Title:
COMPOSITION FOR IMPARTING BURNT MEAT OR BEAN FLAVOR
Document Type and Number:
WIPO Patent Application WO/2018/181628
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide: a composition which can impart a burnt meat or bean flavor to a food; a composition which can be used suitably for imparting a cooked flavor; a composition which can be used suitably for enhancing at least one selected from the group consisting of saltiness, a spicy flavor and sweetness; a composition which can be used suitably for masking an unpleasant odor; and others. The present invention relates to: a composition containing (A)1-furfurylpyrrole, at last one component selected from the group consisting of (B1) guaiacol, (B2) 4-ethylphenol and (B3) furfuryl methyl disulfide, and at least one component selected from the group consisting of (C1) 2-propylpyrazine, (C2) 6,7-dihydro-5-methyl-5H-cyclopentapyrazine, (C3) 2-acetyl-3,5(6)-dimethylpyrazine, (C4) 2-ethylpyrazine, (C5) 2,3-dimethylpyrazine and (C6) 2,3-diethylpyrazine; and others.
Inventors:
YOSHIDA HIDEYO (JP)
SUZUKI RIE (JP)
WAKABAYASHI HIDEHIKO (JP)
SUZUKI RIE (JP)
WAKABAYASHI HIDEHIKO (JP)
Application Number:
PCT/JP2018/013064
Publication Date:
October 04, 2018
Filing Date:
March 28, 2018
Export Citation:
Assignee:
AJINOMOTO KK (JP)
International Classes:
A23L27/00; A23L5/00; A23L35/00
Foreign References:
| JP2006025706A | 2006-02-02 | |||
| JP2006020526A | 2006-01-26 | |||
| JP2014155481A | 2014-08-28 |
Other References:
RUOSI, M. R. ET AL.: "A further tool to monitor the coffee roasting process: Aroma composition and chemical indices", J. AGRIC. FOOD CHEM., vol. 60, no. 45, October 2012 (2012-10-01), pages 11283 - 11291, XP055558642
Attorney, Agent or Firm:
TAKASHIMA, Hajime et al. (JP)
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