Givaudan Corporation

Victor Krasnobajew

Regula Boeniger

Jost Wild

Rudolf Steiner

Kurt Jaeggi

Peter Weber

Alfred Keller

Juan-Ramon Mor

A process for the manufacture of coffee flavoring substances is described; this process comprises enzymatically proteolyzing soya meal, heating the proteolyzate and isolating the resulting water-soluble material from the reaction mixture. Furthermore, there are described: flavoring substance compositions which contain these novel coffee flavoring substances, foodstuffs and semi-luxury consumable which contain such coffee flavoring substances or flavoring substance compositions, and the use of the novel flavoring substance compositions or coffee flavoring substances for the flavoring of foodstuffs and semi-luxury consumables or as coffee substitutes.

Process for the manufacture of novel coffee flavorants

Novel odorant and/or flavorant mixtures are provided by fermentation of ionone type compounds with microorganisms of the genera Botryodiplodia, Botryosphaeria, or Lasiodiplodia.

Microbiological transformation products of beta-ionone as olfactory

Novel odorant and/or flavorant mixtures are provided by fermentation of ionone type compounds with microorganisms of the genera Botyrodiplodia, Botryosphaeria, or Lasiodiplodia.

Microbiological transformations of alpha-ionone

Microbiological transformations of irone compounds

Microbiological transformations of ionone compounds

The novel condensation product of 1,3-phenylenediamine and glutardialdehyde has high activity to fix or insolubilize proteins, including enzymes.

Novel condensation products having high activity to insolubilize

Insolubilized enzyme product

The novel condensation product of 1,3-phenylenediamine and glutardialdehyde has high activity to fix or insolubilize proteins, including enzymers.

Polymeric condensation products obtained by condensing specified amines and aldehydes have high activity to fix, i.e, insolubilize, proteins, including enzymes.

Aliphatic dialdehyde-aromatic polyamine condensation products bound to

Process for making flavorants by heating a liquid product obtained from milk products by enzymatic proteolysis and/or lactic acid fermentation.

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Kusnacht, Switzerland

Victor Krasnobajew