Coffee Flavor Chemistry 1st Edition by Ivon Flament ISBN 978-0471720386 0471720380

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Product details: 

ISBN 10:  0471720380

ISBN 13:  978-0471720386

Author: Ivon Flament

This, the first comprehensive review of coffee flavor chemistry is entirely dedicated to flavor components and presents the importance of analytical techniques for the quality control of harvesting, roasting, conditioning and distribution of foods.

Provides a reference for coffee specialists and an introduction to flavor chemistry for non-specialists
The author is a research chemist with Firmenich SA, one of the few great flavor and fragrance companies in the world
Contains the most recent references (up to 2001) for the identification of green and roasted coffee aroma volatiles

Table of contents: 

1 Introduction

1.1 A short history of coffee

1.2 Books, reviews and meetings

1.3 Abbreviations

2 Green Coffee

2.1 The non-volatile constituents and their contribution as precursors of the flavor of roasted coffee

2.2 The volatile compounds identified in green coffee beans

2.3 Results

3 From the raw bean to the roasted coffee

3.1 The roasting process: Strecker and Maillard Reactions

3.2 Identification and characterization of flavor constituents: extraction, isolation, identification and quantification

3.3 Sensory analysis: determination of qualities and defects

4 A historical survey of coffee aroma research

4.1 The pioneers (From 1800 to 1956)

4.2 Modern times: the advent of gas chromatography

4.3 Results

5 The individual constituents: structure, nomenclature, origin, chemical and organoleptic properties

5.1 Hydrocarbons

5.2 Alcohols

5.3 Aldehydes

5.4 Ketones

5.5 Acids and anhydrides

5.6 Esters

5.7 Lactones

5.8 Phenols

5.9 Furans and Pyrans

5.10 Thiophenes

5.11 Pyrroles

5.12 Oxazoles

5.13 Thiazoles

5.14 Pyridines

5.15 Pyrazines

5.16 Amines and miscellaneous nitrogen compounds

5.17 Miscellaneous sulfur compounds

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