Processes for producing strawberry flavor compositions and products

Abstract

Processes for imparting a fresh fruit flavor, particularly strawberry flavor, to foods by adding a small amount of .Iadd.substantially pure .Iaddend.2-methyl-2-pentenoic acid, as well as flavoring concentrate compositions and food compositions prepared with such .Iadd.substantially pure .Iaddend.2-methyl-2-pentenoic acid.

What is claimed: .[.1. A process for preparing a food composition which comprises adding to a food a small amount of 2-methyl-2-pentenoic acid sufficient to impart a fresh fruit flavor character to the composition..]. .[.2. The process of claim 1 wherein the amount of acid is from about 0.5 to about 25 parts per million of the food..]. .[.3. A process for preparing a food composition which composition which comprises adding to a food a strawberry flavor concentrate consisting essentially of (1) at least one strawberry flavoring material selected from the group of lower alkyl esters, naphthyl lower alkyl ethers, vanillin, terpene alcohols, lower alkyl ketones and aromatic organic acids and (2) an amount of 2-methyl-2-pentenoic acid sufficient to impart a fresh strawberry character to the composition..]. .[.4. A process according to claim 3 wherein the amount of 2-methyl-2-pentenoic acid is from about 1 to about 20 percent of the concentrate..]. .[.5. The process of claim 4 wherein the concentrate is admixed with a carrier prior to addition to the 
     
        composition..]. .[.6.  A food composition consisting essentially of a foodstuff and a small amount of 2-methyl-2-pentenoic acid sufficient to impart a fresh fruit flavor character to the composition..]. .[.7. The composition of claim 6 wherein the amount of acid is from about 0.5 to about 25 parts per million of the composition..]. .[.8. A strawberry flavoring concentrate composition consisting essentially of an effective amount of 2-methyl-2-pentenoic acid and at least one adjuvant selected from the group consisting of flavor materials and flavor carriers..]. 
     
     
        .Iadd.9.  A process for preparing a food composition which comprises adding to a food a strawberry flavor concentrate consisting essentially of (1) at least one strawberry flavoring material selected from the group of lower alkyl esters, naphthyl lower alkyl ethers, vanillin, terpene alcohols, lower alkyl ketones and aromatic organic acids and (2) an amount of substantially pure 2-methyl-2-pentenoic acid sufficient to impart a fresh strawberry character to the composition. .Iaddend. .Iadd.10. A process according to claim 9 wherein the amount of substantially pure 2-methyl-2-pentenoic acid is from about 1 to about 20 percent of the concentrate. .Iaddend. .Iadd.11. The process of claim 10 wherein the concentrate is admixed with a carrier prior to addition to the composition. .Iaddend. .Iadd.12. A strawberry flavoring concentrate composition consisting essentially of an effective amount of substantially pure 2-methyl-2-pentenoic acid and at least one adjuvant selected from the group consisting of flavor materials and flavor carriers. .Iaddend. 
     
     
        .Iadd. 3.  A process for imparting a strawberry flavor or aroma to a foodstuff which comprises adding thereto from about 0.5 up to about 25 parts per million, based on the weight of said foodstuff of a composition consisting essentially of synthetically produced substantially pure 2-methyl-2-pentenoic acid. .Iaddend. .Iadd.14. A flavor modifying composition useful in imparting a strawberry flavor to a foodstuff consisting essentially of (i) from 1 to about 20% by weight of said flavoring composition of synthetically produced substantially pure 2-methyl-2-pentenoic acid and (ii) the remainder of said composition being at least one adjuvant for said 2-methyl-2-pentenoic acid, selected from the group consisting of geraniol, ethyl methyl phenyl glycidate, vanillin, ethyl pelargonate, isoamyl acetate, ethyl butyrate, naphthyl ethyl ether, ethyl acetate, isoamyl butyrate, diacetyl, cinnamic acid, oil of cinnamon and decalactone.