| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_81ad53b64eb74859acdc01278829b080 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-2052
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-465
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-243
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-56 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-46
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-56 |
| filingDate |
2008-10-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2012-03-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8384993229711963f7f07f5f7a9516af
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_08ca28ae730b90acffbcb9093d5b3218
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7696973edeb48d093984c81e7a29f87c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c3576903ec827526356a6410bde40565
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_41cf098f06bd2f6292b033b796bfe28d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_29993a438432a528e1c50466a7006095 |
| publicationDate |
2012-03-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-2219466-B1 |
| titleOfInvention |
Use of thioester flavors to improve the flavor quality of ready-to-drink coffee upon retorting and storage |
| abstract |
The invention relates to a thermally processed ready to drink liquid coffee product having an improved flavor quality after thermal processing and storage due to the incorporation of a thioester flavor precursor at a concentration of 0.005 to 7 mg/kg. Preferably, the flavor precursor is furfurylthioacetate, methylthioacetate or prenylthioacetate or combinations thereof and not limited to the above. The invention also relates to a process for preparing the improved flavor quality of a thermally processed coffee product. |
| priorityDate |
2007-11-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |