DK589288D0 - Terpene FLAVORING SUBSTANCES - Google Patents

Terpene FLAVORING SUBSTANCES

Info

Publication number
DK589288D0
DK589288D0 DK589288A DK589288A DK589288D0 DK 589288 D0 DK589288 D0 DK 589288D0 DK 589288 A DK589288 A DK 589288A DK 589288 A DK589288 A DK 589288A DK 589288 D0 DK589288 D0 DK 589288D0
Authority
DK
Denmark
Prior art keywords
terpene
flavoring substances
aromatised
terpenic
ergosterol
Prior art date
Application number
DK589288A
Other languages
Danish (da)
Other versions
DK175382B1 (en
DK589288A (en
Inventor
Francis Karst
Barbu Dinu Vladimir Vladescu
Original Assignee
Pernod Ricard
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 Pernod Ricard filed Critical Pernod Ricard
Publication of DK589288D0 publication Critical patent/DK589288D0/en
Publication of DK589288A publication Critical patent/DK589288A/en
Application granted granted Critical
Publication of DK175382B1 publication Critical patent/DK175382B1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/06—Preparation of sparkling wine; Impregnation of wine with carbon dioxide
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/025—Low-alcohol beverages
    • 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
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
    • 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
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
    • C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Molecular Biology (AREA)
  • Fats And Perfumes (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

Process for obtaining terpenic aromas, characterised in that a mutant of S. cerevisiae blocked in the route for the synthesis of the ergosterol which secretes aromatic terpenes is cultured on an appropriate culture medium. This process can be employed more particularly for the production of aromatised beverages.
DK198805892A 1987-10-22 1988-10-21 Terpene flavorings DK175382B1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR8714609A FR2622208B1 (en) 1987-10-22 1987-10-22 PROCESS FOR OBTAINING TERPENIC FLAVORS BY A MICROBIOLOGICAL PROCESS
FR8714609 1987-10-22

Publications (3)

Publication Number Publication Date
DK589288D0 true DK589288D0 (en) 1988-10-21
DK589288A DK589288A (en) 1989-04-23
DK175382B1 DK175382B1 (en) 2004-09-20

Family

ID=9356072

Family Applications (1)

Application Number Title Priority Date Filing Date
DK198805892A DK175382B1 (en) 1987-10-22 1988-10-21 Terpene flavorings

Country Status (7)

Country Link
EP (1) EP0313465B1 (en)
AT (1) ATE88757T1 (en)
DE (1) DE3880619T2 (en)
DK (1) DK175382B1 (en)
ES (1) ES2054847T3 (en)
FR (1) FR2622208B1 (en)
IE (1) IE62461B1 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1992016611A1 (en) * 1991-03-12 1992-10-01 Pernod-Ricard Method of alcoholic fermentation to obtain muscat type aromas
DE19744212B4 (en) * 1997-09-30 2006-01-19 Schering Ag Process for the preparation of ergosterol and its intermediates by means of recombinant yeasts
EP2885420B1 (en) 2012-08-17 2018-12-05 Evolva SA Increased production of terpenes and terpenoids
FR3079845B1 (en) * 2018-04-10 2020-03-06 Clement Rozoy SPARKLING WINE FLAVORED WITH TERPENES

Also Published As

Publication number Publication date
EP0313465A1 (en) 1989-04-26
EP0313465B1 (en) 1993-04-28
DE3880619D1 (en) 1993-06-03
FR2622208A1 (en) 1989-04-28
DK175382B1 (en) 2004-09-20
FR2622208B1 (en) 1991-02-15
IE62461B1 (en) 1995-02-08
DK589288A (en) 1989-04-23
ATE88757T1 (en) 1993-05-15
IE883175L (en) 1989-04-22
DE3880619T2 (en) 1993-08-12
ES2054847T3 (en) 1994-08-16

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Legal Events

Date Code Title Description
PUP Patent expired