Clarke, R.J.; Vitzthum, O.G.
London: Blackwell Science, 2001
(World Agriculture Seri)
Coffee, one of the most commercially important
crops grown, is distributed and traded globally in a multi-million
dollar world industry. The book commences with three cutting-edge
chapters covering non-volatile and volatile compounds that
determine the flavor of coffee. Chapters covering technology
follow, including comprehensive information on developments
in roasting techniques, decaffeination, the science and technology
of instant coffee and home / catering beverage preparation.
The physiological effects of coffee drinking are considered
in a fascinating chapter on coffee and health. Agronomic aspects
of coffee breeding and growing are covered specifically in
chapters concentrating on these aspects, particularly focussing
on newly-emerging molecular and cellular techniques. Finally,
recent activities of some international organizations are
reviewed in a lengthy appendix. Contents: Coffee carbohydrate
chemistry (Green, roasted, soluble... Functional properties...
Coffee fiber); Acids in coffee (Formation mechanisms, content,
and sensory characteristics...); Coffee lipids, amino acids,
and protein; Volatile compounds (Isolation and identification...
Formation of odorants); Technology: roasting, decaffeination,
instant coffee, beverage preparation; Health effects and safety
considerations; etc.