Coffee Flavor Chemistry

封面
John Wiley & Sons, 2001年11月28日 - 426 頁
1 評論
評論未經驗證，但 Google 會查證並移除遭檢舉的不實內容

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
 

讀者評論 - 撰寫評論

我們找不到任何評論。

已選取的頁面

內容

Introduction
3
Green Coffee
11
From the raw bean to the roasted coffee
37
A historical survey of coffee aroma research
53
structure nomenclature origin chemical
81
References
347
版權所有

常見字詞

According acetate Agric alcohol aldehydes amino acids analysis arabica Arctander aroma ASIC authors Baltes and Bochmann beans beverage brew burnt Butanoic acid Cantergiani characterized chemical Chemisis Chemistry chromatography coffee aroma coffee beans coffee flavor Colloq components compounds concentration confirmed constituents contribute degradation derivatives described detected determination dilution ester extraction fatty FEMA Flament flavor Food Chem formation formed fruity Furan gave given glucose green coffee Grosch headspace heating higher Holscher Identified Identified by Stoll Identified in roasted important increase isolated ketone Lebensm Maier measured mentioned Merritt method methyl observed obtained odor threshold original Patent phenolic ppm in water prepared present probably proposed pyrazines pyridine represented roasted coffee robusta serine Shibamoto Silwar steam distillation Stoffelsma structure studied sucrose sugar sweet synthesis taste threonine Tressl values Vitzthum and Werkhoff volatiles Winter ОН

提及本書的作品

關於作者 (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).

書目資訊

QR code for Coffee Flavor Chemistry
書名Coffee Flavor Chemistry
作者Ivon Flament
版本圖解
出版者John Wiley & Sons, 2001
ISBN0471720380, 9780471720386
頁數426 頁
  
匯出書目資料BiBTeX EndNote RefMan