![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghpGm6iNDBhkzghMUUMWFe_kZFE-DhQ5vJAl3cjF8-eWIzi-3jGrbajW7xb_kXVaMEJuQUB-UNhK_0csq7-CA93m3AjiYMhPV1xi4XVSqvp7y8awb_l5E5sSoqoUGfXrUzRLuJBsfV16M/s200/kopi+luwak+taste.jpg)
Secretion of proteolytic enzymes break down the proteins contained in coffee beans. The result, peptides and free amino acids is reduced.Temporary hypothesis, says that the change in the amount of protein and free amino acids produces the unique taste of kopi luwak.
Meanwhile, processing of roasting coffee produces mailard browning reaction (browning reaction) of the proteins, amino acids,trigonelin, serotonin with carbohydrates, hidroksilat acids, phenols, etc..
Indeed, there is need for further research on the chemical processes that occur after eating the fruit civet coffee. However, anyreactions that occur during digestion in the stomach civet coffee beans, including the final assessment of kopi luwak taste, performed on stage organoleptic (cupping test).