Aroma recovery from the thermal hydrolysis of spent grounds
AssigneeGeneral Foods Corporation
InventorsKenneth W. Cale, Naoto Imura, George A. Jasovsky, Saul N. Katz
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Abstract
The present invention relates to a process to recover beneficial coffee volatiles such as diacetyl and acetaldehyde from an aroma stream generated by the thermal hydrolysis of spent grounds. The aroma stream is passed over a bed of a non-polar microporous adsorbent and effluent is collected until breakthrough of furfural is detected. The invention also relates to the composition of the recovered/purified coffee aroma and to soluble coffee products containing the coffee aroma.
Claims12
A process for the recovery of aromatic components from an aroma stream generated by thermal hydrolysis of a partially extracted roasted and ground coffee which comprises:
- passing the aroma stream as a condensate over a bed of non-polar microporous adsorbent, and
- collecting the effluent until breakthrough of furfural occurs.
The process of claim 11 wherein the recovered aromatics collected in the effluent additionally comprises the following ratios:
- (acetaldehyde +diacetyl)/IVA of greater than 25,
- acetaldehyde/IVA of greater than 20, and
- diacetyl/IVA of greater than 2.0.
Dependencies are inferred from the claim text.