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US 2017/0000153 A1Published application
Liquid coffee beverage with improved aroma
AssigneeNestec S.A.
InventorsCarol Borland, Xiaoping Fu, Scott A. Westfall
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Abstract
The present invention relates to a liquid coffee beverage in a closed container with improved aroma having a high ration of high volatile coffee aroma compounds to low volatile coffee aroma compounds in the gaseous headspace, and a method of producing
Claims12
A liquid coffee beverage in a closed container with a gaseous headspace, the gaseous headspace comprising a ratio of high volatile coffee aroma compounds to low volatile coffee aroma compounds of at least about 1.5 when measured at 25° C.;
- wherein high volatile coffee aroma compounds are compounds selected from the group consisting of methanethiol, dimethylsulfide, dimethyldisulfide, methylpropanal, 2-methylbutanal, 3-methylbutanal, 2-methyl-furan, N-methyl-pyrrole and combinations thereof;
- and wherein low volatile coffee aroma compounds are compounds selected from the group consisting of 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2,3 -diethyl-5-methylpyrazine, pyridine, furfural, furfurylalcohol, 5-methylfurfural, guaiacol, ethylguaiacol, vinylguaiacol, acetic acid and combinations thereof.
A method of producing a liquid coffee beverage in a closed container, the method comprising the following steps:
- a) stripping coffee aroma from roast and ground coffee with steam to produce steam comprising coffee aroma;
- b) removing low volatile coffee aroma compounds from the steam comprising coffee aroma;
- c) recovering high volatile aroma compounds from the steam comprising coffee aroma;
- d) adding recovered high volatile aroma compounds of step c) to a liquid coffee extract;
- and
- e) filling the liquid coffee extract with added high volatile aroma compounds into closed containers to produce a liquid coffee beverage.
3 more elements
Dependencies are inferred from the claim text.