Process for the production of an aromatic product having the odo

Details Process for the production of an aromatic product having the odo Process for the production of an aromatic product having the odo

1987-07-24

1990-03-06

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Flavor per se, or containing flavor or flavor improver of...

426535, A23L 1226

Patent

active

049064878

ABSTRACT:
A process for the production of an aromatic product having the aroma and taste of black truffles (tuber melanosporum) comprising combining dimethylsulfide and methyl-2 butanal, and optionally adding one of more compounds selected from the group consisting of acetaldehyde, methyl-2 propanal, butanone-2, methyl-2 propanol and methyl-2 butanol; the product may be enhanced even further by the addition of one of more of the compounds selected from the group consisting of propanal, anisol, acetone, propanol-1, butanol-2 and ethanol; the aromatic product may also be diluted in a food grade solvent such as a food oil.

REFERENCES:
Talou et al., Principal Constituents of Black Truffle (Tuber melanosporum) Aroma, Journal of Agriculture and Food Chemistry, 35, (1987), pp. 774-777.
Furia et al., Fenaroli's Handbook of Flavor Ingredients, 2nd Ed., vol. 1, 1975, CR Press, Inc., Cleveland, Ohio, pp. 353, 354, 355.

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