EP4064857A1

EP4064857A1 - Process flavour

Info

Publication number: EP4064857A1
Application number: EP20811373.8A
Authority: EP
Inventors: Petrus Maria Theresia Peter DE KOK; Brenda Catharina Henriëtte AMMERLAAN; Marco Alexander Van Den Berg
Original assignee: DSM IP Assets BV
Current assignee: DSM IP Assets BV
Priority date: 2019-11-29
Filing date: 2020-11-27
Publication date: 2022-10-05
Also published as: WO2021105341A1

Abstract

The present invention relates to a method for producing a process flavour comprising: a) preparing a composition comprising a vegetable and an alkaline earth metal chloride; b) intimately mixing the composition in an extruder under conditions of temperature and reaction time sufficient for the process flavour to develop; wherein the composition does not comprise yeast, yeast extract or yeast autolysate; wherein the amount of vegetable is within the range of 35 to 98% (w/w) of the composition.

Description

PROCESS FLAVOUR

The present invention relates to a method for producing a process flavour. Further, the present invention relates to a process flavour. Still further, the present invention relates to the use of the process flavour and to the use of calcium chloride for increasing the amount of sulphur containing compounds in a flavour reaction.

Background

Process flavours are widely used in the food industry to provide flavour to food products or to enhance certain flavours of a food product. Process flavours can be prepared by extruding ingredients under heating conditions to induce browning reactions, for a time period sufficient to develop the desired flavour profile. The advantage of the extrusion process is that the flavour compounds are encapsulated in the extrudate, or so-called melt, which protects the flavour compounds from deterioration.

Yeast is a commonly used ingredient in the extrusion of process flavours because it imparts a meaty flavour profile to the process flavour and the proteins of the yeasts could function as an appropriate melt to encapsulate the flavour compounds. However, a current trend in the food industry is to provide food products comprising only kitchen cupboard ingredients which are known to the consumer.

Therefore, there is a need in the art to provide process flavours which are based on food ingredients which are recognizable by the consumer. Given the complex flavour formation reactions in extrusion processes, it is a challenge to identify ingredients fulfilling the consumer needs and still providing a desired process flavour.

Vegetables are a promising consumer recognizable source for the production of process flavours. However, in the absence of yeast extract the problem occurs that the process flavour lack a meaty flavour. Hence there is a need in the art to produce vegetable based process flavours having a meaty flavour. Further, there is a need in the art for vegetable based process flavours having sulphur containing compounds or an increased amount of sulphur containing compounds.

This problem, amongst other problems, is solved by the present invention.

Summary

According to a first aspect, the present invention relates to a method for producing a process flavour comprising: a) preparing a composition comprising a vegetable and an alkaline earth metal chloride; b) intimately mixing the composition in an extruder under conditions of temperature and reaction time sufficient for the process flavour to develop; wherein the composition does not comprise yeast, yeast extract or yeast autolysate; wherein the amount of vegetable is within the range of 35 to 98% (w/w) of the composition.

In a preferred embodiment, the alkaline earth metal chloride is chosen from the group consisting of calcium chloride, magnesium chloride, barium chloride, radium chloride, strontium chloride and beryllium chloride.

In a preferred embodiment, the amount of alkaline earth metal chloride is within the range of 0.01 to 40% (w/w) of the composition.

In a preferred embodiment, the composition further comprises a sucrose and/or NaCI.

In a preferred embodiment, the present composition further comprises maltodextrin and/or oil.

In a preferred embodiment, the present vegetable is in the form of a powder.

In a preferred embodiment, the present vegetable is chosen from the group consisting of soy, onion, garlic, cabbage, carrot, celery, mushroom, tomato, bell pepper, leek, scallion, shallot, corn, rice, cauliflower, asparagus and broccoli.

In a preferred embodiment, the present temperature of step b) is between 100°C and

160°C.

In a preferred embodiment, the present reaction time is within the range of 3 seconds to 6 minutes.

In a preferred embodiment, the developed process flavour comprises 1 ,3-dithiane and/or dimethyl thiophene, preferably 3,4-dimethyl thiophene, preferably in an amount that is higher than a similar process flavour developed without the addition of a calcium salt and/or magnesium salt.

According to another aspect, the present invention relates to a process flavour. Preferably, the present invention relates to a process flavour obtainable by the present method.

Preferably, the present invention relates to a process flavour comprising dithiane and/or dimethyl thiophene, preferably 3,4-dimethyl thiophene, and further comprising calcium chloride and/or magnesium chloride.

In a preferred embodiment, the present dithiane is 1 ,3-dithiane and/or the present dimethyl thiophene is 2,4-dimethyl thiophene or is 3,4-dimethyl thiophene.

In a preferred embodiment, the present process flavour is an extruded powder or granulate.

According to another aspect, the present invention relates to the use of the present process flavour in preparing food or feed.

According to yet another aspect, the present invention relates to the use of calcium chloride for increasing the amount of sulphur containing compounds in a flavour reaction or in a process flavour.

Detailed description

According to a first aspect, the present invention relates to a method for producing a process flavour comprising: a) preparing a composition comprising a vegetable and an alkaline earth metal chloride; b) intimately mixing the composition, preferably in an extruder, under conditions of temperature and reaction time sufficient for the process flavour to develop; wherein the composition does not comprise yeast, yeast extract or yeast autolysate; preferably wherein the amount of vegetable is within the range of 35 to 98% (w/w) of the composition.

The inventors found that addition of an alkaline earth metal chloride like a calcium chloride in the composition provides a process flavour having an advantageous meaty flavour profile. Further, the present inventors found that the present process flavour comprises an amount of sulphur containing compounds like dithiane and/or dimethyl thiophene that is sensorially active. The present inventors found that the amount of dithiane and/or dimethyl thiophene is higher if the process flavour is produced with an alkaline earth metal chloride, in comparison to process flavours produced without the presence of alkaline earth metal chloride in the composition.

The term “process flavour” is used throughout this specification for a composition having a distinct flavour, e.g. a meat flavour, which is obtainable by heating a mixture of ingredients comprising at least a compound containing nitrogen in the form of an amino group, and preferably at least a reducing carbohydrate. A process flavour, or reaction flavour, is the result of the Maillard reaction. Process flavours can not be consumed as is, since the flavour is too concentrated, and are generally added as an ingredient to food items in amounts smaller than 1% or even 0.1% of the food item.

Preferably, present step a) is preparing a composition comprising: a vegetable; an alkaline earth metal chloride; a calcium salt; a magnesium salt; a vegetable and one or more compounds from the group of alkaline earth metal chlorides; a vegetable and a calcium salt; and/or a vegetable and a magnesium salt; and/or a vegetable, an alkaline earth metal chloride a calcium salt and a magnesium salt.

In the context of the invention the “intimately mixing” may include any form of mixing. It includes stirring, kneading and pressing. The intimate mixing is preferably done at a pressure above atmospheric pressure. The extruder is preferably suitable for stirring, kneading and pressing the present composition. The extruder may be any type of extruder suitable for the production of process flavours, such as a twin-screw extruder. Extruders, e.g. twin-screw extruders, are known in the art. The extruder may have any volume, the volume being the maximum volume inside the extruder which may be taken by the composition. Preferably the volume is between 1 gram and 1000 kg. More preferably the volume is between 5 grams and 100 kg, more preferably between 10 grams and 10 kg. The composition of step a) and optionally water and/or oil may be introduced into the extruder through the same or separate feeders.

In a preferred embodiment, the present composition does not comprise separately added free amino acids free amino acids, or added amino acids or exogenous amino acids. More preferably, the present composition does not comprise added nucleotides or ribonucleotides or exogenous nucleotides or exogenous ribonucleotides. Most preferably, the present composition does not comprise added sodium glutamate or exogenous sodium glutamate or added sodium glutamate. The term exogenous is used to define that the compound is not endogenous to the present vegetable. More preferably, the present composition does not comprise added sugars or exogenous sugars.

In a preferred embodiment, the alkaline earth metal chloride is chosen from the group consisting of calcium chloride, magnesium chloride, barium chloride, radium chloride, strontium chloride and beryllium chloride. Preferably the alkaline earth metal chloride is calcium chloride.

Alternatively, the alkaline earth metal chloride is replaced or combined with a calcium salt chosen from the group consisting of inorganic calcium salts and/or their hydrated forms (CaX(H20)y where X is the anion while y is the average number of water molecules in the crystalline Ca-salt) preferably such as, but not limited to calcium chloride (CaC ), calcium sulphate (CaSC ), the various forms of calcium phosphate (Ca3(PC>4)2, CaHPC , Ca(H2PC>4)2), calcium nitrate Ca(NC>3)₂, calcium carbonate (CaCC ) and organic calcium salts and/or the hydrated forms thereof preferably salts such as, but limited to calcium acetate, calcium lactate, calcium citrate, calcium glutamate and calcium pyruvate. Most preferably the calcium salt is calcium chloride.

Alternatively, as an alkali earth metal, a magnesium salt can be used, for example a magnesium salt chosen from the group consisting of inorganic magnesium salts and/or their hydrated forms (MgX(H20)y where X is the anion while y is the average number of water molecules in the crystalline Mg-salt) such as, but not limited to magnesium chloride (MgC ), magnesium sulphate (MgSC ), various variants of magnesium phosphate (Mg3(PC>4)2, MgHPC , Mg(H2PC>4)2), magnesium nitrate (Mg(NC>3)₂) and magnesium carbonate (MgCC ) and organic magnesium salts and/or the hydrated forms thereof such as, but limited to magnesium acetate, magnesium lactate, magnesium citrate, magnesium glutamate and magnesium pyruvate. Most preferably, the magnesium salt is magnesium chloride.

In a preferred embodiment, the amount of alkaline earth metal chloride is within the range of 0.01 to 40% (w/w) of the composition. More preferably, the amount of alkaline earth metal chloride is within the range of 0.1 to 30% (w/w) of the composition. More preferably, the amount of alkaline earth metal chloride is within the range of 1 to 20% (w/w) of the composition. More preferably, the amount of alkaline earth metal chloride is within the range of 2 to 15% (w/w) of the composition.

In a preferred embodiment, the present composition further sucrose and/or NaCI. In a preferred embodiment, the present amount of sucrose and/or NaCI is within the range of 0.01 to 40% (w/w) of the composition. Surprisingly, the present inventors found that the addition of sucrose and/or NaCI is advantageous for controlling the degree of flavour reaction occurring in present step b), while the resulting process flavour is not perceived as sweet or salt if compared with a process flavour without the addition of sucrose and/or NaCI. This is advantageous because too sweet or too salty flavour profiles are undesired and limit the range of applications wherein the process flavour can be used. Preferably, the present amount of sucrose and/or NaCI is within the range of 0.1 to 35% (w/w), preferably, 0.5 to 30% (w/w), more preferably 1 to 25% (w/w), even more preferably within the range of 2 to 20 % (w/w), most preferably within the range of 5 to 15 % (w/w) of the composition.

In a preferred embodiment, the present composition further comprises, maltodextrin and/or an oil. Surprisingly, the addition of maltodextrin and/or sunflower oil to the composition in the presence of sucrose further improve the controllability of the flavour reaction in step b). The amount of maltodextrin is preferably within the range of 1 to 25% (w/w), more preferably within the range of 5 to 20% (w/w), even more preferably within the range of 8 to 18% (w/w), most preferably within the range of 10 to 15% (w/w) of the composition.

The oil of the composition may be any edible oil. Within the context of the invention “oil” is defined as an ester of glycerol and at least one fatty acid. The oil may be either solid or liquid at normal room temperature. Oil is understood to include fat and lipid. The term oil is generally used for fatty acid glycerol esters that are liquid at normal room temperature, whereas the term fat is used to refer to fatty acid glycerol esters that are solid at normal room temperature. The oil may be a mono-, di-, and/or triglyceride. Combinations of mono-, di- and/or triglycerides also fall under the scope of the invention. In a preferred embodiment the oil is sesame oil. The oil may advantageously smoothen the process such that the process is more stable. Preferably the oil is sunflower oil. More preferably the oil is high oleic sunflower oil. High oleic sunflower oil is defined as a sunflower oil having at least 80% (w/w) of oleic acid. The amount of oil is preferably within the range of 0.1 to 10% (w/w), more preferably within the range of 0.5 to 5% (w/w), even more preferably within the range of 1 to 4% (w/w), most preferably within the range of 1 .5 to 3% (w/w) of the composition.

The present composition does not comprise yeast, yeast extract or yeast autolysate. The Food Chemical Codex defines a “yeast extract” as follows: "Yeast Extract comprises the water soluble components of the yeast cell, the composition of which is primarily amino-acids, peptides, carbohydrates and salts. Yeast extract is produced through the hydrolysis of peptide bonds by the naturally occurring enzymes present in edible yeast or by the addition of food-grade enzymes". The Food Chemical Codex defines “autolysed yeast” as “the concentrated, nonextracted, partially soluble digest obtained from food-grade yeast. Solubilization is accomplished by enzyme hydrolysis or autolysis of yeast cells. Food-grade salts and enzymes may be added. Yeast, autolyzed, contains both soluble and insoluble components derived from the whole yeast cell. It is composed primarily of amino acids, peptides, carbohydrates, fats, and salts”. Vegetables, as used herein, are defined as the flower, fruits, stems, leaves, roots, tubers, bark, seeds and all other plant material, including consumable parts of fungi (like mushroom) consumed as a nutrient. This definition of vegetables excludes herbs and spices which are not nutrients. Herbs and spices are defined as organic material used for garnishing of food, excluding vegetables consumed as nutrient.

Preferably, the present the vegetable is chosen from the group consisting of soy, onion, garlic, cabbage, carrot, celery, mushroom, tomato, bell pepper, leek, scallion, shallot, corn, rice, cauliflower, asparagus and broccoli, more preferably chosen from the group consisting of soy, onion, garlic, cabbage, carrot, celery, mushroom, tomato, bell pepper, leek, scallion, shallot, chives, corn, rice, wheat, ginger, cauliflower, asparagus and broccoli. More preferably, the present vegetable is one or more chosen from onion, garlic, mushroom and tomato.

Preferably, the herb and spices are chosen from the group consisting of ajwain, almond meal, anise seed, achiote seed, arrowroot powder, asafoetida, beetroot powder, cacao, caraway seed, cardamom, celery seed, chia seeds, chiles, cinnamon, citrus zests, coriander, cumin, dill seed, fennel, fenugreek, ginger, horseradish powder, juniper berries, mace, malheb, mustard, nigella sativa, nutmeg, poppy seed, porcini powder, saffron, sesame seed, star anise, suma, turmeric and vanilla.

In a preferred embodiment, the amount of herb and spices within the present composition is within the range of 0 to 10% (wt) of the composition. More preferably, the amount of herbs and spices within the present composition is within the range of 0.5 to 8% (wt) of the composition.

Even more preferably, the amount of herb and spices within the present composition is within the range of 1 to 6% (wt) of the composition, such as within the range of 1 .5 to 5% (wt) of the composition.

The vegetable is preferably a dry vegetable. Within the context of the invention “dry” is defined as having a water content of less than 15% w/w, more preferably less than 12% w/w, 10% w/w, even more preferably less than 8% w/w based on the total weight of the vegetable. A dry vegetable may result in a vegetable flavour with a more concentrated flavour. The vegetable may be dried, for example a vegetable which is dried in an oven via freeze-drying or in the sun. In an embodiment the vegetable of the composition of the process of the invention is a vegetable flavour.

In an embodiment, the vegetable is a chopped vegetable. Within the context of the invention “chopping” includes any physical method causing the vegetable to break apart in a plurality of particles which are smaller than the vegetable itself. Chopped vegetables are understood to include milled, extruded, ground, shredded, rolled, cut, and mashed vegetables. The chopped vegetable particles thus formed may be in the form of a powder, granules, flakes, or pellets. Chopped vegetables have a higher surface / content ratio than the intact vegetable. It is believed that a high surface/content ratio of the vegetable may be important in the process of the invention since it allows for intimate mixing in step b). Therefore, the vegetable is preferably in the form of a powder. Even more preferably the vegetable powder is a vegetable juice powder. A juice power is obtained by extracting the liquid from a vegetable, for example by pressing, and drying said liquid fraction to obtain a powder. A vegetable juice powder is different from a vegetable powder in that the former has less or no fibers. The absence of fibers in a vegetable juice powder may make it suitable to make an even more concentrated vegetable flavour as compared to using a vegetable powder. Moreover, the absence of fibers may be advantageous to be used in the process of the invention. For example, when using extrusion the absence of fibers may prevent clogging and may result in a higher production rate of the concentrated vegetable flavour (e.g. in kg/h).

In a preferred embodiment, the present amount of vegetable is within the range of 35 to 97% (w/w) of the composition. More preferably, the amount of vegetable is within the range of 40 to 95% (w/w), more preferably within the range of 45 to 90% (w/w), more preferably within the range of 50 to 85% (w/w), more preferably within the range of 55 to 80% (w/w), even more preferably within the range of 60 to 75% (w/w), most preferably within the range of 65 to 70% (w/w) of the composition.

In a preferred embodiment, the developed process flavour comprises dithiane (C4H8S2) such as 1 ,3-dithiane and/or dimethyl thiophene such as 2,4-dimethyl thiophene, preferably 3,4- dimethyl thiophene, preferably in an amount that is higher than a similar process flavour developed without the addition of a calcium salt and/or magnesium salt. A similar process flavour is defined as a process flavour produced with the same composition except for the presence of calcium salt and/or magnesium salt, and under the same conditions. Preferably, the amount of dithiane or 1 ,3-dithiane is more than 1 times, preferably more than 2 times, more preferably more than 3 times the amount of dithiane or 1 ,3-dithiane in a process flavour developed without the addition of a calcium salt and/or magnesium salt. Preferably, the amount of dimethyl thiophene or 2,4-dimethyl thiophene or 3,4- dimethyl thiophene is more than 1 times, preferably more than 2 times, more preferably more than 3 times the amount of dimethyl thiophene or 2,4-dimethyl thiophene or 3,4- dimethyl thiophene in a process flavour developed without the addition of a calcium salt and/or magnesium salt.

In a preferred embodiment, the water content of the present composition before or during step b) is between 1% and 8% w/w based on the total weight of the composition. The water content of the composition before or during step b) of the process according to the invention is preferably between 1% and 8% w/w based on the total weight of the composition. The water content of the composition before or during step b) of the process of the invention may be important for obtaining the desired flavour, particularly the desired concentration of the flavour. When the water content of the composition is too high, e.g. more than 8%, the concentration of the vegetable flavour may be too low, or the throughput in the extruder may slow down or stop. When the water content is too low, e.g. less than 1%, burnt off notes may occur. Advantageously, the use of the sucrose and/or NaCI allows to extrude a composition with a low amount of water, and thus the provision of concentrated flavours, without negative side effects like overreaction.

In a preferred embodiment, the present temperature of step b) is between 100°C and 160°C. Preferably, the temperature is between 110 and 150°C, more preferably between 120 and 145°C, most preferably between 125 and 140°C. When the incubation temperature is too low, e.g. below 100°C, the vegetable flavour produced may not be concentrated. When the incubation temperature is too high (e.g. > 160°C), the vegetable flavour produced may have burnt off notes. Preferably the indicated temperature is the temperature of the present composition.

In a preferred embodiment, the present reaction time is within the range of 3 seconds to 6 minutes. More preferably, the reaction time is within the range of 10 seconds to 5 minutes, most preferably within the range of 30 seconds to 3 minutes. The skilled person will understand that the incubation time in step b) of the process of the invention depends on the incubation temperature as well as on the water content of the composition during or before step b) and on the desired process flavour. At higher incubation temperatures the incubation time may be shorter in order to obtain the desired concentrated vegetable flavour, whereas at lower incubation temperatures the incubation time may be longer in order to obtain the desired concentrated vegetable flavour. Likewise, at lower water contents the incubation time may be shorter, whereas at higher water contents the incubation time may be longer. The skilled person may therefore, without undue burden, establish suitable conditions with respect to temperature, time and water content in order to obtain the desired concentrated vegetable flavour.

The present process flavour can have a wide variety of flavour profiles, since different vegetables, or combination of vegetables give different flavour profiles, which are not limited to vegetable flavour profiles. Hence, by using the invention, vegetables can advantageously be used to provide process flavours which have clean label due to the natural ingredients.

Given the beneficial process flavour provided by the present method, the present invention relates, according to another aspect, to a process flavour. Preferably, the present invention relates to a process flavour obtainable by the present method. In a preferred embodiment, the present process flavour is an extruded powder or granulate.

The process flavour obtainable by the process of the invention may advantageously be stable, for example during storage. With stable is meant that the concentration of the process flavour obtainable by the process of the invention is stable over time, i.e. that the amount of the process flavour obtainable by the process of the invention to be added to a food in order to provide a flavour does not increase overtime. Preferably the process flavour obtainable by the process of the invention is stable for at least 1 month, more preferably for at least 2 months, 3 months, more preferably at least 6 months, most preferably at least 12 months, where the process flavour obtainable by the process of the invention is stored between 20 and 25°C in the dark.

Preferably, the present invention relates to a process flavour comprising dithiane and/or dimethyl thiophene, and further comprising an alkaline earth metal chloride. The alkaline earth metal chloride is preferably chosen from the group consisting of calcium chloride, magnesium chloride, barium chloride, radium chloride, strontium chloride and beryllium chloride. Preferably the alkaline earth metal chloride is calcium chloride or magnesium chloride. Preferably the dithiane is 1 ,3-dithiane and/or the dimethyl thiophene is 2,4-dimethyl thiophene, or 3,4- dimethyl thiophene. Preferably, the dithiane and/or dimethyl thiophene and alkaline earth metal chloride are homogenously distributed in the process flavour. Homogenously distributed means that the dithiane and/or dimethyl thiophene and alkaline earth metal chloride are thoroughly mixed and equally distributed among the process flavour. More preferably, the present dithiane and/or dimethyl thiophene and alkaline earth metal chloride are equally distributed in the extruded melt of the present process flavour.

In a preferred embodiment, the present process flavour comprises:

-dithiane and an alkaline earth metal chloride -dithiane and calcium chloride;

-dithiane and magnesium chloride;

-dithiane, calcium chloride and magnesium chloride;

-dithiane, dimethyl thiophene and calcium chloride;

-dithiane, dimethyl thiophene and magnesium chloride;

-dithiane, dimethyl thiophene, calcium chloride and magnesium chloride;

- dimethyl thiophene and an alkaline earth metal chloride -dimethyl thiophene and calcium chloride;

-dimethyl thiophene and magnesium chloride; or

-dimethyl thiophene and calcium chloride and magnesium chloride.

In a further preferred embodiment, the present process flavour comprises a vegetable. Preferably, the vegetable herein is defined as above. The amount of vegetable is preferably within the range of 35 to 97% (w/w) of the process flavour. More preferably, the amount of vegetable is within the range of 40 to 95% (w/w), more preferably within the range of 45 to 90% (w/w), more preferably within the range of 50 to 85% (w/w), more preferably within the range of 55 to 80% (w/w), even more preferably within the range of 60 to 75% (w/w), most preferably within the range of 65 to 70% (w/w) of the process flavour.

In a preferred embodiment, the process flavour comprises a calcium salt chosen from the group consisting of inorganic calcium salts and/or their hydrated forms such as, but not limited to calcium chloride (CaC ), calcium sulphate (CaSC ), the various forms of calcium phosphate (Ca3(PC>4)2, CaHPC , Ca(H2PC>4)2), calcium nitrate Ca(NC>3)2, calcium carbonate (CaCC ) and organic calcium salts and/or their hydrated forms such as, but limited to calcium acetate, calcium lactate, calcium citrate, calcium glutamate and calcium pyruvate. More preferably the calcium salt is calcium chloride.

Alternatively, the process flavour comprises a, magnesium salt chosen from the group consisting of inorganic magnesium salts and/or their hydrated forms such as, but not limited to magnesium chloride (MgC ), magnesium sulphate (MgSC ), various variants of magnesium phosphate (Mg3(PC>4)2, MgHPC , Mg(H2PC>4)2) and magnesium carbonate (MgCC ) and organic magnesium salts and/or their hydrated forms such as, but limited to magnesium acetate, magnesium lactate, magnesium citrate, magnesium glutamate and magnesium pyruvate. More preferably, the magnesium salt is magnesium chloride. In a preferred embodiment, the amount of alkaline earth metal chloride is within the range of 0.01 to 40% (w/w) of the process flavour. More preferably, the amount of alkaline earth metal chloride is within the range of 0.1 to 30% (w/w) of the process flavour. More preferably, the amount of alkaline earth metal chloride is within the range of 1 to 20% (w/w) of the process flavour. More preferably, the amount of alkaline earth metal chloride is within the range of 2 to 15% (w/w) of the process flavour. More preferably, the amount of alkaline earth metal chloride is within the range of 3 to 10% (w/w) of the process flavour.

Preferably the present process flavour comprises NaCI. Preferably, the amount of NaCI is within the range of 0.01 to 40% (w/w) of the process flavour. Surprisingly, the present inventors found that the addition of NaCI controls the degree of flavour reaction, while the resulting process flavour is not perceived as salty if compared with a process flavour without the addition of NaCI. This is important because too salt flavour profiles are undesired and limit the range of applications wherein the process flavour can be used.

In a preferred embodiment, the present process flavour comprises sucrose and NaCI, preferably in a combined amount within the range of 0.01 to 40% (w/w) of the process flavour. More preferably, the amount of sucrose and NaCI is combined within the range of 0.1 to 35% (w/w), more preferably within the range of 0.5 to 30% (w/w), even more preferably within the range of 1 to 25% (w/w), most preferably within the range of 5 to 15% (w/w) of the process flavour. More preferably, the amount of sucrose is within the range of 0.1 to 35% (w/w), more preferably within the range of 1 to 30% (w/w), even more preferably within the range of 2 to 25% (w/w), most preferably within the range of 5 to 15% (w/w) of the process flavour. More preferably, the amount of NaCI is within the range of 0.1 to 35% (w/w), more preferably within the range of 0.5 to 30% (w/w), even more preferably within the range of 1 to 25% (w/w), most preferably within the range of 5 to 15% (w/w) of the process flavour. Surprisingly, the present inventors found that the addition of sucrose and/or NaCI controls the degree of flavour reaction, while the resulting process flavour is not perceived as salty or sweet if compared with a process flavour without the addition of NaCI. This is important because too salt flavour profiles are undesired and limit the range of applications wherein the process flavour can be used.

In a preferred embodiment, the amount of herb and spices within the present process flavour is within the range of 0 to 10% (wt) of the process flavour. More preferably, the amount of herb and spices within the present composition is within the range of 0.5 to 8% (wt) of the process flavour. Even more preferably, the amount of herb and spices within the present process flavour is within the range of 1 to 6% (wt) of the process flavour, such as within the range of 1 .5 to 5%

(wt) of the process flavour.

In a preferred embodiment, the present process flavour does not comprise yeast, yeast extract or yeast autolysate, as defined herein. In a preferred embodiment, the present process flavor does not comprise added amino acids or exogenous amino acids. More preferably, the present process flavor does not comprise added nucleotides or ribonucleotides or exogenous nucleotides or exogenous ribonucleotides. Most preferably, the present process flavor does not comprise added sodium glutamate or exogenous sodium glutamate. The term exogenous is used to define that the compound is not endogenous to the present vegetable.

According to another aspect, the present invention relates to the use of the present process flavour in preparing food. More preferably, the amount of the present process flavour in a food item is within the range of 0.01 to 5% (w/w), more preferably 0.1 to 4% (w/w), most preferably within the range of 0.1 to 3% (w/w) of the food item.

According to yet another aspect, the present invention relates to the use of calcium chloride or magnesium chloride for increasing the amount of sulphur containing compounds in a flavour reaction, or in a Maillard reaction or in a process flavour. Alternatively, the present invention relates to the use of calcium chloride or magnesium chloride for increasing the meaty flavour in a flavour reaction, or in a Maillard reaction, or in a process flavour.

The invention is further illustrated in the examples below.

EXAMPLES Materials

Carrot juice powder (Alcarn5004) was obtained from Diana Naturals, Antrain (France)

Onion Juice Powder (Aloign5003) was obtained from Diana Naturals, Antrain (France)

Grounded celery leaves (7006120) were obtained from Intertaste (The Netherlands)

Leek extract powder (Alpore410622) was obtained from Diana Naturals, Antrain (France) Turmeric powder (HL1093) was obtained from Natural Spices (The Netherlands)

Revel vegetable fat powder (1639645) was obtained from IOI Loders Crocklaan (The Netherlands) Food grade pure dried vacuum salt; V extra fine (50287) was obtained from ESCO (Germany) Sucrose, extra fine was obtained from Suiker Unie (The Netherlands)

Hozol (High Oleic Sunflower Oil, kosher) (1000359), was obtained from Cargill (Belgium) Maltodextrin IT12 P was obtained from Roquette (France)

CaCL2 was obtained from Merck (102378)

Example 1

Production process flavours using calcium chloride To a lab scale twin-screw extruder, (equipped with a dosing unit), compositions according to samples 1 to 2 of Table 1 were added and extruded with a throughput time of 2 minutes. The extruder was set at a temperature of 140 °C, resulting in an incubation temperature of around 140 °C. The products formed left the extruder in a room under atmospheric pressure and were cooled, and subsequently grinded and sampled.

Table 1

Gas chromatography

In order to analyse the two materials described as sample 1 and sample 2 in Table 1 , solutions in the GC-headspace vials were prepared by dissolving 45 mg of the processed flavours from Table 1 in 1 ml of demineralised water. These processed flavour solutions were subjected to HS-SPME gas chromatography analysis (headspace solid phase microextraction GC) using a Shimadzu GC- 2010 Plus apparatus equipped with a single quad Shimadzu QP2010 ultra MS detector. The capped headspace vials containing the sample solutions were pre-incubated at 60°C for 7 minutes. The SPME fiber (2 cm 50/30 pm DVB/Carboxen/PDMS (gray) from Supleco 57299-U) was exposed to the headspace in the vials during 20 minutes at 60°C with agitation (250 rpm, 5 s on, 5 s off). After that, the fiber was transferred to the GC-injector for desorption of the volatile compounds (|3 minutes at 150°C).

GC conditions used were:

Column: Rtx-5MS (30m x 0.250 mm, 1 .0pm)

Carrier gas: Helium 165 kPa constant pressure

Oven: 40°C for 3 minutes, ramping 14°C/min until 250°C, maintaining 250°C for 16 min. Mass Spectrometry conditions:

Ionisation: EI+

Source temperature: 200°C Electron energy 70 eV Scan range: 29 to 500 Da Event time: 0.19 sec.

Scan speed: 3333

Identification was based on MS fragmentation and using NIST11 Mass Spectral Library similarity searching. Peak areas were obtained by integration of the peak of the extracted-ion chromatogram of the base peak for each compound. The peak ratios (change in concentrations between Sample 1 and Sample 2) were determined by dividing the peak areas of the peaks of the corresponding compounds the two samples (S2/S1).

To determine the sensory relevance of the compounds eluting during chromatography, GC- olfactometry (GC-O) was performed using three trained panellists. For that reason, the GC was also equipped with an olfactory port (Phaser Gas Chromatography Olfactory Port from GL Sciences B.V. The Netherlands). The transfer line to the olfactory port had a length of 1 .5 m and an internal diameter of 0.20 mm which was maintained at a temperature of 200°C to avoid any condensation of volatile compounds in the line. An auxiliary air flow (preconditioned humidified helium) of 5 mL/min at 200°C was mixed in to facilitate sensorially assessing the output at the olfactory port.

Results

To substantiate the differences in sensory performance of the samples prepared without and with the addition of CaCL, GC interpretation of the GC-MS chromatogram was focussed on those compounds that showed to have a sensorial impact during GC-O. Although GC-O panellists were not informed on whether compounds were indeed eluting from the column, a compound was defined to be sensorially active when at least 2 independent panellists out of 3 agreed a compound to generate a smell at the olfactory port. According to this analysis, the addition of calcium chloride to sample 2 increased the concentration of 1 ,3-dithiane with a factor 3, and of dimethyl thiophene with a factor 2 in comparison with the concentrations observed in sample 1. According to the definition above, the concentrations of the dimethyl thiophene were sensorially active in GC-O in both samples 1 and 2, albeit its concentration was significantly lower in the samples prepared without adding CaCL. The concentration of 1 ,3-dithiane was too low in sample 1 to generate a sensory effect. The increased concentrations in sample 2 sufficed to allow detection of its aroma at the GC-O port. Diluting the samples prior to GC-O analysis with a factor of 10 and 50, showed that the two compounds both belonged to a small group of compounds that can be designated to belong to the group of the most impactful aroma compounds in the reaction flavours and thus are representative for the quality improvement of the material prepared with the addition of CaCL. Literature describes 1 ,3 dithiane to have a onion garlic metallic aroma and has its designated use in meat applications (www.theqoodscentscompanv.com/data/rw1147821 .html). Similarly, dimethyl thiophenes are reported to have savoury roasted onion sensory properties (www.theqoodscentscompanv.com/data/rw1574431 .html). The attributes for both components are congruent with meaty flavour top notes and exemplify that enhancing the amounts of these sulphur compounds in the process flavour is advantageous for providing an increased quality savoury and/or meaty taste.

Example 2

Production process flavours using calcium chloride and magnesium chloride

Example 1 was repeated by using calcium chloride or magnesium chloride in the recipe of table 1 . results

According to this analysis, the addition of calcium chloride to sample 2 increased the concentration of 1 ,3-dithiane (with a factor 3, and of 3,4-dimethyl thiophene with a factor 2 in comparison with the concentrations observed in sample 1 . Similarly, the addition of magnesium chloride increased the concentration of 1 ,3-dithiane with a factor 2, and of 3,4-dimethyl thiophene with a factor 1 .5 in comparison with the concentrations observed in sample 1 .

Claims

1 . Method for producing a process flavour comprising: a) preparing a composition comprising a vegetable and an alkaline earth metal chloride; b) intimately mixing the composition in an extruder under conditions of temperature and reaction time sufficient for the process flavour to develop; wherein the composition does not comprise yeast, yeast extract or yeast autolysate; wherein the amount of vegetable is within the range of 35 to 98% (w/w) of the composition.

2. Method according to claim 1 , wherein the alkaline earth metal chloride is chosen from the group consisting of calcium chloride, magnesium chloride, barium chloride, radium chloride, strontium chloride and beryllium chloride.

3. Method according to any one of the preceding claims, wherein the amount of alkaline earth metal chloride is within the range of 0.01 to 40% (w/w) of the composition.

4 Method according to any one of the preceding claims, wherein the composition further comprises sucrose and/or NaCI.

5 Method according to any one of the preceding claims, wherein the composition further comprises maltodextrin and/or oil.

6. Method according to any one of the preceding claims, wherein the vegetable is in the form of a powder.

7. Method according to any one of the preceding claims, wherein the vegetable is chosen from the group consisting of soy, onion, garlic, cabbage, carrot, celery, mushroom, tomato, bell pepper, leek, scallion, shallot, corn, rice, cauliflower, asparagus and broccoli.

8 Method according to any one of the preceding claims, wherein the developed process flavour comprises dithiane and/or dimethyl thiophene, preferably in an amount that is higher than a similar process flavour developed without the addition of a calcium salt and/or magnesium salt.

9. Method according to any one of the preceding claims, wherein the temperature of step b) is between 100°C and 160°C, preferably between 110°C and 150°C.

10. Method according to any one of the preceding claims, wherein the reaction time is within the range of 3 seconds to 6 minutes.

11. Process flavour obtainable by the method according to any one of the preceding claims.

12. Process flavour comprising dithiane and/or dimethyl thiophene, and further comprising an alkaline earth metal chloride, preferably wherein the dimethyl thiophene is 3,4- dimethyl thiophene.

13. Use of the process flavour as defined in claim 11 or 12 in preparing food or feed.

14. Use of calcium chloride for increasing the amount of sulphur containing compounds in a flavour reaction.