著者

高橋 浩司 近藤 泰男 沢野 勉 森 雅央

出版者

Japanese Society for Food Science and Technology

雑誌

日本食品工業学会誌 (ISSN:00290394)

巻号頁・発行日

vol.26, no.8, pp.360-361, 1979-08-15 (Released:2010-01-20)

参考文献数

10

被引用文献数

1

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Three kinds of coffee beans (Colombia, Santos, and Madagascar) roasted to four roasting stages respectively, were brewed by the cup-test procedure, and pH values were measured immediatly. The pH value of any kind of coffee fell to minimum at light roast, but began to rise at a subsequent roasting stage. The degree of this falling pH increased by order of Madagascar, Santos, and Colombia. Along the lowering temperature from 70°C to 26°C, the pH fell within ranges of 0.04-0.26. Santos indicated relatively susceptible effect of temperature on the otherhand, Colombia indicated moderate effect, and Madagascar, indicated little effect. It was suggested that these results correlated to organoleptic quality of coffee used in this experiment.