Caffeinated Beverages

This book provides a comprehensive overview of
the recent developments in the flavor and chemistry of caffeinated
beverages. It includes an update on the chemistry and flavor
research on coffee, tea, and cocoa, specifically addressing
antioxidative phenolic compounds found in the beverages, and
an examination of the health benefits, such as the anticancer,
anti-aging, and heat disease prevention properties of these
beverages. Contents: Chemistry and health benefits of caffeinated
beverages; Pathways involved in the metabolism of caffeine
by Coffea and Camelia plants; Comparing coffee and tea; Behavioral
effects of caffeine; The anticancer activity of coffee beans;
Coffee consumption and cancer; Cancer prevention properties
of tea; Antioxidant capacity of cocoa and teas; Radical scavenging
properties of phenolic compounds; Hypolipidemic activity of
green epicatechins; Cardiovascular health benefits of procyanidins
present in chocolate and cocoa; Sensory studies on the key
odorants of roasted coffee; Flavor development of cocoa during
roasting; Chocolate flavor via the Maillard reaction; The
chemistry of guarana; The analysis of coffee phenols and phenolic
acids; HPLC-MS analysis of flavonoids in foods and beverages;
Methyluric acids; etc.