| Predicate |
Object |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-115 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate |
2000-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3ddf1730bf398ba60ca5d41ed3a9eb3c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bd031ecaae2fe21f431a0dde753a5309
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9a37463f287b0b881cb285bf77097629
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9982793810e73589b11a9c5d5fc0b999
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_51a00d3709847f9d62253f48b95b60c5 |
| publicationDate |
2001-09-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2001021407-A1 |
| titleOfInvention |
Citrus flavor having high stability, method of preparation thereof and food and drink product containing said flavor |
| abstract |
A citrus flavor has at least one of an aroma component and a water soluble citrus extract component. The citrus flavor further includes a stabilizing component. The aroma component is obtained from a low-boiling part of a cold pressed oil. The water soluble citrus extract component is obtained from a cold pressed oil by an extraction using a hydrate alcohol solvent. The stabilizing component includes a mixture of coumarin analogues obtained from a cold pressed oil. The resulting citrus flavor has a high stability. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1334665-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7122218-B2 |
| priorityDate |
1999-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |