USE OF THIOESTER FLAVORS TO IMPROVE THE FLAVOR QUALITY OF READY-TO-DRINK COFFEE UPON RETORTING AND STORAGE

摘要

The invention relates to a thermally processed ready to drink liquid coffeeproduct having an improved flavor qualityafter thermal processing and storage due to the incorporation of a thioesterflavor precursor at a concentration of 0.005 to 7 mg/kg.Preferably, the flavor precursor is furfurylthioacetate, methylthioacetate orprenylthioacetate or combinations thereof and not limitedto the above. The invention also relates to a process for preparing theimproved flavor quality of a thermally processed coffee product.