earticle

영어

Purpose: This study was performed to determine the best-blended specialty coffee for customers upon sampling and evaluating the quality characteristics of five kinds of coffee, Colombia Supremo (CS), Costa-rica Tarrazu (CT), Colombia Supremo Decaffeine (CSD), Indonesia Mandelling (IM), and India Robusta (IR). Methods: Five kinds of specialty coffee green beans were extracted after roasting, and we measured the pH, brix, solid contents, caffeine, theobromine, trigonelline, and chlorogenic acid contents, and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activities. Results: The pH of IR was the highest at 5.71±0.01, the °brix and solid contents were the highest in CS at 1.20 ± 0.10 °Brix and 0.83±0.05 °Brix, respectively. Total branched chain amino acids (63.58 ± 0.12 mg/g) and the sum of taste-related amino acids, such as serine, alanine, glutamic acid (67.84±0.10 mg/g), were the highest in CS. In IR, caffeine content was the highest as well as theobromine (29.32±0.07 mg/g and 0.74±0.01 mg/g, respectively). Meanwhile, CSD showed the highest contents of trigonelline and chlorogenic acid (0.97±0.02 mg/g and 0.94±0.01 mg/g, respectively). The DPPH radical scavenging activity of CS was at 90.54±0.18%, which was the highest among the tested coffees. Conclusion: Among the five kinds of specialty coffees, CS had the high solid contents and superior DPPH radical scavenging activities, and CSD has high levels of trigonelline and chlorogenic acid, but low levels of caffeine. If they were blended, this new specialty coffee would have high levels of anti-oxidative activities with a good taste and a low amount of caffeine.

한국어

목적: 본 연구에서는 소비자에게 가장 우수한 스페셜티 커피 품종을 제시하고자 최근 수입량이 지속적으로 늘고 있는 Colombia Supremo (CS), Costa-rica Tarrazu (CT), Colombia Supremo Decaffeine (CSD), Indonesia Mandelling (IM), India Robusta (IR) 5 종류를 샘플링하여 그 품질특성을 평가하였다. 방법: 5종류의 스페셜티 커피 생두를 각각 로스팅 한 후 추출하여 pH, 당도, 고형분 함량, caffeine, theobromine, trigonelline, chlorogenic acid 함량 및 DPPH radical 소거능을 측정하였다. 결과: pH를 측정한 결과, IR이 5.71±0.01로 가장 높았고, 당도와 고형분 함량은 CS가 1.20±0.10 및 0.83±0.05 °Brix로 가장 많았다. 총 분지사슬 아미노 산( Branched chain amino acid, BCAA) 함량(63.58±0.12 mg/g)과 맛 관련 아미노산인 serine, alanine, glutamic acid 함량(67.84 ±0.10 mg/g)도 CS가 가장 많았다. caffeine과 theobromine의 함량(29.32±0.07 mg/g, 0.74±0.01 mg/g)은 IR에 가장 많았으며, trigonelline과 chlorogenic acid 함량(0.97±0.02 mg/g, 0.94±0.01 mg/g)은 CSD가 가장 많았다. DPPH radical 소거능은 CS가 90.54±0.18%로 가장 높게 나타났다. 결론: 5종류의 스페셜티 커피 중 CS 품종은 맛 관련 아미노산함량과 DPPH radical 소거능이 우수하였으며, CSD 품종에는 trigonelline와 chlorogenic acid의 함량은 높고 카페인 함량은 낮았다. 따라서 두 품종의 스페셜티 커 피를 블랜딩하면 카페인 함량은 낮고 맛과 항산화 활성이 우수한 새로운 스타일의 스페셜티 커피로 제조될 것으로 판된단다.

중국어

目的: 这项研究旨在通过对五种咖啡 Colombia Supremo (CS), Costa-rica Tarrazu (CT), Colombia Supremo Decaffeine (CSD), Indonesia Mandelling (IM), India Robusta (IR)的五种咖啡进行抽样并评估其质量特征，从 而确定最适合客户的特色咖啡。方法: 焙烧后提取五种特色咖啡豆，测定其pH，糖度，固形物含量，咖啡因， 可可碱，藜芦碱和绿原酸含量，以及DPPH清除能力。结果: IR的pH值最高为5.71±0.01，CS的糖度和固体含 量最高，分别为1.20±0.10，0.83±0.05°Brix。同时CS的总支链氨基酸（63.58±0.12 mg/g）和与口味相关 的氨基酸的总和，如丝氨酸，丙氨酸，谷氨酸（67.84±0.10 mg/g）最高。IR的咖啡因含量和可可碱含量最 高（分别为29.32±0.07 mg/g和0.74±0.01 mg/g）。同时，CSD表现出的松果酸和绿原酸含量最高（分别为 0.97±0.02 mg/g和0.94±0.01 mg/g）。CS的DPPH自由基清除活性为90.54±0.18％，在被测咖啡中最高。结 论: 在这五种特色咖啡中，CS具有较高的固含量和优异的DPPH自由基清除活性，而CSD的松果茶碱和绿原酸含 量较高，而咖啡因含量较低。如果将它们混合，则这种新的特种咖啡将具有高水平的抗氧化活性，并具有良好 的口感和少量的咖啡因。