COFFEE AROMA-CONTAINING COMPONENT AND METHOD OF ITS PREPARATION

FIELD: food-processing industry. ^ SUBSTANCE: agent that improves aroma is presented with aroma-containing component, such as chocolate, cocoa, tea or coffee, at amount, effective for chemical interaction with aromatic compounds. Aroma improving agent is preferably nucleophyl, that contains sulfur o...

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Bibliographische Detailangaben
Hauptverfasser:	CHZHEHN IN, MILO KRISTIAN, KLJUPPEL' EHNTONI, CHEN PU-SHEHN, RAKHMANI RASHID
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE COFFEE CONFECTIONERY DETERGENTS ESSENTIAL OILS FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM MANUFACTURE, PREPARATION, OR INFUSION THEREOF METALLURGY PERFUMES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS TEA THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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