| 摘要 |
1285568 Flavouring materials UNILEVER Ltd 23 March 1970 [25 March 1969] 15563/69 Heading A2B A flavouring substance is prepared by reacting together a monosaccharide or a polysaccharide capable of yielding a monosaccharide under the reaction conditions, one or more amino acids and hydrogen sulphide or a substance that gives rise to hydrogen sulphide under the reaction conditions, in the presence of water at a temperature above 60‹C, the pH of the reaction mixture being not more than 7 at the end of the reaction. A pentose such as ribose, arabinose or xylose, a hexose such as glucose, or fructose or maltose are suitable saccharide starting materials. Preferred amino acids are L-histidine, glutamic acid (or salts thereof), glycine, alomine, leucine, tyrosine, aspartic acid, tryptophan, cysteine, hydroxyprobine, phenylanaline, taurine and cystine. The acid may also be used in the form of a protein hydrolysate such as wheat gluten hydrolysate or casein hydrolysate. Suitable hydrogen sulphide generating materials are inorganic sulphides or organic sulphides such as a thioamides or thioacids or salts or esters thereof, or 2-mercaptoamides, 2-mercaptoacids or salts or esters thereof. The reaction may take place in the presence of fatty material, e.g. lard or dripping, groundnut oil and oleic acid. The reaction product may be spraydried to a powder, optionally in admixture with cornflour. The reaction may be carried out in the presence of a food which is to be flavoured. |
