Enzyme-treated vanilla for mature fragrance notes
WIPO Patent Application WO/2015/125628
Publication date: Aug. 27, 2015
Assignee: T. Hasegawa Co., Ltd.
The production method described in this patent is characterized by the lipase treatment of vanilla beans in a 0.1-50.0% mass concentration of hydrous alcohol to extract a vanilla extract. This approach bypasses the step during which vanilla extract matures over a long period of time, providing an extract imparted with a mature fragrance like that of liquors such as rum, whiskey or brandy.