NATURAL FLAVOR BASE AND PROCESS FOR ITS PREPARATION

• Main Authors: ZHANG, ZHICUI, MULLER, JEROEN ANDRE, ULMER, HELGE, CHIU, AYRINE NATALIE, KERLER, JOSEF
• Format: Patent
• Language: English; French
• Published: 08.11.2018
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The present invention relates to a process for preparing a natural flavor base and a flavor base obtainable by such process. A further aspect of the invention is a method for providing a natural nutty, a natural roasty, and/or a natural caramel flavor note to a food or beverage product. L'invention concerne un processus de préparation d'une base d'arôme naturel et une base d'arôme pouvant être obtenue par un tel processus. Un autre aspect de l'invention concerne un procédé destiné à conférer une note d'arôme naturel de noisettes, d'arôme naturel de grillé et/ou d'arôme de caramel naturel à un produit alimentaire ou une boisson.