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Coffee in Health and Disease Prevention by Victor R. Preedy

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Chapter 14

Volatile Chemicals from Thermal Degradation of Less Volatile Coffee Components

Takayuki Shibamoto     Department of Environmental Toxicology, University of California, Davis, CA, USA

Abstract

There have been more than 800 volatile chemicals reported in roasted coffee to date. The major volatile chemicals that contribute to roasted coffee flavors are heterocyclic compounds. Most of these heterocyclic compounds form from the Maillard reaction occurring between less volatile coffee components, the sugars/carbohydrates/lipids and amino acids/proteins in green coffee beans. However, in addition to the Maillard reaction products, many volatile chemicals forming from the degradation of these less volatile chemicals have been found in roasted ...

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