Method of enhancing flavor qualities of coffee
AssigneeOhio State Innovation Foundation
InventorsDevin Peterson, Sichaya Sittipod, Eric Schwartz, Laurianne Paravisini
Life of this patent
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Abstract
Shown herein are small molecule compounds that can be used to increase the overall quality of a coffee beverage. The flavor enhancing compounds can be combined with coffee at any stage of its processing to increase the cup score of a coffee beverage. In some embodiments, the flavor enhancing compounds include one or more caffeic ester compounds, for instance caffeic acid esterified with a cyclitol or related compound.
Claims17
A method of improving coffee, comprising adding one or more flavor enhancing compounds to the coffee, wherein the flavor enhancing compound has the formula:
- wherein R1 is H;
- R2 is a caffeic acid derivative having the formula:
- wherein Ra, Rb, Rc, Rd, and Re are independently selected from H, OH, and OC1-8alkyl;
- the R3 and R4 are independently selected from hydrogen and C(O)R wherein R is in each case independently selected from C1-8alkyl;
- wherein at least one of R3 and R4 are C(O)R;
- R4 is H and R5 is OH, or R4 and R5 together form a bond.
Dependencies are inferred from the claim text.