-
1.发明授权Process for preparing flavourings and perfumes based on one or more carotenoids as starting materials 失效一种用于生产基于一种或多种类胡萝卜素作为原料香精和香料的过程。
公开(公告)号：EP0399619B1
公开(公告)日：1994-12-21
申请号：EP90201303.6
申请日：1990-05-22
CPC分类号： C11B9/0003 , A23L27/20
-
公开(公告)号：EP0541151A3
公开(公告)日：1993-09-08
申请号：EP92203291.7
申请日：1992-10-27
CPC分类号： C07D307/00 , A24B15/34 , C11B9/0038 , C11B9/027
摘要： The invention relates to products for flavouring purposes. The products according to the invention can be obtained from vegetable material. By applying an extraction step a fractionation product enriched in diterpenols is obtained. Due to their specific flavour and the fact that some heating is preferred for the most beneficial effect makes that the compounds according to the invention are especially useful for flavouring tobacco, tobacco products and tobacco substitutes of any kind.
-
公开(公告)号：EP0541151B1
公开(公告)日：1998-06-17
申请号：EP92203291.7
申请日：1992-10-27
CPC分类号： C07D307/00 , A24B15/34 , C11B9/0038 , C11B9/027
-
公开(公告)号：EP0541151A2
公开(公告)日：1993-05-12
申请号：EP92203291.7
申请日：1992-10-27
CPC分类号： C07D307/00 , A24B15/34 , C11B9/0038 , C11B9/027
摘要： The invention relates to products for flavouring purposes. The products according to the invention can be obtained from vegetable material. By applying an extraction step a fractionation product enriched in diterpenols is obtained. Due to their specific flavour and the fact that some heating is preferred for the most beneficial effect makes that the compounds according to the invention are especially useful for flavouring tobacco, tobacco products and tobacco substitutes of any kind.
摘要翻译： 本发明涉及用于调味目的的产品。 根据本发明的产品可以从植物材料获得。 通过应用萃取步骤，获得富含二萜烯醇的分馏产物。 由于它们的特定风味以及某些加热对于最有利的效果是优选的这一事实使得根据本发明的化合物特别适用于调味任何种类的烟草，烟草产品和烟草替代品。
-
5.发明公开Process for preparing flavourings and perfumes based on one or more carotenoids as starting materials 失效一种用于生产基于一种或多种类胡萝卜素作为原料香精和香料的过程。
公开(公告)号：EP0399619A1
公开(公告)日：1990-11-28
申请号：EP90201303.6
申请日：1990-05-22
CPC分类号： C11B9/0003 , A23L27/20
摘要： The invention provides a process for preparing flavouring and perfume complexes by converting one or more carotenoids like carotenes, xanthophylls etc. into a reaction product with organoleptic properties in the presence of a liquid solvent or liquid suspension medium containing an oxygen-containing gas at a temperature in the 20-250°C range under a pressure of not more than 400 bar. The obtained products - optionally after a complete or partial removal of the solvent or suspension medium - may be used for the direct or indirect perfuming and flavouring respectively of materials.
摘要翻译： 本发明提供了通过在一定温度下在液体溶剂或液体悬浮介质含氧气体的含的存在将一个或多个类胡萝卜素等胡萝卜素，叶黄素等为反应产物与感官特性制备调味剂和香料配合物的方法 在不超过400巴的压力下，在20-250℃的范围内。 所获得的产品 - 完全或部分除去溶剂或悬浮介质的后OPTIONALLY - 可以被用于直接或间接加香和调味分别的材料。
-
-
-
-
搜索结果
5 条记录 (耗时 0.009 秒)
