COMPOSIÇÕES FLAVORIZANTES PARA APLICAÇÕES TEMPERADAS

• Main Authors: ROGER SNOWDEN, SIMON LINDER, CHRISTIAN STARKENMANN, PATRICK WEIL
• Format: Patent
• Language: Portuguese
• Published: 07.10.2014
• Subjects: 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

A method for conferring, enhancing, improving or modifying savory, roast or caramel notes in a flavoring composition or flavored food, by adding to the composition or food a flavour effective amount of a compound of formula (I), as a flavoring ingredient, wherein the dotted lines represent each a single or double bond, n represents 0 if the compound is an amine or is 1 if the compound is an amine and R1 represents a methyl or ethyl group, with the compound being in the form of a free base or of an edible salt thereof. Also, the flavouring compositions or flavoured articles provided by the method.