물의 특성에 따른 스페셜티 커피의 관능적 특성에 관한 연구: 커피 배전도를 중심으로

Water is the main component of foods and beverages. Drinkable water is not composed of simply pure H2O but contains small amounts of minerals, gas, and organic substances. Coffee sensory quality, mean- while, is determined by numerous factors, but the most influencing factor is the water and the degree of roasting. This study was conducted to derive sensory terms for 18 coffee samples(six types of water: WP, AS, TW, BS, AL, AP × three roasting degrees: light, medium, dark) from eight trained panels, and then we conducted a quantitative descriptive analysis. The result of light, medium, dark coffee samples showed significant differences in eight to ten items(p<0.05). Application of PCA to quality evaluation, principal component(PC) 1 dominated 64.12% of total variation and PC2 expressed 18.81%. The samples were differ- entiated based on flavor intensity, NuttyF, ChocolatyF, PersistenceMF, ChocolatyF, BitterT, BodyMF, Tub-tubMF, WoodyF, AstringentMF and BrownA as the parts of component 1, and BalanceF, ComplexityF, CaramelF and SweetT were parts of component 2. CitrusF and SourT were located on the opposite side of component 1, meaning they have opposite characteristics. We also conducted a hierarchical cluster analysis to confirm the results. The results of this study provide fundamental data for the research which studies the correlation between water and coffee. Furthermore, this study also provides various academic and prac- tical implications.