http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BR-112012013207-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c999fee6428152a996011d506925c2d7 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-2024 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-2052 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-202 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 2010-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d62b7aceb219338043716ec4392fae14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_172498eceb411fb249152a5f52b54d88 |
| publicationDate | 2018-02-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | BR-112012013207-B1 |
| titleOfInvention | Method for producing a beverage / food product having an improved meat aroma and / or taste, composition for imparting meat aroma and / or taste, food product, and methods for enhancing a meat aroma and / or taste of a product and to produce a food product having an improved meat aroma and / or taste. |
| abstract | method for producing a beverage / food product having an improved aroma and / or taste, composition for imparting aroma and / or taste, food product, and methods for enhancing a aroma and / or taste of a food product and for producing a food product having an improved aroma and / or flavor. A method for imparting a flavor and / or taste to a food is described. Specifically, an aroma and / or flavor imparting composition comprising one of (i) decanoic acid, (ii) octanoic acid and (iii) one or more substances selected from acetol, furfural, methyl tetrahydrofuranone and 2-acetyl-5-methylfuran is described. . when the mixing amount of (i) decanoic acid is represented by a (parts by weight), the mixing amount of (ii) octanoic acid is represented by b (parts by weight) and the total mixing amount of (iii) acetol, furfural, methyltetraidofruanone and 2-acetyl-5-methylfuran is represented by c (parts by weight) and a + b + c is taken as 100, the components (i), (ii) and (iii) are mixed of such a way as to satisfy 0 <242> a <242> 60.0 <242> b <242> 100.0 <242> c <242> 100, and 3a + b <242> 180. |
| priorityDate | 2009-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 50.