FR2691880B1 - PROCESS FOR OBTAINING NATURAL VANILLA FLAVOR BY TREATING VANILLA BEANS AND OBTAINED FLAVOR. - Google Patents

PROCESS FOR OBTAINING NATURAL VANILLA FLAVOR BY TREATING VANILLA BEANS AND OBTAINED FLAVOR.

Info

Publication number
FR2691880B1
FR2691880B1 FR9206839A FR9206839A FR2691880B1 FR 2691880 B1 FR2691880 B1 FR 2691880B1 FR 9206839 A FR9206839 A FR 9206839A FR 9206839 A FR9206839 A FR 9206839A FR 2691880 B1 FR2691880 B1 FR 2691880B1
Authority
FR
France
Prior art keywords
flavor
vanilla
treating
obtaining natural
beans
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
FR9206839A
Other languages
French (fr)
Other versions
FR2691880A1 (en
Inventor
Jean Mane
Joseph Zucca
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.)
V Mane Fils SAS
Original Assignee
V Mane Fils SAS
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 V Mane Fils SAS filed Critical V Mane Fils SAS
Priority to FR9206839A priority Critical patent/FR2691880B1/en
Priority to PCT/FR1993/000530 priority patent/WO1993025088A2/en
Priority to JP6501169A priority patent/JP2752255B2/en
Publication of FR2691880A1 publication Critical patent/FR2691880A1/en
Application granted granted Critical
Publication of FR2691880B1 publication Critical patent/FR2691880B1/en
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
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • 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
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01004—Cellulase (3.2.1.4), i.e. endo-1,4-beta-glucanase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01015—Polygalacturonase (3.2.1.15)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01021—Beta-glucosidase (3.2.1.21)

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Seasonings (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
FR9206839A 1992-06-05 1992-06-05 PROCESS FOR OBTAINING NATURAL VANILLA FLAVOR BY TREATING VANILLA BEANS AND OBTAINED FLAVOR. Expired - Lifetime FR2691880B1 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
FR9206839A FR2691880B1 (en) 1992-06-05 1992-06-05 PROCESS FOR OBTAINING NATURAL VANILLA FLAVOR BY TREATING VANILLA BEANS AND OBTAINED FLAVOR.
PCT/FR1993/000530 WO1993025088A2 (en) 1992-06-05 1993-06-03 Method for obtaining a natural vanilla aroma by treatment of vanilla beans, and aroma thus obtained
JP6501169A JP2752255B2 (en) 1992-06-05 1993-06-03 Method for producing natural vanilla flavor by treating vanilla beans

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9206839A FR2691880B1 (en) 1992-06-05 1992-06-05 PROCESS FOR OBTAINING NATURAL VANILLA FLAVOR BY TREATING VANILLA BEANS AND OBTAINED FLAVOR.

Publications (2)

Publication Number Publication Date
FR2691880A1 FR2691880A1 (en) 1993-12-10
FR2691880B1 true FR2691880B1 (en) 1997-10-31

Family

ID=9430480

Family Applications (1)

Application Number Title Priority Date Filing Date
FR9206839A Expired - Lifetime FR2691880B1 (en) 1992-06-05 1992-06-05 PROCESS FOR OBTAINING NATURAL VANILLA FLAVOR BY TREATING VANILLA BEANS AND OBTAINED FLAVOR.

Country Status (3)

Country Link
JP (1) JP2752255B2 (en)
FR (1) FR2691880B1 (en)
WO (1) WO1993025088A2 (en)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5705205A (en) * 1991-09-03 1998-01-06 Pernod Richard Process for the production of natural vanilla extract by enzymatic processing of green vanilla pods, and extract thereby obtained
GB9606187D0 (en) 1996-03-23 1996-05-29 Inst Of Food Research Production of vanillin
ITMI20030778A1 (en) * 2003-04-15 2004-10-16 Indena Spa PROCEDURE FOR THE ENZYMATIC PREPARATION OF VANILLA AROMA.
DK1649029T3 (en) 2003-06-19 2015-03-09 Evolva Sa PROCEDURE FOR PREPARING A LOW MOLECULAR WEIGHT SECONDARY PLANT METABOLITE IN A YARCELL
EP1510586A1 (en) * 2003-08-26 2005-03-02 Poalis A/S A method of producing a low molecular weight organic compound in a cell
US20050074521A1 (en) * 2003-10-01 2005-04-07 Sensient Flavors Inc. Method for the production of natural botanical extracts
US20060088627A1 (en) * 2004-10-25 2006-04-27 Sensient Flavors Inc. Methods for the production of food grade extracts
US7803412B1 (en) * 2005-05-27 2010-09-28 BioKeys for Flavors, LLC Enzymatic treatment of spent vanilla beans
FR2931624B1 (en) * 2008-06-03 2014-10-24 Aime Leichnig SPECIFIC TECHNIQUE FOR OBTAINING NATURAL VANILLA AROMA WITHOUT DEHUMIDIFYING OR DENATURING THE GOAT FOR A FRESH AND FRAGRANT VANILLA.
WO2010066060A1 (en) * 2008-12-12 2010-06-17 Givaudan Sa Enzymatic process
JP5883316B2 (en) * 2011-03-18 2016-03-15 群栄化学工業株式会社 Saccharified product, method for producing the same, food and drink, and method for improving the flavor thereof
CN103289821A (en) * 2012-03-05 2013-09-11 广州市名花香料有限公司 Preparation method of Vanilla extract
KR101710028B1 (en) * 2014-12-15 2017-02-24 롯데제과주식회사 Method for manufacturing recycling vanilla segment extraction
JP6198282B2 (en) * 2015-10-01 2017-09-20 長谷川香料株式会社 Method for producing heat-treated vanilla extract

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1156084A (en) * 1955-08-23 1958-05-12 Mccormick & Company Process for treating vanilla extracts and extracts in accordance with those obtained
FR2443265A1 (en) * 1978-12-07 1980-07-04 Cotte Jean Marie Extracting vegetable materials e.g. by maceration - with enzyme treatment before extraction
JPS5843757A (en) * 1981-09-08 1983-03-14 T Hasegawa Co Ltd Vanilla flavor and its preparation
FR2625750B1 (en) * 1988-01-07 1990-06-01 Flavotrop Biosystems PROCESS FOR PRODUCING LIQUID AROMATIC BASES
FR2628439B1 (en) * 1988-03-08 1990-09-21 Agronomique Inst Nat Rech PROCESS FOR OBTAINING FLAVOR AND FLAVOR COMPONENTS FROM THEIR PRECURSORS OF GLYCOSIDE NATURE, AND FLAVOR AND FLAVOR COMPONENTS THUS OBTAINED
FR2634979B1 (en) * 1988-08-03 1990-09-28 Elf Aquitaine PROCESS FOR OBTAINING NATURAL VANILLA FLAVOR BY TREATING GREEN VANILLA BEANS AND OBTAINED FLAVOR
DK0416713T4 (en) * 1989-09-07 1999-12-27 Dsm Nv Process for the preparation of flavor components and flavorings from their glycosidic precursors, and thereby

Also Published As

Publication number Publication date
JPH08503122A (en) 1996-04-09
JP2752255B2 (en) 1998-05-18
WO1993025088A3 (en) 1995-02-02
WO1993025088A2 (en) 1993-12-23
FR2691880A1 (en) 1993-12-10

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