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FLAVOR COMPOSITION, AND FOOD AND BEVERAGE

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اقرأ أكثر حفظ في قائمتي
  • Publication Date:
    June 15, 2023
  • معلومة اضافية
    • Document Number:
      20230180804
    • Appl. No:
      17/925907
    • Application Filed:
      May 14, 2021
    • نبذة مختصرة :
      A method for obscuring or masking the odor of p-cresol using olfactory receptor antagonism without affecting the flavor of a food or beverage is provided. The method includes the use of a specific concentration of ambrettolide, isoambrettolide, pentalide, muscone, civetone, δ-2-decenolactone, cinnamic aldehyde, (3-caryophyllene oxide, sclareolide, and ethyl maltol in a food or beverage. A citral-containing product containing one or more of ambrettolide, isoambrettolide, pentalide, muscone, civetone, δ-2-decenolactone, cinnamic aldehyde, (3-caryophyllene oxide, sclareolide, and ethyl maltol, and a flavor composition are provided.
    • Assignees:
      TAKASAGO INTERNATIONAL CORPORATION (Tokyo, JP)
    • Claim:
      1. A method of masking an off-flavor of citral or a citral-containing product, comprising: adding one or more selected from the group consisting of ambrettolide, isoambrettolide, pentalide, muscone, civetone, δ-2-decenolactone, cinnamic aldehyde, P-caryophyllene oxide, sclareolide, and ethyl maltol to a citral-containing product.
    • Claim:
      2. The masking method according to claim 1, wherein the off-flavor is caused by p-cresol.
    • Claim:
      3. The masking method according to claim 1, wherein the citral-containing product is a citrus-flavored food and/or beverage or a ginger-flavored food and/or beverage.
    • Claim:
      4. A flavor composition for masking an off-flavor of a citral-containing product, comprising: one or more selected from the group consisting of ambrettolide, isoambrettolide, pentalide, muscone, civetone, δ-2-decenolactone, cinnamic aldehyde, P-caryophyllene oxide, sclareolide, and ethyl maltol.
    • Claim:
      5. The flavor composition according to claim 4, which has citrus-like flavor or ginger-like flavor.
    • Claim:
      6. The flavor composition according to claim 4, wherein the off-flavor is caused byp-cresol.
    • Claim:
      7. The flavor composition according to claim 4, wherein the citral-containing product is a citrus-flavored food and/or beverage or a ginger-flavored food and/or beverage.
    • Claim:
      8. A citral-containing product comprising: one or more citral compounds; and 0.01 ppt to 10 ppm of one or more selected from the group consisting of ambrettolide, isoambrettolide, pentalide, muscone, civetone, δ-2-decenolactone, cinnamic aldehyde, β-caryophyllene oxide, sclareolide, and ethyl maltol.
    • Claim:
      9. The citral-containing product according to claim 8, wherein the citral-containing product is a citrus-flavored food and/or beverage or a ginger-flavored food and/or beverage.
    • Claim:
      10. The citral-containing product according to claim 8, further comprising: 10 ppb to 1 ppm of p-cresol.
    • Claim:
      11. A method of producing the citral-containing product of claim 8, said method comprising: blending a citral-containing composition with 0.01 ppt to 10 ppm of one or more selected from the group consisting of ambrettolide, isoambrettolide, pentalide, muscone, civetone, δ-2-decenolactone, cinnamic aldehyde, P-caryophyllene oxide, sclareolide, and ethyl maltol.
    • Current International Class:
      23; 23; 23
    • الرقم المعرف:
      edspap.20230180804