Flament I. Coffee flavor chemistry

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размер 28.54 МБ
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JOHN WILEY&SONS, LTD / 2002. - 410 p.
ISBN 0-471-72038-0.

Contents
Introduction
Short History of Coffee
Books, Reviews, and Meetings
Abbreviations

Green Coffee
Non-Volatile Constituents and Their Contribution as Precursors of the Flavor of Roasted Coffee
Volatile Compounds Identified in Green Coffee Beans

From the Raw Bean to the Roasted Coffee
Roasting Process: Strecker and Maillard Reactions
Identification and Characterization of Flavor Constituents: Extraction, Isolation, Identification and Quantification
Sensory Analysis: Determination of Qualities and Defects

Historical Survey of Coffee Aroma Research
Pioneers (From 1800 to 1956)
Mode Times: Advent of Gas Chromatography

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

Index

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