Process for preparing food flavor precursors

Details Process for preparing food flavor precursors Process for preparing food flavor precursors

1996-08-21

1999-09-28

Wong, Leslie

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

426 49, 426 52, A23B 710

Patent

active

059584742

ABSTRACT:
A process for preparing food flavor precursors which includes enzymatically hydrolyzing fruit pulp fibers with a pectolytic enzyme and a process for the preparation of a food flavor which includes mixing the ingredients of the food flavor with from 1 to 5% of the food flavor precursor thus prepared.

REFERENCES:
patent: 3615721 (1971-10-01), Silberman
patent: 3666487 (1972-05-01), Yokotsuka et al.
patent: 3711302 (1973-01-01), Mitchell et al.
Dorreich, K. A., EPO Abstracts, abstracting GB 02139471A, Nov. 1984.
R.F. Schwan et al., (1995) "Microbial fermentation of cocoa beans, with emphasis on enzymatic degradation of the pulp", Journal of Applied Bacteriology Symposium, Supplement, vol. 79, pp. 96S-107S.

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