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    Technically Produced Dihydrocoumarin
    4.
    发明申请
    Technically Produced Dihydrocoumarin 审中-公开
    技术上生产的二氢香豆素

    公开(公告)号：US20080171123A1

    公开(公告)日：2008-07-17

    申请号：US11659595

    申请日：2005-08-05

    申请人： Hans Henning Wenk ,  Wilfried Schwab ,  Katrin Haser

    发明人： Hans Henning Wenk ,  Wilfried Schwab ,  Katrin Haser

    IPC分类号： A23L1/22 ,  C12P17/06 ,  A21D13/00 ,  A23L2/00 ,  A23L1/10 ,  A23C9/152 ,  A23C13/00 ,  A23G3/48 ,  C07D311/10

    CPC分类号： C12P7/40 ,  A23L27/10 ,  A23L27/20 ,  A23L27/206 ,  A23L27/28 ,  A23L27/29 ,  A23V2002/00 ,  C07D311/20 ,  C12P7/42 ,  C12P17/06 ,  C12Y103/01011 ,  A23V2250/21 ,  A23V2200/16

    摘要： Dihydrocoumarin produced technologically from coumarin by biotransformation is claimed together with related production variants that are carried out with the aid of isolated enzymes and/or microorganisms. Pure coumarin as well as coumarin isolated from a plant extract or coumarin-containing plant extracts can be used as starting materials. Selected strains of Saccharomyces, Arthrobacter, Pseudomonas, Bacillus, Basidiomycetes and Fusarium can be directly used for the biotransformation or can provide the enzymes required for the biotransformation. Preferred enzymes are coumarate and coumarin reductases. A production variant is additionally claimed which starts with coumarin and which, via o-coumaric acid or via intermediary dihydrocoumarin, leads to the subsequent melilotic acid which is subsequently dehydrated to dihydrocoumarin. The dihydrocoumarin obtained in this manner fulfils all criteria of a natural raw material which is why the product can also be used as a natural flavouring or for the production of or as a component of natural, nature-identical and synthetic flavours as they are typically used in baked goods, sweets, beverages, crèmes, cereal products and milk products.

    摘要翻译： 通过生物转化技术从香豆素生产的二氢香豆素以及借助于分离的酶和/或微生物进行的相关生产变体是要求的。 可以使用从植物提取物或含香豆素的植物提取物分离的香豆素和香豆素作为原料。 选择的酵母菌，节杆菌，假单胞菌，芽孢杆菌，担子菌和镰刀菌菌株可以直接用于生物转化，或可以提供生物转化所需的酶。 优选的酶是香豆酸和香豆素还原酶。 另外要求生产变体，其以香豆素为起始物，并且其通过邻香豆酸或通过中间体二氢香豆素导致随后的脱盐酸，随后脱水成二氢香豆素。 以这种方式获得的二氢香豆素符合天然原料的所有标准，这就是为什么产品也可以用作天然调味剂或生产天然，天然相同和合成香料的成分，或通常用于其中的成分 在烘焙食品，糖果，饮料，奶油，谷物和奶制品中。

    Stabilized aroma-providing components and foodstuffs containing same
    9.
    发明申请
    Stabilized aroma-providing components and foodstuffs containing same 有权
    稳定的香气提供成分和含有它的食品

    公开(公告)号：US20040081736A1

    公开(公告)日：2004-04-29

    申请号：US10661397

    申请日：2003-09-11

    发明人： Ying Zheng ,  Pu-Sheng Cheng ,  Christian Milo

    IPC分类号： A23L001/236

    CPC分类号： A23G3/48 ,  A23F3/42 ,  A23F3/426 ,  A23F5/243 ,  A23F5/267 ,  A23F5/486 ,  A23F5/505 ,  A23G9/42 ,  A23L2/44 ,  A23L2/56 ,  A23L3/3526 ,  A23L3/3535 ,  A23L27/00 ,  A23L27/10 ,  A23L27/115 ,  A23L27/20 ,  A23L27/21 ,  A23L27/28 ,  A23L27/70

    摘要： Stabilized aroma-providing components such as chocolate, tea or coffee aromas that are stabilized against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The stabilizing agent is present with the aroma-providing component in an amount effective to chemically interact with compounds in the aroma-providing component to (a) provide increased amounts of desirable compounds that impart desirable flavor or sensory characteristics to the aroma or (b) reduce the amount of undesirable compounds that suppress desirable flavor characteristics or that contribute to or generate undesirable flavor or sensory characteristics in the aroma. The stabilizing agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, compounds or substances that contain or generate sulfites, thiols, amines or amino acids, cysteine, gluathione or an enzyme. The stabilized aroma-providing component retains the desirable flavor and sensory characteristics of the aroma for a time period of at least six months to one year or longer.

    摘要翻译： 稳定的芳香提供组分，例如巧克力，茶或咖啡香气，其在储存期间稳定以防止其香味所需风味或感官特性的损失或降解。 存在与稳定剂一起提供香味提供成分的量，其有效化学作用与芳香提供组分中的化合物相互作用以（a）提供增加量的所需化合物，其赋予芳香所需的风味或感官特征，或（b） 减少抑制所需风味特征或有助于或产生香味中的不良风味或感官特征的不期望的化合物的量。 稳定剂优选是含有硫或氮的亲核试剂，例如含有或产生亚硫酸盐，硫醇，胺或氨基酸的二氧化硫，亚硫酸盐，化合物或物质，半胱氨酸，gluathione或酶。 稳定的提供香味的组分在至少六个月至一年或更长的时间内保持香味的期望风味和感官特征。