Enriched flavor composition

Abstract

To provide a method for preparing a flavor composition dehydrated and de-alcoholized from a strong alcoholic flavor composition, flavor compositions obtainable by the method, and flavored consumer products comprising the compositions.SOLUTION: There is provided a method for preparing a flavor composition by decreasing or removing water and ethanol from a strong alcoholic flavor composition, the method comprising the steps of treating the strong alcoholic flavor composition by a dehydration process and a dealcoholization process.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a dehydrated and dealcoholized flavor composition by reducing or removing water and ethanol from a flavor composition, typically a strong-alcohol flavor composition, comprising the steps of treating the strong-alcohol flavor composition with a dehydration process and a dealcoholization process, as well as to the flavor composition obtained by this method, flavored consumer products comprising said composition and methods and uses thereof.

[0002] background Water and ethanol are present in flavored products or compositions, either through manufacturing processes in the beverage industry, for example, during the production of beer, sake, etc., or through ethanol extraction of flavors from natural sources, such as plants, to obtain or enhance specific flavor compounds. It is desirable to reduce or eliminate water and / or ethanol from a flavored product or composition, because the resulting flavored product or composition with reduced ethanol may be desirable from a health perspective and / or because the flavoring compounds in the flavored product or composition may be enhanced, which may be desirable from an organoleptic perspective.

[0003] For strong alcoholic beverages (greater than 40% ethanol), flavor extraction using dichloromethane (DCM or methylene chloride) has been proposed. DCM extraction is particularly advantageous in that it provides efficient extraction of volatile compounds. Nevertheless, DCM is a component of halogenated volatile organic compounds (VOCs). DCM has been classified as carcinogenic to humans, and its use is restricted by several European laws. Furthermore, products containing DCM must be labeled with a warning about its health risks, and the amount of residual DCM should be tracked.

[0004] Another extraction process is supercritical carbon dioxide, which is also particularly efficient, but very expensive.

[0005] Other methods have also been described for low-alcohol beverages: WO 2008 / 099325 describes a method for enhancing the aroma profile of beverages such as beer or wine by using pervaporation to extract aromas from the original beverage and subsequently adding the extracted aromas to the beverage after full or partial dealcoholization.

[0006] However, the prior art does not disclose or suggest the method according to the present invention.

[0007] One object of the present invention is to provide a method for reducing or preferably removing ethanol and water from a flavor composition in order to enrich the flavor composition in its flavor compounds while avoiding the loss of volatile aroma compounds present in the flavor composition.

[0008] Another object of the present invention is a flavor composition for flavoring food compositions and products and beverage compositions and products, comprising a proportion of flavor compounds of an initial flavor composition comprising water and ethanol.

[0009] Detailed Description The present invention relates to a method for producing a dehydrated and dealcoholized flavor composition by reducing or removing water and ethanol from a flavor composition, typically a strong-alcohol flavor composition, the method comprising the step of treating the strong-alcohol flavor composition by a dehydration process and a dealcoholization process. In other words, the present invention relates to a method for increasing the amount of flavoring ingredients in a flavor composition by reducing or removing water and ethanol from the strong-alcohol flavor composition, the method comprising the step of treating the strong-alcohol flavor composition by a dehydration process and a dealcoholization process.

[0010] By "flavoring ingredient," "flavor compound," or similar expressions herein is meant a compound used in a flavoring or perfuming preparation or composition to impart a hedonic effect. In other words, to be considered flavoring or perfuming, such an ingredient must be recognized by those skilled in the art as being capable of imparting or modifying the taste or odor of the composition in a positive or pleasant way, rather than merely having a taste or odor.

[0011] A strong alcoholic flavor composition comprises water, ethanol, and a flavoring ingredient. Typically, a strong alcoholic beverage refers to a beverage containing more than 40% ethanol. Examples of strong alcoholic beverages include liqueurs, fortified wines, soju, shochu, ruou de, bitters, applejack, mezcal, tequila, vodka, rum, brandy, grappa, ouzo, gin, pálinka, cachaça, sotol, stolo, fernet, lambanog, narewka, tsipulo, Scotch whisky, whisky, baijiu, chacha, rakie (a Central and Southeast European beverage), maotai, absinthe, tuica (a Romanian beverage), arrack, ogùhi, potín, centerba (a herbal liqueur), neutral grain spirits, coco loco, or rectified spirits.

[0012] In a particular embodiment, the strong alcoholic flavor composition is in the form of a solution or dispersion. Preferably, the flavor composition is in the form of a solution.

[0013] In certain embodiments, the strong-alcohol flavor composition comprises ethanol in an amount of 40-98 wt%, 45-95 wt%, 47-90 wt%, more preferably 50-80 wt%, based on the total weight of the flavor composition, whereby the strong-alcohol flavor composition is understood to comprise ethanol in an amount of at least 40 wt%, 45 wt%, 47 wt%, and 50 wt%, and / or in an amount not exceeding 98 wt%, 95 wt%, 90 wt%, and 80 wt%, based on the total weight of the strong-alcohol flavor composition.

[0014] In a particular embodiment, the strong alcohol flavor composition comprises water in an amount of 5-60 wt.%, preferably 7-50 wt.%, preferably 8-45 wt.%, preferably 10-40 wt.%, more preferably 20-30 wt.%, based on the total weight of the composition, whereby a strong alcohol flavor composition is understood to comprise water in an amount of at least 5 wt.%, 10 wt.% and 20 wt.%, and / or up to 95 wt.%, 90 wt.% and 80 wt.%, based on the total weight of the strong alcohol flavor composition.

[0015] In a specific embodiment, the strong-alcohol flavor composition comprises ethanol in an amount of 40 to 95 wt%, 40 to 90 wt%, more preferably 50 to 80 wt%, and water in an amount of 5 to 60 wt%, preferably 10 to 40 wt%, more preferably 20 to 30 wt%, based on the total weight of the composition. Thereby, the strong-alcohol flavor composition is understood to comprise ethanol in an amount of at least 40 wt% and 50 wt%, and / or in an amount of 95 wt%, 90 wt%, and 80 wt%, and water in an amount of at least 5 wt%, 10 wt%, and 20 wt%, and / or in an amount of 60 wt%, 55 wt%, 45 wt%, 40 wt%, 35 wt%, 30 wt%, 25 wt%, 20 wt%, 10 wt%, and 5 wt%, based on the total weight of the strong-alcohol flavor composition.

[0016] In certain embodiments, the strong-alcohol flavor composition is a product obtained from a dealcoholization process or a fermentation process, or is a distillery product, whereby it is understood that the strong-alcohol flavor composition may be an ethanol product, an intermediate product, and / or a by-stream product.

[0017] An ethanol product is understood to be the desired end product in a dealcoholization process, a fermentation process or a distillery, preferably in the beverage or food industry, which has an increased ethanol content compared to the starting material.

[0018] Intermediate products are understood to be products of the dealcoholization process or fermentation process or distillery, preferably products in the beverage or food industry, which products cannot be used in the beverage or food industry per se but must be further processed by additional processes in the beverage or food industry. The intermediate products may have an increased or decreased ethanol content compared to the starting material from the dealcoholization process.

[0019] A side stream product from a dealcoholization process is understood to be an undesired product of a dealcoholization process, preferably in the beverage or food industry, that has a reduced ethanol content compared to the starting material from the dealcoholization process. In a particular embodiment, a strong alcohol flavor composition is a side stream product of a dealcoholization process.

[0020] In certain embodiments, the strong alcohol flavor composition is a by-stream product from a dealcoholization process in the beverage or food industry.

[0021] In certain embodiments, the high-alcohol flavor composition is a by-stream product from a dealcoholization process in the beverage industry, for example, in the dealcoholization process of producing non-alcoholic or alcohol-free liquor or whiskey (i.e., liquor or whiskey having an ethanol content of less than 1.0 wt.%, preferably less than 0.5 wt.%, more preferably less than 0.1 wt.%) or low-alcohol liquor or whiskey (i.e., liquor or whiskey having an ethanol content of less than 4 wt.%, preferably less than 2 wt.%, more preferably less than 1.0 wt.%).

[0022] In certain embodiments, the strong alcohol flavor composition is obtained by a reverse osmosis process, a spinning cone column process, or a distillation process or a fermentation process, or in a distillery.

[0023] In certain embodiments, the strong alcohol flavor composition is obtained as an ethanol product, intermediate product or side stream product, preferably a side stream product, by a reverse osmosis process, a spinning cone column process or a distillation process.

[0024] In certain embodiments, the strong alcohol flavor composition is obtained by a reverse osmosis process as the ethanol product, intermediate product or side stream product, preferably the side stream product.

[0025] Reverse osmosis is understood to be the process by which a solvent passes through a porous membrane in the opposite direction to natural osmosis when subjected to a hydrostatic pressure greater than the osmotic pressure.

[0026] In certain embodiments, the dehydration process is an adsorption process, a pervaporation process, or a forward osmosis process. Preferably, the dehydration process is a pervaporation process.

[0027] Pervaporation or the pervaporation process is understood to be a process for separating liquid mixtures by partial vaporization through a non-porous or porous membrane.

[0028] In certain embodiments, the dehydration process, preferably the pervaporation process, is carried out using a membrane, preferably a hydrophilic membrane.

[0029] A hydrophilic membrane is understood to be one that is capable of moving or transporting water through the membrane while simultaneously impeding the movement or transport of less hydrophilic and hydrophobic compounds.

[0030] In certain embodiments, the hydrophilic membrane is a porous hydrophilic membrane.

[0031] In a particular embodiment, the hydrophilic membrane has a pore size in the range of 0.20 to 0.50 nm, preferably in the range of 0.23 to 0.42 nm, and more preferably in the range of 0.30 to 0.42 nm.

[0032] In certain embodiments, the dehydration process, preferably the pervaporation process, is carried out using a membrane comprising an organic or inorganic material, preferably a hydrophilic membrane. Non-limiting examples of inorganic materials suitable for the membrane, preferably the hydrophilic membrane, include zeolite, and non-limiting examples of organic materials suitable for the membrane, preferably the hydrophilic membrane, include polyvinyl alcohol (PVA), chitosan, cellulose or its derivatives, polydimethylsiloxane (PDMS), poly(1-(trimethylsilyl)-1-propyne) (PTMSP), poly(styrene butadiene styrene) (SBS) or mixtures thereof. The choice of membrane is a function of the composition of the strong alcohol flavor composition, in particular the amount of water contained in the strong alcohol flavor composition, and those skilled in the art are fully capable of selecting the most suitable membrane in each case to optimize the dehydration process.

[0033] In certain embodiments, the membrane, preferably a hydrophilic membrane, comprises an inorganic material.

[0034] In certain embodiments, the hydrophilic membrane comprises a zeolite.

[0035] Zeolites are crystalline microporous aluminosilicates with an open framework structure of three-dimensional tetrahedral units that create a network of pores and cavities with molecular dimensions.

[0036] In one particular embodiment, the zeolite has a pore size in the range of 0.20 to 0.50 nm, preferably in the range of 0.23 to 0.42 nm, and more preferably in the range of 0.30 to 0.42 nm.

[0037] In certain embodiments, the hydrophilic membrane comprises NaA zeolite.

[0038] NaA zeolite is usually + Na is a synthetic zeolite with very small pores that is synthesized in the form of 12 Al 12 Si 12 O 48 ≦27H2O and has a three-dimensional pore structure.

[0039] In a particular embodiment, the NaA zeolite has a pore size in the range of 0.20 to 0.50 nm, preferably in the range of 0.23 to 0.42 nm, and more preferably in the range of 0.30 to 0.42 nm.

[0040] In a particular embodiment, the strong alcohol flavor composition is heated before being subjected to a dehydration process, preferably a pervaporation process.

[0041] In a particular embodiment, the strong alcoholic flavor composition is heated to a temperature of 25 to 100°C, preferably 40 to 100°C, more preferably 60 to 100°C.

[0042] In another particular embodiment, the strong alcohol flavor composition is heated to a temperature of 25 to 100°C, preferably 30 to 80°C, more preferably 35 to 70°C.

[0043] Nevertheless, one skilled in the art will be familiar with the appropriate temperatures to be used in this process step.

[0044] In certain embodiments, the dehydrated fraction comprises less than 50%, less than 40%, less than 25%, less than 5%, less than 1% water by weight based on the total dehydrated fraction.

[0045] In certain embodiments, the dehydrated fraction comprises flavor compounds and / or ethanol of a high-alcohol flavor composition, i.e., at least 50% by weight of flavor compounds and / or ethanol, at least 60% by weight of flavor compounds and / or ethanol, at least 75% by weight of flavor compounds and / or ethanol, and at least 95% by weight of flavor compounds and / or ethanol, based on the total weight of the entire dehydrated fraction.

[0046] In certain embodiments, the hydrate fraction comprises the water of the strong alcohol flavor composition, i.e., at least 50% water by weight, at least 60% water by weight, at least 75% water by weight, at least 95% water by weight, based on the total hydrate fraction.

[0047] In certain embodiments, the dehydration process, preferably the pervaporation process, results in a dehydrated fraction containing a small amount of water, e.g., less than 50 wt.%, less than 40 wt.%, less than 25 wt.%, less than 5 wt.%, less than 1 wt.% water based on the total dehydrated fraction, and a hydrate fraction containing a large amount of water, e.g., greater than 50 wt.%, greater than 60 wt.%, greater than 75 wt.%, greater than 95 wt.% water based on the total hydrate fraction.

[0048] In certain embodiments, the dehydrated fraction comprises the flavor compounds and / or ethanol of the strong alcohol flavor composition, i.e., at least 50% of the flavor compounds and / or ethanol, at least 60% of the flavor compounds and / or ethanol, at least 75% of the flavor compounds and / or ethanol, and at least 95% of the flavor compounds and / or ethanol based on the total weight of the total strong alcohol flavor composition.

[0049] In certain embodiments, the dehydrated fraction comprises less than 50%, less than 40%, less than 25%, less than 5%, less than 2% water by weight based on the total high-strength alcohol flavor composition.

[0050] In certain embodiments, the hydrate fraction comprises the water of the strong alcohol flavor composition, i.e., at least 50% water by weight, at least 60% water by weight, at least 75% water by weight, at least 95% water by weight based on the total strong alcohol flavor composition.

[0051] When the dehydration process is carried out by a pervaporation process, the hydrate side of the pervaporation module is at sub-atmospheric pressure.

[0052] In certain embodiments, the hydrate side of the pervaporation module has a subatmospheric pressure ranging from 1 mbar to 500 mbar, preferably from 1 to 200 mbar. Those skilled in the art will be familiar with how to select the appropriate pressure for this process step.

[0053] In certain embodiments, the dealcoholization process is a distillation process, preferably a vacuum distillation process.

[0054] It is understood that ethanol contained in the dehydrated fraction from the dehydration process is removed such that the flavor compounds remain in the dehydrated fraction, thereby forming a dealcoholized fraction, and ethanol is transferred from the dehydrated fraction to the alcoholic fraction.

[0055] In a particular embodiment, the dealcoholization process, preferably the distillation process, is carried out at a temperature between 25 and 100°C, preferably between 30 and 100°C.

[0056] In a particular embodiment, the dealcoholization process, preferably the distillation process, is carried out at a pressure between 1 mbar and 1 bar, preferably between 50 mbar and 500 mbar.

[0057] Preferably, the dealcoholization process, preferably the vacuum distillation process, is carried out at sub-atmospheric pressure, preferably in the range of 1 to 500 mbar, preferably 50 to 500 mbar.

[0058] In certain embodiments, the dealcoholized fraction comprises less than 90% by weight, less than 85% by weight, less than 80% by weight, less than 75% by weight, less than 70% by weight, less than 65% by weight, less than 60% by weight, less than 55% by weight, less than 50% by weight, less than 45% by weight, less than 40% by weight, less than 35% by weight, less than 30% by weight, less than 25% by weight, less than 20% by weight, less than 15% by weight, less than 10% by weight, or less than 5% by weight of ethanol based on the total dealcoholized fraction.

[0059] In certain embodiments, the dealcoholized fraction comprises the flavor compounds of the high-alcohol flavor composition, i.e., at least 5 wt. % of flavor compounds, at least 15 wt. % of flavor compounds, at least 25 wt. % of flavor compounds, and at least 35 wt. % of flavor compounds, based on the total weight of the entire dealcoholized fraction.

[0060] In certain embodiments, the alcohol fraction comprises ethanol from the high-alcohol flavor composition, i.e., at least 50% by weight ethanol, at least 60% by weight ethanol, at least 75% by weight ethanol, at least 95% by weight ethanol, based on the total alcohol fraction.

[0061] In certain embodiments, the dealcoholization process, preferably a distillation process, results in a dealcoholized fraction comprising a small amount of ethanol, e.g., less than 90 wt%, less than 85 wt%, less than 80 wt%, less than 75 wt%, less than 70 wt%, less than 65 wt%, less than 60 wt%, less than 55 wt%, less than 50 wt%, less than 45 wt%, less than 40 wt%, less than 35 wt%, less than 30 wt%, less than 25 wt%, less than 20 wt%, less than 15 wt%, less than 10 wt%, less than 5 wt% ethanol based on the total dealcoholized fraction, and an alcohol fraction comprising a large amount of ethanol, e.g., at least 50 wt%, at least 60 wt%, at least 75 wt%, at least 95 wt% ethanol based on the total alcoholized fraction.

[0062] In certain embodiments, the dealcoholized fraction comprises the flavor compounds of the high-alcohol flavor composition, i.e., at least 5% of the flavor compounds, at least 15% of the flavor compounds, at least 25% of the flavor compounds, and at least 35% of the flavor compounds, based on the total weight of the total high-alcohol flavor composition.

[0063] In certain embodiments, the dealcoholized fraction comprises less than 90% by weight, less than 85% by weight, less than 80% by weight, less than 75% by weight, less than 70% by weight, less than 65% by weight, less than 60% by weight, less than 55% by weight, less than 50% by weight, less than 45% by weight, less than 40% by weight, less than 35% by weight, less than 30% by weight, less than 25% by weight, less than 20% by weight, less than 15% by weight, less than 10% by weight, less than 5% by weight of ethanol based on the total high-alcohol flavor composition.

[0064] In certain embodiments, the alcohol fraction comprises ethanol from the strong alcohol flavor composition, i.e., at least 50% ethanol, at least 60% ethanol, at least 75% ethanol, at least 95% ethanol, based on the total strong alcohol flavor composition.

[0065] In certain embodiments, treating the strong-alcohol flavor composition through a dehydration process and a dealcoholization process results in a flavor composition, typically a dehydrated and dealcoholized flavor composition, wherein the flavor composition has an enhanced flavor as described above compared to the strong-alcohol flavor composition.

[0066] Thereby, a flavor composition compared to a strong alcohol flavor composition is understood to comprise flavor compounds derived from the strong alcohol flavor composition, typically comprising most, advantageously all, of the flavor compounds of the strong alcohol flavor composition, as well as having a higher weight percentage based on the total strong alcohol flavor composition.

[0067] In certain embodiments, the amount of water and ethanol from the strong-alcohol flavor composition is reduced by at least 1.5 times, more preferably at least 20 times, more preferably at least 40 times, even more preferably at least 60 times, and most preferably at least 70 times in said strong-alcohol flavor composition compared to the flavor composition.

[0068] In other words, the flavor composition is enriched with the above flavor compounds by at least 1.5 times, more preferably at least 20 times, more preferably at least 40 times, even more preferably at least 60 times, and most preferably at least 70 times. This is understood to mean that at least three, preferably at least five, and more preferably at least seven flavor compounds must be enriched by the above-mentioned multiples in the flavor composition compared to the strong alcohol flavor composition. That is, the standard is the flavor compound that is least enriched in the flavor composition.

[0069] In certain embodiments, the dehydrated and dealcoholized flavor composition comprises the same proportions of each of its flavor compounds as in the strong-alcohol flavor composition, whereby it is understood that the ratio of the two, preferably three, more preferably four main flavor compounds to each other is unchanged from the strong-alcohol flavor composition as compared to the dehydrated and dealcoholized flavor composition.

[0070] In certain embodiments, the flavor compounds are 2-methyl-1-butanol, 3-methyl-1-butanol, linalool, phenylethyl acetate, 2-methoxy-4-vinylphenol, hexyl acetate, 3-methylbutyl butanoate, 3-methylbutyl hexanoate, 3-methylbutyl octanoate, 3-methylbutyl decanoate, propyl hexanoate, propyl octanoate, propyl decanoate, hexyl hexanoate, hexyl octanoate, isobutyl hexanoate, isobutyl decanoate, diisopentyl carbonate, 1-hexanol, hexanoic acid, lactic acid, 2-phenylethanol, diethyl phthalate, 3-hydroxy-2-butanone, acetaldehyde, isobutanal, ethyl acetate, acetal, ethyl propanoate, acetaldehyde isobutyl ethyl acetal, 1-propanol, ethyl butyrate , isobutanol, acetaldehyde 2-methylbutyl ethyl acetal, acetaldehyde isoamyl ethyl acetal, 3-methylbutyl acetate, 1-butanol, isoamyl alcohol, acetaldehyde isobutyl isoamyl acetal, ethyl hexanoate, acetaldehyde diisoamyl acetal isomers, ethyl lactate, ethyl octanoate, acetic acid, 2-furfural, ethyl decanoate, isoamyl octanoate, isobutyl decanoate, 2-phenylethyl acetate, 2-[1,1-bis(3-methylbutoxy)methyl]furan(t) isomers, isoamyl decanoate, 2-phenylethyl alcohol, octanoic acid, ethyl myristate, isoamyl laurate, 1-dodecanol, ethyl palmitate, decanoic acid, ethyl palmitoleate, 1-hexadecanol, lauric acid, myristic acid and / or palmitic acid.

[0071] In certain embodiments, the flavor compounds are acetaldehyde, isobutanal, ethyl acetate, acetal, ethyl propanoate, acetaldehyde isobutyl ethyl acetal, 1-propanol, ethyl butyrate, isobutanol, acetaldehyde 2-methylbutyl ethyl acetal, acetaldehyde isoamyl ethyl acetal, 3-methylbutyl acetate, 1-butanol, 2-methylbutyl alcohol, isoamyl alcohol, acetaldehyde isobutyl isoamyl acetal, ethyl hexanoate, acetaldehyde diisoamyl acetal isomers, ethyl lactate, ethyl octanoate, acetic acid, 2-furfural, ethyl decanoate, isoamyl octanoate, isobutyl decanoate, 2-phenylethyl acetate, 2-[1,1-bis(3-methylbutoxy)methyl]furan (t) isomers, isoamyl decanoate, 2-phenylethyl alcohol, octanoic acid, ethyl myristate, isoamyl laurate, 1-dodecanol, ethyl palmitate, decanoic acid, ethyl palmitoleate, 1-hexadecanol, lauric acid, myristic acid and / or palmitic acid.

[0072] In particular embodiments, the flavor compounds are 3-methylbutyl acetate; 2-phenylethanol; ethyl octanoate; 2-phenylethyl acetate; ethyl decanoate; ethyl dodecanoate; ethyl tetradecanoate; ethyl palmitoleate; ethyl palmitate and / or ethyl linoleate.

[0073] In certain embodiments, the ratio of 1-propanol to 2-methyl-1-butanol and 3-methyl-1-butanol is in the range of 1:2.5-8, preferably 1:3-6.5, more preferably 1:3.5-6.

[0074] In certain embodiments, the ratio of 1-propanol:2-methyl-1-butanol and 3-methyl-1-butanol:isobutanol is in the range of 1:2.5-8.0:0.2-1.0, preferably 1:3.0-6.5:0.35-0.9, and more preferably 1:3.5-6.0:0.4-0.75.

[0075] In certain embodiments, the flavor compounds are 3-methylbutyl acetate, ethyl hexanoate, ethyl decanoate, hexyl acetate, 3-methylbutyl butanoate, 3-methylbutyl hexanoate, 3-methylbutyl octanoate, 3-methylbutyl decanoate, propyl hexanoate, propyl octanoate, propyl decanoate, hexyl hexanoate, hexyl octanoate, isobutyl hexanoate, isobutyl decanoate, diisopentyl carbonate, 3-methyl-1-butanol, 2-methyl-1-butanol, 1-propanol, 1-hexanol, isobutanol, 1-butanol, acetic acid, hexanoic acid, octanoic acid, decanoic acid, lactic acid, 2-phenylethanol, phenylethyl acetate, 2-methoxy-4-vinylphenol, diethyl phthalate, and / or 3-hydroxy-2-butanone.

[0076] In certain embodiments, the ratio of 1-propanol:2-methyl-1-butanol is in the range of 0.001-10, preferably 0.01-5, more preferably 0.05-3, and typically 0.1-1.

[0077] In certain embodiments, the ratio of 1-propanol:decanoic acid is in the range of 1-100, preferably 2-90, more preferably 4-80, typically 5-50, 6-30.

[0078] In certain embodiments, the ratio of 1-propanol:(2-methyl-1-butanol and isobutanol) is in the range of 0.001-10, preferably 0.005-5, more preferably 0.01-1.

[0079] In certain embodiments, the ratio of 1-propanol:2-methyl-1-butanol and 3-methyl-1-butanol is in the range of 1:2.5-16, preferably 1:3-13, more preferably 1:3.5-10.

[0080] In certain embodiments, the ratio of 1-propanol:2-methyl-1-butanol and 3-methyl-1-butanol:3-methylbutyl acetate is in the range of 1:2.5-16:0.2-6, preferably 1:3.0-13:1-5, and more preferably 1:3.5-10:1.2-4.8.

[0081] In certain embodiments, the dehydration process and the dealcoholization process are carried out in two sequential processes.

[0082] Thereby it is understood that as a first step a dehydration process, preferably a pervaporation process, of the highly alcoholic flavour composition is carried out and as a subsequent second step a dealcoholisation, preferably a distillation, of the dehydrated fraction from the dehydration process is carried out without any additional process steps between these two processes.

[0083] In certain embodiments, the dehydration process and the dealcoholization process are carried out by two consecutive processes and are contained in one production line.

[0084] Thereby, the dehydration process and the dealcoholization process are understood to be spatially separated from one another, but at the same time fluidly connected to one another.

[0085] In certain embodiments, the dehydration process and the dealcoholization process are carried out in two consecutive processes and are included in one production line that is fluidly connected with a preceding dealcoholization process from the beverage industry.

[0086] In an alternative embodiment, the dehydration process and the dealcoholization process are carried out in a single process.

[0087] Thereby, it is understood that the dehydration process and the dealcoholization process of the strong-alcohol flavor composition are carried out in a single process, which can be achieved, for example, by selecting a specific hydrophilic membrane that is capable of reducing or removing both water and ethanol from the strong-alcohol flavor composition.

[0088] In certain embodiments, the dehydration process and the dealcoholization process are carried out in a single process and are contained in one production line that is in fluid connection with a previous dealcoholization process from the beverage industry.

[0089] The present invention also relates to a flavor composition obtainable by the process defined above.

[0090] The present invention also typically comprises, based on the total flavor composition: Less than 5% water, typically less than 4%, 3%, 2%, or 1% water; Less than 5% ethanol, typically 4%, 3%, 2%, or 1% ethanol; More than 10% by weight of volatile compounds, excluding ethanol, and At least three of the following compounds: isoamyl decanoate; 2-phenylethyl alcohol; octanoic acid; ethyl myristate; isoamyl laurate; 1-dodecanol; ethyl palmitate; decanoic acid; ethyl palmitoleate; 1-hexadecanol; lauric acid; myristic acid; palmitic acid; ethyl laurate; isobutyl decanoate; 2-phenylethyl acetate; ethyl decanoate; ethyl lactate; ethyl octanoate; ethyl hexanoate; 2-methylbutyl alcohol; 3-methylbutyl acetate; isobutanol; 1-propanol; ethyl acetate; acetal, and acetaldehyde The present invention relates to a flavor composition that imparts notes of strong alcoholic beverages, comprising:

[0091] Typically, the flavor composition obtained by the above defined method is a dehydrated and dealcoholized flavor composition.

[0092] According to the present invention, the strong alcohol note is a liqueur, fortified wine, soju, shochu, rouje, bitters, applejack, mezcal, tequila, vodka, rum, brandy, grappa, ouzo, gin, pálinka, cachaça, sotol, stolo, fernet, lambanog, narevka, tsipulo, Scotch whisky, whisky, baijiu, chacha, rakie (a Central and Southeastern European drink), maotai, absinthe, tuica (a Romanian drink), arrack, ogùhi, potín, centerba (a herbal liqueur), neutral grain spirits, coco loco, or rectified spirit note, typically a liqueur, mezcal, tequila, vodka, rum, brandy, grappa, ouzo, gin, Scotch whisky or whisky note, preferably a Scotch, rum, brandy, or whisky note.

[0093] In certain embodiments, the flavor composition obtainable by the method according to the present invention comprises a small amount of water, for example less than 50% by weight, less than 40% by weight, less than 25% by weight, less than 5% by weight, less than 1% by weight of water based on the total flavor composition.

[0094] In certain embodiments, the flavor composition obtainable by the method according to the present invention comprises a small amount of ethanol, for example less than 90% by weight, less than 85% by weight, less than 80% by weight, less than 75% by weight, less than 70% by weight, less than 65% by weight, less than 60% by weight, less than 55% by weight, less than 50% by weight, less than 45% by weight, less than 40% by weight, less than 35% by weight, less than 30% by weight, less than 25% by weight, less than 20% by weight, less than 15% by weight, less than 10% by weight, less than 5% by weight of ethanol based on the total flavor composition.

[0095] In certain embodiments, the flavor composition obtainable by the method according to the present invention comprises a high amount of flavor compounds, for example at least 5% by weight of flavor compounds, at least 15% by weight of flavor compounds, at least 25% by weight of flavor compounds and at least 35% by weight of flavor compounds, based on the total flavor composition.

[0096] In a particular embodiment, the flavor composition obtained by the present invention comprises 2-methyl-1-butanol, 3-methyl-1-butanol, linalool, ethyl decanoate, phenylethyl acetate, 2-methoxy-4-vinylphenol, ethyl decanoate, hexyl acetate, 3-methylbutyl butanoate, 3-methylbutyl hexanoate, 3-methylbutyl octanoate, 3-methylbutyl decanoate, propyl hexanoate, propyl octanoate , propyl decanoate, hexyl hexanoate, hexyl octanoate, isobutyl hexanoate, isobutyl decanoate, diisopentyl carbonate, 1-hexanol, hexanoic acid, lactic acid, 2-phenylethanol, diethyl phthalate, 3-hydroxy-2-butanone acetaldehyde, isobutanal, ethyl acetate, acetal, ethyl propanoate, acetaldehyde isobutyl ethyl acetal, 1-propanol, ethyl butyrate, Isobutanol, acetaldehyde 2-methylbutyl ethyl acetal, acetaldehyde isoamyl ethyl acetal, 3-methylbutyl acetate, 1-butanol, isoamyl alcohol, acetaldehyde isobutyl isoamyl acetal, ethyl hexanoate, acetaldehyde diisoamyl acetal isomers, ethyl lactate, ethyl octanoate, acetic acid, 2-furfural, ethyl decanoate, isoamyl octanoate, isobutyl decanoate The flavor compounds include at least one selected from the group consisting of octanoic acid, 2-phenylethyl acetate, 2-[1,1-bis(3-methylbutoxy)methyl]furan (t) isomer, isoamyl decanoate, 2-phenylethyl alcohol, octanoic acid, ethyl myristate, isoamyl laurate, 1-dodecanol, ethyl palmitate, decanoic acid, ethyl palmitoleate, 1-hexadecanol, lauric acid, myristic acid, and / or palmitic acid.

[0097] In a particular embodiment, the flavor composition obtained by the present invention comprises acetaldehyde, isobutanal, ethyl acetate, acetal, ethyl propanoate, acetaldehyde isobutyl ethyl acetal, 1-propanol, ethyl butyrate, isobutanol, acetaldehyde 2-methylbutyl ethyl acetal, acetaldehyde isoamyl ethyl acetal, 3-methylbutyl acetate, 1-butanol, 2-methylbutyl alcohol, isoamyl alcohol, acetaldehyde isobutyl isoamyl acetal, ethyl hexanoate, acetaldehyde diisoamyl acetal isomers, ethanol ... The flavor compounds include at least one selected from the group consisting of ethyl lactate, ethyl octanoate, acetic acid, 2-furfural, ethyl decanoate, isoamyl octanoate, isobutyl decanoate, 2-phenylethyl acetate, 2-[1,1-bis(3-methylbutoxy)methyl]furan (t) isomer, isoamyl decanoate, 2-phenylethyl alcohol, octanoic acid, ethyl myristate, isoamyl laurate, 1-dodecanol, ethyl palmitate, decanoic acid, ethyl palmitoleate, 1-hexadecanol, lauric acid, myristic acid, and / or palmitic acid.

[0098] In a particular embodiment, the flavor composition obtained by the present invention comprises at least one flavor compound selected from the group consisting of 3-methylbutyl acetate; 2-phenylethanol; ethyl octanoate; 2-phenylethyl acetate; ethyl decanoate; ethyl dodecanoate; ethyl tetradecanoate; ethyl palmitoleate; ethyl palmitate and / or ethyl linoleate.

[0099] In certain embodiments, the flavor composition obtained by the present invention comprises at least one flavor compound selected from the group consisting of 1-propanol; isobutanol; 3-methylbutyl acetate; 1-butanol; 2-methylbutyl alcohol; ethyl lactate; ethyl octanoate; ethyl decanoate; ethyl laurate; 2-phenylethyl alcohol; octanoic acid; ethyl palmitate; decanoic acid, and lauric acid.

[0100] Preferably, the flavor compositions obtained according to the present invention comprise at least two, at least three, at least four, at least five, at least seven, and at least nine of the aforementioned flavor compounds. In certain preferred embodiments, the flavor compositions obtained according to the present invention comprise all of the aforementioned flavor compounds.

[0101] In a particular embodiment, the flavour composition obtained according to the present invention comprises at least 2.5% by weight, preferably at least 3% by weight, more preferably at least 4% by weight of 1-propanol based on the total flavour composition.

[0102] In a particular embodiment, the flavor composition obtained according to the present invention comprises at least 1 wt. %, preferably at least 1.5 wt. %, more preferably at least 2 wt. % isobutanol, based on the total flavor composition.

[0103] In a particular embodiment, the flavor composition obtained according to the present invention comprises at least 10% by weight, preferably at least 12.5% ​​by weight, more preferably at least 15% by weight of 2-methyl-1-butanol and 3-methyl-1-butanol, based on the total flavor composition.

[0104] In a particular embodiment, the flavor composition obtained according to the present invention comprises at least 0.001 wt. %, preferably at least 0.01 wt. %, more preferably at least 0.02 wt. % ethyl octanoate, based on the total flavor composition.

[0105] In a particular embodiment, the flavor composition obtained according to the present invention comprises at least 0.001 wt. %, preferably at least 0.01 wt. %, more preferably at least 0.02 wt. % linalool, based on the total flavor composition.

[0106] In a particular embodiment, the flavor composition obtained according to the present invention comprises at least 0.001 wt. %, preferably at least 0.01 wt. %, more preferably at least 0.02 wt. % ethyl decanoate, based on the total flavor composition.

[0107] In a particular embodiment, the flavor composition obtained according to the present invention comprises at least 0.001 wt. %, preferably at least 0.01 wt. %, more preferably at least 0.02 wt. % phenylethyl acetate based on the total flavor composition.

[0108] In a particular embodiment, the flavor composition obtained according to the present invention comprises at least 0.001 wt. %, preferably at least 0.01 wt. %, more preferably at least 0.02 wt. % octanoic acid based on the total flavor composition.

[0109] In a particular embodiment, the flavor composition obtained according to the present invention comprises at least 0.001 wt. % of 2-methoxy-4-vinylphenol, preferably at least 0.01 wt. %, more preferably at least 0.02 wt. %, based on the total flavor composition.

[0110] In a particular embodiment, the flavor composition obtained according to the present invention comprises at least 0.001 wt. %, preferably at least 0.01 wt. %, more preferably at least 0.02 wt. % decanoic acid, based on the total flavor composition.

[0111] In a particular embodiment, the ratio of flavor compounds 1-propanol:2-methyl-1-butanol and 3-methyl-1-butanol is in the range of 1:2.5-8, preferably 1:3-6.5, more preferably 1:3.5-6.

[0112] In a particular embodiment, the ratio of flavor compounds 1-propanol:2-methyl-1-butanol and 3-methyl-1-butanol:isobutanol is in the range of 1:2.5-8.0:0.2-1.0, preferably 1:3.0-6.5:0.35-0.9, more preferably 1:3.5-6.0:0.4-0.75.

[0113] In a particular embodiment, the flavor composition obtained by the present invention is selected from the group consisting of 3-methylbutyl acetate, ethyl hexanoate, ethyl decanoate, hexyl acetate, 3-methylbutyl butanoate, 3-methylbutyl hexanoate, 3-methylbutyl octanoate, 3-methylbutyl decanoate, propyl hexanoate, propyl octanoate, propyl decanoate, hexyl hexanoate, hexyl octanoate, isobutyl hexanoate, isobutyl hexanoate, isobutyl decanoate, propyl hexanoate, propyl octanoate, propyl decanoate, hexyl hexanoate, hexyl octanoate, isobutyl hexanoate, isobutyl decanoate, propyl hexanoate, propyl octanoate, propyl decanoate, propyl hexanoate, hexyl octanoate, isobutyl hexanoate, isobutyl decanoate, propyl hexanoate, propyl octanoate, propyl decanoate, propyl hexanoate, propyl octanoate, propyl hexanoate, hexyl octanoate, isobutyl hexanoate, isobutyl decanoate, propyl hexanoate, propyl oct ... The flavor compounds include at least one selected from the group consisting of benzoyl benzoate, ...

[0114] In certain embodiments, the ratio of 1-propanol:2-methyl-1-butanol and 3-methyl-1-butanol is in the range of 1:2.5-16, preferably 1:3-13, more preferably 1:3.5-10.

[0115] In certain embodiments, the ratio of 1-propanol:2-methyl-1-butanol and 3-methyl-1-butanol:3-methylbutyl acetate is in the range of 1:2.5-16:0.2-6, preferably 1:3.0-13:1-5, and more preferably 1:3.5-10:1.2-4.8.

[0116] In certain embodiments, the flavor compositions obtained by the present invention contain more than 0.06%, more than 0.07%, more than 0.08%, more than 0.09%, more than 0.1%, more than 0.5%, or more than 1% by weight of the following compounds, based on the total flavor composition: isoamyl decanoate; 2-phenylethyl alcohol; octanoic acid; ethyl myristate; isoamyl laurate; 1-dodecanol; ethyl palmitate; decanoic acid; ethyl palmitoleate; 1-hexadecanol; lauric acid; myristic acid; palmitic acid ;ethyl laurate;isobutyl decanoate;2-phenylethyl acetate;ethyl decanoate;ethyl lactate;ethyl octanoate;ethyl hexanoate;2-methylbutyl alcohol;3-methylbutyl acetate;isobutanol;1-propanol;ethyl acetate;acetal; and acetaldehyde.

[0117] In certain embodiments, the flavor compositions obtained by the present invention comprise at least three, four, five, six, seven, eight, nine, ten, eleven, twelve, or all of the following compounds, based on the total flavor composition: 1-propanol; isobutanol; 3-methylbutyl acetate; 2-methylbutyl alcohol; ethyl lactate; ethyl octanoate; ethyl decanoate; ethyl laurate; 2-phenylethyl alcohol; octanoic acid; ethyl palmitate; decanoic acid, and lauric acid, in an amount greater than 0.06%, greater than 0.07%, greater than 0.08%, greater than 0.09%, greater than 0.1%, greater than 0.5%, or greater than 1% by weight.

[0118] In certain embodiments, the flavor composition obtained according to the present invention comprises more than 0.7 wt.%, more than 0.8 wt.%, more than 0.9 wt.%, more than 0.1 wt.%, more than 1.1 wt.%, more than 1.2 wt.%, more than 1.3 wt.%, more than 1.4 wt.%, more than 1.5 wt.%, more than 1.6 wt.%, more than 1.7 wt.%, more than 1.8 wt.% 1-propanol based on the total flavor composition.

[0119] Preferably, the flavour compositions obtained according to the invention contain less than 0.02 mg / kg, typically less than 0.002 mg / kg, of DCM residues, and advantageously the flavour compositions obtained according to the invention are free of DCM residues.

[0120] Preferably, the flavour compositions obtained according to the present invention comprise more than 10% by weight of volatile compounds other than ethanol, based on the total flavour composition, and typically more than 20%, more than 30%, more than 40%, more than 50%, more than 60%, more than 70% by weight of volatile compounds other than ethanol.

[0121] In a particular embodiment, the flavor composition obtained according to the present invention comprises between 0.01 and 30% of minerals, typically selected from calcium, phosphorus, magnesium, potassium, sodium (NaCl); iron; copper; zinc; manganese; selenium and / or iodine.

[0122] According to any embodiment of the present invention, at least one flavor carrier may be added to the flavor composition obtained by the present invention. The term "flavor carrier" refers to a material that is substantially neutral from the flavor point of view, as long as it does not significantly change the organoleptic properties of the flavoring ingredient. The carrier may be liquid or solid.

[0123] Suitable liquid carriers include, for example, emulsifying systems, i.e., solvents and surfactant systems, or solvents commonly used in flavors or fragrances.The detailed description of the nature and type of solvents commonly used in flavors or fragrances cannot be exhaustive.Suitable solvents used in flavors include, for example, propylene glycol, triacetin, caprylic / capric triglyceride (neobee®), triethyl citrate, benzyl alcohol, ethanol, vegetable oils, such as linseed oil, sunflower oil or coconut oil, or terpenes. Non-limiting examples of perfume solvents include solvents such as butylene or propylene glycol, glycerol, dipropylene glycol and its monoethers, 1,2,3-propanetriyl triacetate, dimethyl glutarate, dimethyl adipate 1,3-diacetyloxypropan-2-yl acetate, diethyl phthalate, isopropyl myristate, benzyl benzoate, benzyl alcohol, 2-(2-ethoxyethoxy)-1-ethano, triethyl citrate, ethanol, water / ethanol mixtures, limonene or other terpenes, isoparaffins such as those known under the trademark Isopar® (manufactured by Exxon Chemical), or glycol ethers and glycol ether esters such as those known under the trademark Dowanol® (manufactured by Dow Chemical Company), or hydrogenated castor oil such as those known under the trademark Cremophor® RH 40 (manufactured by BASF), or mixtures thereof.

[0124] Suitable solid carriers include, for example, absorbent gums or polymers, or even encapsulating materials.Examples of such materials can include wall-forming and plasticizing materials, such as monosaccharides, disaccharides or polysaccharides, natural starch or modified starch, hydrocolloids, cellulose derivatives, polyvinyl acetate, polyvinyl alcohol, protein or pectin, or the materials listed in references such as H. Scherz, Hydrokolloid: Stabilisatoren, Dickungs- und Geliermittel in Lebensmitteln, Band 2 der Schriftenreihe Lebensmittelchemie, Lebensmittelqualitaet, Behr's VerlagGmbH & Co., Hamburg, 1996.Encapsulation is a method well known to those skilled in the art, and can be carried out by techniques such as spray drying, coagulation, extrusion, coating, plating, coacervation, etc.

[0125] According to any embodiment of the present invention, at least one flavor adjuvant may be added to the flavor composition obtained by the present invention. The term "flavor adjuvant" as used herein refers to an ingredient capable of imparting additional benefits, such as color (e.g., caramel), chemical stability, etc. A detailed description of the nature and type of adjuvants commonly used in flavoring compositions cannot be exhaustive. However, such adjuvants are well known to those skilled in the art, who will be able to select them according to the intended use or application based on their general knowledge. Non-limiting examples include viscosity adjusters (e.g., emulsifiers, thickeners, gelling and / or rheology modifiers), stabilizers (e.g., antioxidants, heat / light and / or buffering agents), colorants (e.g., natural or synthetic, or natural extracts that impart color), preservatives (e.g., antibacterial, antifungal, or antifungal agents), vitamins, and mixtures thereof.

[0126] Furthermore, the flavor compositions obtained according to the invention can be advantageously used in all flavor fields to positively impart or modify the taste of the consumer products to which said compositions are added.The present invention therefore relates to flavored consumer products comprising the flavor compositions obtained according to the invention.

[0127] For clarity, "flavored consumer products" is meant to refer to edible or oral compositions, such as, for example, pharmaceutical compositions, edible gel mixes and compositions, dental compositions, foods, beverages, and beverage products. Flavored consumer products can be in different forms. A non-exhaustive list of suitable forms of consumer products may include fried, frozen, marinated, coated, chilled, dehydrated, powder blended, canned, reconstituted, retorted, baked, cooked, fermented, microfiltered, pasteurized, blended, or preserved. Thus, flavored consumer products according to the present invention comprise a flavor composition obtained according to the present invention and any benefit agent that corresponds to the taste and flavor profile of a desired edible product, such as an alcohol-free beer.

[0128] The nature and type of ingredients of the food or beverage do not warrant a more detailed description herein and those skilled in the art can select them based on their general knowledge and in accordance with the nature of the product.

[0129] Typical examples of such flavored consumer products include: Baked goods (e.g. bread, dry biscuits, cakes, mochi, rice crackers, cookies, crackers, donuts, muffins, pastries, pre-mixes, other baked goods), Non-alcoholic beverages (e.g., alcohol-free beer, aqueous beverages, fortified / sweetened water drinks, flavored carbonated and non-carbonated mineral waters and table waters, carbonated soft drinks, non-carbonated drinks, carbonated water, non-carbonated water, softened water, bottled water, sports / energy drinks, juice drinks, vegetable juices, vegetable juice preparations, broth drinks), Alcoholic beverages (e.g., beer and malt beverages, low-alcohol beer, beverages containing large amounts of alcohol, wine, liquor), Strong alcoholic drinks (e.g. liqueurs, fortified wines, soju, shochu, rouje, bitters, applejack, mezcal, tequila, vodka, rum, brandy, grappa, ouzo, gin, pálinka, cachaça, sotol, stolo, fernet, lambanog, narewka, tsipulo, Scotch whisky, whisky, baijiu, chacha, rakie (a Central and Southeast European drink), maotai, absinthe, tuica (a Romanian drink), arrack, ogùhi, potín, centerba (herbal liqueur), neutral grain spirits, coco loco or rectified spirits) Instant or ready-to-drink beverages (e.g., instant vegetable drinks, powdered soft drinks, instant coffee and tea, black tea, green tea, oolong tea, infused herbal drinks, cocoa (e.g., aqueous), tea-based drinks, coffee-based drinks, cocoa-based drinks, infusions, syrups, frozen fruit, frozen fruit juices, aqueous ice, fruit ice, sorbet); Cereal products (e.g., breakfast cereals, cereal bars, energy / nutrition bars, granola, cooked rice products, rice flour products, millet and sorghum products, raw or cooked noodle and pasta products); Dairy-based products (e.g. fruit or flavored yogurt, ice cream, fruit ice, frozen desserts, fresh cheese, soft cheese, hard cheese, dairy drinks, whey, butter, partially or fully hydrolyzed milk protein-containing products, fermented milk products, concentrated milk and similar products) Dairy analogues (dairy substitutes) containing non-dairy ingredients (vegetable proteins, vegetable fats), Confectionery products (e.g., fillings, toppings, chewing gum, hard and soft candy), Chocolate and compound coatings (e.g. chocolate, spreads), Products based on fats and oils or their emulsions (e.g. mayonnaise, spreads, regular or low-fat margarines, butter / margarine blends, flavored oils, shortenings, remoulades, dressings, salad dressings, spice preparations, peanut butter), Eggs or egg products (dried eggs, egg whites, egg yolks, custard), desserts (e.g. gelatin, pudding, dessert creams), products made with soy protein or other soy fractions (e.g. soy milk and products made therefrom, soy lecithin-containing preparations, fermented products such as tofu or tempeh or products made therefrom, soy sauce); Vegetable preparations (e.g., ketchups, sauces, processed and reconstituted vegetables, dried vegetables, deep-chilled vegetables, pre-cooked vegetables, pickled vegetables, vegetable concentrates or pastes, cooked vegetables, potato preparations), Fruit preparations (e.g. jams, marmalades, canned fruit) Vegetarian meat analogues or meat substitutes, vegetarian burgers Spices or spice preparations (eg mustard preparations, horseradish preparations, pickles), spice mixtures and in particular seasonings used, for example, in the snack sector. snack products (e.g. baked or fried potato chips or potato dough products, bread dough products, extrudates based on corn, rice or crushed nuts), Prepared meals (e.g., instant noodles, rice, pasta, pizza, tortillas, wraps) and soups and broths (e.g., bouillon, saltine cubes, dry soups, instant soups, cooked soups, retort soups), sauces (instant sauces, dry sauces, pre-made sauces, gravies, sweet sauces, relishes, sour sauces), Oral care products, such as toothpaste, mouthwash, dental care products (e.g. denture adhesives), dental rinses, mouth sprays, dental powders, dental gels or dental floss; · Pet food or animal food.

[0130] Preferably, the flavored consumer product may be a non-alcoholic beverage, an alcoholic beverage, or an instant or ready-to-drink beverage.

[0131] Preferably, the flavored consumer product may be beverages, aqueous beverages, fortified / sweetened water beverages, flavored carbonated and non-carbonated mineral and table waters, carbonated soft drinks, non-carbonated drinks, carbonated water, non-carbonated water, softened water, bottled water, sports / energy drinks, juice drinks, vegetable juices, vegetable juice preparations, alcohol-free beer, low-alcohol beer, beer and malt beverages, alcoholic beverages, wine, liquor, instant vegetable drinks, powdered soft drinks, instant coffee and tea, black tea, green tea, oolong tea, infused herbal drinks, cocoa, tea-based beverages, coffee-based beverages, cocoa-based beverages, infusions and syrups.

[0132] Some of the flavored consumer products mentioned above may be aggressive media for the flavor compositions obtained according to the present invention, so it may be necessary to protect the flavor compositions from premature degradation, for example by encapsulation.

[0133] The proportions at which the flavor compositions obtained according to the invention can be incorporated into the various products mentioned above vary within wide numerical ranges, depending not only on the nature of the consumer product to be flavored and the desired organoleptic effect, but also on the nature of the auxiliary ingredients in a given base when the composition according to the invention is mixed with flavoring ingredients, solvents or additives commonly used in the art.

[0134] For example, in flavored consumer products, typical concentrations of the compositions of the present invention are on the order of 0.001 ppm to 10,000 ppm, more preferably 0.1 ppm to 8,000 ppm, and even more preferably 10 ppm to 5,000 ppm, based on the weight of the consumer product into which the compositions of the present invention are incorporated.

[0135] The present invention also provides a method for producing a flavored food or beverage product, comprising the steps of: a) providing a food carrier or base or a beverage carrier or base, respectively; b) adding to said food carrier or base or beverage carrier or base, respectively, a flavor composition obtained by the method defined above. The present invention relates to a method comprising:

[0136] The present invention also provides a method for imparting, enhancing, improving or modifying a favorable characteristic of a flavored food or beverage article, comprising the steps of: a) providing a food carrier or base or a beverage carrier or base, respectively; b) adding to said food carrier or base or beverage carrier or base, respectively, a flavor composition obtained by the method defined above. The present invention relates to a method comprising:

[0137] It is thereby understood that the flavour composition obtained by the method according to the present invention may enhance, intensify, impart or modify the organoleptic profile of a food or beverage carrier or base when added thereto.

[0138] In certain embodiments, the food carrier or base may or may not be fried, may or may not be frozen, may or may not be low fat, may or may not be marinated, battered, chilled, dehydrated, instant, canned, reconstituted, retorted or preserved.

[0139] In certain embodiments, the food carrier or base is a seasoning or condiment, such as bouillon, savory cubes, powder mixes, flavored oils, sauces (e.g., relish, barbecue sauce, dressing, gravy, or sweet and / or sour sauce), salad dressing, or mayonnaise; meat-based products, such as chicken, beef, or pork-based products, seafood, surimi, or fish sausages; soups, such as clear soups, cream soups, chicken or beef soups, or tomato or asparagus soups; carbohydrate-based products, such as instant noodles, rice, pasta, potato flakes or fries, noodles, pizza. , tortillas, wraps; dairy or fatty products such as spreads, cheese or regular or low fat margarine, butter / margarine blends, butter, peanut butter, shortening, processed cheese or flavored cheese; savory products such as snacks, biscuits (e.g., chips or crisps) or egg products, potato / tortilla chips, microwave popcorn, nuts, pretzels, mochi, rice crackers, etc.; substitutes such as dairy (e.g., improved cheeses made from oils, fats and thickeners) or seafood or meat (e.g., vegetarian meat substitutes, veggie burgers) analogs; or pet or animal food.

[0140] In certain embodiments, the beverage carrier or base includes soft drinks, e.g., carbonated soft drinks, including cola, lemon-lime, root beer, strong citrus ("due type"), fruit-flavored sodas and cream sodas, and diet drinks; powdered soft drinks, and liquid concentrates, e.g., fountain syrups and cordials; coffee and coffee-based beverages, coffee substitutes, and cereal-based beverages; tea, including dry mix products, and ready-to-drink teas (herbal and tea leaf based); fruit and vegetable juices, and juice-flavored beverages, as well as juice drinks, nectars, concentrates, and punches; sweetened and flavored waters, both carbonated and still; sports / energy / health drinks; alcoholic beverages, as well as alcohol-free and other low-alcohol products, including beer and malt beverages, cider, and wine (still, sparkling, fortified wine, and wine coolers); other beverages and hot-fill packaging that have been heat-treated (infusion; pasteurized, ultra-high temperature, ohmic heat, or commercially aseptically sterilized); and cold-fill products produced by filtration or other preservation techniques.

[0141] In certain embodiments, the method is directed to producing a beverage article that is preferably flavored.

[0142] The present invention also provides a method for producing a flavored alcoholic beverage, comprising the steps of: a) providing a beverage carrier or base; b) adding ethanol and / or water; c) adding to the mixture obtained the flavor composition obtained by the method defined above The present invention relates to a method comprising:

[0143] This method is particularly advantageous because it allows for easy production of strong alcohol flavor compositions from the flavored compositions of the present invention, and flavored compositions with reduced water and ethanol are easier to ship than strong alcohol flavor compositions.

[0144] The present invention also relates to the use of a flavor composition obtainable by the method defined above for producing a flavored food or beverage product.

[0145] The present invention also relates to the use of a flavor composition obtainable by the process defined above or a flavor composition according to the invention for imparting, enhancing, improving or modifying the flavor of a food or beverage product.

[0146] Certain embodiments relating to methods for producing flavored food or beverage articles apply mutatis mutandis to the use of the flavor compositions.

[0147] Example 1. Pervaporation Process Pervaporation membranes are made from zeolites, a class of highly ordered, porous, crystalline silica-containing materials that exhibit uniform, very small pore sizes. 2 Pervaporation experiments were conducted using a tubular laboratory stainless steel permeation cell with an effective membrane area of ​​1000 sq m. The feed liquid mixture was first heated by a heater and then pumped into the membrane module. A vacuum pump maintained the permeate side of the membrane module at subatmospheric pressure, providing the driving force for water movement from the feed to the permeate side. The permeate was condensed in two parallel glass cold traps cooled by liquid nitrogen to ensure complete collection of all permeate.

[0148] 2. Distillation Process A standard laboratory unit was used for the distillation experiments. A 1 L three-necked round-bottom flask stirred with a magnetic stirrer was used as the distillation pot. The column had a diameter of 25 mm and contained 33 cm of packing. All process parameters were manually controlled.

[0149] Results and Discussion 3.1. Composition of the starting flavor composition The starting material was a whiskey sample that was analyzed by GC-MS. The major flavor compounds present in this sample are listed in Table 1. [Table 1]

[0150] In the starting material, the amounts of water and ethanol were about 45% and 55% by weight, respectively.

[0151] 3.2. Water removal by pervaporation Pervaporation experiments were conducted to remove water from whiskey samples using the process reported in Example 1. The dehydration results are shown in Table 2. The concentration of water in the feed decreased over the time of the experiment, and the final water content in the feed was reduced to less than 1% after treatment. [Table 2]

[0152] 3.4 Further concentration by distillation After dehydration, the resulting mixture was concentrated by distillation. The distillation conditions using the setup reported in Example 2 are listed in Table 3. A total of 857 grams of dehydrated material was subjected to distillation. After distillation, 832 grams of distillate and 7.8 grams of residue were collected. [Table 3]

[0153] The distillate portion contained only ethanol and traces of water, and no aroma compounds were detected by GC. After pervaporation and distillation, most of the major aroma compounds in the starting side stream were enriched 60-90 times, as shown in Table 4. This result indicates that a dehydration treatment was necessary and that further enrichment would be beneficial. [Table 4]

[0154] The quality of the obtained samples was confirmed by sensory evaluation comparing the raw material with samples obtained using pervaporation followed by distillation. The sensory panel compared the raw material with samples solubilized in water and ethanol and found that the solubilized samples were very similar to the raw material.

Claims

1. A method for producing a flavor composition by reducing or removing water and ethanol from a strong alcohol flavor composition, the method comprising treating said flavor composition through a dehydration process and a dealcoholization process.

2. 2. The method of claim 1, wherein the strong alcohol flavor composition is in the form of a solution or dispersion, preferably the strong alcohol flavor composition is in the form of a solution.

3. 3. The method according to claim 1 or 2, wherein the strong-alcohol flavour composition comprises ethanol in an amount of 40 to 90% by weight, more preferably 50 to 80% by weight, and water in an amount of 5 to 60% by weight, preferably 10 to 40% by weight, more preferably 20 to 30% by weight, based on the total weight of the strong-alcohol flavour composition.

4. 4. The method according to any one of claims 1 to 3, wherein the dehydration process is carried out using a hydrophilic membrane, preferably a membrane comprising an organic or inorganic material, preferably an inorganic material is used to carry out the adsorption process, more preferably the membrane comprises a zeolite, even more preferably the zeolite is NaA zeolite.

5. 5. The process according to any one of claims 1 to 4, wherein the dealcoholization process is a distillation process, preferably a vacuum distillation process.

6. 6. A method according to any one of claims 1 to 5, wherein the amount of water and ethanol from the strong-alcohol flavour composition is reduced in the strong-alcohol flavour composition by at least a factor of 2, more preferably at least a factor of 20, more preferably at least a factor of 40, even more preferably at least a factor of 60, and most preferably at least a factor of 70.

7. A flavor composition obtainable by the method defined in any one of claims 1 to 6.

8. Based on the total flavor composition less than 5% water, less than 5% ethanol, More than 10% by weight of volatile compounds, excluding ethanol, and The following compounds: isoamyl decanoate; 2-phenylethyl alcohol; octanoic acid; Ethyl myristate; isoamyl laurate; 1-dodecanol; ethyl palmitate; decanoic acid; At least three of ethyl palmitoleate; 1-hexadecanol; lauric acid; myristic acid; palmitic acid; ethyl laurate; isobutyl decanoate; 2-phenylethyl acetate; ethyl decanoate; ethyl lactate; ethyl octanoate; ethyl hexanoate; 2-methylbutyl alcohol; 3-methylbutyl acetate; isobutanol; 1-propanol; ethyl acetate; acetal, and acetaldehyde. A flavor composition that imparts notes of strong alcoholic beverages, comprising:

9. More than 0.06% by weight of the following compounds, based on the total flavor composition: isoamyl decanoate; 2-phenylethyl alcohol; octanoic acid; Ethyl myristate; isoamyl laurate; 1-dodecanol; ethyl palmitate; decanoic acid; 9. The flavor composition of claim 8, comprising at least three of the following: ethyl palmitoleate; 1-hexadecanol; lauric acid; myristic acid; palmitic acid; ethyl laurate; isobutyl decanoate; 2-phenylethyl acetate; ethyl decanoate; ethyl lactate; ethyl octanoate; ethyl hexanoate; 2-methylbutyl alcohol; 3-methylbutyl acetate; isobutanol; 1-propanol; ethyl acetate; acetal; and acetaldehyde.

10. A flavored consumer product comprising a composition as defined in any one of claims 7 to 9.

11. 11. The flavored consumer product of claim 10, which is a baked good, a dairy-based product, a dairy analogue, a product based on fats and oils or emulsions thereof, a dairy product, a dessert, a chocolate and compound coating, a cereal product, a confectionery and sugar-based product, a non-alcoholic beverage, an alcoholic beverage or an instant beverage.

12. Bread, dry biscuits, cakes, mochi, rice crackers, cookies, crackers, donuts, muffins, pastries, fruit or flavored yogurt, ice cream, fruit ices, frozen desserts, spreads, regular or low-fat margarine, butter / margarine blends, flavored oils, shortening, dressings, spice preparations, peanut butter, fresh cheese, soft cheese, dairy drinks, whey, butter, partially or fully hydrolyzed milk protein-containing products, fermented milk products, concentrated milk and similar products, gelatin, puddings, dessert creams, chocolate, spreads, confectionery, fillings and couverture products, sugar-based products, aqueous drinks, fortified / slightly sweetened water drinks, flavored carbonated and non-carbonated mineral waters and the flavored consumer product of claim 10 or 11 which is table water, carbonated soft drinks, non-carbonated drinks, carbonated water, still water, softened water, bottled water, sports / energy drinks, juice drinks, vegetable juices, vegetable juice preparations, beer and malt drinks, alcoholic beverages, wine, liquor, instant vegetable drinks, powdered soft drinks, instant coffee and tea, black tea, green tea, oolong tea, infused herbal drinks, cocoa, tea-based drinks, coffee-based drinks, cocoa-based drinks, infusions, syrups, frozen fruit, frozen fruit juices, water-based ice, fruit ice, sorbet, breakfast cereals, cereal bars, energy / nutrition bars, granola, cooked rice products, rice flour products, millet and sorghum products, raw or cooked noodle and pasta products.

13. 1. A method for producing a flavored food or beverage product, comprising the steps of: (a) providing a food carrier or base or a beverage carrier or base, respectively; (b) adding to said food carrier or base or beverage carrier or base, respectively, a flavor composition obtainable by the method defined in any one of claims 1 to 6 or a flavor composition according to any one of claims 7 to 9. A method comprising:

14. 10. Use of a flavor composition obtainable by the method defined in any one of claims 1 to 6 or a flavor composition according to any one of claims 7 to 9 for the production of a flavored food or beverage product.

15. Use of a flavor composition obtainable by the method defined in any one of claims 1 to 6 or a flavor composition according to any one of claims 7 to 9 to impart, enhance, improve or modify the flavor of a food or beverage product.

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