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http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B9-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07B63-00
filingDate 1996-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ba80898f45a11cf5731974e6d492c07a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4ac052ba70b455fa83e8246206207d8c
publicationDate 1997-08-19-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-H09217085-A
titleOfInvention Modified mint oils and method for producing the same
abstract (57) [Abstract] [Problem] Food and beverage products such as jellies, extracts and beverages, chewing gum, jelly confectionery and other confectionery, toothpaste, cooling agents, mouthwashes and oral agents, topical agents, etc. About mint flavor as a flavoring material used for general medicinal products and favorite items such as tobacco, unpleasant odor or unpleasant taste (flavor), bitter substance, weedy aroma, remove resinous substance, cooler, It is an object of the present invention to provide a product that has a clean and natural flavor and aroma, and is free from deterioration due to oxidation or heat deterioration, and to obtain it efficiently in operation. SOLUTION: Crude mint oil is contacted with supercritical carbon dioxide in a temperature range of 35 to 100 ° C under a pressure of 76 to 350 kg / cm 2 to give an unpleasant odor or unpleasant taste in crude mint oil. Fractionate out unstable terpene hydrocarbons, weedy aromas, and resinous substances.
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priorityDate 1996-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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