SUBSTANCE AND METHOD FOR IMPARTING FLAVOR TO COFFEE PRODUCT

摘要

An article useful for the aromatization of coffee products is described. The article comprises a microporous cellulosic polymer (18) impregnated with coffee aroma volatiles and encased within an envelope of sheet material (12 and 20) substantially impervious to the diffusion of coffee aroma volatiles. The envelope is perforated to permit gradual passage of coffee aroma volatiles. The article can be employed in conjunction with a soluble or other coffee product to provide such product with a pleasant coffee aroma.