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Flavoring compositions for savory applications

A technology of composition and seasoning components, applied in the fields of application, food science, food preparation, etc.

Inactive Publication Date: 2010-10-13
FIRMENICH SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, none of the prior art literature mentioning said compounds predicts, reports or suggests that said compounds have properties that could be used to impart or enhance a non-sweet, cloying note - a note quite different from the aforementioned cereal-like notes. - the sensory properties of

Method used

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  • Flavoring compositions for savory applications
  • Flavoring compositions for savory applications
  • Flavoring compositions for savory applications

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Flavoring compositions and flavored preparations according to the invention

[0049] Two seasoning compositions (A) and (B) for meat application were prepared by mixing the following ingredients.

[0050]

[0051] 1) 4-Hydroxy-2,5-dimethyl-3(H)-furanone; source: Firmenich SA, Geneva, Switzerland

[0052] *: Glyceryl Triacetate; **: Propylene Glycol; ***: Triethyl Citrate

[0053] To a portion of a standard unflavored instant chicken stock was added 5 ppm (relative to the weight of the stock) of flavoring composition (A).

[0054] 5 ppm (relative to the weight of the stock) of seasoning composition (B) was added to the rest of the above unseasoned chicken instant stock.

[0055] In this way, two seasoned chicken instant soups were obtained, one containing compound (I) and the other without it.

[0056] The soup containing composition (A) had the characteristics of chicken, but was too fatty, had an aldehyde aroma, and had an unpleasant sulfuric top note.

[0057...

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PUM

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Abstract

The present invention relates about the use of some acyl piperidyls or acyl tetrahydro-pyridines as flavoring ingredient to impart or reinforce the savory, roast and / or caramel flavor notes of flavoring compositions or flavored foods.

Description

technical field [0001] The invention relates to the field of seasonings. In particular, it relates to the use of certain acyl piperidinyl compounds or acyl tetrahydropyridines as flavoring components to impart or enhance non-savory roasted notes. [0002] Furthermore, the invention relates to compositions or preparations comprising at least one of said compounds. Background technique [0003] In the prior art, it is known that acyl piperidinyl compounds or acyl tetrahydropyridines are generally rice, cereal or noodle flavor compounds (see for example J. Agric. Food Chem. 2005, 53 , 9161). However, none of the prior art literature mentioning said compounds predicts, reports or suggests that said compounds have properties that could be used to impart or enhance a non-sweet, cloying note - a note quite different from the aforementioned cereal-like notes. - sensory properties. Contents of the invention [0004] We have now surprisingly found that compounds of the formula (...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/00A23L23/00A23L23/10A23L27/20
CPCA23L1/22678A23L27/2054
Inventor 克里斯蒂安·斯塔肯曼罗杰·斯诺登西蒙·林德帕特里克·魏尔
Owner FIRMENICH SA