http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2394885-T3
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1506cbf417bfdd87c7ce6fc50c480653 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 |
| filingDate | 2008-06-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-02-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_da8bc06fbe8e9c21511a661802cecb68 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a2261585770c107aa3c242666fd56d18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ca1e604b8ea59008ecf7af6bfebbadeb |
| publicationDate | 2013-02-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-2394885-T3 |
| titleOfInvention | Enhancement of salty flavor |
| abstract | Method for enhancing the perceived salty taste of an orally ingestible composition, which includes the incorporation thereof of a compound, which is a refreshing compound, in a lower proportion than the cooling threshold, but which provides an enhancement of the salty flavor, said selection being selected. Cooling compound between N- (4-cyanomethylphenyl) -p-menthanecarboxamide and N- (2-pyridin-2-ylethyl) -p-menthanecarboxamide - [(1R, 2S, 5R) -2-isopropyl-5-methyl-N- ( 2- (pyridin-2-yl) ethyl) cyclohexanecarboxamide], used in a maximum concentration of 0.005 ppm. |
| priorityDate | 2007-06-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.