High-temperature sterilization of milk-coffee mixtures causes chemical instability and loss of volatile aromatic compounds. Preventing these sensory defects maintains product quality during long-term storage.

Thermal processing and extraction stages cause the rapid degradation or evaporation of sensitive aromatic thiols. Preventing this loss maintains the sensory profile and freshness of the final beverage.

Thermal processing and long-term storage of packaged coffee cause the loss of volatile aroma compounds like furfuryl methyl sulfide and the development of off-flavors. Preventing this chemical instability maintains the sensory profile of ready-to-drink beverages.

High concentrations of caffeine in coffee-based beverages create a sensory profile dominated by unpleasant bitter notes. Mitigating this flavor defect improves consumer acceptance of functional or concentrated beverage formats.