A method for altering a coffee source component profile of an aged coffee source to mimic a target coffee component profile of a non-aged coffee source, wherein the aged coffee source and the non-aged coffee each comprise multiple taste contributing acids.

 
Web www.patentalert.com

< Cheese and methods of making such cheese

< Method for enhancing post-processing content of beneficial compounds in beverages

> Method of making coffee compositions with stable flavor characteristics

> Hydroxytyrosol-rich composition from olive vegetation water and method of use thereof
~ 00606