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
1981-05-18
1982-06-29
Golian, Joseph M.
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...
568383, 568391, 23L 1231, A23L 1226
Patent
active
043372775
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The invention relates to the field of flavors, more particularly to the use of an unsaturated aliphatic ketone, 7-methyl-oct-3-en-2-one, as flavoring ingredient.
STATE OF THE ART
It is particularly noteworthy to observe that among the numerous unsaturated ketone derivatives appreciated in the art for their gustative properties, unsaturated aliphatic aldehydes represent the most frequently encountered class. Dec-2-enal for instance is used for the reconstitution of flavors of fruity type, mainly citrous fruits or peach type, as well as hex-2-enal, under its trans isomeric form, which more particularly is used in strawberry, banana, apple or apricot type compositions.
Among .alpha.-substituted .alpha.,.beta.-unsaturated aldehydes, one may cite for example 2-butyl-but-2-enal, the aroma of which is defined as sweet, roasted and fatty, and is reminiscent of that of hazel-nuts. Finally, certain .beta.,.gamma.-or .gamma.,.delta.-unsaturated aldehydes, such as hept-4-enal, are used in the reconstitution of gustative notes of creamy and fatty type.
On the contrary, none of the corresponding homologous ketones has raised a similar interest in the field of flavors in spite of the fact that their synthesis or their stability does not present more problems than in the case of the aldehydes. Only exception, 2-methyl-hept-2-en-6-one, which is used in trace amounts in flavors of fruity type such as apple, banana, citrous fruits, black-currant or raspberry type flavors - see to this effect S. Arctander, Perfume and Flavor Chemicals, N.J. 1969; section 2043-.
Contrary to what the cited state of the art could imply, it has been found that 7-methyl-oct-3-en-2-one possessed interesting organoleptic properties and consequently it could be used advantageously as flavoring ingredient for the aromatization of foodstuffs or beverages for example.
DISCLOSURE OF THE INVENTION
The object of the invention is a process designed to reinforce, improve or modify the organoleptic properties of foodstuffs or beverages characterized in that 7-methyl-oct-3-en-2-one is added thereto in a quantity sufficient to be effective.
The object of the invention consists also in a flavoring composition, as well as a foodstuff or a beverage containing 7-methyl-oct-3-en-2-one as organoleptically active ingredient. Finally, the object of the invention consists also in a process destined to confer, reinforce or improve the gustative note of green-oily type of foodstuffs subjected to frying, characterized in that 7-methyl-oct-3-en-2-one is added thereto in a quantity sufficient to be effective, as well as in a foodstuff subjected or destined to frying to which 7-methyl-oct-3-en-2-one is added as flavoring ingredient.
Best mode to carry out the invention
7-Methyl-oct-3-en-2-one is characterized by a gustative note of fatty, oily, green, earthy, nut type, reminiscent more precisely of the taste of french fries, peanuts, pork and bacon. It finds consequently a particularly advantageous utilization in the aromatization of foodstuffs subjected or destined to frying, wherein it reinforces efficiently the characteristic oily-green type note of foodstuffs subjected to frying.
More generally, 7-methyl-oct-3-en-2-one enables to develop, reinforce or improve notes of fatty, oily, meat, nut or peanut type in extremely various foodstuffs, for example in meat or meat-imitating foodstuffs destined to human or animal consumption.
Moreover, 7-methyl-oct-3-en-2-one finds an unexpected utilization for the aromatization of oleagineous products, more particularly of vegetable oils, wherein it develops a gustative note of green type characteristic of olive oil. The quantities of 7-methyl-oct-3-en-2-one to be used to achieve flavoring effects such as those described above, are the most frequently in between about 0.1 to 10 ppm (parts per million) based on the weight of the flavored substance. 7-Methyl-oct-3-en-2-one is preferably used at about 0.5 to 5 ppm, though concentrations higher or lower than the above given limits could also be used, namely for the
REFERENCES:
patent: 3654309 (1972-04-01), Thomas et al.
patent: 3904780 (1975-09-01), Yamamoto et al.
patent: 4234518 (1980-11-01), Yoshida et al.
patent: 4283433 (1981-08-01), Pickenhagen
Furia et al., Fenaroli's Handbook of Flavor Ingredients, 2nd Ed., 1975 CRC Press: Cleveland, p. 446.
Van Straten et al., Volatile Compounds in Foods, 4th Ed., 1977, Central Inst. for Nutrition and Fd. Res., Netherlands, pp. 73.3, 75.2, 93.1, 98.1.
Firmenich SA
Golian Joseph M.
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