FIELD: food industry.
SUBSTANCE: 3-mercapto-2-butanone, 2-mercapto-3-pentanone, 3-mercapto-2-pentanone or mixtures of two or more of those compounds are used as flavouring substance for increased organoleptic properties of coffee aroma in food product or drink. Mentioned compounds are used in quantity enough for commitment of "cat-and-sulphur", fruit, dried overtone of aroma for increased organoleptic properties of newly cooked coffee in food product or beverage.
EFFECT: food product or beverage and improvement method of coffee aroma organoleptic properties in food product or beverage are proposed; the method includes use of mentioned flavouring compounds.
8 cl, 6 tbl, 3 ex
