Methods and/or processes for obtaining coffee extracts and/or processing coffee beans. In certain embodiments, improved methods and/or processes for producing desirable and usable extracts from coffee beans which can be used for instant coffee type powders or liquids, for example. In certain other embodiments, improved coffee extraction techniques which permit or allow retainment or capture of desirable levels of aroma products and/or bio-actives from coffee beans.

Disclosed herein are small molecule compounds that can be used to increase the overall quality of a coffee beverage. The flavor enhancing compounds can be combined with coffee at any stage of its processing to increase the cup score of a coffee beverage. In some embodiments, the flavor enhancing compounds include one or more caffeic ester compounds, for instance caffeic acid esterified with a cyclitol or related compound.

Disclosed herein are small molecule compounds that can be used to increase the overall quality of a coffee beverage. The flavor enhancing compounds can be combined with coffee at any stage of its processing to increase the cup score of a coffee beverage. In some embodiments, the flavor enhancing compounds include one or more caffeic ester compounds, for instance caffeic acid esterified with a cyclitol or related compound.

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.

A method and a system for recovering aroma compounds from a coffee extract is provided. The coffee extract and a steam flow is provided to a two-fluid nozzle, to generate a spray of coffee extract in steam, which spray is separated to provide an aroma rich gas and stripped coffee extract.

A method and a system for recovering aroma compounds from a coffee extract is provided. The coffee extract and a steam flow is provided to a two-fluid nozzle, to generate a spray of coffee extract in steam, which spray is separated to provide an aroma rich gas and stripped coffee extract.

The present invention relates to a method of producing an aromatized food or beverage product, wherein an aroma fraction is obtained from a plant extract, said aroma fraction is being contacted with an oil to remove undesired aroma compounds, and the aroma fraction from which undesired compounds have been removed are combined with a food or beverage composition to produce an aromatized food or beverage product.

The invention relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises treating a coffee concentrate to a heat treatment and a pH increasing step.

The invention relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises treating a coffee concentrate to a heat treatment and a pH increasing step.

A method and a system for recovering aroma compounds from a coffee extract is provided. The coffee extract and a steam flow is provided to a two-fluid nozzle, to generate a spray of coffee extract in steam, which spray is separated to provide an aroma rich gas and stripped coffee extract.