Coffee with enhanced flavor provided by 3,7-dimethylocta-1,6-dien-3-ol

Abstract

A coffee product and process are provided which produce a coffee product having elevated levels of 3,7-dimethylocta-1,6-dien-3-ol. In various forms, the coffee product is dry roast and ground coffee or a dry soluble coffee product such as a powder or granule form. The process includes adding 3,7-dimethylocta-1,6-dien-3-ol to roast and ground coffee or a soluble coffee to produce an enhanced coffee flavor beverage, or to an extract or solution thereof.

1 . A method for manufacturing a coffee flavored beverage having enhanced in cup coffee brew flavor, said method comprising:
 adding 3,7-dimethylocta-1,6-dien-3-ol to a roast and either whole bean or ground coffee to produce a final coffee product having at least 25% higher level of 3,7-dimethylocta-1,6-dien-3-ol than an amount of naturally occurring level of 3,7-dimethylocta-1,6-dien-3-ol in the whole bean or ground coffee prior to adding the 3,7-dimethylocta-1,6-dien-3-ol, the amount of 3,7-dimethylocta-1,6-dien-3-ol measured using the Likens method.   
     
     
         2 . The method of  claim 1 , wherein the amount of 3,7-dimethylocta-1,6-dien-3-ol is at least 2000 μgkg −1 . 
     
     
         3 . The method of  claim 1 , wherein the amount of 3,7-dimethylocta-1,6-dien-3-ol is at least 3000 μgkg −1 . 
     
     
         4 . The method of  claim 1 , wherein the amount of 3,7-dimethylocta-1,6-dien-3-ol is at least 4000 μgkg −1 . 
     
     
         5 . The method of  claim 1 , wherein the amount of 3,7-dimethylocta-1,6-dien-3-ol is at least 6000 μgkg. −1    
     
     
         6 . The method of  claim 1 , wherein the amount of 3,7-dimethylocta-1,6-dien-3-ol is at least 8000 μgkg.  −1    
     
     
         7 . The method of  claim 1 , wherein the amount of 3,7-dimethylocta-1,6-dien-3-ol is at least 10,000 μgkg. −1    
     
     
         8 . The method of  claim 1 , wherein the amount of 3,7-dimethylocta-1,6-dien-3-ol is at least 16,000 μgkg. −1    
     
     
         9 . The method of  claim 1 , wherein the final coffee product has levels of 3,7-dimethylocta-1,6-dien-3-ol in the final coffee product which is at least 50% higher than the naturally occurring level of 3,7-dimethylocta-1,6-dien-3-ol in the whole bean or ground coffee, prior to adding the 3,7-dimethylocta-1,6-dien-3-ol, as measured using the Likens method. 
     
     
         10 . The method of  claim 1 , wherein the final coffee product has levels of 3,7-dimethylocta-1,6-dien-3-ol in the final coffee product which is at least 100% higher than the naturally occurring level of 3,7-dimethylocta-1,6-dien-3-ol in the whole bean or ground coffee, prior to adding the 3,7-dimethylocta-1,6-dien-3-ol, as measured using the Likens method. 
     
     
         11 . The method of  claim 1 , wherein the 3,7-dimethylocta-1,6-dien-3-ol is added to whole bean coffee. 
     
     
         12 . The method of  claim 11 , wherein said adding 3,7-dimethylocta-1,6-dien-3-ol comprises coating the whole bean with 3,7-dimethylocta-1,6-dien-3-ol dissolved in an oil carrier. 
     
     
         13 . The method of  claim 1 , wherein the 3,7-dimethylocta-1,6-dien-3-ol is added to ground coffee. 
     
     
         14 . The method of  claim 13 , wherein said adding 3,7-dimethylocta-1,6-dien-3-ol comprises adding 3,7-dimethylocta-1,6-dien-3-ol dissolved in an oil carrier to the ground coffee 
     
     
         15 . The method of  claim 1 , wherein the 3,7-dimethylocta-1,6-dien-3-ol is in an encapsulated form. 
     
     
         16 . The method of  claim 1 , wherein said adding 3,7-dimethylocta-1,6-dien-3-ol comprises adding 3,7-dimethylocta-1,6-dien-3-ol to a whole bean coffee. 
     
     
         17 . A coffee composition comprising:
 roast and ground coffee; and   encapsulated 3,7-dimethylocta-1,6-dien-3-ol.   
     
     
         18 . The coffee composition of  claim 17 , wherein the encapsulated 3,7-dimethylocta-1,6-dien-3-ol comprises maltodextrin, gum arabic, tricalcium phosphate and 3,7-dimethylocta-1,6-dien-3-ol. 
     
     
         19 . A method for preparing coffee with elevated levels of 3,7-dimethylocta-1,6-dien-3-ol, said method comprising:
 infusing green coffee with liquid or vapor form of 3,7-dimethylocta-1,6-dien-3-ol diluted in a carrier consisting of polar and/or non polar solvents.   
     
     
         20 . The method of  claim 19 , further comprising heating the green coffee and 3,7-dimethylocta-1,6-dien-3-ol between 20° C. and 95° C. for 15 minutes to 24 hours. 
     
     
         21 . A coffee composition comprising:
 roast whole bean coffee with a 3,7-dimethylocta-1,6-dien-3-ol coating.   
     
     
         22 . The coffee composition of  claim 21 ,
 wherein the 3,7-dimethylocta-1,6-dien-3-ol coating is at an amount such that when added to the 3,7-dimethylocta-1,6-dien-3-ol in the bean, the total 3,7-dimethylocta-1,6-dien-3-ol is at least 2000 μgkg −1  or at least 25% greater than that in the whole bean inside the coating, whichever is greater.