| 摘要 |
Coffee flavor enhancers were obtained by passing an inert gas over ground fresh roasted coffee beans heated at a temperature of from about 150 DEG F. to about 185 DEG F. and by selective capture of the desirable flavor enhancers entrained in the gas stream. After capture on solid adsorbents including C18-silica, the flavor enhancers were eluted using food grade acceptable solvents or solvent/water mixtures and combined with coffee concentrates and hot water to give a reconstituted instant coffee having the aroma and flavor of freshly ground and/or freshly brewed coffee. An apparatus for blending such reconstituted coffee is described.
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