Process for preparing a liquid coffee aroma.

摘要

A process for preparing a liquid aroma contain- ng concentrated coffee aromatic compounds from a grinder gas frost is described by treatment in a first oressure vessel and transfering a fraction to a second pressure vessel. A higher yield of coffee aromatics is enabled, and these aromatics are of a nigher quality. Further, the liquid aroma produced is essentially carbon dioxide free. The liquid aroma nay be used to aromatize coffee powders, glycerides or other food substrates. Coffee powders aromatized with the liquid aroma are described as laving a "buttery" "roasted and ground" coffee aroma.