Flavour composition

A method of conferring flavour on an edible composition, comprising the addition to the edible composition of at least one compound selected from S-allyl cysteine and S-1-propenyl cysteine. When used in conjunction with onion flakes, the compound allows the partial replacement of the onion flakes an...

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Bibliographische Detailangaben
Hauptverfasser:	WINKEL, CORNELIS, TONDEUR, SANDER, VERHOEK, EMEILE
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS ESSENTIAL OILS FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY PERFUMES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A method of conferring flavour on an edible composition, comprising the addition to the edible composition of at least one compound selected from S-allyl cysteine and S-1-propenyl cysteine. When used in conjunction with onion flakes, the compound allows the partial replacement of the onion flakes and the achievement of a high-quality and consistent onion flavour.