Title:
AROMA AND/OR FLAVOR IMPROVING AGENT CONTAINING DODECENOIC ACID
Document Type and Number:
WIPO Patent Application WO/2019/069530
Kind Code:
A1
Abstract:
[Problem] To provide an aroma and/or flavor improving agent which is capable of improving the aroma and/or flavor such as a milk taste or an oily feeling of a food, a drink or a cosmetic, and a perfume composition which comprises the improving agent as an active ingredient.
[Solution] The present invention has completed on the basis of the finding that 7-dodecenoic acid, 8-dodecenoic acid, 9-dodecenoic acid or 10-dodecenoic acid has unique aroma characteristics per se, for example, a green aroma, a cucurbit-like aroma, an oily feeling or a soap-like aroma, and, moreover, when added to a perfume composition, a food, a drink or a cosmetic, the dodecenoic acid can improve the aroma and/or flavor such as a milk fat feeling or an oily feeling and enhance the sustainability of the aroma.
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Inventors:
ABE KOJI (JP)
OKUBO KOJI (JP)
NOZAWA TOSHIFUMI (JP)
NAKANISHI AKIRA (JP)
TSUNODA KOHEI (JP)
OKUBO KOJI (JP)
NOZAWA TOSHIFUMI (JP)
NAKANISHI AKIRA (JP)
TSUNODA KOHEI (JP)
Application Number:
PCT/JP2018/026437
Publication Date:
April 11, 2019
Filing Date:
July 13, 2018
Export Citation:
Assignee:
HASEGAWA T CO LTD (JP)
International Classes:
C11B9/00; A23L27/20; A61K8/36; A61Q13/00
Domestic Patent References:
| WO2002100989A1 | 2002-12-19 |
Foreign References:
| JPH02129113A | 1990-05-17 | |||
| JPS5896014A | 1983-06-07 | |||
| JPS5859908A | 1983-04-09 | |||
| JPH05508854A | 1993-12-09 | |||
| JP6315529B1 | 2018-04-25 |
Other References:
GIACCONE, D. ET AL.: "Effect of milk thermisation and farming system on cheese sensory profile and fatty acid composition", INTERNATIONAL DAIRY JOUNRAL, vol. 59, 2016, pages 10 - 19, XP029529870, DOI: doi:10.1016/j.idairyj.2016.02.047
ROMANZIN, A. ET AL.: "Effect of rearing system (mountain pasture vs. indoor) of Simmental cows on milk composition and Montasio cheese characteristics", JOURNAL OF DAIRY RESEARCH, vol. 80, 2013, pages 390 - 399
NAKAHARA, KAZUAKI ET AL.: "Study on aroma components of heated butter by comprehensive two-dimensional gas chromatograph", PROCEEDINGS OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY, vol. 54, 2007, pages 73
ROMANZIN, A. ET AL.: "Effect of rearing system (mountain pasture vs. indoor) of Simmental cows on milk composition and Montasio cheese characteristics", JOURNAL OF DAIRY RESEARCH, vol. 80, 2013, pages 390 - 399
NAKAHARA, KAZUAKI ET AL.: "Study on aroma components of heated butter by comprehensive two-dimensional gas chromatograph", PROCEEDINGS OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY, vol. 54, 2007, pages 73
Attorney, Agent or Firm:
SHIMAZAKI Eiichiro (JP)
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