Title:
果実感付与又は増強剤
Document Type and Number:
Japanese Patent JP7269479
Kind Code:
B2
Abstract:
To provide a flavoring material that imparts or enhances fruitiness.SOLUTION: An agent for imparting or enhancing fruitiness contains, as an active ingredient, at least one compound selected from the group consisting of 2-methoxytoluene, 3-methoxytoluene, 4-methoxytoluene or 1,5-octadien-3-one.SELECTED DRAWING: None
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Inventors:
Kasai Kenzo
Shoko Sakamaki
Tatsuya Kodama
Toshikazu Kurosu
Hiroki Hirano
Shoko Sakamaki
Tatsuya Kodama
Toshikazu Kurosu
Hiroki Hirano
Application Number:
JP2019120694A
Publication Date:
May 09, 2023
Filing Date:
June 28, 2019
Export Citation:
Assignee:
Soda Fragrance Co., Ltd.
International Classes:
A23L27/20; A23L2/00; A23L27/00; A61K8/33; A61K8/35; A61K47/08; A61Q13/00; C11B9/00; C11D3/50
Domestic Patent References:
| JP2003081804A |
Other References:
George A. Burdock, PH.D.,Fenaroli's Handbook of Flavor Ingredients Sixth Edition,pp. 1515-1516
Mariana Buranelo Egea,Food Chemistry,2014年,164,272-277,DOI: 10.1016/j.foodchem.2014.05.028
宮里博成,唐柚子(Dangyooja)の香気成分,香料,2009年,241,33-42
Veronika Greger et al.,J. Agric. Food Chem.,2007年,55,5221-5228,DOI: 10.1021/jf0705015
熊沢賢二、ほか,カンキツ果汁の香気成分と加熱による香気変化,日本食品科学工学会誌,2007年,54,266-273
John C. Beaulieu,Effect of Cutting and Storage on Acetate and Nonacetate Esters in Convenient, Ready-to eat Fresh-cut Melons and Apples,HORTSCIENCE,2006年,41,65-73
Yukiko Tokitomo et al.,Odor-Active Constituents in Fresh Pineapple (Ananas Comosus [L.] Merr.) by Qantitative and Sensory Evaluation,Biosci. Biotechnol. Biochem.,2005年,69,1323-1330
Jianming Lin et al.,J. Agric. Food Chem.,2002年,50,813-819,DOI: 10.1021/jf011154g
Mariana Buranelo Egea,Food Chemistry,2014年,164,272-277,DOI: 10.1016/j.foodchem.2014.05.028
宮里博成,唐柚子(Dangyooja)の香気成分,香料,2009年,241,33-42
Veronika Greger et al.,J. Agric. Food Chem.,2007年,55,5221-5228,DOI: 10.1021/jf0705015
熊沢賢二、ほか,カンキツ果汁の香気成分と加熱による香気変化,日本食品科学工学会誌,2007年,54,266-273
John C. Beaulieu,Effect of Cutting and Storage on Acetate and Nonacetate Esters in Convenient, Ready-to eat Fresh-cut Melons and Apples,HORTSCIENCE,2006年,41,65-73
Yukiko Tokitomo et al.,Odor-Active Constituents in Fresh Pineapple (Ananas Comosus [L.] Merr.) by Qantitative and Sensory Evaluation,Biosci. Biotechnol. Biochem.,2005年,69,1323-1330
Jianming Lin et al.,J. Agric. Food Chem.,2002年,50,813-819,DOI: 10.1021/jf011154g