Flament I. Coffee flavor chemistry

JOHN Wiley&SONS, LTD, 2002. — 410 p.ISBN 0-471-72038-0.Short History of Coffee.
Books, Reviews, and Meetings.
Abbreviations.
Green Coffee.
Non-Volatile Constituents and Their Contribution as Precursors of the Flavor of Roasted Coffee.
Volatile Compounds Identified in Green Coffee Beans.
From the Raw Bean to the Roasted Coffee.
Roasting Process: Strecker and Maillard Reactions.
Identification and Characterization of Flavor Constituents: Extraction, Isolation, Identification and Quantification.
Sensory Analysis: Determination of Qualities and Defects.
Historical Survey of Coffee Aroma Research.
Pioneers (From 1800 to 1956).
Modern Times: Advent of Gas Chromatography.
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.