Instant coffee products frequently lack the tactile density and complex flavor profile of freshly brewed coffee. Improving these sensory attributes addresses the consumer-perceived thinness and flavor dilution inherent in processed coffee solids.

Natural or synthetic compounds in instant drinks create unpleasant sensory profiles. Reducing these off-notes increases consumer acceptance and product palatability.

Roasted green tea beverages suffer from harsh flavor profiles and off-notes that reduce consumer palatability. Mitigating these sensory defects improves product quality and marketability.