Enhancement of coffee flavor
AssigneeGeneral Foods Corporation
InventorsThomas H. Parliment, William P. Clinton, Richard Scarpellino, Robert J. Soukup, Martin F. Epstein
Life of this patent
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Abstract
Enhancement of the coffee flavor of foodstuffs is achieved by the addition of a small but effective amount of a mixture of a) 2-nonenal, and/or 2-nonenol and particular derivatives thereof; and b) a compound represented by ##SPC1## Where X is oxygen or sulfur, R is lower alkyl, and R.sub.1, R.sub.2, and R.sub.3 is hydrogen or alkyl provided at least one of R.sub.1, R.sub.2, and R.sub.3 is alkyl of two to twelve carbons.
Claims13
A process for enhancing the flavor of foodstuffs comprising adding thereto a mixture formulated to give a coffee-like flavor to said foodstuff of:
- a. a compound selected from the group consisting of 2-nonenal, 2-nonenol, lower alkyl acetals of 2-nonenal, esters of organic acids and 2-nonenol in which the carbonyl is not conjugated with a double bond or aromatic ring, and mixtures thereof in an amount effective to impart woody coffee-like flavor to the foodstuff;
- and
- b. a compound represented by the formula:
- ##EQU4## wherein X is oxygen or sulfur, R is a lower alkyl, and R.sub.1, R.sub.2 and R.sub.3 hydrogen or alkyl provided at least one of R.sub.1, R.sub.2, and R.sub.3 is alkyl of two to twelve carbons, and mixtures thereof in an amount effective to impart green flavor to the foodstuff said mixture being added in an amount effective to enhance the coffee flavor of the foodstuff.
A foodstuff having added thereto as an active flavor ingredient a mixture formulated to give a coffee-like flavor to the foodstuff comprising:
- a. a compound selected from the group consisting of 2-nonenal, 2-nonenol, lower alkyl acetals of 2-nonenal, esters of organic acids and 2-nonenol in which the carbonyl is not conjugated with a double bond or aromatic ring, and mixtures thereof in an amount effective to impart body coffee-like flavor of the foodstuff;
- and
- b. a compound represented by the formula:
- ##EQU5## wherein X is oxygen or sulfur, R is a lower alkyl, and R.sub.1, R.sub.2, and R.sub.3 hydrogen or alkyl provided at least one of R.sub.1, R.sub.2, and R.sub.3 is alkyl of two to twelve carbons in an amount effective to impart a green flavor to the foodstuff;
- said mixture added in an amount sufficient to enhance the coffee flavor of the foodstuff.
Dependencies are inferred from the claim text.