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    METHOD FOR ASSESSING AROMA COMPONENT AND METHOD FOR PREPARING FLAVOR COMPOSITION
    24.
    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.

    PROCESS FOR PREPARING A FLAVOUR COMPOSITION
    26.
    发明申请
    PROCESS FOR PREPARING A FLAVOUR COMPOSITION 审中-公开
    制备易挥发组合物的方法

    公开(公告)号：US20160242442A1

    公开(公告)日：2016-08-25

    申请号：US15023836

    申请日：2014-09-23

    申请人： NESTEC S.A.

    发明人： Karin KRAEHENBUEHL ,  Thomas DAVIDEK ,  Florian VITON ,  Heiko OERTLING ,  Rachid BELRHLID

    IPC分类号： A23L1/227 ,  A23K20/10

    CPC分类号： A23K20/10 ,  A23L27/201 ,  A23L27/2056 ,  A23L27/215

    摘要： The present invention relates to flavour generation. In particular the invention relates to a process for the preparation of a flavour composition. The process comprises combining glycerol with a quaternary ammonium compound, adding at least one flavour precursor to form a reaction mixture and heating the reaction mixture to form aroma compounds, wherein the glycerol is combined with a quaternary ammonium compound at a molar ratio ranging between 5:1 and 0.8:1. The flavour precursor comprises preferably an amino compound such as an amino acid. A further aspect of the invention is a food product comprising the flavour composition obtainable by the process of the invention.

    摘要翻译： 本发明涉及风味生成。 特别地，本发明涉及一种制备风味组合物的方法。 该方法包括将甘油与季铵化合物结合，加入至少一种风味前体以形成反应混合物并加热反应混合物以形成芳香化合物，其中甘油与季铵化合物以5:1的摩尔比混合， 1和0.8：1。 风味前体优选包括氨基酸等氨基化合物。 本发明的另一方面是包含可通过本发明的方法获得的风味组合物的食品。

    PROCESS FOR THE SYNTHESIS OF SUBSTITUTED 1-BENZYL-3-(1-(ISOXAZOL-4-YLMETHYL)-1H-PYRAZOL-4-YL)IMIDAZOLIDINE-2,4-DIONES
    27.
    发明申请
    PROCESS FOR THE SYNTHESIS OF SUBSTITUTED 1-BENZYL-3-(1-(ISOXAZOL-4-YLMETHYL)-1H-PYRAZOL-4-YL)IMIDAZOLIDINE-2,4-DIONES 有权
    合成取代的1-苄氧基-3-（1-（异辛基-4-基甲基）-1H-吡唑-4-基）咪唑烷-2,4-二酮的方法

    公开(公告)号：US20150223503A1

    公开(公告)日：2015-08-13

    申请号：US14619458

    申请日：2015-02-11

    申请人： Senomyx, Inc.

    发明人： Joseph R. Fotsing

    IPC分类号： A23L1/226 ,  C07D217/16 ,  C07D309/12 ,  C07D413/06 ,  C07D413/14 ,  C07D471/04

    CPC分类号： A23L27/2054 ,  A23L27/2056 ,  A23L27/86 ,  C07D217/16 ,  C07D309/12 ,  C07D413/06 ,  C07D413/14 ,  C07D471/04

    摘要： The present invention relates to processes and intermediates for the preparation of compounds of formula (I): or a salt or oxide thereof, wherein Alk, M1, M2, R1, R2, R3, R4, R5, R6, R7, and n are as described herein. The present invention also relates to compounds of formula (I) and composition comprising a compound of formula (I). Also disclosed is a method of altering or improving the taste of a composition that includes adding to the composition at least one compound of formula (I), in an amount effective to obtain a modified composition having altered or improved taste relative to an otherwise identical composition lacking said compound.

    摘要翻译： 本发明涉及制备式（I）化合物或其盐或氧化物的方法和中间体，其中Alk，M1，M2，R1，R2，R3，R4，R5，R6，R7和n分别为 如本文所述。 本发明还涉及式（I）化合物和包含式（I）化合物的组合物。 还公开了一种改变或改善组合物的味道的方法，其包括向组合物中加入至少一种式（I）化合物，其量相对于其它相同组合物有效获得具有改变或改善的味道的改性组合物 缺乏这种化合物。