Coffee compositions

Patent metadata

Field	Value
Publication number	US-12329176-B2
Application number	US-202318134132-A
Country	US
Kind code	B2
Filing date	Apr 13, 2023
Priority date	Apr 14, 2022
Publication date	Jun 17, 2025
Grant date	Jun 17, 2025

Abstract

Coffee compositions that are derived from medium- and high-yield extracts while also having improved taste and aroma. Processes for producing such coffee compositions are also shown.

First claim

The invention claimed is:

1. A coffee composition comprising furfuryl alcohol; pyridine; and one or more monosaccharides, wherein a ratio of concentrations of the furfurylalcohol to the pyridine is greater than or equal to 30; and a total sum of the concentrations of the one or more monosaccharides is greater than or equal to 18 wt. %.

2. The coffee composition of claim 1 further comprising 2-ethyl-6-methylpyrazine, 2-ethyl-5 methylpyrazine, 2-ethyl-3-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,6 dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, and 2,3-diethyl-5-methylpyrazine,
wherein the sum of the absolute content of 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-3 methy 1 pyrazine, 2,3,5-trimethy 1 pyrazine, 2-ethy 1-3,6-dimethy 1 pyrazine, 2-ethy 1-3,5 dimethy 1 pyrazine, and 2,3-diethyl-5-methylpyrazine is greater than or equal to 50.0 mg/kg of soluble coffee solids of the coffee composition.

3. The coffee composition of claim 1 wherein the absolute content of the furfuryl alcohol is greater than or equal to 2,000 mg/kg of soluble coffee solids of the coffee composition.

4. The coffee composition of claim 1 further comprising one or more of 2-acethylthiazole, 2-acetylpyrazine, and 2-acetylpyridine,
wherein the sum of the absolute content of 2-acethylthiazole, 2-acetylpyrazine, and 2-acetylpyridine is greater than or equal to 2.70 mg/kg of soluble coffee solids of the coffee composition.

5. The coffee composition of claim 1 further comprising 2,3-butanedione, wherein a ratio of concentrations of the furfurylalcohol to the 2,3-butanedione is greater than or equal to 30.

6. The coffee composition of claim 1 wherein the one or more monosaccharides comprise galactose in an amount greater than or equal to 8 wt. % based on the dry weight of the coffee composition.

7. The coffee composition of claim 1 wherein the one or more monosaccharides comprise mannose in an amount greater than or equal to 8 wt. % based on the dry weight of the coffee composition.

8. The coffee composition of claim 1 further comprising 2-acetylpyrazine and (E)-β-damascenone,
wherein a ratio of concentrations of 2-acetylpyrazine to (E)-β-damascenone is greater than or equal to 40.

9. A coffee composition comprising one or more monosaccharides in an amount greater than or equal to 18 wt. %; and one or more alkylpyrazines having an absolute content greater than or equal to 50.0 mg/kg of soluble coffee solids, furfuryl alcohol having an absolute content greater than or equal to 2,000 mg/kg of soluble coffee solids, or one or more N-heterocycles greater than or equal to 2.70 mg/kg of soluble coffee solids.

10. The coffee composition of claim 9 comprising pyridine, wherein a ratio of concentrations of the furfurylalcohol to the pyridine is greater than or equal to 30.

11. The coffee composition of claim 9 further comprising 2,3-butanedione, wherein a ratio of concentrations of the furfurylalcohol to the 2,3-butanedione is greater than or equal to 30.

12. The coffee composition of claim 9 wherein the one or more monosaccharides comprise galactose in an amount greater than or equal to 8 wt. % based on the dry weight of the coffee composition.

13. The coffee composition of claim 9 wherein the one or more monosaccharides comprise mannose in an amount greater than or equal to 8 wt. % based on the dry weight of the coffee composition.

14. The coffee composition of claim 9 further comprising 2-acetylpyrazine and (E)-β-damascenone,
wherein a ratio of concentrations of 2-acetylpyrazine to (E)-β-damascenone is greater than or equal to 40.

15. The coffee composition of claim 9 wherein the coffee composition is a liquid concentrate or a soluble powder.

Assignees

• Nestle Sa

Inventors

• Milo Christian
• Poisson Luigi
• Zhou Yipin
• Leloup Valerie Martine Jeanine
• Morimoto Shinichiro

Classifications

• A23F5/36 Primary

  Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee ({A23F5/246 takes precedence; } removing unwanted substances A23F5/18; flavouring A23F5/46) · CPC title

• A23F5/28 Primary

  Drying or concentrating coffee extract {(A23F5/246 takes precedence)} · CPC title

• A23F5/243 Primary

  Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules (A23F5/246 takes precedence) · CPC title