| 摘要 |
<p>1310852 Coffee aroma PROCTER & GAMBLE CO 20 Sept 1971 [21 Sept 1970] 43725/ 71 Heading A2B A substance having the aroma of roasted and ground coffee is obtained by chilling to a temperature not higher than -40‹F an absorbent selected from:-instant coffee having at least 0.5wt% oil sprayed thereon, coffee oil, liquid glyceride, concentrated coffee extract, and emulsions of concentrated coffee extract and/or liquid glycerides with coffee oil, and placing the chilled absorbent in communication with a zone charged with roast and ground coffee maintained at a higher vapour pressure than the vapour pressure of the chilled absorbent so as to create a positive pressure differential of the volatile components in the direction of the absorbent, whereby the aroma essence of the roast and ground coffee is transferred to and retained on the chilled absorbent.</p> |
