{"product_id":"coffee-flavor-chemistry-isbn-9780471720386","title":"Coffee Flavor Chemistry","description":"\u003cp\u003eThis, 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.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eProvides a reference for coffee specialists and an introduction to flavor chemistry for non-specialists\u003c\/li\u003e \u003cli\u003eThe author is a research chemist with Firmenich SA, one of the few great flavor and fragrance companies in the world\u003c\/li\u003e \u003cli\u003eContains the most recent references (up to 2001) for the identification of green and roasted coffee aroma volatiles\u003c\/li\u003e \u003c\/ul\u003eDie Chemie der Aromastoffe des Kaffees wird hier erstmals in einem Band zusammengefasst! Der Autor erklart eingangig, in welcher Weise analytische Methoden bei der Qualitatskontrolle zum Einsatz kommen, sei es bei Ernte, Rostung, Mischung und Konditionierung oder beim Verkauf des fertigen Produkts. Besonders nutzlich ist die absolut aktuelle Literaturliste (bis 2001!) zur Identifikation fluchtiger Aromastoffe in grunem Kaffee und Rostkaffee.  Foreword.\u003cbr\u003e \u003cbr\u003e Preface.\u003cbr\u003e \u003cbr\u003e Acknowledgements.\u003cbr\u003e \u003cbr\u003e 1. Introduction.\u003cbr\u003e \u003cbr\u003e A Short History of Coffee.\u003cbr\u003e \u003cbr\u003e Books, Reviews and Meetings.\u003cbr\u003e \u003cbr\u003e Abbreviations.\u003cbr\u003e \u003cbr\u003e 2. Green Coffee.\u003cbr\u003e \u003cbr\u003e The non-volatile constituents and their contribution as precursors of the flavor of roasted coffee.\u003cbr\u003e \u003cbr\u003e The volatile compounds identified in green coffee beans.\u003cbr\u003e \u003cbr\u003e Results.\u003cbr\u003e \u003cbr\u003e 3. From the raw bean to the roasted coffee.\u003cbr\u003e \u003cbr\u003e The roasting process: Strecker and Maillard Reactions.\u003cbr\u003e \u003cbr\u003e Identification and characterization of flavor constituents: extraction, isolation, identification and quantification.\u003cbr\u003e \u003cbr\u003e Sensory analysis: determination of qualities and defects.\u003cbr\u003e \u003cbr\u003e 4. A historical survey of coffee aroma research.\u003cbr\u003e \u003cbr\u003e The pioneers (From 1800 to 1956).\u003cbr\u003e \u003cbr\u003e Modern times: the advent of gas chromatography.\u003cbr\u003e \u003cbr\u003e Results.\u003cbr\u003e \u003cbr\u003e 5. The individual constituents: structure, nomenclature, origin, chemical and organoleptic properties.\u003cbr\u003e \u003cbr\u003e Hydrocarbons.\u003cbr\u003e \u003cbr\u003e Alcohols.\u003cbr\u003e \u003cbr\u003e Aldehydes.\u003cbr\u003e \u003cbr\u003e Ketones.\u003cbr\u003e \u003cbr\u003e Acids and anhydrides.\u003cbr\u003e \u003cbr\u003e Esters.\u003cbr\u003e \u003cbr\u003e Lactones.\u003cbr\u003e \u003cbr\u003e Phenols.\u003cbr\u003e \u003cbr\u003e Furans and Pyrans.\u003cbr\u003e \u003cbr\u003e Thiophenes.\u003cbr\u003e \u003cbr\u003e Pyrroles.\u003cbr\u003e \u003cbr\u003e Oxazoles.\u003cbr\u003e \u003cbr\u003e Thiazoles.\u003cbr\u003e \u003cbr\u003e Pyridines.\u003cbr\u003e \u003cbr\u003e Pyrazines.\u003cbr\u003e \u003cbr\u003e Amines and miscellaneous nitrogen compounds.\u003cbr\u003e \u003cbr\u003e Miscellaneous sulfur compounds.\u003cbr\u003e \u003cbr\u003e References.\u003cbr\u003e \u003cbr\u003e Index.  \"Describes individual constituents contributing to the smell of green coffee and the flavor of roasted coffee.\" (\u003ci\u003eJournal of Agriculture and Food Chemistry\u003c\/i\u003e, Vol. 50, No. 9, March 2002)  \u003cp\u003e\"This is a masterwork and for someone working in the field of coffee aroma research I would imagine it to absolutely essential.\" (\u003ci\u003eChromatographia\u003c\/i\u003e, March 2002)\u003c\/p\u003e \u003cp\u003e\"Compiles information on 300 volatile constituents contributing to the smell of green coffee and 850 contributing to the flavor of roasted coffee.\" (\u003ci\u003eSciTech Book News\u003c\/i\u003e, Vol. 26, No. 2, June 2002)\u003c\/p\u003e \u003cp\u003e\"...of outstanding quality in its factual content, and is essential for everyone working in the area of coffee aroma and flavor or needing information about the subject.\" (\u003ci\u003eAngewandte Chemie\u003c\/i\u003e, Vol. 41, No. 13, July 2, 2002)\u003c\/p\u003e \u003cp\u003e\"...the best collection of flavour-active compounds in coffee that I know...can be recommended without reservation...\" (Chemistry \u0026amp; Industry, 16 December 2002)\u003c\/p\u003e \u003cp\u003e\"...highly recommended as an up-to-date resource on coffee flavor chemistry...\" (\u003ci\u003eJournal of Food Quality\u003c\/i\u003e, Vol. 26)\u003c\/p\u003e \"Ein umfangreiches Literaturverzeichnis mit mehr als 1.400 Eintragen rundet diese Flei?arbeit ab und macht sie zu einem wichtigen Nachschlagewerk fur Chemiker und Flavoristen in Kaffee-Unternehmen, der Lebensmittelindustrie, Zulassungsbehorden und Laboratorien.\"\u003cbr\u003e Coffee Shop Dezember 2007\u003cbr\u003e \u003cbr\u003e \"Ein umfangreiches Literaturverzeichnis mit mehr als 1400 Eintragen rundet diese Flei?arbeit ab und macht sie zu einem wichtigen Nachschlagwerk fur Chemiker und Flavoristen in Kaffee-Unternehmen, der Lebensmitteilindustrie, Zulassungsbehorden und Laboratorien.\"\u003cbr\u003e Coffee Shop\u003cbr\u003e 8\/2007\u003cbr\u003e \u003cp\u003eDuring his career the author, \u003cb\u003eIvon Flament\u003c\/b\u003e, 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)\u003cbr\u003e.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).\u003cbr\u003eHe 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).\u003c\/p\u003e  For two centuries investigators have tried with varying degrees of success to identify the compounds which give roasted coffee its characteristic aroma and taste. The analytical methods and the state of progress in chemistry at the end of the 19th century did not allow for the separation, isolation and identification of the multitude of trace chemicals which are present in roasted coffee. By 1900, scarcely a dozen compounds had been identified. Since the beginning of the sixties, with the advent of gas chromatography and mass spectrometry, the number of identifications has increased tremendously. To date, 850 compounds have been identified in the flavor of roasted coffee and 300 in the smell of green coffee.\u003cbr\u003e \u003cbr\u003e In this work, the authors systematically review the non-volatile constituents of green coffee, including their structure, and discuss their important contribution as flavor precursors during the roasting process. They also trace the chronological discovery of the individual chemicals and critically examine the validity of their identification, highlighting the enormous progress which has been realized during the twentieth century and particularly in the last 40 years. For convenience, the constituents of green and roasted coffee have been distributed into chemical classes according to structure, systematic and empirical names, their CAS Registry Numbers and occasionally their FEMA classification. Comments are given on the origin or the formation during roasting of each individual compound.\u003cbr\u003e \u003cbr\u003e Coffee Flavor Chemistry:\u003cbr\u003e * contains an up-to-date list of almost 1400 original literature references;\u003cbr\u003e \u003cbr\u003e * is the first book to provide a comprehensive overview of coffee flavor chemistry;\u003cbr\u003e \u003cbr\u003e * critically discusses all of the identified and confirmed compounds in coffee;\u003cbr\u003e \u003cbr\u003e * presents the major part of the book as a catalogue, for the benefit of the reader;\u003cbr\u003e \u003cbr\u003e * includes information on structures, systematic and empirical names, identification, mechanism of formation, synthesis, detection thresholds and organoleptic properties of each constituent where available;\u003cbr\u003e \u003cbr\u003e * devotes a chapter to the flavor precursors, including the names and structures of the compounds with reference to the corresponding analytical work.\u003cbr\u003e It will be an invaluable reference for scientists - including analytical chemists and flavorists - in coffee companies, food industries, essential oils and flavor companies, pharmaceutical laboratories, food technology institutes, international and governmental regulation authorities and quality control laboratories.","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47988940964069,"sku":"NP9780471720386","price":490.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780471720386.jpg?v=1761782140","url":"https:\/\/k12savings.com\/es\/products\/coffee-flavor-chemistry-isbn-9780471720386","provider":"K12savings","version":"1.0","type":"link"}