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Coffee flavor chemistry Ivon Flament
Publisher: Wiley

ȳ�料來源：Indian Coffee Board November 2006. Unfortunately, the process gets quickly complicated. Feel free to post your results here. For more than a century, decaf has become a viable option for enjoying the distinct taste of coffee without the stimulating effects of caffeine. Ƚ�載』咖啡香味化學The Chemistry of Coffee Flavor. Coffee relies on its chemistry from the moment the bean is picked to the first sip. You might ask, “What makes my hazelnut coffee 'hazelnut flavored'?” Simple answer: modern chemistry. From the history of the plant and bean to the chemistry of flavor and the science of taste. You do not need to add a large amount of salt, either. Try a taste-test at home, brewing a pot of coffee with a just a pinch of salt. There are a lot of great books out there.