CN108219936A - A kind of flavoring peach essence, preparation method and the application in cigarette - Google Patents
A kind of flavoring peach essence, preparation method and the application in cigarette Download PDFInfo
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- CN108219936A CN108219936A CN201711317976.1A CN201711317976A CN108219936A CN 108219936 A CN108219936 A CN 108219936A CN 201711317976 A CN201711317976 A CN 201711317976A CN 108219936 A CN108219936 A CN 108219936A
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- peach
- flavoring
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- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
- A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances
- A24B15/305—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances of undetermined constitution characterised by their preparation
- A24B15/306—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances of undetermined constitution characterised by their preparation one reactant being an amino acid or a protein, e.g. Maillard's reaction
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0003—Compounds of unspecified constitution defined by the chemical reaction for their preparation
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- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Toxicology (AREA)
- Health & Medical Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of preparation methods of flavoring peach essence, it include by after peeled and cored peach crushing and beating, be filtered under diminished pressure, be concentrated under reduced pressure, inspissated juice adds sugar source and ammonia source after reacting 1 5h at 100 180 DEG C, 3 10 times of volume organic solvents are added, 1 4h of heating and refluxing extraction under the conditions of 45 80 DEG C；Extracting solution is subjected to firsts and seconds molecular distillation under certain condition, the light phase steamed is flavoring peach essence.Preparation process of the present invention is simple, of low cost, and gained flavoring peach essence is uniformly sprayed onto on pipe tobacco by perfuming cigarette process, can highlight cigarette " roasting sweet tea " or " burnt sweet tea " note, improve the sucking quality of cigarette and sense organ comfort level, is worth promoting and applying in the whole industry.
Description
Technical field
The invention belongs to natural perfume material preparation and applied technical fields, and in particular to a kind of flavoring peach essence, preparation method
And the application in cigarette.
Background technology
With the fast development of China's economy, requirement of the consumer to cigarette interior quality is higher and higher.However, with foreign countries
Famous brand name is compared, domestic cigarette product in sucking quality and sense organ comfort level etc. there are certain gap, as fragrance is light
It is weak, dry sensation is strong, sweet degree not enough, comfort level it is poor etc..Therefore, increase cigarette flavor amount, reduce dry sensation, improve comfort level
As the inexorable trend of domestic cigarette development.
Peach（Scientific name：Amygdalus persica L.）It is rose family peach family plant seed, it is not only full of nutrition comprehensive, also have
There is certain healthcare function.Peach rich in the water-soluble saccharides such as glucose, fructose, sucrose, xylose, also containing protein, fat,
Carbohydrate, crude fibre, calcium, phosphorus, iron, carrotene, vitamin B1And the ingredients such as organic acid, be a kind of nutritive value very
High food.However, so far, tobacco aromaticss are prepared in theoretical research and industrial practice by Maillard reaction raw material of peach
On be not reported, thus, develop a kind of flavoring peach essence for cigarette blending work have great theory and realistic meaning.
Invention content
The purpose of the present invention is to provide a kind of flavoring peach essence, preparation method and the flavoring peach essence in cigarette
Using.
A kind of preparation method of flavoring peach essence, includes the following steps：
1）Peach crushing and beating is prepared into peach slurry, is filtered under diminished pressure peach slurry（It is filtered using Buchner funnel）And collect filter
Liquid；
2）It is 20-40% that filtrate to dry matter content is concentrated under reduced pressure under the conditions of 35-60 DEG C, 55-70KPa, obtains peach inspissated juice；
3）1-5h will be reacted at 100-180 DEG C after peach inspissated juice, sugar source, ammonia source and mixed with propylene glycol, be subsequently cooled to 20-35
DEG C up to peach juice maillard reaction product；Wherein the mass ratio of peach inspissated juice, sugar source, ammonia source and propylene glycol is 20-40: 8-
10∶5-10∶350-400；
4）The organic solvent of 3-10 volumes times is added in into peach juice maillard reaction product, is then heated back at 45-80 DEG C
Stream 1-4h obtains extracting solution；The organic solvent is ethyl alcohol or propylene glycol；
5）Extracting solution is subjected to first order molecular distillation and stays steaming excess, first order molecular distillation technique parameter is：Feeding temperature 45 ~ 60
DEG C, 90 ~ 110 DEG C of vapo(u)rizing temperature, 40 ~ 50 DEG C of cryosurface temperature, air 0.8 ~ 1.5Pa of residual voltage, 1 ~ 8mL/min of feed velocity；
6）Steaming excess is subjected to secondary molecules distillation, secondary molecules distillation gained light phase is flavoring peach essence；Secondary molecules distill
Technological parameter is：45 ~ 60 DEG C of feeding temperature, 120 ~ 130 DEG C of vapo(u)rizing temperature, 45 ~ 65 DEG C of cryosurface temperature, air residual voltage 0.8 ~
1.5Pa, 1 ~ 8mL/min of feed velocity.
Specifically, step 1）Middle peach is in advance through following processing：The selection ripe peach that sugar content is big, crushing juice rate is high, is used
Small big removal epidermis, and peach core is removed, it is cut into the sheet of thickness about 5-6mm.
Specifically, step 1）In prepare peach slurry when, using high-speed tissue mashing machine with 10000-12000 r/min's
Rotating speed is beaten 2-20min.During slurrying, water additive amount is 0.5-2 times of broken rear peach raw material weight.
Specifically, step 3）The ammonia source includes：Proline, glycine, alanine, tyrosine or threonine etc..
Specifically, step 3）The sugar source includes：Maltose, malt extract, honey, inverted sugar or fructose syrup etc..
In the present invention, malt extract is purchased from Guangzhou Pin Yan food science and technologies Co., Ltd, and inverted sugar has purchased from the Henan auspicious essence and flavoring agent of gold
Limit company.
The present invention also provides the flavoring peach essences being prepared using the above method.
The present invention also provides application of the above-mentioned flavoring peach essence in cigarette, wherein, the addition of flavoring peach essence in the tobacco
Amount is preferably the 0.01-0.3% of pipe tobacco weight.When flavoring peach essence is added into cigarette shreds, added again after first being diluted with ethyl alcohol
It uses.
The present invention is exactly that " roasting fragrant and sweet " or " burnt fragrant and sweet " this mechanism is discharged during cigarette burning using flavoring peach essence,
It is uniformly sprayed onto on pipe tobacco by perfuming cigarette process, highlights cigarette " roasting sweet tea " or " burnt sweet tea " note, and then improve it and suck product
Matter and sense organ comfort level.
Compared with prior art, remarkable advantage of the invention has：
（1）It is of low cost：The present invention has abandoned traditional flavouring essence for tobacco and has had drawn from the thinking inertias of rare animals and plants, select it is inexpensive easily
, widely distributed peach be raw material, the production cost of cigarette will not be increased；
（2）Simple process：The present invention such as is not related to detaching, purify at the complex operations process, without large-scale instrument and equipment and expensive examination
Agent, it is easy to operate, it is easily controllable；
（3）Safety and sanitation：Raw and auxiliary material of the present invention is widely used in food processing field, and there is no toxic reagents
Residue problem.
Specific embodiment
Technical scheme of the present invention is further discussed in detail with reference to embodiments, but protection scope of the present invention
It is not limited thereto.
Embodiment 1
A kind of preparation method of flavoring peach essence, includes the following steps：
（1）Peeled and cored：The selection ripe peach that sugar content is big, crushing juice rate is high removes epidermis, and remove peach core with pocket knife；
（2）Crushing and beating：Peach pulp with knife is cut into the sheet of 5 ~ 6mm of thickness, peach piece is used into high-speed tissue mashing machine
2min, 11000 rpm of rotating speed are beaten, obtains peach slurry；
（3）It is filtered under diminished pressure：Gained peach slurry with Buchner funnel is filtered under diminished pressure, collects filtrate；
（4）It is concentrated under reduced pressure：Filtrate is concentrated under reduced pressure under the conditions of 45 DEG C, 55KPa and obtains peach inspissated juice, dry in peach inspissated juice
Matter content is 30%；
（5）Maillard reaction：Sequentially added in the 1000ml three-necked bottles equipped with return duct, stirrer 30g peaches inspissated juice,
10g maltose, 10g proline and 400g propylene glycol, 120 DEG C of oil bath heating 3h postcoolings to 25 DEG C of peaches to get brownish red
Juice maillard reaction product.
（6）Refluxing extraction：The absolute ethyl alcohol of 5 times of volumes is added in into peach juice maillard reaction product, in 45 DEG C of conditions
Lower heating and refluxing extraction 4h obtains extracting solution；
（7）First order molecular distills：Extracting solution is subjected to first order molecular distillation and stays steaming excess, first order molecular distillation technique parameter is：
45 DEG C of feeding temperature, 110 DEG C of vapo(u)rizing temperature, cryosurface temperature 45 C, air residual voltage 1.0Pa, feed velocity 5mL/min；
（8）Secondary molecules distill：Gained steaming excess is distilled, it is flavoring peach essence to take the light phase steamed；Secondary molecules steam
Evaporating technological parameter is：50 DEG C of feeding temperature, 125 DEG C of vapo(u)rizing temperature, cryosurface temperature 50 C, air residual voltage 1.2Pa, feed velocity
5mL/min。
The flavoring peach essence of tobacco quality 0.3% is accounted for according to production of cigarettes requirement addition, through sensory evaluating smoking：Add this essence
Cigarette, " roasting fragrant and sweet " is prominent, and irritation reduces, and flue gas sophistication improves.
The flavoring peach essence of tobacco quality 0.05% is accounted for according to production of cigarettes requirement addition, through sensory evaluating smoking：Add this essence
Cigarette, " roasting fragrant and sweet " is prominent, and irritation reduces, and pleasant impression improves.
The flavoring peach essence of tobacco quality 0.01% is accounted for according to production of cigarettes requirement addition, through sensory evaluating smoking, adds this essence
Cigarette, " roasting fragrant and sweet " is prominent, and irritation reduces, and miscellaneous gas is reduced.
In use, first flavoring peach essence made from embodiment 1 is dissolved in 50V% ethyl alcohol be diluted obtain flavoring peach essence it is molten
Then flavoring peach essence solution is uniformly sprayed onto in the pipe tobacco after drying silk by liquid, the additive amount of flavoring peach essence is respectively tobacco quality
0.01%, 0.05%, 0.3%；Simultaneously using un-added cigarette as blank control group.Through sensory evaluating smoking, the results are shown in Table 1.
Influence of 1 flavoring peach essence of table to Sensory Quality of Cigarette
As shown in Table 1, by adding flavoring peach essence of the present invention in the pipe tobacco after silk is dried, the organoleptic quality of cigarette can be made to change significantly
Kind, sensory evaluation scores highest can improve 3.13 points, and cigarette flavor significantly improves, and pleasant impression improves, and irritation and miscellaneous gas also have larger
It reduces.
Embodiment 2
A kind of preparation method of flavoring peach essence, includes the following steps：
（1）Peeled and cored：The selection ripe peach that sugar content is big, crushing juice rate is high removes epidermis, and remove peach core with pocket knife；
（2）Crushing and beating：Peach pulp with knife is cut into the sheet of 5 ~ 6mm of thickness, peach piece is used into high-speed tissue mashing machine
15min, 12000 rpm of rotating speed are beaten, obtains peach slurry；
（3）It is filtered under diminished pressure：Gained peach slurry with Buchner funnel is filtered under diminished pressure, collects filtrate；
（4）It is concentrated under reduced pressure：Filtrate is concentrated under reduced pressure under the conditions of 60 DEG C, 65KPa and obtains peach inspissated juice, dry in peach inspissated juice
Matter content is 25%；
（5）Maillard reaction：Sequentially added in the 1000ml three-necked bottles equipped with return duct, stirrer 40g peaches inspissated juice,
10g honey, 10g glycine and 400g propylene glycol, 150 DEG C of oil bath heating 2h postcoolings to 30 DEG C of peach juice to get brownish red
Maillard reaction product；
（6）Refluxing extraction：The absolute ethyl alcohol of 5 times of volumes is added in into peach juice maillard reaction product, is added under the conditions of 75 DEG C
Circumfluence distillation 1h obtains extracting solution；
（7）First order molecular distills：Extracting solution is subjected to first order molecular distillation and stays steaming excess, first order molecular distillation technique parameter is：
60 DEG C of feeding temperature, 95 DEG C of vapo(u)rizing temperature, cryosurface temperature 50 C, air residual voltage 0.8Pa, feed velocity 2mL/min；
（8）Secondary molecules distill：Gained steaming excess is subjected to secondary molecules distillation, it is flavoring peach essence to take the light phase steamed；Two
Grade molecule distillation technique parameter be：60 DEG C of feeding temperature, 125 DEG C of vapo(u)rizing temperature, cryosurface temperature 60 C, air residual voltage 1.2Pa,
Feed velocity 2mL/min.
It is diluted in use, first flavoring peach essence is dissolved in 30V% ethyl alcohol.
0.05% flavoring peach essence of tobacco quality is accounted for according to production of cigarettes requirement addition, through sensory evaluating smoking, adds this essence
Cigarette, " burnt fragrant and sweet " is prominent, and dry sensation reduces, and comfort level improves.
0.1% flavoring peach essence of tobacco quality is accounted for according to production of cigarettes requirement addition, through sensory evaluating smoking, adds the volume of this essence
Cigarette, " burnt fragrant and sweet " is prominent, and irritation reduces, and comfort level improves.
Addition 0.3% flavoring peach essence of tobacco quality is required according to production of cigarettes, through sensory evaluating smoking, adds the volume of this essence
Cigarette, " burnt fragrant and sweet " is prominent, and dry sensation reduces, and pleasant impression improves.
Embodiment 3
A kind of preparation method of flavoring peach essence, includes the following steps：
（1）Peeled and cored：The selection ripe peach that sugar content is big, crushing juice rate is high removes epidermis, and remove peach core with pocket knife；
（2）Crushing and beating：Peach pulp with knife is cut into the sheet of 5 ~ 6mm of thickness, peach piece is used into high-speed tissue mashing machine
20min, 10000 rpm of rotating speed are beaten, obtains peach slurry；
（3）It is filtered under diminished pressure：Gained peach slurry with Buchner funnel is filtered under diminished pressure, collects filtrate；
（4）It is concentrated under reduced pressure：Filtrate is concentrated under reduced pressure under the conditions of 40 DEG C, 70KPa and obtains peach inspissated juice, dry in peach inspissated juice
Matter content is 35%；
（5）Maillard reaction：Sequentially added in the 1000ml three-necked bottles equipped with return duct, stirrer 30g peaches inspissated juice,
10g malt extracts, 5g alanine and 350g propylene glycol, 170 DEG C of oil bath heating 1h postcoolings to 20 DEG C of peaches to get brownish red
Sub- juice maillard reaction product；
（6）Refluxing extraction：The propylene glycol of 8 times of volumes is added in into peach juice maillard reaction product, is heated under the conditions of 55 DEG C
Refluxing extraction 2h obtains extracting solution；
（7）First order molecular distills：Extracting solution is subjected to first order molecular distillation and stays steaming excess, first order molecular distillation technique parameter is：
50 DEG C of feeding temperature, 90 DEG C of vapo(u)rizing temperature, cryosurface temperature 45 C, air residual voltage 1.3Pa, feed velocity 3mL/min；
（8）Secondary molecules distill：Gained steaming excess is subjected to secondary molecules distillation, it is flavoring peach essence to take the light phase steamed；Two
Grade molecule distillation technique parameter be：50 DEG C of feeding temperature, 120 DEG C of vapo(u)rizing temperature, 55 DEG C of cryosurface temperature, air residual voltage 0.8Pa,
Feed velocity 3mL/min.
First flavoring peach essence is dissolved in 60V% ethyl alcohol during use and being diluted.Addition cigarette quality is required according to production of cigarettes
0.15% flavoring peach essence through sensory evaluating smoking, adds the cigarette of flavoring peach essence, and sugariness is obviously improved, and dry sensation reduces, and comfort level carries
It is high.
Embodiment 4
A kind of preparation method of flavoring peach essence, includes the following steps：
（1）Peeled and cored：The selection ripe peach that sugar content is big, crushing juice rate is high removes epidermis, and remove peach core with pocket knife；
（2）Crushing and beating：Peach pulp with knife is cut into the sheet of 5 ~ 6mm of thickness, peach piece is used into high-speed tissue mashing machine
15min, 10000 rpm of rotating speed are beaten, obtains peach slurry；
（3）It is filtered under diminished pressure：Gained peach slurry with Buchner funnel is filtered under diminished pressure, collects filtrate；
（4）It is concentrated under reduced pressure：Filtrate is concentrated under reduced pressure under the conditions of 45 DEG C, 70KPa and obtains peach inspissated juice, dry in peach inspissated juice
Matter content is 40%；
（5）Maillard reaction：20g peaches inspissated juice, 8g are sequentially added in the 1000ml three-necked bottles equipped with return duct, stirrer
Inverted sugar, 10g proline and 400g propylene glycol, 120 DEG C of oil bath heating 4h postcoolings are beautiful to 20 DEG C of peach juice to get brownish red
Maillard reaction product.
（6）Refluxing extraction：The absolute ethyl alcohol of 7 times of volumes is added in into peach juice maillard reaction product, in 70 DEG C of conditions
Lower heating and refluxing extraction 2.5h obtains extracting solution；
（7）First order molecular distills：Extracting solution is subjected to first order molecular distillation and stays steaming excess, first order molecular distillation technique parameter is：
60 DEG C of feeding temperature, 100 DEG C of vapo(u)rizing temperature, cryosurface temperature 45 C, air residual voltage 1.1Pa, feed velocity 3.5mL/min；
（8）Secondary molecules distill：Gained steaming excess is subjected to secondary molecules distillation, it is flavoring peach essence to take the light phase steamed；Two
Grade molecule distillation technique parameter be：60 DEG C of feeding temperature, 125 DEG C of vapo(u)rizing temperature, 55 DEG C of cryosurface temperature, air residual voltage 0.9Pa,
Feed velocity 3.5mL/min.
First flavoring peach essence is dissolved in 55V% ethyl alcohol during use and being diluted.Then addition pipe tobacco is required according to production of cigarettes
The flavoring peach essence of quality 0.1% through sensory evaluating smoking, adds the cigarette of flavoring peach essence, and " fragrant and sweet " prominent, irritation reduces, flue gas
Sophistication improves.
It in summary it can be seen：Flavoring peach essence of the present invention is uniformly sprayed onto on pipe tobacco by perfuming cigarette process, can be highlighted
" roasting sweet tea " or " burnt sweet tea " note of cigarette, improves the sucking quality of cigarette and sense organ comfort level, a kind of Novel tobacco can be used as to use
Fragrance is promoted and applied in the whole industry.
Claims (8)
1. a kind of preparation method of flavoring peach essence, it is characterised in that：Include the following steps：
1）Peach crushing and beating is prepared into peach slurry, peach is filtered under diminished pressure and starches and collect filtrate；
2）It is 20-40% that filtrate to dry matter content is concentrated under reduced pressure under the conditions of 35-60 DEG C, 55-70KPa, obtains peach inspissated juice；
3）1-5h will be reacted at 100-180 DEG C after peach inspissated juice, sugar source, ammonia source and mixed with propylene glycol, be subsequently cooled to 20-
35 DEG C up to peach juice maillard reaction product；Wherein the mass ratio of peach inspissated juice, sugar source, ammonia source and propylene glycol is 20-40:
8-10∶5-10∶350-400；
4）The organic solvent of 3-10 volumes times is added in into peach juice maillard reaction product, is then heated back at 45-80 DEG C
Stream 1-4h obtains extracting solution；The organic solvent is ethyl alcohol or propylene glycol；
5）Extracting solution is subjected to first order molecular distillation and stays steaming excess, first order molecular distillation technique parameter is：Feeding temperature 45 ~ 60
DEG C, 90 ~ 110 DEG C of vapo(u)rizing temperature, 40 ~ 50 DEG C of cryosurface temperature, air 0.8 ~ 1.5Pa of residual voltage, 1 ~ 8mL/min of feed velocity；
6）Steaming excess is subjected to secondary molecules distillation, secondary molecules distillation gained light phase is flavoring peach essence；Secondary molecules distill
Technological parameter is：45 ~ 60 DEG C of feeding temperature, 120 ~ 130 DEG C of vapo(u)rizing temperature, 45 ~ 65 DEG C of cryosurface temperature, air residual voltage 0.8 ~
1.5Pa, 1 ~ 8mL/min of feed velocity.
2. the preparation method of flavoring peach essence as described in claim 1, it is characterised in that：Step 1）Middle peach is in advance through following places
Reason：The ripe peach of selection, removes epidermis, and remove peach core with knife, is cut into the sheet of thick 5-6mm.
3. the preparation method of flavoring peach essence as described in claim 1, it is characterised in that：Step 1）In prepare peach slurry when, with
The rotating speed mashing 2-20min of 10000-12000 r/min.
4. the preparation method of flavoring peach essence as described in claim 1, it is characterised in that：Step 3）The ammonia source include proline,
Glycine, alanine, tyrosine or threonine.
5. the preparation method of flavoring peach essence as described in claim 1, it is characterised in that：Step 3）The sugar source include maltose,
Malt extract, honey, inverted sugar or fructose syrup.
6. the flavoring peach essence being prepared using any one of claim 1 to 5 the method.
7. application of the flavoring peach essence described in claim 6 in cigarette.
8. application of the flavoring peach essence as claimed in claim 7 in cigarette, it is characterised in that：The addition of flavoring peach essence in the tobacco
Measure the 0.01-0.3% for pipe tobacco weight.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711317976.1A CN108219936A (en) | 2017-12-12 | 2017-12-12 | A kind of flavoring peach essence, preparation method and the application in cigarette |
| CN201811508508.7A CN109527644A (en) | 2017-12-12 | 2018-12-11 | A kind of natural plants essence, preparation method and the application in cigarette |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711317976.1A CN108219936A (en) | 2017-12-12 | 2017-12-12 | A kind of flavoring peach essence, preparation method and the application in cigarette |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108219936A true CN108219936A (en) | 2018-06-29 |
Family
ID=62649347
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711317976.1A Withdrawn CN108219936A (en) | 2017-12-12 | 2017-12-12 | A kind of flavoring peach essence, preparation method and the application in cigarette |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2020145963A (en) * | 2019-03-13 | 2020-09-17 | キリンホールディングス株式会社 | Beverage flavor improver and method for producing the same |
-
2017
- 2017-12-12 CN CN201711317976.1A patent/CN108219936A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2020145963A (en) * | 2019-03-13 | 2020-09-17 | キリンホールディングス株式会社 | Beverage flavor improver and method for producing the same |
| JP7266431B2 (en) | 2019-03-13 | 2023-04-28 | キリンホールディングス株式会社 | Beverage flavor improver and method for producing the same |
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