Process for the production of an aromatic product having the odor and taste of black truffles, product and aromatic body obtained
US4906487A · kind A · utility
5Cited by
0References
5Claims
0Family size
Assignees
Inventors
Key dates
| Filing date | Jul 24, 1987 |
| Grant date | Mar 6, 1990 |
| Priority date | — |
| Expiry date | Jul 24, 2007 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L27/29
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for the production of an aromatic product having the aroma and taste of black truffles (tuber melanosporum) comprising combining dimethylsulfide and methyl-2 butanal, and optionally adding one of more compounds selected from the group consisting of acetaldehyde, methyl-2 propanal, butanone-2, methyl-2 propanol and methyl-2 butanol; the product may be enhanced even further by the addition of one of more of the compounds selected from the group consisting of propanal, anisol, acetone, propanol-1, butanol-2 and ethanol; the aromatic product may also be diluted in a food grade solvent such as a food oil.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.