03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Antistatic preparations for household purposes; de-greasing
preparations for household purposes; rust removing
preparations; stain removing benzine; fabric softeners for
laundry use; laundry bleach; breath fresheners; deodorants
for animals; soaps and detergents; shower preparations;
shampoos; dry-cleaning preparations; shampoos for pets
[non-medicated grooming preparations]; cleaning preparations
for vehicle tires and wheels; antiperspirant soaps; cosmetic
soaps; soaps for household use; detergents for household
use; industrial soaps; hand cleaning preparations;
preparations for washing fruits and vegetables; cleaning
agents and preparations; laundry detergents; bath soaps;
natural oils for cleaning purposes; dishwasher detergents;
body washes; deodorant soaps; perfumed soaps; dentifrices;
tooth polish; cosmetics; cosmetic nail care preparations;
shaving preparations; eau de cologne; eaux de toilette; eau
de parfum; cologne; cosmetic preparations for hair care;
cosmetics for animals; body and beauty care cosmetics;
non-medicated massage preparations; make-up preparations;
bath preparations, not for medical purposes; hair setting
preparations; sun care preparations; hair coloring
preparations; hair bleaching preparations; skin care
preparations; beauty care preparations; antiperspirants for
personal use; body make-up; fragrances for personal use;
hand creams; hand lotions; perfumery, fragrances and
incense, other than perfumes for personal use; aromatherapy
oils; scented oils used to produce aromas when heated;
perfume oils for the manufacture of cosmetic preparations;
synthetic perfumery and fragrances; natural essential oils;
natural perfumery and fragrances; fragrances for household
purposes; essential oils for household use; essential oils
for industrial use; perfumes for industrial purposes;
essential vegetable oils; essential oils of plant origin;
essential oils as perfume for laundry purposes; aromatic
oils for the bath; essential oils; food flavorings prepared
from essential oils; cake flavorings [essential oils]; food
flavorings [essential oils]; flavorings for beverages
[essential oils]; ethereal essences and oils; aromatic
essential oils; essential oils for use in manufacturing
processes; blended perfumery and fragrances; essential oils
for personal use; essential oils for use as food flavorings;
essential oils for flavoring beverages; essential oils for
use in the manufacture of scented products; scented oils;
fragrance preparations for use in manufacture of cosmetics,
fragrances for personal use, detergents, deodorants,
household products, pharmaceuticals, perfumery and
fragrances; incense; scented fabric refresher spray;
potpourris [fragrances]; scented linen sprays; scented room
sprays; room fragrancing preparations; joss sticks;
fragrances for automobiles; air fragrancing preparations;
aromatic potpourris; fumigating incense for fragrancing
rooms; scented wood; scented linen water. Aromatic preparations for food; coffee flavorings;
flavorings, other than essential oils, for soups;
flavorings, other than essential oils, for cheeses;
flavorings, other than essential oils, for butter;
flavorings, other than essential oils, for cakes; lemon
flavorings, other than essential oils, for foodstuffs; fruit
flavorings, other than essential oils, for foodstuffs; food
flavorings, other than essential oils; extracts for use as
food flavorings, other than essential oils; herbal
flavorings, other than essential oils, for beverages; lemon
flavorings, other than essential oils, for beverages; fruit
flavorings, other than essential oils, for beverages;
flavorings for beverages, other than essential oils;
essences for foodstuffs, except etheric essences and
essential oils; tea flavorings for food or beverages; citrus
flavorings, other than essential oils, for foodstuffs and
beverages; yuzu flavorings, other than essential oils, for
foodstuffs and beverages; flavorings, other than essential
oils, for carbonated beverages; flavorings, other than
essential oils, for alcoholic beverages; tea; coffee; cocoa
[roasted, powdered, granulated, or in drinks]; food
seasonings; seasonings; condiments; spices; confectionery;
sweets; bread and buns; sandwiches; steamed buns stuffed
with minced meat [chuka-manjuh]; hamburgers [sandwiches];
pizzas; hot dog sandwiches; meat pies; ice cream mixes;
sherbet mixes; cereal preparations; chocolate spread;
chinese stuffed dumplings [gyoza, cooked]; prepared meals
consisting primarily of pasta or rice; chinese steamed
dumplings [shumai, cooked]; sushi; fried balls of batter mix
with small pieces of octopus [takoyaki]; boxed lunches
consisting of rice, with added meat, fish or vegetables;
ravioli; instant confectionery mixes; flour; pasta sauce.
2.
METHOD FOR PRODUCING COMPOSITION CONTAINING LIPID MEMBRANE STRUCTURE
According to the present disclosure, a means is provided, which can control the particle diameter of a lipid membrane structure by a simple technique in the production of the lipid membrane structure. The present disclosure relates to a method for producing a composition containing a lipid membrane structure, in which the composition comprises (A) a hydrogenated phospholipid having an acid value of 5 mgKOH/g or more, (B) a compound represented by formula 1, and (C) water. The method includes a dispersion step for mixing the components (A), (B) and (C) together to produce a liquid dispersion in which a lipid membrane structure having a particle diameter of 10 nm to 200 nm inclusive is formed spontaneously, in which the dispersion step includes determining the concentration of the component (A) in the liquid dispersion in accordance with a desired particle diameter of the lipid membrane structure contained in the composition containing a lipid membrane structure.
Provided is a pore improver that contains a composition comprising a lipid membrane structure formed by phospholipid having an acid value of at least 5 mg KOH/g. Also provided is a skin improver that contains a composition comprising a lipid membrane structure formed by phospholipid having an acid value of at least 5 mg KOH/g.
A61K 47/24 - Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing atoms other than carbon, hydrogen, oxygen, halogen, nitrogen or sulfur, e.g. cyclomethicone or phospholipids
A61K 8/02 - Cosmetics or similar toiletry preparations characterised by special physical form
A61K 8/55 - Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing phosphorus
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Chemicals for use in industry and science; ketones; chemical
preparations for use in the manufacture of cosmetics;
chemical additives for use in the manufacture of cosmetics;
chemical additives for use in the manufacture of
pharmaceuticals; chemical preparations for use in industry;
industrial chemicals; chemical preparations for scientific
purposes; chemicals for use in the manufacture of
confectionery; chemical additives for use in the manufacture
of medicines; chemical additives for use in the manufacture
of food; chemical products for use in the manufacture of
fragrances; chemical preparations for use in the manufacture
of fragrances, perfumes, food flavorings, food, beverages,
cosmetics, soap, detergents, air fragrancing preparations,
toiletries, deodorants, household products and
pharmaceuticals; synthetic perfumery for use in the
manufacture of fragrances, perfumes, food flavorings, food,
beverages, cosmetics, soap, detergents, air fragrancing
preparations, toiletries, deodorants, household products and
pharmaceuticals; chemical additives for use in the
manufacture of fragrances, perfumes, food flavorings, food,
beverages, cosmetics, soap, detergents, air fragrancing
preparations, toiletries, deodorants and household products;
chemical flavors and chemical fragrances for use in further
manufacture; chemicals for use in the food and fragrance
industry. Perfumery, fragrances and incense, other than perfumes for
personal use; aromatherapy oils; scented oils used to
produce aromas when heated; perfume oils for the manufacture
of cosmetic preparations; synthetic perfumery and
fragrances; natural essential oils; natural perfumery and
fragrances; fragrances for household purposes; essential
oils for household use; essential oils for industrial use;
perfumes for industrial purposes; essential vegetable oils;
essential oils of plant origin; essential oils as perfume
for laundry purposes; aromatic oils for the bath; essential
oils; food flavorings prepared from essential oils; cake
flavorings [essential oils]; food flavorings [essential
oils]; flavorings for beverages [essential oils]; ethereal
essences and oils; aromatic essential oils; essential oils
for use in manufacturing processes; blended perfumery and
fragrances; essential oils for personal use; essential oils
for use as food flavorings; essential oils for flavoring
beverages; essential oils for use in the manufacture of
scented products; scented oils; fragrance preparations for
use in manufacture of cosmetics, fragrances for personal
use, detergents, deodorants, household products,
pharmaceuticals, perfumery and fragrances; scented fabric
refresher spray; potpourris [fragrances]; scented linen
sprays; scented room sprays; room fragrancing preparations;
joss sticks; fragrances for automobiles; air fragrancing
preparations; aromatic potpourris; incense; fumigating
incense for fragrancing rooms; scented wood; scented linen
water. Aromatic preparations for food; coffee flavorings;
flavorings, other than essential oils, for soups;
flavorings, other than essential oils, for cheeses;
flavorings, other than essential oils, for butter;
flavorings, other than essential oils, for cakes; lemon
flavorings, other than essential oils, for foodstuffs; fruit
flavorings, other than essential oils, for foodstuffs; food
flavorings, other than essential oils; extracts for use as
food flavorings, other than essential oils; herbal
flavorings, other than essential oils, for beverages; lemon
flavorings, other than essential oils, for beverages; fruit
flavorings, other than essential oils, for beverages;
flavorings for beverages, other than essential oils;
flavorings, other than essential oils, for cakes; essences
for foodstuffs, except etheric essences and essential oils;
tea flavorings for food or beverages; citrus flavorings,
other than essential oils, for foodstuffs and beverages;
yuzu flavorings, other than essential oils, for foodstuffs
and beverages; flavorings, other than essential oils, for
carbonated beverages; flavorings, other than essential oils,
for alcoholic beverages.
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Chemical additives for use in the manufacture of fragrances, perfumes, food flavorings, food, beverages, cosmetics, soap, detergents, air fragrancing preparations, toiletries, deodorants and household products; Chemicals used in industry; chemical flavors and chemical fragrances for use in further manufacture of fragrances, perfumes, food flavorings, food, beverages, cosmetics, soap, detergents, air fragrancing preparations, toiletries, deodorants and household products, not in the nature of essential oils; Chemicals for use in the food and fragrance industry fragrances; incense; food flavorings, being essential oils Aromatic preparations for food, being aromatic food flavorings, other than essential oils
6.
FLAVOR IMPARTING COMPOSITION INCLUDING DISULFIDE COMPOUND
Provided is a flavor imparting composition including a disulfide compound that is represented by formula (1). In addition to imparting a flavor, the flavor imparting composition may also have an effect of strengthening a carbonation sensation. The present invention can further provide a consumer good including the flavor imparting composition, a method for imparting a flavor to a consumer good, said method including adding the flavor imparting composition to the consumer good, and a method for imparting a flavor to a flavor imparting composition, said method including adding the aforementioned flavor imparting composition to another flavor imparting composition.
Provided are: a compound represented by the following formula (1); a flavor-imparting composition including the compound; a consumer product containing the flavor-imparting composition; a method of imparting a flavor to an flavor-imparting composition, the method including a step of adding the flavor-imparting composition to an flavor-imparting composition; and a method of imparting a flavor to a consumer product, the method including a step of adding the flavor-imparting composition to a consumer product.
Provided are: a compound represented by the following formula (1); a flavor-imparting composition including the compound; a consumer product containing the flavor-imparting composition; a method of imparting a flavor to an flavor-imparting composition, the method including a step of adding the flavor-imparting composition to an flavor-imparting composition; and a method of imparting a flavor to a consumer product, the method including a step of adding the flavor-imparting composition to a consumer product.
A23L 27/20 - Synthetic spices, flavouring agents or condiments
A23C 9/13 - Fermented milk preparations; Treatment using microorganisms or enzymes using additives
A23L 21/12 - Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
A23G 9/42 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23F 3/40 - Tea flavour; Tea oil; Flavouring of tea or tea extract
A method for producing an oxygen adduct of sesquiterpene, comprising: a step of providing a system comprising an iron reduction unit; a step of adding a trivalent iron compound to the system; and an oxygen addition step of performing oxygen addition to sesquiterpene in the system comprising the iron reduction unit and the trivalent iron compound is a novel method that can efficiently produce an oxygen adduct of sesquiterpene.
C07D 309/32 - Heterocyclic compounds containing six-membered rings having one oxygen atom as the only ring hetero atom, not condensed with other rings having two double bonds between ring members or between ring members and non-ring members
A61Q 13/00 - Formulations or additives for perfume preparations
A23L 27/20 - Synthetic spices, flavouring agents or condiments
A61K 8/49 - Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing heterocyclic compounds
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Chemical substances, chemical materials and chemical preparations, and natural elements; Aromatics [chemicals]; Flavour enhancers for food; Synthetic fragrance ingredients; Industrial chemicals; Chemical compositions and materials for use in the manufacture of cosmetics; Chemical products for the manufacture of perfumery compositions; Chemical substances for use in the production of forming powder; Chemical and organic compositions for use in the manufacture of food and beverages; Chemical preparations for use in the food industry; Additives (Chemical -) for use in the preparation of animal foodstuffs; Artificial sweeteners. Cleaning and fragrancing preparations; Laundry preparations; Essential oils as fragrances for laundry use; Household fragrances; Toiletries; Body cleaning and beauty care preparations; Deodorants and antiperspirants; Soaps and gels; Oral hygiene preparations; Cosmetics; Perfumery and fragrances; Essential oils for cosmetic purposes; Essential oils and aromatic extracts; Aromatics; Aromatics for perfumes; Aromatics for fragrances; Food flavourings [essential oils]. Salts, seasonings, flavourings (not in the form of tea, dried fruit or dried herbs) and condiments; Food flavorings (not in the form of tea, dried fruit or dried herbs), other than essential oils; Flavourings (not in the form of tea, dried fruit or dried herbs), other than essential oils, for beverages; Flavourings, other than essential oils, for cakes; Extracts of cocoa for use as flavours in foodstuffs; Savory sauces, chutneys and pastes; Seasonings; Spices; Spice extracts; cocoa and substitutes therefor; Baked goods, confectionery, chocolate and desserts; Bread; Cereal bars and energy bars; Pastries, cakes, tarts and biscuits (cookies); Sweets (candy), candy bars and chewing gum; Processed grains, starches, and goods made thereof, baking preparations and yeasts; Ice, ice creams, frozen yogurts and sorbets.
The present invention provides a novel flavor-imparting agent. The flavor-imparting agent of the present invention comprises 10-hydroxy-4,8-dimethyl-4-decenal represented by formula (1) [in the formula, the wavy line represents a mixture of E-form and Z-form, and the content x of the Z-form in the mixture is represented by 0% ≦ x ≦ 50%.]. The present invention also provides: a flavoring composition containing the flavor-imparting agent; and consumer goods such as foods, beverages, cosmetics, etc., obtained by incorporating the flavor-imparting agent or flavoring composition. Furthermore, the present invention provides a method for imparting flavor to a flavoring composition or consumer goods that includes incorporating the flavor-imparting agent.
C07C 47/19 - Saturated compounds having —CHO groups bound to acyclic carbon atoms or to hydrogen containing hydroxy groups
C07C 47/263 - Unsaturated compounds having —CHO groups bound to acyclic carbon atoms containing hydroxy groups acyclic
C07C 47/267 - Unsaturated compounds having —CHO groups bound to acyclic carbon atoms containing hydroxy groups containing rings other than six-membered aromatic rings
A61Q 13/00 - Formulations or additives for perfume preparations
The present invention relates to a method for producing vanillin, including the steps of: (A) distilling a solution containing crude vanillin and an aliphatic dicarboxylic acid dialkyl ester to obtain a vanillin solution; and (B) subjecting the vanillin solution to anti-solvent crystallization. The method for producing vanillin according to the present invention enables production of high-purity vanillin with industrially sufficient efficiency without use of a special apparatus.
C07C 45/83 - Separation; Purification; Stabilisation; Use of additives by change in the physical state, e.g. crystallisation by distillation by extractive distillation
C07C 327/22 - Esters of monothiocarboxylic acids having carbon atoms of esterified thiocarboxyl groups bound to hydrogen atoms or to acyclic carbon atoms
A23L 27/20 - Synthetic spices, flavouring agents or condiments
A61K 8/46 - Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing sulfur
A sesquiterpene oxygen adduct production method that can efficiently produce a sesquiterpene oxygen adduct includes: a step in which a system including an iron reduction means is prepared; a step in which a trivalent iron compound is added to the system; and an oxygen addition step in which oxygen is added to sesquiterpene in the system including the iron reduction means and the trivalent iron compound.
[Problem] To provide a novel diester compound that can be used as a fragrance precursor. [Solution] Provided are: a diester compound that can be used as a fragrance precursor, the diester compound having cyclohexanol or a derivative thereof, an aroma compound having a hydroxyl group, and a diester bond linking the two in the molecule; a fragrance composition containing the diester compound; and a consumer product containing the diester compound or the fragrance composition. Also provided is a method for imparting or enhancing the residual scent of a consumer product, the method including blending the diester compound or the fragrance composition with a consumer product.
A fragrance development method that includes a directionality visualization step for using a color expression chart to express and thereby visualize the directionality of a fragrance being developed, a candidate fragrance visualization step for using a color expression chart to express and thereby visualize one or more candidate fragrances, and a selection step for selecting at least one type among the candidate fragrances, together with the color expression chart with which that candidate fragrance is visualized, as a fragrance having a high degree of matching with the directionality. Thus, it is possible to select a fragrance having a high degree of matching with the directionality of a fragrance being developed.
A compound represented by the following formula (1):
2 is a 1-pyrrolyl group, a 2-pyrrolyl group, or a 3-pyrrolyl group. The present invention can provide a means highly effective in contributing to savory roasting flavor and capable of imparting fragrance with natural feeling.
2-(phenylalkyloxyalkyl)pyridine derivative or a 2-(phenylalkylthioalkyl)pyridine derivative imparts, when added to food and drink or cosmetics as an active ingredient, a flavor of natural impression thereto; and in particular, when added to food and drink, the compound imparts an umami imparting or enhancing, a saltiness enhancing a sweetness enhancing, and in particular, when added to a milk or dairy product, a food or drink product containing a milk or dairy product, or a dairy replacement product, the compound provides a milk richness enhancing.
A method for producing an aroma composition from roasted coffee beans, including grinding roasted coffee beans to give a crude ground powder of roasted coffee beans that contains a fine powder and thin flakes, removing the fine powder and thin flakes from a gas that contains aroma compounds emitted from the roasted coffee beans in grinding the roasted coffee beans and the fine powder and thin flakes, introducing the gas from which the fine powder and thin flakes have been removed into an adsorbent to thereby make the aroma compounds adsorbed by the adsorbent, and collecting the aroma compounds from the adsorbent to prepare an aroma composition containing the aroma compounds. The adsorbent is held in an adsorbent holder in an aroma compound adsorbing device, and the adsorbent holder has a mesh lid at both ends thereof in the gas flowing direction therethrough.
B01D 53/04 - Separation of gases or vapours; Recovering vapours of volatile solvents from gases; Chemical or biological purification of waste gases, e.g. engine exhaust gases, smoke, fumes, flue gases or aerosols by adsorption, e.g. preparative gas chromatography with stationary adsorbents
B01D 53/12 - Separation of gases or vapours; Recovering vapours of volatile solvents from gases; Chemical or biological purification of waste gases, e.g. engine exhaust gases, smoke, fumes, flue gases or aerosols by adsorption, e.g. preparative gas chromatography with moving adsorbents with dispersed adsorbents according to the "fluidised technique"
B01J 20/10 - Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof comprising inorganic material comprising silica or silicate
The present invention relates to a method for producing vanillin, which comprises: a step (A) wherein a vanillin solution is obtained by subjecting a solution that contains crude vanillin and an aliphatic dicarboxylic acid dialkyl ester to distillation; and a step (B) wherein the vanillin solution is subjected to poor solvent crystallization. A method for producing vanillin according to the present invention is able to produce high-purity vanillin with an industrially sufficient efficiency without using a special device.
C07C 65/30 - Compounds having carboxyl groups bound to carbon atoms of six-membered aromatic rings and containing any of the groups OH, O-metal, —CHO, keto, ether, groups, groups, or groups containing —CHO groups
A23L 27/20 - Synthetic spices, flavouring agents or condiments
23.
NOVEL ALKANETHIOIC ACID DERIVATIVE AND AROMA COMPOSITION COMPRISING PERTINENT COMPOUND
C07C 327/22 - Esters of monothiocarboxylic acids having carbon atoms of esterified thiocarboxyl groups bound to hydrogen atoms or to acyclic carbon atoms
A23L 5/00 - Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
A23L 27/20 - Synthetic spices, flavouring agents or condiments
A61K 8/46 - Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing sulfur
A61Q 13/00 - Formulations or additives for perfume preparations
per seper se, for example, a green aroma, a cucurbit-like aroma, an oily feeling or a soap-like aroma, and, moreover, when added to a perfume composition, a food, a drink or a cosmetic, the dodecenoic acid can improve the aroma and/or flavor such as a milk fat feeling or an oily feeling and enhance the sustainability of the aroma.
[Problem] To provide: a tea extract which can impart a tea leaf-derived flavor, particularly a tea leaf-derived taste, to a beverage such as so-called "near water" and flavored water without coloring the beverage in the preparation of the beverage; and a use of the tea extract, such as a tea beverage. [Solution] Disclosed are: a method for producing a decolored tea extract, the method including steps (A) to (E) mentioned below; a method for producing a tea beverage, particularly a container-packed tea beverage, comprising hydrolyzing the tea extract optionally after adding vitamin C to the tea extract; the decolored tea extract; and the container-packed tea beverage: (A) a step of mixing tea leaves with water; (B) a step of allowing a glycoside-decomposing enzyme to act subsequent to step (A); (C) a step of separating a tea leaf residue from an extract to produce a glycoside enzyme-treated tea extract subsequent to step (B); (D) a step of heating the glycoside enzyme-treated tea extract obtained in step (C); and (E) a step of removing an insoluble component from a heated glycoside enzyme-treated tea extract obtained in step (D) to obtain a decolored tea extract.
122 is a 1-pyrrolyl group, a 2-pyrrolyl group, or a 3-pyrrolyl group]. The present invention is highly effective in contributing to a savory roasted sensation and can provide a means with which it is possible to impart a natural fragrance.
A method for expressing an image with colors comprises: a first stage wherein a subject selects s types of color charts that map an image that the subject should visualize together with each contribution rate ps from a color chart group including a × b types of color charts; a second stage wherein an expression drawing for the subject is prepared by applying a value corresponding to the contribution rate ps selected in the first stage to the color charts constituting the color chart group; preparing a color expression drawing corresponding to the image with n subjects performing steps in the first and second stages for the same image and going through a third stage for summing up values corresponding to the contribution rates included in the expression drawing for each subject. The color chart group includes a first system having a types of colors and a second system having b types of colors. The color chart group includes a portion wherein color charts are arranged in a first direction in order of the first system and in a second direction in order of the second system. The method reduces the burden on a subject, is highly reproducible, and is capable of visualizing an image in a manner that allows the subject to share the image with others intuitively.
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
30 - Basic staples, tea, coffee, baked goods and confectionery
34 - Tobacco; smokers' articles
Goods & Services
Chemical substances, chemical materials and chemical preparations, and natural elements; Industrial chemicals; Chemical compositions and materials for use in the manufacture of cosmetics; Chemical products for the manufacture of perfumery compositions; Tea extracts for use in the manufacture of cosmetics; Tea extracts for use in the manufacture of pharmaceuticals; Chemical and organic compositions for use in the manufacture of food and beverages; Chemical preparations for use in the food industry; Enzymes for the food industry; Additives (Chemical -) for use in the preparation of animal foodstuffs; Tea extracts for the food industry; Artificial sweeteners. Cleaning and fragrancing preparations; Laundry preparations; Essential oils as fragrances for laundry use; Household fragrances; Toiletries; Body cleaning and beauty care preparations; Soaps and gels; Oral hygiene preparations; Cosmetics; Perfumery and fragrances; Essential oils for cosmetic purposes; Essential oils and aromatic extracts; Food flavourings [essential oils]. Salts, seasonings, flavourings and condiments; Food flavorings, other than essential oils; Flavourings, other than essential oils, for beverages; Flavourings, other than essential oils, for cakes; Extracts of cocoa for use as flavours in foodstuffs; Seasonings; Spices; Spice extracts; Coffee, teas and cocoa and substitutes therefor; Coffee extracts; Bread; Cereal bars and energy bars; Pastries, cakes, tarts and biscuits (cookies); Sweets (candy), candy bars and chewing gum; Ice, ice creams, frozen yogurts and sorbets. Flavourings for tobacco; Flavourings, other than essential oils, for use in electronic cigarettes.
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
30 - Basic staples, tea, coffee, baked goods and confectionery
34 - Tobacco; smokers' articles
Goods & Services
Chemical substances, chemical materials and chemical preparations, and natural elements; Industrial chemicals; Chemical compositions and materials for use in the manufacture of cosmetics; Chemical products for the manufacture of perfumery compositions; Tea extracts for use in the manufacture of cosmetics; Tea extracts for use in the manufacture of pharmaceuticals; Chemical and organic compositions for use in the manufacture of food and beverages; Chemical preparations for use in the food industry; Enzymes for the food industry; Additives (Chemical -) for use in the preparation of animal foodstuffs; Tea extracts for the food industry; Artificial sweeteners. Cleaning and fragrancing preparations; Laundry preparations; Essential oils as fragrances for laundry use; Household fragrances; Toiletries; Body cleaning and beauty care preparations; Soaps and gels; Oral hygiene preparations; Cosmetics; Perfumery and fragrances; Essential oils for cosmetic purposes; Essential oils and aromatic extracts; Food flavourings [essential oils]. Salts, seasonings, flavourings and condiments; Food flavorings, other than essential oils; Flavourings, other than essential oils, for beverages; Flavourings, other than essential oils, for cakes; Extracts of cocoa for use as flavours in foodstuffs; Seasonings; Spices; Spice extracts; Coffee, teas and cocoa and substitutes therefor; Coffee extracts; Bread; Cereal bars and energy bars; Pastries, cakes, tarts and biscuits (cookies); Sweets (candy), candy bars and chewing gum; Ice, ice creams, frozen yogurts and sorbets. Flavourings for tobacco; Flavourings, other than essential oils, for use in electronic cigarettes.
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
30 - Basic staples, tea, coffee, baked goods and confectionery
34 - Tobacco; smokers' articles
Goods & Services
Chemical substances, chemical materials and chemical preparations, and natural elements; Industrial chemicals; Chemical compositions and materials for use in the manufacture of cosmetics; Chemical products for the manufacture of perfumery compositions; Tea extracts for use in the manufacture of cosmetics; Tea extracts for use in the manufacture of pharmaceuticals; Chemical and organic compositions for use in the manufacture of food and beverages; Chemical preparations for use in the food industry; Enzymes for the food industry; Additives (Chemical -) for use in the preparation of animal foodstuffs; Tea extracts for the food industry; Artificial sweeteners. Fragrances; Food flavourings [essential oils]. Salts, seasonings, flavourings and condiments; Food flavorings, other than essential oils; Flavourings, other than essential oils, for beverages; Flavourings, other than essential oils, for cakes; Extracts of cocoa for use as flavours in foodstuffs; Seasonings; Spices; Spice extracts; Coffee, teas and cocoa and substitutes therefor; Coffee extracts; Bread; Cereal bars and energy bars; Pastries, cakes, tarts and biscuits (cookies); Sweets (candy), candy bars and chewing gum; Ice, ice creams, frozen yogurts and sorbets. Flavourings for tobacco; Flavourings, other than essential oils, for use in electronic cigarettes.
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
30 - Basic staples, tea, coffee, baked goods and confectionery
34 - Tobacco; smokers' articles
Goods & Services
Chemical substances, chemical materials and chemical preparations, and natural elements; Industrial chemicals; Chemical compositions and materials for use in the manufacture of cosmetics; Chemical products for the manufacture of perfumery compositions; Tea extracts for use in the manufacture of cosmetics; Tea extracts for use in the manufacture of pharmaceuticals; Chemical and organic compositions for use in the manufacture of food and beverages; Chemical preparations for use in the food industry; Enzymes for the food industry; Additives (Chemical -) for use in the preparation of animal foodstuffs; Tea extracts for the food industry; Artificial sweeteners. Fragrances; Food flavourings [essential oils]. Salts, seasonings, flavourings and condiments; Food flavorings, other than essential oils; Flavourings, other than essential oils, for beverages; Flavourings, other than essential oils, for cakes; Extracts of cocoa for use as flavours in foodstuffs; Seasonings; Spices; Spice extracts; Coffee, teas and cocoa and substitutes therefor; Coffee extracts; Bread; Cereal bars and energy bars; Pastries, cakes, tarts and biscuits (cookies); Sweets (candy), candy bars and chewing gum; Ice, ice creams, frozen yogurts and sorbets. Flavourings for tobacco; Flavourings, other than essential oils, for use in electronic cigarettes.
32.
TERPENE-BASED HYDROCARBON FRAGRANCE COMPOUND–RICH OIL-IN-WATER TYPE EMULSIFIED FRAGRANCE COMPOSITION
[Problem] To provide a fragrance composition capable of achieving features not possible with conventional water-soluble fragrances or emulsified fragrances, regarding being able to contribute to imparting well-balanced flavors and having high versatility so that there is no limit in the types of beverages and foods to which the fragrance composition is applied. Also provided is a fragrance composition which can maintain stability and transparency even when added to beverages and foods. [Solution] This oil-in-water type emulsified fragrance composition comprises: (A) a fragrance containing (a) 10 mass% or more of a terpene-based hydrocarbon fragrance compound (excluding limonene), and (b) not less than 0 mass% but less than 50 mass% of limonene, with respect to the entire amount of the fragrance; (B) an emulsifier; and (C) one or more selected from the group consisting of sugars, ethanol, and polyhydric alcohols.
Provided is a method for producing a fragrance composition from roasted coffee beans, the method comprising: a step which includes a step for grinding roasted coffee beans to obtain a coarse roasted coffee bean material including fines and flakes, and in which the fines and flakes are removed from a gas that contains the fines and flakes as well as an aroma compound that is produced when the roasted coffee beans are ground; an adsorption step in which the gas from which the fines and flakes have been removed is passed through an adsorbent to cause the aroma compound to be adsorbed to the adsorbent; and a collection step in which the aroma compound is collected from the adsorbent to prepare a fragrance composition containing the aroma compound, the adsorbent being accommodated in an adsorbent accommodation section in an aroma compound adsorption device, and the adsorbent accommodation section having a mesh lid at both ends in the direction of passage of the gas. This method for producing a fragrance composition from roasted coffee beans can be implemented with a common grinding device, without burdens such as major capital investment or burdens on devices, and makes it possible to experience the aroma produced when roasted coffee beans are ground.
B01D 53/04 - Separation of gases or vapours; Recovering vapours of volatile solvents from gases; Chemical or biological purification of waste gases, e.g. engine exhaust gases, smoke, fumes, flue gases or aerosols by adsorption, e.g. preparative gas chromatography with stationary adsorbents
B01D 53/12 - Separation of gases or vapours; Recovering vapours of volatile solvents from gases; Chemical or biological purification of waste gases, e.g. engine exhaust gases, smoke, fumes, flue gases or aerosols by adsorption, e.g. preparative gas chromatography with moving adsorbents with dispersed adsorbents according to the "fluidised technique"
B01J 20/10 - Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof comprising inorganic material comprising silica or silicate
Provided is a method for producing a fragrance composition from animal and plant materials, comprising: a step for breaking up animal and plant materials to obtain roughly broken-up animal and plant materials, including fragments; a step for removing the fragments from a gas that contains the fragments and an aroma compound generated when the animal and plant materials were broken up; an adsorbing step in which the gas, from which the fragments have been removed, is caused to pass through an adsorbing agent so that the aroma compound is adsorbed by the adsorbing agent; and a collection step in which the aroma compound is collected from the adsorbing agent and a fragrance composition containing the aroma compound is prepared. The adsorbing agent is accommodated in an adsorbing agent accommodation unit in an aroma compound adsorbing device. The adsorbing agent accommodation unit has a net-like lid on both ends of the direction of gas passage. For implementation of this method, general pulverizing equipment can be utilized to produce a fragrance composition that provides an aroma generated when animal and plant materials are broken up, without the need for any large facility investment or any burden such as a load on the equipment.
B01D 53/04 - Separation of gases or vapours; Recovering vapours of volatile solvents from gases; Chemical or biological purification of waste gases, e.g. engine exhaust gases, smoke, fumes, flue gases or aerosols by adsorption, e.g. preparative gas chromatography with stationary adsorbents
B01D 53/12 - Separation of gases or vapours; Recovering vapours of volatile solvents from gases; Chemical or biological purification of waste gases, e.g. engine exhaust gases, smoke, fumes, flue gases or aerosols by adsorption, e.g. preparative gas chromatography with moving adsorbents with dispersed adsorbents according to the "fluidised technique"
B01J 20/10 - Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof comprising inorganic material comprising silica or silicate
Provided is a coffee flavor improvement agent, which is a solution containing an aroma compound produced when roasted coffee beans are ground, wherein the solution is a propylene glycol solution, an ethanol solution, or a combination thereof, that meets specific conditions. This coffee flavor improvement agent makes it possible to experience the aroma produced when roasted coffee beans are ground. Conditions: In a total ion chromatogram obtained with a polar column using GC/MS in an EI mode at 70 eV, there are peaks for 2-methylfuran, 2-methylbutyraldehyde, isovaleraldehyde, 2,5-dimethylfuran, 3-hexanone, 2-vinylfuran, pyridine, 2,5-dimethylpyrazine, 2-ethyl-6-methylpyrazine, and 3-ethylpyridine; and the proportion of the total area of all peaks where the RI of all peaks to the total area is at or less than acetoin and the proportion of the total area of all the peaks where the RI is greater than acetoin are in a specific range.
2-(phenylalkyloxyalkyl)pyridine derivative or a 2-(phenylalkylthioalkyl)pyridine derivative imparts, when added to food and drink or cosmetics as an active ingredient, a flavor of natural impression thereto; and in particular, when added to food and drink, the compound imparts an umami imparting or enhancing, a saltiness enhancing a sweetness enhancing, and in particular, when added to a milk or dairy product, a food or drink product containing a milk or dairy product, or a dairy replacement product, the compound provides a milk richness enhancing.
Provided are: an emulsion composition of a menthyl ether represented by formula (1); and a powder composition obtained by drying the emulsion composition, which compositions are easily blended in food and drink, or perfumes and cosmetics, which show a slow increase level for bitterness, and which have a refreshing and mild bitterness (like the bitterness of naringin). [In formula (1), X represents a partial structure formula (1-a) or (1-b), and R1 and R2 each represent a methyl group, an ethyl group, a propyl group, or an isopropyl group.]
Adding, as an active ingredient to a food or beverage product, the compound represented by formula (1), which is a 4-alkoxycinnamaldehyde derivative, imparts or enhances a desired fragrance, e.g. spicy, waxy, fatty, green, or metallic. Adding said compound as an active ingredient to a food or beverage product also has the effect of imparting or enhancing sweetness. In formula (1), R represents a hydrocarbon group comprising 2 to 4 carbon atoms.
[Problem] Fragrance capsules blended into conventional laundry powdered detergent compositions do not produce a fragrance during washing but impart a favorable fragrance to the washed clothes after drying. However, a good fragrance must be produced during washing in order to mask foul odors generated from the soil of the clothes being washed and the dirty water because hand-washing is carried out in areas where washing machines are not common. [Solution] A laundry powdered detergent composition containing components (A) to (D). A surfactant (A), a cleaning auxiliary (B), an enzyme (C), and a powdered fragrance enclosed in a trehalose-containing coating (D) produce a favorable fragrance during washing without any degradation in the fragrance even when the laundry powdered detergent composition is stored under high temperature and high humidity.
[Problem] To provide a conventionally unavailable milk flavor improving agent that, when being added to milk food or beverage, enables obtaining of milk food or beverage that creates an impression of a fresh flavor like that of a cow milk generated when cow milk undergoes UHT sterilization. [Solution] A discovery was made that adding, to milk food or beverage, a sulfur-containing amino acid or a composition containing a sulfur-containing amino acid, and a milk flavor containing the same creates an impression of a fresh flavor like that of a cow milk generated when cow milk undergoes UHT sterilization, and improves milk flavor.
[Problem] To efficiently produce a roasted-aroma recovered substance in which a highly reproducible roasted aroma can be achieved and a roasted aroma/flavor having depth, richness, etc., can be imparted and intensified by addition to food. [Solution] An alkaline water-miscible alcohol aqueous solution is aerated with a vapor containing a roasted aroma.
According to the present invention, a fragrance that gives a very natural impression is imparted by adding, as an active ingredient, to a food or beverage product or to a cosmetic product, a compound that is a 2-(phenylalkyloxyalkyl)pyridine derivative or a 2-(phenylalkylthioalkyl)pyridine derivative. In particular, when added to a food or beverage product, umami is imparted or enhanced, saltiness is enhanced and sweetness is enhanced. In particular, by including the same in a milk or dairy product, a food or beverage product including a milk or dairy product, or a dairy replacement product, the richness of the milk is enhanced.
In the present invention, a citrus essential oil purified product having a monoterpene hydrocarbon content of 5 mass% or less can be obtained, even if the heating temperature during distillation is low, as a result of the following: being able to eliminate nonvolatile components, while minimizing loss of aromatic components, by constant-pressure thin-film distillation of the nonvolatile components which are resistant to dissolution in a hydrophilic solvent of the citrus essential oil; and distillation of terpene hydrocarbons by superfractionation of a distillate obtained by the thin-film distillation. Provided is a purification method for transparently dissolving citrus essential oil in the hydrophilic solvent by a method that can be easily performed on an industrial scale.
A23L 27/12 - Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
A61K 8/97 - Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution from derivatives thereof
A61Q 13/00 - Formulations or additives for perfume preparations
C11B 9/02 - Recovery or refining of essential oils from raw materials
Disclosed herein is a pulverulent ceramide producing method that enables easily and efficiently extracting and separating ceramide from sugar beet pulp, and efficiently pulverizing the ceramide by spray drying. The pulverulent ceramide can be efficiently obtained by a process that includes concentrating, with and/or without adding water, a sugar beet pulp ethanol extract obtained by extraction of a sugar beet pulp (for example, such as a beet fiber) with ethanol, adding pectinase to the resulting concentrate and performing an enzymatic reaction, performing emulsification after inactivating the enzyme, and pulverizing the resulting emulsion using spray drying.
C12P 7/64 - Fats; Fatty oils; Ester-type waxes; Higher fatty acids, i.e. having at least seven carbon atoms in an unbroken chain bound to a carboxyl group; Oxidised oils or fats
C12P 19/44 - Preparation of O-glycosides, e.g. glucosides
A23D 9/013 - Other fatty acid esters, e.g. phosphatides
Provided is a unique coffee-flavor imparting, enhancing, or modulating agent for a coffee food or drink, the coffee-flavor imparting, enhancing, or modulating agent being capable of conveniently imparting, enhancing, or modulating the rich aroma or taste of freshly ground roasted coffee beans by being added to a coffee processed product in a small amount. Also provided is a food or drink to which the coffee-flavor imparting, enhancing, or modulating agent is added. [Problem] To obtain a flavor imparting, enhancing, or modulating agent for a coffee-flavored food or drink by bringing a water extract of roasted coffee into contact with superheated steam, and to conveniently and effectively improve flavor by adding the flavor imparting, enhancing, or modulating agent for a coffee-flavored food or drink to a coffee-flavored food or drink.
[Problem] To provide a production method for a coffee bean extract that contains an increased amount of chlorogenic acid lactone and that is for imparting a crisp and refreshing bitter flavor to a coffee-flavored foodstuff such as a coffee drink, and to provide a coffee bean extract that is obtained by said production method. [Solution] The present invention includes: (a) a step for performing an extraction on coffee beans in an aqueous solvent and obtaining a coffee bean extract liquid concentrate that is 50 °Bx or more or obtaining a coffee bean extract liquid dried material that has 1-10 mass% water content; and (b) a step for using a heating means to dehydrate and heat the concentrate or the dried material obtained in the previous step at 150℃-400℃ for 1-60 minutes. [Drawing] None.
[Problem] To provide a taste improver, when added, in only an extremely small amount, to a food or beverage containing a food material such as tea, coffee, roasted cereal, cacao or fruit, said taste improver being capable of largely enhancing the thickness of the taste, body feeling, etc. of the food material without showing any miscellaneous taste to thereby improve not only the taste balance but also the state of the food or beverage product, and said taste improver being capable of being easily and economically produced. [Solution] A taste improver for a food or beverage that comprises a heat-treated product obtained by adjusting an extract of a starting material of a food material to pH 6-12 and then heating for 10 minutes to 5 hours at 100-180oC, wherein: the starting material of a food material is selected from among optionally processed starting materials selected from the group consisting of tea leaves, coffee beans, roasted cereals, cacao beans and fruits; and the heat-treated product shows a ratio (A/B) of 0.88 or smaller [wherein (A) stands for the OD680 of a diluent of the heat-treated product; and (B) stands for a value corresponding thereto of the heat-treated product before pH adjustment].
[Problem] To provide a method for obtaining an alkyl-N-acetylglucosaminide with a low content of N-acetylglucosamine, which is an impurity, inexpensively, easily, and efficiently. [Solution] This method for producing an alkyl-N-acetylglucosaminide comprises a step for reducing the content of N-acetylglucosamine by bringing a mixture of an alkyl-N-acetylglucosaminide and N-acetylglucosamine into contact with a strongly basic anion-exchange resin.
This vanilla extract production method is characterized by performing lipase treatment of vanilla beans in a 0.1-50 mass% concentration of hydrous alcohol and extracting vanilla extract. Without involving a step in which the vanilla extract matures over a long period of time, the provided method enables producing a vanilla extract which has been imparted with a mature fragrance like that of liquors such as rum, whiskey or brandy, and which has a mature vanilla fragrance; the provided vanilla extract is obtained by said production method.
Provided is a method for producing a plant extract having a rich aroma and matured fragrance, said method comprising adding an alcohol to a steam-extracted plant extract, which is obtained by steam distillation of a plant material, to give an alcohol concentration of 0.1-50 mass% and then treating the steam-extracted plant extract with a lipase to thereby produce an enzymatically treated plant extract.
[Problem] To provide a flavor improver which, when added in a very small quantity to fruit-flavored beverages or food products, in particular, beverages such as fruit juice beverages, processed fruit products such as jam, frozen desserts, fruit-flavored confections, and the like, can intensify the fruity taste of beverages such as fruit juice beverages, processed fruit products such as jam, frozen desserts, fruit-flavored confections, and the like, e.g., "rich notes" such as a sensation of fruit juice or a sensation of fruit, a sensation of ripeness, depth of flavor, a sensation of body, and the like, improving the balance of flavors, and which can be prepared easily and cheaply. [Solution] A flavor improver for fruit-flavored beverages or food products, the flavor improver comprising a heat-treated product obtained by heat-treating fruit juice at 100-180°C for 10 minutes to 5 hours.
[Problem] To provide a freshness-maintaining agent having reduced off-flavor containing monomenthyl glutarate. [Solution] Disclosed is a composition containing high-purity monomenthyl glutarate having a content of dimenthyl glutarate of 5 mass% or lower in a freshness-maintaining agent comprising monomenthyl glutarate and dimenthyl glutarate. Such a composition can be obtained efficiently by a preparation method including a step for extracting monomenthyl glutarate as an alkali salt from a composition containing monomenthyl glutarate and dimenthyl glutarate in which the latter is present in an amount exceeding 5%.
[Problem] To provide a carbonation enhancer with which the carbonation of a carbonated beverage can be retained, even in cases in which because of the ingredients, gas pressure during filling must be kept lower, and cases in which a reduction in a "carbonated sensation" is inevitable as a result of either a reduction in gas pressure due to the gas permeability of a container or a sudden escape of carbon dioxide after the container is opened. [Solution] Provided is a carbonation enhancer with which, by being added to a carbonate beverage the active ingredient of which is undecatriene and/or undecatetraene, the desirable carbonation by carbon dioxide is enhanced and retained.
[Problem] To provide an agent for imparting an alcoholic feeling, said agent being capable of compensating for a shortage in the alcoholic feeling of a non-alcoholic beverage and effecting an alcoholic feeling which is not inferior to that of an alcoholic beverage. [Solution] An agent for imparting an alcoholic feeling, comprising an undecatriene and/or an undecatetraene as active components. When added to a non-alcoholic beverage, this agent can impart an alcoholic feeling, which is not inferior to that of an alcoholic beverage, to the non-alcoholic beverage.
[Problem] To provide a method for manufacturing a tea extract which exhibits rich taste, flavor and sweetness by decomposing proteins, which are contained in tea leaves and which could not sufficiently be decomposed by a conventional protease treatment extraction, and thereby forming amino acids. [Solution] A method for manufacturing a tea extract, including a step (A) for subjecting tea leaves to first-stage enzymatic treatment, a step (B) for increasing the pH of the obtained product by at least 0.1 after the completion of the step (A), and a step (C) for subjecting the resulting product to second-stage enzymatic treatment after the step (B).
[Problem] To provide a method for producing pulverulent ceramide in which ceramide is easily and efficiently extracted and separated from sugar beet pulp and pulverization is efficiently performed by spray drying. [Solution] In the present invention, pulverulent ceramide can be obtained efficiently by a process in which sugar beet pulp ethanol extract obtained by extracting sugar beet pulp (for example, beet fibers or the like) using ethanol is concentrated optionally after hydrolyzation, pectinase is added to the resulting concentrate and an enzymatic reaction is conducted, emulsification is conducted after inactivating the enzyme, and the resulting emulsion is pulverized by spray drying.
This invention relates to alkyl 5-acyloxydecanoate having formula (1) as follows:
2 is a methyl group or an ethyl group is excluded, which is capable of giving to food products or the like a characteristic flavor, or a sensory impression, of milk, fat or cream, and to the use of the same in flavoring compositions.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23D 7/01 - Other fatty acid esters, e.g. phosphatides
A23G 9/32 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition
C07C 69/67 - Esters of carboxylic acids having esterified carboxyl groups bound to acyclic carbon atoms and having any of the groups OH, O-metal, —CHO, keto, ether, acyloxy, groups, groups, or in the acid moiety of saturated acids
C07C 69/34 - Esters of acyclic saturated polycarboxylic acids having an esterified carboxyl group bound to an acyclic carbon atom
A23F 5/40 - Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
A23F 5/46 - Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
[Problem] To provide an agent for imparting hardened oil flavor which can impart a hardened oil flavor of sticky sweetness and richness to a fat or oil product having a reduced hardened oil content. [Solution] An agent for imparting hardened oil flavor that comprises (E)-6-octenal.
The present invention relates to: a 5-acyloxy decanoic acid alkyl represented by formula (1), (1) [In the formula, R1 is a hydrogen atom or an alkyl group having 1 to 4 carbon atoms, and R2 is an alkyl group having 1 to 4 carbon atoms, except when R1 is a methyl group and R2 is a methyl group or an ethyl group.], which is capable of imparting a distinctive flavor such as milk, milkfat, or cream to food and beverages; and use thereof in flavoring compositions.
C07C 69/675 - Esters of carboxylic acids having esterified carboxyl groups bound to acyclic carbon atoms and having any of the groups OH, O-metal, —CHO, keto, ether, acyloxy, groups, groups, or in the acid moiety of saturated acids of saturated hydroxy-carboxylic acids
A23L 1/226 - Synthetic spices or flavouring agents or condiments
[Problem] To provide a method for evaluating a flavor improving agent, whereby problems based on sensory evaluation can be solved and the flavor improving effect of a flavor improving agent can be efficiently, objectively and non-invasively evaluated with little restriction within a short period of time. [Solution] A method for evaluating a flavor improving agent, which comprises: (1) a step for administering to subjects an aqueous solution of a taste substance to which a known flavor improving agent has been added, said taste substance being selected from a group consisting of a sweet substance, a salty substance, a sour substance, a bitter substance and a flavor enhancing substance, and, at the point of the administration, measuring a change in the signal intensity at around the temples of the subjects with a biophotonics measurement device; (2) a step for selecting subjects showing a change in the signal intensity at around the temples, said change being caused by the addition of the known flavor improving agent, in step (1); and (3) a step for administering to the subjects selected in step (2) an aqueous solution of the aforesaid taste substance to which the flavor improving agent to be tested has been added, measuring, at the point of the administration, a change in the signal intensity at around the temples of the subjects with a biophotonics measurement device, and then evaluating the flavor improving effect using the change in the signal intensity as the indicator.
Provided is a relative evaluation method through the recognition of the patterns of hardness, mouthfeel and texture of foods, whereby differences in hardness, mouthfeel and texture of the foods in chewing the same can be exactly understood and statistically easily distinguished at a high accuracy. The relative evaluation method comprises: pressing food samples with a plunger and, at the same time, continuously measuring the load and distortion ratio during the pressing; then extracting the measured load values corresponding to each of the distortion ratios at arbitrary definite intervals; integrating the thus obtained load values for each of the distortion ratios; calculating the mean load for each of the distortion ratios by dividing the thus obtained integrated value by the number of measurements; drawing a mean curve; correcting the mean curve and integrating the difference between the corrected mean curve and a corrected mean curve of another food to be compared; and evaluating differences in hardness, mouthfeel and texture between the food samples on the basis of the integrated values thus obtained.
[Problem] To provide an agent for reducing acid taste and/or acid smell which can effectively reducing an acid taste and/or an acid smell without imparting any offensive taste or smell. [Solution] An agent for reducing acid taste and/or acid smell, which comprises 4,7-tridecadienal and/or 2,4,7-tridecatrienal, to be added to a food or a drink having an acid taste and/or an acid smell.
The present invention provides a tea extract which comprises at least tannin, an amino acid and galacturonic acid, wherein galacturonic acid is contained in an amount of 1.1-5 mass% relative to the total solid content (in terms of Bx value) of the tea extract, the ratio of the content of galacturonic acid to the content of tannin (galacturonic acid/tannin) is 0.04-0.8 by mass, and the ratio of the content of galacturonic acid to the content of the amino acid (galacturonic acid/amino acid) is 0.08-0.8 by mass. The tea extract has masked bitter taste, is rich in sweet flavor, robust flavor and "umami" (tasty) flavor, and has a good flavor valance.
The present invention provides a process for producing a tea extract, which comprises adding an amylase, an enzyme preparation having a polygalacturonase activity of 20000 U/g or more and a cellulase originated from Trichoderma longibrachiatum or Trichoderma reesei to a tea raw material and extracting the desired tea extract from the mixture. According to this process, it becomes possible to extract a tea-leaf-derived cell wall component that cannot be decomposed or extracted by conventional enzymatic tea leaf extraction techniques. As a result, it becomes possible to produce a tea extract which is rich in sweet flavor, robust flavor and "umami" (tasty) flavor and has reduced bitter taste in high yield.
The present invention provides a tea extract which comprises at least tannin, an amino acid and cellobiose, wherein cellobiose is contained in an amount of 0.8-10 mass% (in terms of Bx) relative to the total solid content of the tea extract, the ratio of cellobiose to tannin (i.e., a cellobiose/tannin ratio) is 0.03-1.0 by mass, and the ratio of cellobiose to the amino acid (i.e., a cellobiose/(amino acid) ratio) is 0.08-1.0 by mass. In the tea extract, the bitterness is masked and the tea extract is rich in sweet, robust and "umami" (or savory) flavor and has a good flavor balance.
The present invention provides a tea extract which comprises at least tannin, glucose, galacturonic acid and cellobiose, wherein the ratio of the content of glucose to the content of tannin (glucose/tannin) is 0.3-1.8 by mass, the ratio of the content of galacturonic acid to tannin (galacturonic acid/tannin) is 0.06-0.6 by mass, and the ratio of the content of cellobiose to the content of tannin (cellobiose/tannin) is 0.08-0.8 by mass. The tea extract has masked bitter taste, is rich in sweet flavor, robust flavor and "umami" (tasty) flavor, and has a good flavor valance.
The present invention provides a process for producing a tea extract, which comprises adding a protease, a tannase and a cellulase originated from Trichoderma longibrachiatum or Trichoderma reesei to a tea raw material and extracting the desired tea extract from the mixture. According to this process, a tea-leaf-derived cell wall component that cannot be decomposed or extracted by conventional enzymatic tea leaf extraction techniques can be extracted, and a protein of which the extraction becomes possible through the success of the decomposition of the cell wall component can be further decomposed into an amino acid. As a result, it becomes possible to produce a tea extract which contains an amino acid component in abundance and is rich in sweet flavor, robust flavor and "umami" (tasty) flavor in high yield.
The present invention provides a process for producing a tea extract, which comprises adding a protease, a tannase and an enzyme preparation having a polygalacturonase activity of 20000 U/g or more to a tea raw material and extracting the desired tea extract from the mixture. According to this process, a tea-leaf-derived cell wall component that cannot be decomposed or extracted by conventional enzymatic tea leaf extraction techniques can be extracted, and a protein of which the extraction becomes possible through the success of the decomposition of the cell wall component can be further decomposed into an amino acid. As a result, it becomes possible to produce a tea extract which contains an amino acid in abundance and is rich in sweet flavor, robust flavor and "umami" (tasty) flavor in high yield.
Provided is an emulsifying composition that is characterised by containing (A) edible oil materials, (B) sucrose diacetate hexa-isobutyrate (SAIB), (C) octenyl succinic acid modified gum arabic, (D) polyalcohol and (E) water. Compared to conventional emulsifiers that are prepared using gum arabic, the particles are finer and an even, easily prepared emulsifier composition can be obtained.
Provided is a method for producing, from a tea material, a tea extract, which has a refreshing flavor, i.e., showing a natural, fresh and rich aroma, a clean sweetness and a clean deliciousness with little miscellaneous taste and no undesirable taste, comprising: (i) collecting aroma components from the tea material by steam distillation; (ii) enzymatically treating the distillation residue to give an enzymatically treated extract; and (iii) mixing the enzymatically treated extract obtained in (ii) with the aroma components collected in (i).
Provided is a sweet taste receptor expression construct wherein it is possible to functionally and stably express, at a high expression efficiency, both a G protein alpha subunit and sweet taste receptors (T1R2+T1R3). Also provided is a stable expression cell body into which said expression construct is expressed. The sweet taste receptor expression construct is formed by inserting genes which independently code for the sweet taste receptor subunit T1R2, the sweet taste receptor subunit T1R3, and the G protein alpha subunit into the same plasmid. Moreover, a cell body is obtained by introducing the sweet taste receptor expression construct into a 293 cell integrated with an FRT (Flippase Recognition Target) sequence in one location of the genome, and then simultaneously expressing the sweet taste receptor subunit T1R2, the sweet taste receptor subunit T1R3, and the G protein alpha subunit in the 293 cell.
Provided is a human sweet taste receptor agonist sweetness regulating substance for sweet substances wherein beneficial effects such as improving taste, reducing the use of sweeteners, producing less calories, and having decay resistance can be exerted by using said substance in various foods. An expression construct is formed by inserting cDNAs which independently code for hT1R2, hT1R3, and the G protein alpha subunit into the same plasmid. The human sweet taste receptor agonist sweetness regulating substance is identified using a cultured cell line into which the expression construct is introduced into a 293 cell integrated with an FRT (Flippase Recognition Target) in one location of the genome DNA, and is expressed. Moreover, the human sweet taste receptor agonist sweetness regulating substance is identified by measuring the physiological responses induced by the sweetness substance.
C07K 14/47 - Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from humans from vertebrates from mammals
A23L 1/22 - Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes
Disclosed are a bitterness- and an astringency-improving agent for alleviating irritating bitterness and astringency of bitter and astringent-tasting food and beverages without adding flavor or aroma to the food and beverages unnecessarily. The bitterness- and astringency-improving agents for bitter and astringent-tasting food and beverages contain phthalides as an active ingredient. Phthalides are added to the food or beverage in an amount small enough that the phthalides are not perceived as an aroma, whereby unpleasant bitterness or astringency of various bitter- or astringent-tasting food and beverages is improved, and pleasant bitterness or astringency is increased or imparted.
Disclosed is a saltiness-improving agent for the alleviation of the irritating saltiness in salty food and beverages without adding flavor or aroma to the food and beverages unnecessarily. The saltiness improving agent for salty food and beverages contains phthalides as an active ingredient. Phthalides are added to the food or beverage in an amount small enough that the phthalides are not perceived as an aroma, thereby improving unpleasant saltiness in various salty food and beverages, and increasing or imparting pleasant saltiness.
Disclosed is a method for producing a flavor-containing particle composition, which is characterized by mixing a flavor, a sugar component and an oily substance having a softening point of 55 to 90°C with one another, heating the resulting mixture to render the sugar component in a molten or semi-molten state, cooling the mixture to solidify the mixture, and pulverizing the solidified product. A flavor-containing particle composition produced by the method has the following characteristic properties: the flavor does not undergo dissipation (e.g., volatilization), is completely encapsulated and has good storage stability, and the composition has high powder fluidability, does not undergo blocking even under a high-humidity environment, and can achieve the release of the flavor at desired timing. By increasing the particle size of the flavor-containing particle composition to some extent, the composition can have a crispy texture. Therefore, when the composition having an increased particle size is used in a food such as a chewing gum, a crunchy, flaky and crispy texture can be imparted to the food and the release of the flavor from the food can occur at the same time. The food can have a new and unique texture.
This invention offers 6,8,10-undecatrien-3-one or 6,8,10-undecatrien-4-one which are represented by the following formula (1)
and which can reproduce an odor rich in naturality and freshness.
C07C 49/203 - Unsaturated compounds containing keto groups bound to acyclic carbon atoms with only carbon-to-carbon double bonds as unsaturation
C07C 45/59 - Preparation of compounds having C=O groups bound only to carbon or hydrogen atoms; Preparation of chelates of such compounds from heterocyclic compounds with oxygen as the only hetero atom in five-membered rings
C07C 45/61 - Preparation of compounds having C=O groups bound only to carbon or hydrogen atoms; Preparation of chelates of such compounds by reactions not involving the formation of C=O groups
A61K 8/18 - Cosmetics or similar toiletry preparations characterised by the composition
77.
6,8,10-undecatrien-3-ol or 6,8,10-undecatrien-4-ol, and aroma compositions
This invention offers 6,8,10-undecatrien-3-ol and 6,8,10-undecatrien-4-ol. These compounds possess not only woody green note, but also fruity note rich in naturality and freshness, and aroma compositions blended therewith are useful for imparting fragrance and flavor to food and beverage, perfumed cosmetics, medicaments and the like.
C07C 33/02 - Acyclic alcohols with carbon-to-carbon double bonds
C07C 29/143 - Preparation of compounds having hydroxy or O-metal groups bound to a carbon atom not belonging to a six-membered aromatic ring by reduction of an oxygen-containing functional group of C=O containing groups, e.g. —COOH of ketones
A61K 8/18 - Cosmetics or similar toiletry preparations characterised by the composition
78.
PROCESS FOR PRODUCTION OF (R)-2-ALKYLCYCLOPENTANONE AND (R)-δ-LACTONE
[PROBLEMS] To provide a process for producing an (R)-2-alkylcyclopentanone and an (R)-δ-lactone (which are useful as perfume components or the like) in a simple and inexpensive manner, in high yield and at high optical purity without putting load to the environment. [MEANS FOR SOLVING PROBLEMS] A 2-alkylcyclopentenol ester is asymmetrically hydrolyzed with a lipase derived from Candida antarctica to produce an (R)-2-alkylcyclopentanone. The (R)-2-alkylcyclopentanone is oxidized with peracetic acid in the presence of a weakly basic salt to produce an (R)-δ-alkyllactone.
6,8,10-Undecatrien-(3 or 4)-one, which is represented by the formula (1): (1) [wherein one of A and B represents carbonyl and the other represents methylene; and the wavy line represents a cis or trans bond or a mixture of cis and trans bonds in any proportion]. With the compound, a fragrance full of a natural feeling and fresh feeling can be reproduced.
A61Q 13/00 - Formulations or additives for perfume preparations
C07C 45/29 - Preparation of compounds having C=O groups bound only to carbon or hydrogen atoms; Preparation of chelates of such compounds by oxidation of hydroxy groups
C07C 45/59 - Preparation of compounds having C=O groups bound only to carbon or hydrogen atoms; Preparation of chelates of such compounds from heterocyclic compounds with oxygen as the only hetero atom in five-membered rings
C07C 45/68 - Preparation of compounds having C=O groups bound only to carbon or hydrogen atoms; Preparation of chelates of such compounds by reactions not involving the formation of C=O groups by change of size of the carbon skeleton by increase in the number of carbon atoms
Disclosed are 6,8,10-undecatrien-3-ol and 6,8,10-undecatrien-4-ol. The compounds have an aroma with a woody green note and also have a natural, fresh fruit-like aroma. Therefore, a perfume composition containing each of the compounds is useful as a perfuming material for a food, a beverage, a cosmetic product, a pharmaceutical product or the like.
C07C 33/02 - Acyclic alcohols with carbon-to-carbon double bonds
C07C 29/143 - Preparation of compounds having hydroxy or O-metal groups bound to a carbon atom not belonging to a six-membered aromatic ring by reduction of an oxygen-containing functional group of C=O containing groups, e.g. —COOH of ketones
C07C 29/36 - Preparation of compounds having hydroxy or O-metal groups bound to a carbon atom not belonging to a six-membered aromatic ring increasing the number of carbon atoms by reactions with formation of hydroxy groups, which may occur via intermediates being derivatives of hydroxy groups, e.g. O-metal
It is intended to provide an agent for imparting a fresh-brewed flavor to coffee containing a specific furane derivative or thiol compound as the active ingredient by which a fresh-brewed flavor of coffee can be kept and sustained even in a pasteurized coffee-flavored food or drink.
Disclosed is an agent for providing hardened oil flavor, which contains vanillin and/or ethyl vanillin. Also disclosed is a hardened oil flavored fat or oil using such an agent.
