| 摘要 |
FIELD: food processing industry. ^ SUBSTANCE: invention relates to stabilized flavoring components providing flavors of chocolate, tea or coffee. Stabilizing agent is present together with flavoring component in amount, effective for chemical interaction with compounds in flavoring component a) to produce increased amount of desired compounds providing desired flavoring or organoleptic characteristics; or b) to decrease amount of undesired compounds which suppress flavoring or organoleptic characteristics desired flavoring characteristics or form undesired flavoring or organoleptic characteristics. Stabilizing agent preferably represents nucleophile containing nitrogen or sulfur such as sulfur dioxide, sulfites, compounds or matters which contains or forms sulfites, thiols, amines or amino acids, cysteine, glutadion, or enzyme. Stabilized flavoring component of present invention conserves desired flavoring or organoleptic characteristics for at least six month (up to one year or longer). ^ EFFECT: product of improved quality and prolonged stability. ^ 9 cl, 12 ex |
