2011.05.059
- Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199-1204 https://doi.org/10.1038/1811199a0
- Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med, 26, 1231-1237 https://doi.org/10.1016/S0891-5849(98)00315-3
- Kim KH, Park SJ, Kim JE, Dong HM, Park IS, Lee JH, Hyun SY, Noh BS (2013) Assesment of physichochemical characteristics among different types of pale ale beer. Korean J. Food Sci Technol, 45, 142-147
- Rhi JW, Shin HS (1993) Antioxidative effect of brown materials extracted from roasted coffee beans. Korean J Food Sci Technol, 25, 220-224
- Borelli RC, Visconti A, Mennella C, Anese M, Fogliano V (2002) Chemical charterization and antioxidant properties of coffee melanoidins. J Agric Food Chem, 50, 6527-6533 https://doi.org/10.1021/jf025686o
- Belitz HD, Grosch W, Schieberle P (2009) Food Chemistry. 4th ed., Springer, Heidelberg, Germany, p 938-970
- Nicoli MC, Anese M, Manzocco L, Lerici CR (1997) Antioxidant properties of coffee brews in relation to the roasting degree. Lebensm Wiss Technol, 30, 292-297 https://doi.org/10.1006/fstl.1996.0181
- Kim JY, Han YS (2009) Influence of roasting time on antimicrobial and antioxidantive effects of coffee extract. Korean J Food Cookery Sci, 25, 496-505
- Farah A, Donangelo CM (2006) Phenolic compound in coffee. Braz J Plant Physiol, 18, 23-26 https://doi.org/10.1590/S1677-04202006000100003
- Cho JG, Youn SJ, Lee ET, Kim TW, and Kwoen DJ (2009) Change of biological activity of melon (Cucumis melo L.) according to frozen storage period. J Appl Biol Chem, 54, 200-204
- Choi YM, Kim MH, Shin JJ, Park JM, Lee JS (2003) The antioxidant activities of the some commercial teas. J Korean Soc Food Sci Nutr, 32, 723-727 https://doi.org/10.3746/jkfn.2003.32.5.723
- Wang HY, Qian H, Yao WR (2011) Melanoidins produced by the Maillard reaction: Structure and biological activity. Food Chem, 128, 573-584 https://doi.org/10.1016/j.foodchem.2011.03.075
- Sivetz M, Desrosier NW (1979) Coffee technology. AVI Publishing Co., Washington, USA, p 527-574
- Franca AS, Mendonca JCF, Oliveira SD (2005) Composition of green and roasted coffees of different cup qualities. Lebensm Wiss Technol, 38, 709-715 https://doi.org/10.1016/j.lwt.2004.08.014
- Marcus JB (2009) Unleashing the power of umami. Food Tech, 63, 22-36
피인용 문헌
- Awareness and Sensory Properties of Samgyetang for Chinese vol.29, pp.3, 2016, https://doi.org/10.9799/ksfan.2016.29.3.420
- Effects of roasting conditions on the physicochemical properties of Coffea arabica beans vol.22, pp.5, 2015, https://doi.org/10.11002/kjfp.2015.22.5.690
- Quality Characteristics and Antioxidant Activity of Pan Bread with Green Coffee Bean Powder vol.27, pp.2, 2017, https://doi.org/10.17495/easdl.2017.4.27.2.97
- Changes of biochemical components and physiological activities of coffee beans according to different roasting conditions vol.22, pp.2, 2015, https://doi.org/10.11002/kjfp.2015.22.2.182
- Study of the Characteristics of Roasted Coffee Bean in Seoul vol.30, pp.3, 2015, https://doi.org/10.13103/JFHS.2015.30.3.236
- Discrimination and geographical origin prediction of washed specialty Bourbon coffee from different coffee growing areas in Rwanda by using electronic nose and electronic tongue 2017, https://doi.org/10.1007/s10068-017-0168-1
- Comparative analysis of sensory profiles of commercial cider vinegars from Korea, China, Japan, and US by SPME/GC-MS, E-nose, and E-tongue vol.48, pp.5, 2016, https://doi.org/10.9721/KJFST.2016.48.5.430
- Characterization of Raw and Roasted Fully Washed Specialty Bourbon Cultivar of Coffea Arabica from Major Coffee Growing Areas in Rwanda vol.22, pp.2, 2018, https://doi.org/10.13050/foodengprog.2018.22.2.89
- Analysis of Electronic Nose and Electronic Tongue and Sensory Characteristics of Commercial Seasonings vol.33, pp.5, 2014, https://doi.org/10.9724/kfcs.2017.33.5.538
- 열처리 방법에 따른 가공 인삼 열수추출물의 이화학적 품질 특성 vol.25, pp.1, 2014, https://doi.org/10.11002/kjfp.2018.25.1.155
- Physicochemical characteristics and antioxidant activities of solvent fractions from ethanol extract of Wasabia koreana Nakai leaf vol.26, pp.5, 2014, https://doi.org/10.11002/kjfp.2019.26.5.586
- Thermal Coursed Effect of Comprehensive Changes in the Flavor/Taste of Cynanchi wilfordii vol.84, pp.10, 2014, https://doi.org/10.1111/1750-3841.14797
- Physicochemical Characteristics of Coffee Brews Using Different Brewing Methods vol.24, pp.2, 2020, https://doi.org/10.13050/foodengprog.2020.24.2.110
- Effect of Roasting Degree on the Antioxidant Properties of Espresso and Drip Coffee Extracted from Coffea arabica cv. Java vol.11, pp.15, 2014, https://doi.org/10.3390/app11157025