2009_Book_FoodChemistry

xl
Contents
21.1.3.3.2 Carbohydrates . . ........................................ 942
21.1.3.3.3 Lipids................................................. 942
21.1.3.3.4 Acids ................................................. 943
21.1.3.3.5 Caffeine ............................................... 943
21.1.3.3.6 Trigonelline, Nicotinic Acid . . . ........................... 944
21.1.3.3.7 AromaSubstances....................................... 944
21.1.3.3.8 Minerals............................................... 946
21.1.3.3.9 Other Constituents . . .................................... 946
21.1.3.4 CoffeeBeverages ....................................... 946
21.1.4 Coffee Products . ........................................ 948
21.1.4.1 InstantCoffee .......................................... 948
21.1.4.2 Decaffeinated Coffee .................................... 949
21.1.4.3 TreatedCoffee.......................................... 949
21.1.5 Coffee Substitutes and Adjuncts ........................... 949
21.1.5.1 Introduction ............................................ 949
21.1.5.2 ProcessingofRawMaterials .............................. 949
21.1.5.3 Individual Products . . .................................... 950
21.1.5.3.1 BarleyCoffee........................................... 950
21.1.5.3.2 MaltCoffee ............................................ 950
21.1.5.3.3 ChicoryCoffee ......................................... 950
21.1.5.3.4 FigCoffee ............................................. 950
21.1.5.3.5 AcornCoffee........................................... 950
21.1.5.3.6 Other Products . . ........................................ 950
21.2 Tea and Tea-Like Products . ............................... 951
21.2.1 Foreword .............................................. 951
21.2.2 BlackTea.............................................. 951
21.2.3 GreenTea.............................................. 952
21.2.4 GradesofTea........................................... 952
21.2.5 Composition . . . ........................................ 952
21.2.5.1 Phenolic Compounds .................................... 953
21.2.5.2 Enzymes............................................... 953
21.2.5.3 AminoAcids ........................................... 954
21.2.5.4 Caffeine ............................................... 954
21.2.5.5 Carbohydrates . . ........................................ 954
21.2.5.6 Lipids................................................. 955
21.2.5.7 Pigments (Chlorophyll and Carotenoids) . ................... 955
21.2.5.8 AromaSubstances....................................... 955
21.2.5.9 Minerals............................................... 956
21.2.6 ReactionsInvolvedintheProcessingofTea ................. 956
21.2.7 Packaging,Storage,Brewing.............................. 958
21.2.8 Maté(ParaguayanTea)................................... 958
21.2.9 Products from Cola Nut . . ................................ 958
21.3 CocoaandChocolate .................................... 959
21.3.1 Introduction ............................................ 959
21.3.2 Cacao . ................................................ 959
21.3.2.1 GeneralInformation ..................................... 959
21.3.2.2 HarvestingandProcessing................................ 960
21.3.2.3 Composition . . . ........................................ 961
21.3.2.3.1 ProteinsandAminoAcids................................ 961
21.3.2.3.2 TheobromineandCaffeine................................ 962
21.3.2.3.3 Lipids................................................. 962