公开(公告)号：US20210022382A1

公开(公告)日：2021-01-28

申请号：US16980221

申请日：2018-03-13

申请人： SYMRISE AG

发明人： Jens-Michael Hilmer ,  Alexander Kindel ,  Günter Kindel

IPC分类号： A23L27/14 ,  A23L27/10

摘要： The present invention is in the field of flavouring food and relates to dried fermented spice plant part particles, a process for producing the spice plant part particles according to the invention, a flavouring extract from the dried fermented spice plant part particles, the use of the dried fermented spice plant part particles as well as the aroma extract from the dried fermented spice plant part particles as well as products comprising the spice plant part particles of the invention or the aroma extract from the dried fermented spice plant part particles. The focus of the present invention is in particular to obtain spice plant part particles with a high yield of flavouring substances.

公开(公告)号：US11937622B2

公开(公告)日：2024-03-26

申请号：US17268714

申请日：2018-08-17

申请人： SYMRISE AG

发明人： Johannes Kiefl ,  Dominik Winkler ,  Stefan Brennecke ,  Jens Michael Hilmer ,  Alexander Kindel

IPC分类号： A23L2/80 ,  A23L2/02 ,  A23L2/385 ,  A23L2/56 ,  A23L2/64 ,  A23L27/10 ,  C12C5/02 ,  C12G3/06 ,  C12H1/056

CPC分类号： A23L2/80 ,  A23L2/02 ,  A23L2/385 ,  A23L2/56 ,  A23L2/64 ,  A23L27/115 ,  C12C5/02 ,  C12G3/06 ,  C12H1/0424

摘要： The present invention relates primarily to a method for obtaining a volatile fraction from a juice and/or an alcohol-containing beverage, comprising or consisting of the following steps: (a) distilling a mixture of substances from the juice and/or the alcohol-containing beverage, wherein the distillation is performed by a spinning cone column; (b) contacting the mixture of substances from step (a) with a sorbent to obtain a loaded sorbent; and (c) contacting the loaded sorbent from step (b) with a liquid desorbent to obtain the volatile fraction, wherein desired ingredients of the volatile fraction are concentrated as compared to the juice and/or alcohol-containing beverage such that an addition of 0.1% by mass or less of the volatile fraction to any food preparation produces a perceptible odor impression and/or taste impression in a test subject.