Tomato products with increased fruity flavor
US6436452B1 · kind B1 · utility
5Cited by
6References
10Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Sep 1, 1999 |
| Grant date | Aug 20, 2002 |
| Priority date | — |
| Expiry date | Sep 1, 2019 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L27/24
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention relates to processing tomatoes into paste, sauce or related products, in which the processed products have an improved flavour. More in particular, the processed products have increased amounts of fruity flavour compounds. This is achieved by co-oxidation of carotenoids and polyunsaturated fatty acids, using an enzyme having lipoxygenase activity.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.