John Patterson

Title: Innovations in Coffee Flavoring by John Patterson

Introduction

John Patterson is an innovative inventor based in Harrisonburg, VA (US). He is known for his unique contributions to the field of food science, particularly in coffee flavoring. With a focus on enhancing the sensory experience of coffee, Patterson has developed a patented process that utilizes fermentation to create natural coffee flavors.

Latest Patents

Patterson holds a patent for a process titled "Natural coffee flavor by fermentation." This invention produces a buttery and/or winey flavor in coffee, where diacetyl and acetoin are the major flavor constituents. The process involves creating a nutrient media containing water and soluble coffee solids, with a concentration of at least 0.5%. A microorganism, either a strain of lactic acid-producing bacteria or yeast capable of producing diacetyl, is added to the nutrient media. The mixture is then placed in an environment with a pH of 4.0 to 7.0 and a temperature range of 16°C to 37°C. This environment allows for effective diacetyl production, which is subsequently recovered and concentrated for use in coffee products.

Career Highlights

Patterson is associated with General Foods Limited, where he has made significant contributions to the development of food products. His innovative approach to flavor enhancement has positioned him as a key figure in the food science community.

Collaborations

Some of his notable coworkers include Barbara Boniello and Ernest Gum Jr., who have collaborated with him on various projects within the company.

Conclusion

John Patterson's work in the field of coffee flavoring exemplifies the intersection of science and culinary arts. His patented process not only enhances the flavor profile of coffee but also showcases the potential of fermentation in food innovation. Through his contributions, Patterson continues to influence the way coffee is enjoyed worldwide.