Title:
MOUTH-COATING FEEL ENHANCER
Document Type and Number:
WIPO Patent Application WO/2020/184682
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide an effective mouth-coating feel enhancer, roasted coffee feel enhancer, or the like. The present invention pertains to a mouth-coating feel enhancer, roasted coffee feel enhancer or the like which contains a heated product represented by (A) and/or (B), or one or more compounds selected from the compound group (C) delimited by the description of the present invention. (A) (A1) A compound represented by general formula (I) (In the formula, each symbol is as defined in the description of the present invention), and (A2) one or more substances selected from the group consisting of a C3-14 aliphatic aldehyde, a C7-12 aromatic aldehyde, a C3-12 aliphatic alcohol, and a substance which generates one or more of these compounds by heating. (B) One or more compounds selected from the group consisting of β-caryophyllene and a β-caryophyllene analogue compound.
Inventors:
SAKAMOTO KAZUHIRO (JP)
KURODA MOTONAKA (JP)
SATO SEIICHI (JP)
SUZUKI MAMI (JP)
TOHO YUKI (JP)
KURODA MOTONAKA (JP)
SATO SEIICHI (JP)
SUZUKI MAMI (JP)
TOHO YUKI (JP)
Application Number:
PCT/JP2020/010941
Publication Date:
September 17, 2020
Filing Date:
March 12, 2020
Export Citation:
Assignee:
AJINOMOTO KK (JP)
International Classes:
A23F5/24; A23L27/00; A23L27/20
Domestic Patent References:
| WO2018181630A1 | 2018-10-04 | |||
| WO2005012310A1 | 2005-02-10 |
Foreign References:
| JP2013138620A | 2013-07-18 | |||
| JP2017225404A | 2017-12-28 | |||
| JP2006020526A | 2006-01-26 | |||
| JP2012029635A | 2012-02-16 | |||
| JP2017171872A | 2017-09-28 | |||
| JP2019046558A | 2019-03-22 |
Other References:
CHAICHI, MARYAM ET AL.: "Furanic compounds and furfural in different coffee products by headspace liquid-phase microextraction followed by gas chromatography-mass spectrometry: survey and effect of brewing procedures", FOOD ADDITIVES & CONTAMINANTS: PART B, vol. 8, no. 1, 2015, pages 73 - 80, XP055739289
RADOVIC, B. S. ET AL.: "Contribution of dynamic headspace GC-MS analysis of aroma compounds to authenticity testing of honey", FOOD CHEMISTRY, vol. 72, no. 4, March 2001 (2001-03-01), pages 511 - 520, XP055739303
AROCAS ET AL.: "Sensory properties determined by starch type in white sauces: effects of freeze/thaw and hydrocolloid addition.", J FOOD SCI, vol. 75, 2010, pages S132 - S140
FLETT ET AL.: "Perceived creaminess and viscosity of aggregated particles of casein micelles and K-carrageenan.", J FOOD SCI, vol. 75, 2010, pages S255 - S261
DAWID ET AL.: "Identification of sensory-active phytochemicals in asparagus (Asparagus officinalisL.).", J AGRIC FOOD CHEM, vol. 60, 2012, pages 11877 - 11888
SCHWARZ ET AL.: "Identification of novel orosensory active molecules in cured vanilla beans (Vanilla planifolia).", J AGRIC AND FOOD CHEM, vol. 57, 2009, pages 3729 - 3737, XP055026540, DOI: 10.1021/jf900086m
SCHARBERT ET AL.: "Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse.", J AGRIC AND FOOD CHEM, vol. 52, 2004, pages 3498 - 3508
See also references of EP 3939434A4
RADOVIC, B. S. ET AL.: "Contribution of dynamic headspace GC-MS analysis of aroma compounds to authenticity testing of honey", FOOD CHEMISTRY, vol. 72, no. 4, March 2001 (2001-03-01), pages 511 - 520, XP055739303
AROCAS ET AL.: "Sensory properties determined by starch type in white sauces: effects of freeze/thaw and hydrocolloid addition.", J FOOD SCI, vol. 75, 2010, pages S132 - S140
FLETT ET AL.: "Perceived creaminess and viscosity of aggregated particles of casein micelles and K-carrageenan.", J FOOD SCI, vol. 75, 2010, pages S255 - S261
DAWID ET AL.: "Identification of sensory-active phytochemicals in asparagus (Asparagus officinalisL.).", J AGRIC FOOD CHEM, vol. 60, 2012, pages 11877 - 11888
SCHWARZ ET AL.: "Identification of novel orosensory active molecules in cured vanilla beans (Vanilla planifolia).", J AGRIC AND FOOD CHEM, vol. 57, 2009, pages 3729 - 3737, XP055026540, DOI: 10.1021/jf900086m
SCHARBERT ET AL.: "Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse.", J AGRIC AND FOOD CHEM, vol. 52, 2004, pages 3498 - 3508
See also references of EP 3939434A4
Attorney, Agent or Firm:
TAKASHIMA, Hajime (JP)
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