JP2015523055A - 食品フレーバー付与化合物としてのn−アシル−アミノ酸誘導体、それらを含有する粉末組成物 - Google Patents
食品フレーバー付与化合物としてのn−アシル−アミノ酸誘導体、それらを含有する粉末組成物 Download PDFInfo
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- JP2015523055A JP2015523055A JP2015503583A JP2015503583A JP2015523055A JP 2015523055 A JP2015523055 A JP 2015523055A JP 2015503583 A JP2015503583 A JP 2015503583A JP 2015503583 A JP2015503583 A JP 2015503583A JP 2015523055 A JP2015523055 A JP 2015523055A
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- JP
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- Prior art keywords
- flavor
- gaba
- formula
- composition according
- linoleoyl
- 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
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- 239000000843 powder Substances 0.000 title claims description 62
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- 229960003692 gamma aminobutyric acid Drugs 0.000 claims abstract description 56
- 150000001732 carboxylic acid derivatives Chemical class 0.000 claims abstract description 38
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- 229940024606 amino acid Drugs 0.000 claims abstract description 24
- 150000001413 amino acids Chemical class 0.000 claims abstract description 20
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims abstract description 16
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- IPAZGTSTZYXZAT-UHFFFAOYSA-N N-Palmitoyl-L-tyrosine Chemical compound CCCCCCCCCCCCCCCC(=O)NC(C(O)=O)CC1=CC=C(O)C=C1 IPAZGTSTZYXZAT-UHFFFAOYSA-N 0.000 claims description 4
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- 239000009637 wintergreen oil Substances 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 235000009764 yeast-based spreads Nutrition 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
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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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- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0925—Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols
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- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
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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
- A23L27/202—Aliphatic compounds
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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
- A23L27/203—Alicyclic compounds
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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
- A23L27/2054—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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
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Abstract
Description
R1は、6〜20個の炭素原子を含むアルキル残基、または1〜6個の二重結合を有する9〜25個の炭素原子を含むアルケン残基であり、R1はそれが結合しているカルボニル基と共に、カルボン酸の残基であり、およびNR2R3(式中、R3はHであるか、またはR2およびそれらが結合しているN原子と共に5員環である)は、アミノ酸の残基、特にタンパク質構成アミノ酸、オルニチン、ガンマ−アミノ酪酸またはベータアラニン、または1−アミノシクロアルキルカルボン酸の残基である、
で表される化合物またはその食用塩、および少なくとも1種のフレーバー共成分を含む粉末フレーバー組成物を提供する。
より具体的には、好ましい脂肪酸残基はC16〜C18であり、飽和もしくは不飽和であってよい。
特に、式(I)の化合物は、D−またはL−アミノ酸の残基を含むことができる。
さらに別の態様において、カルボン酸アルキルエステルを、ジオキサン中でアミノ酸と反応させることができる。
さらに別の態様において、アミノ酸をトリグリセリドと、任意に共溶媒の存在下で反応させる。
さらに別の態様において、カルボン酸アルキルエステルをアミノ酸と、リパーゼまたはアシラーゼの存在下で、任意に共溶媒および/または水の存在下で反応させる。
R1は上記に定義の通りであり、および
nは1、2、3または4である、
で表される、式(I)の化合物、その食用塩、およびそれらの食用組成物における使用を提供する。
上記式において開示されたアミノ酸残基は、「ACCA」と略記することがある。
化合物は、カルボン酸残基が飽和している、C8−ACCA、C9−ACCA、C10−ACCA、C12−ACCA、C14−ACCA、C16−ACCA、C18−ACCA、C20−ACCAおよびC22−ACCAを含む。
R1は上記に定義の通りであり、および
mは0または1である、
で表される、式(I)の化合物、およびその食用塩、ならびにそれらの食用組成物における使用を提供する。
好ましい化合物は、C18:2−ベータAlaである。
R1は上記に定義の通りであり、
R3は、水素またはメチルであり、および
R4は、メチル、エチルまたはイソプロピルである、
で表される、式(I)の化合物、およびその食用塩、ならびにそれらの食用組成物における使用を提供する。
化合物は、C8−Leu、C9−Leu、C10−Leu、C12−Leu、C14−Leu、C16−Leu、C18−Leu、C20−LeuおよびC22−Leuを含む。
化合物は、C8−Ile、C9−Ile、C10−Ile、C12−Ile、C14−Ile、C16−Ile、C18−Ile、C20−IleおよびC22−Ileを含む。
化合物は、C8−Val、C9−Val、C10−Val、C12−Val、C14−Val、C16−Val、C18−Val、C20−ValおよびC22−Valを含む。
に対応する、式(I)に記載の化合物、その食用塩、およびそれらの食用組成物における使用が提供される。
化合物は、カルボン酸残基が飽和している、C8−Pro、C9−Pro、C10−Pro、C12−Pro、C14−Pro、C16−Pro、C18−Pro、C20−ProおよびC22−Proを含む。
XはOHまたはNH2であり、および
pは0または1である、
に対応する、式(I)に記載の化合物、その食用塩、およびそれらの食用組成物における使用が提供される。
化合物は、カルボン酸残基が飽和している、C8−Glu、C9−Glu、C10−Glu、C12−Glu、C14−Glu、C16−Glu、C18−Glu、C20−GluおよびC22−Gluを含む。
化合物は、C8−Asp、C9−Asp、C10−Asp、C12−Asp、C14−Asp、C16−Asp、C18−Asp、C20−AspおよびC22−Aspを含む。
化合物は、C8−Gln、C9−Gln、C10−Gln、C12−Gln、C14−Gln、C16−Gln、C18−Gln、C20−GlnおよびC22−Glnを含む。
化合物は、C8−Asn、C9−Asn、C10−Asn、C12−Asn、C14−Asn、C16−Asn、C18−Asn、C20−AsnおよびC22−Asnを含む。
で表される、式(I)に記載の化合物、その食用塩、およびそれらの食用組成物における使用が提供される。
化合物は、カルボン酸残基が飽和している、C8−Met、C9−Met、C10−Met、C12−Met、C14−Met、C16−Met、C18−Met、C20−MetおよびC22−Metを含む。
に対応する、式(I)に記載の化合物、その食用塩、およびそれらの食用組成物における使用が提供される。
これらの化合物は、低塩、低うま味および低脂肪、フルーツフレーバー飲料および/または乳製品用途において、使用を見出すことができる。
化合物は、カルボン酸残基が飽和している、C8−Ser、C9−Ser、C10−Ser、C12−Ser、C14−Ser、C16−Ser、C18−Ser、C20−SerおよびC22−Serを含む。
N−オクタノイル−L−フェニルアラニン、N−エイコサノイル−L−フェニルアラニン、N−パルミトレオイル−L−フェニルアラニン、N−パルミトイル−L−フェニルアラニン、N−リノレノイル−L−フェニルアラニン、N−リノレオイル−L−フェニルアラニン、N−オレオイル−L−フェニルアラニン、N−SDA−L−フェニルアラニン、N−DPA−L−フェニルアラニン、およびN−テトラコサヘキサエノイル−L−フェニルアラニン;
N−パルミトイル−L−アラニン、N−リノレノイル−L−アラニン、N−リノレオイル−L−アラニン;
N−パルミトイル−L−チロシン、N−リノレオイル−L−チロシン、N−オレオイル−L−チロシン、N−リノレノイル−L−チロシン;
N−パルミトイル−L−トリプトファン、N−リノレノイル−L−トリプトファン、N−リノレオイル−L−トリプトファン;および
N−リノレオイル−グリシン。
フレーバー共成分は、糖、脂肪、塩(例えば塩化ナトリウム)、MSG、カルシウムイオン、リン酸イオン、有機酸、タンパク質、プリン類およびこれらの混合物であってよい。
特定の態様において、MSGは、食用組成物の総重量に基づき0.001%〜2%の量で存在する。
式(I)の化合物は、単独で、または1もしくは2以上のフレーバー共成分を含有する粉末フレーバー組成物の形態で、食用組成物に組み込むことができる。
i)式(I)の化合物;
ii)少なくとも1種のフレーバー共成分;
iii)任意に、担体材料;および
iv)任意に、少なくとも1種のアジュバント、
を含む。
粉末フレーバー組成物は、当技術分野において一般に知られている分散蒸発技術のいずれかによって調製される。かかる技術の例は噴霧乾燥である。
I)ガス雰囲気中分散された液滴の形態の、少なくとも1種のフレーバー共成分、および担体材料またはアジュバントを含むあらゆる任意成分を含む液体組成物を提供すること;ならびに
II)粉末を形成するために、該液滴を乾燥すること。
特定の他の態様において、式(I)の化合物は、ステップII)の最中に形成された粉末に加えられる。
特定の態様において、用語「食用組成物」は、栄養補助食品に関するものではない。
例示的な甘い製品としては、限定はされないが、朝食シリアル、レディー・トゥー・イート(「rte(ready-to-eat)」)シリアル、家族用朝食シリアル、フレーク、ミューズリー、その他のレディー・トゥー・イートシリアル、子供用朝食シリアル、ホットシリアルを含む。
出願人は驚くべきことに、アルコール飲料に組み込まれた式(I)の化合物が、飲料のアルコールのインパクトを増加する効果を有することを見出した。
本発明のさらに別の態様において、アルコール飲料に式(I)の化合物を組み込むことによる、アルコール飲料において強化されたアルコール印象を生成する方法を提供する。
別の好ましい食用組成物は、濁った飲料(clouded beverage)組成物である。
したがって本発明は、その別の側面において、飲料濁化組成物および式(I)の化合物を含む、組成物を提供する。
他の好ましい食用組成物は、熟成のプロセスによって形成される組成物である。
合成例
1.1 経路A:(DCC法)
250mLの丸底フラスコ中、脂肪酸(3.93mmol)をジオキサン(50ml)中の1−ヒドロキシピロリジン−2,5−ジオン(0.498g、4.32mmol)と混合し、無色の溶液を得た。溶液を10℃に冷却し、撹拌しつつDCC(0.892g、4.32mmol)を添加した。撹拌を室温で3時間続けた。形成された固体を濾過し(ジシクロヘキシル尿素)、濾液を、水中の炭酸水素ナトリウム(0.363g、4.32mmol)の2%溶液中のアミノ酸(6.48mmol)の溶液に添加した。反応混合物を50℃で4時間撹拌した。ジオキサンを蒸発させ、水性残留物を水でさらに希釈し、希塩酸溶液で酸性化し、酢酸エチルで抽出した。有機層を合わせてブラインで洗浄し、乾燥し、蒸発させて1.3gの白色固体を得た。生成物をフラッシュカラムクロマトグラフィー、溶離剤DCM/メタノールで精製した。
85?90%純度の生成物1gを得た。
ステップ1:
DCM(100ml)中のO−メチル化アミノ酸(16.51mmol)の溶液に、トリエチルアミン(1.519g、15.01mmol)を−15℃で添加した。脂肪酸(0.01mmol)を撹拌しつつ添加した。10mLのDCM中のDCC(15.01mmol)の溶液を、0℃で滴下した。反応混合物を0℃で1時間撹拌し、撹拌を室温で3時間続けた。ジシクロヘキシル尿素を反応混合物から濾過により除去した。濾液を飽和炭酸水素ナトリウム溶液、希塩酸溶液および水で洗浄した。有機層を分離し、乾燥し、蒸発させて、3gの油を得た。この油をフラッシュカラムクロマトグラフィー、溶離剤DCM/メタノールで精製した。中間体エステル化合物は、95%の純度で単離することができた。
O−メチル化N−アシルアミノ酸(4.91mmol)を、エタノール(8.00ml)と水(8ml)の混合物に溶解した。この混合物に、水酸化ナトリウムの32%溶液(2.453g、19.63mmol)を加え、混合物を室温で3時間撹拌した。混合物を14時間にわたって静置した。
14時間後、混合物を濃塩酸水溶液(1.612ml、19.63mmol)で酸性にし、水で希釈し、mtbeで抽出した。有機層を分離し、乾燥し、蒸発させ、1.3gの半固体黄色残留物を得た。NMRにより、表題化合物の構造を確認した;純度95%。
アミノ酸(20mmol)を水(40ml)中の水酸化ナトリウム(54.5mmol)の溶液に溶解した。
テトラヒドロフラン(60ml)を添加した。脂肪酸塩化物(18.18mmol)を室温で滴下した。撹拌を2時間続けた。混合物を水で希釈し、塩酸(2.99ml、36.4mmol)の37%溶液で酸性化し、酢酸エチルで抽出した。
有機層を合わせ、乾燥し、蒸発させた。
残留物は、NMRによれば約20%の遊離脂肪酸を含む。固体をヘプタンで30分撹拌し、濾過し、乾燥させた。これにより、2.4gの表題化合物をクリーム状の着色固体として得た。(純度95%)。
2.1 構造5 ACC−C18:1
スナック製品
フライドポテトベースからなり、脂肪分35%を含有し、塩、MSG、乳製品、有機酸、糖類、およびフレーバー調合物を含有するチーズシーズニングで風味付けされた、スナック製品。以下の化合物を示された濃度でスナック製品に加え、味見の結果を報告する。
C18:2 gaba、0.5ppm:乳製品感増加、チーズ風味。
C18:1−ACCA、1ppm:うま味増加、塩気が強い。
C18:1−ACCA、0.5ppm:塩気の強さが増加
C18:1 met、0.5ppm:チーズ感増加、クリーミー、塩辛く汁気が多い
C18:1 met、0.25ppm:塩気が強い、熟成チーズ、汁気が多い
3%の脂肪分を含有し、塩、MSG、乳製品、有機酸、糖類、およびフレーバー調合物を含有するチーズシーズニングで風味付けされた、空気膨張ベース(米、小麦、タピオカ、ジャガイモ、塩、砂糖、加工デンプン)。以下の化合物を示された濃度でベースに加え、味見の結果を報告する:
C18:2 gaba、0.5ppm:乳製品感増加、チーズ。
C18:1−ACCA、1ppm:うま味増加、塩気が強い。
C18:1−ACCA、0.5ppm:塩気の強さが増加
13.2%スクロースで甘味付けしクリーマー(脂肪分2.1%)を含有する、Nestleからの3in1コーヒー飲料(市販品)に、C18:2−gabaを添加した。
試料は、専門家のテイスターによって評価した。テイスターには、本物感のある味、口当たり、充実感、唾液分泌、甘み、ジューシーさ、豊かさ、長時間持続性および脂肪質に焦点を当てて、試料を記述してもらった。
ベース:コーヒー、甘い、マイルドな乳製品
ベース+1ppmのC18:2−gaba:非常に良好な口当たり効果、コーヒークリーマーが添加されたかのようにクリーミー、より甘い。
スクロースと高強度甘味料で甘味付けしクエン酸を含有する、オレンジフレーバーのTang粉末ソフトドリンク(市販品)において、C18:2−gabaおよびC18:2−proを試験した。
ベース:甘い、オレンジ、甘草、および高強度甘味料のオフノートが残る、苦い、薄い
ベース+0.5ppmのC18:2−gaba:甘いジューシーなオレンジノートを増強、増強された口当たり。さらに、高強度甘味料のオフノートが抑制された。
ベース+1ppmのC18:2−Pro:非常に新鮮、甘くジューシーなオレンジノートを増強、本物の新鮮なオレンジ果実の特徴。さらに、高強度甘味料のオフノートが抑制された。
8%スクロースで甘味付けし、0.1%のクエン酸および、独自のマンゴーフレーバー0.05%で風味付けした1%、4%および6%の透明マンゴージュースを含有するマンゴーフレーバー無炭酸飲料に、C18:2−gabaおよびC18:2−Proを、そのまま(別個に)および組み合わせて添加した。
ベース+0.5ppmのC18:2−Pro:より甘い、砂糖のよう、非常にジューシーで長く持続する甘味、唾液分泌
ベース+1ppmのC18:2−gaba:脂肪質の皮のよう、非常にジューシー、本物感のあるマンゴー、はるかによい口当たり、長く持続するマンゴー味、口当たりは完全ジュース製品に近い
ベース+0.5ppmのC18:2−Proおよび1ppmのC18:2−gaba:非常にジューシーで甘い、本物感のあるマンゴー、長く持続する甘味と長く持続するマンゴー味、完全ジュース製品に非常に近い口当たり
ベース+0.5ppmのC18:2−Pro:より甘い、砂糖のよう、非常にジューシーで長く持続する甘味、唾液分泌
ベース+1ppmのC18:2−gaba:脂肪質の皮のよう、非常にジューシー、本物感のあるマンゴー、長く持続するマンゴー味、完全ジュース製品よりも口当たりがよい
ベース+0.5ppmのC18:2−Proおよび1ppmのC18:2−gaba:非常にジューシーで甘い、濃厚で本物感のあるマンゴー、長く持続する甘味と長く持続するマンゴー味、完全ジュース製品よりも口当たりがよい
ベース+0.5ppmのC18:2−Pro:より甘い、砂糖のよう、非常にジューシーで長く持続する甘味、唾液分泌、シロップのよう。
ベース+1ppmのC18:2−gaba:脂肪質の皮のよう、非常に濃厚でジューシー、本物感のあるマンゴー、長く持続するマンゴー味、豊か。
ベース+0.5ppmのC18:2−Proおよび1ppmのC18:2−gaba:ジューシーで甘い、濃厚な本物感のあるマンゴー、長く持続する甘味と長く持続するマンゴー味、非常に豊か。
Claims (22)
- 式(I)
R1は、6〜20個の炭素原子を含むアルキル残基、または1〜6個の二重結合を有する9〜25個の炭素原子を含むアルケン残基であり、R1はそれが結合しているカルボニル基と共に、カルボン酸の残基であり、およびNR2R3(式中、R3はHであるか、またはR2およびそれらが結合しているN原子と共に5員環である)は、アミノ酸の残基、特にタンパク質構成アミノ酸、オルニチン、ガンマ−アミノ酪酸またはベータアラニン、または1−アミノシクロアルキルカルボン酸の残基である、
で表される化合物またはその食用塩、および少なくとも1種のフレーバー共成分を含む粉末フレーバー組成物。 - 化合物が、式
およびその食用塩で表される、請求項1に記載の粉末フレーバー組成物。 - 化合物が、式
およびその食用塩で表される、請求項1に記載の粉末フレーバー組成物。 - 化合物が、式
その食用塩で表される、請求項1に記載の粉末フレーバー組成物。 - 化合物が、式
- 化合物が、式
およびその食用塩で表される、請求項1に記載の粉末フレーバー組成物。 - 化合物が、式
- 化合物が、式
- 化合物が、N−パルミトイル1−アミノ−シクロプロピルカルボン酸(C16:0−ACCA)、N−ステアロイル1−アミノ−シクロプロピルカルボン酸(C18:0−ACCA)、N−リノレオイル1−アミノ−シクロプロピルカルボン酸(C18:2−ACCA)、N−リノレノイル1−アミノ−シクロプロピルカルボン酸(C18:2−ACCA)、N−オレオイル1−アミノ−シクロプロピルカルボン酸(C18:1−ACCA)、N−(9−パルミテノイル)1−アミノ−シクロプロピルカルボン酸(C16:1−ACCA)、N−デカノイル1−アミノ−シクロプロピルカルボン酸(C10:0−ACCA)およびN−ゲラノイル1−アミノ−シクロプロピルカルボン酸(C10:2−ACCA);C10−GABA、C12−GABA、より特にC12:1−GABA、C14−GABA、C16−GABA、より特にC16:1−GABA、C18−GABA、より特にC18:1−GABA、さらにより特にC18:1c−GABAおよびC18:1t−GABA、および18:2−GABA;C18:2ベータAla;N−パルミテノイル−L−ロイシン、N−パルミトイル−L−ロイシン、N−リノレノイル−L−ロイシン、N−リノレオイル−L−ロイシンおよびN−オレオイル−L−ロイシン;N−オレオイル−Ile;N−パルミテノイル−L−バリン、N−パルミトイル−L−バリン、N−リノレノイル−L−バリン、N−リノレオイル−L−バリンおよびN−オレオイル−L−バリン;N−ゲラノイル−Pro、N−パルミトイル−Pro、N−パルミテネオイル−Pro、N−ステアロイル−Pro、N−リノレオイル−ProおよびN−リノレノイル−Pro;N−ゲラノイル−Glu、N−パルミトイル−Glu、N−パルミテノイル−Glu、N−ステアロイル−Glu、N−リノレオイル−GluおよびN−リノレノイル−Glu;N−ゲラノイル−Asp、N−パルミトイル−Asp、N−パルミテノイル−Asp、N−ステアロイル−Asp、N−リノレオイル−AspおよびN−リノレノイル−Asp;N−ゲラノイル−Gln、N−パルミトイル−Gln、N−パルミテノイル−Gln、N−ステアロイル−Gln、N−リノレオイル−GlnおよびN−リノレノイル−Gln;N−ゲラノイル−Asn、N−パルミトイル−Asn、N−パルミテノイル−Asn、N−ステアロイル−Asn、N−リノレオイル−AsnおよびN−リノレノイル−Asn;N−ゲラノイル−Met、N−パルミトイル−Met、N−パルミテノイル−Met、N−ステアロイル−Met、N−リノレオイル−MetおよびN−リノレノイル−Met;N−パルミトイル−Ser、N−パルミテノイル−Ser、N−ステアロイル−Ser、N−リノレオイル−SerおよびN−リノレノイル−Ser;N−オクタノイル−L−フェニルアラニン、N−エイコサノイル−L−フェニルアラニン、N−パルミトレオイル−L−フェニルアラニン、N−パルミトイル−L−フェニルアラニン、N−リノレノイル−L−フェニルアラニン、N−リノレオイル−L−フェニルアラニン、N−オレオイル−L−フェニルアラニン、N−SDA−L−フェニルアラニン、N−DPA−L−フェニルアラニン、およびN−テトラコサヘキサエノイル−L−フェニルアラニン;N−パルミトイル−L−アラニン、N−リノレノイル−L−アラニン、N−リノレオイル−L−アラニン、N−パルミトイル−L−チロシン、N−リノレオイル−L−チロシン、N−オレオイル−L−チロシン、N−リノレノイル−L−チロシン;N−パルミトイル−L−トリプトファン、N−リノレノイル−L−トリプトファン、N−リノレオイル−L−トリプトファン;およびN−リノレオイル−グリシン、
からなる群から選択される、請求項1に記載の粉末フレーバー組成物。 - バニラ、チョコレート、コーヒー、ココア、レモン、オレンジ、グレープ、ライムおよびグレープフルーツから選択される柑橘油;リンゴ、洋ナシ、ピーチ、イチゴ、ラズベリー、チェリー、プラム、パイナップルおよびアプリコットから選択されるフルーツエッセンス;アセトアルデヒド、硫化ジメチル、酢酸エチル、プロピオン酸エチル、酪酸メチルおよび酪酸エチルの構成要素を含有する成分;酢酸シンナミル、シンナムアルデヒド、シトラール、ジエチルアセタール、酢酸ジヒドロカルビル、ギ酸オイゲニルおよびp−メチルアニソールから選択される揮発性のアルデヒドもしくはエステルを含有する成分;または、アセトアルデヒド;ベンズアルデヒド;シンナムアルデヒド;アルファシトラール;ベータシトラール;デカナール;エチルバニリン;ピペロナール;バニリン;アルファ−アミルシンナムアルデヒド;ブチルアルデヒド;バレルアルデヒド;シトロネラール;デカナール;アルデヒドC−8;アルデヒドC−9;アルデヒドC−12;2−エチルブチルアルデヒド;トランス−2ヘキセナール、トリルアルデヒド;ベラトルムアルデヒド;2,6−ジメチル−5−ヘプテナール;2−6−ジメチルオクタナール;および2−ドデセナール;サクランボ;もしくはブドウならびにそれらの混合物を含むフレーバー共成分をふくむ、請求項1〜9のいずれか一項に記載の粉末フレーバー組成物。
- 糖類、脂肪、塩、MSG、カルシウムイオン、リン酸イオン、有機酸、タンパク質、プリン類およびそれらの混合物から選択される少なくとも1種のフレーバー共成分、任意に担体材料、ならびに、任意にアジュバントを含む、請求項1〜10のいずれか一項に記載の粉末フレーバー組成物。
- アジュバントが、抗酸化剤である、請求項11に記載の粉末フレーバー組成物。
- 噴霧乾燥粉末形態の、請求項1〜12のいずれか一項に記載の粉末フレーバー組成物。
- 請求項1〜13のいずれか一項に記載の粉末フレーバー組成物を含む、食用組成物。
- 粉末状ソフトドリンクまたは乾燥ミックス組成物の形態の、請求項14に記載の食用組成物。
- スナック食品の形態の、請求項14に記載の食用組成物。
- アルコール飲料の形態の、請求項14に記載の食用組成物。
- 経口投与可能な錠剤、カプセル、粉末または多微粒子の形態の、請求項14に記載の食用組成物。
- スクロース、高フルクトースコーンシロップ、フルクトースおよびグルコースから選択される炭水化物甘味料、あるいは、アスパルテーム、アセスルファムK、スクラロース、シクラマート、ナトリウムサッカリン、ネオテーム、レバウジオシドAおよび/または他のステビアベースの甘味料から選択される高強度非栄養甘味料を含有するカロリー飲料あるいはノンカロリー飲料の形態の、請求項14に記載の食用組成物。
- 大豆ベースの組成物の形態の、請求項14に記載の食用組成物。
- 濁った飲料組成物の形態の、請求項14に記載の食用組成物。
- チョコレート、チーズ、肉、醤油およびワイン、ビール、ソーセージ、ザワークラウト、チョコレートテンペならびに豆腐からなる群から選択して熟成するプロセスにより形成された組成物の形態の、請求項14に記載の食用組成物。
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JP2015517993A (ja) * | 2012-03-30 | 2015-06-25 | ジボダン エス エー | 食品フレーバー付与化合物としてのガンマアミノ酪酸およびベータアラニンのn−アシル誘導体 |
JP2015519298A (ja) * | 2012-03-30 | 2015-07-09 | ジボダン エス エー | 食品フレーバー付与化合物としてのn−アシル−アミノ酸誘導体 |
JP2015522248A (ja) * | 2012-03-30 | 2015-08-06 | ジボダン エス エー | フレーバープロフィール食用組成物の改良のためのn−アシル−アミノ酸誘導体 |
JP2015100324A (ja) * | 2013-11-26 | 2015-06-04 | 株式会社ファンケル | ココア飲料 |
WO2021070941A1 (ja) * | 2019-10-10 | 2021-04-15 | 味の素株式会社 | 界面活性剤及び組成物 |
EP4043098A4 (en) * | 2019-10-10 | 2024-01-03 | Ajinomoto Kk | SURFACTANT, AND COMPOSITION |
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KR20140146152A (ko) | 2014-12-24 |
EP2830438B1 (en) | 2019-09-04 |
EP2830438A2 (en) | 2015-02-04 |
US10582715B2 (en) | 2020-03-10 |
JP6452201B2 (ja) | 2019-01-16 |
US20150050408A1 (en) | 2015-02-19 |
CN104219963A (zh) | 2014-12-17 |
WO2013149031A3 (en) | 2014-01-03 |
SG11201405188XA (en) | 2014-11-27 |
BR112014023941B1 (pt) | 2020-07-14 |
KR102125587B1 (ko) | 2020-06-23 |
CA2868077A1 (en) | 2013-10-03 |
WO2013149031A2 (en) | 2013-10-03 |
CN104219963B (zh) | 2018-08-14 |
CA2868077C (en) | 2020-09-29 |
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