xl Contents
21.1.3.3.2 Carbohydrates. ......................................... 942
21.1.3.3.3 Lipids................................................. 942
21.1.3.3.4 Acids ................................................. 943
21.1.3.3.5 Caffeine ............................................... 943
21.1.3.3.6 Trigonelline, Nicotinic Acid.. ............................ 944
21.1.3.3.7 AromaSubstances....................................... 944
21.1.3.3.8 Minerals............................................... 946
21.1.3.3.9 Other Constituents. ..................................... 946
21.1.3.4 CoffeeBeverages ....................................... 946
21.1.4 Coffee Products ......................................... 948
21.1.4.1 InstantCoffee .......................................... 948
21.1.4.2 Decaffeinated Coffee.................................... 949
21.1.4.3 TreatedCoffee.......................................... 949
21.1.5 Coffee Substitutes and Adjuncts........................... 949
21.1.5.1 Introduction............................................ 949
21.1.5.2 ProcessingofRawMaterials.............................. 949
21.1.5.3 Individual Products. ..................................... 950
21.1.5.3.1 BarleyCoffee........................................... 950
21.1.5.3.2 MaltCoffee ............................................ 950
21.1.5.3.3 ChicoryCoffee ......................................... 950
21.1.5.3.4 FigCoffee ............................................. 950
21.1.5.3.5 AcornCoffee........................................... 950
21.1.5.3.6 Other Products. ......................................... 950
21.2 Tea and Tea-Like Products ................................ 951
21.2.1 Foreword .............................................. 951
21.2.2 BlackTea.............................................. 951
21.2.3 GreenTea.............................................. 952
21.2.4 GradesofTea........................................... 952
21.2.5 Composition.. ......................................... 952
21.2.5.1 Phenolic Compounds.................................... 953
21.2.5.2 Enzymes............................................... 953
21.2.5.3 AminoAcids........................................... 954
21.2.5.4 Caffeine ............................................... 954
21.2.5.5 Carbohydrates. ......................................... 954
21.2.5.6 Lipids................................................. 955
21.2.5.7 Pigments (Chlorophyll and Carotenoids) .................... 955
21.2.5.8 AromaSubstances....................................... 955
21.2.5.9 Minerals............................................... 956
21.2.6 ReactionsInvolvedintheProcessingofTea ................. 956
21.2.7 Packaging,Storage,Brewing.............................. 958
21.2.8 Maté(ParaguayanTea)................................... 958
21.2.9 Products from Cola Nut. ................................. 958
21.3 CocoaandChocolate .................................... 959
21.3.1 Introduction............................................ 959
21.3.2 Cacao ................................................. 959
21.3.2.1 GeneralInformation ..................................... 959
21.3.2.2 HarvestingandProcessing................................ 960
21.3.2.3 Composition.. ......................................... 961
21.3.2.3.1 ProteinsandAminoAcids................................ 961
21.3.2.3.2 TheobromineandCaffeine................................ 962
21.3.2.3.3 Lipids................................................. 962