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Analysis of Flavor Pattern of Various Coffee Beans Using Electronic Nose

원두 종류에 따른 커피의 향기패턴 분석

  • Received : 2013.07.02
  • Accepted : 2013.10.28
  • Published : 2014.02.28

Abstract

An 'electronic nose' based on mass spectrometer and discriminant function analysis (DFA) was used to evaluate the grade of coffee beans. The data obtained from the electronic nose was analyzed by DFA. The discriminant function first score (DF1) of natural coffee beans showed a greater decrease than the different processing methods. Defective coffee beans were separated well from non-defective coffee beans by DF1, which correlated with a weaker flavor than that of the others. Flavor patterns of the defective and the non-defective coffee beans were determined as complementary information. The flavor patterns obtained in this study can explain, in a simplified way, the differences between the defective and the non-defective coffee beans.

Keywords

coffee bean;flavor pattern;electronic nose;discriminant function analysis

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Acknowledgement

Supported by : 서울여자대학교