GB246454A - Improvements in a method for isolating the aromatic principle contained in roasted coffee - Google Patents

Abstract

246,454. Internationale Nahrungsund Genussmittel Akt.-Ges. Jan. 23 1925, [Convention date]. Essential oils, extracting.-The aromatic substances contained in roasted coffee and comprising a-diketones. such as diacetyl, and aliphatic aldehydes, such as acetaldehyde and methylacetaldehyde, are isolated by heating the coffee in vacuo and condensing the vapours at a temperature below -20‹ C. Small amounts of steam or water may be supplied during the process, or the coffee may be moistened before heating; also, the coffee remaining after heating may be moistened again and re-heated. The heating temperature may be 100-110‹ C. at a pressure of 2-5 mm. Preferably the vapours are condensed in a series of receivers cooled to successively lower temperatures ranging, it may be, from 0‹ C. to -190‹ C. The contents of the receivers may be mixed, or purified by steam distillation in va,cuo, or freed from water and other impurities by extraction with a solvent; alternatively they may be absorbed in fats or oils. In any event, the products may be added to foods &c. to impart to them the aroma of roasted coffee. The Specification adverts, and gives literary references, to prior proposals for isolating the aromatic substances by methods depending on extraction with solvents, on direct heating, and on steam distillation. Specifications 19882/89 and 17363/91, [both in Class 129, Tea &c.), are referred to.