Amy Van Der Vliet

Title: Amy Van Der Vliet: Innovator in Flavor Chemistry

Introduction

Amy Van Der Vliet is a notable inventor based in Harmelen, Netherlands. She has made significant contributions to the field of flavor chemistry, particularly through her innovative methods for preparing flavors that enhance various food products. Her work is characterized by a focus on creating flavors with unique characteristics that appeal to consumers.

Latest Patents

Amy holds a patent for a method for the enzymatical preparation of flavors rich in C6-C10 aldehydes. This invention relates to a method for preparing flavors with creamy, green, cucumber-like fatty odor characteristics. The process involves reacting an oil or fat containing unsaturated fatty acid triglycerides with a lipoxygenase preparation. This reaction occurs in a multiphase system in the presence of air or oxygen, followed by thermal conversion under acidic conditions, resulting in an aldehyde-containing product. The flavors produced can be incorporated into various food products, including dairy items like ice cream, yogurt, and skim milk, as well as savory products.

Career Highlights

Amy has worked at Quest International B.V., where she has been able to apply her expertise in flavor chemistry. Her innovative approach has led to advancements in the food industry, particularly in flavor development. With her patent, she has established herself as a key player in the field, contributing to the enhancement of food products through her unique flavoring methods.

Collaborations

Amy has collaborated with notable colleagues such as Josef Kerler and Eric Kohlen. These partnerships have allowed her to expand her research and development efforts, leading to further innovations in flavor chemistry.

Conclusion

Amy Van Der Vliet is a pioneering inventor whose work in flavor chemistry has made a significant impact on the food industry. Her patented methods for preparing unique flavors demonstrate her commitment to innovation and excellence in her field.