Process for the preparation of savoury flavours

Details Process for the preparation of savoury flavours Process for the preparation of savoury flavours

A - Human Necessities

23

L

A23L 1/226 (2006.01) A23L 1/00 (2006.01) A23L 1/231 (2006.01) C07D 307/58 (2006.01) C07D 307/64 (2006.01)

Patent

CA 2096607

ABSTRACT The invention relates to a process for the preparation of a savoury flavour which comprises reacting mono- and/or di-methyl-3(2H)-furanone or precursors thereof with cystein and/or hydrogen sulphide. Suitable precursors of mono- or di-methyl-3(2H)-furanone are oligomers of diacetyl, pyruvic aldehyde, pyruvic acid, acetoin, acetol, ethylene glycol aldehyde and glyceraldehyde, including mixed oligomers. The reaction is preferably carried out with cystein and hydrogen sulphide. The latter may be obtained before or during the reaction from a hydrogen sulphide donor. The reaction is preferably carried out at pH below 7, at 60-160°C for 0.5-4 hours. A food grade acid such as acetic acid may be present. The reaction mixtures obtained are rich in methyl substituted furanthiols or derivatives thereof. The invention also relates to flavour precursor mixtures which generate a savoury flavour upon heating and comprises a mono- and/or di-methyl-3(2H)-furanone and/or precursor thereof, cystein and optionally a hydrogen sulphide donor.

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