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公开(公告)号：EP1872665B1
公开(公告)日：2013-12-18
申请号：EP06116265.7
申请日：2006-06-29
发明人： Penson, Simon Peter , Brooks, Scott D. , Wragg, Anthony , Ikenberry, David , Bradbury, Alan , Ozaki, Kazuto , Ito, Fumio
摘要： The invention relates to a process for improving the flavour of roasted Robusta and Arabica quality coffee and is characterised by modifying roasted coffee flavour precursors in aqueous extracts of green coffee beans.
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公开(公告)号：EP1872665A1
公开(公告)日：2008-01-02
申请号：EP06116265.7
申请日：2006-06-29
发明人： Penson, Simon Peter , Brooks, Scott D. , Wragg, Anthony , Ikenberry, David , Bradbury, Alan , Ozaki, Kazuto , Ito, Fumio
摘要： The invention relates to a process for improving the flavour of roasted Robusta and Arabica quality coffee and is characterised by modifying roasted coffee flavour precursors in aqueous extracts of green coffee beans.
摘要翻译： 本发明涉及一种改善焙烤罗布斯塔和阿拉比卡质量咖啡的风味的方法，其特征在于在绿咖啡豆的水提取物中改变焙炒咖啡风味前体。
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3.发明公开Aromatization particles containing coffee aroma constituents 有权Aromatisierte Partikeln enthaltend Kaffeearomastoffe
公开(公告)号：EP1522223A1
公开(公告)日：2005-04-13
申请号：EP03022899.3
申请日：2003-10-09
摘要： The invention relates to aromatization particles comprising a water-soluble coffee matrix and an aromatizing composition comprising volatile characteristic coffee aroma constituents wherein said particles are essentially fat-free and contain essentially no coffee oil, its derivatives or vegetable oil and wherein said water-soluble coffee matrix contains a physically entrapped separate phase comprised of said volatile characteristic coffee aroma constituents, a process for producing same and food products containing same.
摘要翻译： 本发明涉及包含水溶性咖啡基质和包含挥发性特征咖啡香气成分的芳构化组合物的芳构化颗粒，其中所述颗粒基本上不含脂肪，并且基本上不含咖啡油，其衍生物或植物油，并且其中所述水溶性咖啡 基质包含由所述挥发性特征咖啡香气成分组成的物理夹带的分离相，其制备方法和含有它的食品。
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公开(公告)号：EP1522223B1
公开(公告)日：2010-12-08
申请号：EP03022899.3
申请日：2003-10-09
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