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1. 发明申请

WO2005039313A1 SULFUR COMPOUNDS FOR ENHANCING COFFEE AROMA AND RESULTANT PRODUCTS CONTAINING SAME 审中-公开
标题翻译：用于增强咖啡的硫化合物和含有其的成分产物
公开(公告)号：WO2005039313A1
公开(公告)日：2005-05-06
申请号：PCT/EP2004/011556
申请日：2004-10-14
申请人： NESTEC S.A. , KERLER, Josef , LIARDON, Rémy , POISSON, Luigi
发明人： KERLER, Josef , LIARDON, Rémy , POISSON, Luigi
IPC分类号： A23L1/234
CPC分类号： A23F5/46 , A23L27/2022 , A23L27/28
摘要： Methods and uses of one or more straight chain C 4 -C 5 mercapto-alkanones in an amount sufficient to increase the organoleptic properties of a coffee flavor provided in a food or beverage. The compounds may be used to replace or reinforce flavors or aromas that were at least partially removed during preparation of soluble coffee powder. The aroma-providing compound(s) may be added to soluble coffee powder prior to its incorporation or addition to the food or beverage in an amount sufficient to increase the coffee flavor thereto. Food products and beverages containing one or more of these aroma-providing substances are also included. Depending on which flavor notes and aromas are desired in the final product, other aroma-providing substances may be added to the food products and beverages. It has been found that particularly suitable additional aroma-providing compounds for use in the present invention are 4-methoxy-2-mehtylbutan-2-thiol alone or in combination with other sulfur containing coffee odorants.
摘要翻译：一种或多种直链C4-C5巯基 - 链烷酮的方法和用途，其量足以增加食品或饮料中提供的咖啡风味的感官特性。可以使用这些化合物来代替或加强在制备可溶性咖啡粉期间至少部分去除的香味或香味。可将香味提供化合物加入到可溶性咖啡粉末中，然后将其加入到食品或饮料中，其量足以增加咖啡风味。还包括含有这些香气提供物质中的一种或多种的食品和饮料。根据最终产品中所需的香味和香味，可以向食品和饮料中加入其他提供香味的物质。已经发现，用于本发明的特别合适的另外的提供香味的化合物是单独的或与其它含硫咖啡气味剂组合的4-甲氧基-2-甲基丁基-2-硫醇。

2. 发明申请

WO0176390A3 FLAVOURING A FOODSTUFF WITH COMPOUNDS CONTAINING A SULFUR ATOM LINKED TO TWO SPECIFIC ATOMS OR GROUPS 审中-公开
标题翻译：使用含有连接到两个特定地点或组合的硫化物的化合物来食用食物
公开(公告)号：WO0176390A3
公开(公告)日：2002-02-28
申请号：PCT/NL0100279
申请日：2001-04-05
申请人： QUEST INT , FITZ WOLFGANG , KERLER JOSEF , RENES HARRY , BOUTER NICO
发明人： FITZ WOLFGANG , KERLER JOSEF , RENES HARRY , BOUTER NICO
IPC分类号： A23L27/20 , A23L27/00 , C07C321/08 , C07C321/14 , C07C321/18 , C07C323/41 , C07C327/22 , C07C327/30 , C07D277/34 , A23L1/226 , C07C321/02
CPC分类号： C07D277/34 , A23L27/2022 , A23L27/205 , C07C321/08 , C07C321/14 , C07C321/18 , C07C323/41 , C07C327/22 , C07C327/30
摘要： The invention relates to a process for flavouring foodstuffs by incorporating therein an effective amount of at least one compound R1-S-R2 with a specific, well defined structure such as (E)-2-methyl-1-(methylthio)-2-butene; S-ethyl thioformate; S-ethyl-2-(acetylamino)thioacetate; N-(2-methylthioethyl)acetamide; methyl-2-mercapto-propionate; propyl-2-mercaptopropionate; 2-(isopropylthio)pentane; 2-propenylthiol; 4-methyl-2-3H-thiazolone or tautomer; and 2,3-dimethyl-4-formylthiophene. The invention also covers a foodstuff and/or a flavouring concentrate containing at least one of the above identified compounds.
摘要翻译：本发明涉及一种通过在其中加入有效量的具有特定的，明确定义的结构的至少一种化合物R 1 -S-R 2来调味食品的方法，例如（E）-2-甲基-1-（甲硫基）-2- 丁烯; 硫代甲酸S-乙酯; S-乙基-2-（乙酰基氨基）硫代乙酸酯; N-（2-甲硫基乙基）乙酰胺; 甲基-2-巯基丙酸酯; 丙基-2-巯基丙酸酯; 2-（异丙基硫基）戊烷; 2- propenylthiol; 4-甲基-2,3-H-噻唑酮或互变异构体; 和2,3-二甲基-4-甲酰基噻吩。本发明还涵盖含有至少一种上述化合物的食品和/或调味浓缩物。

3. 发明申请

WO2005039313A8 SULFUR COMPOUNDS FOR ENHANCING COFFEE AROMA AND RESULTANT PRODUCTS CONTAINING SAME 审中-公开
标题翻译：用于增强咖啡香气的硫化合物及含有该化合物的成品
公开(公告)号：WO2005039313A8
公开(公告)日：2005-08-25
申请号：PCT/EP2004011556
申请日：2004-10-14
申请人： NESTEC SA , KERLER JOSEF , LIARDON REMY , POISSON LUIGI
发明人： KERLER JOSEF , LIARDON REMY , POISSON LUIGI
IPC分类号： A23L27/00 , A23F5/46 , A23L27/20 , A23L27/28 , A23L1/234 , A23L1/226
CPC分类号： A23F5/46 , A23L27/2022 , A23L27/28
摘要： Methods and uses of one or more straight chain C4-C5 mercapto-alkanones in an amount sufficient to increase the organoleptic properties of a coffee flavor provided in a food or beverage. The compounds may be used to replace or reinforce flavors or aromas that were at least partially removed during preparation of soluble coffee powder. The aroma-providing compound(s) may be added to soluble coffee powder prior to its incorporation or addition to the food or beverage in an amount sufficient to increase the coffee flavor thereto. Food products and beverages containing one or more of these aroma-providing substances are also included. Depending on which flavor notes and aromas are desired in the final product, other aroma-providing substances may be added to the food products and beverages. It has been found that particularly suitable additional aroma-providing compounds for use in the present invention are 4-methoxy-2-mehtylbutan-2-thiol alone or in combination with other sulfur containing coffee odorants.
摘要翻译：一种或多种直链C 4 -C 5巯基 - 链烷酮的量足以增加食品或饮料中提供的咖啡香味的感官特性的方法和用途。该化合物可用于替代或加强在制备可溶性咖啡粉过程中至少部分除去的风味或香味。提供芳香的化合物可以在其加入或加入食品或饮料之前以足以增加咖啡风味的量加入可溶性咖啡粉中。还包括含有一种或多种这些提供芳香物质的食品和饮料。取决于最终产品中需要哪种风味注释和香味，可以向食品和饮料中添加其他提供芳香的物质。已经发现，用于本发明的特别合适的另外的提供芳香的化合物是单独的4-甲氧基-2-甲基丁-2-硫醇或与其他含硫的咖啡添味剂组合。

4. 发明申请

WO2008031848A1 AROMA STABILIZING METHOD 审中-公开
标题翻译： AROMA稳定方法
公开(公告)号：WO2008031848A1
公开(公告)日：2008-03-20
申请号：PCT/EP2007/059588
申请日：2007-09-12
申请人： NESTEC S.A. , BLANK, Imre , MILO, Christian , KERLER, Josef , MUELLER, Christoph , HOFMANN, Thomas
发明人： BLANK, Imre , MILO, Christian , KERLER, Josef , MUELLER, Christoph , HOFMANN, Thomas
IPC分类号： A23F5/16
CPC分类号： A23F5/18
摘要： The present invention provides a method for stabilising the aroma of aroma-rich foodstuffs and their products by reducing the amount of phenols derived from decomposition of polyphenols contained therein. The invention also describes aroma-stabilized foodstuffs as well as their products having a desirable flavour.
摘要翻译：本发明提供一种通过减少源于其中所含的多酚分解的酚的量来稳定富含香气的食物及其产品的香气的方法。本发明还描述了芳香稳定的食品以及其具有所需风味的产品。

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