CA1060700A - Procede d'aromatisation d'une matiere alimentaire - Google Patents
Procede d'aromatisation d'une matiere alimentaireInfo
- Publication number
- CA1060700A CA1060700A CA235,699A CA235699A CA1060700A CA 1060700 A CA1060700 A CA 1060700A CA 235699 A CA235699 A CA 235699A CA 1060700 A CA1060700 A CA 1060700A
- Authority
- CA
- Canada
- Prior art keywords
- resin
- substances
- fact
- fraction
- cocoa
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 238000000034 method Methods 0.000 title claims abstract description 27
- 235000013305 food Nutrition 0.000 title claims abstract description 17
- 239000000126 substance Substances 0.000 claims abstract description 59
- 229920005989 resin Polymers 0.000 claims abstract description 50
- 239000011347 resin Substances 0.000 claims abstract description 50
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 37
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 26
- 239000012736 aqueous medium Substances 0.000 claims abstract description 21
- 230000000717 retained effect Effects 0.000 claims abstract description 20
- 239000000463 material Substances 0.000 claims abstract description 19
- 239000000796 flavoring agent Substances 0.000 claims abstract description 16
- 241000227653 Lycopersicon Species 0.000 claims abstract description 15
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 15
- 235000019634 flavors Nutrition 0.000 claims abstract description 14
- 239000003960 organic solvent Substances 0.000 claims abstract description 9
- 229940110456 cocoa butter Drugs 0.000 claims abstract description 7
- 235000019868 cocoa butter Nutrition 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 239000004793 Polystyrene Substances 0.000 claims abstract description 4
- 229920002223 polystyrene Polymers 0.000 claims abstract description 4
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 claims description 12
- 239000002904 solvent Substances 0.000 claims description 12
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical group CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- 235000014121 butter Nutrition 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 5
- 239000002609 medium Substances 0.000 claims description 4
- 238000011282 treatment Methods 0.000 claims description 4
- 229920001577 copolymer Polymers 0.000 claims description 3
- 238000004332 deodorization Methods 0.000 claims description 3
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 2
- 235000015113 tomato pastes and purées Nutrition 0.000 claims description 2
- XTUSEBKMEQERQV-UHFFFAOYSA-N propan-2-ol;hydrate Chemical compound O.CC(C)O XTUSEBKMEQERQV-UHFFFAOYSA-N 0.000 claims 1
- 235000019219 chocolate Nutrition 0.000 description 11
- 239000007787 solid Substances 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 235000019568 aromas Nutrition 0.000 description 8
- 239000003925 fat Substances 0.000 description 8
- 235000019197 fats Nutrition 0.000 description 8
- 125000003118 aryl group Chemical group 0.000 description 6
- 239000008267 milk Substances 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 238000000605 extraction Methods 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 230000014509 gene expression Effects 0.000 description 4
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 235000019221 dark chocolate Nutrition 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 239000012071 phase Substances 0.000 description 3
- MYRTYDVEIRVNKP-UHFFFAOYSA-N 1,2-Divinylbenzene Chemical compound C=CC1=CC=CC=C1C=C MYRTYDVEIRVNKP-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- PPBRXRYQALVLMV-UHFFFAOYSA-N Styrene Chemical compound C=CC1=CC=CC=C1 PPBRXRYQALVLMV-UHFFFAOYSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 229920001429 chelating resin Polymers 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000014510 cooky Nutrition 0.000 description 2
- 238000003795 desorption Methods 0.000 description 2
- 229960004132 diethyl ether Drugs 0.000 description 2
- 230000008030 elimination Effects 0.000 description 2
- 238000003379 elimination reaction Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 2
- 239000010931 gold Substances 0.000 description 2
- 229910052737 gold Inorganic materials 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 239000003643 water by type Substances 0.000 description 2
- 235000019222 white chocolate Nutrition 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 description 1
- 229910001369 Brass Inorganic materials 0.000 description 1
- DQUHKUCLVXUQIN-UHFFFAOYSA-N CC(C=C)Cl.Cl Chemical compound CC(C=C)Cl.Cl DQUHKUCLVXUQIN-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 101100014660 Rattus norvegicus Gimap8 gene Proteins 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 238000005899 aromatization reaction Methods 0.000 description 1
- 238000000889 atomisation Methods 0.000 description 1
- 239000010951 brass Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000014651 chocolate spreads Nutrition 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- YSXLJTGZMRNQSG-UHFFFAOYSA-L disodium;6-amino-5-[[2-[4-[2-[4-[2-[(2-amino-5-sulfonatonaphthalen-1-yl)diazenyl]phenyl]sulfonyloxyphenyl]propan-2-yl]phenoxy]sulfonylphenyl]diazenyl]naphthalene-1-sulfonate Chemical compound [Na+].[Na+].C1=CC=C2C(N=NC3=CC=CC=C3S(=O)(=O)OC3=CC=C(C=C3)C(C)(C=3C=CC(OS(=O)(=O)C=4C(=CC=CC=4)N=NC=4C5=CC=CC(=C5C=CC=4N)S([O-])(=O)=O)=CC=3)C)=C(N)C=CC2=C1S([O-])(=O)=O YSXLJTGZMRNQSG-UHFFFAOYSA-L 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- ULYZAYCEDJDHCC-UHFFFAOYSA-N isopropyl chloride Chemical compound CC(C)Cl ULYZAYCEDJDHCC-UHFFFAOYSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 125000000325 methylidene group Chemical group [H]C([H])=* 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000020200 pasteurised milk Nutrition 0.000 description 1
- 229920000779 poly(divinylbenzene) Polymers 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229910000028 potassium bicarbonate Inorganic materials 0.000 description 1
- 235000015497 potassium bicarbonate Nutrition 0.000 description 1
- 239000011736 potassium bicarbonate Substances 0.000 description 1
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000007420 reactivation Effects 0.000 description 1
- 238000005215 recombination Methods 0.000 description 1
- 230000006798 recombination Effects 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- IOVGROKTTNBUGK-SJCJKPOMSA-N ritodrine Chemical compound N([C@@H](C)[C@H](O)C=1C=CC(O)=CC=1)CCC1=CC=C(O)C=C1 IOVGROKTTNBUGK-SJCJKPOMSA-N 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007790 solid phase Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000003440 styrenes Chemical class 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000005496 tempering Methods 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019220 whole milk chocolate Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
- Fats And Perfumes (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH1326174A CH591214A5 (enrdf_load_stackoverflow) | 1974-10-03 | 1974-10-03 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1060700A true CA1060700A (fr) | 1979-08-21 |
Family
ID=4390841
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA235,699A Expired CA1060700A (fr) | 1974-10-03 | 1975-09-12 | Procede d'aromatisation d'une matiere alimentaire |
Country Status (8)
| Country | Link |
|---|---|
| AR (1) | AR214711A1 (enrdf_load_stackoverflow) |
| CA (1) | CA1060700A (enrdf_load_stackoverflow) |
| CH (1) | CH591214A5 (enrdf_load_stackoverflow) |
| DE (2) | DE2452693C3 (enrdf_load_stackoverflow) |
| ES (1) | ES441416A1 (enrdf_load_stackoverflow) |
| FR (1) | FR2324244A1 (enrdf_load_stackoverflow) |
| GB (1) | GB1473760A (enrdf_load_stackoverflow) |
| ZA (1) | ZA755938B (enrdf_load_stackoverflow) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AT364688B (de) * | 1979-07-19 | 1981-11-10 | Gergely Gerhard | Verfahren zur herstellung eines aromaproduktes |
| GB2089639B (en) * | 1980-12-19 | 1984-07-18 | Gen Foods Corp | Process for recovery of aroma volatiles |
| DE3145673A1 (de) * | 1981-11-19 | 1983-05-26 | Merck Patent Gmbh, 6100 Darmstadt | "verfahren zur gewinnung oder anreicherung von aromastoffen" |
| WO2012041804A2 (en) | 2010-09-30 | 2012-04-05 | Styron Europe Gmbh | Polymer compositions |
| CN108601366B (zh) | 2015-11-06 | 2022-06-14 | 福莱弗罗杰克有限公司 | 吸附系统以及用于操作吸附系统的方法 |
-
1974
- 1974-10-03 CH CH1326174A patent/CH591214A5/xx not_active IP Right Cessation
- 1974-11-06 DE DE2452693A patent/DE2452693C3/de not_active Expired
- 1974-11-06 DE DE2462680A patent/DE2462680C2/de not_active Expired
-
1975
- 1975-09-12 CA CA235,699A patent/CA1060700A/fr not_active Expired
- 1975-09-17 FR FR7528496A patent/FR2324244A1/fr active Granted
- 1975-09-17 GB GB3818975A patent/GB1473760A/en not_active Expired
- 1975-09-17 ZA ZA00755938A patent/ZA755938B/xx unknown
- 1975-10-02 AR AR260656A patent/AR214711A1/es active
- 1975-10-02 ES ES441416A patent/ES441416A1/es not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| DE2462680B1 (de) | 1978-09-21 |
| ZA755938B (en) | 1976-08-25 |
| GB1473760A (en) | 1977-05-18 |
| FR2324244B1 (enrdf_load_stackoverflow) | 1981-03-27 |
| FR2324244A1 (fr) | 1977-04-15 |
| DE2452693B2 (de) | 1978-10-26 |
| DE2452693C3 (de) | 1979-06-21 |
| ES441416A1 (es) | 1977-03-16 |
| CH591214A5 (enrdf_load_stackoverflow) | 1977-09-15 |
| AR214711A1 (es) | 1979-07-31 |
| DE2452693A1 (de) | 1976-04-08 |
| DE2462680C2 (de) | 1979-05-10 |
| AU8525375A (en) | 1977-04-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP3638684B2 (ja) | 脂肪及び油含有天然物質から天然芳香物質を抽出する方法 | |
| JPH08506733A (ja) | ウリ科果実の甘味ジュースに関するプロセス及び組成物 | |
| US20230263202A1 (en) | Production of Ethanol-free Vanilla Extracts | |
| MXPA06004705A (es) | Ingredientes saborizantes para preparaciones refrescantes. | |
| Petersen et al. | Identification of compounds contributing to boiled potato off-flavour (‘POF’) | |
| CA1060700A (fr) | Procede d'aromatisation d'une matiere alimentaire | |
| JPH02182789A (ja) | 香味物質及び芳香物質の製造方法 | |
| EP0470391A1 (fr) | Utilisation de pyridines à titre d'ingrédients parfumants et aromatisants | |
| PL80609B1 (enrdf_load_stackoverflow) | ||
| JP2821946B2 (ja) | アントシアニン系色素の精製方法 | |
| JPH11187825A (ja) | 魚介類および肉類のための消臭剤、消臭方法および消臭物質 | |
| CN113454197A (zh) | 从植物生物质中微波辅助提取精油 | |
| JP3264331B2 (ja) | 凝縮された果実蒸気からの高濃縮された果実芳香体の製造法 | |
| JP2922687B2 (ja) | バニラビーンズの熟成方法 | |
| JPH01243942A (ja) | 改良されたカカオ豆及びその品質改良法 | |
| KR20010024579A (ko) | 감마 피론의 회수 방법 | |
| US2283589A (en) | Agent for accentuating perfumes and food flavors and process for producing the same | |
| JPH0150393B2 (enrdf_load_stackoverflow) | ||
| JP7720251B2 (ja) | レタス抽出物 | |
| JP7292971B2 (ja) | 魚すり身劣化臭マスキング剤 | |
| Zyzak et al. | Identification and quantitation of the volatile compounds responsible for the aroma of pawpaw (Asimina triloba). | |
| Fischetti Jr | it is important to recognize that this section is intended only as a general guide and introduction. It is not geared to the long-practicing creative flavorist or flavor chemist | |
| EP0786248A2 (fr) | Utilisation du dithioacétate de S,S'-éthylidène à titre d'ingrédient parfumant et aromatisant | |
| JP3674640B2 (ja) | 核酸と核タンパク質の精製法 | |
| JPH10179079A (ja) | 米飯用添加剤 |