Kopi Luwak proteolytic enzymes which break down the beans' proteins, yielding shorter peptides and more free amino acids. The proteins also undergo non-enzymatic Maillard browning reactions in the later roasting process. Moreover, while inside a civet the beans begin to germinate by malting which also lowers their bitterness. Marcone also conducted an analysis on the volatile compounds which are responsible for the coffee's flavour and aroma, showing that there are significant differences from regular coffee. He concluded that: According to Dr. Davila Cortes, the altered protein structure degrades the effectiveness of the coffee as a diuretic. Few objective assessments of taste are
African civet its dorsal crest to make itself look larger and thus more formidable and dangerous to attack. This behavior is a predatory defense. The perineal gland is what this civet has historically been most often harvested for. This gland secretes a white or yellow waxy substance called civet, which is used by civets for marking territory and by humans as a perfume base. Perineal and anal glands are found in both male and female African civets, however, the glands are bigger in males, which can produce a stronger secretion. The perineal glands are located between the scrotum and the prepuce in