GB2607729A - A flavoring agent and a production method thereof - Google Patents

A flavoring agent and a production method thereof Download PDF

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Publication number
GB2607729A
GB2607729A GB2207564.2A GB202207564A GB2607729A GB 2607729 A GB2607729 A GB 2607729A GB 202207564 A GB202207564 A GB 202207564A GB 2607729 A GB2607729 A GB 2607729A
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GB
United Kingdom
Prior art keywords
weight
pinene
antioxidant
flavoring agent
linalool
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.)
Pending
Application number
GB2207564.2A
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GB202207564D0 (en
Inventor
Gokdeniz Gozde
Gulhan Nagihan
Inan Aysenur
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Elso Kimya Sanayi Ve Ticaret AS
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Elso Kimya Sanayi Ve Ticaret AS
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Publication of GB202207564D0 publication Critical patent/GB202207564D0/en
Publication of GB2607729A publication Critical patent/GB2607729A/en
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Classifications

    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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

Abstract

A flavouring agent comprising (A) L-Linalool, Linalyl Acetate, Sabinene, Benzyl Benzoate, Citral, Terpinolene, L-Alpha-Pinene, L-Beta-Pinene and antioxidant. The antioxidant is preferably Gallic acid, it may also be Caffeic acid and/or Butylated Hydroxy Anisole. The percent by weight of (A) may be L-Linalool (15.0-20.0), Linalyl Acetate (30.0-50.0), Sabinene (0.70-2.40), Citral (15.0-18.80), Terpinolene (0.01-1), Benzyl Benzoate (0.30-1.75), L-Alpha-Pinene (2-3.18), L-Beta-Pinene (7.03-10.20) and an antioxidant (0.6-2.0). A production method of the flavouring agent comprising (a) subjecting the materials (A) to a pre-control process to ensure quality and standardisation of the product; (b) dissolving the antioxidant in a solution; (c) placing (A) with the antioxidant solution in a vessel (d) stirring the materials in the vessel to obtain homogeneity without heating so the characteristics and taste of the raw materials are not lost. The flavouring agent may be used in foods and beverages to provide them with a bergamot flavour.

Description

DESCRIPTION
A FLAVORING AGENT AND A PRODUCTION METHOD THEREOF
Technical Field
The invention relates to a flavoring agent for use in foods and beverages, which provides bergamot flavor to these foods and beverages, and to a production method of the flavoring agent The invention relates to a flavoring agent comprising L-Linalool, Linelyl Acetate, Sabinene, Benzyl Benzoate, Citral, Terpinolene, L-Alpha-Pinene, L-Beta-Pinene selected so as to be suitable for the enantiomer structures of the aromatic raw materials contained in the natural bergamot oil, and to the production method thereof.
State of the Art Today, while consuming food and beverages, the taste of these foods and beverages has become an important issue; as well as their nutritiveness and naturalness. Enhancing the taste of food and beverages attracts a consumer to that product and increases the preferability. In order to achieve this, various flavors are added to these products. Flavors are added to these products in order to provide smell or taste, or to boost or change the smell or taste of foods. So far, there are more than 400 artificial and more than 1800 natural flavors, and these flavors are frequently used in food and beverages, especially in all packaged products. Furthermore, these flavors are used to enhance the taste in foods and beverages, as well as to mask the undesirable taste and odor in the final product in the pharmaceutical industries.
Another product where the flavors are mostly used is tea. Tea is a type of beverage obtained by boiling or blanching the leaves, flowers, roots, stems, bark and seeds of various plants. It is consumed in high quantities in our country and in the world.
Bergamot flavor is one of the most common flavors used in teas. This flavor has been accepted by the consumers and is frequently used to slightly reduce the acrid taste of tea, to soften the drink and to provide a pleasant smell.
Bergamot flavor is naturally derived from bergamot (Citrus bergamia), a tree species of the rue family (Rutaceae). The leaves thereof are long and dark green. The flowers thereof are white and small, the fruits thereof are spherical or pear-shaped, 5-7 cm in diameter, the fleshy part is sour-tasting, and the bark part is lemon yellow in color. The place where it grows in Turkey is the coastal parts of the Eastern Mediterranean (Adana, Mersin, Hatay). Bergamot oil is obtained from fruit peels by squeezing This is a greenish yellow colored liquid with a pleasant smell end bitter taste. It is used in perfumery and food industry. The flavor thereof used in the tea industry is also called Earl Grey flavor. The above-mentioned bergamot oils are used in the production of the bergamot flavor. However, as these oils are natural and costly, it is very difficult to compete in the market. In addition, it oxidizes quickly with air and has a short shelf life, as it is a natural flavoring agent.
The developments known in the current art related to the subject are given below.
The patent application no. TR 2014/12478 is related to the flavoring of white and brown cube sugars used in sweetening the products like tea, etc. by the bergamot fruit. In this invention, 10 cc of liquid bergamot flavor is impregnated by being added and mixed into 1000 cc of drinking water. In the invention mentioned, the shelf life of bergamot flavor is not prolonged, but this flavor is allowed to be added to tea during sugar addition by changing its way of application to teas.
The patent application no. TR 2012/13227 relates to a phyto-complex obtained from albedo of the bergamot fruit (Citrus Bergamia Risso & Poiteau) in a dry extract form to be used as a normalizer of lipemic and glycemic metabolic imbalances, a pain reliever/an anti-inflammatory agent, an antineoplastic agent and a dietary supplement in the treatment of inflammatory or degenerative cutaneous diseases, and to the production and use thereof. In this invention, the bergamot flavor is related to the use of sweetening the drugs as mentioned in the previous art, and it does not include any studies to prolong the shelf life of the bergamot flavor.
Consequently, there is a need for a development in the related technical field due to the above-mentioned drawbacks and the inadequacy of the existing solutions on the subject.
Brief Description of the Invention
The invention is achieved in accordance with the current situations and intends to solve the above-mentioned drawbacks.
The preferred object of the invention is to provide a flavoring agent which is the closest to the bergamot oil using the characteristics of the enantiorner structures of the aromatic raw materials.
An object of the invention is to reduce the production costs and to allow this flavoring agent to be used for a long period of time, by prolonging the shelf life of the bergamot flavor.
Another object of the invention is to develop a flavoring agent equivalent to the quality of the bergamot oil as the cost of the natural bergamot oil is high.
The invention is a flavoring agent in order to achieve the above-mentioned objects and comprises L-Linalool, Linalyl Acetate, Sabinene, Benzyl Benzoate, Citral, Terpinolene, L-Alpha-Pinene, L-Beta-Pinene and an antioxidant.
The invention is a production method of a flavoring agent in order to achieve the above-mentioned objects and comprises the following process steps: - Providing L-Linalool, Linalyl Acetate, Sabinene, Benzyl Benzoate, Citral, Terpinolene, L-Alpha-Pinene, L-Beta-Pinene and antioxidants and subjecting them to a pre-control process in order to achieve the quality and standardization of the product, - Dissolving the antioxidant in a solution, - Placing L-Linalool, Linalyl Acetate, Sabinene, Benzyl Benzoate, Citral, Terpinolene, L-Alpha-Pinene, L-Beta-Pinene and the antioxidant solution in a vessel, - Stirring the materials contained in the vessel so as to obtain homogeneity and contact the raw materials specified with each other across the entire surfaces thereof without heating in order not to lose the characteristics and the taste of the raw materials.
The structural and characteristic features of the invention and all advantages thereof will be understood more clearly by means of the detailed description given below. Therefore, the evaluation should be made by considering this detailed explanation.
Detailed Description of the Invention
In this detailed description, the flavoring agent and the production method thereof according to the invention and the preferred compositions thereof are described only for a better understanding of the subject and in a non-limiting sense.
The invention consists of aromatic raw materials and an antioxidant-containing flavoring agent. Said flavoring agent comprises a natural antioxidant in order to prolong the shelf life of the flavoring agent. The flavoring agent of the invention is preferably in the form of a liquid.
In the invention, the following materials are used as the aromatic raw materials for flavoring alone or in combination: L-Linalool (cas: 126-91-0), Linalyi Acetate (cas: 115-95-7), Sabinene ( cas: 3387-41-5), Benzyl Benzoate (cas: 120-51-4), Citral (cas: 539240-5). Terpinolene (cas: 586-62-9), L-Alpha-Piriene (cas. 7785-26-4), L-Beta-Pinene (cas: 18172-67-3) . The enantiomers of L-Linalool, L-Alpha-Pinene and L-Beta-Pinene, the optical isomers of the flavoring agent, are used in the invention in order to ensure the similarity thereof to the natural bergamot oil.
In a preferred embodiment of the invention, Gallic acid (cas: 149-91-7) is used as an antioxidant, and in the alternative embodiments, Caffeic acid (331-39-5) or Butylated Flydroxy Anisole (BHA) (cas: 25013-16-5) may also be used.
Table 1 provides the raw materials which constitutes the flavoring agent of the invention in a liquid form and the usage rates of these raw materials.
Table 1: The flavoring agent content and the usage rates Content Preferred Amount by Usable Amount by Weight (%) Weight (%) L-Linalool (cas: 126-91-0) 17.80 15.0-20.0 Unalyl Acetate (cas: 115- 48.10 30.0 -50.0 95-7) Sabinene (cas: 3387-41-5) 1.78 0.70 -2.40 Benzyl Benzoate (cas: 1.08 0.30-1.75 120-51-4) Citra I (cas:5392-40-5) 17.30 15.0-18.80 Terpinolene (cas: 586-62- 0.35 0.01 -1 9) L-Alpha-Pinene (cas: 2.68 2 -3.18 7785-26-4) L-Beta-Pinene (cas:18172-67-3) 8.91 7.03-10.20 Antioxidant 2.0 0.60-2.00 TOTAL 100 The production method of the flavoring agent to be produced using the rates specified in Table 1 above is as follows: * Providing the raw materials in ratios specified in Table 1 and subjecting them to a pre-control process in order to achieve the quality and standardization of the product, o Dissolving Gallic Acid (cas: 149-91-7) used as an antioxidant in a solution, o Stirring the aromatic raw materials, Gallic Acid solution used to protect the mixture against oxidation and the enantiomers of L-Linalool, L-Alpha-Pinene and L-Beta-Pinene used to ensure the simifarity of the flavoring agent to the natural bergamot oil in a magnetic stirrer at ratios specified in Table 1 in a vessel at a temperature of 15-20°C for 30 minutes without applying extra heat in order not to lose the characteristics and taste of the raw materials so as to obtain homogeneity and contact the raw materials specified with each other across the entire surfaces thereof.
The aromatic raw materials, the antioxidant, the enantiomer to be used, which have the amounts specified in Table 1 are mixed with the raw materials. As stated above, Gallic Acid is used as an antioxidant in the preferred composition.
As a result of the studies conducted among polyphenolic compounds, the gallic acid (3,4,5-trihydroxybenzoic acid) which is a naturally occurring and low molecular weight triphenolic compound is known to be a very powerful antioxidant. It provides an effective protection against oxidative damage by the reactive oxygen species. In addition, gallic acid has been implicated as the main antioxidant component responsible for the potent antiradical and anticancer properties of a number of plant extracts. The majority of gallic acid is obtained from plants and fungi. Most ester derivatives of gallic acid are also widely used, especially in the cosmetics and food industries.
Below are some features that should be considered during the production and application of the flavoring agent of the invention A homogeneous stirring process is very important for the liquid solution. In addition, since this flavoring agent mentioned contains antioxidants and aromatic raw materials, the stirring process is carried out without increasing the temperature in order to protect these raw materials. In this embodiment of the invention, this stirring process is carried out at room temperature, that is, in the range of 15-200C for 30 minutes. Stirring is one of the most important parameters for the production process.
The characteristics of the aromatic raw materials used in the production of the flavoring agent of the invention are given below.
Linalool: Linalool is a monoterpenoid which is an octa-1,6-cliene substituted with methyl groups at 3 and 7 positions and a hydroxy group at 3 position. Linalool refers to two different enantiomers of a naturally occurring terpene alcohol found in many flower and spice plants. Linalool is an important type of terpenoid compound used especially in the essence and flavoring industry. Linalool has a stereogenic center at the 3rd carbon and thus, there is two stereoisomer. One of them is Re) linalool and the other is S(+) linalool. Both enantiomeric forms occur in nature. For example, (S)-linalool is found as the main component of essential oils of coriander and sweet orange. R Linalool is found in lavender, laurel and sweet basil. Each enantiomer has different sensory detection limits in humans. Therefore, they are classified as different types of fragrances.
Unalyl Acetate: Linalyl acetate is a naturally occurring phytochernical found in many flower and spice plants. It is one of the main components of bergamot and lavender essential oils. Chemically, it is the acetate ester of linalool, and both of them often occur together. Synthetic linalyi acetate is sometimes used in essential oils to make them more marketable.
Sabinene: Sabinene is a natural bicyclic mortoterpene with the molecular formula C1 0I-116. It has been isolated from essential oils of various plants, including Holm oak (Quercus ilex) and Norway spruce (Picea abies). It has a strained ring system with a cyclopentane ring fused to a cyclopropane ring.
Citral: Citral or 3,7-crimethy1-2,6-octadienal or limonene Is a pair of terpertoids, or a mixture of terpenoids with the molecular formula C10H160. These two compounds are geometric isomers. E-isomer is known as Geranial or Citral A. Z-isomer is known as neral or citral B. TerpinoSene: This is a cyclic monoterpene. Terpinolene is known for its woody scents with floral citrus notes. Besides the fresh flavor thereof, terpinolene is known for its antifungal and antibacterial characteristics. It generates a herbal or floral scent reminiscent of pine needles.
Benzyl Benzoate: This is an organic compund having the formula C6H5C11202CC6F15. It is an ester of benzyl alcohol and benzoic acid. It forms a viscous liquid or solid flakes and has a weak, sweet balsamic scent. It has been identified as one of the main volatile flavor components of cranberry, mango and Egyptian Jasminum sambac flowers.
Alpha-Pinene: Alpha-Pinene is an organic compound of the terpene class, one of the two isomers of pinene. It is an alkene and contains a reactive four-membered ring. It is especially found in the oils of many species of coniferous trees. It is also found in the essential oil of rosemary and Satureja myrtifolia.
B
Seta-Pinene: This is a rnonoterpene, an organic compound found in plants. It is one of two isomers of pinene, the other being a-pinene as mentioned above. It is a colorless liquid soluble in alcohol, but does not exist in water_ It has a green pine-like woody scent. It is one of the mast abundant compounds released by the forest trees.
Gallic-Acid: This is a trihydroxybenzoic acid having the formula C D (OH):CODH. It is classified as a fenolic acid. It is found in saffron, sumac, wych-hazel, tea leaves, oak bark and the other plants. It is in the form of a white solid. Gallic Acid is used here to keep the product intact throughout the shelf life thereof.
The scope of protection of the invention is specified in the attached claims and cannot be limited to what is explained in this detailed description for the exemplary purposes. That is because it is clear that a person skilled in the art may represent similar embodiments in the light of what has been explained above without departing from the main spirit of the invention.

Claims (9)

  1. CLAIMS 2. 3. 4. 5. 6. o o
  2. A flavoring agent, characterized by comprising L-Linalool, Linalyl Acetate, Sabinene, Benzyl Benzoate, Citral, Terpinolene, L-Alpha-Pinene, L-BetaPinene and an antioxidant.
  3. The flavoring agent according to claim 1, characterized in that the antioxidant is Gallic acid.
  4. The flavoring agent according to claim 1, characterized in that said antioxidant is one selected from Caffeic acid or Butylated Hydroxy Anisole, or the combinations thereof.
  5. The flavoring agent according to claim 1, characterized in that it comprises 15.0-20.0% by weight of L-Linalool, 30.0-50.0% by weight of Linalyl Acetate, 0.70-2.40% by weight of Sabinene, 15.0-18.80% by weight of Citral, 0.01-1% by weight of Terpinolene, 0.30-1.75% by weight of Benzyl Benzoate, 2-3.18% by weight of L-Alpha-Pinene, 7.03-10.20% by weight of L-Beta Pinene and 0.2.0% by weight of an antioxidant.
  6. The flavoring agent according to claim 4, characterized in that said antioxidant is Gallic acid A production method of the flavoring agent according to claim 4, characterized in that it comprises the following process steps: providing L-Linalool, Linalyl Acetate, Sabinene, Benzyl Benzoate, Citral, Terpinolene, L-Alpha-Pinene, Beta-Pinene and antioxidants and subjecting them to a pre-control process in order to achieve the quality and standardization of the product, dissolving the antioxidant in a solution, placing the Linalyl Acetate, Sabinene, Benzyl Benzoate, Citral, Terpinolene, the antioxidant solution and the enantiomers of L-Linaloof, L-Alpha-Pinene and LBeta-Pinene in a vessel, stirring the materials contained in the vessel so as to obtain homogeneity and contact the raw materials specified with each other across the entire surfaces thereof without heating in order not to lose the characteristics and the taste of the raw materials.
  7. 7. The method according to claim 6, characterized in that it comprises 15.0- 20.0% by weight of L-Linalool, 30.0-50.0% by weight of Linelyl Acetate, 0.70- 2.40% by weight of Sabinene, 15.0-18.80% by weight of Citral, 0.01-1% by weight of Terpinolene, 0.30-1.75% by weight of Benzyl Benzoate, 2-3.18% by weight of L-Alpha-Pinene, 7.03-10.20% by weight of L-Beta Pinene and 0.62.0% by weight of an antioxidant.
  8. 8 The method according to claim 6, characterized in that the stirring process comprises a process step of stirring at a temperature range of 15-20°C for 30 minutes.
  9. 9. The flavoring agent according to claim 6, characterized in that said antioxidant is Gallic acid.
GB2207564.2A 2021-05-28 2022-05-24 A flavoring agent and a production method thereof Pending GB2607729A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
TR2021/008878A TR202108878A2 (en) 2021-05-28 2021-05-28 A flavoring and production method

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GB2607729A true GB2607729A (en) 2022-12-14

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012039516A1 (en) * 2010-09-24 2012-03-29 Takasago International Corporation Deodorant composition for sulfides
JP2014055201A (en) * 2012-09-11 2014-03-27 Ogawa & Co Ltd Method of manufacturing vegetable flavor
WO2021206688A1 (en) * 2020-04-07 2021-10-14 Monq, Llc Aromatherapy compositions

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012039516A1 (en) * 2010-09-24 2012-03-29 Takasago International Corporation Deodorant composition for sulfides
JP2014055201A (en) * 2012-09-11 2014-03-27 Ogawa & Co Ltd Method of manufacturing vegetable flavor
WO2021206688A1 (en) * 2020-04-07 2021-10-14 Monq, Llc Aromatherapy compositions

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GB202207564D0 (en) 2022-07-06
TR202108878A2 (en) 2021-06-21

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