Coffee: chemistry and technology of its processing
The chemistry of coffee has been the subject of investigation for several years. Data on the chemical composition of different varieties of coffee produced in different parts of the world are now available. Several methods have been standardized for the determination of caffeine and chlorogenic acid. The aroma of coffee has undergone through investigation using modern instrumental methods which has resulted in the identification of about 800 compounds, perhaps the largest number reported in any food. Although certain compounds have been reported to have some effect on the coffee aroma, the real 'character impact' compound(s) is yet to be established.
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| Main Authors: | , |
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| Format: | biblioteca |
| Published: |
Nov
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| Subjects: | COFFEA ARABICA, PROCESAMIENTO, COMPOSICION QUIMICA, HUMEDAD, CAFEINA, ACIDOS ORGANICOS, TRIGONELINA, ACIDO NICOTINICO, PROTEINAS, AMINOACIDOS, MINERALES, LIPIDOS, AROMA, COMPUESTOS VOLATILES, ALMACENAMIENTO, |
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