Sulfurol Flavoring Composition With Hydroxymethylfurfural

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Solution Overview

Problem

Sulfurol, when added to foods and beverages, can provide a meaty flavor but often results in off-flavors such as sulfurous odor, beany odor, or metallic taste, which are undesirable.

Innovation Solution

A taste-improving agent comprising sulfurol and hydroxymethylfurfural in a specific mass ratio of 0.03 to 12.00, optionally with phenylethanal, furfuryl alcohol, or isoamyl alcohol, to mask off-flavors and enhance meaty flavor.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Ease of manufacture

If sulfurol is added to provide meaty flavor, then meaty flavor is improved, but off-flavors (sulfurous odor, beany odor, metallic taste) increase

Engineering Contradiction:

Improvemeaty flavorVSAvoidoff-flavors

Core Design Contradiction:

Ease of manufactureVSObject-generated harmful factors

Solution Approach 1:

The patent uses hydroxymethylfurfural as an intermediary substance to mask the off-flavors generated by sulfurol. The specific combination ratio (0.03 to 12.00 mass ratio of hydroxymethylfurfural to sulfurol) creates a synergistic effect where hydroxymethylfurfural acts as a mediator that suppresses the harmful off-flavors (sulfurous odor, beany odor, metallic taste) while preserving the desirable meaty flavor of sulfurol.

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The patent creates a composite flavoring composition by combining sulfurol and hydroxymethylfurfural in specific proportions. This composite approach allows the two substances to work together, where hydroxymethylfurfural compensates for the deficiencies of sulfurol (off-flavors) while maintaining its strengths (meaty flavor), resulting in a superior overall flavor profile.

Inventive Principle:

Principle #40Composite materials

2Ease of manufacture

If sulfurol is added to provide meaty flavor, then meaty flavor is improved, but harsh and astringent tastes increase

Engineering Contradiction:

Improvemeaty flavorVSAvoidharsh and astringent tastes

Core Design Contradiction:

Ease of manufactureVSObject-affected harmful factors

Solution Approach 1:

Hydroxymethylfurfural serves as a mediator that specifically targets and suppresses the harsh and astringent tastes generated by sulfurol. The controlled ratio ensures that hydroxymethylfurfural is present in sufficient quantity to mask these negative sensory attributes while not overpowering the desired meaty flavor.

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The patent converts the harmful harsh and astringent tastes into a benefit by using hydroxymethylfurfural to mask them. The combination transforms what would be undesirable sensory characteristics into an acceptable and even desirable flavor profile, making the sulfurol-based seasoning more palatable and commercially viable.

Inventive Principle:

Principle #22Blessing in disguise (Convert harm into benefit)

Data Source

PatentUS20250325010A1Taste-improving agent, oil and/or fat composition, and food or beverage product

Publication Date: 2025.10.23 MIYOSHI OIL & FAT

AI summary

A sulfurol-containing, taste-improving agent that can provide a good meaty flavor while suppressing any off-flavors derived from sulfurol. The taste-improving agent includes sulfurol and hydroxymethylfurfural and having a mass ratio of the hydroxymethylfurfural to the sulfurol of 0.03 or more and 12.00 or less.