| 摘要 |
The invention is concerned with disaccharide esters of 3-methylpentanoic and acetic acid and with their use as flavour precursors. The esters should on average have at least 4 and preferably at least 4.5 3-methylpentanoyl groups per disaccharide moiety, the remaining positions being substantially occupied by acetyl groups. Suitable disaccharides are sucrose and lactose. The disaccharide esters are suitable for flavouring products undergoing a heating step during preparation or consumption, such as ingredient mixes for extrusion, frying or baking, and especially tobacco. On heating they liberate 3-methylpentanoic acid and/or its decomposition products. |
