Improvements in or relating to organic compounds

Abstract

The present disclosure relates to flavor enhancers for providing fat-based flavors.

Description

[Technical field]

[0001] The present invention relates to flavour enhancers for providing fat-based flavours.

[0002] Flavouring agents are products added to food or beverages to impart or modify odour and / or taste. Regulation (EC) No 1334 / 2008 on flavouring agents and certain food ingredients with flavouring properties for use in / on food was adopted on 16 December 2008 and entered into force on 20 January 2009. It lays down general requirements for the safe use of flavouring agents and provides definitions of the various types of flavouring agents: flavouring substances, flavouring preparations, thermal process flavouring agents, smoke flavouring agents, flavour precursors and other flavouring agents.

[0003] "Flavoring preparation" is defined as follows: A flavoring preparation is a flavoring preparation other than the defined chemicals obtained from materials of vegetable, animal or microbiological origin by suitable physical, enzymatic or microbiological processes, either in the raw state of the materials or after processing for human consumption.

[0004] On the other hand, "thermal process flavors" (also commonly referred to as "process flavors") are defined as products obtained after thermal treatment from a mixture of ingredients that do not necessarily have flavoring properties themselves, at least one of which contains nitrogen (amino) and another of which contains a reducing sugar.

[0005] Thus, flavoring preparations and reaction / process flavors are not foods per se; they are articles of manufacture intended to be added to a food or beverage to impart flavor to the food or beverage or to modify or improve the flavor of the food or beverage. They are non-nutritional in nature, i.e., their substantial purpose is to impart flavor to the food or beverage or to enhance, modify or improve the flavor of the food or beverage to which they are added, and not to provide nutrition.

[0006] Throughout this application, the term "flavor enhancer" is meant to cover both flavoring preparations as defined in Regulation (EC) No 1334 / 2008 and thermal process flavor agents. Thus, the term "flavor enhancer", as used herein, covers all kinds of reaction flavors obtained by reacting an amine or a source of an amine with a reducing sugar or a source of a reducing sugar, regardless of the source of these starting materials.

[0007] The present invention is directed to compositions for providing fat-based flavors. Such flavors are typically obtained by the Maillard reaction, a non-enzymatic browning reaction between reducing sugars and amino functional groups (including amino acids, amides, ammonium, and ammonia) in the presence of heat, but flavor synthesis can also involve other reaction types, such as Schiff base formation, Strecker degradation, or caramelization reactions, as examples.

[0008] Common flavors produced as a result of the Maillard reaction include red meat, poultry, coffee, vegetables, bread crust, and roast notes. Although the Maillard reaction relies primarily on sugars and amino acids, other ingredients may also be involved, including: autolyzed yeast extract, hydrolyzed vegetable protein, gelatin, vegetable extract, enzyme-treated protein, meat fat or meat extract, and acid or base to adjust the pH of the reaction. The reaction is generally aqueous, at a specific temperature (typically 100° C.) for a specific time (typically 15 minutes), with an adjusted pH, to produce a variety of flavors. Typical flavors produced are chicken, pork, beef, caramel, and chocolate. However, a wide variety of nuances and intensities can be achieved by adjusting the ingredients, temperature, and / or pH of the reaction.

[0009] Flavor enhancers typically consist of a complex multi-component blend of both volatile and non-volatile reaction products, as well as any unreacted starting materials. Their compositional makeup may be sensitive to reaction parameters and may vary in terms of their components or in the distribution pattern of their components. Critical reaction parameters include the chemistry of the precursor components, reaction time and temperature, moisture, pressure, pH, etc. If one or more of these parameters are not controlled, the flavor profile and / or color of the flavor enhancer may be adversely affected, for example, by failure to convert all the starting materials or by the development of off-tastes.

[0010] In the industrial production of flavor enhancers, those skilled in the art must not only consider the above-mentioned reaction parameters or variables, but also process engineering considerations. For example, viscosity control in the reaction medium is an important process parameter, which affects operations such as pumping, stirring, blending, and filtering on an industrial scale, and in order to facilitate these operations, it is practical to form the reaction flavor in a reaction medium consisting of a highly dilute aqueous slurry. Furthermore, in addition to controlling the viscosity in this way, employing a high level of water can help control heat transfer and prevent overheating or localized heating during the formation of the flavor enhancer.

[0011] Flavour enhancers may have different physical forms. By way of example, they may be solid or liquid, depending on their composition and intended use.

[0012] Dry forms of flavour enhancers are particularly important for reasons of their physical and microbiological stability, as well as supply chain considerations such as ease of storage, handling, dosing, etc. Thus, removal of water from the reaction mixture once the flavour enhancer has been formed is a critical process step.

[0013] Using conventional process conditions, the slurry is cooked in a first step to create a flavor preparation or reaction flavor, and then in a second step, the slurry is dehydrated by spray drying or vacuum oven drying. Although spray drying is relatively inexpensive, this technique requires the use of relatively large amounts of carrier material, which can compromise the flavor profile and mouthfeel of the finished flavor preparation. More commonly, in a second step, dehydration is accomplished using vacuum oven drying. In this case, after the reaction is completed, the slurry is transferred to a drying tray, which is inserted into a vacuum oven, and the water is evaporated by heating under reduced pressure (usually less than 100°C). However, the time and energy required to dehydrate the slurry in this way is rather a waste of resources. This process is laborious, complicated, and expensive; the long drying times and reliance on high temperatures mean that the drying process can leave its mark on flavor quality and authenticity unless careful process control is performed.

[0014] These conventional methods for preparing solid fat-type flavour enhancers tend to require high energy input. Nevertheless, solid flavour enhancers are easy to handle, find many uses as food or beverage additives and are highly desirable by flavour manufacturers and food and beverage manufacturers alike. Thus, there is a need for solid fat-based flavor enhancers with improved flavor profiles that can be prepared in a sustainable, fast, reliable and cost-effective manner. Summary of the Invention

[0015] In a first aspect, the present invention provides an improved flavour enhancer for providing a fat-based flavour. In a second aspect, the present invention provides a food product comprising the flavour enhancer of the present invention. In a third aspect, the present invention provides a method of imparting fat-based flavours to a food product, the method comprising the step of adding to the food product a flavour enhancer of the present invention. In a fourth aspect, the present invention provides a method of preparing the flavour enhancer of the present invention.

[0016] The flavor enhancer of the present invention comprises at least ten of the following marker components in the concentrations indicated: - Furaneol in concentrations from 3000 ppm to 10'000 ppm; - nor-furaneol in concentrations between 50 ppm and 200 ppm; - Propionic acid in concentrations from 1000 ppm to 4000 ppm; - 2-acetylthiazole in concentrations ranging from 0.50 ppm to 10.0 ppm; - heptanal in concentrations from 0.20 ppm to 5.00 ppm; - acetic acid in concentrations from 200 ppm to 1500 ppm; - Sulfurol in concentrations from 1.00 ppm to 5.00 ppm; - maltol in concentrations from 5.00 ppm to 30.0 ppm; - Trimethylpyrazine in concentrations from 0.20 ppm to 2.00 ppm; - 2,5-dimethylpyrazine in concentrations from 0.10 ppm to 1.00 ppm; - 2-acetylpyrrole in concentrations from 1.00 ppm to 10.00 ppm; - Proline-isoleucine diketopiperazine at concentrations between 10.0 ppm and 70.0 ppm; - Proline-valine diketopiperazine at concentrations between 2.00 ppm and 10.0 ppm; - 2,3-octanedione at concentrations between 0.50 ppm and 3.00 ppm; and - 2-Methyl-3-thiazoline at concentrations between 0.30 ppm and 1.50 ppm.

[0017] These marker components have been identified through extensive testing of various starting materials, ratios and fractions of starting materials, slurry viscosity and flow properties, as well as energy uptake (e.g., homogeneity or hot spot formation), reaction and drying conditions including water resorption and retention to prepare the flavor enhancers, and detailed analysis of the odor, taste, texture, mouthfeel, stability, and functionality and performance in creation of the thus obtained flavor enhancers.

[0018] Surprisingly, it has been found that a flavour enhancer comprising at least 10 of the above marker components in the indicated concentrations can provide a highly distinctive flavour profile of fatty, animal (lamb) marrow, caramel and sweet tones that provide a long-lasting culinary juiciness on the tongue and in the oral cavity. The fat-based flavour enhancers of the present invention can be prepared in a sustainable manner that requires lower energy input than conventional methods. They are also stable for several months at ambient temperature.

[0019] The components of the flavour enhancer can be identified using gas chromatography coupled to a mass spectrometer. The concentrations of the components can be determined by quantitative gas chromatography using a suitable detector and sample preparation. Illustratively, an internal standard may be used.

[0020] A feature of the present invention is that the flavor enhancer is a product that is formed external to the food or beverage matrix. It is an article of manufacture that, by virtue of being mixed or applied to a food or beverage, can impart or modify or improve the flavor of the food or beverage, either alone or as part of a complete flavor composition. The flavor enhancer is not formed within or on the matrix of the food or beverage while the food or beverage is in the process of being heated or cooked.

[0021] The flavour enhancer of the present invention comprises at least 10 of the above 15 marker components in the concentrations indicated. Preferably, the flavour enhancer comprises at least 11, more preferably at least 12, even more preferably at least 13, still more preferably at least 14, and most preferably all 15 markers, especially in the concentrations indicated.

[0022] In certain embodiments, the flavor enhancer comprises furaneol at a concentration of 4000 ppm to 9000 ppm, more preferably 5000 ppm to 8000 ppm, and most preferably 6000 ppm to 7500 ppm. Illustratively, the flavor enhancer comprises about 5580 ppm, about 6910 ppm, about 7270 ppm, or about 7430 ppm of furaneol.

[0023] In certain embodiments, the flavor enhancer comprises nor-furaneol at a concentration of 70 ppm to 170 ppm, more preferably 90 ppm to 150 ppm, and most preferably 100 ppm to 130 ppm. Illustratively, the flavor enhancer comprises about 101 ppm, about 103 ppm, about 119 ppm, or about 129 ppm of nor-furaneol.

[0024] In certain embodiments, the flavor enhancer comprises propionic acid at a concentration of 1250 ppm to 3000 ppm, more preferably 1500 ppm to 2500 ppm, and most preferably 1700 ppm to 2200 ppm. Illustratively, the flavor enhancer comprises about 1740 ppm, about 1830 ppm, about 1850 ppm, or about 2150 ppm of propionic acid.

[0025] In some embodiments, the flavor enhancer comprises 2-acetylthiazole at a concentration of 0.70 ppm to 7.00 ppm, more preferably 0.80 ppm to 5.00 ppm, and most preferably 1.00 ppm to 4.00 ppm. Illustratively, the flavor enhancer comprises about 0.91 ppm, about 1.36 ppm, about 2.01 ppm, or about 4.25 ppm of 2-acetylthiazole.

[0026] In some embodiments, the flavor enhancer comprises heptanal at a concentration of 0.30 ppm to 5.00 ppm, more preferably 0.40 ppm to 2.00 ppm, and most preferably 0.45 ppm to 1.10 ppm. Illustratively, the flavor enhancer comprises about 0.47 ppm, about 0.81 ppm, or about 1.09 ppm of heptanal.

[0027] In some embodiments, the flavor enhancer comprises acetic acid at a concentration of 300 ppm to 1200 ppm, more preferably 400 ppm to 1000 ppm, and most preferably 500 ppm to 850 ppm. Illustratively, the flavor enhancer comprises about 510 ppm, about 737 ppm, about 758 ppm, or about 836 ppm of acetic acid.

[0028] In some embodiments, the flavor enhancer comprises sulfurol at a concentration of 1.50 ppm to 4.50 ppm, more preferably 2.00 ppm to 4.00 ppm, and most preferably 2.25 ppm to 3.50 ppm. Illustratively, the flavor enhancer comprises about 2.35 ppm, about 2.98 ppm, about 3.13 ppm, or about 3.27 ppm of sulfurol.

[0029] In some embodiments, the flavor enhancer comprises maltol at a concentration of 7.00 ppm to 25.0 ppm, more preferably 9.00 ppm to 22.5 ppm, and most preferably 10.0 ppm to 20.0 ppm. Illustratively, the flavor enhancer comprises about 18.0 ppm, about 18.8 ppm, about 19.0 ppm, or about 19.5 ppm of maltol.

[0030] In some embodiments, the flavor enhancer comprises trimethylpyrazine at a concentration of 0.30 ppm to 1.50 ppm, more preferably 0.35 ppm to 1.25 ppm, and most preferably 0.40 ppm to 1.00 ppm. Illustratively, the flavor enhancer comprises about 0.41 ppm, about 0.48 ppm, about 0.83 ppm, or about 0.96 ppm of trimethylpyrazine.

[0031] In some embodiments, the flavor enhancer comprises 2,5-dimethylpyrazine at a concentration of 0.15 ppm to 0.80 ppm, more preferably 0.20 ppm to 0.60 ppm, and most preferably 0.25 ppm to 0.50 ppm. Illustratively, the flavor enhancer comprises about 0.26 ppm, about 0.35 ppm, about 0.38 ppm, or about 0.46 ppm of 2,5-dimethylpyrazine.

[0032] In some embodiments, the flavor enhancer comprises 2-acetylpyrrole at a concentration of 2.00 ppm to 8.00 ppm, more preferably 2.50 ppm to 6.00 ppm, and most preferably 3.00 ppm to 5.00 ppm. Illustratively, the flavor enhancer comprises about 3.20 ppm, about 3.28 ppm, about 4.20 ppm, or about 4.56 ppm of 2-acetylpyrrole.

[0033] In some embodiments, the flavor enhancer comprises proline-isoleucine diketopiperazine at a concentration of 15.0 ppm to 60.0 ppm, more preferably 17.5 ppm to 55.0 ppm, and most preferably 20.0 ppm to 50.0 ppm. Illustratively, the flavor enhancer comprises about 21.7 ppm, about 41.1 ppm, about 41.4 ppm, or about 46.5 ppm of proline-isoleucine diketopiperazine.

[0034] In some embodiments, the flavor enhancer comprises proline-valine diketopiperazine at a concentration of 3.00 ppm to 9.00 ppm, more preferably 4.00 ppm to 8.00 ppm, and most preferably 5.00 ppm to 7.50 ppm. Illustratively, the flavor enhancer comprises about 5.13 ppm, about 5.23 ppm, about 5.68 ppm, or about 7.23 ppm of proline-valine diketopiperazine.

[0035] In some embodiments, the flavor enhancer comprises 2,3-octanedione at a concentration of 0.60 ppm to 2.50 ppm, more preferably 0.70 ppm to 2.20 ppm, and most preferably 0.80 ppm to 2.00 ppm. Illustratively, the flavor enhancer comprises about 0.81 ppm, about 1.00 ppm, about 1.76 ppm, or about 1.82 ppm of 2,3-octanedione.

[0036] In some embodiments, the flavor enhancer comprises 2-methyl-3-thiazoline at a concentration of 0.40 ppm to 1.30 ppm, more preferably 0.45 ppm to 1.10 ppm, and most preferably 0.50 ppm to 1.00 ppm. Illustratively, the flavor enhancer comprises about 0.55 ppm, about 0.59 ppm, about 0.79 ppm, or about 0.98 ppm of 2-methyl-3-thiazoline.

[0037] The flavour enhancers of the present invention typically include various other components that may impart a certain odour or taste to the preparation. The following additional components have been found to be particularly advantageous for further improving the impression of authentic fat-type flavors: tetramethylpyrazine, trans-2-undecenal, trans-2-decenal and / or 2E,4E-decadienal.

[0038] Thus, in some embodiments, the flavor enhancer of the present invention further comprises one or more of the following: - tetramethylpyrazine in a concentration of from 0.10 ppm to 2.00 ppm, more preferably from 0.20 ppm to 1.50 ppm, and most preferably from 0.25 ppm to 1.00 ppm; - trans-2-undecenal at a concentration of from 0.50 ppm to 2.00 ppm, more preferably from 0.70 ppm to 1.50 ppm, and most preferably from 0.80 ppm to 1.20 ppm; trans-2-decenal at a concentration of from 0.75 ppm to 2.00 ppm, more preferably from 1.00 ppm to 1.60 ppm, and most preferably from 1.25 ppm to 1.40 ppm; and / or 2E,4E-decadienal at a concentration of from 0.10 ppm to 1.00 ppm, more preferably from 0.30 ppm to 0.80 ppm, and most preferably from 0.40 ppm to 0.60 ppm.

[0039] Throughout this application, the term "2E,4E-decadienal" refers to a decadienal that is mostly essentially entirely or entirely composed of 2E,4E-decadienal, but may contain some 2E,4Z-decadienal or another isomer. For example, 2E,4E-decadienal may contain about 2-4% 2E,4Z-decadienal.

[0040] The flavour enhancers of the present invention are typically in solid form. Alternatively, they may be provided in the form of a paste, suspension or solution, such as a slurry or emulsion. Preferably, the flavour enhancer of the present invention is in granular or powder form. To this end, the flavour enhancer may be granulated, milled and / or sieved.

[0041] The flavor enhancer of the present invention may represent a complete flavor composition that can be blended with a food or beverage to impart flavor thereto or modify or improve its flavor. Alternatively, the flavor enhancer may form only a part of the complete flavor composition and can be mixed with other flavor ingredients to form the complete flavor composition. A skilled flavorist will be able to mix the flavor enhancer of the present invention with other known ingredients employed in flavor compositions to develop a wide variety of complete flavor compositions to meet the requirements of the food and beverage industry.

[0042] The flavor enhancers of the present invention are versatile and may be used in a wide variety of food products to impart a desired fatty, marrow impression. Illustratively, they may be employed with meat-containing or meat-based foods or ingredients, such as condensed soups, dried meats, packaged gravies, casseroles, and the like, to complement or enhance these foods. Thus, in one aspect, the present invention also provides a food product comprising the flavour enhancer of the present invention.

[0043] Food product can be any kind of foodstuff that fat type flavor notes are desired.Examples of food product include, but are not limited to, meat products, such as meatballs, nuggets, poultry cold cuts, poultry sausage preparations, and seasoned or marinated fresh or cured meat products; baked products; snack foods, such as baked or fried potato chips or potato dough products, bread dough products, corn or peanut-based extrudates; pet food; canned food; casserole dishes; frozen artificial foods; spice blends; condiments; marinades; fermented products; ready-to-heat foods; ready-to-eat meals; seasoning preparations; sauces; gravies; soups; bouillons; stocks; fonds; meat spreads and dips; and noodles.

[0044] The flavor enhancers of the present invention can generally improve the flavor of these food products. They can be added to food products by simply mixing with other ingredients in the final blend of the food, such as convenience foods. Alternatively, they can be added to the outside of the food, for example, by a process of sprinkling or spray coating snack foods. Additionally, flavor enhancers can be added during the formation of the food, in a process sometimes referred to as internal flavoring. The flavor enhancers of the present invention may be used with any type of meat profile, such as poultry, beef or pork, and with seafood, as well as in non-meat applications or with vegetables.

[0045] The flavor enhancer of the present invention may be mixed with other process flavors to create a complete flavor composition. For example, it may be mixed with other top notes and / or non-volatile taste components. It may also be combined with other existing modules, such as yeast extract, spices, and / or meat top notes. Other known ingredients useful in the complete flavor composition may be added to the slurry prior to formation of the flavor enhancer, or they may be blended into the flavor enhancer after it is formed, or both.

[0046] Complete flavor compositions may include flavor enhancers as described herein; aroma volatiles and other flavor ingredients generally known in the art; and other synergists or enhancers, such as fats or fatty acids or sources thereof, herbs, spices, etc.; pH adjusters; inorganic salts; taste masking agents, taste sensible agents; vitamins; dyes; colorants; pigments, etc.

[0047] Other ingredients include aldehyde and ketone sources including acetaldehyde, propanal, butanal, methylpropanal, C3-C5 alkanals, HVP, butanedione, pentane-2,3-dione, pyruvic aldehyde, pyruvic acid, glyceraldehyde, glyoxal, dihydroxyacetone, α-ketobutyric acid, heptane-3,4-dione-2,5-diacetate, HMFone, HDFone, and related derivatives, α-diketones and sources thereof including ascorbic acid, 5-ketogluconic acid, cyclotene, maltol, lactic acid, glycolic acid, malic acid, tartaric acid, and protein hydrolysates.

[0048] In addition to the aforementioned ingredients, the complete flavour composition may contain a carrier material, which is employed, particularly when the complete flavour composition is presented in the form of a powder, as a flow aid, or bulking agent, or to provide physical stability to the powder by modifying the glass transition temperature (Tg) of the powder.

[0049] The flavour enhancers of the present invention are particularly advantageous for solid flavour compositions. It can be used in water-based, fat-based and mixed systems. The flavor enhancers of the present invention are typically stronger and more concentrated than conventional compositions prepared by oven drying, and as a result, reduced amounts can be used compared to conventional flavor modules.

[0050] The dosage or concentration of the flavor enhancer in the complete flavor formulation or food product may be selected depending on the desired effect and application. Typical dosages of flavour enhancers in the complete flavour formulation range from 5 to 30% by weight; however, higher or lower dosages may also be used. Typically, meat-based food products contain about 0.2-0.3% flavor, although higher or lower dosages may be used. Vegetarian or vegan alternatives generally require higher flavor concentrations, illustratively about 0.5-1%.

[0051] In a further aspect, the present invention relates to a method of imparting fat-based flavours to a food product, said method comprising the step of adding to said food product a flavour enhancer of the present invention. The flavor enhancer may be added to the food product at any time during the manufacture of the food product, for example, it may be mixed with other ingredients during the formation of the food product, or it may be applied to the food product, for example, by injection or coating onto it.

[0052] In a further aspect, the present invention relates to a method of preparing the flavour enhancer of the present invention, which involves the concomitant reaction and drying of ingredients in a microwave.

[0053] More specifically, the method includes the following steps: (i) providing starting materials; and (ii) reacting the starting materials and simultaneously drying the resulting material in a microwave oven to obtain a flavor enhancer; Here, the starting materials include at least (a) a protein source or a fragment of a protein, or other material with amino functional groups, and (b) a fat or oil.

[0054] Suitable methods are, by way of example, described in WO 2018 / 083224, the disclosure of which is incorporated herein by reference with respect to methods. The starting material is typically a solid or liquid. In one embodiment, the starting material is introduced into the microwave in the form of a slurry or emulsion, especially an aqueous slurry. The typical water content is about 20-30%, although higher or lower water contents are possible. The slurry may be fat-based or based on a mixture of water and fat.

[0055] The starting materials include at least (a) a protein source or a fragment of a protein, or other material with amino functional groups, and (b) a fat or oil. Any fat or oil suitable for use in food products can be used.Fats or oils can be from vegetable or animal sources.Examples of suitable fats and oils include beef, veal, pork, lamb, mutton, goat, vegetables (e.g. garlic, leeks, onions, mustard, avocado, carrots, celery, chives), crops (e.g. sunflower, safflower, flaxseed, rapeseed, sesame, peanuts, olives, palm cocos, nuts), spices (basil, nutmeg, ginger, lovage, rosemary, sage, thyme, cardamom), poultry (e.g. duck, goose, chicken), game, fish and seafood.

[0056] Depending on the intended use, animal fats may be preferred, especially those with a strong and / or specific aroma. In most cases, the starting material will further include a reducing sugar or a source of reducing sugar or other carbohydrate. Optionally, the starting material may further include extracts (e.g., from plants and / or meat), spices, salts, carriers, fibers, vegetable, fruit or animal derived powders, acids, or other common additives.

[0057] The starting material, especially the slurry containing the starting material, may be introduced into the microwave oven in the form of a film, which may be formed, illustratively, by dumping, pouring or pumping the slurry onto an evaporative surface. The thickness of the film is selected with respect to the consideration that the slurry must be dehydrated within the period during which the desired flavoring preparation is produced. Also, the incident microwave radiation must be able to penetrate the film to ensure efficient and uniform heating. The resulting product may be a flavouring preparation or a thermal process flavouring agent ("reaction flavour") as defined in Regulation (EC) No 1334 / 2008.

[0058] The use of a microwave oven to react and simultaneously dry ingredients allows for significantly shorter processing times compared to conventional methods where drying is done in a separate step after reaction: the synthesis of the flavoring preparation and its dehydration are carried out essentially simultaneously in a single step.

[0059] Any industrial microwave oven may be employed in the method according to the present invention. Suitable microwave ovens include 30 kW / 915 MHz (50 kVA), up to 100 kW / 915 MHz (150 kVA); or 100 W / 2450 MHz (0.15 kVA), up to 30 kW / 2450 MHz (45 kVA). Microwave energy input may typically range from 3 to 100 kW, or even higher, preferably from 30 to 100 kW. The resulting flavor enhancer typically has a moisture content of about 0.1 to 5.0% by weight, more preferably about 0.5 to 3.0%.

[0060] Reaction times and temperatures can be adjusted depending on the starting materials and the desired product, especially the desired grade of processing. Illustratively, the reaction and drying steps may be carried out at a temperature of about 100-180° C. for about 30 seconds to 15 minutes. The reaction and drying steps may be carried out in a batch manner or continuously.

[0061] After passing through the microwave oven, the resulting flavor enhancer may be presented in the form of a viscous paste, cake, ribbon, or the like. At this stage it may be subjected to further processing steps, for example the flavour enhancer may be milled, crushed and / or graded by sieving to render it into a powder, granules or the like having a desired particle size.

[0062] The invention is thus further illustrated by the following non-limiting examples:

[0063] Example 1: Preparation of a solid fat-type flavor enhancer Suspensions / emulsions of the starting materials were prepared in suitable beakers, which were equipped with high shear stirring units (Polytron PT6100, Kinematica, Littau, Switzerland) to ensure the correct reaction slurry quality and homogeneity.

[0064] The following materials were added to a beaker in the order given: [Table 1]

[0065] The pH of the slurry was adjusted to 7.0 by slow addition of 10 ml 50% NaOH under vigorous stirring. The resulting slurry was processed in a MWS flexiWAVE microwave oven (Heerburg, Switzerland) as outlined below: In a crystallization dish, 90.0 g of the above slurry was subjected to a stepwise microwave range (6 min at 200 W, 1.0 min at 800 W). Gentle to vigorous bubbling was observed and the slurry temperature increased from room temperature to about 110-135° C. Towards the end of processing, the slurry began to solidify and upon cooling formed a relatively homogeneous, brittle solid.

[0066] The dried foamed solid was milled under controlled atmosphere (Retsch ZM 100, Germany) to obtain the flavor enhancer of the present invention. The moisture content of the final powder was 1.0-2.5% (Moisture Analyser HB 43, Mettler-Toledo, Switzerland). Functional organoleptic evaluation and comparison of microwave products against conventionally processed products showed that the microwave products provided a specific long-lasting fatty taste perception of the fatty varieties along with a significantly stronger impact of the culinary butterscotch tones.

[0067] Example 2: Analysis of solid fat-based flavors The compositions of four flavour enhancers according to the present invention were analysed. For this purpose, 10 g of each sample was dissolved in 20 ml of water and 0.5 ml of tert-butyl methyl ether containing 0.5 mg of internal standard was added. The mixture thus obtained was extracted three times with 20 ml of tert-butyl methyl ether. The combined organic phases were concentrated on a vigreux column to a final volume of 3 ml. The extracts were analyzed by GC-MS / FID (Agilent GC 7890B connected to an Agilent MSD 5977B) equipped with a capillary column (Innowax 60 mx 0.32 iD x 0.25 ft, Agilent). The concentrations were calculated using the following formula: c 標的 = c STD ×Area 標的 / area STD where c 標的 is the concentration of the flavor component, and c STD is the concentration of the internal standard, and the area 標的 is the FID area of ​​the constituent material, and the area STD is the standard FID area.

[0068] The two samples were found to contain the following key components: [Table 2]

[0069] Example 3: Potato crisps Plain potato crisps were heated in an oven (80°C) for 30 minutes until the crisps were warm and crunchy, then coated with the following two seasonings by sprinkling: [Table 3]

[0070] The two potato crisp samples were then evaluated by four flavorists. Seasoning 1 offered a spicy, meaty, roasted and grilled beef profile. The potato crisps using Seasoning 2 were described as having more body and enhanced notes, being meatier and fatty.

[0071] Example 4: Chicken Broth Instant Powder A chicken broth instant powder was prepared by blending the following ingredients until uniform: [Table 4]

[0072] The resulting chicken broth powder was mixed with warm water (dosage: 2%) and 1% of fat-type flavor enhancer of Example 1 was added and mixed well. The flavour enhancers of the present invention have been found to increase the overall umami flavour profile and impart the roasted notes and aromatic character of long cooked stews.

Claims

1. A flavor enhancer for providing a fat-type flavor, the flavor enhancer comprising at least ten of the following marker components in the indicated concentrations: - Furaneol in concentrations from 3000 ppm to 10'000 ppm; - nor-furaneol at concentrations between 50 ppm and 200 ppm; - Propionic acid in concentrations from 1000 ppm to 4000 ppm; - 2-acetylthiazole in concentrations ranging from 0.50 ppm to 10.0 ppm; - heptanal in concentrations between 0.20 ppm and 5.00 ppm; - acetic acid in concentrations from 200 ppm to 1500 ppm; - Sulfurol in concentrations between 1.00 ppm and 5.00 ppm; - maltol in concentrations between 5.00 ppm and 30.0 ppm; - Trimethylpyrazine at concentrations between 0.20 ppm and 2.00 ppm; - 2,5-dimethylpyrazine at concentrations between 0.10 ppm and 1.00 ppm; - 2-acetylpyrrole in concentrations between 1.00 ppm and 10.00 ppm; - Proline-isoleucine diketopiperazine at concentrations between 10.0 ppm and 70.0 ppm; - Proline-valine diketopiperazine at concentrations between 2.00 ppm and 10.0 ppm; - 2,3-octanedione at concentrations between 0.50 ppm and 3.00 ppm; and - 2-Methyl-3-thiazoline at concentrations between 0.30 ppm and 1.50 ppm.

2. 2. The flavour enhancer of claim 1 comprising furaneol in a concentration of from 4000 ppm to 9000 ppm, more preferably from 5000 ppm to 8000 ppm, and most preferably from 6000 ppm to 7500 ppm.

3. 3. The flavour enhancer according to claim 1 or 2, comprising nor-furaneol in a concentration of from 70 ppm to 170 ppm, more preferably from 90 ppm to 150 ppm, and most preferably from 100 ppm to 130 ppm.

4. 4. The flavour enhancer according to any one of claims 1 to 3, comprising propionic acid in a concentration of from 1250 ppm to 3000 ppm, more preferably from 1500 ppm to 2500 ppm, and most preferably from 1700 ppm to 2200 ppm.

5. 5. The flavour enhancer according to any one of claims 1 to 4, comprising 2-acetylthiazole in a concentration of from 0.70 ppm to 7.00 ppm, more preferably from 0.80 ppm to 5.00 ppm, and most preferably from 1.00 ppm to 4.00 ppm.

6. 6. The flavour enhancer according to any one of claims 1 to 5, comprising heptanal in a concentration of from 0.30 ppm to 5.00 ppm, more preferably from 0.40 ppm to 2.00 ppm, and most preferably from 0.45 ppm to 1.10 ppm.

7. A flavour enhancer according to any one of claims 1 to 6 comprising acetic acid in a concentration of from 300 ppm to 1200 ppm, more preferably from 400 ppm to 1000 ppm, and most preferably from 500 ppm to 850 ppm.

8. 8. The flavour enhancer according to any one of claims 1 to 7, comprising sulfurol in a concentration of from 1.50 ppm to 4.50 ppm, more preferably from 2.00 ppm to 4.00 ppm, and most preferably from 2.25 ppm to 3.50 ppm.

9. 9. The flavour enhancer according to any one of claims 1 to 8, comprising maltol in a concentration of from 7.00 ppm to 25.0 ppm, more preferably from 9.00 ppm to 22.5 ppm, and most preferably from 10.0 ppm to 20.0 ppm.

10. 10. The flavour enhancer according to any one of claims 1 to 9, comprising trimethylpyrazine in a concentration of from 0.30 ppm to 1.50 ppm, more preferably from 0.35 ppm to 1.25 ppm, and most preferably from 0.40 ppm to 1.00 ppm.

11. 11. The flavour enhancer according to any one of claims 1 to 10, comprising 2,5-dimethylpyrazine in a concentration of from 0.15 ppm to 0.80 ppm, more preferably from 0.20 ppm to 0.60 ppm, and most preferably from 0.25 ppm to 0.50 ppm.

12. 12. The flavour enhancer according to any one of claims 1 to 11 comprising 2-acetylpyrrole in a concentration of from 2.00 ppm to 8.00 ppm, more preferably from 2.50 ppm to 6.00 ppm, and most preferably from 3.00 ppm to 5.00 ppm.

13. 13. The flavour enhancer according to any one of claims 1 to 12, comprising proline-isoleucine diketopiperazine in a concentration of from 15.0 ppm to 60.0 ppm, more preferably from 17.5 ppm to 55.0 ppm, and most preferably from 20.0 ppm to 50.0 ppm.

14. 14. The flavour enhancer according to any one of claims 1 to 13 comprising proline-valine diketopiperazine in a concentration of from 3.00 ppm to 9.00 ppm, more preferably from 4.00 ppm to 8.00 ppm, and most preferably from 5.00 ppm to 7.50 ppm.

15. 15. A flavour enhancer according to any one of claims 1 to 14 comprising 2,3-octanedione at a concentration of from 0.60 ppm to 2.50 ppm, more preferably from 0.70 ppm to 2.20 ppm, and most preferably from 0.80 ppm to 2.00 ppm.

16. 16. The flavour enhancer according to any one of claims 1 to 15, comprising 2-methyl-3-thiazoline in a concentration of from 0.40 ppm to 1.30 ppm, more preferably from 0.45 ppm to 1.10 ppm, and most preferably from 0.50 ppm to 1.00 ppm.

17. The flavour enhancer according to any one of claims 1 to 16, further comprising one or more of the following: - tetramethylpyrazine, at a concentration of from 0.10 ppm to 2.00 ppm, more preferably from 0.20 ppm to 1.50 ppm, and most preferably from 0.25 ppm to 1.00 ppm; - trans-2-undecenal, at a concentration of from 0.50 ppm to 2.00 ppm, more preferably from 0.70 ppm to 1.50 ppm, and most preferably from 0.80 ppm to 1.20 ppm; trans-2-decenal at a concentration of from 0.75 ppm to 2.00 ppm, more preferably from 1.00 ppm to 1.60 ppm, and most preferably from 1.25 ppm to 1.40 ppm; and / or - 2E,4E-decadienal at a concentration of from 0.10 ppm to 1.00 ppm, more preferably from 0.30 ppm to 0.80 ppm, and most preferably from 0.40 ppm to 0.60 ppm.

18. A flavour enhancer according to any one of claims 1 to 17, wherein the flavouring preparation is a solid flavouring preparation, preferably granular or powdery.

19. A food product comprising a flavour enhancer according to any one of claims 1 to 18.

20. 19. A method of imparting a fat-based flavour to a food product, the method comprising the step of adding to the food product a flavour enhancer according to any one of claims 1 to 18.

21. A method for preparing a flavour enhancer according to any one of claims 1 to 18, said method comprising the steps of: (i) providing starting materials; and (ii) reacting the starting materials and simultaneously drying the resulting material in a microwave oven to obtain a flavor enhancer; Here, the starting materials include at least (a) a protein source or a fragment of a protein, or other material with amino functional groups, and (b) a fat or oil.

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