CN111343870A - 香料组合物 - Google Patents
香料组合物 Download PDFInfo
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- CN111343870A CN111343870A CN201880073049.6A CN201880073049A CN111343870A CN 111343870 A CN111343870 A CN 111343870A CN 201880073049 A CN201880073049 A CN 201880073049A CN 111343870 A CN111343870 A CN 111343870A
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Abstract
提供了香料组合物。所述组合物包含特征性香料和味道改良组合物。所述味道改良组合物包含至少四种非极性氨基酸和至少一种极性氨基酸。所述至少四种非极性氨基酸以相等的摩尔浓度存在。
Description
发明领域
本公开涉及适用于多种消费品的香料组合物。更具体地,本公开涉及可用于向消费品递送改善的感官特性的香料组合物,包含改善甜味、咸味、鲜味和/或口感。
发明背景
消费品的香味由两个部分组成:香气和味道。通常,通过鼻腔中的嗅上皮感知到的称作“香气”,而术语“味道”通常用于描述通过口腔(尤其是舌头)感知到的感觉影响(impact)。消费时所经历的香味感觉、尤其是味道提供在摄入食物之前对食物的最终分析。视觉和嗅觉(气味)信号已经给出了第一个指示,但是只有在食物摄入口腔后才做出摄取或拒绝食物的最终决定。甜味通常是食物安全(开胃)导致食物摄入的信号。对咸味和鲜味的“反应”实际上取决于信号的强度。苦味和酸味通常是令人反感的味觉,导致被拒绝。温度是判断食物以及疼痛感如辣椒素(辣椒)和某些化学品(例如二氧化碳)的另一个量度。简言之,这意味着味道是非常重要且非常复杂的系统。
盐和糖被广泛用作调味料消费品的基本风味改良剂。然而,已知摄入过多的盐和/或糖具有不利的健康作用。作为结果,已经开发出商品,例如盐替代品,糖替代品,低盐或低糖改良剂以及具有低盐或低糖的加工消费品。然而,这种产品的问题在于良好味道例如原味的缺乏或受到破坏的味道平衡。
因此,需要新的味道改良组合物,它们对所掺入的消费品的香味、特别是味道具有积极的贡献。本发明的一个目的在于提供味道改良组合物,用以即使在消费品中的盐含量或糖含量降低的情况下也能够获得足够的咸味或甜味。
发明概述
在一个实施方案中,香料组合物包含特征性香料;和味道改良组合物,所述味道改良组合物包含至少四种非极性氨基酸和至少一种极性氨基酸。所述至少四种非极性氨基酸以相等的摩尔浓度存在。
在另一个实施方案中,美味的(savoury)消费品包含香料组合物,所述香料组合物包含特征性香料;和味道改良组合物,所述味道改良组合物包含至少四种非极性氨基酸和至少一种极性氨基酸。所述至少四种非极性氨基酸以相等的摩尔浓度存在。
通过阅读本公开,特定实施方案的这些和其它特征、方面和优点对于本领域技术人员将变得显而易见。
发明详述
以下文本阐述了本公开的许多不同实施方案的广泛描述。该描述仅应被解释为示例性的,且并非描述每个可能的实施方案,因为描述每个可能的实施方案即使并非不可能,也是不切实际的。将会理解,本文所述的任何特征、特性、成分、组成、组分、产品、步骤或方法可以全部或部分被删除、组合或完全替代本文所述的任何其它特征、特性、成分、组成、组分、产品、步骤或方法。可以使用当前技术或在本专利申请日之后开发的技术来实现许多替代实施方案,它们仍将落入权利要求的范围内。本文引用的所有出版物和专利均通过引用并入本文。
本公开基于令人惊讶的发现,即掺入到消费品中的特征性香料和味道改良组合物的组合可以改善或放大味道感知和香气特征,并且在盐含量或糖含量降低的情况下递送足够的咸味或甜味。特别地,发现非极性和极性氨基酸的这种组合产生改善的或增加的咸味、甜味和/或鲜味的感觉,这通过本领域已知的任何其它组合物无法实现。当将咸的物质(例如氯化钠)引入到口腔中时,咸味就是感觉到的味道。当将甜的物质(例如糖,蜂蜜,枫糖浆,赤藓糖醇,海藻糖或阿斯巴甜)引入到口中时,甜味就是感觉到的味道。当将诸如谷氨酸或肌苷酸这样的物质引入到口中时,鲜味就是感觉到的味道,类似于美味的(savory)、肉汤味的或肉味的感觉。
如本文所用,术语“味道”用于描述与味觉受体有关的感觉反应。味道的质量可以表示为描述物的相互作用。例如“鲜味”、“咸味”、与煮熟的马铃薯的芳香特征相关的“马铃薯香味”;与油性/油腻性口腔中逗留不去的残留物有关的“口腔涂盖层(mouthcoating)”;和与刺激性的、辛辣的、灰样的或烧焦的/灼烧的感觉相关的“烟熏味”。
如本文所用,术语“香气”用于描述香料组合物的挥发性组分的作用,所述挥发性组分诱导与嗅觉受体相关的感觉反应。
如本文所使用的术语“影响”用于描述上文所定义的“味道”和“香气”的感觉反应的总体强度。
香料组合物
根据本公开,香料组合物可以包含特征性香料;和味道改良组合物。在一个实施方案中,所述味道改良组合物包含至少四种非极性氨基酸;和至少一种极性氨基酸。所述至少四种非极性氨基酸以相等的摩尔浓度存在。
所述特征性香料和所述味道改良组合物应以感官有效量存在于所述香料组合物中。该量将取决于特征性香料和味道改良组合物的性质,以及香料组合物的性质和期望实现的效果,并且以期望的量进行实验属于技术人员的能力范围。
本公开的香料组合物可以用于多种消费品或应用中,并且不限于任何特定的物理模式或产品形式。根据本公开,术语“消费品”是指受试者的消费用产品,其典型地经由口腔消费(不过,消费可以通过非口服方式,例如吸入进行),目的在于享乐、营养或保健和健康益处的至少一种。消费品可以以任何形式存在,包括但不限于液体,固体,半固体,片剂,胶囊,锭剂,条,粉末,凝胶,树胶,糊剂,浆液,糖浆,气雾剂和喷雾剂。该术语还指例如膳食和营养补充剂。消费品包含在丢弃而不是吞咽之前在口腔内放置一段时间期限的组合物。它可以在食用之前放入口腔,或者它可以在丢弃之前在口腔中保留一段时间期限。
广义地,消费品包括但不限于所有种类的食品,美味的产品,糖食产品,焙烤制品,甜味产品,发酵产品,乳制品,饮料,口腔护理产品,营养保健品(nutraceutical)和药品。
示例性食品包括但不限于冷藏小吃(chilled snacks)、甜味和美味的小吃、水果小吃、炸薯条/炸薯片、膨化小吃、玉米粉圆饼/玉米片、爆玉米花、椒盐卷饼、坚果、其它甜味和美味的小吃、小吃棒(snack bars)、格兰诺拉麦片棒(granola bars)、早餐棒、能量棒、水果棒、其它小吃棒、膳食替代产品、减肥产品、恢复性饮料、预制餐(ready meals)、罐装预制餐、冷冻预制餐、干燥预制餐、冷藏预制餐、晚餐调拌料(dinner mixes)、肉类似物(meatanalogues)、冷冻比萨、冷藏比萨、汤、罐装汤、脱水汤粉、速溶汤粉、冷藏汤、UHT汤、冷冻汤、意大利面食、罐装意大利面食、干燥意大利面食、冷藏/新鲜意大利面食、面条、阳春面、方便面、杯装/碗装方便面、袋装方便面、凉面、小吃面、干燥食品、甜品调拌料(dessert mixes)、调味汁(sauces)、调味酱(dressings)和调味品(condiments)、药草和辛香料、抹酱(spreads)、果酱和蜜饯(preserves)、蜂蜜、巧克力酱、基于坚果的抹酱和基于酵母的抹酱。
示例性的美味的产品包括但不限于咸味小吃(炸薯条、炸薯片、坚果、玉米粉圆饼-烤玉米粉圆饼(tortilla-tostada)、椒盐卷饼、干酪小吃、玉米小吃、马铃薯小吃)、即食爆玉米花、可微波烹饪的爆玉米花(microwaveable popcorn)、猪肉皮、坚果、薄脆饼干、薄脆饼干小吃、早餐谷物、肉类、肉冻、腌肉(火腿、培根)、午餐/早餐肉(热狗、冷吃的肉片、香肠)、番茄产品、人造奶油、花生酱、汤(清汤、罐装汤、奶油汤、即食汤、超高温“UHT”汤)、罐装蔬菜、蛋黄酱、素食蛋黄酱(vegan mayonnaise)和意大利面酱(pasta sauces)。
示例性糖食产品包括但不限于口香糖(其包括糖化口香糖、无糖口香糖、功能性口香糖和泡泡糖)、夹心糖食、巧克力和其它巧克力糖食、含药糖食、脆性硬糖、糖片(tablets)、软果糕、薄荷糖、标准薄荷糖、强力薄荷糖、耐嚼糖果(chewy candies)、硬糖、硬糖果(boiled candies)、呼吸和其它口腔护理膜或条、手杖糖、棒棒糖、软糖(gummies)、果冻、乳脂软糖、焦糖、硬和软的包糖衣的商品(hard and soft panned goods)、太妃糖(toffee)、乳脂糖(taffy)、甘草、明胶糖、胶姆糖(gum drops)、啫哩豆(jelly beans)、牛轧糖、方登糖(fondants)或上述一种或多种的组合或掺入了上述一种或多种的可食用香料组合物。
示例性焙烤制品包括但不限于夹心饼干(alfajores)、面包、包装的/工业化面包、散装的/手工面包、糕点、蛋糕、包装的/工业化蛋糕、散装的/手工蛋糕、饼干、巧克力糖皮饼干、三明治饼干、有馅饼干、美味的饼干和薄脆饼干、面包替代品。
示例性甜味产品包括但不限于早餐谷物、即食(“rte”)谷物、家庭早餐谷物、薄片、牛奶什锦早餐(muesli)、其它即食谷物、儿童早餐谷物、热谷物。
示例性乳制品包括但不限于干酪、干酪调味汁、基于干酪的产品、冰淇淋、冲动冰淇淋、单份牛奶冰淇淋、单份水冰淇淋、一包多件包装的牛奶冰淇淋、一包多件包装的水冰淇淋、带回家的冰淇淋、带回家的牛奶冰淇淋、冰淇淋甜品、散装冰淇淋、带回家的水冰淇淋、冷冻酸奶、手工冰淇淋、乳制品、牛奶、新鲜/巴氏杀菌牛奶、全脂新鲜/巴氏杀菌牛奶、半脱脂新鲜/巴氏杀菌牛奶、保存期较长的/超高温牛奶、全脂保存期较长的/uht牛奶、半脱脂保存期较长的/uht牛奶、无脂保存期较长的/uht牛奶、山羊奶、炼乳/淡炼乳、原味炼乳/淡炼乳、加香的、功能性和其它炼乳、加香的牛奶饮料、纯乳制品加香的牛奶饮料、含果汁的加香的牛奶饮料、豆奶、酸牛奶饮料、发酵奶饮料、咖啡调白剂、奶粉、加香的奶粉饮料、奶油、酸奶、原味/天然酸奶、加香的酸奶、加水果的酸奶、益生菌酸奶、饮用型酸奶、定期饮用型酸奶、益生菌饮用型酸奶、冷藏甜品和耐储藏甜品、基于乳制品的甜品、基于大豆的甜品。
示例性饮料包括但不限于加香的水、软饮料、果汁饮料、基于咖啡的饮料、基于茶的饮料、基于汁液的饮料(包含水果和蔬菜)、基于牛奶的饮料、胶冻饮料、碳酸或非碳酸饮料、粉状饮料、酒精或非酒精饮料和这些饮料的即饮液体制品。
示例性发酵食品包括但不限于干酪和干酪产品、肉和肉制品、大豆和大豆制品、鱼和鱼制品、谷物和谷物制品、水果和水果制品以及饮料和饮料产品。
在一个实施方案中,可以对消费品用巴氏法杀菌。巴氏杀菌法可以包括例如超高温(UHT)处理和/或高温-短时间(HTST)处理。UHT处理包括使消费品经受高温,例如通过直接蒸汽注入或蒸汽灌输,或通过在热交换器中的间接加热。通常,在将产品巴氏杀菌之后,可以根据特定产品组成/构造和/或包装填充应用的需要冷却产品。例如,在一个实施方案中,将消费品加热至约185°F.(85℃.)至约250°F.(121℃.)一段短的时间期限,例如约1至60秒,然后对于冷藏产品迅速冷却至约36°F.(2.2℃.)+/10°F.(5℃.),对于储存稳定或冷藏产品冷却至室温,并且对于储存稳定产品的热灌装应用冷却至约185°F.(85℃.)+/-10°F.(5℃.)。巴氏杀菌法典型地在密闭系统中进行,以免将消费品暴露于大气或其它可能的污染源。其它巴氏杀菌或灭菌技术也可能是有用的,例如无菌或干馏处理。另外,根据消费品或成分的必要性,可以串联或并联进行多个巴氏杀菌法。
在一个实施方案中,本公开的香料组合物可以包含特征性香料。术语“特征性香料”是指在个体食用后个体感觉到是主要的香料。在一个实施方案中,特征性香料可以是美味的、乳制品味的、甜味的或柑橘味的。例如,鸡肉、牛肉、猪肉、火腿、烧烤(barbeque)、干酪、牛奶、香草、洋葱、可可、巧克力、橙子、柠檬、橘子、葡萄或薄荷味。因此,个体在食用组合物时可以感觉到主要的香味。
香料组合物可以包含占香料组合物重量约0.01至约70%的量的特征性香料,在另一个实施方案中,为约0.01至约50%,在又一个实施方案中,为约0.01至约25%,或在该范围内的任意单个数值。在另一个实施方案中,消费品可以包含特征性香料,其用量占消费品重量约0.001至约0.5%,在另一个实施方案中,为约0.01至约0.3%,在又一个实施方案中,为约0.02至约0.1%,或在该范围内的任意单个数值。
本公开的香料组合物还可以包含味道改良组合物。在一个实施方案中,所述味道改良组合物包含非极性氨基酸和极性氨基酸。
在一个典型的实施方案中,香料组合物包含占香料组合物重量约0.001%至约12%的味道改良组合物,并且取决于期望的特定应用。在一个实施方案中,香料组合物包含占香料组合物重量约0.1%至约6%的味道改良组合物。在另一个实施方案中,香料组合物可以包含占香料组合物重量约0.5%至约3%或该范围内的任意单个数值的味道改良组合物。
在另一个实施方案中,味道改良组合物可以以约0.001%至约1%添加到消费品中。
在一个实施方案中,本公开的味道改良组合物可以包含至少四种非极性氨基酸。适合的非极性氨基酸包括例如甘氨酸、丙氨酸、缬氨酸、脯氨酸、亮氨酸、异亮氨酸、蛋氨酸、脯氨酸、苯丙氨酸和色氨酸。在另一个实施方案中,所述味道改良组合物可以包含至少五种非极性氨基酸,且在另一个实施方案中,可以包含至少六种非极性氨基酸。
在一个典型的实施方案中,味道改良组合物包含占味道改良组合物重量约60%至约99%的非极性氨基酸,并且取决于期望的特定应用。在一个实施方案中,味道改良组合物包含占味道改良组合物重量约65%至约90%的非极性氨基酸。在另一个实施方案中,味道改良组合物可以包含占味道改良组合物重量约70%至约80%或该范围内的任意单个数值的非极性氨基酸。
在一个实施方案中,所述非极性氨基酸可以以相等的摩尔浓度存在。在另一个实施方案中,所述非极性氨基酸可以以相等的重量/质量比例存在。在另一个实施方案中,所述非极性氨基酸可以以非极性氨基酸彼此之间的任何比例存在。
在一个实施方案中,本公开的味道改良组合物还可以包含至少一种极性氨基酸,所述极性氨基酸选自酪氨酸、丝氨酸、苏氨酸、半胱氨酸、谷氨酰胺、天冬酰胺、天冬氨酸、谷氨酸、赖氨酸、组氨酸、精氨酸(argenine)及其混合物。
在一个典型的实施方案中,味道改良组合物包含占味道改良组合物重量约1%至约40%的至少一种极性氨基酸或该范围内的任意单个数值的至少一种极性氨基酸,并且取决于期望的特定应用。
所述味道改良组合物可以任选地包含另外的成分,所述成分包括但不限于填充剂,流动剂,载体,递送系统,增重剂,乳化剂和稳定剂。适合的填充剂包括但不限于面粉,大米,麦芽糖糊精,改性淀粉,树胶,纤维素,中链甘油三酸酯,藻酸盐,二氧化硅,乳清粉和果胶。当在香料组合物中使用填充剂时,其可以以占香料组合物重量的0至约99%的量使用。适合的自由流动剂或消结块剂包括但不限于硅酸铝,硅酸铝钙,碳酸钙,硅酸钙,碳酸镁,硅酸镁,正磷酸一钙、二钙和三钙,硅酸铝钾,二氧化硅(无定形),硅酸铝钠和硬脂酸盐。当在香料组合物中使用自由流动剂或消结块剂时,可以以占香料组合物重量的0至约10%的量使用。
当将特征性香料和味道改良组合物和上文涉及的任意其它任选的成分彼此混合时,可以制备本公开的香料组合物,以形成香料组合物。
混合成分的方式或顺序并不特别重要,不过,在选择将必要的成分或任选的成分组合的方法时,本领域技术人员将考虑与供应链相关的常规考量因素,例如易用性和制造成本、储存、运输等。特别地,本领域技术人员将考虑任何成分之间可能存在的任何不相容性,例如成分的不溶混性。
通常,可以将所有成分同时混合在一起,得到本发明的香料组合物。但是,由于紧邻的上文所举出的原因,同时制备可能不是有利的,乃至是不期望的。
香料组合物可以为乳状液、溶液或分散液的形式,或为粉末形式。例如,可能期望或适当地将为油或为油溶性的香料成分添加到包含所有水溶性成分的溶液中并乳化所得混合物。然后根据需要或适当地可以将乳状液形式的香料组合物进一步在水相中稀释。
或者,可能期望或适当地将油和油溶性成分和水溶性地与相容性溶剂或溶剂体系例如丙二醇、异丙醇、甘油、乙醇、水或其的混合物混合,以形成溶液或分散液形式的香料组合物,然后根据需要或适当将其在水相中进一步稀释。
在另一种可替代的选择中,可以将所述特征性香料和包含至少四种非极性氨基酸和至少一种极性氨基酸的味道改良组合物以干燥形式提供,并混合以形成粉末形式的香料组合物。
在另一个实施方案中,本公开的味道改良组合物可以与美国专利No.8,778,437中所述的味道改善物质组合,该专利出于所有目的通过引用并入本文。特别地,味道改善物质的实例可以选自N-乳酰基乙醇胺、N-乳酰基乙醇胺磷酸酯、N-α-羟基-丁酰基乙醇胺、N-乳酰基二乙醇胺、N-乳酰基-2-氨基-1,3-丙二醇、N-乳酰基-3-氨基-1,2-丙二醇、N-乳酰基-3-氨基-1-丙醇、N-葡萄糖基-2-氨基-1,3-丙二醇、N-葡萄糖基-3-氨基-1,2,-丙二醇、N-甘露糖基乙醇胺、N-乙醇酰基乙醇胺、2-羟基乙基-N-酒石酰胺、2-羟基乙基-N-苹果酰胺、2-羟基乙基-N-柠檬酰胺和N-葡萄糖基丙氨酸。
在一个实施方案中,与味道改善物质组合的味道改良组合物特别适用于碳酸饮料和酒精饮料。已经发现,这种组合能够在碳酸饮料中产生非常期望的麻刺感和更高的碳酸化感。在另一个实例中,已经发现这种组合能够在酒精饮料(包括啤酒)中产生较高酒精含量的感觉,例如“酒精增强剂”。这种组合甚至可用于赋予啤酒更苦的感觉,这将减少酿酒者为获得相同口味影响而使用的啤酒花的数量。
实施例
给出以下实施例仅出于示例的目的,并且不应解释为对本发明的限制,因为在不脱离本公开的精神和范围的情况下,本发明的许多变型是可能的。
实施例1—全盐与低盐BBQ炸薯条
第一香料组合物包含特征调味剂和在无盐马铃薯片上的全盐作为对照(以3.5%的调味料局部施用递送)(实施例A--对照)。第二香料组合物包含相同的特征性香料、味道改良组合物和减少的盐(减少26%)(以3.5%的烧烤调味料局部涂布递送)(实施例B)。
表1
1商品香料购自Givaudan Flavors Corporation
实施例A和B如下制备。对于实施例A,(全盐,无味道改良组合物的BBQ香料),测定了192.91g的Mike Sell的无盐炸薯条。接下来,将炸薯条在中等功率下微波处理55秒,此时将它们取出并放置在转鼓式设备中。将该转鼓设置在60%最大速度。接下来,将包含2.70g盐调味料(净盐浓度为1.4%)的6.99g烧烤调味料尽可能均匀地添加到炸薯条中,并以60%的速度使转鼓持续1分钟。关闭转鼓,并且将炸薯条取出并储存在真空密封的塑料袋中,然后在第二天进行感官评价。
对于实施例B(BBQ香料+味道改良组合物),Mike Sell的无盐炸薯条289.30g。将炸薯条在中等功率微波中加热55秒,在60%的速度下添加到转鼓中,且最终向炸薯条中尽可能均匀地添加10.6g的烧烤调味料,其包含0.492g的味道改良组合物和3.04g的盐(净盐浓度为1.0%),且使转鼓以60%的速度持续进行1分钟。关闭转鼓,并且将炸薯条取出并储存在真空密封的塑料袋中,然后在第二天进行感官评价。
感官结果
由一组经过感官训练的技术专家小组人员以盲式品尝通过比较表2中的样品A和B来评价样品(A和B)的关键感官属性。要求小组成员比较是样品A还是B在鲜味、咸味、烟熏味、马铃薯香味和口腔涂盖层感觉方面更高。将实施例A和B的样品放入单个的带盖2盎司杯,然后在样品之间进行感官测试并且利用过滤水冲洗。22位参与者的配对比较检验评价了实施例A和B。下表2显示了有关针对特定属性选择A或B的小组成员人数得出的结果。
表2
*对于无法在实施例之间做出决定的小组成员,他们的选择以0.5的增量添加到两个实施例中。
如上所述,实施例B(本发明的代表)与全盐对照样品相比性能更好。小组成员对鲜味、口腔涂盖层和烟熏味的等级评价高于对照样品,而咸味几乎相同。结果表明,尽管减少了钠,但是味道改良组合物可能因此增强了对整个炸薯条的香味特征而言重要的多种感官特性,包括咸味的感知。
本文所公开的尺寸和数值不应理解为严格限于所列举的确切数值。相反,除非另有说明,否则每个这样的尺寸旨在表示所列举的值和围绕该值的功能上等效的范围。例如,公开为“40mm”的尺寸旨在表示“约40mm”。
尽管已经示例和描述了本发明的特定实施方案,但是对于本领域技术人员显而易见的是,在不脱离本发明的精神和范围的情况下,可以做出各种其它改变和变型。因此,预期在所附权利要求书中涵盖在本发明的范围内的所有这样的改变和变型。
Claims (14)
1.香料组合物,包含:
特征性香料;和
味道改良组合物,所述味道改良组合物包含至少四种非极性氨基酸和至少一种极性氨基酸;
其中所述至少四种非极性氨基酸以相等的摩尔浓度存在。
2.权利要求1的组合物,其中所述至少四种非极性氨基酸选自甘氨酸、丙氨酸、缬氨酸、脯氨酸、亮氨酸、异亮氨酸、蛋氨酸、脯氨酸、苯丙氨酸、色氨酸及其混合物。
3.权利要求1的组合物,还包含至少五种非极性氨基酸。
4.权利要求1的组合物,还包含至少六种非极性氨基酸。
5.权利要求1的组合物,其中所述至少一种极性氨基酸选自酪氨酸、丝氨酸、苏氨酸、半胱氨酸、谷氨酰胺、天冬酰胺、天冬氨酸、谷氨酸、赖氨酸、组氨酸、精氨酸及其混合物。
6.权利要求1的组合物,其中所述至少一种极性氨基酸为天冬氨酸或谷氨酸。
7.权利要求1的组合物,其中所述香料组合物包含约0.001%至约70%重量的所述特征性香料。
8.权利要求1的组合物,其中所述香料组合物包含约0.1%至约6%重量的所述味道改良组合物。
9.权利要求8的组合物,其中所述味道改良组合物包含约60%至约99%重量的所述至少四种非极性氨基酸。
10.权利要求8的组合物,其中所述味道改良组合物包含约1%至约40%重量的所述至少一种极性氨基酸。
11.消费品,包含权利要求1的香料组合物。
12.权利要求1的香料组合物在改善组合物的感官特性中的用途,所述感官特性包含甜味、咸味、鲜味和/或口感。
13.权利要求1的组合物,其中所述香料组合物为粉末形式。
14.消费品,包含:
香料组合物,所述香料组合物包含特征性香料和味道改良组合物,所述味道改良组合物包含至少四种非极性氨基酸和至少一种极性氨基酸;
其中所述至少四种非极性氨基酸以相等的摩尔浓度存在。
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GBGB1718731.1A GB201718731D0 (en) | 2017-11-13 | 2017-11-13 | Improved flavour compositions |
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PCT/EP2018/080904 WO2019092235A1 (en) | 2017-11-13 | 2018-11-12 | Flavour compositions |
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JPS6174558A (ja) * | 1984-09-12 | 1986-04-16 | フィルメニッヒ・ソシエテ・アノニム | かんきつ類の風味組成物の味及びかおりを改良又は変性する方法 |
US20010039264A1 (en) * | 1998-08-24 | 2001-11-08 | Takashi Abe | Amino acid-trehalose composition |
JP2003235512A (ja) * | 2002-02-22 | 2003-08-26 | Ajinomoto Co Inc | 呈味性が改善されたアミノ酸含有組成物 |
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WO2019092235A1 (en) | 2019-05-16 |
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BR112020008968A2 (pt) | 2020-10-20 |
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