process for the production of food with a taste of ripe cheese

摘要

1381738 Cheese flavour UNILEVER Ltd 5 April 1972 [8 April 1971] 15596/72 Heading A2B Ripe cheese, in particular cheddar and Emmenthaler, flavours include in their composition synthetic alkyl amines having 3-5 carbon atoms. A mixture of amino acids, particularly as set forth in Specification 1381655, may also be present. Additional constituents for Cheddar flavouring may be selected from alkanoic acids having 2-10 carbon atoms of which at least 50% have more than 4 carbon atoms, 2-alkanones having 5-13 carbon atoms, or precursors thereof, succinic acid, and known cheese flavour ingredients selected from 2-oxoalkanoic acids having 2-6 carbon atoms, 2- oxoalkane dioic acids having 4-5 carbon atoms, methyl and ethyl esters of alkanoic acids having 4-10 carbon atoms, aldehydes having 2-10 carbon atoms, and methional. Additional constituents for Emmenthal flavouring may be selected from synthetic aldehydes having 7-9 carbon atoms and containing a phenyl group, and known cheese flavour ingredients selected from alkanoic acids having 2-8 carbon atoms, 2-alkanones having 5-7 carbon atoms, or precursors thereof, alkanals having 2-6 carbon atoms, diacetyl, methional, dimethyl sulphide, 2-oxo alkanoic acids having 2-6 carbon atoms, 2-oxoalkanedioic acids having 4-5 carbon atoms, and methyl and ethyl esters of alkanoic acids having 4-10 carbon atoms.