SEPARATION AND RECOVERY OF COFFEE AROMA CONSTITUENTS FROM ROASTED COFFEE

摘要

This invention relates to an improved process for the separation and recovery of coffee aroma constituents from roasted coffee. A higher recovery of volatile aroma components from expressed roasted coffee may be obtained than previously possible by the process which comprises adding a lipophilic or oleaginous substance in liquid form to roasted coffee, subdividing the roasted coffee and then separating the aromatized lipophilic or oleaginous substance from the subdivided roasted coffee.