METHODS AND USES OF ONE MORE STRAIGHT C4-C5 MERCAPTO-ALKANONES IN AN AMOUNT SUFFICIENT TO INCREASE THE ORGANOLEPTIC PROPERTIES OF A COFFEE FLAVOR PROVIDED IN A FOOD OR BEVERAGE. THE COMPOUNDS MAY BE USED TO REPLACE OR REINFORCE FLAVORS OR AROMAS THAT WERE AT LEAST PARTIALLY REMOVED DURING PREPARATION OF SOLUBLE COFFEE POWDER. THE AROMA-PROVIDING COMPOUND(S) MAY BE ADDED TO SOLUBLE COFFEE POWDER PRIOR TO ITS INCORPORATION OR ADDITION TO THE FOOD OR BEVERAGE IN AN AMOUNT SUFFICIENT TO INCREASE THE COFFEE FLAVOR THERETO. FOOD PRODUCTS AND BEVERAGES CONTAINING ONE OR MORE OF THESE AROME-PROVIDING SUBSTANCE ARE ALSO INCLUDED.@@DEPENDING ON WHICH CH FLAVOR NOTES AND AROMAS ARE DESIRED IN THE FINAL PRODUCTS, OTEH AROMA-PROVIDING SUSBSTANCE MAY BE ADDED TO THE FOOD PRODUCTS AND BEVERAGES. IT HAS BEEN FOUND THE PARTICULARLY SUITABLE ADDITIONAL AROMA-PROVIDING COMPOUNDS FOR USE IN THE PRESENT INVENTION ARE 4-METHOXY-2-METHYLBUTAN-2-THIOL ALONE OR IN COMBINATION WITH OTHER SULFUR CONTAINING COFFEE ODORANTS.
