Smoke flavoring compositions produced from cereal bran
The various aspects presented herein relate to flavoring compositions with smoky-like aroma profile for use in flavored consumer products, and methods for the preparation of such flavoring compositions.
1 . A method of preparing a flavoring composition, the method comprising:
(i) heating cereal bran to a temperature of 200-250° C. for between 1 to 5 hours without the addition of exogenous water, and
(ii) collecting the flavoring composition produced by step (i).
2 . The method of claim 1 wherein, in step (i), the cereal bran is heated in the presence or air or nitrogen flow.
3 . The method of claim 1 further comprising:
(iii) adding exogenous water to the heated cereal bran,
(iv) collecting an arising hydrodistillate,
(v) combining the hydrodistillate of step (iv) with the flavoring composition produced by step (ii).
4 . The method of claim 1 , wherein the flavoring composition of step (ii) is collected as a condensate, hydrodistillation or steam distillation.
5 . The method of claim 1 , wherein the flavoring composition comprises one or more aroma compound(s) selected from the group consisting of: 2-methyl phenol, 3-methyl phenol, 4-methyl phenol, 3-ethyl phenol, 4-ethyl phenol, guaiacol, 4-methyl guaiacol, 5-methyl guaiacol, 4-ethyl guaiacol, 4-vinyl guaiacol, eugenol, E-isoeugenol, Z-isoeugenol, 4-vinyl phenol, 4-propyl guaiacol and 2,6-dimethoxyphenol.
6 . The method of claim 1 , wherein the flavoring composition contains less than 300 ppb total polycyclic aromatic hydrocarbon(s).
7 . The method of claim 1 , wherein the flavoring composition contains less than less than 300 ppb acrylamide.
8 . The method of claim 1 , wherein the flavoring composition contains less than 300 ppb total polycyclic aromatic hydrocarbon(s) and less than 300 ppb acrylamide.
9 . The method of claim 1 , wherein the flavoring composition contains less than 10 ppb total polycyclic aromatic hydrocarbon(s).
10 . The method of claim 5 , wherein the cereal bran is corn and the aroma compounds comprise: 2-methyl phenol, 3-methyl phenol, 4-methyl phenol, 3-ethyl phenol, 4-ethyl phenol, guaiacol, 4-methyl guaiacol, 5-methyl guaiacol, 4-ethyl guaiacol, 4-vinyl guaiacol, eugenol, E-isoeugenol, Z-isoeugenol, 4-vinyl phenol, 4-propyl guaiacol and 2,6-dimethoxyphenol.
11 . The method of claim 5 , wherein the cereal bran is wheat, and the aroma compounds comprise: 2-methyl phenol, 3-methyl phenol, 4-methyl phenol, 3-ethyl phenol, 4-ethyl phenol, guaiacol, 4-methyl guaiacol, 5-methyl guaiacol, 4-ethyl guaiacol, 4-vinyl guaiacol, eugenol, E-isoeugenol, Z-isoeugenol, 4-vinyl phenol, 4-propyl guaiacol and 2,6-dimethoxyphenol.
12 . The method of claim 5 , wherein the cereal bran is rice and the aroma compounds comprise 2-methyl phenol, 3-methyl phenol, 4-methyl phenol, 3-ethyl phenol, 4-ethyl phenol, guaiacol, 4-methyl guaiacol, 5-methyl guaiacol, 4-ethyl guaiacol, 4-vinyl guaiacol, eugenol, E-isoeugenol, Z-isoeugenol, 4-vinyl phenol, 4-propyl guaiacol and 2,6-dimethoxyphenol.
13 . The method of claim 1 , wherein the flavoring composition contains less than 10 ppb benzo(a)pyrene.
14 . The method of claim 1 , wherein the flavoring composition contains less than 10 ppb of total polycyclic aromatic hydrocarbon(s) and less than 300 ppb of acrylamide.
15 . The method of claim 1 , wherein the flavoring composition contains less than 20 ppb benzo (a) anthracene.
16 . The method of claim 1 , wherein the flavoring composition contains less than 10 ppb benzo(a)pyrene, less than 20 ppb benzo (a) anthracene, and less than 300 ppb acrylamide.