FLAVOR MODULATING COMPOUNDS AND COMPOSITIONS

Disclosed are compounds and compositions for modulating flavors, for example reducing bitterness in food products. Disclosed are flavonol derivatives containing at least one C-glycoside and/or spiroglycoside. The flavanol derivatives may be obtained by subjecting a mixture of flavanols, sugars, and...

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Bibliographische Detailangaben
Hauptverfasser:	CAMACHO, Edisson, PETERSON, Devin, BONNEAU, Adeline
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL 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:	Disclosed are compounds and compositions for modulating flavors, for example reducing bitterness in food products. Disclosed are flavonol derivatives containing at least one C-glycoside and/or spiroglycoside. The flavanol derivatives may be obtained by subjecting a mixture of flavanols, sugars, and amino acids to conditions suitable to promote a Maillard reaction. L'invention concerne des composés et des compositions de modulation des arômes, par exemple pour réduire l'amertume dans des produits alimentaires. L'invention concerne des dérivés de flavonol contenant au moins un C-glycoside et/ou un spiroglycoside. Les dérivés de flavanol peuvent être obtenus en soumettant un mélange de flavanols, de sucres et d'acides aminés à des conditions appropriées pour favoriser une réaction de Maillard.