Abstract: A method for treating vegetable oil to provide the natural flavor of peanut oil, olive oil an sesame oil is provided. In the method, a natural flavored oil is heated to a temperature of at least about 150.degree. F. An inert gas is conducted through the oil while maintaining the oil at a natural flavor volatilization temperature of at least about 150.degree. F. to provide an inert gas flavorant stream containing natural volatile flavor components. A vegetable oil is provided at a temperature less than the natural flavor volatilization temperature. The inert gas flavorant stream is conducted through the vegetable oil while maintaining the vegetable oil at a temperature less than the volatilization temperature of the flavored oil so as to deposit natural flavorant components in the vegetable oil to provide a vegetable oil having the derived natural flavor.

Abstract: A liquid absorbent is contacted with and atomized by an aromatics-laden gas resulting in transfer of the aromatics from the gas to the absorbent. The gas and aromatics-laden absorbent are then separated, and the aromatics-laden absorbent is collected. The aromatics may be obtained from an aromatics-bearing material, including vegatable materials such as roast and ground coffee, for example, by contacting the aromatics-bearing material with a gas.

Abstract: A method and a relevant facility for the treatment of an alimentary product with a liquid content calls for a step in which this whole alimentary product is disintegrated and in which the disintegrated alimentary product is for the first time at such a temperature as to undergo an evaporation, and calls for subsequent steps of processing of the disintegrated alimentary product; the evaporate resulting from the evaporation is condensed and collected, with the flavoring substances contained in the evaporate being recovered.

Abstract: A process for producing low alcoholic wine includes the following steps: evaporating alcohol-containing wine in a vacuum evaporator so that a first mixture comprising water, alcohol and flavoring substance is separated from a second mixture having a low-alcoholic content, separating water from said first mixture in a multistage flavor substance apparatus and drawing off a third mixture comprising alcohol and flavoring substance, distilling alcohol from the third mixture, adding the water from the multistage flavor substance apparatus to a mixing vessel in an amount, which together with the low-alcohol second mixture and the flavoring substances produces a quantity of low-alcoholic wine having an alcoholic content below legally determined values for low-alcoholic wine, the process allowing only outputs of low-alcoholic wine, distilled alcohol and flavoring substances and inputs of essentially only the alcohol-containing wine.

Abstract: Aqueous orange stripper essences and orange stripper oils are disclosed which have high ratios of more desirable to less desirable orange flavor compounds. For the stripper essences, this ratio is from about 10:1 to about 300:1 and is based on the combined amount of ethyl acetate, ethyl butyrate and acetaldehyde, relative to the combined amount of hexanal and alpha-terpineol. For the stripper oils, this ratio is from about 0.5:1 to about 15:1 and is based on the amount of valencene, relative to the combined amount of alpha-pinene, myrcene, octanal, decanal and linalool.

Abstract: This invention relates to an efficient process for separating and recovering aroma and flavor volatiles from fruit or vegetable juices and for lowering the pectin levels in cloudy juices. The process involves removing the aroma/flavor volatiles from juice by forming a microaerosol by spraying juice at a temperature of from 45.degree. C. to 110.degree. C. through a nozzle having a diameter of about 100 microns to 600 microns at a velocity of 100 m/sec. to 250 m/sec. and into a vacuum chamber at 5 mm to 200 mm Hg and at temperatures of from 10.degree. C. to about 55.degree. C. and then treating the recovered juice fraction with a pectinase which is essentially free of esterases. The decreased pectin level increases the gustatory display of the aroma/flavor and improves the mouthfeel of the beverage. Decrease of the pectin level is achieved essentially without the formation of methanol and essentially without the hydrolysis of important aroma ester compounds.

Abstract: This invention relates to an efficient process for separating and recovering aroma and flavor volatiles from fruit or vegetable juices and for lowering the amount of sugar in juices. The process involves removing the aroma/flavor volatiles from juice by forming a microaerosol by spraying juice at a temperture of from 45.degree. C. to 110.degree. C. through a nozzle having a diameter of about 100 microns to 1200 microns at a velocity of 100 m/sec. to 250 m/sec. and into a vacuum chamber at 5 mm to 200 mm Hg and at temperatures of from 10.degree. C. to about 55.degree. C. and then treating the recovered juice fraction with a yeast. The alcohol formed during this fermentation reaction is removed by distillation, preferably by the same aerosolization process as the volatiles are removed. The aroma and flavor volatiles are returned to the juice to provide a good tasting low calorie fruit juice.

Abstract: A pervaporation process for separating organic contaminants from evaporator condensate streams is disclosed. The process employs a permselective membrane that is selectively permeable to an organic component of the condensate. The process involves contacting the feed side of the membrane with a liquid condensate stream, and withdrawing from the permeate side a vapor enriched in the organic component. The driving force for the process is the in vapor pressure across the membrane. This difference may be provided for instance by maintaining a vacuum on the permeate side, or by condensing the permeate. The process offers a simple, economic alternative to other separation techniques.

Abstract: Low-ethanol wines, beer, distilled spirits, and other alcoholic beverages are produced by treating ordinary alcoholic beverages with novel membrane extraction methods. Semipermeable membranes and gas-phase extraction fluids are employed to selectively extract ethanol into the gas-phase, while leaving substantially intact the complement of other organic constituents that contribute to the color, aroma, and taste of the beverage. Methods are provided for balancing the water activity of the gas-phase extraction fluid about equal to that in the beverage, so as to inhibit water transport across the membrane independent of the ethanol/water selectivity of the membrane.

Abstract: In the fermentation process, the vapors emitted from the fermentation vat, resulting from fermentation and entrained by the CO.sub.2, are subjected to condensation. This condensation is effectuated fractionally in at least two successive stages (5, 7) operating at temperatures of about -5.degree. C. to -15.degree. C. in the first stage and -15.degree. C. to -50.degree. C. in the second stage. The process is effective to improve the quality and/or the quantity of fermentation product, in particular of wine in the case of grapes fermentation.

Abstract: A method for the production of low alcohol wine comprising separating a fruit juice into a high sugar fraction and a low sugar fraction, stripping volatile components, such as high-boiling point esters, from the fruit juice or from the high sugar fraction and adding them to the low sugar fraction, and fermenting the low sugar fraction. A preferred method of separating the fruit juice into high and low sugar fractions is by fractional crystallization.

Abstract: The present invention relates to a process to recover beneficial coffee volatiles such as diacetyl and acetaldehyde from an aroma stream generated by the thermal hydrolysis of spent grounds. The aroma stream is passed over a bed of a non-polar microporous adsorbent and effluent is collected until breakthrough of furfural is detected. The invention also relates to the composition of the recovered/purified coffee aroma and to soluble coffee products containing the coffee aroma.

Abstract: A process is described for preparing in particular alcohol-free wine in which by extraction with supercritical CO.sub.2 firstly a specific aroma fraction with limited ethanol content is separated from the starting wine. The residual wine is then subjected to a vacuum distillation in which apart from the complete separation of the ethanol from the residual wine a fraction of more difficulty extractable aromatic substances not affected by the extraction is recovered which in the end together with the extract is added to the dealcoholized residual wine again to obtain an alcohol-free wine. The method permits an almost complete removal of the alcohol content without detrimentally affecting the basic wine and with retention of all the aromatic and flavoring substances characteristic of the wine.

Abstract: This invention is designed to obtain desirable flavor and aroma volatiles during processing of an aqueous coffee extract obtained from roasted and ground coffee. The overall process of preparing soluble coffee by spray drying a concentrated aqueous extract is improved by employing a stripper to remove up to 20% of the extract prior to concentration and to recover non-condensible and condensible aromas in cold water using an absorber having 4-48 plates and a 0.1/1 to 30/1 L/V ratio prior to reintroducing the absorbed aromas into the concentrated coffee extract and spray drying it to give an aromatized dry soluble coffee.

Abstract: A process for producing vodka by distilling one aqueous solution of alcohol having a relatively low alcohol content from a potstill. The volume of the solution in the still is maintained by a flow of another aqueous solution of alcohol of relatively high alcohol content. The vapor is condensed to produce Vodka. In the process the one solution has an alcohol content of about 4.5% by volume and a mineral content. The other solution has an alcohol content of about 41% by volume. The distillate is condensed and admixed with undistilled solution from the still to provide a vodka with an alcohol content of about 40% and the minerals content from the first solution. An apparatus able to carry out the process is described.

Abstract: The present invention is concentrated orange flavor and aroma compositions prepared by the extraction of organic orange flavor and aroma compounds by a dense solvent gas. The compositions are characterized by high concentrations of ethyl butyrate (at least about 0.50%) and valencene (at least about 5%), and a low concentration of decanal (less than about 0.35%). They are prepared by a process comprising the steps of: (a) contacting organic orange flavor and aroma compounds with a solvent gas having a temperature between its critical temperature and about 100.degree. C. (212.degree. F.), and having a reduced pressure between about 0.56 and about 1.31, to extract flavor and aroma compounds the majority of which have a molecular weight less than or equal to that of limonene; (b) separating the solvent gas and dissolved compounds from the remaining undissolved compounds; and (c) separating the dissolved compounds from the solvent gas.

Abstract: A method for concentrating aqueous mixtures and particularly mixtures which contain volatile desirable components such as flavor constituents is disclosed. An aqueous feed mixture is cooled sufficiently to produce ice crystals therein. The ice crystals are removed from the chilled mixture to produce a liquid phase from which some of the water has been removed and which is therefore concentrated. The concentrated liquid phase is split into two portions, one of which is collected as a first product, the other being first treated to separate the volatile components, which are recycled to the freezing step in which the ice crystals are formed. The residual liquid after the volatile component separation is then concentrated thermally in a conventional fashion to produce a second concentrated product which can be mixed with the first product to produce a product having a desired solids concentration and containing at least a substantial proportion of the original volatile components present in the feed.

Abstract: In a method for decreasing the alcohol content of alcohol-containing beverages, particularly wine or sparkling wine, according to the reverse osmosis process, extract substances are added to the dealcoholized beverage. In order to avoid addition of foreign water to the beverage, the alcohol-containing permeate obtained by reverse osmosis from the beverage subjected to dealcoholization is distilled in a vacuum. The permeate water produced therefrom is re-fed to the beverage subjected to the dealcoholization. The amount of permeate distillate removed from the beverage subjected to dealcoholization by the reverse osmosis and subsequent vacuum distillation, which essentially consists of alcohol, is fed to the beverage subjected to the dealcoholization in the form of water, which has also been obtained by vacuum distillation from an additional beverage. In this manner, particularly high quality sparkling wine may be produced.

Abstract: Coffee extracts are processed in a continuous countercurrent process of split extraction to obtain (1) atmospheric solids, (2) a push-out of low concentration, mainly atmospheric solids and (3) autoclave solids. Each stream can be further processed separately before recombining to achieve desired flavor characteristics.

Abstract: A process for the condensation of a volatile-rich vapor stream produced by a stripping operation from a vegetable or fruit product or the extract thereof, which comprises the steps of:(i) condensing a major proportion of the water present in the vapor stream using a surface condenser with water as a coolant;(ii) subjecting the condensate of step (i) to further cooling in a heat-exchanger using water at a lower temperature than that of step (i) as the coolant; and(iii) contacting the cooled condensate from step (ii) with the vapor stream issuing from the condenser of step (i) in a countercurrent absorption column.The process is particularly applicable to the condensation of a volatile-rich water vapor stream containing coffee volatiles.

Abstract: A method of decaffeinating aqueous roasted coffee extracts is disclosed. An organic caffeine solvent is first loaded with essentially hydrolyzed coffee solids. The aqueous roasted coffee extract is contacted with the loaded organic caffeine solvent for a sufficient period of time to transfer at least some of the caffeine from the coffee extract to the caffeine solvent, whereupon the extract is separated from the caffeine-containing solvent. The resultant coffee extract has been found to have noticably more body notes than a coffee extract which is decaffeinated with a solvent that has not been loaded with hydrolyzed coffee solids.

Abstract: The present invention is a process for the production of citrus flavor and aroma compositions comprising the steps of: (a) contacting organic citrus flavor and aroma compounds with a solvent gas having a temperature between its critical temperature and about 100.degree. C. (212.degree. F.), and having a reduced pressure between about 0.56 and about 1.31, to extract flavor and aroma compounds the majority of which have a molecular weight less than or equal to that of limonene; (b) separating the solvent gas and dissolved compounds from the remaining undissolved compounds; and (c) separarting the dissolved compounds from the solvent gas. This process produces an extract which is enriched in the desirable lower molecular weight flavor and aroma compounds and decreased in concentration in the undersirable higher molecular weight flavor and aroma compounds which could impart off-flavors.

Abstract: There is disclosed a method for preparing an alcohol-free wine product. A completely fermented wine is evaporated to produce a dealcholized wine concentrate and a vapor condensate containing alcohol and aromatic substances. The condensate is separated into a fraction comprising alcohol and aromatic substances. The aromatic substances are mixed with dealcoholized wine concentrate, fruit juice concentrate, fruit juice or water to produce an alcohol-free wine product.

Abstract: A process for collecting volatile aromatics which are entrained with gases evolved during the wetting and extraction of fresh roasted and ground coffee beans and contained in part within the extract itself, and thereafter combining the collected volatile aromatics with processed coffee extract and/or soluble coffee to produce an instant coffee product having improved flavor and aroma is disclosed. The instant coffee product obtained by this process is also disclosed.

Abstract: This invention relates to the use of a salt and/or a mild caustic in solution to increase the relative volatility of aromatics contained in an aqueous stream. The increased relative volatility so achieved enables more efficient concentration of the aromas via distillation. The pH of the aroma-containing aqueous stream does not exceed 7.0 through the addition of the salt or caustic to prevent aroma degradation.

Abstract: A highly efficient essence recovery process associated with a continuous process which utilizes mechanical vapor recompression for concentrating fruit juices. In one embodiment of this invention the essence is extracted from a juice by introducing feed juice to an evaporator and heating the feed juice within the evaporator sufficiently to boil off essence bearing vapor, by mechanically compressing the essence bearing vapor, the compression raising the condensing temperature of the essence bearing vapor, utilizing the compressed and heated essence bearing vapor to evaporates the feed juice within the evaporator, a substantial portion of the compressed and heated vapor condensing out as it evaporates the feed juice, and collecting the excess vapor as the essence with or without further concentration. By utilizing the method outlined above, it is possible to use the excess heat of the mechanical vapor recompression system to produce an outflow of essence enriched vapors.

Abstract: The specification discloses a grapefruit juice containing from about 0.007 to about 0.015% by weight of a mixture of grapefruit essence oil and five-fold grapefruit peel oil in a ratio of from about 70/30% by weight to about 80/20% by weight of said essence oil to said peel oil. The essence oil and peel oil are selected to provide the final product with from about 0.000096 to about 0.00018% by weight nootkatone and from about 0.000015 to about 0.000037% by weight linalool.

Abstract: The specification discloses a process for making an aseptic juice, orange juice being specifically disclosed, wherein an aseptic flavor system is created by adding a high proof alcohol to flavor concentrate ingredients, with the resulting aseptic flavor system being added to a previously pasteurized, drinkable strength juice. The resulting mixture is thereafter not heated for any purpose and is aseptically packaged to yield an aseptic finished product.

Abstract: Peel oil concentrate produced from cold-pressed citrus peel by adsorption at a solid separating agent which adsorbs polar organic substances or by extraction with a polar liquid solvent. The peel oil concentrate is a stabilizing agent for a natural citrus aroma concentrates.

Abstract: This invention is designed to prevent the loss of desirable flavor and aroma volatiles during processing of an aqueous coffee extract obtained from roasted and ground coffee. The overall process of preparing soluble coffee by spray drying a concentrated aqueous extract is improved by employing cold coffee extract in an absorption column to absorb highly volatile coffee flavor and aroma compounds.

Abstract: A process and apparatus for preparing soluble tea products capable of being reconstituted in hot or warm water to produce tea beverages substantially free of cloudiness and turbidity, wherein a dilute tea extract obtained from Soviet (Georgian) tea leaf is concentrated, diluted, clarified and reconcentrated. The processing steps according to this invention are generally applicable to the preparation of both hot and cold-water soluble tea beverages from any tea leaf.

Abstract: An aroma distillate of a bacterial culture containing .alpha.-acetolactic acid is prepared by acidifying the bacterial culture to a pH of about 3-4 and subjecting it to water vapor distillation in the presence of oxygen for oxidation of the .alpha.-acetolactic acid to diacetyl. When 10% of the culture is driven off, a yield of 85% of diacetyl is obtained. The resultant distillate is used for aromatizing edible fats.

Abstract: Peel oil concentrate produced from cold-pressed citrus peel by adsorption at a solid separating agent which adsorbs polar organic substances or by extraction with a polar liquid solvent. The peel oil concentrate is a stabilizing agent for a natural citrus aroma concentrates.

Abstract: The Labrusca Flavour Index (LFI) of grape wine made from Labrusca grapes is decreased substantially by subjecting grape juice or wine produced from the grape juice to reverse osmosis with a semi-permeable membrane at ambient temperatures to cause the low molecular weight volatile esters, especially methyl anthranilate, to pass through the semi-permeable membrane. The reverse osmosis usually is effected with a membrane having a molecular weight cut-off of about 200 which enables colorants and sugars to be retained. By decreasing the LFI value of the wine, larger proportions may be used to blend with less proportions of higher quality Vinifera wines.

Abstract: A process for collecting volatile aromatics which are entrained with gases evolved during the wetting and extraction of fresh roasted and ground coffee beans and contained in part within the extract itself, and thereafter combining the collected volatile aromatics with processed coffee extract and/or soluble coffee to produce an instant coffee product having improved flavor and aroma is disclosed. The instant coffee product obtained by this process is also disclosed.

Abstract: A process for forming a coffee extract particularly suitable for preparing a soluble decaffeinated coffee is disclosed. Roast and ground coffee is charged to a series of extraction columns. Certain columns are pressurized with steam (50 to 250 psig) for about 5 to about 45 minutes to increase the acidity of the coffee. The remaining roast and ground coffee is not steamed. Each of the coffees is separately extracted, preferably in a countercurrent fashion. The extract from the steamed columns is kept separate from the extract from the unsteamed columns. The extract from the steamed column has a pH of below 4.6, while the extract from the unsteamed columns has a pH of about 5.0. The extract from the unsteamed coffee is stripped with steam to form a flavor volatile condensate. Both coffee extracts are then combined, decaffeinated, and concentrated. Concentration of the combined extracts removes off-flavor volatiles which are present in the steamed extract.

Abstract: Aqueous extracts of roasted coffee are stripped of aroma, concentrated and thereafter decaffeinated by means of contact with a decaffeinating fluid such as liquid or supercritical carbon dioxide. Aroma loss is minimized by using water to remove caffeine and aroma from the CO.sub.2 stream, recovering aromatics from this caffeine-containing aqueous stream and adding-back these aromatics to the decaffeinated extract. Preferably equipment cost is minimized by use of a single pressure vessel to transfer the caffeine from the extract stream to the CO.sub.2 and from the CO.sub.2 to the water stream.

Abstract: A reverse osmosis method of concentrating fruit juices wherein a major portion of the fruit juice sugars are removed in a reverse osmosis first stage from the fruit juice at about room temperature and a pressure in the range 500 to 1500 psi, using porous cellulose acetate membrane material, while flavor compounds are removed in a reverse osmosis second stage from the separated water in liquid form therefrom at a temperature in the range 0.degree. C. to about room temperature and a pressure substantially in the range 50 to 1000 psi using asymmetric, porous, polymeric membrane material which is non-polar relative to the membrane material of the first stage as determined by .delta..sub.d of the solubility parameter of the membrane materials.

Abstract: An aqueous extract of tea, containing native tea tannins and caffeine, is cooled to provide an aqueous solubles phase containing cold-water soluble components of the extract, including a minor portion of the caffeine, and an insolubles phase containing tea tannins complexed with a major portion of the caffeine. The aqueous solubles phase is separated from the insolubles phase, and the latter is subjected to decaffeination to provide decaffeinated tannins which may then be recombined with the aqueous solubles phase. The resulting treated extract from which the major portion of the caffeine has been removed can be dried or, if desired, subjected to further decaffeination and thereafter dried to provide a cold-water-soluble decaffeinated tea. Further features of the invention are set forth in the following description.

Abstract: A freeze-dried soluble coffee product in the form of particles or granules and having a microporous structure is prepared by prechilling a metal plate in a liquid refrigerant, immersing the plate in aqueous extract of coffee solids, reimmersing the plate in a liquid refrigerant, removing the frozen particles in the form of flakes from the plate, grinding and freeze-drying the flakes to produce frozen extract particles with reduced entrainment losses. The product so prepared has a unique porosity and is capable of sorbing, retaining and releasing volatile aromatic compounds.

Abstract: The present invention relates to the treatment of fruit and vegetable extracts in order to reduce the amount of bitter substances contained therein.This process comprises bringing the extract into contact with a solid ligneous adsorbent of vegetable origin, derived for example from carob, and then collecting the debittered extract after having separated it from the adsorbent.

Abstract: A flavorful soluble coffee is obtained by first evaporatively concentrating a coffee extract and condensing the bulk evaporate which is then vacuum stripped to obtain a condensate of from 5% to 15% by weight of the bulk evaporate. The condensed strippings are added to the concentrated extract which is then dried.

Abstract: The invention relates to a process for deacidifying a coffee extract without the introduction of foreign products by selective absorption with a natural material, chitosan. In this process, the extract is contacted with chitosan in divided form and the deacidified extract is collected after separation from the chitosan. Preferably the coffee extract is contacted with chitosan for 5 to 30 minutes at a temperature from 10.degree. to 80.degree. C. and in ratios (extract/chitosan) of from 15 to 400 ml per gram. The chitosan may either be suspended in the coffee extract, or the coffee extract may be percolated through a column filled with chitosan.

Abstract: Primary extraction of ground roasted coffee. The coffee is first extracted with an amount of aqueous extraction liquid sufficient to extract substantially all of the dry soluble solids from the coffee, but preferably not so large that the extract must be concentrated for further processing. The coffee is next extracted with an aqueous extraction liquid to extract hydrophobic flavor components. The hydrophobic flavor components are removed from the resulting extract by stripping and recovered as a concentrated aqueous solution.

Abstract: A process for the concentration of aqueous solutions which in addition to non-volatile components contain alcohol and small amounts of volatile aroma components. First the alcohol and the volatile aroma components are for the greater part separated from the solution by distillation, and condensed; subsequently the remaining aqueous solution is concentrated by freeze concentration; and finally the concentrate thus produced is mixed with said condensate.

Abstract: Aqueous extracts of roasted coffee are stripped of aroma, concentrated and thereafter decaffeinated by means of contact with a decaffeinating fluid such as liquid or supercritical carbon dioxide. Aroma loss is minimized by using water to remove caffeine and aroma from the CO.sub.2 stream, recovering aromatics from this caffeine-containing aqueous stream and adding-back these aromatics to the decaffeinated extract. Preferably equipment cost is minimized by use of a single pressure vessel to transfer the caffeine from the extract stream to the CO.sub.2 and from the CO.sub.2 to the water stream.

Abstract: This invention relates to an improved process for the separation and isolation of coffee aroma constituents from roasted coffee, combining the aroma constituents with an edible substance and subsequently incorporating the aromatized substance in a food product.The process involves improving the condensation of vapors generated from the distillation of coffee oil by condensing the distilled aroma constituents onto a sleeve cooled by and snugly surrounding a container filled with coolant. The sleeve is removed and the aroma constituents condensed thereon are then preferably combined with an edible substance by manipulating the condensed constituents quickly and efficiently thus minimizing aroma loss and degradation caused by undesirable prolonged contact with air.

Abstract: A process for removing water from an aqueous solution. A hydrate forming fluid is contacted with an aqueous solution at a temperature below the maximum temperature at which said hydrate forming fluid forms a solid hydrate in the presence of said solution and at a temperature at which there is precipitation of solid solute and/or of the concentrated solution remaining after hydrate formation so as to form a magma comprising solid hydrate, any unreacted hydrate forming fluid and any unreacted aqueous solution. The hydrate forming fluid and at least part of the water constituent of the solid hydrate are separated from the solute by fractional sublimation, evaporating and/or elution to produce a substantially hydrate forming fluid-free product comprising said solute and any remaining water.

Abstract: An aqueous extract of a vegetable material is treated with a view to reducing its caffeine and/or chlorogenic acid content. The treatment is with a solid ligneous adsorbent of vegetable origin in divided form at a temperature of from 0.degree. to 100.degree. C. so as to absorb the caffeine and the chlorogenic acid. Preferably adsorption takes place at a temperature of at most 30.degree. C. and the overall process includes the following subsequent steps:Separating the adsorbent from the aqueous extract,Washing the adsorbent with water at a temperature of from 0.degree. to 30.degree. C. so as to displace the non-specifically associated soluble constituents and combining washing waters with the aqueous extract,Subjecting the adsorbent to lixiviation with hot water at at least 60.degree. C.

Abstract: Soluble coffee process involving the addition of a partial condensate of volatile flavorful components to a concentrated coffee extract which has previously been stripped of its volatile flavorful components and subjecting this enhanced concentrated coffee extract to a dehydration process which maximizes the retention of the flavorful components to provide a soluble coffee product with distinct green/nutty flavor notes.