[go: up one dir, main page]

FR3083054B1 - Revelateur d’aromes comprenant un extrait d’ananas et un compose soufre pour preparations contenant des precurseurs aromatiques - Google Patents

Revelateur d’aromes comprenant un extrait d’ananas et un compose soufre pour preparations contenant des precurseurs aromatiques Download PDF

Info

Publication number
FR3083054B1
FR3083054B1 FR1855786A FR1855786A FR3083054B1 FR 3083054 B1 FR3083054 B1 FR 3083054B1 FR 1855786 A FR1855786 A FR 1855786A FR 1855786 A FR1855786 A FR 1855786A FR 3083054 B1 FR3083054 B1 FR 3083054B1
Authority
FR
France
Prior art keywords
pineapple
extract
sulfur compound
aroma
developer
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
FR1855786A
Other languages
English (en)
Other versions
FR3083054A1 (fr
Inventor
Sacha Baudoin
Amelie Breysse
Stephane Delpech
Laurent Dagan
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
NYSEOS
Oenotropic Innovation
Original Assignee
NYSEOS
Oenotropic Innovation
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by NYSEOS, Oenotropic Innovation filed Critical NYSEOS
Priority to FR1855786A priority Critical patent/FR3083054B1/fr
Priority to PCT/FR2019/051574 priority patent/WO2020002833A1/fr
Priority to EP19748856.2A priority patent/EP3813544A1/fr
Publication of FR3083054A1 publication Critical patent/FR3083054A1/fr
Application granted granted Critical
Publication of FR3083054B1 publication Critical patent/FR3083054B1/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/29—Fruit flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • C12C5/026—Beer flavouring preparations
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Seasonings (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La présente invention a pour objet un additif biologique pour le traitement de préparations comprenant des précurseurs aromatiques, en particulier des préparations à base de moûts végétaux et/ou de macérâts telles que le vin, la bière, les jus de fruits, les boissons à base de houblon ; cet additif permet notamment d'amplifier l'intensité de la perception olfacto-gustative d'une boisson alimentaire. Plus particulièrement, l'invention concerne un additif révélateur d'arômes comprenant un extrait d'ananas et un composé comprenant un composé soufré à une concentration telle que la concentration en thiol libres dans le milieu réactionnel soit d'au moins 0,5 µM.
FR1855786A 2018-06-27 2018-06-27 Revelateur d’aromes comprenant un extrait d’ananas et un compose soufre pour preparations contenant des precurseurs aromatiques Active FR3083054B1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
FR1855786A FR3083054B1 (fr) 2018-06-27 2018-06-27 Revelateur d’aromes comprenant un extrait d’ananas et un compose soufre pour preparations contenant des precurseurs aromatiques
PCT/FR2019/051574 WO2020002833A1 (fr) 2018-06-27 2019-06-26 Revelateur d'aromes comprenant un extrait d'ananas et un compose soufre pour preparations contenant des precurseurs aromatiques
EP19748856.2A EP3813544A1 (fr) 2018-06-27 2019-06-26 Revelateur d'aromes comprenant un extrait d'ananas et un compose soufre pour preparations contenant des precurseurs aromatiques

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1855786A FR3083054B1 (fr) 2018-06-27 2018-06-27 Revelateur d’aromes comprenant un extrait d’ananas et un compose soufre pour preparations contenant des precurseurs aromatiques
FR1855786 2018-06-27

Publications (2)

Publication Number Publication Date
FR3083054A1 FR3083054A1 (fr) 2020-01-03
FR3083054B1 true FR3083054B1 (fr) 2021-09-03

Family

ID=63963139

Family Applications (1)

Application Number Title Priority Date Filing Date
FR1855786A Active FR3083054B1 (fr) 2018-06-27 2018-06-27 Revelateur d’aromes comprenant un extrait d’ananas et un compose soufre pour preparations contenant des precurseurs aromatiques

Country Status (3)

Country Link
EP (1) EP3813544A1 (fr)
FR (1) FR3083054B1 (fr)
WO (1) WO2020002833A1 (fr)

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3711292A (en) * 1970-04-23 1973-01-16 Bio Tech Resources Preparation of an alcoholic beer using a raw cereal grain hydrolysate
US3795745A (en) * 1971-03-22 1974-03-05 Schwarz Services Int Preparation of wort for making beer
JPH0678740A (ja) 1992-09-07 1994-03-22 Sapporo Breweries Ltd ビール醸造用麦汁の製造方法
DE9412374U1 (de) * 1994-08-01 1994-09-22 Rauch-Petz, Gisela G., Dr., 80803 München Nahrungsergänzungsmittel
WO2002087360A2 (fr) * 2001-03-23 2002-11-07 Societe Des Produits Nestle S.A. Amelioration de composants contenant un arome
JP4328490B2 (ja) 2002-03-01 2009-09-09 天野エンザイム株式会社 飲食品の風味改善剤及びこれが添加された食品並びに飲食品の風味改善方法
GB2421890A (en) * 2004-12-09 2006-07-12 Biocatalysts Ltd Method for producing a palatability enhancer for a foodstuff
JP5038663B2 (ja) 2006-08-11 2012-10-03 高砂香料工業株式会社 ビール系飲料および焙煎飲料用風味付与剤の製造方法
FR2920156B1 (fr) * 2007-08-20 2010-02-19 Basf Ag Produit de preservation des proprietes organoleptiques des liquides biologiques d'origine vegetale, fermentes ou non, et notamment des mouts en fermentation et des vins, formulations et leur utilisation dans les boissons
US20090092734A1 (en) * 2007-09-07 2009-04-09 Kelly Lawanda Use of extracts of pineapple as flavor intensifiers
US20120301593A1 (en) * 2007-09-07 2012-11-29 Kelly Lawanda Use of extracts of pineapple as flavor intensifiers
CN103525606A (zh) * 2013-10-28 2014-01-22 哈尔滨艾博雅食品科技开发有限公司 一种菠萝啤酒粉及其使用方法
CN104099312B (zh) * 2014-07-18 2016-08-24 湖南新鸿鹰生物工程有限公司 一种用于啤酒酿造的液体复配酶及其制备方法
CN106754142A (zh) * 2017-01-17 2017-05-31 宁夏美丽哈巴湖生态旅游开发有限公司 一种鹿血酒及其制备方法
FR3071504B1 (fr) * 2017-09-26 2021-01-15 Oenotropic Innovation Produit biologique pour ameliorer la stabilite proteique de boissons a base de mouts vegetaux

Also Published As

Publication number Publication date
EP3813544A1 (fr) 2021-05-05
WO2020002833A1 (fr) 2020-01-02
FR3083054A1 (fr) 2020-01-03

Similar Documents

Publication Publication Date Title
Pozo-Bayón et al. Wine features related to safety and consumer health: an integrated perspective
Arias et al. Browning prevention by ascorbic acid and 4‐hexylresorcinol: different mechanisms of action on polyphenol oxidase in the presence and in the absence of substrates
Özkan et al. Effects of hydrogen peroxide on the stability of ascorbic acid during storage in various fruit juices
Haleva‐Toledo et al. Formation of α‐terpineol in citrus juices, model and buffer solutions
Olas et al. Antioxidant activity of resveratrol in endotoxin-stimulated blood platelets
FR2889955A1 (fr) Procede d'obtention d'un extrait vegetal de fruits a pepins, extrait vegetal ainsi obtenu et ses utilisations
ES2194997T3 (es) Procedimiento enzimatico para el desmucilaginado de aceites vegetales mediante fosfolipasa de aspergillus.
ATE375088T1 (de) Zubereitungen für die konservierung von früchten und gemüsen
MA28232A1 (fr) Solutions de cipc et d'un terpene ou d'une huile terpenique et leurs utilisations pour le traitement antigerminatif de bulbes ou tubercules
FR3083054B1 (fr) Revelateur d’aromes comprenant un extrait d’ananas et un compose soufre pour preparations contenant des precurseurs aromatiques
Eze et al. Effects of tannin extract from Gongronema latifolium leaves on lipoxygenase Cucumeropsis manii seeds
Tinello et al. Valorization of onion extracts as anti-browning agents
Tamura et al. Iron is an essential cause of fishy aftertaste formation in wine and seafood pairing
PE86999A1 (es) Crema lactica uht o esterilizada
Onzo et al. Caractéristiques physico-chimiques, phytochimiques et toxicité des espèces végétales utilisées comme emballages alimentaires en Afrique de l’Ouest
JP2005198642A (ja) 柑橘類の果皮を原材料とする液状飲用物
Chaisakdanugull et al. Partial purification and characterisation of banana [Musa (AAA Group)‘Gros Michel’] polyphenol oxidase
KR102110363B1 (ko) 마크루린을 유효성분으로 포함하는 식품 갈변 방지용 조성물
Richard-Forget et al. Isolation and characterization of a ‘quinone-trapping’substance from a crude Carica papaya protein preparation
JP2016511631A (ja) 方法
Se Hoo et al. Inhibitory effect of natural anti‐browning agents on polyphenol oxidase from pearl brinjal (Solanum melongena var. serpentinum L.)
FR2597725A1 (fr) Procede pour l'obtention d'un effet de phosphorescence et produits obtenus selon ce procede.
Degni et al. Impact of Brining on the Sensory Properties of Cashew Apple Jams Prepared with or without the Skin
Bourée et al. Parasitoses intestinales émergentes
FR3125964B1 (fr) Utilisation d’un agent antioxydant pour stabiliser le safran et composition les comprenant

Legal Events

Date Code Title Description
PLFP Fee payment

Year of fee payment: 2

PLSC Publication of the preliminary search report

Effective date: 20200103

PLFP Fee payment

Year of fee payment: 3

PLFP Fee payment

Year of fee payment: 4

PLFP Fee payment

Year of fee payment: 5

PLFP Fee payment

Year of fee payment: 6

PLFP Fee payment

Year of fee payment: 7