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
Beans, Beans, the Musical Fruit line can also be replaced with: "So eat them beans at every meal" Beans, beans the magical fruit <br> The more you eat the more you fart <br> The more you fart the better you feel <br> So eat good beans with every meal <br> or Beans, beans, they make you fart <br> The more you fart the more you poo <br> The more you poo the more you do, which makes you wee <br> The more you wee the happier you'll be <br> Or Beans, beans the magical fruit <br> The more you eat the more you fart <br>