Fragrance composition with salty and fresh enhancing characteristics and application thereof

Abstract

The invention discloses a group of fragrance compositions with salty and fresh enhancing characteristics and application thereof. The fragrance composition is prepared from one or more components of 3-(methylthio) propionaldehyde, 3-(methylthio) propanol, maltol, HEMF, 1-octylene-3-ol and dimethyl trisulfide. The fragrance composition not only has a good salt enhancing characteristic to maintain the salinity and flavor acceptance of foods while the salt content of the foods is reduced, but also has a good fresh enhancing characteristic to effectively promote the fresh intensity, aftertaste, rich taste and satiety of the foods, and can be applied to seasonings such as soy sauce, fish sauce, oyster sauce and the like, soups such as chicken soup, beef soup and the like, sauces such as beef sauce, barbecue sauce, and fried foods such as dry fried foods, deep-fried foods and flour-coated deep-fried foods.

Description

technical field [0001] The invention belongs to the field of food additives, and in particular relates to a group of aroma compositions with properties of increasing saltiness and freshness and application thereof. Background technique [0002] The five basic tastes recognized around the world include sour, sweet, bitter, salty and umami. Salt and umami are the main taste characteristics of Chinese diet. First of all, salty taste is one of the characteristic tastes of Chinese food. Not only sodium is an essential nutrient in human diet, but also salt is beneficial to food preservation and improves food sensory acceptance. However, high salt intake can lead to serious health problems, such as an increased risk of cardiovascular disease, kidney disease or stroke. [0003] So people have proposed various methods to reduce the salt content in the food. Salt substitutes such as potassium chloride, which can reduce NaCl levels in cheese and meat products by 50%, have received a...

AI Technical Summary

Problems solved by technology

However, monosodium glutamate has the disadvantages of easily causing dry mouth, single taste and forming toxic coked sodium glutamate at high temperature

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