Coffee aroma with improved stability

1. A multi-component aroma composition for imparting a coffee aroma, including the following aroma substances of Group 1:

1a) 2,3-methylfuranthiol

1b) furfurylthiol

1c) methane thiol

1d) 3-methyl-2-buten-1-thiol (prenylthiol)

1e) 3,3-methylthiobutylformiate

as well as, in one or more component or components distinct from the aroma substances of Group 1, the following aroma substances of Group 2:

2a) 3-methylthiopropanal

2b) o-methylthiophenol (thioguaiacol)

2c) 2-acetyl-2-thiazolin (acetylthiazolin)

2d) 2-acetylthiazol,

the following aroma substances of Group 3:

3a) 2-methylbutanal

3b) 3-methylbutanal

3c) 2,3-butanedione (diacetyl)

3d) 3,5,2-methyldiethylpyrazine

3e) 2-ethyl-3,5-dimethylpyrazine and/or 2-ethyl-3,6-dimethylpyrazine and/or 2 (or 3)-ethyl-3,5 (or 2,5)-dimethyl-pyrazine

3f) 2-methoxy-3-(1-methylpropyl)-pyrazine, (2,3-methoxyisobutylpyrazine)

3g) 4-vinylguaiacol

3h) 2,5-dimethyl-4-hydroxy-3(2H)-furanone, (2,5,4,3-dimethylhydroxyfuranone)

3i) 4-methyl-5-ethyl-3-hydroxy-2(5H)-furanone, (4,5,3,2-methylethylhydroxyfuranone)

and the following aroma substances of Group 4:

4a) acetaldehyde

4b) propionaldehyde

4c) β-damascenone

4d) 2,3-pentandione.

2. A multi-component aroma composition according to claim 1 , wherein there is employed

I the aroma substances of Groups 2, 3 and 4 together in one component or

II the aroma substances of Groups 2 and 4 together in one component and the aroma substances of Group 3 in a separate aroma component or

III the aroma substances of Groups 3 and 4 together in one component and the aroma substances of Group 2 in a separate aroma component or

IV the aroma substances of Group 2 in one component, the aroma substances of Group 3 in a separate component and the aroma substances of Group 4 in yet a further separate component.

3. A multi-component aroma composition according to claim 1 , wherein the aroma substances of Group 1 are employed

together in one component or

in two separate components, of which the one component is comprised of the aroma substances

1a) 2,3-methylfuranthiol

1b) furfurylthiol

1d) 3-methyl-2-buten-1-thiol (prenylthiol)

1e) methylthiobutylformiat-3,3

and the other component is comprised of the aroma substance

1c) methane thiol.

4. A multi-component composition according to claim 1 , wherein at least one of the employed components of the aroma composition is formulated onto a solid carrier.

5. A multi-component composition according to claim 4 , wherein each of the employed components is formulated onto a solid carrier separate from the one or more other employed components, wherein the solid carrier for each employed component is the same.

6. An instant drink mixture comprising the following aroma substances of Group 1:

1a) 2,3-methylfuranthiol

1b) furfurylthiol

1c) methane thiol

1d) 3-methyl-2-buten-1-thiol (prenylthiol)

1e) 3,3-methylthiobutylformiate

as well as, in one or more component or components distinct from the aroma substances of Group 1, the following aroma substances of Group 2:

2a) 3-methylthiopropanal

2b) o-methylthiophenol (thioguaiacol)

2c) 2-acetyl-2-thiazolin (acetylthiazolin)

2d) 2-acetylthiazol,

the following aroma substances of Group 3:

3a) 2-methylbutanal

3b) 3-methylbutanal

3c) 2,3-butanedione (diacetyl)

3d) 3,5,2-methyldiethylpyrazine

3e) 2-ethyl-3,5-dimethylpyrazine and/or 2-ethyl-3,6-dimethylpyrazine and/or 2 (or 3)-ethyl-3,5 (or 2,5)-dimethyl-pyrazine

3f) 2-methoxy-3-(1-methylpropyl)-pyrazine, (2,3-methoxyisobutylpyrazine)

3g) 4-vinylguaiacol

3h) 2,5-dimethyl-4-hydroxy-3(2H)-furanone, (2,5,4,3-dimethylhydroxyfuranone)

3i) 4-methyl-5-ethyl-3-hydroxy-2(5H)-furanone, (4,5,3,2-methylethylhydroxyfuranone)

and the following aroma substances of Group 4:

4a) acetaldehyde

4b) propionaldehyde

4c) β-damascenone

4d) 2,3-pentandione

as well as additional typical components.

7. A foodstuff comprising a sensorially effective amount of a multi-component coffee aroma imparting composition including the following aroma substances of Group 1:

1a) 2,3-methylfuranthiol

1b) furfurylthiol

1c) methane thiol

1d) 3-methyl-2-buten-1-thiol (prenylthiol)

1e) 3,3-methylthiobutylformiate

as well as, in one or more component or components distinct from the aroma substances of Group 1, the following aroma substances of Group 2:

2a) 3-methylthiopropanal

2b) o-methylthiophenol (thioguaiacol)

2c) 2-acetyl-2-thiazolin (acetylthiazolin)

2d) 2-acetylthiazol,

the following aroma substances of Group 3:

3a) 2-methylbutanal

3b) 3-methylbutanal

3c) 2,3-butanedione (diacetyl)

3d) 3,5,2-methyldiethylpyrazine

3e) 2-ethyl-3,5-dimethylpyrazine and/or 2-ethyl-3,6-dimethylpyrazine and/or 2 (or 3)-ethyl-3,5 (or 2,5)-dimethyl-pyrazine

3f) 2-methoxy-3-(1-methylpropyl)-pyrazine, (2,3-methoxyisobutylpyrazine)

3g) 4-vinylguaiacol

3h) 2,5-dimethyl-4-hydroxy-3(2H)-furanone, (2,5,4,3-dimethylhydroxyfuranone)

3i) 4-methyl-5-ethyl-3-hydroxy-2(5H)-furanone, (4,5,3,2-methylethylhydroxyfuranone)

and the following aroma substances of Group 4:

4a) acetaldehyde

4b) propionaldehyde

4c) β-damascenone

4d) 2,3-pentandione.

8. A process for imparting to an article an aroma of fresh ground and fresh brewed coffee, wherein the aroma substances necessary for producing the aroma impression of fresh brewed or fresh ground coffee are produced in physically separated formulations and are combined or recombined for use, wherein aroma substances of Groups 1 through 4 are employed:

1) Group 1, containing 2,3-methylfuranthiol, furfurylthiol, methanthiol, 3-methyl-2-buten-1-thiol and methylthiobutylformiat-3,3;

2) Group 2, containing 3-methylthiopropanal, o-methylthiophenol, 2-acetyl-2-thiazoline and 2-acetylthiazol;

3) Group 3, containing 2-methylbutanal, 3-methylbutanal, 2,3-butanedione (diacetyl), 3,5,2-methyldiethyl-pyrazine, 3,2-dimethylethylpyrazine, 2-methoxy-3-(1-methylpropyl)-pyrazine, 4-vinylguaiacol, 2,5-dimethyl-4-hydroxy-3(2H)-furanone and 4-methyl-5-ethyl-3-hydroxy-2(5H)-furanone;

4) Group 4, containing acetaldehyde, propionaldehyde, β-damascenone and 2,3-pentandione,

wherein the aroma substance of Group 1 is produced in formulations physically separated from the aroma substances of Groups 2, 3 and 4.

9. A process according to claim 8 , wherein the aroma substances of Groups 1 through 4 are combined as separate components A through D according to the following combinations I through IV:

Separate Components

Combination

A

B

C

D

I

Group 1

Group 2

—

—

Group 3

Group 4

II

Group 1

Group 2

Group 3

—

Group 4

III

Group 1

Group 2

Group 3

—

Group 4

IV

Group 1

Group 2

Group 3

Group 4.