JP2017184665A - Perfume composition for citrus-like food and beverage addition - Google Patents
Perfume composition for citrus-like food and beverage addition Download PDFInfo
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Abstract
Description
本発明は、柑橘様の香味を増強することができる香料組成物およびその使用に関する。 The present invention relates to a fragrance composition capable of enhancing a citrus-like flavor and use thereof.
柑橘果実はさわやかな香気・香味で日本人に親しまれている。また、柑橘果実は果肉が食されるほか、その果汁が食品の賦香に用いられることも多く、柑橘系の香気や風味を食品等に付与するには、柑橘類より得られる精油等も用いられることが多い。
また、柑橘様香味増強として、精油などの添加ではなく、種々の化合物を添加することにより香味を増強させる方法も知られている。
本発明の課題は、柑橘様の香味を増強させることのできる柑橘様飲食品添加用香料組成物を提供すること、及びそれを用いて柑橘様の香味が増強された飲食品を提供することにある。
Citrus fruits are loved by Japanese people for their refreshing aroma and flavor. In addition to eating citrus fruits, the fruit juice is often used for flavoring foods, and to impart citrus flavors and flavors to foods, essential oils obtained from citrus fruits are also used. There are many cases.
Moreover, as a citrus-like flavor enhancement, there is also known a method for enhancing the flavor by adding various compounds instead of adding essential oils.
An object of the present invention is to provide a fragrance composition for adding a citrus-like food and drink that can enhance a citrus-like flavor, and to provide a food and drink with an enhanced citrus-like flavor using the same. is there.
本発明者らは、前述の課題を解決するために鋭意検討した結果、柑橘様の香料成分として利用されたことのないコウブシ（香附子）精油を使用することにより柑橘様の香味を増強することができることを見出し、本発明を完成するに至った。
すなわち本発明は以下の［１］〜［６］の内容を含むものである。
［１］コウブシ（香附子）精油を含有することを特徴とする柑橘様飲食品添加用香料組成物
［２］柑橘が、グレープフルーツ、オレンジ、レモンである前記［１］に記載の柑橘様飲食品添加用香料組成物
［３］前記［１］又は［２］に記載の柑橘様飲食品添加用香料組成物を含む柑橘系飲食品
［４］前記［１］又は［２］に記載の柑橘様飲食品添加用香料組成物を添加することを特徴とする柑橘系飲食品の製造方法
［５］コウブシ（香附子）精油を含有することを特徴とする柑橘様飲食品
［６］コウブシ（香附子）精油を添加することを特徴とする柑橘様飲食品の製造方法
As a result of intensive studies to solve the above-mentioned problems, the present inventors have enhanced the citrus-like flavor by using an essential oil that has never been used as a citrus-like fragrance ingredient. As a result, the present invention has been completed.
That is, the present invention includes the following contents [1] to [6].
[1] A citrus-like food / beverage product according to [1], wherein the citrus-like food / beverage product-adding fragrance composition contains an essential oil (2). Fragrance composition for addition [3] Citrus-based food and drink comprising the fragrance composition for citrus-like food and drink addition described in [1] or [2] [4] Citrus-like as described in [1] or [2] A method for producing a citrus-based food or drink characterized by adding a fragrance composition for adding food or drink [5] a citrus-like food or drink [6] kobushi (Katsuki) characterized by containing an essential oil of Kobushi (Katsukiko) ) A method for producing a citrus-like food or drink characterized by adding essential oils
以下、本発明について詳細に説明する。
本発明の柑橘様飲食品添加用香料組成物の有効成分であるコウブシ（香附子）はハマスゲ Cyperus rotundus L.（カヤツリグサ科）の球茎（塊茎）を乾燥したもので、主に生薬の成分として知られている。また、その精油は水蒸気蒸留により得ることができ、市販もされている。
本発明において柑橘様飲食品添加用香料組成物及びコウブシ精油は、そのまま柑橘様飲食品に極微量配合して柑橘様の香味を付与又は増強することができるが、他の成分と混合して飲食品に柑橘様の香味を付与又は増強することもできる。混合し得る他の香料成分としては、各種の合成香料、天然香料、天然精油、植物エキスなどを挙げることができ、例えば、「特許庁公報、周知・慣用技術集（香料）第ＩＩ部食品香料，Ｐ８８−１３１，平成１２年１月１４日発行」に記載されている天然精油、天然香料、合成香料などを挙げることができる。
本発明の柑橘様飲食品添加用香料組成物におけるコウブシ精油の含有量は、混合される他の香料成分により異なり一概にはいえないが、通常、柑橘様飲食品添加用香料組成物の重量を基準として0.1〜1000 ｐｐｍ、好ましくは1〜500 ｐｐｍ、より好ましくは10〜100 ｐｐｍの濃度範囲とすることができる。コウブシ精油の含有量が0.1 ｐｐｍ未満だと柑橘様香味付与効果が得られず、1000 ｐｐｍを越える含有量だと不快臭が強くなり好ましくない。
Hereinafter, the present invention will be described in detail.
Kobushi (Katsukiko), an active ingredient in the fragrance composition for adding citrus-like foods and drinks of the present invention, is a dried corm (tuber) of Cyperus rotundus L. It has been. The essential oil can be obtained by steam distillation and is also commercially available.
In the present invention, the fragrance composition for adding citrus-like food and drink and the essential oil can be added to the citrus-like food and drink as they are, and can give or enhance the citrus-like flavor. A citrus-like flavor can also be imparted or enhanced to the product. Examples of other fragrance components that can be mixed include various synthetic fragrances, natural fragrances, natural essential oils, plant extracts and the like. For example, “Patent Office Gazette, Well-known / conventional technology collection (fragrance) Part II Food fragrances” , P88-131, issued on Jan. 14, 2000, "natural essential oils, natural fragrances, synthetic fragrances, and the like.
The content of the koji essential oil in the fragrance composition for citrus-like food / beverage additive addition of the present invention differs depending on other fragrance ingredients to be mixed and cannot be generally stated, but usually the weight of the fragrance composition for citrus-like food / drink addition A concentration range of 0.1 to 1000 ppm, preferably 1 to 500 ppm, more preferably 10 to 100 ppm can be used as a reference. If the content of Koubu essential oil is less than 0.1 ppm, the effect of imparting a citrus-like flavor cannot be obtained, and if it exceeds 1000 ppm, the unpleasant odor becomes strong.
また、コウブシ精油を柑橘様の香味を増強するために柑橘様飲食品に添加する場合は、飲食品の重量に対して0.1〜1000 ｐｐｂ、好ましくは1〜500 ｐｐｂ、より好ましくは10〜100 ｐｐｂの濃度範囲とすることができる。コウブシ精油の含有量が柑橘様飲食品の重量に対して0.1 ｐｐｂ未満だと柑橘様香味付与効果が得られず、1000 ｐｐｂを越える含有量だと不快臭が強くなり好ましくない。
コウブシ精油を含有する本発明の柑橘様飲食品添加用香料組成物には、必要に応じて通常使用されている、例えば、水、エタノール等の溶剤；エチレングリコール、プロピレングリコール、ジプロピレングリコール、ヘキシレングリコール、グリセリン、クエン酸トリエチル、中鎖脂肪酸トリグリセライド、中鎖脂肪酸ジグリセライド等の保留剤を含有することができる。
本発明のコウブシ精油を含有する柑橘様飲食品添加用香料組成物及びコウブシ精油自体の添加により、柑橘様飲食品の柑橘香味増強を行うことができる。
本発明の柑橘様飲食品添加用香料組成物及びコウブシ精油の添加によって、柑橘香味を増強することができる飲食品の具体例としては、例えば、炭酸飲料、清涼飲料、果汁飲料類、乳飲料類、乳酸菌飲料類、スポーツドリンク類、ドリンク剤類、茶飲料などの飲料類；チューハイ、カクテルドリンク、果実酒などのアルコール飲料類；アイスクリーム、アイスミルク、ラクトアイス、氷菓、ヨーグルト、プリン、ゼリー、デイリーデザートなどのデザート類；キャラメル、キャンディー、錠菓、クラッカー、ビスケット、クッキー、パイ、チョコレート、スナック、チューインガムなどの菓子類；和風スープ、洋風スープなどのスープ類；ジャム類；風味調味料類；各種インスタント飲料類；各種インスタント食品類などを挙げることができる。この中でも、飲料類又はアルコール飲料類が好ましい。
飲食品への柑橘様飲食品添加用香料組成物の添加量は、製品の種類や形態に応じて異なるが、通常、製品の重量を基準として0.1％、好ましくは0.01〜5％の濃度範囲とすることができる。本発明の柑橘様飲食品添加用香料組成物の含有量が0.01％未満であれば柑橘様香味付与増強効果が得られず、5％を越える含有量であれば不快臭が強くなり好ましくない。
Moreover, when adding Koubu essential oil to a citrus-like food / beverage product in order to enhance a citrus-like flavor, it is 0.1-1000 ppb with respect to the weight of food / beverage products, Preferably it is 1-500 ppb, More preferably, it is 10-100 ppb. Concentration range. If the content of Kumushi essential oil is less than 0.1 ppb with respect to the weight of the citrus-like food or drink, the effect of imparting citrus-like flavor cannot be obtained, and if the content exceeds 1000 ppb, the unpleasant odor becomes strong, which is not preferable.
In the fragrance composition for adding citrus-like food and drink according to the present invention, which contains an essential oil of kubushi, a solvent such as water or ethanol, which is usually used as necessary; ethylene glycol, propylene glycol, dipropylene glycol, Retaining agents such as xylene glycol, glycerin, triethyl citrate, medium chain fatty acid triglyceride, and medium chain fatty acid diglyceride can be contained.
By adding the fragrance composition for adding citrus-like food and drink containing the essential oil of the present invention and the essential oil itself, the citrus flavor of the citrus-like food and drink can be enhanced.
Specific examples of the food and drink that can enhance the citrus flavor by adding the fragrance composition for adding citrus-like food and drink and the essential oil of the present invention of the present invention include, for example, carbonated drinks, soft drinks, fruit juice drinks, milk drinks Beverages such as lactic acid bacteria beverages, sports drinks, drinks, tea beverages; alcoholic beverages such as chu-hi, cocktail drinks, fruit liquor; ice cream, ice milk, lact ice, ice confectionery, yogurt, pudding, jelly, daily Desserts such as desserts; caramels, candy, tablet confectionery, crackers, biscuits, cookies, pie, chocolate, snacks, chewing gum and other confectionery; Japanese soups, Western soups and other soups; jams; flavor seasonings; Instant beverages; various instant foods . Among these, beverages or alcoholic beverages are preferable.
The amount of fragrance composition for adding citrus-like food and drink to food and drink varies depending on the type and form of the product, but is usually 0.1% based on the weight of the product, preferably 0.01 to 5% concentration range can do. If the content of the fragrance composition for adding citrus-like food and drink of the present invention is less than 0.01%, the citrus-like flavor imparting enhancing effect cannot be obtained, and if the content exceeds 5%, the unpleasant odor becomes strong.
本発明において増強される柑橘様香気・香味の柑橘類としては、グレープフルーツ、オレンジ及びレモンが好ましい。 As the citrus fruits having a citrus-like fragrance and flavor enhanced in the present invention, grapefruit, orange and lemon are preferred.
以下、実施例により本発明をさらに具体的に説明するが、本発明はこれら実施例に限定されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention further more concretely, this invention is not limited to these Examples.
（実施例１）
下記処方に従って、グレープフルーツ食品用香料組成物（A）を調製した。
香料組成物（A）処方
Example 1
According to the following prescription, the fragrance composition (A) for grapefruit food was prepared.
Perfume composition (A) prescription
（比較例１）
比較例１として、下記処方に従いグレープフルーツ食品用香料組成物（B）を調製した。
香料組成物（B）処方
(Comparative Example 1)
As Comparative Example 1, a fragrance composition for grapefruit food (B) was prepared according to the following formulation.
Perfume composition (B) prescription
（比較試験例１−１）
実施例１及び比較例１で得られたグレープフルーツ食品用香料組成物（A）及び（B）をそれぞれ水に0.1％添加し、5名の専門パネラーによる官能試験を行ったところ、実施例１の香料組成物(A)を添加したほうが、比較例１の香料組成物(B)の添加では感じられない、自然でみずみずしい果汁感が付与され、格段に優れていると全員が指摘した。
(Comparative Test Example 1-1)
The grapefruit food fragrance compositions (A) and (B) obtained in Example 1 and Comparative Example 1 were each added to water by 0.1% and subjected to a sensory test by five professional panelists. All pointed out that the addition of the fragrance composition (A) gives a natural and fresh fruit juice feeling that is not felt by the addition of the fragrance composition (B) of Comparative Example 1, and is much superior.
（比較試験例１−２）
実施例１及び比較例１で得られたグレープフルーツ食品用香料組成物（A）及び（B）をそれぞれ市販グレープフルーツ果汁飲料に0.1％添加し、5名の専門パネラーによる官能試験を行ったところ、実施例１の香料組成物(A)を添加したほうが、比較例１の香料組成物(B)の添加では感じられない、ボリューム感に富んだ自然な果汁感が付与され、格段に優れていると全員が指摘した。
(Comparative Test Example 1-2)
The grapefruit food fragrance compositions (A) and (B) obtained in Example 1 and Comparative Example 1 were each added to a commercially available grapefruit juice beverage by 0.1% and subjected to a sensory test by five specialist panelists. When the perfume composition (A) of Example 1 is added, a natural fruit juice feeling rich in volume that is not felt by the addition of the perfume composition (B) of Comparative Example 1 is imparted, and it is remarkably superior. All pointed out.
（実施例２）
下記処方に従って、グレープフルーツ食品用香料組成物（C）を調製した。
香料組成物（C）処方
(Example 2)
According to the following prescription, the fragrance composition (C) for grapefruit food was prepared.
Perfume composition (C) prescription
（比較例２）
比較例２として、下記処方に従いグレープフルーツ食品用香料組成物（D）を調製した。
香料組成物（D）処方
(Comparative Example 2)
As Comparative Example 2, a fragrance composition for grapefruit food (D) was prepared according to the following formulation.
Perfume composition (D) prescription
（比較試験例２−１）
実施例２及び比較例２で得られたグレープフルーツ食品用香料組成物（C）及び（D）をそれぞれ水に0.1％添加し、5名の専門パネラーによる官能試験を行ったところ、実施例２の香料組成物(C)を添加したほうが、比較例２の香料組成物(D)の添加では感じられない、自然で濃厚な果汁感が付与され、格段に優れていると全員が指摘した。
(Comparative Test Example 2-1)
The grapefruit food fragrance compositions (C) and (D) obtained in Example 2 and Comparative Example 2 were each added to water in an amount of 0.1%, and a sensory test was conducted by five specialist panelists. All pointed out that the addition of the fragrance composition (C) gives a natural and rich fruit juice feeling that is not felt by the addition of the fragrance composition (D) of Comparative Example 2, and is exceptionally excellent.
（比較試験例２−２）
実施例２及び比較例２で得られたグレープフルーツ食品用香料組成物（C）及び（D）をそれぞれ市販グレープフルーツ果汁飲料に0.1％添加し、5名の専門パネラーによる官能試験を行ったところ、実施例２の香料組成物(C)を添加したほうが、比較例２の香料組成物(D)の添加では感じられない、自然で重厚な果汁感が付与され、格段に優れていると全員が指摘した。
(Comparative Test Example 2-2)
The grapefruit food fragrance compositions (C) and (D) obtained in Example 2 and Comparative Example 2 were each added to a commercially available grapefruit juice drink by 0.1%, and a sensory test was conducted by five specialist panelists. Everyone pointed out that the addition of the fragrance composition (C) of Example 2 gives a natural and heavy fruit juice feeling that is not felt by the addition of the fragrance composition (D) of Comparative Example 2, and is exceptionally superior. did.
（実施例３）
下記処方に従って、オレンジ食品用香料組成物（E）を調製した。
香料組成物（E）処方
(Example 3)
A perfume composition for orange food (E) was prepared according to the following formulation.
Perfume composition (E) prescription
（比較例３）
比較例３として、下記処方に従いオレンジ食品用香料組成物（F）を調製した。
香料組成物（F）処方
(Comparative Example 3)
As Comparative Example 3, a fragrance composition for orange food (F) was prepared according to the following formulation.
Perfume composition (F) prescription
（比較試験例３−１）
実施例３及び比較例３で得られたオレンジ食品用香料組成物（E）及び（F）をそれぞれ水に0.1％添加し、5名の専門パネラーによる官能試験を行ったところ、実施例３の香料組成物(E)を添加したほうが、比較例３の香料組成物(F)の添加では感じられない、自然でみずみずしい果汁感が付与され、格段に優れていると全員が指摘した。
(Comparative Test Example 3-1)
The orange food fragrance compositions (E) and (F) obtained in Example 3 and Comparative Example 3 were each added to water by 0.1% and subjected to a sensory test by five professional panelists. It was pointed out that the addition of the fragrance composition (E) gave a natural and fresh fruit juice feeling that was not felt by the addition of the fragrance composition (F) of Comparative Example 3, and was remarkably superior.
（比較試験例３−２）
実施例３及び比較例３で得られたオレンジ食品用香料組成物（E）及び（F）をそれぞれ市販オレンジ果汁飲料に0.1％添加し、5名の専門パネラーによる官能試験を行ったところ、実施例３の香料組成物(E)を添加したほうが、比較例３の香料組成物(F)の添加では感じられない、ボリューム感に富んだ自然な果汁感が付与され、格段に優れていると全員が指摘した。
(Comparative Test Example 3-2)
The orange food fragrance compositions (E) and (F) obtained in Example 3 and Comparative Example 3 were each added to a commercially available orange juice beverage by 0.1%, and a sensory test was conducted by five specialist panelists. When the fragrance composition (E) of Example 3 is added, a natural fruit juice feeling rich in volume that is not felt by the addition of the fragrance composition (F) of Comparative Example 3 is given, and it is remarkably superior. All pointed out.
（実施例４）
下記処方に従って、オレンジ食品用香料組成物（G）を調製した。
香料組成物（G）処方
Example 4
A perfume composition for orange food (G) was prepared according to the following formulation.
Perfume composition (G) prescription
（比較例４）
比較例４として、下記処方に従いオレンジ食品用香料組成物（H）を調製した。
香料組成物（H）処方
(Comparative Example 4)
As Comparative Example 4, a fragrance composition for orange food (H) was prepared according to the following formulation.
Perfume composition (H) prescription
（比較試験例４−１）
実施例４及び比較例４で得られたオレンジ食品用香料組成物（G）及び（H）をそれぞれ水に0.1％添加し、5名の専門パネラーによる官能試験を行ったところ、実施例４の香料組成物(G)を添加したほうが、比較例４の香料組成物(H)の添加では感じられない、自然で重厚な果汁感が付与され、格段に優れていると全員が指摘した。
(Comparative Test Example 4-1)
The orange food fragrance compositions (G) and (H) obtained in Example 4 and Comparative Example 4 were each added to water in an amount of 0.1%, and a sensory test was conducted by five specialist panelists. All pointed out that the addition of the fragrance composition (G) gives a natural and heavy fruit juice feeling that is not felt by the addition of the fragrance composition (H) of Comparative Example 4, and is remarkably superior.
（比較試験例４−２）
実施例４及び比較例４で得られたオレンジ食品用香料組成物（G）及び（H）をそれぞれ市販オレンジ果汁飲料に0.1％添加し、5名の専門パネラーによる官能試験を行ったところ、実施例４の香料組成物(G)を添加したほうが、比較例３の香料組成物(H)の添加では感じられない、自然で重厚な果汁感が付与され、格段に優れていると全員が指摘した。
(Comparative Test Example 4-2)
The orange food fragrance compositions (G) and (H) obtained in Example 4 and Comparative Example 4 were each added to a commercially available orange juice drink by 0.1%, and a sensory test was conducted by five specialist panelists. All pointed out that the addition of the fragrance composition (G) of Example 4 gives a natural and heavy fruit juice feeling that is not felt by the addition of the fragrance composition (H) of Comparative Example 3, and is exceptionally superior. did.
（実施例５）
下記処方に従って、レモン食品用香料組成物（I）を調製した。
香料組成物（I）処方
(Example 5)
According to the following prescription, the fragrance composition for lemon food (I) was prepared.
Perfume composition (I) prescription
（比較例５）
比較例５として、下記処方に従いレモン食品用香料組成物（J）を調製した。
香料組成物（J）処方
(Comparative Example 5)
As Comparative Example 5, a fragrance composition for lemon food (J) was prepared according to the following formulation.
Perfume composition (J) prescription
（比較試験例５−１）
実施例５及び比較例５で得られたレモン食品用香料組成物（I）及び（J）をそれぞれ水に0.1％添加し、5名の専門パネラーによる官能試験を行ったところ、実施例５の香料組成物(I)を添加したほうが、比較例５の香料組成物(J)の添加では感じられない、自然でみずみずしい果汁感が付与され、格段に優れていると全員が指摘した。
(Comparative Test Example 5-1)
The lemon food fragrance compositions (I) and (J) obtained in Example 5 and Comparative Example 5 were each added to water in an amount of 0.1%, and a sensory test was conducted by five specialist panelists. It was pointed out that the addition of the fragrance composition (I) gives a natural and fresh fruit juice feeling which is not felt by the addition of the fragrance composition (J) of Comparative Example 5, and is remarkably superior.
（比較試験例５−２）
実施例５及び比較例５で得られたレモン食品用香料組成物（I）及び（J）をそれぞれ市販レモン果汁飲料に0.1％添加し、5名の専門パネラーによる官能試験を行ったところ、実施例５の香料組成物(I)を添加したほうが、比較例５の香料組成物(J)の添加では感じられない、ボリューム感に富んだ自然な果汁感が付与され、格段に優れていると全員が指摘した。
(Comparative Test Example 5-2)
The lemon food fragrance compositions (I) and (J) obtained in Example 5 and Comparative Example 5 were each added to a commercially available lemon juice beverage by 0.1% and subjected to a sensory test by five specialist panelists. When the fragrance composition (I) of Example 5 is added, a natural fruit juice feeling rich in volume, which is not felt by the addition of the fragrance composition (J) of Comparative Example 5, is imparted, and is significantly superior. All pointed out.
（実施例６）
下記処方に従って、レモン食品用香料組成物（K）を調製した。
香料組成物（K）処方
(Example 6)
A fragrance composition for lemon food (K) was prepared according to the following formulation.
Perfume composition (K) prescription
（比較例６）
比較例６として、下記処方に従いレモン食品用香料組成物（L）を調製した。
香料組成物（L）処方
(Comparative Example 6)
As Comparative Example 6, a fragrance composition for lemon food (L) was prepared according to the following formulation.
Perfume composition (L) formulation
（比較試験例６−１）
実施例６及び比較例６で得られたレモン食品用香料組成物（K）及び（L）をそれぞれ水に0.1％添加し、5名の専門パネラーによる官能試験を行ったところ、実施例６の香料組成物(K)を添加したほうが、比較例６の香料組成物(L)の添加では感じられない、自然で重厚な果汁感が付与され、格段に優れていると全員が指摘した。
(Comparative Test Example 6-1)
The lemon food fragrance compositions (K) and (L) obtained in Example 6 and Comparative Example 6 were each added to water by 0.1% and subjected to a sensory test by five professional panelists. All pointed out that the addition of the fragrance composition (K) gives a natural and heavy fruit juice feeling that is not felt by the addition of the fragrance composition (L) of Comparative Example 6, and is remarkably superior.
（比較試験例６−２）
実施例６及び比較例６で得られたレモン食品用香料組成物（K）及び（L）をそれぞれ市販レモン果汁飲料に0.1％添加し、5名の専門パネラーによる官能試験を行ったところ、実施例６の香料組成物(K)を添加したほうが、比較例６の香料組成物(L)の添加では感じられない、自然で重厚な果汁感が付与され、格段に優れていると全員が指摘した。
(Comparative Test Example 6-2)
The lemon food fragrance compositions (K) and (L) obtained in Example 6 and Comparative Example 6 were each added to a commercially available lemon juice drink by 0.1%, and a sensory test was conducted by five specialist panelists. Everyone pointed out that the addition of the fragrance composition (K) of Example 6 gives a natural and heavy fruit juice feeling that is not felt by the addition of the fragrance composition (L) of Comparative Example 6, and is exceptionally superior. did.
本発明の柑橘様飲食品香料組成物及びコウブシ精油の添加により、柑橘の香味を付与又は増強することができる。 The citrus flavor can be imparted or enhanced by the addition of the citrus-like food / beverage product fragrance composition of the present invention and Koubu essential oil.
Claims (6)
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| JP2016076434A JP2017184665A (en) | 2016-04-06 | 2016-04-06 | Perfume composition for citrus-like food and beverage addition |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020075820A1 (en) * | 2018-10-10 | 2020-04-16 | 高砂香料工業株式会社 | Flavor composiiton |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020075820A1 (en) * | 2018-10-10 | 2020-04-16 | 高砂香料工業株式会社 | Flavor composiiton |
| JP6724268B1 (en) * | 2018-10-10 | 2020-07-15 | 高砂香料工業株式会社 | Fragrance composition |
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