http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2012157621-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18 |
| filingDate | 2011-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2014-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2012157621-A |
| titleOfInvention | TASTE-AROMATIC COMPOSITIONS AND METHODS FOR THEIR MANUFACTURE |
| abstract | 1. A method of preparing a flavor composition comprising the steps of: combining two or more volatile aromatic compounds from each of the following groups: Group Ia) ethyl 3-methylbutanoate; b) ethyl 2-methylpropanoate; c) ethyl 2-methylbutanoate; d ) ethyl butanoate; e) ethyl phenyl acetate; f) ethyl acetate; Group II: a) ethanol; b) 3-methyl-1-butanol; c) 2-phenylethanol; d) (S) -2-methyl-1-butanol; Group III: a) 2-methylpropanoic acid; b) (S) -2-methylbutanoic acid; c) butanoic acid; d) 3-methylbutanoic acid; e) 2-phenylacetic acid; f) acetic acid; g) hexanoic acid; h) dode ananoic acid; Group IV: a) acetaldehyde; b) phenylacetaldehyde; c) 4-hydroxy-3-methoxy-benzaldehyde; d) 3-methylbutanal; e) 2-methylpropanal; f) 5- (hydroxymethyl) -furfural; g) furfural; Group V: a) 2-phenylethyl acetate; b) 3-hydroxy-2-methyl-4-pyranone; c) γ-nonalactone; d) δ-decalactone; e) cis-whiskey-lactone; f) 2 -ethyl-3,5-dimethylpyrazine; g) γ-dodecalactone; h) 2,3-butanedione; i) (E) -β-damascenone; j) wine lactone; k) 3-hydroxy-4,5-dimethyl- 2 (5H) -furanone; l) 4-ethylphenol; m) 4-methylphenol; where the mass ratio of the combined one or more compounds from group I, one or more compounds from group II, one or more compounds from group III, one or more compounds from group IV, and one or more compounds from group V in the mixture should be about 0.05-50: 2-600: 100-4000: 2-600 : 0.01-10, with the provision of a volatile part. 2. The method according to claim 1, further comprising the step of combining said volatile part with a non-volatile part containing one or more non-volatile compounds, wherein said non-volatile components are characteristic of the taste and aroma of balsamic vinegar. The method according to claim 1, wherein said volatile part of co |
| priorityDate | 2010-06-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 266.