PROBLEM TO BE SOLVED: To provide a coffee flavor excellent in solubility and having effect to add coffee feeling to food and drink and effect to reduce unfavorable robusta smell peculiar to robusta strain coffee.SOLUTION: A coffee flavor is obtained by a method comprising the following steps (a)-(c): a step (a) of subjecting coffee beans to dry distillation to produce gas a step (b) of reducing the temperature of the gas produced in the step (a) and liquefying part of the gas and a step (c) of collecting fractions not liquefied in the step (b) with low-temperature solvent. A method for producing the coffee flavor is provided.COPYRIGHT: (C)2014,JPO&INPIT【課題】溶解性が優れていると共に、飲食品へのコーヒー感を付与する効果や、ロブスタ種コーヒーに特有の不快なロブ臭を軽減する効果を有するコーヒー香味料を得ること。【解決手段】下記の工程(a)~(c)(a)コーヒー豆を乾留し、ガスを発生させる工程、(b)工程(a)で発生したガスの温度を下げ、その一部を液化させる工程、(c)工程(b)で液化しなかった画分を温度の低い溶媒で回収する工程、を含む方法で得られたコーヒー香味料およびその製造方法。【選択図】図1
