| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_78f13a873cffff46757e2cb11c1638b6 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-267
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-465
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-40 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-46
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-00 |
| filingDate |
2014-07-09^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2017-07-18^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2e483ba9a75ab3eefe7ef7289fb5842b |
| publicationDate |
2017-07-18^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-9706785-B2 |
| titleOfInvention |
Method of preparing flavored coffees using reduced amount of flavorant |
| abstract |
The present invention provides to a method of preparing a flavored coffee using reduced amount of flavorant, and a coffee composition used for preparing such flavored coffee. An amount of colorant is used to replace up to 20.1% by weight of the flavorant present in a flavored coffee beverage. The flavor perception of the coffee beverage containing reduced amount of flavorant is equivalent to that of the original coffee beverage containing regular amount of flavorant. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10278407-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10531676-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11547123-B2 |
| priorityDate |
2014-07-09^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |