WO2019141357A1 - Arômes naturels ayant des profils aromatiques d'un genre nouveau, de type grillades - Google Patents

Arômes naturels ayant des profils aromatiques d'un genre nouveau, de type grillades Download PDF

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Publication number
WO2019141357A1
WO2019141357A1 PCT/EP2018/051144 EP2018051144W WO2019141357A1 WO 2019141357 A1 WO2019141357 A1 WO 2019141357A1 EP 2018051144 W EP2018051144 W EP 2018051144W WO 2019141357 A1 WO2019141357 A1 WO 2019141357A1
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WIPO (PCT)
Prior art keywords
acid
weight
oil
flavoring composition
undecene
Prior art date
Application number
PCT/EP2018/051144
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German (de)
English (en)
Inventor
Andreas Kirschning
Lukas Kupracz
Sebastian Heine
Jens Koch
Christopher Sabater
Original Assignee
Symrise Ag
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 Symrise Ag filed Critical Symrise Ag
Priority to EP18702933.5A priority Critical patent/EP3740085A1/fr
Priority to PCT/EP2018/051144 priority patent/WO2019141357A1/fr
Publication of WO2019141357A1 publication Critical patent/WO2019141357A1/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
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • A23L27/2028—Carboxy compounds
    • 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
    • A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
    • 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
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • 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
    • A23L27/26—Meat flavours

Definitions

  • the invention is in the field of food technology and relates flavoring compositions with improved grill-like aroma profiles, a procedural ren for their preparation and their use.
  • Flavoring compositions are used in the food industry in many different ways.
  • a common type of food flavoring compositions are those which provide food with a flavor of grilled or roasted on open fire.
  • Typical barbecue flavors include those used to prepare products in which the meat content is reduced or which does not contain meat, e.g. in sauces, snack foods, meat substitutes, pet foods and the like.
  • such food flavorings may be sprayed on the foodstuffs or dipped in a solution of the flavoring agents, or the food flavorings may be applied in a variety of different ways.
  • compositions that give the impression of a grill flavor are known in principle from the prior art.
  • the flavoring composition described is prepared by a process comprising applying a layer of fat or oil in the presence of oxygen for a suitable period of time temperatures in the range of 150 ° C to 475 ° C, preferably in the range of 285 ° C to 360 ° C exposed and then collects the fat or oil.
  • This method comprises a continuous flow thin film device in which fat or vegetable oil flows down a tube and at a constant flow of air through the center of the tube, a thin layer of the fat or vegetable oil is applied to the inlet. nenseite the tube forms.
  • the process is oxidative because the heating of the vegetable oil is carried out in the presence of a substantial amount of oxygen.
  • US 4,820,538 relates to a process for producing a flavoring composition comprising the steps of:
  • Document EP 0356799 B1 discloses a process for preparing a composition of matter in which a fat or oil or any mixture of two or more fats or their oils in the form of a liquid pool at a temperature of 300 ° C to 475 ° C in the presence of oxygen in a batch type device provided with gas inlet and outlet ports and means for collecting the distilled volatiles.
  • oxygen enters the gas inlet port, exits the gas outlet port carrying with it the distilled volatiles, and preferably passes through the collection means before escaping into the atmosphere.
  • Recovery of the volatile ingredients distilled in the reaction may be accomplished by any effective conventional means, such as with a cold trap, condenser or cooling water trap.
  • EP 0867122 Bl discloses a process for the production of Aro mastoff compositions using reactors for rapid pyrolysis and highly stable vegetable oils or fats as starting material.
  • this document relates to a process for the preparation of a flavoring agent, in which: (a) heating a spray or atomized droplets of a saturated or partially saturated vegetable oil in a low-oxygen atmosphere in a fast pyrophoric system to a temperature of at least 480 ° C within 1.0 second;
  • the products obtained using these methods typically have a limited flavor profile as well as a limited amount of flavor concentration.
  • the processes described in the prior art are distinguished by the fact that the preparation of the compositions is carried out at high temperatures, as a rule at temperatures of at least 350 ° C. In such drastic conditions, the pyrolysis reaction occurs in an uncontrolled manner. Consequently, a number of substances and by-products are formed which, on the one hand, give gasoline-like, tarry and tart notes of the flavoring composition obtained and, on the other hand, pose health concerns with regard to their edibility.
  • the object of the present invention has thus been to provide Aromastoffzu compositions with novel grill-like flavor profiles available that have a harmonious and balanced aroma profile, free of or with reduced chemi's, gasoline-like, tarry and tart aromas.
  • the flavoring compositions of 1-decene, 1-undecene, 5-undecene, 2-undecene and 1,3-undecadiene are free or have a reduced content of these compounds.
  • a second object of the present invention has therefore been to provide Aro mastoffzusammen applicationen with grill-like aroma profiles available that produce and / or reinforce woody and / or bacon-like and / or waxy and / or fried aroma notes and at the same as ashy / or suppress charcoal-like and / or tarry flavor note or reduce.
  • a third object of the present invention has thus been to provide a Ver drive for the preparation of flavoring compositions with grill-like flavor profiles available, which is responsible for the formation of substances and by-products, which are responsible for the award of gasoline-like, tarry and tart notes are of concern to health, diminished or suppressed.
  • the present invention is a flavoring composition with improved grill-like aroma profiles containing
  • (B) at least two a, b-unsaturated Cio-aldehydes.
  • Another object of the present invention relates to a method for the preparation of flavoring compositions, comprising the steps:
  • step (b) transferring the product provided in step (a) to a continuous reactor, and then heating it at a temperature of about 80 ° C to about 300 ° C and a pressure of about 0 to about 5 bar for a time interval of about 0.1 to about 6 seconds, wherein the continuous reactor is heated by electromagnetic induction,
  • compositions of the invention Aromastoffzu a harmonious and balanced grill-like flavor profile aufwei sen.
  • the flavoring composition according to the invention have improved sensori's properties and are characterized by the fact that they produce and / or reinforce woody and / or bacon-like and / or waxy and / or fried flavor notes and at the same time suppress or reduce ashy and / or char-like and / or tarry flavor.
  • a first aspect of the present invention relates to a flavoring composition with improved grill-like flavor profiles, comprising
  • (B) at least two a, b-unsaturated Cio-aldehydes.
  • the component (a) of the flavoring composition according to the invention contains at least five linear or branched, saturated aliphatic monocarboxylic acids selected from the group consisting of C ö -Cio monocarboxylic acids.
  • component (a) contains at least capric acid, caproic acid, caprylic acid, enanthic acid and pelargonic acid.
  • the component (b) of the inventive flavoring composition contains at least two a, b-unsaturated Cio aldehydes selected from the group consisting of (E, E) -2,4-decadienal, (E, Z ) -2,4-decadienal, (Z, E) -2,4-decadienal and (Z, Z) -2,4-decadienal.
  • the Aromastoffzusammensetzun invention conditions the at least capric acid, caproic acid, caprylic acid, enanthic acid and Pelargonkla re as component (a) and at least two a, b-unsaturated Cio-aldehydes selected from the group consisting of (E , E) -2,4-decadienal, (E, Z) -2,4-decadienal, (Z, E) -2,4-decadienal and (Z, Z) -2,4-decadienal as component (b) contain, wherein the components (a) and (b) in a weight ratio of 10: 1 to about 1: 1, have particularly advantageous sensory properties, especially with regard to the reinforcement of woody and / or bacon-like and / or waxy and / or fried aroma notes.
  • the content of capric acid in component (a) is in the range of about 20 to 90 wt .-%, preferably about 25 to 85 wt .-%, and particularly preferably from about 30 to about 80th wt .-%.
  • the content of capric acid in the flavoring compositions according to the invention in the range of about 1 to 20 wt .-%, preferably about 2 to 18 wt .-%, and particularly preferably from about 4 to about 15 wt. -%, based on the total weight of the composition.
  • Aro mastoffzusammen stu is the content of 1-decene, 1-undecene, 5-undecene, 2-undecene and 1, 3-undecadiene or mixtures thereof at most about 3 wt .-%, preferably, as at most about 2% by weight, and most preferably at most about 1% by weight, based on the total weight of the composition.
  • compo th (a) and (b) is capable of the gasoline-like, tarry and harsh aroma notes of 1-decene, 1-undecene, 5-undecene, 2-undecene and suppress or mask 1,3-undecadiene or mixtures thereof if the content of 1-decene, 1-undecene, 5-undecene, 2-undecene and 1,3-undecadiene or mixtures thereof has a value of about 3% by weight. %, based on the total weight of the composition.
  • Another object of the present invention relates to a process for the preparation of flavoring compositions.
  • This method is characterized inter alia by the fact that the actual production of Aromastoffzusammenset tion takes place in a continuous reactor, which is heated by electromagnetic Indukti on and also enables the continuous production of Aromastoffzusammenset tion.
  • the inductive heating method has long been used in the industry and is well known to those skilled in the art.
  • the most common applications are melting, hardening, sintering and the heat treatment of alloys.
  • processes such as bonding, shrinking or joining components are also known applications of this heating technology.
  • the document DE 10 2005 051637 describes a reactor system with a microstructured reactor and a method for carrying out a chemical reaction in such a reactor.
  • the reactor is heated as such by electromagnetic induction tion.
  • the heat transfer into the reaction medium takes place via the heated reactor walls.
  • Another aspect of the invention relates to a process for the preparation of a flavor composition having grill-like flavor profiles, comprising the steps of:
  • step (b) transferring the product provided in step (a) to a continuous reactor, and then heating it at a temperature of about 80 ° C to about 300 ° C and a pressure of about 0 to about 5 bar for a time interval of about 0 , 1 to about 6 seconds, wherein the continuous reactor is heated by electromagnetic induction,
  • a vegetable or animal oil or fat or a mixture thereof can be used.
  • a single vegetable oil or a single animal oil or a single vegetable fat or a single animal fat or a mixture of these substances can be used.
  • the product provided in step (a) is a vegetable or animal oil or fat or mixture thereof selected from the group consisting of unsaturated, saturated and partially saturated palm oil, soybean oil, peanut oil, olive oil, rapeseed oil Canola, corn oil, coconut oil, animal fats, beef tallow or butter are.
  • the product prepared in step (a) may be, for example, only palm oil, beef tallow or coconut oil, but also a mixture of palm oil, beef tallow and coconut oil.
  • fatty acids selected from the group consisting of:
  • the product provided in step (a) comprises the following fatty acid spectrum:
  • step (b) is of crucial importance for obtaining a harmonious and balanced aroma profile, in particular for the reduction of gasoline-like, tarry and astringent aroma notes. Since the pyrolysis reaction takes place at a maximum of about 300 ° C. in the process according to the invention, the formation of 1-decene, 1-undecene, 5-undecene, 2-undecene and 1,3-undecadiene is prevented or greatly reduced.
  • the temperature in step (b) is in the range of about 100 ° C to about 280 ° C, preferably 130 ° C to about 240 ° C, and most preferably 230 ° C to about 235 ° C.
  • the pressure in step (b) is in the range from about 0.1 bar to about 3 bar, and more preferably from about 0.2 to about 0.7 bar.
  • a duration of the high-temperature treatment in step (b) in the range of about 0.2 to 3 seconds, and particularly preferably from about 0.3 to about 0.7 seconds, in combination with a Cooling rate of about 4 ° C / second to about 15 ° C / second, and particularly preferably from about 5.7 ° C / second to about 13 ° C / second is advantageous to prevent the formation of the above compounds ver, which are responsible for the development of gasoline-like, tarry and tart aroma notes.
  • step (b) the temperature is 232 ° C, and the pressure in the range 0.2 to about 0.7 bar and the duration the high temperature treatment is in the range of about 0.3 to about 0.7 seconds, and the cooling rate of step (c) is in the range of 5.7 ° C / second to about 13 ° C / second.
  • the process is carried out in a reducing atmosphere which is substantially free of oxygen or air.
  • the only oxygen present is that necessary for suction under pressure, or residual amounts entering the system due to system imperfections or leaks. Due to the absence or predominant absence of oxygen in the reaction region, the present process is endothermic and constitutes a non-combustion process. This results in a completely different series of reactions leading to products that differ from those that do obtained using the method described in US 4,571,342 or US 4,820,538.
  • the method is characterized inter alia by the fact that the actual production of the flavoring composition takes place in a continuous reactor, which is heated by electromagnetic induction and also enables the continuous production of the flavoring composition.
  • the reactor therefore consists of an electrically conductive and / or magnetizable material that heats up when exposed to an electromagnetic alternating field.
  • the reactor material are electrically conductive ceramics, such as SiC (silicon carbide) or refractory metals, preferably selected from the group comprising titanium, tantalum, niobium, molybdenum, tungsten, alloys of these metals and nickel, cobalt and chromium-based alloys and high heat-resistant steels , prefers.
  • heat-transferring elements such as heating coils or heat exchanger tubes or plates can also be installed in the reactor.
  • the nature of the heating medium and the design of the inductor must be adapted to each other so that the desired heating of the reaction mixture can be realized.
  • a critical factor for this is on the one hand the output of the inductor, which can be expressed in watts, and the frequency of the alternating field generated by the inductor.
  • the power must be selected the higher, the greater the mass of the heating medium to be heated inductively.
  • the achievable performance is limited in particular by the possibility of cooling the generator required to supply the inductor.
  • inductors which generate an alternating field with a frequency in the range of about 1 to about 100 kHz, preferably from 10 to 80 kHz and in particular in the range of about 10 to about 30 kHz.
  • Such inductors as well as the associated ones Generators are commercially available, for example from IFF GmbH in Ismaning (Germany).
  • the inductive heating is preferably carried out with an alternating field in the middle frequency range.
  • this has the advantage that the energy input into the heating medium bes ser is controllable. Therefore, in the context of the present invention, it is preferred that inductors are used which generate an alternating field in the abovementioned medium-frequency range. This allows an economical and easily controllable Christsbind tion.
  • the reactor can be arranged in an evacuated Baren housing. This applies to all types of reactors that can be used in the process of the present invention.
  • An evacuated housing offers the further advantage that a potential leak in the reactor can easily be detected analytically or can also be detected quickly by an increase in pressure inside the housing. It also prevents leaked toxic chemical compounds from entering the atmosphere directly.
  • the housing can be, for example, an elongated glass, quartz glass or ceramic body.
  • This housing may be provided on the inside with a heat-reflecting over train to minimize losses due to heat radiation.
  • a coating is preferably not made of an electron-conducting material in order to prevent the coating from being heated by the energy field during inductive heating.
  • heat-reflecting internals in the evacuated zone can be seen before. For them, the same applies to the material of which they are made as to a heat-reflecting coating.
  • the housing can also be cooled by itself, for example with water or with air.
  • composition of the product prepared by the method described above can be determined by standard analytical means, such as detection with a suitable detector after gas chromatography. Such determination of the composition of a composition as a modern method of analysis is very reliable, and can be made by a person skilled in the art on the basis of his general knowledge without being inventive.
  • an object of the present invention is a process for the preparation of the flavoring compositions as defined in paragraphs [0022] - [0032]. Further, another object of the present invention relates to a flavoring composition with improved grill-like aroma profiles, which was prepared according to the above-defined method.
  • the invention relates to a flavoring composition with improved grill-like aroma profiles, obtainable by
  • the resulting mixture is transferred in a continuous reactor and heated at a temperature of from about 80 ° C to about 300 ° C and a pressure of from about 0 to about 5 bar for a time interval of about 0.1 to about 6 seconds the continuous reactor is heated by electromagnetic induction,
  • the flavoring composition of the invention contain improved grill-like flavor profiles
  • (B) at least two a, b-unsaturated Cio-aldehydes.
  • the flavoring compositions according to the present application have aroma notes that are markedly different from those obtained using the method described in US 4,571,342 or US 4,820,538. In a comparative test, it was found that the aroma notes of the compositions of the present invention significantly improved. This shows that a new and different composition is obtained by the present method.
  • the invention relates to foods which have been applied to the flavoring composition according to the invention.
  • the food is selected from meat, poultry, fish / seafood, dairy products, vegetables, fried foods, fried foods, baked foods, microwaved foods, open-fire fried foods, grilled foods or snack foods, but is not exclusively limited to these.
  • the invention relates to foods comprising the flavoring compositions according to the invention.
  • the food is selected from meat, poultry, fish / seafood, dairy products, vegetables, fried foods,
  • food, baked foods, microwaved foods, open-fire fried foods, grilled foods or snack foods are, but are not limited to, these.
  • Another object of the present invention relates to a food flavoring comprising the flavoring compositions according to the invention together with other suitable food additives.
  • This flavoring may be in liquid, solid, gravy, cream, paste or powder form.
  • the invention relates to foods comprising the above-defined food flavorings.
  • the foods are selected from, but are not limited to, meat, poultry, fish / seafood, dairy, vegetables, fried foods, fried foods, baked foods, microwaved foods, open-fire fried foods, grilled foods or snack foods limited to these.
  • the flavoring compositions prepared using the present invention are very strong and characteristic and can be combined as such with other flavorants resulting in a blended product.
  • the products of the present invention may be used in a spray-dried form associated with a suitable carrier, such as maltodextrin, starch, or other carriers known to those skilled in the art.
  • a suitable carrier such as maltodextrin, starch, or other carriers known to those skilled in the art.
  • the mixed products can then be applied to meat or other foods, including but not limited to dairy products, vegetables, fried foods, fried foods, baked foods, microwaved foods, open-fire fried foods, grilled foods, or snack foods and fish / seafood for which it is desired to produce a fortified aroma.
  • a mixed flavoring may be sold directly to consumers in the form of a liquid, solid, powder, paste, sauce or cream for meat or other food-processing applications.
  • the flavoring compositions according to the present application and mixtures containing these flavoring compositions can also be sold as microwave browning agents and flavoring additives.
  • the invention relates to the use of a heated by electromagnetic induction continuous reactor for producing a Flavoringzusam composition, in particular the flavoring compositions of the invention.
  • the invention relates to the use of the invention Aro mastoffzusammen stuen to produce or reinforce a woody and / or bacon-like and / or waxy and / or fried flavor note and for the simultaneous suppression and / or reduction of ashy and / or charcoal-like and / or tarry and / or gasoline-like aroma note in a food.
  • Aro mastoffzusammen stuen to produce or reinforce a woody and / or bacon-like and / or waxy and / or fried flavor note and for the simultaneous suppression and / or reduction of ashy and / or charcoal-like and / or tarry and / or gasoline-like aroma note in a food.
  • flavorant compositions having improved grill-like flavor profiles can be prepared which have a harmonious and extended flavor profile free of or with reduced chemical, gasoline-like, tarry, and astringent aroma notes.
  • the mixture was placed in a continuous reactor preheated to 232 ° C by electromagnetic induction.
  • the pressure in the continuous reactor was adjusted to 0.5 bar. After 0.5 seconds, the product thus obtained was cooled at a cooling rate of 10 ° C / second.
  • Example 1 The starting mixture of Example 1 was introduced into the continuous reactor, which was preheated to 240 ° C by means of electromagnetic induction. The pressure in the continuous reactor was adjusted to 5 bar. After 4 seconds, the cooling of the product thus obtained was carried out at a cooling rate of 20 ° C / second.
  • the gas chromatographic analysis showed a weight ratio of (capric acid, + caproic acid + caprylic acid + enanthic acid + pelargonic acid) to (+ (E, E) -2,4-decadienal) of 8: 1 and a content of (1 Decene + 1-undecene + 5-undecene + 2-undecene + 1,3-undecadiene) of 2% by weight, based on the total weight of the composition.
  • Example 1 The starting mixture of Example 1 was introduced into the continuous reactor, which was preheated to 400 ° C by means of electromagnetic induction. The pressure in the continuous reactor was adjusted to 0.5 bar. After 0.5 seconds, the product thus obtained was cooled at a cooling rate of 9 ° C / second.
  • Example 1 The starting mixture of Example 1 was introduced into the continuous reactor, which was preheated to 250 ° C by means of electromagnetic induction. The pressure in the continuous reactor was adjusted to 5 bar. After 8 seconds, the product thus obtained was cooled at a rate of 0.4 ° C./sec.
  • the gas chromatography analysis showed a weight ratio of (capric acid + caproic acid + caprylic acid + enanthic acid + pelargonic acid) to + (E, E) -2,4-decadienal) of 30: 1 and a content of (1-decene + 1-undecene + 5-undecene + 2-undecene + 1,3-undecadiene) of 4% by weight, based on the total weight of the composition.
  • V3 corresponds to a commercially available, natural grill flavor obtained using the method described in US 4,820,538.

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Seasonings (AREA)
  • Fats And Perfumes (AREA)

Abstract

L'invention concerne des compositions aromatiques présentant des profils aromatiques de type grillades améliorés, lesdites compositions contenant (a) au moins cinq acides monocarboxyliques C5-C16 aliphatiques saturés, linéaires ou ramifiés et (b) au moins deux aldéhydes C10 α,β-insaturés. L'invention concerne également un procédé permettant de produire lesdites compositions et leur utilisation.
PCT/EP2018/051144 2018-01-18 2018-01-18 Arômes naturels ayant des profils aromatiques d'un genre nouveau, de type grillades WO2019141357A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EP18702933.5A EP3740085A1 (fr) 2018-01-18 2018-01-18 Arômes naturels ayant des profils aromatiques d'un genre nouveau, de type grillades
PCT/EP2018/051144 WO2019141357A1 (fr) 2018-01-18 2018-01-18 Arômes naturels ayant des profils aromatiques d'un genre nouveau, de type grillades

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Application Number Priority Date Filing Date Title
PCT/EP2018/051144 WO2019141357A1 (fr) 2018-01-18 2018-01-18 Arômes naturels ayant des profils aromatiques d'un genre nouveau, de type grillades

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022069055A1 (fr) 2020-10-01 2022-04-07 Symrise Ag Composition d'arôme ayant un profil d'arôme de type grillé

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4571342A (en) 1981-08-10 1986-02-18 General Foods Corporation Charcoal broiled flavor composition
US4820538A (en) 1987-05-27 1989-04-11 General Foods Corporation Process to produce a charcoal broiled flavor
EP0356799A2 (fr) * 1988-09-01 1990-03-07 Societe Des Produits Nestle S.A. Production d'arôme
US5496579A (en) * 1995-03-24 1996-03-05 Kraft Foods, Inc. Process and apparatus for producing a flavoring composition
EP0867122A1 (fr) * 1997-03-10 1998-09-30 Ensyn Technologies Inc. Composition d'arÔme grillé et méthode pour sa préparation
WO2001003518A1 (fr) * 1999-07-09 2001-01-18 The Procter & Gamble Company Frites cuites au four contenant du 2,4-decadienal et/ou du methional
DE102005051637A1 (de) 2005-10-26 2007-05-03 Atotech Deutschland Gmbh Reaktorsystem mit einem mikrostrukturierten Reaktor sowie Verfahren zur Durchführung einer chemischen Reaktion in einem solchen Reaktor

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4571342A (en) 1981-08-10 1986-02-18 General Foods Corporation Charcoal broiled flavor composition
US4820538A (en) 1987-05-27 1989-04-11 General Foods Corporation Process to produce a charcoal broiled flavor
EP0356799A2 (fr) * 1988-09-01 1990-03-07 Societe Des Produits Nestle S.A. Production d'arôme
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