The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Mar. 26, 2024

Filed:

Aug. 17, 2018
Applicant:

Symrise Ag, Holzminden, DE;

Inventors:

Johannes Kiefl, Holzminden, DE;

Dominik Winkler, Höxter, DE;

Stefan Brennecke, Halle, DE;

Jens Michael Hilmer, Holzminden, DE;

Alexander Kindel, Höxter, DE;

Assignee:

SYMRISE AG, Holzminden, DE;

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23L 2/80 (2006.01); A23L 2/02 (2006.01); A23L 2/385 (2006.01); A23L 2/56 (2006.01); A23L 2/64 (2006.01); A23L 27/10 (2016.01); C12C 5/02 (2006.01); C12G 3/06 (2006.01); C12H 1/056 (2006.01);
U.S. Cl.
CPC ...
A23L 2/80 (2013.01); A23L 2/02 (2013.01); A23L 2/385 (2013.01); A23L 2/56 (2013.01); A23L 2/64 (2013.01); A23L 27/115 (2016.08); C12C 5/02 (2013.01); C12G 3/06 (2013.01); C12H 1/0424 (2013.01);
Abstract

The present invention relates primarily to a method for obtaining a volatile fraction from a juice and/or an alcohol-containing beverage, comprising or consisting of the following steps: (a) distilling a mixture of substances from the juice and/or the alcohol-containing beverage, wherein the distillation is performed by a spinning cone column; (b) contacting the mixture of substances from step (a) with a sorbent to obtain a loaded sorbent; and (c) contacting the loaded sorbent from step (b) with a liquid desorbent to obtain the volatile fraction, wherein desired ingredients of the volatile fraction are concentrated as compared to the juice and/or alcohol-containing beverage such that an addition of 0.1% by mass or less of the volatile fraction to any food preparation produces a perceptible odor impression and/or taste impression in a test subject.


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