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Process for the manufacture of cheese products and other foods in which a cheese flavour is desired, with an improved flavour of ripe cheddar cheese and flavouring composition to carry out this process
Process for the manufacture of cheese products and other foods in which a cheese flavour is desired, with an improved flavour of ripe cheddar cheese and flavouring composition to carry out this process
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.
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