Title:
FRAGRANCE COMPOSITION AND FOOD AND BEVERAGE
Document Type and Number:
WIPO Patent Application WO/2022/224708
Kind Code:
A1
Abstract:
Provided are: a method for covering up (masking) a component with an offensive taste or odor without affecting the flavor of a food or beverage; a fragrance composition; and a food and beverage. Masking of a component with an offensive taste or odor generated from an unsaturated fatty acid using a specific fragrance component without impairing the flavor of a food or beverage.
Inventors:
KATO ATSUKI (JP)
TANAKA MANATO (JP)
KAKUMU YUKARI (JP)
TANAKA MANATO (JP)
KAKUMU YUKARI (JP)
Application Number:
PCT/JP2022/014528
Publication Date:
October 27, 2022
Filing Date:
March 25, 2022
Export Citation:
Assignee:
TAKASAGO PERFUMERY CO LTD (JP)
International Classes:
A23L27/00; A23L2/00; A23L2/52; A23L27/20; A23L29/00
Domestic Patent References:
| WO2015147043A1 | 2015-10-01 | |||
| WO2020045508A1 | 2020-03-05 | |||
| WO2019165323A1 | 2019-08-29 | |||
| WO2021085591A1 | 2021-05-06 |
Foreign References:
| JP2019170375A | 2019-10-10 | |||
| JP2011223942A | 2011-11-10 | |||
| JP2005015686A | 2005-01-20 | |||
| JP2005143467A | 2005-06-09 | |||
| JP2015211648A | 2015-11-26 | |||
| JP2017153371A | 2017-09-07 | |||
| JP2006025706A | 2006-02-02 | |||
| JP2003183144A | 2003-07-03 | |||
| JP2019170375A | 2019-10-10 | |||
| JP2017153371A | 2017-09-07 |
Other References:
3･1･4 グレープフルーツフレーバー, 特許庁公報 周知･慣用技術集（香料）第II部 食品用香料, 日本国特許庁, 14 January 2000, pp. 125-130, non-official translation (3･1･4 Grapefruit flavor. Japan Patent Office Gazette, Well-known and conventional technique collection (flavoring) Part II Food flavoring. JAPAN PATENT OFFICE.) tables 2, 3
ENDO YASUSHI: "Flavor Components in Edible Fats and Oils", NIHON YUKAGAKU KAISHI [= JOURNAL OF JAPAN OIL CHEMISTS' SOCIETY], NIHON YUKAGAKKAI, TOKYO, JP, vol. 48, no. 10, 1 January 1999 (1999-01-01), JP , pages 1133 - 1140,1201, XP055980962, ISSN: 1341-8327, DOI: 10.5650/jos1996.48.1133
KUROBAYASHI YOSHIKO, KOUNO EMI, FUJITA AKIRA, MORIMITSU YASUJIRO, KUBOTA KIKUE: "Potent Odorants Characterize the Aroma Quality of Leaves and Stalks in Raw and Boiled Celery", BIOSCIENCE, BIOTECHNOLOGY, AND BIOCHEMISTRY, JAPAN SOCIETY FOR BIOSCIENCE, BIOTECHNOLOGY, AND AGROCHEMISTRY, JP, vol. 70, no. 4, 1 January 2006 (2006-01-01), JP , pages 958 - 965, XP055980968, ISSN: 0916-8451, DOI: 10.1271/bbb.70.958
SHIGEMATSU YOKO, MITSUYA SHIM0DA, YUTAKA OSAJIMA: "Comparison of the Odor Concentrates of Black Tea", NIPPON SHOKUHIN KOGYO GAKKAISHI - JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, NIPPON SHOKUHIN KAGAKUKOUGAKUKAI, JP, vol. 41, no. 11, 1 January 1994 (1994-01-01), JP , pages 768 - 777, XP055980974, ISSN: 0029-0394, DOI: 10.3136/nskkk1962.41.768
SHIMODA MITSUYA, SHIGEMATSU HIROKO, SHIRATSUCHI HIDEKI, OSAJIMA YUTAKA: "Comparison of the Odor Concentrates by SDE and Adsorptive Column Method from Green Tea Infusion", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, AMERICAN CHEMICAL SOCIETY, US, vol. 43, no. 6, 1 June 1995 (1995-06-01), US , pages 1616 - 1620, XP093110272, ISSN: 0021-8561, DOI: 10.1021/jf00054a037
LI QIN, LI YONGDI, LUO YU, XIAO LIZHENG, WANG KUNBO, HUANG JIANAN, LIU ZHONGHUA: "Characterization of the key aroma compounds and microorganisms during the manufacturing process of Fu brick tea", LWT- FOOD SCIENCE AND TECHNOLOGY, ACADEMIC PRESS, UNITED KINGDOM, vol. 127, 1 June 2020 (2020-06-01), United Kingdom , pages 109355, XP055980982, ISSN: 0023-6438, DOI: 10.1016/j.lwt.2020.109355
YASUSHI ENDO: "Odor Components of Edible Oils and/or Fats", JOURNAL OF OLEO SCIENCE, vol. 48, 1999
TORU KISHIMOTO: "Off flavors in Beer - Their Causes and Suppression", FOOD PROCESSING AND INGREDIENTS, vol. 50, no. 12, 2015
TOSHIHITO NAKA ET AL.: "Light-Induced Off-flavor of Citrus Juice Packed in PET Bottles", REPORT OF TOYO COLLEGE OF FOOD TECHNOLOGY AND TOYO INSTITUTE OF FOOD TECHNOLOGY, 2009, pages 27
JAPAN PATENT OFFICE BULLETIN, COLLECTION OF WELL-KNOWN PRIOR ARTS (FRAGRANCE) PART II FOOD FRAGRANCE, 14 January 2000 (2000-01-14), pages 88 - 131
ENDO YASUSHI: "Flavor Components in Edible Fats and Oils", NIHON YUKAGAKU KAISHI [= JOURNAL OF JAPAN OIL CHEMISTS' SOCIETY], NIHON YUKAGAKKAI, TOKYO, JP, vol. 48, no. 10, 1 January 1999 (1999-01-01), JP , pages 1133 - 1140,1201, XP055980962, ISSN: 1341-8327, DOI: 10.5650/jos1996.48.1133
KUROBAYASHI YOSHIKO, KOUNO EMI, FUJITA AKIRA, MORIMITSU YASUJIRO, KUBOTA KIKUE: "Potent Odorants Characterize the Aroma Quality of Leaves and Stalks in Raw and Boiled Celery", BIOSCIENCE, BIOTECHNOLOGY, AND BIOCHEMISTRY, JAPAN SOCIETY FOR BIOSCIENCE, BIOTECHNOLOGY, AND AGROCHEMISTRY, JP, vol. 70, no. 4, 1 January 2006 (2006-01-01), JP , pages 958 - 965, XP055980968, ISSN: 0916-8451, DOI: 10.1271/bbb.70.958
SHIGEMATSU YOKO, MITSUYA SHIM0DA, YUTAKA OSAJIMA: "Comparison of the Odor Concentrates of Black Tea", NIPPON SHOKUHIN KOGYO GAKKAISHI - JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, NIPPON SHOKUHIN KAGAKUKOUGAKUKAI, JP, vol. 41, no. 11, 1 January 1994 (1994-01-01), JP , pages 768 - 777, XP055980974, ISSN: 0029-0394, DOI: 10.3136/nskkk1962.41.768
SHIMODA MITSUYA, SHIGEMATSU HIROKO, SHIRATSUCHI HIDEKI, OSAJIMA YUTAKA: "Comparison of the Odor Concentrates by SDE and Adsorptive Column Method from Green Tea Infusion", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, AMERICAN CHEMICAL SOCIETY, US, vol. 43, no. 6, 1 June 1995 (1995-06-01), US , pages 1616 - 1620, XP093110272, ISSN: 0021-8561, DOI: 10.1021/jf00054a037
LI QIN, LI YONGDI, LUO YU, XIAO LIZHENG, WANG KUNBO, HUANG JIANAN, LIU ZHONGHUA: "Characterization of the key aroma compounds and microorganisms during the manufacturing process of Fu brick tea", LWT- FOOD SCIENCE AND TECHNOLOGY, ACADEMIC PRESS, UNITED KINGDOM, vol. 127, 1 June 2020 (2020-06-01), United Kingdom , pages 109355, XP055980982, ISSN: 0023-6438, DOI: 10.1016/j.lwt.2020.109355
YASUSHI ENDO: "Odor Components of Edible Oils and/or Fats", JOURNAL OF OLEO SCIENCE, vol. 48, 1999
TORU KISHIMOTO: "Off flavors in Beer - Their Causes and Suppression", FOOD PROCESSING AND INGREDIENTS, vol. 50, no. 12, 2015
TOSHIHITO NAKA ET AL.: "Light-Induced Off-flavor of Citrus Juice Packed in PET Bottles", REPORT OF TOYO COLLEGE OF FOOD TECHNOLOGY AND TOYO INSTITUTE OF FOOD TECHNOLOGY, 2009, pages 27
JAPAN PATENT OFFICE BULLETIN, COLLECTION OF WELL-KNOWN PRIOR ARTS (FRAGRANCE) PART II FOOD FRAGRANCE, 14 January 2000 (2000-01-14), pages 88 - 131
Attorney, Agent or Firm:
TANAKA Shinichiro et al. (JP)
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