Yeast Extract Aroma Components for Egg Flavor Enhancement
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Solution Overview
Problem
Current technologies do not effectively utilize yeast extracts to enhance the aroma of egg products, despite their potential in adding umami and flavor enhancement, leaving a gap in aroma component utilization.
Innovation Solution
A composition comprising specific aroma components such as 3-(methylthio)1-propanol, benzaldehyde, 4-heptanol, trimethylpyrazine, methylpyrazine, and 2,5-dimethylpyrazine, derived from yeast extracts, is used to enhance the aroma and flavor of egg products, specifically targeting the egg aroma enhancement.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If yeast extract is used for providing aroma components, then egg aroma enhancement is achieved, but sufficient discussion and utilization of aroma components has not been realized
Solution Approach 1:
The patent segments the complex yeast extract into specific aroma components (3-(methylthio)1-propanol, benzaldehyde, 4-heptanol, trimethylpyrazine, methylpyrazine, and 2,5-dimethylpyrazine) to identify and utilize the exact compounds responsible for egg aroma enhancement, moving from general yeast extract application to targeted component utilization
Solution Approach 2:
The patent extracts and isolates specific aroma components from yeast extract that are responsible for egg aroma enhancement, separating the effective aromatic compounds from the rest of the yeast extract matrix to achieve targeted aroma enhancement
2Quantity of substance
If yeast extract is used primarily for umami enhancement, then glutamic acid content is utilized, but aroma enhancement potential is underutilized
Solution Approach 1:
The patent demonstrates that yeast extract and its aroma components can serve multiple functions: traditional umami enhancement through glutamic acid and newly discovered egg aroma enhancement through specific volatile compounds, expanding the application versatility of yeast extract in food seasoning
3Manufacturing precision
If specific aroma components are identified and used, then egg aroma enhancement is achieved, but complexity of component identification increases
Solution Approach 1:
The patent uses sensory evaluation and GC/MS analysis to identify and copy the aroma profile of natural egg, matching the volatile compound composition to achieve authentic egg aroma enhancement in food products
Data Source
Figure 1
AI summary
The present inventors have long studied applications of the yeast extract with various kinds of characteristics on various food products. In such situations, the present invention aims at specifically determining components from the yeast extract which can provide an egg of a bird (herein after referred to simply as an "egg") itself or an egg product with egg aroma or enhance egg aroma of an egg itself or an egg product. The present invention provides agent for enhancing egg aroma comprising at least one component(s) as an ingredient selected from the group consisting of: (a) 3-(methylthio)1-propanol, (b) benzaldehyde, (c) 4-heptanol, (d) trimethylpyrazine, (e) methylpyrazine, or (f) 2,5-dimethylpyrazine. The agent of the present invention is used for enhancing egg aroma, especially an egg flavor, of an egg product. The examples of preferred egg products to which the present invention is applied include, but not limited to, a boiled egg itself, various food products using a boiled egg (for example, tartar sauce, prepared bread filling, and so on), various food products containing an egg as a component (for example, mayonnaise, dressing, pasta sauce, Japanese omelette, steamed egg custard, steamed egg hotchpotch, omelette, quiche, rolled omelette, noodles, fried rice, custard cream, pudding, cake, sponge cake, ice cream, egg (custard) tart, bread, crape, and so on).