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    Pyridinium-Betain compounds for use as taste modulators
    2.
    发明授权
    Pyridinium-Betain compounds for use as taste modulators 有权
    用作味觉调节剂的吡啶鎓 - 甜菜碱化合物

    公开(公告)号：US07175872B2

    公开(公告)日：2007-02-13

    申请号：US10792369

    申请日：2004-03-02

    申请人： Thomas Hofmann ,  Harald Ottinger ,  Oliver Frank ,  Tomislav Soldo ,  Imre Blank ,  Renaud Villard ,  Fabien Robert

    发明人： Thomas Hofmann ,  Harald Ottinger ,  Oliver Frank ,  Tomislav Soldo ,  Imre Blank ,  Renaud Villard ,  Fabien Robert

    IPC分类号： A23L1/22 ,  A23L1/226 ,  C07D405/00 ,  C07D211/72

    CPC分类号： C07D213/65 ,  A23L27/2054 ,  A23L27/86 ,  A23L27/88

    摘要： Pyridinium-Betain compounds of the general formula (A): wherein R1 is H or a primary amino acids that is attached to the structure, X is OH or its ionized form O−, Y is OH, SH, or their ionized forms O− and S−, Z is H, an alkyl group, or a glycosidic group, or a phosphate or ester derivative thereof, and n is an integer of 0 to 4 to represent the chain length of the compound. A counter-ion is associated with these compounds and is preferably an ion of sodium, potassium, ammonium, calcium, magnesium, chloride, nitrate, carbonate, sulphate, phosphate, or the like. These compounds can be used as taste modifiers in various foodstuffs.

    摘要翻译： 吡啶鎓 - 甜菜碱通式（A）的化合物：其中R1是H或与结构连接的伯氨基酸，X是OH或其离子化形式，Y是OH，SH ，或其离子化形式，Z为H，烷基或糖苷基，或其磷酸酯或酯衍生物，n为 0〜4的整数，表示化合物的链长。 抗衡离子与这些化合物相关，优选为钠，钾，铵，钙，镁，氯化物，硝酸盐，碳酸盐，硫酸盐，磷酸盐等的离子。 这些化合物可以用作各种食品中的调味剂。

    Pyridinium-betain compounds and their use
    4.
    发明申请
    Pyridinium-betain compounds and their use 审中-公开
    吡啶鎓 - 甜菜碱化合物及其用途

    公开(公告)号：US20060204629A1

    公开(公告)日：2006-09-14

    申请号：US10548416

    申请日：2003-03-10

    申请人： Imre Blank ,  Martin Grigorov ,  Thomas Hofmann

    发明人： Imre Blank ,  Martin Grigorov ,  Thomas Hofmann

    IPC分类号： A23L1/226

    CPC分类号： C07H13/00 ,  A23L27/2056 ,  C07F9/65586

    摘要： The present invention concerns Pyridinium-Betain compounds of the following general formula (A) R1 is H R2 is a chemical group formed by a sugar pentose or hexose ring, substituted at C5 or C6, respectively, with an acid residue taken from the group—phosphoryl, sulfonyl, or carboxyl, and R2 is connected to the pyridaine ring either at C1 or C2 positions R3 is taken from the group consisting of OH, including the ionised form O−, R4 is an aliphatic chain (CH2)n, where n is the chain length in the range from n=0 to n=4, R5 is taken from the group consisting of residues—hydroxy, methoxy, ethoxy, methyl, ethyl, furfurylthio and derivatives, and wherein the counter-ion is taken from the group consisting of sodium, potassium, ammonium, calcium, chloride, carbonate, sulphate, phosphate, and the like.

    摘要翻译： 本发明涉及以下通式（A）的吡啶鎓 - 甜菜碱化合物。R 1是由糖戊糖或己糖环形成的化学基团，其由 C5或C6，其中残基取自基团 - 磷酰基，磺酰基或羧基，R 2和R 2在C1或C2位置R 3连接到吡啶酮环上， / SUB>取自由OH组成的组，包括电离形式，其中R 4是脂族链（CH 2 2 N） 其中n是在n = 0至n = 4的范围内的链长，R 5取自残基羟基，甲氧基，乙氧基 甲基，乙基，糠基硫代和衍生物，其中抗衡离子取自钠，钾，铵，钙，氯化物，碳酸盐，硫酸盐，磷酸盐等。

    Process for the preparation of a flavor active composition
    5.
    发明授权
    Process for the preparation of a flavor active composition 有权
    制备风味活性组合物的方法

    公开(公告)号：US09005689B2

    公开(公告)日：2015-04-14

    申请号：US13390177

    申请日：2010-07-07

    申请人： Tomas Davidek ,  Imre Blank ,  Thomas Hofmann ,  Peter Schieberle

    发明人： Tomas Davidek ,  Imre Blank ,  Thomas Hofmann ,  Peter Schieberle

    IPC分类号： A23L1/22 ,  A23L1/227 ,  A23K1/16

    CPC分类号： A23L1/2275 ,  A23K20/142 ,  A23L27/215

    摘要： The invention concerns a flavor active composition obtainable by a multi-step reaction comprising a first reaction between an amino compound and a carbonyl compound to obtain a first intermediate reaction mixture, a second reaction with a second amino compound alone or in combination with a carbonyl compound to obtain a second intermediate reaction mixture, further separate reactions with another amino compound alone or in combination with a carbonyl compound to obtain further intermediate reaction mixture, further separate reactions with compounds from other chemical classes such as alcohols, phenolic compounds, epoxydes or organic acids and combinations thereof leading to suitable intermediates, a last reaction comprising a mixture of all the preceding intermediate mixtures alone or in combination with amino and/or carbonyl compounds to obtain the final flavor composition.

    摘要翻译： 本发明涉及通过多步反应获得的风味活性组合物，其包含氨基化合物和羰基化合物之间的第一反应以获得第一中间反应混合物，第二反应与第二氨基化合物单独或与羰基化合物组合 以获得第二中间反应混合物，进一步与单独的氨基化合物或与羰基化合物组合的另外的氨基化合物进行分离反应以获得进一步的中间反应混合物，与来自其它化学类别的化合物进一步分离反应，例如醇，酚类化合物，环氧化物或有机酸 和其组合导致合适的中间体，最后的反应包括所有前述中间体混合物的混合物，或者与氨基和/或羰基化合物组合，以获得最终的风味组合物。

    FLAVOUR ACTIVE COMPOSITION
    6.
    发明申请
    FLAVOUR ACTIVE COMPOSITION 有权
    挥发性活性组分

    公开(公告)号：US20120141643A1

    公开(公告)日：2012-06-07

    申请号：US13390177

    申请日：2010-07-07

    申请人： Tomas Davidek ,  Imre Blank ,  Thomas Hofmann ,  Peter Schieberle

    发明人： Tomas Davidek ,  Imre Blank ,  Thomas Hofmann ,  Peter Schieberle

    IPC分类号： A23L1/227 ,  A23L1/01 ,  A23P1/12 ,  A23L1/22

    CPC分类号： A23L1/2275 ,  A23K20/142 ,  A23L27/215

    摘要： The invention concerns a flavour active composition obtainable by a multi-step reaction comprising a first reaction between an amino compound and a carbonyl compound to obtain a first intermediate reaction mixture, a second reaction with a second amino compound alone or in combination with a carbonyl compound to obtain a second intermediate reaction mixture, further separate reactions with another amino compound alone or in combination with a carbonyl compound to obtain further intermediate reaction mixture, further separate reactions with compounds from other chemical classes such as alcohols, phenolic compounds, epoxydes or organic acids and combinations thereof leading to suitable intermediates, a last reaction comprising a mixture of all the preceding intermediate mixtures alone or in combination with amino and/or carbonyl compounds to obtain the final flavour composition.

    摘要翻译： 本发明涉及通过多步反应获得的风味活性组合物，其包含氨基化合物和羰基化合物之间的第一反应以获得第一中间反应混合物，第二反应与第二氨基化合物单独或与羰基化合物组合 以获得第二中间反应混合物，进一步与单独的氨基化合物或与羰基化合物组合的另外的氨基化合物进行分离反应以获得进一步的中间反应混合物，与来自其它化学类别的化合物进一步分离反应，例如醇，酚类化合物，环氧化物或有机酸 和其组合导致合适的中间体，最后的反应包括所有前述中间体混合物的混合物，或者与氨基和/或羰基化合物组合，以获得最终的风味组合物。

    Flavorant prepared from Trigonela foenum-graecum seeds
    9.
    发明授权
    Flavorant prepared from Trigonela foenum-graecum seeds 失效
    由Trigonela foenum-graecum种子制备的调味剂

    公开(公告)号：US6013289A

    公开(公告)日：2000-01-11

    申请号：US108393

    申请日：1998-07-01

    申请人： Imre Blank ,  Daniel Jaeger ,  Beat Denis Zurbriggen

    发明人： Imre Blank ,  Daniel Jaeger ,  Beat Denis Zurbriggen

    IPC分类号： A23L27/00 ,  A23L23/00 ,  A23L27/10 ,  A23L27/24 ,  A23B7/10 ,  A23K1/00 ,  C12P21/06

    CPC分类号： A23L23/00 ,  A23L27/10 ,  A23L27/24

    摘要： A flavorant composition is prepared by hydrolyzing Trigonell foenum-graecum seed material with enzymes, heating the hydrolyzate obtained at a temperature for a time to inactivate the enzymes, centrifuging the heat-treated hydrolyzate to separate the liquid phase from the residue and isolating the liquid phase of the hydrolyzate from the hydrolyzate residue and evaporatively concentrating the isolated liquid phase. Additionally, the concentrated liquid phase may be dried, and the seed material employed may be that of germinated seeds.

    摘要翻译： 通过用酶水解Trigonell foenum-graecum种子材料来制备调味剂组合物，加热在一段温度下获得的水解产物一段时间以使酶失活，离心热处理的水解产物以将液相与残余物分离，并分离出液相 的水解产物，并蒸发浓缩分离的液相。 此外，浓缩的液相可以被干燥，所用的种子材料可以是发芽种子的种子。

    Process for the preparation of flavoring compositions and use of these compositions in bakery products
    10.
    发明授权
    Process for the preparation of flavoring compositions and use of these compositions in bakery products 失效
    调味组合物的制备方法和这些组合物在焙烤制品中的用途

    公开(公告)号：US06432459B1

    公开(公告)日：2002-08-13

    申请号：US09582323

    申请日：2000-08-10

    申请人： Rachid Bel Rhlid ,  Imre Blank ,  Christel Gunilla Steen

    发明人： Rachid Bel Rhlid ,  Imre Blank ,  Christel Gunilla Steen

    IPC分类号： A23L123

    CPC分类号： C12P17/14 ,  A21D2/28 ,  A21D13/28 ,  A23L27/2056 ,  A23L27/24

    摘要： A process for the preparation of a flavoring composition containing 2-acetyl-2-thiazoline (2-AT) and precursors thereof, as well as other flavor ingredients, which includes the bioconversion of a sulfur containing compound and an organic acid or derivative thereof in presence of a yeast, separating and recovering the supernatant of the reaction mixture. The flavoring composition obtained can be used especially for enhancing the roasty notes of bakery products.

    摘要翻译： 一种制备含有2-乙酰基-2-噻唑啉（2-AT）及其前体以及其它风味成分的调味组合物的方法，其包括含硫化合物及其有机酸或其衍生物的生物转化 存在酵母，分离和回收反应混合物的上清液。 获得的调味组合物可以特别用于增强焙烤产品的烘烤味。