FOOD AROMATIZER OF MELTED MILK FRAGRANCE AND TASTE Russian patent published in 2002 - IPC

FIELD: food industry. SUBSTANCE: the suggested aromatizer contains the following components, weight%: maltol 0.8-1.7, acetoin 0.001-0.035, diacetyl 0.001-0.02, ethylbutyrate 0.0009- 0.009, delta-dekalactone0.1-0.18, delta-nonalactone 0.0043-0.006, butyric acid 0.09-0.25, caproic acid 0.01-0.1, acetic acid 0.00035-0.0005, hexenal 0.0005-0.0009, anisaldehyde 0.000015-0.000023, capric acid 0.000029-0.000035, caprylic acid 0.01-0.025, gamma- dodekalactone 0.05-0.2, dihydrocoumarin 0.001-0.0023, dimethylsulfide 0.015-0.027, ethylacetate 0.00001-0.00002, ethylpropionate 0.001-0.0025, ethylvanilline 0.006-0.008, gammadekalactone 0.1-0.25, gamma-octalactone 0.11-0.35, gamma-undekalactone 0.009- 0.02, guaiacol 0.000001-0.000004, isoamyl alcohol 0.017-0.03, isobutyric aldehyde 0.0000009-0.000002, lactic acid 0.009-0.02, propionic acid 0.025-0.038, capronal-2-trans 0.0008-0.001, ionon-alpha0.049-0.061, citric oil 0.0057-0.007, nonadienol-trans-2- cys-6 0.0021-0.0035, green cognac oil 0.000001-0.0000035, alkali 0.000005-0.0000015, thiamine hydrochloride 0.00002-0.00006, solvent or solvent emulsifier mixture, or filler, the rest - up to 100. EFFECT: the newest aromatizer with no analogs. 7 cl, 9 ex