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
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.
