커피 추출에 있어 추출온도, 추출시간, 음용온도에 따른 커피 맛의 변화와 선호도를 알아보기 위해 관능평가를 실시한 결과 선호도 조사에서는 추출온도 98℃, 추출시간 0분, 음용온도 60℃에서 가장 높게 나타났으며, 성별에 따라서는 여자(98℃, 6분, 60℃)와 남자(98℃, 0분, 60℃)모두 60℃의 음용온도에서 높은 선호도를 보였다. 평가인자별 상관관계를 알아본 결과 각각의 평가인자 내에서 커피 맛 요소의 차이가 나타났으며, 특히 신맛 두드러지게 차이를 나타내는 경향을 보였다. 추출방법 및 음용온도에 따른 맛 평가에서는 추출...
커피 추출에 있어 추출온도, 추출시간, 음용온도에 따른 커피 맛의 변화와 선호도를 알아보기 위해 관능평가를 실시한 결과 선호도 조사에서는 추출온도 98℃, 추출시간 0분, 음용온도 60℃에서 가장 높게 나타났으며, 성별에 따라서는 여자(98℃, 6분, 60℃)와 남자(98℃, 0분, 60℃)모두 60℃의 음용온도에서 높은 선호도를 보였다. 평가인자별 상관관계를 알아본 결과 각각의 평가인자 내에서 커피 맛 요소의 차이가 나타났으며, 특히 신맛 두드러지게 차이를 나타내는 경향을 보였다. 추출방법 및 음용온도에 따른 맛 평가에서는 추출시간의 차이보다 음용온도에 따라 맛 요소의 변화가 더 느껴지는 것으로 나타났으며, 맛 요소 중 신맛과 구수함이 두드러지게 차이를 나타냈다. 추출온도와 추출시간, 음용온도의 3가지 조건에서 신맛과 구수함의 변화가 가장 두드러졌으며, 신맛은 음용온도가 낮을 때 높게 나타났고, 구수함은 음용온도가 높을 때 높게 나타나는 경향을 보였다. 전체 선호 음용온도와 성별에 따른 선호음용온도 모두 60℃에서 높은 선호도를 보였으며, 구수함이 강하면 선호도가 좋았고, 신맛이 강하면 선호도가 낮은 경향을 보였다.
커피 추출에 있어 추출온도, 추출시간, 음용온도에 따른 커피 맛의 변화와 선호도를 알아보기 위해 관능평가를 실시한 결과 선호도 조사에서는 추출온도 98℃, 추출시간 0분, 음용온도 60℃에서 가장 높게 나타났으며, 성별에 따라서는 여자(98℃, 6분, 60℃)와 남자(98℃, 0분, 60℃)모두 60℃의 음용온도에서 높은 선호도를 보였다. 평가인자별 상관관계를 알아본 결과 각각의 평가인자 내에서 커피 맛 요소의 차이가 나타났으며, 특히 신맛 두드러지게 차이를 나타내는 경향을 보였다. 추출방법 및 음용온도에 따른 맛 평가에서는 추출시간의 차이보다 음용온도에 따라 맛 요소의 변화가 더 느껴지는 것으로 나타났으며, 맛 요소 중 신맛과 구수함이 두드러지게 차이를 나타냈다. 추출온도와 추출시간, 음용온도의 3가지 조건에서 신맛과 구수함의 변화가 가장 두드러졌으며, 신맛은 음용온도가 낮을 때 높게 나타났고, 구수함은 음용온도가 높을 때 높게 나타나는 경향을 보였다. 전체 선호 음용온도와 성별에 따른 선호음용온도 모두 60℃에서 높은 선호도를 보였으며, 구수함이 강하면 선호도가 좋았고, 신맛이 강하면 선호도가 낮은 경향을 보였다.
After tests to know about change of coffee elements depend on extract temperature, extracting time and temperate of coffee when drinks, the following result has been found. 1) After the survey by panels, the taste of coffee is more important than the aroma, and the panels prefer mild aroma and taste...
After tests to know about change of coffee elements depend on extract temperature, extracting time and temperate of coffee when drinks, the following result has been found. 1) After the survey by panels, the taste of coffee is more important than the aroma, and the panels prefer mild aroma and taste. The most preferred temperature at drinking is between 75-65℃, and the time taking extracting coffee has most effect to the taste of coffee. 2) From the preference survey, the bitter taste and mild taste have higher value, mild test has higher value for most preferred taste, and the bitter taste has the highest for least preferred taste. From the survey and sensory test, the panel preferred the higher temperature. The preference comes out to be higher when it tastes mild, and lowered when it’s bitter. From the preference by sex, male and female group both preferred mild taste, but female group was more sensitive to bitter taste then male group in the same condition. 3) From the change of experimental factors, the change of taste of coffee by different extracting temperature showed significant difference for bitter taste coffee. The panel tasted bitter taste more when it’s extracting temperature is higher. For the change of taste of coffee by different extracting time, acidity and bitter taste both have significant difference. Both acidity and bitter taste gets stronger then the extracting time gets longer. The change of taste of coffee by temperature at drinking time has significant different for both acidity, mild and bitter taste. When the temperature of coffee gets lower, the acidity gets stronger. And when the temperature of coffee gets higher, mild taste gets stronger. 4) From the evaluation result of the method of extracting coffee and the temperature test, it shows that the acidity has significant difference by extracting time at 98℃ of extracting temperature. The other side, mild taste gets stronger when the temperature at drinking time is higher but get less while the temperature gets lower. At the extracting temperature 92℃, as the extracting time gets longer, the taste factor get changes. The acidity and bitter taste gets stronger when the drinking temperature lower. And mild and sweetness gets less as the drinking temperature gets lower. At the extracting temperature 86℃, as the extracting time gets longer the acidity gets higher but the mild taste gets less. By the drinking temperature, when the temperature is low the acidity gets higher. However, the mild taste gets higher at the high drinking temperature. At 86℃, salty taste, which represents the change of the taste, was not stronger compare to bitter and mild taste, but it gets stronger as the drinking temperature gets lower. From the experiment, when we changes the extracting temperature, extracting time and the temperature of coffee when one drinks, the mild and acidity have most effect to the taste of coffee. This experiment has been done with panels in their 20s, but as similar experiments is done for more different age groups, the result will help to give good date for coffee industry and consumers.
After tests to know about change of coffee elements depend on extract temperature, extracting time and temperate of coffee when drinks, the following result has been found. 1) After the survey by panels, the taste of coffee is more important than the aroma, and the panels prefer mild aroma and taste. The most preferred temperature at drinking is between 75-65℃, and the time taking extracting coffee has most effect to the taste of coffee. 2) From the preference survey, the bitter taste and mild taste have higher value, mild test has higher value for most preferred taste, and the bitter taste has the highest for least preferred taste. From the survey and sensory test, the panel preferred the higher temperature. The preference comes out to be higher when it tastes mild, and lowered when it’s bitter. From the preference by sex, male and female group both preferred mild taste, but female group was more sensitive to bitter taste then male group in the same condition. 3) From the change of experimental factors, the change of taste of coffee by different extracting temperature showed significant difference for bitter taste coffee. The panel tasted bitter taste more when it’s extracting temperature is higher. For the change of taste of coffee by different extracting time, acidity and bitter taste both have significant difference. Both acidity and bitter taste gets stronger then the extracting time gets longer. The change of taste of coffee by temperature at drinking time has significant different for both acidity, mild and bitter taste. When the temperature of coffee gets lower, the acidity gets stronger. And when the temperature of coffee gets higher, mild taste gets stronger. 4) From the evaluation result of the method of extracting coffee and the temperature test, it shows that the acidity has significant difference by extracting time at 98℃ of extracting temperature. The other side, mild taste gets stronger when the temperature at drinking time is higher but get less while the temperature gets lower. At the extracting temperature 92℃, as the extracting time gets longer, the taste factor get changes. The acidity and bitter taste gets stronger when the drinking temperature lower. And mild and sweetness gets less as the drinking temperature gets lower. At the extracting temperature 86℃, as the extracting time gets longer the acidity gets higher but the mild taste gets less. By the drinking temperature, when the temperature is low the acidity gets higher. However, the mild taste gets higher at the high drinking temperature. At 86℃, salty taste, which represents the change of the taste, was not stronger compare to bitter and mild taste, but it gets stronger as the drinking temperature gets lower. From the experiment, when we changes the extracting temperature, extracting time and the temperature of coffee when one drinks, the mild and acidity have most effect to the taste of coffee. This experiment has been done with panels in their 20s, but as similar experiments is done for more different age groups, the result will help to give good date for coffee industry and consumers.
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#추출온도 추출시간 음용온도 커피 선호도 관능평가
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