花草咖啡總多酚、類黃酮含量、抗氧化能力及感官品評研究

Antioxidant capability, Total Polyphenol and Flavonoids Content and Sensory Evaluation of Herbal-Coffee

洪千雅(Chien-Ya Hung) ； 林佳柔(Jia-Rou Lin) ； 吳姿穎(Z-Yin Wu) ； 李國玉(Kuo-Yu Li)

《華醫學報》 42期 (2015/06) Pp. 1-13

摘要

本研究推開發新風味保健咖啡，至測定其總多酚、類黃酮含量及抗氧他能力。將2014台灣咖啡豆經低溫烘焙，與桂花或視覺明低溫放置24小時，磨碎，以95±5℃熱水沖提，將濾液進行測定。結果顯示，桂花咖啡比原味咖啡的總多酚含量提升8%到43%，類黃酮含量6%增加到56%，DPPH清除能力提升41%到82%，視覺明則次之。消費者感官品評，桂花及視覺明咖啡與原味咖啡相比，甘甜味上升，苦澀味降低，苦味並達到顯著差異（p＜0.05），整體口感以桂花咖啡較佳。本實驗結果可做為開發新風味咖啡的參考依據。

關鍵字

桂花 ； 複方花草咖啡 ； 總多酚 ； 類黃酮 ； 抗氧他能力 ； 消費者感官品評

並列摘要

The antioxidant capability, total polyphenol content and flavonoids content and sensory evaluation of healthy herbal-coffee products were investigated. Low-temperature baking coffee beans produced in 2014 in were mixed Taiwan, with Kwai-Fah (Osmanthus fragrans flower), and ＂Shih-Chueh-Ming＂ and stood for 24 hours at low temperature. Grinded and brewed at 95 ± 5℃ boiling water, the solution was collected for test. The results showed that the total polyphenol content of Kwai-Fah coffee compared with the flavor coffee were increased from 8% to 43%, the flavonoids content of Kwai-Fah coffee compared with the flavor coffee were increased from 6% to 55%, and scavenging activity on DPPH radical of Kwai-Fah coffee compared with the flavor coffee were increased from 41% to 82%. ＂Shih-Chueh-Ming＂ complex herbal coffee products was second. Consumer sensory evaluation, Kwai-Fah coffee, ＂Shih-Chueh-Ming＂ complex herbal coffee compared with the flavor coffee, sweet rises and Consumer sensory evaluation and found out osmanthus and visual comparison with coffee flavor of coffee, sweet rises, bitter astringency reduced and bitterness have reached significant differences (p＜ 0.05). These results can be used as the development of new coffee flavors News.

並列關鍵字

Kwai-Fah (Osmanthus fragrans flower) ； complex herbal coffee products ； total polyphenol content ； the flavonoid content ； the antioxidant capability ； consumer sensory evaluation