公开(公告)号：US5043180A

公开(公告)日：1991-08-27

申请号：US454334

申请日：1989-12-21

Applicant: Petrus G. M. Haring ,  Ronald P. Potman

Inventor： Petrus G. M. Haring ,  Ronald P. Potman

IPC: A23C15/14 ,  A23C15/16 ,  A23D7/005 ,  A23D7/015 ,  A23L9/20 ,  A23L27/20

CPC classification number: A23C15/16 ,  A23C15/14 ,  A23D7/0056 ,  A23D7/015 ,  A23L27/201 ,  A23L9/22

Abstract: The present invention is concerned with a flavor concentrate mainly consisting of glyceride fat and containing at least 0.6 ppm n-pentanal and/or at least 0.1 ppm n-nonanal and anti-oxidant at a concentration level in the range of 1 to 100 times c*. The present flavor concentrate may suitable be used to flavor food products.Another aspect of the present invention is a process for preparing a flavor concentrate by mildly oxidizing a fat-containing composition, comprising:(a) adding anti-oxidant to a fat-containing composition at a concentration level, calculated on the fat, of at least 1 to 100 times c*,(b) keeping the composition, in the presence of water, at a temperature of more than 50.degree. C. and at most the boiling temperature of the water under the conditions applied, during a period of time ranging from 0.5 hours to 1 week. The present process may not only beneficially be employed in the preparation of flavor concentrates from a butterfat containing composition but also by the oxidation of materials containing animal and/or vegetable fat.Other aspects of the present invention are a process for flavoring food products and a flavored food product obtainable by such a process.

公开(公告)号：US4769243A

公开(公告)日：1988-09-06

申请号：US937631

申请日：1986-12-03

Applicant: Tsuneyoshi Kanisawa ,  Hideichi Itoh

Inventor： Tsuneyoshi Kanisawa ,  Hideichi Itoh

IPC: A23L11/00 ,  A23L11/30 ,  A23L27/20 ,  A23L1/20

CPC classification number: C12Y301/01003 ,  A23L11/07 ,  A23L11/33 ,  A23L27/201

Abstract: A method for preparing green aroma compounds is disclosed wherein raw soybeans are ground at a temperature of 60.degree. C. or less, unsaturated fatty acid are added thereto form a mixture, and the mixture is stirred at a temperature of 5.degree. to 60.degree. C. while supplying air or oxygen to form green aroma compounds.

Abstract translation: 公开了一种制备绿色香气化合物的方法，其中将生大豆在60℃或更低的温度下研磨，将不饱和脂肪酸加入其中形成混合物，并将混合物在5℃至60℃的温度下搅拌 同时供应空气或氧气以形成绿色香气化合物。

公开(公告)号：US3957745A

公开(公告)日：1976-05-18

申请号：US491702

申请日：1974-07-25

Applicant: Fernand Marcel Cassan

Inventor： Fernand Marcel Cassan

IPC: A23L27/20 ,  A23L27/21 ,  C11B9/00 ,  C07G17/00

CPC classification number: C11B9/0003 ,  A23L27/201 ,  A23L27/215

Abstract: Flavor modifying compositions which alter or enhance naturally occurring substances are prepared by reacting a sulfur-containing compound with an alpha-hydroxy- or an alpha,beta-epoxy-substituted carbonyl compound.

公开(公告)号：US3751269A

公开(公告)日：1973-08-07

申请号：US3751269D

申请日：1971-01-07

Applicant: INT FLAVORS & FRAGRANCES INC

Inventor： VOCK M ,  BRODNITZ M ,  PASCALE J

IPC: C11B9/00 ,  A23L27/20 ,  C07C67/00 ,  C07C325/00 ,  C07C381/04 ,  A23L1/26 ,  C07C151/00

CPC classification number: C07C381/04 ,  A23L27/201 ,  A23L27/2022 ,  C07C325/00

Abstract: Onion flavoring compounds, including thioalkanal-S-oxides and alkyl alkene thiosulfonates, methods for preparing and using such compounds, and compositions so obtained.

Abstract translation: 洋葱香料化合物，包括硫代烷基-S氧化物和烷基烯硫代磺酸盐，制备和使用这些化合物的方法，以及如此获得的组合物。

公开(公告)号：US3654309A

公开(公告)日：1972-04-04

申请号：US3654309D

申请日：1968-05-22

Applicant: FIRMENICH & CIE

Inventor： THOMAS ALAN FRANCIS

IPC: A23L27/20 ,  C07C1/22 ,  C07C1/24 ,  C07C29/14 ,  C07C33/03 ,  C07C43/30 ,  C07C45/00 ,  C07C45/51 ,  C07C47/20 ,  C07C47/21 ,  C07C47/225 ,  C07D307/34 ,  C07D307/36 ,  C07D307/42 ,  C07D307/46 ,  C07D333/22 ,  C11B9/00 ,  C07D63/12 ,  C07D5/16

CPC classification number: C07D307/42 ,  A23L27/201 ,  A23L27/2024 ,  C07B2200/09 ,  C07C1/22 ,  C07C29/14 ,  C07C45/00 ,  C07C45/513 ,  C07C403/14 ,  C07C2601/16 ,  C07C2602/42 ,  C07D307/36 ,  C07D307/46 ,  C07D333/22 ,  C11B9/0015 ,  C11B9/0061 ,  C11B9/0073 ,  C07C47/225 ,  C07C47/21 ,  C07C33/02 ,  C07C33/16

Abstract: A PROCESS FOR PREPARATION OF A,B-OLEFINICALLY UNSATURATED CARBONYL COMPOUNDS OF FORMULA

R(-C(-R8)=C(-R6)-CH(-R5)-C(-R3)(-R4)-C(-R2)=C(-R1)-CHO

BY CONDENSING, WITH A CONDENSING AGENT AT 60* TO 400* C., A BUTADIENYL ETHER (OR A SUBSTANCE WHICH GENERATES SUCH ETHER) OF FORMULA

R3-C(-R4)=C(-R2)-C(-R1)=CH-O-Y

WHEREIN Y IS A LINEAR OF BRANCHED C1-C4 ALKYL RADICAL, OR A BENZYL, P-NITROBENZYL OR FURFURYL RADICAL AND R1,R2, R3 AND R4 EACH IS HYDROGEN OR A LINEAR OR BRANCHED C1-C6 ALKYL RADICAL, WITH AN ALLYL ALCOHOL CONTAINING AT LEAST THREE CARBON ATOMS AND AT LEAST FOUR CARBON ATOMS LESS THAN THE END PRODUCT, OF FORMULA

R7-C(-R8)=C(-R6)-CH(-R5)-OH

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

公开(公告)号：US10076126B2

公开(公告)日：2018-09-18

申请号：US15023836

申请日：2014-09-23

Applicant: NESTEC S.A.

Inventor： Karin Kraehenbuehl ,  Tomas Davidek ,  Florian Viton ,  Heiko Oertling ,  Rachid Belrhlid

IPC: A23L27/21 ,  A23K20/10 ,  A23L27/20

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

Abstract: The present invention relates to flavor generation. In particular the invention relates to a process for the preparation of a flavor composition. The process comprises combining glycerol with a quaternary ammonium compound, adding at least one flavor 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 flavor precursor comprises preferably an amino compound such as an amino acid. A further aspect of the invention is a food product comprising the flavor composition obtainable by the process of the invention.

公开(公告)号：US20130260000A1

公开(公告)日：2013-10-03

申请号：US13994014

申请日：2011-12-12

Applicant: Rebecca Lian Hwee Peng ,  Lan Qin ,  Helge Ulmer

Inventor： Rebecca Lian Hwee Peng ,  Lan Qin ,  Helge Ulmer

IPC: A23L1/226

CPC classification number: A23L27/201 ,  A23L23/00 ,  A23L23/10 ,  A23L27/215

Abstract: A concentrated flavour base product, prepared by carrying out a thermal reaction between a tonality delivering ingredient and at least one thermal reaction precursor, and a method for preparing a culinary flavouring product from ingredients including a tonality delivering ingredient and other ingredients, comprising reacting the tonality delivering ingredient with at least one thermal reaction precursor to obtain an intermediate product and processing the intermediate product with the other ingredients to obtain the final culinary flavouring product.

Abstract translation: 通过在调色剂递送成分和至少一种热反应前体之间进行热反应制备的浓缩香料基产品和由包含调味剂递送成分和其它成分的成分制备烹饪调味产品的方法包括使色调反应 用至少一种热反应前体输送成分以获得中间产物，并用其它成分处理中间产物以获得最终的烹饪调味产品。

公开(公告)号：US20120048285A1

公开(公告)日：2012-03-01

申请号：US13072126

申请日：2011-03-25

Applicant: Munmaya K. Mishra ,  Biao Duan ,  Peter J. Lipowicz ,  William R. Sweeney

Inventor： Munmaya K. Mishra ,  Biao Duan ,  Peter J. Lipowicz ,  William R. Sweeney

IPC: A24B15/30 ,  C07J9/00

CPC classification number: A24D1/02 ,  A23L27/201 ,  A24B15/282 ,  A24B15/284 ,  A24B15/305

Abstract: Compositions are provided which contain immobilized flavorants, in the form of supramolecular complexes of flavorant compounds, for flavor delivery. One embodiment relates to the flavorant supramolecular complexes themselves; Other embodiments relate compositions which contain the flavorant supramolecular complexes and a substrate. In particular embodiments, the substrate is smokable, but in other embodiments may be non-smokable or comestible.

Abstract translation: 提供了组合物，其含有以调味剂化合物的超分子复合物的形式的用于风味递送的固定化食品。 一个实施方案涉及食用香精超分子复合物本身; 其它实施方案涉及含有调味剂超分子复合物和底物的组合物。 在具体实施方案中，基底是可吸收的，但在其它实施方案中可以是不可抽吸或可食用的。

公开(公告)号：US20080095906A1

公开(公告)日：2008-04-24

申请号：US11584099

申请日：2006-10-20

Applicant: Yan Zheng ,  Steve Williams ,  Andrew Bosch

Inventor： Yan Zheng ,  Steve Williams ,  Andrew Bosch

IPC: A23L1/22

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

Abstract: A flavor composition is formed by combining a first precursor composition with a second precursor composition to form a precursor flavor composition. The precursor flavor composition is then subjected to a sufficient temperature to cause one or both of the first and second precursor compositions to undergo at least a partial phase change to a gaseous material. Generally, the first and second precursor compositions are immiscible.

Abstract translation: 通过将第一前体组合物与第二前体组合物组合以形成前体香料组合物形成风味组合物。 然后将前体香料组合物进行足够的温度以使第一和第二前体组合物中的一种或两种对气态物质进行至少部分相变。 通常，第一和第二前体组合物是不混溶的。

公开(公告)号：US07329426B2

公开(公告)日：2008-02-12

申请号：US09993048

申请日：2001-11-13

Applicant: Lynn P. Nelles ,  Mathias K. Sucan ,  Nayankumar B. Trivedi

Inventor： Lynn P. Nelles ,  Mathias K. Sucan ,  Nayankumar B. Trivedi

IPC: A23L1/22

CPC classification number: A23K50/45 ,  A23K20/10 ,  A23K40/30 ,  A23K50/42 ,  A23L27/201

Abstract: Oils or fats from plants and/or animals are chemically treated to create flavor/palatability enhancer (FPE) products for use with animal foods, such as dog or cat food. This method involves mixing triglycerides (from the oil or fat) with sulfur and/or nitrogen donor compounds, such as sodium sulfide. The mixture is cooked at a temperature close to boiling, or higher if pressure-cooking is used, for a period of time sufficient to break down large numbers of triglyceride molecules into their constituent fatty acids and other fragments. Under suitable cooking conditions, the organic fragments will react with sulfur and/or nitrogen atoms from the donor compound(s), to form relatively small organic molecules containing sulfur and/or nitrogen. These cooked products can be used as FPE's for pet foods for dry kibbles or biscuits, either alone, or mixed with a standard base compound such as a hydrolyzed liver digest. Two-bowl comparison tests indicate that these FPE's are effective, and they do not suffer from unpleasant odors that would disturb pet owners. This method can be used to process various types of fatty or oily wastes created by food-service or manufacturing operations, and because the cooking process will totally sterilize the ingredients, it can be used with contaminated, adulterated, or partially-spoiled food substances that are not adequately safe for human consumption.

Abstract translation: 化学处理来自植物和/或动物的油或脂肪，以产生用于动物食品（如狗或猫食）的风味/可口性增强剂（FPE）产品。 该方法包括将甘油三酯（来自油或脂肪）与硫和/或氮供体化合物如硫化钠混合。 混合物在接近沸腾的温度下烹饪，或者如果使用压力烹饪，则烹饪的时间较长，足以将大量甘油三酯分子分解成其组成脂肪酸和其它片段的时间。 在合适的烹调条件下，有机片段将与来自供体化合物的硫和/或氮原子反应，形成相对较小的含硫和/或氮的有机分子。 这些熟制品可以单独使用作为干粗粒饼干或饼干的宠物食品的FPE，或与水解肝脏消化物等标准碱性化合物混合使用。 两碗比较测试表明，这些FPE是有效的，它们不会产生不愉快的气味，会扰乱宠物主。 该方法可用于处理由食品服务或制造作业产生的各种类型的脂肪或油性废物，并且由于烹饪过程将完全消毒成分，因此可以与受污染，掺假或部分变质的食品物质一起使用， 对人类消费不够安全。