N-acyl proline derivatives as food flavoring compounds

Patent metadata

Field	Value
Publication number	US-10711230-B2
Application number	US-201314386100-A
Country	US
Kind code	B2
Filing date	Mar 28, 2013
Priority date	Mar 30, 2012
Publication date	Jul 14, 2020
Grant date	Jul 14, 2020

Abstract

A flavour composition comprising a compound of formula (I) corresponding to the formula

and edible salts thereof,
wherein
R 1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R 1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid.

First claim

The invention claimed is:

1. A flavour composition comprising a compound selected from the group consisting of:
N-geranoyl-Pro,
N-palmiteneoyl-Pro,
N-stearoyl-Pro,
N-oleoyl-Pro,
N-linoleoyl-Pro, and,
N-linolenoyl-Pro, wherein,
the compound accentuates the existing flavour or existing mouth feel characteristics of edible foodstuff products further comprising at least one flavour co-ingredient, or of beverage products further comprising at least one flavour co-ingredient, when the said compound is incorporated in an amount of 1 ppb-10 ppm within the edible foodstuff product or beverage product.

2. A stock solution comprising 0.01 to 1% by weight of a compound of claim 1 , wherein the compound accentuates the existing flavour or existing mouth feel characteristics of edible foodstuff products further comprising at least one flavour co-ingredient, or of beverage products further comprising at least one flavour co-ingredient when the compound is incorporated therein in an amount of 1 ppb-10 ppm within the edible foodstuff product or beverage product.

3. A stock solution according to claim 2 further comprising a solvent selected from the group consisting of: ethanol, triacetine, glycerol and miglyol or mixtures thereof.

4. A method of accentuating the flavour or mouthfeel characteristics of an edible foodstuff composition, the method comprising the step of incorporating the flavour composition of claim 1 in the edible composition such that a compound is present in a concentration of 1 ppb-10 ppm within the edible foodstuff composition.

5. The flavour composition according to claim 1 further comprising at least one flavour co-ingredient.

6. The flavour composition according to claim 1 further comprising an ingredient selected from the group consisting of: sugars, fats, salt, MSG, calcium ions, phosphate ions, organic acids, proteins, purines and mixtures thereof.

7. The flavour composition according to claim 1 further comprising a carrier material and an adjuvant.

8. The flavour composition according to claim 7 wherein the adjuvant is an anti-oxidant.

9. The flavour composition according to claim 1 in the form of an emulsion.

10. The flavour composition according to claim 1 in the form of a powder.

11. An edible foodstuff product or a beverage product comprising a flavour composition according to claim 1 , comprising 1 ppb-10 ppm of a compound selected from the group consisting of N-geranoyl-Pro, N-palmiteneoyl-Pro, N-stearoyl-Pro, N-oleoyl-Pro, N-linoleoyl-Pro and N-linolenoyl-Pro.

12. A caloric or non-caloric beverage product comprising an edible composition according to claim 11 containing at least one carbohydrate sweetener selected from: sucrose, high fructose corn syrup, fructose and glucose, or at least one high intensity, non-nutritive sweetener selected from: aspartame, acesulfame K, sucralose, cyclamate, sodium saccharin, neotame, rebaudioside A, and/or Stevia -based sweeteners.

13. A soy-based edible composition comprising an edible foodstuff product according to claim 11 .

14. An edible foodstuff product or a beverage product comprising a compound selected from the group consisting of N-geranoyl-Pro, N-palmiteneoyl-Pro, N-stearoyl-Pro, N-oleoyl-Pro, N-linoleoyl-Pro and N-linolenoyl-Pro as defined in claim 1 , and a flavour co-ingredient.

15. An edible foodstuff product or a beverage product according to claim 14 wherein the compound imparts enhanced fat perception.

16. An edible foodstuff product or a beverage product according to claim 14 wherein the compound imparts enhanced umami taste.

17. An edible foodstuff product or a beverage product according to claim 14 wherein the compound imparts enhanced salt taste.

18. An edible foodstuff product or a beverage product according to claim 14 wherein the compound imparts enhanced fruit profiles.

19. An edible foodstuff product or a beverage product according to claim 14 wherein the compound imparts enhanced savoury character.

20. An edible foodstuff product or a beverage product according to claim 14 wherein the compound imparts improved flavour performance.

21. An edible foodstuff product according to claim 14 wherein the compound imparts enhanced salivation.

Assignees

• Givaudan Sa

Inventors

• Shi Feng
• Renes Harry
• Van Ommeren Esther
• Vorster Susanna Magdalena
• Wang Yili
• De Klerk Adri

Classifications

• A23L11/50

  Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms (removing undesirable substances A23L11/30; soy sauce A23L27/50) · CPC title

• A23L27/21

  containing amino acids · CPC title

• A23L7/161

  Puffed cereals, e.g. popcorn or puffed rice · CPC title

• A23F5/243

  Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules (A23F5/246 takes precedence) · CPC title

• A23L27/50

  Soya sauce · CPC title