Nestec S.a.

L'oreal

Societe Des Produits Nestle S.a.

Karin Kraehenbuehl

Heiko Oertling

Fabiola Dionisi

Rachid Bel-Rhlid

Nicolas Page

Florian Viton

Marjorie Guitard

Rachid Bel Rhlid

Angus Moodycliffe

Tomas Davidek

Thomas Raab

Rachid Belrhlid

Christophe Cavin

Thomas Davidek

Thomas Wolfgang Raab

Olivier Mauroux

The present invention relates to flavor generation. In particular the invention relates to a process for the preparation of a flavor composition. The process comprises combining glycerol with a quaternary ammonium compound, adding at least one flavor precursor to form a reaction mixture and heating the reaction mixture to form aroma compounds, wherein the glycerol is combined with a quaternary ammonium compound at a molar ratio ranging between 5:1 and 0.8:1. The flavor precursor comprises preferably an amino compound such as an amino acid. A further aspect of the invention is a food product comprising the flavor composition obtainable by the process of the invention.

Process for preparing a flavour composition

The invention relates to compositions for preparing a beverage, the compositions comprise a microorganism and/or an enzyme capable of hydrolysing chlorogenic acids of a coffee extract to phenolic acids. When a beverage prepared with the compositions of the invention is consumed chlorogenic acids present in coffee extract is hydrolysed to improve antioxidant and/or anti-inflammatory properties compared to a similar conventional beverage.

Compositions for preparing a coffee beverage comprising hydrolysed chlorogenic acid

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Fully, Switzerland

Karin Kraehenbuehl