Title:
SWEETNESS INTENSIFIER AND FLAVOR COMPOSITION FOR INTENSIFYING SWEETNESS
Document Type and Number:
WIPO Patent Application WO/2018/150729
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide: a sweetness intensifier which is more natural and never damages the palatability of a food or beverage (the original taste of the food or beverage); a flavor composition for intensifying sweetness, said flavor composition comprising a flavoring agent for foods and the sweetness intensifier; and a food or beverage containing the same. A sweetness intensifier which comprises as an active ingredient at least one member selected from among: (a) 4,5-epoxy-2E-decenal; (b) wine lactone; (c) methyl anthranilate; (d) phenyl acetic acid; and (e) ethyl tiglate.
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Inventors:
MIYAZAWA TOSHIO (JP)
SHOJI YASUTAKA (JP)
NISHIMURA HIROYUKI (JP)
SUZUKI YUKO (JP)
SHOJI YASUTAKA (JP)
NISHIMURA HIROYUKI (JP)
SUZUKI YUKO (JP)
Application Number:
PCT/JP2017/046086
Publication Date:
August 23, 2018
Filing Date:
December 22, 2017
Export Citation:
Assignee:
OGAWA & CO LTD (JP)
International Classes:
A23L27/00; A23L2/02
Domestic Patent References:
| WO2017195434A1 | 2017-11-16 |
Foreign References:
| JP2012075354A | 2012-04-19 | |||
| JP2009296951A | 2009-12-24 | |||
| JP2015192610A | 2015-11-05 | |||
| JP2016154488A | 2016-09-01 | |||
| JP2008295370A | 2008-12-11 | |||
| US5158790A | 1992-10-27 |
Other References:
ITO, H.: "Isolation and identification of the characteristic sweet-aroma compounds in refinery final molasses", AGR. BIOL. CHEM., vol. 40, no. 5, 1 May 1976 (1976-05-01), pages 827 - 832, XP055535684
TANAKA, FUKUYO ET AL.: "Profiles md physiological mechanisms of sensory attributes and flavor components in watercored apple", NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, vol. 63, no. 3, - 2016, pages 101 - 116, XP055535687
TOMIYAMA, K. ET AL.: "Characteristic volatile component: of japanese sour citrus fruits: yuzu, sudachi and kabosu", FLAVOUR AND FRAGRANCE JOURNAL, vol. 27, no. 5, September 2012 (2012-09-01), pages 341 - 355, XP055535690
MORI, K. ET AL.: "Mammalian blood odorant and chirality: synthesis and sensory evaluation by humans and mice of the racemate and enantiomers trans-4, 5-epoxy-(E)-2-decenal", TETRAHEDRON : ASYMMETRY, vol. 26, no. 15, 2015, pages 861 - 867, XP029254658
TANAKA, FUKUYO ET AL.: "Profiles md physiological mechanisms of sensory attributes and flavor components in watercored apple", NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, vol. 63, no. 3, - 2016, pages 101 - 116, XP055535687
TOMIYAMA, K. ET AL.: "Characteristic volatile component: of japanese sour citrus fruits: yuzu, sudachi and kabosu", FLAVOUR AND FRAGRANCE JOURNAL, vol. 27, no. 5, September 2012 (2012-09-01), pages 341 - 355, XP055535690
MORI, K. ET AL.: "Mammalian blood odorant and chirality: synthesis and sensory evaluation by humans and mice of the racemate and enantiomers trans-4, 5-epoxy-(E)-2-decenal", TETRAHEDRON : ASYMMETRY, vol. 26, no. 15, 2015, pages 861 - 867, XP029254658
Attorney, Agent or Firm:
YUITA, Junji et al. (JP)
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