US 11,856,975 B2
Method of enhancing flavor qualities of coffee
Devin Peterson, Columbus, OH (US); Sichaya Sittipod, Columbus, OH (US); Eric Schwartz, Columbus, OH (US); and Laurianne Paravisini, Columbus, OH (US)
Assigned to Ohio State Innovation Foundation, Columbus, OH (US)
Appl. No. 17/277,465
Filed by Ohio State Innovation Foundation, Columbus, OH (US)
PCT Filed Sep. 18, 2019, PCT No. PCT/US2019/051780
§ 371(c)(1), (2) Date Mar. 18, 2021,
PCT Pub. No. WO2020/061223, PCT Pub. Date Mar. 26, 2020.
Claims priority of provisional application 62/817,804, filed on Mar. 13, 2019.
Claims priority of provisional application 62/802,862, filed on Feb. 8, 2019.
Claims priority of provisional application 62/740,749, filed on Oct. 3, 2018.
Claims priority of provisional application 62/732,856, filed on Sep. 18, 2018.
Prior Publication US 2021/0267243 A1, Sep. 2, 2021
Int. Cl. A23L 27/00 (2016.01); A23L 27/28 (2016.01); A23F 5/50 (2006.01); A23F 5/02 (2006.01)
CPC A23L 27/88 (2016.08) [A23F 5/02 (2013.01); A23F 5/50 (2013.01); A23L 27/28 (2016.08)] 17 Claims
OG exemplary drawing
 
1. A method of improving coffee, comprising adding one or more flavor enhancing compounds to the coffee, wherein the flavor enhancing compound has the formula:

OG Complex Work Unit Chemistry
wherein R1 is H;
R2 is a caffeic acid derivative having the formula:

OG Complex Work Unit Chemistry
wherein Ra, Rb, Rc, Rd, and Re are independently selected from H, OH, and OC1-8alkyl;
the R3 and R4 are independently selected from hydrogen and C(O)R wherein R is in each case independently selected from C1-8alkyl; wherein at least one of R3 and R4 are C(O)R;
R4 is H and R5 is OH, or R4 and R5 together form a bond.