페이퍼 제목 The electronic nose system: study on the global aromatic profile of espresso coffee prepared with two types of coffee filter holders 
저자 Carla Severini, Antonio Derossi, Anna Giuseppina, FioreIlde Ricci, Mauro Marone 
발행연도 2016 
초록 The Italian espresso coffee is the most aromatic coffee brew. Among the several variables affecting the physicochemical and sensorial attributes of the beverage, the use of different types of coffee filter holders was never studied.

Electronic nose is a useful technique for the control of food and beverages because it combines the advantages of both instrumental and sensorial analyses. In this work, the influence of two filter holders, 1-cup or 2-cups, on the main chemical attributes and global aromatic profile of the espresso coffee samples, obtained in different extraction conditions, was studied.

Any significant differences were not observed in the overall aromatic profile of espresso coffee brews by using the two types of filter holders, whereas the pH, titratable acidity, total solids and caffeine content were greatly affected by the type of filter holder. 


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※ 초록 요약 :

이탈리아식 에스프레소는 가장 아로마틱한 커피 추출 방식입니다. 하지만 이러한 음료의 물리 화학적, 감각적 특성에 영향을 미치는 몇 가지 변수 중에서 커피 필터 홀더의 유형에 따른 내용은 연구 된 적이 없습니다.

아울러 전자코 시스템은 기술적 및 관능적 분석의 장점을 결합하므로 식품 및 음료의 제어에 유용한 기술입니다. 본 작업에서는 1컵, 2컵의 두 가지 필터 홀더가 서로 다른 추출 특성을 포함해 주요 화학적 특성 및 방향족 프로파일의 측면에서 에스프레소에 샘플들에 미치는 영향을 연구하였습니다.

두 가지 유형의 필터 홀더를 사용하여 추출한 에스프레소 커피에서 전반적인 방향족 프로필의 유의미한 차이는 없었지만, pH, 적정(titratable) 산미(Acidity), 총 고형물 및 카페인 함량은 필터 홀더의 유형에 크게 영향을 받는 것으로 나타났습니다.

Materials and methods 

Raw materials and espresso coffee preparation Roasted coffee beans (medium-dark roasting: L* = 26.33, a* = 7.25) were supplied from ESSSE caffè S.p.A. (Anzola dell’Emilia, Bologna, Italy). 

The grinding was performed by an automatic grinder with flat grinding blades (Mod.Super Jolly for Grocery, Mazzer, Italy) having 8 levels of grinding from 1 (finest point) to 8 (coarsest). 

All brews were prepared by using the same commercial brand of mineral water “Leggera” (Gaudianello, spa) locally purchased. The samples were prepared by using an EC machine mod. V220 (Vibiemme, Italy) with two filter holders for 1-cup and 2-cups, respectively, using 7 or 14 g of coffee ground, pressure on the upper surface of ground coffee cake of 1500 g; also, during the experiments a temperature and relative pressure of 92 °C and 9 atm were used, respectively. 

These conditions may be considered as the most common for EC preparation [1, 3, 36]. The value of pressure on the coffee cake was chosen according to the results reported from Severini et al. [3].


원문 : http://link.springer.com/article/10.1007/s00217-016-2705-1

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