Flavoring agent

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C - Chemistry, Metallurgy

12

P

C12P 7/62 (2006.01) A23C 9/12 (2006.01) A23C 13/16 (2006.01) A23L 1/226 (2006.01) A23L 1/23 (2006.01) A23L 1/235 (2006.01) C07C 69/24 (2006.01) C11B 9/00 (2006.01) C12P 7/64 (2006.01)

Patent

CA 2223786

A process for producing a perfume which comprises treating milk or a processed milk product successively with a lipase and, in the presence of an alcohol, an enzyme originating in an animal which has the activity of forming an ester with the use of an organic acid and an alcohol as the substrates (hereinafter referred to as the ester synthetase). A perfume having a rich fruity fragrance can be produced by using as the ester synthetase the enzyme which has an activity of synthesizing at least 0.1 (U/mg protein) of ethyl butyrate in the enzymatic reaction between 0.5 % (w/w) of ethanol and 2.6 % (w/w) of butyric acid employed as the substrates. The perfume is usable not only in processed milk products but also in processing various foods.

L'invention concerne un procédé pour produire un arôme, qui consiste à traiter du lait ou un produit laitier transformé, successivement avec une lipase et, en présence d'un alcool, une enzyme d'origine animale ayant la capacité de former un ester en utilisant un acide organique et un alcool comme substrats (appelée ici ester synthétase). On peut produire un arôme ayant un fort parfum fruité en utilisant comme ester synthétase une enzyme qui a une activité de synthèse d'au moins 0,1 (U/mg de protéine) de butyrate d'éthyle lors de la réaction enzymatique entre 0,5 % (poids/poids) d'éthanol et 2,6 % (poids/poids) d'acide butyrique comme substrat. L'arôme est utilisable non seulement avec des produits laitiers transformés, mais également dans le traitement d'autres aliments divers.

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