로스팅 조건에 따른 브라질산 Coffea arabica cv. Catuai 커피의 이화학적 특성 = Physicochemical Characteristics of Brazilian Coffea arabica cv. Catuai Coffee Extracts with Different Roasting Conditions

다국어 초록 (Multilingual Abstract)

This study was conducted to investigate the physicochemical characteristics of Brazilian Coffea arabica cv. Catuai from extracts (espresso and drip) with different roasting conditions. Green coffee beans were roasted under four different conditions, light medium, medium, moderately dark, and very dark. The contents of titratable acidity, reducing sugar, and organic acids decreased as roasting degree increased, while the pH and contents of total dissolved solids increased in coffee extracts. Lightness (L*) decreased as roasting degree increased for both coffee beans and extracts. Caffeine contents increased to moderately dark, then decreased at very dark in the coffee extracts. Chlorogenic acid contents decreased as roasting degree increased in coffee extracts. Contents of organic acids such as citric acid, malic acid, and oxalic acid decreased as roasting degree increased; however, lactic acid levels did not differ significantly with roasting conditions.

국문 초록 (Abstract)

본 연구에서는 브라질산 Coffea arabica cv. Catuai 생두를 이용하여 로스팅 조건을 달리한 에스프레소 및 드립 커피 제조 후 일반성분, 중량 손실, pH, 가용성 고형분, 총산도, 환원당, 색도, 카페인, 클로로겐산 및 유기산의 이화학적 특성을 분석하였다. 수분, 총산도, 환원당, 유기산 함량은 로스팅이 진행됨에 따라 감소한 반면, 조지방, 조회분, pH 및 가용성 고형분 함량은 증가하였다. 명도는 로스팅과 밀접한 관련이 있으며 로스팅이 진행됨에 따라 감소하였다. 카페인 함량은 로스팅이 진행됨에 따라 moderately dark까지는 증가하다가 very dark에서 감소하였으며, 클로로겐산 함량은로스팅이 진행될수록 감소하는 경향을 보였다. 유기산 함량은 citric acid, malic acid 및 oxalic acid가 로스팅이 강해짐에 따라 감소하였다. 이상의 연구 결과 로스팅은 커피의 색, 맛, 성분 등에 매우 큰 영향을 미치며 기호도와 건강을 고려한 최적의 로스팅 조건은 커피의 품질에 큰 영향을 미칠 것으로 사료된다.

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