Method for improving flavor of food or drink

Details Method for improving flavor of food or drink Method for improving flavor of food or drink

1994-11-22

1996-03-05

Paden, Carolyn

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...

426533, A23L 256

Patent

active

054965802

ABSTRACT:
A method for improving the flavor of a food or a drink which comprises adding (S)-(+)-2-methylbutyric acid and esters thereof having an optical purity of 70% e.e. or above at a ratio of from 1 to 150 ppm, in terms of the optical purity of 100%, based on the food or drink. The addition of the compounds as specified in the present invention makes it possible to improve the flavor and lifting up of the top note of a food or a drink.

REFERENCES:
Furia et al, Fenaroli's Handbook of Flavor Ingedients, vol. 2, 1975, CRC Press: Cleveland, p. 355.
A. Monsandle, et al., Deutsche Lebensmittel-Rundschau, vol. 86, No. 12, pp. 375-379 (1990).
K. Rettinger et al., Tetrahedron: Asymmetry, vol. 2, No. 10, pp. 965-968 (Oct. 1991).
A. Monsandl, Kontakte (Darmstadt), No. 3, pp. 38-48 (1992).

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