US3911158A - Cheese flavoring - Google Patents

Cheese flavoring Download PDF

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Publication number
US3911158A
US3911158A US514400A US51440074A US3911158A US 3911158 A US3911158 A US 3911158A US 514400 A US514400 A US 514400A US 51440074 A US51440074 A US 51440074A US 3911158 A US3911158 A US 3911158A
Authority
US
United States
Prior art keywords
cheese
composition
weight
ppm
flavour
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.)
Expired - Lifetime
Application number
US514400A
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English (en)
Inventor
Michel John Arthur Groux
Miche Moinas
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nestec SA
Nestle SA
Original Assignee
Nestle SA
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 Nestle SA filed Critical Nestle SA
Application granted granted Critical
Publication of US3911158A publication Critical patent/US3911158A/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L27/206—Dairy flavours

Definitions

  • This invention relates to synthetic flavouring compositions and, more particularly, to a composition for providing food products with a flavour of the goats milk cheese type.
  • compositions generally contain substances whose presence in the cheese aroma has been detected by analysis. These substances include certain methyl ketones such as Z-pentanone, 2-heptanone, 2-nonanone, certain fatty acids such as caprylic acid or butyric acid, certain lactones, and also phenol.
  • these compositions generally have only a very vague aromatic note, in other words a note which is scarcely representative of the particular aroma of a certain type of cheese, and contain a large number of ingredients.
  • the present invention relates to a flavouring of simple chemical composition whose aroma reproduces that of a cheese of the goats milk type particularly well. More particularly, the invention relates to a flavouring composition for providing food products with a cheese flavour of the goats milk type, containing at least the following substances whose respective quantities are expressed in parts by weight:
  • hutanone 30 to 40 pentanone the butanone representing at least 30 and at most 50 7c by weight of these two ketones,
  • the flavouring composition according to the invention can be incorporated in various food-grade products such as sauces, fatty emulsions such as mayonnaise, spreads or processed cheese. It can be incorporated directly in food-grade products containing fats in cases where these products are in liquid or pasty form either during their processing or in their final form.
  • This composition can also be added in the form of a solution in an edible oil or, where thefood-grade product in question is low in fats, in the form of an aqueous emulsion which may, for example, be sprayed onto a powder-form product.
  • composition according to the invention which has a high flavouring power, can be added to the food products which it is desired to flavour in quantities of from 50 to 500 ppm (by weight), according to the re quired flavouring intensity.
  • the composition according to the invention is preferably added in quantities of from 200 to 400 ppm.
  • the food product ultimately obtained has a perfectly stable cheese flavour of the goats milk cheese type whose nature and intensity persist for as long as the food product thus flavoured retains its own characteristics
  • the n-heptanal, the methyl caproate and the ethyl caprate, substances whose presence in the aroma of cheese had not previously been detected, have proved to be constituents with a decisive role in the composition according to the invention, because organoleptic tests, which are described in detail hereinafter, have shown that a composition only containing known substances of the type normally used for preparing flavourings having a cheese aroma, namely butanone, 2- pentanone, Z-heptanone, 2-nonanone and caproic acid, only provides food products, such as a neutral tasting processesd cheese, with a cheese flavour of vague, indefinite character.
  • this composition contains, in combination with the known substances, nheptanal, methyl caproate and ethyl caprate, it is able to provide food products with a highly specific flavour similar to that of a cheese of the goats milk type, especially if the quantity of ethyl caprate used represents at least 20 and at most 50 of the two esters methyl caproate and ethyl caprate, irrespective of the quantity of n-heptanal used (within the limits specified above).
  • the composition according to the invention may contain, in addition to butanone, Z-pentanone, Z-heptanone and 2-nonanone, other methyl ketones such as Z-undecanone in quantities by weight up to 1.5 of the total weight of the composition.
  • the composition according to the invention may also contain l-octen-3-ol in quantities by weight of up to 2 7: of the total weight, and Z-heptanol and/or 2-nonanol again in quantities by weight of up to 2
  • the composition contains these two alcohols in similar quantities.
  • composition according to the invention may be prepared very easily by mixing first of all the butanonc. Z-pentanone, Z-heptanone, 2-nonanone and the caproic acid and then the n-heptanol, methyl caproate and ethyl caprate in the proportions specified above.
  • the mixing and dissolving temperature providing it is compatible with the stability of the constituents, is not a critical parameter in these operations.
  • Mixing and dissolution can be carried out either at ambient temperature or at a slightly higher temperature, for example of the order of 50 to 60C, optionally with stirring in order to accelerate homogenization of the mixture.
  • the caproic acid is added last of all.
  • the mixture is preferably left standing for a few hours, for example for 10 to 12 hours, before being incorporated in the food product to be flavoured.
  • the composition obtained is in the form of a colourless, oily liquid which is substantially insoluble in water and soluble in fats. It can be stored at ambient temperature for prolonged periods of the order of 12 months without losing its flavouring power.
  • the perception threshold of the composition according to the invention i.e. the quantity by weight of the composition expressed in relation to the quantity of food product to which it is added, beyond which a cheese aroma of the goats milk cheese type is detected in the food product, was determined with samples of neutral tasting processed cheese containing predetermined quantities of the flavouring composition. These samples were presented to a jury of lO trained tasters in a tasting session of the triangular type in which each sample is presented to each of the tasters with two other samples, two of the three samples being similar.
  • the samples were submitted to the jury of tasters.
  • the perception threshold of a given composition was defined as the content by weight in the sample of flavouring composition, expressed in ppm, beyond which 8 out of 10 of the tasters resolved the triangle and detected an aroma of goat's milk cheese in the sample.
  • the perception threshold thus defined and measured proved to be of the order of 50 ppm for each of the compositions tested.
  • This cheese is then submitted to the jury of tasters. 8 out of these tasters considered the cheese to have a flavour characteristic of very ripe goats milk cheese.
  • composition EXAMPLE 2 A flavouring composition containing the following substances is prepared:
  • this composition When added to molten cheese of the kind described above in a proportion of 350 ppm, this composition provides the cheese with an aroma typical of strong or mature goats milk cheese.
  • this composition When added to the processed cheese described above in a proportion of 200 ppm, this composition butanone to pentanone the butanone representing at least 30 and at most by weight of these two ketones,
  • 2-heptanone 2-nonanonc caproic acid 40 to distinguished by the fact that it contains, in combination with the aforementioned substances, from 5 to 9 parts by weight of n-heptanal and from 2 to 7 parts by weight of methyl caproate and ethyl caprate, the ethyl caprate representing at least 20 and at most 50 7: by weight of the two esters.
  • composition of claim 1 for providing food products with a'goats milk cheese flavour containing additionally an effective amount up to 2 7cby weight of l-octen-3-ol and/or up to 2 by weight of 2- heptanol and/or 2-nonanol.
  • Col. 1, line 36 change "l-heptanone" to read --2-heptanone-.

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)
  • Dairy Products (AREA)
  • Seasonings (AREA)
US514400A 1973-10-22 1974-10-15 Cheese flavoring Expired - Lifetime US3911158A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH1488573A CH578842A5 (enrdf_load_stackoverflow) 1973-10-22 1973-10-22

Publications (1)

Publication Number Publication Date
US3911158A true US3911158A (en) 1975-10-07

Family

ID=4404563

Family Applications (1)

Application Number Title Priority Date Filing Date
US514400A Expired - Lifetime US3911158A (en) 1973-10-22 1974-10-15 Cheese flavoring

Country Status (9)

Country Link
US (1) US3911158A (enrdf_load_stackoverflow)
AR (1) AR201885A1 (enrdf_load_stackoverflow)
BE (1) BE819693A (enrdf_load_stackoverflow)
CA (1) CA1014002A (enrdf_load_stackoverflow)
CH (1) CH578842A5 (enrdf_load_stackoverflow)
DE (1) DE2446330C3 (enrdf_load_stackoverflow)
FR (1) FR2247986B1 (enrdf_load_stackoverflow)
GB (1) GB1426410A (enrdf_load_stackoverflow)
IT (1) IT1032091B (enrdf_load_stackoverflow)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1166650A3 (de) * 2000-06-07 2003-09-17 Symrise GmbH & Co. KG Käsearoma

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3034902A (en) * 1960-10-19 1962-05-15 Pfizer & Co C Blue cheese flavoring composition
US3635737A (en) * 1969-04-25 1972-01-18 Allen Baron Particulate cheeselike compositions

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
LU62952A1 (enrdf_load_stackoverflow) * 1971-04-08 1972-12-11
LU65039A1 (enrdf_load_stackoverflow) * 1972-03-24 1973-09-26

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3034902A (en) * 1960-10-19 1962-05-15 Pfizer & Co C Blue cheese flavoring composition
US3635737A (en) * 1969-04-25 1972-01-18 Allen Baron Particulate cheeselike compositions

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1166650A3 (de) * 2000-06-07 2003-09-17 Symrise GmbH & Co. KG Käsearoma

Also Published As

Publication number Publication date
DE2446330C3 (de) 1982-05-19
DE2446330A1 (de) 1975-04-30
CH578842A5 (enrdf_load_stackoverflow) 1976-08-31
FR2247986B1 (enrdf_load_stackoverflow) 1978-11-03
AR201885A1 (es) 1975-04-24
BE819693A (fr) 1975-03-10
GB1426410A (en) 1976-02-25
CA1014002A (fr) 1977-07-19
IT1032091B (it) 1979-05-30
FR2247986A1 (enrdf_load_stackoverflow) 1975-05-16
DE2446330B2 (de) 1976-10-28

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