Table 3 Brix and total phenolic compound contents (μmol GAE/ml) of dutch coffee at individual coffee house according to storage temperature

Sample			Storage period (week)
			0	1	2	3	4
			Brix	Room temp. (25℃)	C	2.0±0.00^a	2.0±0.00^a	2.0±0.06^a	2.0±0.06^a	2.0±0.00^a
D	4.1±0.00^ab	4.1±0.06^ab			4.2±0.06^a	4.2±0.17^a	4.0±0.00^b
H	4.0±0.00^a	4.0±0.00^a			4.0±0.00^a	4.1±0.06^a	4.0±0.06^a
L	3.0±0.00^b	3.1±0.06^a			3.0±0.00^b	3.0±0.00^b	3.0±0.00^b
O	1.0±0.00^a	1.0±0.00^a			0.3±0.06^b	1.0±0.06^a	1.0±0.06^a
P	1.1±0.06^a	1.1±0.06^a			1.0±0.00^b	1.0±0.06^ab	1.1±0.10^ab
Cold temp. (4℃)	C	2.0±0.00^a		1.8±0.06^b	1.8±0.06^b	2.0±0.00^a	2.0±0.00^a
	D	4.1±0.00^ab		4.2±0.00^a	4.1±0.12^b	4.0±0.06^b	4.0±0.06^b
	H	4.0±0.00^a		4.0±0.06^a	4.0±0.00^a	4.0±0.06^a	4.0±0.06^a
	L	3.0±0.00^b		3.0±0.06^b	3.4±0.06^a	3.0±0.00^b	3.0±0.06^b
	O	1.0±0.00^a		0.2±0.06^c	0.7±0.12^b	0.3±0.06^c	0.3±0.00^c
	P	1.1±0.06^b		0.9±0.00^c	1.2±0.00^a	1.1±0.00^b	1.1±0.00^b
Total phenolic compound	Room temp. (25℃)	C		33.95±2.84^NS	32.81±0.43^NS	33.10±0.89^NS	35.66±1.62^NS	34.09±0.43^NS
		D	78.76±0.89^b	75.91±0.43^c	80.32±0.89^a	75.06±0.74^c	78.33±0.24^b
		H	65.95±0.65^a	62.26±0.43^ab	62.54±0.99^ab	60.41±3.58^b	62.40±2.19^ab
		L	58.28±0.21^a	54.86±0.89^b	58.13±0.25^a	54.29±1.62^b	55.15±1.73^b
		O	20.87±0.43^a	18.73±0.43^b	15.60±0.65^d	17.45±1.13^c	16.73±0.25^cd
		P	20.87±0.43^a	18.45±0.24^b	15.88±0.25^c	18.45±0.65^b	18.16±1.61^b
	Cold temp. (4℃)	C	33.95±2.84^NS	32.67±0.65^NS	31.96±2.56^NS	30.68±1.13^NS	33.52±0.49^NS
		D	78.76±0.89^a	77.62±0.43^ab	76.91±0.49^ab	76.20±2.10^b	77.91±0.25^ab
		H	65.95±0.65^a	63.25±0.65^b	61.26±0.65^c	51.87±1.37^d	62.97±1.07^b
		L	58.28±0.21^ab	55.86±0.43^bc	53.44±1.78^cd	60.55±2.66^a	51.59±0.00^d
		O	20.87±0.43^a	18.45±0.24^b	15.88±0.25^c	18.45±0.65^b	18.16±1.61^b
		P	27.27±0.86^a	25.13±0.43^ab	23.43±0.74^b	24.28±2.26^b	25.42±0.65^ab

¹⁾ Mean±SD
^a-bMeans are significantly different within the same row at p<0.05 by Duncan's multiple range test