Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Flavor or flavor adjunct – acidulant or condiment
Patent
1987-06-05
1989-02-21
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Flavor or flavor adjunct, acidulant or condiment
426386, 426425, 426478, 426489, 426492, A23L 1221
Patent
active
048063797
ABSTRACT:
A process for producing a natural flavorant, green leaf essence, containing leaf aldehyde, leaf alcohol and at least 10% cis-3-hexenal is disclosed. The process comprises homogenizing strawberry leaves with or without stems attached thereto in water to form a slurry. Prior to homogenization or concurrently therewith, from 1 to 10 mM of linolenic acid is added. The homogenate is then fed to a scraped or wiped surface evaporator and subsequently fractionated and concentrated to form a green leaf essence. The essence may be added to a food product to impart a fresh green fruity flavor and/or enhance the fresh flavor impact of the food product.
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Sekiya et al., Biosynthesis of Leaf Alcohol Formation of 3Z-Hexenal from Linolenic Acid in Chloroplasts of Thea Sinensis Leaves, Agr. Biol. Chem., 40(1), 185-190, 1976.
Hatanaka, Biosynthesis of Leaf Alcohol, Bull. Inst. Chem. Res., Kyoto Univ., vol. 61, No. 2, 1983.
Sekiya et al., Seasonal Changes in Activities of Enzymes Responsible for the Formation of C.sub.6 -aldehydes and C.sub.6 -Alcohols in Tea Leaves, Plant and Cell Physiol. 25(a): 269-280 (1984).
Hatanka, A., "Biosynthesis of Leaf Alcohol", Bull. Inst. Chem. Res., Kyoto Univ., vol. 61, No. 2, 1983, pp. 180-192.
Sekiya et al., "Seasonal Changes in Activities of Enzymes . . . ", Plant and Cell Physiol. 25(2): 269-280 (1984).
Ghossi Parviz
Goers Steven K.
Patterson John T.
Young Cynthia L.
Czaja Donald E.
Donovan Daniel J.
General Foods Corporation
Marcoux Thomas A.
Pratt Helen
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