Use of diketone precursors in food products

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, A23L 1226

Patent

active

048897361

ABSTRACT:
The present invention is concerned with a flavor concentrate containing a precursor of biacetyl, which concentrate is characterized in that it contains 0.1-99 wt. % precursor compound(s) having the following structural formula: ##STR1## in which X is ##STR2## and in which R.sub.1, R.sub.2, R.sub.5 and R.sub.6 can differ from each other or can be identical and consist of a methyl or ethyl group.
It has been found that the present precursor compounds release biacetyl upon heating. By using the present precursor compounds in food products problems attached to the use of very volatile diketones in food products may be overcome.

REFERENCES:
patent: 3887589 (1975-06-01), Eykelboom et al.
patent: 4395430 (1983-07-01), Byrne et al.
patent: 4701335 (1987-10-01), Doornbos et al.
Shapiro et al., A New Self-Condensation Product of Biacetyl, 1966 Journal of Organic Chemistry pp. 2710-2712.
"Berichte der Deutschen Chemischen Gesellschaft", 21 (1888), 1411 and 1421, by H. von Pechmann (includes translation).
"J. Org. Chem.", 31, (1966), 2710, by Shapiro, Hachmann and Wahl.
"Tetrahedron Letters", 14 (1972), 1307 by J. Kelder and H. Cerfontain.

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