中科微点-全球专利检索

  1. Login
  2. Sign Up

Search Results

100 records (took 0.015 seconds)

    ODORANT COMPOSITION CONTAINING ALLYL ETHERS AS ODORANT PRECURSORS
    21.
    发明申请
    ODORANT COMPOSITION CONTAINING ALLYL ETHERS AS ODORANT PRECURSORS 有权
    含有作为气味前驱物的各种物质的气味组合物

    公开(公告)号：US20140030397A1

    公开(公告)日：2014-01-30

    申请号：US14039001

    申请日：2013-09-27

    Applicant: Henkel AG & Co. KGaA

    Inventor： Christian Kropf ,  Thomas Gerke ,  Ursula Huchel ,  Thomas J.J. Mueller ,  Jan Nordmann

    IPC: C07C69/608 ,  A23L1/226

    CPC classification number: C07C69/608 ,  A23L27/201 ,  A23L27/203 ,  A61K8/35 ,  A61Q13/00 ,  C07C69/734 ,  C07C2602/42 ,  C11B9/0003 ,  C11D3/507

    Abstract: The deliberate release of odorants or aroma substances is desirable in many fields of application, and in particular in the field of washing and cleaning agents. Said deliberate release is achieved by using an odorant composition that comprises an odorant precursor, which is an allyl ether of the formula (I), R1R2C═CR3—CR4R5—O—CHR6R7, in which the residues R1, R2, R3, R4, R5, R6 and R7 mutually independently denote H or a hydrocarbon residue that can be acyclic or cyclic, substituted or unsubstituted, branched or unbranched, as well as saturated or unsaturated. Thus, in particular odorants in the form of an alkene having an allylic hydrogen atom, such as α-pinene, can be released in a deliberate manner.

    Abstract translation: 在许多应用领域，特别是洗涤和清洁剂领域中，有意释放气味剂或芳香物质是理想的。 所述有意释放是通过使用包含式（I）的烯丙基醚，R1R2C = CR3-CR4R5-O-CHR6R7的气味前体，其中残基R1，R2，R3，R4， R5，R6和R7相互独立地表示H或可以是无环或环状，取代或未取代的，支链或非支链的饱和或不饱和的烃基。 因此，特别是具有烯丙基氢原子的烯烃形式的气味剂如α-蒎烯可以以有意的方式释放。

    Flavor oil and process for producing the same
    24.
    发明授权
    Flavor oil and process for producing the same 失效
    调味油及其制造方法

    公开(公告)号：US5229156A

    公开(公告)日：1993-07-20

    申请号：US967533

    申请日：1992-10-27

    Applicant: Futoshi Yokomizo ,  Masaaki Miyabe ,  Yoichi Tashiro ,  Masahiro Furukawa

    Inventor： Futoshi Yokomizo ,  Masaaki Miyabe ,  Yoichi Tashiro ,  Masahiro Furukawa

    IPC: A23D9/007 ,  A23L27/20

    CPC classification number: A23D9/007 ,  A23L27/201

    Abstract: A flavor oil comprising a fat or oil and an oil-soluble component derived from a sugar-heat treated dairy product powder which is obtained by subjecting a mixture of 1 to 20 parts by weight of a reducing sugar and 100 parts by weight of the dairy product powder to a heat treatment in the presence of 1 to 15% by weight of water is used as a flavor oil. The oil soluble component can be produced by dipping the above sugar-heat treated dairy product powder in a fat or oil, subjecting the resultant product to a heat treatment at a temperature of 90.degree. to 150.degree. C. under reduced pressure of not higher than 60 mmHg, and then removing solids.

    Abstract translation: 包含脂肪或油的调味油和衍生自糖热处理的乳制品粉末的油溶性成分，其通过将1至20重量份的还原糖和100重量份的乳品的混合物 在1〜15重量％的水的存在下进行热处理的产品粉末用作调味油。 油溶性成分可以通过将上述糖热处理的乳制品粉末浸渍在脂肪或油中，在90〜150℃的温度下，在不高于 60 mmHg，然后除去固体。

    Flavoring with reaction product of linalool with citric acid
    25.
    发明授权
    Flavoring with reaction product of linalool with citric acid 失效
    用芳樟醇与柠檬酸的反应产物调味

    公开(公告)号：US5137741A

    公开(公告)日：1992-08-11

    申请号：US809863

    申请日：1991-12-19

    Applicant: Michael J. Zampino ,  Braja D. Mookherjee

    Inventor： Michael J. Zampino ,  Braja D. Mookherjee

    IPC: A23L27/20

    CPC classification number: A23L27/201

    Abstract: Described is the use in augmenting or enhancing the aroma or taste of a foodstuff of a reaction product of linalool with citric acid wherein the reaction is carried out at 100.degree. C. in aqueous media for a period of from about two up to four hours. The resulting reaction product contains a novel mixture of terpenes.

    Abstract translation: 描述了增加或增强里哪醇与柠檬酸的反应产物的食物的香气或味道的用途，其中反应在水介质中在100℃下进行约2至4小时。 所得反应产物含有新的萜烯混合物。

    Flavor production
    26.
    发明授权
    Flavor production 失效
    风味生产

    公开(公告)号：US5079017A

    公开(公告)日：1992-01-07

    申请号：US239789

    申请日：1988-09-01

    Applicant: Teh-Kuei Chen ,  John S. Tandy

    Inventor： Teh-Kuei Chen ,  John S. Tandy

    IPC: A23D9/007 ,  A23L27/10 ,  A23L27/20 ,  A23L29/00 ,  C11B9/02

    CPC classification number: A23L27/201

    Abstract: Flavoring compositions are prepared by heating a liquid pool of at least one fat or oil or mixtures thereof to a temperature of from 300.degree. C. to 475.degree. C. while introducing oxygen into the heated liquid pool of material and collecting differing volatile fractions evolved over differing periods of time from the heated pool of material for preparing flavorants.

    Preparation of flavors
    27.
    发明授权
    Preparation of flavors 失效
    香料的制备

    公开(公告)号：US5039543A

    公开(公告)日：1991-08-13

    申请号：US614829

    申请日：1990-11-16

    Applicant: Eldon C. Lee ,  John S. Tandy

    Inventor： Eldon C. Lee ,  John S. Tandy

    IPC: A23J7/00 ,  A23L5/49 ,  A23L13/00 ,  A23L27/20 ,  A23L27/21 ,  A23L27/26

    CPC classification number: A23L27/215 ,  A23L27/201

    Abstract: Flavorants are prepared by heating an aqueous mixture of a phospholipid and a sulfur-containing compound which is reactive with the phospholipid to react the phospholipid and sulfur-containing compound to produce a flavorant. The aqueous mixture also may include a lipid material, amino acids, including those provided by a protein hydrolysate or other source of amino acids, and a reducing sugar.

    Abstract translation: 通过加热与磷脂反应的磷脂和含硫化合物的水性混合物来使磷脂和含硫化合物反应以制备香料来制备调味剂。 含水混合物还可以包括脂质材料，氨基酸，包括由蛋白质水解产物或其它氨基酸来源提供的氨基酸和还原糖。

    Popcorn-like flavorant and process for preparing the same
    29.
    发明授权
    Popcorn-like flavorant and process for preparing the same 失效
    类似兴奋剂及其制备方法

    公开(公告)号：US3840675A

    公开(公告)日：1974-10-08

    申请号：US32042373

    申请日：1973-01-02

    Applicant: GEN FOODS CORP

    Inventor： PARLIMENT T

    IPC: A23L27/20 ,  A23L1/26

    CPC classification number: A23L27/2022 ,  A23L27/201

    Abstract: 1. A PROCESS FOR PRODUCING A FLAVORANT HAVING THE TASTE AND AROMA OF POPCORN WHICH COMPRISES: (A) PREPARING A REACTION MIXTURE COMPRISING A COMPOUND SELECTED FROM THE GROUP CONSISTING OF GLYOXAL AND GLYCOALDEHYDE, AND A SULFIDE SOURCE; 8B) HEATING THE REACTION MIXTURE AT AN ELEVATED TEMPERATURE TO EFFECT THE REACTION; (C) COOLING THE REACTION MIXTURE; (D) ADJUSTING THE PH OF THE REACTION MIXTURE TO BELOW ABOUT 7 TO THEREBY EVOLVE EXCESS HYDROGEN SULFIDE; AND (E) AGING THE REACTION MIXTURE TO THEREBY DEVELOP THE CHARACTERISTIC PLEASANT POPCORN FLAVOR AND AROMA.

    Edible compositions and processes for making same
    30.
    发明授权
    Edible compositions and processes for making same 失效
    可食用组合物和制备方法

    公开(公告)号：US3773523A

    公开(公告)日：1973-11-20

    申请号：US3773523D

    申请日：1971-04-26

    Applicant: INT FLAVORS & FRAGRANCES INC

    Inventor： CHHUY L ,  DAY E

    IPC: A23L17/20 ,  A23L27/20 ,  A23L1/26 ,  A23L1/325

    CPC classification number: A23L17/20 ,  A23L27/201

    Abstract: Processes for imparting a seafood flavor to foodstuffs comprising adding thereto a small amount of (1) a processed product of (I) an algae extract or enzymatic digest of seafood or seafood extract or seashell extract, (II) a sulfur compound such as cysteine and, if desired (III) thiamine and/or thiazole alkanols and (IV) other free amino acids and/or polypeptides and, in addition, if desired (2) an oxazoline and/or 2,4-pentadienal and/or thiazole alkanols; as well as flavoring compositions and flavor enhancing compositions containing such processed products and optional materials and the foodstuffs so obtained.

    Abstract translation: 向食品赋予海鲜风味的方法，包括向其中加入少量的（1）海藻提取物或海鲜提取物或海藻提取物或贝壳提取物的酶消化物的加工产物，（II）硫化合物如半胱氨酸和 （III）硫胺和/或噻唑烷醇和（IV）其它游离氨基酸和/或多肽，另外如果需要（2）恶唑啉和/或2,4-戊二烯醛和/或噻唑烷醇; 以及含有这种加工产品和任选材料的调味组合物和风味增强组合物以及如此获得的食品。

Patent Agency Ranking