Flavor Composition for Masking N-Hexanal Off-Flavor in Foods
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Solution Overview
Problem
Existing methods are inadequate for universally and effectively masking the grassy smell from n-hexanal in various food and beverage products without affecting the flavor and taste.
Innovation Solution
The use of specific flavor compounds such as oleic acid, β-damascenone, 4-methyl-2-phenyl-2-pentenal, menthyl 3-hydroxybutyrate, dimethyl benzyl carbinyl butyrate, and methyl 4-TERT-butylphenylacetate, optionally combined with 2,3-hexanedione, thymol, lauric acid, carvacrol, and isoambrettolide, to suppress n-hexanal odor in food and beverage products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If conventional masking substances (e.g., E-beta-damascone, beta-ionone, nootkatone) are used to mask n-hexanal odor, then the grassy smell is suppressed, but the flavor and taste of the food or beverage product are impaired
Solution Approach 1:
The patent changes the chemical parameters by selecting specific compounds with particular molecular structures and functional groups (carboxylic acids, ketones, aldehydes, esters, phenols, lactones) that have different interaction mechanisms with n-hexanal compared to conventional masking agents. This parameter change allows effective odor suppression while preserving flavor characteristics
Solution Approach 2:
The patent employs composite flavor compositions containing multiple compounds working synergistically. The combination of compounds from different chemical classes (e.g., oleic acid with β-damascenone, or combinations including 2,3-hexanedione, thymol, lauric acid, carvacrol, and isoambrettolide) creates a composite masking effect that suppresses n-hexanal odor more effectively while maintaining natural flavor profiles better than single compounds
2Adaptability or versatility
If a universal masking method for n-hexanal is developed, then applicability to various food and beverage products is improved, but the complexity of selecting and optimizing flavor compounds increases
Solution Approach 1:
The patent identifies compounds with broad applicability across different food and beverage matrices (plant-based proteins, soybeans, processed meats, fats and oils). The selected compounds function universally to mask n-hexanal odor through common mechanisms (olfactory receptor interaction, volatility modulation) while adapting to different product types, reducing the need for product-specific formulation development
Solution Approach 2:
The patent establishes specific concentration ranges and formulation parameters that optimize masking effectiveness while simplifying the selection process. By defining effective concentration windows and compound ratios, the patent reduces the complexity of optimizing flavor compositions for universal application across different product types
Data Source
AI summary
The present invention relates to a technique for masking unpleasant odor (off- flavor) generated from a food or beverage. One embodiment of the present invention provides an unpleasant odor (off-flavor) suppressing agent, a fragrance composition, a food or beverage in which an unpleasant odor (off-flavor) is masked, a production method of the food or beverage, and a method for masking an unpleasant odor (off-flavor). The present invention makes it possible to suppress an unpleasant odor (off-flavor) of a food or beverage by using, as active ingredient, one or more selected from the group consisting of oleic acid, β-damascenone, 4-methyl-2-phenyl-2-pentenal, menthyl 3-hydroxybutyrate, dimethyl benzyl carbinyl butyrate and methyl 4-tert-butyl phenylacetate.