Coffee Flavor Chemistry------wiley

During the past 150 years, organic chemists have attempted to solve the mystery of roasted coffee flavour and only recently have its secrets been uncovered. To date more than 800 chemical components have been identified and confirmed by synthesis. These compounds belong to a wide range of chemical structures, the most typical being novel substituted heterocycles. This research has significantly contributed to the development of modern organic chemistry. No monograph has been published on the long and rich history of coffee flavour analysis and synthesis. Despite numerous reviews, there is no comprehensive work which summarises this important aspect of the flavour chemistry of this world famous beverage.
 Coffee Flavour Chemistry provides a complete analytical and synthetic survey of the chemistry of coffee flavour constituents and answers questions including: How are these compounds formed during the roasting? What structure do they have? How do they contribute to the smell and the taste of the beverage? Who identified them. In addition, the reactions contributing to the formation of flavour compounds in coffee mirror those occurring in other flavour systems resulting in interest from chemists interested in flavours other than coffee.