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).

"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) "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)

• 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.