VERFAHREN ZUM FIXIEREN VON DURCH TIEFGEFRIEREN KONDENSIERTEN KAFFEEAROMEN IN EINEM FLUESSIGEN GLYZERID

摘要

A high level of aromatics are absorbed by coffee oil by placing a coffee aroma frost in an isolated vessel, raising the internal temperature and pressure, removing water from the pressurized vessel and thereafter introducing coffee oil into the pressurized vessel. The mixture is allowed to equilibrate for a period of time and is then slowly vented.