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    • 1. 发明申请
    • PYRIDINIUM-BETAIN COMPOUNDS AND THEIR USE
    • 吡啶鎓化合物及其用途
    • WO2004081018A1
    • 2004-09-23
    • PCT/EP2003/002594
    • 2003-03-10
    • NESTEC S.A.BLANK, ImreGRIGOROV, MartinHOFMANN, Thomas
    • BLANK, ImreGRIGOROV, MartinHOFMANN, Thomas
    • C07F9/6558
    • C07H13/00A23L27/2056C07F9/65586
    • The present invention concerns Pyridinium-Betain compounds of the following general formula (A) R 1 is H; R 2 is a chemical group formed by a sugar pentose or hexose ring, substituted at C5or C6, respectively, with an acid residue taken from the group - photosphoryl, sulfonyl, or carboxyl, and R 2 is connected to the pyridaine ring either at C1 or C2 positions; R 3 is taken from the group consisting of OH, including the ionised form O - , R 4 is an aliphatic chain (CH 2 ) n , where n is the chain length in the range from n=0 to n=4, R 5 is taken from the group consisting of residues - hydroxy, methoxy, ethoxy, methyl, ethyl, furfurylthio and derivatives, and wherein the counter-ion is taken from the group consisting of sodium, potassium, ammonium, calcium, chloride, carbonate, sulphate, phosphate, and the like.
    • 本发明涉及以下通式(A)的吡啶鎓 - 甜菜碱化合物:R1为H; R2是由分别在C5或C6取代的糖戊糖或己糖环形成的化学基团,其中酸残基取自基团 - 酰基,磺酰基或羧基,R2与C1或C2连接在吡啶环上 位置; R3取自OH,包括电离形式O - ,R4是脂族链(CH2)n,其中n是从n = 0到n = 4的范围内的链长,取R5 由羟基,甲氧基,乙氧基,甲基,乙基,糠基硫代和衍生物组成的组中,所述抗衡离子取自钠,钾,铵,钙,氯化物,碳酸盐,硫酸盐,磷酸盐, 等等。
    • 3. 发明申请
    • A FLAVOUR ACTIVE COMPOSITION
    • 挥发性活性成分
    • WO2011018280A1
    • 2011-02-17
    • PCT/EP2010/059683
    • 2010-07-07
    • NESTEC S.A.DAVIDEK, TomasBLANK, ImreHOFMANN, ThomasSCHIEBERLE, Peter
    • DAVIDEK, TomasBLANK, ImreHOFMANN, ThomasSCHIEBERLE, Peter
    • A23L1/227
    • A23L1/2275A23K20/142A23L27/215
    • 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.
    • 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。