Seung-Hun Lee

• The International Coffee Organization announced that coffee consumption has increased for 4 years consecutively by 1.9 % every year from 2013/14 to 2016/17. The economic importance of coffee is continuously increasing, so that research on coffee becomes more and more important. Chlorogenic acids (CGAs) and caffeine are the best investigated components among all the coffee compounds after Clifford group developed easy identification method by using novel LC-MSn at 2003. They have been identified as the most health-affecting compounds in coffee. A lot of coffee research has investigated the chemical composition of green or roasted coffee beans and the final cups of coffee by academics and industries, respectively. However, still there is little research studying the role of composition changes caused by each individual coffee processes. Furthermore, increasing demands of specialty coffee promotes new developments of coffee processes but the inventors need scientific input for analyzing the component with bioactivities to support and market their innovations. In this thesis, the different stages of coffee processing have been investigated using suitable experiments in those stages; cultivating, grading, roasting and brewing steps were investigated. Additionally, those methods were applied to analyze Korean traditional green tea samples. The different grades of Jamaican Blue Mountain coffee, a product of high price and rarity, were analyzed by LC-MSn together with different originated common coffees. The relative ratios of regioisomers of caffeoylquinic acids (CQAs) were determined as the possible specialty flavor for the first time from this source. A new coffee product marketed as fermented coffee, obtained by a consecutive steaming and drying process was also investigated. This product, which is marketed as a roasting substitute for coffee, showed the highest antioxidant property if compared to the green coffee bean and two roasted coffee beans with different deg