Nestec S.a.

Societe Des Produits Nestle S.a.

Imre Blank

Tuong Huynh-Ba

Thomas Hofmann

Fabien Robert

Christoph Cerny

Tomislav Soldo

Oliver Frank

Harald Ottinger

Sven Heyland

Beat Denis Zurbriggen

Tomas Davidek

Rachid Bel Rhlid

Daniel Jaeger

Ondrej Novotny

Renaud Villard

Stephanie Devaud

Christel Gunilla Steen

Carol Borland

Thomas Davidek

Yu Chu Zhang

Charles Andrew Knight

Michael Granvogl

Fabien Les Eaux Vives Robert

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.

Process for the preparation of a flavor active composition

Pyridinium-Betain compounds of the general formula (A): wherein R1 is H or a primary amino acids that is attached to the structure,

Pyridinium-Betain compounds for use as taste modulators

A flavoring agent for enhancing or imparting game-type flavor in food products, including a combination of an alkylphenol and cyclohexanecarboxylic acid or an alkyl-substituted derivative thereof, and methods for preparing such of flavoring compositions and food products.

Game-type flavoring agent

Method of using alpha-keto enamine derivatives as ingredients and products incorporating same

A process for the preparation of a flavoring composition containing 2-acetyl-2-thiazoline (2-AT) and precursors thereof, as well as other flavor ingredients, which includes the bioconversion of a sulfur containing compound and an organic acid or derivative thereof in presence of a yeast, separating and recovering the supernatant of the reaction mixture. The flavoring composition obtained can be used especially for enhancing the roasty notes of bakery products.

Process for the preparation of flavoring compositions and use of these compositions in bakery products

A flavorant composition is prepared by hydrolyzing Trigonell foenum-graecum seed material with enzymes, heating the hydrolyzate obtained at a temperature for a time to inactivate the enzymes, centrifuging the heat-treated hydrolyzate to separate the liquid phase from the residue and isolating the liquid phase of the hydrolyzate from the hydrolyzate residue and evaporatively concentrating the isolated liquid phase. Additionally, the concentrated liquid phase may be dried, and the seed material employed may be that of germinated seeds.

Flavorant prepared from Trigonela foenum-graecum seeds

Growing community of inventors

Savigny, Switzerland

Imre Blank