Process for obtaining aroma components and aromas from their precursors of a glycosidic nature, and aroma components and aromas thereby obtained

A method is disclosed for obtaining aroma components and aromas from their glycosidic precursors containing a beta -apioside with the use of beta -apiosidase.

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Bibliographische Detailangaben
Hauptverfasser:	TAPIERO, CLAUDE, BAYONOVE, GUNATA, ZIYA, BITTEUR, SYLVAINE, BRILLOUET, JEAN-MARC, CORDONNIER, ROBERT, BAUMES, RAYMOND
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY 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 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:	A method is disclosed for obtaining aroma components and aromas from their glycosidic precursors containing a beta -apioside with the use of beta -apiosidase.