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公开(公告)号：US4857340A
公开(公告)日：1989-08-15
申请号：US166067
申请日：1988-03-09
摘要： A composition of an aroma-producing material enrobed in a fusible encapsulating agent preferably a lipid and in conductive heat transfer relationship with a microwave susceptible material, when combined with a microwaveable comestible or package will provide an aroma when the comestible or package is prepared by subjecting said comestible or package and said composition to microwawve energy.
摘要翻译： 当与微波易食物或包装组合时，与可微生物食品或包装物组合时，包含在易熔包封剂中的芳香生成材料的组合物优选为脂质并与微波易感材料具有导电热传递关系，当食物或包装通过 所述食物或包装和所述组合物微观能量。
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公开(公告)号：US5053236A
公开(公告)日：1991-10-01
申请号：US411231
申请日：1989-09-22
CPC分类号： A23L27/215 , A23L27/201 , A23L7/165
摘要： An aroma-generating flavor composition is described which will generate desirable aromas when a food and/or a package is subjected to microwave radiation. The composition comprises an aroma-generating material which is either a sugar alone or in combination with an amino acid source. Also, the composition contains an effective amount of a microwave susceptible material in conductive heat transfer relationship with the sugar and/or amino acid source, the microwave susceptible material when irradiated with microwave energy provides sufficient heat to cause a chemical reaction thereby generating desirable aromas.
摘要翻译： 描述了产生香味的风味组合物，当食物和/或包装受到微波辐射时，其将产生期望的香味。 该组合物包含芳香产生材料，其是单独的糖或与氨基酸源的组合。 此外，组合物含有有效量的与糖和/或氨基酸源导电传热关系的微波敏感材料，当用微波能量照射时，微波敏感材料提供足够的热量以引起化学反应从而产生所需的香味。
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公开(公告)号：US3962321A
公开(公告)日：1976-06-08
申请号：US425366
申请日：1973-12-17
申请人： Thomas H. Parliment , William P. Clinton , Richard Scarpellino , Robert J. Soukup , Martin F. Epstein
发明人： Thomas H. Parliment , William P. Clinton , Richard Scarpellino , Robert J. Soukup , Martin F. Epstein
CPC分类号： C11B9/00 , A23F5/465 , A23L27/202 , A23L27/28 , C07C45/298 , C07C45/41 , C07C45/515
摘要： Enhancement of the coffee flavor of foodstuffs is achieved by the addition of a small but effective amount of a mixture of a) 2-nonenal, and/or 2-nonenol and particular derivatives thereof; and b) a compound represented by ##SPC1##Where X is oxygen or sulfur, R is lower alkyl, and R.sub.1, R.sub.2, and R.sub.3 is hydrogen or alkyl provided at least one of R.sub.1, R.sub.2, and R.sub.3 is alkyl of two to twelve carbons.
摘要翻译： 通过加入少量但有效量的a）2-壬烯醛和/或2-壬烯醇及其特定衍生物的混合物来实现食品的咖啡风味的增强。 和b）由WHERE X表示的化合物是氧或硫，R是低级烷基，R 1，R 2和R 3是氢或烷基，其中R 1，R 2和R 3中的至少一个是2至12个碳的烷基。
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公开(公告)号：US4618501A
公开(公告)日：1986-10-21
申请号：US737852
申请日：1985-05-28
申请人： Thomas H. Parliment
发明人： Thomas H. Parliment
CPC分类号： A23L27/202
摘要： An .alpha., .beta.-keto-imine having a nutty corn, cereal aroma which may be used as a flavoring composition for food and having the structure: ##STR1## and R.sup.1, R.sup.2 and R.sup.3 are selected from the group consisting of a saturated or unsaturated alkyl straight or branched chain hydrocarbon having from C.sub.1 to C.sub.3 carbon atoms but preferably having from C.sub.1 to C.sub.2 carbon atoms. Alternatively R.sup.3 may also be (CH.sub.3).sub.n -SH wherein n is 1 or 2.
摘要翻译： 具有营养玉米的α，β-酮亚胺，可以用作食品调味组合物并具有以下结构的谷物香气：＆lt; IMAGE＆gt;和R1，R2和R3选自饱和或不饱和的 具有C1至C3碳原子但优选具有C1至C2碳原子的烷基直链或支链烃。 或者R3也可以是（CH 3）n-SH，其中n是1或2。
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公开(公告)号：US4534988A
公开(公告)日：1985-08-13
申请号：US176947
申请日：1980-08-11
申请人： Paul R. Zanno , Thomas H. Parliment
发明人： Paul R. Zanno , Thomas H. Parliment
IPC分类号： A23L27/20 , A23L27/26 , C07D327/06 , A23L1/231
CPC分类号： C07D327/06 , A23L27/2052 , A23L27/26
摘要： This invention relates to 1, 3-oxathianes, their preparation and their use as food flavoring materials. The preferred embodiments have flavors reminiscent of meats, especially chicken or beef. These oxathianes have the general formula: ##STR1## wherein R.sub.1, R.sub.2 and R.sub.3 are the same or different radicals and which are H or C.sub.1 to C.sub.3 alkyl.
摘要翻译： 本发明涉及1,3-氧硫杂环己烷，其制备方法及其作为食品香料的用途。 优选的实施方案具有让人想起肉类，特别是鸡肉或牛肉的味道。 这些oxathianes具有以下通式：其中R1，R2和R3是相同或不同的基团，它们是H或C1至C3烷基。
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公开(公告)号：US5132134A
公开(公告)日：1992-07-21
申请号：US625590
申请日：1990-12-11
申请人： David Nini , Ronald H. Skiff , Mark H. Karmiol , Thomas H. Parliment , Fredric Kleiner , Parviz Ghossi
发明人： David Nini , Ronald H. Skiff , Mark H. Karmiol , Thomas H. Parliment , Fredric Kleiner , Parviz Ghossi
摘要： Malic acid is removed from coffee to provide a coffee product which will evoke a decreased gastric acid response after ingestion. Malic acid is removed by contacting an aqueous coffee extract, which may be a green or brown extract, with an ion exchange resin capable of exchanging malic acid in the extract. Demalation of a ready-to-drink coffee brew may be effected substantially immediately after preparation of the brew in a home brewer or the like. A malic acid-lean extract can be used to extract malic acid from coffee solids to produce demalated coffee solids. Demalation is preferably accomplished without removing excessive amounts of chlorogenic acid. Coffee products in accordance with the invention are preferably decaffeinated.
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公开(公告)号：US4355049A
公开(公告)日：1982-10-19
申请号：US290624
申请日：1981-08-06
IPC分类号： A23L27/20 , A23L27/26 , C07D277/10 , A23L1/231
CPC分类号： C07D277/10 , A23L27/2056 , A23L27/26
摘要： A flavoring composition of 2-(.alpha.-mercaptoalkyl)-3-thiazoline when added to foodstuffs imparts or augments a meaty, sauteed onion flavor and aroma.
摘要翻译： 当添加到食品中时，2-（α-巯基烷基）-3-噻唑啉的调味组合物赋予或增加肉质，洋葱洋葱味和香气。
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公开(公告)号：US4493852A
公开(公告)日：1985-01-15
申请号：US602095
申请日：1984-04-20
CPC分类号： A23L27/24 , A23L27/2022
摘要： A flavoring composition comprising an effective amount of a compound having the following structure: ##STR1## wherein R.sub.1 is an alkyl group of 1 to 7 carbon atoms; and R.sub.2 and R.sub.3 are chosen from the group consisting of hydrogen and an alkyl group of 1 to 3 carbon atoms. These compounds have been found to impart a fatty, meaty, chicken-like and pork-like quality, flavor and aroma when added in effect amounts to food products.
摘要翻译： 一种调味组合物，其包含有效量的具有以下结构的化合物：其中R 1是1至7个碳原子的烷基; 并且R 2和R 3选自氢和1至3个碳原子的烷基。 已经发现这些化合物当加入有效量的食品时，赋予脂肪，肉质，鸡肉样和猪肉样的质量，风味和香气。
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公开(公告)号：US4397876A
公开(公告)日：1983-08-09
申请号：US318900
申请日：1981-11-06
CPC分类号： A23L27/2026
摘要： Enchancement of the flavor of foodstuffs is achieved by the addition of cis-4-heptenol. This unsaturated alcohol is represented by the chemical structure:CH.sub.3 --CH.sub.2 --CH.dbd.CH--CH.sub.2 --CH.sub.2 --CH.sub.2 OHThe flavoring agent imparts a pleasant seafood flavor and aroma to comestibles.
摘要翻译： 通过加入顺式-4-庚烯醇来实现食品味道的增强。 该不饱和醇由化学结构表示：CH 3 -CH 2 -CH = CH-CH 2 -CH 2 -CH 2 OH调味剂赋予食物宜人的海鲜风味和香气。
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公开(公告)号：US4133900A
公开(公告)日：1979-01-09
申请号：US828571
申请日：1977-08-29
摘要： This invention relates to a coloring agent which is soluble and stable in low pH aqueous food systems. The food colorant, Food, Drug and Cosmetic Red No. 3, which contains a carboxylic group, is predominantly in the unionized form below pH 4.5 and is, therefore, at a concentration required for red coloring virtually insoluble. Red No. 3 is rendered soluble by mixing it with water and a hydrophilic surfactant selected from the group consisting of polyoxyethylene (20) sorbitan monostearate, polyoxyethylene (20) sorbitan tristearate and polyoxyethylene (20) sorbitan monooleate and mixtures thereof. The resulting mixture is added directly to an aqueous foodstuff or after first fixing it on or in a carrier.
摘要翻译： 本发明涉及一种在低pH水溶性食品体系中可溶和稳定的着色剂。 含有羧基的食品着色剂“食品，药物和化妆品红3号”主要以低于pH 4.5的工会化形式，因此红色着色所需的浓度几乎不溶解。 通过将水与水和选自聚氧乙烯（20）脱水山梨糖醇单硬脂酸酯，聚氧乙烯（20）脱水山梨糖醇三硬脂酸酯和聚氧乙烯（20）脱水山梨糖醇单油酸酯及其混合物的亲水性表面活性剂混合，使红色3变得可溶。 将所得混合物直接加入到含水食品中，或者首先将其固定在载体上或载体中。
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