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KMID : 1011620140300050596
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Korean Journal of Food and Cookey Science
2014 Volume.30 No. 5 p.596 ~ p.602
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Studies on the Flavor Compounds of Dutch Coffee by Headspace GC-Mass
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황성희:Hwang Seong-Hee
김강성:Kim Kang-Sung/강희주:Kang Hee-Joo/김진희:Kim Jin-Hee/김민정:Kim Min-Jung
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Abstract
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Dutch coffee is extracted in low temperature for a longer time than espresso and drip coffee. This study was conducted to investigate changes in the flavor compounds in Dutch coffee resulting from different extraction times and storage days. The fifty six flavor compounds in Dutch coffee were identified using a headspace mass-spectrometer. Major flavor compounds were 2-furfuryl acetate, 5-methylfurfural, pyridine, furfural, 2-acetylfuran, pyridine, 2-methoxyphenol, furfuryl alcohol and some compounds varied with espresso and drip coffee. It was worthy of notice that more diverse compounds were composed of total flavor in Dutch coffee. There were more kinds of flavor compounds in early extracts than in latter ones. The duration of storage didn’t significantly affected the peak area percentage of flavor compounds in Dutch coffee except with 2-furfuryl acetate.
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KEYWORD
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Dutch coffee, flavor compounds, headspace GC/MS, extraction time, storage day
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