Aroma components for improving egg flavor, and egg flavor enhancers

摘要

The present invention provides agent for enhancing egg aroma comprising at least one component(s) as an ingredient selected from the group consisting of: (a) 3-(methylthio)1-propanol, (b) benzaldehyde, (c) 4-heptanol, (d) trimethylpyrazine, (e) methylpyrazine, or (f) 2,5-dimethylpyrazine. The agent of the present invention is used for enhancing egg aroma, especially an egg flavor, of an egg product. The examples of preferred egg products to which the present invention is applied include, but not limited to, a boiled egg itself, various food products using a boiled egg (for example, tartar sauce, prepared bread filling, and so on), various food products containing an egg as a component (for example, mayonnaise, dressing, pasta sauce, Japanese omelette, steamed egg custard, steamed egg hotchpotch, omelette, quiche, rolled omelette, noodles, fried rice, custard cream, pudding, cake, sponge cake, ice cream, egg (custard) tart, bread, crape, and so on).

主权项

1. A composition with enhanced egg aroma comprising:
i) an egg or egg product; and ii) a composition to enhance egg aroma consisting essentially of: an effective amount of at least six aroma components and a food carrier or additive, wherein the at least six aroma components are: (a) 3-(methylthio)1-propanol; (b) benzaldehyde; (c) 4-heptanol; (d) trimethylpyrazine; (e) methylpyrazine; and (f) 2,5-dimethylpyrazine, and wherein the composition comprises at least (a) 3-(methylthio)1-propanol in an amount of 0.5 ppm to 152.1 ppm.