Analysis of Flavor Pattern of Various Coffee Beans Using Electronic Nose

김기화,; 김아현,; 이재근,; 전명숙,; 노봉수,

doi:10.9721/kjfst.2014.46.1.1

Cited by 15 publications

(2 citation statements)

References 9 publications

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“…These results are supported by studies showing that coffee aroma changes depending on the processing method of green coffee beans (Lyman et al, 2011), and that the coffee flavor pattern varies according to the variety of coffee beans (Kim et al, 2014). In conclusion, Electronic Nose analysis, which can clearly distinguish between different coffee aromas within a short period of time, is considered to be a very effective method for evaluating the quality of coffee.…”

Section: Flavor Analysis By Electronic Nosesupporting

confidence: 56%

Functional Cordyceps Coffee Containing Cordycepin and β-Glucan

Song

2020

pnf

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Cordyceps coffee, containing Cordycepin and -glucan, was developed to improve quality and functionality of coffee. We evaluated its biological activities and quality characteristics. We treated green coffee beans with mixed extracts from three medicinal mushrooms, Cordyceps mushroom (Cordyceps militaris), Phellinus mushroom (Phellinus linteus), and Chaga mushroom (Inonotus obliquus). Both control [27.00 mg gallic acid equivalent (GAE)/g] and Cordyceps coffee (37.34 mg GAE/g) had higher contents of polyphenol than the Cordyceps mushroom raw materials (23.17 mg GAE/g). 1,1-Diphenyl-2-picrylhydrazyl scavenging activity was higher for both the control and Cordyceps coffee (80.56% and 82.21 %, respectively) compared with Cordyceps mushrooms (62.89%). -Glucan content was determined by the enzyme method; the raw Cordyceps, Phellinus, and Chaga mushrooms contained 3.79%, 7.06%, and 8.57% -glucan, respectively. However, -glucan and total glucan contents were much lower in Cordyceps coffee (2.03% and 3.11%, respectively) than in the raw mushrooms. The amount of Cordycepin, as determined by high performance liquid chromatograph, was 2,274.70 mg/kg for the Cordyceps coffee and 11,533.22 mg/kg for the Cordyceps mushrooms. Through flavor pattern analysis using the electronic nose system, we showed Cordyceps coffee kept the original coffee aroma (similar as the control), and this was not obstructed by the off-flavor of the Cordyceps mushrooms. In conclusion, this study suggests that Cordyceps coffee may be a novel functional coffee containing the functional components Cordycepin and -glucan.

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Section: Flavor Analysis By Electronic Nosesupporting

confidence: 56%

Functional Cordyceps Coffee Containing Cordycepin and β-Glucan

Song

2020

pnf

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“…향기 성분을 분석하는 방법으로는 관능검사법과 전자코, 전자혀 및 Gas Chromatography-Olfactometry (GC-O) 등 을 이용한 기기 분석 방법이 있다 [12,13]…”

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Metabolome analysis and aroma characteristics of fermented fruit vinegar

Choi¹,

Park²,

Ryu³

et al. 2018

Microbiology and Biotechnology Letters

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Vinegar was prepared from the fruits produced in Gangwon province, and major metabolite and aroma components were investigated for acetic acid fermentation. In the case of Meoru-Bokbunja vinegar, the Lalanine content was greatly changed by acetic acid fermentation. Acetic acid had the highest content (43%) of total aromatic components, and the contents of ester compounds, such as ethyl acetate and isoamyl acetate, were significantly increased after fermentation. Omija-Makgeolli vinegar produced linalool and hexanoic acid by fermentation, and terpenoid compound was prevalent (41.5%). L-alanine was also increased in Omija-Makgeolli vinegar, similar to that of Meoru-Bokbunja vinegar. Terpene compounds, such as terpinel-4-ol and α-terpineol in Omija-Makgeolli vinegar, and ethyl acetate in Meoru-Bokbunja vinegar, were identified as major components in each aromatic formulation.

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