http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019097531-A

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filingDate 2017-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b9e50b9f94dd698a6eccb56dfd57f5e6
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publicationDate 2019-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-2019097531-A
titleOfInvention Deep-fried confectionery mix
abstract [Problem] To provide a fried confectionery mix capable of easily producing a fried confection having an enhanced preferable flavor characteristic of the fried confectionery regardless of the skill of cooking and the level of oil absorption. SOLUTION: The mix for fried confectionery according to the present invention comprises the following A aroma components, B aroma components and C in volatile components collected under conditions of 80 ° C. for 30 minutes by solid phase microextraction method (SPME method) Contains aroma components. A aroma component: δ-octalactone, γ-n-heptylbutyrolactone and δ-amilovalerolactone B aroma component: two or more selected from furfuryl alcohol, furfural and benzaldehyde C aroma component: ethyl benzeneate and ethyl octanoate 【Selection chart】 None
priorityDate 2017-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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