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Coffee flavor chemistry

Author: Ivon Flament; Yvonne Bessière-Thomas
Publisher: New York Wiley 2002
Edition/Format:   Print book : EnglishView all editions and formats

During the past 150 years, organic chemists have attempted to solve the mystery of roasted coffee flavor and only recently uncovered its secrets. This book provides a complete analytical and  Read more...


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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Ivon Flament; Yvonne Bessière-Thomas
ISBN: 0471720380 9780471720386
OCLC Number: 247996275
Description: XII, 410 Seiten Illustrationen, Diagramme
Contents: Foreword. Preface. Acknowledgements. 1. Introduction. A Short History of Coffee. Books, Reviews and Meetings. Abbreviations. 2. Green Coffee. The non--volatile constituents and their contribution as precursors of the flavor of roasted coffee. The volatile compounds identified in green coffee beans. Results. 3. From the raw bean to the roasted coffee. The roasting process: Strecker and Maillard Reactions. Identification and characterization of flavor constituents: extraction, isolation, identification and quantification. Sensory analysis: determination of qualities and defects. 4. A historical survey of coffee aroma research. The pioneers (From 1800 to 1956). Modern times: the advent of gas chromatography. Results. 5. The individual constituents: structure, nomenclature, origin, chemical and organoleptic properties. Hydrocarbons. Alcohols. Aldehydes. Ketones. Acids and anhydrides. Esters. Lactones. Phenols. Furans and Pyrans. Thiophenes. Pyrroles. Oxazoles. Thiazoles. Pyridines. Pyrazines. Amines and miscellaneous nitrogen compounds. Miscellaneous sulfur compounds. References. Index.
Responsibility: Ivon Flament, with the collaboration of Yvonne Bessière-Thomas


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"Describes individual constituents contributing to the smell of green coffee and the flavor of roasted coffee." (Journal of Agriculture and Food Chemistry, Vol. 50, No. 9, March 2002) "This is a Read more...

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