Title:
PERFUME COMPOSITION
Document Type and Number:
WIPO Patent Application WO/2008/044525
Kind Code:
A1
Abstract:
It is intended to provide a perfume composition which can impart to and enhance a natural feeling, a fresh feeling and a milk-rich feeling of a milk-related product at a necessary and sufficient level, and a milk-related product containing this perfume composition. Namely, a perfume composition for milk, milk products, foods and drinks containing milk or milk product or substitutes for milk products characterized by comprising one or more disulfide compounds selected from the group consisting of methyl 2-methyl-3-furyl disulfide, bis(2-methyl-3-furyl) disulfide, methyl furfuryl disulfide and difurfuryl disulfide.
Inventors:
KOBAYASHI NORIAKI (JP)
KUMAZAWA KENJI (JP)
NISHIMURA OSAMU (JP)
MIZOTA YASUMICHI (JP)
KUMAZAWA KENJI (JP)
NISHIMURA OSAMU (JP)
MIZOTA YASUMICHI (JP)
Application Number:
PCT/JP2007/069205
Publication Date:
April 17, 2008
Filing Date:
October 01, 2007
Export Citation:
Assignee:
OGAWA & CO LTD (JP)
KOBAYASHI NORIAKI (JP)
KUMAZAWA KENJI (JP)
NISHIMURA OSAMU (JP)
MIZOTA YASUMICHI (JP)
KOBAYASHI NORIAKI (JP)
KUMAZAWA KENJI (JP)
NISHIMURA OSAMU (JP)
MIZOTA YASUMICHI (JP)
International Classes:
A23L27/20; A23C9/156; A23D7/00; A23D7/015; A23D9/00
Foreign References:
| JP2005015685A | 2005-01-20 | |||
| JP2003052330A | 2003-02-25 |
Other References:
BRYCE J.H. ET AL.: "The contribution of MMFDS to the flavor of Scotch whiskey. Distilled Spirits", 2004, NOTTINGHAM UNIVERSITY PRESS, NOTTINGHAM, UK, article WATTS S.H. ET AL., pages: 181 - 185, XP003022359
MOTTRAM D.S. ET AL.: "The interaction of disulfide flavor compounds with proteins in model systems", ADV. EXP. MED. BIOL., vol. 542, 2004, pages 147 - 153, XP003022360
NISHIMURA O. ET AL.: "Gomaabura no Koki Seibun no Dotei (Identification of Volatile Flavor Components of the Oil from Roasted Sesame Seeds)", PERFUMERY AND FLAVORING, vol. 165, 1990, pages 91 - 101, XP003022361
ZHONG K.-J. ET AL.: "Fingerprint analysis of coffee flavor with GC-MS and principal component analysis and differentiation of little difference samples", CHINESE JOURNAL OF ANALYSIS LABORATORY, vol. 25, no. 8, August 2006 (2006-08-01), pages 119 - 122, XP003022362
MOTTRAM D.S. ET AL.: "The interaction of disulfide flavor compounds with proteins in model systems", ADV. EXP. MED. BIOL., vol. 542, 2004, pages 147 - 153, XP003022360
NISHIMURA O. ET AL.: "Gomaabura no Koki Seibun no Dotei (Identification of Volatile Flavor Components of the Oil from Roasted Sesame Seeds)", PERFUMERY AND FLAVORING, vol. 165, 1990, pages 91 - 101, XP003022361
ZHONG K.-J. ET AL.: "Fingerprint analysis of coffee flavor with GC-MS and principal component analysis and differentiation of little difference samples", CHINESE JOURNAL OF ANALYSIS LABORATORY, vol. 25, no. 8, August 2006 (2006-08-01), pages 119 - 122, XP003022362
Attorney, Agent or Firm:
TAKAGI, Chiyoshi et al. (Kojimachi Koyo Bldg. 10,Kojimachi 1-chome,Chiyoda-k, Tokyo 83, JP)
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