Flavored coffee beans are coated with flavor compounds to supplement coffee beans natural taste. In addition, these flavors help extend the shelf life of coffee by disguising changes in flavor due to decaffeination, oxidation, or aging process. With current chemical technology, the beans can be produced with almost any flavor imaginable.
Flavoring oils are combination of natural and synthetic flavor chemicals which are compounded by professional flavor chemists. Naturals oils used in flavored coffees are extracted from a variety sources, such as vanilla beans, cocoa beans, and various nuts and berries. Cinnamon, clove and chicory are also used in a variety of coffee flavors. Synthetic flavor agents are chemicals which are manufactured on a commercial basis. For example, a nutty, woody, musty flavor can be produced with 2, 4-dimethyl-5-acetylthiazole. Similarly, 2,5-dimethylpyrazine is use to add an earthy, almost peanuty or potato-like flavor. Flavor chemists blend many such oils to achieve specific flavor combination. While other food flavors may be composed of nine or 10 ingredients, coffee flavors may require up to 80 different compounds to achieve subtle flavors.
The pure flavor compounds describe above are highly concentrated and must be diluted in a solvent to allow the blending of multiple oils and easy application to the beans. Common solvents include water, alcohol, propylene glycol, and fractionated vegetable oils. These solvents are generally volatile chemicals that are removed from the beans by drying. Current technology uses more stable solvents which leave the beans with a glossy sheen and longer lasting flavor.
Coffee beans & caffeine.
Flavoring oils are combination of natural and synthetic flavor chemicals which are compounded by professional flavor chemists. Naturals oils used in flavored coffees are extracted from a variety sources, such as vanilla beans, cocoa beans, and various nuts and berries. Cinnamon, clove and chicory are also used in a variety of coffee flavors. Synthetic flavor agents are chemicals which are manufactured on a commercial basis. For example, a nutty, woody, musty flavor can be produced with 2, 4-dimethyl-5-acetylthiazole. Similarly, 2,5-dimethylpyrazine is use to add an earthy, almost peanuty or potato-like flavor. Flavor chemists blend many such oils to achieve specific flavor combination. While other food flavors may be composed of nine or 10 ingredients, coffee flavors may require up to 80 different compounds to achieve subtle flavors.
The pure flavor compounds describe above are highly concentrated and must be diluted in a solvent to allow the blending of multiple oils and easy application to the beans. Common solvents include water, alcohol, propylene glycol, and fractionated vegetable oils. These solvents are generally volatile chemicals that are removed from the beans by drying. Current technology uses more stable solvents which leave the beans with a glossy sheen and longer lasting flavor.
Coffee beans & caffeine.
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