OLIGOSACCHARIDES FOR FLAVOUR GENERATION
The present invention relates to the use of a special class of oligosaccharides, herein called iso-oligosaccharides, for flavour generation during thermal processing of food. The invention also relates to the use of such oligosaccharides in the form of individual compounds, or as mixtures thereof, or in the form of ingredients comprising the individual compounds or mixtures thereof, or as enzymatic or fermented preparations containing the individual compounds or mixtures thereof.
1 . Use of an iso-oligosaccharides of formula (I)
R—B (I)
Wherein
R and B are connected via a 1→6 glycosidic linkage;
B is an aldohexose or ketohexose monosaccharide unit comprising the carbon 6 bearing the —OH group forming the glycosidic linkage between R and B;
R is a group X-A-*
wherein A is an optionally functionalized monosaccharide unit comprising the carbon 1 bearing the —OH group forming the glyosidic linkage;
wherein the sign * indicates the point of attachment for the group R to B;
wherein X is connected to A via a covalent bond and is selected in the group consisting of: hydrogen, monosaccharide, and linear or branched oligosaccharide, wherein such monosaccharide or oligosaccharides may be further functionalized;
or mixtures thereof as flavour precursors, for example in Maillard or caramelization reactions
2 . The use according to claim 1 for generating at least one odorant selected in the group consisting of:
4-hydroxy-2,5-dimethyl-3(2H)-furanone;
2,3-butanedione;
And mixtures thereof.
3 . The use according to claim 1 for generating at least one odorant selected in the group consisting of:
4-hydroxy-2,5-dimethyl-3(2H)-furanone;
2,3-butanedione;
2- and 3-methylbutanal;
Methional;
Phenylacetaldehyde;
2-acetyl-1-pyrroline;
And mixtures thereof.
4 . Use according to claim 1 wherein the iso-oligosaccharide of formula (I) is a iso-oligosaccharide of formula (IB1):
5 . Use according to claim 1 wherein the iso-oligosaccharide of formula (IB1) is an iso-maltooligosaccharide or mixtures thereof.
6 . Use according to claim 1 wherein the iso-oligosaccharide of formula (I) is a iso-oligosaccharide of formula (IB2):
7 . Use according to claim 1 wherein the iso-oligosaccharide of formula (IB2) is 6-O-α-D-glucopyranosyl-D-fructose (isomaltulose or Palatinose™).
8 . Use according to claim 1 wherein R for iso-oligosaccharides of formula (I) is not functionalized.
9 . Use according to claim 1 wherein R for iso-oligosaccharides of formula (I) is functionalized so that one or more of the —OH groups in the monosaccharide unit R are absent (replaced by an hydrogen atom) or replaced with a moiety selected from the group consisting of: A-O-* and A-*, wherein A is as above defined and the asterisk sign (*) represents the point where the group A-O— or A- is linked to the remaining part of compounds of formula (I) via the carbon atom originally bearing the —OH group that is now replaced with the moiety A-* or A-O-*.
10 . Use according to claim 1 wherein the iso-oligosaccharide of formula (I) is selected in the group consisting of:
6-O-β-D-glucopyranosyl-β-D-glucopyranose;
6-O-α-D-galactopyranosyl-α-D-glucopyranose;
6-O-α-D-galactopyranosyl-β-D-glucopyranose;
6-O-α-D-glucopyranosyl-α-D-glucopyranose;
6-O-β-D-galactopyranosyl-D-galactopyranose;
6-O-α-D-galactopyranosyl-D-galactopyranose;
6-O-β-D-galactopyranosyl-D-glucopyranose;
6-O-α-D-galactopyranosyl-D-glucopyranose:
6-O-β-D-glucopyranosyl-D-glucopyranose;
6-O-α-D-mannopyranosyl-D-glucopyranose;
6-O-α-D-glucopyranosyl-D-glucopyranose;
6-O-α-D-glucopyranosyl-D-glucose;
6-O-β-D-glucopyranosyl-D-glucose;
6-O-α-D-galactopyranosyl-D-glucose;
6-O-β-D-galactopyranosyl-D-galactose;
6-O-α-D-mannopyranosyl-D-mannose;
6-O-α-D-galactopyranosyl-D-galactose;
6-O-β-D-galactopyranosyl-D-glucose;
6-O-β-D-mannopyranosyl-D-mannose;
6-O-β-D-glucopyranosyl-D-mannose;
6-O-α-D-glucopyranosyl-D-fructose;
6-O-β-D-glucopyranosyl-D-fructose;
6-O-α-D-galactopyranosyl-D-fructose;
O-α-D-glucopyranosyl-(1→6)-O-α-D-glucopyranosyl-
(1→6)-D-glucose;
O-α-D-galactopyranosyl-(1→6)-O-α-D-
galactopyranosyl-(1→6)-D-glucose;
O-α-D-glucopyranosyl-(1→4)-O-α-D-glucopyranosyl-
(1→6)-D-glucose;
O-α-D-glucopyranosyl-(1→6)-O-α-D-glucopyranosyl-
(1→6)-O-α-D-glucopyranosyl-(1→6)-D-glucose;
6-O-α-D-glucopyranosyl-α-D-fructofuranose;
6-O-α-L-Rhamnopyranosyl-D-glucose;
6-O-α-L-Rhamnopyranosyl-D-fructose:
Or mixtures thereof.
11 . Method for flavour generation in a heat-treated food product which comprises a step a) where a compound of formula (I) as described in anyone of claims 1 to 10 , or mixtures thereof, is reacted under thermal treating.
12 . Method for flavour generation according to claim 11 wherein the compound of formula (I) is mixed with an ingredient providing free amino groups prior to being reacted under thermal treating.
13 . Method according to claim 11 , wherein the iso-oligosaccharide of formula (I) is provided for step a) of the method in the form of an ingredient constituted by the compound of formula (I) or mixtures thereof.
14 . Method according to claim 11 , wherein the iso-oligosaccharide of formula (I) is provided for step a) of the method in the form of an ingredient comprising the compound of formula (I) or mixtures thereof.
15 . Method according to claim 11 , wherein the iso-oligosaccharide of formula (I) is provided for step a) of the method in the form of an ingredient comprising the compound of formula (I), (IB1), (IB2) or mixtures thereof which are prepared by enzymatic or fermentation process.
16 . Method according to claim 15 , and comprising the following steps:
b) an enzymatic preparation of an ingredient comprising the compound of formula (I) is performed;
a) the ingredient comprising the compound of formula (I) or mixtures thereof, obtained from step b) is directly reacted under thermal treating.
17 . Method according to claim 15 , and comprising the following steps:
b) an enzymatic preparation of an ingredient comprising the compound of formula (I) is performed;
a) the ingredient comprising the compound of formula (I) or mixtures thereof, obtained from step b) is directly mixed with an ingredient providing free amino groups and reacted under thermal treating.
18 . Method according to claim 15 , comprising the following steps:
b) an enzymatic preparation of an ingredient comprising the compound of formula (I) or mixtures thereof is performed;
c) the ingredient comprising the compound of formula (I) or mixtures thereof, obtained from step b) is stored for further use;
a) the ingredient comprising the compound of formula (I) or mixtures thereof, obtained from step c) is reacted under thermal treating.
19 . Method according to claim 15 , comprising the following steps:
b) an enzymatic preparation of an ingredient comprising the compound of formula (I) or mixtures thereof is performed;
c) the ingredient comprising the compound of formula (I) or mixtures thereof, obtained from step b) is stored for further use;
a) the ingredient comprising the compound of formula (I) or mixtures thereof, obtained from step c) is mixed with an ingredient providing free amino groups and reacted under thermal treating.
20 . Method according to claim 11 wherein at least one odorant is generated which is selected in the group consisting of:
4-hydroxy-2,5-dimethyl-3(2H)-furanone;
2,3-butanedione;
And mixtures thereof.
21 . Method according to claim 11 wherein at least one odorant is generated which is selected in the group consisting of:
4-hydroxy-2,5-dimethyl-3(2H)-furanone;
2,3-butanedione;
2- and 3-methylbutanal;
Methional;
Phenylacetaldehyde;
2-acetyl-1-pyrroline;
And mixtures thereof.
22 . Method according to claim 11 wherein the thermal treating is performed at temperatures ranging from 70° C. and 180° C. for time ranging from 0.1 min to 100 min.