| 摘要 |
This invention relates to an improved process for the separation and recovery of coffee aroma constitutuents from roasted coffee, which permits a higher recovery of volatile aroma components than previously possible. The process comprises adding an oil or fat in liquid form to roasted coffee, subdividing the roasted coffee and then separating the aromatized lipophilic or oleaginous substance from the subdivided roasted coffee. The subdivision and separation are preferably achieved by expressing, which may be carried out at below 150 DEG C. The preferred oils are dearomatised coffee oil and corn oil. |
