FLAVOUR COMPOSITIONS FOR IMPROVING TASTE IMPRESSIONS

Abstract

The present invention relates to new flavour compositions, a method for producing such flavour compositions, the use of such flavour compositions for enhancing and/or imparting desired taste impressions and/or for reducing and/or masking undesired taste impressions, as well as to a product or semi-finished product comprising such a flavour composition. Furthermore, the present invention relates to the use of a sugar composition in the preparation of such a flavour composition.

Claims

1. A flavour composition comprising: (a) Tyrosine, Phenylalanine, Tryptophan, and Glutamic acid, wherein the Tyrosine and the Glutamic acid are in a weight ratio of 0.5 to 1, the Phenylalanine and the Glutamic acid are in a weight ratio of 0.5 to 1, and the Tryptophan and the Glutamic acid is are in a weight ratio of 0.05 to 0.3.

2. The flavour composition of claim 1, further comprising: (b) one or more compounds selected from aldehydes, fatty acids, phenols, and ketones.

3. The flavour composition of claim 2, wherein the one or more compounds of (b) comprise 2-methylbutanal and isovaleraldehyde, 2-methylbutanal and 5,2,2-transmethylphenyl hexenal, and/or 2-methylbutanal and isobutyraldehyde.

4. The flavour composition of claim 1, further comprising: (c) one or more pyrazines.

5. The flavour composition of claim 4, wherein the one or more pyrazines of (c) are selected from: 2,5-dimethylpyrazine and one or both of 2,5-methylethylpyrazine and 2,6-methylethylpyrazine, and 2,5-dimethylpyrazine and 2,3,5-trimethylpyrazine.

6. The flavour composition of claim 1, further comprising: d) one, two, three or more substance(s) (d) one or more substances selected from edible acids, sugars, ribonucleotides, nucleosides, and minerals.

7. The flavour composition of claim 1, producible by a method comprising: (a) enzymatic degradation of proteins to obtain a mixture comprising amino acids or providing a mixture comprising amino acids; (b) optionally, adding carbohydrates to the mixture; (c) heating the mixture obtained of (a) or (b) to apply a Maillard reaction; and (d) optionally, drying the mixture.

8. The flavour composition of claim 7, wherein the proteins are vegetable proteins, the carbohydrates are obtained from cereals, and the mixture of (a) or (b) is heated to a temperature of 130° C. to 140° C.

9. A method for producing a flavour composition of claim 1 comprising: (a) enzymatic degradation of vegetable proteins to obtain a mixture comprising amino acids or providing a mixture comprising amino acids; (b) optionally, adding carbohydrates to the mixture; c) heating the mixture of (a) or (b) to apply a Maillard reaction; and d) optionally, drying the mixture.

10. A method for improving a desired taste impression of a preparation comprising adding the flavour composition of claim 1 to the preparation and improving the desired taste impression of the preparation.

11. A method for reducing or masking an undesired taste impression of a preparation comprising adding the flavour composition of claim 1 to the preparation and reducing or masking the undesired taste impression.

12. A preparation comprising 0.001 to 70 wt.-% of the flavor composition of claim 1, relative to a total weight of the preparation. in the preparation or semi-finished product is in a range of from 0.001 to 70 wt.-%, preferably in a range of from 0.005 to 50 wt.-%, further preferably in a range of from 0.01 to 10 wt.-%.

13. The preparation of claim 12 being a protein-based or protein-enriched preparation.

14. The method of claim 9 comprising: (a) enzymatic degradation of vegetable proteins to obtain a mixture comprising amino acids; (b) adding carbohydrates to the mixture, wherein the carbohydrates are obtained from cereals and comprise rhamnose, arabinose, galactose and/or xylose; (c) heating the mixture obtained of (a) or (b) to a temperature of 130° C. to 140° C. to apply a Maillard reaction; and (d) drying the mixture.

15. The method of claim 14, wherein the carbohydrates of (b) are added in an amount such that: rhamnose is in a range of from 0.05 to 1.5 wt.-%, arabinose is in a range of from 1 to 10 wt.-%, galactose is in a range of from 0.1 to 5 wt.-%, and/or xylose is in a range of from 0.1 to 5 wt.-%, relative to a dry weight of the mixture before the heating of (c).

16. The flavor composition of claim 1, further comprising: (b) one or more compounds selected from 2,2-transphenylbutenal, caprylic acid, 2-heptanone, 2-methylbutanal, 5,2,2-transmethylphenyl hexenal, caprinic acid, isobutyraldehyde, isovaleraldehyde, phenylacetaldehyde, vinyl guaiacol, 3-methyl thiopropanal and benzaldehyde.

17. The flavor composition of claim 1, further comprising: (b) 2-methylbutanal.

18. The flavor composition of claim 4, wherein the one or more pyrazines are selected from 2,3-methylisobutylpyrazine, 2,3-dimethylpyrazine, 2,3,5-dimethylethylpyrazine, 2,3,6-dimethylethylpyrazine, 2,3,5-trimethylpyrazine, 2,5-dimethylpyrazine, 2,5-methylethylpyrazine, 2,6-methylethylpyrazine, 2-methylpyrazine, 2,6-dimethylpyrazine and 2-ethylpyrazine.

19. The flavour composition of claim 18 comprising 2,5-dimethylpyrazine.

20. The flavour composition of claim 1 in the form of a powder.

Description

EXAMPLES

Example 1: Test System—Vegan Burger Patty

[0100] As a test system for the flavour compositions according to the invention, a vegan burger patty with the following ingredients was prepared:

TABLE-US-00002 Amount Ingredients [wt .-%] Sanacel Bamboo add FB 0.7 Caramel Powder EBC 16000 0.6 Exberry powder GNT no. 0.5 843310 Pea Protein Nutralys s85f 5 Tylopur MCE 100TS 1.8 (Metelose) Potato starch 0.8 Citric acid 0.02 Salt 0.9 Dextrose (from Maize) 1.56 Lactic acid 60% 0.2 Succinic acid 0.02 Pepper black powder 0.05 Yeast extract Maxarome plus 0.35 Sunflower oil 9.5 Water 59 Nutralys T65M/Herba TEX 14.5 P55 Coconut oil refined 4.5 Sum 100

[0101] The above vegan burger patty was produced by the following steps: [0102] 1. Mix all dry Ingredients, [0103] 2. Put pieces ca. 3 cm of Coconut oil refined in Mixer, mix at highest speed 8 to 10 seconds, [0104] 3. Store this crumbles in fridge, [0105] 4. Put now the dry ingredients in Mixer, blend shortly, [0106] 5. Add vegetable oil sunflower, mix (medium speed for 1 min), [0107] 6. Add ice water <2° C., mix at highest speed for ca. 1-2 minutes), [0108] 7. Cool down the mass for 2 h in fridge, [0109] 8. Add pea protein, mix for 2-4 min, [0110] 9. Add coconut oil (crumbles), mix shortly, [0111] 10. Set under Vacuum, [0112] 11. Cool for 24 h, [0113] 12. Form patties, [0114] 13. Cool or freeze, [0115] 14. Fry only defrosted patties to core temperature of 72° C.

Example 2: Flavour Compositions

[0116] The following flavour compositions were prepared:

Example 2.1: Amino Acid Composition

[0117]

TABLE-US-00003 Amount Ingredients [wt .-%] L-Tyrosine 30.5 L-Phenylalanine 25.4 L-Glutamic acid 38.2 L-Tryptophan 5.9 Sum 100

Example 2.2: Amino Acid Composition

[0118]

TABLE-US-00004 Amount Ingredients [wt .-%] L-Ornithine 0.2 L-Proline 2.1 L-Aspartic acid 5.3 L-Threonine 4.2 L-Alanine 6.9 L-Glutamine 3.4 L-Tyrosine 7.2 L-Isoleucine 5.8 L-Phenylalanine 6.0 L-Serine 5.7 L-Histidine 2.4 L-Arginine 16.7 Glutamic acid 9.0 Glycine 2.4 L-Leucine 8.7 L-Valine 7.9 L-Lysine 3.2 L-Methionine 1.5 L-Tryptophan 1.4 Sum 100

Example 2.3: Aldehydes, Fatty Acids, Phenols and Ketones

[0119]

TABLE-US-00005 Amount Ingredients [wt .-%] 2,2-transphenylbutenal 0.10 Caprylic acid 0.18 2-heptanone 0.16 2-methylbutanal 4.50 5,2,2-transmethylphenyl 0.80 hexenal Caprinic acid 0.15 isobutyraldehyde 0.70 isovaleraldehyde 1.80 phenylacetaldehyde 0.76 vinyl guaiacol 0.60 3-methyl thiopropanal 0.12 benzaldehyde 0.18 Vegetable oil triglyceride palm 90.25 free Sum 100

Example 2.4: Pyrazines

[0120]

TABLE-US-00006 Amount Ingredients [wt .-%] 2,3-methylisobutylpyrazine 0.025 2,3-dimethylpyrazine 0.015 2,3,5-dimethylethylpyrazine 0.030 and 2,3,6- dimethylethylpyrazine 2,3,5-trimethylpyrazine 0.100 2,5-dimethylpyrazine 0.170 2,5-methylethylpyrazine and 0.130 2,6-methylethylpyrazine 2-methylpyrazine 0.020 2,6-dimethylpyrazine 0.030 2-ethylpyrazine 0.020 Vegetable oil triglyceride palm 99.46 free Sum 100

Example 3: Sensory Profiles

[0121] The ingredients of the vegan burger patty of Example 1 were provided and mixed as described above. Subsequently, the following flavour compositions were added and the mixture was processed to the final vegan burger patty: [0122] A: Burger patty of Example 1 [0123] B: Burger patty of Example 1+Flavour composition of Example 2.1 (as 0.05 wt.-% of the final burger patty) [0124] C: Burger patty of Example 1+Flavour composition of Example 2.1 (as 0.05 wt.-% of the final burger patty)+Flavour composition of Example 2.3 (as 0.006 wt.-% of the final burger patty) [0125] D: Burger patty of Example 1+Flavour composition of Example 2.1 (as 0.05 wt.-% of the final burger patty)+Flavour composition of Example 2.4 (as 0.05 wt.-% of the final burger patty) [0126] E: Burger patty of Example 1+Flavour composition of Example 2.2 (as 0.1 wt.-% of the final burger patty) [0127] F: Burger patty of Example 1+Flavour composition of Example 2.1 (as 0.05 wt.-% of the final burger patty)+Flavour composition of Example 2.3 (as 0.006 wt.-% of the final burger patty)+Flavour composition of Example 2.4 (as 0.05 wt.-% of the final burger patty) [0128] G: Burger patty of Example 1+Flavour composition of Example 2.2 (as 0.1 wt.-% of the final burger patty)+Flavour composition of Example 2.3 (as 0.006 wt.-% of the final burger patty)+Flavour composition of Example 2.4 (as 0.05 wt.-% of the final burger patty)

[0129] The sensory profile of the burger patties A to G was evaluated with a sample size of n=6 for each burger patty. As the evaluation for burger patties E, F and G was performed in a separated approach (but also with burger patties A and B, which are denoted as A′ and B′, as a comparison), the results are shown in separated form and the evaluations of the references A and B slightly differs from A′ and B′.

Example 3.1: Pea Off-Note

[0130] See also FIG. 1.

TABLE-US-00007 Burger patty Sensory evaluation Reference A 5.8 Amino acids B 3.4 Amino acids + aldehydes, fatty acids, phenols and ketones C 2.6 Amino acids + pyrazines D 3.1 Reference A' 6.5 Amino acids B' 3.3 E 4.2 Amino acids + aldehydes, fatty acids, phenols and ketones + pyrazines F 2.8 G 2.3

Example 3.2: Juicy

[0131] See also FIG. 2.

TABLE-US-00008 Burger patty Sensory evaluation Reference A 2.8 Amino acids B 4.6 Reference A' 2.5 Amino acids B' 4.5 E 4.5 Amino acids + aldehydes, fatty acids, phenols and ketones + pyrazines F 4.7 G 5.2

Example 3.3: Fatty

[0132] See also FIG. 3.

TABLE-US-00009 Burger patty Sensory evaluation Reference A 2.9 Amino acids B 4.3 Reference A' 2.3 Amino acids B' 3.7 E 3.8 Amino acids + aldehydes, fatty acids, phenols and ketones + pyrazines F 4.0 G 4.0

Example 3.4: Meaty

[0133] See also FIG. 4.

TABLE-US-00010 Burger patty Sensory evaluation Reference A 2.1 Amino acids B 3.8 Amino acids + aldehydes, fatty acids, phenols and ketones C 4.0 Reference A' 2.3 Amino acids B' 3.8 E 3.5 Amino acids + aldehydes, fatty acids, phenols and ketones + pyrazines F 4.0 G 4.8

Example 3.5: Mouthfeel

[0134] See also FIG. 5.

TABLE-US-00011 Burger patty Sensory evaluation Reference A 3.4 Amino acids B 4.9 Reference A' 4.0 Amino acids B' 5.0 E 4.7 Amino acids + aldehydes, fatty acids, phenols and ketones + pyrazines F 5.5 G 6.0

Example 3.6: Roasted

[0135] See also FIG. 6.

TABLE-US-00012 Burger patty Sensory evaluation Reference A 3.9 Amino acids B 5.3 Amino acids + aldehydes, fatty acids, phenols and ketones C 5.9 Amino acids + pyrazines D 6.9