Method for reducing the amount of hidroxihidroquinona in a food product that includes Heat Treatment, change in pH, oxidation treatment,Use of nucleophiles or combination of the same coffee; composition; method to stabilize

摘要

The present invention provides a method for stabilising the aroma of aroma-rich foodstuffs and their products by reducing the amount of phenols derived from decomposition of polyphenols contained therein. The invention also describes aroma-stabilized foodstuffs as well as their products having a desirable flavour.