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    Organic Compounds
    33.
    发明申请
    Organic Compounds 审中-公开
    有机化合物

    公开(公告)号：US20160242443A1

    公开(公告)日：2016-08-25

    申请号：US14916815

    申请日：2013-10-02

    申请人： GIVAUDAN S.A.

    发明人： Adri DE KLERK ,  Jacob ELINGS ,  Eric HOUBEN ,  Feng SHI

    IPC分类号： A23L1/226 ,  A23L1/229 ,  A23L1/227

    摘要： This disclosure relates to flavour modification and to compounds of formula (I) wherein R1 is selected from C6-C20 alkyl, and C9-C25 alkenyl, and i) R3 and R4 are hydrogen and R2 the residue of a proteinogenic amino acid; ii) R2 and R3 are methyl and R4 is hydrogen; or R4 is hydrogen and R2 and R3 form together with the carbon atom to which they are attached cyclopropyl; iii) R2 is hydrogen, and R3 and R4 together are —CH2—CH2—CH2—, useful in modifying flavours.

    摘要翻译： 本公开涉及风味改性和其中R 1选自C 6 -C 20烷基和C 9 -C 25烯基的式（I）化合物，和i）R 3和R 4是氢，R 2是蛋白质氨基酸的残基; ii）R2和R3是甲基，R4是氢; 或R 4为氢，R 2和R 3与它们所连接的碳原子一起形成环丙基; iii）R 2是氢，R 3和R 4一起是-CH 2 -CH 2 -CH 2 - ，可用于改变风味。

    Process for preparing Maillard flavour preparations
    35.
    发明授权
    Process for preparing Maillard flavour preparations 有权
    制备美拉德风味制剂的方法

    公开(公告)号：US08945651B2

    公开(公告)日：2015-02-03

    申请号：US11547312

    申请日：2005-04-06

    申请人： Jan Visser ,  Harry Renes ,  Chris Winkel ,  Caroline de Lamarliere

    发明人： Jan Visser ,  Harry Renes ,  Chris Winkel ,  Caroline de Lamarliere

    IPC分类号： A23L1/227 ,  A23L1/226 ,  A23L1/229 ,  A23L1/231 ,  A23L1/30

    CPC分类号： A23L1/2275 ,  A23L27/2028 ,  A23L27/2054 ,  A23L27/215 ,  A23L27/23 ,  A23L27/26 ,  A23L33/145

    摘要： The present invention relates to a process of producing Maillard flavor preparation, such as process flavors, comprising heating a combination of a carbohydrate source and a nitrogen source in a continuous liquid phase containing at least 10 wt % of an α-hydroxycarboxylic acid component selected from the group of α-hydroxycarboxylic acids according to the following formula (I): R1—CR2(OH)—COOH salts of these acids and combinations thereof. It was found that the flavor preparations so obtained exhibit unique flavor profiles, making them particularly suitable for use in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products.

    摘要翻译： 本发明涉及一种生产美拉德风味制剂的方法，例如加工香料，其包括在含有至少10重量％的α-羟基羧酸组分的连续液相中加热碳水化合物源和氮源的组合，所述α-羟基羧酸组分选自 根据下式（I）的α-羟基羧酸基团：这些酸的R1-CR2（OH）-COOH盐及其组合。 发现如此获得的风味制剂显示出独特的风味特征，使其特别适用于食品，饮料，制药，烟草制品和口腔护理产品。

    Process for Preparing Maillard Flavour Preparations
    37.
    发明申请
    Process for Preparing Maillard Flavour Preparations 有权
    制备美拉尔香精制剂的方法

    公开(公告)号：US20080038428A1

    公开(公告)日：2008-02-14

    申请号：US11547312

    申请日：2005-04-06

    申请人： Jan Visser ,  Harry Renes ,  Chris Winkel ,  Caroline de Lamarliere

    发明人： Jan Visser ,  Harry Renes ,  Chris Winkel ,  Caroline de Lamarliere

    IPC分类号： A23L1/227 ,  A23L1/226 ,  A23L1/229 ,  A23L1/231 ,  A23L1/30

    CPC分类号： A23L1/2275 ,  A23L27/2028 ,  A23L27/2054 ,  A23L27/215 ,  A23L27/23 ,  A23L27/26 ,  A23L33/145

    摘要： The present invention relates to a process of producing Maillard flavour preparation, such as process flavours, comprising heating a combination of a carbohydrate source and a nitrogen source in a continuous liquid phase containing at least 10 wt % of an α-hydroxycarboxylic acid component selected from tne group of α-hydroxycarboxylic acids according to the following formula (I): R1—CR2(OH)—COOH salts of these acids and combinations thereof. It was found that the flavour preparations so obtained exhibit unique flavour profiles, making them particularly suitable for use in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products.

    摘要翻译： 本发明涉及一种生产美拉德风味制剂的方法，例如加工香料，其包括在含有至少10重量％的α-羟基羧酸组分的连续液相中加热碳水化合物源和氮源的组合，所述α-羟基羧酸组分选自 根据下式（I）的一组α-羟基羧酸：这些酸的R 1 -OR 2（OH）-COOH盐及其组合。 发现如此获得的风味制剂显示出独特的风味特征，使其特别适用于食品，饮料，制药，烟草制品和口腔护理产品。

    Method for the preparation of a yeast extract, said yeast extract, its use as a food flavour, and a food composiiton comprising the yeast extract
    39.
    发明授权
    Method for the preparation of a yeast extract, said yeast extract, its use as a food flavour, and a food composiiton comprising the yeast extract 失效
    制备酵母提取物的方法，所述酵母提取物，其作为食品香料的用途以及包含酵母提取物的食品组合物

    公开(公告)号：US5288509A

    公开(公告)日：1994-02-22

    申请号：US383337

    申请日：1989-07-24

    申请人： Ronald P. Potman ,  Johannes Wesdorp

    发明人： Ronald P. Potman ,  Johannes Wesdorp

    IPC分类号： A23L1/229 ,  A23L1/28 ,  A23L1/30 ,  C12N1/06 ,  C12N1/16 ,  C12P19/32

    CPC分类号： C12N1/06 ,  A23L33/145 ,  C12P19/32

    摘要： The invention relates to a method for the preparation of a yeast by degrading yeast with enzymes having RNA degrading activity leading to 5'-ribonucleotides, wherein oxidizing conditions are maintained during the enzymatic degradation. Preferably the proteolytic degradation is carried out under anaerobic conditions, and the RNA degrading activity leading to 5'-ribonucleotides under oxidizing conditions, such as an oxygen saturated incubation medium. The invention also relates to the yeast extract obtained, to the use of the yeast extract and to a flavouring and a food composition comprising it.

    摘要翻译： 本发明涉及通过使具有导致5'-核糖核苷酸的RNA降解活性的酶降解酵母来制备酵母的方法，其中在酶降解过程中维持氧化条件。 优选蛋白水解降解在厌氧条件下进行，并且在氧化条件下导致5'-核糖核苷酸的RNA降解活性，例如氧饱和温育培养基。 本发明还涉及获得的酵母提取物，使用酵母提取物和调味剂以及包含其的食品组合物。

    Synergistic flavor enhancement nutritional compositions and methods
    40.
    发明授权
    Synergistic flavor enhancement nutritional compositions and methods 失效
    协同增味营养成分和方法

    公开(公告)号：US5034378A

    公开(公告)日：1991-07-23

    申请号：US285192

    申请日：1988-12-15

    申请人： James P. Cox

    发明人： James P. Cox

    IPC分类号： A23L1/229 ,  A23L1/237 ,  A23L1/308

    CPC分类号： A23L33/21 ,  A23L27/23 ,  A23L27/40 ,  Y10S426/804 ,  Y10S426/806 ,  Y10S514/892

    摘要： Food flavor enhancer composition which may be comprised of a variety or any one of edible salts including sodium chloride, potassium chloride, monosodium glutamate, flavor potentiators and at least one variety of soluble dietary fibers which is preferably decomplexed is specified.Improved potassium chloride, either alone or in combination with other edible salts together with soluble dietary fibers blended in accordance with the foregoing Examples, produces a composition which is much more similar to sodium chloride than heretofore known and/or possible.In a preferred form, hypocholesteremic soluble dietary fibers and salt compositions are also specified.

    摘要翻译： 指定可以由多种或任何一种包括氯化钠，氯化钾，谷氨酸钠，风味增强剂和至少一种优选解链复溶的可溶性膳食纤维组成的食品增味剂组合物。 改进的氯化钾单独或与其他食用盐一起以及根据前述实施例共混的可溶性膳食纤维组合产生的组合物比迄今已知和/或可能的更类似于氯化钠。 在优选的形式中，还规定了低胆固醇可溶性膳食纤维和盐组合物。