Treating a meaty flavored foodstuff with a combination of a sclareolide and aconitic or gluconic acid

• US 5,372,834 A
• Filed: 06/24/1994
• Issued: 12/13/1994
• Est. Priority Date: 11/25/1992
• Status: Expired due to Fees

• Current Assignee: International Flavors & Fragrances Incorporated
• Original Assignee: International Flavors & Fragrances Incorporated
• Inventors: Scharpf, Lewis G., Buckholz, Lawrence L. Jr.
• Primary Examiner(s): Golian, Joseph
• Application Number:
  US08/265,109
• Time in Patent Office: 172 Days
• Field of Search: 426/536, 426/650
• US Class Current: 426/536
• CPC Class Codes: A23L 23/00 Soups; Sauces soya sauce A23L27/50; salad dressings, mayonnaise or ketchup A23L27/60; Preparation or treatment thereof
• CPC Class Codes: A23L 27/2052 having oxygen or sulfur as the only hetero atoms
• CPC Class Codes: A23L 27/82 Acid flavourants
• CPC Class Codes: A23L 29/035 containing oxygen as heteroatom gums A23L29/25; sugar or sugar alcohols A23L29/30
• CPC Class Codes: C07C 55/10 Succinic acid
• CPC Class Codes: C07C 57/02 with only carbon-to-carbon double bonds as unsaturation
• CPC Class Codes: C07C 59/245 containing hydroxy or O-metal groups

Abstract

Described is the use of one or more of the acids: aconitic acid, gluconic acid and/or succinic acid taken alone or further together with sclareolide in augmenting or enhancing the organoleptic properites of foodstuffs particularly with respect to imparting a umami effect and/or imparting of mouthfeel and fullness to the flavor of foodstuffs in the absence of amino acids except sulfur-bearing amino acids, salts thereof, pyrrolidone carboxylic acid, salts thereof and nucleotides.

Claims

1. A process for imparting, augmenting or enhancing the umami taste and mouthfeel of a meaty-flavored foodstuff consisting of adding no said foodstuff from 0.001% up to 0.05% of an umami taste and mouthfeel imparting, augmenting or enhancing quantity of a mixture of an acid selected from the group consisting of aconitic acid having the structure:

##STR7## and gluconic acid having the structure;

##STR8## or a salt thereof and sclareolide having the structure;

##STR9## with the weight ratio of sclareolide;

carboxylic acid or salt thereof being from 0.5;

1.5 up to 1.5;

0.5 in the absence of;

(i) amino acids except sulfur-bearing amino acids;

(ii) salts of amino acids except sulfur-bearing amino acids;

(iii) pyrollidone carboxylic acid;

(iv) sales of pyrollidone carboxylic acid; and

(v) nucleotides.

2. The process of claim 1 wherein the carboxylic acid is an aconitic acid having the structure:

##STR10##

3. The process of claim 1 wherein the carboxylic acid is gluconic acid having the structure:

##STR11##