Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Patent
1993-05-14
2000-08-22
Hendricks, Keith
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
426 51, 435207, 435201, 435 74, C12G 100, C12P 1944, C12N 938
Patent
active
061068721
ABSTRACT:
An enzymatic hydrolysis of a glycosidic substrate containing at least one of the said precursors is performed with at least one enzyme chosen in accordance with the structure of the said precursor, to liberate the corresponding monoglycosides by cleavage at a glycoside bond, and, in a second stage, an enzymatic hydrolysis of the product of the first stage is performed with at least one enzyme other than or identical to that/those of the first stage and designed to liberate the aroma components and aromas by cleavage of the aglycone-carbohydrate linkage bond. A vegetable material derived from a fruit such as grape or an aromatic or flowering plant, as well as their derivatives and by-products, is chosen as a glycosidic substrate. Terepenols such as geraniol, linalol, nerol and the like, terpene polyols and alcohols such as phenyl ethyl alcohol and benzyl alcohol, or the like, are obtained, in particular, as aroma components or aromas.
REFERENCES:
patent: 2950974 (1960-08-01), Smythe et al.
patent: 4971812 (1990-11-01), Tsen
patent: 5573926 (1996-11-01), Gunata et al.
Chemical Abstracts, vol. 75, No. 21, 128 650c (1971).
Journal of Agricultural and Food Chemistry, vol. 26, No. 3, 1978, pp. 765-766.
Parliment et al, "Biogeneration of Aromas", 1986, ACS:Wash. D.C.: Straus et al, "Role of Monoterpenes in Grape & Wine Flavor," pp. 222-242.
Wilson et al., "Changes in Free and Glycosidically Bound Monoterpenes in Developing Muscat Grapes", J. Agric. Food Chem. 32:919-924 (1984).
Engel and Tressl, "Formation of Aroma Components from Nonvolatile Precursors in Passion Fruit" J. Agric. Food Chem. 31:998-1002 (1983).
Grossmann et. al., "Enzymatische Freisetzung Gebundener Aromastoffe in Wein", Deutsche Lebensmittel-Rundschau 83:7-12 (1987).
Grossman and Rapp, "Steigerung des Sortentypischen Weinbuketts nach Enzymbehandlung", Deutsche Lebensmittel-Rundschau, 84:35-37 (1988).
Dubourdieu, et. al., "Role de la Levure Saccharomyces Cerevisiae Dans l'hydrolyse Enzymatique des Heterosides Terpeniques du jus de Raisin", C.R. Acad. Sci. Paris, t.306, Serie II, 489-493 (1988).
Darriet, et al., "L'hydrolyse des Heterosides Terpeniques du Muscan a Petits Grains . . . ", Connaiss Vigne Vin 22:189-195 (1988).
Aryan et al., "The Properties of Glycosidases of Vitis vinifera and a Comparison of Their .beta.-Glucosidase Activity . . . ", Amer.J. Enol. Vitic. 38(3):182-188 (1987).
Rapp et al., "Untersuchungen uber der Einfluss der Entsauerung mit Calciumcarbonat . . . " Vitis 24(4):241-256 (1985).
Askar and Bielig, "Geschmacksverbesserung von Lebensmitteln", Alimenta 15(5):155-159 (1976).
Arana, "Action of a .beta.-glucosidase in the Curing of Vanilla" Food Research 8:343-351 (1943).
Ranadive et al.. "Vanillin Biosynthesis in Vanilla Beans" IXth International Congress of Essential Oils, Mar. 1983, Singapore, pp. 13-17.
Kodama et al., "Isolation of a New Terpene Glucoside, 3-Hyroxy-5,6-epoxy-.beta.-ionyl-.beta.-D-glucopyranoside from Flue-cured Tobacco" Agric. Biol. Chem. 45(4):941-944 (1981).
Marriott, "Biogenesis of Blackcurrant (Ribes nigrum) Aroma" Biogeneration of Aromas, pp. 185-192 (1986).
Sicard and Fulla, "Utilisation Industrielle des Enzymes pour L'amelioration des Qualites Organoleptiques des Prpduits Alimentaires" Rivista Italiana EPPO 59(5):169-181 (1977).
Gunata et al., "Sequential Enzymic Hydrolysis of Potentially Aromatic Glycosides from Grape," Carbohydrate Research (1988) 184: 139-149.
Cordonnier et al., Connaissance De La Vigne Et Du Vin (1989) 23: 7-23.
Bitteur et al., J. Sci. Food Agric. (1989) 47: 341-352.
Brillouet et al., J. Agric. Food Chem. (1989) 37: 910-912.
Strauss et al., "Role of Monoterpenes in Grape and Wine Flavor", Biogeneration of Aromas (1986) American Chemical Society, Washington, D.C., pp. 222-239.
Pisarnitskii, Chemical Abstracts (1971) 75:128650c.
Drawert and Barton, J. Agric. Food Chem. (1978) 28:765-766.
Baumes Raymond
Bayonove Claude
Bitteur Sylvaine
Brillouet Jean-Marc
Cordonnier Robert
Gist-Brocades NV
Hendricks Keith
Institute National de la Recherche Agronomique (INRA)
LandOfFree
Process for obtaining aroma components and aromas from their pre does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Process for obtaining aroma components and aromas from their pre, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for obtaining aroma components and aromas from their pre will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-577807