Method for producing products enhanced with synthetic coffee grinder gas flavor

Claim 1

A method for preparing a soluble, enhanced coffee-flavored foodstuff, coffee and/or coffee-like product comprising the steps of: (a) adding methyl mercaptan and a molar excess of carbonyl compounds, including for each mole of methyl mercaptan 2 to 50 moles of acetaldehyde, 0.02 to 3 moles of a 4 to 5 carbon alkane aldehyde and 0.2 to 5 moles of a lower alkane α-diketone selected from the group consisting of 2,3-butanedione, 2,3-pentanedione and mixtures thereof, to an aqueous solution of a non-reactive fixative, said materials being added in a total amount less than 10% by weight of the fixative, (b) drying the solution from step(a), (c) adding furfuryl mercaptan to an aqueous solution of a non-reactive fixative at a level below about 1% by weight of the fixative, (d) drying the solution of step (c), (e) combining the dried materials from steps (b) and (d) with soluble particles of a powdered foodstuff, coffee and/or coffee-like material, such that furfuryl mercaptan is present in an amount of from 2 to 8 parts per million by weight of the combined material and also present in an amount of from 1:4 to 2:1 by weight of methyl mercaptan.

Claim 2

A method for preparing a soluble, enhanced coffee-flavored foodstuff, coffee and/or coffee-like product comprising the steps of: (a) adding methyl mercaptan and a molar excess of carbonyl compounds, including for each mole of methyl mercaptan 2 to 50 moles of acetaldehyde, 0.02 to 3 moles of a 4 to 5 carbon alkane aldehyde and 0.2 to 5 moles of a lower alkane α-diketone selected from the group consisting of 2,3-butanedione, 2,3-pentanedione and mixtures thereof, to an aqueous solution of a non-reactive fixative, said materials being added in a total amount less than 10% by weight of the fixative, (b) drying the solution from step(a), (c) adding furfuryl mercaptan to an aqueous solution of a non-reactive fixative at a level below about 1% by weight of the fixative, (d) drying the solution of step (c), (e) combining the dried materials from steps (b) and (d) with soluble particles of a powdered foodstuff, coffee and/or coffee-like material, such that furfuryl mercaptan is present in an amount of from 2 to 8 parts per million by weight of the combined material and also present in an amount of from 1:4 to 2:1 by weight of methyl mercaptan.

Claim 5

The method of claims 2 or 3 wherein the dry combination of step (e) is agglomerated by means of saturated steam having a temperature below 135° C.

Claim 9

A method for preparing a soluble, enhanced coffee-flavored foodstuff, coffee and/or coffee-like product comprising the steps of: (a) adding methyl mercaptan, a molar excess of carbonyl compounds, including for each mole of methyl mercaptan 2 to 50 moles of acetaldehyde, 0.02 to 3 moles of a 4 to 5 carbon alkane aldehyde and 0.2 to 5 moles of a lower alkane α-diketone selected from the group consisting of 2,3-butanedione, 2,3-pentanedione and mixtures thereof, and furfural mercaptan in an amount of from 1:4 to 2:1 by weight of methyl mercaptan to an aqueous solution of a non-reactive fixation said materials being added in a total amount less than 10% by weight of the fixative. (b) drying the solution from step (a), (c) combining the said material from step (b) with soluble particles of a powdered foodstuff, a coffee and/or a coffee-like material such that furfuryl mercaptan is present in an amount of from 2 to 8 parts per million by weight of the combined material.

Claim 10

A method for preparing a soluble, enhanced coffee-flavored foodstuff, coffee and/or coffee-like product comprising the steps of: (a) adding methyl mercaptan, a molar excess of carbonyl compounds, including for each mole of methyl mercaptan 2 to 50 moles of acetaldehyde, 0.02 to 3 moles of a 4 to 5 carbon alkane aldehyde and 0.2 to 5 moles of a lower alkane α-diketone selected from the group consisting of 2,3-butanedione, 2,3-pentanedione and mixtures thereof, and furfural mercaptan in an amount of from 1:4 to 2:1 by weight of methyl mercaptan to an aqueous solution of a non-reactive fixation said materials being added in a total amount less than 10% by weight of the fixative. (b) drying the solution from step (a), (c) combining the said material from step (b) with soluble particles of a powdered foodstuff, a coffee and/or a coffee-like material such that furfuryl mercaptan is present in an amount of from 2 to 8 parts per million by weight of the combined material.

Claim 12

The method of claims 8 or 9 wherein one or more coffee enhancers having a boiling point in excess of 180° C. are added to an aqueous solution of a non-reactive fixative at a level such that the total amount of enhancer fixed is less than 3% by weight of the fixation, said solution is dried and the dried material combined with the dry powdered foodstuff, soluble coffee or coffee-like material of step (c).