Coffee aromatization
1987
Ghodsizadeh, Y.
A process for aromatizing instant coffee by transferring volatile aromatics from a roast and ground coffee to the instant coffee comprises heating roast and ground coffee to a temperature of about 30 deg. to 95 deg. C. and allowing volatile aromatics released during heating to come into contact with the instant coffee which is maintained at a temperature of about 0 deg. to 35 deg. C. The aromatized instant coffee has improved in-jar aroma.
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Este registro bibliográfico ha sido proporcionado por University Library, University of the Philippines at Los Baños
