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...
Patent
1990-12-19
1991-11-12
Golian, Joseph
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, 426538, A23L 1226
Patent
active
050646737
ABSTRACT:
A composition containing the compounds dimethyl sulfide, beta-damascenone, 3-methylbutanal, and 3-methylbutyric acid in particular proportions is used to impart or enhance the cooked tomato flavor of food products. In a preferred embodiment, the composition also contains 1-nitro-2-phenylethane, eugenol, and methional.
REFERENCES:
patent: 3826851 (1974-07-01), Gaudagni et al.
M. Petro--Turza, "Flavor of Tomato and Tomato Products," Food Reviews International 2: 311-353 (1986).
R. Teranishi, R. G. Buttery and F. Shahidi, "Fresh Tomato Volatiles," Flavor Chemistry: New Trends and Developments, ACS Symposium Series 388, American Chemical Society, Washington, DC (1989).
R. G. Buttery, R. Teranishi, L. C. Ling, R. A. Flath, and D. J. Stern, "Quantitative Studies on Origins of Fresh Tomato Aroma Volatiles," Journal of Agricultural and Food Chemistry, 36: 1247-1250 (1988).
R. G. Buttery, R. Teranishi and L. C. Ling, "Identification of Damascenone in Tomato Volatiles," Chemistry, and Industry, 1988: 238.
R. G. Buttery, R. M. Seifert, D. G. Gaudagni, and L. C. Ling, "Characterization of Additional Volatile Components of Tomato," Journal of Agricultural and Food Chemistry, 19, 524-529 (1971).
J. C. Miers, "Formation of Volatile Sulfur Compounds in Processed Tomato Products," Journal of Agricultural and Food Chemistry 14: 420-423 (1966).
D. G. Guadagni and J. C. Miers, "Statistical Relationship between Methyl Sulfide Content and Aroma Intensity in Canned Tomato Juice," Food Technology, 23: 101-103 (1969).
H. J. Wobben, P. J. deValois, R. Ter Heide, H. Boelens and R. Timmer "Investigation into the Composition of a Tomato Flavour," Proceedings, IV International Congress on Food Science and Technology, Madrid, vol. 1, pp. 22-28 (1974).
T. Y. Chung, F. Hayase and H. Kato, "Volatile Components of Ripe Tomatoes and Their Juices, Purees and Pastes," Agric. Biol. Chem. 47: 343-351 (1983).
S. J. Kazeniac and R. M. Hall, "Flavor Chemistry of Tomato Volatiles," Journal of Food Science 35: 519-530 (1970).
V. Sieso and J. Crouzet, "Tomato Volatile Components Effect of Processing," Food Chemistry 2: 241-252 (1977).
Buttery Ronald G.
Ling Louisa C.
Teranishi Roy
Turnbaugh Jean G.
Connor Margaret A.
Fado John D.
Golian Joseph
Silverstein M. Howard
The United States of America as represented by the Secretary of
LandOfFree
Cooked tomato flavor composition does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Cooked tomato flavor composition, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Cooked tomato flavor composition will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1012156