The purpose of this study was to conduct a survey on coffee intake habits, preference of coffee and other beverages, and awareness of caffeine in coffee by college students in some areas of Jeonbuk province. According to the survey result, 83.9% of subjects drank coffee usually, and males (46.4%) and the females (54.2%) drank coffee at school stores and coffee shops, respectively. Companions to drink coffee with were mainly friends, and frequency of coffee intake was one to two cups daily for males and females. Males and females drank coffee at any time (60.0%) and after lunch (38.7%), respectively. Most males and females drank only coffee without snacks. Males preferred more soft drinks and sports drinks than females, but females preferred more milk and dairy products, tea, and coffee than males. Coffee was consumed most frequently, among several beverages. Reasons for drinking coffee was to prevent sleepiness (64.6%), and to enjoy its taste and aroma (38.0%) for males and females, respectively. Male (47.2%) and female (73.5%) subjects could detect caffeine, and most of them could detect caffeine in coffee. Additionally, all subjects agreed that less intake of caffeine was better for their health. Based on the survey of intake habits of coffee, the university students need nutrition education relative to labeling caffeine contents in coffee and intake of caffeine, and need to make an effort to overcome the potential damage of caffeine intake.

We investigated coffee consumption in relation to the abdominal obesity as defined by waist circumference in Korean women aged 19~64 years, using data from the National Health and Nutrition Examination Survey 2012~2016. The participants to the study were classified according to 3-in-1 coffee consumption level (none-coffee, ≤1 time/day of 3-in-1 coffee, >1 time/day of 3-in-1 coffee) by a food frequency questionnaire. The analysis was conducted by the following age groups: <50 years and 50≤ years. The 3-in-1 coffee consumption group had significantly more smokers and more alcohol consumption frequency as compared to the none-coffee group. The energy intake from the participants in the 3-in-1 coffee consumption of ≤1 time/day of 3-in-1 coffee group, and >1 time/day of 3-in-1 coffee group were 131.2 kcal/day and 123.1 kcal/day. In the 50 years or over age group, >1 time/day of 3-in-1 coffee group was at a lower risk of abdominal obesity as defined by waist circumference, compared with the non-coffee group multivariable adjustment (OR: 0.44, 95% CI: 0.25~0.77). Our findings suggest that the 3-in-1 coffee consumption may be related to abdominal obesity as defined by waist circumference in Korean females aged 50 years or over.

본 연구는 저온, 상압, 긴 시간에 추출되는 더치 coffee grounds에 대하여 상대적으로 고온, 고압, 짧은 시간에 추출되는 에스프레소 coffee grounds와 비교하여 화장품 소재로서 가능성을 확인하는 것이다. 이를 위해서 본 저자들은 더치 coffee grounds의 에탄올 추출물을 사용하여 항산화, 주름개선, 항균효과에 대한 생물학적 활성 평가를 수행하였다. 총 폴리페놀 화합물 함량은 더치 coffee grounds 추출물의 경우 90.39 ± 0.04 mg/g로 64.96 ± 0.38 mg/g의 에스프레소 coffee grounds 추출물보다 더 높은 결과를 나타났으며, 참고로 기준물질인 원두 coffee beans 추출물은 113.63 ± 0.22 mg/g을 나타내었다. DPPH 라디칼 소거능 및 SOD 유사 활성능 결과에서 기준물질인 원두 coffee bean 추출물에 대하여, 더치 coffee grounds 추출물이 에스프레소 coffee grounds 추출물 보다 좋은 소거능이 제시되었 다. Elastase 활성 저해능을 측정 결과에서 원두 coffee bean 추출물을 기준으로, 더치 coffee grounds 추출물이 에스프레소 coffee grounds 추출물 보다 높은 저해능을 나타냈다. 또한 항균 활성 측정 결과에서는 더치 coffee grounds 추출물은 Escherichia coli, Bacillus, Propionibacterium acnes에서 항균 효과가 나타났으며 기준물질인 원두 coffee bean 추출물과 clear zone 크기의 차이가 거의 없었다. 상기 실험 결과로부터 더치 coffee grounds의 우수한 항산화, 주름개선, 항균효능을 확인하였으며 향후 천연 화장품 원료로 사용될 가능성을 확인하였다.

Coffee is a commonly consumed beverage that contains anti-inflammatory compounds such as caffeine, chlorogenic acid, cafestol, trigonelline, and kahweol. Lactobacillus plantarum is a lactic acid bacterium most frequently used in the fermentation of food products of plant origin. L. plantarum is able to degrade some food phenolic compounds and provide high value-added compounds such as powerful antioxidants or food additives approved as flavouring agents. In this study, we investigated the anti-inflammatory effects of coffee extract fermented by L. plantarum on RAW264.7 macrophages. In lipopolysaccharide-stimulated RAW264.7 cells, these coffee extracts exhibited antiinflammatory activities through the reduction of nitric oxide (NO) production and inducible NO synthase expression. Fermented coffee extracts significantly decreased the expression of inflammatory cytokines such as tumor necrosis factor α, interleukin 1β, interleukin 6, and interferon γ. Cyclooxygenase-2, which is one of the key biomarkers for inflammation, was significantly suppressed. These results might be helpful for understanding the anti-inflammatory mechanism of fermented coffee extract on immune cells and, moreover, suggest that fermented coffee extract may be a beneficial anti-inflammatory agent.

In this study, high thermal efficiency and eco-friendly coffee roaster is developed. The core element of coffee roaster is a roasting drum and most of the coffee roasting drum is a flat cylindrical barrel type. From the traditional shape of cereal puffing machine, we got the idea of the roasting drum. Oak barrel shape is well known high thermal efficiency system in korean heating cook system. Therefore, we designed the coffee roaster containing the oak barrel shaped drum and combustor nozzles which has an ability of roasting 3kg of coffee beans within 10 minutes of roasting time. With our developed coffee roasting machine, the heating speed of roasting process is very fast, and the roasting of coffee beans can be quickly finished. We experimented the roasting time and compared the results with other coffee roasting machines of the same amount of roasting capacity. The results were outstanding in roasting time and the quality of roasting. In spite of smaller fuel consumption, the roasting time was more shorter than flat cylindrical roasting drum.

The paper presents consumer taste preferences of Indonesian coffee based on consumers’ EEG recording as biological response to elicit preferences towards several coffee products. The study employs applications of neuroscience methods to analyze the physiological choice process. Coffee consumers were asked to evaluate several Indonesian coffee products by using wireless EEG headset with 5 channels to collect EEG signals from participants’ brain areas that can give us a measure to estimate consumers’ preferences. Introduction Coffee is one of the most widely consumed beverages in Indonesia. Earlier, Irfan Anwar, Chairman of the Association of Indonesian Coffee Exporters and Industries (AICE), said domestic coffee consumption in Indonesia grows by an average of 8 percent per year. In 2017 total consumption may reach 350,000 ton. Coffee consumption is estimated to grow in Indonesia in the 2017/2018 season from 3.1 million bags of (60 kilogram) coffee to 3.3 bags of coffee. This growth is attributed to the establishment of new cafes and coffee corners (usually in the business centers and malls in the bigger cities) as well as the increasingly popular "coffee-drinking lifestyle" among the nation's expanding middle class segment. In Indonesia, Coffee ranks third in the table of food and beverage categories in terms of annual turnover and the value of the coffee market is growing rapidly. This results in increased competition on the market, as well as an increasingly extensive product offer. This, in turn, means that the consumer is often spoilt for choice when choosing one product from among many available on the market. The final decision as to the selection is determined by a complex set of factors such as the quality of the product, its brand, convenience and the method of preparation, as well as the price. “We are now drinking more quality coffee and we now have a better understanding of the quality that’s consumed in the developed world,” Irfan (Chairman of the Association of Indonesian Coffee Exporter - AEKI) said. When selecting among the coffee products , consumers are guided by their subjective evaluation, they rely on their own senses, experience, knowledge, trend and similar vague criteria. Therefore, the main objective of the article is an analysis of consumer taste preferences on several indonesian coffee in Indonesia market. Understanding their preferences will make it possible to develop a marketing strategy and product development for coffee industry in Indonesia market. To investigate the consumer’s taste preferences of several indonesian coffee, there is consumer neuroscience the emerging interdisciplinary field in marketing, that combines psychology, neuroscience, and economics to study how the brain is physiologically affected by stimuli (Lee, Broderick, & Chamberlain, 2007). The human brain activity as biological response of consumers will be monitored and provided evidence of how product cues related with sensory inputs (taste) can affect consumer’s attitude and offer the hope of characterizing choice process in coffee consumers (Ohme, Reykowska, Wiener, & Choromanska, 2009). Literature Review The Sense of Taste The beverage companies should create the products that appealing to the sense of taste. These impulses transmitted with sensory nerves to the relevant centers in the brain and interpreted. The taste of sense varies according to cultures, lifestyles, habits etc. (Carter, et al 2013). Human Brain The human brain is the command center for the human nervous system. It receives input from the sensory organs and sends output to the muscles. One way to address whether taste as stimuli can affects consumers’ preferences towards several indonesian coffee based on consumers’ brain response is to record from multiple brain regions simultaneously while subjects perform choice tasks (Lee et al.,2007). In this research we will focus on frontal lobe, temporal lobe, and parietal lobe area that can draw consumer attitude through sensory system process. Electroencephalography EEG is an emerging research tool for evaluating sensory responses to stimuli. It provides important insight into the electrical activity of the brain cortex that reflects true emotions and feelings during coffee product consumption (Knutson et al., 2007). Methodology For coffee taste preference, 30 participants were involved in this study by using non probability judgmental sampling. The participant, are coffee consumers and purchasers of coffee product. They must have normal vision, never had neurological nor psychiatric disturbances and right handed. Sample Preparation And Serving The sample preparation is using the SCAA method. Samples are roasted 24 hours before cupping and allowed to rest for at least 8 hours. The coffee samples are created according to the size of one serving cup and placed on the ziplock plastic packaging immediately so that the aroma does not subside. The sample should remain on the ziplock packaging until the brewing process. The particle grind size should be slightly coarser than normally used for paper filter with ratio of 8.25 grams of coffee per 150 ml of water. Following the rules from SCAA, cupping glasses is tempered glass with size between 207 ml to 266 ml, with a diameter of up to between 76-89 mm. The temperature of the water approximately 93℃ when poured into the ground coffee, water must wet the whole coffee grounds. Wait in about 8-10 minutes until the sample temperature reaches 71℃, then the evaluation should begin. Data Collection To test Neural Response of the participants who were conducting experimental tasks by Emotiv EPOC Neuro Head Set International 10/20 System (Figure 1). EEG was recorded for 3 minutes. Before the testing session, each subject received detailed instructions regarding the experiment. They were instructed to minimize body and brain movement as possible and asked to remain relaxed throughout the experiment. In order to ensure subjects understood the task requirements, pre-experiments were given to practice. During the EEG recording session, the subjects were seated in a comfortable chair in a quiet room. To start the session, using a click for warning signal, and 3 seconds later we used another click as imperative signal to order the experimenter inject the stimulus (Table 1). Everyone will try the coffee by cupping in accordance with the SCAA rules. The subject tastes the stimulus for 3 seconds. Stimulus was manually injected into the subject’s mouth via a hand-held syringe connected to a tube in quantities of 20 ml each time to know until the after taste of coffee. Each stimulus was repeated 3 times with the inter block interval 10-15 minutes. The data then recorded using OpenVIBE 0.13.0 and EPOC Panel Control software and then analyzed using MATLAB R2015a which complemented with EEGLAB. The electrodes were placed on F3 - F4 and P7 - P8 sites. All participants were instructed not to consume any food or beverage other than water min 12 hour before testing to minimize time-of-day effects by reducing pre-experimental activity. Result & Discussion The respondents were consists of 80% males and 20% females, their age were 18-63 years old. Majority of the respondents (85 %) spend between Rp 1.000.000 and Rp 20.000.000 per month, 9% of them spend less than Rp 1.000.000 per month, while the remaining 6% spend more than Rp 20.000.000 per month. Most of respondents were university students (81%) while the rest (19%) were private employee and entrepreneurs. Based on cross tabulations test, we found that age (X2=8.351, p=0.017<0.05) and monthly expense (X2=9.266, p=0.034<0.05) affects the Korean food consumptions, while gender and occupation were not. This results supported Ton Nu et al. (1996) and Saba (2001) findings that was shown food habits and taste preferences are mostly related to age. The primary aim of the current study was to expand the previous research by examining the effect of taste on cognitive performance for investigating taste of several indonesian coffee. We test 10 Indonesian coffee with different origin, roasting level, and post harvest process. Coffee origin: (1) Java Preanger; (2) Aceh Gayo; (3) Toraja Sapan; (4) Bali Kintamani, and (5) Wamena Papua Roasting level: (1) Light; (2) Medium; and (3) Dark Post Harvest Process: (1) Wet Method; (2) Semi Wet Method; (3) Dry / Natural Methods; and (4) Honey Method The results showed some electrophysiological reactions and the most preffered coffee was Bali Kintamani coffee with honey process and dark roasting level (p=0.02; p>0.00) and the least preffered coffee was Toraja Sapan Coffee with washed process and dark roasting level(p=0.00; p>0.00). Different coffee stimulus had shown different interest, relaxation, and stress level. The highest interest level coffee had shown an increase in relaxation level. And it was determined that slowing down on brain waves parallel to that case and participant keeps away the stress. In the other hand, when they drink interested coffee an increasing had been determined on their brain activity and wave changing connected to stress. According to these data, they felt relaxation when thay drink the liked coffee but they felt stress at the opposite. Conclusions The results of this study indicate that different coffee stimulus had shown different interest, relaxation, and stress level. Most of coffee consumer like Bali Kintamani coffee with honey process and dark roasting level. Since this study was a pilot, we would extend such investigation to further more participants having various food preferences.

본 연구에서는 커피(C. Arabica)의 FT-IR 스펙트럼 데이터 를 기반한 다변량통계분석을 이용한 대사체 분석을 통해 품종 식별을 하여 육종 연구에 기초자료로 활용하고자 한다. 1. FT-IR 스펙트럼 데이터를 이용한 PCA(principal component analysis), PLS-DA(partial least square discriminant analysis) 그리고 HCA(hierarchical clustering analysis) 분석을 통해 품종 분류가 가능하였다. 2. 커피 품종들은 FT-IR 스펙트럼 부위인 1700-1500-1 (Amide I 과 II을 포함하는 아미노산 및 단백질계열의 화합물 들), 1500-1300-1 (phosphodiester group을 포함한 핵산 및 인지질의 정보), 1100-950cm-1 (단당류나 복합 다당류를 포함하는 carbohydrates 계열의 화합물)에서 질적, 양적 정보의 차이가 나타났다. 3. PCA 상에 나타난 8품종의 커피 품종이 각각 그룹을 형성하였다. 그 중 ‘Caturra’와 ‘Mahsellesa’ 품종은 각각의 그룹을 나타내면서 C. arabica 종에서도 다른 대사체 정보를 나타내는 것으로 확인하였고, ‘Catuai’, ‘CR-95’, ‘Geisra’, ‘Obata’, ‘Vemecia’ 그리고 ‘non’ 품종은 유사한 대사체 정보를 나타내는 것으로 확인하였다. 4. PLS-DA 분석의 경우 PCA 분석 보다 커피 품종간 식별이 뚜렷하게 나타났다. 5. 본 연구에서 확립된 대사체 수준에서 커피의 품종 식별 기술은 품종, 계통의 신속한 선발 수단으로 활용이 가능할 것으로 기대되며 육종을 통한 품종개발 가속화에 기여 할 수 있을 것으로 예상된다.

This study evaluated the physicochemical qualities of washed specialty Bourbon Arabica from major producing areas of Rwanda in comparison with two world renowned Arabica coffees: natural/dry Bourbon from Brazil and washed Typica from Ethiopia. Significant differences in most physicochemical properties were observed between coffee growing areas within Rwanda as well as among the three countries. Washed Bourbon from Rwanda and washed Typica from Ethiopia were denser than the natural Bourbon from Brazil. Natural Bourbon from Brazil was found to be 20% more caffeinated whereas roasted washed Typica from Ethiopia contained about 21% higher caffeoylquinic acid (CQA) than the washed Bourbon from Rwandan. Generally, roasted washed Bourbon coffees from Rwanda showed higher acidity properties than Brazilian and Ethiopian coffees. This study indicated that coffee quality may vary even within the same variety from different origins which is due to conditions applied in different coffee growing areas.

Magnetic resonance imaging (MRI) technique has recently been applied in agriculture and food science. It has potential to visualize internal structure of foods in nondestructive way and provides spatial information which could make reconstruct of three-dimension. MRI system also has great advantage for tracking water in beans or seeds. This study intends to analyze the changes of water distribution of coffee beans during water up-taking process. Samples used in the experiment were ‘Robusta’ coffee beans (Vietnam G1, Scr18 polish). A 30mm diameter plastic disposable test tube was used to hold bean during water up-take process. The oil column was placed next to the tube to get and to use as a reference signal. The magnetic resonance imaging system which installed at Institution for Agricultural Machinery & ICT Convergence in Chonbuk National University was used to obtain magnetic resonance (MR) image data sets. 30 images are included in each image data sets with ‘Axial’ image plane direction. In experiment, we used ‘Gradient Echo 3D’ pulse sequence. The water uptake process was performed for 150 minutes and acquired image data sets in every 10 minutes. This study showed some coffee beans which extracted as region of interest (ROI) from each images to study the water uptake process.

This research was conducted to examine coffee shop customers’ preference and satisfaction by different types of promotion. Research samples ware adults with experience of any form of coffee shop promotion (n=209). Descriptive statistics, Chi-square, t-test and one-way ANOVA were used to analyze the relations among variables. Results showed that 'free coupon' was the most preferred ones. SNS was the most frequently used search method for coffee shop coupon promotion information. The most preferred event promotion was 'freebies', and preference levels were significantly different by age and employment status. 'Barista experience' was ranked highest in preference among cultural experience events. Drinking coffee was the most important purpose of visiting coffee shops, especially among unemployed, twenties, and women respondents. Coupon was evaluated the highest in usefulness and satisfaction among the three promotion methods. Event and cultural experience were preferred more by respondents in their twenties than those in their thirties. Results indicated that all promotion strategies are effective for increasing customer satisfaction and for inducing revisit. Findings also showed that preference for promotion was affected by customer characteristics such as age and gender. Therefore, coffee shops should consider using the most effective and attractive promotion strategy for their target market, while maintaining a consistent service quality level to fulfill customer expectation.

As many companies are performing brand management as a marketing strategy to establish long-term relationships with their customers, consumers decide the actual purchasing behavior by understanding the brand attributes of the relevant company based on an evaluation standard of the products. This paper provides the basic data for improving the competitiveness of the coffee shop market continuously, and analyzes the influential relationships between each variable by limiting the brand attributes of the coffee shop and the price fairness factor that would be expected to affect the consumers' purchasing behavior as the cause variables. The results showed that the-out of brand attribute factors of the coffee shop, the brand awareness and perceived quality had significant effects on the price fairness while the influence of the shop image on the price fairness was not verified. In addition, all the brand awareness, shop image, and perceived quality had significant effects on the purchasing behavior while the statistical significance between price fairness and purchasing behavior was verified. The rationality of the price presented by the coffee shop could be judged depending on the quality perceived by the consumers. Similarly, once consumers classified the propriety of price and then perceived that a suitable price had been set up regarding the quality and service provided by the coffee shop, it was highly possible for them to include it in their actual purchasing behavior, despite the higher price than other brands'. Further research on the psychological variables affecting the purchasing behavior by securing more diverse consumers to understand their purchasing behavior for a wide range of research subjects and the generalization of research results, will provide useful data for establishing marketing measures necessary to form strong relationships between consumers and brand in the currently-saturated coffee shop market.

Korea is the second largest coffee consuming country in Asia after the Philippines. For modern people, coffee has jumped over a favorite food and grown into a single culture. There are many processing ways to make coffee. In this study, we utilized magnetic resonance imaging(MRI) based on the principles of nuclear magnetic resonance(NMR) and achieved to acquire images with an non-destructive and non-invasive way. The samples we used in the experiment were ‘Robusta’ coffee bean(Congo). Magnetic resonance(MR) image sets were acquired using a MRI system, installed at Institution for Agricultural Machinery & ICT Convergence at Chonbuk National University. From the raw phase(Green Bean stage) to the roasted phase, we obtained MR images from each phase to monitor the internal changes. We divided experiment into 5 stages, starting with ‘Green Bean’ phase to ‘Roasted’ phase. We obtained images every 6 hours during the ‘Fermentation’ phase and every 3 hours during the ‘Dry’ phase. In MRI, we used a gradient echo pulse sequence to scan fast and to take images right after each experiment stage ends. The direction of imaging plane was coronal 30 images with 64 mm x 64 mm field of view(FOV). As MRI uses the magnetic properties of nuclei which especially hydrogen nuclei from water molecules, images could see clearly with sufficient moisture, but in ‘Dry’ phase, images obtained with noise involved. These result suggested that MRI technique was an efficient method to monitor the moisture distribution changes inside the coffee beans.

This study was conducted to examine the effects of Chinese perceptions of quality attributes on customer’s satisfaction, revisit intention and recommendation intention for coffee shops in Beijing, China. Subjects of this study included 200 customers who had visited a coffee shop at least once during the last year. Statistical analyses were performed using SPSS v23.0 and AMOS v21.0. In this study, the majority of customers visited a coffee shop once or twice a week with friends. Respondents preferred tall-sized warm coffee in the store. The coffee shop quality attributes of were derived from five exploratory factors identified upon analysis of 30 observational variables. It was important to maintain and strengthen the quality attributes of coffee shops in this area because IPA(Importance Performance Analysis) analysis showed that “Doing great, keep it well” part was a desirable area because it had high importance and performance. Finally, path analysis revealed that customer satisfaction was influenced by employee attitude and affected revisit intention and recommendation intention.

When purchasing products or services, consumers tend to purchase multiple value attributes through the acquisition of a product rather than physical characteristics. This study empirically analyzed the relations between consumption value, brand attitude, and purchase intention of customers purchasing fair-trade coffee, by dividing consumption values that would have significant effects on consumers’ actual purchase behavior into five levels. Among the consumption value factors of customers purchasing fair-trade coffee, the functional value, social value, emotional value, and rare value all had significant effects on brand attitude and purchase intention while the influence of situational value on brand attitude and purchase intention was not verified. These finding are partially concordant with those of preceding studies, and the consumption value of consumers purchasing fair-trade coffee has positive effects on purchase behavior; therefore, it would be necessary for companies selling fair-trade products to understand consumers’ specific values. Moreover, analysis of the influence of brand attitude on purchase intention of customers purchasing fair-trade coffee revealed that purchase intention increased when brand attitude was higher. These finding indicate that it is necessary to identify measures to increase purchase intention by targeting consumer groups with high brand attitude with intensive promotions.

Coffee (Coffea spp.) is one of the most important agricultural commodities, being widely consumed in the world. Various beneficial health effects of coffee have been extensively investigated, but data on habitual coffee consumption and its bio-physiological effect have not been clearly explained as well as it is not proved the cause and effect between drinking coffee and its bio-physiological reactions. We made the dialyzed coffee extract (DCE), which is absorbable through gastrointestinal tract, in order to elucidate the cellular effect of whole small coffee molecules. RAW 264.7 cells, a murine macrophage lineage, were directly treated with DCE, i.e., DCE-2.5 (equivalent to 2.5 cups of coffee a day), DCE-5, and DCE-10, for 12 hours, and their protein extracts were examined by immunoprecipitation high performance liquid chromatography (IP-HPLC). RAW 264.7 cells differently expressed the inflammation-related proteins depending on the doses of DCE. RAW 264.7 cells treated with DCE showed marked increase of cathepsin C, cathepsin G, CD20, CD28, CD31, CD68, indicating the activation of innate immunity. Particularly, the macrophage biomarkers, cathepsin G, cathepsin C, CD31, and CD68 were markedly increased after DCE-5 and DCE-10 treatments, and the lymphocyte biomarkers, CD20 and CD28 were consistently increased and became marked after DCE-10 treatment. On the other hand, RAW 264.7 cells treated with DCE showed consistent increase of IL-10, an anti-inflammatory factor, but gradual decreases of different pro-inflammatory proteins including TNFα, COX-2, lysozyme, MMP-2, and MMP-3. In particular, the cellular signaling of inflammation was gradually mitigated by the reduction of TNFα, COX-2, IL-12, and M-CSF, and also the matrix inflammatory reaction was reduced by marked deceases of MMP-2, MMP-3, and lysozyme. These anti-inflammatory expressions were consistently found until DCE-10 treatment. Therefore, it is presumed that DCE may have dynamic effects of innate immunity activation and pro-inflammation suppression on RAW264.7 cells simultaneously. These effects were consistently found in the highest dose of coffee, DCE-10 (equivalent to 10 cups of coffee a day in man), that might imply the small coffee molecules were accumulated in RAW 264.7 cells after DCE-10 treatment and produce synergistic cytokine effects for innate immunity activation and anti-inflammatory reaction concurrently.

The effects of high hydrostatic pressure (HHP) or concentration treatment or sodium hydrogen carbonate addition on microbial and quality properties of cold drip liquid coffee were investigated during storage at room temperature. Cold drip liquid coffee was determined to pH, acidity, general bacteria, and Y&M (Yeast and Molds) according to HHP treatment or adding 0.2% sodium hydrogen carbonate for 40 days storage at 20°C. Also, an equivalent mixture of concentrated coffee and cold drip liquid coffee or liquid coffee with 0.2% sodium hydrogen carbonate was used for determining the sensory evaluation, due-trio and preference test. The cold drip liquid coffee with 0.2% sodium hydrogen carbonate had higher pH and lower titratable acidity than the control during 40 days storage at 20°C. Total viable cell and Y&M counts of cold drip liquid coffee added with 0.2% sodium hydrogen carbonate or treated by HHP at 300 MPa for 25 min were lower than the control during storage at 20°C. The result of the due-trio and preference tests shows that there was no significant difference between cold drip liquid coffee added to 0.2% sodium hydrogen carbonate and the control or between the equivalent mixture of concentrated coffee with cold drip liquid coffee and the control. As a results, Cold drip liquid coffee treated by HHP, concentrated by evaporation, and added to sodium hydrogen carbonate has a potential to extend a shelf life at ambient temperature storage.

Bourbon is the major coffee variety grown in Rwanda. Fully washed bourbon produced in Rwanda is a nascent specialty coffee and no investigation of its quality characteristics has been reported. Thus, this study aimed at providing information about intrinsic flavor characteristics and identifying the most discriminating aroma compounds of this coffee from the major growing areas in four provinces (considered by this study as geographical sub-regions) in comparison with Arabica coffee from Ethiopia and Brazil using electronic nose and electronic tongue. Samples were discriminated and characterized by performing a principal component analysis (PCA). A discriminant factorial analysis (DFA) model was also used to predict the geographic origin of coffee samples based on their flavor characteristics. A similarity was observed between flavor characteristics of coffee samples from western and southern sub-regions as well as between northern and eastern sub-regions of Rwanda. Twenty one most discriminating aroma compounds were found but the identified and confirmed ones are: Butan-2-one, Acetic acid, n-Butanol, 2, 3- Pentanedione, Ethyl-2-methybutyrate, Dimethylsulfide, 2-Prpanol, 2-Methylfuran, Ethylacetate, Ethyl propionate and Heptanal. A DFA model using e-nose was successful in predicting the geographic origin of coffee samples but not with e-tongue. This means that aroma can reliably be used to predict the geographic origin of coffee samples than their taste characteristics. Further investigation is required to test the possibility of origin recognition based on taste characteristics.