IPC분류정보
국가/구분 |
United States(US) Patent
등록
|
국제특허분류(IPC7판) |
|
출원번호 |
US-0484229
(2002-05-27)
|
등록번호 |
US-7316826
(2008-01-08)
|
우선권정보 |
DE-102 24 083(2002-05-31) |
국제출원번호 |
PCT/EP03/005542
(2002-05-27)
|
§371/§102 date |
20040116
(20040116)
|
국제공개번호 |
WO03/101216
(2003-12-11)
|
발명자
/ 주소 |
- Kindel,Guenter
- Krammer,Gerhard
- Trautzsch,Stephan
|
출원인 / 주소 |
|
대리인 / 주소 |
|
인용정보 |
피인용 횟수 :
18 인용 특허 :
4 |
초록
▼
Process, in order to impart to foodstuffs an aroma of fresh ground and fresh brewed coffee, wherein the aroma substances necessary for imparting the aroma impression of fresh brewed or fresh ground coffee are produced in separate formulations and recombined for use in food stuffs or perfumery produc
Process, in order to impart to foodstuffs an aroma of fresh ground and fresh brewed coffee, wherein the aroma substances necessary for imparting the aroma impression of fresh brewed or fresh ground coffee are produced in separate formulations and recombined for use in food stuffs or perfumery products.
대표청구항
▼
The invention claimed is: 1. A multi-component aroma composition for imparting a coffee aroma, including the following aroma substances of Group 1: 1a) 2,3-methylfuranthiol 1b) furfurylthiol 1c) methane thiol 1d) 3-methyl-2-buten-1-thiol (prenylthiol) 1e) 3,3-methylthiobutylformiate as well as, in
The invention claimed is: 1. A multi-component aroma composition for imparting a coffee aroma, including the following aroma substances of Group 1: 1a) 2,3-methylfuranthiol 1b) furfurylthiol 1c) methane thiol 1d) 3-methyl-2-buten-1-thiol (prenylthiol) 1e) 3,3-methylthiobutylformiate as well as, in one or more component or components distinct from the aroma substances of Group 1, the following aroma substances of Group 2: 2a) 3-methylthiopropanal 2b) o-methylthiophenol (thioguaiacol) 2c) 2-acetyl-2-thiazolin (acetylthiazolin) 2d) 2-acetylthiazol, the following aroma substances of Group 3: 3a) 2-methylbutanal 3b) 3-methylbutanal 3c) 2,3-butanedione (diacetyl) 3d) 3,5,2-methyldiethylpyrazine 3e) 2-ethyl-3,5-dimethylpyrazine and/or 2-ethyl-3,6-dimethylpyrazine and/or 2 (or 3)-ethyl-3,5 (or 2,5)-dimethyl-pyrazine 3f) 2-methoxy-3-(1-methylpropyl)-pyrazine, (2,3-methoxyisobutylpyrazine) 3g) 4-vinylguaiacol 3h) 2,5-dimethyl-4-hydroxy-3(2H)-furanone, (2,5,4,3-dimethylhydroxyfuranone) 3i) 4-methyl-5-ethyl-3-hydroxy-2(5H)-furanone, (4,5,3,2-methylethylhydroxyfuranone) and the following aroma substances of Group 4: 4a) acetaldehyde 4b) propionaldehyde 4c) β-damascenone 4d) 2,3-pentandione. 2. A multi-component aroma composition according to claim 1, wherein there is employed I the aroma substances of Groups 2, 3 and 4 together in one component or II the aroma substances of Groups 2 and 4 together in one component and the aroma substances of Group 3 in a separate aroma component or III the aroma substances of Groups 3 and 4 together in one component and the aroma substances of Group 2 in a separate aroma component or IV the aroma substances of Group 2 in one component, the aroma substances of Group 3 in a separate component and the aroma substances of Group 4 in yet a further separate component. 3. A multi-component aroma composition according to claim 1, wherein the aroma substances of Group 1 are employed together in one component or in two separate components, of which the one component is comprised of the aroma substances 1a) 2,3-methylfuranthiol 1b) furfurylthiol 1d) 3-methyl-2-buten-1-thiol (prenylthiol) 1e) methylthiobutylformiat-3,3 and the other component is comprised of the aroma substance 1c) methane thiol. 4. A multi-component composition according to claim 1, wherein at least one of the employed components of the aroma composition is formulated onto a solid carrier. 5. A multi-component composition according to claim 4, wherein each of the employed components is formulated onto a solid carrier separate from the one or more other employed components, wherein the solid carrier for each employed component is the same. 6. An instant drink mixture comprising the following aroma substances of Group 1: 1a) 2,3-methylfuranthiol 1b) furfurylthiol 1c) methane thiol 1d) 3-methyl-2-buten-1-thiol (prenylthiol) 1e) 3,3-methylthiobutylformiate as well as, in one or more component or components distinct from the aroma substances of Group 1, the following aroma substances of Group 2: 2a) 3-methylthiopropanal 2b) o-methylthiophenol (thioguaiacol) 2c) 2-acetyl-2-thiazolin (acetylthiazolin) 2d) 2-acetylthiazol, the following aroma substances of Group 3: 3a) 2-methylbutanal 3b) 3-methylbutanal 3c) 2,3-butanedione (diacetyl) 3d) 3,5,2-methyldiethylpyrazine 3e) 2-ethyl-3,5-dimethylpyrazine and/or 2-ethyl-3,6-dimethylpyrazine and/or 2 (or 3)-ethyl-3,5 (or 2,5)-dimethyl-pyrazine 3f) 2-methoxy-3-(1-methylpropyl)-pyrazine, (2,3-methoxyisobutylpyrazine) 3g) 4-vinylguaiacol 3h) 2,5-dimethyl-4-hydroxy-3(2H)-furanone, (2,5,4,3-dimethylhydroxyfuranone) 3i) 4-methyl-5-ethyl-3-hydroxy-2(5H)-furanone, (4,5,3,2-methylethylhydroxyfuranone) and the following aroma substances of Group 4: 4a) acetaldehyde 4b) propionaldehyde 4c) β-damascenone 4d) 2,3-pentandione as well as additional typical components. 7. A foodstuff comprising a sensorially effective amount of a multi-component coffee aroma imparting composition including the following aroma substances of Group 1: 1a) 2,3-methylfuranthiol 1b) furfurylthiol 1c) methane thiol 1d) 3-methyl-2-buten-1-thiol (prenylthiol) 1e) 3,3-methylthiobutylformiate as well as, in one or more component or components distinct from the aroma substances of Group 1, the following aroma substances of Group 2: 2a) 3-methylthiopropanal 2b) o-methylthiophenol (thioguaiacol) 2c) 2-acetyl-2-thiazolin (acetylthiazolin) 2d) 2-acetylthiazol, the following aroma substances of Group 3: 3a) 2-methylbutanal 3b) 3-methylbutanal 3c) 2,3-butanedione (diacetyl) 3d) 3,5,2-methyldiethylpyrazine 3e) 2-ethyl-3,5-dimethylpyrazine and/or 2-ethyl-3,6-dimethylpyrazine and/or 2 (or 3)-ethyl-3,5 (or 2,5)-dimethyl-pyrazine 3f) 2-methoxy-3-(1-methylpropyl)-pyrazine, (2,3-methoxyisobutylpyrazine) 3g) 4-vinylguaiacol 3h) 2,5-dimethyl-4-hydroxy-3(2H)-furanone, (2,5,4,3-dimethylhydroxyfuranone) 3i) 4-methyl-5-ethyl-3-hydroxy-2(5H)-furanone, (4,5,3,2-methylethylhydroxyfuranone) and the following aroma substances of Group 4: 4a) acetaldehyde 4b) propionaldehyde 4c) β-damascenone 4d) 2,3-pentandione. 8. A process for imparting to an article an aroma of fresh ground and fresh brewed coffee, wherein the aroma substances necessary for producing the aroma impression of fresh brewed or fresh ground coffee are produced in physically separated formulations and are combined or recombined for use, wherein aroma substances of Groups 1 through 4 are employed: 1) Group 1, containing 2,3-methylfuranthiol, furfurylthiol, methanthiol, 3-methyl-2-buten-1-thiol and methylthiobutylformiat-3,3; 2) Group 2, containing 3-methylthiopropanal, o-methylthiophenol, 2-acetyl-2-thiazoline and 2-acetylthiazol; 3) Group 3, containing 2-methylbutanal, 3-methylbutanal, 2,3-butanedione (diacetyl), 3,5,2-methyldiethyl-pyrazine, 3,2-dimethylethylpyrazine, 2-methoxy-3-(1-methylpropyl)-pyrazine, 4-vinylguaiacol, 2,5-dimethyl-4-hydroxy-3(2H)-furanone and 4-methyl-5-ethyl-3-hydroxy-2(5H)-furanone; 4) Group 4, containing acetaldehyde, propionaldehyde, β-damascenone and 2,3-pentandione, wherein the aroma substance of Group 1 is produced in formulations physically separated from the aroma substances of Groups 2, 3 and 4. 9. A process according to claim 8, wherein the aroma substances of Groups 1 through 4 are combined as separate components A through D according to the following combinations I through IV: Separate Components Combination A B C D I Group 1 Group 2 -- -- Group 3 Group 4 II Group 1 Group 2 Group 3 -- Group 4 III Group 1 Group 2 Group 3 -- Group 4 IV Group 1 Group 2 Group 3 Group 4.
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