| abstract |
A method of stabilizing a flavoring component, such as coffee flavor, from the loss or degradation of the desired aromatic or organoleptic properties of its aroma during storage. The flavoring component is combined with a stabilizing agent in an amount effective for chemical interaction with undesirable compounds to form a stabilized flavoring component that (a) retains a significant proportion of one or more of the desired aromatic or organoleptic properties of the aroma in the aroma or ) reduces the formation of odors during storage of this component. The stabilizing agent is preferably a nucleophile containing sulfur or nitrogen, such as sulfur dioxide, sulfites, compounds containing or forming thiols, amines or amino acids, cysteine, glutathione or enzyme. The stabilized flavoring component retains the desired aromatic and organoleptic aroma properties for at least six months and up to one year or more. |