The session comprised of two sub sessions : 1) Green Coffee Chemistry and Cup Quality 2) Roast Coffee Chemistry and Cup Quality and together 20 research papers were presented as oral communications and 23 papers were displayed as poster presentations. The sub session on Green Coffee Chemistry and cup quality comprised of 10 oral presentations including two plenary lectures and was chaired by Dr. O. Vitzthum (Germany) and Dr. V. Leloup (Switzerland) for the first papers.

In the first plenary lecture by Dr. T. Hoffmann (Germany) on "Antioxidant components in Coffee" a detailed account on the influence of processing parameters on anti-oxidant activity of coffees and the chemistry of coffee antioxidants was presented. Dr. Redgwell Robert from Switzerland speaking on "Galactomannans and Arabinogalactan-Proteins in the Coffee Bean Cell Wall: Heterogeneity and Localization" presented the recent results from various investigations in the area of coffee cell wall chemistry and discussed the properties of different polysaccharides in the cell wall of the endosperm of coffee bean.

The presentation of Dr. Leloup Valerie from Switzerland on "Impact of Wet and Dry Process on Green Coffee Composition and Sensory Characteristics" highlighted the changes in the chemical composition and cup quality of wet and dry processed robusta coffees. In his presentation on "Green Coffee Chemistry and its Possible Application for Group Discrimination and Correlation of Coffee Quality" Dr. Jackson Mel from USA highlighted the chemical methods for discrimination of different coffee varieties grown under various locations in Hawaii. Dr. Selmar Dirk (Germany) spoke on "Biochemical Insights into Coffee Processing: Quality and Nature of metabolism" and presented details on specific during processing and its impact on coffee quality.

For the remaining part of this sub session, Dr. F. Suggi Liverani and Dr. M.B.A Gloria conducted the proceedings and five more papers were presented including a plenary lecture on "Coffee Quality Assurance: Current Tools and Perspective" by Dr. J.Prodolliet of Switzerland. The plenary talk with the methods and steps to be taken to assure the quality of coffee until packaging and also thrown light on the mechanical methods for rapid assurance of requisite quality. The remaining presentations covered the areas of chemical composition of coffee beans, effect of controlled storage on the lipid fraction of green arabica coffee beans and a new method Raman spectroscopy for traceability of green and roasted coffee, in the commercial lots.

The second sub session on 'Roast Coffee Chemistry and Cup Quality' comprised of 10 oral presentations and was chaired by Dr. A. Bradbury (Germany) & Dr. C. Gretsch (Switzerland). The papers presented were in the areas of aroma compounds of brews, quality in espresso brews, methodology related to coffee aroma assessment and anti microbial activity of coffee brew. Dr. Remy Liardon (Switzerland) presented "Contribution of New Aroma Compounds in Coffee to the Aroma of Coffee Brews" in which a focus was made on compounds contributing to the aroma of roast and ground coffee. The author informed that several new aroma compounds had been identified, which improved the aroma of coffee beans. The external addition of three sulfur compounds in various concentrations had positive effect of coffee aromas. Dr. K.Kraenhenbuehl (Switzerland), presented the paper "Coffee Aroma Quality and put forth the reaction pathways involved in the thiols degradation. They emphasized that degradation kinetics of the volatile thiols disappears in two separate mechanisms depending on their structure.

Dr. Bernd Bonnlander, Italy, in his presentation "Aroma Extract Dilution Analysis of Espresso Coffee" compared the aroma notes from espresso and filters coffee preparation and explained the SDE and SBSE techniques. Dr. Luciano Navarini from Italy presented "Body of Espresso Preparations" and emphasized about the appearance (Optical Sense), Flavour (Chemical sense and Texture (Tactile Sense) of coffee to be the sensory functions, which derives the body of the preparation. Dr. Andreas Degenhardt from Germany spoke about the "Identification of Carotenoids and Carotinoid Degradation Products in Coffee". Xanthophylls, luteins and zeaxanthin were identified by HPLC method following acetone extraction of green coffee.

Dr. Zeller Bary from USA explained about "Coffee Aromatization Process" and mentioned that volatile oils can be used as carriers for aromatizing instant coffee. The author presented the effect of physical properties of the carriers on functionally and aroma release in a model system. Dr. Marino Petracco from Italy presented the paper on "Forecasting of Coffee Quality using Near Infrared Transflectance Spectra". The study showed that local data base regression technique is better than global calibration and is suitable for industrial purposes for the prediction of coffee quality.

Dr. Aino Kazuyoshi (Japan) put for the need for "Quality Control of Taste Intensity of Blended Coffee" which can reduce the variation in the taste intensities of different coffee blends. The application of GUST values as a quality evaluation tool was recommended.

The paper entitled "Analytical Method and Model for Measuring Mannan Oligomers Size Distribution in High Yield Soluble Coffee" was presented by Dr. A. Wragg from UK. A specific model on a statistical analysis of bond scissors, which could be used to explore the kinetics of high yielding coffee extractions was reported. Dr. Maria Beatriz Gloria (Brazil), explained about the in vitro "Antimicrobial Activity of Coffee Extract" on caries in humans. It was found that coffee extracts reduced the harmful effects of S.Mustan.

The poster presentations covered a wide range of topics mainly on the chemical composition of the coffee beans and brew, methodological aspects for analyzing the moisture content to different compounds of coffee beans, diversity for chemical constituents of the beans in different coffee types of Ochratoxin-A contamination.