Cover and back cover of Coffee Flavor Chemistry 

Coffee Flavor Chemistry, written by Dr. ZENG Fankui from the Lanzhou Institute of Chemical Physics (LICP) of the Chinese Academy of Sciences (CAS) and Prof. OU Shiyi from the Jinan University, was published by the JiNan University Press.   

Coffee is one of the 3 major beverage corps(coffee, tea and coca) in the world. Its yield, production value and consumption top those of tea and coca. The history of coffee flavor chemistry is more than 200 years. Scholars have been focused on the separation and identification of coffee flavor substances. Up till now, more than 1000 coffee flavor substances haven been reported. 

Coffee Flavor Chemistry contains 410, 000 words and 8 chapters. It introduces the research history, current development and research methods of coffee flavor; the special flavor of Blue Mountain Coffee and civet coffee; the analytical method to distinguish Arabica coffee from Robusta coffee, etc.  

Currently, most books concerning coffee are about the origins of coffee, how to brew coffee and so on. Coffee Flavor Chemistry is the first academic book in China to focus on coffee processing.