Coffee Flavor Chemistry

ISBN: 978-0-471-72038-6

Hardcover

426 pages

November 2001

List Price:	US $546.00
Government Price:	US $314.20
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"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)