Coffee Flavor Chemistry

Author: Ivon Flament,Yvonne Bessière-Thomas

Publisher: John Wiley & Sons

ISBN: 9780471720386

Category: Science

Page: 410

View: 8380

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.
Posted in Science

Flavor Chemistry

Thirty Years of Progress

Author: Roy Teranishi,Emily L. Wick,Irwin Hornstein

Publisher: Springer Science & Business Media

ISBN: 1461546931

Category: Technology & Engineering

Page: 439

View: 5023

Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overview of progress made during the past 30-40 years in various aspects of flavor chemistry as seen by internationally renowned scientists in the forefront of their respective fields. In addition, it presents up-to-date findings in the areas of flavor chemistry, analytical methods, thermally produced flavors and precursors, enzymatically produced flavors and precursors, and sensory methods and results.
Posted in Technology & Engineering

Flavor Chemistry and Technology, Second Edition

Author: Gary Reineccius

Publisher: CRC Press

ISBN: 9780203485347

Category: Technology & Engineering

Page: 520

View: 4175

A much-anticipated revision of a benchmark resource, written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition provides the latest information and newest research developments that have taken place in the field over the past 20 years. New or expanded coverage includes: Flavor and the Information Age Food/Flavor interactions Flavoring materials and flavor potentiators Changes to food flavors during processing Off-Flavors in foods Performance of flavors during processing and storage Applications of flavorings in processing One of the many highlights of the new edition is the chapter on food/flavor interactions and flavor release in the mouth. Addressing one of the hottest topics in flavor today, the chapter presents current knowledge on critical issues such as why low-calorie foods do not taste as good as their full-calorie counterparts. The greatest changes in the book have been made to the chapter on food applications. The author supplies a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage. The chapter on flavor production has been updated to include the latest information on the controlled release of flavorings. Actively involved in flavor research for 35 years, author Gary Reineccius is an award-winning flavor chemist. Drawing on his years of academic and practical experience, he focuses on the technology of flavors and applications in processing to provide a complete overview of the field.
Posted in Technology & Engineering

Encyclopedia of Food Chemistry

Author: N.A

Publisher: Elsevier

ISBN: 0128140453

Category: Technology & Engineering

Page: 2194

View: 7675

Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry
Posted in Technology & Engineering

Chemistry and Industry

Author: N.A

Publisher: N.A


Category: Chemistry, Technical

Page: N.A

View: 8427

Posted in Chemistry, Technical


Flavour Chemistry

Author: Ronald J. Clarke,Jokie Bakker

Publisher: John Wiley & Sons

ISBN: 1405150041

Category: Technology & Engineering

Page: 336

View: 3083

The commercial importance of wine continues to increase across the globe, with the availability of many new wines, encompassing a remarkable and exciting range of flavours. Wine Flavour Chemistry focuses on aspects of wine making procedures that are important in the development of flavour, describing some of the grapes used and their resulting wines. In-depth descriptions of flavour reaction pathways are given, together with cutting-edge scientific information concerning flavour release, its associated chemistry and physics, and the sensory perception of volatile flavours. Wine Flavour Chemistry contains a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste and smell characteristics of wines, fortified wines, sherry and port. Many extremely useful tables are included, linking information on grapes, wines, composition and resulting perceived flavours. Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, be it in production, trade or research. The book will be of great use and interest to all enologists, and to food and beverage scientists and technologists in commercial companies and within the academic sector. Upper level students and teachers on enology courses will need to read this book. All libraries in universities and research establishments where food and beverage science and technology, and chemistry are studied and taught, should have multiple copies of this important book.
Posted in Technology & Engineering

Flavor chemistry

a symposium sponsored by the division of Agricultural and Food Chemistry at the 149th meeting of the American Chemical Society, Detroit, Mich., April 6-7, 1965

Author: N.A

Publisher: N.A


Category: Cooking

Page: 278

View: 1312

Posted in Cooking

Handbook of Flavor Characterization

Sensory Analysis, Chemistry, and Physiology

Author: Kathryn D. Deibler,Jeannine Delwiche

Publisher: CRC Press

ISBN: 0824756703

Category: Technology & Engineering

Page: 384

View: 3053

This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics, and human physiology on aroma and flavor perception. Identifying emerging analytical methods and future research paths, the Handbook of Flavor Characterization studies the interpretation and analysis of flavor and odor with in-depth research from renowned field professionals covering burgeoning areas of interest including genomics and in vivo mass spectrometer techniques. The book examines a wide range of sample preparation methods and conditions, and offers several comparisons of chemical detector sensitivities.
Posted in Technology & Engineering


Author: H. Engelhardt

Publisher: Springer-Verlag

ISBN: 3662120216

Category: Science

Page: 213

View: 6303

Die Hochdruck-Flüssigkeits-Chromatographie entwickelt sich seit etwa 1969 mit großer Geschwindigkeit zu einer Standard-Trennmethode. Geprägt wurde die Entwicklung dadurch, daß ihre "Pioniere" fast ausschließlich Experten der Gas-Chromatographie gewesen sind. Sie glaubten, die Prin zipien und Methoden der alten Methode auch im Bereich der schnellen Flüssigkeits-Chromatographie voll anwenden zu können. Es hat eine Weile gedauert, bis endgültig klar wurde, daß dies nicht so ist. Zwar ist es für die Theorie der Chromatographie gleich, ob der Eluent ein Gas oder eine Flüssigkeit ist, die quantitativen Unterschiede der Parameter (wie Viskosität, Diffusionskoeffizient) ändern das Bild aber wesent lich. Heute scheint allgemein akzeptiert zu werden, daß das Apparative der Hochdruck-Flüssigkeits-Chromatographie sogar einfacher als bei der Gas-Chromatographie ist. Weiterhin scheint man einig, daß optimale Analysen mit stationären Phasen mit Siebfraktion um 5 oder 10 ~m durch zuführen sind. Da die Entwicklung kommerzieller Geräte etwa zwei Jahre in An spruch nimmt, ist es selbstverständlich, daß heute noch eine Lücke zwischen dem neuesten Stand der Technik und den kommerziell angebote nen Geräten klafft. Es ist sehr viel getan, wenn es mit diesem Buch gelingt, dem Praktiker jene Fragen nahezubringen, die er sich stellen muß, bevor er ein hochdruck-flüssigkeits-chromatographisches Gerät anschafft, und wenn ihm das Auffinden des geeigneten Systems (statio näre Phase und Eluent) für sein spezifisches Trennproblem erleichtert wird. Das gelingt auch ohne detaillierte Diskussion der Theorie der Chromatographie.
Posted in Science

Food Flavors and Chemistry

Advances of the New Millennium

Author: Arthur M. Spanier,Fereidoon Shahidi,Thomas H. Parliment,Chi-Tang Ho,Cynthia Mussinan,Ellene Tratras Contis

Publisher: Royal Society of Chemistry

ISBN: 9780854048755

Category: Science

Page: 654

View: 9366

Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry.
Posted in Science

Der Geschmacksthesaurus

Ideen, Rezepte und Kombinationen für die kreative Küche

Author: Niki Segnit

Publisher: ebook Berlin Verlag

ISBN: 3827074835

Category: Cooking

Page: 544

View: 6758

Schokolade mit Kardamom, Austern mit Wassermelone oder doch lieber Avocado mit Kaffee? Niki Segnits Geschmacksthesaurus ist das perfekte Handbuch für das unkonventionelle Kombinieren von Aromen.
Posted in Cooking

Flavor Chemistry

Industrial and Academic Research

Author: Sara J. Risch,Chi-Tang Ho

Publisher: Amer Chemical Society

ISBN: 9780841236400

Category: Science

Page: 180

View: 1164

This book presents the first collaboration between the ACS's Division of Agriculture and Food Chemistry and the Institute of Food Technologists. The latest developments in flavor chemistry, including new research in reaction flavors, encapsulation techniques, flavor formations via lipids, flavor analysis, and challenges in flavoring nutraceuticals, are presented in papers from leading workers in these fields. This collection investigates many of the current topics in flavor chemistry and will be a welcome contribution to this fascinating science.
Posted in Science

Little Black Book des Kaffee

Das Handbuch für Ihre Lieblingswachmacher

Author: Karen Berman,Jürgen Dubau

Publisher: John Wiley & Sons

ISBN: 3527806970

Category: Social Science

Page: 168

View: 2249

Wer denkt, des Deutschen Lieblingsgetränk sei Bier, der irrt: Es ist der Kaffee. Ein Deutscher trinkt im Jahr durchschnittlich 146 Liter Kaffee. Dabei wird die Auswahl zwischen den Geschmacksvarianten und den Arten der Zubereitung immer größer. Es gibt jetzt Pads, Kapseln, Kaffee Colada und viele mehr. Das Little Black Book vom Kaffee erklärt Ihnen die Geschichte des Kaffees, welche Unterschiede es zwischen den einzelnen Bohnen gibt und wo sie angebaut werden. Außerdem beschreibt die Autorin Karen Berman viele Getränke und auch Gerichte, die Sie mit Kaffee zubereiten können. Die Neuauflage enthält nun ein Kapitel zu Kaffeemythen und eine kleine Liste der schönsten Cafés in Europa.
Posted in Social Science

Coffee: Growing, Processing, Sustainable Production

A Guidebook for Growers, Processors, Traders, and Researchers

Author: Jean Nicolas Wintgens

Publisher: Wiley-VCH

ISBN: 9783527307319

Category: Science

Page: 1022

View: 6266

A quick pick-me-up or a subtle beverage with an aroma that conjures up images of special moments shared with special people? There's more to coffee than that. Apart from being a beautiful tree with fragrant flowers, coffee is also a culture, practically a religion to a certain elite and certainly a source of income to millions of people, rich and poor alike. Coffee professionals around the world will find the specific information they need in this lavishly illustrated and practical work designed to answer all their questions about the coffee plant and how it is grown, harvested, processed and refined. Specialists and experienced professionals were consulted and some 40 renowned international experts have contributed their specific knowledge and expertise to this comprehensive handbook, covering such topics as: * Growing * Pests, diseases, and their control * Harvesting and processing * Storage, shipment, quality * The latest economical and technological aspects. In addition, special indexes demystify such confusing data as information sources, conversion tables and other technicalities. With its 40 chapters, over 1000 pages and 900 superb illustrations, this is a universally reliable manual, providing basic guidelines and recommendations applicable everywhere, and not geared to any specific country.
Posted in Science

Kaffee und Coffein

Author: Oskar Eichler,Hermann P. T. Ammon

Publisher: N.A

ISBN: 9783540072812

Category: Caffeine

Page: 491

View: 3405

Posted in Caffeine

Kaffee - ein Genuss

Author: Henning Seehusen,Joerg Lehmann


ISBN: 9783774269934

Category: Cooking

Page: 168

View: 9515

Man trifft sich ... zum ersten Kaffee des Tages, nach dem Einkaufen, nach der Arbeit. Die neue Lounge- und Kaffeehauskultur lockt nicht nur Businessmenschen aus ihren Büros. Man trifft sich an diesem besonderen Ort, wo sich Genuss und Unterhaltung mischen. Bohnenkaffee statt Muckefuck, Melitta-Filter und Kaffee-maschinen waren die Stationen der Entwicklung bis vor wenigen Jahren. Heute schießen Coffee-Shops wie Pilze aus dem Boden und bieten eine riesige Auswahl an Kaffeespezialitäten. Italienische Kaffeebars bringen Italien-Feeling auch in den Norden Europas. Kaffeevertreiber (wie Tchibo) werben mit exklusiven Spezialitäten aus ganz besonderen Anbaugebieten, Wildkaffee, neuer Ernte. Kleine Röstereien bieten frischgeröstete Spezialitäten und werden mit Ihrer besonden Kaffeekultur. Doch was macht wirklich guten Kaffee aus? Diese Frage wird hier beantwortet. Durch Expertenwissen zum Kaffee, Informationen zu aktuelle Trends, über die Kaffeesorten der Welt, die Technik der Zubereitung und über die Geräte. Und dann die Rezepte: Kaffeespezialitäten von perfekt handgebrühtem Kaffee bis zum orientalischen Mokka. Patisseriekunst für zu Hause wie Chilipralinen und Mandelbrownies. Appetithäppchen zum Kaffee von Tramezzini bis Bakklawa - dazu süße und pikante Rezepte, gekocht mit Kaffee wie Mokka-Makrönchen, Lachs mit Espresso-Balsamico-Sauce oder Wildgulasch mit Kaffee-Pflaumen-Confit. Als Extra zeigen Experten, wie sie zu Hause eine fast professionelle Kaffeeverkostung veranstalten. Ein Spaß, der ganz neue Geschmackserlebnisse bietet. Alles in allem ein Buch für Kaffeeliebhaber, Feinschmecker und Genießer.
Posted in Cooking

Food Chemistry

Author: H.-D. Belitz,Werner Grosch,Peter Schieberle

Publisher: Springer Science & Business Media

ISBN: 3540699333

Category: Technology & Engineering

Page: 1070

View: 521

For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively. Proven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according to food constituents and commodities - Comprehensive subject index. These features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book a valuable on-the-job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories. From reviews of the first edition "Few books on food chemistry treat the subject as exhaustively...researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACS
Posted in Technology & Engineering

Die wahre Geschichte der Schokolade

Author: Sophie D. Coe,Michael D. Coe

Publisher: S. Fischer Verlag

ISBN: 3105616144

Category: History

Page: 360

View: 8898

Dieses Buch entführt uns in die uralte, wechselhafte und überaus spannende Geschichte der Schokolade, die vor dreitausend Jahren in den Hochkulturen der Maya und Azteken begann. Unser »Schokoladenriegel für zwischendurch« verrät nur noch wenig von dieser atemberaubenden und wahren Geschichte, die hier wie in einem Roman nachzulesen ist und Aufschluß gibt über Mentalitäten und Alltagsleben von den mittelamerikanischen Hochkulturen bis heute. (Dieser Text bezieht sich auf eine frühere Ausgabe.)
Posted in History