A process for the recovery of aroma components from the coffee grounds. Coffee grounds are placed in a mixer. The coffee grounds are wet, heated, and exposed to decreased pressure to provide aroma containing gas containing aroma components. From 40 % to 95 % of the aroma components in the coffee grounds are collected from the aroma containing gas. The aroma components may be added to concentrated coffee extract prior to the drying of the extract. The coffee powder produced has much increased and improved aroma and flavour, particularly increased beta-myrcene and limonene in the reconstituted coffee beverage.

Coffee aroma recovery process

Natural cocoa flavor and aroma compositions are prepared by passing a natural aroma gas, preferably from cocoa beans, through one or more condensers to remove water and substantially all the acetic acid present therein. The aroma gas may then be placed into a cryogenic collector in which liquid nitrogen is sprayed directly into the aroma gas stream to rapidly condense the aroma frost suspended in a stream of nitrogen gas, while minimizing contract of the cooled gas with the walls of the collector. The suspension of aroma frost particles in gaseous nitrogen is passed through a tubular porous filter to remove the aroma frost particles which collect on the outer surface of the tubular filter, with the nitrogen gas passing through the porous filter and being exhausted from the collector. The aroma particles recovered are suitable for incorporation in various food products where a natural cocoa or chocolate flavor is desired, including soluble cocoa products, cake mixes, confectionery products, and the like.

Natural cocoa aroma/flavor compositions and methods for preparing same

A process for the recovery of aroma components from coffee grounds. Coffee grounds are placed in a mixer. The coffee grounds are wet heated, and exposed to decreased pressure to provide aroma containing gas containing aroma components. From 40% to 95% of the aroma components in the coffee grounds are collected from the aroma containing gas. The aroma components may be added to concentrated coffee extract prior to the drying of the extracts. The coffee powder produced has much increased and improved aroma and flavor.

Coffee aroma recovery process and resultant products

The present invention relates to the preparation of a coffee beverage powder useful for the preparation of coffee beverages such as e.g. cappuccino, cafe latte, cafe macchiato, cafe au lait. The method comprises the preparation of an aqueous composition comprising coffee solids and protein and/or fat, adding aroma obtained from coffee to the composition and drying the composition to produce a coffee beverage powder. The coffee beverage powder has improved aroma and/or characteristics.

Method of producing a coffee beverage powder

The present invention relates to a soluble coffee aromatized with a collected fraction of beneficial coffee volatiles such as diacetyl and acetaldehyde released from the thermal hydrolysis of partially extracted roasted and ground coffee which has been subjected to atmospheric extraction to extract a majority of the arabinogalactan therefrom. The resulting soluble coffee comprises 25 to 125 ppm by weight acetaldehyde, 10 to 40 ppm by weight diacetyl, greater than 175 ppm total volatiles, a ratio of (acetaldehyde + diacetyl)/3-methyl butanal of 1.75 to 10 by weight and a ratio of acetaldehyde/3-methyl butanal of 1.5 to 10 by weight.

Aromatized soluble coffee

1,206,296. Coffee extracts. GENERAL FOODS CORP. 4 Oct., 1967, No. 45319/67. Heading A2B. A method of producing a soluble coffee extract powder comprises adding to a coffee extract before or after drying (e.g. freeze- or spray-drying) an oil extracted from freshly roasted coffee and condensed aromatic vapours. The condensed aromatic vapours fraction is obtained by steam distilling roasted ground coffee at or above atmospheric pressure, collecting the vapours released above 180‹F. during the last 1-20% of total steaming time and cooling the vapours to below 70‹F. The oil may be mechanically expressed or solvent extracted. The condensate fraction may be fractionated into an oily phase containing the condensed aromatic vapours and an aqueous phase containing unwanted components such as acids. The oil and condensed aromatic vapours may be added together or separately to the coffee extract.

James Patrick Mahlmann

Papers

Production of soluble coffee

Coffee product and manufacture thereof