Coffee Flavor ChemistryISBN: 978-0-471-72038-6
Hardcover
426 pages
November 2001
This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 15-20 days delivery time. The book is not returnable.
|
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