CH541934A - Procédé de préparation de produits aromatisants et/ou parfumants et leur application - Google Patents

Procédé de préparation de produits aromatisants et/ou parfumants et leur application

Info

Publication number
CH541934A
CH541934A CH1267871A CH1267871A CH541934A CH 541934 A CH541934 A CH 541934A CH 1267871 A CH1267871 A CH 1267871A CH 1267871 A CH1267871 A CH 1267871A CH 541934 A CH541934 A CH 541934A
Authority
CH
Switzerland
Prior art keywords
application
perfuming products
preparing flavoring
flavoring
preparing
Prior art date
Application number
CH1267871A
Other languages
English (en)
French (fr)
Inventor
Owen Pittet Alan
Walter Seitz Eugene
Original Assignee
Int Flavors & Fragrances Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Int Flavors & Fragrances Inc filed Critical Int Flavors & Fragrances Inc
Publication of CH541934A publication Critical patent/CH541934A/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
    • A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
    • A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
    • A24B15/18—Treatment of tobacco products or tobacco substitutes
    • A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
    • A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances
    • A24B15/34—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances containing a carbocyclic ring other than a six-membered aromatic ring
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
    • 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
    • C11B9/0003—Compounds of unspecified constitution defined by the chemical reaction for their preparation

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • General Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Wood Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Nutrition Science (AREA)
  • Toxicology (AREA)
  • Polymers & Plastics (AREA)
  • Manufacture Of Tobacco Products (AREA)
  • Fats And Perfumes (AREA)
  • Seasonings (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
CH1267871A 1970-09-03 1971-08-30 Procédé de préparation de produits aromatisants et/ou parfumants et leur application CH541934A (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US6950570A 1970-09-03 1970-09-03
US16697171A 1971-07-28 1971-07-28

Publications (1)

Publication Number Publication Date
CH541934A true CH541934A (fr) 1973-09-30

Family

ID=26750151

Family Applications (1)

Application Number Title Priority Date Filing Date
CH1267871A CH541934A (fr) 1970-09-03 1971-08-30 Procédé de préparation de produits aromatisants et/ou parfumants et leur application

Country Status (9)

Country Link
US (1) US3782973A (enExample)
JP (1) JPS5025019B1 (enExample)
AU (1) AU448307B2 (enExample)
BE (2) BE772178A (enExample)
CA (1) CA935030A (enExample)
CH (1) CH541934A (enExample)
FR (1) FR2107123A5 (enExample)
GB (1) GB1331694A (enExample)
NL (1) NL145245B (enExample)

Families Citing this family (32)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3903900A (en) * 1973-05-14 1975-09-09 Int Flavors & Fragrances Inc Tobacco articles and compositions containing 1,2-cyclohexanedione and methods for producing same
JPS53116830U (enExample) * 1977-02-21 1978-09-18
US4952559A (en) * 1986-10-24 1990-08-28 Gaf Chemicals Corporation Fragrance additive
US5413122A (en) * 1992-02-18 1995-05-09 R. J. Reynolds Tobacco Company Method of providing flavorful and aromatic compounds
GB9706235D0 (en) * 1997-03-26 1997-05-14 Dalgety Plc Flavouring agents
ATE478562T1 (de) * 2001-07-20 2010-09-15 Mars Inc Konfektzusammensetzungen auf basis von fett enthaltend aromastoffe
US20080299273A1 (en) * 2002-09-19 2008-12-04 Ajay Rajeshwar Bhaskar Method of reducing acryalmide by treating a food product
US7037540B2 (en) * 2002-09-19 2006-05-02 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US20050118322A1 (en) * 2002-09-19 2005-06-02 Elder Vincent A. Method for enhancing acrylamide decomposition
US7811618B2 (en) * 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US7267834B2 (en) * 2003-02-21 2007-09-11 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US20070178219A1 (en) * 2002-09-19 2007-08-02 Eric Boudreaux Method for Reducing Acrylamide Formation
US20070141225A1 (en) * 2002-09-19 2007-06-21 Elder Vincent A Method for Reducing Acrylamide Formation
US7393550B2 (en) 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US20070141226A1 (en) * 2002-09-19 2007-06-21 Frito-Lay North America, Inc. Method for Reducing Acrylamide Formation in Thermally Processed Foods
US20050064084A1 (en) * 2002-09-19 2005-03-24 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US8110240B2 (en) * 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US8157918B2 (en) * 2005-09-30 2012-04-17 Philip Morris Usa Inc. Menthol cigarette
US20070281062A1 (en) * 2006-06-01 2007-12-06 Wilfred Marcellien Bourg Process for Neutralizing Enzymes in Corn
US20080213438A1 (en) * 2007-03-02 2008-09-04 F.B.C. Industries, Inc. Reduction of Benzene in Beverages and Compositions Therefor
US8486684B2 (en) * 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
US20100040750A1 (en) * 2008-08-13 2010-02-18 Assaad Kimberly Nicole Method and apparatus to produce a fried food product having a reduced level of fat and acrylamide
US8284248B2 (en) * 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US20100051419A1 (en) * 2008-08-27 2010-03-04 Pravin Maganlal Desai System, method and apparatus for lowering the variability of temperature, moisture content, and acrylamide level in a food product
US8158175B2 (en) * 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US9095145B2 (en) * 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) * 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties
US20100255167A1 (en) * 2009-04-07 2010-10-07 Frito-Lay North America, Inc. Method for Reducing Acrylamide in Food Products
EP3458582A2 (en) 2016-05-19 2019-03-27 Nestec S.A. Flavour generation in food
CN115251455A (zh) * 2022-08-19 2022-11-01 云南中烟工业有限责任公司 一种带有通道结构的多孔气溶胶生成基质棒的制备方法
CN115251456A (zh) * 2022-08-26 2022-11-01 云南中烟工业有限责任公司 一种具有易挥发增香物质的多孔气溶胶生成基质棒的制备方法
US12319933B2 (en) 2023-03-01 2025-06-03 Alcheme Bio Inc. Systems, methods, and compositions for production of cellular agriculture products

Also Published As

Publication number Publication date
JPS5025019B1 (enExample) 1975-08-20
DE2144074A1 (de) 1972-03-16
BE772178A (fr) 1972-03-03
BE772172A (fr) 1972-03-03
GB1331694A (en) 1973-09-26
FR2107123A5 (enExample) 1972-05-05
US3782973A (en) 1974-01-01
NL7111988A (enExample) 1972-03-07
NL145245B (nl) 1975-03-17
AU3239671A (en) 1973-02-22
AU448307B2 (en) 1974-04-29
CA935030A (en) 1973-10-09
DE2144074B2 (de) 1976-04-15

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Legal Events

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