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.
A Short History of Coffee.
Books, Reviews and Meetings.
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.
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.
5. The individual constituents: structure, nomenclature, origin, chemical and organoleptic properties.
Acids and anhydrides.
Furans and Pyrans.
Amines and miscellaneous nitrogen compounds.
Miscellaneous sulfur compounds.
"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)