Wow! eBook
Coffee Flavor Chemistry
Author(s): Ivon Flament (Author)
- Publisher: Wiley
- Publication Date: 12 Oct. 2001
- Edition: 1st
- Language: English
- Print length: 426 pages
- ISBN-10: 9780471720386
- ISBN-13: 0471720380
Book Description
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
Editorial Reviews
Review
“This is a masterwork and for someone working in the field of coffee aroma research I would imagine it to absolutely essential.” (Chromatographia, March 2002)
“Compiles information on 300 volatile constituents contributing to the smell of green coffee and 850 contributing to the flavor of roasted coffee.” (SciTech Book News, Vol. 26, No. 2, June 2002)
“…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.” (Angewandte Chemie, Vol. 41, No. 13, July 2, 2002)
“…the best collection of flavour-active compounds in coffee that I know…can be recommended without reservation…” (Chemistry & Industry, 16 December 2002)
“…highly recommended as an up-to-date resource on coffee flavor chemistry…” (Journal of Food Quality, Vol. 26)
“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.”
Coffee Shop Dezember 2007
“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.”
Coffee Shop
8/2007
From the Inside Flap
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.
Coffee Flavor Chemistry:
* contains an up-to-date list of almost 1400 original literature references;
* is the first book to provide a comprehensive overview of coffee flavor chemistry;
* critically discusses all of the identified and confirmed compounds in coffee;
* presents the major part of the book as a catalogue, for the benefit of the reader;
* includes information on structures, systematic and empirical names, identification, mechanism of formation, synthesis, detection thresholds and organoleptic properties of each constituent where available;
* devotes a chapter to the flavor precursors, including the names and structures of the compounds with reference to the corresponding analytical work.
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.
From the Back Cover
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.
Coffee Flavor Chemistry:
* contains an up-to-date list of almost 1400 original literature references;
* is the first book to provide a comprehensive overview of coffee flavor chemistry;
* critically discusses all of the identified and confirmed compounds in coffee;
* presents the major part of the book as a catalogue, for the benefit of the reader;
* includes information on structures, systematic and empirical names, identification, mechanism of formation, synthesis, detection thresholds and organoleptic properties of each constituent where available;
* devotes a chapter to the flavor precursors, including the names and structures of the compounds with reference to the corresponding analytical work.
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.
About the Author
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).
