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    FLAVOUR ACTIVE COMPOSITION
    1.
    发明申请
    FLAVOUR ACTIVE COMPOSITION 有权
    挥发性活性组分

    公开(公告)号：US20120141643A1

    公开(公告)日：2012-06-07

    申请号：US13390177

    申请日：2010-07-07

    申请人： Tomas Davidek ,  Imre Blank ,  Thomas Hofmann ,  Peter Schieberle

    发明人： Tomas Davidek ,  Imre Blank ,  Thomas Hofmann ,  Peter Schieberle

    IPC分类号： A23L1/227 ,  A23L1/01 ,  A23P1/12 ,  A23L1/22

    CPC分类号： A23L1/2275 ,  A23K20/142 ,  A23L27/215

    摘要： The invention concerns a flavour active composition obtainable by a multi-step reaction comprising a first reaction between an amino compound and a carbonyl compound to obtain a first intermediate reaction mixture, a second reaction with a second amino compound alone or in combination with a carbonyl compound to obtain a second intermediate reaction mixture, further separate reactions with another amino compound alone or in combination with a carbonyl compound to obtain further intermediate reaction mixture, further separate reactions with compounds from other chemical classes such as alcohols, phenolic compounds, epoxydes or organic acids and combinations thereof leading to suitable intermediates, a last reaction comprising a mixture of all the preceding intermediate mixtures alone or in combination with amino and/or carbonyl compounds to obtain the final flavour composition.

    摘要翻译： 本发明涉及通过多步反应获得的风味活性组合物，其包含氨基化合物和羰基化合物之间的第一反应以获得第一中间反应混合物，第二反应与第二氨基化合物单独或与羰基化合物组合 以获得第二中间反应混合物，进一步与单独的氨基化合物或与羰基化合物组合的另外的氨基化合物进行分离反应以获得进一步的中间反应混合物，与来自其它化学类别的化合物进一步分离反应，例如醇，酚类化合物，环氧化物或有机酸 和其组合导致合适的中间体，最后的反应包括所有前述中间体混合物的混合物，或者与氨基和/或羰基化合物组合，以获得最终的风味组合物。

    Process for the preparation of a flavor active composition
    3.
    发明授权
    Process for the preparation of a flavor active composition 有权
    制备风味活性组合物的方法

    公开(公告)号：US09005689B2

    公开(公告)日：2015-04-14

    申请号：US13390177

    申请日：2010-07-07

    申请人： Tomas Davidek ,  Imre Blank ,  Thomas Hofmann ,  Peter Schieberle

    发明人： Tomas Davidek ,  Imre Blank ,  Thomas Hofmann ,  Peter Schieberle

    IPC分类号： A23L1/22 ,  A23L1/227 ,  A23K1/16

    CPC分类号： A23L1/2275 ,  A23K20/142 ,  A23L27/215

    摘要： The invention concerns a flavor active composition obtainable by a multi-step reaction comprising a first reaction between an amino compound and a carbonyl compound to obtain a first intermediate reaction mixture, a second reaction with a second amino compound alone or in combination with a carbonyl compound to obtain a second intermediate reaction mixture, further separate reactions with another amino compound alone or in combination with a carbonyl compound to obtain further intermediate reaction mixture, further separate reactions with compounds from other chemical classes such as alcohols, phenolic compounds, epoxydes or organic acids and combinations thereof leading to suitable intermediates, a last reaction comprising a mixture of all the preceding intermediate mixtures alone or in combination with amino and/or carbonyl compounds to obtain the final flavor composition.

    摘要翻译： 本发明涉及通过多步反应获得的风味活性组合物，其包含氨基化合物和羰基化合物之间的第一反应以获得第一中间反应混合物，第二反应与第二氨基化合物单独或与羰基化合物组合 以获得第二中间反应混合物，进一步与单独的氨基化合物或与羰基化合物组合的另外的氨基化合物进行分离反应以获得进一步的中间反应混合物，与来自其它化学类别的化合物进一步分离反应，例如醇，酚类化合物，环氧化物或有机酸 和其组合导致合适的中间体，最后的反应包括所有前述中间体混合物的混合物，或者与氨基和/或羰基化合物组合，以获得最终的风味组合物。