WO2000021390A1 - Bitterness relieving agent - Google Patents

Bitterness relieving agent Download PDF

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Publication number
WO2000021390A1
WO2000021390A1 PCT/JP1999/005559 JP9905559W WO0021390A1 WO 2000021390 A1 WO2000021390 A1 WO 2000021390A1 JP 9905559 W JP9905559 W JP 9905559W WO 0021390 A1 WO0021390 A1 WO 0021390A1
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Prior art keywords
bitterness
bitter
composition
pga
effect
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PCT/JP1999/005559
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French (fr)
Japanese (ja)
Inventor
Chishiho Sonoda
Keiichi Sakai
Kazuyoshi Murase
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Ajinomoto Co., Inc.
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Publication of WO2000021390A1 publication Critical patent/WO2000021390A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids

Definitions

  • the present invention relates to a bitterness suppressor when various bitter substances are orally ingested.
  • an object of the present invention is to significantly reduce the taste of the composition itself by adding it to a composition containing a bitter substance, particularly a composition containing an amino acid such as leucine and isoleucine. It is an object of the present invention to obtain a composition having a good taste and a sufficiently reduced bitter taste.
  • ⁇ -PGA polyadalamic acid
  • bitter substances targeted by the present invention include amino acids having bitterness such as leucine, isoleucine, methionine, parin, histidine and the like, and bitter peptides having hydrophobic amino acids at their N- and C-termini, specifically casein or These include vitamins such as caffeine, minerals, quinine, thiamine nitrate and thiamine hydrochloride, such as soybean-derived protein hydrolysates. Alternatively, substances containing bitter substances such as various crude drugs are also targeted.
  • the above-mentioned bitter substances may be one kind or a combination of two or more kinds. The proportion of the bitter substance in the composition varies depending on the bitter substance, but is often as small as about 0.001 to 2% by weight.
  • the ⁇ -PGA used in combination with these bitter substances is at least one selected from free substances, salts, and decomposed products. That is, ⁇ -PGA may be any of a free form, a salt, and a decomposed product, regardless of its origin, but has a molecular weight of 1 ⁇ 10 ′ to 3 X 1 0 5 are preferred, the ratio in the composition, the type also depends but 0. 0 1-9 9 wt% of the composition, preferably from 0.1 to 2. Content of about 0 wt%. In the evaluation of the aqueous solution system, no significant effect is felt at 0.1% by weight or less, and at 2.0% by weight or more, the taste and flavor of a-PGA itself may impair the taste of food.
  • the effect of reducing bitterness differs depending on the type of the coexisting substance in the composition and the type of target bitter substance (see Examples). However, those skilled in the art can easily determine the optimal range for obtaining the desired effect. It can be set as appropriate by experiment.
  • the method for reducing bitterness of the present invention includes foods and drinks (drinks containing bitter components, gums, jelly, and other solid, pasted or liquid foods), drugs taken orally, and cosmetics applied to lips or face, etc. It may be of any shape such as liquid, powder, granules, other solids, paste, etc.
  • the components other than the bitter component and a-PGA to be added to these food / beverage products, pharmaceuticals, and cosmetic compositions may be those that are added when a person skilled in the art prepares them according to a conventional method.
  • FIG. 1 shows the data.
  • 1% PGA was added to various bitter substance-containing solutions (2% bitter amino acid mixed solution, 2% vitamin mixed solution, 2% calcium lactate solution, 0.1% anhydrous caffeine solution). Similarly, the level of reduction in bitterness was determined as the equivalent concentration of anhydrous caffeine.
  • bitterness intensity 3 points very bitter
  • a light-tasting, jelly drink containing 2% of an amino acid mixture (leucine, isoloisin, balin) (base composition: 16.5% dextrin, quail ;: 4.0% sugar, 0.3% counic acid) ⁇ Flame-0.1% ⁇ Gelling agent 0.6 %)
  • the sensory evaluation was carried out by 10 panelists skilled in the effect of suppressing bitterness when 2% of hair PGA was added.
  • the bitterness level was scored on a scale of 0 to 3 in each independent evaluation. In each case, the effect of suppressing bitterness was clearly observed.
  • the saltiness, sweetness, sourness, etc. did not change significantly. Table 2 shows the results of bitterness reduction.
  • bitterness intensity 3 points very bitter
  • Fig. 1 The effect of bitterness suppression by the concentration of ⁇ -PGA is shown.
  • Figure 2 The effect of adding various bitter substances in an aqueous solution system.
  • Figure 3 Comparison of the effect of the amino acid mixture with other bitterness control methods.
  • bitter taste of bitter substances can be reduced by adding PGA, it is possible to provide foods and drinks, pharmaceuticals, cosmetics, etc. with reduced bitterness.

Abstract

Bitterness is relieved by adding poly-η-glutamic acid to one or more substances having a bitter taste (amino acids, peptides, quinine, caffeine, minerals, etc.).

Description

明細書 苦味抑制剤  Description Bitter taste suppressant
(技術分野） (Technical field)
本発明は、 各種苦味物質を経口摂取する場合における苦味抑制剤 に関する。  The present invention relates to a bitterness suppressor when various bitter substances are orally ingested.
(背景技術） (Background technology)
苦味を有する物質に関する苦味除去、 抑制方法については、 これ までに様々な取り組みがなされている。  Various approaches have been taken to remove and control bitterness for substances with bitterness.
苦味低減化方法については、 医薬品では固形剤の場合、 糖衣、 コ —ティ ング剤の使用、 カプセル化、 包摂化合物の使用、 甘味による 矯味等が行われている。  As for the method of reducing bitterness, in the case of pharmaceuticals, in the case of solid preparations, sugar coating, use of coating agents, encapsulation, use of inclusion compounds, sweetening, etc. are performed.
また、 液剤に関しては固形剤と比較し液体内で安定してコーティ ングすることが困難なため、 高濃度の糖、 有機酸、 フレーバーの添 加が行われている。 また、 最近では、 苦味抑制作用を持つレシチン の添加による苦味抑制方法も知られている。  In addition, it is difficult to coat liquids in liquids more stably than solids, so high concentrations of sugars, organic acids, and flavors are added. Recently, a method of suppressing bitterness by adding lecithin, which has a bitterness suppressing effect, is also known.
しかしながら、 これらの方法では充分な苦味の抑制ができなかつ たり、 水溶液で保存中に分解等で効果が持続しなかったり、 抑制剤 自体の味が不快であったりという問題点がある。  However, these methods have problems that sufficient bitterness cannot be suppressed, the effect is not maintained due to decomposition during storage in an aqueous solution, and the taste of the inhibitor itself is unpleasant.
また最近では食品分野においても栄養強化の目的でビ夕ミン、 ァ ミノ酸、 ミネラル等が添加されるものも多く、 添加した強化剤には 苦味があり食品の呈味を著しく損なう場合、 食品の呈味を保っため に添加量 （又は濃度） を控える場合がある。 In recent years, in the food field, many additives such as bimin, amino acid, and minerals have been added for the purpose of nutritional enhancement.If the added fortifiers are bitter and significantly impair the taste of the food, To keep taste In some cases, the amount of addition (or concentration) may be reduced.
このような従来技術の背景下に、 本発明の課題は、 苦味物質含有 組成物、 特にロイシン、 イソロイシンをはじめとするアミ ノ酸含有 組成物において、 添加により組成物自体の呈味を著しく損なうこと なく充分に苦味を低減した良好な呈味質の組成物を得ることである。  Under such background of the prior art, an object of the present invention is to significantly reduce the taste of the composition itself by adding it to a composition containing a bitter substance, particularly a composition containing an amino acid such as leucine and isoleucine. It is an object of the present invention to obtain a composition having a good taste and a sufficiently reduced bitter taste.
(発明の開示） (Disclosure of the Invention)
本発明者等は、 上記課題を解決するために鋭意検討した結果、 苦 味物質、 特にアミノ酸を含有してなる組成物にポリ ー ァ ーダルタミ ン酸 （以下 「ァ— P G A」 と略記する） を併用することにより、 苦 味を顕著に抑制しうるとの知見に至り本発明を完成した。  The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, have found that polyadalamic acid (hereinafter abbreviated as “α-PGA”) is added to a composition containing a bitter substance, particularly an amino acid. It has been found that bitterness can be remarkably suppressed by the combined use, and the present invention has been completed.
本発明の対象となる苦味物質は、 ロイシン、 イソロイシン、 メチ ォニン、 パリ ン、 ヒスチジン等の苦味を有するアミノ酸及びそれら の疎水性アミノ酸を N末端及び C末端に有する苦味ペプチド、 具体 的にはカゼィン又は大豆由来の蛋白加水分解物など、 カフェイン、 ミネラル、 キニーネ、 硝酸チアミン、 塩酸チアミンなどのビタミン 等である。 あるいは、 各種の生薬等苦味物質含有物も対象となる。 上記苦味物質は、 1種類でも 2種類以上の組み合わせでもよい。 組 成物に占める苦味物質の割合は苦味物質により異なるが、 0 . 0 0 1 〜 2重量％程度の微量であることが多い。  The bitter substances targeted by the present invention include amino acids having bitterness such as leucine, isoleucine, methionine, parin, histidine and the like, and bitter peptides having hydrophobic amino acids at their N- and C-termini, specifically casein or These include vitamins such as caffeine, minerals, quinine, thiamine nitrate and thiamine hydrochloride, such as soybean-derived protein hydrolysates. Alternatively, substances containing bitter substances such as various crude drugs are also targeted. The above-mentioned bitter substances may be one kind or a combination of two or more kinds. The proportion of the bitter substance in the composition varies depending on the bitter substance, but is often as small as about 0.001 to 2% by weight.
これらの苦味物質と併用するァ -PGAは、 遊離体、 塩類、 分解物か ら選ばれた 1種以上である。 即ち、 ァ -PGAは、 遊離体、 塩、 分解物 のいずれでもよく、 その由来を問わないが、 分子量が 1 X 1 0 '〜 3 X 1 0 5が好ましく、 組成物に占める割合は、 組成物の種類にもよる が 0 . 0 1〜 9 9重量％、 好ましくは 0 . 1 〜 2 . 0重量％程度の 含有量である。 水溶液系での評価では 0 . 1重量％以下では顕著な 効果が感じられず、 2 . 0重量％以上ではァ - PGA自体の持つ味風味 が食品の呈味を損なうおそれがある。 The α-PGA used in combination with these bitter substances is at least one selected from free substances, salts, and decomposed products. That is, α-PGA may be any of a free form, a salt, and a decomposed product, regardless of its origin, but has a molecular weight of 1 × 10 ′ to 3 X 1 0 5 are preferred, the ratio in the composition, the type also depends but 0. 0 1-9 9 wt% of the composition, preferably from 0.1 to 2. Content of about 0 wt%. In the evaluation of the aqueous solution system, no significant effect is felt at 0.1% by weight or less, and at 2.0% by weight or more, the taste and flavor of a-PGA itself may impair the taste of food.
但し、 苦味低減化の効果は組成物中に共存する物質、 標的苦味物 質の種類により異なるが （実施例参照） 、 当業者であれば、 目的の 効果を得るために最適な範囲を簡単な実験により適宜設定可能であ る。  However, the effect of reducing bitterness differs depending on the type of the coexisting substance in the composition and the type of target bitter substance (see Examples). However, those skilled in the art can easily determine the optimal range for obtaining the desired effect. It can be set as appropriate by experiment.
本発明の苦味低減化法は、 飲食品 （苦味成分含有飲料、 ガム、 ゼ リ一その他の固形、 ペース ト乃至は液状食品） 、 経口で摂取する医 薬品、 唇あるいは顔面等に塗布する香粧品で液体、 粉末、 顆粒、 そ の他の固形状、 ペース ト等の如何なる形状のものでも構わない。 こ れらの飲食品、 医薬品、 香粧品の組成物に配合される苦味成分とァ -PGA以外の成分は、 当業者が常法に従って調製する際に配合するも のであればよい。  The method for reducing bitterness of the present invention includes foods and drinks (drinks containing bitter components, gums, jelly, and other solid, pasted or liquid foods), drugs taken orally, and cosmetics applied to lips or face, etc. It may be of any shape such as liquid, powder, granules, other solids, paste, etc. The components other than the bitter component and a-PGA to be added to these food / beverage products, pharmaceuticals, and cosmetic compositions may be those that are added when a person skilled in the art prepares them according to a conventional method.
また、 了 -PGAの添加の時期及び方法についての制限も特にない。  There are no particular restrictions on the timing and method of adding PGA.
(発明を実施するための最良の形態） (Best mode for carrying out the invention)
以下、 実施例により、 本発明を更に説明する。  Hereinafter, the present invention will be further described with reference to examples.
実施例 Example
①ァ -PGAの添加濃度による苦味抑制効果  (1) Bitterness suppression effect by the concentration of α-PGA
2 %混合アミノ酸溶液 （L-ロイシン、 L-イソロイシン、 L 一バリ ン） に、 ァ- PGAを下記の濃度添加したときの苦味抑制効果を熟練さ れたパネル 5名で官能評価を行い苦味レベルの指標として苦味の等 価濃度を無水カフェイン水溶液の濃度を求めた。 結果は、 添加量を 増量すると比例的に効果も高くなることが確認された。 2% mixed amino acid solution (L-leucine, L-isoleucine, L-variase In addition, five skilled panelists conducted sensory evaluations on the bitterness-suppressing effect when adding the following concentrations of α-PGA, and calculated the equivalent concentration of bitterness as an index of the bitterness level and the concentration of the anhydrous caffeine aqueous solution. Was. As a result, it was confirmed that the effect increased proportionally as the amount of addition increased.
図 1 にデータを示した。 Figure 1 shows the data.
②水溶液系における各種苦味物質に対する添加効果 ②Effects of adding various bitter substances in aqueous solutions
各種苦味物質含有溶液 （ 2 %苦味アミノ酸混合溶液、 2 %ビタミ ン混合溶液、 2 %乳酸カルシウム溶液、 0 . 1 %無水カフェイン溶 液） に対してァー P G A 1 %を添加し、 ①と同様に苦味の低減レべ ルを無水カフエイン等価濃度を求めた。  1% PGA was added to various bitter substance-containing solutions (2% bitter amino acid mixed solution, 2% vitamin mixed solution, 2% calcium lactate solution, 0.1% anhydrous caffeine solution). Similarly, the level of reduction in bitterness was determined as the equivalent concentration of anhydrous caffeine.
結果は、 全ての実験例で顕著な苦味低減効果が認められ、 特にァ ミノ酸混合物では効果が大きかった。 図 2にデータを示した。  As a result, a remarkable bitterness-reducing effect was observed in all the experimental examples, and the effect was particularly large with the amino acid mixture. Figure 2 shows the data.
③アミノ酸混合物におけるその他の苦味抑制方法との効果の比較 混合アミノ酸溶液 （L -口イシン、 L-イソロイシン、 L—パリ ン） に、 特許等で効果が確認されている各種苦味低減物質 （ 1 %酸性リ ン脂質、 2 . 5 p p mソーマチン、 1 0 %ショ糖、 0 . 5モル食塩） 及び 2 % r _ P G Aを添加し①、 ②の方法と同様に苦味低減レベル を求めた。 結果は、 ァー P G Aの添加による苦味低減効果が最も 大きかった。 図 3にデータを示した。 また、 添加物質自体の持つ 呈味は実験に用いた物質の添加濃度において最も無味に近い。 (3) Comparison of the effects of amino acid mixtures with other bitterness control methods Various bitterness reducing substances (1%) that have been confirmed to be effective in patents, etc. in mixed amino acid solutions (L-mouth isine, L-isoleucine, L-parin) An acidic phospholipid, 2.5 ppm thaumatin, 10% sucrose, 0.5 molar salt) and 2% r_PGA were added, and the bitterness reduction level was determined in the same manner as in method ②. The results showed that the addition of PGA had the greatest bitterness reducing effect. Figure 3 shows the data. The taste of the added substance itself is almost tasteless at the added concentration of the substance used in the experiment.
④飲料系におけるァミノ酸混合物の苦味抑制効果 アミノ酸混合物 （ロイシン · ィソロイシン · バリ ン） を 1 %及び 2 %含む薄味の飲料 （ベース配合 ： 果糖ぶどう糖液糖 4.5% · ク'ラ；： ュ-糖 2.0 · クェン酸 0. · クェン酸 NaO.03% · 果汁 0.2¾ · フレ-ハ' - 0. 1%) ヘア ー P GAを 0. 5 %及び 1 %添加したときの苦味抑制効果 を熟練されたパネル 1 0名で官能評価を行い。 それぞれ独立評価に て苦味のレベルを 0〜 3点で点数化した。 それぞれ明らかに苦味抑 制の効果が見られた。 また、 塩味 · 甘味 · 酸味等が顕著に変わるこ ともなかった。 表 1 に苦味低減の結果を示した。 苦 Bitter taste suppressing effect of amino acid mixture in beverage system A light drink containing 1% and 2% of an amino acid mixture (leucine, isoloisin, and ballin) (base composition: fructose-glucose liquid sugar 4.5% · quail; .03% · Fruit juice 0.2¾ · Fle-ha '-0.1%) Hair PGA The sensory evaluation was conducted by 10 panelists who were skilled in evaluating the bitterness suppression effect when 0.5% and 1% of PGA was added. . The bitterness level was scored on a scale of 0 to 3 by independent evaluation. In each case, the effect of bitterness suppression was clearly observed. In addition, saltiness, sweetness, sourness, etc. did not change significantly. Table 1 shows the results of bitterness reduction.
【表 1】 アミ ノ酸添加飲料における PGAの苦味低減効果 [Table 1] PGA bitterness reducing effect of amino acid-added beverages
コン トロール γ -PGA r -PGA  Control γ -PGA r -PGA
0.5 添加 1.0%添加  0.5 addition 1.0% addition
アミノ酸混合物 1 % 2.0 0.7 - アミノ酸混合物 2 % 2.8 - 0.8 Amino acid mixture 1% 2.0 0.7-Amino acid mixture 2% 2.8-0.8
苦味強度の定義 ： 3点 とても苦い  Definition of bitterness intensity: 3 points very bitter
2点 苦い  2 points bitter
1点 やや苦い  1 point Slightly bitter
0点 苦みは感じない  0 points No bitterness
⑤ゼリー飲料におけるアミノ酸混合物の苦味抑制効果 苦 Bitter taste suppressing effect of amino acid mixture in jelly drink
アミノ酸混合物 （ロイシン · ィソロイシン · バリ ン） を 2 %含む 薄味のゼリ一飲料 （ベース配合 ： デキス トリ ン 16.5% · ク'ラ；:ュ-糖 4.0% · ク工ン酸 0.3% ' 果汁 1.0 · フレ -ハ' - 0.1% · ゲル化剤 0.6 %) ヘアー P G Aを 2 %添加したときの苦味抑制効果を熟練された パネル 1 0名で官能評価を行い。 それぞれ独立評価にて苦味のレべ ルを 0〜 3点で点数化した。 それぞれ明らかに苦味抑制の効果が見 られた。 また、 塩味 ·甘味 · 酸味等が顕著に変わることもなかった 表 2に苦味低減の結果を示した。 A light-tasting, jelly drink containing 2% of an amino acid mixture (leucine, isoloisin, balin) (base composition: 16.5% dextrin, quail ;: 4.0% sugar, 0.3% counic acid) · Flame-0.1% · Gelling agent 0.6 %) The sensory evaluation was carried out by 10 panelists skilled in the effect of suppressing bitterness when 2% of hair PGA was added. The bitterness level was scored on a scale of 0 to 3 in each independent evaluation. In each case, the effect of suppressing bitterness was clearly observed. In addition, the saltiness, sweetness, sourness, etc. did not change significantly. Table 2 shows the results of bitterness reduction.
【表 2】 アミノ酸添加飲料におけるァ - PGAの苦味低減効果 [Table 2] Bitter taste reduction effect of A-PGA in amino acid-added beverages
コントロール ァ -PGA  Controller -PGA
2. 0%添加  2.0% added
アミノ酸混合物 2 % 2. 7 1 . 0 Amino acid mixture 2% 2.7.1.0
苦味強度の定義 ： 3点 とても苦い  Definition of bitterness intensity: 3 points very bitter
2点 苦い  2 points bitter
1点 やや苦い  1 point Slightly bitter
0点 苦みは感じない  0 points No bitterness
(図面の簡単な説明） (Brief description of drawings)
図 1 ： ァ- PGAの添加濃度による苦味抑制効果を示す。 Fig. 1: The effect of bitterness suppression by the concentration of α-PGA is shown.
図 2 ： 水溶液系における各種苦味物質に対する添加効果を示す。 図 3 ： アミノ酸混合物におけるその他の苦味抑制方法との効果の比 較を示す。 Figure 2: The effect of adding various bitter substances in an aqueous solution system. Figure 3: Comparison of the effect of the amino acid mixture with other bitterness control methods.
(産業上の利用の可能性） (Possibility of industrial use)
ァ— P G Aの配合により苦味物質の苦味を低減できることから、 苦味の低減した飲食品、 医薬、 香粧品等を提供可能である。  Since the bitter taste of bitter substances can be reduced by adding PGA, it is possible to provide foods and drinks, pharmaceuticals, cosmetics, etc. with reduced bitterness.

Claims

請求の範囲 The scope of the claims
1 . ポリ— ァ —グルタミン酸、 その分解物及びその塩類から選ばれ た 1種以上を有効成分とする苦味抑制剤。 1. A bitterness suppressant comprising, as an active ingredient, at least one selected from poly (glutamic acid), its decomposed products, and salts thereof.
2 . 苦味を有する物質及び請求項 1記載の苦味抑制剤を 0 . 0 1 〜 9 9重量％含有することを特徴とする組成物。  2. A composition comprising a substance having a bitter taste and 0.01 to 99% by weight of the bitterness suppressor according to claim 1.
3 . 苦味物質が、 苦味を有するアミノ酸及びそれらの疎水性ァミノ 酸を N末端及び C末端に有する苦味ペプチド、 カフェイン、 苦味を 有するミネラル、 苦味を有するビタミン及び苦味を有する生薬の中 から選ばれた 1種以上である請求項 2記載の組成物。  3. The bitter substance is selected from bitter amino acids and their bitter peptides having N- and C-terminal hydrophobic amino acids, caffeine, bitter minerals, bitter vitamins and bitter crude drugs. 3. The composition according to claim 2, which is at least one kind.
4 . 組成物が飲食品である請求項 2記載の組成物。  4. The composition according to claim 2, wherein the composition is a food or drink.
5 . 組成物が医薬品である請求項 2記載の組成物。  5. The composition according to claim 2, wherein the composition is a pharmaceutical.
6 . 組成物が香粧品である請求項 2記載の組成物。  6. The composition according to claim 2, wherein the composition is a cosmetic.
PCT/JP1999/005559 1998-10-14 1999-10-08 Bitterness relieving agent WO2000021390A1 (en)

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JP10/291780 1998-10-14
JP29178098 1998-10-14

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Cited By (7)

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Publication number Priority date Publication date Assignee Title
WO2007108558A1 (en) * 2006-03-23 2007-09-27 Ajinomoto Co., Inc. Method of strengthening saltiness of food containing ϝ-polyglutamic acid
WO2008029504A1 (en) * 2006-09-04 2008-03-13 Ajinomoto Co., Inc. Flavor improver
EP1972203A1 (en) 2007-03-13 2008-09-24 Symrise GmbH & Co. KG Use of 4-hydroxychalkon derivatives for masking an unpleasant taste
WO2008146491A1 (en) 2007-05-31 2008-12-04 Ajinomoto Co., Inc. Taste improver
JP2009118741A (en) * 2007-11-12 2009-06-04 Ajinomoto Co Inc Aftersweetness-suppressing agent for high-sweetness sweetener
WO2010021411A1 (en) * 2008-08-22 2010-02-25 味の素株式会社 Poly-ν-glutamine-containing sweetening composition
US8685436B2 (en) 2001-05-11 2014-04-01 Symrise Ag Use of hydroxyflavanones for masking bitter taste

Citations (1)

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Publication number Priority date Publication date Assignee Title
JPS50121449A (en) * 1974-03-09 1975-09-23

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JPS50121449A (en) * 1974-03-09 1975-09-23

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Title
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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8685436B2 (en) 2001-05-11 2014-04-01 Symrise Ag Use of hydroxyflavanones for masking bitter taste
WO2007108558A1 (en) * 2006-03-23 2007-09-27 Ajinomoto Co., Inc. Method of strengthening saltiness of food containing ϝ-polyglutamic acid
WO2008029504A1 (en) * 2006-09-04 2008-03-13 Ajinomoto Co., Inc. Flavor improver
EP1972203A1 (en) 2007-03-13 2008-09-24 Symrise GmbH & Co. KG Use of 4-hydroxychalkon derivatives for masking an unpleasant taste
US8778987B2 (en) 2007-03-13 2014-07-15 Symrise Ag Use of 4-hydroxychalcone derivatives for masking an unpleasant taste
WO2008146491A1 (en) 2007-05-31 2008-12-04 Ajinomoto Co., Inc. Taste improver
EP2165611A1 (en) * 2007-05-31 2010-03-24 Ajinomoto Co., Inc. Taste improver
EP2165611A4 (en) * 2007-05-31 2012-11-21 Ajinomoto Kk Taste improver
JP2009118741A (en) * 2007-11-12 2009-06-04 Ajinomoto Co Inc Aftersweetness-suppressing agent for high-sweetness sweetener
WO2010021411A1 (en) * 2008-08-22 2010-02-25 味の素株式会社 Poly-ν-glutamine-containing sweetening composition

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