Journal of the Korean Home Economics Association 1987;25(1):59-67.
논문편 : 시판 Instant coffee 중의 향기성분에 관한 연구
고영수 , 최민강
Studies on the aroma components of commercial instant coffee
Young Su Ko , Min Kang Choi
ABSTRACT
It these experiments, five kinds of Korean made coffee and three kind of foreign made coffee were analysed using gas chromatography after steam distillation. The results were as following: 1. In general the sample contained light aroma(carbohydrate derivatives), medium aroma(purin derivatives) and heavy aroma(furan dervatives). 2. More light aroma and medium aroma were found in freezing dried coffee than in spraying dried coffee. 3. Korean sample contained lignter aroma than that of foreign ones.
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