The present invention relates to new onion flavour compositions, the use of such new onion flavour compositions to impart and/or enhance an onion flavour and preparations for nourishment or pleasure or semi-finished products for the production of a preparation for nourishment or pleasure.

Further aspects of the present invention or in connection therewith as well as preferred embodiments will be described below as well as in the attached claims.

Due to their versatile taste profile, onions ( Allium cepa ) are widely used as ingredient in many different food products. To impart or enhance an onion taste and/or smell, mostly onion flavour compositions, including an onion-based powder, juice, concentrate, oil, pomace or puree, are used.

In diverse food products, a detailed taste profile of onions, authentically imparting or enhancing a culinary taste and/or smell known from the kitchen, e.g. sauteed and/or shallow fried onions, is required. Therefore, onions are often heated to create such notes. Heating processes give rise to a complex composition of different compounds, which in part arise by autoxidation, thermal decomposition or initiation of Maillard-type compounds of some of the previously contained compounds. Due to the complexity of the obtained compositions, the manufacture of an onion flavour composition imparting or enhancing a distinct culinary taste and/or scent profile is rather difficult. With the currently existing onion flavour compositions, several taste and/or scent profiles cannot yet be obtained in a sufficient and/or authentic intensity as desired. It was thus the primary object of the present invention to provide new onion flavour compositions which impart and/or enhance such an authentic taste profile of sauteed and/or shallow fried onions. It was also object of the present invention to provide novel preparations for nourishment or pleasure or semi-finished products for the production of a preparation for nourishment or pleasure comprising such onion flavour compositions. Further objects of the present invention or in connection therewith become apparent when reading the specification of the present invention and its aspects and preferred embodiments as described herein.

The primary object of the present invention is achieved by an onion flavour composition, preferably in form of a powder, comprising a) four or more substances selected from group A consisting of Dimethyl trisulfide, Dimethyl tetrasulfide, Dipropyl disulfide, 2-Methyl-2-pentenal and 3,4- Dimethylthiophene; b) none, one or more substances selected from group B consisting of Furfural, Isobutyraldehyde, 5-Methylfurfural, and Cis-Methyl-1-propenyl disulfide; wherein the ratio of the sum of the concentrations by weight of the substances from component a), related to the total composition, and the sum of the concentrations by weight of the substances from component b), related to the total composition, or, in other words, wherein the ratio of the sum of the total weight of the substances from component a), related to the total weight of the composition, and the sum of the total weight of the substances from component b), related to the total weight of the composition, is higher than or equal to 1 : 1.

A ratio of higher than 1 :1 is meant to be understood as e.g. a ratio of 1.5: 1 or 2: 1. Particularly, a ratio of higher than 1 :1 is achieved if one or several of the substances of group A is/are present in rather high amounts, whereas one or several of the substances of group B is/are present in rather low amounts. This may also include the case if none of the substances of group B are present. In such a case, the ratio would be calculated as , which is higher than a ratio of 1 : 1 , 1.5: 1 , 2: 1 or the like.

A study of Villiere et al., Evaluation of aroma profile differences between sue, sauteed and pan-fried onions using an innovative olfactometric approach, Flavour, (2015) 4:24 analysed the aroma profile of different types of heated onion preparations. It is reported that sulphur compounds were largely contributing to the aroma of the onion samples, especially propyl- containing di- and tri-sulphides contributed to the flavour of cooked onions. Furthermore, aldehydes seemed to bring a fried note to onions and were detected in high amounts. Furans, particularly Furfural and 2-Acetylfuran, were also detected in high amounts and seemed to be important contributors to the characteristic odour of fried products.

It was surprisingly found, however, that in the onion flavour compositions according to the invention, the sulphur compound Cis-Methyl-1-propenyl disulphide is required to be present in lower amounts compared to the other substances contained in the onion flavour compositions. Similarly, it was surprisingly found that the aldehyde Isobutyraldehyde (2- Methylpropanal) as well as the furans furfural, which was explicitly mentioned in Villiere et al., and 5-Methylfurfural are required to be present in lower amounts than the other substances contained in the onion flavour compositions, wherein Isobutyraldehyde and/or 5-Methylfurfural can also be absent.

Isobutyraldehyde, Furfural and 5-Methylfurfural are known to be Maillard reaction products, which are usually responsible for a fried onion flavour. It was thus surprising that these substances were required in only lower amounts or not present at all in the onion flavour compositions according to the invention.

In a preferred embodiment of the present invention, the onion flavour composition according to the invention comprises all substances of group A. In addition or in another preferred embodiment of the present invention, the onion flavour composition according to the invention comprises maximal three substances of group B.

It was found that, in contrast to Cis-Methyl-1-propenyl disulphide, the sulphur compounds of group A as well as 2-Methyl-2-pentenal were required to be present in a high amount to impart or enhance an onion taste and/or smell, especially a sauteed and/or shallow fried taste and/or scent profile. Furthermore, it was surprisingly found that the onion taste and/or smell, particularly a sauteed and/or shallow fried taste and/or scent profile was more intense and/or authentic if the amounts of the substances in group B were present in lower amounts or if several of these substances were even not present in the onion flavour compositions.

Preferred is an onion flavour composition according to the invention, wherein the sum of the concentrations by weight of the substances from component a), related to the total composition, is at least 3.5 mg/kg, at least 4 mg/kg or at least 4.5 mg/kg.

Furthermore, it is preferred, that the sum of the concentrations by weight of the substances from component b), if present in the onion flavour composition according to the invention and related to the total composition, is maximal 5 mg/kg, preferably maximal 4 mg/kg, maximal 3 mg/kg, maximal 2 mg/kg.

Onion flavour compositions usually comprise a complex composition with a high number of included substances, as during heating processes applied to onions, a variety of different substances arises. Therefore, a sum of the concentrations by weight of at least 3.5 mg/kg, at least 4 mg/kg or at least 4.5 mg/kg can already cause significant effects on the complex taste and/or scent profile, as already in these ranges the substances of group A are though present in higher amounts as many of the high number of other substances. Likewise, it is advantageous if the sum of the concentrations by weight of the substances of group B is rather low to reduce or prevent an effect on the taste and/or scent profile. Therefore, a concentration by weight of maximal 5 mg/kg, preferably maximal 4 mg/kg, maximal 3 mg/kg, maximal 2 mg/kg.

Preferred is an onion flavour composition according to the invention, wherein the ratio of the sum of the concentrations by weight of the substances from component a), related to the total composition, and the sum of the concentrations by weight of the substances from component b), related to the total composition, is at least 1.5 : 1 , preferably at least 2 : 1 , at least 2.5 : 1 , at least 3 : 1 , at least 3.5 : 1.

It was found that the onion taste and/or smell, particularly a sauteed and/or shallow fried taste and/or scent profile was more intense and/or authentic if high amounts of the substances of group A and simultaneously low amounts of the substances of group B were present in the flavour compositions. Higher ratios of the amount of the group A substances and the amount of the group B substances are thus advantageous for the desired taste and/or scent profile. In a preferred embodiment of the present invention, the substances of component a) in the onion flavour composition according to the invention comprise at least Dimethyl trisulfide, 3,4-Dimethylthiophene and 2-Methyl-2-pentenal.

Unlike the sulfur compound Cis-Methyl-1-propenyl disulphide, especially Dimethyl trisulfide, 3,4-Dimethylthiophene as well as 2-Methyl-2-pentenal were required to be present in a high amount to impart or enhance an onion taste and/or smell, especially a sauteed and/or shallow fried taste and/or scent profile.

In addition or in a further embodiment of the present invention, the onion flavour composition preferably comprises Furfural and Cis-Methyl-1-propenyl disulfide. Preferably, the concentrations by weight of 5-Methylfurfural and/or Isobutyraldehyde, if present in the onion flavour composition according to the invention and related to the total composition, is lower than 2 mg/kg, preferably lower than 1.5 mg/kg or lower than 1.0 mg/kg. Preferably, 5-Methylfurfural and/or Isobutyraldehyde are not present in the onion flavour composition. In a preferred embodiment, the substances of group B are selected from Furfural and Cis- Methyl-1-propenyl disulfide.

An onion flavour composition according to the present invention can be - and preferably is - prepared by or producible a method comprising or consisting of the following steps: i) providing fresh onion, ii) providing onion juice concentrate having a Brix degree of 65 to 95, preferably a Brix degree of 70 to 90, particularly preferably a Brix degree of 75 to 85, iii) drying 100 parts by weight of the fresh onion and 50 to 85 parts by weight, preferably 55 to 80 parts by weight, particularly preferably 60 to 75 parts by weight of the onion juice concentrate, wherein the fresh onion and the onion juice concentrate are mixed, preferably before drying, to obtain an onion mix, wherein the drying step is performed to reduce the water content to 5 wt.-% or less, preferably 4 wt.-% or less, particularly preferably 3 wt.-% or less, based on the total weight of the onion mix or, where applicable, the respective component, iv) providing onion pomace, v) optionally: drying the onion pomace, preferred as described herein below, vi) mixing 75 to 100 parts by weight, preferably 80 to 100 parts by weight, particularly preferably 85 to 95 parts by weight of the dried onion mix obtained in step iii) with 5 to 20 parts by weight, preferably 7.5 to 15 parts by weight, particularly preferably 8 to 12 parts by weight of the onion pomace provided in step iv) or obtained in step v) and milling the mixture to obtain the onion flavour composition.

The present invention thus also provides novel methods for producing novel, particularly advantageous onion flavour compositions.

Preferably, the term“onion” as used herein, unless indicated otherwise, refers to onion bulb.

Preferably, the term“fresh onion” as used herein refers to non-dehydrated whole onion or to non-dehydrated pieces of onion.

Preferably, the term“dehydrated onion” as used herein refers to the material obtained after dehydrating fresh onion, especially after dehydrating chopped or pureed fresh onion. Preferably, the term“onion juice” as used herein refers to the liquid that is obtained by pressing onions.

Preferably, the term“onion juice concentrate” as used herein refers to onion juice from which at least a part of the water has been removed, e.g. by evaporation or reverse osmosis.

Preferably, the term“onion pomace” as used herein refers to the solid residue that remains after pressing onions for juice. The Brix degree relates to the density of e.g. the onion juice concentrate, wherein the density corresponds to the density of a solution of saccharose in water which contains as many grams of saccharose per 100 g solution, as is the indication of Brix degree. An onion juice concentrate has for example 1 Brix degree if it has the same density as a solution of 1 g saccharose in 100 g saccharose/water solution. 10 Brix thus correspond to a density of

10 g saccharose in 100 g saccharose/water solution.

In a preferred embodiment of the above described method for producing an onion flavour composition according to the invention, the onion mix is dried in step iii) by means of a vacuum belt or tray dryer, a drum dryer or a spray dryer. Preferably, the drying process in step iii) is performed at a temperature of 120 °C or more, preferably 125 °C or more, for 25 minutes or more, preferably for 30 min or more.

Preferably, the water contents are measured by Karl Fischer Titration.

The onion pomace is obtained after pressing onions. Typically and preferably, the onion pomace has a water content of 60 wt.-% or higher, particularly preferably a water content of 65 to 80 wt.-%, especially preferably of 70 to 75 wt.-%.

The drying process applied to the onion pomace is preferably performed by hot air drying. The onion pomace is preferably dried until a water content of 5 wt.-% or less, preferably 4 wt.-% or less, particularly preferably 3 wt.-% or less is achieved. The drying is preferably performed at a temperature of 120 °C or more, preferably 130 °C and for at least 200 min. The drying process effects a stabilization of the onion pomace. Reducing the water content prevents or reduces the degradation of its contents. Due to the drying process, the dried onion pomace can be stored and a further processing step directly after obtaining the onion pomace is no longer compulsory.

In connection with the above described method for producing an onion flavour composition according to the invention, the drying process in step iii) is performed at a reduced pressure of not more than 10 mbar.

In an embodiment of the above described method for producing an onion flavour composition according to the invention, roasted onion juice concentrate is provided by heating fresh onion and onion juice concentrate having a Brix degree of 60 to 85, preferably a Brix degree of 65 to 80, particularly preferably a Brix degree of 70 to 75, either separately or as a mixture. The heating step is preferably performed at 1 10 to 120 °C for 270 to 330 min. Preferably and in this regard, the weight ratio of fresh onion and the onion juice concentrate is in a range of from 1 : 1.5 to 1 : 5, preferably of from 1 :2 to 1 :4, particularly preferably of from 1 :2.5 to 1 :3.5. In step iii), the roasted onion juice concentrate is further added by 25 to 45 parts by weight, preferably 30 to 40 parts by weight to produce the onion mix.

In one embodiment, one or all of fresh onions, onion juice concentrate and, where applicable, roasted onion juice concentrate is dried separately (preferably under the same conditions) from the other components in step iii) and added afterwards. It is however preferred that the fresh onions, the roasted onion juice concentrate and the onion juice concentrate are dried together, as described above. Hereby, the roasted onion juice concentrate can be mixed first with the onion juice concentrate and subsequently with the fresh onion or vice versa. Furthermore, the roasted onion juice concentrate can also be added as last or all components are mixed simultaneously in step iii). In another embodiment, the roasted onion juice concentrate and the onion juice concentrate can be dried separately from the fresh onions provided in step i).

It is further preferred that the milling process in step vi) is performed by means of an impact mill. Preferably, after milling the average particle size is below 0.4 mm. Another aspect of the present invention is directed to the use of an onion flavour composition according to the invention to impart and/or enhance an onion flavour, preferably of the type sauteed onion and/or of the type shallow fried onion, in a preparation for nourishment or pleasure, or in a semi-finished product for the production of a preparation for nourishment or pleasure. Preparations for nourishment or pleasure can be - but are not limited to - spreads, dressings, seasonings, bouillons, soups, sauces, frozen foods, confectionery, ice cream, side dishes, beverages (including drinks, tea) and food supplements that are ingested and assimilated to produce energy, stimulate growth and/or maintain life, and the manufacture of any of the foregoing. Preparations for nourishment or pleasure can further include pet food or chewing gums. Semi-finished products for the production of a preparation for nourishment or pleasure can be - but are not limited to - snack seasonings, for example selected from the group consisting of snack seasonings applied to potato crisps, to extruded snacks for direct consumption (e.g. corn curls), to tortilla crisps, to nuts and/or to coated nuts. A preparation for nourishment or pleasure or a semi-finished product for the production of a preparation for nourishment or pleasure does not necessarily need to be in particular form, but can also be in liquid form.

A further aspect of the present invention relates to a preparation for nourishment or pleasure, or semi-finished product for the production of a preparation for nourishment or pleasure, wherein the preparation or the semi-finished product comprises an onion flavour composition according to the invention, preferably wherein the total amount of the onion flavour composition and/or of the contained substances of groups A and B are sufficient to impart and/or enhance an onion flavour, preferably of the type sauteed onion and/or of the type shallow fried onion. The present invention, preferred embodiments thereof and several aspects in connection therewith will be described below in the form of selected examples.

Examples:

Example 1 : Onion flavour composition, type: sauteed:

100 g of fresh onion are cut by a slicer. 87.5 g of onion juice concentrate (80 ⁰ Brix) is provided. The fresh onion and the onion juice concentrate are mixed to obtain the onion mix and are further dried by vacuum belt drying for 30 min at 140 °C and a pressure of 8 mbar.

38 g of onion pomace is provided. The onion pomace is dried by hot air drying for 200 min at 130 °C.

90 g of the dried onion mix and 10 g of the dried onion pomace are mixed and milled by an impact mill to obtain the onion flavour composition.

The obtained onion flavour composition was analysed by means of a GC-MS and comprises the following ingredients:

Example 2: Onion flavour composition, type: shallow fried: For the roasted onion juice concentrate, 9 g of fresh onion is cut by a slicer, 26 g of onion juice concentrate (70 ⁰ Brix) is provided. The components are mixed and heated for 300 min at 1 15 °C to obtain 35 g of the roasted onion juice concentrate. 100 g of fresh onion is cut by a slicer, 62.5 g of onion juice concentrate (80 ⁰ Brix) is provided. The onion juice concentrate is added to 35 g of the roasted onion juice concentrate. Subsequently the fresh onion is also added to obtain the onion mix.

The onion mix and is further dried by vacuum belt drying for 30 min at 140 °C and a pressure of 8 mbar.

38 g of onion pomace is provided. The onion pomace is dried by hot air drying for 200 min at 130 °C and 10 g of dried onion pomace is obtained.

90 g of the dried onion mix and 10 g of the dried onion pomace are mixed and milled by an impact mill to obtain the onion flavour composition. The obtained onion flavour composition was analysed by means of a GC-MS and comprises the following ingredients:

Example 3: Application examples

Example 3.1 : Onion cream soup (wet)

Premix all powders, melt the butter in the eater and add the vegetable oil, add powder and homogenize all with a mixer, add cheese and homogenize again, heat the mix up to 98°C add onion and potato cubes and boil the mix for 15 min.

Example 3.2: BBQ seasoning dry

All ingredients are mixed and used in an amount of 3-6 wt.-% on the application. Example 3.3: Onion cream soup (instant)

All ingredients are mixed homogeneously. 140 g are used for 1 I water and boiled for 1 min.