PRODUCTION OF FRUIT FLAVOR

PURPOSE: To obtain a fruit flavor giving strong juicy and fresh feeling by utilizing microbiological oxidation, namely by bringing cell bodies of a specific microorganism into contact with a flavor collected from the juice to oxidize an alcohol in the flavor to an aldehyde. CONSTITUTION: The flavor...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	WASHISU YUKIO, NOZAKI MICHIO
Format:	Patent
Sprache:	eng
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES BEER BIOCHEMISTRY CANDLES CHEMISTRY DETERGENTS ENZYMOLOGY ESSENTIAL OILS FATTY ACIDS THEREFROM FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PERFUMES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PURPOSE: To obtain a fruit flavor giving strong juicy and fresh feeling by utilizing microbiological oxidation, namely by bringing cell bodies of a specific microorganism into contact with a flavor collected from the juice to oxidize an alcohol in the flavor to an aldehyde. CONSTITUTION: The flavor recovered from a juice such as apple juice is preferably combined with trans-2-hexanol or a composition containing the same and the mixture is brought into contact with cell bodies of Candida boidinii SAO51 strain (FERM OBP-4893) or with their treated product to oxidize the alcohol in the collected flavor to an aldehyde whereby this fruit flavor is obtained.