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KMID : 1145120190170040533
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Asian Journal of Beauty and Cosmetology
2019 Volume.17 No. 4 p.533 ~ p.544
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Quality Characteristics of Imported Specialty Coffee According to Origin
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Lee So-Young
Han Myung-Ryun
Kim Ae-Jung
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Abstract
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Purpose: This study was performed to determine the best-blended specialty coffee for customers upon sampling and evaluating the quality characteristics of five kinds of coffee, Colombia Supremo (CS), Costa-rica Tarrazu (CT), Colombia Supremo Decaffeine (CSD), Indonesia Mandelling (IM), and India Robusta (IR).
Methods: Five kinds of specialty coffee green beans were extracted after roasting, and we measured the pH, brix, solid contents, caffeine, theobromine, trigonelline, and chlorogenic acid contents, and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activities.
Results: The pH of IR was the highest at 5.71±0.01, the °brix and solid contents were the highest in CS at 1.20 ± 0.10 °Brix and 0.83±0.05 °Brix, respectively. Total branched chain amino acids (63.58 ± 0.12 mg/g) and the sum of taste-related amino acids, such as serine, alanine, glutamic acid (67.84±0.10 mg/g), were the highest in CS. In IR, caffeine content was the highest as well as theobromine (29.32±0.07 mg/g and 0.74±0.01 mg/g, respectively). Meanwhile, CSD showed the highest contents of trigonelline and chlorogenic acid (0.97±0.02 mg/g and 0.94±0.01 mg/g, respectively). The DPPH radical scavenging activity of CS was at 90.54±0.18%, which was the highest among the tested coffees.
Conclusion: Among the five kinds of specialty coffees, CS had the high solid contents and superior DPPH radical scavenging activities, and CSD has high levels of trigonelline and chlorogenic acid, but low levels of caffeine. If they were blended, this new specialty coffee would have high levels of anti-oxidative activities with a good taste and a low amount of caffeine.
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KEYWORD
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Specialty coffee, Caffeine, Theobromine, Trigonelline, Chlorogenic acid
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