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Sulfur compounds for enhancing coffee aroma and resultant products containing same

A coffee fragrance and aroma technology, which is applied in the field of food and beverages containing this ingredient, and can solve the problems of destroying aroma components, degradation, etc.

Inactive Publication Date: 2006-11-29
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Furthermore, many conventional reconstitution techniques destroy or alter the aroma components, or the aroma compounds degrade during storage of the reconstituted aqueous aroma, which is often in contact with coffee extract or coffee solids

Method used

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  • Sulfur compounds for enhancing coffee aroma and resultant products containing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Identification and quantification of aroma sulfur compounds in coffee

[0044] Novel sulfur compounds have been found in concentrated aroma fractions obtained from roast and ground coffee by different stripping techniques, such as cryogenic condenser fractions obtained using the method described in US Patent No. 3,535,118. The concentrated aroma fractions were dissolved in dichloromethane and analyzed by gc / olfactometry. For gc / ms analysis, the sulfur compounds were isolated and purified according to Tominaga et al. (1998) J. Agric. Food Chem. 46, 1044-1048. The newly discovered sulfur compounds in coffee are shown in Table 1 and Figure 1. Compounds 1-3 and 5 were identified based on retention indices (relative to n-alkanes) on two to three columns of different polarity, co-chromatography of references and odor properties on the sniffing port and mass spectrometry. Thiols 4 and 6 were tentatively identified according to the above criteria in addition to mass spectrom...

Embodiment 2

[0056] Sensory evaluation of soluble coffee w and w / o aroma providing substances 3-mercapto-2-butanone and 3-mercapto-2-pentanone. In order to verify the excellent effect of the fragrance-providing substance of the present invention, other sulfur compounds such as 4-methoxyl-2-methylbutan-2-mercaptan, methylthiopropanal, 4-mercapto-4-methyl Butyrate-enhanced flavor of soluble coffee was evaluated (analysis also showed higher concentrations of these compounds in brewed coffee compared to soluble coffee).

[0057] This example describes the use of said mixture of aroma-providing substances and their effect on the organoleptic properties of soluble coffee (100% Arabica, CTn 90). A stock solution containing 3-mercapto-2-butanone and 3-mercapto-2-pentanone was prepared in ethanol and diluted in water to such an extent that the final ethanol concentration in the coffee sample did not exceed 50 mg / L water (thus not affect the sensory properties). Mixture I is thus prepared. In add...

Embodiment 3

[0068] With 4-methoxy-2-methylbutan-2-thiol and / or with compounds 4-mercapto-4-methyl-2-pentanone, methylthiopropanal and 4-mercapto-4-methyl The aroma-providing substances 3-mercapto-2-butanone and 3-mercapto-2-pentanone used in combination with one or more of butylformate were sensory evaluated w and w / o in soluble coffee.

[0069] The preparation of neat soluble coffee and samples for sensory evaluation was the same as described in Example 2. The composition of the mixture added to the soluble coffee is shown in Table 5. Optimize the dosage through a large number of sensory experiments and provide the most ideal sensory effect.

[0070] aroma compounds

Dosage (μg)

Mixture IV

3-Mercapto-2-butanone

3-Mercapto-2-pentanone

4-methoxy-2-methylbutan-2-thiol

86.4

146.4

0.84

Mixture V

3-Mercapto-2-butanone

3-Mercapto-2-pentanone

4-methoxy-2-methylbutan-2-thiol

Methionaldehyde

4-Mercapto-4-methylbut...

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Abstract

Methods and uses of one or more straight chain C4-C5 mercapto-alkanones in an amount sufficient to increase the organoleptic properties of a coffee flavor provided in a food or beverage. The compounds may be used to replace or reinforce flavors or aromas that were at least partially removed during preparation of soluble coffee powder. The aroma-providing compound(s) may be added to soluble coffee powder prior to its incorporation or addition to the food or beverage in an amount sufficient to increase the coffee flavor thereto. Food products and beverages containing one or more of these aroma-providing substances are also included. Depending on which flavor notes and aromas are desired in the final product, other aroma-providing substances may be added to the food products and beverages. It has been found that particularly suitable additional aroma-providing compounds for use in the present invention are 4-methoxy-2-mehtylbutan-2-thiol alone or in combination with other sulfur containing coffee odorants.

Description

technical field [0001] The present invention relates to linear C 4 -C 5 Method and use of mercaptoalkanones for enhancing the organoleptic properties of coffee aroma provided to food or beverages, and foods and beverages containing the same. Background technique [0002] Fragrance is an important part of many products because consumers associate certain scents with certain products. If the product lacks the fragrance associated with it, the consumer's perception of the product will be negatively affected. This problem is particularly acute in the field of soluble coffee powders, beverages and food products containing coffee flavors or aromas, although this problem exists in other fields as well. Soluble coffee powder obtained through a commercial process involving extraction, concentration and drying is generally less aromatic in nature. For this reason, coffee aromas lost during processing of the soluble coffee powder are usually recovered and these aromas are reincorpo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/234A23F5/46A23L1/226A23L27/00A23L27/28A23L27/20
CPCA23L1/22621A23F5/46A23L1/234A23L27/2022A23L27/28
Inventor J·科勒R·利亚尔顿L·普瓦松
Owner SOC DES PROD NESTLE SA
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