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Taste-modifying combinations
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A technology of composition and taste, applied in the field of taste
Active Publication Date: 2015-09-02
FIRMENICH SA
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However, none of these documents anticipate, report or suggest that the compounds described herein possess organoleptic properties that could be used to impart or enhance kokumi or umami
Method used
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[0053] According to a specific embodiment of the present invention, the compound (I) is a compound of formula (II):
[0054]
[0055] The compound is in the form of any stereoisomer or a mixture of stereoisomers, and the R 3 Or R 4 Each independently represents a hydrogen atom or represents R 5 Or OR 5 Group, R 5 Means C 1 ~C 5 Or even C 1 ~C 3 alkyl.
[0056] According to any of the above embodiments of the present invention, R 3 Represents a hydrogen atom or represents R 5 Or OR 5 Group, and R 4 Means R 5 Or OR 5 Group, R 5 Means C 1 ~C 5 Or even C 1 ~C 3 alkyl.
[0057] According to any of the above embodiments of the present invention, R 3 Represents a hydrogen atom or represents R 5 Group, and R 4 Means R 5 Or OR 5 Group, R 5 Means C 1 ~C 5 Or even C 1 ~C 3 alkyl.
[0058] According to any of the above embodiments of the present invention, R 3 Represents a hydrogen atom or represents R 5 Group, and R 4 Means R 5 , R 5 Means C 1 ~C 5 Or even C 1 ~C 3 alkyl.
[0059] According to any...
Embodiment 1
[0119] Preparation of the compound according to the invention
[0121] Dilute acid (E)-3-(3,4-dimethoxyphenyl) acrylic acid (typically 33 mmol) and DIEA (diisopropylethylamine, 2 equivalents) in 200 mL of EtOAc and 50 mL of In methyl chloride. The solution was cooled to 15°C and ethyl chloroformate (1 molar equivalent) was added dropwise. The reaction was stirred for 1 hour, then the starting amine (1 molar equivalent, diluted 2-3 times in EtOAc) was added. The reaction was stirred overnight at room temperature. Use 5% KHSO 4 Aqueous solution, brine, 5% NaHCO 3 Wash with aqueous solution and brine, then use Na 2 SO 4 Dry and evaporate under high vacuum for 3 hours. The crude product was purified by flash column chromatography (silica gel; cyclohexane / EtOAc, 2:8) or by recrystallization from EtOAc. The yield of pure product is 50-80%.
[0249] Compared with 0.05% monosodium glutamate (MSG), the amide was evaluated at 20 ppm in mineral water. Trained group members (5-10) give a record of the umami taste intensity. The relative umami intensity (RUI) is calculated as follows:
[0250] RUI=(Umami intensity of amide) / (Umami intensity of MSG)*10
[0251] The table below gives the average of the records obtained from all team members.
[0254] Amides 1, 3, 4 and 8 were mixed and diluted in maltodextrin at 10% w / w.
[0255] Then each mixture was added to an aqueous solution containing 500 ppm of MSG to obtain amides in the concentration range of 20-100 ppm, as shown in the following table:
[0256] ...
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Abstract
The present invention relates to the use of a compound according to formula (I) in the form of any one of its stereoisomers or a mixture thereof, and wherein n is an integer from 0 to 2; the dotted line represents a carbon-carbon single or double bond; and each of R1 to R4, when taken independently from each other, represents a hydrogen atom or represents a R5 or OR5 group, R5 representing a C1 to C5, or even a C1 to C3, alkyl group; and optionally one of the groups R1 to R4 represents -OH; and / or when R1 and R2 are taken together, and / or R3 and R4 are taken together, represent a OCH2O group, provided said groups taken together are adjacent substituents of the phenyl group; as an ingredient in combination with other ingredients to confer, enhance, improve or modify the kokumi or umami taste of a flavored article.
Description
Technical field [0001] The invention relates to the field of taste. More specifically, the present invention relates to the use of certain cinnamic acid-derived amides as flavoring ingredients to impart or enhance a taste called kokumi or umami. [0002] The invention also relates to a composition or article containing at least one of the aforementioned compounds. Background technique [0003] It is known that various cinnamic acid-derived amides naturally exist in plants such as Zanthoxylum rubescens (Rutaceae) [Amides from Zanthoxylum Rubescens. Adesina, SK; Reisch, J. Phytochem. 1989, 3, 839-842.] Or Piperaceae (Piperaceae)[Chemical constituents of peppers(Piper spp.) and application to food preservation:naturally occurring antioxidative compounds.Nakatani,N.;Inatani,R.;Ohta,H.;Nishioka,A.,Environ.Health Perspectives 1986, 67, 135-142]. [0004] Since vanillamides such as capsaicin or piperine are commonly found in pepper or capsicum species, they generally have a spicy or hot ...
Claims
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Application Information
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