Enhanced Flavor Composition

Abstract

The present invention relates to a method for producing a flavor composition, typically a dehydrated and dealcoholized flavor composition, by reducing or removing water and ethanol from a strong-alcohol flavor composition, the method comprising the steps of treating the strong-alcohol flavor composition through a dehydration process and a dealcoholization process, and further relates to the flavor composition obtained by this method, flavored consumer products containing the same, and methods and uses thereof.

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, the method comprising treating the strong alcohol flavor composition by a dehydration process and a dealcoholization process, and to a flavor composition obtained by this method, a flavored consumer product containing the composition, and its method and use.

[0002] background Water and ethanol are present in flavored products or compositions either by, for example, a production method in the beverage industry in the production process of beer, liquor, etc., or by ethanol extraction of flavors from natural resources such as plants, and certain flavor compounds can be obtained or the flavor compounds can be enhanced. It is desirable to reduce or remove water and / or ethanol from the flavored product or composition. This is because the resulting flavored product or composition with reduced ethanol is desirable from a health perspective and / or the flavoring compounds in the flavor product or composition may be enhanced, which may be desirable from a sensory stimulation perspective.

[0003] Regarding strong alcoholic beverages (ethanol exceeding 40%), extraction of flavors 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 is classified as carcinogenic to humans and its use is restricted by some laws in Europe. Furthermore, products containing DCM need to carry a label warning of its health risk and the amount of residual DCM should be tracked.

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

[0005] Other methods are also described for low-alcohol beverages. International Publication No. 2008 / 099325 describes a method for enhancing the aromatic profile of beverages such as beer and wine by using permeation vaporization to extract aromas from the original beverage, followed by complete or partial de-alcoholization and then adding the extracted aromas to the beverage.

[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 enhance the flavor composition in terms of its flavor compounds, while avoiding the loss of volatile aromatic compounds present in the flavor composition.

[0008] Another subject of the present invention is a flavor composition comprising the proportion of a flavor compound in an initial flavor composition containing water and ethanol, and / or a flavor composition for flavoring food compositions and products, as well as beverage compositions and products.

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

[0010] In this specification, “flavoring ingredient,” “flavoring compound,” or similar expression means a compound used in a flavoring or fragrance preparation or composition for the purpose of imparting a pleasure-inducing effect. In other words, for such an ingredient to be considered flavoring or fragrance, it must not merely have a taste or smell, but must be recognized by those skilled in the art as being able to impart or alter the taste or smell of a composition in a positive or pleasant way.

[0011] High-alcohol flavor compositions include water, ethanol, and flavoring ingredients. Typically, high-alcohol beverages refer to beverages containing more than 40% ethanol. Examples of high-alcohol beverages include liqueurs, fortified wines, soju, shochu, Ruou de, bitters, applejack, mezcal, tequila, vodka, rum, brandy, grappa, ouzo, gin, pálinka, cachaça, sotl, storo, fernet, lambanog, narefka, cipro, Scotch whisky, whisky, baijiu, chacha, rakie (a beverage from Central and Southeast Europe), maotai, absinthe, tuica (a beverage from Romania), arrack, oguhi, potín, centelba (a herbal liqueur), neutral grain spirits, cocoloco, or rectified spirits.

[0012] In certain embodiments, the strong alcohol 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 contains ethanol in amounts of 40-98% by weight, 45-95% by weight, 47-90% by weight, more preferably 50-80% by weight, based on the total weight of the flavor composition. This is understood to mean that the strong alcohol flavor composition contains ethanol in amounts of at least 40% by weight, 45% by weight, 47% by weight, and 50% by weight, and / or 98% by weight, 95% by weight, 90% by weight, and 80% by weight or less, based on the total weight of the strong alcohol flavor composition.

[0014] In certain embodiments, the strong alcohol flavor composition contains 5 to 60% by weight, preferably 7 to 50% by weight, preferably 8 to 45% by weight, preferably 10 to 40% by weight, and more preferably 20 to 30% by weight of water based on the total weight of the composition. Thus, the strong alcohol flavor composition is understood to contain at least 5% by weight, 10% by weight and 20% by weight and / or 95% by weight, 90% by weight and 80% by weight or less of water based on the total weight of the strong alcohol flavor composition.

[0015] In certain embodiments, the strong alcohol flavor composition contains 40-95% by weight, 40-90% by weight, more preferably 50-80% by weight of ethanol, and 5-60% by weight, preferably 10-40% by weight, more preferably 20-30% by weight of water, based on the total weight of the composition. Thus, the strong alcohol flavor composition is understood to contain at least 40% and 50% by weight of ethanol and / or 95% by weight, 90% by weight, and 80% by weight or less of ethanol, and at least 5% by weight, 10% by weight, and 20% by weight of water and / or 60% by weight, 55% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 10% by weight, and 5% by weight or less of water, 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 de-alcoholization or fermentation process, or a product of a distillery. Thus, the strong alcohol flavor composition is understood to be an ethanol product, an intermediate product, and / or a by-product.

[0017] Ethanol products are understood to be desirable final products with increased ethanol content compared to the starting materials, in de-alcoholization processes, fermentation processes, or distilleries, preferably in the beverage or food industry.

[0018] Intermediate products are understood to be products from the de-alcoholization process, fermentation process, or distillation process, preferably products from the beverage or food industry, which are not only unusable in the beverage or food industry itself but must be further processed by additional processes within the beverage or food industry. Intermediate products may have an increased or decreased ethanol content compared to the starting material from the de-alcoholization process.

[0019] By-products from a de-alcoholization process are understood to be undesirable products in a de-alcoholization process, preferably in the beverage or food industry, that have a reduced ethanol content compared to the starting material from the de-alcoholization process. In certain embodiments, a strong alcohol flavor composition is a by-product of the de-alcoholization process.

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

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

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

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

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

[0025] Reverse osmosis is understood to be a process in which a solvent passes through a porous membrane in a direction opposite to that of natural osmosis when subjected to a hydrostatic pressure higher 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 treatment method for separating a liquid mixture by partial vaporization through a non-porous membrane or a 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 able to move or transport water through the membrane while at the same time hindering the movement or transport of compounds with low hydrophilicity and hydrophobic compounds.

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

[0031] In certain embodiments, 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, more preferably in the range of 0.30 to 0.42 nm.

[0032] In certain embodiments, the dehydration process, preferably the permeation vaporization process, is carried out using a membrane containing an organic or inorganic material, preferably a hydrophilic membrane. Non-limiting examples of inorganic materials suitable for a membrane, preferably a hydrophilic membrane, include zeolites, and non-limiting examples of organic materials suitable for a membrane, preferably a hydrophilic membrane, include polyvinyl alcohol (PVA), chitosan, cellulose or its derivatives, polydimethylsiloxane (PDMS), poly(1-(trimethylsilyl)-1-propyne) (PTMSP), poly(styrenebutadienestyrene) (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 can adequately select the membrane best suited in each case to optimize the dehydration process.

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

[0034] In certain embodiments, the hydrophilic film includes a zeolite.

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

[0036] In one particular embodiment, the zeolite has pore diameters 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 film includes NaA zeolite.

[0038] NaA zeolite is typically made of Na + A synthetic zeolite with very small pores, synthesized in the form of Na 12 Al 12 Si 12 O 48 It is understood to have a pH of ≤27H2O and possesses a three-dimensional pore structure.

[0039] In certain embodiments, the NaA zeolite has pore sizes 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 certain embodiments, the strong alcohol flavor composition is heated before being subjected to a dehydration process, preferably a permeation vaporization process.

[0041] In certain embodiments, the strong alcohol flavor composition is heated to a temperature of 25 to 100°C, preferably 40 to 100°C, and more preferably 60 to 100°C.

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

[0043] Nevertheless, those skilled in the art are well aware of the appropriate temperature to be used in this process.

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

[0045] In certain embodiments, the dehydrated fraction comprises the flavor compound and / or ethanol of the strong alcohol flavor composition, namely, at least 50% by weight of the flavor compound and / or ethanol, at least 60% by weight of the flavor compound and / or ethanol, at least 75% by weight of the flavor compound and / or ethanol, and at least 95% by weight of the flavor compound and / or ethanol, based on the total weight of the entire dehydrated fraction.

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

[0047] In certain embodiments, a dehydration process, preferably a permeation vaporization process, yields a dehydrated fraction containing 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, or less than 1% by weight of water based on the total dehydrated fraction, and a hydrate fraction containing a large amount of water, for example, more than 50% by weight of water, more than 60% by weight of water, more than 75% by weight, or more than 95% by weight of 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, namely, 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 entire strong alcohol flavor composition.

[0049] In certain embodiments, the dehydrated fraction contains less than 50% by weight, less than 40% by weight, less than 25% by weight, less than 5% by weight, and less than 2% by weight of water based on the total strong alcohol flavor composition.

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

[0051] When the dehydration process is carried out by a permeation vaporization process, the hydrate side of the permeation vaporization module is under near-atmospheric pressure.

[0052] In certain embodiments, the hydrate side of the permeation vaporization module has near-atmospheric pressure in the range of 1 mbar to 500 mbar, preferably 1 to 200 mbar. Those skilled in the art are familiar with how to select an appropriate pressure in this process step.

[0053] In certain embodiments, the de-alcoholization process is a distillation process, preferably a vacuum distillation process.

[0054] It is understood that this process removes ethanol from the dehydrated fraction from the dehydration process so that the flavor compounds remain in the dehydrated fraction, thereby forming a de-alcoholized fraction, and ethanol is transferred from the dehydrated fraction to the alcohol fraction.

[0055] In certain embodiments, the de-alcoholization process, preferably the distillation process, is carried out at a temperature of 25 to 100°C, preferably 30 to 100°C.

[0056] In certain embodiments, the de-alcoholization process, preferably the distillation process, is carried out at a pressure of 1 mbar to 1 bar, preferably 50 mbar to 500 mbar.

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

[0058] In certain embodiments, the dealcoholized fraction contains 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, and less than 5% by weight of ethanol, based on the total dealcoholized fraction.

[0059] In certain embodiments, the de-alcoholized fraction comprises flavor compounds of the strong alcohol flavor composition, namely, 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 weight of the entire de-alcoholized fraction.

[0060] In certain embodiments, the alcohol fraction comprises ethanol from a strong alcohol flavor composition, that is, based on the total alcohol fraction, at least 50% by weight of ethanol, at least 60% by weight of ethanol, at least 75% by weight of ethanol, and at least 95% by weight of ethanol.

[0061] In certain embodiments, a dealcoholization process, preferably a distillation process, yields a dealcoholized fraction containing small amounts 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, and less than 5% by weight of ethanol, and an alcohol fraction containing large amounts of ethanol, for example, at least 50% by weight, at least 60% by weight, at least 75% by weight, and at least 95% by weight of ethanol, based on the total alcohol fraction.

[0062] In certain embodiments, the de-alcoholized fraction comprises flavor compounds of the strong alcohol flavor composition, namely, at least 5% of flavor compounds, at least 15% of flavor compounds, at least 25% of flavor compounds, and at least 35% of flavor compounds based on the total weight of the entire strong alcohol flavor composition.

[0063] In certain embodiments, the de-alcoholized fraction contains 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, and less than 5% by weight of ethanol, based on the total strong alcohol flavor composition.

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

[0065] In certain embodiments, when a strong alcohol flavor composition is treated with a dehydration process and a de-alcoholization process, a flavor composition, typically a dehydrated and de-alcoholized flavor composition, is obtained, in which case the flavor composition has an enhanced flavor compared to the strong alcohol flavor composition.

[0066] Therefore, a flavor composition compared to a strong alcohol flavor composition is understood to contain flavor compounds derived from the strong alcohol flavor composition, and typically contains most of the flavor compounds of the strong alcohol flavor composition, and moreover, contains all of the flavor compounds, and has a high weight percentage relative to the entire strong alcohol flavor composition.

[0067] In certain embodiments, the amounts of water and ethanol derived from the strong alcohol flavor composition are reduced to at least 1 / 1.5, more preferably at least 1 / 20, more preferably at least 1 / 40, even more preferably at least 1 / 60, and most preferably at least 1 / 70, compared to the flavor composition.

[0068] In other words, the flavor composition is strengthened 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 the above flavor compounds. Thus, compared to the strong alcohol flavor composition, it is understood that at least 3, preferably at least 5, and more preferably at least 7 flavor compounds in the flavor composition must be strengthened by the above multipliers. That is, the criterion is the flavor compound with the lowest degree of strengthening in the flavor composition.

[0069] In certain embodiments, the dehydrated and dealcoholized flavor composition contains each of its multiple flavor compounds in the same proportions as the strong alcohol flavor composition. Thus, the ratios of the two main, preferably three, more preferably four, flavor compounds remain unchanged from those of the strong alcohol flavor composition compared to the dehydrated and dealcoholized flavor composition.

[0070] In certain embodiments, the flavor compounds include 2-methyl-1-butanol, 3-methyl-1-butanol, linalool, phenylethyl acetate, 2-methoxy-4-vinylphenol, hexyl acetate, 3-methylbutylbutanoate, 3-methylbutylhexanoate, 3-methylbutyloctanoate, 3-methylbutyldecanoate, propylhexanoate, propyloctanoate, propyldecanoate, hexylhexanoate, hexyloctanoate, isobutylhexanoate, isobutyldecanoate, diisopentyl carbonate, 1-hexanol, hexanoic acid, lactic acid, 2-phenylethanol, diethyl phthalate, 3-hydroxy-2-butanone, acetaldehyde, isobutanal, ethyl acetate, acetal, ethylpropanoate, acetaldehyde isobutylethyl acetal, 1-propanol, and ethyl butyrate. These are 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 isomer, 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 palmitrate, 1-hexadecanol, lauric acid, myristic acid and / or palmitic acid.

[0071] In certain embodiments, the flavor compounds include 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, and acetaldehyde diisoamyl. These include 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) isomer, isoamyl decanoate, 2-phenylethyl alcohol, octanoic acid, ethyl myristate, isoamyl laurate, 1-dodecanol, ethyl palmitate, decanoic acid, ethyl palmitrate, 1-hexadecanol, lauric acid, myristic acid and / or palmitic acid.

[0072] In certain embodiments, the flavor compounds are 3-methylbutyl acetate; 2-phenylethanol; ethyl octanoate; 2-phenylethyl acetate; ethyl decanoate; ethyl dodecanoate; ethyl tetradecanoate; ethyl palmitrate; 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 to 8, preferably 1:3 to 6.5, and more preferably 1:3.5 to 6.

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

[0075] In certain embodiments, the flavor compounds are 3-methylbutyl acetate, ethylhexanoate, ethyl decanoate, hexyl acetate, 3-methylbutyl butanoate, 3-methylbutyl hexanoate, 3-methylbutyl octanoate, 3-methylbutyl decanoate, propyl hexanoate, propyl octanoate, propyl decanoate, hexylhexanoate, 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 to 2-methyl-1-butanol is in the range of 0.001 to 10, preferably 0.01 to 5, more preferably 0.05 to 3, and typically 0.1 to 1.

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

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

[0079] 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 to 16, preferably 1:3 to 13, and more preferably 1:3.5 to 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 to 16:0.2 to 6, preferably 1:3.0 to 13:1 to 5, and more preferably 1:3.5 to 10:1.2 to 4.8.

[0081] In certain embodiments, the dehydration and de-alcoholization processes are carried out by two consecutive processes.

[0082] It is understood that, as a first step, a dehydration process of the strong alcohol flavor composition, preferably a permeation vaporization process, is carried out, and as a subsequent second step, de-alcoholization of the dehydrated fraction from the dehydration process, preferably distillation, is carried out without any additional process steps between these two processes.

[0083] In certain embodiments, the dehydration process and the de-alcoholization process are carried out by two consecutive processes and are included in a single production line.

[0084] Therefore, the dehydration process and the de-alcoholization process are understood to be spatially separated from each other, but simultaneously connected to each other by fluid.

[0085] In certain embodiments, the dehydration and de-alcoholization processes are carried out by two consecutive processes and are included in a single production line that is fluidly connected to a preceding de-alcoholization process from the beverage industry.

[0086] In alternative embodiments, the dehydration and de-alcoholization processes are carried out in a single process.

[0087] Therefore, the dehydration and de-alcoholization processes of strong alcohol flavor compositions are understood to be carried out in a single process. This can be achieved, for example, by selecting a specific hydrophilic membrane that can reduce or remove both water and ethanol from the strong alcohol flavor composition.

[0088] In certain embodiments, the dehydration and de-alcoholization processes are carried out in a single process and are included in a single production line that is fluidly connected to a previous de-alcoholization process from the beverage industry.

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

[0090] The present invention also typically uses the entire flavor composition as a basis. • Water with less than 5% concentration, typically less than 4%, 3%, 2%, or 1% concentration. • Ethanol concentrations of less than 5%, typically 4%, 3%, 2%, and less than 1%. • Volatile compounds exceeding 10% by weight, 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 palmitrate; 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; acetals and acetaldehyde. This relates to a flavor composition that imparts the notes of a strong alcoholic beverage, including [specific ingredients / features].

[0091] Typically, the flavor compositions obtained by the method defined above are dehydrated and dealcoholized flavor compositions.

[0092] According to the present invention, strong alcohol notes include liqueur, fortified wine, soju, shochu, ruye, bitters, applejack, mezcal, tequila, vodka, rum, brandy, grappa, ouzo, gin, pálinka, cachaça, sotl, storo, fernet, lambanog, narefka, tsipro, Scotch whisky, whisky, baijiu, chacha, rakie (a Central and Southeast European beverage), maotai, absinthe, tuica (a Romanian beverage), arak, oguhi, potín, centelba (a herbal liqueur), neutral grain spirits, cocoloco, or rectified spirit notes, typically liqueur, mezcal, tequila, vodka, rum, brandy, grappa, ouzo, gin, Scotch whisky, or whisky notes, preferably Scotch, rum, brandy, or whisky notes.

[0093] In certain embodiments, the flavor composition obtained by the method according to the present invention contains 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, or less than 1% by weight of water based on the total flavor composition.

[0094] In certain embodiments, the flavor composition obtained by the method according to the present invention contains small amounts 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, and less than 5% by weight of ethanol, based on the total flavor composition.

[0095] In certain embodiments, the flavor composition obtained by the method according to the present invention comprises a large 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 certain embodiments, the flavor composition obtained by the present invention includes 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, and 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 isomer, ethyl lactate, ethyl octanoate, acetic acid, 2-furfural, ethyl decanoate, isoamyl octanoate, isobutyl decanoate It contains at least one flavor compound selected from the group consisting of t, 2-phenylethyl acetate, 2-[1,1-bis(3-methylbutoxy)methyl]furan(t) isomer, isoamyldecanoate, 2-phenylethyl alcohol, octanoic acid, ethyl myristate, isoamyl laurate, 1-dodecanol, ethyl palmitate, decanoic acid, ethyl palmitrate, 1-hexadecanol, lauric acid, myristic acid and / or palmitic acid.

[0097] In certain embodiments, the flavor compositions obtained by the present invention include 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 isomer, and It contains at least one flavor compound selected from the group consisting of tyl 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 palmitrate, 1-hexadecanol, lauric acid, myristic acid, and / or palmitic acid.

[0098] In certain embodiments, 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 palmitrate; 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 composition obtained by the present invention comprises 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 a particular preferred embodiment, the flavor composition obtained by the present invention comprises all of the aforementioned flavor compounds.

[0101] In certain embodiments, the flavor composition obtained by the present invention contains at least 2.5% by weight, preferably at least 3% by weight, and more preferably 4% by weight of 1-propanol, based on the total flavor composition.

[0102] In certain embodiments, the flavor composition obtained by the present invention contains at least 1% by weight, preferably at least 1.5% by weight, and more preferably at least 2% by weight of isobutanol, based on the total flavor composition.

[0103] In certain embodiments, the flavor composition obtained by the present invention contains at least 10% by weight, preferably at least 12.5% ​​by weight, and 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 certain embodiments, the flavor composition obtained by the present invention contains at least 0.001% by weight, preferably at least 0.01% by weight, and more preferably at least 0.02% by weight of ethyl octanoate, based on the total flavor composition.

[0105] In certain embodiments, the flavor composition obtained by the present invention contains at least 0.001% by weight, preferably at least 0.01% by weight, and more preferably at least 0.02% by weight, of the total flavor composition.

[0106] In certain embodiments, the flavor composition obtained by the present invention contains at least 0.001% by weight, preferably at least 0.01% by weight, and more preferably at least 0.02% by weight of ethyl decanoate, based on the total flavor composition.

[0107] In certain embodiments, the flavor composition obtained by the present invention contains at least 0.001% by weight, preferably at least 0.01% by weight, and more preferably at least 0.02% by weight of phenylethyl acetate, based on the total flavor composition.

[0108] In certain embodiments, the flavor composition obtained by the present invention contains at least 0.001% by weight, preferably at least 0.01% by weight, and more preferably at least 0.02% by weight of octanoic acid based on the total flavor composition.

[0109] In certain embodiments, the flavor composition obtained by the present invention contains at least 0.001% by weight, preferably at least 0.01% by weight, and more preferably at least 0.02% by weight of 2-methoxy-4-vinylphenol based on the total flavor composition.

[0110] In certain embodiments, the flavor composition obtained by the present invention contains at least 0.001% by weight, preferably at least 0.01% by weight, and more preferably at least 0.02% by weight of decanoic acid, based on the total flavor composition.

[0111] In certain embodiments, the ratio of 1-propanol to 2-methyl-1-butanol and 3-methyl-1-butanol in the flavor compound is in the range of 1:2.5 to 8, preferably 1:3 to 6.5, and more preferably 1:3.5 to 6.

[0112] In certain embodiments, the ratios of 1-propanol:2-methyl-1-butanol and 3-methyl-1-butanol:isobutanol in the flavor compounds are in the range of 1:2.5 to 8.0:0.2 to 1.0, preferably 1:3.0 to 6.5:0.35 to 0.9, and more preferably 1:3.5 to 6.0:0.4 to 0.75.

[0113] In certain embodiments, the flavor compositions obtained by the present invention include 3-methylbutyl acetate, ethylhexanoate, ethyldecanoate, hexyl acetate, 3-methylbutylbutanoate, 3-methylbutylhexanoate, 3-methylbutyloctanoate, 3-methylbutyldecanoate, propylhexanoate, propyloctanoate, propyldecanoate, hexylhexanoate, hexyloctanoate, isobutylhexanoate, isobutyl It contains at least one flavor compound selected from the group consisting of rudecanoate, 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.

[0114] 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 to 16, preferably 1:3 to 13, and more preferably 1:3.5 to 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 to 16:0.2 to 6, preferably 1:3.0 to 13:1 to 5, and more preferably 1:3.5 to 10:1.2 to 4.8.

[0116] In certain embodiments, the flavor composition obtained by the present invention contains, based on the total flavor composition, more than 0.06% by weight, more than 0.07% by weight, more than 0.08% by weight, more than 0.09% by weight, more than 0.1% by weight, more than 0.5% by weight, and more than 1% by weight of the following compounds: isoamyl decanoate; 2-phenylethyl alcohol; octanoic acid; ethyl myristate; isoamyl laurate; 1-dodecanol; ethyl palmitate; decanoic acid; ethyl palmitreate; 1-hexadecanol; lauric acid; myristic acid; palmitic acid ;containing at least 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26 or all of the following: 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; acetaldehyde.

[0117] In certain embodiments, the flavor composition obtained by the present invention comprises, based on the total flavor composition, at least three, four, five, six, seven, eight, nine, ten, eleven, twelve, or all of the following compounds in amounts exceeding 0.06% by weight, exceeding 0.07% by weight, exceeding 0.08% by weight, exceeding 0.09% by weight, exceeding 0.1% by weight, exceeding 0.5% by weight, or exceeding 1% by weight: 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.

[0118] In certain embodiments, the flavor composition obtained by the present invention contains, based on the total flavor composition, more than 0.7% by weight, more than 0.8% by weight, more than 0.9% by weight, more than 0.1% by weight, more than 1.1% by weight, more than 1.2% by weight, more than 1.3% by weight, more than 1.4% by weight, more than 1.5% by weight, more than 1.6% by weight, more than 1.7% by weight, and more than 1.8% by weight of 1-propanol.

[0119] Preferably, the flavor composition obtained by the present invention contains less than 0.02 mg / kg, typically less than 0.002 mg / kg of DCM residue, and advantageously, the flavor composition obtained by the present invention is free of DCM residue.

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

[0121] In certain embodiments, the flavor composition obtained by the present invention contains between 0.01 and 30% minerals. Typically, the minerals are selected from among 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 in terms of flavor, as long as it does not significantly alter the sensory properties of the flavoring components. The carrier may be a liquid or a solid.

[0123] Suitable liquid carriers include, for example, emulsions, i.e., solvent and surfactant systems, or solvents commonly used in flavors or fragrances. A detailed description of the properties and types 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 fragrance solvents include butylene or propylene glycol, glycerol, dipropylene glycol and its monoethers, 1,2,3-propanetriyltriacetate, dimethyl glutarate, dimethyl adipate 1,3-diacetyloxypropane-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, e.g., known by the trademark Isopar® (manufactured by Exxon Chemical), or glycol ethers and glycol ether esters, e.g., known by the trademark Dowanol® (manufactured by Dow Chemical Company), or hydrogenated castor oil, e.g., known by the trademark Cremophor® RH 40 (manufactured by BASF), or mixtures thereof.

[0124] Suitable solid carriers include, for example, absorbent gums or polymers, or further, encapsulating materials. Examples of such materials include wall-forming and plasticizing materials, such as monosaccharides, disaccharides or polysaccharides, natural or modified starches, hydrophilic colloids, cellulose derivatives, polyvinyl acetates, polyvinyl alcohols, proteins or pectin, or materials listed in reference, for example, H. Scherz, Hydrokolloid: Stabilisatoren, Dickungs- und Geliermittel in Lebensmitteln, Band 2 der Schriftenreihe Lebensmittelchemie, Lebensmittelqualitaet, Behr's Verlag GmbH & Co., Hamburg, 1996. Encapsulation is carried out by methods well known to those skilled in the art, and can be performed using techniques such as spray drying, agglomeration, extrusion, coating, plating, and coacervation.

[0125] According to any embodiment of the present invention, at least one flavor enhancer may be added to the flavor composition obtained by the present invention. “Flavor enhancer” as used herein means an ingredient capable of imparting further additional benefits such as color (e.g., caramel) or chemical stability. A detailed description of the properties and types of enhancers commonly used in flavored compositions cannot be exhaustive. However, such enhancers are well known to those skilled in the art, and they will be able to select them according to the intended use or application based on their general knowledge. Non-limiting specific examples include: viscosity modifiers (e.g., emulsifiers, thickeners, gelling and / or rheological 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 or antimicrobial or antifungal agents), vitamins and mixtures thereof.

[0126] Furthermore, the flavor compositions obtained by the present invention can be advantageously used in all flavor fields to actively impart or alter the taste of consumer products to which the compositions are added. Accordingly, the present invention relates to flavored consumer products containing the flavor compositions obtained by the present invention.

[0127] To clarify, “flavored consumer products” means, for example, edible products or oral compositions such as pharmaceutical compositions, edible gel mixes and compositions, dental compositions, foods, beverages and beverage products. Flavored consumer products can take various forms. A non-exclusive 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. Accordingly, a flavored consumer product according to the present invention includes the flavor composition obtained by the present invention, as well as any enriching agent corresponding to the taste and flavor profile of a desired edible product, such as alcohol-free beer.

[0128] The nature and types of ingredients in food or beverages are not guaranteed to be described in more detail herein, and those skilled in the art can select them based on their general knowledge and in accordance with the nature of the products described above.

[0129] Typical examples of the above-mentioned flavored consumer products include the following: • Baked goods (e.g., bread, dry biscuits, cakes, mochi, rice crackers, cookies, crackers, donuts, muffins, pastries, premixes, and other baked goods), Non-alcoholic beverages (e.g., alcohol-free beer, water-based beverages, fortified / lightly sweetened water beverages, flavored carbonated and still mineral water and table water, carbonated soft drinks, non-carbonated beverages, carbonated water, still water, soft 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 beverages (e.g., liqueurs, fortified wines, soju, shochu, ruyère, bitters, applejack, mezcal, tequila, vodka, rum, brandy, grappa, ouzo, gin, pálinka, cachaça, sotl, szóro, fernet, lambanog, narevka, cipro, Scotch whisky, whisky, baijiu, chacha, rakie (Central and Southeast European beverages), maotai, absinthe, tuica (Romanian beverage), arrack, oguhi, potín, centelba (herbal liqueur), neutral grain spirits, cocoloco 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, brewed herbal drinks, cocoa (e.g., aqueous), tea-based beverages, coffee-based beverages, cocoa-based beverages, decoctions, syrups, frozen fruit, frozen fruit juice, aqueous ice, fruit ice, sherbet), • Cereal products (e.g., breakfast cereals, cereal bars, energy bars / nutrition bars, granola, cooked rice products, rice flour products, grain and sorghum products, raw or cooked noodle and pasta products), • Dairy-based products (e.g., fruit or flavored yogurt, ice cream, fruit ice cream, frozen desserts, fresh cheese, soft cheese, hard cheese, milk beverages, whey, butter, partially or completely hydrolyzed milk protein products, fermented dairy products, concentrated milk and similar products) • Dairy-like products (dairy substitutes) containing ingredients other than dairy products (plant-based proteins, plant-based fats), • Confectionery products (e.g., fillings, toppings, chewing gum, hard and soft candies), • Chocolate and composite coatings (e.g., chocolate, spreads), • Products based on fats and oils or emulsions thereof (e.g., mayonnaise, spreads, regular or low-fat margarine, butter / margarine blends, flavored oils, shortening, remoulade, dressings, salad dressings, spice preparations, peanut butter), • Eggs or egg products (dried eggs, egg whites, egg yolks, custard), • Desserts (e.g., gelatin, pudding, dessert cream), • Products made from 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., ketchup, sauces, processed and reconstituted vegetables, dried vegetables, chilled vegetables, pre-cooked vegetables, pickled vegetables, vegetable concentrates or pastes, cooked vegetables, potato preparations), • Fruit preparations (e.g., jams, marmalades, canned fruit) • Meat substitutes or alternatives for vegetarians, vegetarian hamburgers Spices or spice preparations (e.g., mustard preparations, horseradish preparations, pickles), spice mixtures, and condiments used in particular, for example, in the field of snacks. • Snack products (e.g., baked potato chips or french potato chips or potato dough products, bread dough products, extruded products based on corn, rice or ground nuts), • Prepared foods (e.g., instant noodles, rice, pasta, pizza, tortillas, wraps) as well as soups and broths (e.g., bouillon, salt cubes, dried soups, instant soups, prepared soups, retort soups), sauces (instant sauces, dried sauces, ready-made sauces, gravy, sweet sauces, relish sauces, acidic sauces), • Oral care products, such as toothpaste, mouthwash, dental care products (such as denture adhesive), dental rinse, mouth spray, dental powder, dental gel, 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, flavored consumer products may include beverages, water beverages, fortified / lightly sweetened water beverages, flavored carbonated and noncarbonated mineral water and table water, carbonated soft drinks, noncarbonated beverages, carbonated water, noncarbonated water, soft 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, brewed herbal beverages, cocoa, tea-based beverages, coffee-based beverages, cocoa-based beverages, decoctions and syrups.

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

[0133] The proportion of the flavor composition obtained by the present invention that can be incorporated into the various products described above varies within a wide range of values. These values ​​depend not only on the properties of the consumer product to be flavored and the desired sensory stimulation effect, but also on the properties of auxiliary components in a given base when the composition according to the present invention is mixed with flavoring components, solvents, or additives commonly used in the art.

[0134] For example, in the case of flavored consumer products, the typical concentration of the composition of the present invention is 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 in which the composition of the present invention is incorporated.

[0135] The present invention also relates to a method for producing a flavored food or beverage article, comprising the following steps: a) The process of preparing food carriers or bases, or beverage carriers or bases, respectively. b) Adding a flavor composition obtained by the method defined above to the food carrier or base or the beverage carrier or base, respectively. Regarding methods including

[0136] The present invention also provides a method for imparting, enhancing, improving, or modifying desirable properties of a flavored food or beverage article, comprising the following steps: a) The process of preparing food carriers or bases, or beverage carriers or bases, respectively. b) Adding a flavor composition obtained by the method defined above to the food carrier or base or the beverage carrier or base, respectively. Regarding methods including

[0137] Therefore, it is understood that the flavor compositions obtained by the method according to the present invention can increase, enhance, impart, or modify the sensory stimulation profile of a food carrier or base or a beverage carrier or base when added thereto.

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

[0139] In certain embodiments, the food carrier or base may include: seasonings or condiments, such as bouillon, savory cubes, powder mixes, flavor oils, sauces (e.g., relish, barbecue sauce, dressings, gravy, or sweet and / or sour sauces), salad dressings, or mayonnaise; meat-based products, such as chicken, beef, or pork-based products, seafood, fish paste, or fish sausage; 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, or pizza. , tortillas, wraps; dairy or fat products, e.g., spreads, cheese or regular or low-fat margarine, butter / margarine blends, butter, peanut butter, shortening, processed cheese or flavored cheese; savory products, e.g., snacks, biscuits (e.g., chips or crisps) or egg products, potato / tortilla chips, microwave popcorn, nuts, pretzels, mochi, rice crackers, etc.; substitutes, e.g., dairy products (e.g., modified cheeses made from oil, fat and thickeners) or seafood or meat (e.g., vegetarian meat substitutes, veggie burgers) or similar products; or pet or animal food.

[0140] In certain embodiments, beverage carriers or bases include carbonated soft drinks, such as cola, lemon-lime, root beer, dark citrus ("due type"), fruit-flavored sodas and cream sodas, and diet drinks; powdered soft drinks, as well as liquid concentrates, such as fountain syrups and cordials; coffee and coffee-based beverages, coffee substitutes and cereal-based beverages; tea and ready-to-drink teas (herb and tea leaf-based), including dry mix products; fruit and vegetable juices, and juice-flavored beverages, as well as juice drinks, nectars, concentrates and punches; sweetened and flavored water, 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 cooler); other heat-treated (decoction; pasteurization, ultra-high temperature, ohm heating or commercial aseptic sterilization) beverages and high-temperature filled packaging; and low-temperature filled products produced by filtration or other preservation techniques.

[0141] In certain embodiments, this method is preferably intended for the production of flavored beverage articles.

[0142] The present invention also provides a method for producing a flavored alcoholic beverage, comprising the following steps: a) A step of preparing a beverage carrier or base, b) Adding ethanol and / or water, c) Adding the flavor composition obtained by the method defined above to the obtained mixture. Regarding methods including

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

[0144] The present invention also relates to the use of flavor compositions obtained by the methods defined above for producing flavored food or beverage articles.

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

[0146] Specific embodiments relating to the method for producing flavored food or beverage articles are applicable mutatis mutandis to the use of flavor compositions.

[0147] Examples 1. Permeation vaporization process The permeable vaporization membrane is made of zeolite, a class of highly regular, porous crystalline silica-containing materials, exhibiting a uniform and very small pore size. It is in contact with the feed mixture at 300 cm². 2 Permeation vaporization experiments were conducted using a tubular experimental stainless steel permeation cell with an effective membrane area. First, the feed liquid mixture was heated with a heater and then pumped into the membrane module. A vacuum pump maintained the permeation side of the membrane module at near-atmospheric pressure, providing the driving force to move the water from the feed side to the permeation side. The permeate was condensed in two parallel glass cold traps cooled with liquid nitrogen to ensure that all of the permeate was completely collected.

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

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

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

[0151] 3.2. Water removal by permeation and vaporization To remove water from the whiskey sample, a permeation vaporization experiment was performed using the process reported in Example 1. The dehydration results are shown in Table 2. The water concentration in the feed decreased over the experimental time, and the final water content in the feed decreased to less than 1% after treatment. [Table 2]

[0152] 3.4 Further concentration by distillation After dehydration, the post-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 contained only ethanol and trace amounts of water, and no aromatic compounds were detected by GC. After permeation vaporization and distillation, most of the major aromatic compounds in the starting stream were increased 60 to 90 times, as shown in Table 4. This result indicates that dehydration treatment was necessary and beneficial for further concentration. [Table 4]

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

Claims

1. A method for producing a flavor composition by reducing or removing water and ethanol from a strong alcohol flavor composition, comprising the steps of dehydrating and dealcoholizing the strong alcohol flavor composition by a dehydration process and a dealcoholization process, The strong alcohol flavor composition contains 40% by weight or more of ethanol based on the total weight of the strong alcohol flavor composition. The dehydration process is a permeation vaporization process, The dehydration process is carried out using a hydrophilic membrane that is a zeolite. method.

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

3. The method according to claim 1 or 2, wherein the strong alcohol flavor composition comprises 40 to 90% by weight of ethanol and 5 to 60% by weight of water, based on the total weight of the strong alcohol flavor composition.

4. The method according to any one of claims 1 to 3, wherein the de-alcoholization process is a distillation process.

5. The method according to any one of claims 1 to 4, wherein the amount of water and ethanol from the strong alcohol flavor composition is reduced to at least 1 / 60th of the amount in the strong alcohol flavor composition.

6. The aforementioned flavor composition is based on all flavor compositions, • Less than 5% water, • Ethanol with a concentration of less than 5% • Volatile compounds exceeding 10% by weight, excluding ethanol, and The following compounds: isoamyl decanoate; 2-phenylethyl alcohol; octanoic acid; Ethyl myristate; isoamyl laurate; 1-dodecanol; ethyl palmitate; decanoic acid; Ethyl palmitrate; 1-hexadecanol; lauric acid; myristic acid; palmitic acid; ethyl laurate; isobutyldecanoate; 2-phenylethyl acetate; ethyldecanoate; ethyl lactate; ethyl octanoate; ethylhexanoate; 2-methylbutyl alcohol; 3-methylbutyl acetate; isobutanol; 1-propanol; ethyl acetate; at least three of the following: acetals and acetaldehyde The method according to any one of claims 1 to 5, comprising a flavor composition that imparts a strong alcoholic beverage note.

7. The flavor composition contains 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; The method according to claim 6, comprising at least three of the following: ethyl palmitrate; 1-hexadecanol; lauric acid; myristic acid; palmitic acid; ethyl laurate; isobutyldecanoate; 2-phenylethyl acetate; ethyldecanoate; ethyl lactate; ethyl octanoate; ethylhexanoate; 2-methylbutyl alcohol; 3-methylbutyl acetate; isobutanol; 1-propanol; ethyl acetate; acetal; and acetaldehyde.

8. A method for producing a flavored consumer product, comprising imparting a strong alcoholic beverage note to the consumer product with a flavor composition obtained by the method according to any one of claims 1 to 7, wherein the flavored consumer product is a baked good, a dairy-based product, a dairy-like product, a product based on fats and oils or emulsions thereof, a dairy product, a dessert, chocolate and composite coatings, a cereal product, confectionery and sugar-based products, a non-alcoholic beverage, or an instant beverage.

9. The aforementioned flavored consumer products include bread, dry biscuits, cakes, mochi, rice crackers, cookies, crackers, donuts, muffins, pastries, fruit or flavored yogurt, ice cream, fruit ice cream, frozen desserts, spreads, regular or low-fat margarine, butter / margarine blends, flavored oils, shortening, dressings, spice preparations, peanut butter, fresh cheese, soft cheese, dairy beverages, whey, butter, partially or fully hydrolyzed milk protein products, fermented dairy products, concentrated milk and similar products, gelatin, puddings, dessert creams, chocolate, spreads, confectionery, fillings and couverture products, sugar-based products, water-based beverages, fortified / lightly sweetened water-based beverages, and flavored products. The method according to claim 8, wherein the product is decarbonated and noncarbonated mineral water and table water, carbonated soft drinks, noncarbonated beverages, carbonated water, noncarbonated water, soft water, bottled water, sports / energy drinks, juice drinks, vegetable juices, vegetable juice preparations, instant vegetable drinks, powdered soft drinks, instant coffee and tea, black tea, green tea, oolong tea, brewed herbal beverages, cocoa, tea-based beverages, coffee-based beverages, cocoa-based beverages, decoctions, syrups, frozen fruits, frozen fruit juices, aqueous ice, fruit ice, sherbet, breakfast cereals, cereal bars, energy bars / nutrition bars, granola, cooked rice products, rice flour products, grain and sorghum products, raw or cooked noodles and pasta products.

10. A method for manufacturing a flavored food or beverage article, comprising the following steps: (a) A process of preparing a food carrier or base, or a beverage carrier or base, respectively. (b) The step of adding to the food carrier or base or the beverage carrier or base, a flavor composition obtained by the method specified in any one of claims 1 to 5. Methods that include...

11. Use of a flavor composition obtained by any one of claims 1 to 5 for the manufacture of a flavored food or beverage article.

12. Use of a flavor composition obtained by any one of claims 1 to 5 for imparting, enhancing, improving or modifying the flavor of a food or beverage article.

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