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    Process for obtaining aroma components and aromas from their precursors of a glycosidic nature, and aroma components and aromas thereby obtained
    2.
    发明公开
    Process for obtaining aroma components and aromas from their precursors of a glycosidic nature, and aroma components and aromas thereby obtained 失效
    过程用于从它们的糖苷性质的前体和由此回收香气成分和香味得到芳香成分和香味。

    公开(公告)号：EP0416713A1

    公开(公告)日：1991-03-13

    申请号：EP90202408.2

    申请日：1990-09-07

    申请人： GIST-BROCADES N.V. ,  INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE (I.N.R.A.)

    发明人： Gunata, Ziya, Cité Paul ,  Bitteur, Sylvaine ,  Baumes, Raymond ,  Brillouet, Jean-Marc ,  Tapiero, Claude ,  Bayonove, Claude ,  Cordonnier, Robert

    IPC分类号： A23L1/23 ,  C12P7/02 ,  C11B9/02

    CPC分类号： C12P7/02 ,  A23L27/24

    摘要： An enzymatic hydrolysis of a glycosidic substrate con­taining at least one of the said precursors is performed with at least one enzyme chosen in accordance with the structure of the said precursor, to liberate the corresponding monogly­cosides by cleavage at a glycoside bond, and, in a second stage, an enzymatic hydrolysis of the product of the first stage is performed with at least one enzyme other than or identical to that/those of the first stage and designed to liberate the aroma components and aromas by cleavage of the aglycone-carbohydrate linkage bond. A vegetable material derived from a fruit such as grape or an aromatic or flowe­ring plant, as well as their derivatives and by-products, is chosen as a glycosidic substrate. Terpenols such as geraniol, linalool, nerol and the like, terpene polyols and alcohols such as phenyl ethyl alcohol and benzyl alcohol, or the like, are obtained, in particular, as aroma components or aromas.

    摘要翻译： 含有所述前体中的至少一个糖苷底物的酶促水解进行与雅舞蹈选择了与所述前体的结构，在一个糖苷键，以释放通过裂解相应的单糖苷的至少一种酶，和在第二 阶段，所述第一阶段的产物的酶促水解是用至少一种酶比其他或相同进行DID /那些第一阶段和设计成通过糖苷配基 - 糖键键的裂解以释放香气成分和香味。 由水果衍生的植物材料：如葡萄或计划芳族或开花，以及它们的衍生物和副产物，被选择为糖苷底物。 萜烯醇：如香叶醇，芳樟醇，橙花醇等，萜烯多元醇和醇：如苯乙醇和苄醇等，获得，特别是，作为芳香成分或香味。

    Process for obtaining aroma components and aromas from their precursors of a glycosidic nature
    4.
    发明公开
    Process for obtaining aroma components and aromas from their precursors of a glycosidic nature 无效
    流程从他们糖苷性质的前体获得的香气成分和香味。

    公开(公告)号：EP0332281A1

    公开(公告)日：1989-09-13

    申请号：EP89200592.7

    申请日：1989-03-08

    申请人： GIST-BROCADES N.V. ,  INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE (INRA)

    发明人： Gunata, Ziya ,  Bitteur, Sylvaine ,  Baumes,Raymond ,  Brillouet, Jean-Marc ,  Tapiero, Claude ,  Bayonove, Claude ,  Cordonnier, Robert

    IPC分类号： A23L1/23 ,  C11B9/02 ,  C12P7/02

    CPC分类号： C12P7/02 ,  A23L27/24

    摘要： An enzymatic hydrolysis of a glycosidic substrate containing at least one of the said precursors is performed with at least one enzyme chosen in accordance with the structure of the said precursor, to liberate the correspon­ding monoglycosides by cleavage at a glycoside bond, and, in a second stage, an enzymatic hydrolysis of the product of the first stage is performed with at least one enzyme other than or identical to that/those of the first stage and designed to liberate the aroma components and aromas by cleavage of the aglycone-carbohydrate linkage bond. A vegetable material derived from a fruit such as grape or an aromatic or flowering plant, as well as their derivatives and by-products, is chosen as a glycosidic substrate. Terpenols such as geraniol, linalol, nerol and the like, terpene polyols and alcohols such as phenyl ethyl alcohol and benzyl alcohol, or the like, are obtained, in particu­lar, as aroma components or aromas.

    摘要翻译： 含有所述前体中的至少一个糖苷底物的酶促水解进行与雅舞蹈选择了与所述前体的结构，在一个糖苷键，以释放通过裂解相应的单糖苷的至少一种酶，和在第二 阶段，所述第一阶段的产物的酶促水解是用至少一种酶比其他或相同进行DID /那些第一阶段和设计成通过糖苷配基 - 糖键键的裂解以释放香气成分和香味。 由水果衍生的植物材料：如葡萄或计划芳族或开花，以及它们的衍生物和副产物，被选择为糖苷底物。 萜烯醇：如香叶醇，里哪醇，橙花醇等，萜烯多元醇和醇：如苯乙醇和苄醇等，获得，特别是，作为芳香成分或香味。