Aroma composition and method

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...

Reexamination Certificate

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C426S536000, C426S805000

Reexamination Certificate

active

07867540

ABSTRACT:
An aroma composition comprising a first component selected from the group consisting of 4-hydroxy-2,5-dimethyl-3(2H)furanone, 3-hydroxy-2-methyl-4H-pyran-4-one, 2-ethyl-4-hydroxy-5-methyl-3(2H)furanone, 4-hydroxy-5-methyl-3(2H)furanone, a sulfur-containing analogue of any of the foregoing, and any combination, thereof; a second component selected from the group consisting of 2-furanmethanethiol, 2-methyl-3-furanthiol, 5-methyl-2-furanmethanthiol, and any combination, thereof; and a third component selected from the group consisting of 2-(1-mercaptoethyl)furan, 2-furanethanethiol, bis-(2-furfuryl) disulfide, a furanthiol disulfide, and any combination, thereof. The aroma composition can further include at least one alkylamine or benzylamine and/or a compound selected from the group consisting of hexenol, 1,5-octadien-3-one, methylthiopropionaldehyde, 2,3-diethyl-5-methylpyrazine, (E)-2-nonenal, (E,Z)-2,6-nonadienal, butanoic acid, 2 and 3-methyl butanoic acid, 2-methyl-3-(methyldithio)furan, dimethyltetrasulfide, 4-hydroxy-2-ethyl-5-methyl-3-(2H)furanone, m-cresol, 3-hydroxy-4,5-dimethyl-2-(5H)furanone, and any combination thereof.

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Communication pursuant to Article 94(3) EPC, issued Dec. 4, 2009, during prosecution of European Application No. 06787762.1.

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