Treating a meaty flavored foodstuff with a combination of a scla

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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426650, A23L 1231

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active

053728343

ABSTRACT:
Described is the use of one or more of the acids: aconitic acid, gluconic acid and/or succinic acid taken alone or further together with sclareolide in augmenting or enhancing the organoleptic properites of foodstuffs particularly with respect to imparting a umami effect and/or imparting of mouthfeel and fullness to the flavor of foodstuffs in the absence of amino acids except sulfur-bearing amino acids, salts thereof, pyrrolidone carboxylic acid, salts thereof and nucleotides.

REFERENCES:
patent: 3578465 (1971-05-01), van der Zijden et al.
patent: 3615600 (1971-10-01), Tonsbeek
patent: 4258072 (1981-03-01), Eguchi et al.
patent: 4917913 (1990-04-01), Buckholz, Jr. et al.
Sugita, "Recent Developments in Umami Research":, Chapter IV (pp. 63-79) of Developments in Food Flavors, Birch and Lindley, Elsevier Applied Science, 1986.

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