Increased stability of flavor compounds

Details Increased stability of flavor compounds Increased stability of flavor compounds

A - Human Necessities

23

L

A23L 1/23 (2006.01) A23L 1/22 (2006.01) A23L 3/3571 (2006.01)

Patent

CA 2671093

The present invention is directed to the treatment of reactive thiol groups (-SH) found in thiol-containing flavor compounds by a highly selective enzymatic conversion into aroma-active disulides compounds using sulfhydryl oxidase.

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