ITUA20162713A1 - USE OF INSATURATED FATTY ACIDS AS A TASTE EXALTATOR IN FOOD PRODUCTS. - Google Patents

USE OF INSATURATED FATTY ACIDS AS A TASTE EXALTATOR IN FOOD PRODUCTS.

Info

Publication number
ITUA20162713A1
ITUA20162713A1 ITUA2016A002713A ITUA20162713A ITUA20162713A1 IT UA20162713 A1 ITUA20162713 A1 IT UA20162713A1 IT UA2016A002713 A ITUA2016A002713 A IT UA2016A002713A IT UA20162713 A ITUA20162713 A IT UA20162713A IT UA20162713 A1 ITUA20162713 A1 IT UA20162713A1
Authority
IT
Italy
Prior art keywords
exaltator
taste
fatty acids
food products
insaturated
Prior art date
Application number
ITUA2016A002713A
Other languages
Italian (it)
Inventor
Roberto Venanzoni
Bruno Tirillini
Paola Angelini
Original Assignee
Univ Degli Studi Di Perugia
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Univ Degli Studi Di Perugia filed Critical Univ Degli Studi Di Perugia
Priority to ITUA2016A002713A priority Critical patent/ITUA20162713A1/en
Publication of ITUA20162713A1 publication Critical patent/ITUA20162713A1/en

Links

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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L27/88—Taste or flavour enhancing agents
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • A23L29/04—Fatty acids or derivatives

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
ITUA2016A002713A 2016-04-19 2016-04-19 USE OF INSATURATED FATTY ACIDS AS A TASTE EXALTATOR IN FOOD PRODUCTS. ITUA20162713A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ITUA2016A002713A ITUA20162713A1 (en) 2016-04-19 2016-04-19 USE OF INSATURATED FATTY ACIDS AS A TASTE EXALTATOR IN FOOD PRODUCTS.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ITUA2016A002713A ITUA20162713A1 (en) 2016-04-19 2016-04-19 USE OF INSATURATED FATTY ACIDS AS A TASTE EXALTATOR IN FOOD PRODUCTS.

Publications (1)

Publication Number Publication Date
ITUA20162713A1 true ITUA20162713A1 (en) 2017-10-19

Family

ID=56555599

Family Applications (1)

Application Number Title Priority Date Filing Date
ITUA2016A002713A ITUA20162713A1 (en) 2016-04-19 2016-04-19 USE OF INSATURATED FATTY ACIDS AS A TASTE EXALTATOR IN FOOD PRODUCTS.

Country Status (1)

Country Link
IT (1) ITUA20162713A1 (en)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0288773A2 (en) * 1987-05-01 1988-11-02 Societe Des Produits Nestle S.A. Mushroom flavour
JPH0568506A (en) * 1991-09-10 1993-03-23 Nippon Synthetic Chem Ind Co Ltd:The Agent for improving flavor
US6166076A (en) * 1996-12-13 2000-12-26 Board Of Supervisors Of Louisiana State University And Agricultural And Mechanical College Taste enhancing food additives
EP1683428A1 (en) * 2003-11-12 2006-07-26 J-Oil Mills, Inc. Method of utilizing body taste improver comprising long-chain highly unsaturated fatty acid and/or ester thereof
EP2311326A1 (en) * 2008-07-10 2011-04-20 J-Oil Mills, Inc. Taste-improving agent for foods and drinks
CN104172142A (en) * 2014-07-29 2014-12-03 北京上尚品生物科技有限公司 Processing technology of truffle paste

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0288773A2 (en) * 1987-05-01 1988-11-02 Societe Des Produits Nestle S.A. Mushroom flavour
JPH0568506A (en) * 1991-09-10 1993-03-23 Nippon Synthetic Chem Ind Co Ltd:The Agent for improving flavor
US6166076A (en) * 1996-12-13 2000-12-26 Board Of Supervisors Of Louisiana State University And Agricultural And Mechanical College Taste enhancing food additives
EP1683428A1 (en) * 2003-11-12 2006-07-26 J-Oil Mills, Inc. Method of utilizing body taste improver comprising long-chain highly unsaturated fatty acid and/or ester thereof
EP2311326A1 (en) * 2008-07-10 2011-04-20 J-Oil Mills, Inc. Taste-improving agent for foods and drinks
CN104172142A (en) * 2014-07-29 2014-12-03 北京上尚品生物科技有限公司 Processing technology of truffle paste

Non-Patent Citations (6)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS, 14 April 2015 (2015-04-14), pages 1 - 4, XP002761624, Retrieved from the Internet <URL:http://buonissimo.org/lericette/1433_Crostini_di_crema_di_tartufo_nero_ed_acciughe?refresh_ce> [retrieved on 20160908] *
ANONYMOUS: "Paté von weissem Trüffel", 17 December 2015 (2015-12-17), pages 1 - 1, XP002761627, Retrieved from the Internet <URL:https://web.archive.org/web/20151217014829/http://www.wajos.de/pate-von-weissem-truffel.html> [retrieved on 20160908] *
DATABASE GNPD [online] MINTEL; December 2013 (2013-12-01), ANONYMOUS: "Organic Vegetable Pate with Truffles", XP002761626, Database accession no. 2243164 *
DATABASE GNPD [online] MINTEL; December 2015 (2015-12-01), ANONYMOUS: "Pâté with Truffles", XP002761625, Database accession no. 3676463 *
HASEGAWA M ET AL: "Taste improving agent for ham, sausage, fish paste etc. - comprises gamma linolenic acid", WPI / THOMSON, 23 March 1993 (1993-03-23), XP002441268 *
R. D. MATTES: "Effects of linoleic acid on sweet, sour, salty, and bitter taste thresholds and intensity ratings of adults", AMERICAN JOURNAL OF PHYSIOLOGY: GASTROINTESTINAL AND LIVER PHYSIOLOGY, vol. 292, no. 5, 1 May 2007 (2007-05-01), pages G1243 - G1248, XP055115414, ISSN: 0193-1857, DOI: 10.1152/ajpgi.00510.2006 *

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