安定化した芳香供給成分およびこれを含む食材

Japanese Patent JP4181411

B2

A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The aroma-providing component is associated with a stabilizing agent in an amount effective to chemically interact with undesirable compounds to form a stabilized aroma-providing component which (a) retains a significant portion of one or more of the desirable flavor or sensory characteristics of the aroma in the aroma-containing component during storage, or (b) reduces off flavor generation during storage of the aroma-providing component. The stabilizing agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, compounds that contain or generate thiols, amines or amino acids, cysteine, gluathione or an enzyme. The stabilized aroma-providing component retains the desirable flavor and sensory characteristics of the aroma for a time period of at least six months to one year or longer.

Zane, Inn
Chen, Pu-Shen
Miro, Christian

JP2002574763A

November 12, 2008

March 13, 2002

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Societe de Produy Nestle S.A.

A23G1/30; A23F3/42; C11B9/00; A23F5/00; A23F5/24; A23F5/26; A23F5/46; A23F5/48; A23F5/50; A23G1/00; A23G3/00; A23G3/48; A23G9/32; A23G9/42; A23L2/00; A23L2/44; A23L2/56; A23L3/3526; A23L3/3535; A23L27/00; A23L27/10; A23L27/20; A23L27/21; A23L27/28; C11B9/02

JP62236443A
JP11346706A
JP7087891A
JP8196212A
JP11266842A
JP4345693A
JP8231979A
JP9221667A
JP2003521880A
JP10506784A
JP2001271089A
JP2004518449A

US3540889
US3421906

Yoshiki Hasegawa
Tomoya Kurokawa
Yoshinori Shimizu
Keiko Iizuka

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