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    Process for obtaining aroma components and aromas from their precursors of a glycosidic nature, and aroma components and aromas thereby obtained
    2.
    发明授权
    Process for obtaining aroma components and aromas from their precursors of a glycosidic nature, and aroma components and aromas thereby obtained 失效
    从其糖苷性质的前体获得香气成分和香气的方法，由此获得的香气成分和香气

    公开(公告)号：US6106872A

    公开(公告)日：2000-08-22

    申请号：US062702

    申请日：1993-05-14

    申请人： Ziya Gunata ,  Sylvaine Bitteur ,  Raymond Baumes ,  Jean-Marc Brillouet ,  Claude Tapiero ,  Claude Bayonove ,  Robert Cordonnier

    发明人： Ziya Gunata ,  Sylvaine Bitteur ,  Raymond Baumes ,  Jean-Marc Brillouet ,  Claude Tapiero ,  Claude Bayonove ,  Robert Cordonnier

    IPC分类号： C12P7/02 ,  C12G1/00 ,  C12N9/38 ,  C12P19/44

    CPC分类号： C12P7/02

    摘要： An enzymatic hydrolysis of a glycosidic substrate containing at least one of the said precursors is performed with at least one enzyme chosen in accordance with the structure of the said precursor, to liberate the corresponding monoglycosides by cleavage at a glycoside bond, and, in a second stage, an enzymatic hydrolysis of the product of the first stage is performed with at least one enzyme other than or identical to that/those of the first stage and designed to liberate the aroma components and aromas by cleavage of the aglycone-carbohydrate linkage bond. A vegetable material derived from a fruit such as grape or an aromatic or flowering plant, as well as their derivatives and by-products, is chosen as a glycosidic substrate. Terepenols such as geraniol, linalol, nerol and the like, terpene polyols and alcohols such as phenyl ethyl alcohol and benzyl alcohol, or the like, are obtained, in particular, as aroma components or aromas.

    摘要翻译： 含有至少一种所述前体的糖苷底物的酶水解用至少一种根据所述前体的结构选择的酶进行，以通过在糖苷键处的切割释放相应的单糖苷，并且在第二种 第一阶段的产物的酶水解用至少一种与第一级不同或相同的酶进行，并被设计成通过切断糖苷配基 - 碳水化合物键而释放出芳香成分和香气。 选自衍生自水果如葡萄或芳香或开花植物的植物材料及其衍生物和副产物作为糖苷底物。 尤其是作为芳香成分或芳香，特别是作为香叶醇，香叶醇，橙花醇等的三环酚类，萜烯多元醇，苯基乙醇，苯甲醇等醇类。