Influence of Various of Extraction Conditions and Amount of Chlorogenic Acid on the Taste of Coffee

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Other Title
  • コーヒーの味に及ぼす抽出条件およびクロロゲン酸量の影響

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Description

The influence of various extraction conditions and quality of water on the taste of coffee was sensory evaluated, and the relation between the amount of chlorogenic acid (Chl) in Coffee and the sour taste was investigated.<br>Significant difference was hardly observed in three types of coffee by sensory evaluation of the extraction temperature, but when the three coffee samples were extracted at high temperature, two types of coffee developed dark color. It was found that extraction at 85°C and the coffee appliances used scored significantly low in the evaluation. Coffee with little Chl exhibited a weak sour taste. Hard water used in two types of coffee showed significantly low scores in the overall evaluation since it yielded an intensely bitter and weak sour taste coffee extract. A positive correlation between the amount of Chl and the sour taste was observed. Thus the amount of Chl can be used as an index of sour taste.

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Details 詳細情報について

  • CRID
    1390282679717483136
  • NII Article ID
    130004401372
  • DOI
    10.11402/cookeryscience1995.41.4_257
  • ISSN
    13411535
  • Text Lang
    ja
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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