Stabilizer-free stabilized coffee aroma

Abstract

A process for stabilizing a coffee aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the coffee aroma-providing component with a stabilizing agent in an amount effective to reduce or prevent the loss or degradation of the flavor or sensory characteristics of the component and form a stabilized coffee aroma-providing component followed by removing the stabilizing agent from the stabilized coffee aroma prior to packaging for storage or prior to adding the stabilized coffee aroma to a food or beverage product. The resulting stabilized coffee aroma-providing component is essentially free of the stabilizing agent and may be incorporated into a food or beverage product with the initial flavor or sensory characteristics of the stabilized component being retained for a time period of at least two months during storage of the food or beverage product.

Description

TECHNICAL FIELD [0001] The invention relates to a process for stabilizing a coffee aroma-providing component of a beverage or foodstuff so that loss or degradation of the flavoring, taste, or other desirable sensory characteristics of the component is inhibited or minimized but without the presence of stabilizers in the component after stabilization. The invention also relates to the stabilizer-free, stabilized coffee aroma-providing component that is obtained by this process. BACKGROUND ART [0002] Flavoring components are utilized in a wide variety of food and beverage products to impart, provide, modify, or improve the flavor or taste to the product. Such components are generally known to be very unstable. Thus, its desirable flavor characteristics can be lost or degraded easily during or after processing or storage over time. [0003] As coffee aroma degrades, it generates unpleasant and non-coffee-like notes that are undesirable. This degradation substantially reduces the perceive...

AI Technical Summary

Benefits of technology

[0008] The invention relates to a process for stabilizing a coffee aroma-providing component against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The process comprises contacting the coffee aroma-providing component with a stabilizing agent in a manner such that the stabilizing agent is provided in an amount effective to chemically interact with undesirable compounds associated with the coffee aroma-providing component to form a stabilized coffee aroma-providing component. The stabilized component (a) retains a significant portion of one or more of the desirable flavor or sensory characteristics of the coffee aroma in the coffee aroma-providing component during storage, or (b) reduces off flavor generation during storage of the coffee aroma-providing component. The process can be conducted so that the stabilized coffee aroma-providing component is essentially free of the stabilizing agent when a food or beverage product containing coffee aroma from the coffee aroma-providing agent is prepared for consumption.

[0012] The coffee aroma-providing component may be treated with a stabilizing agent that interacts with compounds associated with the coffee aroma-providing component to improve or preserve aroma compounds that can improve the desirable flavor and sensory characteristics of the coffee aroma component and to reduce the amount of compounds that are associated with the undesirable characteristics.

[0014] The stabilized coffee aroma-providing component can also be formed by contacting a material that is processed to form the coffee aroma-providing component with the stabilizing agent, followed by separating the stabilized coffee aroma-providing component from the material. The stabilizing agent can be added to coffee beans prior to or during roasting of the beans to generate an improved coffee aroma.

[0017] More preferably, the stabilizing agent is a compound that contains at least one atom having at least one lone pair of electrons. The compound advantageously contains at least one atom of sulfur, nitrogen, oxygen or carbon, such as a sulfite or a substance that contains or generates a sulfite, a thiol, an amine or an amino acid. The stabilizing agent may be a sulfite, cysteine or glutathione or one of their salts, or an immobilized enzyme present in an amount sufficient to react with undesirable compounds associated with the coffee aroma-providing component that reduce its shelf life.

[0020] The stabilizing agent can be added to coffee beans prior to or during roasting, quenching, cooling, or extracting of the beans to generate or isolate an improved coffee aroma. In this embodiment, the stabilizing agent is generally present in an amount sufficient to react with some or all of the carbonyl compounds associated with the coffee aroma to reduce or inhibit pyrrole loss from the coffee aroma, or to reduce or inhibit degradation of thiols in the coffee aroma, thus retaining the desirable flavor or sensory characteristics of the coffee aroma during at least two months of storage of the coffee aroma.

[0025] The food or beverage product or a food-forming or beverage-forming ingredient may be provided in the package along with the aroma-providing agent. A preferred aroma-providing component is coffee aroma and the stabilizing agent is present in an amount sufficient to bind carbonyls in the coffee aroma, remove or reduce carbonyls from the coffee aroma, reduce pyrrole loss from the coffee aroma, or reduce the degradation of thiols in the coffee aroma to thus reduce off flavors in such components.

Problems solved by technology

Such components are generally known to be very unstable.

Thus, its desirable flavor characteristics can be lost or degraded easily during or after processing or storage over time.

As coffee aroma degrades, it generates unpleasant and non-coffee-like notes that are undesirable.

This degradation substantially reduces the perceived quality of the product.

For this reason, the use of sulfites or other additives that remain in the food or beverage after such treatments is not a desirable solution to this problem.