추출 조건에 따른 더치커피(Dutch coffee)의 이화학적, 관능적 특성 및 저장 중 특성 변화 연구 ; A Study on Physicochemical and Sensory Characteristics of Dutch Coffee Depending on Different Extraction Conditions and Changes of Characteristics during Storage

학위논문 (석사)-- 서울대학교 대학원 : 식품영양학과, 2014. 8. 황인경. ; This study was designed to investigate the changes on antioxidant activities as well as physicochemical and sensory characteristics of Dutch coffee(cold brew) depending on different extraction conditions and storage during 8 weeks. Dutch coffee was extracted from ground coffee soaked in water of 4°C and 20°C using exclusive instrument. The higher extraction temperature(temp.) was, the higher acidity, solid content, total phenolic content, and antioxidant activities were observed. Dutch coffee extracted with slower extraction rate showed higher va... Mehr ...