에티오피아 커피의 디카페인 공정과 로스팅 정도에 따른 관능적 품질 특성

• Published in: 동아시아식생활학회지 Vol. 32; no. 2; pp. 125 - 135
• Main Authors: 정현우(Hyun Woo Chung), 윤혜현(Hye Hyun Yoon)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 01.04.2022
• Subjects: 생활과학; supercritical carbon dioxide extraction; decaffeinated coffee; Swiss Water Process; Ethiopian coffee; roasting
• ISSN: 1225-6781; 2288-8802
• DOI: 10.17495/easdl.2022.4.32.2.125

This study examined the quality characteristics of decaffeinated coffee according to the caffeine extraction methods and roasting conditions. Ethiopian green bean samples were prepared using different methods: regular (CON), supercritical CO2 extraction decaffeinated coffee (CO2), and Swiss Water Process decaffeinated coffee (SWP). Green bean samples were roasted differently according to the Agtron number, light (Agtron #85), medium (Agtron #55), and dark (Agtron #45) and analyzed for the moisture content, density, Hunter’s color values, pH, total dissolved solids (TDS) contents, and sensory properties. The moisture content and density of decaffeinated green beans were significantly lower than the regular green bean sample. The L-value, a-value, and b-value were the highest in CON. The pH of the CO2 and SWP decaffeinated coffee samples was significantly higher than CON. The TDS of the CO2 and SWP decaffeinated coffee samples were significantly lower than CON. Based on the attribute difference test, the odor score, the significant difference between CON coffee and decaffeinated coffee was caramel. Regarding the flavor, the significant difference between CON coffee and decaffeinated coffee was brown sugar and rye bread. The decaffeinated coffee showed higher flavor values than CON coffee. Most of the characteristics increased as the roasting progressed. In the acceptance test, there were no significant differences in dark roasting between the CON coffee and decaffeinated coffee. In addition, most of the characteristics increased as roasting progressed. In most cases, there were no significant differences considering the characteristics obtained using the same roasting conditions for regular and decaffeinated coffee. This study also suggested that decaffeinated coffee is an alternative for consumers who enjoy coffee but want to reduce their caffeine consumption. KCI Citation Count: 0