| 摘要 |
<p>Coffee aromatization A process for aromatizing instant coffee by transferring volatile aromatics from a roast and ground coffee to the instant coffee comprises heating roast and ground coffee to a temperature of about 30.degree. to 95.degree.C and allowing volatile aromatics released during heating to come into contact with the instant coffee which is maintained at a temperature of about 0.degree. to 35.degree.C. The aromatized instant coffee has improved in-jar aroma.</p> |
