프랜차이즈 커피전문점 에스프레소의 향기성분 및 품질 특성 연구

As an analysis of organic acid, it was found that contents of citric acid, fumaric acid, and formic acid increased in T1 and T3, and decreased gradually until T7. Contents of acetic acid and formic acid showed a significant difference. Malic acid content showed the highest value in T5 (355.22 mg/L), and it was confirmed that all organic acid components showed the lowest value after 2 weeks storage with room temperature. The total phenolic content increased by 10% from 6,487.72 μg/mL in T1 to 7171.05 μg/mL in T2. The total phenolic content increased by about 7% (7,352.63 μg/mL in T3) showed the highest value, and the total phenolic content decreased significantly (5,939.47 μg/mL in T7). Total 41 volatile compounds were detected by analysing coffee. As an analysis of aromatic components, there were isopropenyl acetate, methyl acetate, pentan-2-one, 2-furanmethyl acetate, and 1-acetoxy-2-butanone in fruit aroma. roasted and baked aroma had 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-3-methylpyrazine, 1-methyl-2-formylpyrrole, and 2-formyl-5-methylpyrrole. Green and vegetable aroma contained 2-methyl-2-butenal, 1-(2-furanylmethyl)-1h-pyrrole, and 1-furfuryl-2-formylpyrrole. nutty and cocoa aroma included 2-methylfuran, 2-methylbutanal, trimethyloxazole, piazine, methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 5-methylfurfuraldehyde, 1-(1-methylpyrrol-2-yl)ethanone, maltol, ethylpyrazine. In addition, the other aromas had 2-butanone (acetone) and 3-methylbutanal (aldehydic).