The present disclosure is directed to the synthesis and application of novel compounds having unique and desired flavor and/or fragrance characteristics. The compounds of the present disclosure can be employed alone or incorporated as fragrance or flavor compounds in fragrance or flavor compositions. The present disclosure is also directed to consumer products comprising such fragrance or flavor compounds and/or fragrance or flavor compositions.
C07C 251/54 - Oximes having oxygen atoms of oxyimino groups bound to carbon atoms of substituted hydrocarbon radicals of hydrocarbon radicals substituted by singly-bound oxygen atoms
A23L 27/20 - Synthetic spices, flavouring agents or condiments
C07C 251/50 - Oximes having oxygen atoms of oxyimino groups bound to carbon atoms of substituted hydrocarbon radicals
C07C 251/56 - Oximes having oxygen atoms of oxyimino groups bound to carbon atoms of substituted hydrocarbon radicals of hydrocarbon radicals substituted by doubly-bound oxygen atoms
The present invention provides: a fragrance composition which can specify an unpleasant half-dry smell generated from a textile product such as clothes, towels, or bedding and reduce the smell; a general consumer product; and the like. A fragrance composition according to the present invention contains, as masking active ingredients, one or more compounds selected from among 3-(4-tert-butylphenyl)propanal, 3-tricyclo[5.2.1.02,6]dec-3-enyl acetate, 3-(4-ethylphenyl)-2,2-dimethylpropanal, ethyl 2-cyclohexyl propionate, and the like, and thus can exhibit a deodorizing (masking) effect against an unpleasant half-dry smell.
The present invention relates to a screening method for odor-suppressing materials. A screening method according to the present invention includes: causing a test substance and an odor-causing substance to act on at least one olfactory receptor polypeptide selected from the group consisting of olfactory receptor OR2AG2 and polypeptides that include an amino acid sequence having 80% or greater identity with the amino acid sequence of the aforementioned olfactory receptor and exhibit responsiveness to odor-causing substances; measuring the response of the olfactory receptor polypeptide to the odor-causing substance; and, on the basis of the measured response, identifying test substances that suppress a response of the olfactory receptor polypeptide as candidate substances for an odor-suppressing material.
The present invention pertains to an off-odor suppressing agent and a fragrance composition for suppressing off-odor, which are for masking off-odors contained in food and drink. The present invention also pertains to food and drink in which off-odors contained therein are suppressed. An off-odor suppressing agent according to the present invention is for masking off-odors contained in food and drink. A substance that causes the off-odor is a substance that triggers olfactory receptor polypeptide response, the polypeptide being at least one selected from the group consisting of olfactory receptor OR2AG2 and a polypeptide that includes an amino acid sequence having 80% or more identity with the amino acid sequence of said olfactory receptor and that responds to the off-odor-causing substance. The off-odor suppressing agent contains, as a masking component, one or more selected from the group consisting of isoamyl cinnamate, cinnamyl cinnamate, δ-damascone, 2,3-heptanedione, carvacrol, vanitol, and 5-methyl-2-phenyl-2-hexenal.
The purpose of the present invention is to provide a fragrance composition which is capable of enhancing citrus-like aroma and flavor. The present invention relates to a fragrance composition which contains (5E)-6,10-dimethyl-11-oxoundeca-5,9-dien-2-yl acetate.
A deodorant fragrance composition for a feces and urine odor of dogs and cats, the deodorant fragrance composition containing one or more selected from the following component A and one or more selected from the following component B. Component A: 8-mercaptomenthone, 1-(5,6,7,8-tetrahydro-2-naphthalenyl)ethanone, 2,4,6-trimethyl-4-phenyl-1,3-dioxane, and ethyleneblassylate, and Component B: mint oil, benzyl acetate, citronellol, (2-tert-butylcyclohexyl)acetate, (4-tert-butylcyclohexyl)acetate, allylamylglycolate, linalool, α-Ionone, and allylheptanoate.
C07D 213/16 - Heterocyclic compounds containing six-membered rings, not condensed with other rings, with one nitrogen atom as the only ring hetero atom and three or more double bonds between ring members or between ring members and non-ring members having three double bonds between ring members or between ring members and non-ring members having no bond between the ring nitrogen atom and a non-ring member or having only hydrogen or carbon atoms directly attached to the ring nitrogen atom containing only hydrogen and carbon atoms in addition to the ring nitrogen atom containing only one pyridine ring
A23L 2/00 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof
The present invention relates to a purified product of a citrus oil, in which an oil derived from a citrus peol is used as a raw material, a content of linoleic acid is 0.015 parts by mass or less with respect to 1 part by mass of citral, or 0.063 parts by mass or less with respect to 1 part by mass of linalool, or 0.083 parts by mass or less with respect to 1 part by mass of decanal, and a content of sesquiterpene hydrocarbons is 20 mass % or less.
A carbonated beverage containing glycerin in an amount of 120 ppm to 1800 ppm is disclosed. A method for producing a carbonated beverage and a method for suppressing foaming in a carbonated beverage are disclosed. The method includes adjusting a concentration of glycerin in a carbonated beverage to 120 ppm to 1800 ppm. The method for suppressing foaming in a carbonated beverage includes adjusting a concentration of glycerin in a carbonated beverage to 120 ppm to 1800 ppm.
322); and a method that is for producing the diphosphine-diborane complex, and that comprises sequentially reacting a magnesium source and an oxidizing agent with a phosphine-borane complex.
A fragrance composition is disclosed. Scent of the fragrance composition, which gives a cooling or warming sensation based on subjective evaluation when the scent is smelt, can actually change a skin temperature, that is, a cooling fragrance that can lower the skin temperature, and a warming fragrance that can increase the skin temperature.
A ceramide growth promoting agent includes ceramides represented by the general formula (1), in which, in the general formula (1), R1 represents a monovalent hydrocarbon group having 13 to 21 carbon atoms which may have a hydroxyl group or a double bond, and Z represents an acyl group having 14 to 24 carbon atoms which may have a hydrogen atom, an acetyl group or a hydroxyl group:
A ceramide growth promoting agent includes ceramides represented by the general formula (1), in which, in the general formula (1), R1 represents a monovalent hydrocarbon group having 13 to 21 carbon atoms which may have a hydroxyl group or a double bond, and Z represents an acyl group having 14 to 24 carbon atoms which may have a hydrogen atom, an acetyl group or a hydroxyl group:
The purpose of the present invention is to provide a cyclopentene ring compound having a characteristic aroma. The present invention provides: a cyclopentene ring compound that is aromatically entirely unknown, and that has a leathery/woody aroma; and a consumer product comprising the same.
D06M 13/00 - Treating fibres, threads, yarns, fabrics or fibrous goods made from such materials with non-macromolecular organic compoundsSuch treatment combined with mechanical treatment
Provided is a fragrance composition for reducing discomfort due to malodor. The fragrance composition includes at least one selected from the group consisting of fragrance components in the following group A. Group A: 3-(menthoxy)propane-1,2-diol, ethyl 3-mercapto-2-methylbutyrate, dimethyl-2-(1-phenylethyl)cyclopropylmethanol, 5-cyclohexadecenone, ethyl 2,2,6-trimethylcyclohexane-1-carboxylate, isopulegol, 2-methyl-4-(2,2,3-trimethyl-3-cyclopentenyl)-2-buten-1-ol, 1-(2,2,6-trimethylcyclohexyl)hexan-3-ol, 2-acetyl-2,3,8,8-tetramethyloctarine, p-mentha-1,5-diene, methyl (2-pentyl-3-oxo-cyclopentyl) acetate, 3-methyl-4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-3-buten-2-one, cedar leaf oil, bergamot oil, cardamom oil, davana oil, gaiac wood oil, and vetiver oil
A method for producing a diphosphine monoxide represented by a general formula (2), including: allowing a diphosphine represented by a general formula (1) to react with water in the presence of a metal catalyst, an oxidizing agent, and a base to selectively oxidize the diphosphine. In the general formulas (1) and (2), R1, R2, R3, R4, and Y are the same as defined in the description.
A method for producing a diphosphine monoxide represented by a general formula (2), including: allowing a diphosphine represented by a general formula (1) to react with water in the presence of a metal catalyst, an oxidizing agent, and a base to selectively oxidize the diphosphine. In the general formulas (1) and (2), R1, R2, R3, R4, and Y are the same as defined in the description.
Provided is a fragrance composition containing at least one among a mixture (A) and a mixture (B). The mixture (A) comprises at least 15 mass% of a compound (1a) and 85 mass% of a compound (1b), and the mixture (B) comprises 55 mass% of a compound (2a) and 45 mass% of a compound (2b). (The sum of the compound (1a) and the compound (1b) is 100 mass%, and the sum of the compound (2a) and the compound (2b) is 100 mass%.)
The present invention pertains to a fragrance composition containing a compound represented by general formula (1). (In formula (1), R1 represents a hydrogen atom, a methyl group, or an ethyl group, R2 represents a hydroxyl group, an alkyl group having 1-5 carbon atoms, or an alkoxy group having 1-5 carbon atoms, a dotted line represents a single bond or a double bond, X represents a methylene group or a carbonyl group when the dotted line represents a single bond, and, when the dotted line represents a double bond, X represents C-R3 (R3 represents a hydrogen atom, a methyl group, or an ethyl group, but, if R1 represents a methyl group, R3 represents a methyl group or an ethyl group).)
Antimicrobial compositions that include at least one aliphatic aldehyde component and allyl isothiocyanate are provided. Methods of reducing bacterial activity using the instantly disclosed compositions are also provided.
A01N 35/02 - Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having two bonds to hetero atoms with at the most one bond to halogen, e.g. aldehyde radical containing aliphatically bound aldehyde or keto groups, or thio-analogues thereofDerivatives thereof, e.g. acetals
A01N 47/46 - Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom not being member of a ring and having no bond to a carbon or hydrogen atom, e.g. derivatives of carbonic acid the carbon atom having a double or triple bond to nitrogen, e.g. cyanates, cyanamides containing —N=C=S groups
The present invention provides a method or the like for efficiently screening candidate substances for a hexanal-odor suppressing material. A screening method according to the present invention comprises: adding a test substance and hexanal to a specific olfactory receptor polypeptide; measuring a response of the olfactory receptor polypeptide with respect to the hexanal; and identifying, on the basis of the measured response, that the test substance suppressing a response of the olfactory receptor polypeptide is a candidate substance for a hexanal-odor suppressing material.
The present invention relates to a process for the preparation of a soy-based food with increased isoflavone level and good taste and flavor, comprising the steps of preparing an aqueous soy dispersion, optionally heating the soy dispersion, subjecting the soy dispersion to a deglycosylation treatment and adding a flavor system for reducing the off-flavor caused by the deglycosylation treatment. Other aspects of the invention relate to a thus-obtained soy-based food, and to the use of the flavor system for reducing the off-flavor of soy-based food subjected to a deglycosylation treatment.
The present invention relates to a method for assessing an aroma component that can be added to a food or beverage product, and a method for preparing a flavor composition comprising adjusting a blending ratio of an aroma component on the basis of the assessing method. In the present invention, regarding two or more types of aroma components contained in a food or beverage product that are discharged from the nose via the posterior nasal cavity when consuming the food or beverage product: a change in concentration of each aroma component with respect to the number of breaths (t) during a breath cycle is measured; when an area under the curve value (C) of each number of breaths is approximated by a power function represented by an equation C=a*t−b, an area under the curve value (a value) per unit amount for the first breath and a coefficient (b value) indicating a degree of attenuation of the area under the curve value are respectively calculated; and the influence on flavor of the aroma component contained in the food or beverage product is evaluated by using the magnitude relationships of the a value and the b value of the two or more types of aroma components as an index correlated with the magnitude relationship of the extent of the influence on the flavor of the food or beverage product.
The present invention relates to a technique for masking an unpleasant odor (off-flavor) generated from a food or beverage. One embodiment of the present invention provides an unpleasant odor (off-flavor) suppressing agent, a fragrance composition, a food or beverage in which an unpleasant odor (off-flavor) is masked, a production method of the food or beverage, and a method for masking an unpleasant odor (off-flavor). The present invention makes it possible to suppress an unpleasant odor (off-flavor) of a food or beverage by using, as an active ingredient, one or more selected from the group consisting of oleic acid, β-damascenone, 4-methyl-2-phenyl-2-pentenal, menthyl 3-hydroxybutyrate, dimethyl benzyl carbinyl butyrate and methyl 4-tert-butyl phenyl acetate.
The present invention provides a carbonation sensation imparting or enhancing agent, etc. containing a diester compound represented by general formula (I) as an active ingredient. [In the formula, R is a methyl group, ethyl group, or isopropyl group, n is an integer of 1-8, and m is an integer of 0-6.]
A ruthenium complex of the following formula (1), a production method thereof, and uses of the ruthenium complex are disclosed. A method for producing the ruthenium complex includes a process of reacting a specific ruthenium complex with a borohydride compound. The ruthenium complex can be used as a catalyst in a production of optically active secondary alcohols.
A ruthenium complex of the following formula (1), a production method thereof, and uses of the ruthenium complex are disclosed. A method for producing the ruthenium complex includes a process of reacting a specific ruthenium complex with a borohydride compound. The ruthenium complex can be used as a catalyst in a production of optically active secondary alcohols.
The present invention relates to a production method for a fragrance composition, the production method comprising: (a) a step for obtaining a first fragrance composition containing a fragrance component by calculating a detection ratio t of the fragrance component found in a retronasal aroma (RA) perceived when an object for analysis is consumed; (b) a step for calculating a detection ratio 1 of a fragrance component found in an RA perceived when a model food item 1 containing the first fragrance composition is consumed; and (c) a step for obtaining a second fragrance composition by adjusting the constitution of the first fragrance composition so as to bring the detection ratio 1 close to the detection ratio t. Steps (b) and (c) are repeated to obtain final fragrance composition having a fragrance balance consistent with the detection ratio t.
A carbonated beverage suppressed in spilling-out over during production or upon opening, a carbonated beverage flavor composition that suppresses spilling-out, and a method for suppressing spilling-out of a carbonated beverage are disclosed. The carbonated beverage contains 1-160 ppm of a flavor component having a Log P of 2.8-8. The method for suppressing effervescence of a carbonated beverage includes as step of adjusting the content of the flavor component having a Log P of 2.8-8 in the carbonated beverage to 1-160 ppm.
A catalyst exhibiting high reusability and capable of reducing the amount of residual metals in a reaction liquid in a process wherein an optically active reduction product is produced by an asymmetric reduction reaction of an organic compound is disclosed. The catalyst contains an activated carbon on which a ruthenium complex of formula (1-1) and/or (1-2) is adsorbed:
A catalyst exhibiting high reusability and capable of reducing the amount of residual metals in a reaction liquid in a process wherein an optically active reduction product is produced by an asymmetric reduction reaction of an organic compound is disclosed. The catalyst contains an activated carbon on which a ruthenium complex of formula (1-1) and/or (1-2) is adsorbed:
A catalyst exhibiting high reusability and capable of reducing the amount of residual metals in a reaction liquid in a process wherein an optically active reduction product is produced by an asymmetric reduction reaction of an organic compound is disclosed. The catalyst contains an activated carbon on which a ruthenium complex of formula (1-1) and/or (1-2) is adsorbed:
C07C 29/153 - 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 oxides of carbon exclusively with hydrogen or hydrogen-containing gases characterised by the catalyst used
B01J 31/18 - Catalysts comprising hydrides, coordination complexes or organic compounds containing coordination complexes containing nitrogen, phosphorus, arsenic or antimony
The present invention pertains to an aroma component assessment method and a method for preparing a fragrance composition using said assessment method. The present invention provides a fragrance composition appropriate for a product in consideration of usage conditions of the product. For that purpose, the present invention involves: making measurements of the rate of concentration increase (i.e., detection quantity a of aroma component after lapse of a predetermined time after start of measurement/detection quantity b of aroma component immediately after the start of detection) of aroma released within a prescribed time range for each of two or more types of aroma components contained in a product within a consumption environment of said product or within a model environment thereof; and assessing the impact of the aroma components contained in the product on fragrance impressions of the product, using the magnitude relationship in the aroma concentration increase rate of the two types or more aroma components, as an index correlated with the magnitude relationship of the impacts on fragrance impressions of the product, so as to make objective and appropriate assessments of the impacts of the aroma components contained in the product on fragrance impression.
The present invention relates to a transition metal complex having a PNNP4 ligand, which is easy to manufacture and handle and is relatively inexpensively available, and a method for manufacturing the same, as well as a method using this transition metal complex as a catalyst for hydrogenation reduction of ketones, esters and amides to manufacture corresponding alcohols, aldehydes, hemiacetals and hemiaminals, a method using this transition metal complex as a catalyst for oxidation of alcohols, hemiacetals and hemiaminals to manufacture corresponding carbonyl compounds, and a method using this transition metal complex as a catalyst for dehydrogenation condensation between alcohols and amines to manufacture alkylamines.
A method for obscuring or masking the odor of p-cresol using olfactory receptor antagonism without affecting the flavor of a food or beverage is provided. The method includes the use of a specific concentration of ambrettolide, isoambrettolide, pentalide, muscone, civetone, δ-2-decenolactone, cinnamic aldehyde, (3-caryophyllene oxide, sclareolide, and ethyl maltol in a food or beverage. A citral-containing product containing one or more of ambrettolide, isoambrettolide, pentalide, muscone, civetone, δ-2-decenolactone, cinnamic aldehyde, (3-caryophyllene oxide, sclareolide, and ethyl maltol, and a flavor composition are provided.
The purpose of the present invention is to provide a novel method for improving the mouthfeel of a food, beverage, medicine or oral care product, etc. The present invention pertains to a method for improving the mouthfeel of a food, beverage, medicine or oral care product, said method comprising: a step for adding 2×10 to 8×102ppb of γ-aminobutyric acid and 10-2to 9×10 ppb of naringenin to a food, beverage, medicine or oral care product requiring mouthfeel improvement in such a manner that the mass ratio of γ-aminobutyric acid to naringenin (γ-aminobutyric acid/naringenin) becomes 10 to 104; or a step for adding 2×10-1to 9×103ppb of γ-aminobutyric acid and 7×10-2to 9×10-1ppb of naringenin thereto in such a manner that the mass ratio of γ-aminobutyric acid to naringenin (γ-aminobutyric acid/naringenin) becomes 10 to 104.
A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
A61K 8/44 - Aminocarboxylic acids or derivatives thereof, e.g. aminocarboxylic acids containing sulfurSalts, esters or N-acylated derivatives thereof
A61K 8/49 - Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing heterocyclic compounds
A61K 31/197 - Carboxylic acids, e.g. valproic acid having an amino group the amino and the carboxyl groups being attached to the same acyclic carbon chain, e.g. gamma-aminobutyric acid [GABA], beta-alanine, epsilon-aminocaproic acid or pantothenic acid
A61K 31/353 - 3,4-Dihydrobenzopyrans, e.g. chroman, catechin
A61Q 11/00 - Preparations for care of the teeth, of the oral cavity or of dentures, e.g. dentifrices or toothpastesMouth rinses
An object of the present invention is to provide a method for decolorizing an essential oil by which a change in a flavor of the essential oil is small even after decolorization. The first embodiment of the present invention relates to a method for decolorizing an essential oil, the method including an oxidation step of oxidizing an essential oil, in which the oxidation step includes a step of adding water and a phenol oxidase to the essential oil, and an addition amount of the water is 0.1 parts by mass to 1000 parts by mass with respect to 100 parts by mass of the essential oil.
The present invention pertains to a purified product of a citrus oil that is obtained starting with an oil derived from citrus peels, wherein: the content of linoleic acid is 0.015 part by mass or less per part by mass of citral, or 0.063 part by mass or less per part by mass of linalool, or 0.083 part by mass or less per part by mass of decanal; and the content of sesquiterpene hydrocarbons is 20 mass% or less.
An object of the present invention is to provide a deodorant composition that can chemically deodorize and remove a nitrogen-based malodor of ammonia, amines, or the like, a sulfur-based malodor of mercaptans, sulfides, or the like, and an acid-based malodor of lower fatty acids or the like, and can allow a user to get a fresh feeling sensuously and can impart a fresh feeling. The present invention relates to a deodorant composition containing dihydrocitronellal and hydroxycitronellal.
The present invention has the objective of providing a method that uses less labor to obtain cured vanilla beans having a high vanilla content, which is the most important flavor component, while minimizing the risk of spoilage by microorganisms. The present invention relates to a method, for curing vanilla beans, having a step for either sterilizing green vanilla beans and then filling a bag with the green vanilla beans or filling the bag with the green vanilla beans and then sterilizing the green vanilla beans, and a step for sealing the bag and then performing drying.
A23L 25/00 - Food consisting mainly of nutmeat or seedsPreparation or treatment thereof
A23B 7/153 - Preserving or ripening with chemicals not covered by group or in the form of liquids or solids
C11B 9/02 - Recovery or refining of essential oils from raw materials
37.
METHOD FOR SUPPRESSING FOAMING IN CARBONATED BEVERAGE, METHOD FOR PRODUCING CARBONATED BEVERAGE, AND CARBONATED BEVERAGE IN WHICH FOAMING IS SUPPRESSED
The present invention pertains to a carbonated beverage containing 120-1800 ppm of glycerin, a method for producing a carbonated beverage in which the concentration of glycerin in the carbonated beverage is adjusted to 120-1800 ppm, and a method for suppressing foaming in a carbonated beverage in which the concentration of glycerin in the carbonated beverage is adjusted to 120-1800 ppm.
The invention relates to a method of screening a fragrance or a flavouring using functional Magnetic Resonance Imaging to assess the ability of said fragrance or flavouring to elicit a “well-being” effect.
G16H 10/40 - ICT specially adapted for the handling or processing of patient-related medical or healthcare data for data related to laboratory analysis, e.g. patient specimen analysis
A61B 5/00 - Measuring for diagnostic purposes Identification of persons
A61B 5/055 - Detecting, measuring or recording for diagnosis by means of electric currents or magnetic fieldsMeasuring using microwaves or radio waves involving electronic [EMR] or nuclear [NMR] magnetic resonance, e.g. magnetic resonance imaging
39.
A METHOD FOR MEASURING THE RESPONSE TO OLFACTIVE STIMULI
The invention relates to a method of screening a fragrance or a flavouring using functional Magnetic Resonance Imaging to assess the ability of said fragrance or flavouring to elicit a "well-being" effect.
The present invention pertains to a perfume composition the perfume of which can give a cold/warm sensation being subjectively evaluated by a person smelling the same and thus actually change the skin temperature. Namely, a cold perfume can lower the smeller's skin temperature while a warm perfume can raise the smeller's skin temperature.
The present invention relates to a screening method for materials suppressing one or more offensive odors selected from the group consisting of a 1-octen-3-one odor, a 1,5-octadien-3-one odor, a 1-octen-3-ol odor and a 1,5-octadien-3-ol odor, an offensive odor-suppressing composition for reducing the offensiveness of age-related body odors and/or underarm odors, as well as a flavor composition for reducing off-flavors derived from food and beverage products. By using the screening method of the present invention, candidate substances for materials suppressing a 1-octen-3-one odor, a 1,5-octadien-3-one odor, a 1-octen-3-ol odor and a 1,5-octadien-3-ol odor can be selected respectively from among many test substances. An offensive odor-suppressing composition comprising an active ingredient selected by using the screening method of the present invention can be expected to contribute to reduction in the offensiveness of age-related body odors and/or underarm odors and to reduction in off-flavors derived from food and beverage products.
The invention relates to an aqueous dispersion of microcapsules, said microcapsules comprising a hydrophobic core and a polymeric shell wherein said polymeric shell is formed of the reaction product of (i) at least one monofunctional or multifunctional α,β-unsaturated carbonyl compound, and (ii) at least one nanocellulose or microcrystalline cellulose. The invention also relates to a process for the manufacture of such an aqueous dispersion, as well as consumer products containing an aqueous dispersion of microcapsules according to the invention.
The present invention relates to a fragrance or flavor composition comprising a fragrance or flavor component acting on at least one olfactory receptor polypeptide selected from the group consisting of (a) OR2C1 and OR4Q3, and (b) polypeptides which comprise an amino acid sequence sharing an identity of at least 80% with the amino acid sequence of any of the polypeptides in (a) and which are responsive to at least one offensive odor-causing substance selected from the group consisting of trans-2-nonenal, trans-2-octenal, 1-octen-3-one, 1,5-octadien-3-one, 1-octen-3-ol and 1,5-octadien-3-ol to suppress the response intensity of the olfactory receptor polypeptide(s) to at least one of the offensive odor-causing substances, and also relates to a product comprising this fragrance or flavor composition and a method for suppressing offensive odors.
The invention relates to an aqueous dispersion of microcapsules, said microcapsules comprising a hydrophobic core and a polymeric shell wherein said polymeric shell is formed of the reaction product of (i) at least one monofunctional or multifunctional α,β-unsaturated carbonyl compound, and (ii) at least one nanocellulose or microcrystalline cellulose. The invention also relates to a process for the manufacture of such an aqueous dispersion, as well as consumer products containing an aqueous dispersion of microcapsules according to the invention.
Provided are: a method for covering up (masking) a component with an offensive taste or odor without affecting the flavor of a food or beverage; a fragrance composition; and a food and beverage. Masking of a component with an offensive taste or odor generated from an unsaturated fatty acid using a specific fragrance component without impairing the flavor of a food or beverage.
The present invention addresses the issue of providing: a novel intestinal bacterial flora improvement agent that can improve intestinal bacterial flora; and a product including same. Provided is an intestinal bacterial flora improvement agent that includes polyphenol and polyphenol oxidase as effective components thereof. The agent ideally has an activity amount caused by the polyphenol and polyphenol oxidase of at least 5,000 per unit mass (g) and, ideally, the polyphenol is an o-diphenol polyphenol and/or a p-diphenol polyphenol.
The present invention relates to a method for assessing an aroma component that can be added to a food or beverage product, and a method for preparing a fragrance composition comprising adjusting a blending ratio of an aroma component on the basis of the assessing method. In the present invention, regarding two or more types of aroma components contained in a food or beverage product that are discharged from the nose via the posterior nasal cavity when consuming the food or beverage product: a change in concentration of each aroma component with respect to the number of breaths (t) during a breath cycle is measured; when an area under the curve value (C) of each number of breaths is approximated by a power function represented by an equation C = a * t-b, an area under the curve value (a value) per unit amount for the first breath and a coefficient (b value) indicating a degree of attenuation of the area under the curve value are respectively calculated; and the influence on flavor of the aroma component contained in the food or beverage product is evaluated by using the magnitude relationships of the a value and the b value of the two or more types of aroma components as an index correlated with the magnitude relationship of the extent of the influence on the flavor of the food or beverage product.
The present invention addresses the problem of providing a novel ruthenium complex, in which addition of a base during catalyst activation is not necessary, which exhibits excellent crystallinity and stability, for which large scale synthesis and long term storage are easy, and which exhibits excellent catalytic activity and asymmetry-inducing performance in an asymmetric hydrogenation reaction. The present invention relates to a ruthenium complex represented by general formula (1). (Definitions of groups in formula (1) are as mentioned in the description.)
C07C 29/145 - 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 with hydrogen or hydrogen-containing gases
C07C 67/31 - Preparation of carboxylic acid esters by modifying the acid moiety of the ester, such modification not being an introduction of an ester group by introduction of functional groups containing oxygen only in singly bound form
C07C 69/76 - Esters of carboxylic acids having an esterified carboxyl group bound to a carbon atom of a six-membered aromatic ring
C07C 253/30 - Preparation of carboxylic acid nitriles by reactions not involving the formation of cyano groups
C07C 255/53 - Carboxylic acid nitriles having cyano groups bound to carbon atoms of six-membered aromatic rings of a carbon skeleton containing cyano groups and hydroxy groups bound to the carbon skeleton
C07F 15/00 - Compounds containing elements of Groups 8, 9, 10 or 18 of the Periodic Table
49.
RUTHENIUM COMPLEX, METHOD FOR PRODUCING SAID COMPLEX, AND METHOD FOR PRODUCING OPTICALLY ACTIVE SECONDARY ALCOHOL USING SAID COMPLEX AS CATALYST
The present invention addresses the problem of providing a novel ruthenium complex, in which addition of a base during catalyst activation is not necessary, which exhibits excellent crystallinity and stability, for which large scale synthesis and long term storage are easy, and which exhibits excellent catalytic activity and asymmetry-inducing performance in an asymmetric hydrogenation reaction. The present invention relates to a ruthenium complex represented by general formula (1). (Definitions of groups in formula (1) are as mentioned in the description.)
C07C 29/145 - 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 with hydrogen or hydrogen-containing gases
C07C 253/30 - Preparation of carboxylic acid nitriles by reactions not involving the formation of cyano groups
C07C 255/53 - Carboxylic acid nitriles having cyano groups bound to carbon atoms of six-membered aromatic rings of a carbon skeleton containing cyano groups and hydroxy groups bound to the carbon skeleton
C07F 15/00 - Compounds containing elements of Groups 8, 9, 10 or 18 of the Periodic Table
C07C 67/31 - Preparation of carboxylic acid esters by modifying the acid moiety of the ester, such modification not being an introduction of an ester group by introduction of functional groups containing oxygen only in singly bound form
An orally administered, imbibed, or ingested consumer product, which can ordinarily impart a salty taste and/or after taste to the mouth due to the presence of one or more salts, wherein the salty taste and/or aftertaste is reduced or inhibited by the presence of one or more cooling materials. Related methods of reducing or inhibiting the salty taste and/or aftertaste ordinarily imparted by an orally administered, imbibed, or ingested consumer product to the mouth of the end user are also described.
The present invention relates to a transition metal complex having a PNNP4 ligand, which is easy to manufacture and handle and is relatively inexpensively available, and a method for manufacturing the same, as well as a method using this transition metal complex as a catalyst for hydrogenation reduction of ketones, esters and amides to manufacture corresponding alcohols, aldehydes, hemiacetals and hemiaminals, a method using this transition metal complex as a catalyst for oxidation of alcohols, hemiacetals and hemiaminals to manufacture corresponding carbonyl compounds, and a method using this transition metal complex as a catalyst for dehydrogenation condensation between alcohols and amines to manufacture alkylamines.
The present invention provides a carbonated beverage suppressed in spilling-out over during production or upon opening, a carbonated beverage flavor composition that suppresses spilling-out, and a method for suppressing spilling-out. The present invention relates to a carbonated beverage containing 1-160 ppm of a flavor component having a Log P of 2.8-8, a flavor composition containing a flavor component having a Log P of 2.8-8, and a method for suppressing bubbles of a carbonated beverage, the method comprising adjusting the content of a flavor component having a Log P of 2.8-8 in the carbonated beverage to 1-160 ppm.
The present invention relates to a dihydrobenzofuran compound or dihydrobenzopyran compound represented by formula (1) (wherein each of R1, R2and R3independently represents a hydrogen atom, an alkoxy group having from 1 to 5 carbon atoms, or an alkyl group; each of R4aand R4crepresents a hydrogen atom, and one of R4band R4drepresents a hydrogen atom, while the other represents an alkyl group having from 1 to 5 carbon atoms or an alkenyl group having from 2 to 5 carbon atoms; or alternatively, R4aand R4bcombine together to form an alkylidene group having from 1 to 5 carbon atoms, and each of R4cand R4drepresents a hydrogen atom; or alternatively, each of R4aand R4brepresents a hydrogen atom, and R4cand R4dcombine together to form an alkylidene group having from 1 to 5 carbon atoms; each of R5and R6 independently represents a hydrogen atom or a methyl group; n represents 0 or 1; and in cases where n is 0, ring A represents a five-membered ring, while in cases where n is 1, ring A represents a six-membered ring).
The present invention relates to a method for producing a 3-methylcycloalkenone compound and a method for producing muscone. In the presence of a zirconium oxide catalyst, a diketone represented by the following general formula (1):
is subjected to a vapor-phase intramolecular condensation reaction, whereby a 3-methylcycloalkenone compound can be produced with high reaction efficiency. When a 3-methylcyclopentadecenone compound produced by this method is hydrogenated in a known manner, muscone can be produced efficiently.
C07C 45/62 - Preparation of compounds having C=O groups bound only to carbon or hydrogen atomsPreparation of chelates of such compounds by reactions not involving the formation of C=O groups by hydrogenation of carbon-to-carbon double or triple bonds
B01J 21/00 - Catalysts comprising the elements, oxides or hydroxides of magnesium, boron, aluminium, carbon, silicon, titanium, zirconium or hafnium
B01J 21/06 - Silicon, titanium, zirconium or hafniumOxides or hydroxides thereof
C07C 45/74 - Preparation of compounds having C=O groups bound only to carbon or hydrogen atomsPreparation of chelates of such compounds by reactions not involving the formation of C=O groups by isomerisationPreparation of compounds having C=O groups bound only to carbon or hydrogen atomsPreparation 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 by reaction of compounds containing C=O groups with the same or other compounds containing C=O groups combined with dehydration
55.
METHOD FOR SCREENING OF UNPLEASANT ODOR MASKING AGENTS
The present invention relates to a method for screening a candidate substance for an unpleasant odor masking agent from among test substances using an olfactory receptor that is responsive to an unpleasant odor-causing substance. The screening method of the present invention includes the steps of:
adding a test substance and an unpleasant odor-causing substance to an olfactory receptor polypeptide selected from the group consisting of OR2L3 and polypeptides which comprise an amino acid sequence having at least 80% identity to an amino acid sequence of OR2L3 and are responsive to the unpleasant odor-causing substance;
measuring a response of the olfactory receptor polypeptide to the unpleasant odor-causing substance; and
identifying the test substance that suppresses the response of the olfactory receptor polypeptide as a candidate substance for the unpleasant odor masking agent based on the measured response.
G01N 33/50 - Chemical analysis of biological material, e.g. blood, urineTesting involving biospecific ligand binding methodsImmunological testing
C12Q 1/66 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving luciferase
The present invention relates to a fragrance composition containing a fragrance component which suppresses response strength of at least one olfactory receptor polypeptide, which is selected from the group consisting of OR2L3 and polypeptides that comprise an amino acid sequence having at least 80% identity to an amino acid sequence of OR2L3 and are responsive to an unpleasant odor-causing substance, to the unpleasant odor-causing substance. According to a preferred embodiment of the present invention, an unpleasant odor masking composition containing, as active components, at least one antagonist against an olfactory receptor OR2L3 and a specific component among fragrances which do not exert the effect of suppressing the response of OR2L3, is provided. According to a preferred embodiment of the present invention, unpleasantness caused by at least one unpleasant odor selected from the group consisting of fecal odor, body odor, tobacco odor, breath odor and musty odor can be reduced.
The present invention provides a method for producing primary amines and secondary amines, the method being characterized by reducing a primary amide or a secondary amide in the presence of a reducing agent and an organic metal halide of a group-2 element.
C07C 209/50 - Preparation of compounds containing amino groups bound to a carbon skeleton by reduction of carboxylic acids or esters thereof in presence of ammonia or amines, or by reduction of nitriles, carboxylic acid amides, imines or imino-ethers by reduction of carboxylic acid amides
58.
AROMA COMPONENT ASSESSMENT METHOD AND FRAGRANCE COMPOSITION PREPARATION METHOD
The present invention pertains to an aroma component assessment method and a method for preparing a fragrance composition using said assessment method. The present invention provides a fragrance composition appropriate for a product in consideration of usage conditions of the product. For that purpose, the present invention involves: making measurements of the rate of concentration increase (i.e., detection quantity a of aroma component after lapse of a predetermined time after start of measurement/detection quantity b of aroma component immediately after the start of detection) of aroma released within a prescribed time range for each of two or more types of aroma components contained in a product within a consumption environment of said product or within a model environment thereof; and assessing the impact of the aroma components contained in the product on fragrance impressions of the product, using the magnitude relationship in the aroma concentration increase rate of the two types or more aroma components, as an index correlated with the magnitude relationship of the impacts on fragrance impressions of the product, so as to make objective and appropriate assessments of the impacts of the aroma components contained in the product on fragrance impressions.
The present invention addresses the problem of providing a novel compound that is useful as a taste improving composition for Lamiaceae family Mentha genus plant-derived oils (essential oils), mint flavors, and the like. The present invention relates to a Lamiaceae family Mentha genus plant-derived composition wherein the total content by mass of caryophyllene-BE, germacrene D, and viridiflorol is 15% by mass or more of the total amount of the composition. The present invention also relates to a composition which contains caryophyllene-BE, germacrene D, and viridiflorol, which are volatile fractions obtained by distilling a distillation residue obtained by distilling a Lamiaceae family Mentha genus plant-derived oil under a reduced pressure, and in which the total content by mass of caryophyllene-BE, germacrene D, and viridiflorol is 15% by mass or more of the total amount of the composition.
The purpose of the present invention is to provide a method for obscuring (masking) the odor of p-cresol using olfactory receptor antagonism without affecting the flavor of a food or beverage. The present invention uses a specific concentration of ambrettolide, isoambrettolide, pentalide, muscone, civetone, δ-2-decenolactone, cinnamic aldehyde, β-caryophyllene oxide, sclareolide, and ethyl maltol in a food or beverage.
TASTE-IMPROVING AGENT FOR MINT-BASED AROMA SUBSTANCE AND AROMA SUBSTANCE COMPOSITION CONTAINING SAID AGENT, AND METHOD FOR IMPROVING TASTE OF AROMA SUBSTANCE COMPOSITION CONTAINING MINT-BASED AROMA SUBSTANCE
The present invention addresses the problem of providing: a taste-improving agent that can impart a further pleasant, natural and deeply refreshing sensation (natural mint sensation) to a mint-based aroma substance such as a mint-based essential oil and flavor, and that can improve the palatability of the aroma substance; and a means for improving the taste of aroma substance composition containing a mint-based aroma substance. The present invention relates to a taste-improving agent for a mint-based aroma substance, the agent including at least two components selected from the group consisting of caryophyllene-BE, germacrene D, and viridiflorol. Preferably, the mint-based aroma substance includes at least one selected from the group consisting of menthol and carvone. Further, the present invention relates to an aroma substance composition that includes the taste-improving agent.
A method for releasing an aldehyde or ketone of formula (2) by allowing a hydrolase to act on a compound of formula (1) is disclosed. The compound of formula (1) is used as a flavor or fragrance precursor. In formulas (1) and (2), each of R1, R2 and R3 independently represents a hydrogen atom, an alkyl group which may have a substituent, a cycloalkyl group which may have a substituent, an alkenyl group which may have a substituent, an aryl group which may have a substituent, or an aralkyl group which may have a substituent; R1 and R2 or R1 and R3 may form a ring; Ar represents an aryl group which may have a substituent:
A method for releasing an aldehyde or ketone of formula (2) by allowing a hydrolase to act on a compound of formula (1) is disclosed. The compound of formula (1) is used as a flavor or fragrance precursor. In formulas (1) and (2), each of R1, R2 and R3 independently represents a hydrogen atom, an alkyl group which may have a substituent, a cycloalkyl group which may have a substituent, an alkenyl group which may have a substituent, an aryl group which may have a substituent, or an aralkyl group which may have a substituent; R1 and R2 or R1 and R3 may form a ring; Ar represents an aryl group which may have a substituent:
A61L 9/04 - Disinfection, sterilisation or deodorisation of air using gaseous or vaporous substances, e.g. ozone using substances evaporated in the air without heating
The present disclosure provides a fragrance accord comprising a mixture of dihydromyrcene and at least one compound selected from peppermint cyclohexanone, menthol, isopulegol, pulegol, menthyl acetate, and optionally at least one compound selected from citroxide, elemicin, elemol, geranic oxide, vanillyl ethyl ether, vanillyl butyl ether, caryophyllene beta, and zingiberene alpha. Consumer products containing said fragrance accord are also provided herein.
The present disclosure is directed to an encapsulated fragrance composition including an accord including at least one of menthol and isopulegol. Consumer products containing said encapsulated fragrance composition are also disclosed herein.
A method for imparting a stimulating effect to a non-ingestible consumer product includes adding a fragrance composition to the consumer product. The consumer product is selected from a household product, a laundry product, a personal care product and a cosmetic product. The fragrance composition contains from about 0.2 wt % to less than 10 wt % of isopulegol, based on the total weight of the fragrance composition.
A61L 9/04 - Disinfection, sterilisation or deodorisation of air using gaseous or vaporous substances, e.g. ozone using substances evaporated in the air without heating
The present invention addresses the problem of providing an essential oil decolorization method wherein even after decolorization, changes in the flavor of the essential oil are minor. A first embodiment of the present invention relates to an essential oil decolorization method having an oxidation step in which the essential oil is oxidized. The oxidation step has a step in which water and a phenol oxidase are added to the essential oil, and the quantity of water added is 0.1-1000 parts by mass per 100 parts by mass of the essential oil.
11 represents a C13-21 monovalent hydrocarbon group that may have a hydroxyl group or a double bond, and Z represents a C14-24 acyl group that may have hydrogen atoms, an acetyl group, or a hydroxyl group.)
The present invention addresses the problem of providing a catalyst which exhibits high reusability and is capable of reducing the amount of residual metals in a reaction liquid in a process wherein an optically active reduction product is produced by an asymmetric reduction reaction of an organic compound. The present invention relates to a catalyst that contains an activated carbon on which a ruthenium complex represented by general formula (1-1) and/or (1-2) is adsorbed. (In the formulae, j, k, X, Y, and R1to R10 are as defined in claim 1.)
C07C 29/159 - 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 oxides of carbon exclusively with reducing agents other than hydrogen or hydrogen-containing gases
C07C 31/125 - Monohydroxylic acyclic alcohols containing five to twenty-two carbon atoms
C07C 33/46 - Halogenated unsaturated alcohols containing only six-membered aromatic rings as cyclic part
C07C 41/26 - Preparation of ethers by reactions not forming ether-oxygen bonds by introduction of hydroxy or O-metal groups
C07C 43/23 - Ethers having an ether-oxygen atom bound to a carbon atom of a six-membered aromatic ring containing hydroxy or O-metal groups
C07C 253/30 - Preparation of carboxylic acid nitriles by reactions not involving the formation of cyano groups
C07C 255/53 - Carboxylic acid nitriles having cyano groups bound to carbon atoms of six-membered aromatic rings of a carbon skeleton containing cyano groups and hydroxy groups bound to the carbon skeleton
A fragrance composition comprising one or more musk or fragrance accords for use in reducing or inhibiting a subject's physiological reaction to stress. The composition can be incorporated into consumer products.
A61K 8/49 - Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing heterocyclic compounds
A61K 31/045 - Hydroxy compounds, e.g. alcoholsSalts thereof, e.g. alcoholates
A61K 31/122 - Ketones having the oxygen atom directly attached to a ring, e.g. quinones, vitamin K1, anthralin
A61K 31/215 - Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids
A61K 31/23 - Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin of acids having a carboxyl group bound to a chain of seven or more carbon atoms
C07C 29/14 - 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 a —CHO group
C07C 29/38 - 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 by reaction with aldehydes or ketones
C07C 35/17 - Compounds having at least one hydroxy or O-metal group bound to a carbon atom of a ring other than a six-membered aromatic ring monocyclic containing six-membered rings with unsaturation only outside the ring
A household product includes a fragrance composition. The fragrance composition includes a chemaesthethic agent selected from: vanillyl ethyl ether, vanillyl n-propyl ether, vanillyl isopropyl ether, vanillyl butyl ether, elemol, elimicin, lime oxide, ocimene quintoxide, 2-isopropenyl-5-methyl-5-vinyltetrahydrofuran and isopulegol. In particular, the household product is preferably an air freshener dispenser device, a floor cleaner, a kitchen or bathroom surface cleaner, a toilet rim block, or a toilet cistern block.
A61L 9/05 - Disinfection, sterilisation or deodorisation of air using gaseous or vaporous substances, e.g. ozone using substances evaporated in the air without heating specially adapted to be released by contact with a liquid, e.g. for toilets
A61L 9/04 - Disinfection, sterilisation or deodorisation of air using gaseous or vaporous substances, e.g. ozone using substances evaporated in the air without heating
A61Q 13/00 - Formulations or additives for perfume preparations
A61K 8/33 - Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing oxygen
A61K 8/19 - Cosmetics or similar toiletry preparations characterised by the composition containing inorganic ingredients
The purpose of the present invention is to provide a deodorant composition which can chemically deodorize and remove nitrogen-based malodors such as ammonia and amines, sulfur-based malodors such as mercaptans and sulfides, and acid-based malodors such as lower fatty acids, and with which a deodorant sensation can be obtained to impart a deodorant sensation. The present invention pertains to a deodorant composition containing dihydrocitronellal and hydroxycitronellal.
The synthesis and application of a compound having unique and desired fragrance characteristics is provided herein. The compound of the present disclosure can be employed alone or incorporated as a fragrance component in fragrance compositions. The application is also directed to consumer products comprising such compound and/or fragrance compositions.
The synthesis and application of compounds having unique and desired flavor and/or fragrance characteristics are provided herein. The compounds herein can be employed alone or incorporated as fragrance or flavor ingredients in fragrance or flavor compositions. The application is also directed to consumer products comprising such derivatives and/or fragrance or flavor compositions.
A fragrance precursor represented by formula (1):
3 represents a residue resulting from removal of one hydrogen atom of a hydroxy group from a fragrance alcohol having a carbon number of 5 to 20 or a phenol which may have a substituent.
The invention relates to a method for determining whether a test compound can counteract malodour from a sulphur odorant. The method includes contacting the test compound and the sulphur odorant with an olfactory receptor OR4E2, and comparing the binding of the OR4E2 to the sulphur odorant, or the activity of the OR4E2, in the presence and in the absence of the test compound.
A household product contains a fragrance composition, in which the fragrance composition contains from about 0.2 to less than 10% by weight of isopulegol, based on the total weight of the fragrance composition. A method for delivering a perceived cooling sensation in the air includes dispersing isopulegol into the air, or implementing the household product as the above.
The present invention relates to a method in which, in order to use 2-acetyl-1-pyrroline as a perfume material, 2-acetyl-1-pyrroline is stabilized for a long time, thereby enabling the characteristic fragrance of 2-acetyl-1-pyrroline to last. According to the present invention, 2-acetyl-1-pyrroline is used in combination with one or two edible oils selected from the group consisting of triesters (MCTs) of medium-chain fatty acids and glycerin and triacetin to stabilize 2-acetyl-1-pyrroline, thereby enabling the characteristic fragrance of 2-acetyl-1-pyrroline to last. Accordingly, the present invention can be suitably used as a perfume material for a variety of products.
A23L 23/00 - SoupsSauces Preparation or treatment thereof
C07D 207/20 - Heterocyclic compounds containing five-membered rings not condensed with other rings, with one nitrogen atom as the only ring hetero atom with only hydrogen or carbon atoms directly attached to the ring nitrogen atom having one double bond between ring members or between a ring member and a non-ring member with only hydrogen atoms, hydrocarbon or substituted hydrocarbon radicals, directly attached to ring carbon atoms
The present invention relates to a fragrance composition containing: (a) OR2C1, OR4Q3 and (b) an amino acid sequence having at least 80% identity with the amino acid sequence of one of the polypeptides of (a); and a fragrance component for suppressing the intensity of response of at least one olfactory receptor polypeptide to at least one of odor-causing substances selected from the group consisting of trans-2-nonenal, trans-2-octenal, 1-octene-3-one, 1,5-octadiene-3-one, 1-octene-3-ol, and 1,5-octadiene-3-ol, said at least one olfactory receptor polypeptide being selected from the group consisting of polypeptides that are responsive to said at least one of odor-causing substances. The present invention also relates to a product including this fragrance composition and to an odor-suppressing method.
A61Q 13/00 - Formulations or additives for perfume preparations
C07K 14/47 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from animalsPeptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from humans from vertebrates from mammals
C12N 5/10 - Cells modified by introduction of foreign genetic material, e.g. virus-transformed cells
A61K 8/33 - Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing oxygen
A61K 8/49 - Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing heterocyclic compounds
A61K 8/92 - Oils, fats or waxesDerivatives thereof, e.g. hydrogenation products
The present invention pertains to: a screening method for a material for suppressing at least one offensive odor selected from the group consisting of a 1-octen-3-one odor, a 1,5-octadien-3-one odor, a 1-octen-3-ol odor, and a 1,5-octadien-3-ol odor; and an offensive odor suppressing composition that reduces the offensiveness of age-related body odors and/or underarm odors; and a flavor composition for reducing off-flavors derived from food and beverages. By using the screening method according to the present invention, it is possible to select, from among a large number of test substances, respective candidate substances for materials for suppressing the 1-octen-3-one odor, the 1,5-octadien-3-one odor, the 1-octen-3-ol odor, and the 1,5-octadien-3-ol odor. The usage of an offensive odor suppressing composition that contains an active ingredient selected by using the screening method according to the present invention is expected to provide contribution in reducing the offensiveness of age-related body odors and/or underarm odors and reducing off-flavors derived from food and beverages.
A61Q 13/00 - Formulations or additives for perfume preparations
C07K 14/47 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from animalsPeptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from humans from vertebrates from mammals
C12N 5/10 - Cells modified by introduction of foreign genetic material, e.g. virus-transformed cells
A61K 8/33 - Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing oxygen
A61K 8/49 - Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing heterocyclic compounds
A61K 8/92 - Oils, fats or waxesDerivatives thereof, e.g. hydrogenation products
A lactone compound is represented by general formula (A), and an ether compound is represented by general formula (B). In formula (A), R is a hydrogen atom or R1. When R is a hydrogen atom, R′ is R1, the carbon bond (1) is a single bond or a double bond, and the carbon bond (2) is a single bond. When R is R1, R′ is a hydrogen atom or R1, both the carbon bonds (1) and (2) are a single bond, or one of them is a double bond and the other is a single bond. In formula (B), R″ is R1. R1 represents a specific alkyl group, a specific alkenyl group, a specific alkynyl group, or an aryl group. In formulas (A) and (B), n is 0 or 1.
4 represents a hydrogen atom, an optionally substituted alkyl group, or the like), with each other in the presence of a complex of a group 7-11 metal of the periodic table and at least one solid base that is selected from the group consisting of layered double hydroxides, composite oxides and calcium hydroxide.
C07C 45/71 - Preparation of compounds having C=O groups bound only to carbon or hydrogen atomsPreparation of chelates of such compounds by reactions not involving the formation of C=O groups by isomerisationPreparation of compounds having C=O groups bound only to carbon or hydrogen atomsPreparation 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 by reaction with functional groups containing oxygen only in singly bound form being hydroxy groups
The purpose of the present invention is to provide a flavor composition capable of enhancing citrus-like aroma and flavor. The present invention pertains to a flavor composition containing 6a,7-dimethylhexahydro-2H-2,5-methanocyclopenta[b]furan.
Fragrance compositions comprising one or more fragrance compounds for use in increasing the duration of sleep and/or improving quality of sleep in a subject is disclosed. Fragrance compositions comprising one or more fragrance compounds for use in increasing the quality of sleep in a subject (i.e., an increase in the time the subject is asleep during the night, a decrease in the time the subject is awake during the night, an increase in the time the subject experiences REM sleep, an increase in the time the subject experiences deep sleep, an increase in the time the subject experiences light sleep; and an increase in overall sleep efficiency) is disclosed. The composition can be incorporated into various consumer end products.
A61K 31/343 - Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having five-membered rings with one oxygen as the only ring hetero atom, e.g. isosorbide condensed with a carbocyclic ring, e.g. coumaran, bufuralol, befunolol, clobenfurol, amiodarone
A61K 31/22 - Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin
A61K 31/216 - Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acids having aromatic rings, e.g. benactizyne, clofibrate
A61K 9/00 - Medicinal preparations characterised by special physical form
A spray-dried composition is disclosed. The spray-dried composition contains (A), (B), and (C):(A) at least one selected from flavoring ingredients and food ingredients; (B) at least one selected from excipients and combinations of excipients with emulsifiers; and (C) a sodium salt(s).
A23P 10/47 - Making free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using additives, e.g. emulsifiers, wetting agents or dust-binding agents
86.
Method for converting N,N-dialkylamide compound into ester compound using complex of fourth-period transition metal as catalyst
A method for converting an N,N-dialkylamide compound into an ester compound includes using a fourth period transition metal complex as a catalyst. The fourth period transition metal complex is obtained by a reaction of a precursor having a fourth period transition metal with a nitrogen-containing compound or a phosphorus-containing compound.
B01J 31/12 - Catalysts comprising hydrides, coordination complexes or organic compounds containing organic compounds or metal hydrides containing organo-metallic compounds or metal hydrides
12 each independently represent a hydrogen atom or a group selected from the group consisting of an alkyl group, an alkenyl group, an aryl group, an aralkyl group, an alkoxy group, a halogeno group, and a halogeno alkyl group.
C07F 9/6558 - Heterocyclic compounds, e.g. containing phosphorus as a ring hetero atom containing at least two different or differently substituted hetero rings neither condensed among themselves nor condensed with a common carbocyclic ring or ring system
88.
Oil-and-fat composition and manufacturing method thereof
The purpose of the present invention is to provide: a novel oil-and-fat composition usable as an oil-and-fat sensation imparting material that can impart an oil-and-fat sensation to food and drink at a more natural and moderate intensity or can enhance or improve the oil-and-fat feeling in food and drink, and that can further enhance the flavor or texture that can be sensed in the oral cavity, such as a richness of taste, depth of taste, voluminous feeling, and feeling on the tongue; and a novel manufacturing method therefor. The present invention pertains to an oil-and-fat composition that has a moisture content of less than 1.0 mass % and that includes: component A that is three types of free fatty acids comprising free palmitic acid, free oleic acid, and free stearic acid; and component B that is two types of unsaturated aldehydes comprising 2-decenal and 2-octenal, wherein 0.002-0.2 parts by mass of component B is contained with respect to 100 parts by mass of component A, and at least 8.5 mass % of component A is contained with respect to the total mass of the composition.
The present invention relates to a screening method for materials that suppress the characteristic body odor of elderly people. The screening method of the present invention is designed such that test substances are screened with olfactory receptors responsive to substances responsible for the characteristic body odor of elderly people to select candidate substances for materials that suppress the characteristic body odor of elderly people, and this method comprises adding a test substance and a substance responsible for the characteristic body odor of elderly people to at least one olfactory receptor polypeptide selected from the group consisting of (a) OR2C1, OR2J2, OR4E2 and OR5P3, and (b) polypeptides which comprise an amino acid sequence sharing an identity of at least 80% with the amino acid sequence of any of the polypeptides in (a) and which are responsive to the substance responsible for the characteristic body odor of elderly people; measuring the response of the olfactory receptor polypeptide to the substance responsible for the characteristic body odor of elderly people; and identifying a test substance that suppresses the response of the olfactory receptor polypeptide on the basis of the measured response. Moreover, the present invention relates to a screening method for trans-2-nonenal odor suppressors and a screening method for trans-2-octenal odor suppressors.
1 represents an aryl group having 6 to 20 carbon atoms which may have a substituent or an aromatic heterocyclic group having 2 to 15 carbon atoms which may have a substituent.
The present invention provides a triphenylamine derivative represented by general formula (1).
15 independently represent a hydrogen atom, a substituted or unsubstituted alkyl group or a substituted or unsubstituted alkoxy group).
G03G 5/06 - Photoconductive layersCharge-generation layers or charge-transporting layersAdditives thereforBinders therefor characterised by the photoconductive material being organic
C07C 217/92 - Compounds containing amino and etherified hydroxy groups bound to the same carbon skeleton having amino groups and etherified hydroxy groups bound to carbon atoms of six-membered aromatic rings of the same carbon skeleton having amino groups and etherified hydroxy groups bound to carbon atoms of non-condensed six-membered aromatic rings of the same non-condensed six-membered aromatic ring the nitrogen atom of at least one of the amino groups being further bound to a carbon atom of a six-membered aromatic ring
C07C 211/54 - Compounds containing amino groups bound to a carbon skeleton having amino groups bound to carbon atoms of six-membered aromatic rings of the carbon skeleton having amino groups bound to two or three six-membered aromatic rings
93.
METHOD FOR PRODUCING AMINE THROUGH REDUCTION OF AMIDE
The present invention provides a method for producing primary amines and secondary amines, the method being characterized by reducing a primary amide or a secondary amide in the presence of a reducing agent and an organic metal halide of a group-2 element.
C07C 209/50 - Preparation of compounds containing amino groups bound to a carbon skeleton by reduction of carboxylic acids or esters thereof in presence of ammonia or amines, or by reduction of nitriles, carboxylic acid amides, imines or imino-ethers by reduction of carboxylic acid amides
C07C 211/27 - Compounds containing amino groups bound to a carbon skeleton having amino groups bound to acyclic carbon atoms of an unsaturated carbon skeleton containing at least one six-membered aromatic ring having amino groups linked to the six-membered aromatic ring by saturated carbon chains
The present invention addresses the problem of providing a flavor composition capable of imparting or enhancing excellent flavor characteristics. The present invention relates to a flavor composition containing 8-decenal, and preferably, to a flavor composition for being added to at least one product selected from the group consisting of foods and drinks, oral compositions, and tobacco products.
The present invention addresses the problem of providing a deodorant capable of reducing unpleasant odor associated with the human body or laundry. The present invention pertains to a deodorant containing an aminoalkylphenyl-modified silicone as an active ingredient.
A61K 8/898 - Polysiloxanes containing atoms other than silicon, carbon, oxygen and hydrogen, e.g. dimethicone copolyol phosphate containing nitrogen, e.g. amodimethicone, trimethyl silyl amodimethicone or dimethicone propyl PG-betaine
The purpose of the present invention is to provide: a flavor composition which can enhance a citrus-like flavor; and a beverage which contains the same and has an enhanced citrus-like flavor. The present invention relates to a citrus-like flavor composition to be added to a beverage, the composition being characterized by containing 2,6-decadienal and/or 2,7-decadienal. The flavor composition may contain an additional flavor component. 2,6-Decadienal is preferably 2E,6Z-decadienal. 2,7-Decadienal is preferably 2E,7Z-decadienal.
2(PNP)]Y (wherein, X represents a monovalent anionic monodentate ligand, Y represents a counter anion, PNP represents a tridentate ligand, and CO represents carbon monoxide), a production method for the ruthenium complex, a catalyst containing the ruthenium complex, and a production method for various organic compounds using the catalyst.
The present invention relates to a method for producing a 3-methylcycloalkenone compound and a method for producing muscone. A 3-methylcycloalkenone compound can be produced with high reaction efficiency by subjecting a diketone represented by general formula (1) (wherein n represents 8, 9, 10, 11 or 12) to an intermolecular condensation reaction in a gas phase in the presence of a zirconium oxide catalyst. Muscone can be produced with high efficiency by hydrogenating a 3-methylcyclopentadecenone compound produced by the method by a known method.
C07C 45/74 - Preparation of compounds having C=O groups bound only to carbon or hydrogen atomsPreparation of chelates of such compounds by reactions not involving the formation of C=O groups by isomerisationPreparation of compounds having C=O groups bound only to carbon or hydrogen atomsPreparation 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 by reaction of compounds containing C=O groups with the same or other compounds containing C=O groups combined with dehydration
C07C 45/62 - Preparation of compounds having C=O groups bound only to carbon or hydrogen atomsPreparation of chelates of such compounds by reactions not involving the formation of C=O groups by hydrogenation of carbon-to-carbon double or triple bonds
C07C 49/385 - Saturated compounds containing a keto group being part of a ring
C07C 49/587 - Unsaturated compounds containing a keto group being part of a ring
B01J 21/06 - Silicon, titanium, zirconium or hafniumOxides or hydroxides thereof
The present invention relates to: a transition metal complex having a PNNP4 ligand that is easily manufactured and handled and that is relatively inexpensive to procure, and a method for manufacturing the same; a method for performing hydrogenation reduction of ketones, esters, and amides using the transition metal complex as a catalyst and manufacturing corresponding alcohols, aldehydes, hemiacetals, and hemiaminals; a method for oxidizing alcohols, hemiacetals, and hemiaminals using the transition metal complex as a catalyst and manufacturing a corresponding carbonyl compound; and a method for manufacturing alkyl amines by dehydrocondensation of alcohols and amines using the transition metal complex as a catalyst.
C07C 29/149 - 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 carboxylic acids or derivatives thereof with hydrogen or hydrogen-containing gases
C07C 45/29 - Preparation of compounds having C=O groups bound only to carbon or hydrogen atomsPreparation of chelates of such compounds by oxidation of hydroxy groups
C07C 209/24 - Preparation of compounds containing amino groups bound to a carbon skeleton by reductive alkylation of ammonia, amines or compounds having groups reducible to amino groups, with carbonyl compounds
