http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2437770-C
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_94ff2d78578d95d1e8d3a2233c76188d |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-465 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-243 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-16 |
| filingDate | 2002-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-02-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e5575ba4a557882be148acde1c716ad6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_370ad36e2ab7eec1959934b7fd97cccd |
| publicationDate | 2011-02-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-2437770-C |
| titleOfInvention | Coffee compositions with enhanced flavor characteristics and method of making |
| abstract | A ready to drink coffee beverage comprising a coffee portion, said coffee portion comprising a principal coffee component and N relevant coffee components, where N is a number in the range of from about 1 to about 20, wherein the principal coffee component corresponds to a principal coffee component of a second coffee and the relevant coffee components correspond to relevant coffee components of the second coffee, and wherein the total concentration of the principal coffee component is in the range of from about 50% below to about 50% above the total concentration of the corresponding principal coffee component in the second coffee, and wherein the value of the total concentration of the principal coffee component divided by the total concentration of each of the relevant coffee components is within the range of from about 50% below to about 50% above the value of the total concentration of the corresponding principal coffee component in the second coffee divided by the total concentration of the corresponding relevant coffee components in the second coffee, wherein said ready to drink coffee beverage exhibits and enhanced flavor profile. A coffee beverage comprising a coffee component modifier, e.g. NaOH, and a flavour source component is described. |
| priorityDate | 2001-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 151.