Beverage compositions comprising water-soluble palm fruit bioactive complex/oil palm phenolics and palm fruit juice

A method for enhancing flavour profile of coffee comprising:

• roasting coffee beans to produce roasted coffee beans;
• grinding said roasted coffee beans;
• preparing a coffee beverage composition using the roasted coffee beans;
• increasing perceptibility of sweetness, increasing acidity, and decreasing astringent taste in said coffee beverage composition, and increasing perceptibility of floral and spice notes by adding an effective flavour enhancing amount of water-soluble Palm Fruit Bioactive complex/Oil Palm phenolics (wsPFBc/OPP) or their extracts into said coffee beverage composition, ground coffee beans, or roasted coffee beans wherein the effective flavour enhancing amount is 1 to 5% of the whole wsPFBc and coffee beverage composition and the effective flavour enhancing has polyphenol in a concentration of 20-80 mg per gram of wsPFBc/OPP or their extracts.