| 摘要 |
<p>Particles of vegetable material such as coffee, cereal grains and/or chicory material, preferably roasted vegetable material, ranging in particle size from whole coffee beans to colloidal powder are contacted with aromatic volatiles in order to adsorb aromas. The resulting aromatized particles are combined at a low level and packaged with food substrates such as soluble powders or extractable material. The packaged product will upon initial opening and subsequent in-use openings provide a readily apparent and stable headspace aroma.</p> |
