Method for manufacturing an aroma concentrate and aroma concentrate

Production of an aroma concentrate (A), in which taste and/or odor components (I) with positive sensory imprint are enriched 1.5-fold or more in comparison with those (II) with negative sensory imprint comprises: (a) treating an aqueous aroma (B) with solvent(s) (III) in a mathematically defined amo...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	OTT, FRANK, KINDEL, GUENTER, GABRIEL, BERND, ERFURT, HARRY, REIS, INGO
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS ESSENTIAL OILS FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY PERFUMES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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