WO2013135511A1 - N-(2,4-dimethylpentan-3-yl-méthylbenzamides et leur utilisation comme agents aromatisants - Google Patents

N-(2,4-dimethylpentan-3-yl-méthylbenzamides et leur utilisation comme agents aromatisants Download PDF

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Publication number
WO2013135511A1
WO2013135511A1 PCT/EP2013/054254 EP2013054254W WO2013135511A1 WO 2013135511 A1 WO2013135511 A1 WO 2013135511A1 EP 2013054254 W EP2013054254 W EP 2013054254W WO 2013135511 A1 WO2013135511 A1 WO 2013135511A1
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oil
acid
methyl
group
ready
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PCT/EP2013/054254
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English (en)
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Chiara Liberati
Marcel Winnig
Ingo Wöhrle
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Imax Discovery Gmbh
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    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
    • C07C233/00—Carboxylic acid amides
    • C07C233/64—Carboxylic acid amides having carbon atoms of carboxamide groups bound to carbon atoms of six-membered aromatic rings
    • C07C233/65—Carboxylic acid amides having carbon atoms of carboxamide groups bound to carbon atoms of six-membered aromatic rings having the nitrogen atoms of the carboxamide groups bound to hydrogen atoms or to carbon atoms of unsubstituted hydrocarbon radicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/204—Aromatic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents

Definitions

  • the present invention primarily relates to the amides of Formulae (I) and (II) (see below) and mixtures thereof, and to the use thereof as flavoring agents.
  • the compounds in accordance with the present invention are suitable for producing, imparting, or intensifying an umami flavor and/or a physiological cooling effect.
  • the invention further relates to flavoring mixtures, compositions for oral consumption as well as ready-to-eat, ready-to-use and semifinished products, comprising an effective amount of the compound of Formula (I) and/or Formula (II) and to specific methods for producing, imparting, modifying and/or intensifying specific flavor impressions.
  • Sensorially important amides include the spicing agents capsaicin from chilli and piperine of pepper.
  • alkamides such as spilanthol
  • MSG monosodium glutamate
  • inosine monophosphate IMP
  • GMP guanosine monophosphate
  • New flavoring agents able to provide a taste profile similar to that of MSG, in order to partially or fully substitute MSG in a flavor, or new compounds that enhance the effectiveness of MSG in order to substitute IMP or GMP as MSG enhancers, could be of high value.
  • N-cyclopropyl-E2,Z6- nonadienamide FEMA 4087
  • N-ethyl-E2,Z6-dodecadienamide N-ethyl-E2,Z6- nonadienamide
  • US 2006/057268 and US 2006/068071 disclose certain amides, such as /V-3,7-dimethyl- 2,6-octadienyl cyclopropylcarboxamide (FEMA 4267), as intensifier for salt and umami taste impressions.
  • FEMA 4267 /V-3,7-dimethyl- 2,6-octadienyl cyclopropylcarboxamide
  • US 2006/0045953 discloses a very large number of aromatic amides and ureas as sweet or umami flavor modifiers, tastants and taste enhancers.
  • US 2008/0292763 teaches certain substituted neo-menthyl - derivatives, cyclopropanecarboxylic acid (3-methyl-cyclohexyl)amides, as flavoring agents, in particular as umami substances.
  • US 2009/031 1401 and US 2009/01 10796 propose certain neomenthyl derivatives as flavor materials mainly having umami and/or salty taste.
  • US 2009/031 1401 inter alia describes the flavor profile of the racemate of (1 S,2S,5R)-2-isopropyl-5- methylcyclohexyl ethyl carbamate as "cooling, umami, menthol note".
  • US 2009/0280230 proposes the use of certain savory taste modifiers as flavoring agents and/or enhancers of monosodium glutamate in a process for preparing a solid flavorant concentrate composition or a lipophilic savory flavorant concentrate composition.
  • flavoring agents i.e. flavor-active compounds or compounds which can produce, impart, modify or intensify a flavor impression.
  • compounds of the type that can produce, impart, modify or intensify the scatteredumami" impression.
  • flavoring agents providing a complex and multi-facetted taste profile e.g. one or more further flavor aspects in addition to an umami taste, are of particular interest.
  • such flavoring agents would allow the creation of interesting sensorial impressions and exceptional taste profiles.
  • the object of the present invention was therefore to provide one or more compounds and corresponding methods and uses by means of which certain flavor notes, preferably of the contextumami" type, can be produced, imparted, modified or intensified (enhanced).
  • Compounds of the umami type may well be combined with other sensorially active substances imparting one or more flavor impressions such as warming, hot, tingling, numbing, sulfurous, alliaceous, phenolic, smoky, tangy (sharp) and/or pungent flavor notes.
  • flavor notes are often characteristic for a certain flavor direction, these notes are often experienced as unpleasant, objectionable and/or disturbing, in particular as too strong or too dominant within a flavor profile.
  • the flavor direction would be experienced as less typical, less authentic, less valuable, and often would be less preferred by consumers.
  • the one or more new compounds would be able not only to produce or enhance certain desired notes, but also reduce one or more unwanted notes, improve and/or round off the overall flavor profile without impairing or adulterating it to an appreciable extent.
  • said one or more new compounds should be able to enhance, intensify and/or round off one or more sensory impressions of one or more other flavoring substances, wherein preferably one, several or all of the sensory impressions mouthfeel, meaty, roasty, salty, mouth-watering and long-lastingness of said or more other flavoring substances are enhanced, intensified, and/or rounded off.
  • this object is achieved by (using) a compound of Formula (I) or of Formula (II)
  • the chemical name of the compound of Formula (I) is N-(2,4-dimethylpentan-3-yl)-4- methylbenzamide.
  • the chemical name of the compound of Formula (II) is N-(2,4- dimethylpentan-3-yl)-3-methylbenzamide.
  • the present invention also relates to a mixture of compounds comprising, essentially consisting of or consisting of compounds of Formulae (I) and (II), wherein the ratio by weight of the compound of Formula (I) to the compound of Formula (II) preferably is in the range of 98 : 2 to 2 : 98, more preferably in the range of 25 : 1 to 1 : 25, even more preferably in the range of 10 : 1 to 1 : 10, even more preferably in the range of 6 : 1 to 1 : 6.
  • the compounds of Formula (I), of Formula (II), and the mixtures thereof were found to have interesting sensorial properties allowing to produce, impart, modify or intensify anußumami" impression. Further, the compounds of Formula (I), of Formula (II), and the mixtures thereof provide a multi-facetted taste profile, namely a slight, but noticeable and interesting physiological cooling effect in addition to a pronounced umami taste. Without wishing to be bound by theory, and although the reason for these various sensory effects observed and described hereinafter in detail is not fully understood, it may be assumed that the combination of a pronounced umami taste and a subsidiary physiological cooling effect is relevant for achieving the diverse sensory effects.
  • the compounds of Formula (I), of Formula (II), and the mixtures thereof primarily exhibit umami taste properties and additionally a weak cooling effect, they do not impart flavor notes of peppermint or menthol, in particular they lack the unwanted harsh or bitter notes often associated with menthol.
  • the compounds of Formula (I), of Formula (II), and the mixtures thereof allow the creation of interesting sensorial impressions and exceptional taste profiles.
  • the compounds of Formula (I), of Formula (II), and the mixtures thereof are able to enhance, intensify, round off, harmonize, balance, smooth and/or mellow one or more sensory impressions of one or more other flavoring substances, preferably of one or more other flavoring substances producing or imparting one, several or all of the sensory impressions mouthfeel (sometimes also called "fullness in the mouth"), meaty, roasty, salty, mouth-watering and long-lastingness.
  • the compounds of Formula (I), of Formula (II), and the mixtures thereof are able to produce a flavor profile that is perceived as smoother, mellower, rounder (more rounded-off), more harmonious, more balanced and more pleasant, thus as having overall improved flavor properties.
  • the presence and the position of the methyl group on the aromatic ring of the compounds of Formulae (I) and (II) was found to be important for achieving the observed sensory effects and taste properties.
  • the isomeric compound N-(2,4- dimethylpentan-3-yl)-2-methylbenzamide (cf. Formula (YY) hereinbelow), i.e. the corresponding ortho-methyl isomer, does not impart or enhance an umami sensory effect, nor a physiological cooling sensation.
  • N-(2,4-dimethylpentan-3- yl)benzamide was found not to be sufficiently active as a flavoring agent and did in particular not impart or enhance umami and physiological cooling properties to a noticeable extent.
  • the present invention therefore relates to the use of a
  • composition comprising one or both compounds of Formulae (I) and (II), as food additive, beverage additive, and/or flavoring agent.
  • the compounds of the Formulae (I) and (II) produce an umami taste and intensify or enhance the umami taste of flavored compositions.
  • a trained panel found, in a statistically significant manner, that simply by adding 20 ppm of the compound to a bouillon of 0.5 wt.% of beef extract, the umami-effect observed was roughly the same as is achieved by the addition of 0.05 wt.% (500 ppm) of MSG.
  • the flavor impressions mouthfeel, salty, meaty, roasty, sweet, sour, mouth-watering and long-lastingness were intensified by the addition of the compounds of the Formulae (I) and (II), in some cases they were even stronger enhanced when using the compounds of the Formulae (I) and (II) as compared to using MSG (see Sensory Test 2 described in detail hereinbelow).
  • the present invention relates to the use of a compound of Formula (I) and/or a compound of Formula (II), or a composition comprising one or both compounds of Formulae (I) and (II), as flavoring agent for
  • the present invention relates to the use of a compound of Formula (I) and/or a compound of Formula (II), or a composition comprising one or both compounds of Formulae (I) and (II), for producing, imparting, modifying or intensifying an umami flavor, preferably an umami flavor and a weak physiological cooling effect.
  • the term “flavor” includes both gustatory and nasal sensory impressions, perceptions and effects.
  • the term “flavor” includes the taste perceived on the tongue and the smell (aroma, bouquet) perceived in the nose (via orthonasal and/or retronasal perception).
  • the term “flavor” is understood as relating to taste impressions, perceptions and effects, since said sensory effects mainly or solely occur in the mouth and/or on the tongue.
  • the term "sensorially effective amount” defines an amount sufficient to produce a flavor impression upon oral consumption, in particular an umami and/or a physiological cooling impression, and/or to modify (including intensifying, enhancing, rounding off, reducing unwanted notes, and the like) the perception of a flavor of one or more other flavoring agents, in particular other flavoring agents producing or imparting one, several, or all of the following aspects or sensory effects mouthfeel, meaty, roasty, salty, mouth-watering and long-lastingness.
  • "essentially consists of” or “essentially consisting of” means that the total weight share is 92 wt.% or more, preferably 95 wt.% or more, more preferably 96 wt.% or more, most preferably 97 wt.% or more, based on the total respective mass used.
  • the compounds of Formula (I) and (II) may be obtained in analogy to well-known synthetic methods.
  • reaction mixture may be diluted with an organic solvent (such as dichloromethane or ethyl acetate), and after separation of the phases the solvents are removed from the organic phase.
  • organic solvent such as dichloromethane or ethyl acetate
  • the residue obtained may be further purified, for example by chromatographic (e.g. HPLC) or thermal (e.g. distillation) methods, to give the compounds of Formula (I) or (II) in high purity.
  • reaction of the respective (para- or meta-) methyl benzoic acid and 2,4- dimethylpentan-3-amine via dehydration yields the compounds of Formula (I) and (II), preferably by using carbodiimides as dehydrating agents.
  • methyl substituted benzoic acid toluic acid
  • a carbodiimide preferably dicyclohexylcarbodiimide (DCC), diisopropylcarbodiimide (DIC), or 1 -ethyl-3-(3-dimethylaminopropyl)carbodiimide (EDC) or its hydrochloride
  • DCC dicyclohexylcarbodiimide
  • DIC diisopropylcarbodiimide
  • EDC 1 -ethyl-3-(3-dimethylaminopropyl)carbodiimide
  • reacting the respective methyl benzoic acid and 2,4-dimethylpentan-3- amine may also be performed in the presence of a tertiary amine (such as triethyl amine), certain isonitriles, and optionally hydroxysuccinimide, as described in US 4,442,029.
  • a tertiary amine such as triethyl amine
  • the present invention relates to a flavoring mixture comprising
  • additional ingredients not corresponding to Formulae (I) and (II) selected from the group of substances imparting one or more sensory (preferably one or more flavor) impressions, preferably substances imparting one or more sensory impressions selected from the group consisting of warming, heating, tingling,
  • a flavoring mixture according to the present invention comprises one or more, more preferably two or more, even more preferably three or more additional ingredients of group (B) are selected from the group consisting of constituents (B-1 ), (B- 2), (B-3), (B-4), (B-5), (B-6), and (B-7)
  • (B-1 ) substances selected from the group consisting of physiologically warming and/or tingling sensates,
  • (B-3) aroma molecules found in meat or contributing to the aroma of meat preferably selected from the group consisting of
  • C4-C12-pyrazines i.e. pyrazines having a total of 4 to 12 carbon atoms
  • C5-C12- pyridines C4-C12-pyrroles, C4-C12-pyrrolines, C4-C10-oxazolines C4-C10-thiazoles, C4-C10-thiazolines, C3-C8-thiazolidines
  • C4-C12-furans, C4-C12-furanones straight- or branched-chain alkanals having a total of 4 to 15 carbon atoms, straight- or branched- chain alkanols having a total of 5 to 10 carbon atoms, C4-C15-ketones, gamma- lactones having an even-number of total carbon atoms in the range of 6 to 12 carbon atoms, delta-lactones having an uneven-number of total carbon atoms in the range of 7 to 13 carbon atoms, C4-C8-
  • (B-5) amino acids preferably selected from the group consisting of amino carboxylic acids and amino sulfonic acids, and the physiologically acceptable salts thereof,
  • (B-6) further flavor enhancers for meaty and/or roasty notes
  • (B-7) substances selected from the group consisting of beef extract, soy sauce, soy sauce extract, soy protein, yeast extract, autolyzed yeast extract, malt extract, hydrolyzed vegetable protein, whey protein, caseinate, and barley extract, preferably in dry (i.e. essentially water-free, preferably water-free), more preferably in powdered form.
  • the agents of constituent (B1 ) - upon oral consumption - produce a perception of a physiological warming, hot, burning and/or tingling sensation to the consumer, and may additionally be accompanied by a numbing and/or pungent sensation.
  • the aroma molecules of constituent (B3) contribute to the flavor profiles of cooked and/or smoked meat, in particular boiled, roasted, grilled, fried or smoked meat, in particular boiled, roasted, grilled, fried or smoked beef.
  • the sensory impression "meat” preferably relates to cooked meat. Based on sensory evaluation, several different qualities or descriptors are generally used to describe the flavor of cooked meat: buttery, caramel, burnt/roasty, green, oily/fatty, nutty and meaty.
  • Constituent (B3) also includes aroma molecules typically found in smoke (flavor), e.g. obtained by pyrolysis of wood.
  • a preferred flavoring mixture according to the present invention comprises one or more, preferably two or more, more preferably three or more additional ingredients selected from the group consisting of constituents (B-1 ), (B-2), (B-3), (B-4), (B-5), (B-6), and (B- 7), wherein constituents (B-1 ), (B-2), (B-3), (B-4), (B-5), (B-6), and (B- 7), wherein constituents (B-1 ), (B-2), (B-3), (B-4), (B-5), (B-6), and (B- 7), wherein constituents (B-1 ), (B-2), (B-3), (B-4), (B-5), (B-6), and (B- 7), wherein constituents (B-1 ), (B-2), (B-3), (B-4), (B-5), (B-6), and (B- 7), wherein constituents (B-1 ), (B-2), (B-3), (B-4), (B-5), (B-6), and (B- 7), wherein constituents (B-1 ), (
  • (B-1 ) comprises or consists of substances selected from the group consisting of spilanthol (2E,6Z,8E-decatrienoic acid N-isobutylamide), 2E,6Z,8E,10E- dodecatetraenoic acid N-(2-methylpropyl)amide ([alpha]-sanshool), 2E,6Z,8E,10E- dodecatetraenoic acid N-(2-hydroxy-2-methylpropyl)amide [alpha]-hydroxysanshool), 2E,6E,8E,10E-dodecatetraenoic acid N-(2-hydroxy-2-methylpropyl)amide ([gamma]- hydroxysanshool), 2E,4E,8Z,10E,12E-tetradecapentaenoic acid N-(2-hydroxy-2- methylpropyl)amide ([gamma]-hydroxysanshool), 2E,4E,8Z,10E,12E-tetradecap
  • nigrum P. hispidum, P. tuberculatum, P. longum, P. arboreum, P. futokadsura, P. guineense, P. sarmentosum
  • black pepper extract red pepper oleoresin, red pepper oil, Japanese pepper extract, extracts of toothache grass (Ctenium aromaticum), extracts of tarragon (Artemisia dracunculus), pellitory root extracts (Anacyclus spp., in particular Anacylcus pyrethrum L), echinacea extracts (Echinaceae spp., for example E.
  • Szechuan pepper extracts of Szechuan pepper (Zanthoxylum spp., in particular Zanthoxylum piperitum, Z. clava-herculin, Z. bungeanum, Z. zanthoxyloides), Spilanthes or paracress extracts (Spilanthes spp., in particular Spilanthes acmella), extracts of Acmella spp. (for example A. ciliata), extracts of Achillea spp. (for example Achillea wilsoniana), extracts of Fagara species (Fagara zanthoxyloides), extracts of Heliopsis spp. (preferably H.
  • extracts of Cissampelos glaberrima extracts of Dinosperma erythrococca, bark extracts of Esenbeckia alata, extracts of Stauranthus perforatus, extracts of water pepper (Persicaria hydropiper), and/or
  • (B-2) comprises or consists of methanethiol (methyl mercaptan), ethanthiol (ethyl mercaptan), propanethiol, isopropylthiol, allyl mercaptan, furfuryl mercaptan, 5-methyl-2- furfurylthiol, dimethyl sulfide, diallyl sulfide, methyl propyl sulfide, methyl isopropyl sulfide, dimethyl disulfide, diethyl sulfide, dipropyl disulfide, diallyl disulfide, allyl propyl disulfide, methyl isopropyl disulfide, methyl propyl disulfide, propyl propenyl disulfide, difurfuryl disulfide, furfuryl methyl disulfide (methyl 2-furyl methyl disulfide), bis(2-methyl- 3-furyl) disulfide, di
  • (B-3) comprises or consists of aroma molecules selected from the group consisting of 2- acetyl-1 -pyrroline, 2-propionylpyrroline, 2-acetylpyrrole, pyridine, 2-methylpyridine, 3- methylpyridine, 6-acetyl-2,3,4,5-tetrahydropyridine, 2-pentylpyridine, 2-(3- phenylpropyl)pyridine, furfural, 5-hydroxymethylfurfural, 2,5-dimethylfuran, 2-methyl-5- ethylfuran, 2-ethylfuran, 2-propylfuran, 2-butylfuran, 2-pentylfuran, 2-pentenylfuran, 2- acetylfuran, 4-hydroxy-5-methyl-3(2/-/)-furanone, 2,5-dimethyl-4-hydroxy-(2/-/)furan-3- one, 4,5-dimethyl-3-hydroxy-2(5/-/)furanone, 2,4-dimethyl-3-oxazoline,
  • (B-4) comprises or consists of aroma molecules selected from the group consisting of eugenol, cinnamaldehyde (preferably trans-cinnamaldehyde), anisole, anethole (preferably trans-anethole), estragole, thymol, carvacrol, vanillin, maltol, ethyl maltol, nerol, citral, citronellal, citronellol, nerolidol, linalool, massoia lactone, sotolon, caryophyllene, alpha-phellandrene, terpinene-4-ol, and gamma-nonalactone, and/or (B-5) comprises or consists of amino acids selected from the group consisting of arginine, alanine, valine, isoleucine, leucine, methionine, phenylalanine, tyrosine, tryptophan, serine, asparagine, aspartic
  • (B-6) comprises or consists of the group consisting of sodium lactate, potassium lactate, sodium chloride, potassium chloride, hexametaphosphate salts, sodium and/or potassium salts of tripolyphosphate, tetrasodium pyrophosphate, monosodium glutamate, inosinic acid (inosine monophosphate), disodium inosinate, guanosine monophosphate, and disodium guanylate, and/or
  • a more preferred flavoring mixture according to the present invention comprises one or more, preferably two or more, more preferably three or more additional ingredients selected from the group consisting of constituents (B-1 ), (B-2), (B-3), (B-4), and (B-5), wherein constituents (B-1 ), (B-2), (B-3), (B-4), and (B-5), wherein constituents (B-1 ), (B-2), (B-3), (B-4), and (B-5), wherein constituents (B-1 ), (B-2), (B-3), (B-4), and (B-5), wherein constituents (B-1 ), (B-2), (B-3), (B-4), and (B-5), wherein constituents (B-1 ), (B-2), (B-3), (B-4), and (B-5), wherein constituents (B-1 ), (B-2), (B-3), (B-4), and (B-5), wherein constituents (B-1 ), (B-2), (B-3), (B-4), and (B-5), wherein constituents (B-1 ), (B
  • (B-1 ) comprises or consists of substances selected from the group consisting of spilanthol (2E,6Z,8E-decatrienoic acid N-isobutylamide), 2E,6Z,8E,10E- dodecatetraenoic acid N-(2-methylpropyl)amide ([alpha]-sanshool), 2E,6Z,8E,10E- dodecatetraenoic acid N-(2-hydroxy-2-methylpropyl)amide [alpha]-hydroxysanshool), 2E,6E,8E,10E-dodecatetraenoic acid N-(2-hydroxy-2-methylpropyl)amide ([gamma]- hydroxysanshool), 2E,4E,8Z,10E,12E-tetradecapentaenoic acid N-(2-hydroxy-2- methylpropyl)amide ([gamma]-hydroxysanshool), 2E,4E,8Z,10E,12E-tetradecap
  • (B-2) comprises or consists of methanethiol (methyl mercaptan), ethanthiol (ethyl mercaptan), propanethiol, isopropylthiol, allyl mercaptan, furfuryl mercaptan, 5-methyl-2- furfurylthiol, dimethyl sulfide, diallyl sulfide, methyl propyl sulfide, methyl isopropyl sulfide, dimethyl disulfide, diethyl sulfide, dipropyl disulfide, diallyl disulfide, allyl propyl disulfide, methyl isopropyl disulfide, methyl propyl disulfide, propyl propenyl disulfide, difurfuryl disulfide, furfuryl methyl disulfide (methyl 2-furyl methyl disulfide), bis(2-methyl- 3-furyl) disulfide, di
  • (B-3) comprises or consists of aroma molecules selected from the group consisting of 2- acetyl-1 -pyrroline, 2-propionylpyrroline, 2-acetylpyrrole, pyridine, 2-methylpyridine, 3- methylpyridine, 6-acetyl-2,3,4,5-tetrahydropyridine, 2-pentylpyridine, 2-(3- phenylpropyl)pyridine, 5-hydroxymethylfurfural, 2-pentylfuran, 2-pentenylfuran, 2- acetylfuran, 4-hydroxy-5-methyl-3(2/-/)-furanone, 2,5-dimethyl-4-hydroxy-(2/-/)furan-3- one, 4,5-dimethyl-3-hydroxy-2(5/-/)furanone, 2,4-dimethyl-3-oxazoline, 2,4-dimethyl-5- ethyl-3-oxazoline, 2,5-dimethyl-4-ethyl-3-oxazoline, 2,4,5-trimethyl-3-o
  • 3-isobutyl-2-methoxypyrazine 3-isopropyl-2-methoxypyrazine, 2-acetylpyrazine, 2- acetyl-3-methylpyrazine, 5-acetyl-2-methylpyrazine, 6-acetyl-2-ethylpyrazine,
  • (B-4) comprises or consists of aroma molecules selected from the group consisting of eugenol, cinnamaldehyde (preferably trans-cinnamaldehyde), anisole, anethole (preferably trans-anethole), thymol, vanillin, maltol, ethyl maltol, and sotolon, and/or
  • (B-5) comprises or consists of amino acids selected from the group consisting of alanine, valine, isoleucine, leucine, methionine, phenylalanine, tyrosine, tryptophan, threonine, cysteine, proline, 4-hydroxyproline, lysine, 5-hydroxylysine, carnosine, S- allylmercaptocysteine, S-allylcysteine, alliin, taurine, gamma-amino butyric acid, and the physiologically acceptable salts thereof, preferably the hydrochlorides thereof.
  • An even more preferred flavoring mixture according to the present invention comprises one or more, preferably two or more, more preferably three or more additional ingredients selected from the group of constituents (B-1 ) to (B-7) consisting of spilanthol, 6-gingerol, 8-gingerol, gingerdione-[6], gingerdione-[8], [6]-shogaol, [8]- shogaol, [6]-paradol, [8]-paradol, zingerone, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, chavicine, piperine, allyl mercaptan, furfuryl mercaptan, 5-methyl- 2-furfurylthiol, diallyl sulfide, dipropyl disulfide, diallyl disulfide, difurfuryl disulfide, dimethyl trisulfide, diisopropyl trisulfide, dipropyl trisulf
  • a flavoring mixture according to the present invention contains one or more additional ingredients selected from the group of capsaicin, dihydrocapsaicin, nordihydrocapsaicin, chavicine, piperine, and allyl isothiocyanate
  • the total amount of the said additional ingredients preferably is 1 ppm or more, more preferably 10 ppm or more, more preferably 25 ppm or more, even more preferably 50 ppm or more, particularly preferably 100 ppm or more, in each case based on the total weight of the flavoring mixture.
  • a preferred flavoring mixture according to the present invention comprises three, four, five, six, seven, eight, nine, ten or more additional ingredients selected from the group consisting of constituents (B-1 ), (B-2), (B-3), (B-4), (B-5), (B-6), and (B-7), preferably selected from the preferred or particularly preferred constituents indicated above.
  • a preferred flavoring mixture according to the present invention comprises (i) one or more, preferably two or more, more preferably three or more additional ingredients selected from the group consisting of constituents (B-1 ), (B-2), (B-3), (B-4), (B-5), (B-6), and (B-7), and (ii) one or more, preferably two or more additional ingredients selected from the group consisting of constituents (B-8) and (B-9):
  • solid carrier substances selected from the group consisting of chemically modified starches, degraded starches, pectins, glutens, starch hydrolysates, chemically modified celluloses, gums, proteins, silicon dioxide (silica, silica gel), cyclodextrins, and milk powders, and/or
  • (B-9) food acids preferably selected from the group consisting of acetic acid, adipic acid, caffeotannic acid, citric acid, iso-citric acid, fumaric acid, galacturonic acid, glucuronic acid, glyceric acid, glycolic acid, lactic acid, malic acid, oxalic acid, pyruvic acid, quinic acid, shikimic acid, succinic acid, tannic acid, ascorbic acid and tartaric acid, and the physiologically acceptable salts thereof.
  • constituent (B-8) is selected from the group consisting of chemically modified starches (preferably chemically modified corn starch), dextrins, maltodextrins (preferably obtained from corn, tapioca, cassava, rice, sago, potato, sweet potato, wheat, buckwheat, rye, oat, yam, chestnut, water chestnut, peas or beans (such as mung beans)), hydrolyzed corn gluten, gum Arabic (acacia gum), gum traganth, gum ghatti, gum karaya, gellan gum, xanthan gum, guar gum, agar-agar, alginates, gelatins, carrageenan, beta-cyclodextrin, gamma-cyclodextrin, silica, methylcellulose, hydroxypropyl cellulose, hydroxypropyl methylcellulose, carboxymethyl cellulose, sodium carboxymethyl cellulose, milk powder, and nonfat dry milk.
  • chemically modified starches preferably
  • Constituent (B-8) is preferably selected from the group consisting of are silicon dioxide, gum Arabic and maltodextrins, maltodextrins having DE (Dextrose Equivalent) values in the range of from 5 to 22 in turn being preferred, maltodextrins having DE values in the range of from 10 to 20 being even more preferred. It is in this case not critical which plant originally provided the starch for producing the starch hydrolysates. Suitable and readily available are corn-based starches and starches made up of tapioca, rice, wheat or potatoes. Constituent (B-8) may simultaneously act as anticaking agent (flow auxiliary, for example in case silicon dioxide is used.
  • anticaking agent flow auxiliary, for example in case silicon dioxide is used.
  • the one or more food acids from constituent (B-9) are selected from the group consisting of citric acid, lactic acid, malic acid, succinic acid, fumaric acid, tartaric acid, ascorbic acid or adipic acid, and the physiologically acceptable salts thereof.
  • a flavoring mixture according to the present invention preferably imparts one or more sensory impressions selected from the group of meat, seafood, fish, seaweed, mushrooms and Allium species, preferably selected from the group consisting of (respectively raw, cooked, fried, baked, roasted and/or smoked) onion, garlic, leek, shallot, beef, pork, chicken, turkey, duck, goat, lamb, mutton, deer, springbok, catfish, tuna, cod, eel, sword fish, hake, salmon, trout, tilapia, whiting, mussel, scallop, clam shell, shrimp, prawn, squid, crab, button mushroom, brown mushroom, black ear mushroom, shiitake mushroom, chanterelle mushroom, chestnut mushroom, clamshell mushroom, cloud ear mushroom (mo-er mushroom), enoki mushromms, eryngii mushroom, gamboni mushroom, maitake mushroom, matsutake mushroom, morels, nameko mushroom, oyster mushroom, por
  • a flavoring mixture according to the present invention preferably comprises the compound of Formula (I), and/or does not comprise the compound of Formula (YY)
  • the present invention relates to a composition for oral consumption, comprising
  • compositions according to the invention which are suitable for oral consumption and used for nutrition, oral care, or consumption for pleasure, are in many cases products which are intended to be introduced into the human oral cavity, to remain there for a specific time and subsequently to be either eaten (for example ready-to-eat food products, see also below) or removed again from the oral cavity (for example chewing gums or toothpaste).
  • These products include in this case all substances or goods which are intended for human consumption in a processed, partly processed or unprocessed state. This also includes substances which are added to food products during the production, processing or treatment thereof and are intended to be introduced into the human oral cavity.
  • the terms "for oral consumption”, “for oral use”, “food product” and the like refer in particular to substances or mixtures which are intended to be swallowed by a human being in an unchanged, prepared or processed state and then to be digested. Thus, these terms also refer to casings, coatings or other encapsulations which are intended also to be swallowed, or in which swallowing is likely. Specific products which are conventionally removed from the oral cavity again (for example chewing gums) are also to be regarded as being “for oral consumption”, “for oral use”, or a “food product” within the scope of the present text, as there is a possibility that they are at least partly swallowed.
  • ready-to-eat food product refers in this case to a product, the composition of which, in terms of the substances which determine the flavor, is already complete.
  • ready-to-eat food product also includes beverages and solid or semisolid ready-to-eat food products. Examples include deep-frozen products which, prior to consumption, have to be defrosted and heated to eating temperature.
  • the ready-to-eat food products also include products such as yoghurt or ice cream but also chewing gums or hard caramels.
  • shifinished product refers in connection with the present text to a product which on account of its very high content of flavoring substances is unsuitable for use as a ready-to-eat food product.
  • an "oral care product” (also referred to as an oral hygiene product) refers in the sense of the invention to one of the formulations with which a person skilled in the art is familiar for cleaning and caring for the oral cavity and the pharynx and for freshening breath. This expressly includes care for teeth and gums.
  • Conventional oral hygiene products are administered in particular in the form of creams, gels, pastes, foams, emulsions, suspensions, aerosols, sprays, and also capsules, granules, lozenges, tablets, sweets or chewing gums, although this list should not be understood to limit this invention.
  • oral care products include in particular those in the form of toothpaste, dental cream, dental gel, dental powder, tooth-cleaning liquid, tooth- cleaning foam, mouthwash, dental cream and mouthwash as a 2-in-1 product, oral spray, or dental care chewing gum.
  • Chewing gums generally comprise a chewing gum base, i.e. a masticatory substance which becomes plastic during chewing, a sweet tasting compound or mixture of compounds, like sugars, sugar substitutes, and/or sugar alcohols (in particular sorbitol, xylitol, mannitol), one or more cooling agents, optionally warming agents, humectants, thickeners, emulsifiers, decaking agents, and one or more flavorings (for example: eucalyptus-menthol, cherry, strawberry, grapefruit, vanilla, banana, citrus, peach, blackcurrant, tropical fruits, ginger, coffee, clove, cinnamon).
  • a chewing gum base i.e. a masticatory substance which becomes plastic during chewing
  • a sweet tasting compound or mixture of compounds like sugars, sugar substitutes, and/or sugar alcohols (in particular sorbitol, xylitol, mannitol)
  • cooling agents optionally warming agents
  • humectants
  • elastomers such as polyvinyl acetates, polyethylenes, (low or medium molecular weight) polyisobutenes, polybutadienes, isobutene/isoprene copolymers (butyl rubber), polyvinyl ethyl ethers, polyvinyl butyl ethers, copolymers of vinyl esters and vinyl ethers, styrene/butadiene copolymers (styrene/butadiene rubbers) or vinyl elastomers, for example based on vinyl acetate/vinyl laurate, vinyl acetate/vinyl stearate or ethylene/vinyl acetate, and mixtures of the aforementioned elastomers, as described for example in EP 0 242 325, US 4,518,615, US
  • chewing gum bases comprise further constituents such as for example (mineral) fillers, plasticizers, emulsifiers, antioxidants, waxes, fats or fatty oils, such as for example hardened (hydrogenated) vegetable or animal fats, monoglycerides, diglycerides or triglycerides.
  • suitable (mineral) fillers include for example calcium carbonate, titanium dioxide, silicon dioxide, talc, aluminum oxide, dicalcium phosphate, tricalcium phosphate, magnesium hydroxide and mixtures thereof.
  • Suitable plasticizers or agents for preventing sticking include for example lanolin, stearic acid, sodium stearate, ethyl acetate, diacetin (gylcerol diacetate), triacetin (gylcerol triacetate), triethyl citrate.
  • Suitable waxes include for example paraffin waxes, candelilla wax, carnauba wax, microcrystalline waxes and polyethylene waxes.
  • Suitable emulsifiers include for example phosphatides such as lecithin, monoglycerides and diglycerides of fatty acids, for example glycerol monostearate.
  • compositions according to the invention are preferred. Particularly preferred is a (preferably spray-dried) composition comprising, in addition to a sensorially effective amount of one or more compounds of Formulae (I) and (II) or a mixture as defined above, and one or more solid excipients suitable for consumption.
  • Preferred compositions consist of the compound or compounds of Formulae (I) and (II) in accordance with the invention or above-defined mixtures and the excipient or excipients. In this case, that which was stated hereinbefore applies accordingly with regard to compounds of Formula (I) and/or (II) and preferred mixtures.
  • a flavoring mixture according to the present invention or a composition for oral consumption according to the present invention (each as defined above) at 25°C and 1013 mbar preferably are solid, preferably in powdered form, preferably in spray-dried form.
  • spray drying reference may be made to US 3,159,585, US 3,971 ,852, US 4,532,145 or US 5,124,162.
  • a flavoring mixture according to the present invention or a composition for oral consumption according to the present invention preferably comprises a total amount of the compounds of Formulae (I) and (II) as defined above in the range of from 250 ppm to 25 wt.%, preferably of from 500 ppm to 15 wt.%, more preferably of from 1000 ppm to 10 wt.%, particularly preferably of from 2000 ppm (corresponding to 0.20 wt.%) to 5 wt.%.
  • compositions according to the invention examples include silicon dioxide (silica, silica gel), carbohydrates and/or carbohydrate polymers (polysaccharides), cyclodextrins, starches, degraded starches (starch hydrolysates), chemically or physically modified starches, modified celluloses, gum Arabic, gum ghatti, gum tragacanth, gum karaya, carrageenan, guar flour, carob flour, alginates, pectin, inulin or xanthan gum.
  • Preferred starch hydrolysates include maltodextrins and dextrins.
  • Preferred excipients are silicon dioxide, gum Arabic and maltodextrins, maltodextrins having DE values in the range of from 5 to 22 being preferred in this case too. It is in this case immaterial which plant originally provided the starch for producing the starch hydrolysates. Suitable and readily available are corn-based starches and starches made up of tapioca, rice, wheat or potatoes. The excipients can in this case also act as a flow auxiliary, such as for example silicon dioxide.
  • compositions according to the invention which also comprise, in addition to the compound or compounds of Formulae (I) and (II) in accordance with the invention or above-defined mixtures, one or more solid excipients, can be produced for example by mechanical mixing processes, wherein the present particles can at the same time also be size-reduced, or by means of spray-drying.
  • compositions according to the invention which comprise solid excipients and are produced by means of spray drying are preferred.
  • compositions according to the invention which comprise excipients and are produced by means of spray drying have an average particle size in the range of from 30 to 300 ⁇ and residual moisture of less than or equal to 5 % by weight.
  • the ratio by weight of the total mass of the compounds of Formulae (I) and (II) or - if the above-defined mixtures are used - the ratio by weight of the total mass of the compounds of Formulae (I) and (II) to the solid excipient or excipients suitable for consumption lies preferably in the range of from 1 : 10 to 1 : 50000, more preferably in the range of from 1 : 50 to 1 : 20000, even more preferably in the range of from 1 : 100 to 1 : 10000, particularly preferably in the range of from 1 : 500 to 1 : 5000, based on the dry (i.e. essentially water-free, preferably water-free) mass of the composition.
  • the sum of the constituents comprising (i) compounds of Formulae (I) and (II) and (ii) excipients lies preferably in the range of from 70 to 100 % by weight, preferably in the range of from 85 to 100 % by weight.
  • a composition according to the present invention comprises one or more further constituents suitable for consumption, preferably one or more emulsifiers, preferably selected from the group consisting of lecithins (preferably naturally occurring lecithins, particularly lecithin from egg or soy), phospholipids (preferably phosphatidylcholines), monoacylglycerols, and diacylglycerols, and/or one or more vegetable fatty oils, preferably selected from the group consisting of soy oil (soybean oil), olive oil, sunflower oil, safflower oil, corn oil, coconut oil, peanut oil, hazelnut oil, almond oil, walnut oil, palm kernel oil, pumpkin seed oil, canola oil (rapeseed oil), sesame oil, cottonseed oil, wheat germ oil, linseed oil, and rice bran oil, and/or one or more preservatives, preferably selected from the group consisting of benzoic acid, sorbic acid, phosphoric acid, and the physiologically acceptable
  • liquid neutral esters based on medium-chain fatty acids and glycerol such as for example Miglyols (for example Miglyol 810, Miglyol 812).
  • Miglyols for example Miglyol 810, Miglyol 812).
  • Use is preferably also made of fractionated coconut oils having mainly fatty acid radicals containing 6 to 8 carbon atoms. These are distinguished by their flavor neutrality and by their good oxidation stability.
  • the present invention relates to a ready-to-eat product, a ready-to- use product, or a semifinished product for oral use or oral consumption, comprising a sensorially effective amount of a compound of Formula (I) or Formula (II) or a mixture thereof as defined above, or a flavoring mixture according to the present invention as defined above, preferably in one of the preferred or particularly preferred embodiments, or a composition for oral consumption according to the present invention as defined above, preferably in one of the preferred or particularly preferred embodiments, and one or more further ingredients for oral consumption selected from the group consisting of base or bulk materials, additives, excipients, and functional ingredients.
  • a further preferred composition according to the invention which is suitable for consumption and comprises (a) a compound of Formula (I) or Formula (II) in accordance with the invention or (b) an above-defined mixture thereof, is a water-in-oil (W/O) emulsion.
  • W/O water-in-oil
  • an emulsion of this type comprises water, an oil phase, one or more W/O emulsifiers, optionally one or more antioxidants and optionally one or more substances for intensifying an antioxidative effect.
  • a composition according to the invention of this type comprises, based on the total weight of the composition, a total of from 0.01 to 0.1 % by weight of compounds of Formulae (I) and (II),
  • an edible W/O emulsifier 0.1 to 5 % by weight of an edible W/O emulsifier, and optionally one or more antioxidants and optionally one or more substances for intensifying an antioxidative effect.
  • a W/O emulsion according to the invention of this type consists of the aforementioned constituents in the aforementioned amounts.
  • the edible W/O emulsifier is selected from the group consisting of lecithin (E 322), monoglycerides and diglycerides of edible fatty acids (E 471 ), acetic acid monoglycerides (E 472a), lactic acid monoglycerides (E 472b), citric acid monoglycerides (E 472c), tartaric acid monoglycerides (E 472d), diacetyl tartaric acid monoglycerides (E 472e), sorbitan monostearate (E 491 ).
  • lecithin E 322
  • monoglycerides and diglycerides of edible fatty acids E 471
  • acetic acid monoglycerides E 472a
  • lactic acid monoglycerides E 472b
  • citric acid monoglycerides E 472c
  • tartaric acid monoglycerides E 472d
  • diacetyl tartaric acid monoglycerides E 472e
  • Suitable antioxidants and substances which can intensify the antioxidative effect are the naturally occurring tocopherols and the derivatives thereof, tocotrienols, flavonoids, ascorbic acid and the salts thereof, alpha-hydroxy acids (for example citric acid, lactic acid, malic acid, tartaric acid) and the Na, K and Ca salts thereof, ingredients isolated from plants, extracts or fractions thereof, for example from tea, green tea, algae, grape seeds, wheat germs, rosemary, oregano, flavonoids, quercetin, phenolic benzylamines.
  • tocopherols and the derivatives thereof tocotrienols, flavonoids, ascorbic acid and the salts thereof, alpha-hydroxy acids (for example citric acid, lactic acid, malic acid, tartaric acid) and the Na, K and Ca salts thereof, ingredients isolated from plants, extracts or fractions thereof, for example from tea, green tea, algae, grape seeds, wheat germs, rosemary, oregano, flavonoids, quercet
  • antioxidants are propyl gallate, octyl gallate, dodecyl gallate, butylhydroxyanisol (BHA), butylhydroxytoluene (BHT), lecithins, monoglycerides and diglycerides of edible fatty acids esterified with citric acid, orthophosphates and Na, K and Ca salts of monophosphoric acid and ascorbyl palmitate.
  • BHA butylhydroxyanisol
  • BHT butylhydroxytoluene
  • lecithins monoglycerides and diglycerides of edible fatty acids esterified with citric acid, orthophosphates and Na, K and Ca salts of monophosphoric acid and ascorbyl palmitate.
  • the W/O emulsions according to the invention are particularly suitable for application to food product surfaces, the food products having preferably a water content of at most 10 % by weight, preferably of at most 5 % by weight.
  • the W/O emulsion according to the invention at application temperature has a sufficiently low viscosity to allow application of the W/O emulsion by means of spraying.
  • Preferred food products, to the surfaces of which a W/O emulsion according to the invention can be applied include for example crackers, chips (for example based on potatoes, corn (maize), cereal or bread), extruded nibbles (snacks, for example flips) or pretzel-like baked goods (for example salt sticks).
  • W/O emulsions according to the invention are typically applied to the food product surfaces in an amount of 0.5 to 6 wt.%., based on the total weight of the food product.
  • one aspect of the present invention relates to the use of a compound of the above-defined Formulae (I) and/or (II) for producing, imparting, modifying or intensifying an umami flavor.
  • the compounds of Formulae (I) and/or (II) in a sensorially effective amount
  • the above-defined flavoring mixtures or the compositions for oral consumption according to the invention are used in (i) ready-to-use or ready-to-eat products or (ii) semifinished products used for nutrition, or consumption for pleasure, in particular in sodium glutamate-reduced or sodium glutamate-free products used for nutrition, or consumption for pleasure.
  • sodium glutamate-reduced refers in this case to the fact that the ready-to- use or ready-to-eat product or the semifinished product according to the invention contains much less sodium glutamate than is contained in the corresponding conventional products.
  • the sodium glutamate content is in this case about 5 to 98 % by weight, preferably 10 to 50 % by weight, particularly preferably 20 to 50 % by weight below the sodium glutamate content of the conventional products.
  • the ratio by weight of the total amount of compounds of Formulae (I) and (II) or above-defined mixtures to sodium glutamate lies preferably in the range of from 1 : 1 to 1 : 200, more preferably in the range of from 1 : 2 to 1 : 100, even more preferably in the range of from 1 : 5 to 1 : 50.
  • a ready-to-eat or ready-to-use product according to the present invention preferably comprises a total amount of the compounds of Formulae (I) and (II) as defined above in the range of from 1 ppm to 1000 ppm, preferably of from 2 ppm to 750 ppm, more preferably of from 4 ppm to 500 ppm, even more preferably of from 5 ppm to 250 ppm, particularly preferably of from 8 ppm to 200 ppm, most preferably of from 10 ppm to 100 ppm, and preferably no sodium glutamate or a content of from 0.00001 to 2 % by weight, preferably 0.001 to 1 % by weight, more preferably 0.01 % by weight to 0.25 %, in particular 0.025 % by weight to 0.1 % by weight of sodium glutamate, in each case based on the total weight of the product.
  • a semifinished product according to the present invention preferably comprises a total amount of the compounds of Formulae (I) and (II) as defined above in the range of from 50 ppm to 50000 ppm (corresponding to 5 wt.%), preferably of 75 ppm to 25000 ppm (corresponding to 2.5 wt.%), more preferably of from 100 ppm to 10000 ppm, particularly preferably of from 125 ppm to 5000 ppm, and preferably no sodium glutamate or a content of from 0.001 to 10 % by weight, preferably 0.01 to 5 % by weight, in particular 0.1 % by weight to 2 % by weight of sodium glutamate, in each case based on the total weight of the semifinished product.
  • a semifinished product according to the present invention optionally comprises a content of from 0.0001 % by weight to 40 % by weight, preferably 0.001 % by weight to 25 % by weight of an aroma composition, based on the total weight of the semifinished product.
  • Particularly relevant are sodium glutamate-reduced compositions or products according to the invention comprising sodium glutamate, wherein the amount of sodium glutamate is not sufficient to be perceived in a comparative composition or product, which is free comprises of a compound of Formula (I) or Formula (II) according to the invention but is otherwise identical in its composition, as a satisfactory umami flavor, and the amount of the mixture according to the invention is sufficient to achieve a satisfactory umami flavor impression.
  • a ready-to-eat or ready-to-use product according to the present invention contains one or more additional ingredients selected from the group of capsaicin, dihydrocapsaicin, nordihydrocapsaicin, chavicine, piperine, and allyl isothiocyanate
  • the total amount of these additional ingredients preferably is 0.01 ppm or more, more preferably is 0.05 ppm or more, more preferably 0.1 ppm or more, even more preferably 0.5 ppm or more, particularly preferably 1 ppm or more, and most preferably 2 ppm or more, in each case based on the total weight of the ready-to-eat or ready-to-use product.
  • Ready-to-eat or ready-to-use products are in particular baked goods (for example bread, dry biscuits, cakes, other pastries), beverages (for example vegetable juices, vegetable juice products), instant beverages (for example instant vegetable beverages), meat products (for example ham, fresh sausage or uncured sausage products, spiced or marinated fresh or cured meat products), eggs or egg products (dried egg, egg white, egg yolk), cereal products (for example precooked ready-to-eat rice products, rice flour products, millet and sorghum products, uncooked or precooked noodles and pasta products), dairy products (for example cream cheese, soft cheese, hard cheese, milk beverages, whey, butter, products containing partially or completely hydrolyzed milk protein), products made of soy protein or other soy bean fractions (for example soy milk and products produced therefrom, soy lecithin-containing products, fermented products such as tofu or tempeh or products produced therefrom, soy sauces), vegetable products (for example
  • semifinished products used for nutrition, or consumption for pleasure
  • baked goods for example bread, dry biscuits, cakes, other pastries
  • vegetable juice products for example ham, fresh sausage or uncured sausage products, spiced or marinated fresh or cured meat products
  • eggs or egg products dried egg, egg white, egg yolk
  • cereal products for example precooked ready-to-eat rice products, uncooked or precooked noodles and pasta products
  • dairy products for example cream cheese, soft cheese, hard cheese, milk beverages, whey, butter, products containing partially or completely hydrolyzed milk protein
  • soy protein or other soy bean fractions for example soy milk and products produced therefrom, soy lecithin-containing products, fermented products such as tofu or tempeh or products produced therefrom, soy sauces
  • fish sauces such as for example anchovy sauces, oyster sauces
  • vegetable products for example ketchup, sauces, dried vegetables, deep-frozen vegetables, pre
  • the products in the sense of the invention can also be in the form of capsules, tablets (non-coated and coated tablets, for example gastric juice-resistant coatings), dragees, granules, pellets, solid mixes, dispersions in liquid phases, as emulsions, as powders, as solutions, as pastes or as other swallowable or chewable products, for example as dietary supplements.
  • the semifinished products according to the invention are generally used to produce ready-to-use or ready-to-eat products (typically used for nutrition, or consumption for pleasure).
  • semifinished products according to the invention can serve additively to intensify the umami flavor of sodium glutamate-reduced food and luxury food products and also directly as condiments for the industrial or non-industrial preparation of food and/or luxury food products.
  • compositions and products according to the invention are preferably produced in that the compounds of Formulae (I) and (II) or above-defined mixtures are dissolved and mixed in mixtures of ethanol and optionally demineralized and/or purified water; subsequently, the solutions are transformed into an (at least almost) solid formulation by a drying process, preferably a spray drying, vacuum freeze drying, reverse osmosis, evaporation or other concentration process or a combination of the aforementioned processes.
  • the drying can be carried out using excipients (for example starches, starch derivatives, maltodextrins, silica gel, celluloses, see above).
  • the drying is carried out by means of spray drying or vacuum freeze drying.
  • compositions and products according to the invention are relishes, seasoning mixes, condiments, stock cubes, instant soups, instant sauces, vegetarian (ready-to- eat) meals, meat-containing (ready-to-eat) meals, fish sauces such as for example anchovy sauces, oyster sauces and soy sauces.
  • compounds of Formulae (I) and (II) or above-defined mixtures and optionally other constituents are first incorporated in emulsions, in liposomes (for example starting from phosphatidylcholine), in microspheres, in nanospheres or else in capsules, granules or extrudates made up of a matrix suitable for food and luxury food products (for example of starch, starch derivatives, cellulose or cellulose derivatives such as hydroxypropyl cellulose, other polysaccharides such as alginate, natural fats, natural waxes such as beeswax or carnauba wax or of proteins such as gelatin).
  • a matrix suitable for food and luxury food products for example of starch, starch derivatives, cellulose or cellulose derivatives such as hydroxypropyl cellulose, other polysaccharides such as alginate, natural fats, natural waxes such as beeswax or carnauba wax or of proteins such as gelatin.
  • compounds of Formulae (I) and (II) or above- defined mixtures are used with one or more suitable complexing agents, for example complexed with cyclodextrins or cyclodextrin derivatives, preferably alpha or beta-cyclodextrin, and used in this complexed form.
  • suitable complexing agents for example complexed with cyclodextrins or cyclodextrin derivatives, preferably alpha or beta-cyclodextrin, and used in this complexed form.
  • the matrix is selected in such a way that the compounds of Formulae (I) and (II) or above-defined mixtures are released from the matrix in a delayed manner, thus providing a long-lasting effect.
  • the matrix used in this case include natural fats, natural waxes (for example beeswax, carnauba wax) or else natural bulking substances (wheat fibres, apple fibres, oat fibres, orange fibres).
  • flavoring mixtures compositions for oral consumption, ready-to-eat products, ready-to-use products and/or semifinished products for oral use or oral consumption according to the present invention containing the compound of Formula (YY).
  • the compounds of Formula (I) and/or (II) of the present invention are used in animal or pet food, these can advantageously be incorporated into and be part of vertebrate food, preferably food for pigs, cows, horses, sheep, goats, chicken, turkeys, rodents (preferably mice, rats, guinea pigs and hamsters), dogs and cats since these vertebrates are known to perceive "umami" tasting compounds.
  • Preferred animal food is dog food, cat food, pig food, rat food and mouse food.
  • Said animal food preferably comprises one or more amino acids, preferably one or more amino acids of constituent (B-5) defined above and glutamic acid and/or MSG.
  • Pig food comprising the compounds of Formula (I) and/or (II), a flavoring mixture according to the present invention or a composition for oral consumption according to the present invention, or pig food as a ready-to-eat or ready-to-use product according to the present invention, or as semifinished product according to the present invention preferably comprises asparagine, alanine, serine, 4-hydroxyproline, threonine, glutamic acid and/or MSG.
  • Cat food comprising the compounds of Formula (I) and/or (II), a flavoring mixture according to the present invention or a composition for oral consumption according to the present invention, or cat food as a ready-to-eat or ready-to-use product according to the present invention, or as semifinished product according to the present invention preferably comprises proline and/or taurine (as part of constituent (B-5) defined above), and optionally additionally nepetalactone and/or catnip.
  • Mouse food comprising the compounds of Formula (I) and/or (II), a flavoring mixture according to the present invention or a composition for oral consumption according to the present invention, or mouse food as a ready-to-eat or ready-to-use product according to the present invention, or as semifinished product according to the present invention preferably comprises methionine, cysteine, arginine and/or threonine.
  • a ready-to-eat product a ready-to-use product or semifinished product according to the invention used for nutrition, or consumption for pleasure
  • compositions or products according to the invention additionally contain an aroma composition comprising two or more, more preferably four or more, even more preferably six or more aroma substances in order to further complement and refine the flavor and/or the smell of a composition or product according to the invention.
  • Suitable aroma compositions contain for example synthetic, natural or nature-identical aroma substances, fragrances and flavoring substances, reaction flavors, or the like.
  • Additional aroma and/or flavor modulating substances are preferably selected from the group consisting of adenosine-5'-monophosphate, cytidine-5'-monophosphate, inosine- 5'-monophosphate, and the physiologically acceptable salts thereof, lactisole and its physiologically acceptable salts, 2,4-dihydroxybenzoic acid, 3-hydroxybenzoic acid, sodium salts, preferably sodium chloride, sodium lactate, sodium citrate, sodium acetate, and sodium gluconate.
  • a composition, ready-to-use or ready-to-eat product or semifinished product in each case as described above additionally comprises one or more sweet tasting substances, preferably one or more mono- or discaccharide, one or more sugar alcohols and/or one or more sweeteners.
  • one or more sugar alcohols are preferably selected from the group consisting of erythritol, sorbitol, xylitol, lactitol, mannitol, dulicitol, fucitol, maltitol, isomalt, and glycerol.
  • one or more sweeteners are preferably selected from the group consisting of sodium cyclamate, acesulfame K, neohesperidin dihydrochalcone, saccharin, saccharin sodium salt, aspartame, superaspartame, neotame, alitame, sucralose, magap, lugduname, carrelame, sucrononate, sucrooctate, miraculin, curculin, monellin, mabinlin, thaumatin, curculin, brazzein, pentadin, or extracts or fractions thereof obtained from natural sources containing said amino acids and/or proteins, neohesperidin dihydrochalcone, steviolgylcoside, stevioside, steviolbioside, reb
  • a flavoring mixture according to the present invention, a composition for oral consumption according to the present invention, a ready-to-eat product according to the present invention, a ready-to-use product according to the present invention (in particular an oral care product), a semifinished product for oral use according to the present invention and a semifinished oral consumption according to the present invention as defined hereinbefore respectively may preferably additionally comprise one or more additional physiological cooling agents, and thereby may lead to modified, enhanced and/or intensified physiological cooling effects, preferably said one or more further physiological cooling agents are selected from the group consisting of menthol (preferably L-menthol, D-menthol, racemic menthol, isomenthol, neoisomenthol, neomenthol), isomenthone, menthone, menthone derivatives (preferably L-menthone glycerol ketal), p-menthane-3,8-diol, cubebol, isopulegol and its esters (preferably L-(-)- isopulegol, L-
  • a flavoring mixture according to the present invention, a composition for oral consumption according to the present invention, a ready-to-eat product according to the present invention, a ready-to-use product according to the present invention, a semifinished product for oral use according to the present invention and a semifinished oral consumption according to the present invention as defined hereinbefore respectively may preferably additionally comprise one or more further agents for masking or reducing an unpleasant flavor impression.
  • Preferrd additional masking agents are selected from the group of substances (further) reducing or eliminating undesired and unpleasant off-notes, in particular bitter, cardboardy, metallic, and/or rancid notes.
  • a further aspect of the present invention also relates to a method for producing, imparting, modifying or intensifying a flavor, in particular an umami flavor, in a (i) ready-to-use or ready-to-eat product or (ii) semifinished product for oral use or oral consumption, preferably used for nutrition, oral care, or consumption for pleasure.
  • the present invention also relates to a method for imparting or intensifying a sensory effect, in particular for
  • step 1. orally consuming the product obtained in step 1.).
  • flavoring mixtures, compositions for oral consumption, ready-to-use or ready-to-eat products and semifinished products according to the present invention are easily prepared using conventional methods well-known in the art.
  • the present invention also relates to a method for producing a flavoring mixture according to the present invention as defined above, preferably in one of the preferred or particularly preferred embodiments, or a composition for oral consumption according to the present invention as defined above, preferably in one of the preferred or particularly preferred embodiments,
  • a ready-to-use or ready-to-eat product or (ii) a semifinished product for oral use or oral consumption according to the present invention including the following step: mixing a compound of Formula (I) and/or Formula (II) as defined above with or applying a compound of Formula (I) and/or Formula (II) as defined above to or embedding a compound of Formula (I) and/or Formula (II) in an enveloping or matrix material and subsequently mixing the resulting material with or applying the resulting material to one, several or all further constituents of the said flavoring mixture, the said composition for oral consumption or the said product.
  • Compound (YY) may be produced analogously to the compounds of Formulae (I) and (II) according to the present invention by starting from ortho-toluoyl chloride or ortho- methyl benzoic acid.
  • An expert panel (8 panelists) evaluated the sensory properties of the compounds of Formulae (I) and (II).
  • the compounds of Formulae (I) and (II) were each first dissolved in ethanol and then added in the corresponding amount in water.
  • the aqueous solutions were evaluated by sipping the corresponding solution, holding it in the mouth for 10 seconds, and then spitting it out.
  • a group of 16 trained panelists was instructed to evaluate the taste of a broth (bouillon) containing 0.5 wt.% of beef extract (Ref-beef) according to eight different descriptors in several repetitions.
  • these panelists were asked to rate said reference beef broth "Ref-beef" (presented at each testing session as a reference) against the following three different compositions consisting of "Ref-beef” and additionally a specific amount of the respective to be tested substance:
  • Beef-MSG "Ref-beef” + 500 ppm (0.05 wt.%) of MSG
  • Beef-MSG was used as a positive umami standard.
  • the panelists judged the strength / intensity of the eight different descriptors in each case by awarding scores on a scale of from 0 (not corresponding to descriptor) to 6 (very strong).
  • the results are present in the following table. All data are the averaged values for the group of 16 trained panelists for the respective scores for each descriptor.
  • the constituents are dissolved in a mixture of ethanol and demineralized water and subsequently spray-dried to give a powder.
  • a Compound of Formula (1) 0.02 g - 0.035 g
  • the wasabi flavor and the mustard flavor each also contained an effective amount of allyl isothiocyanate.
  • Part A is added to 300 ml of water and dissolved while stirring. The solution is further diluted with water to 1000 g and then freeze-dried. The resulting freeze-dried product is mixed with yellow mustard seed flour and the flavor(s) from part B and prepared to form a condiment.
  • Green leek powder flavored 2.00 g 2.00 g 2.00 g
  • the repetHot chili"-type seasoning powder contained 0.35 wt% of capsaicin, dihydrocapsaicin, and nordihydrocapsaicon in a ratio of 7 : 2 : 1 by weight.
  • Freeze-dried chicken 2.00 g 2.00 g 2.00 g 2.00 g in pieces
  • Each 100 g of a mixture of equal amounts of diced chicken and pork meat are seasoned uniformly with 2.5 g of each of the preparations A, B and C and then pan-fried.
  • Vegetable oil 0.02 g 0.02 g 0.02 g
  • Cream flavor concentrate 0.03 g 0.03 g 0.03 g
  • Tomato flavor concentrate 0.04 g 0.04 g 0.04 g
  • seasonings A, B and C 5 g each are sprinkled separately onto 95 g of potato chips.
  • seasonings A, B and C 7 g each are spread separately and evenly onto 93 g of corn tortilla chips.
  • Tomato powder 3.00 g 3.00 g 3.00 g Natural vegetable extract 1 .00 g 1 .00 g 1 .00 g
  • Parts A to D are mixed and kneaded intensively.
  • the raw material can for example be processed in the form of strips, chiclets or pellets to form ready-to-use chewing gums.
  • Flavor A All ingredients of Flavor A are dissolved in sunflower oil such that the final amount of Flavor A in sunflower oil was 26 ppm. Thereto, the compound of Formula (I) is added in amount of 12 ppm. The resulting flavored sunflower oil is used together with corn oil to prepare a mayonnaise (which can also be used e.g. as dip for crackers). The final amount of Flavor A in said mayonnaise is about 15 ppm, the amount of the compound of Formula (I) 7 ppm. All ingredients of Flavor B are dissolved in soybean oil such that the final amount of Flavor B in soybean oil is 22 ppm. Thereto, the compound of Formula (II) is added in amount of 12 ppm. The resulting flavored soybean oil is used in combination with olive oil to prepare a margarine spread. The final amount of Flavor B in said margarine spread is about 9 ppm, the amount of the compound of Formula (I) 5 ppm.
  • a fajita marinade in dry form is prepared using maltodextrin, sodium chloride, black pepper, smoked chipotle peppers, parsley, cilantro, onion powder, garlic powder, sodium phosphate, modified corn starch, modified tapioca starch, vinegar, dextrose, hydroxypropyl methylcellulose, lime juice, citric acid, lime oil, "smoky-Mex-Flavor", yeast extract, sesame oil, soybean oil, and silicon dioxide.
  • the "smoky-Mex-Flavor" contained gamma-decalactone, 4-methylguaiacol, 4- ethylguaiacol, 4-vinylguaiacol, (E)-isoeugenol, acetovanillone, syringol, syringaldehyde, 4-acetosyringol, 4-acetosyringone, eugenol, cinnamaldehyde, anisole, thymol, acetoin, 2-butanone, 2-tridecanone, 12-methyl-tridecanal, (2E,6Z)-nonadienal, and (E,E)-2,4- decadienal, and 2.9% of the compound of Formula (I).
  • Freshly cut beef strips are pan-fried in peanut oil, then 18 g of fajita marinade in dry form and 125 ml of water are added thereto and the resulting mixture cooked further to the desired degree.
  • An onion flavoring mixture with leek aspects is prepared by mixing 2-trans-hexenal (0.26%), hexanal (0.15%), 3-cis-hexenol (1 .45%), diallyl disulfide (5% solution in vegetable oil) (0.12%), leek oil (0.21 %), allyl isothiocyanate (0.42%), methyl propyl disulfide (0.51 %), foetida oil (0.65%), dimethyl trisulfide (1 .28%), dipropyl disulfide (2.06%), dipropyl trisulfide (5.13%), propylene glycol (8.50%), onion oil (9.60%), the compound of Formula (I) (2.84%) and triacetin (ad 100%).
  • the following basic recipe for the production of crackers was used: wheat flour (Ad 100%), baking powder (1 .25%), vegetable fat (6.35%), maltose syrup (2.25%), emulsifier (1.50%), ammonium bicarbonate (1 .7%), dried skimmed milk powder (1.35%), fresh baker's yeast (0.6%), table salt (0.52%), and water (22.2%).
  • This onion flavor are added in amounts of 0.25%, 0.5%, 0.75% and 1 % respectively to said basic recipe and the four different dough batches subsequently are formed as round crackers baked in an oven to give crackers having varying intensities of onion flavor.
  • Preferred snack articles according to the present invention are savory snacks, such as potato, rice or corn crisps, extrudates, popcorn, pretzels, and dough products baked in fat or in the oven.
  • the application of a flavoring mixture according to the present invention to a snack article can be carried out by way of seasoning, sprayed-on oil slurry, fatty filling or dough flavoring.
  • a garlic flavoring mixture according to the present invention is prepared by mixing garlic oil (8.20 g), diallyl sulfide (0.32 g), diallyl disulfide (0.09 g), allyl isothiocyanate (1 .03 g), allyl mercaptan (0.10 g), the compound of Formula (I) (1.63 g) and vegetable triglyceride (ad 500 g).
  • a shiitake flavoring mixture according to the present invention is prepared by mixing 3,5- dimethyl-2-ethylpyrazine (0.09%), 2,6-dimethylpyrazine (0.14%), 1 % methylthiopropanol in propylene glycol (0.17%), 2,5-dimethylpyrazine (0.16%), 3-octanol (0.45%), methylfurfuryl disulfide (0.45%), 0.1 % o-cresol in triacetin (0.73%), diisopropyl trisulfide (1 .24%), 2-hydroxy-3-methyl-cyclopent-2-enone (1 .37%), 1 -octen-3-ol (1 .50%), dimethyl trisulfide (2.23%), 10% 2,3,5-trithiahexane in triacetin (4.55%), the compound of Formula (I) (3.08%), the compound of Formula (II) (0.46%) and vegetable oil (a mixture of sunflower oil, olive oil and canola oil (rati
  • a cat food supplement is produced essentially consisting of kelp (Ascophylum nodosum and Laminaria digitata), flaxseed, bee pollen complex (bee pollen, spirulina), hydrolyzed whitefish, chondroitin sulfate, glucosamine sulfate, methylsulfonyl methane, garlic, lecithin, catnip, dried fermentation products of several different microorganisms, Lactobacillus acidophilus, Bifidobacterium longum, protease, amylase, cellulase, lipase, vitamin A, vitamin B2, vitamin B3, vitamin B6, vitamin B12, calcium ascorbate, vitamin D, vitamin E, more than 30 different minerals (including calcium, potassium, magnesium, iron, iodine, selenium and zinc), and flavor (including the compound of Formula (I) in an amount of 56 ppm, based on the total weight of the cat food supplement).
  • kelp Ascophylum
  • Nutritional values proteins: 9.0 %, fat: 2.3%, natural fibers: 5.0%, total ash (minerals): 26%, moisture: 9%, carbohydrates 46.8%, iodine 800 ppm, iron 625 ppm, selenium 0.3 ppm, zinc 14 ppm.
  • alanine 5.5 lysine 4.6, arginine 5.5, methionine 1.4, aspartic acid 10.8, phenylalanine 3.5, cystine 1 .6, cysteine 2.2, proline 6.7, hydroxyproline 3.8, glycine 6.0, serine 5.1 , glutamic acid 12.4, threonine 4.9, histidine 1.5, tryptophan 2.0, isoleucine 3.5, tyrosine 3.6, leucine 5.3, valine 3.6.
  • a dry cat food product is manufactured from chicken, chicken products, chicken liver, corn, wheat, corn flour (gluten-free), chicken liver flavor (including the compound of Formula (I) in an amount of 17 ppm, based on the total weight of the dry cat food product), vegetable oil, fish oil, vitamin A, vitamin E, vitamin K, vitamin C, biotin (vitamin H), folic acid, calcium, copper, zinc, iodine, taurine, and proline.
  • This dry cat food product contains vitamins, minerals, omega-3 fatty acids, omega-6 fatty acids, and taurine for a fully balanced nutrition to meet the daily needs of adult cats (weighing about 1 kg or more).
  • a creamy-spicy chicken soup in dry form is prepared using the following ingredients: whey protein, maltodextrin, milk protein, potato flakes, corn starch, evaporated cane juice, non fat milk, corn powder, corn flakes, butter powder, chicken, whey, onion powder, parsley leaves, yeast extract, garlic powder, safflower oil, black pepper, salt, curry Madras powder, further spices, gamma-amino butyric acid, esters of fatty acids, cellulose, creamy-spicy chicken flavor (comprising an effective amount of the compound of Formula (I)), guar gum, tricalcium phosphate, magnesium oxide, alfalfa (Medicago sativa), soy lecithin, magnesium stearate, yucca root powder, magnesium citrate, silicon dioxide, vitamin A, vitamin B5, vitamin B2, vitamin B3, vitamin B6, vitamin B9, vitamin B12, vitamin C, vitamin D3, vitamin E (mixed tocopherols), vitamin H, thiamine hydrochlor
  • 60 g of said creamy-spicy chicken soup in dry form contain 4.45 g of total fat (saturated fat 1.45 g, monounsaturated fats 2 g; free of trans fats), 29.7 g carbohydrates (4.9 g sugars, 4 g dietary fibers), 20 g proteins, 20 mg cholesterol, 640 mg sodium, 260 mg potassium, vitamin A (50% DV; DV stands for Daily Value), vitamin C (40% DV), calcium (50% DV), iron (20% DV), vitamin D (80% DV), vitamin E (40% DV), thiamin (50% DV), riboflavin (60% DV), niacin (45% DV), vitamin B6 (70% DV), folate (80% DV), vitamin B12 (100% DV), biotin (45% DV), pantothenic Acid (45% DV), phosphorus (30% DV), iodine (40% DV), magnesium (30% DV), zinc (45% DV), selenium (40% DV), copper (35% DV), manganese
  • Amino acid analysis of 60 g of said creamy-spicy chicken soup in dry form alanine 697 mg, arginine 309 mg, aspartic acid 1524 mg, cystine/cysteine 298 mg, glutamic acid 2321 mg, glycine 284 mg, histidine 243 mg, hydroxyproline 16 mg, isoleucine 913 mg, leucine 1523 mg, lysine 1382 mg, hydroxylysine 29 mg, methionine 382 mg, phenylalanine 457 mg, proline 864 mg, serine 742 mg, threonine 946 mg, tryptophan 345 mg, tyrosine 398 mg, valine 824 mg, other amino acids about 5500 mg.
  • Oregano flakes dried 0.60 0.60

Abstract

La présente invention porte principalement sur les amides de formules (I) et (II) (voir ci-dessous) et des mélanges de ceux-ci, et à l'utilisation de ceux-ci en tant qu'agents aromatisants. Les composés selon la présente invention sont appropriés à la production, à l'application ou l'intensification d'une saveur umami et/ou un effet de refroidissement physiologique. L'invention porte en outre à des mélanges aromatisants, des compositions pour la consommation orale ainsi que des produits prêts-à-manger, prêts à l'emploi et semi-finis, comprenant une quantité efficace du composé de formule (I) et/ou formule (II) et à des procédés spécifiques de production, application, modification et/ou intensification des impressions de goût spécifique.
PCT/EP2013/054254 2012-03-12 2013-03-04 N-(2,4-dimethylpentan-3-yl-méthylbenzamides et leur utilisation comme agents aromatisants WO2013135511A1 (fr)

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CN105475950A (zh) * 2015-12-13 2016-04-13 宋介珍 一种用于制作高汤的营养调味料的制备方法
CN106235415A (zh) * 2016-08-05 2016-12-21 广西中烟工业有限责任公司 一种烟香电子烟烟液
CN106977416A (zh) * 2017-04-25 2017-07-25 四川大学 一种快速制备高纯度羟基‑α‑山椒素的方法
US20180228191A1 (en) * 2015-08-07 2018-08-16 V. Mane Fils Composition comprising taste modulation compounds, their use and foodstuff comprising them
JP2018130057A (ja) * 2017-02-15 2018-08-23 日清食品ホールディングス株式会社 風味改善剤
CN108740810A (zh) * 2018-03-07 2018-11-06 西南大学 一种改善低盐腊肉风味的风味增强剂及其低盐腊肉
JP2019015611A (ja) * 2017-07-07 2019-01-31 花王株式会社 着用後繊維製品臭の疑似臭組成物
CN112293715A (zh) * 2019-11-29 2021-02-02 内蒙古伊利实业集团股份有限公司 一种赋予食品奶香风味的组合物、一种酶解增香的乳脂及制品及其制备方法
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CN105475950A (zh) * 2015-12-13 2016-04-13 宋介珍 一种用于制作高汤的营养调味料的制备方法
CN106235415A (zh) * 2016-08-05 2016-12-21 广西中烟工业有限责任公司 一种烟香电子烟烟液
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JP2018130057A (ja) * 2017-02-15 2018-08-23 日清食品ホールディングス株式会社 風味改善剤
CN106977416A (zh) * 2017-04-25 2017-07-25 四川大学 一种快速制备高纯度羟基‑α‑山椒素的方法
JP2019015611A (ja) * 2017-07-07 2019-01-31 花王株式会社 着用後繊維製品臭の疑似臭組成物
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CN113163827A (zh) * 2018-10-04 2021-07-23 马斯公司 花生风味组合物以及包含其的食品
CN113163827B (zh) * 2018-10-04 2023-08-15 马斯公司 花生风味组合物以及包含其的食品
CN112293715A (zh) * 2019-11-29 2021-02-02 内蒙古伊利实业集团股份有限公司 一种赋予食品奶香风味的组合物、一种酶解增香的乳脂及制品及其制备方法
CN112293715B (zh) * 2019-11-29 2023-12-05 内蒙古伊利实业集团股份有限公司 一种赋予食品奶香风味的组合物、一种酶解增香的乳脂及制品及其制备方法
CN113373071A (zh) * 2021-05-27 2021-09-10 塔里木大学 一种用于发酵食品的高产复合香的菌株选育方法
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