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Coffee

Volume 1: Chemistry

  • R. J. Clarke
  • R. Macrae

Table of contents

  1. Front Matter
    Pages i-xiv
  2. A. W. Smith
    Pages 1-41
  3. R. J. Clarke
    Pages 42-82
  4. L. C. Trugo
    Pages 83-114
  5. R. Macrae
    Pages 115-152
  6. M. N. Clifford
    Pages 153-202
  7. P. Folstar
    Pages 203-222
  8. S. K. Dart, H. E. Nursten
    Pages 223-265
  9. J. S. Woodman
    Pages 266-289
  10. Back Matter
    Pages 291-306

About this book

Introduction

The term 'coffee' comprises not only the consumable beverage obtained by extracting roasted coffee with hot water, but also a whole range of intermediate products starting from the freshly harvested coffee cherries. Green coffee beans are, however, the main item of international trade (believed second in importance only to oiI), for processing into roasted coffee, instant coffee and other coffee products, prepared for local consumers. The scientific and technical study of coffee in its entirety therefore involves a wide range of scientific disciplines and practical skills. It is evident that green coffee is a natural product of great compositional complexity, and this is even more true for coffee products deriving from the roasting of coffee. The present volume on the chemistry of coffee seeks to provide the re ader with a full and detailed synopsis of present knowledge on the chemical aspects of green, roasted and instant coffee, in a way which has not been attempted before, that is, within the confines of a single volume solely devoted to the subject. Each chapter is directed towards a separate generic group of constituents known to be present, ranging individually over carbohydrate, nitrogenous and lipid components, not forgetting the important aroma components of roasted coffee, nor the water present and its significance, together with groups of other important components.

Keywords

Sorption Terpene agriculture alkaloids amino acid biosynthesis carbohydrates chemistry enzymes natural product nutrition polysaccharide processing quality spectroscopy

Editors and affiliations

  • R. J. Clarke
    • 1
  • R. Macrae
    • 2
  1. 1.Ashby CottageDonnington, Chichester, West SussexUK
  2. 2.Department of Food ScienceUniversity of ReadingWhiteknights, ReadingUK

Bibliographic information

  • DOI https://doi.org/10.1007/978-94-009-4948-5
  • Copyright Information Springer Science+Business Media B.V. 1985
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-94-010-8693-6
  • Online ISBN 978-94-009-4948-5
  • Buy this book on publisher's site