Use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs

• US 4,999,207 A
• Filed: 01/02/1990
• Issued: 03/12/1991
• Est. Priority Date: 09/29/1989
• Status: Expired due to Term

• Current Assignee: International Flavors & Fragrances Incorporated
• Original Assignee: International Flavors & Fragrances Incorporated
• Inventors: Kossiakoff, Nicolas, Farbood, Mohamad I., Scharpf, Lewis G., Buckholz, Lawrence Jr.
• Primary Examiner(s): Golian, Joseph
• Application Number:
  US07/474,410
• Time in Patent Office: 434 Days
• Field of Search: 426/536, 426/548
• US Class Current: 426/536
• CPC Class Codes: A23L 27/2052 having oxygen or sulfur as the only hetero atoms
• CPC Class Codes: A23L 27/30 Artificial sweetening agents
• CPC Class Codes: C11B 9/0076 the hetero rings containing less than six atoms

Abstract

Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:

(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;

(ii) the sweetness of foodstuffs and beverages sweetened with non-neutrative sweeteners, e.g., aspartame is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage or foodstuff, sclareolide; and

(iii) bitter nuances imnparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing salt substitutes with sclareolide.

Claims

1. A method for improving the bitter aftertaste of a foodstuff sweetened with a quantity of aspartame which gives rise to a bitter aftertaste in said foodstuff, comprising the step of adding to said foodstuff a debittering quantity of sclareolide having the structure:

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