Aroma Masking Composition for Hexanal Odor Without Flavor Loss
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Solution Overview
Problem
Existing methods for masking unpleasant smells from plants and oxidized fats and oils, such as hexanal odor, often impair the flavor of foods and are limited to matching flavors, failing to effectively mask the odor without altering the taste.
Innovation Solution
A masking agent comprising specific aroma compounds like E-beta-damascone, S-(2-methyl-3-furyl)ethanethioate, beta-caryophyllene oxide, and others, added at low concentrations around their threshold values, effectively masks hexanal odor without imparting additional flavor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If herb, processed tomato, or citric acid is added to mask hexanal odor, then the unpleasant smell is masked, but the original flavor of the food is impaired
Solution Approach 1:
The patent uses specific aroma compounds (E-beta-damascone, S-(2-methyl-3-furyl)ethanethioate, beta-caryophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-dithiane, methyl anthranilate, S-furfuryl thioformate, 1-isothiocyanate-3-(methylthio)propane, nootkatone, 1,4-dioxacycloheptadecane-5,17-dione, sclareol, and sclareolide) at precisely controlled low concentrations around their threshold values. This parameter control allows the unpleasant hexanal odor to be masked while the added compounds remain undetectable, thus preserving the original food flavor without the compatibility limitations of conventional masking agents
Solution Approach 2:
The patent introduces specific aroma compounds as intermediary substances that selectively interact with hexanal odor molecules. These compounds act as mediators that bind to or mask the unpleasant odor without directly interacting with the food's flavor components, thereby achieving odor masking while preserving the original taste profile
2Object-affected harmful factors
If conventional masking agents are used, then the unpleasant smell is covered, but the method is limited to foods matching the addition substance's flavor
Solution Approach 1:
The patent provides a universal masking solution applicable to various plant-derived foods and processed meat products containing hexanal odor. The selected aroma compounds have broad-spectrum masking capability against hexanal and similar unpleasant odors, making the method versatile for soybeans, various plants, processed meats, and other products where conventional flavor-matching masking agents would be limited
Solution Approach 2:
By controlling the concentration of aroma compounds at or near their detection thresholds, the patent creates a universal masking agent that can be applied across different food types without imparting the strong characteristic flavors that would limit applicability. This precise parameter control enables broad versatility while maintaining odor masking effectiveness
Data Source
AI summary
An agent containing at least one aroma compound selected from the group consisting of E-beta-damascone, S-(2-methyl-3-furyl)ethanethioate, beta-caryophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-dithiane, methyl anthranilate, S-furfuryl thioformate, 1-isothiocyanate-3-(methylthio)propane, nootkatone, 1,4-dioxacycloheptadecane-5,17-dione, sclareol, and sclareolide is effective for masking an unpleasant smell and for making oral products in which an unpleasant smell is masked.