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
Post-consumer waste Post-consumer waste Post-consumer waste is a waste type produced by the end consumer of a material stream; that is, where the waste-producing use did not involve the production of another product. The terms of pre-consumer and post-consumer recycled materials are defined in the ISO standard number 14021 (1999). These definitions are the most widely recognized and verified definitions as used by manufacturers and procurement officers worldwide. Quite commonly, it is simply the waste that individuals routinely discard, either in a waste receptacle or a dump, or by littering, incinerating, pouring down the drain, or washing into the gutter. Post-consumer waste