阅读说明：本技术 洋葱风味组合物及其制备方法 (Onion flavor composition and preparation method thereof ) 是由 S·L·亚伯拉罕斯 P·阿查里亚 A·M·巴滕堡 J·布吕梅 L·格罗曼 M·希勒 J· 于 2019-11-05 设计创作，主要内容包括：本发明涉及制备洋葱风味组合物的方法,所述方法包括：·提供干物质含量为40-95wt.％的洋葱汁浓缩物；·提供选自新鲜洋葱、脱水洋葱及其组合的洋葱组分；·以干物质计,以100重量份来自洋葱汁浓缩物的干物质与4-80重量份来自洋葱组分的干物质的重量比将所述洋葱汁浓缩物与所述洋葱组分混合,以制得干物质含量为20-80wt.％的洋葱混合物；·在至少90℃的温度下对所述洋葱混合物进行至少15分钟的热处理；·任选地将经热处理的洋葱混合物与额外的洋葱组分和/或额外的洋葱汁浓缩物混合以制得洋葱掺合物；·对经热处理的洋葱混合物或所述洋葱掺合物进行干燥,以制得含水量小于10wt.％的经干燥的洋葱复合物。该方法获得耐贮存的洋葱风味组合物,其具有浓烈的烤洋葱风味、浅炸洋葱风味或深炸洋葱风味,并且可以适当地用于将这种洋葱风味赋予多种食用产品。(The present invention relates to a process for preparing an onion flavor composition comprising: providing an onion juice concentrate having a dry matter content of 40-95 wt.%; providing an onion component selected from the group consisting of fresh onion, dehydrated onion, and combinations thereof; mixing said onion juice concentrate with an onion fraction in a weight ratio of 100 parts by weight dry matter from onion juice concentrate to 4 to 80 parts by weight dry matter from onion fraction, on a dry matter basis, to produce an onion mixture having a dry matter content of 20 to 80 wt.%; subjecting the onion mixture to a heat treatment at a temperature of at least 90 ℃ for at least 15 minutes; optionally mixing the heat-treated onion mixture with additional onion components and/or additional onion juice concentrate to produce an onion blend; drying the heat-treated onion mixture or the onion blend to produce a dried onion complex having a water content of less than 10 wt.%. The method results in shelf-stable onion flavor compositions having a strong roasted onion flavor, a light fried onion flavor, or a deep fried onion flavor, and can be suitably used to impart such onion flavors to a variety of edible products.)

1. A method of making an onion flavor composition, comprising:

providing an onion juice concentrate having a dry matter content of 40-95 wt.%;

providing an onion component selected from the group consisting of fresh onion, dehydrated onion, and combinations thereof;

mixing said onion juice concentrate with an onion fraction in a weight ratio of 100 parts by weight dry matter from onion juice concentrate to 4 to 80 parts by weight dry matter from onion fraction, on a dry matter basis, to produce an onion mixture having a dry matter content of 20 to 80 wt.%;

subjecting the onion mixture to a heat treatment at a temperature of at least 90 ℃ for at least 15 minutes;

optionally mixing the heat-treated onion mixture with additional onion components and/or additional onion juice concentrate to produce an onion blend;

drying the heat-treated onion mixture or the onion blend to produce a dried onion complex having a water content of less than 10 wt.%.

2. The method of claim 1, wherein the combination of onion components and onion juice concentrate comprises at least 50 wt.% of the onion mixture.

3. The method of claim 1 or 2, wherein the onion mixture is heat treated at a temperature greater than 102 ℃ for at least 30 minutes.

4. The method of any one of the preceding claims, wherein the onion mixture is dried by belt drying or tray drying.

5. The method of any one of the preceding claims, wherein the dried onion complex is mixed with onion dregs in a weight ratio of 100 parts by weight dry matter from the dried onion complex to 3-80 parts by weight dry matter from onion dregs having a dry matter content of 20-100 wt.%, on a dry matter basis.

6. An onion flavor composition obtained by the method of any one of claims 1-5 comprising:

at least 2mg/kg of a group A material selected from 3, 4-dimethylthiophene, 2-methyl-2-pentenal and combinations thereof;

0-4mg/kg of a substance from group B selected from furfural, cis-methyl-1-propenyl disulfide and combinations thereof;

wherein said group A material and said group B material are present in an onion formulation in a molar ratio of at least 1: 1.

7. The onion flavor composition of claim 6, wherein dry matter from onion comprises at least 90 wt.% of dry matter contained in said onion flavor composition.

8. The onion flavor composition of claim 6 or 7, wherein the onion flavor composition comprises at least 2mg/kg of 3, 4-dimethylthiophene.

9. The method of any one of claims 6-8, wherein the onion flavor composition is a powder.

10. A method of preparing an edible product, the method comprising combining the onion flavor composition of any one of claims 6-9 with one or more other edible ingredients.

11. The method of claim 10, wherein the onion flavor composition is administered in an amount of at least 0.01 wt.%, preferably 0.05-2.0 wt.% of the edible product.

12. The method of claim 10 or 11, wherein the edible product is selected from the group consisting of bouillons, sauces, bouillons, savoury concentrates, sauces, seasonings and snacks.

13. Use of an onion flavour composition for imparting or enhancing onion flavour in an edible product, wherein said onion flavour composition is an onion flavour composition according to any one of claims 6-9.

Technical Field

The present invention relates to a process for preparing an onion flavor composition comprising:

providing an onion component selected from the group consisting of fresh onion, dehydrated onion, and combinations thereof;

providing an onion juice concentrate;

mixing the onion component with the onion juice concentrate to produce an onion mixture;

heat treating the onion mixture at a temperature above 90 ℃; and

optionally mixing the heat-treated onion mixture with additional onion components and/or additional onion juice concentrate to produce an onion blend;

drying the heat-treated onion mixture or the onion blend to produce a dried onion complex having a water content of less than 10 wt.%.

The above process results in shelf-stable onion flavor compositions having a strong roasted onion flavor, a light fried onion flavor or a deep fried onion flavor, and can be suitably used to impart such onion flavors to a variety of edible products.

Background

Onion (Allium cepa L.) is a vegetable, the most widely cultivated species in the Allium genus (Allium). The close relatives include garlic, leek, chive and scallion.

Onions are usually chopped and used as ingredients in a variety of abundant hot dishes, but can also be used as a major ingredient by itself, for example in french onion soup, cream onions, and onion sauce. Onions are used in a wide variety of applications and can be baked, boiled, stewed, grilled, fried, roasted, fried or eaten raw in salad.

The onion is obtained by fresh, frozen, canned, caramel, pickled and chopped. The dehydrated product is available in the form of kibbles, slices, rings, crumbles, shreds, granules, and powders.

Onion powder is a seasoning, which is widely used when fresh ingredients are not available. It is prepared from finely ground dehydrated onion. It has long shelf life due to dehydration. However, onion powder has a low flavor intensity and flavor characteristics that are very different from onion flavor characteristics required in various food applications, such as roasted onion flavor, light fried onion flavor, or deep fried onion flavor.

US 2002/0155193 describes a process for preparing a flavouring base based on onion/garlic biohydrolysate, the process comprising:

mixing water with onion, garlic or onion and garlic to form a mixture;

enzymatically hydrolysing the mixture using one or more techniques; and

heat treating the hydrolysate at a temperature and for a time sufficient to provide a flavour base.

US 2012/0114827 describes a process for preparing an onion extract, said process comprising: any one of the following steps (a) to (d); and a step of partition-washing a crude onion extract, an onion suspension or a concentrate thereof obtained by the following steps with an organic solvent,

(a) a step of heating a crude onion extract or a concentrate thereof obtained by at least one of extraction or pressing of fresh onions;

(b) heating fresh onion, and then obtaining a crude onion extract or a concentrate thereof by at least one of extraction or pressing;

(c) a step of heat-extracting fresh onions, thereby obtaining a crude onion extract or a concentrate thereof; and

(d) heating fresh onion, and cutting into small pieces to obtain onion suspension or concentrate.

KR 20180005938 describes a process for the preparation of highly concentrated onion juice comprising:

(a) cleaning the onion;

(b) heating onion;

(c) filtering the heated onion to separate onion juice from onion solids;

(d) heating the onion juice again;

(e) drying the onion solids;

(f) pulverizing dried onion solid;

(g) heating and reheating the reheated onion juice from step (d) in a vacuum concentrator;

(h) adding the solid powder of onion comminuted in step (f) to the concentrated onion concentrate of step (g);

(i) dispersing the pulverized onion solid powder with a stirrer, and then heating at 80-95 deg.C for 10-25 min;

(j) the pellets are conveyed to a packaging machine and then filled with a wrapper.

CN 102273606 describes a process for the preparation of onion powder comprising the following steps:

grinding onion, followed by addition of cellulase and enzymatic hydrolysis for 0.5-3 hours to obtain an enzymatically hydrolyzed onion solution;

adding onion powder, concentrated onion juice, spice powder, edible oil and water, and heating to 130 ℃ under stirring for 1-5 hours;

cooling to 50-70 deg.C, adding butylated hydroxyanisole, xanthan gum, maltodextrin, milling with colloid mill, and homogenizing under 20-30 MPa;

spray drying the homogenized mixture.

EP-B2485604 describes a process for preparing concentrated vegetable flavours, which comprises:

preparing a composition comprising vegetables, oil and yeast extract and/or yeast autolysate;

intimately mixing the composition in an extruder at a temperature (100-,

wherein the water content of the composition before or during step b) is 1-8% w/w based on the total weight of the composition.

EP-B2801264 describes a process for preparing a salty taste enhancer which comprises heating a comminuted liquid of a plant of the Liliaceae family, a juice of a plant of the Liliaceae family, an enzymatically treated liquid of a plant of the Liliaceae family or a concentrate thereof. The examples describe the preparation of a salty taste enhancer as follows: mixing concentrated onion juice with finely ground plant tissue from onion, and heating.

Disclosure of Invention

The inventors have developed a process for preparing shelf-stable onion flavor compositions having a strong roasted onion flavor, a light fried onion flavor, or a deep fried onion flavor, and which can be suitably used to impart such onion flavors to a variety of edible products. The method comprises the following steps:

providing an onion juice concentrate having a dry matter content of 40-95 wt.%;

providing an onion component selected from the group consisting of fresh onion, dehydrated onion, and combinations thereof;

mixing said onion juice concentrate with an onion fraction in a weight ratio of 100 parts by weight dry matter from onion juice concentrate to 4 to 80 parts by weight dry matter from onion fraction, on a dry matter basis, to produce an onion mixture having a dry matter content of 20 to 80 wt.%;

subjecting the onion mixture to a heat treatment at a temperature of at least 90 ℃ for at least 15 minutes;

optionally mixing the heat-treated onion mixture with additional onion components and/or additional onion juice concentrate to produce an onion blend;

drying the heat-treated onion mixture or the onion blend to produce a dried onion complex having a water content of less than 10 wt.%.

The present invention also relates to an onion flavour composition obtainable by the above process, comprising:

at least 2mg/kg of a group A material selected from 3, 4-dimethylthiophene, 2-methyl-2-pentenal and combinations thereof;

0-4mg/kg of a substance from group B selected from furfural, cis-methyl-1-propenyl disulfide and combinations thereof;

wherein said group A material and said group B material are present in an onion formulation in a molar ratio of at least 1: 1.

The invention further relates to the use of the onion flavour composition in an edible product.

Detailed Description

A first aspect of the present invention relates to a method of making an onion flavor composition comprising:

providing an onion juice concentrate having a dry matter content of 40-95 wt.%;

providing an onion component selected from the group consisting of fresh onion, dehydrated onion, and combinations thereof;

mixing said onion juice concentrate with an onion fraction in a weight ratio of 100 parts by weight dry matter from onion juice concentrate to 4 to 80 parts by weight dry matter from onion fraction, on a dry matter basis, to produce an onion mixture having a dry matter content of 20 to 80 wt.%;

subjecting the onion mixture to a heat treatment at a temperature of at least 90 ℃ for at least 15 minutes;

optionally mixing the heat-treated onion mixture with additional onion components and/or additional onion juice concentrate to produce an onion blend;

drying the heat-treated onion mixture or the onion blend to produce a dried onion complex having a water content of less than 10 wt.%.

As used herein, unless otherwise indicated, the term "onion" refers to onion bulbs.

The term "fresh onions" as used herein refers to whole onions that have not been dehydrated or to onion slices that have not been dehydrated.

The term "dehydrated onions" as used herein refers to materials obtained after dehydrating fresh onions, especially fresh onions that have been chopped or made into a paste.

The term "onion powder" as used herein refers to dehydrated onions in powder form consisting of fine particles of dried onion.

The term "onion juice" as used herein refers to a liquid obtained by pressing onions.

The term "onion juice concentrate" as used herein refers to onion juice from which at least a portion of the water has been removed (e.g., by evaporation or reverse osmosis).

The term "onion residue" as used herein refers to the solid residue remaining after pressing the onion to extract juice. The term "onion residue" also includes dried onion residue.

The term "oil" as used herein refers to a lipophilic component containing at least 80 wt.% of glycerides selected from the group consisting of triglycerides, diglycerides, and combinations thereof.

The water content of the onion flavor composition or the water content of the ingredients used to prepare the onion flavor composition can be suitably determined by karl fischer titration.

The dry matter content of the onion flavour composition and the dry matter content of the ingredients used to prepare the onion flavour composition is equal to 100 wt.% minus the water content (expressed in wt.%).

The onion component employed in the process of the present invention is preferably selected from the group consisting of fresh onion, onion powder and combinations thereof. Most preferably, the onion component is fresh onion. The fresh onions employed in the process of the present invention typically contain from 60 to 88 wt.% water. More preferably, the fresh onion has a water content of 70-85 wt.%.

The dry matter content of the onion juice concentrate employed in the process of the present invention is preferably from 50 to 90 wt.%, more preferably from 60 to 88 wt.%, and most preferably from 65 to 85 wt.%.

The onion mixture obtained by mixing the onion juice concentrate with the onion components is typically a suspension of onion flakes. Such a suspension can be prepared by mixing chopped fresh onion with a onion juice concentrate. Alternatively, the suspension may be prepared by: mixing fresh onion with the onion juice concentrate, and then performing a processing step of slicing and dispersing the fresh onion throughout the onion juice concentrate.

The dry matter content of the onion mixture obtained by mixing the onion juice concentrate with the onion components is preferably 20 to 80 wt.%, more preferably 30 to 70 wt.%, and most preferably 45 to 70 wt.%.

The combination of onion component and onion juice concentrate typically constitutes at least 50 wt.%, more preferably at least 80 wt.%, and most preferably at least 95 wt.% of the onion mixture.

In a preferred embodiment, the onion mixture is prepared by: mixing the onion juice concentrate with the onion fraction in a weight ratio of 100 parts by weight dry matter from the onion juice concentrate to 6 to 60 parts by weight dry matter from the onion fraction, based on the dry matter. More preferably, the onion mixture is prepared by: mixing the onion juice concentrate with the onion fraction in a weight ratio of 100 parts by weight dry matter from the onion juice concentrate to 7 to 35 parts by weight dry matter from the onion fraction, on a dry matter basis.

To prepare an onion flavor composition useful for imparting flavor to fried onions, it may be advantageous to add a small amount of oil to the onion mixture prior to heat treatment. Preferably, the amount of oil contained in the onion mixture before heat treatment is from 0.3 to 5 wt.%, more preferably from 0.5 to 3 wt.%, based on the total amount of dry matter present in the onion mixture.

In the method of the present invention, the heat treatment is preferably performed on the onion mixture at a temperature of 100 ℃ and 150 ℃, more preferably 102 ℃ and 140 ℃. The duration of the heat treatment is preferably 30 to 1200 minutes, more preferably 60 to 600 minutes.

During the heat treatment, a portion of the water present in the onion mixture can be removed by evaporation. Preferably, 0-20%, more preferably 0-10% of the water present in the onion mixture is removed by evaporation during the heat treatment.

After the heat treatment, the heat-treated onion mixture may be dried as is. Alternatively, the heat-treated onion mixture can be mixed with additional onion components and/or additional onion juice concentrate to produce an onion blend, which can then be dried. The blend of additional onion components and/or additional onion juice can be used to adjust the flavor profile of the final onion flavor composition.

The additional onion component is preferably mixed with the heat-treated onion mixture in a weight ratio of 100 parts by weight dry matter from the heat-treated onion mixture to 10 to 200 parts by weight dry matter from the additional onion component, on a dry matter basis.

The additional onion juice concentrate is preferably mixed with the heat-treated onion mixture in a weight ratio of 100 parts by weight dry matter from the additional onion juice concentrate to 40 to 800 parts by weight dry matter from the onion component, on a dry matter basis.

Preferably, the heat-treated onion mixture or onion blend is dried by belt drying, tray drying, drum drying or spray drying. More preferably, the onion mixture or onion blend is dried by belt drying or tray drying. Most preferably, the onion mixture or onion blend is dried by belt drying.

Preferably, the heat-treated onion mixture or onion blend is dried under reduced pressure of not more than 100 mbar, more preferably less than 50 mbar, most preferably 0.5-20 mbar.

According to a particularly preferred embodiment, the onion mixture or onion blend is dried at a temperature above 100 ℃ for at least 10 minutes to produce a dried onion complex. More preferably, the onion mixture or onion blend is dried at a temperature of 110-. The duration of drying is preferably 8 to 200 minutes, more preferably 10 to 120 minutes, and drying is carried out at a temperature of 110 ℃ and 200 ℃, more preferably at a temperature of 120 ℃ and 170 ℃ for 20 to 600 minutes.

Typically, the water content of the dried onion complex obtained by drying the onion mixture or onion blend is less than 8 wt.%, more preferably less than 5 wt.%.

In a particularly preferred embodiment, the dried onion complex is mixed with onion residue. More preferably, the dried onion complex is mixed with onion dregs in a weight ratio of 100 parts by weight dry matter from the dried onion complex to 3 to 80 parts by weight dry matter from the onion dregs having a dry matter content of 20 to 100 wt.%, based on dry matter. More preferably, the dried onion complex is mixed with the onion dregs in a weight ratio of 100 parts by weight dry matter from the dried onion complex to 4 to 60 parts by weight dry matter from the onion dregs, calculated on dry matter. Most preferably, the dried onion complex is mixed with onion dregs in a weight ratio of 100 parts by weight dry matter from the dried onion complex to 8 to 40 parts by weight dry matter from the onion dregs, based on dry matter.

The onion residue used in the method of the present invention is preferably dried onion residue. According to a particularly preferred embodiment, the onion residue has been dried at a temperature of at least 100 ℃ for at least 20 minutes. More preferably, the onion residue has been dried at a temperature of 105 ℃ to 180 ℃, most preferably 110 ℃ to 150 ℃. The drying time is preferably 40 to 800 minutes, most preferably 60 to 600 minutes.

Preferably, the dried onion residue employed in the process of the present invention has been dried by hot air drying.

The dry matter content of the onion residue mixed with the dried onion complex is preferably 70-100 wt.%, more preferably 90-100 wt.%, and most preferably 95-100 wt.%.

The process of the present invention preferably comprises the step of milling the dried onion complex or the mixture of dried onion complex and onion residue. Preferably, the milled onion flavour composition so obtained is a powder having a mass weighted mean diameter of less than 1mm, more preferably a mass weighted mean diameter of 0.1-0.8 mm.

Another aspect of the present invention relates to an onion flavor composition obtained by the preparation method described herein, comprising:

at least 2mg/kg of a group A material selected from 3, 4-dimethylthiophene, 2-methyl-2-pentenal and combinations thereof;

0-4mg/kg of a substance from group B selected from furfural, cis-methyl-1-propenyl disulfide and combinations thereof;

wherein said group A material and said group B material are present in an onion formulation in a molar ratio of at least 1: 1.

According to a particularly preferred embodiment, the dry matter contained in the onion flavour composition is mostly derived from onion. Thus, the dry matter from the onion preferably constitutes at least 90 wt.%, more preferably at least 95 wt.%, and most preferably at least 98 wt.% of the dry matter contained in the onion flavour composition.

The onion flavour composition of the present invention is preferably a powder, more preferably a powder having a mass weighted mean diameter of less than 1mm, most preferably a mass weighted mean diameter of from 0.1 to 0.8 mm.

The onion flavour composition typically comprises at least 3mg/kg, most preferably 4-20mg/kg of a material from group a selected from 3, 4-dimethylthiophene, 2-methyl-2-pentenal and combinations thereof. These substances promote the roasted/fried onion flavor profile of the onion flavor composition.

Preferably, the onion flavour composition comprises 0-3mg/kg, most preferably 0-2.5mg/kg of a substance from group B selected from furfural, cis-methyl-1-propenyl disulfide and combinations thereof.

The above group a and group B materials are typically present in the onion flavour composition in a molar ratio of at least 2:1, more preferably at least 2.5:1, and most preferably at least 3: 1.

The onion flavour composition preferably comprises at least 2mg/kg, more preferably at least 3mg/kg 3, 4-dimethylthiophene.

Yet another aspect of the present invention relates to a method of preparing an edible product comprising combining the onion flavor composition of the invention with one or more other edible ingredients.

The present method preferably comprises administering the onion flavor composition in an amount sufficient to add at least 10 μ g/kg, more preferably 40 to 800 μ g/kg of a group a material selected from 3, 4-dimethylthiophene, 2-methyl-2-pentenal, and combinations thereof.

The onion flavour composition is preferably applied in an amount of at least 0.5 wt.%, preferably 0.8-8 wt.% of the edible product.

The process of the invention is particularly suitable for preparing an edible product selected from the group consisting of soups, sauces, bouillons, savoury concentrates, sauces, seasonings and snacks. The method of the invention is particularly suitable for preparing an edible product in dry powder form (e.g. a dry bouillon, dry sauce or broth powder) or in cube or particulate form (e.g. a bouillon cube or bouillon particle).

The onion flavour composition of the present invention may suitably be used to enhance/enhance the onion flavour of an edible product comprising onion. Thus, according to a particularly preferred embodiment, the present method comprises combining an onion flavor composition with onion flakes.

Yet another aspect of the invention relates to an edible product obtained by the preparation method described herein.

The dry matter from the onions preferably represents at least 1 wt.%, more preferably 2-20 wt.% of the dry matter contained in the edible product.

The edible product preferably contains per kg of dry matter from onion:

at least 2mg, preferably at least 3mg, most preferably at least 4mg of a group a material selected from 3, 4-dimethylthiophene, 2-methyl-2-pentenal and combinations thereof;

0-8mg of a substance from group B selected from furfural, cis-methyl-1-propenyl disulfide and combinations thereof;

wherein the group B material and the group A material are present in the onion flavor composition in a molar ratio of at least 1:1, preferably at least 2:1, more preferably at least 3: 1.

The edible product preferably comprises at least 2mg, more preferably at least 3mg, and most preferably at least 3.5mg of 3, 4-dimethylthiophene per kg of dry matter from onion.

Typically, the edible product contains no more than 6mg, more preferably no more than 3mg of group B material per kg of dry matter from onion.

The edible product of the invention is preferably selected from the group consisting of soups, sauces, bouillons, savoury concentrates, sauces, seasonings and snacks. Preferably, the edible product is in the form of a dry powder (e.g. a dry bouillon, dry sauce or broth powder) or in the form of cubes or granules (e.g. bouillon cubes or bouillon granules).

Finally, a further aspect of the invention relates to the use of an onion flavour composition for imparting or enhancing onion flavour in an edible product, wherein the onion flavour composition is as described herein.

The invention is further illustrated by the following non-limiting examples.

Examples

Example 1

An onion flavor composition having a strong roasted onion flavor was prepared as follows.

31.5g of fresh onion was sliced with a slicer to prepare onion slices.

The cut onion slices were mixed with 88.47g of onion juice concentrate (72 ° Bx) to prepare an onion mixture. The onion mixture was heated at 115 ℃ for 300 minutes to obtain 114g of a heat-treated onion mixture.

Next, the heat-treated onion mixture was mixed with an additional 50g of sliced onion pieces. The resulting onion blend was dried by vacuum belt drying at 140 ℃ and a pressure of 8 mbar for 30 minutes to yield about 90g of dried onion complex.

76g of onion residue having a dry matter content of about 28 wt.% were dried by hot air drying at 130 ℃ for 200 minutes to produce about 20g of dried onion residue.

90g of the dried onion complex and 10g of the dried onion residue were mixed and milled by an impact mill to produce an onion flavor composition.

Onion flavor compositions were analyzed by GC-MS. Table 1 shows the results of this analysis (concentration (w/w) by weight of the onion flavor composition).

TABLE 1

Substance(s)	mg/kg
		2-hexyl-5-methyl-3 (2H) -furanones	1.63
Methyl propyl disulfide	0.60
		3, 4-dimethylthiophene	7.12
Methyl propyl trisulfide	0.78
		2-methyl-2-pentenal	0.84
Furfural	1.25
		Cis-methyl-1-propenyl disulfide	0.47
5-methylfurfural	1.89

Example 2

An onion flavor composition having a strong deep-fried onion flavor was prepared as follows.

31.5g of fresh onion was sliced with a slicer to prepare onion slices.

The cut onion slices were mixed with 90g of onion juice concentrate (70 ° Bx) and 0.65g of rapeseed oil to prepare an onion mixture. Heating the onion mixture at 105 deg.C for 360 min to obtain a heat-treated onion mixture.

Next, the heat treated onion mixture was dried by vacuum belt drying at 140 ℃ and a pressure of 8 mbar for 30 minutes to obtain about 70g of dried onion complex.

38g of onion residue having a dry matter content of about 28 wt.% were dried by hot air drying at 130 ℃ for 200 minutes to produce about 10g of dried onion residue.

70g of the dried onion complex and 10g of the dried onion residue were mixed and milled by impact milling to produce an onion flavor composition.

The onion flavor composition was again analyzed. Table 2 shows the results of this analysis (concentration by weight of onion flavour composition (w/w)).

TABLE 2

Substance(s)	mg/kg
		2-hexyl-5-methyl-3 (2H) -furanones	2.74
Methyl propyl disulfide	0.24
		3, 4-dimethylthiophene	5.11
Methyl propyl trisulfide	0.68
		2-methyl-2-pentenal	0.73
Furfural	0.51
		Cis-methyl-1-propenyl disulfide	0.59
5-methylfurfural	0.52

Example 3

An onion flavor composition having a strong, light fried onion flavor was prepared as follows.

9g of fresh onion was sliced with a slicer to prepare onion slices.

The cut onion slices were mixed with 26g of onion juice concentrate (70 ° Bx) to prepare an onion mixture. The onion mixture was heated at 115 ℃ for 300 minutes to obtain 35g of a heat-treated onion mixture.

Next, the heat-treated onion mixture was mixed with an additional 62.5g of onion juice concentrate (80 ℃ Bx) and an additional 100g of sliced onion. The resulting onion blend was dried by vacuum belt drying at 140 ℃ and a pressure of 8 mbar for 30 minutes to produce a dried onion complex.

38g of onion residue having a dry matter content of about 28 wt.% were dried by hot air drying at 130 ℃ for 200 minutes to produce about 10g of dried onion residue.

90g of the dried onion complex and 10g of the dried onion residue were mixed and milled by an impact mill to produce an onion flavor composition.

The onion flavor composition was again analyzed. Table 3 shows the results of this analysis (concentration by weight of onion flavour composition (w/w)).

TABLE 3

Substance(s)	mg/kg
		Dimethyl trisulfide	0.76
2-methyl-2-pentenal	0.72
		3, 4-dimethylthiophene	4.48
Dipropyl disulfide	0.36
		Furfural	0.53
Cis-methyl-1-propenyl disulfide	0.46
		5-methylfurfural	0.81

Example 4

Instant onion cream soups having the composition shown in table 4 were prepared by dry mixing the ingredients.

TABLE 4

Soup is prepared by stirring 140g of instant soup in 1L of water and boiling for 1 minute.

Example 5

A dry BBQ flavor having the composition shown in table 5 was prepared by dry mixing the ingredients.

TABLE 5

Composition (I)	wt.％
		Sunflower oil	6
Salt (salt)	12.1
		Brown sugar	12
Fine granulated sugar	13.8
		Starch Coflo 67	5.5
Onion flavor composition of example 2	6.4
		Garlic powder	7.6
Tomato powder	10
		Yeast extract Gistex XII	9
Caramel syrup	11.5
		Citric acid powder	1
Vinegar powder	2.3
		Maltodextrin DE 18-20	2.8
Total up to	100

The flavoring is used in an amount of 3-6 wt.% when applied.

Example 6

A dry BBQ seasoning (sweet chili powder) having the composition shown in table 6 was prepared by dry mixing the ingredients.

TABLE 6

The flavoring is used in an amount of 3-6 wt.% when applied.

Example 7

An onion cream soup (wet) was prepared according to the formula shown in table 7.

TABLE 7

Preparing soup by the following steps:

premixing all the powder components;

mixing the premix with molten butter, oil and water;

cheese is added, followed by homogenization;

heating the mixture to 98 ℃;

adding onion cubes and potato cubes; and

the mixture was boiled for 15 minutes.

Example 8

Dry BBQ sauces having the ingredients shown in table 8 were prepared by dry blending the ingredients.

TABLE 8

Composition (I)	wt.％
		Sunflower oil	10
Salt (salt)	12.1
		Brown sugar	14
Fine granulated sugar	13.8
		Starch Coflo 67	5.5
Onion flavor composition of example 3	3.4
		Garlic powder	10.6
Tomato powder	10
		Yeast extract Gistex XII	9
Caramel syrup	5.5
		Citric acid powder	1
Vinegar powder	2.3
		Maltodextrin DE 18-20	2.8
Total up to	100

The flavoring is used in an amount of 3-6 wt.% when applied.