Abstract: The present invention describes novel yeast extract, autolysed yeast and protein hydrolysate with an amount of free asparagine not higher than 1 mg/g. This yeast extract, autolysed yeast or protein hydrolysate may be advantageously used in the production of a process flavour with an amount of acrylamide not higher than 800 ppb. This process flavour is particularly suitable to be used in flavouring of food or feed.

Abstract: A process for producing a product having a fish flavor is provided, the process comprising preparing a composition comprising 1-20% w/w water and at least a polyunsaturated fatty acid, incubating the composition at less than 260° C. and at a reaction time sufficient for the fish flavor to develop, and optionally mixing the product with one or more other ingredients. The product obtainable by this and methods for using the same are also provided.

Abstract: A process for producing a product having a fish flavor is provided, the process comprising preparing a composition comprising 1-20% w/w water and at least a polyunsaturated fatty acid, incubating the composition at less than 260° C. and at a reaction time sufficient for the fish flavor to develop, and optionally mixing the product with one or more other ingredients. The product obtainable by this process and methods for using the same are also provided.

Abstract: The present invention relates to a process for producing a product having a fish flavour comprising preparing a composition comprising 1-20% w/w water and at least a polyunsaturated fatty acid, incubating the composition at less than 260° C. and at a reaction time sufficient for the fish flavour to develop, and optionally mixing the product with one or more other ingredients. The invention also relates to the product obtainable by the process of the invention and use of the same.

Abstract: The invention relates to a concentrated vegetable flavour wherein the concentration of the vegetable flavour is such that in order to obtain a food with a desired vegetable flavour, the concentrated flavour is added to said food in an amount to arrive at a final concentration of less than 0.1% w/w of the food. The invention also relates to a process to produce said concentrated vegetable flavour and to a method for preparing a food comprising adding the concentrated vegetable flavour.

Abstract: The present invention describes a process to produce a composition containing 5?-ribonucleotides wherein a microorganism is subjected to autolysis under conditions at which a substantial part of the RNA remains in a form degradable into 5?-ribonucleotides and at which a substantial part of the RNA remains associated with the cell wall fraction. Said cell wall fraction is recovered by a solid/liquid separation method and the RNA associated with said wall fraction is converted into 5?-ribonucleotides. The present invention also describes compositions containing 5?-ribonucleotides and their use in food or feed.

Abstract: The present invention relates to a process for producing a product having a fish flavour comprising preparing a composition comprising 1-20% w/w water and at least a polyunsaturated fatty acid, incubating the composition at less than 260° C. and at a reaction time sufficient for the fish flavour to develop, and optionally mixing the product with one or more other ingredients. The invention also relates to the product obtainable by the process of the invention and use of the same.

Abstract: The present invention relates to a process to produce a food or feed flavour. The invention also relates to a food or feed flavour obtainable by the process of the invention and the use thereof. The process of the invention comprises preparing a composition comprising a cystein and/or glutathione, incubating the composition under conditions of temperature and reaction time sufficient for the feed or food flavour to develop, and optionally mixing the food or feed flavour with one or more other ingredients. With this process many different food or feed flavour can be produced.

Abstract: The present invention provides with a method for producing compositions with a chicken flavor. The compositions of the invention can be obtained by applying the following method: (a) preparing a mixture comprising at least one reducing carbohydrate and at least one amino acid; (b) keeping the mixture at a temperature sufficient for the reducing carbohydrate and amino acid to react with each other; (c) adding to the mixture a composition comprising arachidonic acid, whereby said arachidonic acid is esterified for at least 50% w/w, preferably at least 65% w/w, more preferably at least 80% w/w, most preferably at least 90% w/w to the glycerol moiety of a triglyceride; and (d) keeping the mixture at a temperature sufficient for the chicken flavor to develop; and possibly: (e) drying the composition under mild conditions. The use of an oil rich in arachidonic acid, whereby said arachidonic acid is esterified to the glycerol moiety of a triglyceride, confers an enhanced stability to the compositions obtained.

Abstract: The present invention describes a process to produce a composition containing 5?-ribonucleotides wherein a microorganism is subjected to autolysis under conditions at which a substantial part of the RNA remains in a form degradable into 5?-ribonucleotides and at which a substantial part of the RNA remains associated with the cell wall fraction. Said cell wall fraction is recovered by a solid/liquid separation method and the RNA associated with said wall fraction is converted into 5?-ribonucleotides. The present invention also describes compositions containing 5?-ribonucleotides and their use in food or feed.

Abstract: The present invention describes novel yeast extract, autolysed yeast and protein hydrolysate with an amount of free asparagine not higher than 1 mg/g. This yeast extract, autolysed yeast or protein hydrolysate may be advantageously used in the production of a process flavour with an amount of acrylamide not higher than 800 ppb. This process flavour is particularly suitable to be used in flavouring of food or feed.

Abstract: The present invention provides with a method for producing compositions with a chicken flavour. The compositions of the invention can be obtained by applying the following method: (a) preparing a mixture comprising at least one reducing carbohydrate and at least one amino acid; (b) keeping the mixture at a temperature sufficient for the reducing carbohydrate and amino acid to react with each other; (c) adding to the mixture a composition comprising arachidonic acid, whereby said arachidonic acid is esterified for at least 50% w/w, preferably at least 65% w/w, more preferably at least 80% w/w, most preferably at least 90% w/w to the glycerol moiety of a triglyceride; and (d) keeping the mixture at a temperature sufficient for the chicken flavour to develop; and possibly: (e) drying the composition under mild conditions. The use of an oil rich in arachidonic acid, whereby said arachidonic acid is esterified to the glycerol moiety of a triglyceride, confers an enhanced stability to the compositions obtained.

Abstract: The present invention provides with a method for producing compositions with a chicken flavour. The compositions of the invention can be obtained by applying the following method: (a) preparing a mixture comprising at least one reducing carbohydrate and at least one amino acid; (b) keeping the mixture at a temperature sufficient for the reducing carbohydrate and amino acid to react with each other; (c) adding to the mixture a composition comprising arachidonic acid, whereby said arachidonic acid is esterified for at least 50% w/w, preferably at least 65% w/w, more preferably at least 80% w/w, most preferably at least 90% w/w to the glycerol moiety of a triglyceride; and (d) keeping the mixture at a temperature sufficient for the chicken flavour to develop; and possibly: (e) drying the composition under mild conditions. The use of an oil rich in arachidonic acid, whereby said arachidonic acid is esterified to the glycerol moiety of a triglyceride, confers an enhanced stability to the compositions obtained.

Abstract: The present invention discloses a method for improving the fat note in the taste and/or in the aroma and/or in the mouthfeel of a food with a reduced amount of fat by addition to the food of a yeast extract comprising free amino acids and at least 8% w/w of 5?-ribonucleotides. Preferably a yeast extract having a ratio of at most 3.5 between the percentage (w/w) of free amino acids and the percentage (w/w) of the total amount of 5?-GMP and 5?-IMP is used. Preferably, a yeast extract having a ratio of at most 12 between the percentage (w/w) of protein and the percentage (w/w) of the total amount of 5?-GMP and 5?-IMP is used. The invention also discloses a food with a reduced amount of fat with an improved fat note in the taste and/or in the aroma and/or in the mouthfeel.

Abstract: The present invention describes protein hydrolysates: obtainable by the hydrolysis of a protein containing substrate; comprising free amino acids and peptides; and wherein the molar fraction of at least one free amino acid, present in the protein hydrolysate is at least a factor 2.5, preferably at least a factor 3, more preferably at least a factor 3.5 times higher than in a hydrolysate of the same protein containing substrate which has been completely hydrolysed to free amino acids, wherein the molar fraction of the at least one free amino acid in the protein hydrolysate is at least 25%; and wherein the Amino Acid Quotient (AAQ) in the protein hydrolysate is at least 10%. These protein hydrolysates can be used in the preparation of food compositions, wherein these protein hydrolysates provide for novel and unexpected flavours. Moreover these protein hydrolysates are applicable in personal care applications.

Abstract: The present invention describes protein hydrolysates: obtainable by the hydrolysis of a protein containing substrate; comprising free amino acids and peptides; and wherein the molar fraction of at least one free amino acid, present in the protein hydrolysate is at least a factor 2.5, preferably at least a factor 3, more preferably at least a factor 3.5 times higher than in a hydrolysate of the same protein containing substrate which has been completely hydrolysed to free amino acids, wherein the molar fraction of the at least one free amino acid in the protein hydrolysate is at least 25%; and wherein the Amino Acid Quotient (AAQ) in the protein hydrolysate is at least 10%. These protein hydrolysates can be used in the preparation of food compositions, wherein these protein hydrolysates provide for novel and unexpected flavours. Moreover these protein hydrolysates are applicable in personal care applications.