Book Description: * contains an up-to-date list of almost 1400 original literature references;
* is the first book to provide a comprehensive overview of coffee flavor chemistry;
* critically discusses all of the identified and confirmed compounds in coffee;
* presents the major part of the book as a catalogue, for the benefit of the reader;
* includes information on structures, systematic and empirical names, identification, mechanism of formation, synthesis, detection thresholds and organoleptic properties of each constituent where available;
* devotes a chapter to the flavor precursors, including the names and structures of the compounds with reference to the corresponding analytical work.
Book Info: Published in 2002 Published by Wiley Author Ivon Flament ISBN 0471720380
