Nestec S.a.

Societe Des Produits Nestle S.a.

Yvette Fleury Rey

Stephane Duboux

Christof Gysler

Pieter Berends

Christina Vafeiadi

Carl Erik Hansen

Catherine Ngom-Bru

Helge Ulmer

Cassandra Mokdad

David Nikolic

Stefan Palzer

Marcel Alexandre Juillerat

Thang Ho Dac

Madian Othman Abu-Hardan

Clementine Tastet

Thomas Raab

Rachid Belrhlid

Daniel Sebastian Appel

Dac Thang Ho

Silke Schopp

Stephan Palzer

Josélio Batista Vieira

The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.

Flavour generation in food

The invention concerns a cultured savory base with increased umami power comprising: up to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, naturally food derived compounds such as organic acids, amino acids, peptides and aroma compounds.

Natural taste enhancing savoury base and a process for its preparation

The present invention relates to a baked foodstuff with an improved flavor and an improved texture. Also to compositions for generating these improved flavors and textures in baked foodstuffs which compositions comprise non pre-reacted flavor precursors which react on heating to generate the flavors.

Baked composition

A taste enhancing savoury base comprises between 8 to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, and further comprises naturally food derived compounds such as organic acids and their salts, amino acids, peptides and aroma compounds. The base is obtained through a prokaryotic fermentation with a bacteria taken from the group consisting ofand. The base is not purified by crystallization or chromatographic methods.

A process for the preparation of aromatizing compositions suitable for the biogeneration of mixtures of compounds that are able to develop or enhance a typical baked type aroma upon heating of bakery products such as bread an the like. These process includes the bioconversion of at least two amino compounds and at least one reducing sugar in the presence of a yeast. The invention also provides an aromatizing composition, a dough containing the same and methods for imparting an improved baked type aroma to dough products that are to be baked.

Baked type aromatizing compositions

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Ursy, Switzerland

Yvette Fleury Rey