발효커피와 일반커피와의 관능평가 비교분석
Comparative Analysis of Sensory Evaluation between Fermented Coffee and Regular Coffee
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A sensory evaluation was conducted through a professional coffee maker about the flavor and preference of fermented coffee. Two types of fermented capsule coffee liquid type and powder type developed by the (Re) Fermentation Microorganism Industry Promotion Agency, which are related to research institutes in Jeonbuk region, were used as samples, and the control group used commercially available non-fermented capsule coffee powder type and liquid type. The overall preference and attribute cognitive strength of coffee showed higher values than those of non-fermented capsule coffees in both liquid and powder form of fermented capsule coffee. Preference of coffee was found in the highest fermentation capsule coffee liquid type, followed by fermented capsule coffee powder type, non-fermented capsule coffee powder type, non-fermentation capsule coffee liquid type. We hope that this study will help the industrial development of fermented coffee.
Abstract
A sensory evaluation was conducted through a professional coffee maker about the flavor and preference of fermented coffee. Two types of fermented capsule coffee liquid type and powder type developed by the (Re) Fermentation Microorganism Industry Promotion Agency, which are related to research institutes in Jeonbuk region, were used as samples, and the control group used commercially available non-fermented capsule coffee powder type and liquid type. The overall preference and attribute cognitive strength of coffee showed higher values than those of non-fermented capsule coffees in both liquid and powder form of fermented capsule coffee. Preference of coffee was found in the highest fermentation capsule coffee liquid type, followed by fermented capsule coffee powder type, non-fermented capsule coffee powder type, non-fermentation capsule coffee liquid type. We hope that this study will help the industrial development of fermented coffee.
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