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KMID : 1134820200490080829
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 8 p.829 ~ p.835
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A Study on Fragrance Characteristics of Washed Processed Coffee and Natural Processed Coffee Using GC-IMS (Gas Chromatograph-Ion Mobility Spectrometer) Electronic Nose
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Moon Sang-Yoon
Kim Mee-Ree
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Abstract
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This study examined the characteristics of the aroma components of washed-processed and natural-processed coffee. A GC-IMS electronic nose was used to compare the aroma content of three processed and three natural processed coffees produced in the same country. An analysis of the main components of the aroma components detected by GC-IMS electronic nose and the aroma pattern of the washed and natural processed coffee were distinguished. Four common ingredients were detected because it was produced in the same country. On the other hand, methoxybenzene was detected in the washed coffee, whereas methyl isobutyl ketone and butanal were detected in the natural processed coffee. The results revealed a difference in the characteristics of coffee aroma depending on the processing method, even if it is coffee from the same country of origin. The coffee from the washed processing method and the natural processing method can be checked even with roasted coffee beans.
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KEYWORD
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washed processing coffee, natural processing coffee, aroma, GC-IMS
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