WO1995000040A1

WO1995000040A1 - Stabilising volatile flavourings

Info

Publication number: WO1995000040A1
Application number: PCT/IB1994/000135
Authority: WO
Inventors: Eric C. Walborsky; Wilhelm Keim; Nicole Van Beem; John J. Bonasera
Original assignee: Firmenich Sa
Priority date: 1993-06-17
Filing date: 1994-06-02
Publication date: 1995-01-05

Abstract

A method for flavouring food, drinks or chewing gum by adding an effective amount of a natural or synthetic alumino-silicate from the zeolite group to the basic food, drink or chewing gum, said alumino-silicate being previously saturated by absorption with at least one active aromatic ingredient which is pure or dissolved in a suitable edible solvent. In particular, the zeolites are from groups A, X, Y or β, or mordenite.

Description

Stabilization of volatile aromas

Technical field and prior art

The present invention relates to the field of aromas; more particularly it relates to a method for the stabilization of volatile aromas.

The problem linked to the conservation and use of volatile aromas poses a constant challenge to the user who must reconcile the requirement of stability with the extreme sensitivity of some of its constituents to the effects of heat and light. , air or moisture. The industry has therefore developed various processes which make it possible to achieve, thanks to the use of edible solid substrates, a satisfactory degree of preservation, at least in common types of application. These are processes which use extrusion or spray-drying techniques on supports such as dextrins or other carbohydrates. Other methods recommend fixing the flavor in an extruded vitreous matrix.

Unfortunately, none of the known methods allows optimal conservation of the constituents with a high degree of volatility or sensitivity as represented in particular by sulfur or nitrogen derivatives or, for example, by acetic aldehyde. However, such ingredients represent critical elements in a good number of varied compositions where they contribute in a decisive way to their aromatic character. Acetic aldehyde for example is a natural constituent of many fruits and foods in which it is used to develop their typical taste character of freshness.

This is how acetic aldehyde is used in particular as an adjuvant of orange juice prepared from frozen concentrate. The same is true when used in solid form with appropriate matrices with powdered aromas and instant foods. Liquid with low boiling point, it quickly evaporates both aqueous solutions and solid aromas which contain it. On the other hand, it readily oxidizes to acetic acid and can easily polymerize to give rise to the formation of metaldehyde and paraldehyde, a reaction accentuated by the presence of traces of acids.

It is therefore not surprising to note that many systems have been proposed to overcome these drawbacks. These are both physical and chemical systems. The former use methods encapsulation or absorption on a matrix of carbohydrates or starch [see US patents 3,554,768; US 2,809,895, US 3,625,709; US 4,285,983]; while the latter are based on the gradual and controlled release of acetaldehyde by hydrolysis of "complex" derivatives [see for example US 4,280,011].

A comparative evaluation of these different systems has been carried out by Byrne and Sherman [Food Technology, 1984, p. 57-61] who defined in these terms the parameters useful for an ideal system: a. the initial acetaldehyde content should be as high as possible; b. the system must maintain most of the initial content in order to prolong the freshness of the final product containing it and thus safeguard its palatability during storage, and finally c. the paraldehyde content must be kept below 25 ppm.

Statement of the invention

It is to meet these different technical requirements that we have developed the system specific to the present invention, such a system which can be applied not only to the stabilization of acetaldehyde in a flavoring mixture, but also to a multitude of ingredients. volatile in aromas of varied nature. By way of example, mention may be made, among such ingredients, of phenylacetaldehyde, nonanal, diacetyl, dimethyl sulfide, acetylpyrazine, acetyldiazine, methyl furfuryl disulfide, 8-mercapto-3-p -menthanone, cis-2-methyl-4-propyl-1,3-oxathiane, carvone, isovalerian aldehyde or 1-p-menthenethiol. The list of such ingredients is not exhaustive and many other aromatic agents may find an appropriate application in the system proposed in the present application.

Indeed one of the objects of the invention consists of a flavoring composition characterized in that it contains an effective proportion of at least one active aromatic ingredient in combination with an alumino-silicate, natural or synthetic, belonging to the group of zeolites. The invention further relates to a food or drink characterized in that they contain a flavoring composition consisting of at least one active flavoring ingredient in combination with an alumino-silicate, natural or synthetic, belonging to the group of zeolites.

The invention also relates to a process for imparting, modifying or enhancing the taste and aroma of food and drink, which process is characterized in that an effective proportion of '' a composition consisting of at least one active aromatic ingredient in combination with an alumino-silicate, natural or synthetic, belonging to the group of zeolites.

Another object of the present invention relates to a process for flavoring food, drinks or chewing gum, characterized in that an effective proportion of an alumino- is added to a food, drink or chewing gum base. silicate, natural or synthetic, belonging to the group of zeolites, said alumino-silicate having been previously saturated by absorption with the aid of at least one aromatic ingredient active in the pure state or of solution in an appropriate edible solvent.

As food or drink which can be flavored according to the composition of the invention, any edible base for humans or animals should be understood. These general terms are also intended to denote bases which have no specific nutritional character, such as condiments or spices as well as drinks such as decoctions or infusions.

The term food will also include here chewing gums, for the flavoring of which the composition of the invention has proved particularly useful. As indicated above, the active aromatic ingredient can be absorbed on the alumino-silicate support in the pure state or in solution in a suitable edible solvent. As such, solvents commonly used in the food industry such as triacetin can be used. The invention is defined as indicated by the claims.

As alumino-silicate, natural or synthetic, preferably using zeolites belonging to the group defined by zeolites of type A, X, Y, β and mordenite. They are aluminosilicates of general formula

M2 _n O Siθ2. to AI2O3. b H2O in which n defines the valence of a metal cation M, generally sodium, potassium or calcium, a_ represents the number of moles of alumina and b defines the number of moles of water of hydration. Such compounds are of natural or synthetic origin. Among the first, special mention should be made of mordenite. Type A zeolites are described in detail with their preparation method in US Patent 2,882,243. They are characterized by the following formula 1.0 ± 0.2 M ₂ / _n O. AI ₂ O ₃ . 1 5 ± 0.5 Si0 ₂ . 0 to 6 H ₂ 0 in which M represents a metal, a hydrogen atom or ammonium and n the valence of M. The molar amount of water naturally depends on the degree of dehydration of the crystals. The nature of M can be changed using ion exchange techniques. Typical compound of a type A zeolite is the compound of formula

0.99 Na ₂ 0. 1.0 AI2O3. 1.85 Si0 ₂ . 5.1 H ₂ 0 Type X zeolites are described, as well as a process for their manufacture, in US patent 2,882,244. They have the following general formula 0.9 ± 0.2 M ₂ / _n O. AI2O ₃ . 2.5 ± 0.5 Si0 ₂ . 0 to 8 H ₂ 0 in which M represents a metal and n its valence. In this case also the molar proportion of water depends on the degree of dehydration of the crystals. A typical example of such a zeolite is as follows

0.9 Na ₂ 0. AI2O3 • 2.5 Siθ2. 6.1 H&O Type Y zeolites are characterized by the general formula

0.7 to 1.1 M ₂ / _n O. AI ₂ O ₃ .3 to 6 Si0 ₂ . 0 to 9 H ₂ 0 of which a typical example could be

Na ₂ 0. AI2O3.4.8 Si0 ₂ . 8.9 H ₂ 0 These zeolites are described in US Patent 3,130,007. Finally, β type zeolites are crystallized zeolites of reaction mixtures containing tetraethylammonium hydroxide (TEA). Their composition is as follows:

(TEA, Na) ₂ 0. AI2O3 • 5-100 Si0. 4 H ₂ 0 Regarding mordenite, here is a representative formula

Na ₂ 0. AI2O3 • 9-10 Si0 ₂ . 6:00 a.m.

The particular nature of the zeolites mentioned above can be modified by dealumination, which makes it possible to modify the Si / Ai ratio. Such treatment induces an increase in hydrophobicity, which has the consequence of increasing their absorption power towards organic compounds. Si / Al ratios in excess of 100 can thus be achieved.

Among the multitude of zeolites which are described using the formulas defined above is a good number of commercial products. The o

the particular choice which must be made is dictated by their porosity and their chemical-physical character, with particular regard to their degree of acidity.

Of course, the porosity is a characteristic which depends on the specific crystalline arrangement of each of these mineral supports and consequently depends on the nature of the atoms present and their respective proportion. In practice, it has appeared that zeolites suitable for the use defined in the present invention are those which have pores with a diameter of approximately 5 to 25 Å.

The nature of the zeolite chosen and the size of its pores determine the degree of absorption as well as desorption of the active volatile aromatic ingredients used. Of course, taking into account the specific applications of such systems for the flavoring of food and drinks, we will tend to use zeolites whose ratio of the degrees of absorption and desorption will offer a sufficient compromise for any practical use. The use of aluminosilicate exerting an excessively marked degree of absorption will therefore be avoided when this character is accompanied by difficulties in the desorption of the active aromatic element in the final system of use, food, drink or chewing. -gum.

Each type of zeolite was loaded ^" with the active aromatic ingredients in the maximum permissible proportion, generally until saturation, this proportion being dependent on the nature of the zeolite chosen as well as that of the aromatic ingredient which is desired. However, it is preferable to operate with zeolites whose content in active aromatic ingredient allows easy direct use on the part of the flavorist. Generally, such a proportion is of the order of 3-4% up to at 10% or more parts by weight. The amount of zeolite thus loaded into the finished product depends on the desired flavoring effect. A person skilled in the art knows from experience how to correctly dose this amount according to the nature of the product that one wishes to flavor in order to recreate a balanced and pleasant taste and aroma. The absorption of the aromatic ingredients on the zeolite support can be done by simple contact of the ingredients with the powdered zeolite, such a contac t can be facilitated by mechanical stirring. Any conventional device can be used.

Ways to realize the invention

The following specific application examples serve to illustrate this aspect of the invention. Example 1

General absorption methods

10.0 g of powdered zeolite [type 4 A zeolite] were placed in a 100 ml flask which was then connected to a rotary evaporation apparatus under a nitrogen atmosphere. The powder was thus stirred slowly and cooled to 0 ° C using external cooling of dry ice and isopropanol. 1.20 g of acetaldehyde were placed in a trap maintained at room temperature and at atmospheric pressure, which trap is placed in communication with the flask containing the zeolite powder, which allows a slow evaporation of the acetaldehyde and its absorption in the zeolite powder with stirring. After absorption was complete, the resulting charged powder was kept in the refrigerator until incorporated into a food or beverage base. Its acetaldehyde content was identified analytically as being 3.74% by weight.

B 10.0 g of powdered zeolite [zeolite type LZY ^" -52] was placed in a 400 ml container and stirred manually using an appropriate spatula. 0.4963 g of phenylacetaldehyde was then added dropwise to the zeolite powder by means of a pipette and the whole was stirred for 10 min until complete absorption of the phenylacetaldehyde The resulting powder had an aldehyde content equal to 4.67% by weight.

Other flavoring ingredients were absorbed, in particular nonanal, diacetyl, acetylpyrazine and acetyldiazine.

C 190.0 g of powdered zeolite [type 13X zeolite] were placed in a 1 l Erlenmeyer type container and shaken vigorously using a mechanical stirrer. 10.0 g of 1-p-menthenethiol [origin: Firmenich SA] were then added dropwise to the powder with stirring for 5 min and the whole was stirred for 15 min. The addition is accompanied by a rise in temperature. The resulting powder had a 1-p-menthenethiol content equal to 4.91% by weight.

In doing so, other 13X zeolite samples were loaded with diacetyl, dimethyl sulfide, 10% methyl mercaptan. in triethyl citrate, 8-mercapto-3-p-menthanone, cis-2-methyl-4-propyl-1,3-oxathiane, essential oil of peppermint [origin: Firmenich SA], 1-carvone, lemon and orange essence, fried mint essential oil, 2-furanemethanethiol and isovaleranaldehyde.

Example 2

Orange drink

Two distinct orange-type flavors were prepared by mixing the following ingredients in the proportions indicated (parts by weight):

liquid flavor (1) liquid flavor (2) ethyl butyrate 15 15 acetic aldehyde 60 - essence conc. orange 925 925 triacetin - 60

1000 1000

The two resulting flavors were then atomized separately in a conventional apparatus.

The aroma (1) on a maltodextrin support in a weight ratio of 1000 parts of liquid aroma for 5000 parts of maltodextrin, while the aroma (2) has been atomized in a proportion of 1000 parts of aroma for 3400 parts of maltodextrin. To this latter product was added 1600 parts of powdered zeolite (type 4A) containing 3.74% acetaldehyde [see example 1].

The two resulting flavors were used to flavor an instant drink prepared by mixing the ingredients below (parts by weight):

Ingredients Parts by weight ac. ascorbic 0.5 dextrin 0.62 calcium phosphate 0.65 sodium citrate 0.65 pectin 0.80 clouding agent * 1.20 citric acid 7.0 color (a) ** 0.26 color (b) ** 0.20 sugar 121.12

Total 133.00

* Subi Cloud Agent (origin: Dr. Suwelack Nachf. GmbH & Cie.)

* * (a): Ariavit 311831 at 10% (origin: Williams Ltd, UK)

(b): Ariavit 311840 at 10% (origin: Williams Ltd, UK)

To two equal-volume samples (133 g) of this powder base, the two powder flavors prepared as indicated above were added separately at a final concentration of 0.06%, then they were dissolved in 1 1 of water.

The beverage flavored by means of the aroma (2) containing acetaldehyde on the zeolite support had a more marked top note than that flavored with the aroma (1).

Example 3

Blackcurrant drink

Two separate blackcurrant flavors were prepared by mixing the following ingredients, in the proportions indicated (parts by weight):

liquid flavor (1) liquid flavor (2) amyl isobutyrate 15 15 benzyl acetate 20 20 Buchu essence 5 5 furfural 40 40 geranyl acetate 5 5 10% α-ionone (triacetin) 10 10 maltol 10 10 styrallyl acetate 10 10 dimethyl sulfide 25 triacetin 860 885

1000 1000

The flavors (1) and (2) were then atomized as indicated in the previous example in the respective proportions of 1000/5000 and 1000/4480 relative to the maltodextrin. To the last product was added 520 parts of powdered zeolite (type 13X) containing 4.81% of dimethyl sulfide (see example 1).

The two resulting flavors were used to flavor an instant drink, the composition of which is indicated in Example 2.

To two equal volume samples (133 g) of the base thus prepared, the two powdered aromas prepared as indicated above were added separately at a final concentration of 0.06%, then they were dissolved in 1 1 of water. The beverage flavored with aroma (2) containing dimethyl sulfide on the zeolite support had a stronger top note than that flavored with aroma (1).

Example 4

Mango drink

Two distinct mango-type flavors were prepared by mixing the following ingredients (parts by weight):

liquid flavor (1) liquid flavor (2) caryophyllene 50 50 diacetyl 5 5 γ-decalactone 10 10 hexanal 20 20 ac. hexanoic 20 20 hexanol 40 40 lemon essence conc. 40 40 maltol 20 20 α-pinene 30 30

8-mercapto-3-p-menthanone 4 - triacetin 761 765

1000 1000

The flavors (1) and (2) were then atomized as indicated in Example 2 in the respective proportions of 1000/5000 and 1000/4920 relative to the maltodextrin. To the last product we added 80 parts of powdered zeolite

(type LZY 82) containing 5% of 8-mercapto-3-p-menthanone (see example 1).

The two resulting powder aromas were used to flavor an instant drink, the composition of which is indicated in Example 2. To two equal volume samples (133 g) of the base thus prepared, the two powder aromas were added separately. prepared as indicated above at a final concentration of 0.06%, then they were dissolved in 1 1 of water.

The beverage flavored with aroma (2) containing 8-mercapto-3-p- menthanone on the zeolite support had a higher top note than that flavored with aroma (1).

Example 5

Passion fruit drink

Two distinct passion fruit type aromas were prepared by mixing the following ingredients (parts by weight):

liquid flavor (1) liquid flavor (2) benzyl aldehyde 10 10 ethyl butyrate 40 40 ethyl caproate 40 40 hexanal 10 10 hexyl acetate 20 20 hexyl caproate 30 30 linalol 10 10 α-pinene 40 40 terpineol 60 60 cis-2-methyl-4-propyl-

1,3-oxathiane 8 - triacetin 732 740

1000 1000

The flavors (1) and (2) were then atomized as indicated in Example 2 in the respective proportions of 1000/5000 and 1000/4840 relative to the maltodextrin. To the last product was added 160 parts of powdered zeolite (type LZY 82) containing 5% cis-2-methyl-4-propyl-1,3-oxathiane

(see example 1).

The two resulting powdered flavors were used to flavor an instant drink, the composition of which is indicated in Example 2.

To two equal volume samples (133 g) of the base thus prepared were added separately the two powdered aromas prepared as indicated above at a final concentration of 0.06% in the finished drink, then they were been dissolved in 1 1 of water. The aroma-flavored drink (2) containing cis-2-methyl-4-propyl-1, 3-oxathiane on the zeolite support had a more marked top note than that flavored with the aroma (1).

Example 6

Instant coffee dessert and drink

Two distinct coffee-type flavors were prepared by mixing the following ingredients (parts by weight):

liquid flavor (1) liquid flavor (2) diacetyl 10 10 furfural 10 10 furfuryl-mercaptan 5 5 methyl-cyclopentenolone 50 50 methyl-furfuryl disulfide 10% (triacetin) 5 - triacetin 920 925

1000 1000

The flavors (1) and (2) were then atomized as indicated in Example 2 in the respective proportions of 1000/5000 and 1000/4989 relative to the maltodextrin. To the last product, 11 parts of powdered zeolite (type LZY 82) containing 4.5% of methyl-furfuryl disulfide were added (see example 1). The two resulting powdered flavors were used to flavor an instant dessert base prepared as follows:

Ingredients Parts by weight disodium phosphate 0.142 tetrasodium pyrophosphate 0.428

VeeKr. KS> 28,100

Wip-Treme 3564 ²⁾ 25.00

C * -Gel-D 30091 ³ > 4.275

Icing sugar 42,055 coloring if necessary

Total 100.00

1) Food Ingredients Specialties SA, Switzerland 2) Kerry Ingredients, USA

3) Cerester Export SA, Belgium

To two samples of this base, the atomized flavors (1) and (2) were added separately, in a proportion corresponding to 0.06% in the finished flavored food, which was thus prepared.

100 g of flavored base powder were mixed with 300 ml of cold milk.

After being stirred for 2 min, the mixture was poured into suitable molds and placed in the refrigerator for 1 h before serving.

The dessert containing the aroma (2) had a much more pronounced aromatic top note than that developed by the dessert flavored with the aroma (1).

Using the same flavoring powder compositions (1) and (2), a milk-shake type drink was flavored at a dosage equal to 0.06% flavor compared to the finished product. The base of such a drink was composed as follows (parts by weight):

Ingredients Parts by weight sucrose 74 dextrose 23.4

Wip-Treme 3564 1.0

Genulacta CP 100 D 0.8

Salt (very fine) 0.8 color if necessary

Total 100.0

1) origin: A / S Kobenhavns Pektinfabrik (Denmark)

12 g of the base were dissolved in 240 ml of cold milk by stirring in a mixer for 1 min, then served.

The flavored drink with aroma (2) was found to have a higher top note than that flavored with aroma (1).

Example 7

Cereal type aroma

Two distinct cereal type aromas were prepared by mixing the following ingredients (parts by weight):

liquid flavor (1) liquid flavor (2) acetylmethylcarbinol 30 30 ac. butyric 5 5 δ-dodecalactone 10% (triacetin) 5 5 γ-decalactone 10% (triacetin) 5 5 diacetyl 3 3 ethyl acetate 75 75 ac. hexanoic 10 10 ac. propianoic 30 30 acetylpyrazine 15 - triacetin 822 837

1000 1000

The flavors (1) and (2) were then atomized as indicated in Example 2 in the respective proportions of 1000/5000 and 1000/4688 relative to the maltodextrin. To the last product was added 312 parts of powdered zeolite (type MS 13X) containing 4.8% acetylpyrazine (see example 1). The two resulting flavors were used to flavor a base consisting of an instant soup prepared by mixing the following ingredients (parts by weight):

Ingredients Parts by weight modified starch 25 maltodextrin 25

VeeKr. H D 20 salt 9.10 whey powder 8.60 monosodium glutamate 1.00 ac. lactic powder 0.30

Syloïd 244 2 ⁾ 0.50 onion powder 0.75 garlic powder 0.25 natural croutons 5 green peas 2 corn 2.50

Total 100.00

1) Food Ingredients Specialties SA, Switzerland 2) Origin: Grâce GmbH, Denmark

To two samples of this base, the atomized flavors (1) and (2) were added separately, in a proportion corresponding to 0.1% in the finished flavored food, which was thus prepared.

The base ingredients were stirred until homogeneous, then a 20 g sample was poured into a cup into which 200 ml of boiling water was then added. Everything was mixed until dissolved complete. After being left to stand for 1-2 min, the soup was served and its taste evaluated by a panel of tasters.

The food flavored with flavor (2) had a more developed top note than that flavored with flavor (1).

Example 8

Coconut-type instant dessert and drink

Two distinct coconut flavorings were prepared by mixing the following ingredients (parts by weight):

liquid flavor (1) liquid flavor (2)

2-ethylhexanol 10 10 ethyl oenanthate 30 30 γ-nonalactone 320 320 ac. hexanoic 30 30 vanillin 80 80

1- (2-methyl-4-py rimidinyl) -1 - ethanone ^ 10% (triacetin) 5 - triacetin 525 530

1000 1000

1) acetyldiazine

The flavors (1) and (2) were then atomized as indicated in Example 2 in the respective proportions of 1000/5000 and 1000/4989 relative to the maltodextrin. To the last product we added 11 parts of powdered zeolite

(type LZY 82) containing 4.8% of 1- (2-methyl-4-pyrimidinyl) -1-ethanone (see Example 1).

The two resulting flavors were used to flavor a base consisting of an instant dessert prepared by mixing the ingredients identified in Example 6.

This food was flavored as described in this same example. The concentration of the flavor was 0.06%. The dessert containing the aroma (2) had a more pronounced aromatic top note than that developed by the dessert flavored with the aroma (1). By proceeding as indicated in Example 6, a milkshake type drink was also flavored. In this case also, the drink flavored with the aroma (2) had a more developed top note.

Example 9

Chewing gum

An aromatic base of the "tutti-frutti" type was prepared by mixing the following ingredients (parts by weight):

Ingredients Parts by weight amyl acetate 165 cinnamic aldehyde 15 clove essence 20 ethyl acetate 40 ethyl butyrate 250 ethyl caproate 10 ethyl propionate 60 eugenol 20 isobutyl acetate 50 lemon essence 100 methyl salicylate 15 orange essence 255

Total 1000

18.95 parts by weight of this base were absorbed on 100 parts of zeolite (type LZY-52). The resulting mixture was added at a rate of 1% to a base consisting of a commercial chewing gum previously softened in the microwave oven (origin: Wrigley Juicy Fruit Chewing Gum). The taste and aroma of the sample thus obtained were compared with those of a sample of the same base flavored using the “tutti-frutti” aromatic base described above (conc. = 0.19% ). The two samples were tasted by a panel of flavorists at intervals of 2 minutes, then 1 minute for a total of 10 minutes. The evaluation thus carried out showed that the sample flavored by the aroma absorbed on zeolite had a more pronounced taste of prolonged duration compared to the control sample.

Claims

1. Flavoring composition characterized in that it contains an effective proportion of at least one active aromatic ingredient in combination with an alumino-silicate, natural or synthetic, belonging to the group of zeolites.

2. Flavoring composition according to claim 1, characterized in that an alumino-silicate is used a zeolite of type A, X, Y, β or mordenite.

3. Flavoring composition according to claim 2, characterized in that the zeolite chosen has pores with a diameter of about 5 to 25 Armstrongs.

4. Method for imparting, modifying or enhancing the taste and aroma of food and drinks, characterized in that an effective proportion of a composition consisting of at least one active aromatic ingredient is added to a food or drink base in combination with an alumino-silicate, natural or synthetic, belonging to the group of zeolites.

5. Process for flavoring food; drinks or chewing gum characterized in that an effective proportion of an alumino-silicate, natural or synthetic, belonging to the group of zeolites, said alumino-silicate having been added to a base of food, drinks or chewing gum previously saturated by absorption with at least one active aromatic ingredient in the pure state or solution in an appropriate edible solvent.

6. Foods or beverages characterized in that they contain a flavoring composition consisting of at least one active aromatic ingredient in combination with an alumino-silicate, natural or synthetic, belonging to the group of zeolites.

7. Flavored chewing gum characterized in that it contains a flavoring composition consisting of at least one active aromatic ingredient in combination with an alumino-silicate, natural or synthetic, belonging to the group of zeolites.

8. Process for improving the stability of volatile aromatic ingredients belonging to the group defined by acetic aldehyde, phenylacetic aldehyde, nonanal, diacetyl, dimethyl sulfide, acetylpyrazine, acetyldiazine, methyl disulfide -furfuryle, the 8-mercapto-3-p-menthanone, cis-2-methyl-4-propyl-l, 3-oxathiane, carvone, isovalerian aldehyde and 1-p-menthenethiol characterized in that said ingredients are absorbed on a solid support constituted by an alumino-silicate, natural or synthetic, belonging to the group of zeolites.