CN107846946A - 包含味道调节化合物的组合物、该组合物的用途以及包含该组合物的食品 - Google Patents
包含味道调节化合物的组合物、该组合物的用途以及包含该组合物的食品 Download PDFInfo
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- CN107846946A CN107846946A CN201680046273.7A CN201680046273A CN107846946A CN 107846946 A CN107846946 A CN 107846946A CN 201680046273 A CN201680046273 A CN 201680046273A CN 107846946 A CN107846946 A CN 107846946A
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- taste
- flavor improvement
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
包含一种或更多种式I的风味改良化合物的风味改良组合物、包含所述风味改良组合物的产品、所述风味改良组合物用于改良食品和饮料中的味道感知的用途、以及改进食品或饮料中的味道感知的方法,所述方法包括将所述风味改良组合物添加至所述食品或饮料。
Description
发明领域
本发明涉及包含味道调节化合物的组合物、这些组合物的用途以及包含所述组合物的食品。
发明背景
调味剂工业不断地寻求增强、改变或改良食品的味道的方法。这样做的一种方法是添加味道调节化合物,这覆盖一系列广泛的应用,例如改进甜味、香味(savory)、鲜味(umami)和咸味的感知;掩盖苦味、酸味、涩味和咸味;以及触发诸如变暖、变冷或刺激唾液的效果。
在美国专利申请第2013/0115356 A1号中,香紫苏内酯被用于减弱与甜菊相关的甘草味道,而美国专利第4,917,913叙述了使用香紫苏内酯来增强食品的感官性质,例如低脂冰淇淋的丰厚度(richness)和乳脂度(creaminess),已经用非营养性增甜剂例如阿斯巴甜增甜的食品和饮料的甜味。然而,此化合物的用途限于此类增甜剂。
美国专利第5,683,737号试图用葡萄糖酸-δ-内酯调节风味和味道,需要添加以导致伴随有温和的酸味的水平的葡萄糖酸-δ-内酯。日本专利申请第2012-070636A号公开了乙基愈创木酚和乙基二甲羟基呋喃酮(Ethyl furaneol)作为在能够容忍这些化合物的烟熏(smoke)香味和焦糖香味的酱油中的咸味增强剂(salt enhancer),这限制了这些化合物的使用。
因此,对于不具有上文的缺点例如可察觉的味道或特定的应用并且可以在许多食品和饮料中使用的风味改良化合物(flavour modifying compound),仍然存在需求。
附图简述
图1-以下风味改良化合物已经在实验台上筛选测试(bench top screeningtest)中被测试:二氢-3-羟基-4,4-二甲基-2(3H)-呋喃酮(泛内酯)、2-乙酰基-丁内酯、4,6-二甲基-α-吡喃酮、4-羟基-6-甲基-2-吡喃酮、3,4-二氢-6-甲基-2H-吡喃-2-酮、二氢猕猴桃内酯、2-乙酰基-2-甲基-γ-丁内酯、二氢-5-(羟甲基)-2(3H)-呋喃酮、3-羟基-2-吡喃酮、D-阿拉伯糖-1,4-内酯(D-arabino-1,4-lactone)。以下味道调节已经被测试:咸味增强、甜味增强、苦味减小、鲜味增强。
详述
本申请人已经发现,包含某些风味改良化合物的风味改良组合物(flavourmodifying composition)可以在许多应用中用于改良食品和饮料的风味。因此,本发明的第一方面涉及风味改良组合物,所述风味改良组合物包含一种或更多种根据式I的风味改良化合物
其中
m是0或1,
R3、R4和R7独立地选自氢和直链的C1至C3烷基基团,
R1选自氢、直链的C1至C3烷基基团和-CH2OR’,
R2和R6独立地选自氢、直链的C1至C3烷基基团或-OR’,或R2和R6被连接以形成任选地被直链的C1至C3烷基基团取代的环己烷环,
R5和R8独立地选自氢、直链的C1至C3烷基基团、-CH2OR’、-CO-R’或-OR’,
R’选自氢或直链的C1至C3烷基基团,
条件是,
当C2和C3之间的双键存在时,R5和R7不存在,
当m是1并且C4和C5之间的双键存在时,R3和R1不存在,
当m是0并且C2和C3之间的双键存在时,R2和R6被连接以形成任选地被取代的环己烷环,
如本文使用的术语“风味改良组合物”意图意指所述组合物可以通过增强、放大、加强、降低、抑制或诱导动物或人类可食用组合物中的天然的或合成的促味剂(tastant)、调味剂、味道概况(taste profile)、风味概况和/或质地概况的味道概况、气味概况、质地概况和/或风味概况来改良可食用组合物的感觉经验。这样的改良的目的主要是增加合意的属性的强度、替换可食用组合物中不存在或以某种方式损失的合意的属性或者降低不合意的属性的强度。特别地,增加咸味感觉、甜味感觉、酸味感觉、浓厚味感觉(kokumisensation)或鲜味感觉的强度,或抑制苦味感觉是合意的。“风味改良组合物”还可以增强和/或改良通过化学感觉非基本味道性质(其被称为“可感觉的”)赋予的口腔感知,包括口腔中的冷却、热(疼痛)、涩味、金属味的(metallic)和唾液分泌。特别地,风味改良组合物可以降低涩味感觉和/或刺激唾液分泌(即增加口腔湿度)。
如本文使用的术语“风味改良化合物”意图意指味道调节化合物,并且指的是改良味道和可感觉的感知(和/或感觉)的分子。在所有情况下,此类化合物的特异性在于它们不呈现可感知的味道和香味性质(无味道的和无香味的)。因此,这些“风味改良化合物”的重要的区别特征是它们调节食品的风味感知,而如果单独消耗则是不可感知的。此类风味改良化合物可以是合成起源的或天然起源的。
风味的改良包括增加咸味感觉、增加甜味感觉、改进高强度增甜剂的糖样品质、减少苦味和涩味、刺激唾液分泌或增加鲜味感觉。
根据本发明的一个实施方案,风味改良组合物包含一种或更多种根据式I的风味改良化合物,其中
m是0或1,
R3、R4和R7是氢,
R1选自氢或直链的C1至C3烷基基团,
R2和R6独立地选自氢、直链的C1至C3烷基基团或-OR’,
R5和R8独立地选自氢、直链的C1至C3烷基基团或-OR’,
R’选自氢,
条件是,
当C2和C3之间的双键存在时,R5和R7不存在,
当m是1并且C4和C5之间的双键存在时,R3和R1不存在,
当m是0并且C2和C3之间的双键存在时,R2和R6被连接以形成任选地被取代的环己烷环,
根据本发明的一个实施方案,风味改良组合物包含一种或更多种根据式I的风味改良化合物,其中
m是0,
R1、R2和R7是氢,
R5和R6是甲基,
R8是羟基基团,
并且在C2和C3之间没有双键。
根据本发明的一个实施方案,风味改良组合物包含一种或更多种根据式I的风味改良化合物,其中
m是1,
R3、R4和R7是氢,
R1选自氢和甲基基团,
R2和R6独立地选自氢、甲基基团或-OH,
R5和R8独立地选自氢、直链的C1至C3烷基基团或-OH,
条件是,
当C2和C3之间的双键存在时,R5和R7不存在,并且在C4和C5之间不存在双键。
根据本发明的一个实施方案,风味改良化合物选自由以下组成的组:二氢-3-羟基-4,4-二甲基-2(3H)-呋喃酮(泛内酯)、2-乙酰基-丁内酯、4,6-二甲基-α-吡喃酮、4-羟基-6-甲基-2-吡喃酮、3,4-二氢-6-甲基-2H-吡喃-2-酮、二氢猕猴桃内酯、2-乙酰基-2-甲基-γ-丁内酯、二氢-5-(羟甲基)-2(3H)-呋喃酮、3-羟基-2-吡喃酮、D-阿拉伯糖-1,4-内酯或其混合物。
风味改良组合物以这样的量被添加至食品或饮料:风味改良化合物以0.1ppm至200ppm的量、优选地以1ppm至100ppm的量、更优选地以3ppm至50ppm的量并且甚至更优选地以5ppm至20ppm的量在食品或饮料中存在。
如本文使用的术语“食品”、“可食用组合物”和“食品产品”指的是可摄入的产品,例如但不限于人类食品、动物(宠物)食品以及药物组合物。食品的实例可以包括但不限于可以提供或可以不提供必要养分的零食、甜食、植物材料和膳食。植物材料包括可可、可可豆、咖啡、咖啡豆以及茶叶或茶粉。食品的非限制性实例包括沙拉调料、沙司、肉汁、腌泡汁(marinade)、rubs、营养棒、烘焙食品(baked goods)、面包、焦糖、煮熟的谷物(cookedgrains)、肉制品、家禽产品、肉、家禽(poultry)、家禽(fowl),鱼、海洋蛋白来源、豆类、意大利面食(pasta)、甜食产品、开胃零食、乳制品、奶酪、酸奶、黄油、人造黄油、即食谷类、调味剂和肉汁。
动物食品的非限制性实例可以包括:宠物食品、狗粮、猫粮、白鼬食品(ferretfood)、口袋宠物食品(pocket pet food)、啮齿动物食品、牲畜饲料、牛饲料、山羊饲料、猪饲料、绵羊饲料、马饲料及类似物。宠物食品例如用于狗和猫的食品可以根据“Fédérationeuropéenne de l’industrie des aliments pour animaux familiers(FEDIAF)”或“American Association of Feed Control Officials(AAFCO)”的指南来配制。这些指南确保宠物食品是全面且均衡的,以满足狗和猫的所有营养需求。宠物食品的其他实施方案可以包括为狗和猫制成的零食(treats)。这些实施方案可以不满足如由FEDIAF和AAFCO规定的全面且均衡的营养需求。
如本文使用的术语“饮料”意指可以被人类或动物口服地消耗并且提供维持人类或动物的健康所必需的水或其他养分的产品。特别地,术语“饮料”包括混合物和浓缩物,包括但不限于酒精和非酒精即饮的饮料和干粉状饮料。饮料的非限制性实例包括苏打水、碳酸饮品、酿造饮料、乳制品、可饮用酸奶、牛奶、咖啡增白剂、营养饮品、营养饮料、软碳酸饮料、软非碳酸水果风味饮料、泉水饮料、冷冻的即饮饮料、软非碳酸饮料、果汁(juice)、水、有风味的水、有风味的饮料、碳酸水、糖浆、低热量饮料(diet beverage)、碳酸软饮料、粉末状软饮品以及液体浓缩物(包括液体的、冷冻的以及货架稳定的)、泉水糖浆、甜香酒、果汁(fruit juice)、含水果的饮料、水果风味饮料、蔬菜汁、含蔬菜的饮料、等渗饮料、非等渗饮料、含果汁的软饮品、咖啡和基于咖啡的饮品、咖啡替代物、基于谷类的饮料、茶、含茶的干混产品以及即饮茶(基于草本的和基于茶叶的)、乳制品、豆制品、果汁和蔬菜汁饮料和果汁风味饮料以及果汁饮品、果汁鸡尾酒、花蜜、浓缩物、宾治酒、用加热(灌输、巴氏灭菌法、超高温度、欧姆加热或商业无菌灭菌)加工的和热填充包装的其他饮料、通过过滤、化学保存和其他保存技术制成的冷填充的产品。碳酸饮料的特定的实施方案可以包括例如可口可乐、低热量可口可乐、柠檬-酸橙(lemon-lime)、橙、橙汁、重柑橘(heavy citrus)、水果风味的、奶油苏打水、茶或茶风味饮品以及根汁汽水(root beer)。牛奶的特定的实施方案可以是任何合适的形式,包括无脂牛奶、低脂牛奶、减脂牛奶、全脂牛奶、奶粉或其组合。
在本发明的另外的实施方案中,风味改良组合物还包含溶剂。溶剂不仅允许精确剂量的风味改良化合物至食品和饮料,而且还有助于风味改良化合物在食品和饮料中的均匀分布。
合适的溶剂可以是亲水性溶剂,例如水、丙二醇、甘油、乙醇以及三醋精;或疏水性溶剂,例如植物油,诸如棕榈油、大豆油、菜籽油、葵花籽油、花生油、椰子油、橄榄油或中链甘油三酯(MCT)。中链甘油三酯是基于包含6个至12个碳原子的脂肪族脂肪酸的甘油三酯。
在本发明的另外的实施方案中,风味改良组合物还包含调味成分。
术语“调味成分”和“调味品”意图被理解为被本领域技术人员认为能够以积极的或令人愉快的方式赋予或改良组合物的味道的化合物,而不是简单地理解为具有味道的化合物。这样的调味成分可以是天然物质、天然等同物质(nature-identical substance)或人造物质。一般地说,这些调味成分属于作为醇类、醛类、酮类、酯类、醚类、乙酸酯类、腈类、类萜、含氮或含硫的杂环化合物以及精油而变化的化学类别。在任何情况下,这些共成分(co-ingredient)中的许多在参考文献例如S.Arctander的书籍Perfume and FlavourChemicals,1969,Montclair,N.J,USA或其最新的版本中、或者类似性质的其他著作中以及在调味领域中的大量的专利文献中被列出。
当在食品中使用时,本发明的化合物可以容易地用于全部或部分地替代用作增甜剂的糖或糖替代物。作为增甜剂的“糖”或“糖替代物”意指任何的单糖、二糖、多糖或其它碳水化合物形式,单糖例如葡萄糖、果糖、半乳糖、甘露糖或葡萄糖,二糖例如乳糖、蔗糖或麦芽糖,多糖例如淀粉、寡糖、糖醇、玉米糖浆、高果糖玉米糖浆,“糖醇”增甜剂例如赤藓糖醇、异麦芽酮糖醇(isomalt)、乳糖醇、甘露醇、山梨醇、木糖醇、麦芽糖醇、乳糖醇、麦芽糖糊精及类似物,其它碳水化合物形式例如基于淀粉的胶、基于蔬菜的胶或基于海藻的胶(β葡聚糖、车前草(psyllium))。另外的增甜剂可包括常用的高强度增甜剂,例如阿斯巴甜、糖精、乙酰舒泛-K、环己烷氨基磺酸盐(cyclamate)、三氯蔗糖、阿力甜(alitame)、氢化淀粉水解物(HSH)、甜菊苷、莱苞迪苷A(rebaudioside A)、莱苞迪苷B、莱苞迪苷C、莱苞迪苷D、莱苞迪苷F、莱苞迪苷G、莱苞迪苷H及其他甜的基于甜菊的糖苷、abiziasaponin、相思子三萜苷类(abrusosides)特别是相思子三萜苷A、相思子三萜苷B、相思子三萜苷C、相思子三萜苷D、乙酰舒泛钾、爱德万甜(advantame)、合欢皂苷(albiziasaponin)、阿力甜、阿斯巴甜、超阿斯巴甜(superaspartame)、bayunosides特别是bayunoside 1、bayunoside 2、甜蛋白(brazzein)、bryoside、bryonoside、bryonodulcoside、肉花雪胆苷(carnosifloside)、N-[[(3,5-二氯苯基)氨基][(二苯基甲基)氨基]亚甲基]甘氨酸(carrelame)、仙茅甜蛋白(curculin)、花青苷、氯原酸、环己烷氨基磺酸盐及其盐、青钱柳苷I(cyclocaryoside I)、二氢槲皮素-3-乙酸酯、二氢黄酮醇、杜尔可苷(dulcoside)、gaudichaudioside、甘草甜素、甘草次酸、绞股蓝皂苷、苏木精、hernandulcin、异罗汉果皂苷类(isomogrosides),特别是异罗汉果皂苷V、N-(4-氰苯基)-N-(2,3-亚甲二氧苄基)胍乙酸(lugduname)、magap、马槟榔甜蛋白、micraculin、罗汉果苷类(mogrosides)(罗汉果(lo han guo))特别是罗汉果苷IV和罗汉果苷V、莫那汀(monatin)及其衍生物、应乐果甜蛋白、无患子倍半萜苷(mukurozioside)、柚苷二氢查耳酮(NarDHC)、新橙皮苷二氢查耳酮(neohesperidindihydrochalcone)(NDHC)、纽甜(neotame)、欧亚水龙骨甜素(osladin)、潘塔汀(pentadin)、巴西甘草甜素I-V(periandrin I-V)、紫苏亭、D-苯丙氨酸、糙苏苷类(phlomisosides)特别是糙苏苷1、糙苏苷2、糙苏苷3、糙苏苷4、根皮苷、叶甘素(phyllodulcin)、polpodiosides、多波兜苷A(polypodoside A)、枫杨苷(pterocaryoside)、甜茶苷(rubusoside)、糖精及其盐和衍生物、scandenoside、selligueanin A、赛门苷类(siamenosides)特别是赛门苷I、甜菊双糖苷(steviolbioside)、甜菊苷及其他甜菊醇糖苷(steviol glycoside)、马来叉柱花素(strogines)特别是马来叉柱花素1、马来叉柱花素2、马来叉柱花素4、甜茶糖苷A(suavioside A)、甜茶糖苷B、甜茶糖苷G、甜茶糖苷H、甜茶糖苷I、甜茶糖苷J、三氯蔗糖、sucronate、sucrooctate、非洲竹芋甜素(talin)、奇异果甜蛋白类特别是奇异果甜蛋白I和奇异果甜蛋白II、反式茴香脑、反式肉桂醛、三叶苷(trilobatin)和D-色氨酸、N-[[(3,5-二氯苯基)氨基][(二苯基甲基)氨基]亚甲基]甘氨酸及其他基于胍的增甜剂等。增甜剂还包括环己烷氨基磺酸、罗汉果苷、塔格糖、纽甜及其他阿斯巴甜衍生物、D-色氨酸、甘氨酸、异麦芽酮糖醇以及氢化葡萄糖糖浆(HGS)。术语“增甜剂”还包括如本文所公开的增甜剂的组合。
在本发明的另外的实施方案中,风味改良组合物还包含一种或更多种另外的风味改良化合物,所述一种或更多种另外的风味改良化合物不同于本发明的一种或更多种风味改良化合物。
在本发明的优选的实施方案中,风味改良组合物还包含至少一种选自由以下组成的组的化合物:5,6-二氢-4-羟基-6-甲基-2H-吡喃-2-酮、甲羟戊酸内酯(mevalonolactone)、2-甲基-γ-丁内酯、5,6-二氢-2H-吡喃-2-酮、3-甲基-2(5H)-呋喃酮、5-甲氧基-2-吡咯烷酮、羟基-γ-十二内酯、马索亚内酯(massoia lactone)、mevanolactone、间甲苯酚、3-正丙基苯酚、3-乙基苯酚、2-哌啶酮、2-吡咯烷酮、焦谷氨酸、4-羟基-2-吡咯烷酮、N-甲基己内酰胺、ε-己内酰胺和3-羟基-2-吡喃酮、9-癸烯-2-酮、以及其混合物。在特别优选的实施方案中,二氢-3-羟基-4,4-二甲基-2(3H)-呋喃酮(泛内酯)与mevanolactone和/或间甲苯酚和/或3-正丙基苯酚组合地使用。不受任何理论所束缚,假设在本发明的风味改良化合物与选自上述的组的化合物之间发生协同效应。
本发明的第二方面是选自食品和饮料的组的产品,所述产品包含风味改良组合物。在另外的实施方案中,产品包含以0.1ppm至200ppm的量、优选地以1ppm至100ppm的量、更优选地以3ppm至50ppm的量并且甚至更优选地以5ppm至20ppm的量的风味改良组合物的风味改良化合物。
本发明的第三方面是风味改良组合物用于改良食品和饮料中的甜味、咸味、鲜味、涩味、唾液分泌以及苦味的感知的用途。
本发明的第四方面是改进食品或饮料中的甜味、咸味、鲜味、涩味、唾液分泌以及苦味的感知的方法,所述方法包括
提供食品或饮料以及
添加包含一种或更多种根据式I的风味改良化合物的风味改良组合物
其中
m是0或1,
R3、R4和R7独立地选自氢和直链的C1至C3烷基基团,
R1选自氢、直链的C1至C3烷基基团和-CH2OR’,
R2和R6独立地选自氢、C1至C5烷基基团或-OR’,或R2和R6被连接以形成任选地被直链的C1至C3烷基基团取代的环己烷环,
R5和R8独立地选自氢、直链的C1至C3烷基基团、-CH2OR’、-CO-R’或-OR’,
R’选自氢或直链的C1至C3烷基基团,
条件是,
当C2和C3之间的双键存在时,R5和R7不存在,
当m是1并且C4和C5之间的双键存在时,R3和R1不存在,
当m是0并且C2和C3之间的双键存在时,R2和R6被连接以形成任选地被取代的环己烷环,
在第一实施方案中,本发明提供用于增强食品或饮料中的咸味的方法。
在第二实施方案中,本发明提供用于增强食品或饮料中的甜味和/或改进食品或饮料中的高强度增甜剂的糖样味道感知的方法。
在第三实施方案中,本发明提供用于增强食品或饮料中的鲜味的方法。
在第四实施方案中,本发明提供用于减小食品或饮料中的涩味的方法。
在第五实施方案中,本发明提供用于增强食品或饮料中的唾液分泌的方法。
在另外的实施方案中,本发明提供用于减小食品或饮料中的苦味的方法。
实施例
实施例1–对奶酪沙司(Cheese Sauce)的咸味的影响
所有奶酪沙司样品在21℃供应。在分配之前,手动搅拌样品以确保组分的均匀分布。将约9ml的奶酪沙司供应到用三个数字编码标记的无味的、半透明的、一盎司的杯子中并且用盖子加盖。在评估前约45分钟,将样品分配。
专门小组成员在白光下在完全封闭的隔开的小屋中评估所有样品。Fizz NETWORKSoftware Acquisitions Biosysteme(Fizz NETWORK软件采集生物系统)2.47B被用于数据收集。每个专门小组成员被提供有过滤水用于冲洗,并被指令遵循严格的冲洗程序。冲洗方案要求专门小组成员在品尝第一样品之前冲洗,并且在品尝每个样品之后冲洗。
使用离参考物偏差(DFR)方法(Deviation from Reference method)来评估样品。将标记为“000”的确定的参考物和编码的样品同时给予专门小组成员。编码的样品是不易识别的编码的参考物或编码的测试样品。指令专门小组成员首先品尝参考物(000),并在心里评估其咸味强度。然后,指令专门小组成员品尝并评定与确定的参考物相比的编码的样品的咸味强度的等级。将样品组以平衡的、随机的顺序给予专门小组成员。在样品组之间实施一分钟等待时期以减小风味夹带(carryover)。
专门小组成员使用由以下描述符锚定的9-pt标度来评定与参考物的咸味强度差异的等级:(-4)极其小于参考物,(0)与参考物相同,(4)极其大于参考物。数值不按比例示出。使用单因素方差分析(one-way ANOVA)使用Fizz计算生物系统(Fizz CalculationsBiosystemes)2.47B来计算统计学平均差异。对于统计学测试,设定p≤0.05的显著性水平。
表1
奶酪沙司配方*
*合并十(10)罐奶酪沙司,并然后分成两批。然后,根据对照或变体制剂服用每批。
变体样品被评定为比对照样品明显地更咸。
实施例2–在酱油中
Maggi调味品(由NestléUSA,Inc.,Glendale,CA制造的;批号23261124 15)用作液体香味调味品的来源。表2示出样品的成分和量。
所有样品在21℃供应。在分配之前,将样品手动倒置约五次以确保组分的均匀分布。将约6ml的每个样品供应到用三个数字编码标记的无味的、半透明的、一盎司的杯子中并且用盖子加盖。在评估前约一小时,将样品分配。如关于实施例1所描述的进一步进行测试。
表2
没有风味改良组合物和有风味改良组合物的香味调味品制剂
*合并Maggi调味品和水,并然后分成两批。然后,根据对照或变体制剂服用每批。
对照被评定为比变体明显地不咸。
实施例3–甜味阈值的减小
将过滤水(基本的水龙头过滤系统( Basic Faucet FiltrationSystem),型号OPFF-100)收集到3.8L塑料容器中,并与变化的浓度的蔗糖、莱苞迪苷A或三氯蔗糖一起服用。制备每种增甜剂的储备溶液,分成两半(按重量计),并稀释以实现期望的浓度水平。然后,将稀释的甜溶液与按重量计0.2%的乙醇(对照)或与各自0.1%的泛内酯和5,6-二氢-4-羟基-6-甲基-2H-吡喃-2-酮的组合(变体)一起服用。进行两次(两轮)对照和富集的样品(enriched sample)的评估。具有0.2%乙醇的过滤水用作‘空白’样品。在被施用至专门小组(panel)之前约24h制备样品,并将样品分配到无味的、半透明的塑料杯子中并加盖。所有样品在21℃至22℃供应。对每种增甜剂完成四次阈值估量会议(thresholdscaling session):增甜剂与乙醇(对照)的两次会议和增甜剂与风味改良组合物的两次会议。专门小组成员遵循如在ASTM方法E679-04中概述的程序。
专门小组成员接收由以增加的浓度水平的一种甜的样品和两种空白样品组成的3-择一强迫选择(Alternative Forced Choice)(AFC)样品组。指令专门小组成员品尝样品并选择‘甜的’样品。在会议中提供四个3-AFC组。在样品组之间执行一分钟等待期,并在此时间期间指令专门小组成员用过滤水冲洗其上腭三次。在白光下在完全封闭的隔开的小屋中进行评估。使用Fizz Network软件采集生物系统2.47B收集数据。
单独的增甜剂结果指示对于蔗糖、Reb-A和三氯蔗糖的较低的感知阈值。总体结果指示,当将风味改良组合物添加至测试饮品时,对于蔗糖甜味感知下降53%,对于莱苞迪苷A甜味感知下降34%,并且对于三氯蔗糖甜味感知下降35%。
因此,泛内酯可以被用作甜味增强剂并且允许使用更少量的蔗糖、三氯蔗糖和/或莱苞迪苷A。
实施例4–在泛内酯和甲羟戊酸内酯存在下在黑巧克力(86%可可)中的苦味和涩味的减小
在定量描述分析中,在不具有(对照)和具有上文风味改良组合物(5ppm泛内酯和5ppm甲羟戊酸内酯)(测试)的情况下评估黑巧克力(85%可可)。二十四名专家专门小组成员(expert panelist)以以下顺序中的任一种食用对照黑巧克力或测试黑巧克力(在样品食用之间有30秒延迟):1)首先对照然后测试或2)首先测试然后对照。专家专门小组指示,当首先食用对照时,测试产品品尝到:1)较少巧克力味,2)较少涩味以及3)较少苦味。相反地,专家专门小组指示,当首先食用测试品时,测试产品品尝到比对照产品更多的巧克力味。最后,当合并来自前两次评估的数据时,测试产品被视为品尝到更多的巧克力味。结果证明,当考虑味道调节的黑巧克力的味道感知时,评估产品的顺序是重要的。
实施例5–泛内酯和5,6-二氢-4-羟基-6-甲基-2H-吡喃-2-酮增强烧烤味薯片(Barbeque Seasoned Chip)的甜味
评估三种类型的烧烤味薯片:1)对照–15%调味品剂量,2)处理1–7.5%调味品剂量加5ppm莱苞迪苷-A,和3)处理2–7.5%调味品剂量加5ppm莱苞迪苷A以及泛内酯(5ppm)和5,6-二氢-4-羟基-6-甲基-2H-吡喃-2-酮(5ppm)。五名专家品尝者食用一种对照烧烤味薯片,然后食用一种处理1的薯片和一种处理2的薯片。结果指示,减小的调味品剂量和5ppmReb-A(处理1)导致减小的甜味和在风味概况结束处的一些苦味,而添加泛内酯和5,6-二氢-4-羟基-6-甲基-2H-吡喃-2-酮(处理2)放大清凉的甜味和圆酵母特征,朝向风味概况的结束处的较小的苦味。
表3
由莱苞迪苷-A以及泛内酯和5,6-二氢-4-羟基-6-甲基-2H-吡喃-2-酮的混合物替代的调味品的减少
实施例6–添加至奶酪沙司的多种水平的泛内酯(D-异构体)增强咸味和唾液分泌
表6中示出奶酪沙司中使用的泛内酯(D-异构体)的不同浓度。五名专家品尝者食用对照,并然后食用包含不同水平的泛内酯(D-异构体)的样品。得出的结论是,在奶酪沙司中多达10-12ppm时泛内酯(D-异构体)是爽口的(clean)味道。高于10ppm至12ppm泛内酯时增加奶酪沙司的苦味,但它仍未呈现异味。在水中,20-25ppm的泛内酯(D-异构体)含量被视为是轻微的不爽口的,但不是以令人不快的方式。这在钠增强的范围内是中性味道。
表4
添加至奶酪沙司的多种水平的泛内酯(D-异构体)
*咸味得分(1=低的直到5=高的)。**变成苦的,没有异味。
实施例7–添加至鸡汤的泛内酯(D-异构体)和甲羟戊酸内酯
五名专家品尝者食用对照(鸡汤),并然后食用具有5ppm的泛内酯(D-异构体)或5ppm的甲羟戊酸内酯的鸡汤。泛内酯(D-异构体)和甲羟戊酸内酯两者均放大鲜味味道感知,而泛内酯(D-异构体)和甲羟戊酸内酯两者的组合产生被认为非常爽口的没有异味的改进的味道。
表5
添加至鸡汤的泛内酯(D-异构体)和甲羟戊酸内酯
实施例8–泛内酯(D-异构体)对莱苞迪苷-A的甜味的效果
在此实施例中,将泛内酯(D-异构体)以三种浓度(5ppm、10ppm、20ppm)添加至包含25ppm或250ppm莱苞迪苷-A(Reb-A)的水以展示对溶液的甜味的影响。
将包含25ppm或250ppm Reb-A而没有泛内酯的产品(对照)与包含以5ppm、10ppm或20ppm添加的泛内酯(D-异构体)的产品比较,如在表6中注明的。三名专家品尝者测试对照产品,并然后测试具有渐增水平的泛内酯(D-异构体)的产品。将渐增水平的泛内酯(D-异构体)添加至250ppmReb-A水溶液导致较爽口的前期的甜味感知,具有较少的逗留的味道。在品尝添加至25ppm Reb-A水溶液的渐增水平的泛内酯(D-异构体)之后,品尝者报告比对照样品更多的甜味,至少直到20ppm泛内酯(D-异构体)的添加。
表6
以5ppm、10ppm或15ppm添加至包含25ppm或250ppm Reb-A的水的泛内酯(D-异构体)
*PureCircle莱苞迪苷-A 97%
实施例9–泛内酯(D-异构体)和甲羟戊酸内酯对辣椒提取物糊剂(Chilli ExtractPaste)的热感知的效果
将泛内酯(D-异构体)和甲羟戊酸内酯以5ppm添加至辣椒提取物糊剂并在水中溶解。
将不具有风味改良组合物的产品(对照)的味道感知与包含风味改良组合物的相同产品(测试)比较。四名专家品尝者单独食用辣椒提取物糊剂溶液,并然后品尝者食用包含5ppm的泛内酯(D-异构体)或甲羟戊酸内酯的辣椒提取物糊剂溶液的两种不同稀释类型(dilution format)(中辣或辣)中的一种。当添加至辣椒提取物糊剂时,泛内酯(D-异构体)导致较低的热感知和较少的热逗留。另外得出的结论是,当添加至辣椒提取物糊剂时,甲羟戊酸内酯导致增强的果味感知,但热感知没有变化。
表7
泛内酯(D-异构体)和甲羟戊酸内酯对辣椒提取物糊剂的热感知的影响
实施例10–泛内酯(D-异构体)和甲羟戊酸内酯对牛奶巧克力的甜味和苦味的效果
在此实施例中,将泛内酯(D-异构体)和甲羟戊酸内酯以各自5ppm添加至牛奶巧克力以展示对甜味和苦味的影响。
将没有添加风味改良组合物的产品(对照)的味道感知与包含风味改良组合物的相同产品(测试)比较。基于四名专家测试者的观察结果,得出的结论是当添加至牛奶巧克力时,泛内酯(D-异构体)导致巧克力被感知为较甜且较少苦味。
表8
泛内酯(D-异构体)和甲羟戊酸内酯对牛奶巧克力的甜味感知和苦味感知的影响
实施例11–泛内酯(D-异构体)、甲羟戊酸内酯及其混合物对葡萄酒的复杂性和醇度(body)的效果
将泛内酯(D-异构体)和甲羟戊酸内酯以各自5ppm单独地或作为混合物添加至葡萄酒。从四名专家品尝者的测试得出的结论是,单独的以及组合的泛内酯和甲羟戊酸内酯导致葡萄酒被感知为更复杂并且具有更多醇度。
表9
泛内酯(D-异构体)和甲羟戊酸内酯对葡萄酒的复杂性和醇度的影响
实施例12–泛内酯对基于番茄的调味料的风味平衡的影响
在没有(对照)和添加以5.4ppm添加的泛内酯(测试)的情况下,评估在两种不同制剂中的包含作为基础增甜剂的蔗糖的番茄酱和在第三制剂中的包含作为基础增甜剂的三氯蔗糖的番茄酱。四名专家专门小组指示,第一基于蔗糖的番茄酱的味道以平衡的方式被增强并且可能地甜味被轻微地抑制,如通过增加的咸味的感知所证明的。第二基于蔗糖的番茄酱的味道示出味道增强,但不是以平衡的方式。在添加泛内酯(D-异构体)的情况下,基于三氯蔗糖的番茄酱的味道在所有要素方面极大地改进,尽管三氯蔗糖需要显著地减少以便在甜味方面被平衡。
结果证明,当伴随有泛内酯(D-异构体)时,良好平衡的产品在其风味方面被增强。
表10
在不同番茄酱样品中的泛内酯(D-异构体)
实施例13–泛内酯增强鸡粉溶液中的咸味
如表12中所示出的,将鸡粉和氯化钠添加至过滤水(基本的水龙头过滤系统,型号#OPFF-100)。如实施例1中所示出的进行测试。
表11
配方*
成分 | 对照(g) | 变体(g) |
水 | 2952.0 | 2952.0 |
鸡粉 | 30.0 | 30.0 |
氯化钠 | 15.0 | 15.0 |
乙醇 | 3.0 | - |
乙醇中的0.5%泛内酯 | - | 3.0 |
总计 | 3000.0 | 3000.0 |
*将水、鸡粉和氯化钠合并,并然后分成两批。然后,根据对照或变体制剂服用每批。
当对照作为参考被提供时,在水溶液中的鸡粉和氯化钠与在包含5ppm泛内酯的水溶液中的鸡粉和氯化钠之间存在明显的差异。当变体样品作为参考被提供时,在水溶液中的鸡粉和氯化钠与在包含5ppm泛内酯的水溶液中的鸡粉和氯化钠之间不存在咸味的明显的差异。
实施例14–2-乙酰基-丁内酯和4-羟基-6-甲基-2-吡喃酮增强低钠酱油中的咸味
在不具有和具有以5ppm浓度的2-乙酰基-丁内酯和4-羟基-6-甲基-2-吡喃酮的水基溶液的情况下,评估低钠酱油五位专家品尝者单独地食用1g低钠酱油,然后食用1ml的风味改良溶液,并且然后再次食用1g的低钠酱油。结果指示,2-乙酰基-丁内酯和4-羟基-6-甲基-2-吡喃酮两者均放大低钠酱油中的咸味(参见表12)。
表12
在低钠酱油中评估的2-乙酰基-丁内酯和4-羟基-6-甲基-2-吡喃酮
实施例15–2-乙酰基-丁内酯和4,6-二甲基-α-吡喃酮对奶酪沙司的咸味的影响
在不具有和具有以5ppm浓度的2-乙酰基-丁内酯和4,6-二甲基-α-吡喃酮的水基溶液的情况下,评估奶酪沙司五位专家品尝者单独地食用20g奶酪沙司,然后食用1ml的风味改良溶液,并且然后再次食用20g的奶酪沙司。结果指示,2-乙酰基-丁内酯和4,6-二甲基-α-吡喃酮两者均放大奶酪沙司中的咸味(参见表13)。
表13
在奶酪沙司中评估的2-乙酰基-丁内酯和4,6-二甲基-α-吡喃酮
实施例16–泛内酯(D-异构体)、2-乙酰基-丁内酯和4-羟基-6-甲基-2-吡喃酮对富含蛋白质的运动饮品的涩味的效果
在此实施例中,将泛内酯(D-异构体)、2-乙酰基-丁内酯或4-羟基-6-甲基-2-吡喃酮中的一种以5ppm各自添加至富含蛋白质的运动饮品,以展示风味改良溶液对涩味的影响。
如在表14中所注明的,将不具有风味改良溶液的产品(对照)的味道感知与包含风味改良溶液的相同产品(测试)比较。四名专家品尝者单独地食用富含蛋白质的运动饮品,并且然后品尝者食用包含5ppm的泛内酯(D-异构体)、2-乙酰基-丁内酯或4-羟基-6-甲基-2-吡喃酮中的一种的富含蛋白质的运动饮品,并记录观察结果。得出的结论是,当添加至富含蛋白质的运动饮品时,所有风味改良化合物/溶液都导致较少的涩味的感知和较少的三氯蔗糖余味的感知。
表14
泛内酯(D-异构体)、2-乙酰基-丁内酯和4-羟基-6-甲基-2-吡喃酮对富含蛋白质的运动饮品的涩味感知的影响
实施例17–添加至奶酪沙司的泛内酯、间甲苯酚和3-正丙基苯酚增强咸味和唾液分泌
在此实施例中,添加至奶酪沙司的泛内酯、间甲苯酚和3-正丙基苯酚混合物的多个实施方案展示增加的咸味和唾液分泌。
表15中注明了泛内酯、间甲苯酚和3-正丙基苯酚的许多组合。五名专家品尝者食用对照,并且然后食用处理样品的每个并记录得分。得出的结论是,较好的共混物中的一种是以组合的5.40ppm泛内酯和100ppb间甲苯酚。3-正丙基苯酚是有效的,但呈现轻微升高的水平的风味香味特性。
表15
添加至奶酪沙司的泛内酯、间甲苯酚和3-正丙基苯酚的多种混合物
*咸味得分:(1-低的...5-高的)。不意图传达量级增加,因为这些是相对强度。
实施例18–实验台上筛选测试
以下风味改良化合物已经在实验台上筛选测试中被(单独地)测试:二氢-3-羟基-4,4-二甲基-2(3H)-呋喃酮(泛内酯)、2-乙酰基-丁内酯、4,6-二甲基-α-吡喃酮、4-羟基-6-甲基-2-吡喃酮、3,4-二氢-6-甲基-2H-吡喃-2-酮、二氢猕猴桃内酯、2-乙酰基-2-甲基-γ-丁内酯、二氢-5-(羟甲基)-2(3H)-呋喃酮、3-羟基-2-吡喃酮、D-阿拉伯糖-1,4-内酯。以下味道调节已经被测试:咸味增强、甜味增强、苦味减小、鲜味增强。
咸的–模型盐溶液–[在从0.2%盐至1.2%盐的范围内]
将氯化钠(NaCl)溶液用作液体盐模型的来源。在不具有和具有通常以5ppm浓度的风味改良化合物的水基溶液的情况下评估NaCl溶液,尽管有时测试还以1ppm、10ppm和20ppm运行。多达五名专家品尝者单独食用1g的NaCl溶液(对照),随后是与1ppm、5ppm、10ppm或20ppm风味改良化合物一起服用的1g的NaCl溶液。注意咸味强度的比较,并记录通过风味改良化合物的咸味调节。记录在每个浓度(1ppm、5ppm、10ppm和20ppm的风味改良化合物)的咸味感觉的增加。
咸的–(由Nestle生产的现成的产品)[在从10%稀释的至全强度的范围内]
调味品(由NestléUSA,Inc.,Glendale,CA制造的)用作液体香味调味品(savory seasoning)的来源。在不具有和具有通常以5ppm浓度的风味改良化合物的水基溶液的情况下评估调味品液体,尽管有时测试还以1ppm、10ppm和20ppm运行。多达五名专家品尝者单独食用1g的(对照),随后是与1ppm、5ppm、10ppm或20ppm的风味改良化合物一起服用的1g的注意咸味强度的比较,并记录通过风味改良化合物的咸味调节。记录在每个浓度(1ppm、5ppm、10ppm和20ppm的风味改良化合物)的咸味感觉的增加。
咸的–Kikkomen酱油(全钠(full sodium)和低钠)[在从10%稀释的至全强度的范围内]
在不具有和具有通常以5ppm浓度的风味改良化合物的水基溶液的情况下评估普通的和/或低钠的酱油尽管有时测试还以1ppm、10ppm和20ppm运行。多达五名专家品尝者单独食用1g的酱油(对照),随后是与1ppm、5ppm、10ppm或20ppm风味改良化合物一起服用的1g的酱油。注意咸味强度的比较,并记录通过风味改良化合物的咸味调节。记录在每个浓度(1ppm、5ppm、10ppm和20ppm的风味改良化合物)的咸味感觉的增加。
咸的–奶酪沙司
奶酪沙司在当地杂货店购买。所有奶酪沙司样品均在室温(~70℉)供应。在分配之前,手动搅拌样品以确保组分的均匀分布。将约一盎司的奶酪沙司供应到无味的、半透明的一盎司的杯子中。多达五名专家品尝者单独食用5g-10g的奶酪沙司(对照),随后是与1ppm、5ppm、10ppm或20ppm的风味改良化合物一起服用的5g-10g的奶酪沙司。注意咸味强度的比较,并记录通过风味改良化合物的咸味调节。记录在每个浓度(1ppm、5ppm、10ppm和20ppm的风味改良化合物)的咸味感觉的增加。
甜的–模型蔗糖溶液[在从1.0%至12.0%蔗糖的范围内]
过滤水(基本的水龙头过滤系统)被用于全部稀释。蔗糖溶液作为液体甜味模型的来源被制成。在不具有和具有通常以5ppm浓度的风味改良化合物的水基溶液的情况下评估蔗糖溶液,尽管有时测试还以1ppm、10ppm和20ppm运行。多达五名专家品尝者单独食用10g-20g的蔗糖溶液(对照),随后是与1ppm、5ppm、10ppm或20ppm风味改良化合物一起服用的10g-20g的蔗糖溶液。注意甜味强度的比较,并记录通过风味改良化合物的甜味调节。记录在每个浓度(1ppm、5ppm、10ppm和20ppm的风味改良化合物)的甜味感觉的增加。
甜的–三氯蔗糖溶液[在从100ppm至450ppm三氯蔗糖的范围内]
过滤水(基本的水龙头过滤系统)被用于全部稀释。三氯蔗糖溶液作为液体甜味模型的来源被制成。在不具有和具有通常以5ppm浓度的风味改良化合物的水基溶液的情况下评估三氯蔗糖溶液,尽管有时测试还以1ppm、10ppm和20ppm运行。多达五名专家品尝者单独食用10g-20g的三氯蔗糖溶液(对照),随后是与1ppm、5ppm、10ppm或20ppm的风味改良化合物一起服用的10g-20g的三氯蔗糖溶液。注意甜味强度的比较,并记录通过风味改良化合物的甜味调节。记录在每个浓度(1ppm、5ppm、10ppm和20ppm的风味改良化合物)的甜味感觉的增加。
甜的–Reb-A溶液[在从100ppm至450ppm Reb-A的范围内]
过滤水(基本的水龙头过滤系统)被用于全部稀释。Reb-A溶液作为液体甜味模型的来源被制成。在不具有和具有通常以5ppm浓度的风味改良化合物的水基溶液的情况下评估三氯蔗糖溶液,尽管有时测试还以1ppm、10ppm和20ppm运行。多达五名专家品尝者单独食用10g-20g的Reb-A溶液(对照),随后是与1ppm、5ppm、10ppm或20ppm的风味改良化合物一起服用的10g-20g的Reb-A溶液。注意甜味强度的比较,并记录通过风味改良化合物的甜味调节。记录在每个浓度(1ppm、5ppm、10ppm和20ppm的风味改良化合物)的甜味感觉的增加。
甜的–Coke –现成的(Coca Cola Corp.的产品)
在不具有和具有通常以5ppm浓度的风味改良化合物的水基溶液的情况下评估Coke (Coca Cola Corp.),尽管有时测试还以1ppm、10ppm和20ppm运行。多达五名专家品尝者单独食用20g-30g的Coke (对照),随后是与1ppm、5ppm、10ppm或20ppm的风味改良化合物一起服用的20g-30g的Coke 注意甜味强度的比较,并记录通过风味改良化合物的甜味调节。记录在每个浓度(1ppm、5ppm、10ppm和20ppm的风味改良化合物)的甜味感觉的增加。
甜的–Sprite –现成的(Coca Cola Corp.的产品)
在不具有和具有通常以5ppm浓度的风味改良化合物的水基溶液的情况下评估Sprite (Coca Cola Corp.),尽管有时测试还以1ppm、10ppm和20ppm运行。多达五名专家品尝者单独食用20g-30g的Sprite 随后是与1ppm、5ppm、10ppm或20ppm的风味改良化合物一起服用的20g-30g的Sprite 注意甜味强度的比较,并记录通过风味改良化合物的甜味调节。记录在每个浓度(1ppm、5ppm、10ppm和20ppm的风味改良化合物)的甜味感觉的增加。
苦的–黑巧克力
将黑巧克力(85%可可)熔化,并用作在不具有(对照)或具有以5ppm浓度添加的风味改良化合物(测试)的情况下的样品的基质(base),尽管有时测试还以1ppm、10ppm和20ppm运行。多达五名专家品尝者单独食用10g-20g的巧克力(对照),随后是与1ppm、5ppm、10ppm或20ppm的风味改良化合物一起服用的10g-20g的巧克力。注意苦味强度、甜味强度和唾液分泌强度的比较,并记录通过风味改良化合物的味道调节。记录在每个浓度(1ppm、5ppm、10ppm和20ppm的风味改良化合物)的苦味感觉的降低。另外,记录甜味和唾液分泌的增加。
鲜味–(由Nestle生产的现成的产品)[在从10%稀释的至全强度的范围内]
调味品(由NestléUSA,Inc.,Glendale,CA制造的)被用作液体香味调味品的来源。在不具有和具有通常以5ppm浓度的风味改良化合物的水基溶液的情况下评估调味品液体,尽管有时测试还以1ppm、10ppm和20ppm运行。多达五名专家品尝者单独食用1g的(对照),随后是与1ppm、5ppm、10ppm或20ppm的风味改良化合物一起服用的1g的注意咸味强度的比较,并记录通过风味改良化合物的鲜味调节。记录在每个浓度(1ppm、5ppm、10ppm和20ppm的风味改良化合物)的鲜味感觉和咸味感觉的增加。
Claims (11)
1.风味改良组合物,包含一种或更多种根据式I的风味改良化合物
其中
m是0或1,
R3、R4和R7独立地选自氢和直链的C1至C3烷基基团,
R1选自氢、直链的C1至C3烷基基团和-CH2OR’,
R2和R6独立地选自氢、直链的C1至C3烷基基团或-OR’,或R2和R6被连接以形成任选地被直链的C1至C3烷基基团取代的环己烷环,
R5和R8独立地选自氢、直链的C1至C3烷基基团、-CH2OR’、-CO-R’或-OR’,
R’选自氢或直链的C1至C3烷基基团,
条件是,
当C2和C3之间的双键存在时,R5和R7不存在,
当m是1并且C4和C5之间的双键存在时,R3和R1不存在,
当m是0并且C2和C3之间的双键存在时,R2和R6被连接以形成所述任选地被取代的环己烷环。
2.根据权利要求1所述的风味改良组合物,其中所述化合物选自由以下组成的组:二氢-3-羟基-4,4-二甲基-2(3H)-呋喃酮(泛内酯)、2-乙酰基-丁内酯、4,6-二甲基-α-吡喃酮、4-羟基-6-甲基-2-吡喃酮、3,4-二氢-6-甲基-2H-吡喃-2-酮、二氢猕猴桃内酯、2-乙酰基-2-甲基-γ-丁内酯、二氢-5-(羟甲基)-2(3H)-呋喃酮、3-羟基-2-吡喃酮、D-阿拉伯糖-1,4-内酯或其混合物。
3.根据权利要求1或2所述的风味改良组合物,还包含溶剂。
4.根据权利要求1至3中任一项所述的风味改良组合物,还包含调味成分。
5.根据权利要求1至4中任一项所述的风味改良组合物,还包含一种或更多种另外的风味改良化合物,所述一种或更多种另外的风味改良化合物不同于如权利要求1中定义的所述一种或更多种风味改良化合物。
6.根据权利要求1至4中任一项所述的风味改良组合物,还包含至少一种选自由以下组成的组的化合物:5,6-二氢-4-羟基-6-甲基-2H-吡喃-2-酮、甲羟戊酸内酯、2-甲基-γ-丁内酯、5,6-二氢-2H-吡喃-2-酮、3-甲基-2(5H)-呋喃酮、5-甲氧基-2-吡咯烷酮、羟基-γ-十二内酯、马索亚内酯、mevanolactone、间甲苯酚、3-正丙基苯酚、3-乙基苯酚、2-哌啶酮、2-吡咯烷酮、焦谷氨酸、4-羟基-2-吡咯烷酮、N-甲基己内酰胺、ε-己内酰胺和3-羟基-2-吡喃酮、9-癸烯-2-酮、以及其混合物。
7.产品,选自食品和饮料的组,所述产品包含权利要求1至6中任一项所述的风味改良组合物。
8.根据权利要求7所述的产品,包含以0.1ppm至200ppm的量的如权利要求1或2中定义的所述一种或更多种风味改良化合物。
9.根据权利要求7所述的产品,包含以5ppm至20ppm的量的如权利要求1或2中定义的所述一种或更多种风味改良化合物。
10.根据权利要求1至6中任一项所述的风味改良组合物用于改良食品和饮料中的甜味、咸味、鲜味、涩味、唾液分泌和苦味的感知的用途。
11.改进食品或饮料中的甜味、咸味、鲜味、涩味、唾液分泌和苦味的感知的方法,包括
提供食品或饮料以及
将根据权利要求1至6中任一项所述的风味改良组合物添加至所述食品或饮料。
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JP7256636B2 (ja) * | 2018-12-07 | 2023-04-12 | 小川香料株式会社 | 飲食品の濃厚感付与増強剤 |
CN110907604A (zh) * | 2019-12-06 | 2020-03-24 | 浙江华康药业股份有限公司 | 一种用于改善糖醇类物质感官属性的方法及其应用 |
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