Coffee Flavor Chemistry

封面
John Wiley & Sons, 2002 - 410 頁
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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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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
Index
399
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