The present disclosure relates to gingerol compounds, whether in their diol form or as a derivative, and their use to enhance the salty taste or the umami taste of a flavored article. The disclosure also provides compositions and flavored products containing such compounds. In some embodiments, the flavored products have reduced amounts of salt or umami-enhancing compounds (glutamates, arginates, purinic ribonucleotides, such as inosine monophosphate (IMP) and guanosine monophosphate (GMP)), relative to comparable flavored products that do not incorporate the gingerol compounds. The disclosure further provides methods of making monoacetate or diacetate derivatives of gingerol diols.
本公开涉及姜
酚化合物,无论是以它们的二醇形式还是作为衍
生物,并且它们的用途是增强调味品的咸味或鲜味。该公开还提供了含有这些化合物的组合物和调味产品。在某些实施例中,相对于不含姜
酚化合物的类似调味产品,这些调味产品的盐或鲜味增强化合物(谷
氨酸盐、精
氨酸盐、
嘌呤核苷酸盐,例如
肌苷酸酸(IMP)和
鸟苷酸酸(GMP))的含量减少。该公开还提供制备姜
酚二醇的单
醋酸酯或双
醋酸酯衍
生物的方法。