| 摘要 |
PURPOSE:To prevent both oxidation and scattering of volatile substances and stabilize the flavor of coffee, by treating coffee with a tocopherol compound (derivative). CONSTITUTION:Coffee is treated with a tocopherol compound and/or a derivative thereof to stabilize the flavor of the coffee. The tocopherol compound or derivative thereof is preferably left in an amount of 0.01-3.0% expressed in terms of the tocopherol compound in the final product.
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