Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Analysis of Correlations between Mineral Contents in Waters and Sensory Characteristics of Coffee

물의 미네랄 함량과 커피 관능 특성에 관한 상관 분석

  • Eo, Hee-Ji (Dept. of Convergence Industry, Seoul Venture University) ;
  • Kim, Joo-Shin (Dept. of Convergence Industry, Seoul Venture University)
  • 어희지 (서울벤처대학원대학교 융합산업학과) ;
  • 김주신 (서울벤처대학원대학교 융합산업학과)
  • Received : 2017.05.29
  • Accepted : 2017.06.20
  • Published : 2017.06.30
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Abstract

Water is an essential ingredient to brew coffee. Mineral contents in the water can affect both water quality and taste quality of coffee. The effects of minerals in the water on sensory characteristics of coffee were investigated in different water samples (A: Arisu, B: Claris, C: Spring water, D: Samdasoo, E: Evian, Distilled water as control). Based on the results of quantitative descriptive analysis (QDA), there were statistically significant (p<0.01) in flavor, acidity, bitterness, sweetness, body and aftertaste according to different water samples used to brew coffee. The canonical correlation analysis of minerals (Ca, Mg, Na, K) and taste (acidity, bitterness, sweetness) indicated that there were highly correlated in the relationship between bitterness and Mg content. A strong negative relationship was shown between bitterness and acidity, sweetness. A result of preference test using hedonic scale showed an inverse linear relationship between taste quality and total mineral contents.

Keywords

References

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