WO2013000595A1 - Composé d'arômes - Google Patents

Composé d'arômes Download PDF

Info

Publication number
WO2013000595A1
WO2013000595A1 PCT/EP2012/056104 EP2012056104W WO2013000595A1 WO 2013000595 A1 WO2013000595 A1 WO 2013000595A1 EP 2012056104 W EP2012056104 W EP 2012056104W WO 2013000595 A1 WO2013000595 A1 WO 2013000595A1
Authority
WO
WIPO (PCT)
Prior art keywords
compound
flavoring
flavor
formula
ingredient
Prior art date
Application number
PCT/EP2012/056104
Other languages
English (en)
Inventor
Estelle Delort
Erik Decorzant
Original Assignee
Firmenich 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 Firmenich Sa filed Critical Firmenich Sa
Publication of WO2013000595A1 publication Critical patent/WO2013000595A1/fr

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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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/204—Aromatic compounds

Definitions

  • the present invention relates to the field of flavors. More particularly, it concerns the use of an ester as a flavoring ingredient to impart or reinforce a coumarine and/or vanilla tonality.
  • compositions or articles containing at least one of said compounds relate to compositions or articles containing at least one of said compounds.
  • ethyl ester i.e. ethyl melilotate or ethyl 3-(2-hydroxyphenyl)propanoate
  • ethyl ester i.e. ethyl melilotate or ethyl 3-(2-hydroxyphenyl)propanoate
  • R represents a C 1 -3 alkyl group, and in particular a methyl or ethyl group
  • flavoring ingredient for instance to impart or reinforce the coumarine and/or vanilla notes of a flavoring composition or of a flavored food.
  • the compound ethyl 3-(2-hydroxyphenyl)propanoate is particularly appreciated in flavor for the reconstitution of coumarine. Indeed, said compound brings sweetness, extends vanilla character, provides sweet-cream-vanilla character and complexity in the compositions wherein it is added.
  • the compound of formula (I) is ethyl melilotate (i.e. ethyl 3-(2-hydroxyphenyl)propanoate).
  • compositions which in fact can be advantageously employed as flavoring ingredients, are also an object of the present invention.
  • Another object of the present invention is a flavoring composition
  • a flavoring composition comprising:
  • said flavoring composition comprises:
  • iii) optionally at least one ingredient selected from the group consisting of a flavor carrier and flavor adjuvant.
  • flavor carrier we mean here a material which is practically neutral from a flavor point of view, i.e. that does not significantly alter the organoleptic properties of flavoring ingredients.
  • Said carrier may be a liquid or a solid.
  • liquid carrier one may cite, as non-limiting examples, an emulsifying system, i.e. a solvent and a surfactant system, or a solvent commonly used in flavors.
  • a solvent and a surfactant system i.e. a solvent and a surfactant system
  • solvents such as propylene glycol, triacetine, triethyl citrate, benzylic alcohol, ethanol, vegetal oils or terpenes.
  • solid carrier one may cite, as non-limiting examples, absorbing gums or polymers, or yet encapsulating materials.
  • examples of such materials may comprise wall- forming and plasticizing materials, such as mono, di- or trisaccharides, natural or modified starches, hydrocolloids, cellulose derivatives, polyvinyl acetates, polyvinylalcohols, proteins or pectins, or yet the materials cited in reference texts such as H. Scherz, Hydrokolloids : Stabilisatoren, Dickungs- und Geherstoff in Struktur, Band 2 der committee Strukturchemie, claritat, Behr's VerlagGmbH & Co., Hamburg, 1996.
  • the encapsulation is a well known process to a person skilled in the art, and may be performed, for instance, using techniques such as spray-drying, agglomeration or yet extrusion ; or consists of a coating encapsulation, including coacervation and complex coacervation techniques.
  • flavor base we mean here a composition comprising at least one flavoring co-ingredient.
  • flavoring co-ingredient is not of the formula (I).
  • flavoring co- ingredient it is meant here a compound, which is used in flavoring preparations or compositions to impart a hedonic effect.
  • a co-ingredient to be considered as being a flavoring one, must be recognized by a person skilled in the art as being able to impart or modify in a positive or pleasant way the taste of a composition, and not just as having a taste.
  • flavoring co-ingredients present in the base do not warrant a more detailed description here, which in any case would not be exhaustive, the skilled person being able to select them on the basis of its general knowledge and according to intended use or application and the desired organoleptic effect.
  • these flavoring co-ingredients belong to chemical classes as varied as alcohols, aldehydes, ketones, esters, ethers, acetates, nitriles, terpenoids, nitrogenous or sulphurous heterocyclic compounds and essential oils, and said perfuming co-ingredients can be of natural or synthetic origin. Many of these co-ingredients are in any case listed in reference texts such as the book by S.
  • said flavor base advantageously comprises Lactadione ® (3-hydroxy-3-methyl-2,4-nonanedione; origin : Firmenich SA) or Natactone ® ((6R)-perhydro-3,6-dimethyl-benzo[b]furan-2-one; origin : Firmenich SA).
  • a flavoring composition comprising at least a compound of formula (I) and at least a compound of formula ( ⁇ ) is also an object of the present invention.
  • flavor adjuvant we mean here an ingredient capable of imparting additional added benefit such as a color, a particular light resistance, chemical stability, etc.
  • a detailed description of the nature and type of adjuvant commonly used in flavoring bases cannot be exhaustive, but it has to be mentioned that said ingredients are well known to a person skilled in the art.
  • An invention's composition consisting of at least one compound of formula (I) and at least one flavor carrier represents a particular embodiment of the invention as well as a flavoring composition comprising at least one compound of formula (I), at least one flavor carrier, at least one flavor base, and optionally at least one flavor adjuvant.
  • any mixture resulting directly from a chemical synthesis, e.g. without an adequate purification, in which the compound of the invention would be involved as a starting, intermediate or end-product could not be considered as a flavoring composition according to the invention.
  • a compound of formula (I) can be advantageously incorporated into flavored articles to positively impart, or modify, the taste of said articles. Consequently, a flavored article comprising:
  • Suitable foodstuff bases e.g. foods or beverages, include dairy and confectionary products where a vanilla tonality is desired, coffee, cocoa, chocolate and all applications where a coumarine tonality is desired, alcoholic beverages having molasses/caramelic notes such as rum and sugar cane derived beverages.
  • Other suitable foodstuff bases could be snacks and biscuits.
  • a flavored article according to the invention comprises the functional formulation, as well as optionally additional benefit agents, corresponding to a desired edible product and a flavor effective amount of at least an invention' s compound.
  • the proportions in which the compounds according to the invention can be incorporated into the various aforementioned articles or compositions vary within a wide range of values. These values are dependent on the nature of the article to be flavored and on the desired organoleptic effect as well as the nature of the co-ingredients in a given base when the compounds according to the invention are mixed with flavoring co- ingredients, solvents or additives commonly used in the art.
  • flavouring composition having a "tea character” was prepared by admixing the following ingredients : Ingredients Parts by weight
  • flavour of tea A' in addition to the tea flavours presented a vanilla taste that was not present in tea B').

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)
  • Fats And Perfumes (AREA)
  • Seasonings (AREA)

Abstract

La présente invention concerne le domaine des arômes. Plus particulièrement, l'invention concerne l'utilisation comme ingrédient aromatisant d'un composé de formule (I) dans laquelle R représente un groupe alkyle C1-3, et en particulier un groupe méthyle ou éthyle. Le composé selon l'invention peut être utilisé pour procurer ou renforcer les notes de coumarine et/ou de vanille d'une composition aromatisante ou d'un aliment aromatisé.
PCT/EP2012/056104 2011-06-30 2012-04-03 Composé d'arômes WO2013000595A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP11172208 2011-06-30
EP11172208.8 2011-06-30

Publications (1)

Publication Number Publication Date
WO2013000595A1 true WO2013000595A1 (fr) 2013-01-03

Family

ID=45928908

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2012/056104 WO2013000595A1 (fr) 2011-06-30 2012-04-03 Composé d'arômes

Country Status (1)

Country Link
WO (1) WO2013000595A1 (fr)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3944679A (en) * 1973-04-13 1976-03-16 The Japan Tobacco & Salt Public Corporation Process for imparting a coumarin-like aroma and flavor to tobacco, foods and drinks
WO2007065755A1 (fr) * 2005-12-09 2007-06-14 Symrise Gmbh & Co. Kg 2-methoxymethylphenol en tant que matiere olfactive et aromatique
EP2233206A1 (fr) * 2009-03-24 2010-09-29 Symrise GmbH & Co. KG Dispositif d'extraction de saveur pour l'isolation ou l'analyse de composants volatiles

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3944679A (en) * 1973-04-13 1976-03-16 The Japan Tobacco & Salt Public Corporation Process for imparting a coumarin-like aroma and flavor to tobacco, foods and drinks
WO2007065755A1 (fr) * 2005-12-09 2007-06-14 Symrise Gmbh & Co. Kg 2-methoxymethylphenol en tant que matiere olfactive et aromatique
EP2233206A1 (fr) * 2009-03-24 2010-09-29 Symrise GmbH & Co. KG Dispositif d'extraction de saveur pour l'isolation ou l'analyse de composants volatiles

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
EHLERS, D. ET AL: "HPLC Analysis of tonka bean extracts", ZEITSCHRIFT FÜR LEBENSMITTELUNTERSUCHUNG UND -FORSCHUNG, vol. 201, 1995, pages 278 - 282, XP055031285 *
H. SCHERZ: "Schriftenreihe Lebensmittelchemie, Lebensmittelqualit5t", vol. 2, 1996, BEHR'S VERLAGGMBH & CO., article "Hydrokolloids : Stabilisatoren, Dickungs- und Gehermittel in Lebensmittel"
S. ARCTANDER: "Perfume and Flavor Chemicals", 1969, MONTCLAIR
Z. LEBENSM., UNTERS. FORSCH., vol. 201, 1995, pages 278 - 82

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