## 3 Results and Discussion
### Sensory Analysis
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Characteristics \({}^{**}\)**} & \multirow{2}{*}{**Attributes**} & \multicolumn{4}{c}{**Samples**} \\ \cline{3-6}  & & **AQC *** & **AQC/CD** & **AQCW** & **AQCW/CD** \\ \hline O & Botanic & 7.8 b  & 6.4 b  & 54.6 a  & 52.1 a  \\ O & Fruity & 5.8 b  & 1.8 b  & 49.5 a  & 33.2 a  \\ O & Earthy & 30.7 a  & 31.9 a  & 11.9 b  & 13.8 b  \\ O & Roasted & 61.6 a  & 60.5 a  & 1.1 b  & 1.6 b  \\ T & Bitter & 56.4 a  & 35.9 b  & 3.1 c  & 2.3 c  \\ T & Sweet & 6.2 c  & 5.9 c  & 23.5 b  & 38.5 a  \\ T & Sourness & 1.1 b  & 2.1 b  & 49.4 a  & 43.6 a  \\ T & Sour-roasted & 26.3 a  & 37.5 a  & 2.0 b  & 1.4 b  \\ T & Botanic & 4.9 b  & 4.5 b  & 42.5 a  & 38.6 a  \\ T & Earthy & 33.1 a  & 31.1 a  & 8.7 b  & 9.5 b  \\ MF & Astrigency & 21.9 ab  & 24.6 a  & 17.7 ab  & 10.1 b [FOOTNOTE:b] \\ \hline \hline \end{tabular} abc: different letters represent statistically significant differences, \(p<0.05\) (Tukey’s method). **: O for odor, T for taste, MF for mouthfleed. ***: AQC: aqueous extract from coffee seeds, AQC/CD: \(\beta\)-cyclodextrinxtrin extract from coffee seeds, AQCW: aqueous extract from coffee pulp, AQCW/CD: \(\beta\)-cyclodextrinatrin extract from coffee pulp.  
\end{table} 
Table 5: Mean intensity scores of aroma and taste attributes for the different brews. Figure 2: Spider graph for the sensory attributes of the different brews. (**a**) AQC: aqueous extract from coffee seeds, (**b**) AQC/CD: \(\beta\)-cyclodextrinatrin extract from coffee seeds, (**c**) AQCW: aqueous extract from coffee pulp, (**d**) AQCW/CD: \(\beta\)-cyclodextrinatrin extract from coffee pulp. form stable inclusion complexes with \(\beta\)-CD [36], resulting in masking of the bitter sensation by more than 30%. The mechanism of complex formation between \(\beta\)-CD and chlorogenic and caffeic acids in aqueous solutions was previously investigated, suggesting that catechol hydroxyl groups are trapped inside the \(\beta\)-CD cavity [17]. Another effect of \(\beta\)-CD addition is related to the intensity of astringency. More specifically, the coffee pulp brewed sample with \(\beta\)-CD was characterized by a less astringent mouthfeel as compared to the other coffee bean brewed sample. \(\beta\)-CD can be considered as a slightly sweet substance, showing a recognition threshold for sweetness in water around 0.5% [36]; hence, its sweetness cannot be ignored. This study showed two results concerning sweetness: there was no perceived variation in sweet taste between the coffee bean brewed samples, whereas sweetness was more pronounced in AQCW/CD than in the sample prepared by brewing coffee pulp with water. This observation could be attributed to the phenomenon of mixture intensity suppression; in the case of coffee brew samples, intensity was at such high levels that it suppressed the perception of sweet taste, whereas the coffee pulp brewed samples scored very low in bitterness, \"allowing\" the perception of different intensities in sweetness. Earlier studies utilized coffee by-products as a source of antioxidants and dietary fibers in bakery products, such as biscuits [37] and muffins [38], investigating consumer acceptance and the sensory quality of the novel products. There is currently very little research published on the development of functional beverages from coffee waste. Coffee silver skin was brewed and used as an ingredient in a beverage aiming to reduce body fat accumulation [39]. The study concluded that the acceptance level of the beverages made with coffee silver skin was about 95%. However, the effect of coffee by-product use on the sensory profile of the functional beverages was not investigated. To the best of our knowledge, the current study is the first systematic approach in determining variations in sensory attributes of cold brew coffees made from coffee seeds or coffee waste with or without \(\beta\)-CD addition.