Furyl Thioalkanals Flavoring Compounds for Meaty Notes
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Solution Overview
Problem
The flavor industry lacks new ingredients capable of imparting original and desirable meaty notes to edible products without the undesirable green or geranium-like notes associated with existing furanthiol derivatives, and there is a need for more potent and versatile flavoring compounds that can enhance the palatability of foods and beverages.
Innovation Solution
The development of 2-methyl-3-furanthiol derivatives, specifically 3-[(2-methyl-3-furyl)thio]alkanals, which possess unique organoleptic properties, such as juicy and meaty notes, and can be used at lower concentrations to achieve similar effects to current flavoring ingredients like sulfurol, without imparting off-notes like musty or geranium-like flavors.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If existing furanthiol derivatives are used to impart meaty notes, then meaty flavor is achieved, but undesirable green or geranium-like notes are produced
Solution Approach 1:
The patent applies parameter changes by modifying the chemical structure of furanthiol derivatives - specifically changing the carbonyl group position from ketone to aldehyde and varying the hydrocarbon chain length and saturation. This structural parameter modification transforms the flavor profile from producing green/geranium off-notes to delivering clean meaty notes with juicy character.
Solution Approach 2:
The invention creates composite flavor profiles through specific molecular structures combining the furan ring, thioether linkage, and aldehyde group with varying alkyl chains. This composite structural approach yields a synergistic effect producing enhanced meaty notes with juicy character while eliminating the unwanted green or geranium-like notes associated with simpler analogues.
2Quantity of substance
If higher concentrations of sulfur-containing flavorants are used to achieve potent meaty flavor, then flavor intensity increases, but musty or geranium-like off-notes appear
Solution Approach 1:
The patent utilizes parameter changes by optimizing the aldehyde chain length (C1-C6) and saturation level to achieve high flavor potency at low concentrations. The specific structural parameters - particularly the unsaturated hydrocarbon chain configuration - enable the compound to deliver strong meaty flavor at 0.1-2 ppm without generating musty or geranium-like off-notes even at higher dosages.
3Quantity of substance
If known sulfur-containing flavorants are used to achieve meaty taste, then meaty flavor is obtained, but the flavor profile becomes one-dimensional and lacks versatility
Solution Approach 1:
The invention employs composite molecular structures where the furan ring provides aromatic character, the thioether linkage contributes meaty notes, and the variable aldehyde chain (different lengths and saturation levels) adds dimensional complexity. This composite approach creates multi-dimensional flavor profiles with meaty, juicy, and roasted notes, enhancing versatility across different food applications compared to single-note sulfur flavorants.
Data Source
AI summary
The invention relates to new derivatives of 2-methyl-3-furanthiol which are useful as flavoring ingredients to confer meaty, juicy taste to a large variety of edible consumer products, chewing gums and oral care products, without imparting thereto undesirable off-notes typical of prior known furanthiol derivatives.