Coffee Flavor Chemistry

Ivon Flament

ISBN: 978-0-471-72038-6
Hardcover
Pages 424
Published October 2001
Copyright Wiley Publishing, Inc.
All rights reserved.

Table of Contents
Foreword
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
Furans and Pyrans
Alcohols
Thiophenes
Aldehydes
Pyrroles
Ketones
Oxazoles
Acids and anhydrides
Thiazoles
Esters
Pyridines
Lactones
Pyrazines
Phenols
Amines and miscellaneous nitrogen compounds
Miscellaneous sulfur compounds
References
Index