한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제30권5호
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  • Pages.596-602
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  • 2014
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
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Headspace GC-MS을 이용한 더치커피의 향기성분분석

Studies on the Flavor Compounds of Dutch Coffee by Headspace GC-Mass

  • 투고 : 2014.07.28
  • 심사 : 2014.09.19
  • 발행 : 2014.10.31
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초록

Dutch coffee is extracted in low temperature for a longer time than espresso and drip coffee. This study was conducted to investigate changes in the flavor compounds in Dutch coffee resulting from different extraction times and storage days. The fifty six flavor compounds in Dutch coffee were identified using a headspace mass-spectrometer. Major flavor compounds were 2-furfuryl acetate, 5-methylfurfural, pyridine, furfural, 2-acetylfuran, pyridine, 2-methoxyphenol, furfuryl alcohol and some compounds varied with espresso and drip coffee. It was worthy of notice that more diverse compounds were composed of total flavor in Dutch coffee. There were more kinds of flavor compounds in early extracts than in latter ones. The duration of storage didn't significantly affected the peak area percentage of flavor compounds in Dutch coffee except with 2-furfuryl acetate.

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피인용 문헌

  1. RTD (Ready-to-drink) 콜드브루커피의 이화학 및 감각특성 분석 vol.51, pp.1, 2019, https://doi.org/10.9721/kjfst.2019.51.1.35
  2. Comparison of acrylamide and furan concentrations, antioxidant activities, and volatile profiles in cold or hot brew coffees vol.29, pp.1, 2014, https://doi.org/10.1007/s10068-019-00644-2