コーヒーの味と成分に及ぼすトルマリンの効果

抄録

Influence of tourmaline on sour taste of hot coffee was studied. The concentration of chlorogenic acid is a dominant factor for keeping the taste of coffee. The results of high performance liquid chromatograph (HPLC) indicated that the tourmaline prevented increasing concentration of chlorogenic acid Thus, the tourmaline is able to keep fresh coffee for a long time.