Methods and compositions for affecting the flavor and aroma profile of consumables
METHODS AND COMPOSITIONS FOR AFFECTING THE FLAVOR AND AROMA PROFILE OF CONSUMABLES This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavour precursors, and using such food products to modulate the flavour and/or aroma pro...
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| creator | Brown, Patrick O'Reilly Karr, Jessica Fraser, Rachel Holz-Schietinger, Celeste Cohn, Elysia |
| description | METHODS AND COMPOSITIONS FOR AFFECTING THE FLAVOR AND AROMA PROFILE OF CONSUMABLES This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavour precursors, and using such food products to modulate the flavour and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products. |
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| subjects | EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | Methods and compositions for affecting the flavor and aroma profile of consumables |
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