Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physicochemical Characteristics and Volatile Compounds Analysis of Coffee Brews according to Coffee Bean Grinding Grade

커피원두의 분쇄입도에 따른 커피 추출물의 이화학적 품질특성 및 휘발성 향기성분 분석

  • Lim, Heung-Bin (Department of Industrial Plant Science and Technology, Chungbuk National University) ;
  • Jang, Keum-Il (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Kim, Dong-Ho (Department of Industrial Plant Science and Technology, Chungbuk National University)
  • 임흥빈 (충북대학교 특용식물학과) ;
  • 장금일 (충북대학교 식품생명공학과) ;
  • 김동호 (충북대학교 특용식물학과)
  • Received : 2017.03.27
  • Accepted : 2017.04.12
  • Published : 2017.06.30
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Abstract

In this study, we investigated the physicochemical properties of coffee brews according to coffee bean grinding grade. We also examined the effect of grinding grade on amounts of volatile flavor compounds. Coffee brew samples were separated using standard sieves (with pore sizes of 850, 600, and $425{\mu}m$), making particle sizes of ground beans as follows: whole bean (control), $850{\mu}m$ or more (coarse), $850{\sim}600{\mu}m$ (medium), $600{\sim}425{\mu}m$ (fine), and $425{\mu}m$ or less (very fine). For each particle size category, pH, total acidity, brown color intensity, chromaticity, total phenolic content, caffeine content, chlorogenic acid content, and total amounts of volatile flavor compounds generated were compared and analyzed. As grinding grade decreased, pH and brown color intensity increased from 4.84 to 5.18 and from 0.257 to 0.284, respectively, whereas total acidity decreased from 0.31 to 0.17%. As grinding grade decreased, the $L^*$ and $a^*$ color values decreased; however, $L^*$ value did not exhibit a significant difference depending on the grinding grade. The $b^*$ value was 15.75 in the very fine size category, which showed the highest yellowness. There was an 11 or higher color difference between the control and ground coffee powder, indicating a remarkable color difference. The total phenolic, caffeine, and chlorogenic acid contents of the coffee brewed from ground beans with a very fine size were 4.54 mg gallic acid equivalent/mL, $733.0{\mu}g/mL$, and $383.7{\mu}g/mL$, respectively, which were high values. The total amounts of volatile compounds in the very fine size category were found to be greater than 100 mg/kg. In this study, we suggest the basis for coffee quality evaluation, which involves evaluating changes in the physicochemical properties and amounts of flavor compounds of coffee relative to the grinding grade of the beans (basic step of coffee extraction).

본 연구에서는 커피 분쇄입도 조건에 따라 변화되는 커피의 이화학적 품질특성 및 휘발성 향기성분 변화에 미치는 영향을 조사하기 위하여 분쇄된 원두는 표준체(pore size 850, 600 및 $425{\mu}m$)를 사용하여 입자 크기를 whole bean(Control), $850{\mu}m$ 이상(coarse), $850{\sim}600{\mu}m$(medium), $600{\sim}425{\mu}m$(fine), $425{\mu}m$ 이하(very fine)의 크기가 되도록 사별하여 커피 추출 시료를 제조하였다. 품질특성으로는 pH, 산도, 갈색도, 색도, 총페놀, 카페인, 클로로겐산 함량 및 휘발성 화합물을 비교 분석하였다. pH 및 갈색도는 분쇄입도가 작아질수록 4.84~5.18, 0.257~0.284로 증가하였으나, 산도는 0.31~0.17로 감소하였다. 색도에서 L, a 값은 분쇄입도가 작아질수록 감소하였으나 L 값에서 분쇄입도별 유의적인 차이는 나타나지 않았으며 b 값은 분쇄입도가 제일 작은 very fine size($425{\mu}m$ 이하)에서 15.75로 가장 높은 황색도를 나타내었다. 색차에서 Control과 분쇄 커피분말과의 차이는 11 이상의 색차값을 나타내어 현저한 색의 차이 단계를 나타내었다. 총페놀, 카페인 및 클로로겐산 함량은 분쇄입도가 제일 작은 very fine size 입도($425{\mu}m$ 이하)에서 추출한 커피가 4.54 mg GAE/mL, 733.0 및 $383.7{\mu}g/mL$로 높은 함량을 나타내었고, 휘발성 화합물의 총함량도 100 mg/kg 이상 높게 검출되었다. 따라서 본 연구에서는 커피 추출의 기본 단계라고 할 수 있는 커피 분쇄입도 조건에 따라 변화되는 커피의 이화학적 품질특성을 상호 비교하고 향기성분 특성을 확인함으로써 커피 품질 평가에 관한 기초자료를 제시하였다고 생각된다.

Keywords

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