Glassy matrices for the stabilization of coffee aroma

A fragrance, glass-like technology, applied in the direction of coffee flavor, coffee, coffee extraction, etc., can solve the problem of not being disclosed

Inactive Publication Date: 2007-07-25
NESTEC SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But neither discloses nor suggests removal of reactive molecules from coffee aroma by ultrafiltration or use of PVPP

Method used

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  • Glassy matrices for the stabilization of coffee aroma
  • Glassy matrices for the stabilization of coffee aroma

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0072] Example 1: Preparation of an inert matrix by treatment with polyvinylpolypyrrolidone

[0073] A 2% aqueous solution of soluble coffee (90 g of soluble coffee, total weight 4500 g) was incubated intermittently with 225 g of polyvinylpolypyrrolidone. After stirring with a rotary stirrer for 1 h at room temperature, the suspension was filtered through a frit. Two washes were performed by resuspending the PVPP remaining on the frit in 900 ml of cold water (4° C.), stirring it for a few minutes, and filtering again. The filtrates were pooled and treated with a second crop of PVPP (113 g). After stirring for 1 h at room temperature, the suspension was worked up as before. Finally, all filtrates were collected and lyophilized to obtain 73 g of PVPP-treated matrix. As a result, the total recovery was 81%. Chlorogenic acid content was determined to be 20% of the feed.

Embodiment 2

[0074] Example 2: Preparation of an inert matrix by ultrafiltration

[0075] A laboratory scale hollow fiber system operated in feed discharge mode (continuous mode) was used for this ultrafiltration test. Backwash antifouling technology is applied, whereby the permeate is periodically backwashed back into the retentate. In feed-to-discharge operation, feedstock is continuously fed to the membrane system, and both retentate and permeate are discharged at constant flow rates.

[0076] The solids content of the coffee extract used for the ultrafiltration test was 7.5%. The coffee was heated to 60°C for 5 minutes, cooled to room temperature, and centrifuged (Sorvall RC 5C, rotor GS3, 8900 rpm at 16-20°C within 30 minutes) in batches of 500 ml to remove insoluble material. The final coffee solution (6.3% total solids) was stored frozen until used for ultrafiltration testing. This feedstock is called ultrafiltration feedstock.

[0077] To investigate the effect of the individ...

Embodiment 3

[0089] Example 3: Tests to Determine Reduction in Fragrance Breakdown Levels

[0090]Evaluation of aroma potential stability of processed coffee extracts in solution. The relative change in headgas concentration of volatile simulated mixtures was tracked over time in the presence of untreated and treated coffee matrices. The SPME-GC-MS peak areas at given time intervals were measured and expressed as a percentage of the peak area in white water (blank reference) for the same volatile mock mixture. Figures 2 and 3 show that the kinetic rate constants for volatile decay are 10-100 times lower in the treated matrix than in the feedstock, where Figure 2 is for UF retentate sample B (dashed line) and UF feedstock (solid line ) in the presence of volatile simulated mixtures, Figure 3 is a graph of the decomposition kinetics of volatile thiols in the presence of PVPP-treated samples (solid line) and untreated coffee extract (dashed line) .

[0091] Coffee samples containing arom...

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PUM

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Abstract

A glassy matrix for coffee aroma is provided in which the level of compounds which degrade aroma has been reduced, enabling the production of improved soluble coffee powder.

Description

technical field [0001] The present invention relates to a glassy matrix for trapping coffee aromas and coffee aroma compositions comprising such a matrix. Background technique [0002] Apart from their stimulant effects, coffee beverages are appreciated for their organoleptic properties. The most important organoleptic properties are the smell and taste of the resulting coffee beverage. [0003] Manufacturers of soluble coffee generally aim to reproduce the organoleptic properties of freshly made roast and ground coffee as faithfully as possible. Sometimes, in the development and preparation of soluble coffee, the main concern is to develop sensory properties different from traditional roast and ground coffee, but the goal is always to optimize the sensory properties of soluble coffee in a way that best meets consumer preferences. [0004] The sensory profile of soluble coffee is intricately dependent on the coffee blend used in manufacture, roasting conditions, aroma reco...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/18A23F5/36A23L27/28
CPCA23F5/46A23F5/48A23F5/26A23F5/28A23F5/32
Inventor C·格雷奇K·克雷亨比尔J·H·朔恩曼J·B·乌宾克
Owner NESTEC SA
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