Title:
PYRROLE COMPOUND, FRAGRANCE COMPOSITION, AND FOOD/BEVERAGE AND COSMETIC CONTAINING THESE
Document Type and Number:
WIPO Patent Application WO/2019/021608
Kind Code:
A1
Abstract:
The compound according to the present invention is represented by formula (1) [in formula (1), R1 is a C1-3 linear or branched alkyl group or a hydroxyl group; R2 is a 1-pyrrolyl group, a 2-pyrrolyl group, or a 3-pyrrolyl group]. The present invention is highly effective in contributing to a savory roasted sensation and can provide a means with which it is possible to impart a natural fragrance.
Inventors:
INENAGA SHUNSUKE (JP)
YOSHIKAWA KEISUKE (JP)
MIYAZAWA YAMATO (JP)
ITO MAKIKO (JP)
YOSHIKAWA KEISUKE (JP)
MIYAZAWA YAMATO (JP)
ITO MAKIKO (JP)
Application Number:
PCT/JP2018/019862
Publication Date:
January 31, 2019
Filing Date:
May 23, 2018
Export Citation:
Assignee:
HASEGAWA T CO LTD (JP)
International Classes:
A23F3/40; C07D207/335; A23F5/48; A23L2/00; A23L27/20; A61K8/49; A61Q13/00; C11B9/00
Foreign References:
| JPH08113560A | 1996-05-07 | |||
| JPS5576813A | 1980-06-10 | |||
| JPS4914668A | 1974-02-08 | |||
| JP2015208286A | 2015-11-24 | |||
| JP2005143467A | 2005-06-09 | |||
| JP2010207116A | 2010-09-24 |
Other References:
AMARNATH, V. ET AL.: "The mechanism of nucleophilic substitution of alkylpyrroles in the presence of oxygen", CHEMICAL RESEARCH IN TOXICOLOGY, vol. 7, no. 1, 1994, pages 56 - 61, XP055571849, ISSN: 0893-228X
HARA, T. ET AL.: "Changes in aroma components of green tea during the firing process", NIPPON NOGEI KAGAKU KAISHI, vol. 58, no. 1, 1984, pages 25 - 30, XP055571852, ISSN: 0002-1407
MIZUKAMI, Y. ET AL.: "Changes in the concentrations of acrylamide, selected odorants, and catechins caused by roasting of green tea", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 56, no. 6, March 2008 (2008-03-01), pages 2154 - 2159, XP055571854, ISSN: 0021-8561
HARA, T. ET AL.: "Changes in aroma components of green tea during the firing process", NIPPON NOGEI KAGAKU KAISHI, vol. 58, no. 1, 1984, pages 25 - 30, XP055571852, ISSN: 0002-1407
MIZUKAMI, Y. ET AL.: "Changes in the concentrations of acrylamide, selected odorants, and catechins caused by roasting of green tea", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 56, no. 6, March 2008 (2008-03-01), pages 2154 - 2159, XP055571854, ISSN: 0021-8561
Attorney, Agent or Firm:
HATTA & ASSOCIATES (JP)
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