DE1695505B2 - Verwendung bestimmter Alkylnaphthaline als Geschmacksstoffe oder Geschmacksstoffkomponenten - Google Patents
Verwendung bestimmter Alkylnaphthaline als Geschmacksstoffe oder GeschmacksstoffkomponentenInfo
- Publication number
- DE1695505B2 DE1695505B2 DE1695505A DEF0049068A DE1695505B2 DE 1695505 B2 DE1695505 B2 DE 1695505B2 DE 1695505 A DE1695505 A DE 1695505A DE F0049068 A DEF0049068 A DE F0049068A DE 1695505 B2 DE1695505 B2 DE 1695505B2
- Authority
- DE
- Germany
- Prior art keywords
- taste
- naphthalene
- compound
- flavor
- dimethyl
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07D—HETEROCYCLIC COMPOUNDS
- C07D207/00—Heterocyclic compounds containing five-membered rings not condensed with other rings, with one nitrogen atom as the only ring hetero atom
- C07D207/02—Heterocyclic compounds containing five-membered rings not condensed with other rings, with one nitrogen atom as the only ring hetero atom with only hydrogen or carbon atoms directly attached to the ring nitrogen atom
- C07D207/30—Heterocyclic compounds containing five-membered rings not condensed with other rings, with one nitrogen atom as the only ring hetero atom with only hydrogen or carbon atoms directly attached to the ring nitrogen atom having two double bonds between ring members or between ring members and non-ring members
- C07D207/32—Heterocyclic compounds containing five-membered rings not condensed with other rings, with one nitrogen atom as the only ring hetero atom with only hydrogen or carbon atoms directly attached to the ring nitrogen atom having two double bonds between ring members or between ring members and non-ring members with only hydrogen atoms, hydrocarbon or substituted hydrocarbon radicals, directly attached to ring carbon atoms
- C07D207/33—Heterocyclic compounds containing five-membered rings not condensed with other rings, with one nitrogen atom as the only ring hetero atom with only hydrogen or carbon atoms directly attached to the ring nitrogen atom having two double bonds between ring members or between ring members and non-ring members with only hydrogen atoms, hydrocarbon or substituted hydrocarbon radicals, directly attached to ring carbon atoms with substituted hydrocarbon radicals, directly attached to ring carbon atoms
- C07D207/333—Radicals substituted by oxygen or sulfur atoms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
- A23F5/465—Flavouring with flavours other than natural coffee flavour or coffee oil
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
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- 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
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- 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
- A23L27/204—Aromatic compounds
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- 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
- A23L27/2054—Heterocyclic compounds having nitrogen as the only hetero atom
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- 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
- A23L27/2056—Heterocyclic compounds having at least two different hetero atoms, at least one being a nitrogen atom
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- C07C45/61—Preparation of compounds having >C = O groups bound only to carbon or hydrogen atoms; Preparation of chelates of such compounds by reactions not involving the formation of >C = O groups
- C07C45/67—Preparation of compounds having >C = O groups bound only to carbon or hydrogen atoms; Preparation of chelates of such compounds by reactions not involving the formation of >C = O groups by isomerisation; by change of size of the carbon skeleton
- C07C45/68—Preparation of compounds having >C = O groups bound only to carbon or hydrogen atoms; Preparation of chelates of such compounds by reactions not involving the formation of >C = O groups by isomerisation; by change of size of the carbon skeleton by increase in the number of carbon atoms
- C07C45/72—Preparation of compounds having >C = O groups bound only to carbon or hydrogen atoms; Preparation of chelates of such compounds by reactions not involving the formation of >C = O groups by isomerisation; by change of size of the carbon skeleton by increase in the number of carbon atoms by reaction of compounds containing >C = O groups with the same or other compounds containing >C = O groups
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- C07D213/04—Heterocyclic compounds containing six-membered rings, not condensed with other rings, with one nitrogen atom as the only ring hetero atom and three or more double bonds between ring members or between ring members and non-ring members having three double bonds between ring members or between ring members and non-ring members having no bond between the ring nitrogen atom and a non-ring member or having only hydrogen or carbon atoms directly attached to the ring nitrogen atom
- C07D213/24—Heterocyclic compounds containing six-membered rings, not condensed with other rings, with one nitrogen atom as the only ring hetero atom and three or more double bonds between ring members or between ring members and non-ring members having three double bonds between ring members or between ring members and non-ring members having no bond between the ring nitrogen atom and a non-ring member or having only hydrogen or carbon atoms directly attached to the ring nitrogen atom with substituted hydrocarbon radicals attached to ring carbon atoms
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- C07D213/02—Heterocyclic compounds containing six-membered rings, not condensed with other rings, with one nitrogen atom as the only ring hetero atom and three or more double bonds between ring members or between ring members and non-ring members having three double bonds between ring members or between ring members and non-ring members
- C07D213/04—Heterocyclic compounds containing six-membered rings, not condensed with other rings, with one nitrogen atom as the only ring hetero atom and three or more double bonds between ring members or between ring members and non-ring members having three double bonds between ring members or between ring members and non-ring members having no bond between the ring nitrogen atom and a non-ring member or having only hydrogen or carbon atoms directly attached to the ring nitrogen atom
- C07D213/24—Heterocyclic compounds containing six-membered rings, not condensed with other rings, with one nitrogen atom as the only ring hetero atom and three or more double bonds between ring members or between ring members and non-ring members having three double bonds between ring members or between ring members and non-ring members having no bond between the ring nitrogen atom and a non-ring member or having only hydrogen or carbon atoms directly attached to the ring nitrogen atom with substituted hydrocarbon radicals attached to ring carbon atoms
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- C07D213/04—Heterocyclic compounds containing six-membered rings, not condensed with other rings, with one nitrogen atom as the only ring hetero atom and three or more double bonds between ring members or between ring members and non-ring members having three double bonds between ring members or between ring members and non-ring members having no bond between the ring nitrogen atom and a non-ring member or having only hydrogen or carbon atoms directly attached to the ring nitrogen atom
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- C07D213/63—One oxygen atom
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- C07D213/02—Heterocyclic compounds containing six-membered rings, not condensed with other rings, with one nitrogen atom as the only ring hetero atom and three or more double bonds between ring members or between ring members and non-ring members having three double bonds between ring members or between ring members and non-ring members
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- C07D241/00—Heterocyclic compounds containing 1,4-diazine or hydrogenated 1,4-diazine rings
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- C07D241/42—Benzopyrazines with only hydrogen atoms, hydrocarbon or substituted hydrocarbon radicals, directly attached to carbon atoms of the hetero ring
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- C07D333/04—Heterocyclic compounds containing five-membered rings having one sulfur atom as the only ring hetero atom not condensed with other rings not substituted on the ring sulphur atom
- C07D333/26—Heterocyclic compounds containing five-membered rings having one sulfur atom as the only ring hetero atom not condensed with other rings not substituted on the ring sulphur atom 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
- C07D333/28—Halogen atoms
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07D—HETEROCYCLIC COMPOUNDS
- C07D333/00—Heterocyclic compounds containing five-membered rings having one sulfur atom as the only ring hetero atom
- C07D333/02—Heterocyclic compounds containing five-membered rings having one sulfur atom as the only ring hetero atom not condensed with other rings
- C07D333/04—Heterocyclic compounds containing five-membered rings having one sulfur atom as the only ring hetero atom not condensed with other rings not substituted on the ring sulphur atom
- C07D333/26—Heterocyclic compounds containing five-membered rings having one sulfur atom as the only ring hetero atom not condensed with other rings not substituted on the ring sulphur atom 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
- C07D333/38—Carbon atoms having three bonds to hetero atoms with at the most one bond to halogen, e.g. ester or nitrile radicals
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07D—HETEROCYCLIC COMPOUNDS
- C07D333/00—Heterocyclic compounds containing five-membered rings having one sulfur atom as the only ring hetero atom
- C07D333/02—Heterocyclic compounds containing five-membered rings having one sulfur atom as the only ring hetero atom not condensed with other rings
- C07D333/04—Heterocyclic compounds containing five-membered rings having one sulfur atom as the only ring hetero atom not condensed with other rings not substituted on the ring sulphur atom
- C07D333/26—Heterocyclic compounds containing five-membered rings having one sulfur atom as the only ring hetero atom not condensed with other rings not substituted on the ring sulphur atom 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
- C07D333/38—Carbon atoms having three bonds to hetero atoms with at the most one bond to halogen, e.g. ester or nitrile radicals
- C07D333/40—Thiophene-2-carboxylic acid
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Seasonings (AREA)
- Tea And Coffee (AREA)
- Plural Heterocyclic Compounds (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Non-Alcoholic Beverages (AREA)
- Pyrrole Compounds (AREA)
- Furan Compounds (AREA)
- Heterocyclic Carbon Compounds Containing A Hetero Ring Having Oxygen Or Sulfur (AREA)
- Fats And Perfumes (AREA)
- Heterocyclic Compounds Containing Sulfur Atoms (AREA)
Description
zur Veränderung der Geschmackseigenschaften fester oder flüssiger Nahrungs- und Genußmittel
und von Getränken sowie als Geschmacksstoffkomponente in einem geschmacksverändernden Mittel.
2. Verwendung der im Anspruch 1 genannten Verbindungen zur Aromatisierung von löslichen
Kaffeeprodukten.
Die vorliegende Erfindung betrifft die Verwendung der folgenden Naphthalinderivate
a. a-Methyl-naphthalin
b. jJ-Methyl-naphthalin
c. ß-Äthyl-naphthalin
d. 1,2-Dimethyl-naphthalin
e. 1,3-Dimethyl-naphthalin
f. 1,4-Dimethyl-naphthalin
g. 1,5-Dimethyl-naphthalin
h. 1,6-Dimethyl-naphthalin
i. 2,3-Dimethyl-naphthalin
j. 2,6-Dimethyl-naphthalin
k. 1,3,7-Trimethyl-naphthalin
1. 2,3,5-Trimethyl-naphthalin
m. 2,3,6-Trimethyl-naphthalin
n. «-Äthyl-naphthalin
o. 1,7-DimethyI-naphthalin
p. 2,7-Dimethyl-naphthalin
zur Veränderung der Geschmackseigenschaften fester oder flüssiger Nahrungs- und Genußmittel und von
Getränken sowie als Geschmacksstoffkomponente in einem geschmacksverändernden Mittel.
Unter »geschmacksverändernd« sind alle Vorgänge oder Behandlungen zu verstehen, durch welche
geschmacksfreien bze. geschmacksarmen Nahrungsmitteln und Getränken ein bestimmter Geschmack oder ein
bestimmtes Aroma verliehen wird, oder durch welche der Geschmack von Nahrungsmitteln und Getränken
verstärkt, verbessert, überdeckt, unterdrückt oder sonstwie in einer bestimmten Geschmacksrichtung
verändert wird.
Die der vorliegenden Erfindung zu Grunde liegende Aufgäbe bestand darin, die Auswahl der bisher zur
■Verfügung stehenden Geschmacksstoffe zu erweitern und dem Lebensmitteltechniker neue und verfeinerte
Mittel in die Hand zu geben, uns die von der Natur erzeugten Aromen auf synthetischem Wege besser
nachahmen zu können. Die Veränderung oder Verbesserung der geschmacklichen Eigenschaften von Nahrungsmitteln und Gelränke durch Verwendung von
künstlichen Aromen mit genau reproduzierbaren Geschmackseigenschaften und -qualitäten gewinnt in
der Lebensmittelindustrie mehr und mehr an Bedeutung, seitdem für die Ernährung des Menschen neue,
bisher nicht verwendete Rohstoffe erschlosssen wtrden,
um der drohenden Verknappung der Nahrungsmittel in gewissen Gebieten des Erdballs entgegenzutreten.
Es wurde gefunden, daß die oben, beschriebenen
Verbindungen entweder einzeln oder in Form zweckentsprechender Mischungen dazu geeignet sind, die
Geschmackseigenschaften verschiedenster fester flüssiger Nahrungs- und Genußmittel oder Getränke im
gewünschten Sinne zu verändern. Mittels der vorliegenden Erfindung können beispielsweise Produkte, wie
Fruchtsäfte, Gemüsesäfte, Milchprodukte, Kaffee-, Tee-, Kakao- und Schokoladeprodukte, Getreideflocken,
Mehle, Konfiseriewaren, Fleischprodukte, Backwaren
oder Speiseeis, geschmacklich verändert werden. Die
Erfindung eignet sich insbesondere zur Verbesserung oder Verstärkung des Geschmackes von konservierten
Lebensmitteln. Ganz besonders eignet sich die Erfindung zur Veränderung, Verbesserung oder Verstärkung
der Geschmackseigenschaften von sogennnten löslichen Kaffeeprodukten (im englischen Sprachgebrauch
als »instant coffee« bezeichnet).
Die genannten Naphthalinderivate sind im Handel erhältlich bzw. nach üblichen Verfahren herstellbar.
Die organoleptische Bewertung der obenzitierten Verbindungen wurde mittels der folgenden Prüfmethoden durchgeführt. Sie diente dazu, den Eigengeschmack
der einzelnen Substanzen zu ermitteln.
Die Geschmacksstoffe wurde« in einer 65%igen Zuckersirup-Lösung, bestehend aus Rohrzucker in
Leitungswasser, gekostet Die zu prüfenden Geschmacksstoffe wurden dem Sirup in Form von
Lösungen von 1 Gew.-% oder 1 Gew.-%o in 96°/oigem Alkohol zugegeben. Die Konzentration der Geschmacksstoffe im Zuckersirup schwankte entsprechend der Geschmacksintensität zwischen 0,005 und 5 g
pro 100 Liter Sirup. Proben des aromatisierten Sirups
wurden einer Gruppe von Geschmacksprüfern vorgelegt Nach dem Kosten der Proben mußte jeder Prüfer
eine Beschreibung des Geschmacks der einzelnen Geschmacksstoffe abgeben.
Ver
bindung |
Menge | Organoleptische Bewertung |
a. | 0,05-0,1 | grüner, muffiger Geschmack |
b. | 0,1 | ölig, aromatisch |
C. | 0,15 | öliger Geschmack |
d. | 0,15 | aromatischer Geschmack |
e. | 1,0 | aromatischer Geschmack |
(3) Handelsübliches Apfelmus
Verbindung
Menge
f. 0,25 muffiger, teerartiger
Geschmack
g. 1,0 muffiger, aromatischer
Geschmack
h. 0,25 aromatischer Geschmack
j. 2,0 süßer, anis- und
honigartiger Geschmack
k. 0,5 erdbeerähnlich
1. 0,25 erdiger Geschmack
m. 1 leicht fruchtig; trocken
n. 0,15 fettiger, erdiger Geschmack
o. 0,25-0,50 aromatischer Geschmack
p. 1,0 aromatischer, erdiger
Geschmack
Verbin
dung
A. Die folgenden vier Naphthalinverbindungen wurden als Geschmackszusätze für verschiedene
Lebensmittel und Getränke verwendet:
Verbindung A: Naphthalin (Vergleich) Verbindung B: 1,3,7-Trimethylnaphthalin
Verbindung C: 2,3,5-Trimethylnaphthalin
Verbindung D: 2,3,6-Trimethylnaphthalin
(1) 0,5gew.-%ige Lösung von Kochsalz in Quellwasser
Ver | Menge | Geschmacksbewertung |
bin | ||
dung | ppm | |
A | 1 | chemisch, bitterer Nachgeschmack |
B | 0,5 | blumig, rosenähnlich, grün, |
an geröstetes Fett erinnernd, erdig | ||
C | 0,5 | fettig, ölig, leicht verbrannt |
D | 5 | holzig, grün, gemüseähnlich, |
an Fleisch erinnernd |
ppm
(2) Angesäuerter Zuckersyrup (10 Gew.-% Zucker + 0,2gew.-%ige Zitronensäurelösung
in Quellwasser
Ver- Menge Geschmacksbewertung bindung ppm
süß, grün, an Äpfel und Birnen
erinnernd
C 0,5 holzig, fettig/mandarinenartig,
trocken, leicht an Himbeeren
erinnernd
bitterer Nachgeschmack
,ο B 0,3 süßer, fruchtiger, typischer als das
unbehandelte Apfelmus
C 0,5 fruchtiger, grün, frischer als das unbehandelte Apfelmus
is B. 1) Die folgenden vier Naphthalinderivate wurden
zuerst organoleptisch bewertet:
Verbindung A: Naphthalin (Vergleich) Verbindung B: »-Methylnaphthalin
Verbindung C: ß-Methylnaphthalin Verbindung D: 1,4-Dime thy !naphthalin
Für diesen Zweck wurde jeweils 1 ppm der Verbindung in reinem Wasser gelöst; die Ergebnisse der
Bewertung sind nachstehend zusammengefaßt
Verbindung A: »chemischer« Geschmack, erinnert
an Kohlenwasserstoffe (Kerosin), bitterer Nachgeschmack;
Verbindung B: verbrannter, grüner und erdiger Geschmack;
Verbindung C: erdiger, etwas muffiger, verbrannter und grüner Geschmack;
Verbindung D: erdiger, verbrannter und grüner Geschmack.
Die Verbindungen A, B, C und D wurden nun als Geschmackszusätze in die nachstehenden Getränke
gegeben:
2) Löslicher Kaffee
Es wurden 2,8 g eines handelsüblichen löslichen
Kaffees in 200 ecm siedendem Wasser gelöst
Die Verbindungen A bis D wurden in Mengen von jeweils 1 ppm in mehrere Portionen dieses Kaffeegetränks gegeben; die Geschmacksprüfung führte zu
folgenden Ergebnissen:
Verbindung A: »chemischer« Geschmack, unausgeglichenes Kaffee-Aroma;
Verbindung B: schmeckte stärker geröstet als das nicht mit einem Zusatz versehene
Kaffeegetränk;
Verbindung C: gleicher Eindruck wie bei Verbindung B;
3) Schokoladenmilch-Getränk
Es wurden 100 g eines handelsüblichen, löslichen Schokoladenmilchgetränke-Pulvers, das Kakao, Milchpulver und Zucker enthielt, in 600 ecm kaltem Wasser
gelöst.
Die Verbindungen A bis D wurden in Mengen von jeweils 1 ppm in mehrere Portionen dieses Schokoladenmilch-Getränks gegeben, wobei folgende Ergebnisse erzielt wurden:
Verbindung A: »chemischer« Geschmack, unausgeglichenes Schokoladen-Aroma;
Verbindung B: voller und runder im Aroma, schmeckte stärker geröstet als das
Getränk ohne Zusatz;
Verbindung C: gleicher Eindruck wie bei Verbin-
dungB;
Verbindung D: gleicher Eindruck wie bei Verbindung B.
Die Verbindungen B, C und D wurden nun zur Aromatisierung der folgenden Lebensmittel und künstlichen
Aromastoffe verwendet
4) Roastbeef-Soße
Es wurden 45 g einer handelsüblichen, pulverförmigen
Roastbeef-Soße in 300 ecm Wasser gelöst
Die Verbindungen B und C wurden in Mengen von jeweils 5 ppm und die Verbindung D in einer Menge von
7 ppm in diese Soße gegeben.
In allen drei Fällen schmeckte die Soße — verglichen mit der Soße ohne Zusatz — nach stärker gebratenem
Fleisch.
5) Künstliches Rauch-Aroma
Ein Grund-Aromastoff wurde hergestellt, indem man die folgenden Komponenten miteinander mischte:
Guajacol
p-Kresol
Phenol
o-Kresol
Triacetin
Gew.-Teile
30
15
10
942
1000
Diese Grundmischung wurde dann mit Äthylalkohol zu einer l%igen Lösung verdünnt und die Lösung
schließlich in Salzwasser (0,5 g NaCl auf 100 ecm Wasser) gegeben, und zwar in einer Menge von 100 g
äthanolischer Lösung pro 1001 Salzwasser.
Dem so aromatisierten Salzwasser wurden nun jeweils 0,5 ppm der Verbindungen B und C bzw. 1 ppm
der Verbindung D zugesetzt.
Alle drei Verbindungen verliehen der Aromalösung einen erdigen, verbrannten und leicht teerartigen
Geschmack und rundeten das Aroma ab.
6) Zimt-Sirup
Mit künstlichem Aroma wurde eine Zimtsäurealdehyd in 1001 eines 10%igen Zuckersirups löste.
In diesen Sirup wurden die Verbindungen B, C und D in Mengen von jeweils 1 ppm gegeben, und es wurden folgende Ergebnisse erzielt:
In diesen Sirup wurden die Verbindungen B, C und D in Mengen von jeweils 1 ppm gegeben, und es wurden folgende Ergebnisse erzielt:
Verbindung B: im Vergleich zu dem Sirup ohne Zusatz, stärker ausgeprägter erdiger
und holziger Geschmack, ähnlich wie bei chinesischem Zimt;
Verbindung C: gleicher Eindruck wie bei Verbindung B;
Verbindung D: gleicher Eindruck wie bei Verbindung B.
7) Künstliches Walnuß-Aroma
Aus folgenden Komponenten wurde eine Aroma-Grundmischung hergestellt:
20
25
Methylcydopentenolon
Furfurylalkohol
Furfural
Diacetal
Acetyhnethylcarbinol
Benzylalkohol
Propylenglykol
Gew.-Teile
50
50
10
30
100
755
1000
Diese Grundmischung wurde in zwei gleiche Teile geteilt, und eine Hälfte wurde mit 5% der Verbindung B
(ix-Methylnaphthalin) angereichert Darauf wurden
beide Hälften mit Propylenglykol zu 10%igen Lösungen
verdünnt und zur Herstellung der folgenden Süßspeisen verwendet:
8) Pudding
Eine Mischung aus 60 g Zucker und 3 g Pektin wurde in 500 ecm heiße Milch eingerührt Man ließ die
Mischung einige Sekunden aufkochen, setzte dann den Aromastoff zu und ließ die Mischung abkühlen.
9) Eis
Aus 1 1 Milch, 5 Eigelb und 250 g Zucker wurde Eis hergestellt Die Milch wurde erhitzt und unter Rühren in
den mit dem Eigelb vermischten Zucker gegeben. Das Rühren wurde fortgesetzt, bis die Masse dick wurde, und
dann wurde der Aromastoff zugegeben. Man ließ die Mischung in üblicher Weise gefrieren.
In beiden Fällen wurde festgestellt, daß die Speisen
mit dem Aromastoff, der die Verbindung B (a-Methylnaphthalin)
enthielt, einen abgerundeteren Walnußgeschmack zeigten. Die erdige Geschmacksnote wurde
so betont.
Claims (1)
1. Verwendung von
a. Λ-Methyl-naphthalin
b. 0-Methyl-naphthalin
c. ß-Äthyl-naphthalin
d 1,2-Dimethyl-naphthaJin
e. 13-Dimethyl-naphthalin
f. 1,4-Dimethyl-naphthalin
g. 1,5-Dimethyl-naphthalin
h. 1,6-Diinethyl-naphthalin
L 23-Diinethyl-naphthalin
j. 2,6-Dimethyl-naphthalüi
k. 1,3,7-Trimethyl-naphthalin
L 23^-Tnmethyl-naphthalin
m. 2^,6-T-imethyl-naphthalin
n. Λ-Äthyl-naphthalin
o. l,7-Dimethy]-naphthalin
p. 2,7-Dimethyl-naphthalin
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US45234265A | 1965-04-30 | 1965-04-30 | |
US54306966A | 1966-04-18 | 1966-04-18 |
Publications (3)
Publication Number | Publication Date |
---|---|
DE1695505A1 DE1695505A1 (de) | 1970-12-23 |
DE1695505B2 true DE1695505B2 (de) | 1979-04-05 |
DE1695505C3 DE1695505C3 (de) | 1979-11-29 |
Family
ID=27036753
Family Applications (12)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DE1793844A Expired DE1793844C2 (de) | 1965-04-30 | 1966-04-29 | Verwendung von Pyrazin-Verbindungen als Geschmacksstoffe oder Geschmacksstoffkomponenten |
DE1793843A Expired DE1793843C2 (de) | 1965-04-30 | 1966-04-29 | Verwendung bestimmter Pyridin-Kohlenwasserstoffe als Geschmacksstoffe oder Geschmacksstoffkomponente |
DE1793852A Expired DE1793852C2 (de) | 1965-04-30 | 1966-04-29 | 4-Methyl-2-propionyl-und-butyrylthiazol und Verwendung von Thiazolcarbonylverbindungen als Geschmacksstoffe oder Geschmacksstoffkomponenten |
DE1793846A Expired DE1793846C2 (de) | 1965-04-30 | 1966-04-29 | Verwendung bestimmter Pyrazincarbonylverbindungen als Geschmacksstoffe und Geschmacksstoffkomponente |
DE1793851A Expired DE1793851C2 (de) | 1965-04-30 | 1966-04-29 | Verwendung von schwefelhaltigen Furanverbindungen als Geschmacksstoffe oder Geschmacksstoffkomponenten und solche Verbindungen |
DE1793850A Expired DE1793850C2 (de) | 1965-04-30 | 1966-04-29 | Verwendung bestimmter Thiophan-Verbindungen als Geschmacksstoffe oder Geschmacksstoffkomponente |
DE1793848A Expired DE1793848C2 (de) | 1965-04-30 | 1966-04-29 | Verwendung bestimmter aromatischer Thiole, Sulfide und Disulfide als Geschmacksstoffe oder Geschmacksstoff komponente |
DE1793845A Expired DE1793845C2 (de) | 1965-04-30 | 1966-04-29 | Verwendung von Chinoxalin-Kohlenwasserstoffen als Geschmacksstoffe oder Geschmacksstoffkomponenten |
DE1695505A Expired DE1695505C3 (de) | 1965-04-30 | 1966-04-29 | Verwendung bestimmter Alkylnaphthaline als Geschmacksstoffe oder Geschmacksstoffkomponenten |
DE1793842A Expired DE1793842C3 (de) | 1965-04-30 | 1966-04-29 | Verwendung bestimmter Benzofuranverbindungen als Geschmacksstoffe oder Geschmacksstoffkomponente |
DE1793847A Expired DE1793847C3 (de) | 1965-04-30 | 1966-04-29 | Verwendung bestimmter Pyridincarbonylverbindungen als Geschmacksstoffe oder Geschmacksstoffkomponente |
DE1793849A Expired DE1793849C2 (de) | 1965-04-30 | 1966-04-29 | Verwendung von schwefelhaltigen Ketonen als Geschmacksstoffe oder Geschmacksstoffkomponenten und Furfurylthioaceton |
Family Applications Before (8)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DE1793844A Expired DE1793844C2 (de) | 1965-04-30 | 1966-04-29 | Verwendung von Pyrazin-Verbindungen als Geschmacksstoffe oder Geschmacksstoffkomponenten |
DE1793843A Expired DE1793843C2 (de) | 1965-04-30 | 1966-04-29 | Verwendung bestimmter Pyridin-Kohlenwasserstoffe als Geschmacksstoffe oder Geschmacksstoffkomponente |
DE1793852A Expired DE1793852C2 (de) | 1965-04-30 | 1966-04-29 | 4-Methyl-2-propionyl-und-butyrylthiazol und Verwendung von Thiazolcarbonylverbindungen als Geschmacksstoffe oder Geschmacksstoffkomponenten |
DE1793846A Expired DE1793846C2 (de) | 1965-04-30 | 1966-04-29 | Verwendung bestimmter Pyrazincarbonylverbindungen als Geschmacksstoffe und Geschmacksstoffkomponente |
DE1793851A Expired DE1793851C2 (de) | 1965-04-30 | 1966-04-29 | Verwendung von schwefelhaltigen Furanverbindungen als Geschmacksstoffe oder Geschmacksstoffkomponenten und solche Verbindungen |
DE1793850A Expired DE1793850C2 (de) | 1965-04-30 | 1966-04-29 | Verwendung bestimmter Thiophan-Verbindungen als Geschmacksstoffe oder Geschmacksstoffkomponente |
DE1793848A Expired DE1793848C2 (de) | 1965-04-30 | 1966-04-29 | Verwendung bestimmter aromatischer Thiole, Sulfide und Disulfide als Geschmacksstoffe oder Geschmacksstoff komponente |
DE1793845A Expired DE1793845C2 (de) | 1965-04-30 | 1966-04-29 | Verwendung von Chinoxalin-Kohlenwasserstoffen als Geschmacksstoffe oder Geschmacksstoffkomponenten |
Family Applications After (3)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DE1793842A Expired DE1793842C3 (de) | 1965-04-30 | 1966-04-29 | Verwendung bestimmter Benzofuranverbindungen als Geschmacksstoffe oder Geschmacksstoffkomponente |
DE1793847A Expired DE1793847C3 (de) | 1965-04-30 | 1966-04-29 | Verwendung bestimmter Pyridincarbonylverbindungen als Geschmacksstoffe oder Geschmacksstoffkomponente |
DE1793849A Expired DE1793849C2 (de) | 1965-04-30 | 1966-04-29 | Verwendung von schwefelhaltigen Ketonen als Geschmacksstoffe oder Geschmacksstoffkomponenten und Furfurylthioaceton |
Country Status (10)
Country | Link |
---|---|
JP (6) | JPS5231420B1 (de) |
BR (1) | BR6679143D0 (de) |
CH (1) | CH529516A (de) |
DE (12) | DE1793844C2 (de) |
DK (1) | DK139012B (de) |
ES (1) | ES326503A1 (de) |
GB (1) | GB1156472A (de) |
NL (1) | NL150316B (de) |
NO (1) | NO134889C (de) |
SE (9) | SE373731B (de) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3767429A (en) * | 1971-12-06 | 1973-10-23 | Procter & Gamble | Lard flavor concentrate |
NL8403748A (nl) * | 1984-12-10 | 1986-07-01 | Zaan Cacaofab Bv | Cacaopoeder. |
BR9204339A (pt) * | 1991-11-08 | 1993-05-18 | Unilever Nv | Composicao de pertume,composicao detergente,composicao de condicionamento de tecido e processo para tratar texteis |
BR0008351B1 (pt) | 1999-04-20 | 2010-12-28 | composição precursora de flavorizante, método para liberar o componente flavorizante a partir da composição precursora de flavorizante, e, composto de sulfeto. | |
JP2008079545A (ja) * | 2006-09-28 | 2008-04-10 | Sanei Gen Ffi Inc | カフェオフランまたはその類縁体からなる乳含有飲食品用添加剤 |
JP5153195B2 (ja) * | 2007-04-13 | 2013-02-27 | 長谷川香料株式会社 | コーヒーの淹れたて感賦与剤 |
MY183958A (en) * | 2007-11-13 | 2021-03-17 | Nestec Sa | Use of thioester flavors to improve the flavor quality of ready-to-drink coffee upon retorting and storage |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3076818A (en) * | 1963-02-05 | Production of benzofurans | ||
US3033875A (en) * | 1959-09-28 | 1962-05-08 | Hills Bros Coffee | Condensed ring heterocyclic disulfides and sulfides |
-
1966
- 1966-04-29 DE DE1793844A patent/DE1793844C2/de not_active Expired
- 1966-04-29 DE DE1793843A patent/DE1793843C2/de not_active Expired
- 1966-04-29 DE DE1793852A patent/DE1793852C2/de not_active Expired
- 1966-04-29 SE SE6914956A patent/SE373731B/xx unknown
- 1966-04-29 NL NL666605854A patent/NL150316B/xx not_active IP Right Cessation
- 1966-04-29 DE DE1793846A patent/DE1793846C2/de not_active Expired
- 1966-04-29 CH CH625166A patent/CH529516A/de not_active IP Right Cessation
- 1966-04-29 DE DE1793851A patent/DE1793851C2/de not_active Expired
- 1966-04-29 DE DE1793850A patent/DE1793850C2/de not_active Expired
- 1966-04-29 SE SE6914958A patent/SE373732B/xx unknown
- 1966-04-29 BR BR179143/66A patent/BR6679143D0/pt unknown
- 1966-04-29 NO NO162820A patent/NO134889C/no unknown
- 1966-04-29 SE SE05878/66A patent/SE335463B/xx unknown
- 1966-04-29 SE SE6914959A patent/SE373733B/xx unknown
- 1966-04-29 DE DE1793848A patent/DE1793848C2/de not_active Expired
- 1966-04-29 DK DK221766AA patent/DK139012B/da unknown
- 1966-04-29 DE DE1793845A patent/DE1793845C2/de not_active Expired
- 1966-04-29 SE SE6914962A patent/SE373735B/xx unknown
- 1966-04-29 DE DE1695505A patent/DE1695505C3/de not_active Expired
- 1966-04-29 DE DE1793842A patent/DE1793842C3/de not_active Expired
- 1966-04-29 SE SE6914963A patent/SE373736B/xx unknown
- 1966-04-29 SE SE6914955A patent/SE377269B/xx unknown
- 1966-04-29 ES ES0326503A patent/ES326503A1/es not_active Expired
- 1966-04-29 DE DE1793847A patent/DE1793847C3/de not_active Expired
- 1966-04-29 DE DE1793849A patent/DE1793849C2/de not_active Expired
- 1966-04-29 SE SE6914961A patent/SE377270B/xx unknown
- 1966-04-29 SE SE6914960A patent/SE373734B/xx unknown
- 1966-05-02 GB GB09260/66A patent/GB1156472A/en not_active Expired
-
1971
- 1971-03-31 JP JP46019575A patent/JPS5231420B1/ja active Pending
- 1971-03-31 JP JP46019569A patent/JPS499746B1/ja active Pending
- 1971-03-31 JP JP46019568A patent/JPS4821509B1/ja active Pending
- 1971-03-31 JP JP1957071A patent/JPS5333667B1/ja active Pending
- 1971-03-31 JP JP46019571A patent/JPS499747B1/ja active Pending
-
1976
- 1976-12-09 JP JP14826376A patent/JPS5412552B1/ja active Pending
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