-
1.发明公开Shelf stable beverage packet having substantial aroma impact upon opening 失效包装耐用溶于饮料，这会导致开放过程中强烈的香气效果。
公开(公告)号：EP0086016A1
公开(公告)日：1983-08-17
申请号：EP83200150.7
申请日：1983-01-27
CPC分类号： B32B15/08 , B32B7/12 , B32B15/20 , B32B27/10 , B32B27/304 , B32B27/32 , B32B2307/31 , B32B2307/714 , B32B2307/7242 , B32B2307/7265 , B65D81/18
摘要： In combination, a predetermined quantity of particulate soluble beverage product, a predetermined quantity of aroma oil containing aromatic volatiles and a flexible air-tight packet for housing said particulate beverage product and said aroma oil for an extended period of time without substantial degradation in the quality or substantial decrease in the quantity of aromatic volatiles present in said aroma oil and said beverage product. In a particularly preferred embodiment the particulate soluble beverage product comprises instant coffee and the aroma oil comprises coffee aroma oil. Said packet preferably comprises at least two layers of a flexible sheet material which is substantially impervious to the passage of gas and liquid, said flexible sheet material having at least one surface which is substantially inert to the aromatic volatiles contained in said coffee aroma oil and said particulate soluble coffee product. The layers of flexible sheet material are superposed on one another so that said coffee aroma oil and said particulate soluble coffee product contained intermediate said layers contacts only the substantially inert surfaces of said sheet material. The layers are continuously secured to one another about their periphery to form a gas and liquid-impervious seal surrounding and totally enclosing said coffee aroma oil and said particulate soluble coffee product.
-
2.发明公开Orange flavor and aroma compositions made by dense gas extraction of organic orange flavor and aroma compounds 失效橙子气味和芳香组合物由丹麦气味异黄酮和芳香族组合物制成，通过丹参气体萃取有机橙色香气和芳香族化合物有机橙色和芳族化合物的吸收
公开(公告)号：EP0206739A3
公开(公告)日：1989-01-04
申请号：EP86304663.7
申请日：1986-06-17
发明人： Japikse, Cornelis H. , Brocklin, Lester Paul Van , Hembree, Johnny Arthur , Kitts, Ralph Raymond , Meece, Donald Roy
CPC分类号： B01D11/0203 , A23L27/13
摘要： The present invention is concentrated orange flavor and aroma compositions prepared by the extraction of organic orange flavor and aroma compounds by a dense solvent gas. The compositions are characterized by high concentrations of ethyl butyrate (at least about 0.50%) and valencene (at least about 5%), and a low concentration of decanal (less than about 0.35%). They are prepared by a process comprising the steps of: a) contacting organic orange flavor and aroma compounds with a solvent gas having a temperature between its critical temperature and about 100°C (212°F), and having a reduced pressure between about 0.56 and about 1.31, to extract flavor and aroma compounds the majority of which have a molecular weight less than or equal to that of limonene; b) separating the solvent gas and dissolved compounds from the remaining undissolved compounds; and c) separating the dissolved compounds from the solvent gas. The composition can be added to orange juice and orange beverages to anhance fresh orange flavor.
-
公开(公告)号：EP0206738A3
公开(公告)日：1989-01-18
申请号：EP86304662.9
申请日：1986-06-17
发明人： Japikse, Cornelis H. , Brockin, Lester Paul Van , Hembree, Johnny Arthur , Kitts, Ralph Raymond , Meece, Donald Roy
摘要： The present invention is a process for the production of citrus flavor and aroma compositions comprising the steps of: a) contacting organic citrus flavor and aroma compounds with a solvent gas having a temperature between its critical temperature and about 100°C (212°F), and having a reduced pressure between about 0.56 and about 1.31, to extract flavor and aroma compounds the majority of which have a molecular weight less than or equal to that of limonene; b) separating the solvent gas and dissolved compounds from the remaining undissolved compounds; and c) separating the dissolved compounds from the solvent gas. This process produces an extract which is enriched in the desirable lower molecular weight flavor and aroma compounds and decreased in concentration in the undesirable higher molecular weight flavor and aroma compounds which could impart off-flavors. The invention further comprises the resulting flavor and aroma compositions, as well as citrus juice and citrus beverages containing these resulting compositions.
-
-
搜索结果
3 条记录 (耗时 0.011 秒)
