http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0206738-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_94ff2d78578d95d1e8d3a2233c76188d |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-64 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-64 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B9-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-12 |
| filingDate | 1986-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2ddd812405852d6bb23dc443dc821bc6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c0b8d5d9e0f568311a88a0473d8118ad http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fb1fb0f2ed4101285df7b18861997544 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7a359aaa3e92269886d415ab16ef39dd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e31f593c89d9752a9f609e1251892dc4 |
| publicationDate | 1986-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-0206738-A2 |
| titleOfInvention | Process for the production of citrus flavor and aroma compositions |
| abstract | The present invention is a process for the production of citrus flavor and aroma compositions comprising the steps of: a) contacting organic citrus flavor and aroma compounds with a solvent gas having a temperature between its critical temperature and about 100°C (212°F), and having a reduced pressure between about 0.56 and about 1.31, to extract flavor and aroma compounds the majority of which have a molecular weight less than or equal to that of limonene; b) separating the solvent gas and dissolved compounds from the remaining undissolved compounds; and c) separating the dissolved compounds from the solvent gas. This process produces an extract which is enriched in the desirable lower molecular weight flavor and aroma compounds and decreased in concentration in the undesirable higher molecular weight flavor and aroma compounds which could impart off-flavors. The invention further comprises the resulting flavor and aroma compositions, as well as citrus juice and citrus beverages containing these resulting compositions. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0363971-A3 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10144904-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0363971-A2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0357130-A2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0357130-A3 |
| priorityDate | 1985-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 152.