| 摘要 |
Particles of vegetable material, such as coffee, grain and/or chicory material, preferably roasted vegetable material, having a particle size which extends from whole coffee beans to colloidal powder, are brought into contact with volatile aromatic constituents in order to adsorb the aroma. The resulting aromatised particles are combined in small quantity and packed with foodstuff substrate such as soluble powders or extractable materials. On first being opened, and on subsequent openings during use, the packed product emits a readily discernible and stable head-space aroma. |
