Process for preparing a liquid aroma and aromatizing a dry coffee substrate with same.

摘要

A process for preparing a liquid aroma containing concentrated coffee aromatic compounds from a grinder gas frost is described. A higher yield of coffee aromatics is enabled, and these aromatics are of a higher quality. The liquid aroma may be used to aromatize coffee powders, glycerides or other food substrates. Coffee powders aromatized with the liquid aroma are described as having a <<buttery>> <<roasted and ground>> coffee aroma.