CN104496944A - Compound serving as food additive - Google Patents
Compound serving as food additive Download PDFInfo
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- CN104496944A CN104496944A CN201410712359.1A CN201410712359A CN104496944A CN 104496944 A CN104496944 A CN 104496944A CN 201410712359 A CN201410712359 A CN 201410712359A CN 104496944 A CN104496944 A CN 104496944A
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- compound
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- seasoning
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07D—HETEROCYCLIC COMPOUNDS
- C07D309/00—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only ring hetero atom, not condensed with other rings
- C07D309/16—Heterocyclic compounds containing six-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
- C07D309/28—Heterocyclic compounds containing six-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
- C07D309/30—Oxygen atoms, e.g. delta-lactones
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Seasonings (AREA)
- Confectionery (AREA)
Abstract
The invention provides a compound serving as a food additive, which is shown by the structural formula below 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.), [(1-propoxy-cyclobutyl)-oxygen]-trimethyl silane (2.2equiv.) is added in 25min.Scarlet 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)5.41-5.27(m,2H),4.52-4.45(m,1H),2.55-2.51(m,2H),2.36-2.28(m,1H),2.07-1.99(m,4H),1.90-1.80(m,1H),1.78-1.70(m,1H),1.64-1.56(m,1H),1.52-1.45(m,1H),1.44-1.35(m,3H),0.96(t,J=7.6Hz,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 milk-product tastes, creamy taste, milk fishy smell, mellow and full.
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 |
|---|---|---|---|
| CN201410712359.1A CN104496944A (en) | 2014-12-01 | 2014-12-01 | Compound serving as food additive |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410712359.1A CN104496944A (en) | 2014-12-01 | 2014-12-01 | Compound serving as food additive |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104496944A true CN104496944A (en) | 2015-04-08 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410712359.1A Pending CN104496944A (en) | 2014-12-01 | 2014-12-01 | Compound serving as food additive |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104496944A (en) |
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2014
- 2014-12-01 CN CN201410712359.1A patent/CN104496944A/en active Pending
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| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150408 |
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| WD01 | Invention patent application deemed withdrawn after publication |