Coffee Flavor Chemistry

Cover
John Wiley & Sons, 28.11.2001 - 426 Seiten

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
 

Inhalt

Introduction
3
Green Coffee
12
From the raw bean to the roasted coffee
37
A historical survey of coffee aroma research
53
structure nomenclature origin chemical
81
References
347
11
350
33337
363
371
96
387
124
399
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Beliebte Passagen

Seite 389 - Grosch W. (1987) Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid.

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Autoren-Profil (2001)

During his career the author, Ivon Flament, has been a member of the Belgian Chemical Society, Swiss Chemcial Society, American Chemical Society (Agricultural and food Chemistry division), ASIC (Association Scientifique Internationale du Cafe), ECRO (European Chemoreception Research Organisation)
.Dr Flament has been a participant speaker at many Flavur research symposiums and is is a member of the Scientific commitee of the Journees Internationales des Huoles Essentialles des Digne-les-Bains).
He is also an honourary President of the Geneva Chemical Society, where he is an active member of its commitee and has been an invited speaker at the Universities of Turku (Finland), Grenoble and Montpellier (France), Berlin (Germany), Rutgers (USA) and ETH (Zurich).

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