FIELD: food industry.
SUBSTANCE: method comprises contacting the coffee flavor with volatile organic liquid agent at a temperature when it is in the liquid phase and any moisture is frozen and collecting the volatile organic liquid agent. The freezing temperature of the volatile organic liquid agent should be lower than the temperature of treatment, and its boiling temperature should be higher than treatment temperature. The steam pressure is at least 0.01 mm Hg at 25°C and atmospheric pressure, and water solubility is no more than 10 %, in mass.
EFFECT: enhanced efficiency and stability of aromatizing.
21 cl, 7 tbl, 8 ex
| Title | Year | Author | Number |
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| INSTANT COFFEE RETAINING AROMA SUBSTANCES | 2014 |
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| METHOD FOR EXTRACTING OF AROMATIC COMPONENTS FROM COFFEE AND AROMATIZED INSTANT POWDERED COFFEE (VERSIONS) | 1999 |
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