Title:
FLAVOR COMPOSITION
Document Type and Number:
WIPO Patent Application WO/2022/004588
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide a flavor composition that imparts a naturally seasoned taste (body) of a flavoring vegetable, a food or beverage containing the flavor composition, a method for imparting body to a food or beverage using the flavor composition, and a method for producing a food or beverage using the flavor composition. A flavor composition that comprises isovaleraldehyde (A), benzaldehyde (B) and benzene acetaldehyde (C), wherein the content of component B is 34 wt% or less relative to the total content of components A, B and C and, when eaten, the total concentration of components A, B and C is 5-3000 ppb; a food or beverage containing the flavor composition; a method for imparting body to a food or beverage, said method comprising adding the flavor composition; and a method for producing a food or beverage, said method comprising adding the flavor composition.
Inventors:
MINESHIMA NOZOMI (JP)
FUJII RIE (JP)
FUJII RIE (JP)
Application Number:
PCT/JP2021/024117
Publication Date:
January 06, 2022
Filing Date:
June 25, 2021
Export Citation:
Assignee:
AJINOMOTO KK (JP)
International Classes:
A23L27/20
Foreign References:
| CN102095780A | 2011-06-15 | |||
| JP2013081417A | 2013-05-09 | |||
| JP2006025706A | 2006-02-02 | |||
| JP2021040529A | 2021-03-18 | |||
| JP2021040528A | 2021-03-18 |
Other References:
HISHIMOTO, TORU: "The recent findings in the off- flavors of beer", JOURNAL OF JAPAN ASSOCIATION ON ODOR ENVIRONMENT, vol. 44, no. 1, 2013, pages 13 - 20, XP055562081
NISHIMURA, TOSHIHIDE ET AL.: "Koku' Involved in Food Palatability", KAGAKU TO SEIBUTSU, vol. 54, no. 2, 2016, pages 102 - 108
F. ALBAK ET AL.: "Variation of total aroma and polyphenol content of dark chocolate during three phase of conching", J FOOD SCI TECHNOL, vol. 53, no. 1, 2016, pages 848 - 855, XP035965801, DOI: 10.1007/s13197-015-2036-4
NISHIMURA, TOSHIHIDE ET AL.: "Koku' Involved in Food Palatability", KAGAKU TO SEIBUTSU, vol. 54, no. 2, 2016, pages 102 - 108
F. ALBAK ET AL.: "Variation of total aroma and polyphenol content of dark chocolate during three phase of conching", J FOOD SCI TECHNOL, vol. 53, no. 1, 2016, pages 848 - 855, XP035965801, DOI: 10.1007/s13197-015-2036-4
Attorney, Agent or Firm:
TAKASHIMA, Hajime (JP)
Download PDF: