Method for the enzymatical preparation of flavors rich in C6-C10 aldehydes
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United States of America Patent
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Mar 8, 2005
Grant Date -
Oct 28, 2004
app pub date -
Oct 9, 2002
filing date -
Dec 2, 1999
priority date (Note) -
Expired
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Abstract
The invention relates to a method for the preparation of flavors with for instance creamy, green, cucumber like fatty odour characteristics by reacting an oil or fat comprising unsaturated fatty acid triglycerides with a lipoxygenase preparation capable of converting triglycerides into their hydroperoxides in a multiphase system in the presence of air, air enriched with oxygen or oxygen and, subsequently thermally converting the obtained mixture--preferably under acidic conditions--resulting in an aldehyde containing product. Further the invention encompasses the use of the obtained flavors for incorporation in all kinds of food products like dairy products such as ice-cream, yoghurt and skim milk and savory products as well as the produced flavoured products.
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