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1. 发明授权

US06716468B1 Savoury flavor comprising 2-methylfuran-3-thiol and/or a derivative and methylenedithiol and/or a derivative 失效
标题翻译：包含2-甲基呋喃-3-硫醇和/或衍生物和亚甲基二硫醇和/或其衍生物的咸味
公开(公告)号：US06716468B1
公开(公告)日：2004-04-06
申请号：US09677780
申请日：2000-10-02
申请人： Wolfgang Fitz , Andries Van Delft , Josef Kerler , Theodorus Gerardus Maria Hesp , Willem Apeldoorn , Gerrit Hendrik Altena
发明人： Wolfgang Fitz , Andries Van Delft , Josef Kerler , Theodorus Gerardus Maria Hesp , Willem Apeldoorn , Gerrit Hendrik Altena
IPC分类号： A23L122
CPC分类号： A23L27/2022
摘要： The invention relates to foodstuffs having a savory flavor, to a process for their preparation and to compositions having a savory flavor which products comprise (hydrogenated) 2-methyl-3-furanthiol and/or a derivative thereof and methanedithiol and/or a derivative thereof. Under derivatives are here to be understood their esters like thioacetates, their thioethers like methyl sulfides their disulphides etc. The combination of the above identified two groups of sulphur compounds in ppb levels leads to a foodstuffs with powerful flavor reminiscent of beef broth.
摘要翻译：本发明涉及具有美味风味的食品，其制备方法和具有咸味风味的组合物，该产品包含（氢化）2-甲基-3-呋喃硫醇和/或其衍生物和甲硫醚和/或其衍生物。衍生物在这里被理解为它们的酯如硫代乙酸酯，其硫醚如甲基硫化物它们的二硫化物等。上述鉴定的两组硫化合物的ppb水平的组合导致具有强烈风味的食物，使人想起牛肉汤。

2. 发明授权

US4076852A Edible compositions having a meat flavor and processes for making same 失效
标题翻译：具有肉味的食用组合物及其制造方法
公开(公告)号：US4076852A
公开(公告)日：1978-02-28
申请号：US451470
申请日：1974-03-15
申请人： Andries Van Delft , Christopher Giacino
发明人： Andries Van Delft , Christopher Giacino
IPC分类号： A23L23/10 , A23L27/21 , A23L1/227
CPC分类号： A23L23/10 , A23L27/215
摘要： Processes for imparting a meat flavor to foodstuffs comprising adding thereto a small amount of a processed product of (I) the whole internal contents of a poultry egg or egg white or egg yolk or enzymatic digest of same, with (II) a poultry meat or other meat powder or enzymatic digest thereof and, in addition, (III) a sulfur compound such as cysteine or taurine and, if desired, (preferably) (IV) thiamine and/or thiazole alkanols and (V) other free amino acids and/or polypeptides and, in addition, if desired, a monosaccharide and/or a disaccharide, such as sucrose and/or a polysaccharide; as well as flavoring compositions and flavor enhancing compositions containing such processed products and optional materials and the foodstuffs so obtained.
摘要翻译：赋予食品肉肉风味的方法，包括向其中加入少量加工产品（I）禽蛋或蛋白或蛋黄或其蛋白酶的消化物的全部内部物质，（II）家禽肉或另外，（III）硫化合物如半胱氨酸或牛磺酸，以及（如果需要的话）（优选）（Ⅳ）硫胺素和/或噻唑链烷醇和（Ⅴ）其它游离氨基酸和/ 或多肽，另外如果需要，单糖和/或二糖如蔗糖和/或多糖; 以及含有这种加工产品和任选材料的调味组合物和风味增强组合物以及如此获得的食品。

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