Claims
- 1. A process for imparting, augmenting or enhancing the umami taste and mouthfeel of a meaty-flavored foodstuff consisting of adding no said foodstuff from 0.001% up to 0.05% of an umami taste and mouthfeel imparting, augmenting or enhancing quantity of a mixture of an acid selected from the group consisting of aconitic acid having the structure: ##STR7## and gluconic acid having the structure: ##STR8## or a salt thereof and sclareolide having the structure: ##STR9## with the weight ratio of sclareolide:carboxylic acid or salt thereof being from 0.5:1.5 up to 1.5:0.5 in the absence of:
- (i) amino acids except sulfur-bearing amino acids;
- (ii) salts of amino acids except sulfur-bearing amino acids;
- (iii) pyrollidone carboxylic acid;
- (iv) sales of pyrollidone carboxylic acid; and
- (v) nucleotides.
- 2. The process of claim 1 wherein the carboxylic acid is an aconitic acid having the structure: ##STR10##
- 3. The process of claim 1 wherein the carboxylic acid is gluconic acid having the structure: ##STR11##
Parent Case Info
This is a divisional of application Ser. No. 08/168,338 filed on Dec. 17, 1993, which, in turn, is a streamline continuation of U.S. Ser. No. 07/981,52 filed on Nov. 25, 1992, now abandoned.
US Referenced Citations (4)
Number |
Name |
Date |
Kind |
3578465 |
van der Zijden et al. |
May 1971 |
|
3615600 |
Tonsbeek |
Oct 1971 |
|
4258072 |
Eguchi et al. |
Mar 1981 |
|
4917913 |
Buckholz, Jr. et al. |
Apr 1990 |
|
Non-Patent Literature Citations (1)
Entry |
Sugita, "Recent Developments in Umami Research":, Chapter IV (pp. 63-79) of Developments in Food Flavors, Birch and Lindley, Elsevier Applied Science, 1986. |
Divisions (1)
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Number |
Date |
Country |
Parent |
168338 |
Dec 1993 |
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Continuations (1)
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Number |
Date |
Country |
Parent |
981522 |
Nov 1992 |
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