发明名称 |
Method for the enzymatical preparation of flavours rich in c6-c10 aldehydes |
摘要 |
The invention relates to a method for the preparation of flavors with for instance creamy, green, cucumber like fatty odor characteristics by reacting an oil or fat comprising unsaturated fatty acid triglycerides with a lipoxygenase preparation capable of converting triglycerides into their hydroperoxides in a multiphase system in the presence of air, air enriched with oxygen or oxygen and, subsequently thermally converting the obtained mixture-preferably under acidic conditions-resulting in an aldehyde containing product. Further the invention encompasses the use of the obtained flavors for incorporation in all kinds of food products like dairy products such as ice-cream, yoghurt and skim milk and savory products as well as the produced flavored products.
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申请公布号 |
US2004214299(A1) |
申请公布日期 |
2004.10.28 |
申请号 |
US20020148467 |
申请日期 |
2002.10.09 |
申请人 |
KERLER JOSEF;KOHLEN ERIC;VAN DER VLIET AMY;FITZ WOLFGANG;WINKEL CHRIS |
发明人 |
KERLER JOSEF;KOHLEN ERIC;VAN DER VLIET AMY;FITZ WOLFGANG;WINKEL CHRIS |
分类号 |
A23L1/23;(IPC1-7):A23L1/221;C12P7/24 |
主分类号 |
A23L1/23 |
代理机构 |
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地址 |
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