Stabilization of aroma-providing components

Details Stabilization of aroma-providing components Stabilization of aroma-providing components

A - Human Necessities

23

F

A23F 5/46 (2006.01) A23F 3/40 (2006.01) A23F 3/42 (2006.01) A23F 5/24 (2006.01) A23F 5/26 (2006.01) A23F 5/48 (2006.01) A23F 5/50 (2006.01) A23G 3/00 (2006.01) A23G 9/32 (2006.01) A23L 1/22 (2006.01) A23L 1/221 (2006.01) A23L 1/226 (2006.01) A23L 1/227 (2006.01) A23L 1/234 (2006.01) A23L 2/44 (2006.01) A23L 2/56 (2006.01) A23L 3/34 (2006.01) A23L 3/3526 (2006.01) A23L 3/3535 (2006.01)

Patent

CA 2441861

A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of desirable flavor or sensory characteriestics of its aroma during storage. The aroma-providing component is associated with a stabilizing agent in an amount effective to chemically interact with undesirable compounds to form a stabilized aroma-providing component which (a) retains a significant portion of one or more of the desirable flavor or sensory characteristics of the aroma in the aroma-containing componetn during storage, or (b) reduces off flavor generation during storage of the aroma- providing component. The stabilizing agent preferably is a nucleophile that contains sulfur or nitrogen , such as sulfur dioxide, sulfites, compounds that contain or generate thiols, amines or amino acids, cystenine, gluathione or an enzyme. The stabilized aroma-providing component retains the desirable flavor and sensory characteristics of the aroma for a time period of at least six months to one year or longer.

L'invention concerne un procédé de stabilisation d'un composant produisant un arôme, tel que l'arôme du café, de manière que la perte ou la dégradation de la saveur recherchée ou des caractéristiques sensorielles de son arôme pendant son stockage, soit empêchée. Le composant produisant un arôme est associé à un agent stabilisant en quantité efficace pour qu'il interagisse chimiquement avec des composés indésirables et que soit formé un composant produisant un arôme qui (a) conserve une partie sensible d'une ou plusieurs caractéristiques sensorielles ou de sapidité de l'arôme de celui-ci pendant le stockage, ou (b) supprime la génération de saveur lors du stockage dudit composant. L'agent stabilisant est, de préférence, un nucléophile qui contient du soufre ou de l'azote, tel que du dioxyde de soufre, des sulfites, des composés contenant ou générant des thiols, des amines ou des acides aminés, de la cystéine, du gluathione ou une enzyme. Le composant produisant un arôme stabilisé conserve les caractéristiques de sapidité et sensorielles recherchées de l'arôme pendant au moins six moins à plus d'un an.

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