INSTANT COFFEE AROMATIZATION

摘要

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 DEG to 95 DEG 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 DEG to 35 DEG C. The aromatized instant coffee has improved in-jar aroma.