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1.发明公开公开(公告)号：US20230273168A1
公开(公告)日：2023-08-31
申请号：US18007999
申请日：2021-06-03
发明人： Shinichiro ITO
CPC分类号： G01N33/02 , G01N33/0067 , A23L27/20 , C11B9/00
摘要： The present invention pertains to an aroma component assessment method and a method for preparing a fragrance composition using said assessment method. The present invention provides a fragrance composition appropriate for a product in consideration of usage conditions of the product. For that purpose, the present invention involves: making measurements of the rate of concentration increase (i.e., detection quantity a of aroma component after lapse of a predetermined time after start of measurement/detection quantity b of aroma component immediately after the start of detection) of aroma released within a prescribed time range for each of two or more types of aroma components contained in a product within a consumption environment of said product or within a model environment thereof; and assessing the impact of the aroma components contained in the product on fragrance impressions of the product, using the magnitude relationship in the aroma concentration increase rate of the two types or more aroma components, as an index correlated with the magnitude relationship of the impacts on fragrance impressions of the product, so as to make objective and appropriate assessments of the impacts of the aroma components contained in the product on fragrance impression.
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公开(公告)号：US20240044859A1
公开(公告)日：2024-02-08
申请号：US18268829
申请日：2021-12-20
发明人： Shinichiro ITO
IPC分类号： G01N33/02 , A23L27/20 , A23L2/56 , G01N33/497
CPC分类号： G01N33/02 , A23L27/2024 , A23L27/204 , A23L27/203 , A23L27/2056 , A23L2/56 , G01N33/497 , G01N2033/4975
摘要： The present invention relates to a method for assessing an aroma component that can be added to a food or beverage product, and a method for preparing a flavor composition comprising adjusting a blending ratio of an aroma component on the basis of the assessing method. In the present invention, regarding two or more types of aroma components contained in a food or beverage product that are discharged from the nose via the posterior nasal cavity when consuming the food or beverage product: a change in concentration of each aroma component with respect to the number of breaths (t) during a breath cycle is measured; when an area under the curve value (C) of each number of breaths is approximated by a power function represented by an equation C=a*t−b, an area under the curve value (a value) per unit amount for the first breath and a coefficient (b value) indicating a degree of attenuation of the area under the curve value are respectively calculated; and the influence on flavor of the aroma component contained in the food or beverage product is evaluated by using the magnitude relationships of the a value and the b value of the two or more types of aroma components as an index correlated with the magnitude relationship of the extent of the influence on the flavor of the food or beverage product.
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