http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010508385-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B9-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-35 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-37 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-31 |
| filingDate | 2007-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2010-03-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2010508385-A |
| titleOfInvention | A fragrance composition that reproduces the odor of plum |
| abstract | The composition by this invention is related with the fragrance | flavor composition which reproduced the odor of plum. More specifically, the plum odor component is analyzed by the SPME method, and the fragrance of white plum is obtained by adding florol, which is an artificial synthetic substance, to benzaldehyde, benzyl acetate, benzyl alcohol, and the like, which are the main odor components of white plum. By adding phenylhexanol, an artificial synthetic substance, to benzaldehyde, benzyl acetate, benzyl alcohol, cinnamic aldehyde, cinnamyl alcohol, and cinnamyl acetate, which are the main odor components of red plum, It is related with the fragrance | flavor composition which reproduced the fragrance of no. The fragrance composition has excellent palatability while reproducing the natural odor of natural plum. |
| priorityDate | 2006-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 85.