Coffee Flavor Chemistry

封面
John Wiley & Sons, 2001年11月28日 - 424 頁

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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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).

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