FR3083054B1 - AROMA DEVELOPER COMPRISING AN EXTRACT OF PINEAPPLE AND A SULFUR COMPOUND FOR PREPARATIONS CONTAINING AROMATIC PRECURSORS - Google Patents

AROMA DEVELOPER COMPRISING AN EXTRACT OF PINEAPPLE AND A SULFUR COMPOUND FOR PREPARATIONS CONTAINING AROMATIC PRECURSORS Download PDF

Info

Publication number
FR3083054B1
FR3083054B1 FR1855786A FR1855786A FR3083054B1 FR 3083054 B1 FR3083054 B1 FR 3083054B1 FR 1855786 A FR1855786 A FR 1855786A FR 1855786 A FR1855786 A FR 1855786A FR 3083054 B1 FR3083054 B1 FR 3083054B1
Authority
FR
France
Prior art keywords
pineapple
extract
sulfur compound
aroma
developer
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.)
Active
Application number
FR1855786A
Other languages
French (fr)
Other versions
FR3083054A1 (en
Inventor
Sacha Baudoin
Amelie Breysse
Stephane Delpech
Laurent Dagan
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.)
NYSEOS
Oenotropic Innovation
Original Assignee
NYSEOS
Oenotropic Innovation
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 NYSEOS, Oenotropic Innovation filed Critical NYSEOS
Priority to FR1855786A priority Critical patent/FR3083054B1/en
Priority to PCT/FR2019/051574 priority patent/WO2020002833A1/en
Priority to EP19748856.2A priority patent/EP3813544A1/en
Publication of FR3083054A1 publication Critical patent/FR3083054A1/en
Application granted granted Critical
Publication of FR3083054B1 publication Critical patent/FR3083054B1/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • 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
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
    • 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
    • A23L27/29—Fruit flavours
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • C12C5/026—Beer flavouring preparations
    • 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
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients

Abstract

La présente invention a pour objet un additif biologique pour le traitement de préparations comprenant des précurseurs aromatiques, en particulier des préparations à base de moûts végétaux et/ou de macérâts telles que le vin, la bière, les jus de fruits, les boissons à base de houblon ; cet additif permet notamment d'amplifier l'intensité de la perception olfacto-gustative d'une boisson alimentaire. Plus particulièrement, l'invention concerne un additif révélateur d'arômes comprenant un extrait d'ananas et un composé comprenant un composé soufré à une concentration telle que la concentration en thiol libres dans le milieu réactionnel soit d'au moins 0,5 µM.The present invention relates to a biological additive for the treatment of preparations comprising aromatic precursors, in particular preparations based on vegetable musts and / or macerates such as wine, beer, fruit juices, drinks based. hop; this additive makes it possible in particular to amplify the intensity of the olfactory-gustatory perception of a food drink. More particularly, the invention relates to a flavoring additive comprising an extract of pineapple and a compound comprising a sulfur compound at a concentration such that the concentration of free thiol in the reaction medium is at least 0.5 μM.

FR1855786A 2018-06-27 2018-06-27 AROMA DEVELOPER COMPRISING AN EXTRACT OF PINEAPPLE AND A SULFUR COMPOUND FOR PREPARATIONS CONTAINING AROMATIC PRECURSORS Active FR3083054B1 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
FR1855786A FR3083054B1 (en) 2018-06-27 2018-06-27 AROMA DEVELOPER COMPRISING AN EXTRACT OF PINEAPPLE AND A SULFUR COMPOUND FOR PREPARATIONS CONTAINING AROMATIC PRECURSORS
PCT/FR2019/051574 WO2020002833A1 (en) 2018-06-27 2019-06-26 Flavour releaser comprising a pineapple extract and a sulphur compound for preparations containing aromatic precursors
EP19748856.2A EP3813544A1 (en) 2018-06-27 2019-06-26 Flavour releaser comprising a pineapple extract and a sulphur compound for preparations containing aromatic precursors

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1855786 2018-06-27
FR1855786A FR3083054B1 (en) 2018-06-27 2018-06-27 AROMA DEVELOPER COMPRISING AN EXTRACT OF PINEAPPLE AND A SULFUR COMPOUND FOR PREPARATIONS CONTAINING AROMATIC PRECURSORS

Publications (2)

Publication Number Publication Date
FR3083054A1 FR3083054A1 (en) 2020-01-03
FR3083054B1 true FR3083054B1 (en) 2021-09-03

Family

ID=63963139

Family Applications (1)

Application Number Title Priority Date Filing Date
FR1855786A Active FR3083054B1 (en) 2018-06-27 2018-06-27 AROMA DEVELOPER COMPRISING AN EXTRACT OF PINEAPPLE AND A SULFUR COMPOUND FOR PREPARATIONS CONTAINING AROMATIC PRECURSORS

Country Status (3)

Country Link
EP (1) EP3813544A1 (en)
FR (1) FR3083054B1 (en)
WO (1) WO2020002833A1 (en)

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3711292A (en) * 1970-04-23 1973-01-16 Bio Tech Resources Preparation of an alcoholic beer using a raw cereal grain hydrolysate
US3795745A (en) * 1971-03-22 1974-03-05 Schwarz Services Int Preparation of wort for making beer
JPH0678740A (en) 1992-09-07 1994-03-22 Sapporo Breweries Ltd Production of wort for brewing beer
DE9412374U1 (en) * 1994-08-01 1994-09-22 Rauch Petz Gisela G Dr Food supplements
AU2002242728B2 (en) * 2001-03-23 2007-10-18 Societe Des Produits Nestle S.A. Improvement of aroma-containing components
JP4328490B2 (en) 2002-03-01 2009-09-09 天野エンザイム株式会社 Flavor improving agent for food and drink, food to which this is added, and method for improving flavor of food and drink
GB2421890A (en) * 2004-12-09 2006-07-12 Biocatalysts Ltd Method for producing a palatability enhancer for a foodstuff
JP5038663B2 (en) 2006-08-11 2012-10-03 高砂香料工業株式会社 Process for producing flavor imparting agent for beer-based beverages and roasted beverages
FR2920156B1 (en) * 2007-08-20 2010-02-19 Basf Ag PRODUCT FOR PRESERVING THE ORGANOLEPTIC PROPERTIES OF BIOLOGICAL LIQUIDS OF PLANT ORIGIN, FERMENTED OR NOT, AND IN PARTICULAR FERMENTATION MOUTS AND WINES, FORMULATIONS AND THEIR USE IN BEVERAGES
US20120301593A1 (en) * 2007-09-07 2012-11-29 Kelly Lawanda Use of extracts of pineapple as flavor intensifiers
US20090092734A1 (en) * 2007-09-07 2009-04-09 Kelly Lawanda Use of extracts of pineapple as flavor intensifiers
CN104099312B (en) * 2014-07-18 2016-08-24 湖南新鸿鹰生物工程有限公司 A kind of liquid compound enzyme for brewing and preparation method thereof
CN106754142A (en) * 2017-01-17 2017-05-31 宁夏美丽哈巴湖生态旅游开发有限公司 A kind of deer-blood wine and preparation method thereof
FR3071504B1 (en) * 2017-09-26 2021-01-15 Oenotropic Innovation BIOLOGICAL PRODUCT FOR IMPROVING THE PROTEIN STABILITY OF BEVERAGES BASED ON VEGETABLE MUSTS

Also Published As

Publication number Publication date
WO2020002833A1 (en) 2020-01-02
FR3083054A1 (en) 2020-01-03
EP3813544A1 (en) 2021-05-05

Similar Documents

Publication Publication Date Title
Perez-Cacho et al. Processing and storage effects on orange juice aroma: A review
Özkan et al. Effects of hydrogen peroxide on the stability of ascorbic acid during storage in various fruit juices
PE20040850A1 (en) CARTRIDGE AND METHOD FOR THE PREPARATION OF BEVERAGES
Tominaga et al. Role of certain volatile thiols in the bouquet of aged Champagne wines
DE60222935D1 (en) PREPARATIONS FOR THE PRESERVATION OF FRUIT AND VEGETABLES
MA28232A1 (en) CIPC SOLUTIONS AND A TERPENE OR TERPENE OIL AND THEIR USES FOR THE ANTI -MINMINATION TREATMENT OF BULBS OR TUBERS
Wu Preparation of canned apple juice using glutathione as an enzymatic and non‐enzymatic browning inhibitor
Polinati et al. The effect of freezing at− 18 C and− 70 C with and without ascorbic acid on the stability of antioxidant in extracts of apple and orange fruits
FR3083054B1 (en) AROMA DEVELOPER COMPRISING AN EXTRACT OF PINEAPPLE AND A SULFUR COMPOUND FOR PREPARATIONS CONTAINING AROMATIC PRECURSORS
Coppa et al. Structure–activity relationship of resveratrol and its analogue, 4, 4′-dihydroxy-trans-stilbene, toward the endothelin axis in human endothelial cells
Tinello et al. Valorization of onion extracts as anti-browning agents
Onzo et al. Caractéristiques physico-chimiques, phytochimiques et toxicité des espèces végétales utilisées comme emballages alimentaires en Afrique de l’Ouest
NL1030525C2 (en) Method for detecting ATP in a sample and a computer program therefor with luminescence.
Chaisakdanugull et al. Partial purification and characterisation of banana [Musa (AAA Group)‘Gros Michel’] polyphenol oxidase
EP1408917A1 (en) Nail hardener
Domingues et al. Evaluation of enzymatic pretreatment of passion fruit juice
FR2597725A1 (en) METHOD FOR OBTAINING A PHOSPHORESCENCE EFFECT AND PRODUCTS OBTAINED ACCORDING TO SAID METHOD
JP2020014410A (en) Burning sensation suppressing agent for alcoholic beverage
Se Hoo et al. Inhibitory effect of natural anti‐browning agents on polyphenol oxidase from pearl brinjal (Solanum melongena var. serpentinum L.)
PL423162A1 (en) Combined drink based on wine and fruit juice
CA2583102C (en) Use of hop acids in fruit juices, fruit juice concentrates and other beverages to inhibit alicyclobacillus bacteria
Lazarus et al. Dietary flavonoids may promote health, prevent heart disease
FR3116728B1 (en) Vegetable water from Camargue rice and uses in particular in cosmetics
Howard Sulfur: Brighton cool climate symposium was beaut... with some messages for Australia sulfur in wine-a snapshot of Australian trends
Byarushengo et al. Lemongrass and cinnamon essential oils as vitamin C preservatives and flavour enhancers in jam

Legal Events

Date Code Title Description
PLFP Fee payment

Year of fee payment: 2

PLSC Publication of the preliminary search report

Effective date: 20200103

PLFP Fee payment

Year of fee payment: 3

PLFP Fee payment

Year of fee payment: 4

PLFP Fee payment

Year of fee payment: 5

PLFP Fee payment

Year of fee payment: 6