Civet coffee is currently the world's attention because of its processing process in Indonesian civet droppings and unique taste. Because it is 500 grams valued at up to $ 600 or about USD 6.705 million. With many sellers claiming to sell authentic civet coffee, is very difficult to determine which one is real or fake.
Biotechnology experts in Japan have now developed a chemical test to distinguish the coffee beans from the civet droppings and coffee beans taken from the tree . " We want to ensure the citizens of the world can try the original civet coffee , " said freshman Sastia daughter of Osaki University in Japan .
21 The research team grind coffee in Indonesia, including 7 different variants and measuring the content of civet coffee flavor in coffee beans . Daughter states civet coffee fans definitely did not realize that coffee variants more bitter than regular coffee .
However , the team found that the coffee beans first digested in the stomach mongoose does not change some of the content that make coffee bitter as quinic acid , caffeine , caffeic acid . Changing content of citric acid level just doubled , because the gastric juices and enzymes mongoose .
By measuring the concentration of citric acid and malic acid ratio with two Pyroglutamic acid and inositol content of the research team successfully separated mongoose original and fake . The findings were published in the Journal of Agricultural and Food Chemistry .
The citric acid levels may be the reason why civet coffee becomes very expensive . " Citric acid can be an indication of the high price of a coffee product , the coffee will have a touch of lemon flavor and make a fresh cup of coffee , " said Mark Overly owner of Kaladi Coffee Roasters in Denver .
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