公开(公告)号：US20190223479A1

公开(公告)日：2019-07-25

申请号：US16318000

申请日：2017-07-19

Applicant: NESTEC S.A.

Inventor： Candice Marie SMARRITO-MENOZZI ,  Maria Eugenia BARCOS ,  Florian VITON ,  Sonia MANGANIELLO

IPC: A23L27/21 ,  A23K50/40 ,  A23L27/00 ,  A23L23/10

Abstract: The present invention relates to compounds and compositions for use in enhancing umami taste, saltiness and/or flavors of a food product. Particularly, the present invention relates to compounds which are sugar conjugates between a reducing sugar and a L-lysine molecule, and compositions comprising them.

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。

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。