원문정보
Analysis of Flavor Components of Coffee Beans in Polyethylene and Polypropylene Packaging Materials during Storage
초록
영어
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 (4oC) 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.
목차
서론
재료 및 방법
1. 실험 재료
2. 커피빈 로스팅
3. 저장 방법
4. 지표물질 선정
5. 향미성분 분석
결과 및 고찰
1. 포장조건에 따른 커피 아로마 패턴 분석
2. 저장기간에 따른 휘발성분 변화
3. 지표물질 분석
요약
참고문헌