In this study, I conducted differences of properties (ph, tds, brix, etc.) and physicochemical component contents (chlorogenic acid, caffeine, organic acid, free sugar) and the intensity ranking of sourness, bitterness, sweetness, and body of each roasting condition and then found out corelation bet...
In this study, I conducted differences of properties (ph, tds, brix, etc.) and physicochemical component contents (chlorogenic acid, caffeine, organic acid, free sugar) and the intensity ranking of sourness, bitterness, sweetness, and body of each roasting condition and then found out corelation between them to make a standard data of roasting. For this study, I conducted an experiment in two roasting conditions. First is the case in which I varied the roasting time (short-10 minutes, middle-17 minutes, and long-25 minutes) with the same roasting temperature. Second, with the same color and yield. According to the result, chlorogenic acid was most frequent in the short term roasted sample. This is because chlorogenic acid makes the thermal decomposition reaction and disassembles into another compound as roasting goes on. Caffeine showed no meaningful change. It’s seemed that there is no radical change because caffeine is stable to heat. The organic acid results were different between same temperature coffee and same color, solubles yield coffee. In same temperature coffee, only acetic acid came out to have no important difference. The others, kinds of organic acid and the amount of organic acid showed remarkable difference. Short term roasted coffee had the most organic acid and the longer the roasting time was, the lesser organic acid coffee had. There was no critical difference in same colo, solubles yield coffee. In the same temperature coffee, free sugar showed same result as the organic acid. In sensory evaluation result, even though roasted in the same temperature, same temperature coffee’s roasted state changed according to the roasting time. Long term roasted coffee was more bitter and short term roasted coffer was sweater. Also, although same color and solubles yield coffee had different roasting temperature, since they had same color and solubles yield, they had similar roasted characteristics. In conclusion, when roasting, although roasting in the same temperature, completely different coffee can come out according to the roasting time. Also, similar conclusion can come out according to the roasting time even though roasting temperatures are different.
In this study, I conducted differences of properties (ph, tds, brix, etc.) and physicochemical component contents (chlorogenic acid, caffeine, organic acid, free sugar) and the intensity ranking of sourness, bitterness, sweetness, and body of each roasting condition and then found out corelation between them to make a standard data of roasting. For this study, I conducted an experiment in two roasting conditions. First is the case in which I varied the roasting time (short-10 minutes, middle-17 minutes, and long-25 minutes) with the same roasting temperature. Second, with the same color and yield. According to the result, chlorogenic acid was most frequent in the short term roasted sample. This is because chlorogenic acid makes the thermal decomposition reaction and disassembles into another compound as roasting goes on. Caffeine showed no meaningful change. It’s seemed that there is no radical change because caffeine is stable to heat. The organic acid results were different between same temperature coffee and same color, solubles yield coffee. In same temperature coffee, only acetic acid came out to have no important difference. The others, kinds of organic acid and the amount of organic acid showed remarkable difference. Short term roasted coffee had the most organic acid and the longer the roasting time was, the lesser organic acid coffee had. There was no critical difference in same colo, solubles yield coffee. In the same temperature coffee, free sugar showed same result as the organic acid. In sensory evaluation result, even though roasted in the same temperature, same temperature coffee’s roasted state changed according to the roasting time. Long term roasted coffee was more bitter and short term roasted coffer was sweater. Also, although same color and solubles yield coffee had different roasting temperature, since they had same color and solubles yield, they had similar roasted characteristics. In conclusion, when roasting, although roasting in the same temperature, completely different coffee can come out according to the roasting time. Also, similar conclusion can come out according to the roasting time even though roasting temperatures are different.
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