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    Flavoring compositions produced by reacting hydrogen sulfide with a pentose
    52.
    发明授权
    Flavoring compositions produced by reacting hydrogen sulfide with a pentose 失效
    通过用吸附剂反应硫化氢生产的挥发性组合物

    公开(公告)号：US3642497A

    公开(公告)日：1972-02-15

    申请号：US3642497D

    申请日：1971-07-26

    Applicant: FRITZSCHE DODGE & OLCOTT INC

    Inventor： GUNTHER ROLAND

    IPC: A23L27/20 ,  A23L27/21 ,  A23L1/26

    CPC classification number: A23L27/215 ,  A23L27/201

    Abstract: The flavoring compositions produced by the reaction of a pentose with hydrogen sulfide possess potent flavoring characteristics even though the reactants from which they are produced are markedly different from such compositions. For example, certain such compositions possess a characteristic meat flavor in a concentration as low as one part in 10,000 notwithstanding that one of the components for producing such compositions has an obnoxious odor. Such meat flavoring compositions significantly increase the degree of palatability of nonmeat protein.

    Abstract translation: 通过戊糖与硫化氢的反应生产的调味组合物即使产生它们的反应物与这些组合物显着不同，也具有强烈的调味特性。 例如，某些这样的组合物具有在10,000中浓度低至1份的特征性肉类风味，尽管用于生产这种组合物的组分之一具有令人讨厌的气味。 这种肉调味组合物显着增加了非肉蛋白质的适口性。

    DEEP EUTECTIC SOLVENTS AND FLAVOUR GENERATION
    57.
    发明申请
    DEEP EUTECTIC SOLVENTS AND FLAVOUR GENERATION 审中-公开
    深层保护溶剂和花生产

    公开(公告)号：US20160242445A1

    公开(公告)日：2016-08-25

    申请号：US15023844

    申请日：2014-09-23

    Applicant: NESTEC S.A.

    Inventor： Heiko OERTLING ,  Florian VITON ,  Candice Marie MENOZZI ,  Laurent FOMY ,  Walter MATTHEY-DORET

    IPC: A23L1/226

    CPC classification number: A23L27/201 ,  A21D2/14 ,  A23C9/156 ,  A23G3/36 ,  A23K20/10 ,  A23L7/10 ,  A23L27/215

    Abstract: The present invention relates to flavour generation. In particular the invention relates to a process for the preparation of a flavour composition. The process comprises forming a deep eutectic solvent, preparing a reaction mixture comprising the deep eutectic solvent and flavour precursors, and heating the reaction mixture to form aroma compounds. The deep eutectic solvent is a liquid based on a combination of at least two compounds solid at 25° C. and comprises water and/or glycerol in an amount insufficient to dissolve all the compounds solid at 25° C. individually, or in an amount such that all the compounds solid at 25° C. are simultaneously saturated at 25° C. The flavour precursors may comprise the compounds solid at 25° C. on which the deep eutectic solvent is based. A further aspect of the invention is a food product comprising the flavour composition obtainable by the process of the invention.

    Abstract translation: 本发明涉及风味生成。 特别地，本发明涉及一种制备风味组合物的方法。 该方法包括形成深的共晶溶剂，制备包含深共晶溶剂和风味前体的反应混合物，并加热反应混合物以形成芳香化合物。 深共晶溶剂是基于25℃固体的至少两种化合物的组合的液体，并且包含水和/或甘油的量不足以在25℃下单独溶解固体的所有化合物，或以量 使得在25℃固化的所有化合物在25℃下同时饱和。风味前体可以包含在25℃下固体的化合物，其中深共晶溶剂基于此。 本发明的另一方面是包含可通过本发明的方法获得的风味组合物的食品。

    PROCESS FOR PREPARING A FLAVOUR COMPOSITION
    58.
    发明申请
    PROCESS FOR PREPARING A FLAVOUR COMPOSITION 审中-公开
    制备易挥发组合物的方法

    公开(公告)号：US20160242442A1

    公开(公告)日：2016-08-25

    申请号：US15023836

    申请日：2014-09-23

    Applicant: NESTEC S.A.

    Inventor： Karin KRAEHENBUEHL ,  Thomas DAVIDEK ,  Florian VITON ,  Heiko OERTLING ,  Rachid BELRHLID

    IPC: A23L1/227 ,  A23K20/10

    CPC classification number: A23K20/10 ,  A23L27/201 ,  A23L27/2056 ,  A23L27/215

    Abstract: The present invention relates to flavour generation. In particular the invention relates to a process for the preparation of a flavour composition. The process comprises combining glycerol with a quaternary ammonium compound, adding at least one flavour precursor to form a reaction mixture and heating the reaction mixture to form aroma compounds, wherein the glycerol is combined with a quaternary ammonium compound at a molar ratio ranging between 5:1 and 0.8:1. The flavour precursor comprises preferably an amino compound such as an amino acid. A further aspect of the invention is a food product comprising the flavour composition obtainable by the process of the invention.

    Abstract translation: 本发明涉及风味生成。 特别地，本发明涉及一种制备风味组合物的方法。 该方法包括将甘油与季铵化合物结合，加入至少一种风味前体以形成反应混合物并加热反应混合物以形成芳香化合物，其中甘油与季铵化合物以5:1的摩尔比混合， 1和0.8：1。 风味前体优选包括氨基酸等氨基化合物。 本发明的另一方面是包含可通过本发明的方法获得的风味组合物的食品。

    BASE, PRODUCTS CONTAINING THE SAME, PREPARATION METHODS AND USES THEREOF
    60.
    发明申请
    BASE, PRODUCTS CONTAINING THE SAME, PREPARATION METHODS AND USES THEREOF 审中-公开
    基料，含有该产品的产品，其制备方法及其用途

    公开(公告)号：US20140234485A1

    公开(公告)日：2014-08-21

    申请号：US14263548

    申请日：2014-04-28

    Applicant: Nestec S.A.

    Inventor： Beatrice Diono ,  Helge Ulmer ,  Swen Rabe

    IPC: A23L1/226

    CPC classification number: A23L27/24 ,  A23L27/201 ,  A23L27/215 ,  A23V2002/00

    Abstract: The present invention concerns a base characterized in that it is prepared by the following steps: (a) partial bio-hydrolysis of raw materials rich in precursors, and (b) thermal reaction steps of the resulting product from (a). Said base can be prepared with a further step, which is a subsequent or simultaneous fermentation of the resulting product from step (a).

    Abstract translation: 本发明涉及一种碱，其特征在于其通过以下步骤制备：（a）富含前体的原料的部分生物水解，和（b）从（a）得到的产物的热反应步骤。 所述碱可以用另外的步骤制备，其是步骤（a）的所得产物的随后或同时发酵。

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