Coffee: chemistry and technology of its processing

108337 Raghavan, B.; 108537 Ramalakshmi, K.

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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Bibliographic Details
Main Authors:	108337 Raghavan, B., 108537 Ramalakshmi, K.
Format:	biblioteca
Published:	Nov
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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id	KOHA-OAI-BVE:87838
record_format	koha
spelling	KOHA-OAI-BVE:878382020-02-03T21:55:22ZCoffee: chemistry and technology of its processing 108337 Raghavan, B. 108537 Ramalakshmi, K. Nov 1998The 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.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.COFFEA ARABICAPROCESAMIENTOCOMPOSICION QUIMICAHUMEDADCAFEINAACIDOS ORGANICOSTRIGONELINAACIDO NICOTINICOPROTEINASAMINOACIDOSMINERALESLIPIDOSAROMACOMPUESTOS VOLATILESALMACENAMIENTOIndian Coffee (India)
institution	IICA
collection	Koha
country	Costa Rica
countrycode	CR
component	Bibliográfico
access	En linea
databasecode	cat-sibiica
tag	biblioteca
region	America Central
libraryname	Sistema de Bibliotecas IICA/CATIE
topic	COFFEA ARABICA PROCESAMIENTO COMPOSICION QUIMICA HUMEDAD CAFEINA ACIDOS ORGANICOS TRIGONELINA ACIDO NICOTINICO PROTEINAS AMINOACIDOS MINERALES LIPIDOS AROMA COMPUESTOS VOLATILES ALMACENAMIENTO COFFEA ARABICA PROCESAMIENTO COMPOSICION QUIMICA HUMEDAD CAFEINA ACIDOS ORGANICOS TRIGONELINA ACIDO NICOTINICO PROTEINAS AMINOACIDOS MINERALES LIPIDOS AROMA COMPUESTOS VOLATILES ALMACENAMIENTO
spellingShingle	COFFEA ARABICA PROCESAMIENTO COMPOSICION QUIMICA HUMEDAD CAFEINA ACIDOS ORGANICOS TRIGONELINA ACIDO NICOTINICO PROTEINAS AMINOACIDOS MINERALES LIPIDOS AROMA COMPUESTOS VOLATILES ALMACENAMIENTO COFFEA ARABICA PROCESAMIENTO COMPOSICION QUIMICA HUMEDAD CAFEINA ACIDOS ORGANICOS TRIGONELINA ACIDO NICOTINICO PROTEINAS AMINOACIDOS MINERALES LIPIDOS AROMA COMPUESTOS VOLATILES ALMACENAMIENTO 108337 Raghavan, B. 108537 Ramalakshmi, K. Coffee: chemistry and technology of its processing
description	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.
format
topic_facet	COFFEA ARABICA PROCESAMIENTO COMPOSICION QUIMICA HUMEDAD CAFEINA ACIDOS ORGANICOS TRIGONELINA ACIDO NICOTINICO PROTEINAS AMINOACIDOS MINERALES LIPIDOS AROMA COMPUESTOS VOLATILES ALMACENAMIENTO
author	108337 Raghavan, B. 108537 Ramalakshmi, K.
author_facet	108337 Raghavan, B. 108537 Ramalakshmi, K.
author_sort	108337 Raghavan, B.
title	Coffee: chemistry and technology of its processing
title_short	Coffee: chemistry and technology of its processing
title_full	Coffee: chemistry and technology of its processing
title_fullStr	Coffee: chemistry and technology of its processing
title_full_unstemmed	Coffee: chemistry and technology of its processing
title_sort	coffee: chemistry and technology of its processing
publishDate	Nov
work_keys_str_mv	AT 108337raghavanb coffeechemistryandtechnologyofitsprocessing AT 108537ramalakshmik coffeechemistryandtechnologyofitsprocessing
_version_	1756059737771737088

Coffee: chemistry and technology of its processing

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