Improvements in or relating to organic compounds
AssigneeGivaudan SA
InventorsCornelis WINKEL, Stephan HAIBER, Michel VAN BUEL
Life of this patent
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Abstract
A method of imparting a fruit flavour to a food or beverage product, the method comprising the step of incorporating into the flavoured product compounds that are perceptually important contributors in the creation of the desirable flavour, wherein those compounds are provided by fermented dairy material, and matter obtained from at least two botanical varieties, wherein at least one variety contains a relative paucity of at least one flavour characteristic compound, and at least one other variety is selected, bred or engineered such that matter obtained from it contains a relative abundance of said at least one flavour characteristic compound.
Claims16
A method of imparting a fruit flavour to a food or beverage product, the method comprising the step of incorporating into the product flavour characteristic compounds, wherein the flavour characteristic compounds are provided by:
- (i) fermented dairy material, and
- (ii) matter obtained from at least two botanical varieties, wherein at least one variety contains a relative paucity of at least one flavour characteristic compound, and at least one other variety is selected, bred or engineered such that matter obtained from it contains a relative abundance of said at least one flavour characteristic compound;
- wherein, the flavour characteristic compounds obtained from (i) and (ii) together are determinative of the desired fruit flavour.
A flavour composition which imparts a fruit flavour to a food or beverage product, comprising flavour characteristic compounds wherein the flavour characteristic compounds are provided by:
- (i) fermented dairy material, and
- (ii) matter obtained from at least two botanical varieties, wherein at least one variety contains a relative paucity of at least one flavour characteristic compound, and at least one other variety is selected, bred or engineered such that matter obtained from it contains a relative abundance of said at least one flavour characteristic compound;
- and wherein, the flavour characteristic compounds obtained from (i) and (ii) together are determinative of the desired fruit flavour.
Dependencies are inferred from the claim text.