A coffee aroma and a method for preparing the same

Abstract

This invention provides a coffee flavoring and its preparation method, comprising 0.1 parts of furanone, 2-acetylpyrazine, vanillin, ethanol, 3-methylthiopropional, 2-methoxy-4-vinylphenol, 2-ethyl-3-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, furfuryl mercaptan, β-damascone, p-cresol, hexanoic acid, 2-methylbutyric acid, 2,3-pentanedione, methyl furfuryl disulfide, 3-mercapto-3-methylbutyl formate, terpineol, 1-octen-3-ol, isobutyraldehyde, furfural, 5-methylfurfural, isovaleraldehyde, linalool, 2-methoxy-3-isobutylpyrazine, phenylacetaldehyde, eugenol, 2,3,5-trimethylpyridinium, guaiacol, 4-ethylguaiacol, an amino acid composition, glycerol, water, and coffee extract. The coffee flavoring of this invention has a strong three-dimensional aroma, rich layers, and high overall aroma realism and harmony.

Description

Technical Field

[0001] This invention belongs to the technical field of food additives, specifically relating to a coffee flavoring and its preparation method. Background Technology

[0003] Currently, the preparation methods for coffee flavorings are mainly divided into two categories: one is blended flavorings, which involves directly mixing individual flavorings in a solvent according to a certain ratio; the other is thermally reactive flavorings, which involve generating a complex mixture with coffee aroma through the Maillard reaction between amino acids and reducing sugars. However, the aroma of the coffee flavoring it produces differs significantly from that of real coffee, and its stability is poor. Summary of the Invention

[0004] To address the aforementioned technical problems, this invention provides a coffee flavoring and its preparation method, thereby resolving the technical issues in the prior art.

[0005] In a first aspect, the present invention provides the following technical solution: a coffee flavoring, wherein the coffee flavoring comprises the following raw materials in parts by weight: 0.1 parts furanone, 1 part 2-acetylpyrazine, 10 parts vanillin, 605 parts ethanol, 0.1 parts 3-methylthiopropional, 0.1 parts 2-methoxy-4-vinylphenol, 0.1 parts 2-ethyl-3-methylpyrazine, 0.1 parts 2-ethyl-3,5-dimethylpyrazine, 0.1 parts furfuryl mercaptan, 0.2 parts β-damascone, 0.2 parts p-cresol, 0.2 parts hexanoic acid, 0.4 parts 2-methylbutyric acid, 0.4 parts 2,3-pentanedione, 0.4 parts methyl furfuryl disulfide, 3 parts formic acid 0.4 parts of 3-mercapto-3-methylbutyl ester, 0.4 parts of terpineol, 0.5 parts of 1-octen-3-ol, 0.5 parts of isobutyraldehyde, 0.9 parts of furfural, 0.9 parts of 5-methylfurfural, 1 part of isovaleraldehyde, 1 part of linalool, 1 part of 2-methoxy-3-isobutylpyrazine, 2 parts of phenylacetaldehyde, 2 parts of eugenol, 3 parts of 2,3,5-trimethylpyridinium, 3 parts of guaiacol, 4 parts of 4-ethylguaiacol, 11 parts of amino acid composition, 150 parts of glycerol, 100 parts of water, and 100 parts of coffee extract.

[0006] Compared with existing technologies, the beneficial effects of this invention are as follows: By combining the thermal reaction products with the blended fragrance base, this invention achieves a synergistic enhancement of aroma quality. The combination of the two results in a product with a strong three-dimensional aroma and rich layers, possessing both the mellowness of thermal reaction and the freshness of blended fragrance. The overall realism and harmony are significantly better than single-type fragrances. This invention has lower raw material costs, while the more expensive single fragrance components are added in small amounts as modifying ingredients, effectively controlling raw material costs while ensuring high-quality aroma. The macromolecular substances in this invention can adsorb or encapsulate highly volatile or active fragrance monomers, playing a physical protection and slow-release role, effectively slowing down the oxidation and dissipation of aroma components, and exhibiting good stability.

[0007] Preferably, the amino acid composition comprises 1.2 parts lysine, 0.2 parts methionine, 0.6 parts phenylalanine, 1 part tyrosine, 6 parts fructose, and 2 parts glucose.

[0008] Preferably, the coffee extract is obtained by extracting pre-roasted target coffee beans.

[0009] Preferably, the target coffee beans are Colombian coffee beans.

[0010] Secondly, the present invention provides the following technical solution: a method for preparing coffee flavoring as described above, the method comprising: S1. Add the raw materials of the coffee flavoring, except for the amino acid composition, to a clean preparation tank in sequence and stir until all solids are completely dissolved and the solution is clear and transparent to obtain a mixed solution. S2. The mixed solution is allowed to stand and mature at 10~15℃ for 48 hours, and then filtered to obtain the mixed product. S3. Mix the raw materials of the amino acid composition with water, heat the mixture to 110°C for Maillard reaction for 4 hours, cool rapidly after the reaction is completed and filter to obtain Maillard product. S4. Stir the Maillard product and the mixed solution at room temperature for 1 hour, and then let it stand and mature at 10~15°C for 72 hours to obtain coffee flavoring. Detailed Implementation

[0011] The embodiments of the present invention are described in detail below, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below are exemplary and intended to explain the embodiments of the present invention, and should not be construed as limiting the present invention.

[0012] Example 1 In a first embodiment of the present invention, a coffee flavoring comprises: 0.1 parts furanone, 1 part 2-acetylpyrazine, 10 parts vanillin, 605 parts ethanol, 0.1 parts 3-methylthiopropional, 0.1 parts 2-methoxy-4-vinylphenol, 0.1 parts 2-ethyl-3-methylpyrazine, 0.1 parts 2-ethyl-3,5-dimethylpyrazine, 0.1 parts furfuryl mercaptan, 0.2 parts β-damascone, 0.2 parts p-cresol, 0.2 parts hexanoic acid, 0.4 parts 2-methylbutyric acid, 0.4 parts 2,3-pentanedione, 0.4 parts methyl furfuryl disulfide, 3 parts formic acid 0.4 parts of 3-mercapto-3-methylbutyl ester, 0.4 parts of terpineol, 0.5 parts of 1-octen-3-ol, 0.5 parts of isobutyraldehyde, 0.9 parts of furfural, 0.9 parts of 5-methylfurfural, 1 part of isovaleraldehyde, 1 part of linalool, 1 part of 2-methoxy-3-isobutylpyrazine, 2 parts of phenylacetaldehyde, 2 parts of eugenol, 3 parts of 2,3,5-trimethylpyridinium, 3 parts of guaiacol, 4 parts of 4-ethylguaiacol, 11 parts of amino acid composition, 150 parts of glycerol, 100 parts of water, and 100 parts of coffee extract; The coffee extract is obtained by extracting pre-roasted target coffee beans, specifically Colombian coffee beans. Regarding the aforementioned raw materials, 2-acetylpyrazine, vanillin, 3-methylthiopropional, 2-methoxy-4-vinylphenol, 2-ethyl-3-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-methylbutyric acid, 2,3-pentanedione, furfural, 5-methylfurfural, and ethanol serve as the backbone components of the flavoring. Since the extract used in this application is Colombian coffee, and the main characteristic of Colombian coffee is the balance of various aromas, it is necessary to modify its aroma based on the backbone to make the aroma closer to the natural aroma of Colombian coffee. The aroma modification is divided into the following parts: the first part is creamy, cocoa, caramel, and bitter flavors. These flavor components belong to the mid- and base aromas, and are also core aroma characteristics of Colombian coffee. It's difficult to categorize a single component as purely bitter or solely caramelized; they can blend together to create a balanced aroma profile. The second group is sweetness and floral notes, also characteristic of coffee aromas, distinctive but subtle, almost imperceptible. The sweetness in coffee is completely different from the sweetness found in dairy or fruit; it's adjusted on a bitter base to lessen the bitterness, increasing balance and creating a pleasant experience. A subtle floral note is sufficient to make the overall coffee aroma round, smooth, and natural. The third group is acidity and fruitiness, which modifies the top notes and is best addressed last in the aroma adjustment process.

[0013] For the raw materials of this application, methyl furfuryl disulfide, 3-mercapto-3-methylbutyl formate, 2-methoxy-3-isobutylpyrazine, 2,3,5-trimethylpyridinium, 4-ethylguaiacol, and p-cresol are raw materials for supplementing the aroma of Colombian coffee in terms of its basic characteristics: creamy, cocoa, caramel, and bitterness.

[0014] Methyl furfuryl disulfide: It has a roasted aroma and can be used to add a roasted and slightly oily flavor to coffee, nuts, and other aromas. 3-Mercapto-3-methylbutyl formate: It has a nutty, fruity aroma and can be used in nut flavorings to enhance the natural feel of nuts and fruits; it has a slightly pungent odor. 2-Methoxy-3-isobutylpyrazine: A mild roasted aroma, a light and natural caramel aroma, with a fatty aroma, which can be used in chocolate and roasted nuts; 2,3,5-Trimethylpyridinium: Naturally found in baked goods, roasted barley, peanuts, potato products, and other foods, it has a roasted flavor and is commonly used in chocolate, peanut and other nut flavorings, giving it a natural caramel aroma. 4-Ethylguaiacol: Naturally found in birch tar, rum, wine, grapefruit juice, smoked fish, and coffee, it has a warm aroma reminiscent of spices, as well as grassy and creamy notes; p-Cresol: It has a mild aroma with a warm vanilla scent, which can highlight the bean aroma of coffee. It is suitable for use in cheese flavoring, cream flavoring, cocoa flavoring, and vanilla flavoring. For the raw materials used in this application, β-damascone, vanillin, phenylacetaldehyde, and furanone are raw materials used to supplement the sweetness and floral aroma of Colombian coffee.

[0015] β-Damaconone: Enhances the natural aroma of fruits, especially those with floral notes, such as red grape flavoring, passion fruit flavoring, etc. It is also used in black tea flavoring to enhance the floral notes of the tea. Vanillin: It has a light and delicate aroma, with a soft fragrance that combines floral and fruity notes. Phenylacetaldehyde: It has a light floral scent, soft and elegant, similar to the scent of roses, but with a refreshing fragrance; Furanone: It has a caramel and sweet aroma and is often used in fruit flavorings. It has a sweet and delicate fruity texture and a soft overall aroma. For the raw materials used in this application, hexanoic acid, eugenol, terpineol, and 1-octen-3-ol are raw materials used to supplement the aroma of Colombian coffee in terms of acidity and fruitiness.

[0016] Hexanoic acid: an acid with a fatty odor, a relatively mild acid, often used in fruits; Eugenol: with a slightly roasted aroma, a mild spicy aroma, and a strong clove aroma; Terpineol: A fragrance with a fresh, woody aroma that can highlight the fibrous and pulpy texture of fruit; 1-Octen-3-ol: It has a distinct mushroom aroma with an earthy note; For the raw materials of this application, isobutyraldehyde and isovaleraldehyde are raw materials used to supplement the aroma of Colombian coffee's top aroma. Isobutyraldehyde: It has a distinct cocoa aroma and a slightly sweet malty aroma, which can bring out the roasted and sweet flavors in coffee. Isovallar: It has nutty, cocoa and fermented aromas and can enhance the overall aroma of coffee; Among them, furfuryl mercaptan is a flavoring agent that modifies the overall aroma and can help improve the overall stability of the fragrance. Glycerin can also improve the overall stability, and coffee extract can make the overall aroma of the fragrance fuller.

[0017] The amino acid composition in this application comprises 1.2 parts lysine, 0.2 parts methionine, 0.6 parts phenylalanine, 1 part tyrosine, 6 parts fructose, and 2 parts glucose. These are products prepared from raw materials of the Maillard reaction, which are mellow, natural, and full-bodied with a "roasted" and "caramelized" flavor. However, some characteristic aromas (such as fruit and green aromas) may be insufficient. In contrast, the products prepared from raw materials other than the amino acid composition in this application have clear and distinctive aromas (such as prominent nutty or sweet aromas), but they are often relatively "thin" and "upbeat," lacking a sense of depth. This application combines the two and optimizes their formulations separately, resulting in a coffee flavoring with a strong three-dimensional aroma and rich layers. It possesses both the mellowness of thermal reaction and the freshness of blended flavoring. The overall aroma realism and harmony are significantly better than single-type flavorings, with a rich roasted coffee aroma, harmonious nutty and caramel aromas, a slight fruity acidity, a smooth taste, and no irritating odor.

[0018] It should be noted that, for the above formula, the raw materials furfuryl mercaptan, p-cresol, methyl furfuryl disulfide, 3-mercapto-3-methylbutyl formate, isobutyraldehyde, isovaleraldehyde, 2-methoxy-3-isobutylpyrazine, 2,3,5-trimethylpyridinium sulfide, and 4-ethylguaiacol all need to be diluted with ethanol to 1%.

[0019] In another embodiment of the present invention, a method for preparing coffee flavoring as described in Embodiment 1 is also provided, the method comprising: S1. Add the raw materials, excluding the amino acid composition, of the coffee flavoring as described in Example 1 above to a clean preparation tank in sequence and stir to dissolve until all solids are completely dissolved and the solution is clear and transparent to obtain a mixed solution. S2. The mixed solution is allowed to stand and mature at 10~15℃ for 48 hours, and then filtered to obtain the mixed product. S3. Mix the raw materials of the amino acid composition with water, heat the mixture to 110°C for Maillard reaction for 4 hours, cool rapidly after the reaction is completed and filter to obtain Maillard product. S4. Stir the Maillard product and the mixed solution at room temperature for 1 hour, and then let it stand and mature at 10~15°C for 72 hours to obtain coffee flavoring.

[0020] To further verify the effectiveness of this application, sensory experiments are conducted as follows: Sensory evaluation terms for coffee: Aroma: The fullness and richness of the mouthfeel when brewed coffee enters the mouth, changing from light to strong; Acidity: One of the characteristic aromas of coffee, perceived on the sides of the tongue; Creaminess: A buttery aroma; Caramel: A common coffee aroma, similar to charcoal; Nutty: The aroma of roasted nuts; Fruity: A fruity aroma; Sweetness: The basic taste of coffee, perceived at the back of the tongue; Cocoa: A aroma similar to chocolate or vanilla; Floral: A gentle, natural floral aroma.

[0021] To suit the characteristics of Colombian coffee, the sensory terms identified in this application are as follows: top notes, body, acidity, creaminess, caramel, nutty, and balance.

[0022] An evaluation table was established based on the above sensory evaluation terms, with each term corresponding to a score of 0-10. Then, the coffee beverage prepared with the flavoring provided in Example 1 of this application was designated as Experimental Group 1, and the freshly brewed Colombian coffee at the same temperature was designated as Experimental Group 2. Three commercially available Colombian-flavored coffee beverages were selected and designated as Experimental Groups 3, 4, and 5, respectively. Then, 20 relevant personnel were selected, 10 men and 10 women, aged between 25 and 30 years old. The selected personnel had long-term training in aroma-related aspects, had a strong sensitivity to aroma, and could accurately describe the aroma. In the experiment, coffee from five experimental groups was placed into 30ml tasting cups, with a total volume of 20ml. The temperature was 60℃. The five experimental groups were randomly numbered. The explanations and scoring tables of the aforementioned sensory terms, the numbered coffees, and a glass of water were placed on the evaluation table. Relevant personnel were notified to enter and conduct the evaluation in a quiet environment. The corresponding average values ​​were calculated as the results, as shown in Table 1.

[0023] As shown in Table 1 above, since Experimental Group 2 is freshly brewed Colombian coffee, it has the best sensory scores. Furthermore, the sensory scores of Experimental Group 1 are closer to those of authentic Colombian coffee, and it can better present the aroma of Colombian coffee.

[0024] The coffee flavoring provided in this invention achieves a synergistic enhancement of aroma quality by combining thermal reaction products with blended flavor bases. The combination results in a product with a strong three-dimensional aroma and rich layers, possessing both the mellowness of thermal reaction and the freshness of blended flavoring. The overall realism and harmony are significantly superior to single-type flavorings. This invention has low raw material costs, while expensive single flavorings are added only in small amounts as modifying ingredients, effectively controlling raw material costs while ensuring high-quality aroma. The macromolecular substances in this invention can adsorb or encapsulate highly volatile or active flavoring monomers, providing physical protection and slow-release effects, effectively slowing down the oxidation and dissipation of aroma components, and exhibiting good stability.

[0025] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0026] The embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the protection scope of the present invention. Therefore, the protection scope of this invention patent should be determined by the appended claims.

Claims

1. A coffee flavoring, characterized in that, The coffee flavoring comprises the following ingredients in parts by weight: 0.1 parts furanone, 1 part 2-acetylpyrazine, 10 parts vanillin, 605 parts ethanol, 0.1 parts 3-methylthiopropional, 0.1 parts 2-methoxy-4-vinylphenol, 0.1 parts 2-ethyl-3-methylpyrazine, 0.1 parts 2-ethyl-3,5-dimethylpyrazine, 0.1 parts furfuryl mercaptan, 0.2 parts β-damascone, 0.2 parts p-cresol, 0.2 parts hexanoic acid, 0.4 parts 2-methylbutyric acid, 0.4 parts 2,3-pentanedione, 0.4 parts methyl furfuryl disulfide, 3 parts formic acid 0.4 parts of 3-mercapto-3-methylbutyl ester, 0.4 parts of terpineol, 0.5 parts of 1-octen-3-ol, 0.5 parts of isobutyraldehyde, 0.9 parts of furfural, 0.9 parts of 5-methylfurfural, 1 part of isovaleraldehyde, 1 part of linalool, 1 part of 2-methoxy-3-isobutylpyrazine, 2 parts of phenylacetaldehyde, 2 parts of eugenol, 3 parts of 2,3,5-trimethylpyridinium, 3 parts of guaiacol, 4 parts of 4-ethylguaiacol, 11 parts of amino acid composition, 150 parts of glycerol, 100 parts of water, and 100 parts of coffee extract.

2. The coffee flavoring according to claim 1, characterized in that, The amino acid composition comprises 1.2 parts lysine, 0.2 parts methionine, 0.6 parts phenylalanine, 1 part tyrosine, 6 parts fructose, and 2 parts glucose.

3. The coffee flavoring according to claim 1, characterized in that, The coffee extract is obtained by extracting pre-roasted target coffee beans.

4. The coffee flavoring according to claim 3, characterized in that, The target coffee beans are specifically Colombian coffee beans.

5. A method for preparing coffee flavoring as described in claim 1, characterized in that, The method includes: S1. The raw materials of the coffee flavoring as described in claim 1, excluding the amino acid composition, are added sequentially to a clean preparation tank and stirred and dissolved until all solids are completely dissolved and the solution is clear and transparent to obtain a mixed solution. S2. The mixed solution is allowed to stand and mature at 10~15℃ for 48 hours, and then filtered to obtain the mixed product. S3. Mix the raw materials of the amino acid composition with water, heat the mixture to 110°C for Maillard reaction for 4 hours, cool rapidly after the reaction is completed and filter to obtain Maillard product. S4. Stir the Maillard product and the mixed solution at room temperature for 1 hour, and then let it stand and mature at 10~15°C for 72 hours to obtain coffee flavoring.

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