Abstract: A process for producing a liquid coffee concentrate that has a reduced acrylamide content. The process involves contacting a low aromatic aqueous coffee extract with a carbon and/or silica based resin with adsorptive function to reduce the acrylamide content of the extract, prior to combining the treated extract with a high aromatic aqueous coffee extract. In particular, the process comprises the steps of: a) providing a low aromatic aqueous coffee extract having a first acrylamide content; b) providing a high aromatic aqueous coffee extract; c) contacting the low aromatic aqueous coffee extract with a carbon and/or silica based resin with adsorptive function to provide a low aromatic aqueous coffee extract having a second acrylamide content; and d) combining the low aromatic aqueous coffee extract having a second acrylamide content and the high aromatic aqueous coffee extract to provide a liquid coffee concentrate, wherein the second acrylamide content is lower than the first acrylamide content.

Abstract: The present invention relates to a process for the production of a liquid coffee extract product, the process comprising the steps of: a) subjecting roast and ground coffee to an extraction step to produce a high aromatic coffee extract and a low aromatic coffee extract; and b) combining the low aromatic coffee extract with the high aromatic coffee extract to form a liquid coffee extract product; wherein the method further comprises a step of raising the pH of the low aromatic coffee extract to no more than pH 5.5; and wherein the low aromatic coffee extract is maintained at a temperature of less than 110° C. before step b). The present invention also relates to a liquid coffee extract product comprising 4-O-caffeoyl-muco-?-quinide in an amount of at least 20, 21, 22, 23, 24, 25, 26, 27, 28, 29 or at least 30 mg/kg dry matter of the coffee product after storage in chilled conditions for 6 months.

Abstract: The invention provides a method of protecting food or beverage material aroma compounds comprising the steps of separating food or beverage material aroma compounds from a food or beverage material, protecting the separated aroma compounds with a protecting group, and storing said protected aroma compounds.

Abstract: A process for producing a liquid coffee concentrate that has a reduced acrylamide content. The process involves contacting a low aromatic aqueous coffee extract with a carbon and/or silica based resin with adsorptive function to reduce the acrylamide content of the extract, prior to combining the treated extract with a high aromatic aqueous coffee extract. In particular, the process comprises the steps of: a) providing a low aromatic aqueous coffee extract having a first acrylamide content; b) providing a high aromatic aqueous coffee extract; c) contacting the low aromatic aqueous coffee extract with a carbon and/or silica based resin with adsorptive function to provide a low aromatic aqueous coffee extract having a second acrylamide content; and d) combining the low aromatic aqueous coffee extract having a second acrylamide content and the high aromatic aqueous coffee extract to provide a liquid coffee concentrate, wherein the second acrylamide content is lower than the first acrylamide content.