Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Flavor per se – or containing flavor or flavor improver of...
Reexamination Certificate
2008-01-08
2008-01-08
Wong, Leslie (Department: 1794)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Flavor per se, or containing flavor or flavor improver of...
C426S535000
Reexamination Certificate
active
10484229
ABSTRACT:
Process, in order to impart to foodstuffs an aroma of fresh ground and fresh brewed coffee, wherein the aroma substances necessary for imparting the aroma impression of fresh brewed or fresh ground coffee are produced in separate formulations and recombined for use in food stuffs or perfumery products.
REFERENCES:
patent: 3962321 (1976-06-01), Parliament et al.
patent: 4001454 (1977-01-01), Jindra et al.
patent: 4092334 (1978-05-01), Mookherjee et al.
patent: 5580593 (1996-12-01), Liu et al.
patent: WO 95 11595 (1995-05-01), None
Semmelroch P et al, “Analysis of Roasted Coffee Powers and Brews by Gas Chromatography-Olfactometry of Headspace Samples”, Lebensmittel Wissenschaft und Technologie, Academic Press, London, GB.
Kindel Guenter
Krammer Gerhard
Trautzsch Stephan
Akerman & Senterfitt
Symrise GmbH & Co. KG
Wong Leslie
LandOfFree
Coffee aroma with improved stability does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Coffee aroma with improved stability, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Coffee aroma with improved stability will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-3910957