41. Coffee

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch41

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Coffee, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch41

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152

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Keywords:

  • coffee, attraction great - stimulating aroma of fresh, hot coffee;
  • Food and Agriculture Organization (FAO) - coffee, as top agricultural export commodity in 12 countries in 2004;
  • “coffee” from Turkish word kahve - probably from the Arab quahwah;
  • two species, producing coffee, Coffea arabica and Coffea robusta - known as Coffea canephora;
  • coffee plant, glabrous large shrub - with spreading branches;
  • processing coffee, wet process - “plantation,” “parchment,” or “washed coffee” and dry method producing “cherry” or “unwashed coffee”;
  • drying, being important - grades, including “bits”;
  • chemistry, and coffee beans - containing 3% caffeine;
  • roasted coffee aroma - alicyclic compounds, aromatic compounds and heterocyclic compounds;
  • instant coffee or soluble coffee - an extractive

Summary

This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Processing

  • Chemistry

  • Extractives

  • Uses

  • Analytical Method

  • Identification Numbers

  • References