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Meat flavor composition

A technology of meat flavor and methyl, which is applied in the field of spices and flavors, and can solve the problems of processed food flavor loss, weakening, food flavor and aroma components loss, etc.

Active Publication Date: 2012-07-11
WUTONG AROMA CHEM CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing of modern food will lead to the loss of aroma components that produce food aroma, so that the aroma of processed food will be lost and weakened

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] A kind of meat essence is characterized in that, it is made up of following composition by mass percentage:

[0057] 4-methyl-5-(2-hydroxyethyl)-thiazole 0.12

[0058] 4-methyl-5-(2-hydroxyethyl)-thiazole acetate 0.05

[0059] 2-Methyl-3-furanthiol acetate 0.10

[0060] 2-Methyl-butyraldehyde 0.04

[0061] 2-methyl-3-furanthiol 0.003

[0062] 1,6-Hexanedithiol 0.004

[0063] 2-Acetyl-4-methyl-thiazole 0.008

[0064] 2,4-Decadienal 0.10

[0065] Methylmercaptopropanol 0.1~0.25

[0066] 2,6-dimethoxyphenol 0.006

[0067] Clove oil 0.06

[0068] Butyl lactate 0.02

[0069] 3-Methylmercaptopropanol 0.005

[0070] 2-Methyl-2-mercaptoundecane 0.02

[0071] 3-tert-butyl-4-hydroxyanisole 0.04

[0072] 2,3,5-Trimethylpyrazine 0.02

[0073] 2-methyl-3-mercaptofuran 0.06

[0074] Ethyl Maltol 0.4

[0075] 4-Hydroxy-2,5-dimethyl-3(2H)-furanone 0.4

[0076] 4-methyl-4-furfurylthio-2-pentanone 0.06

[0077] 2,4,5-Trimethylthiazole 0.06

[0078] 2,4,6-triisobutyl-1,3...

Embodiment 2

[0094] A kind of meat essence is characterized in that, it is made up of following composition by mass percentage:

[0095] 4-methyl-5-(2-hydroxyethyl)-thiazole 0.26

[0096] 4-methyl-5-(2-hydroxyethyl)-thiazole acetate 0.1

[0097] 2-Methyl-3-furanthiol acetate 0.12

[0098] 2-Methyl-butyraldehyde 0.10

[0099] 2-methyl-3-furanthiol 0.005

[0100] 1,6-Hexanedithiol 0.008

[0101] 2-Acetyl-4-methyl-thiazole 0.01

[0102] 2,4-Decadienal 0.32

[0103] Methylmercaptopropanol 0.2

[0104] 2,6-dimethoxyphenol 0.018

[0105] Clove oil 0.10

[0106] Butyl lactate 0.04

[0107] 3-Methylmercaptopropanol 0.008

[0108] 2-Methyl-2-mercaptoundecane 0.18

[0109] 3-tert-butyl-4-hydroxyanisole 0.06

[0110] 2,3,5-Trimethylpyrazine 0.06

[0111] 2-methyl-3-mercaptofuran 0.08

[0112] Ethyl maltol 0.8

[0113] 4-Hydroxy-2,5-dimethyl-3(2H)-furanone 0.3

[0114] 4-methyl-4-furfurylthio-2-pentanone 0.21

[0115] 2,4,5-Trimethylthiazole 0.09

[0116] 2,4,6-triisobutyl-1,3,5-dith...

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PUM

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Abstract

The invention discloses a meat flavor composition which comprises 4-methyl-5-(2-hydroxyethyl)-thiazole, 4-methyl-5-(2-hydroxyethyl)-thiazole-acetate, 2-methyl-3-furanthiol-acetate, 2-methyl-butyraldehyde, 2-methyl-furanthiol, 1,6-ethanthiol, 2-acetyl-4-methyl-thiazole, 2,4-decadienal, methyl mercatopropanol, 2,6-dimethoxyphenol, clove oil, butyl lactate, 3-methyl mercatopropanol, 2-methyl-2-mercapto-undecane, 3-tert-butyl-4-hydroxyanisole, 2,3,5-trimethylpyrazine, 2-methyl-3-mercaptofuran, ethyl maltol and the like, with the balance being an oil-soluble solvent. The invention also provides a preparation method for the composition.

Description

technical field [0001] The invention belongs to the field of spices and essences, and in particular relates to a meat flavor essence composition and a preparation method thereof. Background technique [0002] Aroma is an important indicator of food flavor and has an important impact on food quality. The processing of modern food will lead to the loss of aroma components that produce food aroma, so that the aroma of processed food will be lost and weakened. In order to make up and improve the flavor of food and improve the quality of food, it is necessary to make up and enhance the lost flavor components of processed food, which requires adding food flavors to processed food. [0003] Meat flavor is a kind of edible flavor and fragrance in food additives. Meat flavor can imitate various flavors such as beef, pork, and mutton. Most of them are based on natural raw materials, supplemented by some artificial flavors to make the aroma more intense, mellow, mellow and safe. Mai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 卫洁李新宋成斌孙斌王立志郗金标张知伟张成果李晟卢朋张雷亮高敬怀
Owner WUTONG AROMA CHEM CO LTD
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