http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2021114998-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fbcb62d192fe863cdc3c9e05ac69b152 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 |
| filingDate | 2021-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a98127e22adaa23df74435c9e7181c89 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_717faed756eab12f2feeca80ac67c0cc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_47faa24fbb75349b93d84ac15561316e |
| publicationDate | 2021-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2021114998-A |
| titleOfInvention | Flavor taste improver |
| abstract | PROBLEM TO BE SOLVED: To provide a food flavor preference improving agent using a material known as an aversive food, which has conventionally been eaten. SOLUTION: A flavor palatability improving agent containing one or more selected from the group consisting of disgust foods, extracts of disgust foods, and components causing disgust and / or extracts thereof for multiple ingestion. The flavor is selected from the group consisting of bitterness, harshness, acidity, metallic taste, alkaline taste, green odor, earthy odor, fermented odor, fishy odor, musty odor, vitamin odor, metallic odor, and pungent odor. The aversive food is at least one selected from the group consisting of vegetables, mushrooms, beans, fruits, dairy products, seafood, livestock meat, game, insects, and processed foods. [Selection diagram] None |
| priorityDate | 2020-01-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 307.