Title:
香料組成物
Document Type and Number:
Japanese Patent JP6610662
Kind Code:
B2
Abstract:
The present invention provides a composition that can be widely used and easily produced, and can impart the flavor of cooked shallots. This composition includes (A) at least one selected from 2-methyl-3-methylthiofuran and benzaldehyde dimethyl acetal, or at least two selected from the group consisting of 2-methyl-2-pentenal, dimethyl trisulfide, 2-pentylfuran, dipropyl disulfide and 3-penten-2-one. The composition is added such that the concentration of the composition in a food, beverage, or seasoning being comsumed is 1-20,000 ppb.
Inventors:
Nozomi Mineshima
Application Number:
JP2017515632A
Publication Date:
November 27, 2019
Filing Date:
April 28, 2016
Export Citation:
Assignee:
AJINOMOTO CO.,LTD.
International Classes:
A23L29/00; A23L13/40; A23L27/20; C11B9/00
Domestic Patent References:
| JP2003000182A | ||||
| JP2005015684A | ||||
| JP2014204740A | ||||
| JP2005013138A | ||||
| JP2008259472A | ||||
| JP2006020526A |
Foreign References:
| WO2015156380A1 |
Other References:
Deutshe Lebensmittel-Rundschau,1998年,Vol.94, No.6,p.184-192
Journal of Food Science,1982年,Vol.47,p.606-608
日本食品科学工業会誌,1995年,Vol.42, No.4,p.279-287
FFIジャーナル,2010年,Vol.215, No.2,p.230-233
Journal of Agricultural Food Chemistry,1994年,Vol.42,p.2254-2259
Flavour and Fragrance Journal,1986年,Vol.1,p.91-104
Journal of Food Science,1982年,Vol.47,p.606-608
日本食品科学工業会誌,1995年,Vol.42, No.4,p.279-287
FFIジャーナル,2010年,Vol.215, No.2,p.230-233
Journal of Agricultural Food Chemistry,1994年,Vol.42,p.2254-2259
Flavour and Fragrance Journal,1986年,Vol.1,p.91-104
Attorney, Agent or Firm:
Takashima Ichi
Mitsunori Kamata
Atsuko Akai
Mitsunori Kamata
Atsuko Akai