http://rdf.ncbi.nlm.nih.gov/pubchem/patent/PH-12014501740-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c999fee6428152a996011d506925c2d7 |
| 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/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21 |
| filingDate | 2014-08-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e2a13b0223a9fab28feb24b41960cc93 |
| publicationDate | 2014-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | PH-12014501740-A1 |
| titleOfInvention | Aroma and/or flavor imparting composition, foodstuff, and production method for said foodstuff |
| abstract | The present invention addresses the problem of providing: a composition capable of imparting to a foodstuff a desirable aroma and/or flavor inherent in a brewed or fermented food or in a seafood extract; a foodstuff having the aroma and/or flavor inherent in a brewed or fermented food or in a seafood extract; and a production method for said foodstuff. The production method for the foodstuff includes a step in which a 1-octen-3-ol and/or a 1-octen-3-one, a lower fatty acid, and a methional are added to the foodstuff, such that the additive concentration of the 1-octen-3-ol and/or a 1-octen-3-one is 0.00006-0.065 ppm by weight, the additive concentration of the lower fatty acid is 0.0006-0.7 ppm by weight, and the additive concentration of the methional is 0.2-230 ppm by weight. |
| 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: 19.