Unlock instant, AI-driven research and patent intelligence for your innovation.

Cinnamamides as savory flavorings

A technology for flavor substances and substances, which can be applied in the directions of food ingredients as odor modifiers, food ingredients as taste modifiers, food science, etc., and can solve problems such as no explanation.

Active Publication Date: 2013-02-27
SYMRISE GMBH & CO KG
View PDF51 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

without stating the (main) flavor impression imparted by the compounds described in EP 1,323,356

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Cinnamamides as savory flavorings
  • Cinnamamides as savory flavorings
  • Cinnamamides as savory flavorings

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0209] Example 1: Simple Characterization of Example Cinnamic Acid Amides (Compounds (1), (3) and (9))

[0210] Compounds were dissolved in water at indicated concentrations and evaluated by a panel of experts by tasting in open discussion.

[0211]

Embodiment 2

[0212] Embodiment 2: the characteristic analysis of example cinnamic acid amide (compound (1) and (3)) in composite base material

[0213] U.S. beef extract was used as the base material, and the corresponding base material added with sodium glutamate and the corresponding base material added with cinnamic acid amide were separately randomly delivered to 15 to 25 trained experimenters for characteristic analysis. Based on the descriptions identified in the previous discussion (mouthfuling, salty, metallic, meaty, bitter, drooling, fry-grill-like, sweet, sour, clingy), based on 0 (not perceptible ) to 9 (very strong) to rate its strength. The individual results of the testers are averaged.

[0214] exist figure 1 In the network diagram of , the characteristics of the following groups were compared: the American beef extract as the base (i), the base (iii) with 10 ppm of robin rubin (compound (1)) added or the 50 ppm Said base material (iv) of robin rubin (compound (3)), and ...

Embodiment 3

[0215] exist figure 2 In the network diagram of , the characteristics of the following groups were compared: the base (i) with American beef extract, the base (iii) with the addition of 5 ppm Robinson rubin (compound (3)) or the addition of 10 ppm Robinson The base material (iv) of erythromycin (compound (3)), and the sample (ii) of the base material added with 0.05% by weight of MSG (sodium glutamate). Example 3: Characterization of Example Cinnamic Acid Amides (Compounds (1), (3) and (9)) with Monosodium Glutamate (Enhancement) in a Composite Base

[0216] US beef extract as a base, the corresponding sauce with added sodium glutamate, the corresponding sauce with added cinnamic acid amide and the corresponding base with added monosodium glutamate were randomly handed to 15 to 25 trained subjects respectively Personnel are profiled. Based on the descriptions identified in the previous discussion (mouthfuling, salty, metallic, meaty, bitter, drooling, fry-grill-like, sweet,...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The use is described of a compound of Formula (I) As a flavoring or flavoring mixture for imparting, modifying and / or enhancing one, two or all the taste impressions umami, kokumi and salty. Flavoring mixtures, vegetable extracts and preparations according to the invention and associated uses and methods are also described.

Description

technical field [0001] The present invention mainly relates to the use of compounds of formula (I) shown below, or mixtures comprising or consisting of two or more compounds of formula (I), as Flavoring substances or flavoring substance mixtures for imparting, modifying and / or enhancing one, two or all of the flavor impressions of umami, kokumi and saltiness, [0002] [0003] wherein in the compound of formula (I) or in each compound of formula (I), the residue or group R 1 to R 5 The meanings of and Q apply to the statements made in the following specification and claims. [0004] Furthermore, the present invention relates to flavor mixtures comprising or consisting of one or more compounds of the formula (I) used according to the invention and one, two, three or more other flavor Substances for imparting, modifying and / or enhancing one, two or all of the flavor impressions of umami, kokumi and saltiness, wherein one or more other flavoring substances are not of formul...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/00A23L27/10A23L27/20A23L27/21A23L27/22
CPCA23L1/22091A23F3/163A23L7/109A23L7/113A23L27/88A23L27/10A23L27/204A23L27/2052A23L27/22A23L27/63A23L23/00A23L23/10A23V2002/00A23V2200/16A23V2200/15C11B9/0069A23L2/56A61K8/42C07C233/00
Inventor 雅各布·彼得·莱伊卡塔琳娜·雷歇尔特苏珊·佩茨迈克尔·巴克斯卡特娅·奥布斯特
Owner SYMRISE GMBH & CO KG