In this work, the authors systematically review the non–volatile constituents of green coffee, including their structure, and discuss their important contribution as flavor precursors during the roasting process. They also trace the chronological discovery of the individual chemicals and critically examine the validity of their identification, highlighting the enormous progress which has been realized during the twentieth century and particularly in the last 40 years. For convenience, the constituents of green and roasted coffee have been distributed into chemical classes according to structure, systematic and empirical names, their CAS Registry Numbers and occasionally their FEMA classification. Comments are given on the origin or the formation during roasting of each individual compound.
Coffee Flavor Chemistry:
? contains an up–to–date list of almost 1400 original literature references;
? is the first book to provide a comprehensive overview of coffee flavor chemistry;
? critically discusses all of the identified and confirmed compounds in coffee;
? presents the major part of the book as a catalogue, for the benefit of the reader;
? includes information on structures, systematic and empirical names, identification, mechanism of formation, synthesis, detection thresholds and organoleptic properties of each constituent where available;
? devotes a chapter to the flavor precursors, including the names and structures of the compounds with reference to the corresponding analytical work.
It will be an invaluable reference for scientists – including analytical chemists and flavorists – in coffee companies, food industries, essential oils and flavor companies, pharmaceutical laboratories, food technology institutes, international and governmental regulation authorities and quality control laboratories. Обо всём этом и не только в книге Coffee Flavor Chemistry (Ivon Flament) скачать Coffee Flavor Chemistry, Ivon Flament