Coffee Flavor Chemistry
Auteur : Flament Ivon
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
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.
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).
Date de parution : 11-2001
Ouvrage de 426 p.
19.8x25.1 cm