Coffee Flavor Chemistry
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
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2-methyl acetate Agric alcohol aldehydes amino acids analysis arabica arabica coffee Arctander ASIC Baltes and Bochmann beverage Bochmann 1987a Buttery Cantergiani Chem Chemistry chlorogenic acids chromatography coffee aroma coffee volatiles Colloq components constituents degradation dilution ester fatty FEMA Firmenich Firmenich & Cie Flament flavor Chemisis flavor is described flavor threshold Food Chem formation fruity Furan furfuryl GC/MS Gianturco glucose green and roasted green arabicas green beans green Mexican arabica Grosch headspace Identified by Stoll Identified by Vitzthum identified in green Identified in roasted isomer ketone Lebensm Liardon Maier Maillard reaction Merritt methyl model reactions odor threshold oxazoles phenolic ppm in roasted ppm in water Procida pyrazines pyridine pyrolysis pyrroles Ramos Reichstein and Staudinger roasted arabica roasted coffee flavor serine and threonine Shimoda and Shibamoto Silwar soluble coffee Spadone Stoffelsma sucrose synthesis taste thiophenes threonine threshold in water trigonelline Vitzthum and Werkhoff volatile compounds Werkhoff 1976b