Coffee Flavor Chemistry

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).

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.