| abstract |
As a method for preparing a stronger and more natural vegetable flavor, an appropriate method of using a synthetic fragrance material is established as a systematic method, and an excellent vegetable flavor is provided by the method. SOLUTION: Thousands of fragrance materials that can be used as raw materials for vegetable flavors are classified into (A) hydrocarbons, (B) alcohols, (C) phenols, (D) aldehydes, (E) by functional group. Ketones, (F) ethers, (G) esters, (H) carboxylic acids, (I) lactones, (J) furan compounds, (K) furanones, (L) nitrogen-containing and sulfur-containing compounds, M) By classifying into 13 types of natural fragrances, (1): at least one selected from these groups, preferably 2 or more materials, and (2): vegetable extract is appropriately blended, Compared to conventional ones, a desired vegetable flavor can be easily prepared. [Selection figure] None |