ES2093846T3 - Procedimiento de obtencion de aroma natural de vainilla por tratamiento enzimatico de vainas de vainilla verde y aroma obtenido. - Google Patents

Procedimiento de obtencion de aroma natural de vainilla por tratamiento enzimatico de vainas de vainilla verde y aroma obtenido.

Info

Publication number
ES2093846T3
ES2093846T3 ES92919419T ES92919419T ES2093846T3 ES 2093846 T3 ES2093846 T3 ES 2093846T3 ES 92919419 T ES92919419 T ES 92919419T ES 92919419 T ES92919419 T ES 92919419T ES 2093846 T3 ES2093846 T3 ES 2093846T3
Authority
ES
Spain
Prior art keywords
aroma
vanilla
pods
green
procedure
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 - Lifetime
Application number
ES92919419T
Other languages
English (en)
Inventor
Pascal Marc Brunerie
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Pernod Ricard SA
Original Assignee
Pernod Ricard SA
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=9416577&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES2093846(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Pernod Ricard SA filed Critical Pernod Ricard SA
Application granted granted Critical
Publication of ES2093846T3 publication Critical patent/ES2093846T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

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
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/40—Preparation of oxygen-containing organic compounds containing a carboxyl group including Peroxycarboxylic acids
    • C12P7/42—Hydroxy-carboxylic acids
    • 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
    • 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
    • C12P7/24—Preparation of oxygen-containing organic compounds containing a carbonyl group

Landscapes

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

Abstract

LA PRESENTE INVENCION SE REFIERE A UN PROCESO DE OBTENCION NATURAL DE AROMA NATURAL DE VAINILLA, QUE CONSISTE EN TRATAR UN TRITURADO DE VAINAS DE VAINILLA VERDE MEDIANTE UN SISTEMA ENZIMATICO CAPAZ DE DESTRUIR LOS SISTEMAS MEMBRANARES DE LAS CELULAS VEGETALES Y DE HIDROLIZAR LOS PRECURSORES GLICOLIZADOS DE LOS COMPUESTOS VOLATILES. PREFERENTEMENTE, ESTE SISTEMA ENZIMATICO ESTA CONSTITUIDO POR UNA O VARIAS ENZIMAS QUE POSEEN UNA ACTIVIDAD GLUCOSIDASA Y EL NUMERO DE UNIDADES DE ACTIVIDAD GLUCOSIDASA POR GRAMO DE VAINA DE VAINILLA ESTA COMPRENDIDO ENTRE 20 Y 500 UNIDADES. ESTE PROCESO PERMITE ACORTAR CONSIDERABLEMENTE EL TIEMPO DE TRANSFORMACION DE LOS PRECURSORES AROMATICOS DE LA VAINA, PARTICULARMENTE DE LA GLUCOVANILINA EN VANILINA CON ADEMAS UN EXCELENTE RENDIMIENTO. LA PRESENTE INVENCION SE REFIERE TAMBIEN AL AROMA NATURAL OBTENIDO POR DICHO PROCESO.
ES92919419T 1991-09-03 1992-09-01 Procedimiento de obtencion de aroma natural de vainilla por tratamiento enzimatico de vainas de vainilla verde y aroma obtenido. Expired - Lifetime ES2093846T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR919110873A FR2680798B1 (fr) 1991-09-03 1991-09-03 Procede d'obtention d'arome naturel de vanille par traitement enzymatique des gousses de vanille vertes arome obtenu.

Publications (1)

Publication Number Publication Date
ES2093846T3 true ES2093846T3 (es) 1997-01-01

Family

ID=9416577

Family Applications (1)

Application Number Title Priority Date Filing Date
ES92919419T Expired - Lifetime ES2093846T3 (es) 1991-09-03 1992-09-01 Procedimiento de obtencion de aroma natural de vainilla por tratamiento enzimatico de vainas de vainilla verde y aroma obtenido.

Country Status (9)

Country Link
EP (1) EP0555466B1 (es)
JP (1) JPH06502685A (es)
AT (1) ATE144686T1 (es)
DE (1) DE69214930T2 (es)
DK (1) DK0555466T3 (es)
ES (1) ES2093846T3 (es)
FR (1) FR2680798B1 (es)
GR (1) GR3022203T3 (es)
WO (1) WO1993004597A1 (es)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB9307228D0 (en) * 1993-04-06 1993-05-26 British American Tobacco Co Imparting flavour properties
EP0945073A3 (en) * 1998-03-26 2001-01-17 Shiseido Company Limited Process of production of natural flavor or fragrance
ITMI20030778A1 (it) * 2003-04-15 2004-10-16 Indena Spa Procedimento per la preparazione enzimatica dell'aroma di vaniglia.
FR2931624B1 (fr) * 2008-06-03 2014-10-24 Aime Leichnig Technique specifique d'obtention d'arome naturel de vanille sans deshumidification ni denaturation de la gousse pour une vanille fraiche et parfumee.
WO2010066060A1 (en) * 2008-12-12 2010-06-17 Givaudan Sa Enzymatic process
JP5504497B2 (ja) * 2009-07-24 2014-05-28 有限会社金子植物苑 天然バニラ香料の製造方法
JP5883316B2 (ja) * 2011-03-18 2016-03-15 群栄化学工業株式会社 糖化物、その製造方法、飲食品およびその風味向上方法
FR3073714B1 (fr) 2017-11-21 2021-04-02 Eric Odoux Procede de transformation de la vanille verte par action des enzymes endogenes du fruit a temperatures negatives
US20210022382A1 (en) 2018-03-13 2021-01-28 Symrise Ag Production of spice plant part particles

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1156084A (fr) * 1955-08-23 1958-05-12 Mccormick & Company Procédé de traitement de vanilles et extraits conformes à ceux obtenus
FR2443265A1 (fr) * 1978-12-07 1980-07-04 Cotte Jean Marie Procede de fabrication d'extraits vegetaux
JPS5843757A (ja) * 1981-09-08 1983-03-14 T Hasegawa Co Ltd バニラ・フレ−バ−及びその製法
FR2625750B1 (fr) * 1988-01-07 1990-06-01 Flavotrop Biosystems Procede de production de bases aromatiques liquides
FR2628439B1 (fr) * 1988-03-08 1990-09-21 Agronomique Inst Nat Rech Procede d'obtention de composants d'aromes et d'aromes a partir de leurs precurseurs de nature glycosidique, et composants d'aromes et aromes ainsi obtenus
FR2634979B1 (fr) * 1988-08-03 1990-09-28 Elf Aquitaine Procede d'obtention d'arome naturel de vanille par traitement des gousses de vanille verte et arome obtenu
PT95246B (pt) * 1989-09-07 1999-12-31 Gist Brocades Nv Processo de obtencao de componentes aromas e aromas a partir dos seus precursores com uma natureza glicosidica.

Also Published As

Publication number Publication date
DE69214930D1 (de) 1996-12-05
EP0555466B1 (fr) 1996-10-30
DK0555466T3 (da) 1997-04-07
GR3022203T3 (en) 1997-03-31
FR2680798A1 (fr) 1993-03-05
JPH06502685A (ja) 1994-03-24
ATE144686T1 (de) 1996-11-15
WO1993004597A1 (fr) 1993-03-18
DE69214930T2 (de) 1997-04-03
FR2680798B1 (fr) 1994-09-02
EP0555466A1 (fr) 1993-08-18

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