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1. 发明申请

WO1990000016A1 A COMPOUND AND METHOD FOR ENHANCING AND EXTENDING COOKING OIL 审中-公开
标题翻译：一种用于增强和延长烹饪油的化合物和方法
公开(公告)号：WO1990000016A1
公开(公告)日：1990-01-11
申请号：PCT/US1989002889
申请日：1989-06-29
申请人： LITMAN, Ira , LITMAN, Neal , NAGER, Benjamin, J.
IPC分类号： A23L01/226
CPC分类号： A23D9/06 , A23D9/007 , A23L27/2028 , A23L27/26
摘要： A composition for enhancing cooking oil includes a fatty acid or a mixture of fatty acids which improves the flavor of foodstuffs prepared with oil. The compound in combination with an antioxidant component. The compound is formed into solid slugs and added to the oil at regular intervals.
摘要翻译：用于增加烹饪油的组合物包括脂肪酸或脂肪酸的混合物，其改善用油制备的食品的风味。该化合物与抗氧化成分组合。该化合物形成固体块状物并以规则的间隔加入到油中。

2. 发明申请

WO1996017527A1 FLAVOR MODIFYING COMPOSITION 审中-公开
标题翻译：香味调理组合物
公开(公告)号：WO1996017527A1
公开(公告)日：1996-06-13
申请号：PCT/IB1995000877
申请日：1995-10-16
申请人： PFIZER, INC. , ENGEL, Lawrence, D. , STAGNITTI, George, Jr.
发明人： PFIZER, INC.
IPC分类号： A23L01/226
CPC分类号： A23L27/36 , A23L27/34
摘要： The present invention is directed to flavor modifying compositions comprising combinations of neohesperidine dihydrochalcone with maltol and/or ethylmaltol. Uses of the flavor-modifying compositions is foodstuffs are also disclosed.
摘要翻译：本发明涉及包含新橙皮苷二氢查耳酮与麦芽酚和/或乙基麦芽糖的组合的调味组合物。还公开了调味组合物的用途。

3. 发明申请

WO1996010927A1 FLAVOURING COMPOSITIONS AND METHOD 审中-公开
标题翻译：挥发组合物和方法
公开(公告)号：WO1996010927A1
公开(公告)日：1996-04-18
申请号：PCT/IB1995000837
申请日：1995-10-05
申请人： FIRMENICH S.A. , VAN DEN OUWELAND, Godefridus , BENZI, François , VAN BEEM, Nicole , VANRIETVELDE, Claude
发明人： FIRMENICH S.A.
IPC分类号： A23L01/226
CPC分类号： A23L27/21 , A23L27/2028 , A23L27/75 , Y10S426/804
摘要： alpha -keto acids and certain precursors and derivatives thereof, particularly those selected from the group which consists of glyoxylic acid, 2-oxo-propanoic acid, 2-oxo-butanoic acid, 3-methyl-2-oxo butanoic acid, 3-methyl-2-oxo pentanoic acid, 4-methyl-2-oxo pentanoic acid, 3-hydroxy-2-oxo-propanoic acid, oxalacetic acid, 2-oxo-glutaric acid, 2-oxo-3-phenyl-propanoic acid, 3-(4-hydroxy-phenyl)-2-oxo-propanoic acid, 2-oxo-1H-indole-3-propanoic acid, 2-oxo-1H-imidazole-4-propanoic acid, 4-methylthio-2-oxo-butanoic acid, 3-mercapto-2-oxo-propanoic acid, 3-hydroxy-2-oxo-butanoic acid, 6-amino-2-oxo-hexanoic acid and 5-guanido-2-oxo-pentanoic acid, and precursors and derivatives thereof that are capable of being formed from or releasing said acids in the use medium, are useful as flavouring ingredients. Such ingredients are useful for preparing flavouring compositions and a wide variety of flavoured foodstuffs to which they impart greater creaminess and bulkiness so that they have heightened effect in the mouth and generally an enhanced mouthfeel. They are also useful for enhancing the sweetness of foods sweetened with natural or artificial sweeteners, and giving it a more natural character.
摘要翻译： α-酮酸及其某些前体及其衍生物，特别是选自由乙醛酸，2-氧代 - 丙酸，2-氧代 - 丁酸，3-甲基-2-氧代丁酸，3-甲基 -2-氧代戊酸，4-甲基-2-氧代戊酸，3-羟基-2-氧代 - 丙酸，草乙酸，2-氧代 - 戊二酸，2-氧代-3-苯基 - 丙酸，3 - （4-羟基 - 苯基）-2-氧代 - 丙酸，2-氧代-1H-吲哚-3-丙酸，2-氧代-1H-咪唑-4-丙酸，4-甲硫基-2-氧代 - 丁酸，3-巯基-2-氧代 - 丙酸，3-羟基-2-氧代 - 丁酸，6-氨基-2-氧代 - 己酸和5-胍基-2-氧代 - 戊酸，以及前体和能够在使用介质中形成或释放所述酸的衍生物可用作调味成分。这些成分可用于制备调味组合物和各种各样的调味食品，它们赋予更大的奶油和蓬松度，使得它们在口中具有更高的效果，并且通常具有增强的口感。它们也可用于增加用天然或人造甜味剂甜化的食物的甜度，并赋予其更自然的特征。

4. 发明申请

WO1996003894A1 COMESTIBLES CONTAINING STABILIZED HIGHLY ODOROUS FLAVOR COMPONENT DELIVERY SYSTEMS 审中-公开
标题翻译：含有稳定的高度气味成分输送系统的气溶胶
公开(公告)号：WO1996003894A1
公开(公告)日：1996-02-15
申请号：PCT/US1995009903
申请日：1995-08-04
申请人： FUISZ TECHNOLOGIES LTD. , CHERUKURI, Subraman, R. , BATTIST, Gerald, E. , ZAMUDIO-TENA, Jose, F.
发明人： FUISZ TECHNOLOGIES LTD.
IPC分类号： A23L01/226
CPC分类号： A23G3/54 , A23G3/346 , A23G4/20 , A23G2200/00 , A23G2200/06 , A23G2220/02 , A23L27/70
摘要： Solid delivery systems for highly volatile flavor oils which include a stabilized, substantially non-volatile mixture of a highly volatile flavor oil or flavor component and a medium chain triglyceride are disclosed. The stabilized mixtures may be absorbed or adsorbed onto a non-fat solid substrate and incorporated into a saccharide based matrix and flash flow processed. The delivery systems may be added to chewing gum and confectionery products, as well as other pharmaceutical and comestible preparations.
摘要翻译：公开了用于高挥发性风味油的固体输送系统，其包括高挥发性风味油或风味成分和中链甘油三酯的稳定的，基本上不挥发的混合物。稳定化的混合物可以被吸收或吸附到非脂肪固体基质上并且并入基于糖的基质中并进行闪蒸处理。递送系统可以添加到口香糖和糖果产品以及其它药物和食物制剂中。

5. 发明申请

WO1994009646A1 FLAVOURED LOW FAT FOOD PRODUCTS 审中-公开
标题翻译：优质低档食品
公开(公告)号：WO1994009646A1
公开(公告)日：1994-05-11
申请号：PCT/EP1993002787
申请日：1993-10-11
申请人： UNILEVER PLC , UNILEVER N.V.
发明人： UNILEVER PLC , UNILEVER N.V. , BOT, David, Simon, Maria
IPC分类号： A23L01/226
CPC分类号： A23D7/015 , A23L27/2052 , A23L27/206
摘要： Flavoured food products which contain not more than 4 wt.% fat and at least 50 wt.% water and which produce a taste impact which is comparable to that of equivalent products containing a higher fat content. The concentration of some of the flavouring substances, diacetyl and at least one of the substances 5-decanolide and 5-dodecanolide, deviate very much from their levels normally applied in higher fat food products, which are well above 2 ppm. The food products encompassed by the present invention contain flavouring substances. In contrast to the conventional high fat products, the food products according to the invention are flavoured with only 0.02-2 ppm 5-decanolide and/or from 0.01-1 ppm 5-dodecanolide; and 0.5-40 ppm diacetyl.
摘要翻译：含有不超过4重量％脂肪和至少50重量％水并且产生与含有较高脂肪含量的当量产品相当的味道影响的调味食品。一些调味物质，二乙酰基和至少一种5-癸内酯和5-十二烷内酯物质的浓度与通常应用于高于2ppm的较高脂肪食品中的水平相差很大。本发明包含的食品含有调味物质。与传统的高脂肪产品相反，根据本发明的食品只有0.02-2ppm的5-癸内酯和/或0.01-1ppm的5-十二内酯调味; 和0.5-40ppm二乙酰基。

6. 发明申请

WO1998005220A1 USE OF 1-NONEN-3-ONE AS A FLAVOURING AGENT 审中-公开
标题翻译：使用1-NONEN-3-ONE作为变色剂
公开(公告)号：WO1998005220A1
公开(公告)日：1998-02-12
申请号：PCT/EP1997003964
申请日：1997-07-22
申请人： SOCIETE DES PRODUITS NESTLE S.A. , OTT, Andreas , CHAINTREAU, Alain , FAY, Laurent, B.
发明人： SOCIETE DES PRODUITS NESTLE S.A.
IPC分类号： A23L01/226
CPC分类号： C11B9/0015 , A23F5/465 , A23L27/2024
摘要： Use of 1-nonen-3-one as a flavouring agent, for flavouring food, cosmetics, pharmaceuticals and perfume compositions. A composition consisting essentially of 1-nonen-3-one and at least a molecule selected from 2,3-butanedione, 2,3-pentanedione, dimethyl sulfide, methional, 2-methyl-tetrahydrothiophen-3-one, 2E-nonenal, guaiacol, methyl propanal, 2-methyl butanal, 3-methyl butanal, 2- and 3-methyl-2-butenal, 2- and 3-methyl butyric acid, 3-methyl-2-butenethiol2-methyl furanethiol, 2-furfurylthiol, 3-mercapto-3-methylbutylformate, 4-ethyl guaiacol, 4-vinyl guaiacol, 2-isopropyl-3-methoxypyrazine, 2,3-diethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-isobutyl-3-methoxypyrazine, beta-damascenone, vanillin, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, and 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone.
摘要翻译：使用1-壬烯-3-酮作为调味剂，用于调味食品，化妆品，药物和香料组合物。基本上由1-壬烯-3-酮和至少一种选自2,3-丁二酮，2,3-戊二酮，二甲硫醚，甲基，2-甲基 - 四氢噻吩-3-酮，2-乙烯基壬烯醛，愈创木酚，丙醛，2-甲基丁醛，3-甲基丁醛，2-和3-甲基-2-丁烯醛，2-和3-甲基丁酸，3-甲基-2-丁烯硫醇-2-甲基呋喃硫醇，2-糠基硫醇， 3-巯基-3-甲基丁基甲酸酯，4-乙基愈创木酚，4-乙烯基愈创木酚，2-异丙基-3-甲氧基吡嗪，2,3-二乙基-5-甲基吡嗪，2-乙基-3,5-二甲基吡嗪，2-异丁基 - 3-甲氧基吡嗪，β-大马士康酮，香草醛，4-羟基-2,5-二甲基-3（2H） - 呋喃酮，2-乙基-4-羟基-5-甲基-3（2H） - 呋喃酮，3-羟基 - 4,5-二甲基-2（5H） - 呋喃酮和5-乙基-3-羟基-4-甲基-2（5H） - 呋喃酮。

7. 发明申请

WO1995001106A1 FLAVOURING COMPOSITION 审中-公开
标题翻译：挥发性成分
公开(公告)号：WO1995001106A1
公开(公告)日：1995-01-12
申请号：PCT/EP1994002026
申请日：1994-06-20
申请人： UNILEVER PLC , UNILEVER N.V. , VAN DER HEIJDEN, Arnoldus, , CROSS, Graham, Andrew , MOSTERT, Krijn , BOT, David, Simon, Maria , BERGER, Matthias
发明人： UNILEVER PLC , UNILEVER N.V.
IPC分类号： A23L01/226
CPC分类号： A23L27/206 , A21D2/16 , A21D13/16 , A23D7/0053 , A23L27/201
摘要： Process for preparing a flavouring composition suitable as a butter flavour block by subjecting triglyceride fats, fatty acids or fatty acid derivatives to oxidizing conditions, comprising: (a) admixing an anti-oxidant to triglyceride fats, fatty acids or fatty acid derivatives at least to a concentration which is sufficient to increase the induction period of the fat by a factor of 1.5; (b) heating the mixture for 0.5 hours - 1 week at 50-150 DEG C under access of atmospheric oxygen and in the presence of water, under the condition that the triglyceride fats, fatty acids or fatty acid derivatives contain at least one poly-unsaturated fatty acid with an omega-3 non-conjugatable double bond system in an amount of >0.01 wt. %. Such fatty acids or derivatives of fatty acid are preferably obtained by partially hydrogenating a natural vegetable glyceride fat.
摘要翻译：通过使甘油三酯脂肪，脂肪酸或脂肪酸衍生物经受甘油三酯脂肪，脂肪酸衍生物的氧化条件，制备适合作为黄油调味剂块的调味组合物的方法，包括：（a）将抗氧化剂与甘油三酯脂肪，脂肪酸或脂肪酸衍生物混合至少至足以使脂肪诱导期增加1.5倍的浓度; （b）在大气氧气和水存在下，在50-150℃下加热混合物0.5小时至1周，条件是甘油三酯脂肪，脂肪酸或脂肪酸衍生物含有至少一种聚 - 不饱和脂肪酸与ω-3非共轭双键体系的量> 0.01wt。％。这些脂肪酸或脂肪酸的衍生物优选通过部分氢化天然植物甘油酯脂肪而获得。

8. 发明申请

WO1981000802A1 FLAVOURING UNSATURATED KETONE 审中-公开
标题翻译：挥发不饱和酮
公开(公告)号：WO1981000802A1
公开(公告)日：1981-04-02
申请号：PCT/CH1980000097
申请日：1980-08-08
申请人： FIRMENICH SA , PICKENHAGEN W
发明人： FIRMENICH SA
IPC分类号： A23L01/226
CPC分类号： A23L27/2024
摘要： Process for flavouring various foodstuff or beverages by means of 7-methyl-oct-3-ene-2-one and foodstuff, beverages or flavouring compositions containing the latter as an organoleptically active ingredient. 7-methyl-oct-3-ene-2-one allows particularly to develop a gustative note of the fatty-, oily-, green-type which is characteristic of fried foods.

9. 发明申请

WO1997001286A1 PROCESS FOR PRODUCING A FLAVOURING SUBSTANCE 审中-公开
标题翻译：生产挥发性物质的方法
公开(公告)号：WO1997001286A1
公开(公告)日：1997-01-16
申请号：PCT/GB1996001482
申请日：1996-06-24
申请人： ROBERT MARSHALL ASSOCIATES , TESTER, Richard, Frank , KARKALAS, John
发明人： ROBERT MARSHALL ASSOCIATES
IPC分类号： A23L01/226
CPC分类号： A23F5/44 , A23L19/07 , A23L27/201 , A23L27/28
摘要： There is provided a process of using date stones to produce a flavouring substance by subjecting the date stone material to a roasting process, typically comprising heating the date stones at temperatures of 50 DEG C or above for at least 15 minutes. Preferably the date stones are heated at temperatures of 140 DEG C to 190 DEG C for 30 to 60 minutes. The heating step is conveniently conducted in a roasting oven and the roasted date stones are preferably fragmented thereafter, for example by using a hammer mill. The date stone material to be heated desirably consists of whole or substantially whole date stones which are washed, for example by steam cleaning, prior to roasting. The flavouring substance so produced has many of the organoleptic properties of coffee and may be treated analogously to coffee, for example a flavoured extract may be produced by exposing the flavouring substance to a solvent, such as water, and the extract may be imbibed as a beverage, freeze-dried or used to flavour foodstuffs or pharmaceuticals.
摘要翻译：提供了一种使用日期石来生产调味物质的方法，该方法是将日期石料进行焙烧处理，通常包括在50℃或更高的温度下加热日期石至少15分钟。日期石最好在140〜190℃的温度下加热30〜60分钟。加热步骤方便地在焙烧炉中进行，并且之后例如通过使用锤式粉碎机优选分段焙烧的日期石块。待加热的日期石材料理想地由在焙烧之前例如通过蒸汽清洁而被洗涤的全部或基本上全部的日期石块组成。如此生产的调味物质具有咖啡的许多感官特性，并且可以类似于咖啡处理，例如调味的提取物可以通过将调味物质暴露于溶剂如水中而产生，并且提取物可以被吸收为饮料，冷冻干燥或用于调味食品或药物。

10. 发明申请

WO1996022702A1 PROCESS FOR THE PREPARATION OF A FLAVOURING COMPONENT 审中-公开
标题翻译：制备挥发成分的方法
公开(公告)号：WO1996022702A1
公开(公告)日：1996-08-01
申请号：PCT/EP1996000156
申请日：1996-01-09
申请人： QUEST INTERNATIONAL B.V. , VAN DORT, Johannes, Marinus , DE HEIJ, Johannes, Theodorus
发明人： QUEST INTERNATIONAL B.V.
IPC分类号： A23L01/226
CPC分类号： A23L27/30 , A23L27/201 , A23L27/204
摘要： The invention concerns a process for the preparation of flavouring components through non-enzymatic oxidative degradation at an elevated temperature below 250 DEG C of p-hydroxy-styrene-type compounds of general formula (I), wherein R1 is hydrogen or a hydroxy or alkoxy group and R2 is an alkyl group or an organic functional group. Preferably R1 is hydrogen, hydroxy or methoxy and R2 is an alkyl group or an aldehyde or keto group, a carboxylic acid or ester group, or a carbinol, carbinol ester or an ether group. The oxidative degradation is conveniently carried out in an organic solvent at a temperature between 120 and 200 DEG C. The flavouring components are suitable for incorporation into flavouring or directly into foods. They have a phenolic and sweet-aromatic flavour character.
摘要翻译：本发明涉及通过在低于250℃的通常式（I）的对羟基苯乙烯型化合物的高温下通过非酶氧化降解制备调味组分的方法，其中R 1是氢或羟基或烷氧基基团，R2是烷基或有机官能团。优选地，R 1是氢，羟基或甲氧基，R 2是烷基或醛或酮基，羧酸或酯基，或甲醇，甲醇酯或醚基。氧化降解方便地在有机溶剂中在120至200℃的温度下进行。调味组分适于掺入调味剂或直接加入到食品中。它们具有酚醛和甜味芳香的味道。

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