Aroma-containing components

Details Aroma-containing components Aroma-containing components

2006-06-13

2006-06-13

Wong, Leslie (Department: 1761)

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...

C426S312000, C426S535000, C426S537000, C426S590000, C426S650000

Reexamination Certificate

active

07060315

ABSTRACT:
The aroma-improving agent is present with the aroma-containing component, such as chocolate, cocoa, tea or coffee, in an amount effective to chemically interact with aroma compounds to form an improved aroma-containing component which (a) enhance a significant portion of one or more of the desirable flavor or sensory characteristics of the aroma in the aroma-containing component, or (b) reduces one or more non-desirable flavor and sensory characteristics. The aroma-improving agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, substances that contain or generate sulfite, thiols, amines or amino acids.

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