GB260960A - A new or improved method of producing artificial coffee oil - Google Patents

Abstract

260,960. Internationale Nahrungsund Genussmittel-Akt.-Ges. Nov. 4, 1925, [Convention date]. Coffee substitutes; coffee preparations.-The aromatic principle of roasted coffee is artificially prepared by reacting one or more heterocyclic mercaptans or bisulphide derivatives thereof, or benzyl mercaptan or derivatives thereof, with at least one organic compound containing at least one carbonyl group. The mercaptans of the furfuryl series may be employed, and the carbonyl compounds may be aliphatic ketones, diketones. and aldehydes. Other compounds present in the natural oil, or homologues or derivatives, thereof may also be added, for example oxygen containing compounds such as phenols or phenol derivatives, or nitrogen compounds such as members of the pyradine, pyrazine or pyrrole series. The carbonyl compounds may be present in at least equimolecular proportions relatively to the mercaptans, and a-oxysulphides are produced by their reaction, which is effected under neutral conditions or in the presence of acetic acid. A list of the substances obtained from natural coffee oil is given and a mixture of all or of some of these may be used in producing the oil. The odour of the synthetic oil may be altered by treatment with sulphuretted hydrogen, which reacts with the carbonyl compounds present, either by passing in the gas or by adding a sulphide and organic acids. The mixture may be heated to develop the aroma. Some of the constituents of the natural oil, e.g. the o-diketones, may be produced in the mixture by the addition of substances which decompose to form them on heating. Esters are also formed on heating from the acids and the alcohols, phenols and mercaptans present. Various methods of mixing the constituents are described, including mixture in the vaporized state, and the use of solid and liquid diluents. Aromatic substances from coffee may be added. The mixture may be employed in treating coffee substitutes, such as corn coffee or chicory, or in flavouring foods &c. In some cases roasted coffee may also be added. Specific examples are given, describing the substances used, the manner of their mixture, and their application to other materials. Specifications 246,454; and 286,152, [Class 2 (iii), Dyes &c.]. are referred to.