Use of thioester flavors to improve the flavor quality of...

Details Use of thioester flavors to improve the flavor quality of... Use of thioester flavors to improve the flavor quality of...

A - Human Necessities

23

F

A23F 5/24 (2006.01) A23F 5/46 (2006.01) A23G 1/56 (2006.01)

Patent

CA 2705109

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.

L'invention porte sur un produit de café liquide prêt à boire traité thermiquement, ayant une qualité de saveur améliorée après le traitement thermique et le stockage, grâce à l'incorporation d'un précurseur de saveur thioester à une concentration de 0,005 à 7 mg/kg. De préférence, le précurseur de saveur est du thioacétate de furfuryle, du thioacétate de méthyle ou du thioacétate de prényle, ou des combinaisons de ceux-ci, et n'est pas limité à ce qui précède. L'invention porte également sur un procédé pour préparer la qualité de saveur améliorée d'un produit de café traité thermiquement.

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