Title:
TEA-FRAGRANCE-IMPARTING LIQUID COMPOSITION HAVING GREEN LAVER SCENT
Document Type and Number:
WIPO Patent Application WO/2021/205764
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide a fragrance-imparting raw material which has a green laver scent and for which it is perceived that said scent persists. Dimethylsulfide and β-ionone are incorporated into a tea-fragrance-imparting liquid composition, and the weight ratio of the β-ionone content to the dimethylsulfide content is adjusted to 0.01-3.5.
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Inventors:
KIKUCHI KEITA (JP)
YONEZAWA DAISAKU (JP)
OTSUKA MAKOTO (JP)
MUKAI TAKASHI (JP)
NAKAJIMA TAKESHI (JP)
HIRAYAMA YUJI (JP)
OSANAI TAISUKE (JP)
HAMABA TAISHU (JP)
YONEZAWA DAISAKU (JP)
OTSUKA MAKOTO (JP)
MUKAI TAKASHI (JP)
NAKAJIMA TAKESHI (JP)
HIRAYAMA YUJI (JP)
OSANAI TAISUKE (JP)
HAMABA TAISHU (JP)
Application Number:
PCT/JP2021/006562
Publication Date:
October 14, 2021
Filing Date:
February 22, 2021
Export Citation:
Assignee:
SUNTORY HOLDINGS LTD (JP)
International Classes:
A23F3/16; A23L2/00; A23L2/56; A23L27/20
Domestic Patent References:
| WO2017033850A1 | 2017-03-02 |
Foreign References:
| JP2019097568A | 2019-06-24 | |||
| JP2007110990A | 2007-05-10 | |||
| JP2016111970A | 2016-06-23 | |||
| JP2008092817A | 2008-04-24 |
Other References:
"Tea Aroma Research Notes : From the Perspective of Diversity in Production", 30 November 1999, KOUSEIKAN CO., LTD., JP, ISBN: 4-332-04039-2, article KAWAKAMI, MICHIKO: "Chapter IV Aroma of Covered Tea", pages: 49 - 66, XP009539943
RYOKO BABA (HONMA): "Characterization and application to the flavor development of the potent odorants contributing to the characteristic aroma of traditional teas made from Camellia sinensis var.sinensis.", DISSERTATION PH.D. B, 1 January 2017 (2017-01-01), JP, pages 1 - 142, XP009539942
MICHIKO KAWAKAMI, TEI YAMANISHI: "Aroma Characteristics of Kabusecha (Shaded Green Tea)", NIPPON NOGEIKAGAKU KAISHI, vol. 55, no. 2, 1981, JP , pages 117 - 123, XP009539805, ISSN: 0002-1407, DOI: 10.1271/nogeikagaku1924.55.117
HATTORI, SHOJI: "Study of New Approach for Evaluation of Japanese Green Tea Using OASIS Method", BULLETIN OF HOKKAIDO UNIVERSITY GRADUATE SCHOOL OF AGRICULTURE, vol. 28, no. 1, 30 November 2005 (2005-11-30), JP , pages 85 - 120, XP009539941, ISSN: 1345-661X
YAMAGUCHI, K. ET AL.: "Volatile constituents of green tea, Gyokuro (Camellia sinensis L. var Yabukita", J. AGRIC. FOOD CHEM., vol. 29, no. 2, 1981, pages 366 - 370, XP009074221, DOI: 10.1021/jf00104a035
RYOKO BABA (HONMA): "Characterization and application to the flavor development of the potent odorants contributing to the characteristic aroma of traditional teas made from Camellia sinensis var.sinensis.", DISSERTATION PH.D. B, 1 January 2017 (2017-01-01), JP, pages 1 - 142, XP009539942
MICHIKO KAWAKAMI, TEI YAMANISHI: "Aroma Characteristics of Kabusecha (Shaded Green Tea)", NIPPON NOGEIKAGAKU KAISHI, vol. 55, no. 2, 1981, JP , pages 117 - 123, XP009539805, ISSN: 0002-1407, DOI: 10.1271/nogeikagaku1924.55.117
HATTORI, SHOJI: "Study of New Approach for Evaluation of Japanese Green Tea Using OASIS Method", BULLETIN OF HOKKAIDO UNIVERSITY GRADUATE SCHOOL OF AGRICULTURE, vol. 28, no. 1, 30 November 2005 (2005-11-30), JP , pages 85 - 120, XP009539941, ISSN: 1345-661X
YAMAGUCHI, K. ET AL.: "Volatile constituents of green tea, Gyokuro (Camellia sinensis L. var Yabukita", J. AGRIC. FOOD CHEM., vol. 29, no. 2, 1981, pages 366 - 370, XP009074221, DOI: 10.1021/jf00104a035
Attorney, Agent or Firm:
YAMAMOTO, Osamu et al. (JP)
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