| abstract |
This refers to a method to suppress the residual taste of proteins of non-animal origin contained in consumable products, mainly, it refers to the use of ethyl cyclohexanoate and flavor compositions comprising ethyl cyclohexanoate for consumable products that contain proteins of non-animal origin. . It also refers to a consumable product, characterized in that it comprises protein of non-animal origin and at least 0.001 ng of ethyl cyclohexanoate per 1 gram of protein of non-animal origin. It was found that the addition of ethyl cyclohexanoate to products comprising non-animal proteins makes it possible to provide consumable products with an improved taste profile due to the suppression or at least reduction of off-taste. |