Method for adding furanone into glucose solution to reduce sweetness value of glucose solution

• Main Authors: LI CHAO, LI EXIAN, FAN DUOQING, LIU CHANG
• Format: Patent
• Language: Chinese; English
• Published: 27.08.2021
• 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

The invention belongs to the technical field of taste blending, and particularly relates to a method for adding furanone into a glucose solution to reduce the sweetness value of the glucose solution. According to the method, furanone is added into the glucose solution. Furanone is added into the glucose solution for the first time so that the sweetness value of the glucose solution is reduced. The reason is that furanone has an inhibiting effect on the sweetness of glucose and can reduce the sweetness of glucose. Furanone has an olfactory scorch aroma, and is generally used as a food additive to provide olfactory experience. The creativity of the invention lies in that after furanone with empyreumative smell is mixed with glucose for the first time, the sweetness of glucose is accidentally reduced in taste. 本发明专利属于味觉调配技术领域，具体涉及一种向葡萄糖溶液中添加呋喃酮以降低其甜味值的方法。所述方法是向葡萄糖溶液中添加呋喃酮。本发明首次通过向葡萄糖溶液中添加呋喃酮，以降低葡萄糖溶液的甜味值。其原因可能是，呋喃酮对葡萄糖的甜味有抑制作用，可以给葡萄糖降甜。呋喃酮具有嗅觉上的焦香韵，一般作为食品添加剂使用，提供嗅觉上的体验。本发明的创造性在于，首次将具有嗅觉上焦香韵的呋喃酮与葡萄糖混合后，意外的在味觉降低了葡