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Increased stability of flavor compounds

A technology of flavoring agents and compounds, which is applied in the field of improving the processing of mercaptan-containing flavoring agents and mercaptans, and can solve problems such as instability

Active Publication Date: 2010-05-05
KONINK DOUWE EGBERTS BV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] However, none of the aforementioned approaches to enhance the stability of flavors and aromas selectively targets labile thiol-containing compounds that are the major contributors to the characteristic flavors and aromas of a given food product.
Therefore, commonly used methods are accompanied by the generation of undesirable by-products in complex flavor compound mixtures

Method used

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  • Increased stability of flavor compounds
  • Increased stability of flavor compounds
  • Increased stability of flavor compounds

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Preparation of aromatic extract (1)

[0053] Ground roast coffee having a particle size of up to about 1.8 mm that has been moistened to a water content of about 50% by weight (relative to the ground dry roast coffee), in a percolator with saturated steam at a pressure of about 0.5 bar and about 100 °C for about 5 minutes. The steam laden with coffee ingredients condenses at a temperature of about 5° C. in an amount of condensate of about 5% by weight relative to the amount of dry roast coffee used.

[0054] melanin separation

[0055] Melanoproteins were isolated from cofiee brew by ultrafiltration using the following procedure: (a) Coffee beverage was separated into different fractions by ultrafiltration using a molecular weight cut off of 30 kDa ; (b) the residue (>30 kDa), the isolated melanin, was lyophilized and used for the reaction with FFT; (c) the filtrate (<30 kDa), the caffeine compound, was discarded.

[0056] Preparation of sulfhydryl oxidase solu...

Embodiment 2

[0071] Preparation of sulfhydryl oxidase solution (5)

[0072] 100 mg of sulfhydryl oxidase Ervlp from yeast (X-Zyme GmbH, Merowingerplatz 1A, 40225 Dusseldorf, Germany) was dissolved in 2 mL of Mcllvaine buffer (1 mM) with pH 7.5.

[0073] Preparation of Flavor Stabilized Aroma Extract (6)

[0074] 5 mL of the aroma extract solution of Example 1 (1) was supplemented with 2 mL of sulfhydryl oxidase solution (5) and stirred at 750 rpm at 40° C. for 2.5 hours in a 20 mL vial. Oxygen was injected into the vial every 30 minutes.

[0075] Evaluation by gas chromatography

[0076] The mixture of (1) and (5) was sampled by liquid-liquid extraction with dichloromethane followed by centrifugation. Aliquots of 1 μL were analyzed by GC-FID (HP 5890 series II) and GC-MS (Agilent 5973) by using DB 1701 capillaries (Agilent; 30 m x 0.32 mm ID x 1 μm FD). The GC oven was ramped from 40°C to 240°C at a heating rate of 5°C / min. A Gerstel CIS 3 syringe was used. A net increase in di...

Embodiment 3

[0082] Preparation of sulfhydryl oxidase solution (9)

[0083] 50 mg of sulfhydryl oxidase Ervlp from yeast (X-Zyme GmbH, Merowingerplatz 1A, 40225 Dusseldorf, Germany) was dissolved in 100 mL of Mcllvaine buffer (1 mM) with pH 7.54.

[0084] Preparation of aromatic extract (10) by enzymatic reaction

[0085] 60 mL of sulfhydryl oxidase solution (9) was supplemented in 150 mL of the aromatic extract solution (1) of Example 1, oxygen sparged every 30 minutes of reaction time, and incubated at 40° C. for 5 hours.

[0086] Evaluation of Shelf Life Stability

[0087] Reference sample 1

[0088] 5% of aroma extract (8) in dark Robusta coffee base has been diluted 1 / 5 in water.

[0089] sample 2

[0090] 5% of the enzyme-reacted aroma extract (10) in dark robusta coffee base has been diluted 1 / 5 in water.

[0091] Reference sample 1 and sample 2 were stored at 50°C for 8 days. Sensory evaluation of both samples was carried out by an expert taste panel by sniffing at vari...

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Abstract

The present invention is directed to the treatment of reactive thiol groups (-SH) found in thiol-containing flavor compounds by a highly selective enzymatic conversion into aroma-active disulides compounds using sulfhydryl oxidase.

Description

technical field [0001] The present invention relates to a method of increasing the stability of mercaptan-containing flavorants, especially food flavors and aromas. The present invention relates to the treatment of labile aroma-associated thiols found in coffee, tea, cocoa butter, chocolate, cheese, wine, beer and the like. The method includes the step of contacting or admixing a thiol-containing flavor or a composition containing the flavor with an enzyme that catalyzes the formation of an aroma-active disulfide. The invention further relates to flavor stabilized products obtainable by the process of the invention and to packaged or encapsulated products into which an enzyme catalyzing the formation of disulfides has been introduced. Background of the invention [0002] Important aroma components of flavors are thiol-containing compounds. In particular, these flavor compounds are widely contained in foods, during cooking or baking of various foods such as vegetables, eggs...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/221A23L27/00A23L27/10A23L27/24A23L27/26A23L27/28
CPCA23L1/22671A23L1/22635A23F5/46A23L1/22621C12N9/0051A23L1/034A23L1/22642A23L29/06A23L27/2022A23L27/2026A23L27/2028A23L27/2052A23F3/40
Inventor A·德根哈德特J·S·肯尼
Owner KONINK DOUWE EGBERTS BV
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