Flavor Ingredients Mitigating Off-Odors via Partition Coefficients
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Solution Overview
Problem
Current methods for mitigating off-odors in food and beverages often alter the taste or hedonic profile of products, are not universally applicable, and fail to prevent off-odor formation over time.
Innovation Solution
A method involving the identification of off-odor components and the addition of flavor ingredients with similar octanol/water partition coefficients (clogP values) to effectively mitigate off-odors without altering the product's quality, using a specific range of flavor ingredients with clogP values close to those of the off-odor components.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If enzymes such as aldehyde dehydrogenase, aldehyde oxidase, alcohol dehydrogenase and alcohol oxidase are used to stabilize fish oil-containing products, then off-odor formation is reduced, but the taste of most foods and beverages is altered
Solution Approach 1:
The invention changes the chemical parameters of the system by using specific antioxidants (vitamin E, vitamin C, BHA, BHT, tocopherols) at controlled levels (0.01-1000 ppm) to prevent off-odor formation through oxidation inhibition rather than enzymatic degradation, thereby preserving the original taste profile while achieving the desired stabilization effect
Solution Approach 2:
The invention employs conventional, well-known antioxidants that are already widely used in the food industry rather than specialized enzymes. These antioxidants are cost-effective, readily available, and do not require the complex conditions that enzymes need, making them a practical substitute that avoids taste alteration while achieving off-odor prevention
2Object-affected harmful factors
If plant extracts such as rosemary extract, Mentha extract, Origanum extract and Salvia extracts are used to stabilize citrus beverages, then off-odor formation is reduced, but the taste of most foods and beverages is altered
Solution Approach 1:
The invention modifies the stabilization approach by using individual antioxidant compounds (vitamin E, vitamin C, BHA, BHT, tocopherols) at precisely controlled concentrations rather than plant extracts. This parameter-based approach allows for fine-tuning the antioxidant activity to match the specific product requirements, preventing off-odors while maintaining the original flavor profile
Solution Approach 2:
The invention segments the complex plant extract formulations into individual, well-defined antioxidant compounds. By using separate, pure antioxidant substances rather than mixed plant extracts, the invention allows for precise control over the stabilization mechanism without introducing the complex flavor profiles that plant extracts would impart
3Object-affected harmful factors
If citric acid/potassium citrate acid base conjugate is used to suppress deterioration of lemon flavor, then off-odor formation is reduced, but the pH of the product is lowered and the taste of non-citrus products is twisted
Solution Approach 1:
The invention changes the pH-control strategy by using antioxidants that work through oxidation prevention rather than acid-base chemistry. The antioxidants (vitamin E, vitamin C, BHA, BHT, tocopherols) prevent flavor deterioration through radical scavenging and oxidation inhibition mechanisms that do not alter pH or twist the taste of non-citrus products
Solution Approach 2:
The invention introduces antioxidant molecules as intermediary substances that mediate between the oxygen in the environment and the flavor compounds in the product. These antioxidants act as sacrificial agents that preferentially react with oxygen and free radicals, protecting the flavor compounds without directly interacting with the product's pH or taste profile
4Object-affected harmful factors
If aliphatic synthetic polymer is used to remove soluble off-flavors and off-odors, then off-odor perception is reduced, but the method is not suitable for preventing off-odor formation over time
Solution Approach 1:
The invention applies preliminary protective action by incorporating antioxidants into the product formulation from the beginning. These antioxidants prevent off-odor formation through oxidation inhibition before it occurs, rather than removing off-odors after they form. This preventive approach ensures long-term stability throughout the product's shelf life
Solution Approach 2:
The invention ensures continuous protection by using antioxidants that remain active throughout the product's storage period. The antioxidants continuously scavenge free radicals and inhibit oxidation reactions as they occur, providing ongoing protection against off-odor formation throughout the entire shelf life, unlike polymer treatments that only work at the point of application
Data Source
AI summary
The present disclosure relates to a method for mitigating off-odors in food and beverages. to flavor composition mitigating off-odors in food and beverages and to the use of specific flavor ingredients to mitigate off-odors in food and beverages.