Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Impacts of Coffee Creamer, Dried Skim Milk and Sugar on the Volatile Aroma Compounds and Sensory Characteristics in Instant Coffee

인스턴트커피에 커피크리머, 탈지분유, 설탕의 첨가가 휘발성향기성분과 맛에 미치는 영향

  • Min, Ji-Sook (Department of Food Science and Biotechnology/Graduate School of Biotechnology, Kyung Hee University) ;
  • Kwon, Hye-Min (Department of Food Science and Biotechnology/Graduate School of Biotechnology, Kyung Hee University) ;
  • Park, Seung-Kook (Department of Food Science and Biotechnology/Graduate School of Biotechnology, Kyung Hee University)
  • 민지숙 (경희대학교 생명과학대학 식품생명공학과/생명공학원) ;
  • 권혜민 (경희대학교 생명과학대학 식품생명공학과/생명공학원) ;
  • 박승국 (경희대학교 생명과학대학 식품생명공학과/생명공학원)
  • Received : 2013.12.03
  • Accepted : 2014.12.01
  • Published : 2015.04.30
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Abstract

Although instant coffee is less palatable than freshly brewed coffee, it is widely consumed primarily due to its convenience. Frequently, instant coffee is consumed in the form of a coffee-mix. It contains coffee creamer or dried skim milk, and sugar in addition to soluble coffee. The aim of this study was to investigate the volatile aroma compounds (VACs) of instant black coffee mixed with coffee creamer or dried skim milk by Gas Chromatography-Headspace-Solid Phase Microextraction (GC-HS-SPME) and sensory evaluation. A total of 16 different coffee samples including instant black coffee and coffee mixes with coffee creamer or dried skim milk, were chosen for this study. The coffee samples contained several common VACs such as pyrazine, pyridine, and pyrrole. Sensory evaluation indicated that the flavor intensity of coffee mix was less pronounced than that of instant black coffee alone. Coffee creamer and skim milk had little distinctive aroma per se; however, they significantly contributed to the flavor profile of coffee mixes, suggesting that coffee creamer and skim milk acted as flavor modifiers in coffee mix.

인스턴트커피는 보통 커피크리머 또는 탈지분유와 설탕을 섞어서 커피믹스라는 불리는 형태로 사용된다. 커피믹스의 맛은 커피에 혼합하는 성분에 의해서 영향을 받는다. 본 연구의 목적은 커피믹스의 제조 시에 혼합하는 성분이 커피의 향기와 맛에 미치는 영향을 GC-HS-SPME로써 분석하고, 맛을 평가하는데 있었다. 8종의 시판 커피믹스와 각각에 사용된 블랙커피 8종을 제조회사로부터 제공받아 분석에 사용하였다. 커피믹스에 사용하는 대표적인 혼합 성분인 커피크리머나 탈지분유 등 커피 whitener 는 자체의 향기는 매우 약해서 향기성분의 정체를 확인할 수 없었으나, 이들을 블랙커피에 넣었을 때에는, 블랙커피일 때와 비교하여 휘발성 향기성분이 증가 또는 감소하는 변화를 확인하였다. 이러한 효과는 두 가지 종류의 커피 whiteners에서 확인하였으나 탈지분유보다는 지방이 많고 점성이 높은 커피크리머에서 더 잘 보여주었다.

Keywords

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