Linked Data Explorer

Turtle N-Triple JSON-LD RDF/XML HTML Contact Us Home

http://worldcat.org/entity/work/id/35858585

Coffe flavor chemistry

Open All Close All

type

http://www.w3.org/1999/02/22-rdf-syntax-ns#type

http://schema.org/CreativeWork

about

http://schema.org/about

author

http://schema.org/author

contributor

http://schema.org/contributor

creator

http://schema.org/creator

description

http://schema.org/description

"1. Introduction. A Short History of Coffee. Books, Reviews and Meetings. Abbreviations. 2. Green Coffee. The non-volatile constituents and their contribution as precursors of the flavor of roasted coffee. The volatile compounds identified in green coffee beans. Results. 3. From the raw bean to the roasted coffee. The roasting process: Strecker and Maillard Reactions. Identification and characterization of flavor constituents: extraction, isolation, identification and quantification. Sensory analysis: determination of qualities and defects. 4. A historical survey of coffee aroma research. The pioneers (From 1800 to 1956). Modern times: the advent of gas chromatography. Results. 5. The individual constituents: structure, nomenclature, origin, chemical and organoleptic properties. Hydrocarbons. Alcohols. Aldehydes. Ketones. Acids and anhydrides. Esters. Lactones. Phenols. Furans and Pyrans. Thiophenes. Pyrroles. Oxazoles. Thiazoles. Pyridines. Pyrazines. Amines and miscellaneous nitrogen compounds. Miscellaneous sulfur compounds."

name

http://schema.org/name

"Coffe flavor chemistry"
"Coffee flavor chemistry"

workExample

http://schema.org/workExample