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Coffee flavor chemistry Ivon Flament
Publisher: Wiley

Posted by :: tifif | Date :: Dec 22, 2006 06:14:00 | [ 0 comments ]. The combined effect of coffee that was moist enough to keep fermenting, plus frigid and dry atmosphere at high altitude, dealt a one-two punch to the coffee chemistry, and weird flavors resulted. Flavor chemists, also known as flavorists, use chemistry to break the bean down into its many different chemicals and then focus on those that contribute most to the food's characteristic flavor. Done properly, this organic method successfully removes 94 - 96% of the caffeine while it retains more of the flavor compounds present in the essential oils than the chemical methods. €�The Kitchen as Laboratory” – Case Study: Coffee Ice Cream Chemistry · Print Friendly Print Page Yes it is -but only with a spoonful of chemistry and a pinch of physics! While I typically stick to chemical leaveners (baking soda, baking powder, etc), sometimes more is needed. A Kentuckian, an Engineer, and a Chemist. @9: Another coffee flavor / odor chemical is 3-methoxy-2-methyl-2-cyclopentene-1-one [3883-56-5]. In my slightly-more-recent searches on the topic, I stumbled across a book entitled Coffee Flavour Chemistry; a better match for my childhood fascination could not have been conceived. Thanks for the grass and hay odorants references. This gives us good flavor, good texture, and hell – it's kind of fun. I had to make a batch of that for some old project. Once flavorists have identified the combination of chemicals responsible for a flavor, they can Reproducing certain flavors — coffee, for example — can require hundreds of chemicals.