원문정보
초록
영어
The coffee flavor and taste are affected by roasting conditions and extraction temperatures. Studies were made for the changes of coffee flavors and tastes by different roasting times and temperatures also different extraction temperatures extracted from Vietnamese Robusta.
Vietnamese Robusta green beans were roasted in different times from 5 to 20 minutes and at different temperatures from 100 to 250 degrees.
Then, the roasted coffee was extracted at five different temperatures from 80 to 120 degrees. The coffee flavor was evaluated by 6 key odorants including 4-vinyl; guaiacol; guaiacol; 4-ethylguaiacol; 2-ethyl-3, 5-dimethylpyrazine; 2,3-diethyl-5-methylpyrazine and 2-furfuryl. The coffee taste was evaluated by 7 main compounds which make bitterness and sourness including caffeine, trigonelline, caffeic acid, citric acid, acetic acid, formic acid and chlorogenic acid.