Method for reducing off-flavor in food materials with acetic aci

Details Method for reducing off-flavor in food materials with acetic aci Method for reducing off-flavor in food materials with acetic aci

1989-09-25

1990-12-04

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

426 11, 426 12, 426 15, 426 16, 426 17, 426 20, 426 42, 426 43, 426 51, 426 52, 426 56, 426 61, A23L 100, A23L 120, A23L 131, A23L 1325

Patent

active

049752898

ABSTRACT:
The present invention relates to a method of reducing an off-flavor in foods containing medium chain aldehydes characterized in that said foods are brought into contact with acetic acid bacteria or immobilized acetic acid bacteria (Acetobacter aceti, Gluconobacter suboxydans) in a state that said acetic acid bacteria substantially does not proliferate, and a method of reducing an off-flavor in foods containing alcohols and medium chain aldehydes characterized in that said foods are brought into contact with acetic acid bacteria of which membrane-bound alcohol dehydrogenase has been deactivated.

REFERENCES:
patent: 4661356 (1987-04-01), Okuhara
Patent Abstracts of Japan, vol. 11, No. 282 (C-446) [2729], Sep. 11, 1987; JP-A-62 79 739 (Lion Corp), 13-04-1987, Abstract.
Patent Abstracts of Japan, vol. 6, No. 85 (C-103) [1963], May 22, 1982, JP-A-57 18 986 (Tanabe Seiyaku K.K.), 30-01-1982, Abstract.
Patent Abstracts of Japan, vol. 8, No. 150 (C-233) [1587], Jul. 12, 1984; JP-A-59-55 143 (Nakano Suten K.K.), 30-03-1984, Abstract.
Patent Abstracts of Japan, vol. 5, No. 49 (C-49) [721], Apr. 8, 1981; JP-A-56 5092 (Fuji Zouki Seiyaku K.K.), 20-01-1981, Abstract.
Patent Abstracts of Japan, vol. 7, No. 273 (C-198) [1418], Dec. 6, 1983; JP-A-58 152 479 (Nakano Suten K.K.), 10-09-1983, Abstract.

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