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    • 1. 发明授权
    • Flavor enhancing methods
    • 调味方法
    • US06287620B1
    • 2001-09-11
    • US08649706
    • 1996-05-30
    • Godefridus Van Den OuwelandFrançois BenziNicole Van BeemClaude Vanrietvelde
    • Godefridus Van Den OuwelandFrançois BenziNicole Van BeemClaude Vanrietvelde
    • A23L122
    • A23L27/21A23L27/2028A23L27/75Y10S426/804
    • &agr;-keto acids and certain precursors and derivatives thereof, particularly those selected from the group which consists of glyoxylic acid, 2-oxo-propanoic acid, 2-oxo-butanoic acid, 3-methyl-2-oxo butanoic acid, 3-methyl-2-oxo pentanoic acid, 4-methyl-2-oxo pentanoic acid, 3-hydroxy-2-oxo-propanoic acid, oxalacetic acid, 2-oxo-glutaric acid, 2-oxo-3-phenyl-propanoic acid, 3-(4-hydroxy-phenyl)-2-oxo-propanoic acid, 2-oxo-1H-indole-3-propanoic acid, 2-oxo-1H-imidazole-4-propanoic acid, 4-methylthio-2-oxo-butanoic acid, 3-mercapto-2-oxo-propanoic acid, 3-hydroxy-2-oxo-butanoic acid, 6-amino-2-oxo-hexanoic acid and 5-guanido-2-oxo-pentanoic acid, and precursors and derivatives thereof that are capable of being formed from or releasing said acids in the use medium, are useful as flavouring ingredients. Such ingredients are useful for preparing flavouring compositions and a wide variety of flavoured foodstuffs to which they impart greater creaminess and bulkiness so that they have heightened effect in the mouth and generally an enhanced mouthfeel. They are also useful for enhancing the sweetness of foods sweetened with natural or artificial sweeteners, and giving it a more natural character.
    • α-酮酸及其某些前体及其衍生物,特别是选自由乙醛酸,2-氧代 - 丙酸,2-氧代 - 丁酸,3-甲基-2-氧代丁酸,3-甲基 -2-氧代戊酸,4-甲基-2-氧代戊酸,3-羟基-2-氧代 - 丙酸,草乙酸,2-氧代 - 戊二酸,2-氧代-3-苯基 - 丙酸,3 - (4-羟基 - 苯基)-2-氧代 - 丙酸,2-氧代-1H-吲哚-3-丙酸,2-氧代-1H-咪唑-4-丙酸,4-甲硫基-2-氧代 - 丁酸,3-巯基-2-氧代 - 丙酸,3-羟基-2-氧代 - 丁酸,6-氨基-2-氧代 - 己酸和5-胍基-2-氧代 - 戊酸,以及前体和 能够在使用介质中形成或释放所述酸的衍生物可用作调味成分。 这些成分可用于制备调味组合物和各种各样的调味食品,它们赋予更大的奶油和蓬松度,使得它们在口中具有更高的效果,并且通常具有增强的口感。 它们也可用于增加用天然或人造甜味剂甜化的食物的甜度,并赋予其更自然的特征。