Fragrance composition with salty and fresh enhancing characteristics and application thereof

A technology of composition and characteristics, applied in the field of food additives, can solve problems such as single taste and dry mouth, achieve the effect of increasing the fullness of taste and reducing salt intake

Pending Publication Date: 2021-08-31
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, monosodium glutamate has the disadvantages of easily causing dry mou

Method used

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  • Fragrance composition with salty and fresh enhancing characteristics and application thereof
  • Fragrance composition with salty and fresh enhancing characteristics and application thereof
  • Fragrance composition with salty and fresh enhancing characteristics and application thereof

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Embodiment Construction

[0042]The specific implementation of the present invention will be further described below in conjunction with examples, but the implementation and protection of the present invention are not limited thereto. It should be pointed out that, if there are any processes in the following that are not specifically described in detail, those skilled in the art can realize or understand with reference to the prior art. The reagents or instruments used were not indicated by the manufacturer, and they were regarded as conventional products that can be purchased from the market.

[0043] In the following, the present invention will be further described in detail in conjunction with implementation examples, so as to explain the principles and applications of the present invention, but the embodiments of the present invention are not limited thereto. The aroma composition of the present invention has the characteristics of increasing saltiness and freshness. In addition to the combination...

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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...

Claims

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Application Information

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IPC IPC(8): A23L27/20
CPCA23L27/2022A23L27/2052A23L27/2026
Inventor 冯云子周婷赵谋明
Owner SOUTH CHINA UNIV OF TECH
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