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Physicochemical Characteristics of Coffee Extracts Using Different Extraction Methods

커피의 추출방법에 따른 이화학적 특성

  • Received : 2014.07.30
  • Accepted : 2014.09.09
  • Published : 2014.12.31

Abstract

The physicochemical characteristics of coffees extracted using 7 different extraction methods were investigated. The pH values of coffees extracted via different extraction methods ranged from 5.26 to 5.54, and coffee extracted by Ibrik had the highest pH among all samples. The soluble solid content and titratable acidity of coffee extracted using an Espresso machine were significantly higher than those obtained using other extraction methods. Furthermore, the total phenol and caffeine contents of coffee extracted using an Espresso machine were 6.46 and 2.65 mg/mL, respectively. In regard to color, the $L^*$, $a^*$ and $b^*$ values of coffee extracted via different extraction methods were in the ranges of 0.81-38.94, 4.49-37.75, and 0.71-66.42, respectively. In regard to the phenolic compounds, the chlorogenic acid, caffeic acid and ferulic acid contents of coffee extracted using an Espresso machine were higher than those obtained by other extraction methods at 0.15 mg/mL, $0.075{\mu}g/{\mu}L$, and $0.019{\mu}g/{\mu}L$, respectively.

Keywords

coffee;extraction method;physicochemical characteristic

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