Use of 1-nonen-3-one for aroma/flavor enhancement

A process for enhancing aroma of a coffee extract comprising adding an amount of 1-nonen-3-one to the coffee extract in an amount which is effective for enhancing aroma imparted by the coffee extract.

A process for preparing a composition which, to obtain the composition, consists essentially of combining 1-nonen-3-one with at least one compound which is selected from the group consisting of 2,3-butanedione, 2,3-pentanedione, dimethyl sulfide, methional, 2-methyl-tetrahydrothiophen-3-one, 2E-nonenal, guaiacol, methyl propanal, 2-methyl butanal, 3-methyl butanal, 2- and 3-methyl-2-butenal, 2- and 3-methylbutyric acid, 3-methyl-2-butenethiol, 2-methyl furanethiol, 2-furfurylthiol, 3-mercapto-3-methylbutylformate, 4-ethyl guaiacol, 4-vinyl guaiacol, 2-isopropyl-3-methoxypyrazine, 2,3-diethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-isobutyl-3-methoxypyrazine, beta-damascenone, vanillin, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, and 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone and encapsulating the 1-nonen-3-one and the at least one compound in a polysaccharide composition.

A composition which consists essentially of 1-nonen-3-one, synthesized by a process to prepare a product consisting essentially of 1-nonen-3-one, and at least one compound which is selected from the group consisting of 2,3-butanedione, 2,3-pentanedione, dimethyl sulfide, methional, 2-methyl-tetrahydrothiophen-3-one, 2E-nonenal, guaiacol, methyl propanal, 2-methyl butanal, 3-methyl butanal, 2- and 3-methyl-2-butenal, 2- and 3-methylbutyric acid, 3-methyl-2-butenethiol, 2-methyl furanethiol, 2-furfurylthiol, 3-mercapto-3-methylbutylformate, 4-ethyl guaiacol, 4-vinyl guaiacol, 2-isopropyl-3-methoxypyrazine, 2,3-diethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-isobutyl-3-methoxypyrazine, beta-damascenone, vanillin, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, and 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone.

A composition which consists essentially of 1-nonen-3-one and at least one further compound encapsulated in a polysaccharide composition wherein the further compound is selected from the group consisting of 2,3-butanedione, 2,3-pentanedione, dimethyl sulfide, methional, 2-methyl-tetrahydrothiophen-3-one, 2E-nonenal, guaiacol, methyl propanal, 2-methyl butanal, 3-methyl butanal, 2- and 3-methyl-2-butenal, 2- and 3-methylbutyric acid, 3-methyl-2-butenethiol, 2-methyl furanethiol, 2-furfurylthiol, 3-mercapto-3-methylbutylformate, 4-ethyl guaiacol, 4-vinyl guaiacol, 2-isopropyl-3-methoxypyrazine, 2,3-diethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-isobutyl-3-methoxypyrazine, beta-damascenone, vanillin, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, and 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone.