Description |
xiii, 410 pages, 2 unnumbered pages of plates : illustrations (some color) ; 26 cm |
Contents |
1. Introduction -- 2. Green Coffee -- 2.1. the non-volatile constituents and their contribution as precursors of the flavor of roasted coffee -- 2.2. The volatile compounds identified in green coffee beans -- 3. From the raw bean to the roasted coffee -- 3.1. The roasting process: Strecker and Maillard Reactions -- 3.2. Identification and characterization of flavor constituents: extraction, isolation, identification and quantification -- 3.3. Sensory analysis: determination of qualities and defects -- 4. A historical survey of coffee aroma research -- 4.1. The pioneers (From 1800 to 1956) -- 4.2. Modern times: the advent of gas chromatography -- 5. The individual constituents: structure, nomenclature, origin, chemical and organoleptic properties -- 5.1. Hydrocarbons -- 5.2. Alcohols -- 5.3. Aldehydes -- 5.4. Ketones -- 5.5. Acids and anhydrides -- 5.6. Esters -- 5.7. Lactones -- 5.8. Phenols -- 5.9. Furans and Pyrans -- 5.10. Thiophenes -- 5.11. Pyrroles -- 5.12. Oxazoles |
|
5.13. Thiazoles -- 5.14. Pyridines -- 5.15. Pyrazines -- 5.16. Amines and miscellaneous nitrogen compounds -- 5.17. Miscellaneous sulfur compounds |
Bibliography |
Includes bibliographical references and index |
Subject |
Coffee.
|
|
Flavoring essences.
|
Author |
Bessière-Thomas, Yvonne.
|
LC no. |
2001024880 |
ISBN |
0471720380 : |
|