METHOD FOR THE ENZYMATICAL PREPARATION OF FLAVOURS RICH IN C6-C10 ALDEHYDES

摘要

The invention relates to a method for the preparation of flavours with for instance creamy, green, cucumber like fatty odour characteristics by reactin g 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 obtaine d flavours for incorporation in all kinds of food products like dairy products such as ice-cream, yoghurt and skim milk and savoury products as well as the produced flavoured products.