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Novel flavour compositions with improved flavour and/or flavour shelf-life

A fragrance composition and fragrance technology, applied in food science, dough processing, food ingredients as odor improvers, etc., can solve problems such as fragrance loss

Inactive Publication Date: 2015-05-13
NESTEC SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the main disadvantage of the described method is that the generated aroma is lost in a very short time, which is attributed to the disappearance of key aroma compounds after heating

Method used

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  • Novel flavour compositions with improved flavour and/or flavour shelf-life
  • Novel flavour compositions with improved flavour and/or flavour shelf-life
  • Novel flavour compositions with improved flavour and/or flavour shelf-life

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0105] Example 1: Fragrance Compositions of the Invention Comprising Different Types of Amino Acids, Glycerin and Water

[0106] method

[0107] For the production of 45 exemplified by the amino acid proline gThe preparation method of the fragrance composition of the present invention: a mixture of proline (1.098g), glycerol (37.314g) and Vittel water (6.579g) was mechanically stirred at room temperature for 2h in a round bottom flask, and then preheated at 120°C. Heat in a hot oil bath for 2h.

[0108] Analytical method

[0109] The fiber (SPME Fiber PDMS-DVB 65 μm 23 gauge needle, Supelco N° 57345-U) was exposed to the headspace above the sample for 10 min at 30°C for 10 min at 30°C. After sampling, the fiber was transferred into the syringe hole in splitless mode for 5 min at 250°C to desorb and transfer the volatile compounds to the chromatography column. A 0.75mm i.d. sleeve (Supelco) was fitted to the syringe. Gas chromatography (GC) separation was performed using a...

Embodiment 2

[0116] Example 2: Fragrance Compositions of the Invention Comprising Different Types of Amino Acids, Sorbitol and Water

[0117] method

[0118] Preparation method for producing 4.1 g of the fragrance composition of the present invention exemplified by the amino acid monosodium glutamate: a mixture of monosodium glutamate (0.1 g), sorbitol (3.4 g) and Vittel water (0.6 g) in The round bottom flask was stirred mechanically at room temperature for 2 h, then heated in a preheated oil bath at 120 °C for 2 h.

[0119] Analytical method

[0120] The method described in Example 1 was applied.

[0121] aroma quality

[0122] The fragrance compositions were sensory evaluated as described in Example 1 by a panel of 5-10 members. Analyze and feel the results

[0123] Volatile analysis and specific sniffing were performed as described above. The results are shown in Table 2.

[0124] Table 2

[0125]

Embodiment 3

[0126] Example 3: Flavor compositions of the invention comprising different types of reducing sugars

[0127] method

[0128] The preparation method for producing 4.1 g of the fragrance composition of the present invention exemplified by the reducing sugar glucose: a mixture of proline (100.2 mg), glycerol (3409 mg), glucose (10.1 mg) and Vittel water (600 mg) was placed in a round bottom The flask was stirred mechanically at room temperature for 2 h, then heated in a preheated oil bath at 120° C. for 2 h.

[0129] Analytical method

[0130] The method described in Example 1 was applied.

[0131] aroma quality

[0132] The fragrance compositions were sensory evaluated as described in Example 1 by a panel of 3-6 members.

[0133] Analyze and feel the results

[0134] Volatile analysis and specific sniffing were performed as described above. The results are shown in Table 3.

[0135] table 3

[0136]

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PUM

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Abstract

The present invention relates to a novel flavour composition for modulating the flavour of a nutritional product, comprising a mixture of a single amino acid and wet alkane polyol, wherein the single amino acid is selected from the group consisting of ornithine, lysine, glycine, alanine, monosodium glutamate, histidine, threonine, phenylalanine, tyrosine, serine, methionine, arginine, glutamic acid and cysteine. The invention also concerning the use of such a flavour composition for modulating the flavor and / or flavour shelf-life of a nutritional product, the process for preparing such a flavour composition and a nutritional product comprising such a flavour composition.

Description

field of invention [0001] The present invention relates to novel flavor compositions and methods for preparing such flavor compositions for modulating the flavor and / or flavor shelf-life of nutritional products. Furthermore, the present invention relates to methods for adjusting the aroma and / or shelf life of aromas of different nutritional products, such as bakery products, beverages, confectionary, flavored products, cereal products, dairy products, pet food and the like. Background of the invention [0002] In general, enhanced intensity, shelf life, specificity and freshness of flavor are key consumer preference drivers in food and beverages. The object of the present invention is to develop new flavor compositions which can be used to provide such advantageous properties to nutritional products. In the context of the present invention, the term nutritional product refers to any product that can be consumed in the oral cavity by a mammal such as a human or an animal. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/227A23L1/228A23L1/231A23L1/234A21D13/00A23L27/21A23L27/20A23L27/22A23L27/26A23L27/28A23L27/30
CPCA21D2/181A21D2/245A23V2002/00A23V2200/15A23V2250/064A23V2250/154A23V2250/6406A23V2250/0636A23V2250/0618A23V2250/0638A23V2250/0632A23V2250/642A23V2250/0654A23V2250/61A23V2250/624A23V2250/638A23L27/2028A23L27/206A23L27/21A23L27/215A23L27/22A23L27/26
Inventor T·许恩-巴W·马塞-多雷F·维顿S·德沃 古莫恩斯C·M·梅诺齐
Owner NESTEC SA
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