Coffee

This book covers coffee production, quality and chemistry from the plant to the cup. Aimed at advanced undergraduates, postgraduates and researchers, it provide an impactful and accessible guide to the current research in the field.

Part 1 Coffee Production; Introduction to Coffee Plant and Genetics; Coffee Growing and Post- harvest Processing; Breeding Strategies; Coffee Plant Biochemistry; Mineral Nutrition and Fertilization; Coffee Grading and Marketing; Decaffeination and Irradiation Processes in Coffee Production; Roasting; Post-roasting Processing: Grinding, Packaging and Storage; Beverage Preparation; Instant Coffee Production; Coffee By-Products; Part 2 Coffee Quality; Coffee Cupping: Evaluation of Green Coffee Quality; Coffee - Sensory Aspects and Consumer Perception; An Emotion Lexicon for the Coffee Drinking Experience; Influence of Genetics, Environmental Aspects and Post-harvesting Processing on Coffee Cup Quality; Coffee Certification; Part 3 - Coffee Chemistry; Proteins of Coffee Beans: Recent Advances; Polysaccharides and Other Carbohydrates; Lipids; Minerals; Organic Acids; Caffeine and Minor Methylxanthines in Coffee; Chlorogenic Acids; Major Chlorogenic Acids’ Contents and Distribution in Coffees; Isoflavones, Lignans and Other Minor Polyphenols; Trigonelline and Derivatives; Bioactive Amines; Melanoidins; Acrylamide; β-Carbolines; Polycyclic Aromatic Hydrocarbons; Coffee Volatile and Aroma Compounds – From the Green Bean to the Cup; Phytochemicals fromCoffea leaves; Mycotoxins; Pesticide Residues; Subject Index