Acree, T.E. 1992.
Coffee Flavor Enhanser.
U. S. Patent Department.
Coffee flavor enhancers were obtained by passing an inert gas over ground fresh roasted coffee beans heated at a temperature of from about 150F. to about 185 F. and by selective capture of the desirable flavor enhancers entrained in the gas stream. After capture on solid adsorbents including C18-silica, the flavor enhancers were eluted using food grade acceptable solvents or solvent/water mixtures and combined with coffee concentrates and hot water to give a reconstituted instant coffee having the aroma and flavor of freshly ground and/or freshly brewed coffee. An apparatus for blending such reconstituted coffee is described.