DOI QR코드

DOI QR Code

원두커피 향미 성분의 폴리에틸렌과 폴리프로필렌 포장재에서의 저장 차이 분석

Analysis of Flavor Components of Coffee Beans in Polyethylene and Polypropylene Packaging Materials during Storage

  • 투고 : 2017.07.10
  • 심사 : 2017.08.22
  • 발행 : 2017.08.31

초록

전 세계적으로 커피 시장이 매년 커지고 있고 이에 따라 커피 포장지의 수요 역시 증가하고 있지만 제품에 직접적으로 접촉하게 될 씰란트 층에 사용되는 PE 재질과 PP 재질이 커피 향에 미치는 영향에 대한 연구는 부족한 실태이다. 본 연구에서는 전자코(Electronic nose)와 기체크로마토그래피와 질량분석기(GC/MS)를 이용하여, PP와 PE 재질의 파우치에 커피를 담아 향기 패턴과 향 물질의 변화를 연구해 보았다. 저장기간에 따른 휘발성분 분석 결과, 커피의 향기 성분 분석에 적합한 지표 물질은 pyridine이었다. 추가적으로 온도($4^{\circ}C$, $25^{\circ}C$ and $40^{\circ}C$)와 탈산소제의 유무에 따른 향기 패턴 변화 역시 관찰하였다. 그 결과, 미미하게나마 PP계열 포장재가 PE계열 포장재보다 보향성이 좋았으나 재질에 의한 성능의 변화는 거의 없다는 결과를 얻었다. 오히려 재질보다는 온도에 의한 향기 패턴 변화가 지배적이었다. 냉장 유통($4^{\circ}C$)이 가장 좋은 보관 온도였고 짧은 기간 내에 판매가 이루어지는 것이 이상적이다.

Although the global coffee market is growing every year and the demand for coffee wrapping paper is increasing accordingly, research on the effect of PE material and PP material on the coffee aroma used in the sealant layer, which will directly contact the product, is lacking. In this study, we studied the change of aroma patterns and flavor materials by adding coffee to PP and PE pouches. In addition, we observed changes in aroma patterns depending on the temperature and the presence of the deoxidizer. As a result, it was found that the PP type packaging material was slightly better than the PE type packaging material, but the performance was hardly changed by the material. Rather, the change in the aroma pattern due to temperature was dominant rather than the material. It is ideal that refrigerated distribution ($4^{\circ}C$) is the best storage temperature and sales are done within a short period of time. Among the indicators, pyridine was the most suitable material to study and there are many data about pyridine. Therefore, it is expected that the results can be derived by using pyridine.

키워드

참고문헌

  1. Ministry of Agriculture, Food, and Rural Affairs (MAFRA) and aT Korea Agro-Fisheries & Food Trade Corp. 2016. 가공 식품 세분시장 현황 (커피류 시장). p.2.
  2. Statics Korea. 2017. Statics of coffee products. Statics Korea, Daejeon-Si.
  3. Grosch, W. 1995. Instrumental and sensory analysis of coffee volatiles. ASIC. 16: 147-156.
  4. Moon, J. W. and Cho, J. S. 1999. Changes in Flavor Characteristics and Shelf-life of Roasted Coffee in Different Packaging Conditions during Storage. Korean J. Food sci. Technol. 31: 441-447.
  5. Yun, J., Lee, J. K., and Kim, J. S. 2015. Effect of Storage Periods on the Extraction Characteristics and Preferences of Espresso Coffee. Journal of The Korea Society for Coffee Industry 4: 16-22.
  6. J. Stephen Elmore, Mehmet Ali Erbahadir, and Donald S. Mottram. 1997. Comparison of Dynamic Headspace Concentration on Tenax with Solid Phase Microextraction for the Analysis of Aroma Volatiles. J. Agric. Food Chem. 45: 2638- 2641. https://doi.org/10.1021/jf960835m
  7. R. Van Willige, D. Schoolmeester, A. Van Ooij, J. Linssen, and A. Voragen. 2001. Influence of Storage Time and Temperature on Absorption of Flavor Compounds from Solutions by Plastic Packaging Materials. Journal of Food Science. 67: 2023-2031.
  8. Lee, M. H., Seo, H. S., and Park., H. J. 2017. Thyme Oil Encapsulated in Halloysite Nanotubes for Antimicrobial Packaging System. Journal of Food Science. 82: 922-932. https://doi.org/10.1111/1750-3841.13675
  9. Hirose Y., Maruo S., and Hosida H. 2014. Introduction of Coffee Studies. Kwangmoonkag. Japan: 262.
  10. Nishizawa, C. and Van, C. N. 2011. Coffee Science & Function. Kwangmoonkag. Japan: 23-52.
  11. Daniel Carrizo, Gonzalo Taborda, Cristina Nerína, and Osvaldo Bosetti. 2016. Extension of shelf life of two fatty foods using a new antioxidant multilayer packaging containing green tea extract. Innovative Food Science and Emerging Technologies. 33: 534-541. https://doi.org/10.1016/j.ifset.2015.10.018
  12. Kresimir Marin, Tomaz Pozrl, Emil Zlatic, and Andrej Plestenjak. 2008. A new aroma index to determine the aroma quality of roasted and ground coffee during storage. Food Technology and Biotechnology, 46: 442-447.
  13. Moon, J. K. and Shibamoto T. 2009. Role of Roasting Conditions in the Profile of Volatile Flavor Chemicals Formed from Coffee Beans. J. Agric. Food Chem. 57: 5823-5831. https://doi.org/10.1021/jf901136e
  14. Silvia Rocha, Laura Maeztu, Antonio Barros, Concepcion Cid, and Manuel A Coimbra. 2004. Screening and distinction of coffee brews based on headspace solid phase microextraction/ gas chromatography/principal component analysis. Journal of the Science of Food and Agriculture, 84: 43-51. https://doi.org/10.1002/jsfa.1607

피인용 문헌

  1. 바이오 플라스틱을 적용한 종이 합지 커피 포장재의 제품 특성에 관한 연구 vol.27, pp.1, 2021, https://doi.org/10.20909/kopast.2021.27.1.17