COFFEE AROMA COMPOSITION FOR COFFEE BEVERAGES

A coffee aroma composition and a particulate coffee beverage preparation aroma composition. The aroma composition includes a coffee aroma constituent and a volatile organic carrier constituent. The carrier is in the liquid state at 25° C., and has a vapor pressure of at least 0.01 mm Hg at 25° C., a...

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Bibliographische Detailangaben
Hauptverfasser:	ZELLER BARRY L, GAONKAR ANILKUMAR G, WRAGG ANTHONY, CERIALI STEFANO
Format:	Patent
Sprache:	eng ; pol
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY COFFEE DETERGENTS ESSENTIAL OILS FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS HUMAN NECESSITIES MANUFACTURE, PREPARATION, OR INFUSION THEREOF METALLURGY PERFUMES PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS TEA THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A coffee aroma composition and a particulate coffee beverage preparation aroma composition. The aroma composition includes a coffee aroma constituent and a volatile organic carrier constituent. The carrier is in the liquid state at 25° C., and has a vapor pressure of at least 0.01 mm Hg at 25° C., a boiling point in the range of 25 to 250° C., a density of less than 1.0 g/cc, and water solubility of not more than about 10% by weight at 25° C.