Coffee Extract Aroma Control via Volatile Ratio Adjustment
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Solution Overview
Problem
Existing methods for producing coffee extracts often result in a mixture of coffee-specific aroma and off-flavors due to the extraction of both desirable and undesirable components from coffee raw materials.
Innovation Solution
Adjusting the ratio of 2,3-butanedione to the sum of guaiacol and 4-ethylguaiacol in coffee extracts to achieve a peak area ratio of 7.0 or more, and concentration ratio of 3.1 or more, while maintaining a coffee solid concentration of 20 to 40%, to enhance coffee-specific aroma and reduce off-flavors.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If usual extraction methods are used to extract coffee from raw materials, then coffee-specific aroma components are obtained, but off-flavor components are also extracted
Solution Approach 1:
The invention changes the extraction parameters by controlling extraction temperature (90-110°C), extraction time (180-240 minutes), and coffee-to-water ratio (1:50 to 1:80) to selectively extract desirable aroma components while minimizing off-flavor extraction. This parameter optimization resolves the contradiction by achieving high coffee-specific aroma (2,3-butanedione) while reducing off-flavors (guaiacol and 4-ethylguaiacol).
Solution Approach 2:
The invention applies preliminary action by conducting extraction at controlled low temperatures over extended periods before concentration. This preliminary extraction phase selectively accumulates desirable aroma components in the liquid phase while leaving behind many off-flavor components that would require higher temperatures or longer times to extract, thereby resolving the contradiction between obtaining aroma and avoiding off-flavors.
2Productivity
If extraction temperature is increased to improve extraction efficiency, then extraction speed increases, but more off-flavor components are extracted
Solution Approach 1:
The invention changes the temperature parameter from conventional high-temperature extraction to low-temperature extraction (90-110°C). This parameter change resolves the contradiction by maintaining adequate extraction efficiency through extended time while selectively avoiding the extraction of temperature-sensitive off-flavor components. The optimized temperature parameter enables productive extraction without the harmful side effect of excessive off-flavor extraction.
Solution Approach 2:
The invention applies periodic action by maintaining constant low extraction temperature over an extended periodic timeframe (180-240 minutes). This prolonged periodic extraction at controlled temperature achieves cumulative extraction of desirable components while preventing the extraction conditions that would lead to off-flavors, thereby resolving the productivity versus quality contradiction.
3Quantity of substance
If extraction time is extended to increase aroma extraction, then more coffee-specific aroma is obtained, but extraction cost increases
Solution Approach 1:
The invention changes multiple parameters simultaneously - extending time (180-240 min) while controlling temperature (90-110°C) and coffee-to-water ratio (1:50 to 1:80). This multi-parameter optimization resolves the contradiction by achieving high aroma extraction through time extension while compensating with efficient temperature and ratio control to minimize energy consumption and operational costs associated with prolonged extraction.
Solution Approach 2:
The invention applies preliminary action by conducting the extraction process under optimized conditions before concentration. The preliminary extraction phase is designed to achieve maximum aroma extraction within the specified time frame, preventing the need for even longer extraction times that would increase costs. This preliminary optimization resolves the contradiction between adequate aroma extraction and reasonable time/cost investment.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The solution effectively increases coffee-specific aroma and reduces off-flavors in the coffee extract, providing a high-quality product with a balanced aroma profile.
Implementation Method 1
when the peak area is measured by using 10 ppb of borneol as an internal standard material by a gas chromatography-mass spectrometry
Data Source
AI summary
A coffee extract with increased coffee-specific aroma and reduced off-flavors is provided. The ratio of (A) the peak area ratio of 2,3-butanedione to (B) the sum of the peak area ratio of guaiacol and the peak area ratio of 4-ethylguaiacol [(A)/(B)] in the coffee extract is adjusted to a specific range. Alternatively, the ratio of (a) the concentration (ppb) of 2,3-butanedione to (b) the total concentration (ppb) of guaiacol and 4-ethylguaiacol [(a)/(b)] in the coffee extract is adjusted to a specific range.