http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0571031-A3
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_83762686ea3a4939e304b50c42a9f151 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-2052 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-215 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 |
| filingDate | 1993-05-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1994-01-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-0571031-A3 |
| titleOfInvention | Process for the preparation of savoury flavours |
| abstract | The invention relates to a process for the preparation of na savoury flavour which comprises reacting mono- and/or ndi-methyl-3(2H)-furanone or precursors thereof with ncystein and/or hydrogen sulphide. Suitable precursors of nmono- or di-methyl-3(2H)-furanone are oligomers of ndiacetyl, pyruvic aldehyde, pyruvic acid, acetoin, acetol, nethylene glycol aldehyde and glyceraldehyde, including nmixed oligomers. The reaction is preferably carried out nwith cystein and hydrogen sulphide. The latter may be nobtained before or during the reaction from a hydrogen nsulphide donor. n The reaction is preferably carried out at pH below 7, at n60-160°C for 0.5-4 hours. A food grade acid such as acetic nacid may be present. n The reaction mixtures obtained are rich in methyl nsubstituted furanthiols or derivatives thereof. n The invention also relates to flavour precursor mixtures nwhich generate a savoury flavour upon heating and ncomprises a mono- and/or di-methyl-3(2H)-furanone and/or nprecursor thereof, cystein and optionally a hydrogen nsulphide donor. |
| priorityDate | 1992-05-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 87.