Patent ID: 8840946
Filing Date: 2014-09-23
Classification: A21D,A23L

Abstract:
1. A baked foodstuff with an improved flavor comprising a flavor active molecule in the baked foodstuff comprising 2,5-di-methyl-4-hydroxy-3[2H]-furanone, 5-methylfurfural, diacetyl, and 2-acetyl-1-pyrroline, the measurement of peak areas by GC-MS giving a minimum level of 50000 for the peak corresponding to 2,5-di-methyl-4-hydroxy-3[2H]-furanone, a minimum level of 10000 for the peak corresponding to 5-methylfurfural, a minimum level of 55000 for the peak corresponding to diacetyl and a minimum level of 1000 for the peak corresponding to 2-acetyl-1-pyrroline.