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1.发明公开SULFUR COMPOUNDS FOR ENHANCING COFFEE AROMA AND RESULTANT PRODUCTS CONTAINING SAME 有权用于改善咖啡的味道硫化合物及这些产品含
公开(公告)号：EP1679979A1
公开(公告)日：2006-07-19
申请号：EP04790412.3
申请日：2004-10-14
申请人： NESTEC S.A.
发明人： KERLER, Josef , LIARDON, Rémy , POISSON, Luigi
CPC分类号： A23F5/46 , A23L27/2022 , A23L27/28
摘要： 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.
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3.发明授权SULFUR COMPOUNDS FOR ENHANCING COFFEE AROMA AND RESULTANT PRODUCTS CONTAINING SAME 有权用于改善咖啡的味道硫化合物及这些产品含
公开(公告)号：EP1679979B1
公开(公告)日：2008-11-26
申请号：EP04790412.3
申请日：2004-10-14
申请人： Nestec S.A.
发明人： KERLER, Josef , LIARDON, Rémy , POISSON, Luigi
CPC分类号： A23F5/46 , A23L27/2022 , A23L27/28
摘要： 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.
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公开(公告)号：EP1871173A1
公开(公告)日：2008-01-02
申请号：EP06724147.1
申请日：2006-04-07
申请人： Nestec S.A.
摘要： A coffee product comprises (i) a first portion consisting of unroasted coffee, in an amount of from 1 to 90% by weight based on the total weight of the ground coffee composition, and (ii) a second portion consisting of ground coffee which has been roasted to a higher degree of roast than said first portion, in an amount of from 99 to 10% by weight based on the total weight of the ground coffee composition in a weight ratio of (i) to (ii) is from 10:90 to 80:20 wherein the coffee product comprises at least 4g of chlorogenic acids per 100g of product.
摘要翻译： 研磨的咖啡产品包括（i）由未研磨的咖啡咖啡组成的第一部分，其量为研磨的咖啡组合物的总重量的1至90重量％，和（ii）由磨碎的咖啡组成的第二部分 相对于研磨咖啡组合物的总重量为10〜99重量％，其中（i）〜（ii）的重量比为 10:90至80:20。
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