A mixture of disaccharide esters of 3-methylpentanoic and acetic acid is prepared and used as flavor precursors. The esters average at least 4 and preferably at least 4.5 3-methylpentanoyl groups per disaccharide moiety, with remaining positions being substantially occupied by acetyl groups. Suitable disaccharides are sucrose and lactose. Preferably the disaccharide ester has an acetyl/methylpentanoyl group ratio of about 2.3 to 3.2:4.8 to 5.7. The disaccharide esters are suitable for flavoring products undergoing a heating step during preparation or consumption, such as ingredient mixes for extrusion, frying or baking, and especially tobacco. On heating they liberate 3-methylpentanoic acid and/or its decomposition products.
制备了一种由
3-甲基戊酸和
乙酸的二
糖酯混合物,用作风味前体。酯的平均值至少为4,最好至少为4.5个3-甲基戊酰基/二糖基,其余位置被乙酰基占据。适合的二糖是
蔗糖和
乳糖。最好的二
糖酯具有约2.3至3.2:4.8至5.7的乙酰/甲基戊酰基比率。这些二
糖酯适用于在制备或消费过程中经历加热步骤的调味产品,如挤压、油炸或烘烤的成分混合物,特别是烟草。加热时,它们会释放
3-甲基戊酸和/或其分解产物。