Food flavorant preparation via bioconversion of elemental sulphu

Details Food flavorant preparation via bioconversion of elemental sulphu Food flavorant preparation via bioconversion of elemental sulphu

1996-11-26

1999-09-07

Wortman, Donna C.

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated carbohydrate

426 60, 426534, 426650, B32B 314

Patent

active

059484535

ABSTRACT:
A flavorant agent is prepared by incubating a medium of baker's yeast, elemental sulfur and a reducing sugar to obtain a reaction medium from which hydrogen sulfide gas evolves and then the reaction medium is treated with heat to obtain the flavorant agent. A further flavorant agent is obtained by separating the supernatant of the reaction medium from reaction medium residue, and the reaction medium or supernatant may be mixed with a flavor precursor material and heated to obtain a flavorant composition.

REFERENCES:
patent: 3642497 (1972-02-01), Gunther
patent: 4080367 (1978-03-01), Van Den Ouweland et al.
patent: 4194017 (1980-03-01), Poiger
Translation of Adachi, et al., Japanese Kokai JP-A-58-5164.
Schutz, et al., "Formation of Hydrogen Sulfide from Elemental Sulphur during Fermentation by Wine Yeast", Am. J. Enol. Vitic, vol. 28, No. 3, 1997, pp. 137-144.
Derwent Abstract XRAM Acc. No. C90-143061, WPI Acc. No. 90-329535/44, Abstract of Cohas, European Patent Application Publication No. 0 395 556.

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