Coffee aroma with improved stability

An instant drink mixture comprising the following aroma substances of Group 1:

• 1a) 2,3-methylfuranthiol
• 1b) furfurylthiol
• 1c) methane thiol
• 1d) 3-methyl-2-buten-1-thiol (prenylthiol)
• 1e) 3,3-methylthiobutylformiate
• as well as, in one or more component or components distinct from the aroma substances of Group 1, the following aroma substances of Group 2:
• 2a) 3-methylthiopropanal
• 2b) o-methylthiophenol (thioguaiacol)
• 2c) 2-acetyl-2-thiazolin (acetylthiazolin)
• 2d) 2-acetylthiazol,
• the following aroma substances of Group 3:
• 3a) 2-methylbutanal
• 3b) 3-methylbutanal
• 3c) 2,3-butanedione (diacetyl)
• 3d) 3,5,2-methyldiethylpyrazine
• 3e) 2-ethyl-3,5-dimethylpyrazine and/or 2-ethyl-3,6-dimethylpyrazine and/or 2 (or 3)-ethyl-3,5 (or 2,5)-dimethyl-pyrazine
• 3f) 2-methoxy-3-(1-methylpropyl)-pyrazine, (2,3-methoxyisobutylpyrazine)
• 3g) 4-vinylguaiacol
• 3h) 2,5-dimethyl-4-hydroxy-3(2H)-furanone, (2,5,4,3-dimethylhydroxyfuranone)
• 3i) 4-methyl-5-ethyl-3-hydroxy-2(5H)-furanone, (4,5,3,2-methylethylhydroxyfuranone)
• and the following aroma substances of Group 4:
• 4a) acetaldehyde
• 4b) propionaldehyde
• 4c) β-damascenone
• 4d) 2,3-pentandione
• as well as additional typical components.

A foodstuff comprising a sensorially effective amount of a multi-component coffee aroma imparting composition including the following aroma substances of Group 1:

• 1a) 2,3-methylfuranthiol
• 1b) furfurylthiol
• 1c) methane thiol
• 1d) 3-methyl-2-buten-1-thiol (prenylthiol)
• 1e) 3,3-methylthiobutylformiate
• as well as, in one or more component or components distinct from the aroma substances of Group 1, the following aroma substances of Group 2:
• 2a) 3-methylthiopropanal
• 2b) o-methylthiophenol (thioguaiacol)
• 2c) 2-acetyl-2-thiazolin (acetylthiazolin)
• 2d) 2-acetylthiazol,
• the following aroma substances of Group 3:
• 3a) 2-methylbutanal
• 3b) 3-methylbutanal
• 3c) 2,3-butanedione (diacetyl)
• 3d) 3,5,2-methyldiethylpyrazine
• 3e) 2-ethyl-3,5-dimethylpyrazine and/or 2-ethyl-3,6-dimethylpyrazine and/or 2 (or 3)-ethyl-3,5 (or 2,5)-dimethyl-pyrazine
• 3f) 2-methoxy-3-(1-methylpropyl)-pyrazine, (2,3-methoxyisobutylpyrazine)
• 3g) 4-vinylguaiacol
• 3h) 2,5-dimethyl-4-hydroxy-3(2H)-furanone, (2,5,4,3-dimethylhydroxyfuranone)
• 3i) 4-methyl-5-ethyl-3-hydroxy-2(5H)-furanone, (4,5,3,2-methylethylhydroxyfuranone)
• and the following aroma substances of Group 4:
• 4a) acetaldehyde
• 4b) propionaldehyde
• 4c) β-damascenone
• 4d) 2,3-pentandione.

A process for imparting to an article an aroma of fresh ground and fresh brewed coffee, wherein the aroma substances necessary for producing the aroma impression of fresh brewed or fresh ground coffee are produced in physically separated formulations and are combined or recombined for use, wherein aroma substances of Groups 1 through 4 are employed:

• 1) Group 1, containing 2,3-methylfuranthiol, furfurylthiol, methanthiol, 3-methyl-2-buten-1-thiol and methylthiobutylformiat-3,3;
• 2) Group 2, containing 3-methylthiopropanal, o-methylthiophenol, 2-acetyl-2-thiazoline and 2-acetylthiazol;
• 3) Group 3, containing 2-methylbutanal, 3-methylbutanal, 2,3-butanedione (diacetyl), 3,5,2-methyldiethyl-pyrazine, 3,2-dimethylethylpyrazine, 2-methoxy-3-(1-methylpropyl)-pyrazine, 4-vinylguaiacol, 2,5-dimethyl-4-hydroxy-3(2H)-furanone and 4-methyl-5-ethyl-3-hydroxy-2(5H)-furanone;
• 4) Group 4, containing acetaldehyde, propionaldehyde, β-damascenone and 2,3-pentandione,
• wherein the aroma substance of Group 1 is produced in formulations physically separated from the aroma substances of Groups 2, 3 and 4.