CN104447637A - Food additive compound - Google Patents
Food additive compound Download PDFInfo
- Publication number
- CN104447637A CN104447637A CN201410715729.7A CN201410715729A CN104447637A CN 104447637 A CN104447637 A CN 104447637A CN 201410715729 A CN201410715729 A CN 201410715729A CN 104447637 A CN104447637 A CN 104447637A
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- compound
- present
- seasoning
- food
- composition
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- 150000001875 compounds Chemical class 0.000 title claims abstract description 33
- 239000002778 food additive Substances 0.000 title abstract 3
- 235000013373 food additive Nutrition 0.000 title abstract 3
- 239000000203 mixture Substances 0.000 claims description 25
- 239000000796 flavoring agent Substances 0.000 claims description 24
- 235000019634 flavors Nutrition 0.000 claims description 24
- 235000013305 food Nutrition 0.000 claims description 23
- 239000000463 material Substances 0.000 claims description 15
- 235000014121 butter Nutrition 0.000 claims description 8
- 125000003118 aryl group Chemical group 0.000 claims description 7
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 244000025254 Cannabis sativa Species 0.000 claims description 4
- 239000000654 additive Substances 0.000 claims description 4
- 230000000996 additive effect Effects 0.000 claims description 4
- 235000015895 biscuits Nutrition 0.000 claims description 4
- 239000006071 cream Substances 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 235000021189 garnishes Nutrition 0.000 claims description 4
- 150000002632 lipids Chemical class 0.000 claims description 4
- 235000011837 pasties Nutrition 0.000 claims description 4
- 235000011888 snacks Nutrition 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 22
- 239000004615 ingredient Substances 0.000 description 11
- 125000000457 gamma-lactone group Chemical group 0.000 description 10
- 235000019640 taste Nutrition 0.000 description 10
- 239000000047 product Substances 0.000 description 9
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 6
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- 239000002904 solvent Substances 0.000 description 6
- 150000002596 lactones Chemical class 0.000 description 5
- 239000002671 adjuvant Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 238000003786 synthesis reaction Methods 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- 229960004132 diethyl ether Drugs 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 239000003016 pheromone Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- -1 sulfur heterocyclic compound Chemical class 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 150000003505 terpenes Chemical class 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- URAYPUMNDPQOKB-UHFFFAOYSA-N triacetin Chemical compound CC(=O)OCC(OC(C)=O)COC(C)=O URAYPUMNDPQOKB-UHFFFAOYSA-N 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- RTNPCOBSXBGDMO-ONEGZZNKSA-N (e)-non-6-enal Chemical compound CC\C=C\CCCCC=O RTNPCOBSXBGDMO-ONEGZZNKSA-N 0.000 description 1
- 238000005160 1H NMR spectroscopy Methods 0.000 description 1
- YEJRWHAVMIAJKC-UHFFFAOYSA-N 4-Butyrolactone Chemical compound O=C1CCCO1 YEJRWHAVMIAJKC-UHFFFAOYSA-N 0.000 description 1
- NKNGVPNCSFZRSM-UHFFFAOYSA-N 5-hex-3-enyloxolan-2-one Chemical compound CCC=CCCC1CCC(=O)O1 NKNGVPNCSFZRSM-UHFFFAOYSA-N 0.000 description 1
- HBAQYPYDRFILMT-UHFFFAOYSA-N 8-[3-(1-cyclopropylpyrazol-4-yl)-1H-pyrazolo[4,3-d]pyrimidin-5-yl]-3-methyl-3,8-diazabicyclo[3.2.1]octan-2-one Chemical class C1(CC1)N1N=CC(=C1)C1=NNC2=C1N=C(N=C2)N1C2C(N(CC1CC2)C)=O HBAQYPYDRFILMT-UHFFFAOYSA-N 0.000 description 1
- 241000519879 Anomala cuprea Species 0.000 description 1
- 229910000906 Bronze Inorganic materials 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000254173 Coleoptera Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 241000254043 Melolonthinae Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 244000014047 Polianthes tuberosa Species 0.000 description 1
- 235000016067 Polianthes tuberosa Nutrition 0.000 description 1
- 239000004372 Polyvinyl alcohol Substances 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 239000000877 Sex Attractant Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- DOOTYTYQINUNNV-UHFFFAOYSA-N Triethyl citrate Chemical compound CCOC(=O)CC(O)(C(=O)OCC)CC(=O)OCC DOOTYTYQINUNNV-UHFFFAOYSA-N 0.000 description 1
- NXJRCAHAFZDESI-UHFFFAOYSA-N [Ti+4].CC(C)(C)O Chemical compound [Ti+4].CC(C)(C)O NXJRCAHAFZDESI-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 150000001242 acetic acid derivatives Chemical class 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 125000003342 alkenyl group Chemical group 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000010974 bronze Substances 0.000 description 1
- 235000014613 canned/preserved soup Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005354 coacervation Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- KUNSUQLRTQLHQQ-UHFFFAOYSA-N copper tin Chemical compound [Cu].[Sn] KUNSUQLRTQLHQQ-UHFFFAOYSA-N 0.000 description 1
- 239000012043 crude product Substances 0.000 description 1
- 125000001559 cyclopropyl group Chemical group [H]C1([H])C([H])([H])C1([H])* 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 150000002170 ethers Chemical class 0.000 description 1
- 229940052303 ethers for general anesthesia Drugs 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000003818 flash chromatography Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000001087 glyceryl triacetate Substances 0.000 description 1
- 235000013773 glyceryl triacetate Nutrition 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 235000014109 instant soup Nutrition 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000002825 nitriles Chemical class 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- WVDDGKGOMKODPV-ZQBYOMGUSA-N phenyl(114C)methanol Chemical compound O[14CH2]C1=CC=CC=C1 WVDDGKGOMKODPV-ZQBYOMGUSA-N 0.000 description 1
- 239000011118 polyvinyl acetate Substances 0.000 description 1
- 229920002451 polyvinyl alcohol Polymers 0.000 description 1
- 235000013772 propylene glycol Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- XJDNKRIXUMDJCW-UHFFFAOYSA-J titanium tetrachloride Chemical compound Cl[Ti](Cl)(Cl)Cl XJDNKRIXUMDJCW-UHFFFAOYSA-J 0.000 description 1
- 229960002622 triacetin Drugs 0.000 description 1
- 239000001069 triethyl citrate Substances 0.000 description 1
- 235000013769 triethyl citrate Nutrition 0.000 description 1
- VMYFZRTXGLUXMZ-UHFFFAOYSA-N triethyl citrate Natural products CCOC(=O)C(O)(C(=O)OCC)C(=O)OCC VMYFZRTXGLUXMZ-UHFFFAOYSA-N 0.000 description 1
- 229940094989 trimethylsilane Drugs 0.000 description 1
- 150000004043 trisaccharides Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/205—Heterocyclic compounds
- A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07D—HETEROCYCLIC COMPOUNDS
- C07D307/00—Heterocyclic compounds containing five-membered rings having one oxygen atom as the only ring hetero atom
- C07D307/02—Heterocyclic compounds containing five-membered rings having one oxygen atom as the only ring hetero atom not condensed with other rings
- C07D307/26—Heterocyclic compounds containing five-membered rings having one oxygen atom as the only ring hetero atom not condensed with other rings having one double bond between ring members or between a ring member and a non-ring member
- C07D307/30—Heterocyclic compounds containing five-membered rings having one oxygen atom as the only ring hetero atom not condensed with other rings having one double bond between ring members or between a ring member and a non-ring member with hetero atoms or with carbon atoms having three bonds to hetero atoms with at the most one bond to halogen, e.g. ester or nitrile radicals, directly attached to ring carbon atoms
- C07D307/32—Oxygen atoms
- C07D307/33—Oxygen atoms in position 2, the oxygen atom being in its keto or unsubstituted enol form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention provides a food additive compound. The food additive compound is expressed by a structural formula I as shown in the specification.
Description
Technical field
The present invention relates to food chemistry field.More specifically relate to described compound and strengthen cream, butter, lipid, milk and/or green grass local flavor and aromatic.
Background technology
Gamma lactone is all described, such as Bedoukian, P.Z.Perfumery and Flavoring Synthetics 3rd Edition 1986,256-265.Carol Stream, IL Editor in many publications; Novel synthesis of flavour quality γ-lactones.Zope, D.D.; Patnekar, S.G.; Kanetkar, V.R.Flavour Fragr.J.2009,21,395-399; With Identification and synthesis of new γ-lactones from tuberose absolute (Polienthes tuberosa) .Maurer, B.; Hauser, A.Helv.Chim.Acta 1982,65,462-476.Gamma lactone has also usually described their character as information.EP-A 1-0528044 discloses a kind of method of producing 4-and replacing gamma lactone, and this gamma lactone is used as the pheromone trapping bait of bad insect.Publication " Synthesis of the Enantiomers of (Z)-5-(1-octenyl) oxacyclopentan-2-one; a Sex Pheromone of the Cupreous Beetle; Anomala Cuprea Hope " Bioscience, Biotechnology and Biochemistry, vol 56, no.7,1992, pages 1160-1161 describes the isolated pheromone be made up of gamma lactone from bronze chafer beetle.In another publication JP-07118254 (Toray Ind Inc), describe gamma lactone (7-decene-4-lactone), it discloses this compound and can be used in perfume composition to provide like the fragrance of milk sample, butter sample, fruit sample or similar Flower of Arabian Jasmine, swelling (swelling) and sweet taste.But the document not hint has the alkenyl of different chain length and the gamma lactone on different carbon potentials with degree of unsaturation can provide very desirable local flavor or local flavor aromatic.Need to provide the gamma lactone of class the unknown up to now to provide cream, butter, green grass, milk and/or lipid local flavor and aromatic.
Summary of the invention
Be used as a compound for foodstuff additive, it is with shown in following structural formula:
I。
Described compound can provide or strengthen butter, cream, green grass, milk and/or lipid local flavor or aromatic.
Usually, described compound provides or strengthens butter or cream-style or aromatic in flavouring composition or food.
And this compound is combined together with foodstuff base material.
Wherein foodstuff base material is freezing dish or garnishes, dip, flavor oil, pasty food product, snack or biscuit.
In one preferred embodiment, the invention provides a kind of seasoning composition, comprise:
I) at least one compound of the present invention as defined above is as seasoning component;
Ii) composition selected from the one group of material be made up of flavor carrier and flavor base of at least one; With
Iii) at least one food flavouring adjuvant of non-imposed selection.
" flavor carrier " we refer to the material being actually neutrality from the angle of food flavouring at this, namely significantly do not change the material of the organoleptics property of seasoning component.Described carrier can be liquid or solid.
As liquid vehicle, the emulsification system as non-limiting example can be enumerated, i.e. solvent and surfactant system, or be generally used for the solvent of food flavouring.The detailed description of the characteristic and type that are generally used for the solvent of food flavouring can not limit.But, the solvent as non-limiting example can be enumerated, such as propylene glycol, triacetin, triethyl citrate, benzylalcohol, ethanol, vegetables oil or terpene.
As solid carrier, can enumerate as the absorption glue of non-limiting example or polymkeric substance or encapsulating material.The example of this type of material can comprise wall-forming and plastification material, as monose, disaccharides or trisaccharide, natural or treated starch, hydrocolloid, derivatived cellulose, polyvinyl acetate (PVA), polyvinyl alcohol, protein or pectin.Encapsulating well known to a person skilled in the art method, such as, and can with such as spraying dry, the technology implementation of condensing or extruding; Or be made up of the coating encapsulation comprising cohesion and complex coacervation techniques.
" flavor base " we refer to a kind of composition at this, and it comprises at least one seasoning co-ingredients.
Described seasoning co-ingredients is not formula I.In addition, " seasoning co-ingredients " refers to a kind of compound at this, its for flavor preparation or composition to give pleasant sensation.In other words, this co-ingredients being considered to seasoning component must be known as and can give in mode that is positive or pleasant or change the taste of composition by those skilled in the art, and is not only have taste.
Be present in the characteristic of the seasoning co-ingredients in base-material and type does not ensure more detailed description at this, it under any circumstance can not limit, and technician can select it based on its general knowledge with according to the purposes of expection or the sensory effects of application and expectation.In short, these seasoning co-ingredients belong to different chemical classifications, as alcohols, aldehydes, ketone, ester class, ethers, acetates, nitrile, terpenoid, nitrogenous or sulfur heterocyclic compound and essential oil, and described perfuming co-ingredient can be natural or synthetic.Under any circumstance, these many co-ingredients list in the works of reference as S.Arctander, Perfume and Flavor Chemicals, 1969, Montclair, New Jersey, USA, or in other works of its version upgraded or similarity, and in patent documentation abundant in field of flavors.Also can be regarded as described co-ingredients can also be the known compound discharging various types of flavor compounds in a controlled manner.
" food flavouring adjuvant " we refer to a kind of composition at this, and it can give additional benefit as color, specific light resistance, chemical stability etc.The detailed description being generally used for the characteristic of the adjuvant in flavouring base material and type can not limit, but must it is mentioned that described composition is known by those skilled in the art.
Except comprising the flavoring composition beyond the region of objective existence of at least one compound of the present invention, at least one flavor carrier, at least one flavor base and non-mandatory optionally at least one food flavouring adjuvant, a kind of present composition be made up of at least one compound of the present invention and at least one flavor carrier also represent a specific embodiment of the present invention.
Mention that following situations is useful at this, namely, in the above-mentioned composition mentioned, the possibility comprised more than a kind of compound of the present invention is important, because it can make seasoning teacher prepare, there is temper and the food flavouring of the food flavouring tonality of multiple compound of the present invention, thus create new instrument for its work.
Preferably, any mixture (such as without abundant purifying) directly obtained by chemosynthesis all can not be considered to seasoning composition of the present invention, and wherein the compounds of this invention can relate to as starting raw material or intermediate.
In addition, compound of the present invention can advantageously be incorporated in the goods of seasoning to give or to change the taste of described goods energetically.Thus the seasoning product comprising following compositions is also one object of the present invention:
I) at least one compound of the present invention as defined above or seasoning composition of the present invention are as seasoning component; With
Ii) foodstuff base material.
The food such as Foods or drinks be applicable to comprises saline taste cubes (savory cube), instant soup, canned soup, butcher's meat (preserved meat), instant noodles, freezing dish and garnishes (frozen dish and preparation), various forms of dip, flavor oil and pasty food product, snack and biscuit.
For the purposes of the present invention, " foodstuff base material " refers to edible product, such as Foods or drinks.Therefore, seasoning product of the present invention comprise function formula and corresponding to expect the optionally additional benefits agent (such as saline taste cubes) of edible product and at least one compound of the present invention of flavor effective amount.
The character of the composition of Foods or drinks and type do not ensure more detailed description at this, it in any case all can not limit, and those skilled in the art can select according to the character of described product based on its general knowledge.But, particularly preferably food as freezing dish or garnishes, dip, flavor oil, pasty food product, snack or biscuit.
The ratio that compound of the present invention can be incorporated into various said products or composition changes in a wide numerical range.These numerical value depend on until the characteristic of the goods of seasoning and the sensory effects of expectation and when compound of the present invention be generally used for the seasoning co-ingredients of this area, solvent or additive mix time, also depend on the characteristic of co-ingredients in given base-material.
For seasoning composition, the weight of the consumer's goods that the typical concentration of compound of the present invention is mixed based on it, is about 0.0001% ~ 1% or higher by weight.When being incorporated into by these compounds in seasoning product, its concentration can be lower than above-mentioned numerical value, such as, relative to the per-cent of product weight, is about 0.001% ~ 0.5% by weight.
Embodiment
Below by embodiment, the invention will be further described.The method described in the embodiment of the present invention that it should be understood that is only used for the present invention is described, instead of limitation of the present invention, under concept thereof of the present invention, all belong to the scope of protection of present invention to the simple modifications of preparation method of the present invention.The all raw materials used in embodiment and solvent are all purchased from Sigma Biochemical and Organic Compounds for Research and Diagnostic Clinical Reagents company.
In titanium tetrachloride solution (2equiv.), (E)-6-nonenal of [(1-oxyethyl group cyclopropyl)-oxygen]-trimethyl silane (2.2equiv.) and 7.3mmol is added in 25min.Yellow is shown as after stirring 5 minutes at 20 DEG C.Add trimethyl carbinol titanium (IV) (1equiv.), stirring reaction 1h.Then, in 3h, aldehyde (1equiv.) is added with slow and stable adding rate with syringe pump.Continue stirring reaction 1h, then pour into and there is 5%NaHCO
3ice in, with dichloromethane extraction twice, dry and evaporate to dryness.Crude product is 4-hydroxy-ethyl acrylate, and it is degraded to lactone in GC sampler.Thick hydroxy ester is diluted to about 0.1M in the methyl alcohol/5%NaOH of 1/1, stirring reaction is spent the night.Boil off methyl alcohol.By aqueous phase washed with diethylether, with the KHSO of 5%
4being acidified to pH is 1, finally uses diethyl ether three times.By vacuum distilling or the thus obtained lactone of purification by flash chromatography.
1H NMR(δin ppm,CDCl
3)5.85-5.77(m,1H-C(6)),5.52-5.46(ddt,J=14.8,7.1,1.7Hz,1H-C(5)),4.89(dd,J=7.3,7.1Hz,1H-C(4)),2.56-2.51(m,2H),2.41-2.33(m,1H),2.09-2.03(m,2H),2.02-1.93(m,1H),1.42-1.35(m,2H),1.33-1.25(m,6H),0.88(t,J=6.9Hz,3H).
Embodiment 2: the preparation of compound and evaluation in butter food flavouring
In order to the object of following instance, the concentration of the composition shown in form refers to the weight part of composition (ppm), relative to the weight evaluating the finished product (no matter being solution or instant food).
Compound of the present invention is added with shown ratio in the aqueous solution of the commercially available lactone key containing 10ppm.The seasoning sample obtained is expressed as B ~ D (sample A is contrast), as follows:
| Composition | A | B | C | D |
| Lactone key | 10 | 10 | 10 | 10 |
| Formula I | 5 |
(1) lactone key, 70640902709N; Source: Firmenich SA, Geneva, Switzerland
Thus obtained solution is submitted to and carries out Blind Test by the test group of at least 8 expert's seasoning Shi Zucheng, allow them describe the taste of each sample.Its taste is described as more Herbaceous Tastes, vegetables, seed taste, creamy taste, mellow and full, lasting.
Claims (5)
1. be used as a compound for foodstuff additive, it is characterized in that it is with shown in following structural formula:
I。
2. the application of compound in flavouring composition or food of formula I, to provide or to strengthen butter, cream, green grass, milk and/or lipid local flavor or aromatic.
3. application according to claim 2, wherein said compound provides or strengthens butter or cream-style or aromatic in flavouring composition or food.
4. the purposes of the compound of formula I, wherein this compound is combined together with foodstuff base material.
5. purposes according to claim 4, wherein said foodstuff base material is freezing dish or garnishes, dip, flavor oil, pasty food product, snack or biscuit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410715729.7A CN104447637A (en) | 2014-12-01 | 2014-12-01 | Food additive compound |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410715729.7A CN104447637A (en) | 2014-12-01 | 2014-12-01 | Food additive compound |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104447637A true CN104447637A (en) | 2015-03-25 |
Family
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Application publication date: 20150325 |