http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014522637-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-0006 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-56 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-0009 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-115 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00 |
| filingDate | 2012-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2014-09-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2014522637-A |
| titleOfInvention | Method for producing an aqueous liquid with aroma |
| abstract | The present invention is a method for producing a liquid to which a fragrance is imparted with a chocolate-derived fragrance compound, and condenses a gas containing fragrance and moisture derived from cocoa or a product containing cocoa as a main component to produce an aqueous liquid phase and gas. It relates to a method for producing a phase and pressurizing the gas phase in the presence of an absorbing liquid. The resulting liquid can then be further processed and used to alter and improve the aroma profile of the product (eg, package) intended to be accompanied by chocolate, compound, or any chocolate flavor product, or chocolate aroma. [Selection figure] None |
| priorityDate | 2011-06-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.