Review
"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)
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
