| 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/B01D11-0203 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01D11-02 |
| 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_f5e899631be6a2c77678669a706f6daa
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-0206739-A2 |
| titleOfInvention |
Orange flavor and aroma compositions made by dense gas extraction of organic orange flavor and aroma compounds |
| abstract |
The present invention is concentrated orange flavor and aroma compositions prepared by the extraction of organic orange flavor and aroma compounds by a dense solvent gas. The compositions are characterized by high concentrations of ethyl butyrate (at least about 0.50%) and valencene (at least about 5%), and a low concentration of decanal (less than about 0.35%). They are prepared by a process comprising the steps of: a) contacting organic orange 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. The composition can be added to orange juice and orange beverages to anhance fresh orange flavor. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2154997-A2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0458125-A2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0458125-A3
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0292047-A2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0444299-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2154997-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0292047-A3
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9167838-B2
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 |