Flavour Extraction from Tea & Coffee

The Spinning Cone Column can be used to capture intense fresh-roasted or fresh-brewed aroma characteristics by literally brewing the coffee or tea within the Spinning Cone Column itself.

The Spinning Cone Column is unique among distillation systems in that it is able to process feed streams with high proportions of suspended solids. If a slurry of roast and ground coffee beans (or tea leaf) and cold water is fed into the SCC, it is possible to capture all of the coffee (or tea) aroma, including top-notes, reminiscent of a fresh brew.

Several SCC parameters can be adjusted to control the profile of the essence recovered. This allows flavour houses and beverage manufacturers to produce different flavour profiles from the same source material.

The following table below compares the concentration of compounds contributing to the light, floral character of Darjeeling tea in tea essence recovered from slurry using the SCC and tea essence recovered from extract.

	Black Tea Aroma from extract	Black Tea Aroma from Slurry
	mg/litre	mg/litre
Hexanal	17	193
2-Pentenal	14	71
cis-Hex-2-enal	4	53
trans-Hex-3-enol	44	85
trans-Hex-2,4-dienal	27	58
cis-Linalool Oxide	34	53
cis-Hept-2,4-dienal	15	237
trans-Linalool Oxide	128	168
Benzaldehyde	38	83
Linalool	139	591
Phenylacetaldehyde	63	130
Methyl Salycilate	63	175
Geraniol	77	180

Similarly, when a coffee slurry is processed in the Spinning Cone Column, the resultant essence is more concentrated than the essence recovered from an extract. Also the essence recovered from a slurry is heavily weighted with the distinctive front-end components responsible for "roast and ground" aroma characteristics.

Click here to find out more about Flavourtech’s Spinning Cone Column technology.

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FT Technologies

Flavour Extraction from Tea & Coffee

When Product Quality is Important.