DE69834055T2 - Verfahren zur herstellung von aromen und deren anwendung in bäckereierzeugnissen - Google Patents
Verfahren zur herstellung von aromen und deren anwendung in bäckereierzeugnissen Download PDFInfo
- Publication number
- DE69834055T2 DE69834055T2 DE69834055T DE69834055T DE69834055T2 DE 69834055 T2 DE69834055 T2 DE 69834055T2 DE 69834055 T DE69834055 T DE 69834055T DE 69834055 T DE69834055 T DE 69834055T DE 69834055 T2 DE69834055 T2 DE 69834055T2
- Authority
- DE
- Germany
- Prior art keywords
- composition
- supernatant
- yeast
- reaction
- sulfur
- 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 - Fee Related
Links
- 238000000034 method Methods 0.000 title claims abstract description 27
- 239000000796 flavoring agent Substances 0.000 title abstract description 34
- 235000019634 flavors Nutrition 0.000 title abstract description 30
- 235000015173 baked goods and baking mixes Nutrition 0.000 title abstract description 14
- 238000004519 manufacturing process Methods 0.000 title description 3
- 239000000203 mixture Substances 0.000 claims abstract description 67
- FZOZFDAMVVEZSJ-UHFFFAOYSA-N 2-Acetyl-4,5-dihydrothiazole Chemical compound CC(=O)C1=NCCS1 FZOZFDAMVVEZSJ-UHFFFAOYSA-N 0.000 claims abstract description 44
- 150000001875 compounds Chemical class 0.000 claims abstract description 19
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 15
- 239000006228 supernatant Substances 0.000 claims abstract description 14
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims abstract description 8
- 150000007524 organic acids Chemical class 0.000 claims abstract description 8
- 239000011593 sulfur Substances 0.000 claims abstract description 8
- 229910052717 sulfur Inorganic materials 0.000 claims abstract description 8
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 239000011541 reaction mixture Substances 0.000 claims abstract description 6
- 239000002243 precursor Substances 0.000 claims abstract description 5
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 15
- 238000006243 chemical reaction Methods 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 11
- 235000013305 food Nutrition 0.000 claims description 9
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 239000000284 extract Substances 0.000 claims description 7
- 239000006071 cream Substances 0.000 claims description 6
- 150000002148 esters Chemical class 0.000 claims description 5
- LCTONWCANYUPML-UHFFFAOYSA-N Pyruvic acid Chemical compound CC(=O)C(O)=O LCTONWCANYUPML-UHFFFAOYSA-N 0.000 claims description 4
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 claims description 4
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 claims description 4
- 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 claims description 3
- 230000004913 activation Effects 0.000 claims description 3
- UFULAYFCSOUIOV-UHFFFAOYSA-N cysteamine Chemical compound NCCS UFULAYFCSOUIOV-UHFFFAOYSA-N 0.000 claims description 3
- 229960003151 mercaptamine Drugs 0.000 claims description 3
- 125000001160 methoxycarbonyl group Chemical group [H]C([H])([H])OC(*)=O 0.000 claims description 3
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 102000005367 Carboxypeptidases Human genes 0.000 claims description 2
- 108010006303 Carboxypeptidases Proteins 0.000 claims description 2
- XXRCUYVCPSWGCC-UHFFFAOYSA-N Ethyl pyruvate Chemical compound CCOC(=O)C(C)=O XXRCUYVCPSWGCC-UHFFFAOYSA-N 0.000 claims description 2
- 108010024636 Glutathione Proteins 0.000 claims description 2
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 2
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 2
- 235000018417 cysteine Nutrition 0.000 claims description 2
- 229940116333 ethyl lactate Drugs 0.000 claims description 2
- 229940117360 ethyl pyruvate Drugs 0.000 claims description 2
- 238000004108 freeze drying Methods 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 229960003180 glutathione Drugs 0.000 claims description 2
- 150000002402 hexoses Chemical class 0.000 claims description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 claims description 2
- 150000002972 pentoses Chemical class 0.000 claims description 2
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 150000003538 tetroses Chemical class 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 claims 2
- 230000004151 fermentation Effects 0.000 claims 2
- 239000002253 acid Substances 0.000 claims 1
- 239000003054 catalyst Substances 0.000 claims 1
- 230000002255 enzymatic effect Effects 0.000 claims 1
- 229940107700 pyruvic acid Drugs 0.000 claims 1
- 238000011084 recovery Methods 0.000 claims 1
- 238000001694 spray drying Methods 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 11
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 235000008429 bread Nutrition 0.000 description 24
- 239000000047 product Substances 0.000 description 17
- 235000019640 taste Nutrition 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 9
- 239000007788 liquid Substances 0.000 description 8
- 238000012360 testing method Methods 0.000 description 7
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 6
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 6
- 241000227653 Lycopersicon Species 0.000 description 5
- 239000011248 coating agent Substances 0.000 description 5
- 238000000576 coating method Methods 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 4
- 229920002774 Maltodextrin Polymers 0.000 description 3
- 239000005913 Maltodextrin Substances 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 150000002391 heterocyclic compounds Chemical class 0.000 description 3
- 238000011534 incubation Methods 0.000 description 3
- 229940035034 maltodextrin Drugs 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 235000011888 snacks Nutrition 0.000 description 3
- 239000000758 substrate Substances 0.000 description 3
- 239000001082 (3R)-3-sulfanylpentan-2-one Substances 0.000 description 2
- DQMLFUMEBNHPPB-UHFFFAOYSA-N 2-Methylthiazolidine Chemical compound CC1NCCS1 DQMLFUMEBNHPPB-UHFFFAOYSA-N 0.000 description 2
- SZECUQRKLXRGSJ-UHFFFAOYSA-N 3-Mercapto-2-pentanone Chemical compound CCC(S)C(C)=O SZECUQRKLXRGSJ-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 2
- 229920000858 Cyclodextrin Polymers 0.000 description 2
- AXFZADXWLMXITO-UHFFFAOYSA-N N-acetylcysteamine Chemical compound CC(=O)NCCS AXFZADXWLMXITO-UHFFFAOYSA-N 0.000 description 2
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 241000482268 Zea mays subsp. mays Species 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 238000004587 chromatography analysis Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000012074 organic phase Substances 0.000 description 2
- 239000012429 reaction media Substances 0.000 description 2
- 239000013074 reference sample Substances 0.000 description 2
- 238000003303 reheating Methods 0.000 description 2
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 235000019654 spicy taste Nutrition 0.000 description 2
- 150000007979 thiazole derivatives Chemical class 0.000 description 2
- 238000001291 vacuum drying Methods 0.000 description 2
- RUYNUXHHUVUINQ-UHFFFAOYSA-N 2-Methyl-3-furanthiol Chemical compound CC=1OC=CC=1S RUYNUXHHUVUINQ-UHFFFAOYSA-N 0.000 description 1
- 241001123652 Candida versatilis Species 0.000 description 1
- 241000235036 Debaryomyces hansenii Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 244000286779 Hansenula anomala Species 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 241000235072 Saccharomyces bayanus Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000010364 biochemical engineering Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- HFNQLYDPNAZRCH-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O.OC(O)=O HFNQLYDPNAZRCH-UHFFFAOYSA-N 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000306 component Substances 0.000 description 1
- -1 compounds Thiazoles Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000007799 cork Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- KCIDZIIHRGYJAE-YGFYJFDDSA-L dipotassium;[(2r,3r,4s,5r,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] phosphate Chemical compound [K+].[K+].OC[C@H]1O[C@H](OP([O-])([O-])=O)[C@H](O)[C@@H](O)[C@H]1O KCIDZIIHRGYJAE-YGFYJFDDSA-L 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- LZCLXQDLBQLTDK-BYPYZUCNSA-N ethyl (2S)-lactate Chemical compound CCOC(=O)[C@H](C)O LZCLXQDLBQLTDK-BYPYZUCNSA-N 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229940093915 gynecological organic acid Drugs 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
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 150000004717 pyruvic acids Chemical class 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 150000003557 thiazoles Chemical class 0.000 description 1
- 150000003549 thiazolines Chemical class 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- WCTAGTRAWPDFQO-UHFFFAOYSA-K trisodium;hydrogen carbonate;carbonate Chemical compound [Na+].[Na+].[Na+].OC([O-])=O.[O-]C([O-])=O WCTAGTRAWPDFQO-UHFFFAOYSA-K 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P17/00—Preparation of heterocyclic carbon compounds with only O, N, S, Se or Te as ring hetero atoms
- C12P17/14—Nitrogen or oxygen as hetero atom and at least one other diverse hetero ring atom in the same ring
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/28—Organic sulfur compounds
-
- 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
- A23L27/205—Heterocyclic compounds
- A23L27/2056—Heterocyclic compounds having at least two different hetero atoms, at least one being a nitrogen atom
-
- 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
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP97122715 | 1997-12-23 | ||
| EP97122715A EP0951841A1 (en) | 1997-12-23 | 1997-12-23 | Process for the preparation of flavouring compositions and use of these compositions in bakery products |
| PCT/IB1998/002002 WO1999033358A1 (en) | 1997-12-23 | 1998-12-14 | Process for the preparation of flavouring compositions and use of these compositions in bakery products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| DE69834055D1 DE69834055D1 (de) | 2006-05-18 |
| DE69834055T2 true DE69834055T2 (de) | 2006-09-28 |
Family
ID=8227863
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE69834055T Expired - Fee Related DE69834055T2 (de) | 1997-12-23 | 1998-12-14 | Verfahren zur herstellung von aromen und deren anwendung in bäckereierzeugnissen |
Country Status (8)
| Country | Link |
|---|---|
| US (1) | US6432459B1 (https=) |
| EP (2) | EP0951841A1 (https=) |
| JP (1) | JP2001526910A (https=) |
| AT (1) | ATE321461T1 (https=) |
| AU (1) | AU1348199A (https=) |
| CA (1) | CA2315004A1 (https=) |
| DE (1) | DE69834055T2 (https=) |
| WO (1) | WO1999033358A1 (https=) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1266581B1 (en) * | 2001-06-15 | 2015-04-01 | Societe Des Produits Nestle S.A. | Baked type aromatising compositions |
| GB2398497A (en) * | 2003-02-19 | 2004-08-25 | Walcom Animal Science | Composition for improving immunity of animals |
| US20050048165A1 (en) * | 2003-03-31 | 2005-03-03 | Sadanandan Bindu | Process for the preparation of Chapathi dough with reduced phytic acid level |
| FR2865902B1 (fr) * | 2004-02-10 | 2007-09-07 | Lesaffre & Cie | Agent exhausteur de gout |
| WO2008047771A1 (fr) * | 2006-10-19 | 2008-04-24 | Ogawa & Co., Ltd. | 3-mercapto-2-alcanone et composition de parfum contenant le composé |
| US7666457B1 (en) | 2008-08-19 | 2010-02-23 | Delavau Llc | Dry mixes comprising glycerine |
| JP4783421B2 (ja) * | 2008-12-25 | 2011-09-28 | 長谷川香料株式会社 | ゴマ様香味増強剤 |
| US8524302B2 (en) * | 2009-11-02 | 2013-09-03 | Pepsico | Natural flavour enhancers and methods for making same |
| EP2491796B1 (en) * | 2011-02-22 | 2015-08-26 | Symrise AG | Novel pandan extract articles in powder form and process for the production thereof |
| JP6484005B2 (ja) * | 2014-11-11 | 2019-03-13 | アサヒビール株式会社 | ビール様飲料用風味改善剤 |
| MX2019010826A (es) * | 2017-05-05 | 2019-12-16 | Nestle Sa | Proceso para la preparacion de productos alimenticios a base de cereal tratados termicamente. |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3678064A (en) * | 1970-01-07 | 1972-07-18 | Lever Brothers Ltd | Certain 2-acyl-2-thiazolines |
| US5039543A (en) * | 1990-11-16 | 1991-08-13 | Nestec S.A. | Preparation of flavors |
-
1997
- 1997-12-23 EP EP97122715A patent/EP0951841A1/en not_active Withdrawn
-
1998
- 1998-12-14 JP JP2000526130A patent/JP2001526910A/ja active Pending
- 1998-12-14 CA CA002315004A patent/CA2315004A1/en not_active Abandoned
- 1998-12-14 US US09/582,323 patent/US6432459B1/en not_active Expired - Fee Related
- 1998-12-14 EP EP98957063A patent/EP1056356B1/en not_active Expired - Lifetime
- 1998-12-14 WO PCT/IB1998/002002 patent/WO1999033358A1/en not_active Ceased
- 1998-12-14 AU AU13481/99A patent/AU1348199A/en not_active Abandoned
- 1998-12-14 AT AT98957063T patent/ATE321461T1/de not_active IP Right Cessation
- 1998-12-14 DE DE69834055T patent/DE69834055T2/de not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JP2001526910A (ja) | 2001-12-25 |
| WO1999033358A1 (en) | 1999-07-08 |
| CA2315004A1 (en) | 1999-07-08 |
| ATE321461T1 (de) | 2006-04-15 |
| EP1056356B1 (en) | 2006-03-29 |
| AU1348199A (en) | 1999-07-19 |
| EP0951841A1 (en) | 1999-10-27 |
| US6432459B1 (en) | 2002-08-13 |
| DE69834055D1 (de) | 2006-05-18 |
| EP1056356A1 (en) | 2000-12-06 |
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