CN104684413A - 虾味组合物和虾风味增强剂 - Google Patents
虾味组合物和虾风味增强剂 Download PDFInfo
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- CN104684413A CN104684413A CN201380051802.9A CN201380051802A CN104684413A CN 104684413 A CN104684413 A CN 104684413A CN 201380051802 A CN201380051802 A CN 201380051802A CN 104684413 A CN104684413 A CN 104684413A
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- shrimp
- octadiene
- local flavor
- flavor
- flavouring
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Abstract
本发明旨在提供一种虾味组合物和虾风味增强剂，利用所述组合物和增强剂获得了更佳的虾味，并提供含有所述组合物或增强剂的饮食品或调味品。本发明涉及含有1,5-辛二烯-3-酮和/或1,5-辛二烯-3-醇的虾味组合物和虾风味增强剂，以及含有所述组合物或增强剂的饮食品或调味品。
Description
技术领域
本发明涉及含有1,5-辛二烯-3-酮(1,5-octadien-3-one)和/或1,5-辛二烯-3-醇(1,5-octadien-3-ol)的虾味组合物，以及含有所述虾味组合物的饮食品或调味品，并进一步涉及含有1,5-辛二烯-3-酮和/或1,5-辛二烯-3-醇的虾风味增强剂，以及涉及含有所述虾风味增强剂的饮食品或调味品。
背景技术
通常，虾味组合物使用材料，举例来说，如(1)甲壳类动物提取物，(2)甲壳类动物含油树脂，(3)调味油，(4)甲壳类动物的超临界二氧化碳气体提取物，(5)分馏香料(flavoring)，及(6)合成香料，这些中的一种或多种可根据预期的用途适当组合和制备，得到虾味组合物(非专利文献1)。
作为所期望的虾味组合物的风味特征，虾的自然风味特征，以及激起烹煮风味的感觉或烧烤风味的感觉来刺激与菜肴相协调的食欲的风味特征是必需的。
专利文献1提出，作为更强、更合意的甲壳类动物风味组合物，甲壳类风味组合物的特征在于，将材料分为12类：(A)烃类，(B)醇类，(C)酚类，(D)醛类，(E)酮类，(F)酯类，(G)内酯类，(H)羧酸类，(I)呋喃化合物，(J)含氮化合物，(K)含硫化合物，及(L)天然来源的香料，并且从这些(A)至(L)组成的组中选择至少一类，优选两类或以上的材料与氨基酸适当地混合。
在用合成香料制备虾味组合物时，通常用多种经热处理的虾的气味(odor)分析数据作参照。
气味分析典型地采用气相色谱进行，分析值通常表示为按气味保留时间(以下亦简称“保留时间”)顺序的排序，或者表示为根据官能团的分类。因此，风味调配人员参考气味分析数据，常常参照保留时间或者根据官能团选择各种合成香料来开始调配。
1,5-辛二烯-3-酮是一种在牛肉等中含有的已知化合物，且已知具有金属味(metallic odor)或天竺葵味(非专利文献2至6)。另一方面，1,5-辛二烯-3-醇是一种在烤鸡和花椰菜等中含有的已知化合物，并且已知其是一种具有引起树香或天竺葵香的气味的化合物(非专利文献7和8)。
现有技术文献
专利文献
专利文献1:JP-A-2005-160402
非专利文献
非专利文献1：专利局公报，公知现有技术集(Collection of Well-KnownPrior Arts)[香料(Flavor)]卷2,食品用香料(Food Flavors)3.l0.3甲壳类动物风味(Crustacean Flavor)，2000年1月14日发行
非专利文献2：Journal of food science,Vol.61(1996),pp.1271-1284
非专利文献3：Z Lebensm Unters Forsch A(1997)205:pp.232-238
非专利文献4：Z Lebensm Unters Forsch A(1997)204:pp.3-6
非专利文献5：Z Lebensm Unters Forsch(1988)186:pp.489-494
非专利文献6：Journal of the Science of Food and Agriculture,Vol.28,11,pp.1019-1024，1977年11月
非专利文献7：Lebensm.Wiss.Technol.,20(1987),pp.37-41
非专利文献8：J.Agric.Food Chem.,2002,50,pp.6459-6467
发明内容
发明要解决的问题
然而，以直接复制气味组分定量分析数据制得的虾味组合物能够作为具有预期虾味的组合物来使用的情况是很少见的，并且常常不能获得令人满意的风味。
通常使用的合成香料类虾味是通过气味分析寻找虾的特定气味组分来突出或精细调制了虾的特征气味而设计的风味。特别地，将虾味组合物和与虾相关的最终产品的颜色和味道组合使用，可识别出预期的虾，且所预期的虾味不能被风味本身所重现。
如上所述，为制得所期望的虾味组合物，其常常主要由以下材料组成，例如(1)甲壳类动物提取物，(2)甲壳类动物含油树脂，(3)调味油，(4)甲壳类动物的超临界二氧化碳气体提取物，(5)分馏香料，及(6)合成香料。然而，由于使用此类材料的虾味组合物效能低，故需要有新的材料，并且有空间去改进组合物的调配，以获得更强、更加合意的虾味。
如上所述，已知例如1,5-辛二烯-3-酮和1,5-辛二烯-3-醇等的化合物是气味组分。然而用于赋予或增强虾风味的用途是未知的。
因此，本发明的首要目标是提供一种可提供更加合意的虾味的虾味组合物和虾味增强剂。本发明进一步的目标是，例如提供使用所述组合物或增强剂的多种饮食品或调味品，以及用所述组合物或增强剂将虾风味赋予饮食品和调味品、或者增强虾风味。
用在本说明书中时，“合意的虾味”表示风味特征(虾味)更加合意，引起诸如烹煮虾类得到的汤的风味或煸炒虾类得到的风味(烹煮风味(boiledflavor)的感觉)、油炸虾类得到的炸虾的风味(煎炸风味(fried flavor)的感觉)，以及烧烤虾类得到的烤虾的风味(烧烤风味(roast flavor)的感觉)。
用于解决问题的方案
本发明人为找出前述问题的解决方案进行了深入研究，发现通过混合1,5-辛二烯-3-酮和/或1,5-辛二烯-3-醇所得到的虾味组合物出乎意料地具有风味和浓醇味(body)强烈的虾风味，且具有极佳的烧烤风味，结果完成了本发明。
特别地，本发明涉及下列(1)至(12)项。
(1)一种虾味组合物，其含有1,5-辛二烯-3-酮和1,5-辛二烯-3-醇中的至少一种。
(2)根据(1)所述的虾味组合物，其含有选自烹煮风味、煎炸风味和烧烤风味的虾风味。
(3)根据(1)或(2)所述的虾味组合物，其中所述1,5-辛二烯-3-酮和所述1,5-辛二烯-3-醇的总含量以质量计为0.001ppm至1000ppm。
(4)一种饮食品或调味品，其含有根据(1)至(3)任一项所述的虾味组合物。
(5)一种将虾风味赋予饮食品或调味品的方法，其中添加了根据(1)至(3)任一项所述的虾味组合物。
(6)一种增强饮食品或调味品的虾风味的方法，该方法包括添加根据(1)至(3)任一项所述的虾味组合物。
(7)一种虾风味增强剂，其含有1,5-辛二烯-3-酮和1,5-辛二烯-3-醇中的至少一种。
(8)根据(7)所述的虾风味增强剂，其增强选自烹煮风味、煎炸风味和烧烤风味的虾风味。
(9)一种饮食品或调味品，其含有根据(7)或(8)所述的虾风味增强剂。
(10)根据(9)所述的饮食品或调味品，其中所述1,5-辛二烯-3-酮和所述1,5-辛二烯-3-醇的总含量以质量计为0.0001ppb至10ppm。
(11)一种将虾风味赋予饮食品或调味品的方法，所述方法包括添加根据(7)或(8)所述的虾风味增强剂。
(12)一种增强饮食品或调味品的虾风味的方法，所述方法包括添加根据(7)或(8)所述的虾风味增强剂。
发明的效果
本发明可提供一种虾味组合物，通过将1,5-辛二烯-3-酮和/或1,5-辛二烯-3-醇混合的虾味组合物，用作饮食品或调味品等的风味增强剂等，且具有极佳的虾风味，并伴有烹煮风味的感觉、煎炸风味的感觉或烧烤风味的感觉。
具体实施方式
以下详细描述本发明。然而本发明并不仅限于下列具体实施方式，并可在不脱离本发明要旨的情况下进行任意修改而实施。
用在本说明书中时，“质量％”和“质量份”，以及“重量％”和“重量份”分别具有相同的含义，而如果仅提及“％”、“ppm”和“ppb”，它们分别指代“重量％”、“重量ppm”和“重量ppb”。
根据本发明的虾味组合物含有1,5-辛二烯-3-酮和1,5-辛二烯-3-醇中的至少一种。首先，下文描述1,5-辛二烯-3-酮和1,5-辛二烯-3-醇。
1,5-辛二烯-3-酮有两个几何异构体，(5E)-形和(5Z)-形，取决于由分子内双键上取代基造成的顺反结构。具体来讲有两种，(5E)-1,5-辛二烯-3-酮和(5Z)-1,5-辛二烯-3-酮。
对于1,5-辛二烯-3-醇，由于分子内的不对称碳，存在(3S)-形和(3R)-形，并且有两个几何异构体，(5E)-形和(5Z)-形，取决于由双键上取代基造成的顺反结构。具体来讲有四种，(3S)-(5E)-1,5-辛二烯-3-醇，(3R)-(5E)-1,5-辛二烯-3-醇，(3S)-(5Z)-1,5-辛二烯-3-醇，和(3R)-(5Z)-1,5-辛二烯-3-醇。
所有这些1,5-辛二烯-3-酮和1,5-辛二烯-3-醇在常温下都是油状(液体)。
本发明可使用1,5-辛二烯-3-酮和1,5-辛二烯-3-醇的任何异构体，或者可使用这些异构体的混合物。
这些异构体可根据气相色谱的保留时间区别出来。本说明书中未对这些异构体加以区别，将它们统称为“1,5-辛二烯-3-酮”或“1,5-辛二烯-3-醇”。
作为所述的1,5-辛二烯-3-酮和/或1,5-辛二烯-3-醇，可使用从天然产物中提取得到的，也可使用化学合成得到的(例如按非专利文献6描述的方法合成的)。从天然产物得到的和从化学合成得到的可以组合使用。
在化学合成的情形下，高纯度的1,5-辛二烯-3-酮和/或1,5-辛二烯-3-醇可大量获得。
在本发明的虾味组合物中1,5-辛二烯-3-酮和1,5-辛二烯-3-醇的含量是，以其总含量计，优选0.001ppm至1000ppm，更加优选0.01ppm至100ppm，更进一步地优选0.1ppm至10ppm。含量在0.001ppm以上时，本发明可充分地展现效果，并且含量在1000ppm以下时，香调(odorant note)成为更加合意的虾风味，因而该范围是优选的。
本发明的虾味组合物可含有其它气味组分。
此类其他气味组分的非限制性实例包括已知的合成香料化合物，包括：烃类，如苧烯、罗勒烯、α-蒎烯、β-蒎烯、γ-松油烯、桧烯及月桂烯；醇类，如芳樟醇、香茅醇、二氢芳樟醇、四氢别罗勒烯醇(tetrahydromugol)、月桂烯醇、二氢月桂烯醇、四氢月桂烯醇、罗勒烯醇、松油醇、3-侧柏醇(thujanol)、苯甲醇、β-苯乙醇、α-苯乙醇及顺-3-己烯醇；醛类，如乙醛、正己醛、正庚醛、正辛醛、正壬醛、顺-3-己烯醛、顺-6-壬烯醛、3,5,5-三甲基己醛、癸醛、十一醛、2-甲基癸醛、十二醛、十三醛、十四醛、反-2-己烯醛、反-4-癸烯醛、顺-4-癸烯醛、反-2-癸烯醛、10-十一烯醛、反-2-十一烯醛、反-2-十二烯醛、3-十二烯醛、反-2-十三烯醛、2,4-己二烯醛、2,4-癸二烯醛、2,4-十二碳二烯醛、5,9-二甲基-4,8-癸二烯醛、柠檬醛、香茅醛、苯甲醛、枯茗醛、香草醛及乙基香草醛；酮类，如2-丁酮、3-庚酮、3-辛酮、2-壬酮、2-十一酮、2-十三酮、甲基庚烯酮、二甲基辛烯酮、香叶基丙酮、2,3,5-三甲基-4-环己烯-1-甲基酮、3-甲基-2,4-壬二酮、橙花酮(Nerone，Givaudan，注册商标)、诺卡酮(nootkatone)、二氢诺卡酮、苯乙酮及4,7-二氢-2-异戊基-2-甲基-1,3-二氧(4,7-dihydro-2-isopentyl-2-methyl-1,3-dioxepin)；酯类，如甲酸丙酯、甲酸辛酯、甲酸芳樟酯、甲酸香茅酯、甲酸香叶酯、甲酸橙花酯、甲酸松油酯、乙酸乙酯、乙酸异丙酯、乙酸顺-3-己烯酯(cis-3-hexenyl acetate)、乙酸反-2-己烯酯、乙酸辛酯、乙酸壬酯、乙酸癸酯、乙酸十二酯、乙酸二甲基十一碳二烯酯、乙酸罗勒烯酯、乙酸月桂烯酯、乙酸二氢月桂烯酯、乙酸芳樟酯、乙酸香茅酯、乙酸香叶酯、乙酸橙花酯、乙酸四氢别罗勒烯酯(tetrahydromugolacetate)、乙酸薰衣草酯、乙酸橙花叔醇酯(nerolidol acetate)、乙酸二氢枯茗酯、乙酸松油酯、乙酸柠檬酯(citryl acetate)、乙酸诺卜酯(nopyl acetate)、乙酸二氢松油酯、乙酸-2,4-二甲基-3-环己烯基甲酯、乙酸柑青酯(myraldylacetate)、乙酸波提酯(boeticol acetate)、丙酸癸烯酯、丙酸芳樟酯、丙酸香叶酯、丙酸橙花酯、丙酸松油酯、丙酸三环癸烯酯、丙酸苏合香酯(styralylpropionate)、丁酸辛酯、丁酸橙花酯、丁酸肉桂酯、异丁酸异丙酯、异丁酸辛酯、异丁酸芳樟酯、异丁酸橙花酯、异戊酸芳樟酯、异戊酸松油酯、异戊酸苯乙酯、2-甲基戊酸-2-甲基戊酯、3-羟基己酸甲酯、3-羟基己酸乙酯、辛酸甲酯、辛酸辛酯、辛酸芳樟酯、壬酸甲酯、十一烯酸甲酯、苯甲酸芳樟酯、肉桂酸甲酯、当归酸异戊二烯酯(isoprenyl angelate)、香叶酸甲酯及柠檬酸三乙酯；酚类，如百里酚、香芹酚和β-萘酚异丁醚(naphthol isobutyl ether)；内酯类，如γ-十一内酯和δ-十二内酯；脂肪酸类，如乙酸、丙酸、丁酸、戊酸、己酸、辛酸、癸酸、十二酸、2-癸烯酸及香叶酸；硫醚类，如二烯丙基硫醚、二烯丙基二硫醚、二丙基二硫醚、甲基丙基二硫醚、烯丙基丙基二硫醚及二烯丙基三硫醚；含氮或含硫化合物，如邻氨基苯甲酸甲酯、邻氨基苯甲酸乙酯、N-甲基邻氨基苯甲酸甲酯、N-2'-甲基戊叉基-邻氨基苯甲酸甲酯(methylN-2'-methyl pentylidene anthranilate)、丽冠特拉(ligantraal,2-[[(2,4-二甲基-3-环己烯-1-基)亚甲基]氨基]苯甲酸甲酯)、十二腈、2-十三碳烯腈、香叶腈、香茅腈、3,7-二甲基-2，6-壬二烯腈、吲哚、5-甲基-3-庚酮肟、硫代香叶醇、苧烯硫醇(limonenethiol)及对-薄荷基-8-硫醇，和
甲壳动物类(如虾、蟹)提取物；通过溶剂提取、水蒸气蒸馏、酶处理和热反应等获得的具甲壳动物类风味的香精(flavor)；水产品提取物；植物精油如薄荷油、留兰香(spearmint)油；以及如姜、胡椒和洋葱等的香辛料精油；以及油性提取物，如香辛料提取物及其含油树脂。
这些可任意组合和混合来制备虾味组合物。
在根据本发明的虾味组合物中，从改善虾风味的角度，1,5-辛二烯-3-酮和1,5-辛二烯-3-醇的总含量对其它气味组分的质量比优选1:9至1:99.9。
本发明的虾味组合物可含有除气味组分以外的组分，列举为用于溶解气味组分的适当的溶剂。所述溶剂的实例包括水、乙醇、甘油、丙二醇、甘油三乙酸酯、中链脂肪酸甘油酯、食用油脂如食用植物油、可用于饮食品的天然色素类、维生素类和植物性树脂类等。
从组合物易于加工的角度，优选虾味组合物中含有0至99质量％的上述组分。
用前述溶剂制备成液态的虾味组合物，可通过添加如乳糖、糊精、阿拉伯胶及环糊精等的赋形剂而制成粉末状，或者用各种可用于饮食品的乳化剂制成乳液来制备。除此之外，组合物可根据其预期用途以任意形态如糊状、颗粒状及微胶囊制备和使用。
根据本发明的虾味组合物优选具有选自烹煮风味、煎炸风味或烧烤风味的虾风味。
将根据本发明的虾味组合物加入饮食品或调味品，该饮食品或调味品可被赋予虾风味。特别地，赋予有虾风味的饮食品可轻易地制作出来，即使该饮食品或调味品并不具有任何虾风味。
将根据本发明的虾味组合物加入已具有虾风味的饮食品或调味品中，可获得具有增强的虾风味的饮食品或调味品。
此类含有根据本发明的虾味组合物的饮食品或调味品(以下亦分别简称为“虾风味饮食品”或“虾风味调味品”)不被特别限定。优选有，与虾相关的饮食品或调味品，例如以汤、即食面和点心等为代表的虾风味饮食品或虾风味调味品。
本发明的虾味组合物对虾风味饮食品或虾风味调味品的配混量是变化的，取决于例如预期用途，以及虾风味增强剂的类型和香调强度。例如，浓度范围可为0.001％至10％，优选0.01至3％。
本发明也可提供一种含1,5-辛二烯-3-酮和/或1,5-辛二烯-3-醇的虾风味增强剂。被该增强剂增强的风味优选为选自烹煮风味、煎炸风味和烧烤风味的虾风味。
此处，作为1,5-辛二烯-3-酮和/或1,5-辛二烯-3-醇，可使用前述任何几何异构体，并且其中的两种以上可组合使用。
本发明的虾风味增强剂中1,5-辛二烯-3-酮和1,5-辛二烯-3-醇相对于虾风味饮食品或虾风味调味品的总配混量是变化的，取决于例如预期用途，以及虾风味增强剂的类型。例如，浓度范围可为0.0001ppb至10ppm，优选0.001ppb至1ppm,更加优选0.01ppb至0.1ppm。
作为在虾风味增强剂中1,5-辛二烯-3-酮和1,5-辛二烯-3-醇的含量，以其总含量计，优选0.001ppm至1000ppm，因为本发明可充分地展现效果，并且作为虾风味，香调变得更加合意。
可将本发明的虾味组合物加入虾风味饮食品或虾风味调味品中，以增强其虾风味，亦可加入各种不含虾风味的饮食品或调味品中，轻易地制得赋予有虾风味的饮食品或调味品。
实施例
以下用实施例更详细地描述本发明。然而，本发明决不受以下描述所限制，并且在不偏离本发明范围的情况下可以以各种方式变更和修改。就下列描述的配方中的单位而言，除非特别提及，组成比指的是质量比。
(实施例1)虾风味增强剂
在实施例1中，虾风味增强剂由制备1,5-辛二烯-3-酮的0.1％水溶液制得。此处的1,5-辛二烯-3-酮是(5Z)-1,5-辛二烯-3-酮，由非专利文献6中描述的合成方法获得。
(实施例2)虾风味增强剂
在实施例2中，虾风味增强剂由制备1,5-辛二烯-3-酮的0.1％水溶液制得。此处的1,5-辛二烯-3-醇是(5Z)-1,5-辛二烯-3-醇，由非专利文献6中描述的合成方法获得。
(实施例3和4)虾味组合物
根据下列表1所示的配方混合各组分，得到虾味组合物。所获得的组合物均具有烹煮风味。
[表1]
(质量份)
(比较例1)虾味组合物
除了不包含虾风味增强剂以外，虾味组合物由与实施例3中相同的方式制得。
(应用例1)虾风味油
向200g虾壳中加入1kg水，将混合物在120℃加热4小时。冷却后，除去不溶固体，得到850g虾提取物。在减压下将该提取物浓缩至1/3质量，向所得浓缩物中添加150g芥花油(canola oil)，并按芥花油的2质量％加入实施例3的虾味组合物后，在100℃加热搅拌3小时。将混合物冷却，离心，收集虾风味油层部，得到本发明产品1(虾风味油)。
(应用例2)虾风味油
除了用实施例4的虾味组合物代替实施例3的虾味组合物以外，本发明产品2(虾风味油)由与实施例1中相同的方式获得。
(比较应用例1)虾风味油
除了用比较例1的虾味组合物代替实施例3的虾味组合物以外，比较产品1(虾风味油)由与应用例1中相同的方式获得。
将本发明产品1、本发明产品2和比较产品1分别用芥花油稀释20倍，并评价其风味。对风味的感官评价由10位受过专门训练的评估员参加。所有评估员评定，和比较产品1相比，本发明产品1和本发明产品2更能赋予主要影响(top impact)增强和轮廓清晰的印象，并且更具有持久的虾风味。
(试验例1-1至1-8)对虾风味油中1,5-辛二烯-3-酮效果的试验
在1,5-辛二烯-3-酮改为具有如表2所示的浓度下，由与实施例1中相同的方式制备1,5-辛二烯-3-酮的水溶液，分别制得试验例1-1至1-8的虾风味增强剂。分别用制备的虾风味增强剂在实施例3中代替“实施例1中的虾风味增强剂”，制得试验例1-1至1-8的虾味组合物。
[表2]
| 试验例 | 1-1 | 1-2 | 1-3 | 1-4 | 1-5 | 1-6 | 1-7 | 1-8 |
| 浓度(ppm) | 0 | 0.005 | 0.05 | 0.5 | 5 | 50 | 500 | 5000 |
除了用试验例1-1至1-8的虾味组合物代替实施例3的虾味组合物以外，试验例1-1至1-8的虾风味油由与应用例1相同的方式获得。
将试验例1-1至1-8的虾风味油分别用芥花油稀释20倍，并评价其风味。对风味的感官评价由10位受过专门训练的评估员参加。所有评估员评定，试验例1-2至1-7的虾风味油显著地具有带调和感的圆润(roundness)和醇厚(richness)味道，并具有持久的虾风味。尤其发现试验例1-4至1-6的虾风味油具有合意的虾风味。另一方面，所有评估员评定试验例1-1的虾风味油未充分地产生虾风味的感觉，而试验例1-8的虾风味油并不合意，这是因为其香调与虾风味不同。
(试验例2-1至2-8)对虾风味油中1,5-辛二烯-3-醇效果的试验
在1,5-辛二烯-3-醇改为具有如表3所示的浓度下，由与实施例2中相同的方式制备1,5-辛二烯-3-醇的水溶液，分别制得试验例2-1至2-8的虾风味增强剂。分别用制备的虾风味增强剂在实施例4中代替“实施例2中的虾风味增强剂”，制得试验例2-1至2-8的虾味组合物。
[表3]
| 试验例 | 2-1 | 2-2 | 2-3 | 2-4 | 2-5 | 2-6 | 2-7 | 2-8 |
| 浓度(ppm) | 0 | 0.005 | 0.05 | 0.5 | 5 | 50 | 500 | 5000 |
除了用试验例2-1至2-8的虾味组合物代替实施例4的虾味组合物以外，试验例2-1至2-8的虾风味油由与应用例1相同的方式获得。
将试验例2-1至2-8的虾风味油分别用芥花油稀释20倍，并评价其风味。对风味的感官评价由10位受过专门训练的评估员参加。所有评估员评定，试验例2-2至2-7的虾风味油显著地具有带调和感的圆润和醇厚味道，并具有持久的虾风味。尤其发现试验例2-4至2-6的虾风味油具有合意的虾风味。另一方面，所有评估员均评定试验例2-1的虾风味油未充分地产生虾风味的感觉，而试验例2-8的虾风味油并不合意，因为其香调与虾风味不同。
尽管本发明已参考其具体实施方式作了详细描述，但对于本领域技术人员而言，在不偏离本发明的精神和范围的情况下可进行各种改变和改进是显而易见的。
本申请基于2012年10月2日提交的日本专利申请(日本专利申请2012-220787)，在此将其内容引入以作参考。
Claims (12)
1.一种虾味组合物，其包含1,5-辛二烯-3-酮和1,5-辛二烯-3-醇中的至少一种。
2.根据权利要求1所述的虾味组合物，其包含选自烹煮风味、煎炸风味和烧烤风味的虾风味。
3.根据权利要求1或2所述的虾味组合物，其中所述1,5-辛二烯-3-酮和所述1,5-辛二烯-3-醇的总含量以质量计为0.001ppm至1000ppm。
4.一种饮食品或调味品，其包含根据权利要求1至3中任一项所述的虾味组合物。
5.一种将虾风味赋予饮食品或调味品的方法，其中添加了根据权利要求1至3中任一项所述的虾味组合物。
6.一种增强饮食品或调味品的虾风味的方法，其中添加了根据权利要求1至3中任一项所述的虾味组合物。
7.一种虾风味增强剂，其包含1,5-辛二烯-3-酮和1,5-辛二烯-3-醇中的至少一种。
8.根据权利要求7所述的虾风味增强剂，其增强选自烹煮风味、煎炸风味和烧烤风味的虾风味。
9.一种饮食品或调味品，其包含根据权利要求7或8所述的虾风味增强剂。
10.根据权利要求9所述的饮食品或调味品，其中所述1,5-辛二烯-3-酮和所述1,5-辛二烯-3-醇的总含量以质量计为0.0001ppb至10ppm。
11.一种将虾风味赋予饮食品或调味品的方法，所述方法包含添加根据权利要求7或8所述的虾风味增强剂。
12.一种增强饮食品或调味品的虾风味的方法，所述方法包含添加根据权利要求7或8所述的虾风味增强剂。
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| JP2012-220787 | 2012-10-02 | ||
| JP2012220787 | 2012-10-02 | ||
| PCT/JP2013/076858 WO2014054705A1 (ja) | 2012-10-02 | 2013-10-02 | エビフレーバー組成物及びエビ風味増強剤 |
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| US (1) | US20150257421A1 (zh) |
| EP (1) | EP2904909A4 (zh) |
| JP (1) | JPWO2014054705A1 (zh) |
| CN (1) | CN104684413A (zh) |
| BR (1) | BR112015007566A2 (zh) |
| MX (1) | MX2015004187A (zh) |
| SG (1) | SG11201502525PA (zh) |
| WO (1) | WO2014054705A1 (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053946A (zh) * | 2015-07-23 | 2015-11-18 | 天津春发生物科技集团有限公司 | 一种虾味香精及其制备方法 |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6405240B2 (ja) * | 2012-10-02 | 2018-10-17 | 高砂香料工業株式会社 | チキンフレーバー組成物及びチキン風味増強剤 |
| EP3558030A1 (de) * | 2016-12-20 | 2019-10-30 | Symrise AG | Aromamischung zur reduktion des geruchs oder geschmacks biogener amine |
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| JPS5672661A (en) * | 1979-11-19 | 1981-06-16 | Ajinomoto Co Inc | Preparation of novel seasoning having flavor of shrimp |
| US20040096565A1 (en) * | 1997-10-23 | 2004-05-20 | Quest International B.V. | Flavour of fermented beverages |
| JP2005160402A (ja) | 2003-12-03 | 2005-06-23 | Kiyomitsu Kawasaki | 甲殻類フレーバーの製造方法 |
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- 2013-10-02 WO PCT/JP2013/076858 patent/WO2014054705A1/ja active Application Filing
- 2013-10-02 BR BR112015007566A patent/BR112015007566A2/pt not_active IP Right Cessation
- 2013-10-02 CN CN201380051802.9A patent/CN104684413A/zh active Pending
- 2013-10-02 EP EP13843639.9A patent/EP2904909A4/en not_active Withdrawn
- 2013-10-02 US US14/432,895 patent/US20150257421A1/en not_active Abandoned
- 2013-10-02 SG SG11201502525PA patent/SG11201502525PA/en unknown
- 2013-10-02 MX MX2015004187A patent/MX2015004187A/es unknown
- 2013-10-02 JP JP2014539795A patent/JPWO2014054705A1/ja active Pending
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| CN1262875A (zh) * | 1998-11-04 | 2000-08-16 | 弗·哈夫曼-拉罗切有限公司 | 食品级食用油的制备 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105053946A (zh) * | 2015-07-23 | 2015-11-18 | 天津春发生物科技集团有限公司 | 一种虾味香精及其制备方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2014054705A1 (ja) | 2016-08-25 |
| MX2015004187A (es) | 2015-06-10 |
| EP2904909A1 (en) | 2015-08-12 |
| WO2014054705A1 (ja) | 2014-04-10 |
| BR112015007566A2 (pt) | 2017-07-04 |
| US20150257421A1 (en) | 2015-09-17 |
| SG11201502525PA (en) | 2015-05-28 |
| EP2904909A4 (en) | 2016-06-22 |
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