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Title:
FAT SPREADS WITH IMPROVED BUTTERY FLAVOUR AND/OR TASTE
Document Type and Number:
WIPO Patent Application WO/2012/013771
Kind Code:
A1
Abstract:
A fat spread comprising a flavour agent containing a mixture of flavour ingredients comprising: - from 45% to 90% of 2-furfuryl alcohol; - from 5% to 20% of 2-acetylpyrrole; - from 3% to 15% of 2-acetylpyridine; - from 1% to 10% of alpha-furfuryl mercaptan; and - from 0.1% to 10% of 2-ethyl-3-methylpyrazine.

Inventors:
MARTINE, Jean-Claude (Villa Les Hibiscus, Cité Kharouba rue des Lila, Hammamet 8050, TN)
GOLEC, Rafal (Al. Niepodleglosci 21A /10, Warszawa, PL-02-653, PL)
BARCZAK, Leszek (Gronowa 14a street, Inowroclaw, PL-88-100, PL)
SOLA, José (c/Anselmo Clavé 43, Mollet de Vallés - Barcelona, E-08100, ES)
Application Number:
EP2011/063081
Publication Date:
February 02, 2012
Filing Date:
July 29, 2011
Export Citation:
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Assignee:
ZAKLADY TLUSZCZOWE "KRUSZWICA" SPOLKA AKCYJNA (UI. Niepodleglosci 42, Kruszwica, PL-88-150, PL)
MARTINE, Jean-Claude (Villa Les Hibiscus, Cité Kharouba rue des Lila, Hammamet 8050, TN)
GOLEC, Rafal (Al. Niepodleglosci 21A /10, Warszawa, PL-02-653, PL)
BARCZAK, Leszek (Gronowa 14a street, Inowroclaw, PL-88-100, PL)
SOLA, José (c/Anselmo Clavé 43, Mollet de Vallés - Barcelona, E-08100, ES)
International Classes:
A23D7/005; A23L27/20
Domestic Patent References:
WO2006058893A22006-06-08
Foreign References:
US20100143562A12010-06-10
GB2066645A1981-07-15
GB1273263A1972-05-03
US20090208426A12009-08-20
GB931964A1963-07-24
Attorney, Agent or Firm:
CABINET GERMAIN & MAUREAU (B.P.6153, Lyon Cedex 06, F-69466, FR)
Download PDF:
Claims:
CLAIMS

1. A fat spread comprising a flavour agent containing a mixture of flavour ingredients comprising:

- from 45% to 90% of 2-furfuryl alcohol;

- from 5% to 20% of 2-acetylpyrrole;

- from 3% to 15% of 2-acetylpyridine;

- from 1%) to 10%) of alpha- furfuryl mercaptan; and

- from 0.1% to 10% of 2-ethyl-3-methylpyrazine.

2. A fat spread according to claim 1, characterised in that the mixture of flavour ingredients comprises from 50%> to 90% of 2-furfuryl alcohol.

3. A fat spread according to claim 1 or 2, characterised in that the mixture of flavour ingredients comprises from 7% to 18% of 2-acetylpyrrole.

4. A fat spread according to any of claims 1 to 3, characterised in that the mixture of flavour ingredients comprises from 5% to 12% of 2-acetylpyridine.

5. A fat spread according to any of claims 1 to 4, characterised in that the mixture of flavour ingredients comprises from 2% to 8% of alpha-furfuryl mercaptan.

6. A fat spread according to any of claims 1 to 5, characterised in that the mixture of flavour ingredients comprises from 0.2% to 8% of 2-ethyl-3- methylpyrazine. 7. A fat spread according to claim 1, characterised in that the flavour agent contains a mixture of flavour ingredients comprising:

- from 45% to 65% of 2-furfuryl alcohol;

- from 5% to 20% of 2-acetylpyrrole;

- from 3% to 15% of 2-acetylpyridine;

- from 1%) to 10%) of alpha-furfuryl mercaptan;

- from 0.1% to 8% of 2-ethyl-3-methylpyrazine; - from 0.1% to 8%> of S-sulfuryl acetothioate; and

- from 5% to 20% of 5-methylquinoxaline.

8. A fat spread according to claim 7, characterised in that the mixture of flavour ingredients comprises from 50%> to 65% of 2-furfuryl alcohol.

9. A fat spread according to claim 7 or 8, characterised in that the mixture of flavour ingredients comprises from 10%> to 20% of 2-acetylpyrrole.

10. A fat spread according to any of claims 7 to 9, characterised in that the mixture of flavour ingredients comprises from 4% to 10%> of 2-acetylpyridine.

11. A fat spread according to any of claims 7 to 10, characterised in that the mixture of flavour ingredients comprises from 1%> to 7% of alpha-furfuryl mercaptan.

12. A fat spread according to any of claims 7 to 11, characterised in that the mixture of flavour ingredients comprises from 0.2% to 8% of 2-ethyl-3- methylpyrazine.

13. A fat spread according to any of claims 7 to 12, characterised in that the mixture of flavour ingredients comprises from 0.2% to 5% of S-sulfuryl acetothioate.

14. A fat spread according to any of claims 7 to 13, characterised in that the mixture flavour ingredients comprises from 10% to 20% of 5-methylquinoxaline.

15. A fat spread according to any of claims 1 to 14, characterised in that the flavour agent contains from 0.01% to 50% of the mixture of flavour ingredients.

16. A fat spread according to any of claims 1 to 15, characterised in that it contains from 0.001% to 10% of flavour agent.

17. A fat spread according to any of claims 1 to 16, characterised in that it is a margarine, a blend, a fat spread having fat content from 10 to 80 % or a blended spread having fat content from 10 to 80 %.

18. Use of a flavour agent as defined in any of claims 1 to 15 for increasing the buttery taste and/or flavour of a fat spread in comparison to a fat spread that does not contain said flavour agent.

Description:
FAT SPREADS WITH IMPROVED BUTTERY FLAVOUR AND/OR TASTE

The present invention relates to a new fat spread, especially margarine, having a improved buttery taste and/or flavour, a new flavour agent and the use of such flavour agent to improve the buttery taste and/or flavour of fat spreads.

Fat spreads, such as margarine, are butter substitutes which have been discovered for more than 100 years. Fat spreads and butter both consist in a water-in-oil emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase which is partially in a crystalline form.

One of the most famous fat spread used to substitute butter is the margarine.

The basic method for making margarine consists in emulsifying a blend of purified vegetable and/or animal oils and fats with fermented skimmed milk, chilling the mixture to solidify it and working it to improve the texture. Modern margarines can be made from any of a wide variety of animal or vegetable oils and fats, mixed with skimmed milk, salt, and emulsifiers. Like butter, margarine is about 80% fat chosen among a wide variety of animal or vegetable fats modified or not, with added emulsifiers; 20% water phase and milk solids; organic acids to adjust the acidity; and salt. Preservatives can also be added. It is also flavoured, coloured, and eventually fortified with vitamin A, vitamin D or vitamin E to match butter's nutritional contribution to the human diet.

Various types of spreadable fats exist:

- milk fat products such as 'butter' or 'dairy spreads';

- vegetable and/or animal fat products such as 'margarine';

- mixed fat products (milk fat and vegetable/animal fats), such as 'blends', and 'blended spreads'.

- products with a fat content of less than 10%;

- products with a fat content of 90% or more among which concentrated butter or fats for cooking or baking; shortenings;

- mixed fat products with a milk fat content of more than 3% but less than 10% of the total fat. Despite fat spread other than butter are recommended and recognised for their health values, they suffer in consumer's eyes from important drawbacks in comparison to butter, among which their natural colour, taste and flavour.

Fat spreads naturally appear white or almost white. In the past years, several solutions have been proposed to provide fat spreads having a colour similar to butter. For example, UK patent application GB-A-2066645 discloses a mixture of natural colorants imparting a desirable yellow colour to margarine.

Despite the problem of the colour has been solved in the past years, most of the consumers still complain about the taste and/or flavour of fat spreads in comparison to butter, either when they are consumed as such, for example when they are spread on bread, or when they are used for cooking or topping, the food thus prepared evidencing a "fat spread or margarine taste".

In the past, some solutions have been proposed to improve the taste and/or flavour of fat spreads and to make it closer to the taste and/or flavour of butter. For example UK patent application published as GB-A-2066645 discloses the use of Amadori rearrangement compounds, having melting points above 1700°C, of 6-deoxy- aldohexoses and alpha amino-acids, heated above 900°C yields to a mixture of compounds which can impart to a food or ingredient for a foodstuff a rich, full aroma and/or flavour which is reminiscent of cream and/or butter with a pleasant note, reminiscent of bread.

UK patent application published as GB-A-1273263 further discloses the use of 'supercooked' milk with a cooked flavour for preparing margarine with a particularly desirable butter-like taste. US patent application published as US 2009/0208426 the use of 2,5-diacetyl- 3a,5,6,6a-tetrahydro-6a-hydroxy-2,3a,5-trimethylfuro[2,3-d]- l,3-dioxole (di acetyl trimer) for various purpose, including for imparting, intensifying and/or modifying a sweet, buttery, cream-like and/or creamy flavour. Finally, UK patent application published as GB-A-0931964 teaches the addition of a minute amount of phenylacetaldehyde after cooking by any suitable means (such as by spraying with a dilute solution of it) for producing a butter-like flavour in fat cooked foodstuffs after cooking.

Nevertheless, either the fat spreads thus produced have finally evidenced a unsatisfactory buttery taste and/or flavour in the eyes of the consumers, or the proposed solutions have proved to be complicated or to imply sophisticated technologies increasing drastically the costs of the fat spread thus produced.

Accordingly, there still exists today a strong need for a fat spread, especially margarine, evidencing a taste and/or a flavour close to the taste and/or flavour of butter.

Certain flavour agents, such as Lucta Corteza de Pan 50095 sold by Lucta, contain a mixture of 2-furfuryl alcohol, 2-acetylpyrrole, 2-acetylpyridine, alpha-furfuryl mercaptan and 2-ethyl-3-methylpyrazine. These flavour agents are used to increase the bread flavour in bakery. To the date, such flavour agents have never been used to increase the buttery taste and/or flavour of foodstuffs and they have never been incorporated into a fat spread prior to the present invention. It has now surprisingly been found that by incorporating a flavour agent containing a mixture of 2-furfuryl alcohol, 2-acetylpyrrole, 2-acetylpyridine, alpha-furfuryl mercaptan and 2-ethyl-3-methylpyrazine in a fat spread, the taste and/or flavour of said fat spread was improved and detected as closer to the taste and/or flavour of butter by consumers.

Accordingly, the present invention first relates to a fat spread comprising a flavour agent containing a mixture of flavour ingredients comprising:

- from 45% to 90% of 2-furfuryl alcohol;

- from 5% to 20% of 2-acetylpyrrole;

- from 3% to 15% of 2-acetylpyridine;

- from 1% to 10%) of alpha-furfuryl mercaptan; and

- from 0.1% to 10% of 2-ethyl-3-methylpyrazine.

In the context of the present invention:

- "2-furfuryl alcohol" corresponds to compound 98-00-0 under the CAS configuration, which can also be designated as 2-furanmethanol, 2-furancarbinol, 2- furanmethanol, furfural alcohol, furfuranol, 2-furfuryl alcohol, 2-furyl carbinol, alpha-furylcarbinol, 2-furyl methanol or 2-hydroxymethylfuran;

- "2-acetylpyrrole" corresponds to compound 1072-83-09 under the CAS configuration, which can also be designated as l-(lH-pyrrol-2-yl)-ethanone or methyl-2-pyrrolyl ketone;

- "2-acetylpyridine" corresponds to compound 1 122-62-9 under the CAS configuration, which can also be designated as l-(2-pyridinyl)-ethanone ;

- "alpha-furfuryl mercaptan" corresponds to compound 98-02-2 under the CAS configuration, which can also be designated as 2-furanmethanethiol;

- "2-ethyl-3-methylpyrazine" corresponds to compound 15707-23-0 under the CAS configuration;

- "S-sulfuryl acetothioate" corresponds to compound 13678-68-7 under the CAS configuration, which can also be designated as S-(furan-2-ylmethyl)ethanethioate, furfuryl thioacetate, thioacetic acid S-furfuryl ester; S-furfurylethanethioate;

- "5-methylquinoxaline" corresponds to compound 13708-12-8 under the CAS configuration;

- "fat product" designates products in the form of a solid, malleable emulsion, principally of the water-in-oil type, derived from solid and/or liquid vegetable and/or animal fats suitable for human consumption, with a milk-fat content of not more than 3% of the fat content, among which margarine, three-quarter-fat margarine, half-fat margarine and fat spreads X% as defined in Appendix to Annex XV of EC Regulation 1234/2007;

- "plant and/or animal fat product" designates products in the form of a solid, malleable emulsion principally of the water-in-oil type, derived from solid and/or liquid vegetable and/or animals fats suitable for human consumption, with a milk-fat content of between 10% and 80% of the fat content among which blend, three- quarter-fat blend, half-fat blend and blended spread X% as defined in Appendix to Annex XV of EC Regulation 1234/2007;- "fat spread" designates "fat product", "plant and/or animal fat product" and/or fat continuous spreadable products with a fat content of less than 10% or more than 90%. Preferably fat spread designates margarine, blend, fat spread having fat content from 10 to 80 % or blended spread having fat content from 10 to 80 %;

- unless otherwise specified all % values are weight %. The fat spread according to the present invention has received significant better scores than other fat spreads exempt from said flavour agent in terms of buttery taste and/or flavour. The present invention relates to a fat spread comprising a flavour agent as defined above. Preferably, the flavour agent incorporated in the fat spread contains a mixture of flavour ingredients possessing the following characteristics, taken individually or in combination:

- the mixture of flavour ingredients comprises from 50% to 90%, preferably from 55% to 90%, more preferably from 55% to 85% of 2-furfuryl alcohol;

- the mixture of flavour ingredients contains from 7% to 18%, preferably from 10% to 15%) of 2-acetylpyrrole;

- the mixture of flavour ingredients comprises from 5% to 12%, preferably from 7% to 10%) of 2-acetylpyridine;

- the mixture of flavour ingredients comprises from 2% to 8%, preferably from 3% to 6%) of alpha- furfuryl mercaptan; and/or

- the mixture of flavour ingredients comprises from 0.2% to 8%, preferably from 0.3% to 6% of 2-ethyl-3-methylpyrazine. Still preferably, the flavour agent further contains two additional compounds : S- sulfuryl acetothioate and 5-methylquinoxaline. Accordingly the present invention further relates to a fat spread comprising a flavour agent containing a mixture of flavour ingredients comprising:

- from 45% to 65% of 2-furfuryl alcohol;

- from 5% to 20% of 2-acetylpyrrole;

- from 3%) to 15% of 2-acetylpyridine;

- from 1%) to 10%) of alpha- furfuryl mercaptan;

- from 0.1% to 8% of 2-ethyl-3-methylpyrazine;

- from 0.1%) to 8% of S-sulfuryl acetothioate; and

- from 5% to 20% of 5-methylquinoxaline. Even more preferably, the flavour agent incorporated in the fat spread contains a mixture of flavour ingredients possessing the following characteristics, taken individually or in combination:

- the mixture of flavour ingredients comprises from 50% to 65%, preferably from 55% to 65% of 2-furfuryl alcohol;

- the mixture of flavour ingredients comprises from 10% to 20%, preferably from 10% to 15% of 2-acetylpyrrole;

- the mixture of flavour ingredients comprises from 4% to 10%, preferably from 5% to 10%) of 2-acetylpyridine;

- the mixture of flavour ingredients comprises from 1% to 7%, preferably from 3% to 7%) of alpha-furfuryl mercaptan;

- the mixture of flavour ingredients comprises from 0.2% to 8%, preferably from 0.2% to 5%, more preferably from 0.3% to 2% of 2-ethyl-3-methylpyrazine;

- the mixture of flavour ingredients comprises from 0.2% to 5%, preferably from 0.3%) to 2% of S-sulfuryl acetothioate ; and/or

- the mixture of flavour ingredients comprises from 10% to 20%, preferably from 10% to 15% of 5-methylquinoxaline.

The flavour agent incorporated in the fat spread according to the present invention may contain the above defined mixture of flavour ingredients in any proportion necessary for obtaining the butter taste and/or flavour expected. Preferably, the flavour agent according to the present invention contains from 0.01 % to 50%, preferably from 0.05% to 20%, even more preferably from 0.1 to 7% of said mixture of flavour ingredients.

The fat spread according to the present invention may contain said flavour agent in any proportion necessary for obtaining the butter taste and/or flavour expected. Preferably, the fat spread according to the present invention contains from 0.001%) to 10%, preferably from 0.05% to 5%, even more preferably from 0.01% to 1% of a flavour agent as defined above.

In addition to the flavour agent, the fat spread may further contain some classical ingredients such as butter and/or dairy components among which cream, yogurt and quark; emulsifiers among which monoglycrides, diglycerides, lecithins, polyglycerol polyricinoleate, organic acid esters of fatty acids (such as E471 a-f) and fatty acid olyglycerol esters; annatto or beta carotene; vitamin A; vitamin D; vitamin E; salt; citric acid; preservatives among which sorbic acid or its salts and EDTA; thickeners among which gelatine, starches and pectines; flavour agents other than flavour agents according to the invention; water. In addition to the above defined mixture of flavour ingredients, the flavour agent incorporated in the fat spread according to the present invention may of course contain any other additives known to the skilled artisan, such as flavour ingredients other than flavour ingredients according to the invention or carriers classically used in flavour agents among which vegetable oils such as sunflower oil, corn oil and soybean oil; glycerol or glycerol triacetate; antioxidants such as tocopherols; and water.

Fat spread according to the present invention can be prepared according to classical processes known by the skilled artisan. As an example, fat spread according to the present invention can be prepared by a process comprising the following steps :

- preparation of a concentrated water soluble ingredients such as salt, acids, thickeners, dairy solids, preservatives, flavour agents etc... which are dissolved in water phase in the desired proportion in weighing tanks;

- preparation of a concentrated oil soluble ingredients such as emulsifiers, colorants, flavour, vitamins etc... which are blended with fats in the desired proportion in weighing tanks;

- each blend is carefully homogenized by stirring;

- emulsification of the thus obtained water phase and fat phase in a stirring tank in a ratio that may vary from 20/80 in full fat products to 80/20 in very light products; or, alternatively, the fat phase and the water phase are mixed together by using a proportioning pump;

- heating the obtained emulsion to insure a perfect microbiological safety to the finished product;

- cooling said emulsion in dedicated equipments under the melting point of the fat blend to allow crystallisation while submitting to high shear to allow development of tiny fat crystals necessary.

The flavour agent as defined above has never been used to improve the buttery taste and/or flavour of fat spreads. Accordingly, the present invention also relates to the use of a flavour agent as defined above for increasing the buttery taste and/or flavour of a fat spread in comparison to a fat spread that does not contain said flavour agent. The present invention will now be illustrated in a non-limited manner by the following examples.

Example 1 - Flavour agent

Table 1 below reports an example of mixture of flavour ingredients:

Table 1

A flavour agent is then prepared by mixing:

- 0.35% of the above mixture of flavour ingredients

with 99.65% of a mixture containing 94.77% of sunflower oil, 5.2% of glycerol triacetate and 0.03% of alpha-tocopherol.

Example 2 - Margarine

An example of margarine composition according to the invention is reported in the Table 2 below:

Table 2

Example 3 - Method of detection

The following procedure describes an example of method for detecting the main specific components constituting the flavour agent according to the present invention at trace level in margarines by capillary gas chromatography / mass spectrometry using SIM method.

1. Miscellaneous To detect the flavour components at trace level in margarines, an analytical method sensitive enough to detect ppb ^g/l) quantities and selective enough to avoid confusing the different components with margarine interferences is needed.

To get all the mentioned requirements, an analytical method by capillary gas chromatography (high separation capacity) and detection by mass spectrometry with SIM method (single ion monitoring) was developed (high sensitivity and specificity).

To improve the chromatographic analysis (made on Agilent 6890 GC), a simple chloroform extraction was made and fats were removed from the chromatographic column using a backflush method.

2. Reagents and instruments Standards

0. 1 g of each fl avour component (2-furfuryl alcohol, 2-acetylpyrrole, 2- acetylpyridine, alpha-furfuryl mercaptan, 2-ethyl-3-methylpyrazine, S-furfuryl acetothioate and 5-methylquinoxaline), of the highest purity available are introduced in a 100 ml beaker and make up with chloroform PA.

A 1000 ppm (mg/1) mother solution is thus obtained, which will be used to prepare the standards.

This solution should be kept in a refrigerator (4°C). Its shelf life is of 1 year.

Standards solutions of 100 ppm, 10 ppm, 1 ppm, 0.1 ppm and 0.01 ppm are prepared by dilution of the mother solution. Instruments

Automatic Injector CTC Combi PAL

Chromatograph : HP-6890

Mass Selective Detector : HP-5973N

Column: SupelcowaxlO, 30 m x 0.25 mm. ID. x 0.25 μιη.

3. Operating procedure

Margarine extraction

0.5 g of margarine is introduced in a 2 ml glass vial and 0.5 ml of chloroform PA is added. The vial is closed with a silicone septum and an aluminium cap and is agitated until complete dissolution of the margarine.

A turbid solution is thus obtained.

The vial is then agitated for a couple of minutes. A clear chloroform solution is obtained with a little upper water layer in the top of the vial.

The chloroform bottom layer is injected in the GC/MS.

Chromatographic conditions

Oven :

Initial temperature : 60°C

Initial time : 2 min

Rate : 15°C/min.

Final temperature: 230°C

Final time : 0 min

Injector :

Carrier gas : helium

Injector initial pressure : about 133 Kpa

Outlet pressure : 28 kPa

Constant flow : 1.5 ml/min

Injection temperature : 250°C

Injection volume: 1 μΐ

Injection type : splitless 2 min Glass insert : high temperature insert without glass wool

Splitless valve : open after 2 min at 100 ml/min

Backflush :

QuickSwap device

Outlet pressure : 328 kPa

Time : 5 min

Injector flow during backflush : 0.5 ml/min

Saver flow 900 ml/min at 13 min.

Oven temperature : 230°C

MSP Detector :

MS transfer line temperature : 250°C

MS source temperature : 230°C

MS source temperature : 150°C

Solvent delay : 7.30 min

Stop time : 13.33 min SEVI/SCAN simultaneous:

Scan from 35 to 300 amu

SIM mass spectral fragments obtained are reported in the table 3 below.

Table 3

The first ion reported for each product is used to quantify, the rest are qualifier ions. Working method The most concentrated standard is injected under the described conditions to check whether the peaks elute at correct times and that there are not interferences present.

The rest of standards are injected by decreasing concentration order.

The flavour ingredients of extracted samples are analysed within the calibration curve range. If needed, extracted sample can be diluted to be within calibration curve range. . The results are thus calculated, taking into consideration recoveries for different margarines and the purity of each standard.

Calculation of results

Results can be calculated for each flavour component by external standard method, when recoveries are known for the margarine analyzed.

When recoveries are not known the standard addition method is preferred.

Results

For standard table margarine (60% fat) prepared containing these flavour compounds, the following recoveries were found (Table 4):

Table 4 Working with standards, all components were linear in the 10 ppm - 0.01 ppm range, and detection limits were under 0.01 ppm.

Example 4 - Consumers' test results

A consumers' test has been conducted to compare 4 different margarines (margarines A to D).

Margarine A corresponds to the margarine as disclosed in example 2. Margarine B corresponds to margarine A without the flavour agent. Margarine C corresponds to a commercial margarine without the flavour agent. Margarine D corresponds to a commercial margarine without the flavour agent

1. Method

Sequential-monadic blind taste test in which every respondent has tested 3 margarines out of margarines A to D.

Following the test, quantitative in-hall face-to-face interviews are conducted using CAPI (Computer Assisted Personal Interview) method during almost 30 minutes.

2. Criteria

The panel is made of 240 women, 30-45 years old, with families, employed or working on their own. They are mother of at least 1 child between 3 and 15 years old and are in charge of running the household or making the purchase.

33% of these women are regular consumers of margarine B, 33% are regular consumers of margarine C and 33% are regular consumers of margarine D. Various questions have been submitted to the panel of consumers concerning the taste of the margarines A to D to evaluate the following criteria :

> overall liking/tastiness;

> intensity;

> naturalness freshness;

> saltiness;

> sourness;

> bitterness;

> greasiness; and

> buttery taste and/or flavour

3. Results

Question 1 : How buttery is the flavour of this product

The results are reported in the Table 5 below:

Table 5 Question 2 : Would you say that the taste of product is not buttery enough or too buttery

The results are reported in the Table 6 below:

7a&/e 6

Question 3 : Would you say this product is ...

The results are reported in the Table 7 below:

Table 7 Conclusion The above results clearly and unambiguously evidence that the margarine according to the present invention (margarine A) which contained the flavour agent of example 1 has received significant better scores than margarines B to D exempt from said flavour agent in terms of buttery taste and/or flavour.