Cider vinegar flavor

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...

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426534, 426650, 426 17, A23L 1221, A23L 1226

Patent

active

047013362

ABSTRACT:
Disclosed are a composition simulating the flavor and aroma of cider vinegar, a vinegar product having a simulated cider vinegar flavor, and a method for imparting the flavor and aroma of cider vinegar to food products. A flavoring composition comprising diethyl succinate, beta-phenethyl formate and beta-phenethyl alcohol has been found to be essential to achieving a cider vinegar flavor and aroma. A preferred vinegar composition will comprise sugar, distilled vinegar, about 35 ppm diethyl succinate, about 2 ppm beta-phenethyl formate and about 1 ppm beta-phenethyl alcohol.

REFERENCES:
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patent: 3898344 (1975-08-01), Masuoka et al.
Jacobs, The Chemistry & Technology of Food and Food Products, 1951, vol. III, Interscience Publishers; New York, pp. 1728-1730.
Blumenthal, Food Products, 1947, Chemical Publishing, Brooklyn, N.Y. pp. 106-107.
Aretander, Perfume and Flavor Chemicals, vol. I, 1969, publ. by the author; Montclair, N.J., Items No. 915; vol. II; Items No. 2513, 2529.
Furia et al., Fenaroli's Handbook of Flavor Ingredients, vol. 2, CRC Press; Cleveland, pp. 128, 461, 464.
Cruess, Commercial Fruit and Vegetable Products, 2nd Ed., 1938, McGraw Hill; New York, pp. 538-539, 555-557.
Van Straten et al., Volatile Compounds in Foods, 4th Ed., 1977, Central Inst. for Nutrition and Food Research; Netherlands, pp. 40.1-40.2.
Kahn et al., Identification of Volatile Components in Vinegars by Gas Chromatography, Mass Spectrometry, J. Agr. Food Chem., vol. 20, No. 2 (1972), pp. 214-218.

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