WO2006087991A1 - Agent destine a ameliorer le gout des edulcorants a gout tres sucre - Google Patents

Agent destine a ameliorer le gout des edulcorants a gout tres sucre Download PDF

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Publication number
WO2006087991A1
WO2006087991A1 PCT/JP2006/302468 JP2006302468W WO2006087991A1 WO 2006087991 A1 WO2006087991 A1 WO 2006087991A1 JP 2006302468 W JP2006302468 W JP 2006302468W WO 2006087991 A1 WO2006087991 A1 WO 2006087991A1
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WO
WIPO (PCT)
Prior art keywords
taste
spirantol
sweetener
intensity
improving agent
Prior art date
Application number
PCT/JP2006/302468
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English (en)
Japanese (ja)
Inventor
Toshio Miyazawa
Tomoko Matsuda
Shuichi Muranishi
Kazuyuki Miyake
Original Assignee
Ogawa & Co., Ltd.
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Ogawa & Co., Ltd. filed Critical Ogawa & Co., Ltd.
Publication of WO2006087991A1 publication Critical patent/WO2006087991A1/fr

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Classifications

    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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
    • A23L27/30—Artificial sweetening agents
    • 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
    • A23L27/86—Addition of bitterness inhibitors
    • 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
    • A23L27/88—Taste or flavour enhancing agents

Definitions

  • the present invention relates to a taste improving agent for high-intensity sweeteners. More specifically, the present invention relates to a taste improver that improves the unpleasant aftertaste, bitterness, and eda taste of high-sweetness sweeteners.
  • Patent Documents 1 to 3 For improving the taste of high-intensity sweeteners, methods using amino acids such as L-asparagine, organic acids such as dalconic acid and quenoic acid, and salts thereof (Patent Documents 1 to 3), high sweetness A method of combining sweeteners with natural products such as rutin and hesperidin (Patent Documents 4 and 5), galactmannan degradation products, and sugars such as gelooligosaccharide, beet oligosaccharide and mannose to improve the sweetness of sweeteners The methods used (Patent Documents 6 to 9) and the methods of blending plant-derived extracts such as sugarcane-derived bagasse extract and enzyme-treated yew leaf extract into high-intensity sweeteners (Patent Documents 10 and 11) are proposed.
  • the present inventors also used a quinic acid obtained by purifying a processed product obtained by hydrolyzing coffee beans with an enzyme or an alkali as a sweet taste improver, so that Suppresses unpleasant aftertaste Proposes law (Patent Document 12).
  • Patent Document 12 a quinic acid obtained by purifying a processed product obtained by hydrolyzing coffee beans with an enzyme or an alkali as a sweet taste improver.
  • these existing methods cannot sufficiently reduce the unpleasant aftertaste with a small addition amount, and increasing the addition amount can change the original taste and aroma of the food or increase the sweetness level.
  • increasing the addition amount can change the original taste and aroma of the food or increase the sweetness level.
  • Patent Document 1 Japanese Unexamined Patent Publication No. 2000-270804
  • Patent Document 2 Japanese Patent Laid-Open No. 2003-210147
  • Patent Document 3 Japanese Patent Application Laid-Open No. 60-188035
  • Patent Document 4 Japanese Patent Laid-Open No. 10-146165
  • Patent Document 5 JP-A-8-256725
  • Patent Document 6 JP-A-9 19268
  • Patent Document 7 JP-A-10-234331
  • Patent Document 8 Japanese Unexamined Patent Publication No. 2000-197462
  • Patent Document 9 JP 2002-272411 A
  • Patent Document 10 Japanese Unexamined Patent Publication No. 2000-217540
  • Patent Document 11 Japanese Unexamined Patent Publication No. 2003-180288
  • Patent Document 12 Japanese Patent Laid-Open No. 2001-321115
  • the problem to be solved by the present invention is that the bitterness, eda taste and unpleasant aftertaste peculiar to high-intensity sweeteners can be effectively suppressed without changing the original flavor of the food with an added amount, and production. It is an object of the present invention to provide a taste-improving agent for high-intensity sweeteners that is easy to handle.
  • the present invention relates to a taste improving agent for high-intensity sweeteners characterized by becoming spirantol or an extract of a plant containing spirantol or an essential oil, and further a plant containing spirantol. It is a taste improver for the above-mentioned high-intensity sweetener, which is Dutch Senchi or Kibana Dutch Senchi.
  • the present invention is the taste improving agent for a high-intensity sweetener, wherein the high-intensity sweetener is aspartame, sucralose, or acesulfame K.
  • the present invention provides the taste improver for high-intensity sweeteners, wherein the taste improving agent for high-intensity sweeteners further contains quinic acid or a hydrolyzate of coffee beans containing quinic acid as an active ingredient. It is an improving agent.
  • the present invention provides a high-intensity sweetener that is unpleasant due to a high-intensity sweetener, characterized by adding a taste improving agent for the high-intensity sweetener to a high-intensity sweetener or a food or drink containing the high-intensity sweetener This is a method for suppressing aftertaste.
  • the present invention also provides a high-sweetness sweetener-containing flavor composition for foods and drinks, which comprises the high-sweetness sweetener taste improver.
  • the present invention comprises a high-intensity sweetener, which contains a high-intensity sweetener and a taste improving agent for the high-intensity sweetener, with an unpleasant aftertaste caused by the high-intensity sweetener suppressed.
  • a high-intensity sweetener which contains a high-intensity sweetener and a taste improving agent for the high-intensity sweetener, with an unpleasant aftertaste caused by the high-intensity sweetener suppressed. It is a food composition or a food or drink.
  • the taste-improving agent for high-intensity sweeteners of the present invention can remarkably suppress the unpleasant sweetness remaining as bitterness, eda taste and aftertaste peculiar to high-intensity sweeteners when added in a small amount. Further, a complicated production process such as hydrolysis with an enzyme or alkali is unnecessary, and the production can be performed only by extraction and distillation operations.
  • Spirantol used in the present invention is N-isobutyryl 1,6,8-decatrienamide represented by the following chemical formula, and is a asteraceae (Spilanthes acmella) or kibana. It is a pungent ingredient contained in Dutch senchi (Spilanthes acmella var. Oleracea).
  • Spirantol can be obtained by collecting and purifying from the above-mentioned plants and can also be chemically synthesized. In the present invention, even spirantol obtained by the misalignment method can be used, and it is not necessary to have high purity. If the taste or odor of other ingredients does not affect the flavor of the food and drink, it may be used without refining the plant extract or essential oil containing spirantol. From the viewpoint of safety, it is preferable to use extracts or essential oils obtained from plants with dietary experience, and from the viewpoint of practicality such as supply, price, etc. Particular preference is given to using extracts of Dutch senchi or essential oils.
  • Spirantol is, for example, Dutch senchi or kibana having a high spirantol content.
  • Dutch whole plant or flower head strength Can be collected by extraction or distillation.
  • the flower heads of Dutch sennithi or kibana holland sennitchi are dried and ground and then extracted with an organic solvent to obtain an extract containing spiranthol.
  • the organic solvent used for the extraction is not particularly limited.
  • Alcohols such as methanol, ethanol, propanol and propylene glycol, ketones such as acetone, esters such as ethyl acetate, ethers such as jetyl ether, hexane and heptane And the like can be used alone or in combination as appropriate.
  • Safety viewpoint power that polar organic solvents such as alcohols are preferable.
  • Ethanol is particularly preferable. The solvent is removed from the obtained extract to obtain a spirantol-containing extract.
  • the obtained spirantol-containing extract can be used as it is as a taste improver of the high-intensity sweetener of the present invention, but the influence of ingredients other than spirantol contained in the extract on the flavor of food and drink In such a case, it is preferable to further increase the spirantol content by a purification method such as distillation.
  • a purification method such as distillation. Examples of the purification method include molecular distillation, thin film distillation, various chromatography, and the like.
  • the taste-improving agent for high-intensity sweeteners according to the present invention can further enhance its effect by using spirantol together with quinic acid or a coffee bean hydrolyzate containing quinic acid.
  • quinic acid a commercially available product or a natural product extract containing quinic acid may be used as it is.
  • a coffee bean hydrolyzate containing quinic acid can be obtained by hydrolyzing green coffee beans with an alkali or an enzyme according to a method described in, for example, JP-A-2001-321115.
  • the taste improving agent of the present invention can be directly added to a high-intensity sweetener to obtain a high-intensity sweetener composition in which an unpleasant aftertaste peculiar to the high-intensity sweetener is improved.
  • a high-intensity sweetener composition in addition to the high-intensity sweetener and the taste improver of the present invention, various sugars, organic acids, starches, dextrins, etc., commonly used dispersants, excipients, etc. Can be included as appropriate.
  • the unpleasant aftertaste caused by high-intensity sweeteners can be suppressed and the taste of food and drinks can be improved.
  • the amount of added calories is 10 to LOOOOppm, preferably 100 to 1000 ppm as the spirantol content relative to the high-intensity sweetener.
  • an appropriate amount of spices to be added is 0.01 to LOppm, preferably 0.1 to 1 ppm as the spirantol content in the final product. is there.
  • quinic acid or a coffee bean hydrolyzate containing quinic acid When quinic acid or a coffee bean hydrolyzate containing quinic acid is used in combination, an addition amount of 0.005 to 10 ppm, preferably 0.1 to 2 ppm as the quinic acid content is appropriate.
  • the ratio of spirantol and quinic acid can be used in any ratio that is not particularly limited.
  • a high-intensity sweetener is a sweetener having a sweetness that is several hundred times higher than that of sucrose.
  • Stevia, licorice extract, thaumatin, glycyrrhizin, glycyrrhizin Examples thereof include disodium acid, ammonium glycyrrhizinate, saccharin, saccharin sodium, aspartame, acesulfame K, sucralose, aliteme, neotame, cyclamate (sodium or calcium cyclamate), and the like.
  • the taste-improving agent of the present invention can be used without being limited by the type of high-intensity sweetener, especially for asparta me, stevia, sucralose, and acesulfam K. Is preferred.
  • the taste-improving agent for high-intensity sweeteners of the present invention can be added alone to foods and drinks containing high-intensity sweeteners, but can be arbitrarily combined with other flavoring ingredients to provide high-intensity sweetness. It can also be used as a flavor composition for food-containing foods and drinks.
  • the perfume ingredients to be combined are not particularly limited, for example acetoacetyl acetate, acetophenone, anisaldehyde, ⁇ -amylcinnamaldehyde, methyl anthrallate, ionone, isoeugenol, isoamyl isovalerate, ethyl isovalerate, isothiocyanate , Isothiocyanic acid 3-butyl, isothiocyanic acid 4-pentyl, isothiocyanic acid benzyl, isothiocyanic acid 3-methylthiopropyl, isothiocyanates, indole and its derivatives, ⁇ undecalactone, esters, ethylvaline, ethers Eugenol, octanol, otatanal, ethyl octoate, isoamyl formate, gerael formate, citronellyl formate, kain cinnamate,
  • the taste improving agent of the present invention can be used without particular limitation for foods and beverages in which high-intensity sweeteners are used.
  • beverages such as coffee, tea, sports drinks and milk beverages, confectionery such as candies, tablet confectionery and chewing gum, frozen desserts such as jelly and chilled desserts, and milk Products.
  • the above Dutch Sennici crude extract lOOg is mixed with fatty acid triglyceride lOOg, and distilled using a vacuum thin film distillation apparatus at a vacuum of 3 to 5 Pa and an evaporation surface temperature of 110 to 150 ° C., and the distillate (crude spirantol). 1) 33.3 g was obtained. Yield 33%. Spirantol content: 38.0% by weight.
  • the crude spilanthol 1 0. lg diluted with 50 weight 0/0 aqueous ethanol 760 g, after cooling to 5 ° C, rows Ka ⁇ E filtration kieselguhr, crude Spira Ntoru solution of spilanthol concentration 50 ppm (w / w) 1 was prepared.
  • the purified spilanthol 0. 104 g was diluted with 50 weight 0/0 ethanol 2000 g, to prepare a purified spilanthol solution of scan Pirantoru concentration 50ppm (w / w).
  • Crude spirantol solution 1, crude spirantol solution 2, and purified spirrantol solution were added to the aspartame aqueous solution of Formula 1 so that the spirantol content in the aspartame aqueous solution was 0.5 ppm.
  • green coffee bean hydrolyzate was added so that the quinic acid content in the aspartame aqueous solution was 1 ppm.
  • the crude sprantol solution 2 was added together so that the spirantol content in the aspartame aqueous solution was 0.2 ppm and the green coffee bean hydrolyzate was 0.3 ppm in the quinic acid content.
  • Crude spirantol solution 2 was added to the sucralose aqueous solution of formulation 2 so that the spirrantol content in the beverage was 0.2 ppm.
  • crude spirantol solution 2 was added in combination so that the spirantol content in the sucralose aqueous solution was 0.05 ppm, and the green coffee bean hydrolyzate had a quinic acid content of 0.1 ppm.
  • These three sucralose aqueous solutions were subjected to sensory evaluations using a panel of 10 persons who were trained using the additive-free product as a control (comparative example). The results are shown in Table 3.
  • the score in Table 3 is the average score (1-7 points) based on the criteria in Table 1.
  • Crude sprantol solution 2 was added to the acesulfame K aqueous solution of Formula 3 so that the spirantol content in the acesulfame K aqueous solution was 0.2 ppm.
  • the crude spirrantol solution 2 was added together so that the spirantol content in the acesulfame K aqueous solution was 0.1 ppm, and the coffee raw bean hydrolyzate had a quinic acid content of 0.1 ppm.
  • These acesulfame K aqueous solutions were subjected to sensory evaluations using a panel of 10 people who were trained using the non-supplemented product as a control (comparative example). The results are shown in Table 4.
  • the score in Table 4 is the average score (1-7 points) based on the criteria in Table 1.
  • Crude spirantol solution 1, crude spirantol solution 2, and purified spirantol solution were added to the functional beverage of Formula 4 so that the spirantol content in the beverage was 0.2 ppm, respectively. Further, the green coffee bean hydrolyzate was added so that the quinic acid content in the beverage was 0.2 ppm. Further, the crude spirrantol solution 2 was added together so that the spirrantol content in the beverage was 0.05 ppm and the green coffee bean hydrolyzate was 0.1 ppm in the beverage.
  • These solutions were subjected to sensory evaluations using a panel of 10 trained experts who used non-additive strength as a control (comparative example). The results are shown in Table 5.
  • the evaluation score in Table 5 is the average score (1-7 points) based on the criteria in Table 1.
  • Vitamin B6 0. 002
  • Grapefruit flavored fragrance (Ogawa Fragrance Co., Ltd.)
  • spirantol As is apparent from Table 5, the addition of spirantol to a functional beverage containing aspartame enhanced the citrus feel of the beverage and improved the lightness and afterbreak. In addition, spirantol showed the same or better taste-improving effect on green coffee bean hydrolyzate, and the effect was further enhanced when spirantol and coffee green bean hydrolyzate were used in combination.
  • Crude spirantol solution 3 was added to the functional beverage of Formula 5 so that the spirantol content in the beverage was 0.2 ppm.
  • the crude spirantol solution 2 has a spirantol content of 0.1 ppm in the beverage, and the coffee bean hydrolyzate is quinic acid in the beverage.
  • the combined addition was carried out so that the content was 0.1 ppm.
  • Vitamin C 0. 050
  • Vitamin B6 0. 002
  • Grapefruit flavored fragrance (made by Ogawa Fragrance Co.) 0. 015
  • the crude spirantol solution 2 was added so that the spirantol content in the beverage was 0.5 ppm.
  • the crude spirantol solution 2 was added in combination so that the spyrantol content in the beverage was 0.2 ppm, and the green coffee bean hydrolyzate was 0.3 ppm in the beverage.
  • Cola flavored fragrance (Ogawa Fragrance Co., Ltd.) 1. 00
  • Og was added to 100 g of aspartame and mixed uniformly to obtain an aspartame mixed powder.
  • 10 g of ethanol was added to obtain an aspartame mixed aqueous solution.
  • unpleasant sweetness sustained as an aspartame-specific aftertaste was suppressed as compared to the product without the addition of a sweet taste improving agent.
  • the taste improver of the present invention is added to a food or drink containing a high sweetness degree sweetener, or the high sweetness sweetener composition containing the taste improver of the present invention is added to a food or drink.
  • the unpleasant sweetness, bitterness, and eda taste remaining as a aftertaste which are characteristic of high-intensity sweeteners, can be reduced.
  • the taste improving agent of the present invention is effective when added in a small amount, it can improve the unpleasant aftertaste of a high-intensity sweetener without affecting the taste of food and drink.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seasonings (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Tea And Coffee (AREA)

Abstract

L’invention concerne un agent destiné à améliorer le goût d’un édulcorant à goût très sucré qui peut effacer efficacement, même en petite quantité, l’acidité, le goût et l’arrière-goût déplaisants caractéristiques audit édulcorant sans altérer les arômes inhérents aux aliments. Ledit agent peut être produit facilement. En ajoutant un agent destiné à améliorer le goût qui contient du spirantol, un extrait de plante ou une huile essentielle de plante contenant du spirantol à un aliment ou une boisson contenant un édulcorant à goût très sucré, l’arrière-goût déplaisant de l’édulcorant peut être éliminé. Cet agent destiné à améliorer le goût ne peut agir qu’en petite quantité. C’est ainsi que l’arrière-goût déplaisant, etc. d’un édulcorant à goût très sucré peut être éliminé sans affecter le goût d’un aliment ou d’une boisson.
PCT/JP2006/302468 2005-02-15 2006-02-13 Agent destine a ameliorer le gout des edulcorants a gout tres sucre WO2006087991A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2005-037068 2005-02-15
JP2005037068A JP4688517B2 (ja) 2005-02-15 2005-02-15 高甘味度甘味料の呈味改善剤

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WO2006087991A1 true WO2006087991A1 (fr) 2006-08-24

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JP (1) JP4688517B2 (fr)
TW (1) TW200640377A (fr)
WO (1) WO2006087991A1 (fr)

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JP2009254247A (ja) * 2008-04-14 2009-11-05 Suntory Holdings Ltd 高甘味度甘味料の呈味が改善された飲料
EP2253226A1 (fr) 2009-05-15 2010-11-24 Leibniz-Institut für Pflanzenbiochemie (IPB) Utilisation de dérivés d'hydroxyflavane pour la modification du goût
WO2011007807A1 (fr) * 2009-07-14 2011-01-20 高砂香料工業株式会社 Procédé de fabrication de spilanthol et produit de fabrication intermédiaire associé
WO2011024471A1 (fr) * 2009-08-27 2011-03-03 小川香料株式会社 Agent améliorant le goût pour édulcorant doté d'une sucrosité élevée
EP2340719A1 (fr) 2009-12-30 2011-07-06 Symrise AG Composition d'arome comportant de l'acide o-coumaromique pour réduire ou supprimer les impressions de mauvais goût des édulcorants
EP2353403A1 (fr) 2010-02-01 2011-08-10 Symrise AG Utilisation de 1-(2,4-dihydroxy-phényle)-3-(3-hydroxy-4-méthoxy-phényle)-propane-1-on
JP2012175931A (ja) * 2011-02-25 2012-09-13 Ogawa & Co Ltd 高甘味度甘味料含有焼成食品用の甘味料組成物
JP2012175930A (ja) * 2011-02-25 2012-09-13 Ogawa & Co Ltd 高甘味度甘味料の呈味改善剤
JP2013523192A (ja) * 2010-04-15 2013-06-17 クロモセル コーポレーション 苦味を低減または排除する化合物、組成物、および方法
JP2013523191A (ja) * 2010-04-15 2013-06-17 クロモセル コーポレーション 苦味を低減または排除する化合物、組成物、および方法
EP2305048A4 (fr) * 2008-06-25 2014-10-15 Ogawa & Co Ltd Agent d amélioration du goût pour sel de potassium ou produit alimentaire ou boisson contenant un sel de potassium
US9198451B2 (en) 2008-12-11 2015-12-01 Symrise Ag Aroma composition to reduce or suppress undesirable bitter and astringent taste impressions of sweeteners
US9706790B2 (en) 2011-10-20 2017-07-18 Chromocell Corporation Compounds, compositions, and methods for reducing or eliminating bitter taste
WO2017186299A1 (fr) 2016-04-28 2017-11-02 Symrise Ag Utilisation de 3-(3-hydroxy-4-méthoxy-phényl)-1-(2,4,6-trihydroxy-phényl)-propan-1-one
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JP5465656B2 (ja) * 2007-03-30 2014-04-09 ジボダン エス エー 調節物質を同定するための方法
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JP5420335B2 (ja) * 2009-07-21 2014-02-19 三栄源エフ・エフ・アイ株式会社 高甘味度甘味料の味質改善剤及び味質改善方法
JP5231356B2 (ja) * 2009-08-05 2013-07-10 大洋香料株式会社 高甘味度甘味料の呈味改善剤
JP5665306B2 (ja) * 2009-11-20 2015-02-04 サントリー食品インターナショナル株式会社 高甘味度甘味料を含有する炭酸飲料
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JP6378513B2 (ja) * 2014-03-24 2018-08-22 アサヒ飲料株式会社 ヘスペリジン含有飲料、苦味改善剤及び苦味改善方法
JP6519847B2 (ja) * 2014-12-03 2019-05-29 小川香料株式会社 塩味増強剤
JP6540989B2 (ja) * 2015-02-26 2019-07-10 小川香料株式会社 呈味を増強する化合物をスクリーニングする方法および呈味増強剤並びに呈味増強剤を含む飲食品
AU2016264732A1 (en) 2015-05-20 2017-11-30 Cargill, Incorporated Glycoside compositions
JP6933888B2 (ja) * 2016-10-04 2021-09-08 小川香料株式会社 ビールテイスト飲料の香味劣化抑制剤、及び香味劣化抑制方法

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WO2011024471A1 (fr) * 2009-08-27 2011-03-03 小川香料株式会社 Agent améliorant le goût pour édulcorant doté d'une sucrosité élevée
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JP2017038594A (ja) * 2010-04-15 2017-02-23 クロモセル コーポレーション 苦味を低減または排除する化合物、組成物、および方法
US9872514B2 (en) 2010-04-15 2018-01-23 Chromocell Corporation Compounds, compositions, and methods for reducing or eliminating bitter taste
JP2012175930A (ja) * 2011-02-25 2012-09-13 Ogawa & Co Ltd 高甘味度甘味料の呈味改善剤
JP2012175931A (ja) * 2011-02-25 2012-09-13 Ogawa & Co Ltd 高甘味度甘味料含有焼成食品用の甘味料組成物
US9706790B2 (en) 2011-10-20 2017-07-18 Chromocell Corporation Compounds, compositions, and methods for reducing or eliminating bitter taste
WO2017186299A1 (fr) 2016-04-28 2017-11-02 Symrise Ag Utilisation de 3-(3-hydroxy-4-méthoxy-phényl)-1-(2,4,6-trihydroxy-phényl)-propan-1-one
CN108740959A (zh) * 2017-05-18 2018-11-06 长冈香料株式会社 高甜味度甜味料的呈味改善剂
WO2019080990A1 (fr) 2017-10-23 2019-05-02 Symrise Ag Composition d'arôme

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