PROBLEM TO BE SOLVED: To provide a technique of selecting coffee raw beans, coffee roasted beans and coffee extract liquid which are used for providing coffee extract liquid having high-quality flavor.SOLUTION: A selection method in which tryptophan content in coffee raw beans is measured by a near-infrared ray method, and coffee raw beans which are determined to have the content at less than 0.3 mg/g are separated. A selection method in which the content of 3-methylindole in coffee roasted beans is measured by a near-infrared ray method, and coffee roasted beans which are determined to have the content at less than 0.00035 mg/g are separated. Alternatively, a selection method in which the content of indole is measured by a near-infrared ray method, and coffee roasted beans which are determined to have the content of indole at less than 0.0015 mg/g are separated. A selection method of separating coffee extract liquid which is determined to have the content of 3-methylindole at less than 0.008 ppm, or a selection method of separating coffee extract liquid which is determined to have the content of indole at less than 0.1 ppm, is also provided.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】良質な香味を有するコーヒー抽出液を提供するために用いるコーヒー生豆、コーヒー焙煎豆及びコーヒー抽出液を選別する技術の提供。【解決手段】コーヒー生豆中のトリプトファン含有量を近赤外線法により測定し、その含有量が0.3mg/g未満であると判断されたコーヒー生豆を分離する選別方法。コーヒー焙煎豆の3-メチルインドールの含有量を近赤外線法により測定し、その含有量が0.00035mg/g未満であると判断されたコーヒー焙煎豆を分離する選別方法。あるいは、近赤外線法によりインドールの含有量を測定し、インドールの含有量が0.0015mg/g未満であると判断されたコーヒー焙煎豆を分離する選別方法。コーヒー抽出液中の3-メチルインドールの含有量が0.008ppm未満であると判断されたコーヒー抽出液、あるいは、インドールの含有量が0.1ppm未満であると判断されたコーヒー抽出液を分離する選別方法。【選択図】なし
