| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e7a9865583018efd95a970145c0158a9 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B9-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-49
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07D405-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 |
| filingDate |
1994-03-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_33abd06838a9faffdb8c79fbbf29312d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bde3726dd872d3fcb29a032648515dfb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_155d924fdae376fa76e8f6cb1e752ebb |
| publicationDate |
1995-09-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H07242661-A |
| titleOfInvention |
Flavor compound and flavor composition having heating aroma of flour food |
| abstract |
(57) [Summary] (Modified) [Objective] To provide a flavor compound and a flavor composition having a flavor of freshly baked or boiled wheat flour food. [Structure] The fragrance compound (I) is as follows. Pyrrolidine and 4-hydroxy-2,5-dimethyl-3 2,5-Dimethyl-4- (1-pyrrolidinyl)-represented by the above structural formula using (2H) -furanone as a synthetic raw material. Method for producing 3 (2H) -furanone. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6592884-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1157617-A3
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7297355-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20010010728-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016136932-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/SG-108255-A1 |
| priorityDate |
1994-03-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |