| 摘要 |
1499756 Coffee aroma GENERAL FOODS CORP 14 April 1975 [20 May 1974(4)] 15311/75 Heading A2B A coffee aroma is produced by condensing a gas containing CO 2 and coffee aromas, e.g. grinder gas, to form a host, contacting the host with a liquid glyceride in a pressure vessel isolated from the atmosphere, the ratio of glyceride to host being 1:0.5 to 6, raising the temperature so that the glyceride is liquefied releasing the pressure and recovering the glyceride, which contains a high proportion of the coffee aromas. The glyceride may be e.g. coffee oil, vegetable oil or triacetin. Preferably the vessel is at an initial pressure of at least 100p.s.i.g. and the temp erature is raised to at least 60‹F to increase the pressure to at least 700p.s.i.g. the pressure being maintained for at least an hour. The pressure may be released isothermally or in such a way that a solid product is formed. Aromas in the vented CO 2 may be recovered by recycling. The aroma-containing glyceride may be "plated" on to soluble coffee powder or combined with liquid coffee extracts before drying. |
