US 12,213,502 B2
Method of enhancing flavor qualities of coffee using novel small molecules
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)
Filed by OHIO STATE INNOVATION FOUNDATION, Columbus, OH (US)
Filed on Nov. 17, 2023, as Appl. No. 18/512,661.
Application 18/512,661 is a continuation of application No. 17/277,465, granted, now 11,856,975, previously published as PCT/US2019/051780, filed on Sep. 18, 2019.
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 2024/0090549 A1, Mar. 21, 2024
This patent is subject to a terminal disclaimer.
Int. Cl. A23L 27/00 (2016.01); A23F 5/02 (2006.01); A23F 5/50 (2006.01); A23L 27/28 (2016.01)
CPC A23L 27/88 (2016.08) [A23F 5/02 (2013.01); A23F 5/50 (2013.01); A23L 27/28 (2016.08)] 20 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 R3 is a caffeic acid derivative having the formula:

OG Complex Work Unit Chemistry
wherein Ra, Rb, Rc, Rd, and Re are independently selected from R and OR, wherein R is in each case independently selected from hydrogen and C1-8alkyl;
R4 is H and R5 is OH, or R4 and R5 together form a bond; and
R1 and R2 are independently selected from hydrogen and C(O)R, wherein R is C1-8alkyl.