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Perfume composition

A technology of composition and spices, applied in food science, baking, food preparation, etc., can solve problems such as insufficient effects, and achieve the effect of enhancing natural sense, rich milky feeling, and strong fragrance

Active Publication Date: 2009-09-02
OGAWA & CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, although this compound can impart "bodiedness" or a sense of volume to milk-related products, the effect of imparting naturalness and freshness like freshly squeezed milk is not sufficient

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Among the disulfide compounds used in the fragrance composition, for methyl 2-methyl-3-furyl disulfide and bis(2-methyl-3-furyl) disulfide, the above-mentioned ACROS organics company's product. In addition, as methylfurfuryl disulfide and bisfurfuryl disulfide, the above-mentioned products of Sigma Aldrich were used.

[0051] (1) Experimental method

[0052] Add methyl 2-methyl-3-furyl disulfide, bis(2-methyl-3-furyl) disulfide, methyl bran Difuryl disulfide and bisfurfuryl disulfide, to the final concentration of 100ppb, 10ppb, 1ppb, 0.1ppb, 0.01ppb, 0.001ppb.

[0053] As a comparative control, UHT sterilized milk to which these disulfide compounds were not added was used.

[0054] (2) Evaluation method

[0055] Whether or not the "natural richness" of the milk-related product is felt is judged based on the sensory evaluation.

[0056] The sensory evaluation was carried out by recording the points and comments of 10 special representatives on the following 5 level...

Embodiment 2

[0066] According to the following prescription, mix according to the usual method to prepare the fragrance composition (comparative product 1)

[0067] [Table 2]

[0068] Table 2 fragrance composition (comparative product 1)

[0069] ingredient name Compounding amount (parts by mass) δ-decalactone 2.5 γ-Lauryl lactone 1.0 capric acid 150.0 Lauric acid 50.0 Vanillin 25.0 ethyl maltol 35.0 diacetyl 5.0 Acetoin 7.5 Propylene Glycol 724.0 total 1000.0

[0070] 0.1 parts by mass of a 0.1% ethanol solution of methyl 2-methyl-3-furyl disulfide and bis(2-methyl-3-furyl) disulfide were mixed with 1000 parts by mass of the above-mentioned comparative product 1 0.1 parts by mass of a 0.01% ethanol solution of the above-mentioned mixture to prepare a fragrance composition (product 1 of the present invention).

[0071] About the comparative product 1 and the product of the present invention 1, comparative evaluati...

Embodiment 3

[0073] Invention product 2 and comparative product 2 of "milk drink (1)" were mixed and prepared according to the usual method as follows.

[0074] The comparative evaluation will be carried out by 10 special representatives.

[0075] As a result, all 10 panelists thought that the product 2 of the present invention, which added the fragrance composition containing the specific disulfide compound of the present invention, could obtain a natural and rich milky feeling unique to milk and enhance the flavor peculiar to sterilized milk. milk drink.

[0076] [table 3]

[0077] Table 3 Milk beverage (1)

[0078] ingredient name

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Abstract

The invention provides a perfume composition which can impart to and enhance a natural feeling, a fresh feeling and a milk-rich feeling of a milk-related product at a necessary and sufficient level, and a milk-related product containing this perfume composition. Namely, a perfume composition for milk, milk products, foods and drinks containing milk or milk product or substitutes for milk products characterized by comprising one or more disulfide compounds selected from the group consisting of methyl 2-methyl-3-furyl disulfide, bis(2-methyl-3-furyl) disulfide, methyl furfuryl disulfide and difurfuryl disulfide.

Description

technical field [0001] The present invention relates to flavor combinations that impart natural, fresh, rich milky sensations to enhanced milk, dairy products, drinking foods containing milk or dairy products, or dairy substitutes (collectively referred to as "milk-related products") In more detail, by adding a very small amount selected from methyl 2-methyl-3-furyl disulfide, bis(2-methyl-3-furyl) disulfide, methyl furfuryl disulfide One or more disulfide compounds of sulfide and bisfurfuryl disulfide provide a fragrance combination for dairy flavoring that imparts a unique natural and rich milky feeling and flavor that have not been found in milk-enhanced products so far Food, milk-related products added with the fragrance composition, and a method for enhancing the flavor of milk-related products. Background technique [0002] In recent years, with the diversification of consumers' preferences, it is expected to develop a variety of products. Especially in the food and ...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23C9/156A23D7/00A23D7/015A23D9/00A23L27/20
CPCA23D7/0053A23L2/56A23D7/0056A23C11/00A21D2/28A23L1/22692A23D9/007A23L1/22671A23C9/156A23L27/20A23L27/2052A23L27/206
Inventor 小林礼明熊泽贤二西村修沟田泰达
Owner OGAWA & CO LTD
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