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USE OF THIOESTER FLAVORS TO IMPROVE THE FLAVOR QUALITY OF READY-TO-DRINK COFFEE UPON RETORTING AND STORAGE.
USE OF THIOESTER FLAVORS TO IMPROVE THE FLAVOR QUALITY OF READY-TO-DRINK COFFEE UPON RETORTING AND STORAGE.
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机译:在干燥和储存过程中,使用硫醇酯调味剂改善即饮咖啡的风味质量。
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摘要
The invention relates to a thermally processed ready to drink liquid coffee product having an improved flavor quality after thermal processing and storage due to the incorporation of a thioester flavor precursor at a concentration of 0.005 to 7 mg/kg. Preferably, the flavor precursor is furfurylthioacetate, methylthioacetate or prenylthioacetate or combinations thereof and not limited to the above. The invention also relates to a process for preparing the improved flavor quality of a thermally processed coffee product.
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