The attempt, some years ago, to boost the consumption of soft drinks by introducing new products on the market led to the production of tea-based flavored beverages such as: "peach-flavored tea", "lemon-flavored tea", etc. Now a plan is afoot to market coffee flavored with mint, hazelnut, toasted almond, coconut, chocolate, Irish cream, cinnamon, etc. This paper deals with enhancing technology for coffee flavoring, quality control and standardization of sensory parameters. The authors present the formulation criteria to be adopted for the best utilization of flavoring substances.
New beverages : flavored coffee / M. Bononi, E. Lubia, S. Martello, F. Tateo. - 40:C(1998), pp. 43-53. (Intervento presentato al 9. convegno International Flavor Conference : The George Charalambous Memorial Symposium tenutosi a Limnos (Greece) nel 1997) [10.1016/S0167-4501(98)80031-9].
New beverages : flavored coffee
M. BononiPrimo
;F. TateoUltimo
1998
Abstract
The attempt, some years ago, to boost the consumption of soft drinks by introducing new products on the market led to the production of tea-based flavored beverages such as: "peach-flavored tea", "lemon-flavored tea", etc. Now a plan is afoot to market coffee flavored with mint, hazelnut, toasted almond, coconut, chocolate, Irish cream, cinnamon, etc. This paper deals with enhancing technology for coffee flavoring, quality control and standardization of sensory parameters. The authors present the formulation criteria to be adopted for the best utilization of flavoring substances.
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