FLAVOUR RELEASER COMPRISING A PINEAPPLE EXTRACT AND A SULPHUR COMPOUND FOR PREPARATIONS CONTAINING AROMATIC PRECURSORS

The present invention relates to a biological additive for treating preparations comprising aromatic precursors, in particular preparations based on vegetable musts and/or macerates such as wine, beer, fruit juices, beverages containing hops; this additive is particularly suitable for enhancing the...

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Bibliographische Detailangaben
Hauptverfasser:	DAGAN, Laurent, BAUDOIN, Sacha, BREYSSE, Amélie, DELPECH, Stéphane
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The present invention relates to a biological additive for treating preparations comprising aromatic precursors, in particular preparations based on vegetable musts and/or macerates such as wine, beer, fruit juices, beverages containing hops; this additive is particularly suitable for enhancing the intensity of the olfactory-taste perception of a beverage for consumption. More particularly, the invention relates to a flavour-releasing additive comprising a pineapple extract and a compound comprising a sulphur-containing compound at a concentration such that the concentration of free thiol in the reaction medium is at least 0.5 μM.