Studies on the Flavor Compounds of Dutch Coffee by Headspace GC-Mass
Headspace GC-MS을 이용한 더치커피의 향기성분분석

Seong-Hee Hwang, Kang-Sung Kim, Hee-Joo Kang, Jin-Hee Kim, Min-Jung Kim
2014 Korean Journal of Food and Cookery Science  
Dutch coffee is extracted in low temperature for a longer time than espresso and drip coffee. This study was conducted to investigate changes in the flavor compounds in Dutch coffee resulting from different extraction times and storage days. The fifty six flavor compounds in Dutch coffee were identified using a headspace mass-spectrometer. Major flavor compounds were 2-furfuryl acetate, 5-methylfurfural, pyridine, furfural, 2-acetylfuran, pyridine, 2-methoxyphenol, furfuryl alcohol and some
more » ... lcohol and some compounds varied with espresso and drip coffee. It was worthy of notice that more diverse compounds were composed of total flavor in Dutch coffee. There were more kinds of flavor compounds in early extracts than in latter ones. The duration of storage didn't significantly affected the peak area percentage of flavor compounds in Dutch coffee except with 2-furfuryl acetate. Ⅰ. 서 론 커피는 현재 인류가 가장 많이 마시는 음료로 식물 중 가장 많은 휘발성 향기성분을 가지고 있어 지금까지 알 려진 향기성분의 종류만도 800여 가지나 된다(Grosch W 1995, Jang SM 등 2006). 이러한 커피의 향은 품종, 재배 지, 가공 및 저장방법에 의해 달라지는데, 볶음공정 중 Maillard 반응, Strecker 분해, 지방 분해, 당 분해 등의 여 러 반응에 따른 유리 아미노산의 소실과 free sugar, sucrose, chlorogenic acid, trigonelline의 감소에 의해 생성되며(Moon JW와 Cho JS 1999) 커피 원두의 종류, 재배, 수확, 배전 정도 및 후처리에 따라 달라진다(Lee MJ 등 2013). 예를 들면 커피의 휘발성 성분으로 base류 216종, furan 126종, carbonyl류 및 aldehyde류 102종, sulfur compound류 97종, hydrocarbon류 74종, phenol류 48종, ester류 31종, alcohol 류 20종 등이며, acetal류, nitrile류, amide류, ether류, pyran 류 등이 존재한다(Clarke R과 Macrae R 1987). 향기에 있어서 볶음의 정도에 따라 추출되는 향기성분
doi:10.9724/kfcs.2014.30.5.596 fatcat:5476r3nc3rac7ifcxyol4f5seu