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Biotechnological production of flavorings from pomaces of the currant, strawberry, raspberry and wine industry

A technology of aroma substances and gooseberries, applied in the field of biocatalysts, production of aroma substances or mixtures of aroma substances, and preparation of aroma substances or mixtures of aroma substances described herein

Pending Publication Date: 2021-12-28
SYMRISE GMBH & CO KG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In particular, the reaction rate under normal conditions is almost negligible, which means that acceptable yields can only be achieved by applying harsh synthetic conditions such as high temperature and high pressure.

Method used

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  • Biotechnological production of flavorings from pomaces of the currant, strawberry, raspberry and wine industry
  • Biotechnological production of flavorings from pomaces of the currant, strawberry, raspberry and wine industry
  • Biotechnological production of flavorings from pomaces of the currant, strawberry, raspberry and wine industry

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0071] 1. Experimental part

[0072] 1.1 Materials and chemicals

[0073] The side streams used by the gooseberry industry and the wine industry were provided by the University of Geisenheim, Germany. Raspberry or strawberry purees are prepared by pureeing and sieving fresh, commercially available, non-varietal berries. The remaining puree was used as a vehicle component. The sources of the Basidiomycota fungi used are shown in Table 1.

[0074] Table 1: Overview of the tested fungi, their sources and culture media; DSMZ: Leibniz Institute DSMZ-German Culture Collection of Microorganisms, Braunschweig, Germany; CBS: CBS-KNAW Culture Collection, Wei S: Institute of Food Chemistry and Food Biotechnology, Giessen University; MEA: Malt Extract Agar; SNL: Standard Nutrient Solution Agar.

[0075]

[0076]

[0077] 1.2 Strain maintenance

[0078] The fungi to be studied (Table 1) were cultured on malt extract agar (MEA) or standard nutrient solution (SNL) agar for strain ...

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Abstract

The present invention relates to a biocatalytic process for producing a flavoring or a mixture of flavorings, comprising the steps of: providing a conversion medium containing a plant part from Grossulariaceae, from Rosaceae and / or from Vitaceae; contacting the conversion medium with at least one fungus from the division of Basidiomycota that is capable of forming a flavoring or a mixture of flavorings on the conversion medium; converting the plant part to form the flavoring or the mixture of flavorings with the aid of the fungus; and optionally obtaining the flavoring or the mixture of flavorings, wherein the flavoring or the mixture of flavorings preferably contains at least one compound selected from the group consisting of 2-octanone, 2-nonanone, 2-undecanone, linalool oxides, benzaldehyde, geraniol, 2-octanol, methyl anthranilate, 2-aminobenzaldehyde and linalool.

Description

technical field [0001] The invention relates to the field of aroma substances. More specifically, the present invention relates to a process for the preparation of the aroma substances or aroma substance mixtures described herein. The invention also relates to the use of a transformation medium as described herein and / or a biocatalyst as described herein, comprising a plant part based on the family Gooseberry, Rosaceae or Vitaceae, for the production of aroma substances or mixtures of aroma substances. ingredients. Furthermore, the present invention relates to compositions comprising the compounds described herein and their use in nutritional, cosmetic, nutraceutical or edible preparations as described herein. Background technique [0002] Natural aroma substances are usually extracted from plants. Linalool may be used herein as an example. Linalool is a monohydric alcohol belonging to the terpene family. The compound is colorless, flammable and has a distinctive aromat...

Claims

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Application Information

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IPC IPC(8): C12P7/26C12P7/24C12P7/04C12P13/00C12P17/04A23L27/20A23L33/10A61K8/9789A61Q19/00
CPCC12P7/26C12P7/24C12P7/04C12P13/001C12P17/04A23L27/20A23L27/2024A23L27/2026A23L27/204A23L33/10A61K8/9789A61Q19/00A61K2800/85
Inventor 霍尔格·佐恩斯文尼亚·萨默纳丁·塞拉克里斯蒂娜·施勒林马丁·吕尔马可·弗拉茨尤利娅·比特纳托比亚斯·特拉普格哈德·克拉默尔托尔斯滕·盖斯勒
Owner SYMRISE GMBH & CO KG
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