Sugar-dipeptide conjugates as flavor molecules
View Patent ↗The present invention relates to compounds and compositions for use in enhancing flavor and umami taste of food products. Particularly, the present invention relates to compounds of the general formula I) and compositions comprising them.
1. A composition comprising the compound of the general formula I,
wherein R1 is selected from the group consisting of a hydrogen, a C 1 , a C 2 , a C 3 , and a C 4 alkyl group, or a salt of the compound, the composition is selected from the group consisting of a culinary seasoning, a sauce or soup concentrate, and dry or wet pet-food product, and a final concentration of the compound in the composition is 1 mg/g to 3 mg/g.
2. The composition according to claim 1 , wherein the composition is an extract from plant and/or meat material.
3. The composition according to claim 1 , wherein the composition is the result of a flavor reaction.
4. A method for enhancing the flavor and/or umami taste of a culinary food product, the method comprising adding a compound of the general formula I,
wherein R1 is selected from the group consisting of a hydrogen, a C 1 , a C 2 , a C 3 , and a C 4 alkyl group, or a salt of the compound to the culinary food product, and a final concentration of the compound in the culinary food product is 1 mg/g 3 mg/g.
5. The composition of claim 1 , wherein the final concentration of the compound in the composition is 1 mg/g to 2.5 mg/g.
6. The composition of claim 1 , wherein the final concentration of the compound in the composition is 1 mg/g to 2.0 mg/g.
7. The method of claim 4 , wherein the final concentration of the compound in the culinary food product is 1 mg/g to 2.5 mg/g.
8. The method of claim 4 , wherein the final concentration of the compound in the culinary food product is 1 mg/g to 2.0 mg/g.