| 摘要 |
1473774 Coffee flavouring and its isolation NESTLE SA 13 Oct 1975 [11 Nov 1974] 41761/75 Heading A2B An aromatic coffee fraction is isolated from an aqueous medium in which it is contained by extraction with an organic solvent which is an azeotropic mixture of B.P. below 50‹C of at least one non-aromatic hydrocarbon and at least one non-aromatic halogenated hydrocarbon or an ether and recovering a solvent phase containing the aromatic fraction. Azeotropic mixtures specified include pentane 60 %/ methylene chloride 32%, pentane 58%/isopropyl chloride 42%, pentane 94%/trichlorotrifluoroethane 6%, pentane 20%/diethyl ether 80%, and pentane 34.5%/methylene chloride 3.5%/diethyl ether 62%. The recovered solvent phase may be concentrated by distillation. The aqueous medium may be an extract of roasted coffee, a condensate of the vapour given off during the roasting of green coffee or the grinding of roasted coffee, or a stripped condensate of roasted coffee. In Examples, the fraction is used as a flavouring and aromatising agent for coffee preparations, pasteurised milk, ice cream and a cream-like preparation. |
