Abstract
The influence of various extraction conditions and quality of water on the taste of coffee was sensory evaluated, and the relation between the amount of chlorogenic acid (Chl) in Coffee and the sour taste was investigated.
Significant difference was hardly observed in three types of coffee by sensory evaluation of the extraction temperature, but when the three coffee samples were extracted at high temperature, two types of coffee developed dark color. It was found that extraction at 85°C and the coffee appliances used scored significantly low in the evaluation. Coffee with little Chl exhibited a weak sour taste. Hard water used in two types of coffee showed significantly low scores in the overall evaluation since it yielded an intensely bitter and weak sour taste coffee extract. A positive correlation between the amount of Chl and the sour taste was observed. Thus the amount of Chl can be used as an index of sour taste.
