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WO2024106493A1 - Extrait de solvant aqueux d'huile de café, aliments et boissons, et son procédé de production, et composition contenant des ingrédients dérivés de café - Google Patents

Extrait de solvant aqueux d'huile de café, aliments et boissons, et son procédé de production, et composition contenant des ingrédients dérivés de café Download PDF

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Publication number
WO2024106493A1
WO2024106493A1 PCT/JP2023/041180 JP2023041180W WO2024106493A1 WO 2024106493 A1 WO2024106493 A1 WO 2024106493A1 JP 2023041180 W JP2023041180 W JP 2023041180W WO 2024106493 A1 WO2024106493 A1 WO 2024106493A1
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Prior art keywords
coffee
aqueous solvent
ppb
concentration
oil
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PCT/JP2023/041180
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English (en)
Japanese (ja)
Inventor
仁 小貫
亮輝 三井
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Suntory Holdings Ltd
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Suntory Holdings Ltd
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Priority to JP2024558932A priority Critical patent/JPWO2024106493A1/ja
Publication of WO2024106493A1 publication Critical patent/WO2024106493A1/fr
Anticipated expiration legal-status Critical
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract

Definitions

  • the present invention relates to an aqueous solvent extract of coffee oil and a method for producing the same.
  • the present invention also relates to a food or drink containing an aqueous solvent extract of coffee oil and a method for producing the same.
  • the present invention also relates to a composition containing a coffee-derived component, etc.
  • Freshly brewed coffee has a fragrant aroma (roasted aroma) derived from the roasted coffee beans used.
  • the roasted aroma of coffee is produced by roasting green beans, but the aroma components of coffee are unstable. For this reason, in packaged coffee beverages such as canned coffee, the aroma components are reduced during the manufacturing process and product storage process, and the roasted aroma is also reduced. Materials that can impart a good roasted aroma of roasted coffee beans are useful for enhancing or improving the flavor of coffee beverages.
  • Patent Document 1 discloses a method for producing a coffee beverage in which coffee oil is brought into contact with propylene glycol or an aqueous solution thereof, and the resulting coffee oil extract is added to a roasted coffee bean extract.
  • Patent Document 1 describes the use of propylene glycol or an aqueous propylene glycol solution containing 80% by weight or more of propylene glycol in the extraction of coffee oil.
  • Coffee oil extracted from roasted coffee beans has a sweet aroma and roasted aroma.
  • the coffee oil when the coffee oil is added to water or coffee extract, it gives off a strong unpleasant smell like burnt rubber or glue, and it has been found that it is not possible to impart a good roasted aroma.
  • the method of Patent Document 1 leaves room for improvement in order to impart a better roasted aroma to coffee beverages.
  • the present invention aims to provide a material that can impart the excellent roasted aroma of roasted coffee beans to food and beverages such as coffee drinks, and a method for producing the same.
  • an aqueous solvent extract obtained by extracting coffee oil with an aqueous solvent containing 91% or more by weight of water has the fragrant aroma (roasted aroma) of roasted coffee beans, and furthermore, the unpleasant odor like burnt (scorched) rubber (hereinafter referred to as burnt rubber odor) and the unpleasant odor like glue (hereinafter referred to as resin odor) are significantly reduced.
  • burnt rubber odor the unpleasant odor like burnt rubber
  • resin odor the unpleasant odor like glue
  • adding this aqueous solvent extract of coffee oil to food and beverages such as coffee drinks can impart a good roasted aroma of roasted coffee beans.
  • the present invention relates to the following: a method for producing an aqueous solvent extract of coffee oil, a method for producing a food or beverage, an aqueous solvent extract of coffee oil, a food or beverage, and a composition containing a coffee-derived component, but is not limited thereto.
  • a method for producing an aqueous solvent extract of coffee oil comprising an aqueous solvent extraction step of contacting coffee oil with an aqueous solvent, the aqueous solvent being a solvent containing 91% by weight or more of water.
  • the coffee oil is a compressed oil of roasted coffee beans or a supercritical fluid extract of roasted coffee beans.
  • aqueous solvent is water or an aqueous alcohol solution containing 91% by weight or more of water, and the alcohol is at least one selected from the group consisting of ethanol, propylene glycol, and glycerin.
  • the temperature of the aqueous solvent is 30 to 90° C.
  • a method for producing a food or beverage comprising adding an aqueous solvent extract of coffee oil produced by the production method according to any one of [1] to [4] above to a food or beverage raw material.
  • aqueous solvent extract of coffee oil according to [7] or [8] above, wherein the aqueous solvent is water or an aqueous alcohol solution containing 91% by weight or more of water, and the alcohol is at least one selected from the group consisting of ethanol, propylene glycol and glycerin.
  • a food or drink comprising an aqueous solvent extract of coffee oil according to any one of [7] to [9] above.
  • a coffee-derived component-containing composition comprising guaiacol, the concentration (ppb) of the guaiacol per Brix being 80 to 1000 ppb/Brix.
  • a coffee-derived component-containing composition comprising linalool and 2,2'-difurylmethane, wherein the concentration (ppb) of the linalool per Brix is 0.6 to 20 ppb/Brix, and the ratio of the concentration (ppb) of the linalool to the concentration (ppb) of the 2,2'-difurylmethane (linalool/2,2'-difurylmethane) is 0.20 or more.
  • a coffee-derived component-containing composition comprising furfuryl methyl sulfide and 2,2'-difuryl methane, wherein the concentration (ppb) of the furfuryl methyl sulfide per Brix is 7 to 20 ppb/Brix, and the ratio of the concentration (ppb) of the furfuryl methyl sulfide to the concentration (ppb) of the 2,2'-difuryl methane (furfuryl methyl sulfide/2,2'-difuryl methane) is 0.1 or more.
  • the present invention provides a material that can impart the excellent roasted aroma of roasted coffee beans to food and beverages such as coffee drinks, and a method for producing the same.
  • the method for producing an aqueous solvent extract of coffee oil of the present invention includes an aqueous solvent extraction step of contacting coffee oil with an aqueous solvent, the aqueous solvent being a solvent containing 91% by weight or more of water.
  • the method for producing an aqueous solvent extract of coffee oil of the present invention may also be referred to as the production method of the present invention.
  • the present invention also includes an aqueous solvent extract of coffee oil, in which the aqueous solvent contains 91% or more by weight of water.
  • the aqueous solvent extract of coffee oil of the present invention can be obtained by extracting coffee oil with the aqueous solvent.
  • the aqueous solvent extract of coffee oil of the present invention can be produced by the above-mentioned method for producing an aqueous solvent extract of coffee oil of the present invention.
  • the coffee oil used as the raw material for the aqueous solvent extract is an oily substance containing aroma components obtained by extraction from roasted coffee beans.
  • the method for obtaining coffee oil from roasted coffee beans is not particularly limited, but includes extraction methods such as squeezing, supercritical fluid extraction, steam distillation, and hexane extraction, and is preferably squeezing or supercritical fluid extraction.
  • Supercritical carbon dioxide is preferred as the supercritical fluid used in the supercritical fluid extraction method.
  • the coffee oil is preferably a squeezed oil of roasted coffee beans obtained by squeezing roasted coffee beans, or a supercritical fluid extract of roasted coffee beans obtained by extracting roasted coffee beans with a supercritical fluid (supercritical fluid extracted oil of roasted coffee beans). This is because the use of these coffee oils improves the aroma of the aqueous solvent extract obtained.
  • the coffee oil is preferably a squeezed oil of roasted coffee beans or a supercritical fluid extract of roasted coffee beans, and more preferably a squeezed oil of roasted coffee beans.
  • the pressed oil of roasted coffee beans can be obtained by pressing roasted coffee beans.
  • the pressed oil of roasted coffee beans is commercially available, and a commercially available product can also be used.
  • the supercritical fluid extract of roasted coffee beans is preferably a supercritical carbon dioxide extract of roasted coffee beans.
  • the supercritical carbon dioxide extract of roasted coffee beans can be obtained by putting roasted coffee beans together with water into a supercritical extraction device and extracting with carbon dioxide in a supercritical state (critical temperature 31.1°C and critical pressure 7.38 MPa or more).
  • critical temperature 31.1°C and critical pressure 7.38 MPa or more there are no particular limitations on the type or place of origin of the coffee beans used as the raw material for the coffee oil, but from the viewpoint of the flavor of the aqueous solvent extract of the resulting coffee oil, Arabica coffee beans are preferred.
  • the manufacturing method of the present invention includes an aqueous solvent extraction step in which coffee oil is brought into contact with an aqueous solvent. By bringing coffee oil into contact with the aqueous solvent, the coffee oil is extracted with the aqueous solvent.
  • the aqueous solvent is a solvent that contains 91% or more by weight of water (water content is 91% or more by weight).
  • the aroma components contained in the coffee oil that contribute to the roasted aroma are extracted into the aqueous solvent.
  • the aroma components that impart the roasted aroma of roasted coffee beans can be separated from the coffee oil.
  • the aqueous solvent extract obtained by contacting coffee oil with the above aqueous solvent has the roasted aroma (fragrant aroma) of roasted coffee beans, but does not have or has almost no burnt rubber odor or resin odor.
  • an aqueous solvent extract with less flavor of the solvent used for extraction can be obtained.
  • an aqueous solvent extract of coffee oil having a good roasted aroma can be obtained by extracting coffee oil with the above aqueous solvent.
  • the aqueous solvent extract of coffee oil obtained by the present invention does not have or has almost no burnt rubber odor or resin odor even when added to food and beverages such as water and coffee extract.
  • the aqueous solvent extract of coffee oil obtained by the present invention can be preferably used in food and beverages as a material derived from roasted coffee beans. By using the aqueous solvent extract of coffee oil obtained by the present invention, it is possible to impart the excellent roasted aroma of roasted coffee beans to food and beverage products such as coffee drinks.
  • a solvent containing 91 to 100% by weight of water can be used as the aqueous solvent.
  • water or a mixed solvent of water and an organic solvent can be used as the aqueous solvent.
  • the mixed solvent of water and an organic solvent may have a water content of 91% by weight or more and less than 100% by weight, but the water content is preferably 95% by weight or more (organic solvent content is 5% by weight or less), more preferably 96% by weight or more (organic solvent content is 4% by weight or less), even more preferably 97% by weight or more (organic solvent content is 3% by weight or less), and particularly preferably 99% by weight or more (organic solvent content is 1% by weight or less).
  • the water content in the solvent is preferably 95% by weight or more and less than 100% by weight, more preferably 96% by weight or more and less than 100% by weight, even more preferably 97% by weight or more and less than 100% by weight, and particularly preferably 99% by weight or more and less than 100% by weight.
  • the content of the organic solvent in the mixed solvent of water and an organic solvent is more than 0% by weight and not more than 9% by weight, preferably not more than 5% by weight, more preferably not more than 4% by weight, even more preferably not more than 3% by weight, and particularly preferably not more than 1% by weight.
  • the content of the organic solvent is preferably more than 0% by weight and not more than 5% by weight, more preferably more than 0% by weight and not more than 4% by weight, even more preferably more than 0% by weight and not more than 3% by weight, and particularly preferably more than 0% by weight and not more than 1% by weight.
  • the content of water in the aqueous solvent is preferably 95 to 100% by weight, more preferably 96 to 100% by weight, even more preferably 97 to 100% by weight, particularly preferably 99 to 100% by weight, and most preferably 100% by weight.
  • the content of water in the aqueous solvent may be 95% by weight or more and less than 100% by weight.
  • the organic solvent used in the aqueous solvent is preferably a water-miscible organic solvent that can be used in food and beverages.
  • One type of organic solvent may be used, or two or more types may be used in combination.
  • the organic solvent is preferably an alcohol.
  • the aqueous solvent is preferably water or an aqueous alcohol solution containing 91% or more by weight of water.
  • the alcohol is preferably an alcohol having 2 to 3 carbon atoms, such as ethanol, glycerin, propylene glycol, etc., with ethanol and propylene glycol being more preferred, and ethanol being even more preferred.
  • aqueous solvent in the present invention water, an aqueous ethanol solution (ethanol concentration 9% by weight or less), an aqueous propylene glycol solution (propylene glycol concentration 9% by weight or less), an aqueous glycerin solution (glycerin concentration 9% by weight or less), an aqueous solution of ethanol and propylene glycol (total concentration of ethanol and propylene glycol 9% by weight or less), an aqueous solution of ethanol and glycerin (total concentration of ethanol and glycerin 9% by weight or less), an aqueous solution of glycerin and propylene glycol (total concentration of glycerin and propylene glycol 9% by weight or less), an aqueous solution of ethanol, propylene glycol and glycerin (total concentration of ethanol, propylene glycol and glycerin 9% by weight or less) is preferred, water, an aqueous ethanol solution or an aque
  • the aqueous solvent is one of the above solvents, a more complex roasted aroma can be obtained, and it can be used safely when used in food and beverages.
  • the higher the water content in the aqueous solvent the less the aroma derived from the solvent is felt, which is preferable.
  • the pH of the aqueous solvent is preferably 3.0 to 10.0, more preferably 3.5 to 10.0, and even more preferably 6.0 to 8.0.
  • the pH is the pH at 25°C.
  • the pH can be measured with a commercially available pH meter.
  • Additives that can be used in foods and beverages may be added to the aqueous solvent as long as the effects of the present invention are not impaired.
  • additives include pH adjusters and emulsifiers.
  • the pH adjuster include citric acid or a salt thereof, phosphoric acid or a salt thereof, lactic acid or a salt thereof, sodium bicarbonate, sodium hydroxide, potassium hydroxide, etc.
  • the emulsifier include glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, etc.
  • One type of additive may be used, or two or more types may be used.
  • the temperature of the aqueous solvent brought into contact with the coffee oil is preferably 30°C or higher, more preferably 35°C or higher, even more preferably 40°C or higher, and particularly preferably 50°C or higher, from the viewpoint of operability. If the temperature of the aqueous solvent is less than 30°C, a gel layer may form and the separation efficiency may decrease.
  • the temperature of the aqueous solvent is preferably 90°C or lower, more preferably 70°C or lower.
  • the temperature of the aqueous solvent brought into contact with the coffee oil is preferably 30 to 90°C, more preferably 35 to 90°C, even more preferably 40 to 90°C, and particularly preferably 50 to 70°C.
  • the amount of the aqueous solvent used is preferably 0.25 times or more by weight relative to the coffee oil, more preferably 0.5 times or more, even more preferably 1 time or more, and is preferably 50 times or less, more preferably 20 times or less, and even more preferably 10 times or less. In one embodiment, the amount of the aqueous solvent used is preferably 0.25 to 50 times by weight relative to the coffee oil, more preferably 0.25 to 20 times, even more preferably 0.5 to 10 times, and particularly preferably 1 to 10 times.
  • the time for which the coffee oil is contacted with the aqueous solvent is not particularly limited, but is preferably 1 to 60 minutes, more preferably 1 to 40 minutes, and even more preferably 1 to 30 minutes.
  • the aqueous solvent extract (aqueous solvent extract of coffee oil) obtained by contacting the coffee oil with the aqueous solvent is an aqueous solvent extract of coffee oil.
  • the method of extracting coffee oil with an aqueous solvent and the method of separating the aqueous solvent extract are not particularly limited, and methods commonly used in liquid-liquid extraction can be adopted. For example, methods such as separating funnel extraction, mixer settler, and emulsion flow can be adopted.
  • the obtained aqueous solvent extract can be used as the aqueous solvent extract of coffee oil of the present invention.
  • the production method of the present invention may include a step other than the aqueous solvent extraction step.
  • the obtained aqueous solvent extract may be concentrated and used within a range that does not impair the effects of the present invention.
  • the production method of the present invention may include a step of concentrating the aqueous solvent extract obtained by contacting coffee oil with an aqueous solvent.
  • the aqueous solvent extract of coffee oil includes the above-mentioned aqueous solvent extract of coffee oil and its concentrate.
  • the concentration method is not particularly limited, and may be any known method such as atmospheric concentration method, reduced pressure concentration method, membrane concentration method, freeze concentration method, etc. Among them, a method with less thermal history is preferred, and the membrane concentration method can be preferably used.
  • the above method produces an aqueous solvent extract of coffee oil that has the roasted aroma of roasted coffee beans while exhibiting a good roasted aroma with little or no burnt rubber or resinous odor.
  • the above manufacturing method can produce an aqueous solvent extract of coffee oil of the present invention.
  • the aqueous solvent extract of coffee oil of the present invention may contain additives that can be used in the above-mentioned foods and beverages, as long as the effects of the present invention are not impaired.
  • the aqueous solvent extract of coffee oil of the present invention usually contains the solvent, such as water, used in the extraction.
  • the aqueous solvent extract of coffee oil of the present invention is usually in liquid form.
  • the aqueous solvent extract of coffee oil of the present invention preferably contains at least one compound selected from the group consisting of guaiacol, linalool, and furfuryl methyl sulfide.
  • Guaiacol, linalool, and furfuryl methyl sulfide are hydrophobic aroma components that contribute to the roasted aroma of roasted coffee beans.
  • guaiacol is a compound that exhibits a smoky roasted aroma.
  • Linalool is a compound that exhibits a fruity roasted aroma.
  • Furfuryl methyl sulfide is a compound that exhibits a coffee-like roasted aroma.
  • an aqueous solvent extract of coffee oil that contains at least one compound selected from the group consisting of guaiacol, linalool, and furfuryl methyl sulfide and exhibits a good roasted aroma with little or no burnt rubber odor or resin odor.
  • the aqueous solvent extract of coffee oil of the present invention may contain 2,2'-difurylmethane (Furan, 2,2'-methylenebis-).
  • 2,2'-difurylmethane is a compound that has a resinous odor.
  • the concentration of guaiacol per Brix is preferably 80 to 1000 ppb/Brix, more preferably 100 to 700 ppb/Brix, and even more preferably 200 to 670 ppb/Brix.
  • the concentration of guaiacol per Brix is within the above range, the aqueous solvent extract of coffee oil exhibits a better roasted aroma.
  • ppb means weight ppb.
  • the aqueous solvent extract of coffee oil may contain guaiacol and 2,2'-difurylmethane.
  • the ratio of the concentration (ppb) of guaiacol to the concentration (ppb) of 2,2'-difurylmethane in the aqueous solvent extract of coffee oil (guaiacol/2,2'-difurylmethane) is preferably 10 or more.
  • concentration ratio (guaiacol/2,2'-difurylmethane) is within the above range, the aqueous solvent extract of coffee oil has no or almost no resin odor and exhibits a good roasted aroma despite containing 2,2'-difurylmethane.
  • the ratio of the concentration (ppb) of guaiacol to the concentration (ppb) of 2,2'-difurylmethane is more preferably 10 to 40, even more preferably 15 to 40, and particularly preferably 20 to 30. According to the present invention, it is possible to obtain the above-mentioned aqueous solvent extract of coffee oil containing 2,2'-difurylmethane and guaiacol.
  • the concentration of linalool per Brix is preferably 0.6 to 20 ppb/Brix, more preferably 0.6 to 10 ppb/Brix, and even more preferably 2.0 to 10.0 ppb/Brix.
  • the aqueous solvent extract of coffee oil may contain linalool and 2,2'-difurylmethane.
  • the ratio of the concentration (ppb) of linalool to the concentration (ppb) of 2,2'-difurylmethane is preferably 0.20 or more, more preferably 0.20 to 1.0, and even more preferably 0.27 to 0.6.
  • the aqueous solvent extract of coffee oil contains linalool and 2,2'-difurylmethane, and the concentration (ppb) of linalool per Brix is 0.6 to 20 ppb/Brix, and the ratio of the concentration (ppb) of linalool to the concentration (ppb) of 2,2'-difurylmethane (linalool/2,2'-difurylmethane) is preferably 0.20 or more.
  • the aqueous solvent extract of coffee oil exhibits a good roasted aroma with no or almost no resinous odor, despite containing 2,2'-difurylmethane.
  • the above aqueous solvent extract of coffee oil containing linalool and 2,2'-difurylmethane can be obtained.
  • the concentration of furfuryl methyl sulfide per Brix is preferably 7 to 20 ppb/Brix, and more preferably 7 to 17 ppb/Brix.
  • the aqueous solvent extract of coffee oil may contain 2,2'-difurylmethane and furfuryl methyl sulfide.
  • the ratio of the concentration (ppb) of furfuryl methyl sulfide to the concentration (ppb) of 2,2'-difurylmethane (furfuryl methyl sulfide/2,2'-difurylmethane) is preferably 0.1 or more, more preferably 0.1 to 1.0, even more preferably 0.2 to 0.95, and particularly preferably 0.29 to 0.94.
  • the aqueous solvent extract of coffee oil of the present invention contains furfuryl methyl sulfide and 2,2'-difuryl methane, and the concentration (ppb) of furfuryl methyl sulfide per Brix is 7 to 20 ppb/Brix, and the ratio of the concentration (ppb) of furfuryl methyl sulfide to the concentration (ppb) of 2,2'-difuryl methane (furfuryl methyl sulfide/2,2'-difuryl methane) is preferably 0.1 or more.
  • the aqueous solvent extract of coffee oil exhibits a good roasted aroma with no or almost no resinous odor, despite containing 2,2'-difuryl methane.
  • the above aqueous solvent extract of coffee oil containing furfuryl methyl sulfide and 2,2'-difuryl methane can be obtained.
  • the concentrations of aroma components such as furfuryl methyl sulfide, 2,2'-difurylmethane, guaiacol, and linalool can be measured by gas chromatography-mass spectrometry (GC-MS).
  • GC-MS gas chromatography-mass spectrometry
  • the concentration of a compound per Brix in a sample is determined by dividing the concentration of the compound in the sample (ppb) by the Brix (Brix value) of the sample.
  • Brix (Brix value) means a value obtained by converting the refractive index measured at 20°C into a mass/mass percentage of a sucrose solution based on the conversion table of ICUMSA (International Committee for Uniformity in Sugar Analysis).
  • the unit of Brix is expressed in "°Bx", "%” or "degrees”.
  • Brix can be measured by a refractometer (for example, a digital refractometer Rx-5000 manufactured by Atago Co., Ltd.).
  • the Brix and compound concentration of a diluted solution obtained by diluting the sample with water may be measured to determine the Brix and compound concentration of the sample.
  • the aqueous solvent extract of coffee oil of the present invention preferably contains guaiacol, linalool, furfuryl methyl sulfide and 2,2'-difurylmethane.
  • an aqueous solvent extract of coffee oil containing guaiacol, linalool, furfuryl methyl sulfide and 2,2'-difurylmethane can be obtained.
  • the preferred ranges of the concentrations per Brix of guaiacol, linalool and furfuryl methyl sulfide are as described above.
  • the preferred ranges of the ratios of the concentrations of guaiacol, linalool and furfuryl methyl sulfide to the concentration of 2,2'-difurylmethane are as described above.
  • the aqueous solvent extract of coffee oil of the present invention can be preferably used as a flavor imparting agent for imparting the roasted aroma of roasted coffee beans to food and beverages.
  • the imparting of a roasted aroma includes enhancing the roasted aroma.
  • the above-mentioned aqueous solvent extract of coffee oil can be used to improve the aroma of food and beverages. Examples of food and beverages include the food and beverages described below, and are preferably coffee beverages.
  • the aqueous solvent extract of coffee oil of the present invention can be preferably used to impart a good roasted aroma to coffee beverages.
  • Food and beverage products containing the aqueous solvent extract of the coffee oil of the present invention are also encompassed by the present invention.
  • the food and drink to which the aqueous solvent extract of coffee oil of the present invention is blended is not particularly limited, and examples thereof include beverages such as coffee beverages, coffee concentrates, alcoholic beverages, non-alcoholic beverages, general foods, health foods, and functional foods. Among these, coffee beverages and coffee concentrates are preferred, and coffee beverages are more preferred.
  • the form of the coffee beverage is not particularly limited, but it is preferable that the beverage be packaged in a container.
  • the container for the packaged beverage is not particularly limited, and any commonly used container such as a metal container, a resin container, a paper container, or a glass container can be used. Specific examples include metal containers such as aluminum cans and steel cans; resin containers such as PET bottles; paper containers such as paper cartons; and glass containers such as glass bottles.
  • the amount of the aqueous solvent extract of coffee oil used is not particularly limited and can be appropriately selected depending on the type and purpose of the food or beverage.
  • the aqueous solvent extract of coffee oil is preferably added to the food or beverage at 0.01 to 10% by weight.
  • the content of the aqueous solvent extract of coffee oil in the food or beverage of the present invention is preferably 0.01 to 10% by weight.
  • the food and beverage of the present invention can be produced by adding the above-mentioned aqueous solvent extract of coffee oil to the raw materials in the production thereof.
  • the present invention also includes a method for producing a food and beverage in which the above-mentioned aqueous solvent extract of coffee oil of the present invention is added to the raw materials of the food and beverage.
  • the amount of the aqueous solvent extract of coffee oil added is preferably 0.01 to 10% by weight of the food and beverage.
  • the food and beverage is preferably a coffee beverage or a coffee concentrate, and more preferably a coffee beverage.
  • a coffee beverage can be produced by using a roasted coffee bean extract as the raw material of the food and beverage and adding the above-mentioned aqueous extract of coffee oil to the extract.
  • the above-mentioned aqueous solvent extract of coffee oil is preferably added to the roasted coffee bean extract to produce a coffee beverage.
  • the present invention also includes the following coffee-derived component-containing compositions (1), (2), and (3).
  • a coffee-derived component-containing composition comprising guaiacol, the concentration (ppb) of said guaiacol per Brix being 80 to 1000 ppb/Brix.
  • a coffee-derived component-containing composition comprising linalool and 2,2'-difurylmethane, wherein the concentration (ppb) of the linalool per Brix is 0.6 to 20 ppb/Brix, and the ratio of the concentration (ppb) of the linalool to the concentration (ppb) of the 2,2'-difurylmethane (linalool/2,2'-difurylmethane) is 0.20 or more.
  • a coffee-derived component-containing composition comprising furfuryl methyl sulfide and 2,2'-difuryl methane, wherein the concentration (ppb) of the furfuryl methyl sulfide per Brix is 7 to 20 ppb/Brix, and the ratio of the concentration (ppb) of the furfuryl methyl sulfide to the concentration (ppb) of the 2,2'-difuryl methane (furfuryl methyl sulfide/2,2'-difuryl methane) is 0.1 or more.
  • guaiacol, linalool and furfuryl methyl sulfide are compounds with roasted aroma.
  • the Brix and compound concentration of the diluted solution obtained by diluting composition with water can be measured, and the Brix and compound concentration of said composition can be obtained.
  • the above-mentioned (1) composition containing coffee-derived components is referred to as the first composition.
  • the above-mentioned (2) composition containing coffee-derived components is referred to as the second composition.
  • the above-mentioned (3) composition containing coffee-derived components is referred to as the third composition.
  • the first to third compositions of the present invention are compositions containing a component derived from coffee beans.
  • the coffee beans are preferably roasted coffee beans.
  • the component derived from coffee beans may be, for example, at least one selected from the group consisting of linalool, furfuryl methyl sulfide, guaiacol, and 2,2'-difurylmethane.
  • the first composition of the present invention contains guaiacol.
  • the guaiacol is preferably derived from coffee beans, and more preferably from roasted coffee beans.
  • the first composition of the present invention contains guaiacol and exhibits the roasted aroma of roasted coffee beans.
  • the first composition preferably contains soluble solids derived from roasted coffee beans containing guaiacol.
  • the concentration of guaiacol per Brix is preferably from 100 to 700 ppb/Brix, more preferably from 200 to 670 ppb/Brix.
  • the first composition may contain 2,2'-difurylmethane.
  • the ratio of the concentration (ppb) of guaiacol to the concentration (ppb) of 2,2'-difurylmethane is preferably 10 or more, more preferably 10 to 40, even more preferably 15 to 40, and particularly preferably 20 to 30.
  • the concentration ratio (guaiacol/2,2'-difurylmethane) is within the above range, the composition does not exhibit or hardly exhibits a resin odor despite containing 2,2'-difurylmethane.
  • 2,2'-difurylmethane is preferably derived from coffee beans, and more preferably from roasted coffee beans.
  • the first composition may further contain linalool and/or furfuryl methyl sulfide.
  • the first composition preferably contains linalool and furfuryl methyl sulfide.
  • the linalool and furfuryl methyl sulfide are preferably derived from coffee beans, more preferably from roasted coffee beans.
  • the concentration (ppb) of linalool per Brix is preferably 0.6 to 20 ppb/Brix, more preferably 0.6 to 10 ppb/Brix, and even more preferably 2.0 to 10.0 ppb/Brix.
  • the ratio of the concentration (ppb) of linalool to the concentration (ppb) of 2,2'-difurylmethane is preferably 0.20 or more, more preferably 0.20 to 1.0, more preferably 0.27 to 0.6.
  • the concentration (ppb) of furfuryl methyl sulfide per Brix is preferably 7 to 20 ppb/Brix, more preferably 7 to 17 ppb/Brix.
  • the ratio of the concentration (ppb) of furfuryl methyl sulfide to the concentration (ppb) of 2,2'-difuryl methane is preferably 0.1 or more, more preferably 0.1 to 1.0, even more preferably 0.2 to 0.95, and particularly preferably 0.29 to 0.94.
  • the second composition of the present invention contains linalool and 2,2'-difurylmethane.
  • Linalool and 2,2'-difurylmethane are preferably derived from coffee beans, and more preferably from roasted coffee beans.
  • the second composition of the present invention contains linalool and exhibits the roasted aroma of roasted coffee beans.
  • the second composition of the present invention contains linalool at the above concentration, and the ratio of the concentration (ppb) of linalool to the concentration (ppb) of 2,2'-difurylmethane is within the above range, so that the composition does not exhibit or exhibits little resin odor despite containing 2,2'-difurylmethane.
  • the second composition preferably contains soluble solids derived from roasted coffee beans, including linalool and 2,2'-difurylmethane.
  • the concentration (ppb) of linalool per Brix is preferably 0.6 to 10 ppb/Brix, more preferably 2.0 to 10.0 ppb/Brix.
  • the ratio of the concentration (ppb) of linalool to the concentration (ppb) of 2,2'-difurylmethane (linalool/2,2'-difurylmethane) is preferably 0.20 to 1.0, more preferably 0.27 to 0.6.
  • the second composition may further comprise guaiacol and/or furfuryl methyl sulfide.
  • the guaiacol and furfuryl methyl sulfide are preferably derived from coffee beans, more preferably from roasted coffee beans.
  • the preferred concentrations of guaiacol and furfuryl methyl sulfide and the preferred ratio of the concentrations (ppb) of these components to the concentration (ppb) of 2,2'-difurylmethane in the second composition are the same as those in the first composition.
  • the third composition of the present invention contains furfuryl methyl sulfide and 2,2'-difuryl methane.
  • the furfuryl methyl sulfide and 2,2'-difuryl methane are preferably derived from coffee beans, and more preferably from roasted coffee beans.
  • the third composition of the present invention contains furfuryl methyl sulfide and exhibits the roasted aroma of roasted coffee beans.
  • the third composition of the present invention contains furfuryl methyl sulfide at the above concentration, and the ratio of the concentration (ppb) of furfuryl methyl sulfide to the concentration (ppb) of 2,2'-difuryl methane is within the above range, so that the composition does not exhibit a resinous odor or exhibits almost no resinous odor despite containing 2,2'-difuryl methane.
  • the third composition preferably contains soluble solids derived from roasted coffee beans, including furfuryl methyl sulfide and 2,2'-difuryl methane.
  • the concentration (ppb) of furfuryl methyl sulfide per Brix is preferably 7 to 17 ppb/Brix.
  • the ratio of the concentration (ppb) of furfuryl methyl sulfide to the concentration (ppb) of 2,2'-difuryl methane (furfuryl methyl sulfide/2,2'-difuryl methane) is preferably 0.1 to 1.0, more preferably 0.2 to 0.95, and even more preferably 0.29 to 0.94.
  • the third composition may further comprise guaiacol and/or linalool.
  • the guaiacol and linalool are preferably derived from coffee beans, more preferably from roasted coffee beans.
  • the preferred concentrations of guaiacol and linalool in the third composition, and the preferred ratio of the concentrations (ppb) of these components to the concentration (ppb) of 2,2'-difurylmethane in the third composition are the same as those in the first composition.
  • the first to third compositions of the present invention are hereinafter collectively referred to as the composition of the present invention.
  • the composition of the present invention can be used, for example, to impart the roasted aroma of roasted coffee beans to a food or drink (preferably a coffee drink).
  • the composition of the present invention can be produced, for example, by the above-mentioned method for producing an aqueous solvent extract of coffee oil.
  • the aqueous solvent extract of coffee oil obtained by the above-mentioned method can be preferably used as a composition containing coffee-derived components.
  • the soluble solid content in the composition of the present invention is preferably a soluble solid content derived from roasted coffee beans.
  • the composition of the present invention is preferably a liquid composition.
  • the composition of the present invention preferably contains a solvent.
  • the solvent preferably contains water and may contain the organic solvent described in the above-mentioned method for producing an aqueous solvent extract of coffee oil.
  • the solvent is preferably the above-mentioned aqueous solvent.
  • the organic solvent and its preferred aspects are the same as those described above.
  • the content of the solvent in the composition of the present invention is not particularly limited, but is preferably 30% by weight or more and 99.9% by weight or less, for example.
  • the content of water in the solvent is preferably 91 to 100% by weight, more preferably 95 to 100% by weight, even more preferably 96 to 100% by weight, even more preferably 97 to 100% by weight, particularly preferably 99 to 100% by weight, and most preferably 100% by weight.
  • the amount used is not particularly limited.
  • the amount of the composition of the present invention used can be appropriately selected depending on, for example, the type and purpose of the food or beverage.
  • the composition of the present invention is preferably added to the food or beverage in an amount of 0.01 to 10% by weight.
  • a numerical range expressed by a lower limit and an upper limit includes the lower limit and the upper limit.
  • a range expressed by "1 to 2" means 1 to 2, including 1 and 2.
  • the upper and lower limits may be in any combination.
  • Brix was measured using a digital refractometer (RX-5000 ⁇ , manufactured by Atago Co., Ltd.) Brix was measured at 20° C.
  • the water used in the examples was ion-exchanged water (pH 7.0).
  • the pH was measured at 25° C. using a pH meter (F-74BW, manufactured by Horiba Ltd.).
  • Example 1 The following raw materials were used and liquid-liquid extraction was carried out in the following manner. Coffee oil (pressed oil from roasted Arabica coffee beans produced by Honey Coffee Co., Ltd.) The coffee oil used in the examples and comparative examples after water is the same as the above coffee oil.
  • Coffee oil pressed oil from roasted Arabica coffee beans produced by Honey Coffee Co., Ltd.
  • the coffee oil used in the examples and comparative examples after water is the same as the above coffee oil.
  • Level 7-8 In a water bath heated to the temperature shown in Table 1, a stirrer, raw materials (coffee oil and water), and additives shown in Table 1 were placed in a 300 mL beaker and stirred at 400 rpm for 30 minutes. After stirring, the mixture obtained was poured into a separatory funnel and allowed to stand for 30 minutes. The mixture separated into an aqueous phase and an oil phase. The aqueous phase (lower layer) was collected. In level 7, citric acid was added as an additive in an amount such that the pH of the raw water was 3.5. In level 8, sodium hydroxide was added as an additive in an amount such that the pH of the raw water was 10.0.
  • the weight of the aqueous phase obtained in levels 1 to 8 was measured.
  • the weight of the oil phase was also measured.
  • Table 1 shows the temperature of the water bath during stirring.
  • Table 1 shows the weights (g) of coffee oil and water used in levels 1 to 8, as well as the additives and extraction time (stirring time).
  • the pH of the water is the pH of the raw water used in the extraction.
  • Table 1 also shows the weights (g) of the recovered water phase and oil phase.
  • the aqueous phase obtained in levels 1 to 8 of Example 1 is an aqueous extract of coffee oil.
  • the aqueous extract of coffee oil obtained in levels 1 to 8 of Example 1 was added to water to prepare samples, which were then subjected to sensory evaluation.
  • the aqueous extract of coffee oil obtained in level 4 of Example 1 was added to a coffee extract to prepare samples, which were then subjected to sensory evaluation.
  • Examples 2-1 to 2-8 Water (100 g) was mixed with the water extract of coffee oil (0.4 g) shown in Table 2. The obtained diluted solutions of the water extract of coffee oil were used as samples of Examples 2-1 to 2-8.
  • Examples 3-1 to 3-2 Water (50 g) and the water extract of coffee oil (0.5 g or 2.5 g) of level 4 were mixed. The obtained diluted solutions of the water extract of coffee oil were used as samples of Examples 3-1 and 3-2.
  • Examples 4-1 to 4-3 The coffee extract (100 g) obtained in Comparative Example 2 was mixed with the water extract of coffee oil (0.5 g, 1 g or 2.5 g) of Level 4. The resulting diluted solutions of the water extract of coffee oil were used as the samples of Examples 4-1 to 4-3.
  • Table 2 shows the raw materials used in preparing the samples of Comparative Example 1, Examples 2-1 to 2-8, and Examples 3-1 to 3-2, and their amounts (by weight).
  • Table 3 shows the raw materials used in preparing the samples of Examples 4-1 to 4-3 and Comparative Examples 2 to 3, and their amounts (by weight).
  • the aromas of the samples obtained above were sensorily evaluated using the following method.
  • roasted aroma is the fragrant aroma of roasted coffee beans.
  • the standard points for roasted aroma are set as follows: The intensity of the fragrant aroma (roasted aroma) felt when directly smelling ground roasted coffee beans was given a score of 5, and the intensity of the fragrant aroma felt when swallowing the coffee extract (Brix 1.26) prepared in Comparative Example 2 was given a score of 2. In addition, the intensity of the roasted aroma felt when swallowing water (no aroma felt) was given a score of 0.
  • the roasted coffee ground beans used to set the reference point for roasted aroma were the same as those used to prepare the coffee extract in Comparative Example 2.
  • the burnt rubber smell is an unpleasant smell like burning rubber.
  • the resin smell is an unpleasant smell like glue.
  • the benchmarks for the burnt rubber smell and the resin smell are set as follows: The burnt rubber odor felt when swallowing the sample of Comparative Example 1 was scored as 5 points, and the rubber odor felt when swallowing water (no scent) was scored as 0 points. The resin odor felt when swallowing the sample of Comparative Example 1 was rated as 5 points, and the resin odor felt when swallowing water (no scent felt) was rated as 0 points.
  • the sample of Comparative Example 1 had a strong burnt rubber odor and resin odor.
  • the sample of Comparative Example 3 had a strong burnt rubber odor.
  • the burnt rubber odor and resin odor were significantly reduced, and were either not noticeable (score 0) or only slightly noticeable.
  • a lighter, more fragrant roasted coffee aroma was detected than in coffee oil.
  • Example 5 Aqueous ethanol solution was used to extract coffee oil.
  • An ethanol aqueous solution having an ethanol concentration of 1% by weight was prepared (Level E1).
  • An ethanol aqueous solution having an ethanol concentration of 5% by weight was prepared (Level E5).
  • An ethanol aqueous solution having an ethanol concentration of 9% by weight was prepared (Level E9).
  • a stirrer, coffee oil (15 g) were placed in a 300 mL beaker and stirred for 30 minutes. After stirring, the resulting mixture was allowed to stand for 30 minutes. The mixture was in an emulsified state at room temperature and did not separate.
  • the mixture was transferred to a centrifuge glass tube with a cap and centrifuged (3500 G, 5 min), and the lower layer (aqueous phase) was collected.
  • Example 6 A propylene glycol solution was used to extract the coffee oil.
  • a propylene glycol aqueous solution having a propylene glycol concentration of 1% by weight was prepared (Level P1).
  • a propylene glycol aqueous solution having a propylene glycol concentration of 5% by weight was prepared (Level P5).
  • a propylene glycol aqueous solution having a propylene glycol concentration of 9% by weight was prepared (Level P9).
  • Coffee oil extraction and separation of the aqueous phase were carried out in the same manner as in Example 5, except that the above propylene glycol aqueous solution was used instead of the ethanol aqueous solution for extracting the coffee oil, and the aqueous phase was recovered.
  • aqueous propylene glycol solution having a propylene glycol concentration of 20% by weight was prepared (Standard P20). Coffee oil extraction and separation of the aqueous phase were carried out in the same manner as in Example 5, except that the 20% by weight aqueous propylene glycol solution was used instead of the aqueous ethanol solution to extract the coffee oil, and the aqueous phase was recovered.
  • Table 4 shows the weights (g) of the aqueous phases obtained.
  • Table 4 also shows the weights (g) of the coffee oil and the solvent used for extraction, and the weights of water and organic solvent (ethanol or propylene glycol) in the solvent.
  • the aqueous phases obtained in Examples 5 and 6 are aqueous solvent extracts of coffee oil obtained using an aqueous solvent containing 91% or more by weight of water.
  • the aqueous phases obtained in Comparative Examples 4 and 5 are solvent extracts of coffee oil obtained using a solvent with a water content of 80% by weight.
  • the aqueous solvent extracts of coffee oil obtained in Examples 5 and 6 were added to water to prepare samples, and sensory evaluation was performed.
  • the solvent extracts of coffee oil obtained in Comparative Examples 4 and 5 were also added to water to prepare samples, and sensory evaluation was performed.
  • Examples 8-1 to 8-3 The aqueous solvent extract of coffee oil (0.4 g) obtained in level P1 (extracted with 1 wt% propylene glycol aqueous solution) of Example 6 was mixed with water (100 g) to prepare the sample of Example 8-1. Samples of Examples 8-2 to 8-3 were prepared in the same manner as Example 8-1, except that the aqueous solvent extract of coffee oil obtained in level P5 (extracted with 5 wt% propylene glycol aqueous solution) or level P9 (extracted with 9 wt% propylene glycol aqueous solution) of Example 6 was used as the aqueous solvent extract of coffee oil.
  • the aroma derived from the solvent was evaluated in terms of the ethanol aroma and propylene glycol (PG) aroma and taste (glue-like taste, bitterness) felt after swallowing the sample at room temperature, using the following criteria in 0.5 point increments (11 levels). The panelists' ratings were then averaged.
  • PG propylene glycol
  • aqueous solvent extract of coffee oil has the good roasted aroma of roasted coffee beans, and the undesirable odors (burnt rubber odor and resin odor) caused by coffee oil are reduced.
  • Such an aqueous solvent extract of coffee oil is useful for imparting the good roasted aroma specific to roasted coffee beans to food and beverages such as coffee drinks.
  • Example 1 The following coffee oil water extract and coffee extract were used as analytical samples and analyzed.
  • Water extract of coffee oil Water extract of coffee oil obtained in levels 1 to 4 and 7 to 8 of Example 1
  • Coffee extract Coffee extract obtained in Comparative Example 2 Analysis was carried out by the following method.
  • GC device GC-2030 (manufactured by Shimadzu Corporation) MS: GCMS-QP2020 NX (Shimadzu Corporation) Column: Inert Cap Pure-WAX+TL (0.25 mm, 60 m, 0.25 ⁇ m) Sample injection conditions: SPME (solid phase microextraction) method Smart SPME Fiber Assembly 50/30 ⁇ m PDMS/DVB/CAR (Supelco) Injection mode: split Split ratio: 3 Pressure: 158 kPa Ion source temperature: 200° C. Flow rate: 11.7 mL/min Thermal desorption: 40°C ⁇ 240°C (rate: 5°C/min)
  • Samples for GC-MS analysis were prepared in the following manner. The analytical sample was diluted 10 times with water. 3.0 g of sodium chloride (NaCl) was added to 10 mL of the resulting diluted solution and dissolved. This was used as a sample for GC-MS.
  • NaCl sodium chloride
  • the concentration of each aroma component was determined by the following method.
  • a standard sample was prepared for creating a calibration curve. Water was used to dilute the standard sample. Guaiacol (standard) was diluted to 1 ppb, 5 ppb, 10 ppb, and 50 ppb to prepare standard samples. Furfuryl methyl sulfide (standard) was diluted to 1 ppb, 5 ppb, and 10 ppb to prepare standard samples. Standard samples were prepared by diluting linalool (standard) to 1 ppb, 5 ppb, 10 ppb, 20 ppb, and 30 ppb. 2,2'-difurylmethane (standard) was diluted to 1 ppb, 5 ppb, and 10 ppb to prepare standard samples.
  • FMS furfuryl methyl sulfide
  • DFM 2,2'-difurylmethane
  • GAC guaiacol
  • LNL linalool
  • ppb concentration of each component of FMS, DFM, GAC, and LNL in the analyzed sample.
  • Box is the Brix (20° C.) of the analyzed sample.
  • ppb/Brix is the concentration (ppb) of each component per Brix.
  • FMS/DFM is the ratio of the FMS concentration (ppb) to the DFM concentration (ppb).
  • GAC/DFM is the ratio of the GAC concentration (ppb) to the DFM concentration (ppb).
  • LNL/DFM is the ratio of the LNL concentration (ppb) to the DFM concentration (ppb).
  • Example 2 The water extracts of coffee oil obtained in levels 5 and 6 of Example 1 were used as analytical samples and analyzed. The amounts of guaiacol, linalool and 2,2'-difurylmethane contained in the analytical sample were measured in the same manner as in Test Example 1. The Brix (20°C) of the analytical sample was also measured. The concentration (ppb) of each component was divided by Brix to obtain the concentration per Brix (ppb/Brix).
  • Table 7 shows the concentration (ppb) of each component in the sample, the Brix of the sample, the concentration of each component per Brix (ppb/Brix), the ratio of the GAC concentration (ppb) to the DFM concentration (ppb) (GAC/DFM), and the ratio of the LNL concentration (ppb) to the DFM concentration (ppb) (LNL/DFM).
  • the Brix (20° C.) of the analytical sample was measured.
  • the concentration per Brix (ppb/Brix) was calculated by dividing the concentration (ppb) of each component by the Brix.
  • Table 8 shows the concentration (ppb) of each component in the sample, the Brix of the sample, the concentration of each component per Brix (ppb/Brix), the ratio of the GAC concentration (ppb) to the DFM concentration (ppb) (GAC/DFM), and the ratio of the LNL concentration (ppb) to the DFM concentration (ppb) (LNL/DFM).
  • the present invention is useful in the fields of food and beverages, etc.

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Abstract

L'objet de la présente invention est de fournir un matériau capable de conférer un bon arôme torréfié de grains de café torréfiés à des aliments et à des boissons tels que des boissons au café, et un procédé de production du matériau. La présente invention concerne un procédé ou similaire qui est destiné à produire un extrait de solvant aqueux d'huile de café, et qui comprend une étape d'extraction de solvant aqueux pour amener de l'huile de café en contact avec un solvant aqueux. Le solvant aqueux contient au moins 91 % en poids d'eau.
PCT/JP2023/041180 2022-11-17 2023-11-16 Extrait de solvant aqueux d'huile de café, aliments et boissons, et son procédé de production, et composition contenant des ingrédients dérivés de café Ceased WO2024106493A1 (fr)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000201622A (ja) * 1999-01-14 2000-07-25 Inabata Koryo Kk 風味豊かなコ―ヒ―及びコ―ヒ―飲料
JP2018074953A (ja) * 2016-11-09 2018-05-17 サントリーホールディングス株式会社 ロースト香が増強された焙煎コーヒー豆、コーヒー抽出物、コーヒー製品、及びその製造方法
WO2020016977A1 (fr) * 2018-07-19 2020-01-23 小川香料株式会社 Agent conférant une saveur de café
WO2022230798A1 (fr) * 2021-04-30 2022-11-03 サントリーホールディングス株式会社 Grains de café torréfiés, extrait de café et leur procédé de production

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000201622A (ja) * 1999-01-14 2000-07-25 Inabata Koryo Kk 風味豊かなコ―ヒ―及びコ―ヒ―飲料
JP2018074953A (ja) * 2016-11-09 2018-05-17 サントリーホールディングス株式会社 ロースト香が増強された焙煎コーヒー豆、コーヒー抽出物、コーヒー製品、及びその製造方法
WO2020016977A1 (fr) * 2018-07-19 2020-01-23 小川香料株式会社 Agent conférant une saveur de café
WO2022230798A1 (fr) * 2021-04-30 2022-11-03 サントリーホールディングス株式会社 Grains de café torréfiés, extrait de café et leur procédé de production

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
ITOBE TAKAFUMI, NISHIMURA OSAMU; KUMAZAWA KENJI: "Influence of Milk on Aroma Release and Aroma Perception during Consumption of Coffee Beverages", FOOD SCIENCE AND TECHNOLOGY RESEARCH, KARGER, BASEL, CH, vol. 21, no. 4, 1 January 2015 (2015-01-01), CH , pages 607 - 614, XP093170023, ISSN: 1344-6606, DOI: 10.3136/fstr.21.607 *

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