Table 2
The physicochemical qualities of coffee extracts

Samples¹⁾		pH	Titratable acidity(%)	Solublesolid contents (°Brix)	L^*value	a^*value	b^*value
G	N	6.31±0.13^a2)	0.96±0.03^c	2.00±0.00^c	62.97±0.08^a	-0.69±0.02^a	2.49±0.02^e
	I	6.00±0.07^b	1.44±0.06^a	2.30±0.00^a	59.25±0.02^e	-2.11±0.02^d	12.63±0.05^a
	F	5.97±0.03^b	1.13±0.04^b	2.00±0.00^c	61.36±0.03^d	-2.50±0.02^e	9.35±0.06^b
	B	5.82±0.08^c	1.24±0.09^b	2.00±0.00^c	62.60±0.11^b	-0.79±0.02^b	3.25±0.03^d
	S	5.73±0.06^c	1.48±0.10^a	2.10±0.00^b	61.69±0.27^c	-1.16±0.03^c	6.27±0.05^c
R	N	5.21±0.06^b	1.32±0.09^ab	1.90±0.00^b	43.57±0.02^c	9.83±0.03^a	17.10±0.09^c
	I	5.24±0.05^b	1.36±0.06^a	1.87±0.06^b	43.43±0.07^c	9.40±0.07^b	16.78±0.08^d
	F	5.40±0.07^a	1.28±0.02^ab	1.90±0.00^b	44.51±0.18^b	9.05±0.04^c	18.12±0.20^b
	B	5.43±0.08^a	1.11±0.01^c	1.17±0.06^c	49.35±0.01^a	6.34±0.02^d	23.21±0.02^a
	S	5.31±0.08^ab	1.21±0.09^bc	2.00±0.00^a	40.05±0.07^d	9.76±0.13^a	11.37±0.22^e

¹⁾G, green bean; R, roasted bean; N, non-defective; I, immature; F, fungus; B, broken; S, sour.
²⁾Means±SD (n=3) with different letters are significantly different at 5% level.