Method for producing a coffee composition

Abstract

A method for producing a coffee composition, the coffee composition being derived from a medium yield extract and a high yield extract, and also having improved taste and aroma. Coffee compositions produced from such methods are also disclosed.

Description

[Technical field]

[0001]

[0001] Embodiments of the present disclosure relate generally to methods for producing coffee compositions, and in particular, coffee compositions derived from medium and high yield extracts, which also have improved taste and aroma.

[0002] [Background technology] Coffee compositions, particularly soluble coffee products, are traditionally produced by extracting roast and ground coffee with water to produce an extract containing water-soluble coffee solids. The extract can then be concentrated by a suitable process (e.g., evaporation) to produce a liquid concentrate, and / or the extract can be dried by a suitable method (e.g., spray-drying or freeze-drying) to produce a soluble powder. Either the liquid concentrate or the soluble powder can be diluted or reconstituted, respectively, by the addition of water to conveniently produce a coffee beverage. As would be expected, such a coffee beverage desirably has a similar taste to a coffee beverage prepared by traditional brewing of roast and ground coffee. However, industrial production of soluble coffee products typically involves temperatures and pressures significantly higher than those used in brewing roast and ground coffee. Although these temperatures and pressures result in a relatively large yield of coffee solids, these temperatures and pressures can also result in the formation of undesirable flavor notes.

[0003]

[0003] Many different solutions have been proposed to balance the yield of coffee solids with the preservation of desirable taste and aroma. For example, countercurrent extraction of soluble coffee solids (see, e.g., U.S. Pat. No. 5,897,903) utilizes a combination of relatively mild extraction conditions to reduce the formation of undesirable flavor notes and hydrolysis of the partially extracted coffee to increase the yield. Some processes also utilize stripping and collection of desirable aroma compounds from the coffee prior to extraction, which can then be "back-added" downstream (see, e.g., U.S. Pat. No. 6,149,957). However, these solutions still fail to achieve the flavor profile of traditionally brewed coffee. As a result, yield can be considered a limiting factor in achievable taste and aroma.

[0004] [Summary of the invention]

[0004] Thus, there is a continuing need for coffee compositions that provide a balance between yield and flavor, particularly those derived from medium and high yield extracts, that also have improved taste and aroma.

[0005] According to at least one embodiment of the present disclosure, a method of producing a coffee composition may include concentrating a coffee extract by forward osmosis to produce a liquid concentrate. The coffee extract may include one or more monosaccharides in an amount of 18% or more by weight, based on the dry weight of the coffee extract.

[0006]

[0006] Additional features and advantages of the present disclosure are set forth in the following detailed description of the invention, and in part will be readily apparent to those skilled in the art from the detailed description of the invention or may be learned by practicing aspects of the present disclosure.

[0007] [Mode for carrying out the invention]

[0007] As previously mentioned, the present disclosure relates generally to coffee compositions, particularly those derived from medium and high yield extracts, and also having improved taste and aroma. As a result of the foregoing, the present disclosure relates, at least in part, to coffee compositions that include specific concentrations of both one or more carbohydrates and aroma compounds. As described in more detail, the carbohydrate concentration of a coffee composition can also be used as a measure of the yield of the extract from which such carbohydrates are derived, and the aroma compound concentration can also be used as a measure of taste and aroma.

[0008]

[0008] Extracts (whether they are concentrated and / or dried) are usually classified based on their final extraction yield. As used in this disclosure, "extraction yield" refers to the weight percent of soluble coffee solids extracted from roast and ground coffee. For example, an extract having a 50% extraction yield refers to an extract that contains 50% by weight of the soluble coffee solids of the roast and ground coffee. "Soluble coffee solids" refers to all solids contained within the coffee matrix that are extractable with water. Such solids include, but are not limited to, carbohydrates, proteins, coffee alkaloids (e.g., caffeine), trigonelline, organic acids (e.g., citric acid, malic acid, acetic acid, and quinic acid), chlorogenic acid and their derivatives, inorganic acids, and salts. For purposes of this disclosure, extracts may be classified as low yield (i.e., extracts having an extraction yield of less than 30%), medium yield (i.e., extracts having an extraction yield of 30%-45%), and high yield (i.e., extracts having an extraction yield of more than 45%).

[0009]

[0009] Furthermore, without being bound by any particular theory, it is believed that the extraction yield of an extract is directly correlated to the concentration of carbohydrates in the extract. In simpler terms, the extraction yield of an extract may be determined by the concentration of one or more carbohydrates in the extract. Thus, the concentration of one or more carbohydrates in a coffee composition may be the same or similar to the concentrations typical of a medium yield extract or a high yield extract. For purposes of this disclosure, the carbohydrate concentration of a composition may be expressed as the concentration of one or more monosaccharides, based on the dry weight of the composition and measured after acid hydrolysis.

[0010] In an embodiment, the total concentration of monosaccharides in the coffee composition can be 18 wt% or more, e.g., 22 wt% or more, 26 wt% or more, 30 wt% or more, 34 wt% or more, 38 wt% or more, or 42 wt% or more, based on the dry weight of the coffee composition. For example, the total concentration of monosaccharides in the coffee composition can be 18 wt% to 46 wt%, e.g., 18 wt% to 42 wt%, 18 wt% to 38 wt%, 18 wt% to 34 wt%, 18 wt% to 30 wt%, 18 wt% to 26 wt%, 18 wt% to 22 wt%, 22 wt% to 46 wt%, 22 wt% to 42 wt%, 22 wt% to 38 wt%, 22 wt% to 34 wt%, 22 wt% to 30 wt%, 22 wt% to 22 wt%, or 22 wt%. % to 26 wt%, 26 wt% to 46 wt%, 26 wt% to 42 wt%, 26 wt% to 38 wt%, 26 wt% to 34 wt%, 26 wt% to 30 wt%, 30 wt% to 46 wt%, 30 wt% to 42 wt%, 30 wt% to 38 wt%, 30 wt% to 34 wt%, 34 wt% to 46 wt%, 34 wt% to 42 wt%, 34 wt% to 38 wt%, 38 wt% to 46 wt%, 38 wt% to 42 wt%, or 42 wt% to 46 wt%. Specific examples of monosaccharides in the coffee composition may include arabinose, galactose, glucose, xylose, mannose, fructose, sucrose, or some combination thereof. That is, the total concentration of monosaccharides in the coffee composition may include one or more of arabinose, galactose, glucose, xylose, mannose, fructose, and sucrose.

[0011] In an embodiment, the coffee composition may comprise mannose in an amount of 8 wt% or more, e.g., 10 wt% or more, 12 wt% or more, 14 wt% or more, 16 wt% or more, 18 wt% or more, 20 wt% or more, 22 wt% or more, or 24 wt% or more, based on the dry weight of the coffee composition. For example, the coffee composition may comprise 8 wt%, to 26 wt%, e.g., 8 wt%, to 24 wt%, 8 wt%, to 22 wt%, 8 wt%, to 20 wt%, 8 wt%, to 18 wt%, 8 wt%, to 16 wt%, 8 wt%, to 14 wt%, 8 wt%, to 12 wt%, 8 wt%, to 10 wt%, 10 wt%, to 26 wt%, 1 ... 0 wt%, ~24 wt%, 10 wt%, ~22 wt%, 10 wt%, ~20 wt%, 10 wt%, ~18 wt%, 10 wt%, ~16 wt%, 10 wt%, ~14 wt%, 1 0 wt%, ~12 wt%, 12 wt%, ~26 wt%, 12 wt%, ~24 wt%, 12 wt%, ~22 wt%, 12 wt%, ~20 wt%, 12 wt%, ~18 wt%, 12 wt%, ~16 wt%, 12 wt%, ~14 wt%, 14 wt%, ~26 wt%, 14 wt%, ~24 wt%, 14 wt%, ~22 wt%, 14 wt%, ~20 wt%, 14 wt%, ~18wt%, 14wt%, ~16wt%, 16wt%, ~26wt%, 16wt%, ~24wt%, 16wt%, ~22wt%, 16wt%, ~20wt%, 16wt In some embodiments, the mannose may be present in an amount of up to 18%, 18%, up to 26%, 18%, up to 24%, 18%, up to 22%, 18%, up to 20%, 20%, up to 26%, 20%, up to 24%, 20%, up to 22%, 22%, up to 26%, 22%, up to 24%, or 24% or up to 26% by weight.

[0012] In an embodiment, the coffee composition may comprise arabinose in an amount of 2 wt % or more, such as 3 wt % or more, 4 wt % or more, or 5 wt % or more, based on the total weight of the coffee composition. For example, the coffee composition may comprise arabinose in an amount of 2 wt % to 6 wt %, such as 2 wt % to 5 wt %, 2 wt % to 4 wt %, 2 wt % to 3 wt %, 3 wt % to 6 wt %, 3 wt % to 5 wt %, 3 wt % to 4 wt %, 4 wt % to 6 wt %, 4 wt % to 5 wt %, or 5 wt % to 6 wt %, based on the dry weight of the coffee composition.

[0013]

[0013] In an embodiment, the coffee composition may contain galactose in an amount of 8 wt% or more, for example 10 wt% or more, 12 wt% or more, 14 wt% or more, 16 wt% or more, or 18 wt% or more, based on the dry weight of the coffee composition. For example, the coffee composition may comprise galactose in an amount of from 8 wt% to 20 wt%, e.g., 8 wt% to 20 wt%, 8 wt% to 18 wt%, 8 wt% to 16 wt%, 8 wt% to 14 wt%, 8 wt% to 12 wt%, 8 wt% to 10 wt%, 10 wt% to 20 wt%, 10 wt% to 18 wt%, 10 wt% to 16 wt%, 10 wt% to 14 wt%, 10 wt% to 12 wt%, 12 wt% to 20 wt%, 12 wt% to 18 wt%, 12 wt% to 16 wt%, 12 wt% to 14 wt%, 14 wt% to 20 wt%, 14 wt% to 18 wt%, 14 wt% to 16 wt%, 16 wt% to 20 wt%, 16 wt% to 18 wt%, or 18 wt% to 20 wt%, based on the dry weight of the coffee composition.

[0014]

[0014] In an embodiment, the sum of the concentrations of arabinose and galactose in the coffee composition may be 10% by weight or more, for example, 12% by weight or more, 14% by weight or more, 16% by weight or more, 18% by weight or more, 20% by weight or more, 22% by weight or more, or 24% by weight or more, based on the dry weight of the coffee composition. For example, the total concentration of arabinose and galactose in the coffee composition may be from 10% by weight to 26% by weight, for example from 10% by weight to 24% by weight, 10% by weight to 22% by weight, 10% by weight to 20% by weight, 10% by weight to 18% by weight, 10% by weight to 16% by weight, 10% by weight to 14% by weight, 10% by weight to 12% by weight, 12% by weight to 26% by weight, 12% by weight to 24% by weight, 12% by weight to 22% by weight, 12% by weight to 20% by weight, 12% by weight to 18% by weight, 12% by weight to 16% by weight, 12% by weight to 14% by weight, 14% by weight to 26% by weight, or the like, based on the dry weight of the coffee composition. In one embodiment, the amount may be 14% to 24% by weight, 14% to 22% by weight, 14% to 20% by weight, 14% to 18% by weight, 14% to 16% by weight, 16% to 26% by weight, 16% to 24% by weight, 16% to 22% by weight, 16% to 20% by weight, 16% to 18% by weight, 18% to 26% by weight, 18% to 24% by weight, 18% to 22% by weight, 18% to 20% by weight, 20% to 26% by weight, 20% to 24% by weight, 20% to 22% by weight, 22% to 26% by weight, 22% to 24% by weight, or 24% to 26% by weight.

[0015]

[0015] As previously mentioned, the coffee compositions may be derived from medium and high yield extracts and have improved taste and aroma compared to conventional coffee compositions derived from medium and high yield extracts. This improved flavor may be confirmed by aroma chemistry. More simply, the coffee compositions may have increased concentrations of desirable aroma compounds compared to conventional coffee compositions derived from similar yield extracts. For example, the coffee compositions may have a higher concentration of furfuryl alcohol than conventional coffee compositions derived from similar yield extracts. For purposes of this disclosure, the concentration of aroma compounds may be expressed as the absolute content of the aroma compounds in the composition, which refers to the mass in milligrams (mg) of the aroma compounds relative to the total mass in kilograms (kg) of the soluble coffee solids of the composition.

[0016]

[0016] The absolute content of furfuryl alcohol in the coffee composition may be 2000 mg or more per kg of soluble coffee solids, for example, 2100 mg or more, 2200 mg or more, 2300 mg or more, 2400 mg or more, 2500 mg or more, 2600 mg or more, 2700 mg or more, 2800 mg or more, 2900 mg or more, or 3000 mg or more per kg of soluble coffee solids. For example, the absolute content of furfuryl alcohol in the coffee composition may be 2000-3000 mg per kg of soluble coffee solids, e.g., 2000-2800 mg, 2000-2600 mg, 2000-2400 mg, 2000-2200 mg, 2200-3000 mg, 2200-2800 mg, 2200-2600 mg, 2200-2400 mg, 2400-3000 mg, 2400-2800 mg, 2400-2600 mg, 2600-3000 mg, 2600-2800 mg, or 2800-3000 mg per kg of soluble coffee solids.

[0017]

[0017] The absolute content of alkylpyrazines in the coffee composition (i.e., the sum of 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-3-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, and 2,3-diethyl-5-methylpyrazine) may be 50.0 mg or more per kg of soluble coffee solids, for example, 60.0 mg or more, 70.0 mg or more, 80.0 mg or more, 90.0 mg or more, 100.0 mg or more, or 110.0 mg or more per kg of soluble coffee solids. For example, the absolute content of alkylpyrazines in the coffee composition may be 50.0-120.0 mg per kg of soluble coffee solids, e.g., 50.0-110.0 mg, 50.0-100.0 mg, 50.0-90.0 mg, 50.0-80.0 mg, 50.0-70.0 mg, 50.0-60.0 mg, 60.0-120.0 mg, 60.0-110.0 mg, 60.0-100.0 mg, 60.0-90.0 mg, 60.0-80.0 mg, mg, 60.0 to 70.0 mg, 70.0 to 120.0 mg, 70.0 to 110.0 mg, 70.0 to 100.0 mg, 70.0 to 90.0 mg, 70.0 to 80.0 mg, 80.0 to 120.0 mg, 80.0 to 110.0 mg, 80.0 to 100.0 mg, 80.0 to 90.0 mg, 90.0 to 120.0 mg, 90.0 to 110.0 mg, 90.0 to 100.0 mg, 100.0 to 120.0 mg, 100.0 to 110.0 mg, or 110.0 to 120.0 mg.

[0018]

[0018] The absolute content of N-heterocycles in the coffee composition (i.e., the sum of 2-acetylthiazole, 2-acetylpyrazine, and 2-acetylpyridine) may be 2.60 mg per kg of soluble coffee solids, for example, 3.00 mg or more, 3.40 mg or more, 3.80 mg or more, 4.20 mg or more, 4.60 mg or more, 5.00 mg or more, 5.40 mg or more, 5.80 mg or more, 6.20 mg or more, 6.60 mg or more, or 7.00 mg or more per kg of soluble coffee solids. For example, the absolute content of N-heterocycles in the coffee composition may be from 2.60 to 7.00 mg per kg of soluble coffee solids, e.g., from 2.60 to 7.00 mg, from 2.60 to 6.20 mg, from 2.60 to 5.40 mg, from 2.60 to 4.60 mg, from 2.60 to 3.80 mg, from 2.60 to 3.40 mg, from 2.60 to 3.00 mg, from 3.00 to 7.00 mg, It may be 3.00 to 6.20 mg, 3.00 to 5.40 mg, 3.00 to 4.60 mg, 3.00 to 3.80 mg, 3.80 to 7.00 mg, 3.80 to 6.20 mg, 3.80 to 5.40 mg, 3.80 to 4.60 mg, 4.60 to 7.00 mg, 4.60 to 6.20 mg, 4.60 to 5.40 mg, 5.40 to 7.00 mg, 5.40 to 6.20 mg, or 6.20 to 7.00 mg.

[0019]

[0019] Without being bound by any particular theory, it is believed that alkylpyrazines and N-heterocycles are useful aroma compounds when measuring the taste and aroma of coffee compositions, particularly when measuring how the taste and aroma of coffee compositions are affected by different processing techniques. In this regard, it is believed that the concentrations of alkylpyrazines and N-heterocycles are relatively independent of the origin and blend of coffee beans, as well as the roasting conditions and final roast color of the coffee beans. Furthermore, alkylpyrazines and N-heterocycles are inefficiently stripped by aroma techniques and notes formed during a typical extraction cycle, and are quantitatively removed by common concentration techniques such as thermal evaporation.

[0020]

[0020] Coffee compositions may also be described based on the ratio of two or more aroma compositions. In embodiments, the concentration ratio of 2-ethyl-6-methylpyrazine to 2-methylbutanal in a coffee composition may be 0.65 or more, such as 0.80 or more, 0.95 or more, 1.10 or more, 1.25 or more, 1.40 or more, 1.55 or more, 1.70 or more, or 1.85 or more. For example, the concentration ratio of 2-ethyl-6-methylpyrazine to 2-methylbutanal in a coffee composition may be 0.65 to 2.15, such as 0.65 to 1.85, 0.65 to 1.55, 0.65 to 1.25, 0.65 to 0.95, 0.95 to 2.15, 0.95 to 1.85, 0.95 to 1.55, 0.95 to 1.25, or 1.25 to 2.15.

[0021] In an embodiment, the concentration ratio of furfuryl alcohol to 2-methylbutanal in the coffee composition can be 30 or more, such as 40 or more, 50 or more, 60 or more, 70 or more, 80 or more, 90 or more, 100 or more, or 110 or more. For example, the concentration ratio of furfuryl alcohol to 2-methylbutanal in the coffee composition can be 30-110, such as 30-90, 30-70, 30-50, 50-110, 50-90, 50-70, 70-110, 70-90, or 90-110.

[0022] In an embodiment, the concentration ratio of furfuryl alcohol to 2,3-butanedione in the coffee composition can be 30 or more, such as 40 or more, 50 or more, 60 or more, 70 or more, 80 or more, 90 or more, 100 or more, or 110 or more. For example, the concentration ratio of furfuryl alcohol to 2,3-butanedione in the coffee composition can be 30 to 110, such as 30 to 90, 30 to 70, 30 to 50, 50 to 110, 50 to 90, 50 to 70, 70 to 110, 70 to 90, or 90 to 110.

[0023]

[0023] The concentration ratio of furfuryl alcohol to pyridine in the coffee composition can be 30 or more, for example, 35 or more, 40 or more, 45 or more, 50 or more, 55 or more, 60 or more, 65 or more, or 70 or more. For example, the concentration ratio of furfuryl alcohol to pyridine in the coffee composition can be 30 to 70, for example, 30 to 60, 30 to 50, 30 to 40, 40 to 70, 40 to 60, 40 to 50, 50 to 70, 50 to 60, or 60 to 70.

[0024]

[0024] The concentration ratio of furfuryl alcohol to phenylacetaldehyde in the coffee composition can be 150 or more, such as 175 or more, 200 or more, 225 or more, 250 or more, 275 or more, 300 or more, 325 or more, 350 or more, 375 or more, 400 or more, or 425 or more. For example, the concentration ratio of furfuryl alcohol to phenylacetaldehyde in the coffee composition can be 150 to 450, e.g., 150 to 400, 150 to 350, 150 to 300, 150 to 250, 150 to 200, 200 to 450, 200 to 400, 200 to 350, 200 to 300, 200 to 250, 250 to 450, 250 to 400, 250 to 350, 250 to 300, 300 to 450, 300 to 400, 300 to 350, 350 to 450, 350 to 400, or 400 to 450.

[0025]

[0025] The concentration ratio of 2-acetylpyrazine to (E)-β-damascenone in the coffee composition can be 40 or more, for example, 55 or more, 70 or more, 85 or more, 100 or more, 115 or more, 130 or more, 145 or more, or 160 or more. For example, the concentration ratio of 2-acetylpyrazine to (E)-β-damascenone in the coffee composition can be 40 to 175, for example, 40 to 145, 40 to 115, 40 to 85, 85 to 175, 85 to 145, 85 to 115, 115 to 175, 115 to 145, or 145 to 175.

[0026]

[0026] In an embodiment, the coffee composition may be a liquid concentrate intended to be mixed with water before consumption. In an embodiment, the coffee extract according to the invention may be a dry coffee extract (e.g., a soluble coffee powder, such as pure soluble coffee powder). Soluble coffee is a phrase used to describe coffee prepared by extracting roast and ground coffee and then drying the extract, typically by means such as freeze drying or spray drying, into a powdered product. To prepare a coffee beverage, water is then simply added to the powder, thus avoiding the complex and time-consuming process involved in preparing beverages from traditional roast and ground coffee. The material referred to as soluble coffee is composed primarily of soluble material, although there is usually a small amount of insoluble material present. It is noted that pure soluble coffee contains only materials derived from coffee.

[0027]

[0027] Reference is now made to a suitable process for producing the coffee composition, it being noted that the coffee composition may generally be produced by concentrating an extract by forward osmosis to produce a liquid concentrate.

[0028]

[0028] The extract can be produced from roast and ground coffee by extraction. Suitable processes for producing roast and ground coffee are known in the art. For example, the green coffee beans used to produce the roast and ground coffee can be Arabica (Coffea arabica), Robusta (Coffea robusta), or a blend of both. However, other coffee species known in the art may be suitable for use in the process of the present disclosure. Suitable processes for extraction are also known in the art. For example, the countercurrent extraction process described above can be utilized to produce the extract.

[0029]

[0029] The extract may be either a medium yield extract or a high yield extract. That is, the extract may have an extraction yield of 30% or more. As a result, the concentration of carbohydrates in the extract (expressed as the concentration of one or more monosaccharides, based on the dry weight of the composition and measured after acid hydrolysis) may be the same or similar to the typical concentrations of a medium yield extract or a high yield extract. These carbohydrate concentrations are the same as those previously described for the coffee composition.

[0030]

[0030] The extract can then be concentrated to produce a concentrate. Concentration of the extract increases the total dissolved solids (TDS) of the extract and reduces the amount of water that needs to be removed during drying. The concentration process can increase the TDS of the extract from about 10% to about 40% or more. There are many concentration processes known in the art. However, many of these processes (e.g., evaporation) involve the application of heat, and the application of heat can result in the removal of desirable aroma compounds from the extract. To avoid this undesirable application of heat, the extract can be concentrated by forward osmosis. Furthermore, the extract can be concentrated by a combination of reverse osmosis and forward osmosis. For example, the TDS of the extract can be concentrated from about 10% to about 20% by reverse osmosis and then concentrated to about 40% or more by forward osmosis. Examples of the use of reverse osmosis and forward osmosis to concentrate liquid food products can be found, for example, in U.S. Patent Application No. 15 / 775,540 and Patent No. 2018038367(A), respectively.

[0031]

[0031] The concentrate can then be dried to produce a soluble powder. Suitable processes for drying the concentrate to produce a soluble powder are known in the art, including freeze-drying and spray-drying. In a typical freeze-drying process, the concentrate is frozen at a temperature of -20°C to -40°C and then heated under low pressure conditions. This allows the frozen water component to be removed (e.g., by sublimation) without the need for temperatures that can deteriorate the flavor and other properties of the concentrate. On the other hand, in a typical spray-drying process, the concentrate is sprayed through a small nozzle into a heated drying gas, which produces dry particles that can be collected.

[0032] [Example]

[0032] Various aspects of the embodiments of the present disclosure will be further clarified by the following examples. It should be noted that the examples are merely illustrative and should not be construed as limiting the subject matter of the present disclosure.

[0033] Example 1: Aroma Analysis

[0033] Isotopically labeled standards were used in conjunction with solid phase microextraction and gas chromatography mass spectrometry (SPME-GC-MS / MS) analysis to quantify the absolute content (mg / kg soluble coffee solids) of aroma compounds of interest in ten coffee composition samples after reconstitution with water. A summary of each coffee composition sample is shown in Table 1.

[0034] [Table 1]

[0035] Preparation of Coffee Composition Samples

[0034] Each coffee composition sample was placed in a silanized glass vial (standard 20 mL vial used for headspace / SPME analysis), solubilized with 5 mL of cold water, and a defined amount of the labeled isotope of the analyte was added. The vial was then sealed and vortexed for 1 min.

[0036] Aroma Extraction

[0035] Each coffee composition sample was first equilibrated at room temperature for 60 min. Aroma compounds were then extracted from the headspace by solid phase microextraction (SPME) at 40°C for 10 min (2 cm fiber, 50 / 30 μm StableFlex, coated with PDMS / DVB / Carboxen; Supelco, Buchs, Switzerland) and thermally desorbed at 240°C for 10 min into a heated split / splitless injector (split mode, 2 splits).

[0037] GC-MS / MS analysis of aroma compounds

[0036] First, separation was performed on a 60 m x 0.25 mm x 0.25 μm polar DB-624UI column (Agilent, Basel, Switzerland) using an Agilent 7890B gas chromatograph (Agilent, Basel, Switzerland). Helium was used as carrier gas at a constant flow rate of 1.2 mL / min. The following oven program was applied: initial temperature of 40°C held for 6 min, then ramped to 240°C at 6°C / min, final temperature held for 10 min. Mass analysis was performed on an Agilent 7010 Triple Quad mass spectrometer (Agilent, Basel, Switzerland). Chromatograms were run using Agilent MassHunter software. The results are shown in Table 2.

[0038] [Table 2]

[0039] Example 2: Carbohydrate Analysis

[0037] The total carbohydrate composition of the 28 coffee composition samples was assessed after acid hydrolysis using high performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) according to the International Organization for Standardization (ISO) 11292-1995. First, 30 mg of each sample (in the form of soluble coffee powder) was diluted with 200 μL of sulfuric acid [H 2 SO4 72%] and prehydrolyzed for 30 min at ambient temperature. The volume of the prehydrolyzed samples was then increased to 2.5 mL with distilled water and hydrolyzed for 2 h at 100°C. The neutralized samples were then washed with a C18 cartridge and characterized by chromatography. Quantification of carbohydrates (i.e., arabinose, galactose, mannose, and glucose) was performed using external standards. Table 3 shows the results as well as the extraction yield for each sample.

[0040] [Table 3]

[0041] Example 3: Concentration of extract by forward osmosis (MgCl 2 ) A high yield extract having a total solids content [Tc] of about 9-10% was diluted with 20-25% magnesium chloride [MgCl 2 ] was concentrated to approximately 40% Tc by a bench-scale forward osmosis system using the draw solution. The extract was recirculated against the draw solution in the forward osmosis system until a target Tc of at least 40% was obtained.

[0042] The resulting concentrate was freeze-dried to produce a soluble powder and subjected to technical sensory analysis.Compared to a reference with the same extraction profile but thermally concentrated by conventional methods, the concentrate was found to have a smoother taste, more caramel, nutty and almond flavors, and less sourness, process notes and harshness.

[0043] Example 4: Concentration of extract by reverse osmosis and forward osmosis (MgCl 2 ) The high yield extract with about 9-10% Tc was first concentrated by reverse osmosis to about 20% Tc and then by forward osmosis to about 41% Tc in the same manner as described in Example 3. The resulting concentrate was freeze-dried to produce a soluble powder and subjected to technical sensory analysis. The concentrate was found to have a smoother taste, enhanced caramel, nutty and almond flavors, and less cooked notes and harshness. The concentrate was also found to have an improved overall taste compared to the concentrate of Example 3.

[0044] Example 5: Concentration of extracts by reverse osmosis and forward osmosis (NaCl) A medium yield extract having about 9-10% Tc was first concentrated by reverse osmosis to about 20% Tc, and then concentrated by forward osmosis to about 41% Tc in the same manner as described in Example 3, except that a 25% sodium chloride [NaCl] draw solution was used. The resulting concentrate was diluted to potable strength and tasted in comparison to the forward osmosis feed diluted to the same strength (i.e., the reverse osmosis product having about 20% Tc). The sensory results were similar to those of Example 4, but with a smoother taste, increased nutty and almond flavors, and fewer process notes and harshness. However, the concentrate was found to have a slightly reduced overall taste when compared to the concentrate of Example 4.

[0045] Example 6: Concentration of extracts by reverse osmosis and forward osmosis (K 3 C 6 H 5 O 7 ) The high yield extract, having about 9-10% Tc, was first concentrated to about 20% Tc by reverse osmosis and then diluted with about 38% potassium citrate [K 3 C 6 H 5 O 7] was concentrated to about 47% Tc by forward osmosis in the same manner as described in Example 3, except that a draw solution was used. The resulting concentrate was freeze-dried to produce a soluble powder and subjected to technical sensory analysis. The concentrate was also found to have a smooth taste, pleasant caramel, nutty, and almond flavors, and less process notes and harshness.

[0046]

[0043] Although the subject matter of the present disclosure has been described in detail with reference to certain embodiments, it should be noted that the various details of such embodiments should not be construed as implying that these details are essential elements. Rather, it is the scope of the appended claims that should be construed as representing the breadth of the present disclosure and the corresponding scope of the various embodiments described in the present disclosure. Moreover, it is apparent that modifications and variations can be made without departing from the scope of the appended claims.

[0047]

[0044] Any reference to a prior art document in this specification should not be construed as an admission that such prior art is well known or forms part of the common general understanding in the art. As used herein, the words "comprises," "comprising," and similar words should not be construed in an exclusive or exhaustive sense. In other words, they are intended to mean "including, but not limited to." Furthermore, any two quantitative values ​​assigned to a property may constitute a range for that property, and all combinations of ranges formed from all stated quantitative values ​​for a given property are contemplated in this disclosure.

Claims

1. 1. A method for producing a coffee composition, comprising concentrating a coffee extract by forward osmosis to produce a liquid concentrate, the coffee extract comprising one or more monosaccharides in an amount of 18% or more by weight, based on the dry weight of the coffee extract.

2. The method of claim 1 , wherein the forward osmosis is performed at a temperature greater than 15° C.

3. 3. The method of claim 1 or 2, further comprising drying the liquid concentrate to produce a soluble powder.

4. 4. The method according to any one of claims 1 to 3, further comprising concentrating the coffee extract by reverse osmosis prior to forward osmosis.

5. 5. The method of any one of claims 1 to 4, wherein the forward osmosis is carried out using magnesium chloride, sodium chloride, potassium citrate, or some combination thereof as a draw solution.

6. 6. The method according to claim 1, wherein the coffee composition comprises furfuryl alcohol, pyridine, and one or more monosaccharides, the concentration ratio of the furfuryl alcohol to the pyridine being 30 or more, and the total concentration of the monosaccharides being 18% by weight or more.

7. 7. The method of claim 6, wherein the coffee composition further comprises 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-3-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, and 2,3-diethyl-5-methylpyrazine, and the sum of the absolute contents of 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-3-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, and 2,3-diethyl-5-methylpyrazine is 50.0 mg or more per kg soluble coffee solids of the coffee composition.

8. 8. The method of claim 6 or 7, wherein the absolute content of furfuryl alcohol in the coffee composition is greater than or equal to 2,000 mg per kg of soluble coffee solids in the coffee composition.

9. 9. The method of any one of claims 6 to 8, wherein the coffee composition further comprises one or more of 2-acetylthiazole, 2-acetylpyrazine, and 2-acetylpyridine, and the sum of the absolute contents of 2-acetylthiazole, 2-acetylpyrazine, and 2-acetylpyridine is at least 2.70 mg per kg soluble coffee solids of the coffee composition.

10. The method according to any one of claims 6 to 9, wherein the coffee composition further comprises 2,3-butanedione, and the concentration ratio of the furfuryl alcohol to the 2,3-butanedione is 30 or more.

11. A method according to any one of claims 6 to 10, wherein the coffee composition comprises galactose in an amount of 8% or more by weight, based on the dry weight of the coffee composition.

12. 12. The method according to any one of claims 6 to 11, wherein the coffee composition comprises mannose in an amount of 8% or more by weight based on the dry weight of the coffee composition.

13. 6. The method of any one of claims 1 to 5, wherein the coffee composition comprises one or more monosaccharides in an amount of 18% by weight or more, one or more alkylpyrazines with an absolute content of 50.0 or more, furfuryl alcohol with an absolute content of 2,000 or more, or one or more N-heterocycles with an absolute content of 2.70 or more.

14. 14. The method of claim 13, wherein the coffee composition comprises pyridine and the concentration ratio of the furfuryl alcohol to the pyridine is 30 or greater.

15. The method according to claim 13 or 14, wherein the coffee composition further comprises 2,3-butanedione, and the concentration ratio of the furfuryl alcohol to the 2,3-butanedione is 30 or greater.

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