JPWO2024162421A5 - - Google Patents
Download PDFInfo
- Publication number
- JPWO2024162421A5 JPWO2024162421A5 JP2024512207A JP2024512207A JPWO2024162421A5 JP WO2024162421 A5 JPWO2024162421 A5 JP WO2024162421A5 JP 2024512207 A JP2024512207 A JP 2024512207A JP 2024512207 A JP2024512207 A JP 2024512207A JP WO2024162421 A5 JPWO2024162421 A5 JP WO2024162421A5
- Authority
- JP
- Japan
- Prior art keywords
- peak area
- cyclic
- heat
- attributable
- treated
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2024087296A JP2024109123A (ja) | 2023-01-31 | 2024-05-29 | 呈味増強用組成物、その製造方法、及び、食品の呈味を増強する方法 |
| JP2024087295A JP2024109122A (ja) | 2023-01-31 | 2024-05-29 | 呈味増強用組成物、その製造方法、及び、食品の呈味を増強する方法 |
| JP2024087294A JP2024109121A (ja) | 2023-01-31 | 2024-05-29 | 呈味増強用組成物、その製造方法、及び、食品の呈味を増強する方法 |
Applications Claiming Priority (9)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2023013623 | 2023-01-31 | ||
| JP2023013575 | 2023-01-31 | ||
| JP2023013575 | 2023-01-31 | ||
| JP2023013576 | 2023-01-31 | ||
| JP2023013576 | 2023-01-31 | ||
| JP2023013623 | 2023-01-31 | ||
| JP2023074823 | 2023-04-28 | ||
| JP2023074823 | 2023-04-28 | ||
| PCT/JP2024/003190 WO2024162421A1 (ja) | 2023-01-31 | 2024-01-31 | 呈味増強用組成物、その製造方法、及び、食品の呈味を増強する方法 |
Related Child Applications (3)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2024087295A Division JP2024109122A (ja) | 2023-01-31 | 2024-05-29 | 呈味増強用組成物、その製造方法、及び、食品の呈味を増強する方法 |
| JP2024087294A Division JP2024109121A (ja) | 2023-01-31 | 2024-05-29 | 呈味増強用組成物、その製造方法、及び、食品の呈味を増強する方法 |
| JP2024087296A Division JP2024109123A (ja) | 2023-01-31 | 2024-05-29 | 呈味増強用組成物、その製造方法、及び、食品の呈味を増強する方法 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JP7498381B1 JP7498381B1 (ja) | 2024-06-11 |
| JPWO2024162421A1 JPWO2024162421A1 (https=) | 2024-08-08 |
| JPWO2024162421A5 true JPWO2024162421A5 (https=) | 2025-01-07 |
Family
ID=91377636
Family Applications (4)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2024512207A Active JP7498381B1 (ja) | 2023-01-31 | 2024-01-31 | 呈味増強用組成物、その製造方法、及び、食品の呈味を増強する方法 |
| JP2024087296A Pending JP2024109123A (ja) | 2023-01-31 | 2024-05-29 | 呈味増強用組成物、その製造方法、及び、食品の呈味を増強する方法 |
| JP2024087295A Pending JP2024109122A (ja) | 2023-01-31 | 2024-05-29 | 呈味増強用組成物、その製造方法、及び、食品の呈味を増強する方法 |
| JP2024087294A Pending JP2024109121A (ja) | 2023-01-31 | 2024-05-29 | 呈味増強用組成物、その製造方法、及び、食品の呈味を増強する方法 |
Family Applications After (3)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2024087296A Pending JP2024109123A (ja) | 2023-01-31 | 2024-05-29 | 呈味増強用組成物、その製造方法、及び、食品の呈味を増強する方法 |
| JP2024087295A Pending JP2024109122A (ja) | 2023-01-31 | 2024-05-29 | 呈味増強用組成物、その製造方法、及び、食品の呈味を増強する方法 |
| JP2024087294A Pending JP2024109121A (ja) | 2023-01-31 | 2024-05-29 | 呈味増強用組成物、その製造方法、及び、食品の呈味を増強する方法 |
Country Status (3)
| Country | Link |
|---|---|
| EP (1) | EP4659592A1 (https=) |
| JP (4) | JP7498381B1 (https=) |
| CN (1) | CN120614989A (https=) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2026028555A1 (ja) * | 2024-07-30 | 2026-02-05 | ハウス食品株式会社 | マスタードシードを含有する油系ペースト状組成物、その製造方法、及びそれを含む食品 |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000236844A (ja) * | 1999-02-19 | 2000-09-05 | Lion Corp | 焙煎風味香辛料 |
| JP3532879B2 (ja) * | 2001-04-27 | 2004-05-31 | ハウス食品株式会社 | 焙煎玉ねぎの製造方法 |
| JP5872187B2 (ja) | 2011-05-17 | 2016-03-01 | 小川香料株式会社 | 塩味増強剤 |
| JP2018102142A (ja) | 2016-12-22 | 2018-07-05 | 株式会社カネカサンスパイス | 塩味増強用スパイスミックス及び食品 |
| JP6675473B1 (ja) * | 2018-12-28 | 2020-04-01 | ハウス食品株式会社 | 混合香辛料及び混合香辛料の製造方法 |
| JP7498546B2 (ja) | 2019-06-14 | 2024-06-12 | ハウス食品株式会社 | 調味組成物及び食品 |
| JP7630380B2 (ja) | 2021-07-16 | 2025-02-17 | 三協立山株式会社 | 境界構造物 |
| JP7553954B2 (ja) | 2021-07-16 | 2024-09-19 | 株式会社ニューギン | 遊技機 |
| JP7325846B2 (ja) | 2021-07-16 | 2023-08-15 | 株式会社ニューギン | 遊技機 |
| JP7509434B2 (ja) | 2021-11-18 | 2024-07-02 | 京楽産業．株式会社 | 遊技機 |
-
2024
- 2024-01-31 EP EP24750370.9A patent/EP4659592A1/en active Pending
- 2024-01-31 CN CN202480010133.9A patent/CN120614989A/zh active Pending
- 2024-01-31 JP JP2024512207A patent/JP7498381B1/ja active Active
- 2024-05-29 JP JP2024087296A patent/JP2024109123A/ja active Pending
- 2024-05-29 JP JP2024087295A patent/JP2024109122A/ja active Pending
- 2024-05-29 JP JP2024087294A patent/JP2024109121A/ja active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Voirin et al. | Novel monoterpene disaccharide glycosides of Vitis vinifera grapes | |
| Takeoka et al. | Nectarine volatiles: vacuum steam distillation versus headspace sampling | |
| Li et al. | The effect of alkalization on the bioactive and flavor related components in commercial cocoa powder | |
| Osada et al. | Antioxidative activity of volatile extracts from Maillard model systems | |
| Voigt et al. | Partial purification and characterisation of the peptide precursors of the cocoa-specific aroma components | |
| KR101860593B1 (ko) | 프로안토시아니딘 고함유 식물 추출물 | |
| Fischer et al. | Original composition of marjoram flavor and its changes during processing | |
| Scalone et al. | Cocoa-specific flavor components and their peptide precursors | |
| JPWO2024162421A5 (https=) | ||
| Wasserman et al. | Effect of some water-soluble components on aroma of heated adipose tissue | |
| Rapior et al. | Volatile composition of Laetiporus sulphureus | |
| Park et al. | Characteristics of taste components of commercial soybean paste | |
| Wang et al. | The formation approaches of volatile compounds in Chinese traditional hot‐pressed fragrant rapeseed oil | |
| CN113951552A (zh) | 一种krk26烟草提取物、其制备方法和用途 | |
| CN114041623A (zh) | 一种旱烟特征致香成分、其制备方法和用途 | |
| JP7498381B1 (ja) | 呈味増強用組成物、その製造方法、及び、食品の呈味を増強する方法 | |
| AU746569B2 (en) | Flavouring materials | |
| Yuwono et al. | Effect of different aroma extraction methods combined with GC-MS on the aroma profiles of coffee | |
| Jayalekshmy et al. | Volatile aroma compounds of raw and roasted palm kernel | |
| KR102346711B1 (ko) | 알룰로스를 포함하는 반응 향미제 및 이의 제조방법 | |
| Chortyk et al. | Chromatographic determination of hydrocarbon waxes in tobacco leaf and smoke | |
| Kuo et al. | Selective purge-and-trap method for the analysis of volatile pyrazines | |
| Chang et al. | The effect of drying treatment on the flavor and quality of longan fruit | |
| KR101172677B1 (ko) | 뽕나무 추출물을 함유한 막걸리 제조방법 및 이에 의하여 제조된 막걸리 | |
| Park et al. | Changes of chemical compositions in chicory roots by different roasting processes |