{"product_id":"coffee-flavor-chemistry-9780471720386","title":"Coffee Flavor Chemistry","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eDuring 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\"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\u003cbr\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\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eForeword.\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.","brand":"Wiley","offers":[{"title":"Default Title","offer_id":53515431870807,"sku":"9780471720386","price":331.16,"currency_code":"GBP","in_stock":true}],"url":"https:\/\/bookcurl.com\/products\/coffee-flavor-chemistry-9780471720386","provider":"Book Curl","version":"1.0","type":"link"}