중배전 커피의 로스팅 열량 변화에 따른 벤조[a]피렌 생성량 변화 분석

• 영문명: Analysis of Benzo[a]pyrene Formation According to Roasting Energy Variation in Medium-Roasted Coffee
• 발행기관: 한국커피협회
• 저자명: 설재훈(Jae Hun Seol) 신혜경(Hye Kyung Shin)
• 간행물 정보: 『한국커피문화연구』제11권 1호, 247~272쪽, 전체 26쪽
• 주제분류: 복합학 > 학제간연구
• 파일형태: PDF
• 발행일자: 2025.06.30

국문 초록

This study quantitatively analyzed the impact of roasting energy input on the formation of benzo[a]pyrene (BaP) in medium-roasted coffee. Colombian Huila Supremo Arabica green beans (11.8% moisture) were roasted using a semi-hot air drum roaster (THCR-01) under three LPG fuel pressure settings: 0.8, 1.3, and 1.8 kPa. Roasting conditions were standardized to a final temperature of 210°C and an Agtron color range of #55–45, isolating fuel pressure as the sole independent variable. As fuel pressure increased, roasting time decreased, and total thermal energy input increased. BaP concentrations were significantly reduced under higher energy conditions, decreasing from 2.63 ± 0.04 μg/kg at 1,604 kJ/kg (0.8 kPa) to 1.48 ± 0.02 μg/kg at 2,204 kJ/kg (1.8 kPa). Notably, this lowest value was below the Korean Ministry of Food and Drug Safety’s regulatory limit of 2.0 μg/kg for edible oils, indicating that high-energy, short-duration roasting effectively suppresses BaP formation. Multiple linear regression revealed a high explanatory power (R² = 0.998), but also indicated multicollinearity among total energy, roasting time, and pressure, which distorted the interpretation of individual coefficients. To resolve this, a simple linear regression confirmed a significant inverse relationship between total energy and BaP concentration (R² = 0.881, p< 0.001). These findings underscore the importance of optimizing roasting energy input—not merely temperature or color endpoints—to minimize the generation of harmful compounds. The study offers a practical framework for safer coffee roasting, showing that high-heat, short-time roasting profiles can significantly reduce BaP while maintaining coffee quality.

목차

Ⅰ. 서론

Ⅱ. 이론적 고찰

Ⅲ. 재료 및 방법

Ⅳ. 결과 및 해석

Ⅴ. 결론 및 시사점

참고문헌

키워드

Benzo[a]pyrene (BaP) Gas Pressure Coffee Safety Thermal Energy Polycyclic Aromatic Hydrocarbons (PAHs)