Table 1. Color difference analysis in dicaffeinated roasted coffee beans

Color difference analysis		Roasted coffee bean¹⁾
Color difference analysis		RC	SWDC	SCDC
Agtron number (#)²⁾		55.38±0.43^3)a4)	49.20±0.21^b	47.67±0.17^c
Hunter’s values⁵⁾	L^*	23.74±1.46^a	23.85±0.38^a	23.81±0.30^a
	a^*	6.15±0.31^a	5.70±0.29^a	5.41±0.20^a
	b^*	4.69±0.30^a	4.06±0.26^ab	3.55±0.19^b
	ΔE	⁻	2.12±0.06^a	2.44±0.43^a

Roasted coffee bean samples are one control (RC) and two decaffeinated coffees (SWDC and SCDC). RC, regular coffee; SWDC, Swiss water process decaffeinated coffee; SCDC, supercritical CO₂ decaffeinated coffee.
Agtron number is spectrophotometer’s value which uses infrared light to determine roast degree. The higher Agtron number (#), the lighter the roast.
Values are mean±SD (n=3).
Different small letters (^a-c) in the same row indicate a significant difference according to Tukey test (p<0.05).
L^*, a^*, and b^* mean the degrees of lightness, redness, and yellowness, respectively. ΔE is the total color difference by the color value E.