BRPI0606385A2 - método para conferir, acentuar, melhorar ou modificar as propriedades de flavor ou de paladar de composição flavorizante ou de um artigo flavorizado, composto, composição flavorizante compósita, e, artigo flavorizado - Google Patents

método para conferir, acentuar, melhorar ou modificar as propriedades de flavor ou de paladar de composição flavorizante ou de um artigo flavorizado, composto, composição flavorizante compósita, e, artigo flavorizado

Info

Publication number
BRPI0606385A2
BRPI0606385A2 BRPI0606385-3A BRPI0606385A BRPI0606385A2 BR PI0606385 A2 BRPI0606385 A2 BR PI0606385A2 BR PI0606385 A BRPI0606385 A BR PI0606385A BR PI0606385 A2 BRPI0606385 A2 BR PI0606385A2
Authority
BR
Brazil
Prior art keywords
composite
flavoring composition
flavored article
accentuating
ameliorating
Prior art date
Application number
BRPI0606385-3A
Other languages
English (en)
Inventor
Regula Naef
Alain Jaquier
Original Assignee
Firmenich & Cie
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Firmenich & Cie filed Critical Firmenich & Cie
Publication of BRPI0606385A2 publication Critical patent/BRPI0606385A2/pt
Publication of BRPI0606385B1 publication Critical patent/BRPI0606385B1/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • A23L27/2026—Hydroxy compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • A23L27/2028—Carboxy compounds

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Fats And Perfumes (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • Dairy Products (AREA)
  • Tea And Coffee (AREA)

Abstract

MéTODO PARA CONFERIR, ACENTUAR, MELHORAR OU MODIFICAR AS PROPRIEDADES DE FLAVOR OU DE PALADAR DE COMPOSIçãO FLAVORIZANTE OU DE UM ARTIGO FLAVORIZADO, COMPOSTO, COMPOSIçãO FLAVORIZANTE COMPóSITA, E, ARTIGO FLAVORIZADO. A presente invençãio está relacionada a compostos com a fórmula (1) onde R¹ e um grupo C~ 2-7~ alquil linear; que pode ser usado como ingrediente flavorizante, como por exemplo, para conferir toques de flavor do tipo chá-verde e cremosos/de gordura, bem como para efeitos ao paladar.
BRPI0606385-3A 2005-03-04 2006-02-20 Método para conferir, acentuar, melhorar ou modificar as propriedades de flavor ou de paladar de composição flavorizante ou de um artigo flavorizado, composto, composição flavorizante compósita, e, artigo flavorizado BRPI0606385B1 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
IBIB2005/000613 2005-03-04
IB2005000613 2005-03-04
PCT/IB2006/050543 WO2006092749A1 (en) 2005-03-04 2006-02-20 Flavoring ingredients

Publications (2)

Publication Number Publication Date
BRPI0606385A2 true BRPI0606385A2 (pt) 2009-11-17
BRPI0606385B1 BRPI0606385B1 (pt) 2014-09-30

Family

ID=36617022

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0606385-3A BRPI0606385B1 (pt) 2005-03-04 2006-02-20 Método para conferir, acentuar, melhorar ou modificar as propriedades de flavor ou de paladar de composição flavorizante ou de um artigo flavorizado, composto, composição flavorizante compósita, e, artigo flavorizado

Country Status (11)

Country Link
US (1) US7794767B2 (pt)
EP (1) EP1858351B1 (pt)
JP (1) JP4909286B2 (pt)
CN (1) CN101115403B (pt)
AT (1) ATE413815T1 (pt)
BR (1) BRPI0606385B1 (pt)
DE (1) DE602006003638D1 (pt)
ES (1) ES2316051T3 (pt)
MX (1) MX2007009003A (pt)
RU (1) RU2007136758A (pt)
WO (1) WO2006092749A1 (pt)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4658091B2 (ja) * 2007-06-13 2011-03-23 三栄源エフ・エフ・アイ株式会社 わさび香味組成物
CN102134526B (zh) * 2010-12-29 2013-01-09 华宝食用香精香料（上海）有限公司 一种香料的制备方法及其用途
CN113388452A (zh) * 2021-06-08 2021-09-14 云南中烟工业有限责任公司 一种具备椿香韵的烟用香精及包含该香精的卷烟

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE755421A (fr) * 1969-08-29 1971-03-01 Gen Foods Corp Rehaussement du gout de denrees alimentaires
US3754936A (en) * 1971-03-31 1973-08-28 Gen Foods Corp Flavor compositions and processes
US6268223B1 (en) 1999-08-27 2001-07-31 Viatech Imagin, Llc Assay for detecting damage to the central nervous system
JP4394230B2 (ja) * 1999-12-13 2010-01-06 高砂香料工業株式会社 ３−メチル−２，４−ノナンジオンの製造法
JP5160002B2 (ja) * 2001-05-08 2013-03-13 高砂香料工業株式会社 香粧品用香料組成物及び香気を付与した香粧品
JP4510340B2 (ja) * 2001-08-14 2010-07-21 小川香料株式会社 呈味改善剤

Also Published As

Publication number Publication date
US7794767B2 (en) 2010-09-14
MX2007009003A (es) 2007-09-18
DE602006003638D1 (de) 2008-12-24
US20070259088A1 (en) 2007-11-08
CN101115403A (zh) 2008-01-30
EP1858351B1 (en) 2008-11-12
BRPI0606385B1 (pt) 2014-09-30
CN101115403B (zh) 2011-11-30
EP1858351A1 (en) 2007-11-28
JP2008532948A (ja) 2008-08-21
ES2316051T3 (es) 2009-04-01
JP4909286B2 (ja) 2012-04-04
ATE413815T1 (de) 2008-11-15
WO2006092749A1 (en) 2006-09-08
RU2007136758A (ru) 2009-04-10

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Legal Events

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B06G Technical and formal requirements: other requirements [chapter 6.7 patent gazette]

Free format text: SOLICITA-SE A REGULARIZACAO DA PROCURACAO, UMA VEZ QUE BASEADO NO ARTIGO 216 1O DA LPI, O DOCUMENTO DE PROCURACAO DEVE SER APRESENTADO EM SUA FORMA AUTENTICADA; OU SEGUNDO O PARECER DA PROCURADORIA NO 074/93, DEVE CONSTAR UMA DECLARACAO DE VERACIDADE, A QUAL DEVE SER ASSINADA POR UMA PESSOA DEVIDAMENTE AUTORIZADA A REPRESENTAR O INTERESSADO, DEVENDO A MESMA CONSTAR NO INSTRUMENTO DE PROCURACAO, OU NO SEU SUBSTABELECIMENTO.

B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 20/02/2006, OBSERVADAS AS CONDICOES LEGAIS.

B15K Others concerning applications: alteration of classification

Ipc: A23L 23/00 (2016.01), A23L 27/20 (2016.01)

B21F Lapse acc. art. 78, item iv - on non-payment of the annual fees in time

Free format text: REFERENTE A 17A ANUIDADE.

B24J Lapse because of non-payment of annual fees (definitively: art 78 iv lpi, resolution 113/2013 art. 12)

Free format text: EM VIRTUDE DA EXTINCAO PUBLICADA NA RPI 2710 DE 13-12-2022 E CONSIDERANDO AUSENCIA DE MANIFESTACAO DENTRO DOS PRAZOS LEGAIS, INFORMO QUE CABE SER MANTIDA A EXTINCAO DA PATENTE E SEUS CERTIFICADOS, CONFORME O DISPOSTO NO ARTIGO 12, DA RESOLUCAO 113/2013.