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    METHOD FOR ASSESSING AROMA COMPONENT AND METHOD FOR PREPARING FLAVOR COMPOSITION
    1.
    发明公开
    METHOD FOR ASSESSING AROMA COMPONENT AND METHOD FOR PREPARING FLAVOR COMPOSITION 审中-公开

    公开(公告)号：US20240044859A1

    公开(公告)日：2024-02-08

    申请号：US18268829

    申请日：2021-12-20

    申请人： Takasago International Corporation

    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.

    EUTECTIC FLAVOR SYSTEMS
    4.
    发明申请
    EUTECTIC FLAVOR SYSTEMS 审中-公开
    欧盟风味系统

    公开(公告)号：US20170055555A1

    公开(公告)日：2017-03-02

    申请号：US15308298

    申请日：2015-04-16

    申请人： Firmenich SA

    发明人： Ronald H. SKIFF ,  Ernst L. STEINBOECK ,  Jean-Francois BASSET

    IPC分类号： A23L2/56 ,  A23L27/20 ,  A23L29/30 ,  A23L27/00 ,  A23L29/00 ,  A23L2/385 ,  A23L27/30

    CPC分类号： A23L2/56 ,  A23L2/385 ,  A23L5/00 ,  A23L27/00 ,  A23L27/2024 ,  A23L27/31 ,  A23L27/37 ,  A23L27/80 ,  A23L29/00 ,  A23L29/035 ,  A23L29/30 ,  A23L29/37 ,  A23V2002/00

    摘要： Provided is a liquid system comprising a first component and a second component the components selected from the group consisting of carbohydrates, sugar alcohols, food grade acids, food grade non-aqueous solvents and food grade salts wherein: a. the second component is different than the first component; b. the system has a melting point lower than each of the components; and c. the liquid system comprises 7% or less water. The systems are useful for protecting an active ingredient in a food system wherein the ingredient is stable at room temperature and retains its sensory properties after being diluted into an aqueous beverage for example to form a flavored aqueous beverage.

    摘要翻译： 提供了一种液体系统，其包含第一组分和第二组分，所述组分选自碳水化合物，糖醇，食品级酸，食品级非水溶剂和食品级盐，其中：a。 第二组分与第一组分不同; b。 该系统的熔点低于各部件的熔点; 和c。 液体系统包含7％或更少的水。 该系统可用于保护食品系统中的活性成分，其中成分在室温下是稳定的，并且在稀释成含水饮料之后保持其感官特性，以形成调味的含水饮料。

    TASTE DETERRENT AND DIET METHOD
    5.
    发明申请
    TASTE DETERRENT AND DIET METHOD 审中-公开
    味道和饮食方法

    公开(公告)号：US20120058217A1

    公开(公告)日：2012-03-08

    申请号：US12877509

    申请日：2010-09-08

    申请人： Heather L. Patty

    发明人： Heather L. Patty

    IPC分类号： A23L1/226

    CPC分类号： A23L33/10 ,  A23L27/10 ,  A23L27/202 ,  A23L27/2024

    摘要： A diet spray or powder that may be used by a dieter to render a portion of a meal unappetizing. After eating an initial portion of a meal, a dieter may apply a spray or powder to remaining food portions so as to inhibit further eating, and thus reduce total caloric intake and/or inhibit ingestion of additional portions. The use of the product can promote or strengthen a dieter's will-power in the face of surplus, but tempting, food by direct and/or psychological support. A method includes application of the spray or powder to the tempting foodstuff

    摘要翻译： 饮食喷雾剂或粉剂，其可以由饮食者使用以使一部分膳食不成熟。 在食用初始部分膳食之后，餐具可以向剩余的食物部分施加喷雾或粉末，以便抑制进一步的进食，从而减少总热量摄取和/或抑制额外部分摄取。 使用该产品可以通过直接和/或心理的支持来促进或增强饮食者的意志力，面对过剩而诱人的食物。 一种方法包括将喷雾或粉末施加到诱人食品上

    FLAVORING MATERIAL
    6.
    发明申请
    FLAVORING MATERIAL 审中-公开
    挥发材料

    公开(公告)号：US20120052177A1

    公开(公告)日：2012-03-01

    申请号：US13241524

    申请日：2011-09-23

    申请人： Yukiko Takakura ,  Kazuhiro Hayashi ,  Mayuko Iga ,  Takuya Masuzawa

    发明人： Yukiko Takakura ,  Kazuhiro Hayashi ,  Mayuko Iga ,  Takuya Masuzawa

    IPC分类号： A23L1/231

    CPC分类号： A23L27/2056 ,  A23L27/2022 ,  A23L27/2024

    摘要： An aroma or flavor-imparting composition containing methional, dienals and thiazoles in proportions satisfying 0≦A≦100, 0≦B≦100, 0≦C≦60 and A+B+C=100 wherein A shows parts by weight of methional, B shows parts by weight of dienals and C shows parts by weight of thiazoles. Foods containing these compositions, and method of imparting aroma or flavor to food are also described.

    摘要翻译： 含有比例满足0＆nlE的甲基，二烯和噻唑的芳香或香料赋予组合物; A＆amp; 100; 0＆amp; NlE; B＆nlE; 100,0＆amp; NlE; C＆lt; E; 60和A + B + C = 100其中A表示重量％ B表示二烯重量份，C表示噻唑重量份。 还描述了含有这些组合物的食品，以及赋予食物香气或风味的方法。

    Neo-Menthyl Derivatives as Flavor Materials
    7.
    发明申请
    Neo-Menthyl Derivatives as Flavor Materials 有权
    新薄荷衍生物作为香料

    公开(公告)号：US20090311401A1

    公开(公告)日：2009-12-17

    申请号：US12482210

    申请日：2009-06-10

    申请人： Jakob Peter Ley ,  Heiko Oertling ,  Michael Backes ,  Tobias Vossing

    发明人： Jakob Peter Ley ,  Heiko Oertling ,  Michael Backes ,  Tobias Vossing

    IPC分类号： A23L1/228

    CPC分类号： A23L1/22091 ,  A23L27/20 ,  A23L27/2024 ,  A23L27/2028 ,  A23L27/88 ,  C07C271/34 ,  C07C271/36 ,  C07C271/38 ,  C07C275/26 ,  C07C335/14 ,  C07C2601/02 ,  C07C2601/08 ,  C07C2601/14

    摘要： The present invention relates primarily to the use of particular ureas, thioureas, carbamates, thiocarbamates and guanidines based on the neomenthyl structure and corresponding mixtures with one another or with further compounds as flavor materials or flavor material mixtures for producing, imparting, modifying and/or enhancing savory flavor notes. the invention furthermore relates to particular compositions, preparations and semifinished products which comprise the said compounds, as well as methods for producing, imparting, modifying and/or enhancing particular flavor impressions. Lastly, the invention also relates to the compounds themselves and to corresponding mixtures.

    摘要翻译： 本发明主要涉及基于新薄荷结构和相应混合物的特定脲，硫脲，氨基甲酸酯，硫代氨基甲酸酯和胍，或其它化合物作为调味料或调味料混合物用于生产，赋予，改性和/或 增强美味香味。 本发明还涉及包含所述化合物的特定组合物，制剂和半成品，以及用于生产，赋予，改性和/或增强特定风味印象的方法。 最后，本发明还涉及化合物本身和相应的混合物。

    Flavor deterioration inhibitor and inhibitor for the generation of citral deterioration smell
    9.
    发明申请
    Flavor deterioration inhibitor and inhibitor for the generation of citral deterioration smell 审中-公开
    香味恶化抑制剂和抑制剂，用于产生柠檬醛变质气味

    公开(公告)号：US20060062813A1

    公开(公告)日：2006-03-23

    申请号：US10517804

    申请日：2003-04-09

    申请人： Kenji Adachi ,  Shuichi Muranishi ,  Susumu Kiyohara ,  Yuya Sekiguchi ,  Hideki Masuda

    发明人： Kenji Adachi ,  Shuichi Muranishi ,  Susumu Kiyohara ,  Yuya Sekiguchi ,  Hideki Masuda

    IPC分类号： A61K8/02 ,  A23G3/00

    CPC分类号： A23L27/11 ,  A23L2/02 ,  A23L2/44 ,  A23L2/56 ,  A23L3/3472 ,  A23L27/13 ,  A23L27/2024 ,  A23L27/2026 ,  A23L27/2028 ,  A23L27/204 ,  A23L27/29 ,  A23L27/70 ,  A23V2002/00 ,  A23V2200/16 ,  A23V2250/214 ,  A23V2250/21

    摘要： A flavor deterioration inhibitor which comprises an extract obtained by extracting Angelica keiskei, avocado, Cassia tora, Plantago asiatica L, hawthorn, fermented tea leaves or semi-fermented tea leaves with water, an organic polar solvent or a mixture thereof; and a deterioration smell inhibitor for citral or a citral-containing product. By adding the above flavor deterioration inhibitor to foods, drinks or oral care products, it is possible to inhibit the deterioration of a flavor which is easily affected by light, heat, oxygen and soon. In particular, a remarkable inhibitory effect can be achieved on deterioration due to light. By blending the above deterioration smell inhibitor with ctiral or a citral-containing product, the generation of the deterioration smell (caused by p-cresol and p-methylacetophenone) due to the passage of time or heating can be effectively inhibited.

    摘要翻译： 一种风味变质抑制剂，其包含通过用水，有机极性溶剂或它们的混合物提取当归keiskei，鳄梨，决明子，车前草，山楂，发酵茶叶或半发酵茶叶获得的提取物; 和柠檬醛或含柠檬醛的产品的劣化气味抑制剂。 通过将上述风味劣化抑制剂添加到食品，饮料或口腔护理产品中，可以抑制容易受到光，热，氧的影响的风味的劣化。 特别地，由于光的劣化可以获得显着的抑制作用。 通过将上述劣化气味抑制剂与手性或含柠檬醛的产物混合，可以有效地抑制由于时间或加热引起的变质气味（由对甲酚和对甲基苯乙酮引起）的产生。