Patent EP-2385098-A1 (EP)
Inventor: REIS INGO
IPC: A23L27/20
Filed: 2008-12-11
Abstract: Producing flavor concentrate based on an aqueous flavor, comprises: (a) providing aqueous flavor comprising flavoring agent and/or fragrance that provide positive and negative sensory impression; (b) providing at least one food grade solvent; (c) adding this solvent to the solution of step (a); providing an adsorbent material in a suitable device; (e) passing the solution of step (c) through a device having adsorbent material of step (d); (f) providing one or at least two food grade solvents; and (g) desorbing the flavoring agent and/or fragrance from the adsorbent material of step (e). Producing flavor concentrate based on an aqueous flavor, in which at least one flavoring agent and/or fragrance that provide a positive sensory impression, is enriched by a factor of at least >= 1.5, compared to at least one flavoring agent and/or fragrance that provide a negative sensory impression, comprises either: (a) providing an aqueous flavor comprising (i) at least one flavoring agent and/or fragrance that provide a positive sensory impression, containing ethyl butyrate, ethyl-2-methylbutyrate, methyl capronate, linalool, alpha -ionone, beta -ionone, delta -decalactone, 2E-hexenol, 2E-hexenal, hexanal, beta -damascenone, octanal, nootkatone, p-menthenthiol-1,8-benzaldehyde, gamma -decalactone, linalool oxide, furfurylthiol-2,4-vinyl guaiacol, isomeric isopropyl methoxypyrazine, isomeric ethyl dimethyl pyrazine, indole, methyl jasmonate, jasmine lactone, dipropyl disulfide, dipropyl trisulfide, methyl propyl disulfide, L-menthol, menthone, L-carvone, isoamyl acetate, 2-acetyl-1-pyrroline, 2E,4Z-decadienal, 3,5-dimethyl trithiolane, citral, caryophyllene, 1-octen-3-ol, 1-octen-3-one, hydroxybenzyl acetone, cis-3-hexenol, 3Z-hexenol, methyl butyrate, geraniol, ethyl-(2E,4Z) -decadienoate, 8-mercapto-p-menth-1-en-3-one, 2E,4Z,7Z-tridecatrienal, 2E,5Z-undecadienal, nonanal, 4-octanolide, 5-octanolide, phenylethanol, wine lactone or menthofurolactone, and (ii) at least one flavoring agent and/or fragrance that provide a negative sensory impression, containing 1-5C alcohols, preferably methanol, ethanol, propanol, isopropanol, butanol, 2-methylbutanol, 3-methylbutanol, diacetyl, acetaldehyde, furfural, furfuryl alcohol, phenol, acetoin, dimethyl sulfide, methyl mercaptan, lactic acid or acetic acid, (b) providing one or at least two food grade solvent, (c) adding the solvent of step (b) to the solution of step (a), where the resulting solvent proportion is adjusted such that the flavoring agent and/or fragrance of (i), respectively exhibits a partition coefficient (log Pow *>) value of >= 1.2, which is calculated as (log Pow *>= log Pow-x *>P'(x) /log Pow), where log Pow is the common logarithm of the partition coefficients of the flavoring agent and/or fragrance, between octanol to water, x is the resulting solvent proportion, based on the total volume proportion, which is normalized to 1, and P'(x) is the polarity-parameter for the corresponding solvent in the resulting solvent proportion x, (d) providing an adsorbent material in a suitable device, (e) passing the solution of step (c) through a device having adsorbent material of step (d) such that predominantly the flavoring agent and/or fragrance that provide positive sensory impression is adsorbed on the absorbent material, (f) providing one or at least two food grade solvent, and (g) desorbing the flavoring agent and/or fragrance from the adsorbent material of step (e) with the solvent of step (f), such that in the resulting flavor concentrate, the flavoring agent and/or fragrance of (i) is enriched by a factor of at least >= 1.5 compared to the flavoring agent and/or fragrance of (ii), in the aqueous flavor of step (a); or (a1) comprising (a) where the solvent portion is 0-less than 1 vol.%, based on the total volume of the aqueous solution, (d), (c1) passing the solution of step (a) through the device having adsorbent material of step (b) such that both the flavoring agent and/or fragrance (i) and the flavoring agent and/or fragrance (ii) are adsorbed at the absorbent material, (d1) providing at least one solvent or solvent mixture, where the solvent mixture is selected such that at least one flavoring agent and/or fragrance (ii), exhibits a log Pow *>-value of = 1.2, and (e1) desorbing the flavoring agent and/or fragrance from the adsorbent material of step (c1) with the solvents or the solvent mixtures of step (d1) , where 1-7 or more fractions are collected over time and one of these fractions or a mixture of 2-7 or more of these fractions form the flavor concentrate, and in the resulting flavor concentrate the flavoring agent and/or fragrance (i) is respectively enriched by a factor of at least 1.5, in the aqueous flavor of step (a), compared to the flavoring agent and/or fragrance (ii), and the solvent used for desorption is selected such that the flavoring agent and/or fragrance to be desorbed has a log Pow *>-value of = 1.2. Independent claims are also included for: (1) a flavor concentrate producible by the above method, where the resulting flavor concentrate comprises at least one flavoring agent and/or fragrance (i) enriched in higher respectively by a factor of at least 1.5, when compared to the at least one flavoring agent and/or fragrance (ii), in the aqueous flavor; (2) a foodstuff-, stimulant-, beverage-, semi-finished-, oral hygiene-, cosmetic- or pharmaceutical product comprising the flavor concentrate and at least one base material, auxiliary and/or additive;and (3) enriching the flavoring agent and/or fragrance, which provide a positive sensory impression in a resulting flavor concentrate, respectively by a factor of at least 1.5, compared to at least one flavoring agent and/or fragrance that provide a negative sensory impression, based on the aqueous flavor, comprising either (a), (b), (c), (d), (e), (f) and (g) or (a1), (b), (c1), (d1) and (e1).