Process for the preparation of a flavor active composition
US9005689B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Jul 7, 2010 |
| Grant date | Apr 14, 2015 |
| Priority date | — |
| Expiry date | Jul 9, 2031 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23K20/142
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention concerns a flavor active composition obtainable by a multi-step reaction comprising a first reaction between an amino compound and a carbonyl compound to obtain a first intermediate reaction mixture, a second reaction with a second amino compound alone or in combination with a carbonyl compound to obtain a second intermediate reaction mixture, further separate reactions with another amino compound alone or in combination with a carbonyl compound to obtain further intermediate reaction mixture, further separate reactions with compounds from other chemical classes such as alcohols, phenolic compounds, epoxydes or organic acids and combinations thereof leading to suitable intermediates, a last reaction comprising a mixture of all the preceding intermediate mixtures alone or in combination with amino and/or carbonyl compounds to obtain the final flavor composition.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.