Coffee Flavor Chemistry

Zusatztext "Describes individual constituents contributing to the smell of green coffee and the flavor of roasted coffee." (Journal of Agriculture and Food Chemistry! Vol. 50! No. 9! March 2002) Informationen zum Autor 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). Klappentext Die Chemie der Aromastoffe des Kaffees wird hier erstmals in einem Band zusammengefasst! Der Autor erklärt eingängig, in welcher Weise analytische Methoden bei der Qualitätskontrolle zum Einsatz kommen, sei es bei Ernte, Röstung, Mischung und Konditionierung oder beim Verkauf des fertigen Produkts. Besonders nützlich ist die absolut aktuelle Literaturliste (bis 2001!) zur Identifikation flüchtiger Aromastoffe in grünem Kaffee und Röstkaffee. Zusammenfassung During the past 150 years, organic chemists have attempted to solve the mystery of roasted coffee flavor and only recently uncovered its secrets. This book provides a complete analytical and synthetic survey of the chemistry of coffee flavor constituents. Inhaltsverzeichnis 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.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....

Autorentext
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).

Klappentext
Die Chemie der Aromastoffe des Kaffees wird hier erstmals in einem Band zusammengefasst! Der Autor erklärt eingängig, in welcher Weise analytische Methoden bei der Qualitätskontrolle zum Einsatz kommen, sei es bei Ernte, Röstung, Mischung und Konditionierung oder beim Verkauf des fertigen Produkts. Besonders nützlich ist die absolut aktuelle Literaturliste (bis 2001!) zur Identifikation flüchtiger Aromastoffe in grünem Kaffee und Röstkaffee.

Zusammenfassung
During the past 150 years, organic chemists have attempted to solve the mystery of roasted coffee flavor and only recently uncovered its secrets. This book provides a complete analytical and synthetic survey of the chemistry of coffee flavor constituents.

Inhalt
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. 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.

#	Onlineshop	Preis CHF	Versand CHF	Total CHF
1	Seller	0.00	0.00	0.00