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  [in Japanese] Influence of Various of Extraction Conditions and Amount of Chlorogenic Acid on the Taste of Coffee  [in Japanese]

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Abstract

コーヒーの抽出条件や水の違いが味に及ぼす影響を官能評価を基に検討し,さらにコーヒー中のクロロゲン酸量と酸味との関連性を検討した。3種類のコーヒーにおける湯の温度の違いの官能評価では,ほとんどの評価項目で有意な差はみられないが,2種類のコーヒーにおいては温度が高い方が色が濃かった。85℃の抽出では評価が低くなる傾向が認められ,抽出器具では,コーヒーメーカーの評価が有意に低かった。それは,クロロゲン酸量が少なく,酸味が弱いことによるものと考えられる。水の種類では,2種類のコーヒーで硬水の総合評価が有意に低くなった。理由として,硬水を用いると,苦味が強く,酸味が弱いためと考えられる。クロロゲン酸量と酸味は正の相関が認められた。従って,クロロゲン酸量は酸味の指標になることが明らかになった。

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. 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℃ 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.

Journal

  • Journal of cookery science of Japan

    Journal of cookery science of Japan 41(4), 257-261, 2008-08-20

    日本調理科学会

References:  16

Cited by:  2

Codes

  • NII Article ID (NAID)
    110006835297
  • NII NACSIS-CAT ID (NCID)
    AN10471022
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    13411535
  • NDL Article ID
    9594480
  • NDL Source Classification
    ZE16(社会・労働--家事・家政--学術誌)
  • NDL Call No.
    Z6-1906
  • Data Source
    CJP  CJPref  NDL  NII-ELS  NDL-Digital 
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