http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020016443-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bfa526bb74c9f0f45092f6739000e99d |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N33-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N30-88 |
| filingDate | 2018-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec6c46f537bf621e135e58fedef020d8 |
| publicationDate | 2020-01-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2020016443-A |
| titleOfInvention | Taste intensity determination method |
| abstract | A method for experimentally calculating and comparing the correlation between the taste intensity of a sample and a sensory test is provided. A component exhibiting taste is picked up, a five-stage concentration sample of the taste component is prepared, and ten panelists record the strength of taste of the component. The components of the sample are quantified, a taste power calculation formula is introduced, and the consistency is determined. The calculation formula is a calculation method of multiplying the reciprocal of the threshold value of the taste component by the umami component concentration. The threshold value of the taste component is used as a conversion coefficient, and the calculation formula of the present method multiplies the concentration of the taste component. When the synergistic effect of taste is greatly affected, flash chromatography for fractionation is effective, and the target component is fractionated and applied to this method. [Selection diagram] Fig. 1 |
| priorityDate | 2018-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.