Methods for reducing negative flavor attributes in coffee and compositions therefrom
US11547123B2 · kind B2 · utility
0Cited by
18References
19Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Aug 10, 2020 |
| Grant date | Jan 10, 2023 |
| Priority date | — |
| Expiry date | Mar 24, 2041 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L29/035
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention relates to methods of reducing negative flavor attributes, such as bitterness, in coffee products. A coffee product with reduced perceptible bitterness may be prepared by providing a coffee product and adding vanillic acid to the coffee product.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.