Odor Reduction Composition Using Polyphenol and Organic Acid
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Solution Overview
Problem
Conventional methods for removing fishy odors from seafood are limited in effectiveness, particularly in reducing trimethylamine (TMA), which is a key contributor to unpleasant odors, and are not easily applicable to processed foods.
Innovation Solution
A composition containing polyphenol, ethanol, and an organic acid is used to effectively reduce TMA and eliminate fishy odors, which can be easily applied to various food products, including canned goods and home meal replacements.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If vinegar is used to neutralize TMA and remove fishy odor, then the fishy odor is reduced, but the use amount is limited due to its unique and strong flavor
Solution Approach 1:
The patent changes the chemical parameters by using organic acids with pKa values between 3.5-6.5 (such as citric acid, malic acid, lactic acid) instead of acetic acid (pKa 4.76). This parameter change allows for effective TMA neutralization while providing a milder, more acceptable flavor profile that doesn't limit usage amounts.
Solution Approach 2:
The patent employs composite material strategy by combining multiple organic acids with polyphenols in specific ratios. This composite approach creates a synergistic effect where the organic acids neutralize TMA and the polyphenols provide additional flavor enhancement, resulting in a composition that is both effective at odor removal and pleasant in taste, thus not limiting usage amounts.
2Object-affected harmful factors
If conventional methods are used to remove fishy odor, then some odor reduction is achieved, but the effect is limited and not easily applicable to processed foods
Solution Approach 1:
The patent creates a universal composition that can be applied to various food types including fresh seafood, canned foods, and home meal replacements. The composition serves multiple functions: neutralizing TMA, removing fishy odor, and enhancing overall flavor. This multi-functionality and universality make it easily applicable across different processed food products without requiring modification.
Solution Approach 2:
The patent optimizes the concentration parameters of organic acids (0.1-5% w/v) and polyphenols (0.01-1% w/v) to achieve effective TMA reduction while maintaining compatibility with processed food systems. These parameter optimizations ensure the composition works effectively in both fresh and processed food applications.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The composition significantly reduces TMA levels, effectively removing fishy odors and enhancing flavors, making it suitable for diverse food applications while maintaining a broad range of polyphenol and acid content for optimal performance.
Implementation Method 1
as a method of adding an acid to neutralize basic TMA in order to remove a fishy odor
Implementation Method 2
A composition containing polyphenol, ethanol, and an organic acid is used to effectively reduce TMA and eliminate fishy odors
Data Source
AI summary
The present application relates to: a composition for reducing bad odors, comprising polyphenol, ethanol, and organic acid; and a method for reducing bad odors, comprising a step of adding the composition to a product that has a bad odor.