http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2013118741-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-2024 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2013-02-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-WO2013118741-A1 |
| titleOfInvention | Aroma and / or flavor imparting composition, food and drink, and method for producing the food and drink |
| abstract | The subject of this invention is the composition which can give the preferable fragrance and / or flavor which a brewed fermented food or a seafood-type extract originally has to food / beverage products, The preferable fragrance and / or flavor which a brewed fermented food or a seafood-type extract originally has. It is providing the food-drinks which have, and the manufacturing method of this food-drinks. The addition concentration of 1-octen-3-ol and / or 1-octen-3-one is 0.00006 wt ppm or more and 0.065 wt ppm or less, and the addition concentration of lower fatty acids is 0.0006 wt ppm or more and 1-octen-3-ol and / or 1-octen-3-one, lower fatty acid so that the concentration of methional is 0.7 wt ppm or less and the methional concentration is 0.2 wt ppm or more and 230 wt ppm or less And a method for producing a food or drink comprising a step of adding methional to the food or drink. |
| priorityDate | 2012-02-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 67.