WO2023242366A1 - Edible fragrances as taste enhancer - Google Patents

Edible fragrances as taste enhancer Download PDF

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Publication number
WO2023242366A1
WO2023242366A1 PCT/EP2023/066171 EP2023066171W WO2023242366A1 WO 2023242366 A1 WO2023242366 A1 WO 2023242366A1 EP 2023066171 W EP2023066171 W EP 2023066171W WO 2023242366 A1 WO2023242366 A1 WO 2023242366A1
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Prior art keywords
liquid
drink
perfume
dish
sprayed
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PCT/EP2023/066171
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French (fr)
Inventor
Emanuele BALESTRA
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Balestra Emanuele
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Publication of WO2023242366A1 publication Critical patent/WO2023242366A1/en

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    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages

Definitions

  • the invention relates to a process for obtaining a liquid edible perfume intended to be sprayed on a consumable product, such as a drink or a dish, the new edible perfume thus obtained and its uses.
  • a perfume is an odor or more often a more or less persistent odorous composition naturally emitted by a plant, an animal, or an environment.
  • Perfume is generally made from various materials which can be of animal, vegetable and/or synthetic origin such as, by way of non-limiting examples, beeswax, musk, ambergris, absolutes, hydrosols, vegetable oils, plant essences.
  • an extraction process transforms a plant raw material into essence.
  • extraction we can cite expression, steam distillation, hot or cold enfleurage, extraction using volatile solvents (petroleum ether, hexane , ...) generally followed by extraction with ethanol, or maceration, particularly in alcohol.
  • volatile solvents petroleum ether, hexane , ...) generally followed by extraction with ethanol, or maceration, particularly in alcohol.
  • Other more “modern” techniques can also be used such as supercritical CO2 extraction.
  • perfume compositions including alcoholic perfumes which are the most widespread.
  • odorous concentrate that is to say the formula created from natural and synthetic odorous ingredients which will reveal the olfactory pyramid of the juice, as well as the alcohol which acts as a support for the perfume substance.
  • This ingredient is an ethyl alcohol (also called ethanol) because it is a neutral and odorless material, which will therefore not alter the scents revealed by the odor concentrate.
  • An alcoholic perfume generally contains between 70% and 92% alcohol, depending on the type of perfume chosen (eau de Cologne, eau de toilette, eau de perfume, perfume essence, etc.).
  • Alcohol is a very common material in the world of cosmetics for its properties. Indeed, it is miscible in water, stable, colorless and volatile.
  • alcohol for example ethyl alcohol, synthetic or of vegetable origin from the fermentation of sugars or starch from various vegetable sources such as fruits, sugar cane or cereals, thus used is denatured, that is to say it is made unfit for consumption: we will add different chemical compounds to it in order to make it “undrinkable”. These will change its taste (generally making it very bitter), its color, or even its smell and it is therefore very strongly recommended not to drink such a perfume.
  • alcoholic perfumes are the most used, there are other ways to make perfumes without resorting to the use of alcohol. We thus find oily perfumes which use oil as a support for the odorous concentrate.
  • perfumes may have wax or butters of vegetable or mineral origin as a support. These are greasy perfumes, sometimes called “concretes”. In solid form, they are applied in small touches.
  • oils such as oils used in cooking and even massage oils, which can be applied topically to the skin or face and licked.
  • a problem that the present invention proposes to solve consists of developing a process for obtaining a new edible perfume intended to be sprayed directly on a consumable product such as a drink or a dish, which is easy and quick to implement while unexpectedly increasing the extraction of volatile odorous compounds and improving the taste properties of the drink or dish on which it is sprayed without altering their taste.
  • the solution to this problem posed has as its first object a process for obtaining a liquid edible perfume intended to be sprayed on a consumable product, such as a drink or a dish, characterized in that it comprises the successive steps of : dissolving a plant material, taken alone or in combination, preferably crushed, in a liquid comprising a water/undenatured ethyl alcohol mixture at room temperature; ultrasound-assisted extraction with stirring of said plant material/liquid mixture for less than 30 minutes to obtain a first liquid extract; distillation of said first liquid extract obtained with a rotary evaporator at room temperature, preferably at a temperature below 30°C; and recovery of said liquid edible perfume, and, optionally, addition of one or more drops of at least one natural flavor chosen from cis-3-hexanol, linalool, an extract of Buchu, Cedar, Patchouli, and/ or Vetiver, taken alone or in combination, said liquid edible perfume recovered, before spraying said liquid edible perfume on a drink or a dish.
  • It also relates to a liquid edible perfume intended to be sprayed on a consumable product, such as a drink or a dish, capable of being obtained by the process according to the invention.
  • the invention also relates to the use of an edible perfume according to the invention, in a form sprayed on a consumable product, such as a drink or a dish, preferably a drink, to potentiate its taste properties.
  • the Applicant has developed a process for obtaining a new edible perfume specifically adapted to a given drink or dish making it possible to increase the extraction of volatile odorous compounds and to improve the intensity of olfacto perception. -gustatory without distorting their taste.
  • the perfume that can be obtained according to the invention is advantageously in the form of a crystalline distillate free of bitter flavor that maceration can provide.
  • Figure 1 illustrates the sensory profile of the “Life is beautiful” cocktail with and without spraying the Pelargonium rosat perfume obtained according to the invention.
  • Figure 2 illustrates the sensory profile of the “Lavandou” Cocktail with and without spraying the lavender and mandarin perfume obtained according to the invention.
  • Figure 3 illustrates the sensory profile of the “La Grande Dame” cocktail with and without spraying the bitter orange and verbena perfume obtained according to the invention.
  • the invention relates to a method for obtaining a liquid edible perfume intended to be sprayed on a consumable product, such as a drink or a dish.
  • the method according to the invention comprises the successive steps of:
  • the plant material can be used fresh or dried and is preferably chosen from orange, for example bitter orange, verbena, for example lemon verbena, bergamot, rose pelargonium, mandarin, lavender, lemon, for example Menton lemon, basil, for example Thai basil, yellow grapefruit, mimosa, kaffir lime, tuberose, jasmine, taken alone or in a mixture.
  • the plant material is more preferably used as a mixture and even more preferably chosen from mixtures of orange, for example bitter orange, and verbena, for example lemon verbena, bergamot and rose pelargonium, mandarin and lavender, lemon, for example Menton lemon. , and basil, for example Thai basil, yellow grapefruit and mimosa and rose pelargonium, kaffir lime and tuberose.
  • the plant material is dissolved in a water/undenatured ethyl alcohol mixture at room temperature, that is to say at a temperature between 15°C and 35°C, preferably at a temperature between 18°C and 30°C. C, more preferably between 20°C and 27°C, for example 20°C, 21°C, 22°C, 23°C, 24°C, 25°C, 26°C or 27°C.
  • ethyl alcohol makes it possible to extract and concentrate the odorous components of interest, which would not be possible in water alone, for example. Also, thanks to its volatility, after spraying, the ethyl alcohol will evaporate very quickly to give way to odorous materials which will diffuse their odorous notes over time and potentiate the intensity of the olfacto-gustatory perception of the drink. or the dish on which the perfume according to the invention is sprayed without distorting their taste. Ethyl alcohol no denatured also allows you to reveal a real impression of freshness during vaporization, finally disappearing after a few moments. Another advantage of ethyl alcohol is that it allows excellent preservation of edible perfume over time.
  • Ethyl alcohol is used in undenatured form not including any additive or denaturant, following a water/ethyl alcohol ratio of between 65/35 and 35/65, for example 40/60, 45/55, 50/50 , 55/45 or 60/40.
  • the plant material is preferably dissolved in a water/undenatured ethyl alcohol mixture following a plant material/liquid ratio of between 1/10 and 1/2, preferably 1/8 and 1/4.
  • the plant material is dissolved in a water/undenatured ethyl alcohol mixture following a plant material/liquid ratio of between 1/10 and 1/2, preferably 1/8 and 1/4 at temperature. ambient, preferably between 20°C and 27°C.
  • Ultrasonic-assisted extraction with stirring of the plant material/liquid mixture is then carried out for less than 30 minutes, preferably for 5 min to 20 min, more preferably for 8 min to 15 min, for example 8 min, 10 min, 12 min or 15 mins.
  • This step must be carried out with caution because the contact surface with the plant particles must be controlled and advantageously subjected to a permanent and delicate movement, generated by a propeller, allowing the oxygen micro-bubbles present in the liquid to shock the molecules. plants to release the finest flavors of plants.
  • Ultrasound-assisted extraction is preferably carried out at a frequency between 20 kHz and 100 kHz, for example 20 kHz, 25 kHz, 30 kHz, 35 kHz, 40 Hz, 45 kHz or 50 kHz, at a power of 100 to 5000 watts, for example 100 w, 200 w, 300 w, 400 w, or 500 w, and at room temperature.
  • the extracted plant material/liquid mixture can be advantageously pressed to obtain a first liquid extract.
  • This press step is advantageously carried out energetically and quickly using jerky movements, in order to extract and preserve a large part of the plant aromas in the liquid.
  • No filtration step is preferably carried out, the solid plant material remaining with the liquid for the distillation step.
  • the first liquid extract thus obtained is then distilled with a rotary evaporator at room temperature, preferably at a temperature below 30°C, for example between 20°C and 27°C.
  • the distillation is for example carried out at a pressure of between 40 mbar and 160 mbar, for a rapid duration, for example from 15 minutes to 30 minutes, or even one hour, preferably less than 30 minutes, more preferably approximately 15 minutes.
  • the Applicant was able to demonstrate that the combination of the steps of ultrasound-assisted extraction and additional distillation of the first liquid extract thus obtained by ultrasound extraction synergistically allows a significant improvement in the extraction of volatile odorous compounds in the extracts. obtained with the process according to the invention significantly increasing the intensity of olfacto-gustatory perception, as illustrated in Examples 10 and 1 1.
  • the liquid edible perfume thus obtained is advantageously in the form of a transparent distillate free of bitter flavor.
  • one or more drops of at least one natural flavor chosen from cis-3-hexanol, linalool, an extract of Buchu, Cedar, Patchouli, and/or Vetiver, taken alone or in combination, is/are preferentially added to said recovered liquid edible perfume, to correct if necessary, thanks to their molecules, any imperfections in the perfume before spraying said liquid edible perfume obtained according to the invention on a drink or a dish.
  • Another object of the invention relates to a liquid edible perfume intended to be sprayed on a consumable product, such as a drink or a dish, preferably a drink, even more preferably a cocktail, capable of being obtained by the process according to 'invention.
  • the liquid edible perfume obtained according to the invention in a form sprayed on a consumable product, such as a drink or a dish, preferably a drink, even more preferably a cocktail, to potentiate its properties taste.
  • a consumable product such as a drink or a dish, preferably a drink, even more preferably a cocktail
  • the liquid edible perfume obtained according to the invention does not modify the taste of the drink or dish on which it is sprayed while significantly increasing the intensity of the olfacto-gustatory perception.
  • the liquid edible perfume obtained according to the invention is specifically adapted to a given drink or dish, preferably a given drink, more preferably a given cocktail.
  • the liquid edible perfume obtained according to the invention is also sprayed in the immediate vicinity of said drink or dish, for example on the glass or plate or still on the user's hand, said glass, plate or hand being located for example at a distance of between 1 and 25 cm from the drink or dish during spraying.
  • the liquid edible perfume obtained according to the invention is preferably sprayed between 1 and 5 times on the consumable product, for example 1, 2, 3, 4 or 5 times, preferably 2 or 3 times.
  • the liquid edible perfume obtained according to the invention is preferably sprayed on the consumable product, in one or more sprays, in a quantity of between 50 L and 150 L per spray, for example 70 pL, 75 pL, 80 pL, 85 pL, or 90 pL, in a total quantity between 50 pL and 750 pL.
  • Example 1 Edible perfume based on Mandarin, Bergamot, Lemon, Orange, Combava and Grapefruit
  • the mixture is then extracted for 12 to 15 minutes in the ultrasound machine.
  • the mixture thus extracted is then advantageously pressed to obtain a first liquid extract which is then distilled at room temperature in the rotary evaporator, at a pressure of between 40 mbar and 160 mbar for 15 to 30 minutes.
  • a liquid edible perfume is obtained in the form of a transparent distillate.
  • Example 2 Edible perfume based on Lavender
  • 130 g of fresh lavender flowering tops that is to say which comprises at least 70% water by weight of its total weight, for example a water content of 80-90%, typically around 85% of water, before or after loss during desiccation linked to picking in particular, are dissolved in 1 liter of undenatured ethyl alcohol solution (following a 50/50 water/alcohol ratio) at room temperature and mixed in a blender.
  • the mixture is then extracted for 12 to 15 minutes in the ultrasound machine.
  • the mixture thus extracted is then advantageously pressed to obtain a first liquid extract which is then distilled at room temperature in the rotary evaporator at a pressure of between 40 mbar and 160 mbar for 15 to 30 minutes.
  • a liquid edible perfume is obtained in the form of a transparent distillate.
  • Example 3 Edible perfume based on Pelargonium Rosat
  • Pelargonium Rosat flowers are dissolved in 1 liter of undenatured ethyl alcohol solution (following a 50/50 water/alcohol ratio) at room temperature and mixed in a blender.
  • the mixture is then extracted for 12 to 15 minutes in the ultrasound machine.
  • the mixture thus extracted is then advantageously pressed to obtain a first liquid extract which is then distilled at room temperature in the rotary evaporator at a pressure of between 40 mbar and 160 mbar for 15 to 30 minutes.
  • a liquid edible perfume is obtained in the form of a transparent distillate.
  • the mixture is then extracted for 8 to 10 minutes in the ultrasound machine.
  • the mixture thus extracted is then advantageously pressed to obtain a first liquid extract which is then distilled at room temperature in the rotary evaporator at a pressure of between 40 mbar and 160 mbar for 15 to 30 minutes.
  • a liquid edible perfume is obtained in the form of a transparent distillate.
  • the mixture is then extracted for 8 to 10 minutes in the ultrasound machine.
  • the mixture thus extracted is then advantageously pressed to obtain a first liquid extract which is then distilled at room temperature in the rotary evaporator at a pressure of between 40 mbar and 160 mbar for 15 to 30 minutes.
  • a liquid edible perfume is obtained in the form of a transparent distillate.
  • the mixture is then extracted for 8 to 10 minutes in the ultrasound machine.
  • the mixture thus extracted is then advantageously pressed to obtain a first liquid extract which is then distilled at room temperature in the rotary evaporator at a pressure of between 40 mbar and 160 mbar for 15 to 30 minutes.
  • a liquid edible perfume is obtained in the form of a transparent distillate.
  • 230 g of flowering tops of fresh basil for example Thai basil, Purple basil, Anise, taken in identical or different proportions, are dissolved in 1 liter of undenatured ethyl alcohol solution (following a water/alcohol ratio 40 /60) at room temperature and mixed in a blender.
  • the mixture is then extracted for 12 to 15 minutes in the ultrasound machine.
  • the mixture thus extracted is then advantageously pressed to obtain a first liquid extract which is then distilled at room temperature in the rotary evaporator at a pressure of between 40 mbar and 160 mbar for 15 to 30 minutes.
  • a liquid edible perfume is obtained in the form of a transparent distillate.
  • Example 8 Edible perfume based on verbena
  • the mixture is then extracted for 12 to 15 minutes in the ultrasound machine.
  • the mixture thus extracted is then advantageously pressed to obtain a first liquid extract which is then distilled at room temperature in the rotary evaporator at a pressure of between 40 mbar and 160 mbar for 15 to 30 minutes.
  • a liquid edible perfume is obtained in the form of a transparent distillate.
  • one or more drops of at least one natural flavor chosen from cis-3-hexanol, linalool, an extract of Buchu, Cedar , Patchouli, and/or Vetiver, taken alone or in combination, can be added to said edible perfume, to correct if necessary, thanks to their molecules, any imperfections in the perfume before spraying said perfume edible liquid obtained according to the invention on a drink or a dish.
  • Example 9 Sensory profiles of cocktails tested with judges with and without spraying a perfume obtained according to the invention specifically adapted to said cocktail
  • a sensory profile aims to describe and evaluate in quality and intensity a set of sensory characteristics perceived on one or more products.
  • the Student t test is a statistical test used to measure significant differences between the descriptions of two groups.
  • “Lavandou” cocktail gin, lavender, citrus fruits, calvados and freshness
  • the cocktails are prepared and possibly sprayed (at the cocktail level) with a perfume obtained according to the invention just before the blind tasting.
  • the flavors obtained according to the invention used within the framework of this test and sprayed on the cocktails tasted blind by the judges are respectively as follows: for the “La Grande Dame” cocktail, 4 sprays of a perfume based on bitter orange and verbena obtained under conditions similar to those of Example 8; for the “Lavandou” cocktail, 4 sprays of a perfume based on lavender and mandarin obtained under conditions similar to those of Example 2; and for the “Life is beautiful” cocktail, 4 sprays of a perfume based on pelargonium rose and bergamot obtained under conditions similar to those of example 3.
  • Fizz sensor analysis software
  • the characteristic notes of the "life is beautiful” cocktail taken alone are essentially mezcal (7), citrus (5.5) and finally freshness (4).
  • the rose pelargonium and bergamot/floral notes are only slightly perceived (less than 4, around 3).
  • the perfume obtained according to the invention highlights the notes of rose pelargonium and bergamot/floral so as to, unexpectedly, potentiate the taste properties of the cocktail without altering its taste.
  • the characteristic notes of the "Lavandou” cocktail taken alone are essentially Calvados (7), citrus fruits (5.8) and freshness (5.4) then notes of gin (5) and lavender (4.2).
  • the perfume obtained according to the invention highlights the notes of lavender and citrus so as to, unexpectedly, potentiate the taste properties of the cocktail without altering its taste.
  • the characteristic notes of the "La Grande Dame” cocktail taken alone are essentially Champagne (7.2) and gin (6.8).
  • the floral (3.8), verbena (3.8) and bitter orange (3.2) notes are only slightly perceived (less than 4).
  • the perfume obtained according to the invention highlights the notes of bitter orange and verbena so as to, unexpectedly, potentiate the taste properties of the cocktail without altering its taste.
  • Example 10 Obtaining an edible bitter orange flavor
  • Table 1 Comparative table for obtaining an edible bitter orange flavor with and without association of the steps of extraction assisted with ultrasound and distillation by rotary evaporator
  • Example 1 1 Obtaining an edible perfume from Pelargonium rose
  • the extraction of volatile odorous compounds in the extracts obtained with the process according to the invention is significantly increased (factor of at least 2.5) significantly improving the intensity of olfacto-gustatory perception without altering the taste of the product on which the perfume is intended to be sprayed.

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Abstract

The invention relates to a method for obtaining a liquid edible fragrance to be sprayed onto a consumable product, such as a beverage or a dish. The invention also relates to the new edible fragrance thus obtained and to the uses thereof for enhancing the taste properties of the consumable product onto which it is sprayed.

Description

PARFUMS COMESTIBLES EN TANT QU ’ EXHAUSTEUR DE GOUTS EDIBLE FRAGRANCES AS A FLAVOR ENHANCER
DOMAINE TECHNIQUE TECHNICAL AREA
L'invention concerne un procédé d'obtention d'un parfum comestible liquide destiné à être pulvérisé sur un produit consommable, tel qu'une boisson ou un plat, le nouveau parfum comestible ainsi obtenu et ses utilisations. The invention relates to a process for obtaining a liquid edible perfume intended to be sprayed on a consumable product, such as a drink or a dish, the new edible perfume thus obtained and its uses.
TECHNIQUE ANTERIEURE PRIOR ART
Un parfum est une odeur ou plus souvent une composition odorante plus ou moins persistante naturellement émise par une plante, un animal, ou un environnement. A perfume is an odor or more often a more or less persistent odorous composition naturally emitted by a plant, an animal, or an environment.
Il peut donc s'agir de l'émanation d'une substance naturelle ou être créée ou recréée à partir de différents arômes, solvants et fixatifs sous formes de compositions communément destinées à un usage cosmétique chez l' Homme ou l'animal, ou à parfumer des objets ou l'air intérieur en étant pulvérisées ou directement appliquées de manière topique. It can therefore be the emanation of a natural substance or be created or recreated from different aromas, solvents and fixatives in the form of compositions commonly intended for cosmetic use in humans or animals, or for perfume objects or indoor air by being sprayed or directly applied topically.
Le parfum est généralement fabriqué à partir de diverses matières qui peuvent être d'origine animale, végétale et /ou synthétique telles que à titre d'exemples non limitatifs la cire d'abeille, le musc, l'ambre gris, les absolues, les hydrolats, les huiles végétales, les essences végétales. Perfume is generally made from various materials which can be of animal, vegetable and/or synthetic origin such as, by way of non-limiting examples, beeswax, musk, ambergris, absolutes, hydrosols, vegetable oils, plant essences.
Pour les parfums créés à partir d'essences végétales, un processus d'extraction permet de transformer en essence une matière première végétale. A titre d'exemples d'extraction, on peut citer l'expression, la distillation à la vapeur d'eau, l'enfleurage à chaud ou à froid, l'extraction à l'aide de solvants volatils (éther de pétrole, hexane, ...) suivi en général par une extraction à l'éthanol, ou encore la macération notamment dans de l'alcool. D'autres techniques plus « modernes » peuvent également être utilisées telles que l'extraction au CO2 supercritique. For perfumes created from plant essences, an extraction process transforms a plant raw material into essence. As examples of extraction, we can cite expression, steam distillation, hot or cold enfleurage, extraction using volatile solvents (petroleum ether, hexane , ...) generally followed by extraction with ethanol, or maceration, particularly in alcohol. Other more “modern” techniques can also be used such as supercritical CO2 extraction.
Il existe ainsi plusieurs types de compositions parfumantes, dont celle des parfums alcooliques qui est la plus répandue. Dans ce type de parfum, on retrouve d'un côté le concentré odorant, c'est-à-dire la formule créée à partir des ingrédients odorants naturels et synthétiques qui vont révéler la pyramide olfactive du jus, ainsi que de l'alcool qui agit comme un support à la substance parfumante. Cet ingrédient est un alcool éthylique (également appelé éthanol) car il s'agit d'une matière neutre et inodore, qui ne va donc pas altérer les senteurs dévoilées par le concentré odorant. There are several types of perfume compositions, including alcoholic perfumes which are the most widespread. In this type of perfume, we find on the one hand the odorous concentrate, that is to say the formula created from natural and synthetic odorous ingredients which will reveal the olfactory pyramid of the juice, as well as the alcohol which acts as a support for the perfume substance. This ingredient is an ethyl alcohol (also called ethanol) because it is a neutral and odorless material, which will therefore not alter the scents revealed by the odor concentrate.
Un parfum alcoolique contient généralement entre 70% et 92% d'alcool, selon le type de parfum choisi (eau de Cologne, eau de toilette, eau de parfum, essence de parfum...). An alcoholic perfume generally contains between 70% and 92% alcohol, depending on the type of perfume chosen (eau de Cologne, eau de toilette, eau de parfum, perfume essence, etc.).
L'alcool est une matière très répandue dans l'univers de la cosmétique pour ses propriétés. En effet, il est miscible dans l'eau, stable, incolore et volatil. Alcohol is a very common material in the world of cosmetics for its properties. Indeed, it is miscible in water, stable, colorless and volatile.
Toutefois, l'alcool, par exemple l'alcool éthylique, synthétique ou d'origine végétale à partir de la fermentation des sucres ou de l'amidon de diverses sources végétales comme des fruits, de la canne à sucre ou des céréales, ainsi utilisé est dénaturé, c'est-à-dire qu'il est rendu impropre à la consommation : on va lui ajouter différents composés chimiques afin de le rendre « imbuvable ». Ceux-ci vont changer son goût (le rendant généralement très amer), sa couleur, voire son odeur et il est donc très fortement déconseillé de boire un tel parfum. Si les parfums alcooliques sont les plus utilisés, il existe d'autres façons de fabriquer des parfums sans avoir recours à l'utilisation d'alcool. On retrouve ainsi des parfums huileux qui utilisent de l'huile comme support au concentré odorant. However, alcohol, for example ethyl alcohol, synthetic or of vegetable origin from the fermentation of sugars or starch from various vegetable sources such as fruits, sugar cane or cereals, thus used is denatured, that is to say it is made unfit for consumption: we will add different chemical compounds to it in order to make it “undrinkable”. These will change its taste (generally making it very bitter), its color, or even its smell and it is therefore very strongly recommended not to drink such a perfume. While alcoholic perfumes are the most used, there are other ways to make perfumes without resorting to the use of alcohol. We thus find oily perfumes which use oil as a support for the odorous concentrate.
Toutefois, certains composés odorants ne sont pas miscibles avec l'huile. Il faut donc trouver des substances solubles dans cette base. However, some odorous compounds are not miscible with oil. It is therefore necessary to find soluble substances in this base.
D'autres parfums peuvent avoir comme support de la cire ou des beurres d'origine végétale ou minérale. Ce sont des parfums graisseux, appelés parfois « concrètes ». Sous forme solide, ils s'appliquent par petites touches. Other perfumes may have wax or butters of vegetable or mineral origin as a support. These are greasy perfumes, sometimes called “concretes”. In solid form, they are applied in small touches.
Néanmoins, certains parfums peuvent être considérés comme comestibles. However, some flavors can be considered edible.
A cet effet, on peut par exemple citer les huiles aromatisées, telles que les huiles utilisées en cuisine et même les huiles de massage, qui peuvent être appliquées de manière topique sur la peau ou le visage et être léchées. For this purpose, we can for example cite flavored oils, such as oils used in cooking and even massage oils, which can be applied topically to the skin or face and licked.
On connaît également des parfums comestibles LICK YOUR SCENT® de SMITH & SINCLAIR® créés comme un parfum traditionnel, qui peuvent être pulvérisés directement sur la peau ou sur un produit consommable, et également être léchés ou consommés sans problème. Néanmoins, de tels parfums sont connus pour être utilisés pour modifier le goût d'un cocktail ou de la préparation culinaire sur lesquels ils sont pulvérisés. Also known are LICK YOUR SCENT® edible perfumes from SMITH & SINCLAIR® created like a traditional perfume, which can be sprayed directly on the skin or on a consumable product, and also be licked or consumed without problem. However, such perfumes are known to be used to modify the taste of a cocktail or culinary preparation on which they are sprayed.
Par ailleurs, des cocktails, par exemple du Mojito, existent sur le marché sous forme de boisson alcoolisée pulvérisable (MOJITO SPRAY DRINK). Furthermore, cocktails, for example Mojito, exist on the market in the form of a sprayable alcoholic drink (MOJITO SPRAY DRINK).
Enfin, concernant des procédés d'obtention de liqueurs apéritives qui ne sont toutefois pas destinées à être pulvérisées sur la peau ou sur un produit consommable mais plutôt à être bues, on peut citer la publication « Hielscher Ultrasonics » (2022) qui décrit la mise en solution d' une matière végétale broyée dans un alcool (solvant), par exemple la vodka, et une extraction par ultrasons à 200W ou 400W pendant 3 à 5 mins. Les résidus végétaux solides sont ensuite éliminés par filtration pour obtenir un extrait liquide à utiliser dilué dans de l'eau après ajout éventuel de sucre ou de sirop. Finally, concerning processes for obtaining aperitif liqueurs which are however not intended to be sprayed on the skin or on a consumable product but rather to be drunk, we can cite the publication “Hielscher Ultrasonics” (2022) which describes the implementation in solution of a crushed plant material in an alcohol (solvent), for example vodka, and ultrasonic extraction at 200W or 400W for 3 to 5 mins. The solid plant residues are then removed by filtration to obtain a liquid extract to be used diluted in water after possible addition of sugar or syrup.
On peut également citer la publication « Maker of Campfire Gin unveils new Ultrasonic Gin » de Bethanywhymark (21 juin 2021 ) qui décrit un procédé d'obtention d'une boisson alcoolisée (gin) obtenue par macération de matières végétales dans de l'alcool soumise à ultrasons puis d'une distillation lente en alambic pour obtenir un gin à boire présentant un côté terreux de genévrier, une douceur de la fleur de sureau et de l'orge torréfiée, et la fraîcheur de la pomme et de la menthe. We can also cite the publication “Maker of Campfire Gin unveils new Ultrasonic Gin” by Bethanywhymark (June 21, 2021) which describes a process for obtaining an alcoholic beverage (gin) obtained by maceration of plant materials in alcohol subject ultrasonic then slow distillation in a still to obtain a drinking gin with an earthy side of juniper, a sweetness of elderflower and roasted barley, and the freshness of apple and mint.
PROBLEME TECHNIQUE TECHNICAL PROBLEM
Considérant ce qui précède, un problème que se propose de résoudre la présente invention consiste à développer un procédé d'obtention d'un nouveau parfum comestible destiné à être pulvérisé directement sur un produit consommable tel qu'une boisson ou un plat, qui soit facile et rapide à mettre en œuvre tout en permettant de manière inattendue d'augmenter l'extraction de composés odorants volatils et d'améliorer les propriétés gustatives de la boisson ou plat sur lequel il est pulvérisé sans altérer leur goût. SOLUTION TECHNIQUE Considering the above, a problem that the present invention proposes to solve consists of developing a process for obtaining a new edible perfume intended to be sprayed directly on a consumable product such as a drink or a dish, which is easy and quick to implement while unexpectedly increasing the extraction of volatile odorous compounds and improving the taste properties of the drink or dish on which it is sprayed without altering their taste. TECHNICAL SOLUTION
La solution à ce problème posé a pour premier objet un procédé d'obtention d'un parfum comestible liquide destiné à être pulvérisé sur un produit consommable, tel qu'une boisson ou un plat, caractérisé en ce qu'il comprend les étapes successives de : mise en solution d'une matière végétale, prise seule ou en combinaison, préférentiellement broyée, dans un liquide comprenant un mélange eau / alcool éthylique non dénaturé à température ambiante ; extraction assistée par ultrasons sous agitation dudit mélange matière végétale / liquide pendant moins de 30 minutes pour obtenir un premier extrait liquide ; distillation dudit premier extrait liquide obtenu avec un évaporateur rotatif à température ambiante, préférentiellement à une température inférieure à 30°C ; et récupération dudit parfum comestible liquide, et, optionnellement, ajout d'une ou plusieurs gouttes d'au moins un arôme naturel choisi parmi le cis-3-hexanol, le linalol, un extrait de Buchu, de Cèdre, de Patchouli, et/ou de Vétiver, pris seul ou en combinaison, audit parfum comestible liquide récupéré, avant de pulvériser ledit parfum comestible liquide sur une boisson ou un plat. The solution to this problem posed has as its first object a process for obtaining a liquid edible perfume intended to be sprayed on a consumable product, such as a drink or a dish, characterized in that it comprises the successive steps of : dissolving a plant material, taken alone or in combination, preferably crushed, in a liquid comprising a water/undenatured ethyl alcohol mixture at room temperature; ultrasound-assisted extraction with stirring of said plant material/liquid mixture for less than 30 minutes to obtain a first liquid extract; distillation of said first liquid extract obtained with a rotary evaporator at room temperature, preferably at a temperature below 30°C; and recovery of said liquid edible perfume, and, optionally, addition of one or more drops of at least one natural flavor chosen from cis-3-hexanol, linalool, an extract of Buchu, Cedar, Patchouli, and/ or Vetiver, taken alone or in combination, said liquid edible perfume recovered, before spraying said liquid edible perfume on a drink or a dish.
Elle a également pour objet un parfum comestible liquide destiné à être pulvérisé sur un produit consommable, tel qu'une boisson ou un plat, susceptible d'être obtenu par le procédé selon l'invention. It also relates to a liquid edible perfume intended to be sprayed on a consumable product, such as a drink or a dish, capable of being obtained by the process according to the invention.
Enfin, l'invention a également pour objet l'utilisation d'un parfum comestible selon l'invention, sous une forme pulvérisée sur un produit consommable, tel qu'une boisson ou un plat, préférentiellement une boisson, pour potentialiser ses propriétés gustatives. Finally, the invention also relates to the use of an edible perfume according to the invention, in a form sprayed on a consumable product, such as a drink or a dish, preferably a drink, to potentiate its taste properties.
AVANTAGE APPORTES ADVANTAGES PROVIDED
De manière surprenante, le Demandeur a développé un procédé d'obtention d'un nouveau parfum comestible spécifiquement adapté à une boisson ou un plat donné permettant d'augmenter l'extraction de composés odorants volatils et d'améliorer l'intensité de la perception olfacto-gustative sans dénaturer leur goût. Surprisingly, the Applicant has developed a process for obtaining a new edible perfume specifically adapted to a given drink or dish making it possible to increase the extraction of volatile odorous compounds and to improve the intensity of olfacto perception. -gustatory without distorting their taste.
Le parfum susceptible d'être obtenu selon l'invention est avantageusement sous forme d'un distillât cristallin exempt de saveur amère que peut apporter la macération. The perfume that can be obtained according to the invention is advantageously in the form of a crystalline distillate free of bitter flavor that maceration can provide.
BREVE DESCRIPTION DES DESSINS BRIEF DESCRIPTION OF THE DRAWINGS
L'invention et les avantages qui en découlent seront mieux compris à la lecture de la description et des modes de réalisation non limitatifs qui suivent, illustrés au regard des dessins annexés dans lesquels : The invention and the advantages which result from it will be better understood on reading the description and the non-limiting embodiments which follow, illustrated with reference to the appended drawings in which:
La Figure 1 illustre le profil sensoriel du cocktail "La vie est belle" avec et sans pulvérisation du parfum de Pelargonium rosat obtenu selon l'invention. Figure 1 illustrates the sensory profile of the “Life is beautiful” cocktail with and without spraying the Pelargonium rosat perfume obtained according to the invention.
La Figure 2 illustre le profil sensoriel du Cocktail "Lavandou" avec et sans pulvérisation du parfum de lavande et de mandarine obtenu selon l'invention. La Figure 3 illustre le profil sensoriel du cocktail "La Grande Dame" avec et sans pulvérisation du parfum d'orange amère et de verveine obtenu selon l'invention. Figure 2 illustrates the sensory profile of the “Lavandou” Cocktail with and without spraying the lavender and mandarin perfume obtained according to the invention. Figure 3 illustrates the sensory profile of the “La Grande Dame” cocktail with and without spraying the bitter orange and verbena perfume obtained according to the invention.
DESCRIPTION DES MODES DE REALISATION DESCRIPTION OF THE EMBODIMENTS
L'invention concerne un procédé d'obtention d'un parfum comestible liquide destiné à être pulvérisé sur un produit consommable, tel qu'une boisson ou un plat. The invention relates to a method for obtaining a liquid edible perfume intended to be sprayed on a consumable product, such as a drink or a dish.
Le procédé selon l'invention comprend les étapes successives de : The method according to the invention comprises the successive steps of:
- mise en solution d'une matière végétale, prise seule ou en combinaison, préférentiellement broyée, dans un liquide comprenant un mélange eau / alcool éthylique non dénaturé à température ambiante ; - dissolving a plant material, taken alone or in combination, preferably crushed, in a liquid comprising a water/undenatured ethyl alcohol mixture at room temperature;
- extraction assistée par ultrasons sous agitation dudit mélange matière végétale / liquide pendant moins de 30 minutes pour obtenir un premier extrait liquide ; - ultrasound-assisted extraction with stirring of said plant material/liquid mixture for less than 30 minutes to obtain a first liquid extract;
- distillation dudit premier extrait liquide obtenu avec un évaporateur rotatif à température ambiante, préférentiellement à une température inférieure à 30°C ; et- distillation of said first liquid extract obtained with a rotary evaporator at room temperature, preferably at a temperature below 30°C; And
- récupération dudit parfum comestible liquide, - recovery of said liquid edible perfume,
- et, optionnellement, ajout d'une ou plusieurs gouttes d'au moins un arôme naturel choisi parmi le cis-3-hexanol, le linalol, un extrait de Buchu, de Cèdre, de Patchouli, et/ou de Vétiver, pris seul ou en combinaison, audit parfum comestible liquide récupéré, avant de pulvériser ledit parfum comestible liquide sur une boisson ou un plat. - and, optionally, addition of one or more drops of at least one natural flavor chosen from cis-3-hexanol, linalool, an extract of Buchu, Cedar, Patchouli, and/or Vetiver, taken alone or in combination, said recovered liquid edible perfume, before spraying said liquid edible perfume on a drink or dish.
La matière végétale peut être utilisée fraîche ou séchée et est préférentiellement choisie parmi l'orange, par exemple l'orange amère, la verveine, par exemple la verveine citronnelle, la bergamote, le pélargonium rosat, la mandarine, la lavande, le citron, par exemple le citron de Menton, le basilic, par exemple le basilic Thaï, le pamplemousse jaune, le mimosa, le combava, la tubérose, le jasmin, prise seule ou en mélange. The plant material can be used fresh or dried and is preferably chosen from orange, for example bitter orange, verbena, for example lemon verbena, bergamot, rose pelargonium, mandarin, lavender, lemon, for example Menton lemon, basil, for example Thai basil, yellow grapefruit, mimosa, kaffir lime, tuberose, jasmine, taken alone or in a mixture.
La matière végétale est plus préférentiellement utilisée en mélange et plus préférentiellement encore choisie parmi les mélanges orange, par exemple orange amère, et verveine, par exemple la verveine citronnelle, bergamote et pélargonium rosat, mandarine et lavande, citron, par exemple le citron de Menton, et basilic, par exemple basilic Thaï, pamplemousse jaune et mimosa et pélargonium rosat, combava et tubérose. The plant material is more preferably used as a mixture and even more preferably chosen from mixtures of orange, for example bitter orange, and verbena, for example lemon verbena, bergamot and rose pelargonium, mandarin and lavender, lemon, for example Menton lemon. , and basil, for example Thai basil, yellow grapefruit and mimosa and rose pelargonium, kaffir lime and tuberose.
La matière végétale est mise en solution dans un mélange eau / alcool éthylique non dénaturé à température ambiante, c'est à dire à une température comprise entre 15°C et 35°C, préférentiellement à une température comprise entre 18°C et 30°C, plus préférentiellement entre 20°C et 27°C, par exemple 20°C, 21 °C, 22°C, 23°C, 24°C, 25°C, 26°C ou 27°C. The plant material is dissolved in a water/undenatured ethyl alcohol mixture at room temperature, that is to say at a temperature between 15°C and 35°C, preferably at a temperature between 18°C and 30°C. C, more preferably between 20°C and 27°C, for example 20°C, 21°C, 22°C, 23°C, 24°C, 25°C, 26°C or 27°C.
L'utilisation d'alcool éthylique non dénaturé permet d'extraire et de concentrer les composant odorants d'intérêt, ce qui ne serait pas possible dans de l'eau uniquement par exemple. Aussi, grâce à sa volatilité, après pulvérisation, l'alcool éthylique va s'évaporer très rapidement pour laisser place aux matières odorantes qui vont diffuser leurs notes odorantes au fil du temps et potentialiser l'intensité de la perception olfacto-gustative de la boisson ou du plat sur lequel le parfum selon l'invention est pulvérisé sans dénaturer leur goût. L'alcool éthylique non dénaturé permet également de dévoiler une réelle impression de fraîcheur lors de la vaporisation pour finalement s'évanouir au bout de quelques instants. Un autre atout de l'alcool éthylique, est qu'il permet une excellente conservation du parfum comestible dans le temps. The use of undenatured ethyl alcohol makes it possible to extract and concentrate the odorous components of interest, which would not be possible in water alone, for example. Also, thanks to its volatility, after spraying, the ethyl alcohol will evaporate very quickly to give way to odorous materials which will diffuse their odorous notes over time and potentiate the intensity of the olfacto-gustatory perception of the drink. or the dish on which the perfume according to the invention is sprayed without distorting their taste. Ethyl alcohol no denatured also allows you to reveal a real impression of freshness during vaporization, finally disappearing after a few moments. Another advantage of ethyl alcohol is that it allows excellent preservation of edible perfume over time.
L'alcool éthylique est utilisé sous forme non dénaturée ne comprenant pas d'additif ni de dénaturant, suivant un ratio eau/alcool éthylique compris entre 65/35 et 35/65, par exemple 40/60, 45/55, 50/50, 55/45 ou 60/40. Ethyl alcohol is used in undenatured form not including any additive or denaturant, following a water/ethyl alcohol ratio of between 65/35 and 35/65, for example 40/60, 45/55, 50/50 , 55/45 or 60/40.
La matière végétale est préférentiellement mise en solution dans un mélange eau / alcool éthylique non dénaturé suivant un ratio matière végétale / liquide compris entre 1 /10 et 1 /2, préférentiellement 1 /8 et 1 /4. The plant material is preferably dissolved in a water/undenatured ethyl alcohol mixture following a plant material/liquid ratio of between 1/10 and 1/2, preferably 1/8 and 1/4.
Selon un mode de réalisation préféré, la matière végétale est mise en solution dans un mélange eau / alcool éthylique non dénaturé suivant un ratio matière végétale / liquide compris entre 1 /10 et 1 /2, préférentiellement 1 /8 et 1 /4 à température ambiante, préférentiellement comprise entre 20°C et 27°C. According to a preferred embodiment, the plant material is dissolved in a water/undenatured ethyl alcohol mixture following a plant material/liquid ratio of between 1/10 and 1/2, preferably 1/8 and 1/4 at temperature. ambient, preferably between 20°C and 27°C.
Une extraction assistée par ultrasons sous agitation du mélange matière végétale / liquide est ensuite réalisée pendant moins de 30 minutes, préférentiellement pendant 5 min à 20 min, plus préférentiellement pendant 8 min à 15 min, par exemple 8 min, 10 min, 12 min ou 15 min. Ultrasonic-assisted extraction with stirring of the plant material/liquid mixture is then carried out for less than 30 minutes, preferably for 5 min to 20 min, more preferably for 8 min to 15 min, for example 8 min, 10 min, 12 min or 15 mins.
Après avoir mélangé le liquide avec la matière végétale séchée ou fraîche, préférentiellement broyée, ledit mélange est versé dans une cuve en inox et soumise à l'extraction assistée par ultrasons. After mixing the liquid with the dried or fresh plant material, preferably crushed, said mixture is poured into a stainless steel tank and subjected to ultrasound-assisted extraction.
Cette étape doit être réalisée avec précaution car la surface de contact avec les particules végétales doit être maîtrisée et soumise avantageusement à un mouvement permanent et délicat, généré par une hélice, permettant aux micro-bulles d'oxygène présentes dans le liquide de choquer les molécules des plantes pour libérer les plus fines saveurs des plantes. This step must be carried out with caution because the contact surface with the plant particles must be controlled and advantageously subjected to a permanent and delicate movement, generated by a propeller, allowing the oxygen micro-bubbles present in the liquid to shock the molecules. plants to release the finest flavors of plants.
L'extraction assistée par ultrasons est préférentiellement réalisée à une fréquence comprise entre 20 kHz et 100 kHz, par exemple 20 kHz, 25 kHz, 30, kHz, 35 kHz, 40 Hz, 45 kHz ou 50 kHz, à une puissance de 100 à 5000 watts, par exemple 100 w, 200 w, 300 w, 400 w, ou 500 w, et à température ambiante. Ultrasound-assisted extraction is preferably carried out at a frequency between 20 kHz and 100 kHz, for example 20 kHz, 25 kHz, 30 kHz, 35 kHz, 40 Hz, 45 kHz or 50 kHz, at a power of 100 to 5000 watts, for example 100 w, 200 w, 300 w, 400 w, or 500 w, and at room temperature.
Une fois l'extraction assistée par ultrasons réalisée, le mélange matière végétale / liquide extrait peut être avantageusement pressé pour obtenir un premier extrait liquide. Once the ultrasound-assisted extraction has been carried out, the extracted plant material/liquid mixture can be advantageously pressed to obtain a first liquid extract.
Cette étape de presse est réalisée avantageusement de manière énergique et rapide par mouvements saccadés, afin d'extraire et conserver dans le liquide une large part des arômes végétaux. This press step is advantageously carried out energetically and quickly using jerky movements, in order to extract and preserve a large part of the plant aromas in the liquid.
Aucune étape de filtration n'est préférentiellement réalisée, la matière végétale solide restant avec le liquide pour l'étape de distillation. No filtration step is preferably carried out, the solid plant material remaining with the liquid for the distillation step.
Le premier extrait liquide ainsi obtenu est ensuite distillé avec un évaporateur rotatif à température ambiante, préférentiellement à une température inférieure à 30°C, par exemple entre 20°C et 27°C. La distillation est par exemple réalisée à une pression comprise entre 40 mbars et 160 mbars, pendant une durée rapide par exemple de 15 minutes à 30 minutes, voire une heure, préférentiellement de moins de 30 minutes, plus préférentiellement d'environ 15 minutes. The first liquid extract thus obtained is then distilled with a rotary evaporator at room temperature, preferably at a temperature below 30°C, for example between 20°C and 27°C. The distillation is for example carried out at a pressure of between 40 mbar and 160 mbar, for a rapid duration, for example from 15 minutes to 30 minutes, or even one hour, preferably less than 30 minutes, more preferably approximately 15 minutes.
Le Demandeura pu mettre en évidence que l'association des étapes d'extraction assistée par ultrasons et de distillation additionnelle du premier extrait liquide ainsi obtenu par extraction aux ultrasons permet de manière synergique une amélioration significative de l'extraction des composés odorants volatils dans les extraits obtenus avec le procédé selon l'invention augmentant sensiblement l'intensité de la perception olfacto-gustative, tel qu'illustré dans les exemples 10 et 1 1 . The Applicant was able to demonstrate that the combination of the steps of ultrasound-assisted extraction and additional distillation of the first liquid extract thus obtained by ultrasound extraction synergistically allows a significant improvement in the extraction of volatile odorous compounds in the extracts. obtained with the process according to the invention significantly increasing the intensity of olfacto-gustatory perception, as illustrated in Examples 10 and 1 1.
De plus, il est important de noter que le produit obtenu suite à l'extraction aux ultrasons n'est pas stable dans le temps et s'oxyde. Le Demandeura ainsi découvert que la réalisation d'une étape de distillation additionnelle suivant l'étape d'extraction aux ultrasons permet l'obtention d'un produit stable dans le temps qui ne s'oxyde pas. In addition, it is important to note that the product obtained following ultrasonic extraction is not stable over time and oxidizes. The Applicant thus discovered that carrying out an additional distillation step following the ultrasonic extraction step makes it possible to obtain a product that is stable over time and does not oxidize.
Après distillation, un parfum comestible liquide, stable est ainsi récupéré. After distillation, a stable liquid edible perfume is thus recovered.
Le parfum comestible liquide ainsi obtenu est avantageusement sous forme d'un distillât transparent exempt de saveur amère. The liquid edible perfume thus obtained is advantageously in the form of a transparent distillate free of bitter flavor.
De manière optionnelle, une ou plusieurs gouttes d'au moins un arôme naturel choisi parmi le cis-3-hexanol, le linalol, un extrait de Buchu, de Cèdre, de Patchouli, et/ou de Vétiver, pris seul ou en combinaison, est/sont préférentiellement ajoutée(s) audit parfum comestible liquide récupéré, pour corriger si nécessaire, grâce à leurs molécules, les éventuelles imperfections du parfum avant de pulvériser ledit parfum comestible liquide obtenu selon l' invention sur une boisson ou un plat. Optionally, one or more drops of at least one natural flavor chosen from cis-3-hexanol, linalool, an extract of Buchu, Cedar, Patchouli, and/or Vetiver, taken alone or in combination, is/are preferentially added to said recovered liquid edible perfume, to correct if necessary, thanks to their molecules, any imperfections in the perfume before spraying said liquid edible perfume obtained according to the invention on a drink or a dish.
Un autre objet de l'invention concerne un parfum comestible liquide destiné à être pulvérisé sur un produit consommable, tel qu'une boisson ou un plat, préférentiellement une boisson, encore plus préférentiellement un cocktail, susceptible d'être obtenu par le procédé selon l'invention. Another object of the invention relates to a liquid edible perfume intended to be sprayed on a consumable product, such as a drink or a dish, preferably a drink, even more preferably a cocktail, capable of being obtained by the process according to 'invention.
Selon un autre objet de l'invention, le parfum comestible liquide obtenu selon l'invention sous une forme pulvérisée sur un produit consommable, tel qu'une boisson ou un plat, préférentiellement une boisson, encore plus préférentiellement un cocktail, pour potentialiser ses propriétés gustatives. According to another object of the invention, the liquid edible perfume obtained according to the invention in a form sprayed on a consumable product, such as a drink or a dish, preferably a drink, even more preferably a cocktail, to potentiate its properties taste.
Avantageusement, de manière inattendue, le parfum comestible liquide obtenu selon l'invention ne modifie pas le goût de la boisson ou plat sur lequel il est pulvérisé tout en augmentant sensiblement l'intensité de la perception olfacto-gustative. Advantageously, unexpectedly, the liquid edible perfume obtained according to the invention does not modify the taste of the drink or dish on which it is sprayed while significantly increasing the intensity of the olfacto-gustatory perception.
Selon un mode de réalisation préféré, le parfum comestible liquide obtenu selon l'invention est spécifiquement adapté à une boisson ou un plat donné, préférentiellement une boisson donnée, plus préférentiellement un cocktail donné. According to a preferred embodiment, the liquid edible perfume obtained according to the invention is specifically adapted to a given drink or dish, preferably a given drink, more preferably a given cocktail.
Avantageusement, le parfum comestible liquide obtenu selon l'invention est en outre pulvérisé à proximité immédiate de ladite boisson ou plat, par exemple sur le verre ou l'assiette ou encore sur la main de l'utilisateur, lesdits verre, assiette ou main étant situés par exemple à une distance comprise entre 1 et 25 cm de la boisson ou plat lors de la pulvérisation. Advantageously, the liquid edible perfume obtained according to the invention is also sprayed in the immediate vicinity of said drink or dish, for example on the glass or plate or still on the user's hand, said glass, plate or hand being located for example at a distance of between 1 and 25 cm from the drink or dish during spraying.
Le parfum comestible liquide obtenu selon l'invention est préférentiellement pulvérisé entre 1 et 5 fois sur le produit consommable, par exemple 1 , 2, 3, 4 ou 5 fois, préférentiellement 2 ou 3 fois. The liquid edible perfume obtained according to the invention is preferably sprayed between 1 and 5 times on the consumable product, for example 1, 2, 3, 4 or 5 times, preferably 2 or 3 times.
Le parfum comestible liquide obtenu selon l'invention est préférentiellement pulvérisé sur le produit consommable, en une ou plusieurs pulvérisations, en une quantité comprise entre 50 L et 150 L par pulvérisation, par exemple 70 pL, 75 pL, 80 pL, 85 pL, ou 90 pL, en une quantité totale comprise entre 50 pL et 750 pL. The liquid edible perfume obtained according to the invention is preferably sprayed on the consumable product, in one or more sprays, in a quantity of between 50 L and 150 L per spray, for example 70 pL, 75 pL, 80 pL, 85 pL, or 90 pL, in a total quantity between 50 pL and 750 pL.
EXEMPLES EXAMPLES
Exemple 1 : Parfum comestible à base de Mandarine, Bergamote, Citron, Orange, Combava et de Pamplemousse Example 1: Edible perfume based on Mandarin, Bergamot, Lemon, Orange, Combava and Grapefruit
230 g d'écorces de Mandarine, Bergamote, Citron, Orange, Combava et de Pamplemousse, prise dans des proportions identiques ou différentes, fraîchement épluchées, sont mis en solution dans 1 litre de solution d'alcool éthylique non dénaturé (suivant un ratio eau/alcool 40/60) à température ambiante et mixés au blender. 230 g of Mandarin, Bergamot, Lemon, Orange, Combava and Grapefruit peels, taken in identical or different proportions, freshly peeled, are dissolved in 1 liter of undenatured ethyl alcohol solution (following a water ratio /alcohol 40/60) at room temperature and mixed in a blender.
Le mélange est ensuite extrait pendant 12 à 15 minutes dans la machine à ultrason. The mixture is then extracted for 12 to 15 minutes in the ultrasound machine.
Le mélange ainsi extrait est alors avantageusement pressé pour obtenir un premier extrait liquide qui est ensuite distillé à température ambiante dans l'évaporateur rotatif, à une pression comprise entre 40 mbars et 160 mbars pendant 15 à 30 minutes. The mixture thus extracted is then advantageously pressed to obtain a first liquid extract which is then distilled at room temperature in the rotary evaporator, at a pressure of between 40 mbar and 160 mbar for 15 to 30 minutes.
On obtient un parfum comestible liquide sous forme d'un distillât transparent. A liquid edible perfume is obtained in the form of a transparent distillate.
Exemple 2 : Parfum comestible à base de Lavande Example 2: Edible perfume based on Lavender
130 g de sommités fleuries de lavande fraîches, c'est-à-dire qui comprend au moins 70% d'eau en poids de son poids total, par exemple une teneur en eau de 80-90%, classiquement environ 85% d'eau, avant ou après perte à la dessication liée à la cueillette notamment, sont mis en solution dans 1 litre de solution d'alcool éthylique non dénaturé (suivant un ratio eau/alcool 50/50) à température ambiante et mixés au blender. 130 g of fresh lavender flowering tops, that is to say which comprises at least 70% water by weight of its total weight, for example a water content of 80-90%, typically around 85% of water, before or after loss during desiccation linked to picking in particular, are dissolved in 1 liter of undenatured ethyl alcohol solution (following a 50/50 water/alcohol ratio) at room temperature and mixed in a blender.
Le mélange est ensuite extrait pendant 12 à 15 minutes dans la machine à ultrason. The mixture is then extracted for 12 to 15 minutes in the ultrasound machine.
Le mélange ainsi extrait est alors avantageusement pressé pour obtenir un premier extrait liquide qui est ensuite distillé à température ambiante dans l'évaporateur rotatif à une pression comprise entre 40 mbars et 160 mbars pendant 15 à 30 minutes. The mixture thus extracted is then advantageously pressed to obtain a first liquid extract which is then distilled at room temperature in the rotary evaporator at a pressure of between 40 mbar and 160 mbar for 15 to 30 minutes.
On obtient un parfum comestible liquide sous forme d'un distillât transparent. A liquid edible perfume is obtained in the form of a transparent distillate.
Exemple 3 : Parfum comestible à base de Pelargonium Rosat Example 3: Edible perfume based on Pelargonium Rosat
150 g de fleurs séchées de Pelargonium Rosat sont mis en solution dans 1 litre de solution d'alcool éthylique non dénaturé (suivant un ratio eau/alcool 50/50) à température ambiante et mixés au blender. 150 g of dried Pelargonium Rosat flowers are dissolved in 1 liter of undenatured ethyl alcohol solution (following a 50/50 water/alcohol ratio) at room temperature and mixed in a blender.
Le mélange est ensuite extrait pendant 12 à 15 minutes dans la machine à ultrason. Le mélange ainsi extrait est alors avantageusement pressé pour obtenir un premier extrait liquide qui est ensuite distillé à température ambiante dans l'évaporateur rotatif à une pression comprise entre 40 mbars et 160 mbars pendant 15 à 30 minutes. The mixture is then extracted for 12 to 15 minutes in the ultrasound machine. The mixture thus extracted is then advantageously pressed to obtain a first liquid extract which is then distilled at room temperature in the rotary evaporator at a pressure of between 40 mbar and 160 mbar for 15 to 30 minutes.
On obtient un parfum comestible liquide sous forme d'un distillât transparent. A liquid edible perfume is obtained in the form of a transparent distillate.
Exemple 4 : Parfum comestible à base de Mimosa Example 4: Edible perfume based on Mimosa
150 g de fleurs séchées de mimosa sont mis en solution dans 1 litre de solution d'alcool éthylique non dénaturé (suivant un ratio eau/alcool 55/45) à température ambiante et mixés au blender. 150 g of dried mimosa flowers are dissolved in 1 liter of undenatured ethyl alcohol solution (following a 55/45 water/alcohol ratio) at room temperature and mixed in a blender.
Le mélange est ensuite extrait pendant 8 à 10 minutes dans la machine à ultrason. The mixture is then extracted for 8 to 10 minutes in the ultrasound machine.
Le mélange ainsi extrait est alors avantageusement pressé pour obtenir un premier extrait liquide qui est ensuite distillé à température ambiante dans l'évaporateur rotatif à une pression comprise entre 40 mbars et 160 mbars pendant 15 à 30 minutes. The mixture thus extracted is then advantageously pressed to obtain a first liquid extract which is then distilled at room temperature in the rotary evaporator at a pressure of between 40 mbar and 160 mbar for 15 to 30 minutes.
On obtient un parfum comestible liquide sous forme d'un distillât transparent. A liquid edible perfume is obtained in the form of a transparent distillate.
Exemple 5 : Parfum comestible à base de Tubérose Example 5: Edible perfume based on Tuberose
130 g de fleurs de tubérose fraîches sont mis en solution dans 1 litre de solution d'alcool éthylique non dénaturé (suivant un ratio eau/alcool 60/40) à température ambiante et mixés au blender. 130 g of fresh tuberose flowers are dissolved in 1 liter of undenatured ethyl alcohol solution (following a 60/40 water/alcohol ratio) at room temperature and mixed in a blender.
Le mélange est ensuite extrait pendant 8 à 10 minutes dans la machine à ultrason. The mixture is then extracted for 8 to 10 minutes in the ultrasound machine.
Le mélange ainsi extrait est alors avantageusement pressé pour obtenir un premier extrait liquide qui est ensuite distillé à température ambiante dans l'évaporateur rotatif à une pression comprise entre 40 mbars et 160 mbars pendant 15 à 30 minutes. The mixture thus extracted is then advantageously pressed to obtain a first liquid extract which is then distilled at room temperature in the rotary evaporator at a pressure of between 40 mbar and 160 mbar for 15 to 30 minutes.
On obtient un parfum comestible liquide sous forme d'un distillât transparent. A liquid edible perfume is obtained in the form of a transparent distillate.
Exemple 6 : Parfum comestible à base de Jasmin Example 6: Edible perfume based on Jasmine
130 g de fleurs de jasmin fraîches sont mis en solution dans 1 litre de solution d'alcool éthylique non dénaturé (suivant un ratio eau/alcool 60/40) à température ambiantes et mixés au blender. 130 g of fresh jasmine flowers are dissolved in 1 liter of undenatured ethyl alcohol solution (following a 60/40 water/alcohol ratio) at room temperature and mixed in a blender.
Le mélange est ensuite extrait pendant 8 à 10 minutes dans la machine à ultrason. The mixture is then extracted for 8 to 10 minutes in the ultrasound machine.
Le mélange ainsi extrait est alors avantageusement pressé pour obtenir un premier extrait liquide qui est ensuite distillé à température ambiante dans l'évaporateur rotatif à une pression comprise entre 40 mbars et 160 mbars pendant 15 à 30 minutes. The mixture thus extracted is then advantageously pressed to obtain a first liquid extract which is then distilled at room temperature in the rotary evaporator at a pressure of between 40 mbar and 160 mbar for 15 to 30 minutes.
On obtient un parfum comestible liquide sous forme d'un distillât transparent. A liquid edible perfume is obtained in the form of a transparent distillate.
Exemple 7 : Parfum comestible à base de Basilic (Thaï, Pourpre, Anis) Example 7: Edible perfume based on Basil (Thai, Purple, Anise)
230 g de sommités fleuries de basilic frais, par exemple de basilic Thaï, Pourpre, Anis, pris dans des proportions identiques ou différentes, sont mis en solution dans 1 litre de solution d'alcool éthylique non dénaturé (suivant un ratio eau/alcool 40/60) à température ambiante et mixés au blender. 230 g of flowering tops of fresh basil, for example Thai basil, Purple basil, Anise, taken in identical or different proportions, are dissolved in 1 liter of undenatured ethyl alcohol solution (following a water/alcohol ratio 40 /60) at room temperature and mixed in a blender.
Le mélange est ensuite extrait pendant 12 à 15 minutes dans la machine à ultrason. Le mélange ainsi extrait est alors avantageusement pressé pour obtenir un premier extrait liquide qui est ensuite distillé à température ambiante dans l'évaporateur rotatif à une pression comprise entre 40 mbars et 160 mbars pendant 15 à 30 minutes. The mixture is then extracted for 12 to 15 minutes in the ultrasound machine. The mixture thus extracted is then advantageously pressed to obtain a first liquid extract which is then distilled at room temperature in the rotary evaporator at a pressure of between 40 mbar and 160 mbar for 15 to 30 minutes.
On obtient un parfum comestible liquide sous forme d'un distillât transparent. A liquid edible perfume is obtained in the form of a transparent distillate.
Exemple 8 : Parfum comestible à base de verveine Example 8: Edible perfume based on verbena
230 g de sommités fleuries de verveine citronnelle fraîches sont mis en solution dans 1 litre de solution d'alcool éthylique non dénaturé (suivant un ratio eau/alcool 40/60) à température ambiante et mixés au blender. 230 g of fresh lemon verbena flowering tops are dissolved in 1 liter of undenatured ethyl alcohol solution (following a 40/60 water/alcohol ratio) at room temperature and mixed in a blender.
Le mélange est ensuite extrait pendant 12 à 15 minutes dans la machine à ultrason. The mixture is then extracted for 12 to 15 minutes in the ultrasound machine.
Le mélange ainsi extrait est alors avantageusement pressé pour obtenir un premier extrait liquide qui est ensuite distillé à température ambiante dans l'évaporateur rotatif à une pression comprise entre 40 mbars et 160 mbars pendant 15 à 30 minutes. The mixture thus extracted is then advantageously pressed to obtain a first liquid extract which is then distilled at room temperature in the rotary evaporator at a pressure of between 40 mbar and 160 mbar for 15 to 30 minutes.
On obtient un parfum comestible liquide sous forme d'un distillât transparent. A liquid edible perfume is obtained in the form of a transparent distillate.
Considérant les différents exemples de parfums comestibles obtenus selon l'invention ci- dessus, de manière optionnelle, une ou plusieurs gouttes d'au moins un arôme naturel choisi parmi le cis-3-hexanol, le linalol, un extrait de Buchu, de Cèdre, de Patchouli, et/ou de Vétiver, pris seul ou en combinaison, peu(ven)t être ajoutée(s) audit parfum comestible, pour corriger si nécessaire, grâce à leurs molécules, les éventuelles imperfections du parfum avant de pulvériser ledit parfum comestible liquide obtenu selon l'invention sur une boisson ou un plat. Considering the different examples of edible perfumes obtained according to the invention above, optionally, one or more drops of at least one natural flavor chosen from cis-3-hexanol, linalool, an extract of Buchu, Cedar , Patchouli, and/or Vetiver, taken alone or in combination, can be added to said edible perfume, to correct if necessary, thanks to their molecules, any imperfections in the perfume before spraying said perfume edible liquid obtained according to the invention on a drink or a dish.
Exemple 9 : Profils sensoriels de cocktails testés auprès de juges avec et sans pulvérisation d'un parfum obtenu selon l'invention spécifiauement adapté audit cocktail Example 9: Sensory profiles of cocktails tested with judges with and without spraying a perfume obtained according to the invention specifically adapted to said cocktail
Méthodologie : Methodology :
Un profil sensoriel vise à décrire et à évaluer en qualité et en intensité un ensemble de caractéristiques sensorielles perçues sur un ou plusieurs produits. A sensory profile aims to describe and evaluate in quality and intensity a set of sensory characteristics perceived on one or more products.
Le test de Student est un test statistique utilisé pour mesurer les différences significatives entre les descriptifs de deux groupes. The Student t test is a statistical test used to measure significant differences between the descriptions of two groups.
Les caractéristiques sensorielles suivantes pour chaque cocktail ainsi testé ont été respectivement analysées : The following sensory characteristics for each cocktail thus tested were respectively analyzed:
Cocktail “La Grande Dame": gin, champagne, floral, verveine et orange amère; “La Grande Dame” cocktail: gin, champagne, floral, verbena and bitter orange;
Cocktail "Lavandou": gin, lavande, agrumes, calvados et fraicheur; “Lavandou” cocktail: gin, lavender, citrus fruits, calvados and freshness;
Cocktail "La vie est belle": agrumes, fraicheur, pelargonium rosat, mezcal et bergamote/floral. “Life is beautiful” cocktail: citrus, freshness, rose pelargonium, mezcal and bergamot/floral.
L'analyse sensorielle a été réalisée par 6 juges pour chaque cocktail. Sensory analysis was carried out by 6 judges for each cocktail.
Pour chaque cocktail, les juges ont testé (dégusté) avec et sans pulvérisation du parfum obtenu selon l'invention. For each cocktail, the judges tested (tasted) with and without spraying the perfume obtained according to the invention.
Les cocktails sont préparés et éventuellement pulvérisés (au niveau du cocktail) avec un parfum obtenu selon l'invention juste avant la dégustation réalisée à l'aveugle. The cocktails are prepared and possibly sprayed (at the cocktail level) with a perfume obtained according to the invention just before the blind tasting.
Les parfums obtenus selon l'invention utilisés dans le cadre de ce test et pulvérisés sur les cocktails dégustés à l'aveugle par les juges sont respectivement les suivants: pour le cocktail « La Grande Dame », 4 pulvérisations d'un parfum à base d'orange amère et de verveine obtenu dans des conditions similaires à celles de l'exemple 8 ; pour le cocktail « Lavandou », 4 pulvérisations d'un parfum à base de lavande et de mandarine obtenu dans des conditions similaires à celles de l'exemple 2 ; et pour le cocktail « La vie est belle », 4 pulvérisations d'un parfum à base de pélargonium rosat et bergamote obtenu dans des conditions similaires à celles de l'exemple 3. The flavors obtained according to the invention used within the framework of this test and sprayed on the cocktails tasted blind by the judges are respectively as follows: for the “La Grande Dame” cocktail, 4 sprays of a perfume based on bitter orange and verbena obtained under conditions similar to those of Example 8; for the “Lavandou” cocktail, 4 sprays of a perfume based on lavender and mandarin obtained under conditions similar to those of Example 2; and for the “Life is beautiful” cocktail, 4 sprays of a perfume based on pelargonium rose and bergamot obtained under conditions similar to those of example 3.
Les cocktails ont été présentés (après éventuelle pulvérisation du parfum obtenu selon l'invention) à chacun des 6 juges dans des cabines individuelles avec saisie de données. The cocktails were presented (after possible spraying of the perfume obtained according to the invention) to each of the 6 judges in individual booths with data entry.
Le logiciel utilisé est le Fizz (logiciel d'analyse sensorielle). The software used is Fizz (sensory analysis software).
Résultats pour le cocktail « la vie est belle », tels qu'illustrés par les deux profils sensoriels comparatifs dans la figure 1 : Results for the “life is beautiful” cocktail, as illustrated by the two comparative sensory profiles in Figure 1:
Tel qu'illustré par le profil sensoriel correspondant, les notes caractéristiques du cocktail "la vie est belle " pris seul sont essentiellement le mezcal (7), les agrumes (5.5) et enfin la fraîcheur (4). Les notes pélargonium rosat et bergamote/florale ne sont que peu perçues (inférieures à 4, de l'ordre de 3). As illustrated by the corresponding sensory profile, the characteristic notes of the "life is beautiful" cocktail taken alone are essentially mezcal (7), citrus (5.5) and finally freshness (4). The rose pelargonium and bergamot/floral notes are only slightly perceived (less than 4, around 3).
Or, en comparant les deux cocktails, il apparaît d'après l'analyse statistique avec le test de Student qu'une différence (augmentation) significative est observée pour les notes pélargonium rosat (5.8) et bergamote/florale (6.6) après pulvérisation du parfum obtenu selon l'invention, alors que les autres notes mezcal (7), agrumes (5.5) et fraîcheur (4) restent constantes. However, by comparing the two cocktails, it appears from the statistical analysis with the Student's test that a significant difference (increase) is observed for the notes pelargonium rosat (5.8) and bergamot/floral (6.6) after spraying the perfume obtained according to the invention, while the other notes mezcal (7), citrus (5.5) and freshness (4) remain constant.
En conclusion, le parfum obtenu selon l'invention met en valeur les notes de pélargonium rosat et de bergamote/floral de sorte à, de manière inattendue, potentialiser les propriétés gustatives du cocktail sans altérer son goût. In conclusion, the perfume obtained according to the invention highlights the notes of rose pelargonium and bergamot/floral so as to, unexpectedly, potentiate the taste properties of the cocktail without altering its taste.
Résultats pour le cocktail « Lavandou », tels qu'illustrés par les deux profils sensoriels comparatifs dans la figure 2 : Results for the “Lavandou” cocktail, as illustrated by the two comparative sensory profiles in Figure 2:
Tel qu'illustré par le profil sensoriel correspondant, les notes caractéristiques du cocktail "Lavandou" pris seul sont essentiellement le Calvados (7), les agrumes (5.8) et la fraîcheur (5.4) puis les notes de gin (5) et de lavande (4.2). As illustrated by the corresponding sensory profile, the characteristic notes of the "Lavandou" cocktail taken alone are essentially Calvados (7), citrus fruits (5.8) and freshness (5.4) then notes of gin (5) and lavender (4.2).
Or, en comparant les deux cocktails, il apparaît d'après l'analyse statistique avec le test de Student qu'une différence (augmentation) significative est observée pour les notes lavande (7.6) et agrumes (7.2) après pulvérisation du parfum obtenu selon l'invention, alors que les autres notes Calvados (7), fraîcheur (5.4) et gin (5) restent constantes. However, by comparing the two cocktails, it appears from the statistical analysis with the Student test that a significant difference (increase) is observed for the lavender (7.6) and citrus (7.2) notes after spraying the perfume obtained according to invention, while the other notes Calvados (7), freshness (5.4) and gin (5) remain constant.
En conclusion, le parfum obtenu selon l'invention met en valeur les notes de lavande et d'agrumes de sorte à, de manière inattendue, potentialiser les propriétés gustatives du cocktail sans altérer son goût. In conclusion, the perfume obtained according to the invention highlights the notes of lavender and citrus so as to, unexpectedly, potentiate the taste properties of the cocktail without altering its taste.
Résultats pour le cocktail « La grande Dame », tels qu'illustrés par les deux profils sensoriels comparatifs dans la figure 3 : Results for the “La grande Dame” cocktail, as illustrated by the two comparative sensory profiles in Figure 3:
Tel qu'illustré par le profil sensoriel correspondant, les notes caractéristiques du cocktail "La Grande Dame" pris seul sont essentiellement le Champagne (7.2) et le gin (6.8). Les notes florale (3.8), verveine (3.8) et orange amère (3.2) ne sont que peu perçues (inférieures à 4). Or, en comparant les deux cocktails, il apparaît d'après l'analyse statistique avec le test de Student qu'une différence (augmentation) significative est observée pour les notes orange amère (7.8) et verveine (6) après pulvérisation du parfum obtenu selon l'invention, alors que les autres notes Champagne (7), gin (6.4) et florale (3.4) restent constantes. En conclusion, le parfum obtenu selon l'invention met en valeur les notes d'orange amère et de verveine de sorte à, de manière inattendue, potentialiser les propriétés gustatives du cocktail sans altérer son goût. As illustrated by the corresponding sensory profile, the characteristic notes of the "La Grande Dame" cocktail taken alone are essentially Champagne (7.2) and gin (6.8). The floral (3.8), verbena (3.8) and bitter orange (3.2) notes are only slightly perceived (less than 4). However, by comparing the two cocktails, it appears from the statistical analysis with the Student's test that a significant difference (increase) is observed for the notes bitter orange (7.8) and verbena (6) after spraying the perfume obtained according to the invention, while the other notes Champagne (7), gin (6.4) and floral (3.4) remain constant. In conclusion, the perfume obtained according to the invention highlights the notes of bitter orange and verbena so as to, unexpectedly, potentiate the taste properties of the cocktail without altering its taste.
Exemple 10 : Obtention d'un parfum comestible à l'orange amère Example 10: Obtaining an edible bitter orange flavor
Tableau 1 : Tableau comparatif de l'obtention d'un parfum comestible à l'orange amère avec et sans association des étapes d'extraction assistée avec ultrasons et distillation par évaporateur rotatif
Figure imgf000012_0001
Figure imgf000013_0001
Table 1: Comparative table for obtaining an edible bitter orange flavor with and without association of the steps of extraction assisted with ultrasound and distillation by rotary evaporator
Figure imgf000012_0001
Figure imgf000013_0001
Lorsque seule l'étape de distillation est réalisée, d'après les résultats du Tableau 1 , il apparaît que le rendement d'extraction des composés odorants volatils est de 0.017% dans l'extrait contre 0.40% quand on réalise les deux étapes du procédé selon l'invention, à savoir extraction par ultrasons et distillation. Exemple 1 1 : Obtention d'un parfum comestible au Pelargonium rosat When only the distillation step is carried out, according to the results in Table 1, it appears that the extraction yield of volatile odorous compounds is 0.017% in the extract compared to 0.40% when both stages of the process are carried out. according to the invention, namely ultrasonic extraction and distillation. Example 1 1: Obtaining an edible perfume from Pelargonium rose
Tableau 2 : Tableau comparatif de l'obtention d'un parfum comestible au Pelargonium Rosat avec et sans association des étapes d'extraction assistée avec ultrasons et distillation par évaporateur rotatif
Figure imgf000013_0002
Figure imgf000014_0001
D'après les résultats du Tableau 2, il apparaît que le rendement d'extraction des composés odorants volatils est de 0.006% dans l'extrait (distillation seule) et de 0.012% (extraction aux ultrasons seule) contre 0.03% quand on réalise les deux étapes (extraction + distillation) du procédé selon l'invention. Nous pouvons donc dire que l'association des deux étapes aboutit à une synergie puisque le rendement obtenu par l'association des deux étapes (0.03%) est supérieur à la somme des rendements obtenus lors de la réalisation de chacune des étapes séparément (0.006 % + 0.012% = 0.018%). Table 2: Comparative table for obtaining an edible perfume with Pelargonium Rosat with and without association of extraction steps assisted with ultrasound and distillation by rotary evaporator
Figure imgf000013_0002
Figure imgf000014_0001
According to the results in Table 2, it appears that the extraction yield of volatile odorous compounds is 0.006% in the extract (distillation alone) and 0.012% (ultrasonic extraction alone) compared to 0.03% when we carry out the two stages (extraction + distillation) of the process according to the invention. We can therefore say that the association of the two stages results in a synergy since the yield obtained by the association of the two stages (0.03%) is greater than the sum of the yields obtained when carrying out each of the stages separately (0.006% + 0.012% = 0.018%).
CONCLUSION CONCLUSION
Considérant les résultats ci-avant et tel qu'illustrés par les profils sensoriels comparatifs des Figures 1 à 3, de manière particulièrement avantageuse, l'extraction des composés odorants volatils dans les extraits obtenus avec le procédé selon l'invention est sensiblement augmentée (facteur d'au moins 2.5) améliorant significativement l'intensité de la perception olfacto-gustative sans altérer le goût du produit sur lequel le parfum est destiné à être pulvérisé. Considering the results above and as illustrated by the comparative sensory profiles of Figures 1 to 3, in a particularly advantageous manner, the extraction of volatile odorous compounds in the extracts obtained with the process according to the invention is significantly increased (factor of at least 2.5) significantly improving the intensity of olfacto-gustatory perception without altering the taste of the product on which the perfume is intended to be sprayed.

Claims

REVENDICATIONS Procédé d'obtention d'un parfum comestible liquide destiné à être pulvérisé sur un produit consommable, tel qu'une boisson ou un plat, caractérisé en ce qu'il comprend les étapes successives de : mise en solution d'une matière végétale, prise seule ou en combinaison, préférentiellement broyée, dans un liquide comprenant un mélange eau / alcool éthylique non dénaturé à température ambiante ; extraction assistée par ultrasons sous agitation dudit mélange matière végétale / liquide pendant moins de 30 minutes pour obtenir un premier extrait liquide ; distillation dudit premier extrait liquide obtenu avec un évaporateur rotatif à température ambiante, préférentiellement à une température inférieure à 30°C ; et récupération dudit parfum comestible liquide, et, optionnellement, ajout d'une ou plusieurs gouttes d'au moins un arôme naturel choisi parmi le cis-3-hexanol, le linalol, un extrait de Buchu, de Cèdre, de Patchouli, et/ou de Vétiver, pris seul ou en combinaison, audit parfum comestible liquide récupéré, avant de pulvériser ledit parfum comestible liquide sur une boisson ou un plat. Procédé selon la revendication 1 , caractérisé en ce que la matière végétale est choisie parmi l'orange, la verveine, la bergamote, le pélargonium rosat, la mandarine, la lavande, le citron, le basilic, le pamplemousse jaune, le mimosa, le combava, la tubérose, le jasmin, prise seule ou en mélange, préférentiellement en mélange. Procédé selon la revendication 1 ou 2, caractérisé en ce que la matière végétale est mise en solution dans un mélange eau / alcool éthylique suivant un ratio matière végétale / liquide compris entre 1 /10 et 1 /2, préférentiellement 1 /8 et 1 /4 à une température comprise entre 35°C et 65°C, préférentiellement 40°C et 60°C. Procédé selon l'une des revendications 1 à 3, caractérisé en ce que l'extraction assistée par ultrasons est réalisée pendant 5 min à 20 min, préférentiellement 8 min à 15 min. Parfum comestible liquide destiné à être pulvérisé sur un produit consommable, tel qu'une boisson ou un plat, susceptible d'être obtenu par le procédé selon l'une des revendications 1 à 4. Utilisation d'un parfum comestible selon la revendication 5, sous une forme pulvérisée sur un produit consommable, tel qu'une boisson ou un plat, préférentiellement une boisson, pour potentialiser ses propriétés gustatives. Utilisation selon la revendication 6, caractérisée en ce que le parfum comestible est en outre pulvérisé à proximité immédiate de ladite boisson ou plat, par exemple sur le verre ou l'assiette ou encore sur la main de l'utilisateur. Utilisation selon l'une des revendications 6 ou 7, caractérisée en ce que le parfum comestible est pulvérisée en une ou plusieurs pulvérisations, en une quantité comprise entre 50 pL et 150 pL par pulvérisation, en une quantité totale comprise entre 50 pL et 750 pL. Utilisation selon l'une des revendications 6 à 8, caractérisée en ce que le parfum comestible est spécifiquement adapté à une boisson ou un plat donné, préférentiellement une boisson donnée, plus préférentiellement un cocktail donné. Utilisation selon l'une des revendications 6 à 9, caractérisée en ce que le parfum comestible ne modifie pas le goût de la boisson ou plat sur lequel il est pulvérisé. CLAIMS Process for obtaining a liquid edible perfume intended to be sprayed on a consumable product, such as a drink or a dish, characterized in that it comprises the successive stages of: dissolving a plant material, taken alone or in combination, preferably crushed, in a liquid comprising a water/undenatured ethyl alcohol mixture at room temperature; ultrasound-assisted extraction with stirring of said plant material/liquid mixture for less than 30 minutes to obtain a first liquid extract; distillation of said first liquid extract obtained with a rotary evaporator at room temperature, preferably at a temperature below 30°C; and recovery of said liquid edible perfume, and, optionally, addition of one or more drops of at least one natural flavor chosen from cis-3-hexanol, linalool, an extract of Buchu, Cedar, Patchouli, and/ or Vetiver, taken alone or in combination, said liquid edible perfume recovered, before spraying said liquid edible perfume on a drink or a dish. Method according to claim 1, characterized in that the plant material is chosen from orange, verbena, bergamot, rosat pelargonium, mandarin, lavender, lemon, basil, yellow grapefruit, mimosa, kaffir lime, tuberose, jasmine, taken alone or in a mixture, preferably in a mixture. Method according to claim 1 or 2, characterized in that the plant material is dissolved in a water/ethyl alcohol mixture according to a plant material/liquid ratio of between 1/10 and 1/2, preferably 1/8 and 1/ 4 at a temperature between 35°C and 65°C, preferably 40°C and 60°C. Method according to one of claims 1 to 3, characterized in that the ultrasound-assisted extraction is carried out for 5 min to 20 min, preferably 8 min to 15 min. Liquid edible perfume intended to be sprayed on a consumable product, such as a drink or a dish, capable of being obtained by the process according to one of the claims 1 to 4. Use of an edible perfume according to claim 5, in a form sprayed on a consumable product, such as a drink or a dish, preferably a drink, to potentiate its taste properties. Use according to claim 6, characterized in that the edible perfume is further sprayed in the immediate vicinity of said drink or dish, for example on the glass or the plate or even on the user's hand. Use according to one of claims 6 or 7, characterized in that the edible perfume is sprayed in one or more sprays, in a quantity of between 50 pL and 150 pL per spray, in a total quantity of between 50 pL and 750 pL . Use according to one of Claims 6 to 8, characterized in that the edible flavor is specifically adapted to a given drink or dish, preferably a given drink, more preferably a given cocktail. Use according to one of claims 6 to 9, characterized in that the edible perfume does not modify the taste of the drink or dish on which it is sprayed.
PCT/EP2023/066171 2022-06-16 2023-06-15 Edible fragrances as taste enhancer WO2023242366A1 (en)

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Citations (1)

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CN113230335A (en) * 2021-05-28 2021-08-10 河南泛洲中医药研究中心 Traditional Chinese medicine mouthwash for treating swelling and aching of gum and preparation process thereof

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CN113230335A (en) * 2021-05-28 2021-08-10 河南泛洲中医药研究中心 Traditional Chinese medicine mouthwash for treating swelling and aching of gum and preparation process thereof

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