Food Chemistry

20.4 References 937 Meilgaard, M.C.: Prediction of flavor differences between beers from their chemical composition. J. Agric. F ...

21 Coffee, Tea, Cocoa 21.1 Coffee and Coffee Substitutes 21.1.1 Foreword Coffee (coffee beans) includes the seeds of crim- son f ...

21.1 Coffee and Coffee Substitutes 939 kg) of fresh coffee cherries which yields 1 kg of marketable coffee beans is forC. arabic ...

940 21 Coffee, Tea, Cocoa clean flavor or “fine acid” and “good body”. The Arabica Santos from Brazil is an important in- gredie ...

21.1 Coffee and Coffee Substitutes 941 Table 21.2.Composition of green Arabica and Robusta coffeea,b Constituent Arabica Robusta ...

942 21 Coffee, Tea, Cocoa changes involved in aroma and flavor damage. The changes are retarded by storing coffee at low tempera ...

21.1 Coffee and Coffee Substitutes 943 Table 21.5.Lipid composition of roasted coffee beans (coffee oil) Constituent Content Con ...

944 21 Coffee, Tea, Cocoa and theophylline (Arabica: 7–23 μg/kg, Robusta: 86–344 μg/kg). Caffeine forms, in part, a hydrophobicπ ...

21.1 Coffee and Coffee Substitutes 945 Table 21.8.Concentrations of potent odorants in Ara- bica coffee from Colombiaa– Yields o ...

946 21 Coffee, Tea, Cocoa Table 21.10.Aroma defects in coffee Aroma defect Key aroma substance Cause Phenolic, musty, medicinal ...

21.1 Coffee and Coffee Substitutes 947 developed in Italy, coffee is extracted briefly by superheated water (100–110◦C), while f ...

948 21 Coffee, Tea, Cocoa (21.4) Table 21.13.Bitter quinic acid lactones in a decaf- feinated coffee drinka No. Quinic acid lact ...

21.1 Coffee and Coffee Substitutes 949 13 .1% reducing sugars (calculated as glucose), 2 .4–10.5% galactomannan, 12% low molecu- ...

950 21 Coffee, Tea, Cocoa temperature of 180–200◦C, and then the grains may be polished or coated with sugar. For the manufactur ...

21.2 Tea and Tea-Like Products 951 into substitutes before, during or after the roasting step. The content of caffeine never exc ...

952 21 Coffee, Tea, Cocoa India and Sri Lanka tea factories use both rollers and machines of continuous operation – the socalled ...

21.2 Tea and Tea-Like Products 953 Table 21.15.Composition (%, dry weight basis) of fresh and fermented tea leaves and of tea br ...

954 21 Coffee, Tea, Cocoa of great importance for tea fermentation. Their activity rises during the leaf withering and rolling p ...

21.2 Tea and Tea-Like Products 955 cellulose, hemicelluloses and pectic substances. Inositol occurs also in tea leaves. 21.2.5.6 ...

956 21 Coffee, Tea, Cocoa the peroxidation of unsaturated fatty acids, play a role in black tea and are even more important in g ...