WO2011024471A1 - 高甘味度甘味料の呈味改善剤 - Google Patents
高甘味度甘味料の呈味改善剤 Download PDFInfo
- Publication number
- WO2011024471A1 WO2011024471A1 PCT/JP2010/005293 JP2010005293W WO2011024471A1 WO 2011024471 A1 WO2011024471 A1 WO 2011024471A1 JP 2010005293 W JP2010005293 W JP 2010005293W WO 2011024471 A1 WO2011024471 A1 WO 2011024471A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- taste
- polyphenol
- sweetener
- intensity
- improving agent
- Prior art date
Links
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 44
- 235000003599 food sweetener Nutrition 0.000 title claims abstract description 29
- 239000003765 sweetening agent Substances 0.000 title claims abstract description 29
- 235000019640 taste Nutrition 0.000 claims abstract description 140
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 111
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 109
- 239000000203 mixture Substances 0.000 claims abstract description 57
- 239000000284 extract Substances 0.000 claims abstract description 52
- 235000009499 Vanilla fragrans Nutrition 0.000 claims abstract description 46
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 46
- AAWZDTNXLSGCEK-LNVDRNJUSA-N (3r,5r)-1,3,4,5-tetrahydroxycyclohexane-1-carboxylic acid Chemical compound O[C@@H]1CC(O)(C(O)=O)C[C@@H](O)C1O AAWZDTNXLSGCEK-LNVDRNJUSA-N 0.000 claims abstract description 36
- AAWZDTNXLSGCEK-UHFFFAOYSA-N Cordycepinsaeure Natural products OC1CC(O)(C(O)=O)CC(O)C1O AAWZDTNXLSGCEK-UHFFFAOYSA-N 0.000 claims abstract description 34
- AAWZDTNXLSGCEK-ZHQZDSKASA-N Quinic acid Natural products O[C@H]1CC(O)(C(O)=O)C[C@H](O)C1O AAWZDTNXLSGCEK-ZHQZDSKASA-N 0.000 claims abstract description 33
- 239000000796 flavoring agent Substances 0.000 claims abstract description 32
- 235000019634 flavors Nutrition 0.000 claims abstract description 32
- 235000013305 food Nutrition 0.000 claims abstract description 31
- 244000269722 Thea sinensis Species 0.000 claims abstract description 30
- 241000220222 Rosaceae Species 0.000 claims abstract description 28
- 235000009569 green tea Nutrition 0.000 claims abstract description 20
- 241000196324 Embryophyta Species 0.000 claims abstract description 13
- 239000000341 volatile oil Substances 0.000 claims abstract description 10
- 239000008123 high-intensity sweetener Substances 0.000 claims description 68
- 235000013615 non-nutritive sweetener Nutrition 0.000 claims description 68
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- 239000000047 product Substances 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 27
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims description 23
- 230000006872 improvement Effects 0.000 claims description 21
- 239000004376 Sucralose Substances 0.000 claims description 18
- 235000019408 sucralose Nutrition 0.000 claims description 18
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 18
- 244000228451 Stevia rebaudiana Species 0.000 claims description 16
- 239000003960 organic solvent Substances 0.000 claims description 12
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 10
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 10
- 241000533293 Sesbania emerus Species 0.000 claims description 10
- 239000003463 adsorbent Substances 0.000 claims description 10
- 235000013616 tea Nutrition 0.000 claims description 10
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 8
- 108010011485 Aspartame Proteins 0.000 claims description 8
- 239000000619 acesulfame-K Substances 0.000 claims description 8
- 239000000605 aspartame Substances 0.000 claims description 8
- 235000010357 aspartame Nutrition 0.000 claims description 8
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical group OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 8
- 229960003438 aspartame Drugs 0.000 claims description 8
- 244000290333 Vanilla fragrans Species 0.000 claims description 7
- 235000013361 beverage Nutrition 0.000 claims description 6
- 239000003495 polar organic solvent Substances 0.000 claims description 6
- 239000004384 Neotame Substances 0.000 claims description 4
- 235000019412 neotame Nutrition 0.000 claims description 4
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 claims description 4
- 108010070257 neotame Proteins 0.000 claims description 4
- 239000000419 plant extract Substances 0.000 claims description 4
- 239000012264 purified product Substances 0.000 claims description 4
- 230000003301 hydrolyzing effect Effects 0.000 claims description 3
- 229940069765 bean extract Drugs 0.000 claims description 2
- 238000007670 refining Methods 0.000 claims description 2
- 239000010902 straw Substances 0.000 claims 1
- 244000263375 Vanilla tahitensis Species 0.000 abstract description 39
- 229930006000 Sucrose Natural products 0.000 abstract description 26
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 26
- 239000005720 sucrose Substances 0.000 abstract description 26
- 235000019658 bitter taste Nutrition 0.000 abstract description 8
- 235000004789 Rosa xanthina Nutrition 0.000 abstract description 6
- 235000019606 astringent taste Nutrition 0.000 abstract description 4
- 235000000346 sugar Nutrition 0.000 abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 68
- 230000000694 effects Effects 0.000 description 36
- 238000000605 extraction Methods 0.000 description 29
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 27
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 26
- 230000000052 comparative effect Effects 0.000 description 25
- 150000001720 carbohydrates Chemical class 0.000 description 17
- 238000012360 testing method Methods 0.000 description 16
- 238000011156 evaluation Methods 0.000 description 14
- 239000007864 aqueous solution Substances 0.000 description 13
- 238000004519 manufacturing process Methods 0.000 description 13
- 230000001953 sensory effect Effects 0.000 description 13
- 239000000843 powder Substances 0.000 description 12
- 206010013911 Dysgeusia Diseases 0.000 description 11
- 238000009472 formulation Methods 0.000 description 11
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 10
- 235000013353 coffee beverage Nutrition 0.000 description 10
- 238000004821 distillation Methods 0.000 description 10
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 9
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 9
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 9
- 239000007787 solid Substances 0.000 description 9
- 238000010992 reflux Methods 0.000 description 8
- 241000544066 Stevia Species 0.000 description 7
- -1 aritem Chemical compound 0.000 description 7
- 239000000706 filtrate Substances 0.000 description 7
- 235000020510 functional beverage Nutrition 0.000 description 7
- 238000000746 purification Methods 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 239000002904 solvent Substances 0.000 description 7
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 235000013601 eggs Nutrition 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 235000013606 potato chips Nutrition 0.000 description 6
- 235000002566 Capsicum Nutrition 0.000 description 5
- 239000004129 EU approved improving agent Substances 0.000 description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 5
- 150000001298 alcohols Chemical class 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 240000007154 Coffea arabica Species 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 244000246386 Mentha pulegium Species 0.000 description 4
- 235000016257 Mentha pulegium Nutrition 0.000 description 4
- 235000002899 Mentha suaveolens Nutrition 0.000 description 4
- IMNFDUFMRHMDMM-UHFFFAOYSA-N N-Heptane Chemical compound CCCCCCC IMNFDUFMRHMDMM-UHFFFAOYSA-N 0.000 description 4
- 239000006002 Pepper Substances 0.000 description 4
- 235000016761 Piper aduncum Nutrition 0.000 description 4
- 240000003889 Piper guineense Species 0.000 description 4
- 235000017804 Piper guineense Nutrition 0.000 description 4
- 235000008184 Piper nigrum Nutrition 0.000 description 4
- 241000220317 Rosa Species 0.000 description 4
- 229930184148 Spiranthol Natural products 0.000 description 4
- 240000007313 Tilia cordata Species 0.000 description 4
- 239000000654 additive Substances 0.000 description 4
- HUMNYLRZRPPJDN-UHFFFAOYSA-N benzaldehyde Chemical compound O=CC1=CC=CC=C1 HUMNYLRZRPPJDN-UHFFFAOYSA-N 0.000 description 4
- 235000016213 coffee Nutrition 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- ZRSNZINYAWTAHE-UHFFFAOYSA-N p-methoxybenzaldehyde Chemical compound COC1=CC=C(C=O)C=C1 ZRSNZINYAWTAHE-UHFFFAOYSA-N 0.000 description 4
- 239000007921 spray Substances 0.000 description 4
- 239000010409 thin film Substances 0.000 description 4
- GNKZMNRKLCTJAY-UHFFFAOYSA-N 4'-Methylacetophenone Chemical compound CC(=O)C1=CC=C(C)C=C1 GNKZMNRKLCTJAY-UHFFFAOYSA-N 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 3
- 244000291564 Allium cepa Species 0.000 description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 3
- 235000017491 Bambusa tulda Nutrition 0.000 description 3
- 241000167854 Bourreria succulenta Species 0.000 description 3
- 240000001548 Camellia japonica Species 0.000 description 3
- 241000238366 Cephalopoda Species 0.000 description 3
- 239000004375 Dextrin Substances 0.000 description 3
- 229920001353 Dextrin Polymers 0.000 description 3
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 3
- 240000009088 Fragaria x ananassa Species 0.000 description 3
- 239000005909 Kieselgur Substances 0.000 description 3
- 235000006679 Mentha X verticillata Nutrition 0.000 description 3
- 235000014749 Mentha crispa Nutrition 0.000 description 3
- 235000004357 Mentha x piperita Nutrition 0.000 description 3
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 3
- 240000009023 Myrrhis odorata Species 0.000 description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 description 3
- 240000002853 Nelumbo nucifera Species 0.000 description 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 3
- 235000011203 Origanum Nutrition 0.000 description 3
- 244000062780 Petroselinum sativum Species 0.000 description 3
- 244000082204 Phyllostachys viridis Species 0.000 description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 3
- 235000003434 Sesamum indicum Nutrition 0.000 description 3
- 244000040738 Sesamum orientale Species 0.000 description 3
- 244000078534 Vaccinium myrtillus Species 0.000 description 3
- 244000273928 Zingiber officinale Species 0.000 description 3
- 235000006886 Zingiber officinale Nutrition 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 239000011425 bamboo Substances 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 235000019693 cherries Nutrition 0.000 description 3
- 238000004587 chromatography analysis Methods 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000018597 common camellia Nutrition 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 235000008504 concentrate Nutrition 0.000 description 3
- 239000000287 crude extract Substances 0.000 description 3
- 235000019425 dextrin Nutrition 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 150000002170 ethers Chemical class 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- 235000008397 ginger Nutrition 0.000 description 3
- 235000001050 hortel pimenta Nutrition 0.000 description 3
- 229930195733 hydrocarbon Natural products 0.000 description 3
- 235000014058 juice drink Nutrition 0.000 description 3
- 150000002576 ketones Chemical class 0.000 description 3
- OSWPMRLSEDHDFF-UHFFFAOYSA-N methyl salicylate Chemical compound COC(=O)C1=CC=CC=C1O OSWPMRLSEDHDFF-UHFFFAOYSA-N 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000000199 molecular distillation Methods 0.000 description 3
- 235000014571 nuts Nutrition 0.000 description 3
- 235000011197 perejil Nutrition 0.000 description 3
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 3
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 3
- 235000012141 vanillin Nutrition 0.000 description 3
- NOOLISFMXDJSKH-KXUCPTDWSA-N (-)-Menthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@H]1O NOOLISFMXDJSKH-KXUCPTDWSA-N 0.000 description 2
- OOCCDEMITAIZTP-QPJJXVBHSA-N (E)-cinnamyl alcohol Chemical compound OC\C=C\C1=CC=CC=C1 OOCCDEMITAIZTP-QPJJXVBHSA-N 0.000 description 2
- KBPLFHHGFOOTCA-UHFFFAOYSA-N 1-Octanol Chemical compound CCCCCCCCO KBPLFHHGFOOTCA-UHFFFAOYSA-N 0.000 description 2
- LDKSCZJUIURGMW-UHFFFAOYSA-N 1-isothiocyanato-3-methylsulfanylpropane Chemical compound CSCCCN=C=S LDKSCZJUIURGMW-UHFFFAOYSA-N 0.000 description 2
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 2
- DBISBKDNOKIADM-UHFFFAOYSA-N 5-isothiocyanato-1-pentene Chemical compound C=CCCCN=C=S DBISBKDNOKIADM-UHFFFAOYSA-N 0.000 description 2
- OALYTRUKMRCXNH-UHFFFAOYSA-N 5-pentyloxolan-2-one Chemical compound CCCCCC1CCC(=O)O1 OALYTRUKMRCXNH-UHFFFAOYSA-N 0.000 description 2
- KWOLFJPFCHCOCG-UHFFFAOYSA-N Acetophenone Chemical compound CC(=O)C1=CC=CC=C1 KWOLFJPFCHCOCG-UHFFFAOYSA-N 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 2
- 241001116389 Aloe Species 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 2
- 235000007119 Ananas comosus Nutrition 0.000 description 2
- 240000000662 Anethum graveolens Species 0.000 description 2
- 240000007087 Apium graveolens Species 0.000 description 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 2
- 235000010591 Appio Nutrition 0.000 description 2
- 235000011330 Armoracia rusticana Nutrition 0.000 description 2
- 240000003291 Armoracia rusticana Species 0.000 description 2
- 240000001851 Artemisia dracunculus Species 0.000 description 2
- 235000003092 Artemisia dracunculus Nutrition 0.000 description 2
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 2
- 240000006891 Artemisia vulgaris Species 0.000 description 2
- 235000016068 Berberis vulgaris Nutrition 0.000 description 2
- 244000056139 Brassica cretica Species 0.000 description 2
- 235000003351 Brassica cretica Nutrition 0.000 description 2
- 235000003343 Brassica rupestris Nutrition 0.000 description 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 2
- 241000189662 Calla Species 0.000 description 2
- 235000017336 Capparis spinosa Nutrition 0.000 description 2
- 244000140995 Capparis spinosa Species 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 235000005747 Carum carvi Nutrition 0.000 description 2
- 240000000467 Carum carvi Species 0.000 description 2
- 235000007034 Carum copticum Nutrition 0.000 description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 2
- DZNVIZQPWLDQHI-UHFFFAOYSA-N Citronellyl formate Chemical compound O=COCCC(C)CCC=C(C)C DZNVIZQPWLDQHI-UHFFFAOYSA-N 0.000 description 2
- 241000207199 Citrus Species 0.000 description 2
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 241001672694 Citrus reticulata Species 0.000 description 2
- 240000000560 Citrus x paradisi Species 0.000 description 2
- 235000002787 Coriandrum sativum Nutrition 0.000 description 2
- 244000018436 Coriandrum sativum Species 0.000 description 2
- 235000015655 Crocus sativus Nutrition 0.000 description 2
- 244000124209 Crocus sativus Species 0.000 description 2
- 241000219112 Cucumis Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- 240000008067 Cucumis sativus Species 0.000 description 2
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 2
- 235000003392 Curcuma domestica Nutrition 0.000 description 2
- 244000008991 Curcuma longa Species 0.000 description 2
- 240000004784 Cymbopogon citratus Species 0.000 description 2
- 235000017897 Cymbopogon citratus Nutrition 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 2
- 240000002943 Elettaria cardamomum Species 0.000 description 2
- WEEGYLXZBRQIMU-UHFFFAOYSA-N Eucalyptol Chemical compound C1CC2CCC1(C)OC2(C)C WEEGYLXZBRQIMU-UHFFFAOYSA-N 0.000 description 2
- 235000010099 Fagus sylvatica Nutrition 0.000 description 2
- 240000000731 Fagus sylvatica Species 0.000 description 2
- 235000007162 Ferula assa foetida Nutrition 0.000 description 2
- 244000228957 Ferula foetida Species 0.000 description 2
- 235000012850 Ferula foetida Nutrition 0.000 description 2
- 240000006927 Foeniculum vulgare Species 0.000 description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 2
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 240000007232 Illicium verum Species 0.000 description 2
- 235000008227 Illicium verum Nutrition 0.000 description 2
- SIKJAQJRHWYJAI-UHFFFAOYSA-N Indole Chemical compound C1=CC=C2NC=CC2=C1 SIKJAQJRHWYJAI-UHFFFAOYSA-N 0.000 description 2
- XINCECQTMHSORG-UHFFFAOYSA-N Isoamyl isovalerate Chemical compound CC(C)CCOC(=O)CC(C)C XINCECQTMHSORG-UHFFFAOYSA-N 0.000 description 2
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 2
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 2
- 235000017858 Laurus nobilis Nutrition 0.000 description 2
- 244000165082 Lavanda vera Species 0.000 description 2
- 235000010663 Lavandula angustifolia Nutrition 0.000 description 2
- 244000241838 Lycium barbarum Species 0.000 description 2
- 235000015459 Lycium barbarum Nutrition 0.000 description 2
- 235000015468 Lycium chinense Nutrition 0.000 description 2
- 241000220225 Malus Species 0.000 description 2
- 235000011430 Malus pumila Nutrition 0.000 description 2
- 235000015103 Malus silvestris Nutrition 0.000 description 2
- 244000078639 Mentha spicata Species 0.000 description 2
- 235000005135 Micromeria juliana Nutrition 0.000 description 2
- 240000005561 Musa balbisiana Species 0.000 description 2
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 2
- 235000009421 Myristica fragrans Nutrition 0.000 description 2
- 244000270834 Myristica fragrans Species 0.000 description 2
- 235000017879 Nasturtium officinale Nutrition 0.000 description 2
- 240000005407 Nasturtium officinale Species 0.000 description 2
- 235000010676 Ocimum basilicum Nutrition 0.000 description 2
- 240000007926 Ocimum gratissimum Species 0.000 description 2
- 235000004263 Ocotea pretiosa Nutrition 0.000 description 2
- 240000000783 Origanum majorana Species 0.000 description 2
- 235000008753 Papaver somniferum Nutrition 0.000 description 2
- 240000001090 Papaver somniferum Species 0.000 description 2
- 235000006990 Pimenta dioica Nutrition 0.000 description 2
- 240000008474 Pimenta dioica Species 0.000 description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 description 2
- 240000001462 Pleurotus ostreatus Species 0.000 description 2
- 235000009827 Prunus armeniaca Nutrition 0.000 description 2
- 244000018633 Prunus armeniaca Species 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- 235000009936 Pteridium aquilinum Nutrition 0.000 description 2
- 240000005893 Pteridium aquilinum Species 0.000 description 2
- 241000109329 Rosa xanthina Species 0.000 description 2
- 240000002114 Satureja hortensis Species 0.000 description 2
- 235000007315 Satureja hortensis Nutrition 0.000 description 2
- 235000002953 Saxifraga stolonifera Nutrition 0.000 description 2
- 244000288377 Saxifraga stolonifera Species 0.000 description 2
- 235000013474 Spilanthes acmella Nutrition 0.000 description 2
- 244000139010 Spilanthes oleracea Species 0.000 description 2
- 235000007892 Spilanthes oleracea Nutrition 0.000 description 2
- 241000282898 Sus scrofa Species 0.000 description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 2
- 235000005212 Terminalia tomentosa Nutrition 0.000 description 2
- 244000125380 Terminalia tomentosa Species 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 235000007303 Thymus vulgaris Nutrition 0.000 description 2
- 240000002657 Thymus vulgaris Species 0.000 description 2
- 235000011941 Tilia x europaea Nutrition 0.000 description 2
- 241000121220 Tricholoma matsutake Species 0.000 description 2
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 2
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 2
- 241000219094 Vitaceae Species 0.000 description 2
- 244000195452 Wasabia japonica Species 0.000 description 2
- 235000000760 Wasabia japonica Nutrition 0.000 description 2
- 235000010724 Wisteria floribunda Nutrition 0.000 description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 2
- 235000011399 aloe vera Nutrition 0.000 description 2
- IGODOXYLBBXFDW-UHFFFAOYSA-N alpha-Terpinyl acetate Chemical compound CC(=O)OC(C)(C)C1CCC(C)=CC1 IGODOXYLBBXFDW-UHFFFAOYSA-N 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- ISAOCJYIOMOJEB-UHFFFAOYSA-N benzoin Chemical compound C=1C=CC=CC=1C(O)C(=O)C1=CC=CC=C1 ISAOCJYIOMOJEB-UHFFFAOYSA-N 0.000 description 2
- QUKGYYKBILRGFE-UHFFFAOYSA-N benzyl acetate Chemical compound CC(=O)OCC1=CC=CC=C1 QUKGYYKBILRGFE-UHFFFAOYSA-N 0.000 description 2
- MDKCFLQDBWCQCV-UHFFFAOYSA-N benzyl isothiocyanate Chemical compound S=C=NCC1=CC=CC=C1 MDKCFLQDBWCQCV-UHFFFAOYSA-N 0.000 description 2
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 2
- UAHWPYUMFXYFJY-UHFFFAOYSA-N beta-myrcene Chemical compound CC(C)=CCCC(=C)C=C UAHWPYUMFXYFJY-UHFFFAOYSA-N 0.000 description 2
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 2
- XUPYJHCZDLZNFP-UHFFFAOYSA-N butyl butanoate Chemical compound CCCCOC(=O)CCC XUPYJHCZDLZNFP-UHFFFAOYSA-N 0.000 description 2
- 235000014171 carbonated beverage Nutrition 0.000 description 2
- 235000005300 cardamomo Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 108010010102 chlorogenic acid esterase Proteins 0.000 description 2
- 235000017803 cinnamon Nutrition 0.000 description 2
- NEHNMFOYXAPHSD-UHFFFAOYSA-N citronellal Chemical compound O=CCC(C)CCC=C(C)C NEHNMFOYXAPHSD-UHFFFAOYSA-N 0.000 description 2
- QMVPMAAFGQKVCJ-UHFFFAOYSA-N citronellol Chemical compound OCCC(C)CCC=C(C)C QMVPMAAFGQKVCJ-UHFFFAOYSA-N 0.000 description 2
- JOZKFWLRHCDGJA-UHFFFAOYSA-N citronellol acetate Chemical compound CC(=O)OCCC(C)CCC=C(C)C JOZKFWLRHCDGJA-UHFFFAOYSA-N 0.000 description 2
- 235000020971 citrus fruits Nutrition 0.000 description 2
- 235000004634 cranberry Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 235000003373 curcuma longa Nutrition 0.000 description 2
- MWKFXSUHUHTGQN-UHFFFAOYSA-N decan-1-ol Chemical compound CCCCCCCCCCO MWKFXSUHUHTGQN-UHFFFAOYSA-N 0.000 description 2
- KSMVZQYAVGTKIV-UHFFFAOYSA-N decanal Chemical compound CCCCCCCCCC=O KSMVZQYAVGTKIV-UHFFFAOYSA-N 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 244000013123 dwarf bean Species 0.000 description 2
- RGXWDWUGBIJHDO-UHFFFAOYSA-N ethyl decanoate Chemical compound CCCCCCCCCC(=O)OCC RGXWDWUGBIJHDO-UHFFFAOYSA-N 0.000 description 2
- TVQGDYNRXLTQAP-UHFFFAOYSA-N ethyl heptanoate Chemical compound CCCCCCC(=O)OCC TVQGDYNRXLTQAP-UHFFFAOYSA-N 0.000 description 2
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 2
- PPXUHEORWJQRHJ-UHFFFAOYSA-N ethyl isovalerate Chemical compound CCOC(=O)CC(C)C PPXUHEORWJQRHJ-UHFFFAOYSA-N 0.000 description 2
- YYZUSRORWSJGET-UHFFFAOYSA-N ethyl octanoate Chemical compound CCCCCCCC(=O)OCC YYZUSRORWSJGET-UHFFFAOYSA-N 0.000 description 2
- FKRCODPIKNYEAC-UHFFFAOYSA-N ethyl propionate Chemical compound CCOC(=O)CC FKRCODPIKNYEAC-UHFFFAOYSA-N 0.000 description 2
- CBOQJANXLMLOSS-UHFFFAOYSA-N ethyl vanillin Chemical compound CCOC1=CC(C=O)=CC=C1O CBOQJANXLMLOSS-UHFFFAOYSA-N 0.000 description 2
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 2
- 235000021021 grapes Nutrition 0.000 description 2
- 235000021331 green beans Nutrition 0.000 description 2
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 150000002430 hydrocarbons Chemical class 0.000 description 2
- WPFVBOQKRVRMJB-UHFFFAOYSA-N hydroxycitronellal Chemical compound O=CCC(C)CCCC(C)(C)O WPFVBOQKRVRMJB-UHFFFAOYSA-N 0.000 description 2
- MLFHJEHSLIIPHL-UHFFFAOYSA-N isoamyl acetate Chemical compound CC(C)CCOC(C)=O MLFHJEHSLIIPHL-UHFFFAOYSA-N 0.000 description 2
- PQLMXFQTAMDXIZ-UHFFFAOYSA-N isoamyl butyrate Chemical compound CCCC(=O)OCCC(C)C PQLMXFQTAMDXIZ-UHFFFAOYSA-N 0.000 description 2
- XAOGXQMKWQFZEM-UHFFFAOYSA-N isoamyl propanoate Chemical compound CCC(=O)OCCC(C)C XAOGXQMKWQFZEM-UHFFFAOYSA-N 0.000 description 2
- 239000001102 lavandula vera Substances 0.000 description 2
- 235000018219 lavender Nutrition 0.000 description 2
- 239000004571 lime Substances 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 2
- UWKAYLJWKGQEPM-LBPRGKRZSA-N linalyl acetate Chemical compound CC(C)=CCC[C@](C)(C=C)OC(C)=O UWKAYLJWKGQEPM-LBPRGKRZSA-N 0.000 description 2
- GVOWHGSUZUUUDR-UHFFFAOYSA-N methyl N-methylanthranilate Chemical compound CNC1=CC=CC=C1C(=O)OC GVOWHGSUZUUUDR-UHFFFAOYSA-N 0.000 description 2
- VAMXMNNIEUEQDV-UHFFFAOYSA-N methyl anthranilate Chemical compound COC(=O)C1=CC=CC=C1N VAMXMNNIEUEQDV-UHFFFAOYSA-N 0.000 description 2
- 239000012046 mixed solvent Substances 0.000 description 2
- 235000010460 mustard Nutrition 0.000 description 2
- 239000001702 nutmeg Substances 0.000 description 2
- NUJGJRNETVAIRJ-UHFFFAOYSA-N octanal Chemical compound CCCCCCCC=O NUJGJRNETVAIRJ-UHFFFAOYSA-N 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- QNGNSVIICDLXHT-UHFFFAOYSA-N para-ethylbenzaldehyde Natural products CCC1=CC=C(C=O)C=C1 QNGNSVIICDLXHT-UHFFFAOYSA-N 0.000 description 2
- MDHYEMXUFSJLGV-UHFFFAOYSA-N phenethyl acetate Chemical compound CC(=O)OCCC1=CC=CC=C1 MDHYEMXUFSJLGV-UHFFFAOYSA-N 0.000 description 2
- SATCULPHIDQDRE-UHFFFAOYSA-N piperonal Chemical compound O=CC1=CC=C2OCOC2=C1 SATCULPHIDQDRE-UHFFFAOYSA-N 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000013974 saffron Nutrition 0.000 description 2
- 239000004248 saffron Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000000741 silica gel Substances 0.000 description 2
- 229910002027 silica gel Inorganic materials 0.000 description 2
- 238000010898 silica gel chromatography Methods 0.000 description 2
- 238000000638 solvent extraction Methods 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 239000001585 thymus vulgaris Substances 0.000 description 2
- 235000013976 turmeric Nutrition 0.000 description 2
- PHXATPHONSXBIL-UHFFFAOYSA-N xi-gamma-Undecalactone Chemical compound CCCCCCCC1CCC(=O)O1 PHXATPHONSXBIL-UHFFFAOYSA-N 0.000 description 2
- DTGKSKDOIYIVQL-NQMVMOMDSA-N (+)-Borneol Natural products C1C[C@]2(C)[C@H](O)C[C@@H]1C2(C)C DTGKSKDOIYIVQL-NQMVMOMDSA-N 0.000 description 1
- DTGKSKDOIYIVQL-WEDXCCLWSA-N (+)-borneol Chemical compound C1C[C@@]2(C)[C@@H](O)C[C@@H]1C2(C)C DTGKSKDOIYIVQL-WEDXCCLWSA-N 0.000 description 1
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 description 1
- XHXUANMFYXWVNG-ADEWGFFLSA-N (-)-Menthyl acetate Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@H]1OC(C)=O XHXUANMFYXWVNG-ADEWGFFLSA-N 0.000 description 1
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 1
- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 description 1
- SDOFMBGMRVAJNF-KVTDHHQDSA-N (2r,3r,4r,5r)-6-aminohexane-1,2,3,4,5-pentol Chemical compound NC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO SDOFMBGMRVAJNF-KVTDHHQDSA-N 0.000 description 1
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 description 1
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 1
- KJPRLNWUNMBNBZ-QPJJXVBHSA-N (E)-cinnamaldehyde Chemical compound O=C\C=C\C1=CC=CC=C1 KJPRLNWUNMBNBZ-QPJJXVBHSA-N 0.000 description 1
- QMVPMAAFGQKVCJ-SNVBAGLBSA-N (R)-(+)-citronellol Natural products OCC[C@H](C)CCC=C(C)C QMVPMAAFGQKVCJ-SNVBAGLBSA-N 0.000 description 1
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 description 1
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 1
- YYMCVDNIIFNDJK-XFQWXJFMSA-N (z)-1-(3-fluorophenyl)-n-[(z)-(3-fluorophenyl)methylideneamino]methanimine Chemical compound FC1=CC=CC(\C=N/N=C\C=2C=C(F)C=CC=2)=C1 YYMCVDNIIFNDJK-XFQWXJFMSA-N 0.000 description 1
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 description 1
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- CHRJZRDFSQHIFI-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;styrene Chemical compound C=CC1=CC=CC=C1.C=CC1=CC=CC=C1C=C CHRJZRDFSQHIFI-UHFFFAOYSA-N 0.000 description 1
- JLIDRDJNLAWIKT-UHFFFAOYSA-N 1,2-dimethyl-3h-benzo[e]indole Chemical compound C1=CC=CC2=C(C(=C(C)N3)C)C3=CC=C21 JLIDRDJNLAWIKT-UHFFFAOYSA-N 0.000 description 1
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 description 1
- VVUMWAHNKOLVSN-UHFFFAOYSA-N 2-(4-ethoxyanilino)-n-propylpropanamide Chemical compound CCCNC(=O)C(C)NC1=CC=C(OCC)C=C1 VVUMWAHNKOLVSN-UHFFFAOYSA-N 0.000 description 1
- RJASFPFZACBKBE-UHFFFAOYSA-N 2-Methylpropyl phenylacetate Chemical compound CC(C)COC(=O)CC1=CC=CC=C1 RJASFPFZACBKBE-UHFFFAOYSA-N 0.000 description 1
- HMKKIXGYKWDQSV-SDNWHVSQSA-N 2-Pentyl-3-phenyl-2-propenal Chemical compound CCCCC\C(C=O)=C/C1=CC=CC=C1 HMKKIXGYKWDQSV-SDNWHVSQSA-N 0.000 description 1
- RCSBILYQLVXLJG-UHFFFAOYSA-N 2-Propenyl hexanoate Chemical compound CCCCCC(=O)OCC=C RCSBILYQLVXLJG-UHFFFAOYSA-N 0.000 description 1
- XSAYZAUNJMRRIR-UHFFFAOYSA-N 2-acetylnaphthalene Chemical compound C1=CC=CC2=CC(C(=O)C)=CC=C21 XSAYZAUNJMRRIR-UHFFFAOYSA-N 0.000 description 1
- QGLVWTFUWVTDEQ-UHFFFAOYSA-N 2-chloro-3-methoxyphenol Chemical compound COC1=CC=CC(O)=C1Cl QGLVWTFUWVTDEQ-UHFFFAOYSA-N 0.000 description 1
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- MSHFRERJPWKJFX-UHFFFAOYSA-N 4-Methoxybenzyl alcohol Chemical compound COC1=CC=C(CO)C=C1 MSHFRERJPWKJFX-UHFFFAOYSA-N 0.000 description 1
- LTSOENFXCPOCHG-GQCTYLIASA-N 4-chloro-6-[[(e)-3-oxobut-1-enyl]amino]-1-n-prop-2-enylbenzene-1,3-disulfonamide Chemical compound CC(=O)\C=C\NC1=CC(Cl)=C(S(N)(=O)=O)C=C1S(=O)(=O)NCC=C LTSOENFXCPOCHG-GQCTYLIASA-N 0.000 description 1
- CWVRJTMFETXNAD-GMZLATJGSA-N 5-Caffeoyl quinic acid Natural products O[C@H]1C[C@](O)(C[C@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-GMZLATJGSA-N 0.000 description 1
- 235000007173 Abies balsamea Nutrition 0.000 description 1
- 244000201338 Achillea ligustica Species 0.000 description 1
- 235000007754 Achillea millefolium Nutrition 0.000 description 1
- 244000205574 Acorus calamus Species 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 235000016413 Actinidia polygama Nutrition 0.000 description 1
- 240000006274 Actinidia polygama Species 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000006054 Agastache cana Species 0.000 description 1
- 244000152526 Agathosma crenulata Species 0.000 description 1
- 235000013388 Agathosma crenulata Nutrition 0.000 description 1
- 235000007756 Akebia quinata Nutrition 0.000 description 1
- 240000008027 Akebia quinata Species 0.000 description 1
- 235000011468 Albizia julibrissin Nutrition 0.000 description 1
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 1
- 241001280436 Allium schoenoprasum Species 0.000 description 1
- 235000001270 Allium sibiricum Nutrition 0.000 description 1
- 244000208874 Althaea officinalis Species 0.000 description 1
- 235000006576 Althaea officinalis Nutrition 0.000 description 1
- 241000609240 Ambelania acida Species 0.000 description 1
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000226021 Anacardium occidentale Species 0.000 description 1
- 244000061520 Angelica archangelica Species 0.000 description 1
- 241000189429 Angostura Species 0.000 description 1
- 241000226574 Antennaria dioica Species 0.000 description 1
- 240000002022 Anthriscus cerefolium Species 0.000 description 1
- 235000007258 Anthriscus cerefolium Nutrition 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 235000007650 Aralia spinosa Nutrition 0.000 description 1
- 241000208340 Araliaceae Species 0.000 description 1
- 240000005528 Arctium lappa Species 0.000 description 1
- 235000003130 Arctium lappa Nutrition 0.000 description 1
- 235000008078 Arctium minus Nutrition 0.000 description 1
- 244000080767 Areca catechu Species 0.000 description 1
- 235000006226 Areca catechu Nutrition 0.000 description 1
- 235000003097 Artemisia absinthium Nutrition 0.000 description 1
- 235000015701 Artemisia arbuscula Nutrition 0.000 description 1
- 235000010576 Artemisia cina Nutrition 0.000 description 1
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 description 1
- 235000002657 Artemisia tridentata Nutrition 0.000 description 1
- 240000004161 Artocarpus altilis Species 0.000 description 1
- 235000002672 Artocarpus altilis Nutrition 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 241000208838 Asteraceae Species 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 240000006063 Averrhoa carambola Species 0.000 description 1
- 235000010082 Averrhoa carambola Nutrition 0.000 description 1
- 239000004857 Balsam Substances 0.000 description 1
- 235000009269 Barosma crenulata Nutrition 0.000 description 1
- 240000000724 Berberis vulgaris Species 0.000 description 1
- 244000089719 Bergera koenigii Species 0.000 description 1
- 235000008734 Bergera koenigii Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 235000018185 Betula X alpestris Nutrition 0.000 description 1
- 235000018212 Betula X uliginosa Nutrition 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 235000007689 Borago officinalis Nutrition 0.000 description 1
- 240000004355 Borago officinalis Species 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- DKPFZGUDAPQIHT-UHFFFAOYSA-N Butyl acetate Natural products CCCCOC(C)=O DKPFZGUDAPQIHT-UHFFFAOYSA-N 0.000 description 1
- 241000219357 Cactaceae Species 0.000 description 1
- 235000011996 Calamus deerratus Nutrition 0.000 description 1
- 235000005881 Calendula officinalis Nutrition 0.000 description 1
- WWZKQHOCKIZLMA-UHFFFAOYSA-N Caprylic acid Natural products CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- OKTJSMMVPCPJKN-OUBTZVSYSA-N Carbon-13 Chemical compound [13C] OKTJSMMVPCPJKN-OUBTZVSYSA-N 0.000 description 1
- 244000132069 Carica monoica Species 0.000 description 1
- 235000014649 Carica monoica Nutrition 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
- 235000017350 Carissa Nutrition 0.000 description 1
- 240000004927 Carissa macrocarpa Species 0.000 description 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 1
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- 244000302413 Carum copticum Species 0.000 description 1
- 241000723418 Carya Species 0.000 description 1
- 235000007631 Cassia fistula Nutrition 0.000 description 1
- 244000298643 Cassia fistula Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 241000269333 Caudata Species 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- 240000003538 Chamaemelum nobile Species 0.000 description 1
- 235000007866 Chamaemelum nobile Nutrition 0.000 description 1
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 description 1
- 235000000509 Chenopodium ambrosioides Nutrition 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 235000005633 Chrysanthemum balsamita Nutrition 0.000 description 1
- 244000260524 Chrysanthemum balsamita Species 0.000 description 1
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 240000006740 Cichorium endivia Species 0.000 description 1
- 235000007542 Cichorium intybus Nutrition 0.000 description 1
- 244000298479 Cichorium intybus Species 0.000 description 1
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 241000723346 Cinnamomum camphora Species 0.000 description 1
- 241000132536 Cirsium Species 0.000 description 1
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 1
- JOZKFWLRHCDGJA-LLVKDONJSA-N Citronellyl acetate Natural products CC(=O)OCC[C@H](C)CCC=C(C)C JOZKFWLRHCDGJA-LLVKDONJSA-N 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000016795 Cola Nutrition 0.000 description 1
- 241001634499 Cola Species 0.000 description 1
- 235000011824 Cola pachycarpa Nutrition 0.000 description 1
- 241000254173 Coleoptera Species 0.000 description 1
- 235000006965 Commiphora myrrha Nutrition 0.000 description 1
- 235000001543 Corylus americana Nutrition 0.000 description 1
- 240000007582 Corylus avellana Species 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 241000334119 Coturnix japonica Species 0.000 description 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 1
- 235000009685 Crataegus X maligna Nutrition 0.000 description 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 1
- 235000009486 Crataegus bullatus Nutrition 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 235000009682 Crataegus limnophila Nutrition 0.000 description 1
- 235000004423 Crataegus monogyna Nutrition 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 235000002313 Crataegus paludosa Nutrition 0.000 description 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 240000000774 Cunila origanoides Species 0.000 description 1
- 235000018274 Cunila origanoides Nutrition 0.000 description 1
- 244000301850 Cupressus sempervirens Species 0.000 description 1
- YYLLIJHXUHJATK-UHFFFAOYSA-N Cyclohexyl acetate Chemical compound CC(=O)OC1CCCCC1 YYLLIJHXUHJATK-UHFFFAOYSA-N 0.000 description 1
- VZHUBBUZNIULNM-UHFFFAOYSA-N Cyclohexyl butanoate Chemical compound CCCC(=O)OC1CCCCC1 VZHUBBUZNIULNM-UHFFFAOYSA-N 0.000 description 1
- 235000017788 Cydonia oblonga Nutrition 0.000 description 1
- 244000166652 Cymbopogon martinii Species 0.000 description 1
- 235000018791 Cymbopogon nardus Nutrition 0.000 description 1
- 244000166675 Cymbopogon nardus Species 0.000 description 1
- 244000019459 Cynara cardunculus Species 0.000 description 1
- 235000019106 Cynara scolymus Nutrition 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 235000009355 Dianthus caryophyllus Nutrition 0.000 description 1
- 240000006497 Dianthus caryophyllus Species 0.000 description 1
- 235000014866 Dictamnus albus Nutrition 0.000 description 1
- 240000001008 Dimocarpus longan Species 0.000 description 1
- 240000003173 Drymaria cordata Species 0.000 description 1
- 235000006025 Durio zibethinus Nutrition 0.000 description 1
- 240000000716 Durio zibethinus Species 0.000 description 1
- 241000257465 Echinoidea Species 0.000 description 1
- 241001265525 Edgeworthia chrysantha Species 0.000 description 1
- 235000009008 Eriobotrya japonica Nutrition 0.000 description 1
- 244000061508 Eriobotrya japonica Species 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 235000000495 Erythronium japonicum Nutrition 0.000 description 1
- 240000000745 Erythronium japonicum Species 0.000 description 1
- KBEBGUQPQBELIU-CMDGGOBGSA-N Ethyl cinnamate Chemical compound CCOC(=O)\C=C\C1=CC=CC=C1 KBEBGUQPQBELIU-CMDGGOBGSA-N 0.000 description 1
- 244000166124 Eucalyptus globulus Species 0.000 description 1
- 241000208688 Eucommia Species 0.000 description 1
- 244000061408 Eugenia caryophyllata Species 0.000 description 1
- 239000005770 Eugenol Substances 0.000 description 1
- 235000000235 Euphoria longan Nutrition 0.000 description 1
- 235000012068 Feijoa sellowiana Nutrition 0.000 description 1
- 244000233576 Feijoa sellowiana Species 0.000 description 1
- 241000555682 Forsythia x intermedia Species 0.000 description 1
- 229920000926 Galactomannan Polymers 0.000 description 1
- 244000258271 Galium odoratum Species 0.000 description 1
- 235000008526 Galium odoratum Nutrition 0.000 description 1
- 235000017048 Garcinia mangostana Nutrition 0.000 description 1
- 240000006053 Garcinia mangostana Species 0.000 description 1
- 240000001972 Gardenia jasminoides Species 0.000 description 1
- 240000001238 Gaultheria procumbens Species 0.000 description 1
- 235000007297 Gaultheria procumbens Nutrition 0.000 description 1
- 241001071795 Gentiana Species 0.000 description 1
- 239000005792 Geraniol Substances 0.000 description 1
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 description 1
- 241000208152 Geranium Species 0.000 description 1
- 235000005491 Geranium thunbergii Nutrition 0.000 description 1
- 244000105059 Geranium thunbergii Species 0.000 description 1
- 235000011201 Ginkgo Nutrition 0.000 description 1
- 235000008100 Ginkgo biloba Nutrition 0.000 description 1
- 244000194101 Ginkgo biloba Species 0.000 description 1
- 239000009429 Ginkgo biloba extract Substances 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- 235000007710 Grifola frondosa Nutrition 0.000 description 1
- 240000001080 Grifola frondosa Species 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 0.000 description 1
- 241000208253 Gymnema sylvestre Species 0.000 description 1
- 241000945534 Hamana Species 0.000 description 1
- 235000008418 Hedeoma Nutrition 0.000 description 1
- 240000008669 Hedera helix Species 0.000 description 1
- 235000015030 Hedychium spicatum Nutrition 0.000 description 1
- 240000003237 Hedychium spicatum Species 0.000 description 1
- 241000756137 Hemerocallis Species 0.000 description 1
- 241000282375 Herpestidae Species 0.000 description 1
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 description 1
- 235000005206 Hibiscus Nutrition 0.000 description 1
- 235000007185 Hibiscus lunariifolius Nutrition 0.000 description 1
- 244000284380 Hibiscus rosa sinensis Species 0.000 description 1
- 240000004153 Hibiscus sabdariffa Species 0.000 description 1
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 244000010000 Hovenia dulcis Species 0.000 description 1
- 235000010650 Hyssopus officinalis Nutrition 0.000 description 1
- 241000519695 Ilex integra Species 0.000 description 1
- 244000018716 Impatiens biflora Species 0.000 description 1
- 241000510612 Imperatoria Species 0.000 description 1
- BJIOGJUNALELMI-ONEGZZNKSA-N Isoeugenol Natural products COC1=CC(\C=C\C)=CC=C1O BJIOGJUNALELMI-ONEGZZNKSA-N 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000013421 Kaempferia galanga Nutrition 0.000 description 1
- 244000062241 Kaempferia galanga Species 0.000 description 1
- 244000255365 Kaskarillabaum Species 0.000 description 1
- 238000000023 Kugelrohr distillation Methods 0.000 description 1
- 235000013628 Lantana involucrata Nutrition 0.000 description 1
- 240000005183 Lantana involucrata Species 0.000 description 1
- 241001133829 Latania Species 0.000 description 1
- 235000008994 Laurocerasus officinalis Nutrition 0.000 description 1
- 244000061600 Laurocerasus officinalis Species 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 241000234435 Lilium Species 0.000 description 1
- 244000108452 Litchi chinensis Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 244000103635 Lyophyllum ulmarium Species 0.000 description 1
- 235000015934 Lyophyllum ulmarium Nutrition 0.000 description 1
- 235000014196 Magnolia kobus Nutrition 0.000 description 1
- 240000005378 Magnolia kobus Species 0.000 description 1
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 1
- 240000000982 Malva neglecta Species 0.000 description 1
- 235000000060 Malva neglecta Nutrition 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 244000061354 Manilkara achras Species 0.000 description 1
- 235000011339 Manilkara zapota Nutrition 0.000 description 1
- 235000007232 Matricaria chamomilla Nutrition 0.000 description 1
- 240000004658 Medicago sativa Species 0.000 description 1
- 235000017587 Medicago sativa ssp. sativa Nutrition 0.000 description 1
- 240000000366 Melilotus officinalis Species 0.000 description 1
- 235000017822 Melilotus officinalis Nutrition 0.000 description 1
- 244000062730 Melissa officinalis Species 0.000 description 1
- 235000010654 Melissa officinalis Nutrition 0.000 description 1
- 235000007421 Mentha citrata Nutrition 0.000 description 1
- 244000007703 Mentha citrata Species 0.000 description 1
- 244000024873 Mentha crispa Species 0.000 description 1
- 244000182807 Mentha suaveolens Species 0.000 description 1
- 235000002901 Mentha sylvestris Nutrition 0.000 description 1
- 235000008660 Mentha x piperita subsp citrata Nutrition 0.000 description 1
- 240000008821 Menyanthes trifoliata Species 0.000 description 1
- 235000011779 Menyanthes trifoliata Nutrition 0.000 description 1
- 244000174681 Michelia champaca Species 0.000 description 1
- 240000005852 Mimosa quadrivalvis Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 description 1
- 235000010672 Monarda didyma Nutrition 0.000 description 1
- 244000179970 Monarda didyma Species 0.000 description 1
- 235000010669 Monarda fistulosa Nutrition 0.000 description 1
- 240000007508 Monarda fistulosa Species 0.000 description 1
- 235000002439 Monarda punctata Nutrition 0.000 description 1
- 241000699666 Mus <mouse, genus> Species 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- QAADZYUXQLUXFX-UHFFFAOYSA-N N-phenylmethylthioformamide Natural products S=CNCC1=CC=CC=C1 QAADZYUXQLUXFX-UHFFFAOYSA-N 0.000 description 1
- 244000230712 Narcissus tazetta Species 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 235000010679 Nepeta cataria Nutrition 0.000 description 1
- 240000009215 Nepeta cataria Species 0.000 description 1
- 244000183331 Nephelium lappaceum Species 0.000 description 1
- 235000015742 Nephelium litchi Nutrition 0.000 description 1
- 244000227633 Ocotea pretiosa Species 0.000 description 1
- 241000238413 Octopus Species 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- 241001529744 Origanum Species 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 241000736199 Paeonia Species 0.000 description 1
- 235000006484 Paeonia officinalis Nutrition 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 241000282320 Panthera leo Species 0.000 description 1
- 235000000370 Passiflora edulis Nutrition 0.000 description 1
- 244000288157 Passiflora edulis Species 0.000 description 1
- 241000198694 Passiflora pallida Species 0.000 description 1
- 241000237509 Patinopecten sp. Species 0.000 description 1
- 235000000556 Paullinia cupana Nutrition 0.000 description 1
- 240000003444 Paullinia cupana Species 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 235000008673 Persea americana Nutrition 0.000 description 1
- 244000025272 Persea americana Species 0.000 description 1
- 241000286209 Phasianidae Species 0.000 description 1
- 241000218657 Picea Species 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 240000008154 Piper betle Species 0.000 description 1
- 235000008180 Piper betle Nutrition 0.000 description 1
- 240000005428 Pistacia lentiscus Species 0.000 description 1
- 235000003447 Pistacia vera Nutrition 0.000 description 1
- 240000006711 Pistacia vera Species 0.000 description 1
- 241001600434 Plectroglyphidodon lacrymatus Species 0.000 description 1
- 235000001603 Pleurotus ostreatus Nutrition 0.000 description 1
- 235000011751 Pogostemon cablin Nutrition 0.000 description 1
- 240000002505 Pogostemon cablin Species 0.000 description 1
- 235000016067 Polianthes tuberosa Nutrition 0.000 description 1
- 244000014047 Polianthes tuberosa Species 0.000 description 1
- 244000292697 Polygonum aviculare Species 0.000 description 1
- 235000006386 Polygonum aviculare Nutrition 0.000 description 1
- 235000017284 Pometia pinnata Nutrition 0.000 description 1
- 240000007653 Pometia tomentosa Species 0.000 description 1
- 241000219000 Populus Species 0.000 description 1
- 235000001560 Prosopis chilensis Nutrition 0.000 description 1
- 240000007909 Prosopis juliflora Species 0.000 description 1
- 235000014460 Prosopis juliflora var juliflora Nutrition 0.000 description 1
- 244000179560 Prunella vulgaris Species 0.000 description 1
- 235000004098 Prunus caroliniana Nutrition 0.000 description 1
- 244000018795 Prunus mume Species 0.000 description 1
- 240000005809 Prunus persica Species 0.000 description 1
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 description 1
- 241000508269 Psidium Species 0.000 description 1
- 244000179750 Psoralea glandulosa Species 0.000 description 1
- 235000010575 Pueraria lobata Nutrition 0.000 description 1
- 244000046146 Pueraria lobata Species 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 241001128140 Reseda Species 0.000 description 1
- 235000018167 Reynoutria japonica Nutrition 0.000 description 1
- 240000001341 Reynoutria japonica Species 0.000 description 1
- 241000282806 Rhinoceros Species 0.000 description 1
- 241000292488 Rhizopogon roseolus Species 0.000 description 1
- 235000001537 Ribes X gardonianum Nutrition 0.000 description 1
- 235000001535 Ribes X utile Nutrition 0.000 description 1
- 235000016919 Ribes petraeum Nutrition 0.000 description 1
- 244000281247 Ribes rubrum Species 0.000 description 1
- 235000002355 Ribes spicatum Nutrition 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- 235000017304 Ruaghas Nutrition 0.000 description 1
- 240000007651 Rubus glaucus Species 0.000 description 1
- 235000011034 Rubus glaucus Nutrition 0.000 description 1
- 235000009122 Rubus idaeus Nutrition 0.000 description 1
- 235000005291 Rumex acetosa Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 241000277331 Salmonidae Species 0.000 description 1
- 235000008632 Santalum album Nutrition 0.000 description 1
- 240000000513 Santalum album Species 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- 240000005499 Sasa Species 0.000 description 1
- 244000009660 Sassafras variifolium Species 0.000 description 1
- 241000242583 Scyphozoa Species 0.000 description 1
- 241000270295 Serpentes Species 0.000 description 1
- 241001508793 Shepherdia Species 0.000 description 1
- 235000006449 Shepherdia argentea Nutrition 0.000 description 1
- 244000044822 Simmondsia californica Species 0.000 description 1
- 235000004433 Simmondsia californica Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 240000007417 Solanum muricatum Species 0.000 description 1
- 235000000342 Solanum rostratum Nutrition 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 244000197975 Solidago virgaurea Species 0.000 description 1
- 235000000914 Solidago virgaurea Nutrition 0.000 description 1
- 235000010586 Sophora japonica Nutrition 0.000 description 1
- 244000046101 Sophora japonica Species 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000000126 Styrax benzoin Nutrition 0.000 description 1
- 244000028419 Styrax benzoin Species 0.000 description 1
- 235000008411 Sumatra benzointree Nutrition 0.000 description 1
- 235000004338 Syringa vulgaris Nutrition 0.000 description 1
- 244000297179 Syringa vulgaris Species 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 240000000785 Tagetes erecta Species 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 241000404542 Tanacetum Species 0.000 description 1
- 235000016477 Taralea oppositifolia Nutrition 0.000 description 1
- 241001358109 Taralea oppositifolia Species 0.000 description 1
- 240000001949 Taraxacum officinale Species 0.000 description 1
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 description 1
- PPWHTZKZQNXVAE-UHFFFAOYSA-N Tetracaine hydrochloride Chemical compound Cl.CCCCNC1=CC=C(C(=O)OCCN(C)C)C=C1 PPWHTZKZQNXVAE-UHFFFAOYSA-N 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 240000004984 Trachyspermum ammi Species 0.000 description 1
- 235000004478 Tragopogon dubius Nutrition 0.000 description 1
- 244000294925 Tragopogon dubius Species 0.000 description 1
- 235000012363 Tragopogon porrifolius Nutrition 0.000 description 1
- 241000219793 Trifolium Species 0.000 description 1
- 235000001484 Trigonella foenum graecum Nutrition 0.000 description 1
- 244000250129 Trigonella foenum graecum Species 0.000 description 1
- 101710086958 Tsukushi Proteins 0.000 description 1
- 102100031296 Tsukushi Human genes 0.000 description 1
- 241000609666 Tuber aestivum Species 0.000 description 1
- 240000000377 Tussilago farfara Species 0.000 description 1
- 235000004869 Tussilago farfara Nutrition 0.000 description 1
- 235000009108 Urtica dioica Nutrition 0.000 description 1
- 244000274883 Urtica dioica Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 240000001717 Vaccinium macrocarpon Species 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 244000291414 Vaccinium oxycoccus Species 0.000 description 1
- 235000013832 Valeriana officinalis Nutrition 0.000 description 1
- 244000126014 Valeriana officinalis Species 0.000 description 1
- 240000005592 Veronica officinalis Species 0.000 description 1
- 235000007769 Vetiveria zizanioides Nutrition 0.000 description 1
- 244000284012 Vetiveria zizanioides Species 0.000 description 1
- 244000172533 Viola sororia Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 241001222097 Xenocypris argentea Species 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 235000008853 Zanthoxylum piperitum Nutrition 0.000 description 1
- 244000131415 Zanthoxylum piperitum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 240000008866 Ziziphus nummularia Species 0.000 description 1
- KPQJOKRSYYJJEL-VLQRKCJKSA-K [Na+].[Na+].CC1(C)[C@H](CC[C@@]2(C)[C@H]1CC[C@]1(C)[C@@H]2C(=O)C=C2[C@@H]3C[C@](C)(CC[C@]3(C)CC[C@@]12C)C([O-])=O)O[C@H]1O[C@@H]([C@@H](O)[C@H](O)[C@H]1O[C@@H]1O[C@@H]([C@@H](O)[C@H](O)[C@H]1O)C([O-])=O)C([O-])=O Chemical compound [Na+].[Na+].CC1(C)[C@H](CC[C@@]2(C)[C@H]1CC[C@]1(C)[C@@H]2C(=O)C=C2[C@@H]3C[C@](C)(CC[C@]3(C)CC[C@@]12C)C([O-])=O)O[C@H]1O[C@@H]([C@@H](O)[C@H](O)[C@H]1O[C@@H]1O[C@@H]([C@@H](O)[C@H](O)[C@H]1O)C([O-])=O)C([O-])=O KPQJOKRSYYJJEL-VLQRKCJKSA-K 0.000 description 1
- DHKHKXVYLBGOIT-UHFFFAOYSA-N acetaldehyde Diethyl Acetal Natural products CCOC(C)OCC DHKHKXVYLBGOIT-UHFFFAOYSA-N 0.000 description 1
- 150000001241 acetals Chemical class 0.000 description 1
- 244000193174 agave Species 0.000 description 1
- 150000001338 aliphatic hydrocarbons Chemical class 0.000 description 1
- 235000016720 allyl isothiocyanate Nutrition 0.000 description 1
- OOCCDEMITAIZTP-UHFFFAOYSA-N allylic benzylic alcohol Natural products OCC=CC1=CC=CC=C1 OOCCDEMITAIZTP-UHFFFAOYSA-N 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- VYBREYKSZAROCT-UHFFFAOYSA-N alpha-myrcene Natural products CC(=C)CCCC(=C)C=C VYBREYKSZAROCT-UHFFFAOYSA-N 0.000 description 1
- WUOACPNHFRMFPN-UHFFFAOYSA-N alpha-terpineol Chemical compound CC1=CCC(C(C)(C)O)CC1 WUOACPNHFRMFPN-UHFFFAOYSA-N 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 150000003934 aromatic aldehydes Chemical class 0.000 description 1
- 239000001138 artemisia absinthium Substances 0.000 description 1
- 235000016520 artichoke thistle Nutrition 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 description 1
- 208000027697 autoimmune lymphoproliferative syndrome due to CTLA4 haploinsuffiency Diseases 0.000 description 1
- 239000010905 bagasse Substances 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 235000013871 bee wax Nutrition 0.000 description 1
- 239000012166 beeswax Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- DULCUDSUACXJJC-UHFFFAOYSA-N benzeneacetic acid ethyl ester Natural products CCOC(=O)CC1=CC=CC=C1 DULCUDSUACXJJC-UHFFFAOYSA-N 0.000 description 1
- 229960002130 benzoin Drugs 0.000 description 1
- 229940007550 benzyl acetate Drugs 0.000 description 1
- GONOPSZTUGRENK-UHFFFAOYSA-N benzyl(trichloro)silane Chemical compound Cl[Si](Cl)(Cl)CC1=CC=CC=C1 GONOPSZTUGRENK-UHFFFAOYSA-N 0.000 description 1
- JGQFVRIQXUFPAH-UHFFFAOYSA-N beta-citronellol Natural products OCCC(C)CCCC(C)=C JGQFVRIQXUFPAH-UHFFFAOYSA-N 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 229940062650 buchu Drugs 0.000 description 1
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 229940043232 butyl acetate Drugs 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 229960000846 camphor Drugs 0.000 description 1
- 229930008380 camphor Natural products 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 235000020226 cashew nut Nutrition 0.000 description 1
- 239000003729 cation exchange resin Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000003733 chicria Nutrition 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 235000013985 cinnamic acid Nutrition 0.000 description 1
- 229930016911 cinnamic acid Natural products 0.000 description 1
- KBEBGUQPQBELIU-UHFFFAOYSA-N cinnamic acid ethyl ester Natural products CCOC(=O)C=CC1=CC=CC=C1 KBEBGUQPQBELIU-UHFFFAOYSA-N 0.000 description 1
- CCRCUPLGCSFEDV-UHFFFAOYSA-N cinnamic acid methyl ester Natural products COC(=O)C=CC1=CC=CC=C1 CCRCUPLGCSFEDV-UHFFFAOYSA-N 0.000 description 1
- KJPRLNWUNMBNBZ-UHFFFAOYSA-N cinnamic aldehyde Natural products O=CC=CC1=CC=CC=C1 KJPRLNWUNMBNBZ-UHFFFAOYSA-N 0.000 description 1
- 229940117916 cinnamic aldehyde Drugs 0.000 description 1
- WJSDHUCWMSHDCR-VMPITWQZSA-N cinnamyl acetate Natural products CC(=O)OC\C=C\C1=CC=CC=C1 WJSDHUCWMSHDCR-VMPITWQZSA-N 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- BJIOGJUNALELMI-ARJAWSKDSA-N cis-isoeugenol Chemical compound COC1=CC(\C=C/C)=CC=C1O BJIOGJUNALELMI-ARJAWSKDSA-N 0.000 description 1
- 229940043350 citral Drugs 0.000 description 1
- 229930003633 citronellal Natural products 0.000 description 1
- 235000000983 citronellal Nutrition 0.000 description 1
- 235000000484 citronellol Nutrition 0.000 description 1
- APSNPMVGBGZYAJ-GLOOOPAXSA-N clematine Natural products COc1cc(ccc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO[C@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)[C@@H](O)[C@H](O)[C@H]4O)cc3O2 APSNPMVGBGZYAJ-GLOOOPAXSA-N 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- SQIFACVGCPWBQZ-UHFFFAOYSA-N delta-terpineol Natural products CC(C)(O)C1CCC(=C)CC1 SQIFACVGCPWBQZ-UHFFFAOYSA-N 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 239000002552 dosage form Substances 0.000 description 1
- 239000009136 dragon's blood Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- ZDKZHVNKFOXMND-UHFFFAOYSA-N epinepetalactone Chemical compound O=C1OC=C(C)C2C1C(C)CC2 ZDKZHVNKFOXMND-UHFFFAOYSA-N 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 1
- 229940052303 ethers for general anesthesia Drugs 0.000 description 1
- 229940093499 ethyl acetate Drugs 0.000 description 1
- XYIBRDXRRQCHLP-UHFFFAOYSA-N ethyl acetoacetate Chemical compound CCOC(=O)CC(C)=O XYIBRDXRRQCHLP-UHFFFAOYSA-N 0.000 description 1
- 229940073505 ethyl vanillin Drugs 0.000 description 1
- 229960002217 eugenol Drugs 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- OALYTRUKMRCXNH-QMMMGPOBSA-N gamma-Nonalactone Natural products CCCCC[C@H]1CCC(=O)O1 OALYTRUKMRCXNH-QMMMGPOBSA-N 0.000 description 1
- PHXATPHONSXBIL-JTQLQIEISA-N gamma-Undecalactone Natural products CCCCCCC[C@H]1CCC(=O)O1 PHXATPHONSXBIL-JTQLQIEISA-N 0.000 description 1
- 229940020436 gamma-undecalactone Drugs 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 1
- HIGQPQRQIQDZMP-UHFFFAOYSA-N geranil acetate Natural products CC(C)=CCCC(C)=CCOC(C)=O HIGQPQRQIQDZMP-UHFFFAOYSA-N 0.000 description 1
- 229940113087 geraniol Drugs 0.000 description 1
- FQMZVFJYMPNUCT-UHFFFAOYSA-N geraniol formate Natural products CC(C)=CCCC(C)=CCOC=O FQMZVFJYMPNUCT-UHFFFAOYSA-N 0.000 description 1
- HIGQPQRQIQDZMP-DHZHZOJOSA-N geranyl acetate Chemical compound CC(C)=CCC\C(C)=C\COC(C)=O HIGQPQRQIQDZMP-DHZHZOJOSA-N 0.000 description 1
- 229940068052 ginkgo biloba extract Drugs 0.000 description 1
- 235000020686 ginkgo biloba extract Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- 235000019382 gum benzoic Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 1
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 description 1
- 229940025878 hesperidin Drugs 0.000 description 1
- ZMZDMBWJUHKJPS-UHFFFAOYSA-N hydrogen thiocyanate Natural products SC#N ZMZDMBWJUHKJPS-UHFFFAOYSA-N 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- PZOUSPYUWWUPPK-UHFFFAOYSA-N indole Natural products CC1=CC=CC2=C1C=CN2 PZOUSPYUWWUPPK-UHFFFAOYSA-N 0.000 description 1
- RKJUIXBNRJVNHR-UHFFFAOYSA-N indolenine Natural products C1=CC=C2CC=NC2=C1 RKJUIXBNRJVNHR-UHFFFAOYSA-N 0.000 description 1
- 239000002198 insoluble material Substances 0.000 description 1
- 229930002839 ionone Natural products 0.000 description 1
- 150000002499 ionone derivatives Chemical class 0.000 description 1
- 239000002085 irritant Substances 0.000 description 1
- 231100000021 irritant Toxicity 0.000 description 1
- 229940117955 isoamyl acetate Drugs 0.000 description 1
- 229940094941 isoamyl butyrate Drugs 0.000 description 1
- XKYICAQFSCFURC-UHFFFAOYSA-N isoamyl formate Chemical compound CC(C)CCOC=O XKYICAQFSCFURC-UHFFFAOYSA-N 0.000 description 1
- NFLGAXVYCFJBMK-UHFFFAOYSA-N isomenthone Natural products CC(C)C1CCC(C)CC1=O NFLGAXVYCFJBMK-UHFFFAOYSA-N 0.000 description 1
- 150000002540 isothiocyanates Chemical class 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000000177 juniperus communis l. berry Substances 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 229940069445 licorice extract Drugs 0.000 description 1
- 235000001510 limonene Nutrition 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- UWKAYLJWKGQEPM-UHFFFAOYSA-N linalool acetate Natural products CC(C)=CCCC(C)(C=C)OC(C)=O UWKAYLJWKGQEPM-UHFFFAOYSA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- 229940043353 maltol Drugs 0.000 description 1
- 235000001035 marshmallow Nutrition 0.000 description 1
- 239000013521 mastic Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229940102398 methyl anthranilate Drugs 0.000 description 1
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 description 1
- 229960001047 methyl salicylate Drugs 0.000 description 1
- CCRCUPLGCSFEDV-BQYQJAHWSA-N methyl trans-cinnamate Chemical compound COC(=O)\C=C\C1=CC=CC=C1 CCRCUPLGCSFEDV-BQYQJAHWSA-N 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000013557 nattō Nutrition 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 229940037201 oris Drugs 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 235000008779 pepino Nutrition 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 150000008379 phenol ethers Chemical class 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- WVDDGKGOMKODPV-ZQBYOMGUSA-N phenyl(114C)methanol Chemical compound O[14CH2]C1=CC=CC=C1 WVDDGKGOMKODPV-ZQBYOMGUSA-N 0.000 description 1
- 229940081310 piperonal Drugs 0.000 description 1
- 235000020233 pistachio Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 235000007861 rambutan Nutrition 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 229940085605 saccharin sodium Drugs 0.000 description 1
- 235000002020 sage Nutrition 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 229940048730 senega Drugs 0.000 description 1
- 235000003513 sheep sorrel Nutrition 0.000 description 1
- 238000001577 simple distillation Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 150000005846 sugar alcohols Polymers 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 229940092665 tea leaf extract Drugs 0.000 description 1
- PINIEAOMWQJGBW-FYZOBXCZSA-N tenofovir hydrate Chemical compound O.N1=CN=C2N(C[C@@H](C)OCP(O)(O)=O)C=NC2=C1N PINIEAOMWQJGBW-FYZOBXCZSA-N 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 229940116411 terpineol Drugs 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 150000003568 thioethers Chemical class 0.000 description 1
- 150000003573 thiols Chemical class 0.000 description 1
- BJIOGJUNALELMI-UHFFFAOYSA-N trans-isoeugenol Natural products COC1=CC(C=CC)=CC=C1O BJIOGJUNALELMI-UHFFFAOYSA-N 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000001019 trigonella foenum-graecum Nutrition 0.000 description 1
- 235000016788 valerian Nutrition 0.000 description 1
- 239000008371 vanilla flavor Substances 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
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
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
-
- 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
- A23L27/30—Artificial sweetening agents
- A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
-
- 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
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/36—Terpene glycosides
-
- 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
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/37—Halogenated sugars
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a taste improving agent for high-intensity sweeteners. More specifically, it improves the unpleasant aftertaste of high-intensity sweeteners, specifically bitterness, egg taste, pungent taste, and astringent taste, and also when high-intensity sweeteners are used and sucrose is used.
- the present invention relates to a taste improver that imparts the same taste intensity and flavor profile.
- 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 gluconic acid and citric acid and salts thereof (Patent Documents 1 to 3), high-intensity sweeteners and A method of combining natural products such as rutin and hesperidin (Patent Documents 4 and 5), a method of using saccharides such as galactomannan degradation products, nigerooligosaccharides, beet oligosaccharides and mannose for improving the taste of high-intensity sweeteners (Patent Documents) 6-9), methods of blending plant-derived extracts such as sugarcane-derived bagasse extract and enzyme-treated ginkgo biloba extract with high-intensity sweeteners (Patent Documents 10 and 11) have been proposed. Such an existing method has a problem that an unpleasant aftertaste cannot be sufficiently reduced with a small addition amount, and an original taste and aroma of
- the present inventors also improved sweetness of quinic acid obtained by purifying a processed product obtained by hydrolyzing coffee beans with an enzyme or an alkali, spirantol or a plant extract or essential oil containing spirantol.
- has been proposed to suppress the unpleasant aftertaste of high-intensity sweeteners Patent Documents 12 and 13. This method can effectively suppress the unpleasant aftertaste of the high-intensity sweetener without changing the original flavor of the food with a small addition amount.
- the problem to be solved by the present invention is that the unpleasant bitterness, egg taste and astringent taste unique to high-intensity sweeteners can be effectively suppressed without changing the original flavor of food with a small addition amount, and high-intensity sweetness It is to provide a taste improving agent that reproduces the same taste intensity and flavor profile as when sucrose and other sugars are used, even when a sucrose is used.
- the present inventors have suppressed unpleasant taste of high-intensity sweeteners by combining (A) spirantol, (B) quinic acid, and (C) vanilla polyphenol.
- the present inventors have found that even when a high-intensity sweetener is used, the same taste intensity and flavor profile as when saccharides such as sucrose are used are reproduced, and the present invention has been completed.
- the present invention is configured as follows. (1) A. B. spirantol or plant extract or essential oil containing spirantol; Quinic acid or a composition containing quinic acid, and C.I. A taste improving agent for high-intensity sweeteners, comprising vanilla polyphenol or a composition containing vanilla polyphenol. (2) Further, D.D. Green tea polyphenols or compositions containing green tea polyphenols; The taste improving agent for high-intensity sweeteners according to (1), comprising at least one of a rose family polyphenol or a composition containing a rose family polyphenol.
- the composition containing quinic acid comprises a coffee bean hydrolyzate containing a quinic acid derivative obtained by hydrolyzing a coffee bean extract and purifying the hydrolyzed product ( The taste improving agent for high-intensity sweeteners according to 1).
- the composition containing quinic acid comprises a purified product obtained by subjecting tea leaves to extraction with water to obtain an extract, and then purifying the extract with an adsorbent (1).
- Taste improving agent for high-intensity sweeteners is
- a composition containing vanilla polyphenol is obtained by extracting the vanilla bean residue after removal of the aroma component with a water-containing organic solvent to obtain an extract, and then purifying the obtained extract with an adsorbent
- the taste improver for high-intensity sweeteners according to (1) comprising a purified product.
- the high-sweetness sweetener according to (2), wherein the composition containing polyphenols of rose family plants comprises an extract obtained by extracting rose family plants with water and / or a polar organic solvent.
- Taste improving agent is
- the taste-improving agent for high-intensity sweeteners according to (1) wherein the high-intensity sweetener is aspartame, sucralose, acesulfame K, stevia, or neotame.
- a high sweetness characterized by adding a taste improving agent for a high sweetness sweetener according to (1) or (2) to a high sweetness sweetener or a food or drink containing a high sweetness sweetener A method for improving the taste of sweeteners.
- a high-sweetness sweetener-containing flavor composition for foods and drinks comprising the high-sweetness sweetener taste improver according to (1) or (2).
- a high-intensity sweetener composition comprising a high-intensity sweetener and the taste improving agent for a high-intensity sweetener according to any one of (1) or (2) .
- a food / beverage product comprising a high-intensity sweetener and a taste improving agent for a high-intensity sweetener according to (1) or (2).
- the taste improving agent for high-intensity sweeteners of the present invention can remarkably suppress the unpleasant bitterness, egg taste and astringent taste, and the sweetness remaining in the aftertaste, which are characteristic of high-intensity sweeteners, when added in a small amount. Further, even when a high-intensity sweetener is used, the same taste intensity and flavor profile as when saccharides such as sucrose are used can be reproduced.
- the spirantol used in the present invention is a pungent component contained in the asteraceae Spilanthes acmella, Spilanthes acmella var. Oleracea, and the like. Spirantol can be obtained by collecting and purifying from the plant, and can also be chemically synthesized. In the present invention, spirantol obtained by any method can be used and does not have to be highly purified. When the taste and odor of other components do not affect the flavor of the food or drink, they may be used without refining a plant extract or essential oil containing spirantol. From the viewpoint of safety, it is preferable to use an extract or essential oil obtained from a plant with experience of eating, and from the viewpoint of practicality such as supply, price, etc. It is particularly preferred to use an extract or an essential oil.
- Spirantol can be collected, for example, by extraction or distillation from the whole plant or flower head of Dutch sennici or Kibana holland sennici having a high spirantol content.
- the flower heads of Dutch sennici or Kibana holland sennici 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, and alcohols such as methanol, ethanol, propanol and propylene glycol, ketones such as acetone, esters such as ethyl acetate, ethers such as diethyl ether, hexane, heptane, etc. Hydrocarbons can be used alone or in combination as appropriate. Polar organic solvents such as alcohols are preferred, and ethanol is particularly preferred from the viewpoint of safety.
- 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, but when the influence of ingredients other than spirantol contained in the extract on the flavor of food and drink becomes a problem, further molecular distillation, thin film It is preferable to use by increasing the spirantol content by using purification methods such as distillation and various chromatography alone or in combination.
- the quinic acid (1,3,4,5-tetrahydroxycyclohexane-1-carboxylic acid) used in the present invention is abundant in cranberry juice and the like, as well as quinic acid derivatives such as chlorogenic acid in plants. It can be widely distributed in plants and can be obtained by methods such as extraction from plants. It can also be chemically synthesized and is commercially available as a reagent. In the present invention, commercially available quinic acid can be used as it is as a taste improver, but edible properties such as fruit juice, tea, coffee, etc. in consideration of use in foods and drinks as taste improvers.
- a composition containing quinic acid obtained from a plant raw material it is particularly preferable to use tea leaves and coffee beans that have a high quinic acid content and are easily available. Specifically, it can be obtained by extracting tea leaves with water according to the method described in JP-A-2007-14212. Further, according to the method described in JP-A-2001-321115, green coffee beans can be obtained by hydrolysis with alkali or enzyme.
- vanilla polyphenol The vanilla polyphenol referred to in the present invention is not particularly limited to the production method and the extraction method as long as it is a polyphenol extracted from vanilla, and various vanilla polyphenols can be used.
- it can be collected from so-called green beans immediately after fruit picking, fully aged beans, or extraction residues of spice extracts.
- the green beans immediately after fruit picking are preferred as a raw material for a taste improver that is rich in versatility because it produces less vanillin and has less vanilla flavor.
- the distillation or extraction residue after recovering aromatic components such as vanillin, anis alcohol, anisaldehyde, and benzaldehyde contained in the aged vanilla bean is advantageous from the viewpoint of effective use of unused resources and cost.
- the extract obtained has the advantage that it has less flavor and is versatile.
- the method for removing the aroma component is not particularly limited as long as it is a method capable of removing the aroma component, and examples thereof include a distillation method, a column method, and a solvent extraction method.
- a distillation method first, vanilla beans as a raw material are cut in order to increase extraction efficiency, preferably pulverized with a homogenizer or the like is placed in a distillation apparatus, and gradually heated under reduced pressure to remove aroma components. It can be removed as a distillate.
- Vanilla polyphenol can obtain the extract containing vanilla polyphenol by extracting the vanilla bean residue after removing an aromatic component with a water-containing organic solvent.
- the organic solvent used for extraction is not particularly limited as long as it is an organic solvent miscible with water. Lower alcohols such as methanol, ethanol, propanol and isopropanol, polyhydric alcohols such as ethylene glycol, propylene glycol and glycerin And acetone can be used, and one or a combination of two or more of these can be used, but ethanol is preferably used. These organic solvents are used by mixing with water. The mixing ratio (mass) of the organic solvent and water is about 100: 5 to 900, preferably 100: 30 to 300.
- the obtained vanilla polyphenol-containing extract can be used as it is, but when the influence of ingredients other than vanilla polyphenol contained in the extract on the flavor of food and drink becomes a problem, further molecular distillation
- the purification method will be exemplified by treating the vanilla polyphenol-containing extract with an adsorbent, and the fraction adsorbed on the adsorbent contains polyphenol. Then, the polyphenol fraction is purified by eluting the adsorbed fraction with hydrous alcohol (ethanol or the like). This polyphenol fraction can then be concentrated.
- the taste-improving agent for high-intensity sweeteners of the present invention is characterized by containing (A) spirantol, (B) quinic acid and (C) vanilla polyphenol as essential components.
- the effect can be enhanced by combining polyphenols and / or camellia or (E) Rosaceae polyphenols.
- Green tea polyphenol The green tea polyphenol referred to in the present invention is not particularly limited to a production method or an extraction method as long as it is a polyphenol extracted from green tea leaves, and various green tea polyphenols can be used.
- a polyphenol extract from green tea leaves can be extracted from tea leaves according to the methods described in JP-A-59-219384, JP-A-4-20589, JP-A-5-260907, JP-A-5-306279, and the like. It can be obtained by concentrating an extract extracted with hot water or a water-soluble organic solvent.
- Commercially available products include Tokyo Food Techno Co., Ltd. “Polyphenone” (registered trademark), ITO EN Co., Ltd. “Theafranc” (registered trademark), Taiyo Kagaku Co., Ltd. “Sunphenon” (registered trademark), etc. It is not limited.
- Rosaceae plant polyphenols The Rosaceae plant polyphenols referred to in the present invention are not particularly limited to the production method and extraction method as long as they are polyphenols extracted from the Rosaceae plants, and various rose plant polyphenols may be used. it can. Examples of the Rosaceae plants include, but are not limited to, carica roses, roses, hermanus, and maikai.
- Rosaceae polyphenols can be collected from the whole plant or flower head of the plant by extraction or distillation.
- the solvent used for the solvent extraction process may be water or a polar organic solvent, and the organic solvent may be a hydrated product.
- the polar organic solvent alcohols such as methanol, ethanol, propanol and propylene glycol, ketones such as acetone, esters such as ethyl acetate, ethers such as diethyl ether, hydrocarbons such as hexane and heptane
- Polar organic solvents such as alcohols are preferred, and ethanol is particularly preferred from the viewpoint of safety.
- the amount of the solvent used for the extraction can be arbitrarily selected, but generally the amount of the solvent is 2 to 100 parts by weight, preferably 5 to 20 parts by weight with respect to 1 part by weight of the raw material.
- the raw material may be degreased in advance with a nonpolar organic solvent such as hexane to prevent excess lipid from being extracted during the subsequent extraction treatment. Further, this degreasing treatment may result in purification such as deodorization. Subsequently, solvent-insoluble matter is removed from the obtained extract to obtain an extract containing a rose family polyphenol.
- the obtained rose family polyphenol-containing extract can be used as it is, but when the influence of ingredients other than the rose family polyphenol contained in the extract on the flavor of food and drink becomes a problem. Further, it is preferable to use the polyphenols in a rose family plant by using purification methods such as molecular distillation, thin film distillation, and various chromatography alone or in combination as appropriate.
- purification method it will be performed by processing a Rosaceae plant polyphenol containing extract with an adsorbent, and polyphenol is contained in the fraction adsorbed to the adsorbent. Then, the polyphenol fraction is purified by eluting the adsorbed fraction with hydrous alcohol (ethanol or the like). This polyphenol fraction can then be concentrated.
- the taste improver of the present invention When the taste improver of the present invention is added directly to a high-intensity sweetener, the same taste intensity and flavor profile as when sucrose is used is reproduced, and unpleasantness peculiar to high-intensity sweeteners. And a high-intensity sweetener composition with improved aftertaste.
- a high-intensity sweetener composition in addition to the high-intensity sweetener and the taste improver of the present invention, various commonly used dispersants and additives such as various sugars, organic acids, starches, dextrins, and dietary fibers. A dosage form and the like can be appropriately contained.
- the unpleasant aftertaste by a high sweetness degree sweetener can be suppressed by adding to the food / beverage products containing a high sweetness degree sweetener, and the taste of food / beverage products can also be improved.
- the amount of each component of the taste improver added to the high-intensity sweetener is too small, the unpleasant aftertaste suppression effect, taste improvement effect and flavor profile reproduction effect specific to the high-intensity sweetener are sufficient. If the amount added is too large, the taste of each component may be produced.
- the taste improver of the present invention when added to a high-intensity sweetener, (A) the spirantol content is 10 to 10,000 ppm, preferably 100 to 1000 ppm, and (B) the quinic acid content with respect to the high-intensity sweetener. It is appropriate to add each component so that the solid content of the extract containing 50 to 10,000 ppm, preferably 500 to 5000 ppm, and (C) vanilla polyphenol is 500 to 500,000 ppm, preferably 5000 to 250,000 ppm.
- the content of (A) spiranthol is 0.01 to 10 ppm, preferably 0.1 to 1 ppm, (B) Each component is added so that the quinic acid content is 0.005 to 10 ppm, preferably 0.05 to 5 ppm, and (C) vanilla polyphenol-containing extract solids content is 0.5 to 500 ppm, preferably 5 to 250 ppm. It is appropriate to do.
- (D) green tea polyphenol and / or strawberry or (E) rose family plant polyphenol when added to a high-intensity sweetener, (D) green tea polyphenol-containing extract solids It is appropriate to add 500 to 500,000 ppm, preferably 5000 to 250,000 ppm, and (E) the solid content of the polyphenol-containing extract of Rosaceae plant to 500 to 500,000 ppm, preferably 5000 to 250,000 ppm.
- (D) green tea polyphenol-containing extracted solid content is 0.5 to 500 ppm, preferably 5 to 250 ppm, based on the final food or drink.
- (E) It is appropriate to add so as to obtain 0.5 to 500 ppm, preferably 5 to 250 ppm, as the solid content of the polyphenol-containing extract of the Rosaceae plant.
- the high-intensity sweetener is a sweetener having a sweetness that is several hundred to several thousand times higher than that of sucrose.
- the taste-improving agent of the present invention can be used without being limited by the type of high-intensity sweetener, but is particularly preferably used for aspartame, stevia, sucralose, acesulfame K, and neotame.
- the taste-improving agent for high-intensity sweeteners of the present invention can be added alone to a high-intensity sweetener-containing food or drink, but can be arbitrarily combined with other flavoring ingredients to contain high-intensity sweetener-containing food or drink. It can also be used as a flavoring composition for goods.
- the perfume ingredients to be combined are not particularly limited.
- 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 candy, tablet confectionery, chewing gum and snack confectionery, frozen confectionery such as jelly and chilled dessert, and dairy products.
- quinic acid (1) a quinic acid-containing composition derived from green coffee beans (hereinafter referred to as “quinic acid (1)”) was obtained.
- One unit of chlorogenic acid esterase is the amount of enzyme that hydrolyzes 5-caffeoylquinic acid by 1 micromole per minute in water at 30 ° C. In this composition, 32% by mass of quinic acid was contained.
- quinic acid (2) a tea leaf extract
- the solution was passed through a column packed with a styrene-divinylbenzene-based industrial synthetic adsorption resin (PLRP-S polymer gel, manufactured by Polymer Laboratories). Further, the saccharide was removed through distilled water and then eluted with 50% by volume aqueous ethanol to obtain a main polyphenol fraction. The obtained fraction was concentrated under reduced pressure with an evaporator to obtain a concentrated fraction, and dried with a spray dryer to obtain 1.1 g of a vanilla polyphenol powder formulation (hereinafter referred to as “vanilla polyphenol (purified)”).
- vanilla polyphenol (purified) a vanilla polyphenol powder formulation
- taste improvers as shown in Table 1 were prepared using “Polyphenone” (registered trademark) manufactured by Tokyo Food Techno Co., Ltd., which is a commercial product.
- the number in Table 1 represents extract solid content when 0.1 mass% of each taste improving agent is added to food and drink as the final product. Using these taste improvers, the taste improving effect on high-intensity sweeteners or foods and drinks containing high-intensity sweeteners was examined. In the following test examples, those described in Table 2 were used as the scoring criteria for sensory evaluation.
- the taste improving effect was observed by adding each taste improving agent to the aspartame aqueous solution. Specifically, as compared with the comparative example, the same taste intensity as when saccharides such as sucrose were used was reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.
- the taste improving effect was observed by adding each taste improving agent to the sucralose aqueous solution. Specifically, as compared with the comparative example, the same taste intensity as when saccharides such as sucrose were used was reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.
- Test Example 3 Effect on Stevia 0.1% by mass of each of the taste improving agents of Comparative Example 1 and Examples 1 to 12 was added to the Stevia aqueous solution of Formulation 3, and the taste improver-free product was used as a control. Sensory evaluation was performed based on the scoring criteria shown in Table 2 by 10 experienced panels. The results are shown in Table 5.
- the taste improving effect was observed by adding each taste improving agent to the stevia aqueous solution. Specifically, as compared with the comparative example, the same taste intensity as when saccharides such as sucrose were used was reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.
- the taste improving effect was observed by adding each taste improving agent to the acesulfame K aqueous solution. Specifically, as compared with the comparative example, the same taste intensity as when saccharides such as sucrose were used was reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.
- Test Example 5 To the functional beverage of the functional beverage formulation 5 containing aspartame, 0.1% by mass of each of the taste improving agents of Comparative Example 2 and Examples 1, 3, 6, 9, 10, and 12 was added, Sensory evaluation was performed on the basis of the scoring criteria shown in Table 2 by a panel of 10 trained persons, with the taste improver-free product as a control. The results are shown in Table 7.
- the taste improving effect was observed by adding each taste improving agent to the functional beverage containing aspartame. Specifically, compared with the comparative example, the same taste intensity and flavor profile as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.
- Test Example 6 0.1% by mass of each of the taste improving agents of Comparative Examples 1 and 2 and Examples 1 to 12 was added to the functional beverage of functional beverage formulation 6 containing stevia, and no taste improving agent was added. The sensory evaluation was performed based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 8.
- the taste improving effect was observed by adding each taste improving agent to the functional beverage containing stevia. Specifically, compared with the comparative example, the same taste intensity and flavor profile as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.
- Test Example 7 0.1% by mass of each of the taste improvers of Comparative Example 1 and Examples 2, 4, 5, 7, 8, 9, 10, and 11 was added to the functional drink of the functional drink formulation 7 containing sucralose. Based on the scoring criteria of Table 2, sensory evaluation was performed by 10 trained panels, using as a control a product with no added taste improver. The results are shown in Table 9.
- the taste improving effect was observed by adding each taste improving agent to the functional drink containing sucralose. Specifically, compared with the comparative example, the same taste intensity and flavor profile as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.
- Test Example 8 To the carbonated beverage of stevia-containing carbonated beverage formulation 8, 0.1% by mass of each of the taste improvers of Comparative Example 2 and Examples 1, 3, 6, 9, 10, and 12 was added, and the taste was increased. Sensory evaluation was performed on the basis of the scoring criteria shown in Table 2 by a panel of 10 trained persons using the product without the additive as a control. The results are shown in Table 10.
- the taste improvement effect was observed by adding each taste improver to the functional beverage containing stevia. Specifically, as compared with the comparative example, the same taste intensity as when saccharides such as sucrose were used was reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.
- the taste improving effect was observed by adding each taste improving agent to the sucralose / acetfam K-containing fruit juice drink. Specifically, compared with the comparative example, the same taste intensity and flavor profile as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.
- Test Example 10 0.1% by mass of each of the taste improvers of Comparative Example 2 and Examples 1, 3, 6, 9, 10, and 12 was added to the juice drink of Stevia-containing juice drink formulation 10, and tasted. Sensory evaluation was performed on the basis of the scoring criteria shown in Table 2 by a panel of 10 trained persons using the product without the additive as a control. The results are shown in Table 12.
- the taste improvement effect was observed by adding each taste improver to the stevia-containing fruit juice drink. Specifically, compared with the comparative example, the same taste intensity and flavor profile as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.
- Test Example 11 0.2% by mass of each of the taste improvers of Comparative Example 1 and Examples 1, 3, 6, 9, 10, and 12 was added to the coffee drink of the coffee drink formulation 11 containing sucralose and acersfam K. Then, sensory evaluation was performed on the basis of the scoring criteria shown in Table 2 by a panel of 10 trained persons using the taste additive-free product as a control. The results are shown in Table 13.
- Test Example 12 0.2% by mass of each of the taste improving agents of Comparative Example 1 and Examples 1, 3, 6, 9, 10, and 12 was added to the coffee beverage of Stevia-containing coffee beverage formulation 12, and tasted. Sensory evaluation was performed on the basis of the scoring criteria shown in Table 2 by a panel of 10 trained persons using the product without the additive as a control. The results are shown in Table 14.
- the taste improving effect was observed by adding each taste improving agent to the stevia-containing coffee beverage. Specifically, compared with the comparative example, the same taste intensity and flavor profile as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.
- the taste improvement effect was observed by adding each taste improver to potato chips using stevia. Specifically, compared with the comparative example, the same taste intensity and flavor profile as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.
- Example 14 Stevia composition After adding 10 kg of stevia to 500 kg of water and completely dissolving it, 5 kg of the taste improving agent obtained in Example 12 was added, so that spirantol, quinic acid, vanilla polyphenol, green tea polyphenol, and hermanus polyphenol were added. An aqueous sweetener solution was prepared. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 1 of the present invention). The powder was dissolved in water so that the stevia concentration was 0.5% by mass, and the taste was evaluated by 10 mastery panels with no addition of the taste improver of the present invention as a control. As a result, a majority of the panels recognized that the bitterness / egg taste peculiar to stevia was reduced in the product 1 of the present invention compared to the control, and recognized the taste improvement effect of the present invention.
- Example 15 Sucralose composition 10 kg of sucralose was added to 500 kg of water and completely dissolved, and then 3 kg of the taste improver obtained in Example 12 was added, so that spirantol, quinic acid, vanilla polyphenol, green tea polyphenol, and humanus polyphenol were added.
- An aqueous sweetener solution was prepared. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of a sweetener powder (Product 2 of the present invention). The powder was dissolved in water so that the sucralose concentration was 0.1% by mass, and the taste was evaluated by 10 learning panels with the addition of the taste improver of the present invention as a control. As a result, the majority of the panels recognized that the product 2 of the present invention had reduced sweetness and bitterness peculiar to sucralose compared to the control, and recognized the taste improving effect of the present invention.
- the taste improver of the present invention By adding the taste improver of the present invention to a food or drink containing a high sweetness degree sweetener, or by adding a high sweetness sweetener composition containing the taste improver of the present invention to a food or drink
- the unpleasant aftertaste peculiar to a high-intensity sweetener can be reduced, and the same taste intensity and flavor profile as when sucrose is used can be reproduced.
- 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 original flavor of food and drink.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- General Preparation And Processing Of Foods (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
(1)A.スピラントール又はスピラントールを含有する植物の抽出物若しくは精油、B.キナ酸又はキナ酸を含有する組成物、及びC.バニラポリフェノール又はバニラポリフェノールを含有する組成物を含むことを特徴とする高甘味度甘味料の呈味改善剤。
(2)さらに、D.緑茶ポリフェノール又は緑茶ポリフェノールを含有する組成物、及びE.バラ科植物ポリフェノール又はバラ科植物ポリフェノールを含有する組成物の少なくとも1つを含有することを特徴とする(1)記載の高甘味度甘味料の呈味改善剤。
(3)スピラントールを含有する植物がオランダセンニチ又はキバナオランダセンニチである(1)に記載の高甘味度甘味料の呈味改善剤。
(4)キナ酸を含有する組成物が、コーヒー豆抽出物を加水分解処理し、加水分解処理物を精製して得られるキナ酸誘導体を含むコーヒー豆加水分解物からなることを特徴とする(1)に記載の高甘味度甘味料の呈味改善剤。
(5)キナ酸を含有する組成物が、茶葉を水で抽出処理して抽出液を得、次いでその抽出液を吸着剤で精製処理して得られる精製物からなることを特徴とする(1)に記載の高甘味度甘味料の呈味改善剤。
(6)バニラポリフェノールを含有する組成物が、香気成分を除去した後のバニラ豆残渣を含水有機溶媒抽出して抽出液を得、次いでその得られた抽出液を吸着剤で精製処理して得られる精製物からなることを特徴とする(1)に記載の高甘味度甘味料の呈味改善剤。
(7)バラ科植物ポリフェノールを含有する組成物が、バラ科植物を水および/ または極性有機溶媒で抽出して得られる抽出物からなることを特徴とする(2)記載の高甘味度甘味料の呈味改善剤。
(8)高甘味度甘味料がアスパルテーム、スクラロース、アセスルファムK、ステビア、ネオテームである(1)に記載の高甘味度甘味料の呈味改善剤。
(9)高甘味度甘味料または高甘味度甘味料を含有する飲食品に(1)又は(2)に記載の高甘味度甘味料の呈味改善剤を添加することを特徴とする高甘味度甘味料の呈味改善方法。
(10)(1)または(2)に記載の高甘味度甘味料の呈味改善剤を含有することを特徴とする高甘味度甘味料含有飲食品用香味料組成物。
(11)高甘味度甘味料と(1)又は(2)のいずれか1つに記載の高甘味度甘味料の呈味改善剤とを含有することを特徴とする高甘味度甘味料組成物。
(12)高甘味度甘味料と(1)又は(2)に記載の高甘味度甘味料の呈味改善剤とを含有することを特徴とする飲食品。
本発明で用いるスピラントールとは、キク科オランダセンニチ(Spilanthes acmella)、キバナオランダセンニチ(Spilanthes acmella var. oleracea)等に含まれる辛味成分である。スピラントールは前記植物から採取、精製することにより得られる他、化学的に合成することも可能である。本発明ではいずれの方法により得られたスピラントールであっても使用でき、また、純度が高いものである必要はない。他の成分の味やにおいが飲食品の香味に影響を与えない場合は、スピラントールを含有する植物の抽出物や精油等を精製することなく使用してもよい。安全性の観点からは食経験のある植物から得られる抽出物又は精油を使用することが好ましく、また、供給、価格等の実用性の観点から、スピラントール含量の多いオランダセンニチ又はキバナオランダセンニチの抽出物又は精油を使用するのが特に好ましい。
本発明で用いるキナ酸(1,3,4,5-テトラヒドロキシシクロヘキサン-1-カルボン酸)は、クランベリー果汁等に多く存在する他、クロロゲン酸等のキナ酸誘導体として植物中に広く分布し、植物から抽出等の方法により得ることができる。また、化学的に合成することも可能であり、試薬等として市販されている。本発明においては市販されているキナ酸をそのまま呈味改善剤として使用することが可能であるが、呈味改善剤として飲食品に使用することを考慮すると、果汁、茶、コーヒー等の可食性植物原料から得られるキナ酸を含有する組成物を使用するのが好ましく、特にキナ酸含有量が多く入手も容易な茶葉やコーヒー豆を原料とするのが好ましい。具体的には特開2007-14212号公報に記載されている方法に従い、茶葉を水で抽出処理して得ることができる。また特開2001-321115号公報に記載されている方法に従い、生コーヒー豆をアルカリ又は酵素で加水分解して得ることができる。
本発明でいうバニラポリフェノールは、バニラから抽出されたポリフェノールであれば特に製造方法や抽出方法などに限定されず、種々のバニラポリフェノールを用いることができる。例えば、摘果直後のいわゆる青豆、または十分に熟成された豆、或いは香辛料抽出物の抽出残渣から採取することができる。摘果直後の青豆はバニリンの生成が少なくバニラの香味が少ないため、汎用性に富む呈味改善剤の原料として好ましい。さらに好ましくは熟成されたバニラ豆に含まれるバニリン、アニスアルコール、アニスアルデヒド、ベンズアルデヒドなどの香気成分を回収した後の蒸留もしくは抽出残渣は、未利用資源の有効利用という点及びコストの面からみて有利であり、しかも得られる抽出物は香味が少なく汎用性に富むという利点を有する。香気成分の除去方法は、上記の香気成分を除去できる方法であれば特に制限はなく、蒸留法やカラム法、溶剤抽出法が挙げられる。以下、蒸留法について例示すると、まず原料であるバニラ豆は抽出効率を高めるために切断、好ましくはホモジナイザーなどで粉砕したものを蒸留装置内に入れ、減圧下徐々に加熱することで、香気成分を留出物として除去することができる。
以下、精製法について例示すると、バニラポリフェノール含有抽出物を吸着剤で処理することにより行なわれ、吸着剤に吸着する画分にポリフェノールは含有されている。そして吸着画分を含水アルコール(エタノール等)で溶出させることにより、ポリフェノール画分が精製される。このポリフェノール画分は、次いで濃縮処理することもできる。
本発明でいう緑茶ポリフェノールは、緑茶葉から抽出されたポリフェノールであれば特に製造方法や抽出方法などに限定されず、種々の緑茶ポリフェノールを用いることができる。例えば、緑茶葉からのポリフェノール抽出液は、特開昭59-219384号、特開平4-20589号、特開平5-260907号、特開平5-306279号などに記載されている方法に従い、茶葉を熱水もしくは水溶性有機溶媒により抽出された抽出液を濃縮して得ることができる。市販品としては東京フードテクノ(株)「ポリフェノン」(登録商標)、伊藤園(株)「テアフラン」(登録商標)、太陽化学(株)「サンフェノン」(登録商標)等が挙げられるが、これらに限定されない。
本発明でいうバラ科植物ポリフェノールは、バラ科植物から抽出されたポリフェノールであれば特に製造方法や抽出方法などに限定されず、種々のバラ科植物ポリフェノールを用いることができる。バラ科植物とは、カリカバラ、セイヨウバラ、ハマナス、マイカイ等が挙げられるが、これらに限定されない。
オランダセンニチの花頭乾燥品10kg(約5mmに粉砕したもの)に99容量%エタノール100kgを加え75℃~還流温度で5時間抽出した。抽出液を40℃まで冷却後、遠心分離装置により固液分離し、その抽出液を減圧下20kgまで濃縮した。濃縮液に活性炭0.2kg加え1時間攪拌後、珪藻土を加え加圧ろ過し活性炭を除去し、さらに減圧下で濃縮し0.43kgのオランダセンニチ濃縮物を得た。この濃縮物に蒸留水2kgを加え、酢酸エチル2kgで3回抽出した。抽出した酢酸エチル層をまとめ珪藻土を加え加圧ろ過後、減圧で濃縮することにより0.31kgのオランダセンニチ粗抽出物を得た。収率は3.1%であった。また、スピラントール含量は12.4質量%であった。上記オランダセンニチ粗抽出物100gを脂肪酸トリグリセライド100gと混合し、減圧薄膜蒸留装置を使用し、真空度:3~5Pa、蒸発面温度:110~150℃で蒸留し、留出液33.3gを得た。収率は33%であった。また、スピラントール含量は38.0質量%であった。
オランダセンニチの花頭乾燥品300gを95容量%エタノール3200gで1時間還流抽出した。抽出液を冷却し固液分離した後、珪藻土を加えろ過した。濾液を減圧濃縮によりエタノールを留去後、水300gを加え、ヘキサン300mlで3回抽出した。抽出したヘキサン層を合わせ減圧濃縮によりヘキサンを留去し粗抽出物8.4gを得た。収率は2.8%(スピラントール含量9.5質量%)であった。粗抽出物8.4gをシリカゲルカラムクロマトグラフィー(シリカゲル200g、Φ5cm)により分画(n-ヘキサン:酢酸エチル=8:2で溶出)し、スピラントール画分(Rf値=0.2~0.3 n-ヘキサン:酢酸エチル=7:3)を分取し、溶媒を減圧下留去することにより、2.76gの粗スピラントール画分1を得た。続いてその粗スピラントール画分1を減圧下(0.1mmHg)でクーゲルロー蒸留装置を用いて単蒸留精製(180℃)し、0.98gの粗スピラントール画分2を得た。収率は0.33%(スピラントール含量41.9質量%)であった。さらにその粗スピラントール画分2をシリカゲルカラムクロマトグラフィー(シリカゲル200g、Φ5cm)により分画(n-ヘキサン:酢酸エチル=95:5~90:10で溶出)し、スピラントール画分(Rf値=0.2 n-ヘキサン:酢酸エチル=7:3)を分取し、溶媒を減圧下留去することにより、精製スピラントール0.52gを得た。収率は0.17%であった。また、スピラントール含量は98質量%であった。スピラントールの構造はプロトン及びカーボン13NMRを測定し既知の文献データと比較することにより確認した。
コーヒーの生豆500gを微粉砕した後、70容量%エタノール水溶液5000mlを加え、それを2時間加熱還流した。液を冷却後、遠心濾過器で固液分離し、濾液をエタノール含量5質量%以下まで減圧濃縮し、クロロゲン酸エステラーゼ(キッコーマン社製)1000単位を加え40℃、3時間攪拌した。遠心分離により不溶物を取り除いた後、その処理液を、合成吸着剤(三菱化成工業製、ダイヤイオン(登録商標)HP-20)1000mlを充填したカラムに通導し、溶出してきた液を凍結乾燥することにより、生コーヒー豆由来のキナ酸含有組成物(以下「キナ酸(1)」と記す)26.6gを得た。なお、クロロゲン酸エステラーゼの1単位は30℃の水中において5-カフェオイルキナ酸を1分間に1マイクロモル加水分解する酵素量である。なおこの組成物中には、キナ酸は32質量%含まれていた。
紅茶葉100gに蒸留水1000gを加え、それを30分間、常温(15~30℃)で抽出した。抽出液を遠心濾過器で固液分離し、濾液900gを得た。その濾液に活性炭30gを加え、1時間攪拌して精製処理を行った。その後、活性炭を除去し、濃縮後、濃縮液140gを得た。濃縮液を、陽イオン交換樹脂(三菱化成工業製、ダイヤイオン(登録商標)SK1B)100mlを充填したカラムに供し、空間速度SV=2で送液して精製処理を行った(再精製処理1回目)。通過液を濃縮し約40gにした後、95容量%エタノール52.5g、活性炭2gを加え、撹拌及び冷却後、不溶物を濾過した(再精製処理2回目)。得られた濾液78gを凍結乾燥することにより、紅茶葉抽出物(以下「キナ酸(2)」と記す)4.7gを得た。なおこの組成物中には、キナ酸は16質量%含まれていた。
巾約3mmに裁断した熟成バニラビーンズ(マダガスカル産)10gに99容量%エタノール100gを加え、加熱還流下で1時間抽出を行い、香気成分を除去した。室温まで冷却後、濾紙にて抽出残渣を得た。得られた抽出残渣に50容量%含水エタノール100gを加え、再度、加熱還流下で1時間抽出を行った。次いで室温まで冷却後、濾紙にて抽出滓を除いて得られた抽出液を減圧下にて溶媒留去することで、バニラポリフェノール含有組成物(以下「バニラポリフェノール(粗)」と記す)1.7gを得た。
巾約3mmに裁断した熟成バニラビーンズ(マダガスカル産)10gに99質量%エタノール100gを加え、加熱還流下で1時間抽出を行い、香気成分を除去した。室温まで冷却後、濾紙にて抽出残渣を得た。得られた抽出残渣に50容量%含水エタノール100gを加え、再度、加熱還流下で1時間抽出を行った。次いで室温まで冷却後、濾紙にて抽出滓を除いて得られた粗バニラポリフェノール抽出物を濃縮し、エタノールを除去した。次いでスチレン-ジビニルベンゼン系の工業用合成吸着樹脂(ポリマー・ラボラトリー社製、PLRP-Sポリマーゲル)を充填したカラムに通液した。さらに蒸留水を通して糖類を除去した後、50容量%含水エタノールで溶出させ、主要なポリフェノール画分を得た。得られた画分をエバポレーターで減圧濃縮して濃縮画分とし、噴霧乾燥機にて乾燥させることで、バニラポリフェノール粉末製剤(以下「バニラポリフェノール(精製)」と記す)1.1gを得た。
乾燥したハマナス花蕾20gを粉砕し、50容量%含水エタノール300gを加え30分、加熱還流して抽出した。不溶物を濾過により除去した後、濾液を減圧濃縮し、凍結乾燥することで、バラ科植物ポリフェノール含有組成物(以下「ハマナスポリフェノール(粗)」と記す)1.7gを得た。
乾燥したハマナス花蕾20gを粉砕し、50容量%含水エタノール300gを加え30分、加熱還流して抽出した。不溶物を濾過により除去した後、濾液を減圧濃縮し、凍結乾燥して粉末品6.2gを得た。この粉末2.0gを水に溶解し、合成樹脂吸着剤( 三菱化学株式会社製、ダイヤイオン(登録商標)SP-70)に充填後、20容量%エタノール水溶液溶出画分に分画し精製することで、バラ科植物ポリフェノール含有組成物(以下「ハマナスポリフェノール(精製)」と記す)0.59gを得た。
処方2のスクラロース水溶液に、比較例2および実施例1、3、6、9、10、12の呈味改善剤をそれぞれ0.1質量%添加し、呈味改善剤無添加品を対照として、習熟した10名のパネルにより、表2の採点基準に基づき官能評価を行った。その結果を表4に示す。
処方3のステビア水溶液に、比較例1および実施例1~12の呈味改善剤をそれぞれ0.1質量%添加し、呈味改善剤無添加品を対照として、習熟した10名のパネルにより、表2の採点基準に基づき官能評価を行った。その結果を表5に示す。
処方4のアセスルファムK水溶液に、比較例1および実施例2,4,5,7,8,9,10,11の呈味改善剤をそれぞれ0.1質量%添加し、呈味改善剤無添加品を対照として、習熟した10名のパネルにより、表2の採点基準に基づき官能評価を行った。その結果を表6に示す。
処方5の機能性飲料に、比較例2および実施例1、3、6、9、10、12の呈味改善剤をそれぞれ0.1質量%添加し、呈味改善剤無添加品を対照として、習熟した10名のパネルにより、表2の採点基準に基づき官能評価を行った。その結果を表7に示す。
処方6の機能性飲料に、比較例1、2および実施例1~12の呈味改善剤をそれぞれ0.1質量%添加し、呈味改善剤無添加品を対照として、習熟した10名のパネルにより、表2の採点基準に基づき官能評価を行った。その結果を表8に示す。
処方7の機能性飲料に、比較例1および実施例2,4,5,7,8,9,10,11の呈味改善剤をそれぞれ0.1質量%添加し、呈味改善剤無添加品を対照として、習熟した10名のパネルにより、表2の採点基準に基づき官能評価を行った。その結果を表9に示す。
処方8の炭酸飲料に、比較例2および実施例1、3、6、9、10、12の呈味改善剤をそれぞれ0.1質量%添加し、呈味改善剤無添加品を対照として、習熟した10名のパネルにより、表2の採点基準に基づき官能評価を行った。その結果を表10に示す。
処方9の果汁飲料に、比較例1および実施例2,4,5,7,8,9,10,11の呈味改善剤をそれぞれ0.1質量%添加し、呈味改善剤無添加品を対照として、習熟した10名のパネルにより、表2の採点基準に基づき官能評価を行った。その結果を表11に示す。
処方10の果汁飲料に、比較例2および実施例1、3、6、9、10、12の呈味改善剤をそれぞれ0.1質量%添加し、呈味改善剤無添加品を対照として、習熟した10名のパネルにより、表2の採点基準に基づき官能評価を行った。その結果を表12に示す。
処方11のコーヒー飲料に、比較例1および実施例1、3、6、9、10、12の呈味改善剤をそれぞれ0.2質量%添加し、呈味改善剤無添加品を対照として、習熟した10名のパネルにより、表2の採点基準に基づき官能評価を行った。その結果を表13に示す。
処方12のコーヒー飲料に、比較例1および実施例1、3、6、9、10、12の呈味改善剤をそれぞれ0.2質量%添加し、呈味改善剤無添加品を対照として、習熟した10名のパネルにより、表2の採点基準に基づき官能評価を行った。その結果を表14に示す。
比較例1および製造例1,5,6,9,10,12の呈味改善剤2gを水10gに添加して完全溶解させた後、化工澱粉20g 、デキストリン70gを150gの水に加え乳化し、これを噴霧乾燥して呈味改善剤粉末を得た。この粉末1.5gをデキストリン100gに均一に混合し、呈味改善剤混合粉末を得た。処方13のポテトチップスに、ポテトチップスにおけるスピラントール含量が0.3ppm 、キナ酸が10ppm、 バニラポリフェノール含有抽出物固形分として、200ppm、緑茶ポリフェノール含有抽出物固形分として、100ppm及びハマナスポリフェノール含有抽出物固形分として、40ppmとなるようにこの粉末を表面に均一に分散させた。これらのポテトチップスについて、呈味改善剤無添加品を対照として、習熟した10名のパネルにより、表2の採点基準に基づき官能評価を行った。その結果を表15に示す。
1 .ジャガイモをスライスする
2 .30分間水にさらす
3 .十分に水をふき取った後、40℃ で20分間通風乾燥させる
4 .140℃ にて3分間油で揚げる
5 .ポテトチップス表面にステビア使用のバーベキューシーズニング(小川香料社製)を分散
ステビア組成物
ステビア10kgを水500kgに添加して完全溶解させた後、実施例12で得られた呈味改善剤5kgを加えることで、スピラントール、キナ酸、バニラポリフェノール、緑茶ポリフェノール、及びハマナスポリフェノールを含む甘味料水溶液を調製した。その水溶液を入口温度120℃、出口温度80℃で噴霧乾燥することで甘味料粉末10kgを得た(本発明品1)。その粉末をステビア濃度が0.5質量%となるように水に溶解し、本発明の呈味改善剤無添加を対照として10名の習熟パネルによる呈味の評価を行った。その結果、過半数のパネルが、本発明品1は対照に比べ、ステビア特有の苦味・エグ味が低減されていると認め、本発明の呈味改善効果を認識した。
スクラロース組成物
スクラロース10kgを水500kgに添加して完全溶解させた後、実施例12で得られた呈味改善剤3kgを加えることで、スピラントール、キナ酸、バニラポリフェノール、緑茶ポリフェノール、及びハマナスポリフェノールを含む甘味料水溶液を調製した。その水溶液を入口温度120℃、出口温度80℃で噴霧乾燥することで甘味料粉末10kgを得た(本発明品2)。その粉末をスクラロース濃度が0.1質量%となるように水に溶解し、本発明の呈味改善剤無添加を対照として10名の習熟パネルによる呈味の評価を行った。その結果、過半数のパネルが、本発明品2は対照に比べ、スクラロース特有の後に残る甘味・苦味が低減されていると認め、本発明の呈味改善効果を認識した。
アセルスファムK組成物
アセルスファムK10kgを水500kgに添加して完全溶解させた後、実施例12で得られた呈味改善剤6kgを加えることで、スピラントール、キナ酸、バニラポリフェノール、緑茶ポリフェノール、及びハマナスポリフェノールを含む甘味料水溶液を調製した。その水溶液を入口温度120℃、出口温度80℃で噴霧乾燥することで甘味料粉末10kgを得た(本発明品3)。その粉末をアセルスファムK濃度が0.4質量%となるように水に溶解し、本発明の呈味改善剤無添加を対照として10名の習熟パネルによる呈味の評価を行った。その結果、過半数のパネルが、本発明品3は対照に比べ、アセルスファムK特有の苦味・刺激味が低減されていると認め、本発明の呈味改善効果を認識した。
Claims (12)
- 以下の(A)、(B)及び(C)を含むことを特徴とする高甘味度甘味料の呈味改善剤。
(A)スピラントール又はスピラントールを含有する植物の抽出物若しくは精油
(B)キナ酸又はキナ酸を含有する組成物
(C)バニラポリフェノール又はバニラポリフェノールを含有する組成物 - さらに、以下の(D)及び(E)の少なくとも1つを含有することを特徴とする請求項1記載の高甘味度甘味料の呈味改善剤。
(D)緑茶ポリフェノール又は緑茶ポリフェノールを含有する組成物
(E)バラ科植物ポリフェノール又はバラ科植物ポリフェノールを含有する組成物 - 前記スピラントールを含有する植物が、オランダセンニチ又はキバナオランダセンニチである請求項1に記載の高甘味度甘味料の呈味改善剤。
- 前記キナ酸を含有する組成物が、コーヒー豆抽出物を加水分解処理し、加水分解処理物を精製して得られるキナ酸誘導体を含むコーヒー豆加水分解物からなることを特徴とする請求項1に記載の高甘味度甘味料の呈味改善剤。
- 前記キナ酸を含有する組成物が、茶葉を水で抽出処理して抽出液を得、次いでその抽出液を吸着剤で精製処理して得られる精製物からなることを特徴とする請求項1に記載の高甘味度甘味料の呈味改善剤。
- 前記バニラポリフェノールを含有する組成物が、香気成分を除去した後のバニラ豆残渣を含水有機溶媒抽出して抽出液を得、次いでその抽出液を吸着剤で精製処理して得られる精製物からなることを特徴とする請求項1に記載の高甘味度甘味料の呈味改善剤。
- 前記バラ科植物ポリフェノールを含有する組成物が、バラ科植物を水および/ または極性有機溶媒で抽出して得られる抽出物からなることを特徴とする請求項2記載の高甘味度甘味料の呈味改善剤。
- 前記高甘味度甘味料がアスパルテーム、スクラロース、アセスルファムK、ステビア、ネオテームである請求項1に記載の高甘味度甘味料の呈味改善剤。
- 高甘味度甘味料または高甘味度甘味料を含有する飲食品に請求項1又は2に記載の高甘味度甘味料の呈味改善剤を添加することを特徴とする高甘味度甘味料の呈味改善方法。
- 請求項1又は2に記載の高甘味度甘味料の呈味改善剤を含有することを特徴とする高甘味度甘味料含有飲食品用香味料組成物。
- 高甘味度甘味料と請求項1又は2に記載の高甘味度甘味料の呈味改善剤とを含有することを特徴とする高甘味度甘味料組成物。
- 高甘味度甘味料と請求項1又は2に記載の高甘味度甘味料の呈味改善剤とを含有することを特徴とする飲食品。
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US13/392,459 US20120156351A1 (en) | 2009-08-27 | 2010-08-27 | Taste improver for high intensity sweetener |
AU2010287928A AU2010287928C1 (en) | 2009-08-27 | 2010-08-27 | Taste improver for high intensity sweetener |
CN201080039341.XA CN102481004B (zh) | 2009-08-27 | 2010-08-27 | 高甜度甜味料的口味改善剂 |
EP10811527.0A EP2471383B1 (en) | 2009-08-27 | 2010-08-27 | Taste improver for high intensity sweetener |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2009197232A JP5525210B2 (ja) | 2009-08-27 | 2009-08-27 | 高甘味度甘味料の呈味改善剤 |
JP2009-197232 | 2009-08-27 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2011024471A1 true WO2011024471A1 (ja) | 2011-03-03 |
Family
ID=43627588
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2010/005293 WO2011024471A1 (ja) | 2009-08-27 | 2010-08-27 | 高甘味度甘味料の呈味改善剤 |
Country Status (6)
Country | Link |
---|---|
US (1) | US20120156351A1 (ja) |
EP (1) | EP2471383B1 (ja) |
JP (1) | JP5525210B2 (ja) |
CN (1) | CN102481004B (ja) |
AU (1) | AU2010287928C1 (ja) |
WO (1) | WO2011024471A1 (ja) |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2012121381A1 (ja) * | 2011-03-10 | 2012-09-13 | 高砂香料工業株式会社 | 呈味改善剤 |
US20140363420A1 (en) * | 2013-06-07 | 2014-12-11 | Sweet Relief, Inc. | Method and composition for topical pain relief |
JP2017123788A (ja) * | 2016-01-12 | 2017-07-20 | 花王株式会社 | 炭酸飲料 |
WO2018186328A1 (ja) * | 2017-04-04 | 2018-10-11 | 株式会社J-オイルミルズ | 呈味改善剤 |
WO2020116633A1 (ja) * | 2018-12-07 | 2020-06-11 | サントリーホールディングス株式会社 | 糖および甘味料の呈する味質が改善した果汁飲料 |
CN113163807A (zh) * | 2018-12-07 | 2021-07-23 | 三得利控股株式会社 | 糖及甜味剂所呈现的味质得到改善的果汁饮料 |
US11998032B2 (en) | 2017-06-08 | 2024-06-04 | Suntory Holdings Limited | Food or beverage with increased sweetness |
Families Citing this family (38)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2012069298A1 (en) * | 2010-11-26 | 2012-05-31 | Unilever Nv | Process for preparing tea products |
JP5852783B2 (ja) * | 2011-02-25 | 2016-02-03 | 小川香料株式会社 | 高甘味度甘味料の呈味改善剤 |
JP5852784B2 (ja) * | 2011-02-25 | 2016-02-03 | 小川香料株式会社 | 高甘味度甘味料含有焼成食品用の甘味料組成物 |
CN102429200B (zh) * | 2011-10-28 | 2013-07-03 | 济宁耐特食品有限公司 | 一种用于肉制品中具有烟熏薄荷风味的槟榔香精 |
US20130280400A1 (en) * | 2012-04-24 | 2013-10-24 | University Of Florida Research Foundation, Inc. | Compositions and methods for modifying perception of sweet taste |
FR2991169B1 (fr) * | 2012-06-05 | 2016-07-29 | Laboratoires M & L | Composition cosmetique ou dermatologique et son utilisation |
JP5357312B1 (ja) * | 2012-08-14 | 2013-12-04 | サントリー食品インターナショナル株式会社 | コーヒー飲料 |
CL2012003402A1 (es) * | 2012-12-03 | 2013-04-12 | Riveros Y Cia Ltda | Composición líquida natural antioxidante concentrada preparada sólo con componentes de hierbas y arbustos producidos bajo técnicas orgánicas, endulzada con stevia y el método de preparación de dicha composición. |
TR201808434T4 (tr) * | 2012-12-26 | 2018-07-23 | Japan Corn Starch Co Ltd | Sıvı tatlandırıcı bileşimi. |
EP2767174B2 (de) | 2013-02-16 | 2020-07-01 | Symrise AG | Orale Zubereitungen |
JP6153778B2 (ja) * | 2013-06-07 | 2017-06-28 | 三栄源エフ・エフ・アイ株式会社 | スクラロースの味質改善剤及び味質改善方法 |
JP6030093B2 (ja) * | 2013-07-30 | 2016-11-24 | キリン株式会社 | 容器詰め炭酸飲料 |
JP5613342B1 (ja) | 2013-07-30 | 2014-10-22 | キリン株式会社 | 容器詰め炭酸飲料 |
GB201315559D0 (en) * | 2013-08-02 | 2013-10-16 | Tate & Lyle Ingredients | Sweetener compositions |
GB201315558D0 (en) * | 2013-08-02 | 2013-10-16 | Tate & Lyle Ingredients | Sweetener compositions |
CN104305840B (zh) * | 2014-10-23 | 2016-05-25 | 丽江华利生物开发药业有限公司 | 一种云木香香条及其的制备方法 |
JP6576029B2 (ja) * | 2014-10-24 | 2019-09-18 | アサヒビール株式会社 | 非発酵ビール様発泡性飲料 |
US20160183576A1 (en) * | 2014-12-23 | 2016-06-30 | Celanese Sales Germany Gmbh | Taste modifying compositions |
CN104621289A (zh) * | 2014-12-26 | 2015-05-20 | 深圳市前海安测信息技术有限公司 | 基于健康促进的抗疲劳、增强免疫的纯天然功能饮料 |
JP2016136857A (ja) * | 2015-01-26 | 2016-08-04 | 三栄源エフ・エフ・アイ株式会社 | 穀類加工食品 |
JP6596251B2 (ja) * | 2015-07-23 | 2019-10-23 | 小川香料株式会社 | 酸臭低減剤 |
JP6281926B1 (ja) * | 2017-05-18 | 2018-02-21 | 長岡香料株式会社 | 高甘味度甘味料の呈味改善剤 |
EP3678658A4 (en) | 2017-09-08 | 2021-05-05 | Scicann Therapeutics Inc. | COMPOSITIONS WITH A CANNABINOID AND SPILANTHOL |
CN111683671A (zh) | 2017-10-06 | 2020-09-18 | 嘉吉公司 | 制备马黛茶提取物组合物的方法 |
JP6883336B2 (ja) * | 2018-02-13 | 2021-06-09 | 大洋香料株式会社 | 甘味料用異味改善剤 |
JP2020025516A (ja) * | 2018-08-15 | 2020-02-20 | 有限会社ユウアイ | 食用組成物及び食品 |
CN109212120B (zh) * | 2018-09-30 | 2021-10-26 | 湖南省中医药研究院 | 一种吴茱萸药材特征图谱的构建方法和吴茱萸药材质量检测方法 |
WO2020188750A1 (ja) | 2019-03-19 | 2020-09-24 | 三菱電機株式会社 | アキュームレータおよび冷凍サイクル装置 |
EP3952667A1 (en) | 2019-04-06 | 2022-02-16 | Cargill, Incorporated | Sensory modifiers |
EP3952668A1 (en) * | 2019-04-06 | 2022-02-16 | Cargill, Incorporated | Steviol glycoside solubility enhancers |
JP7292086B2 (ja) * | 2019-04-12 | 2023-06-16 | アサヒ飲料株式会社 | カルシウムを含む透明容器詰め乳性飲料 |
CN110692682A (zh) * | 2019-10-17 | 2020-01-17 | 西昌学院 | 一种马铃薯面包及其制备工艺 |
CN110907604A (zh) * | 2019-12-06 | 2020-03-24 | 浙江华康药业股份有限公司 | 一种用于改善糖醇类物质感官属性的方法及其应用 |
CN112514991A (zh) * | 2020-11-16 | 2021-03-19 | 阿拉尔新农乳业有限责任公司 | 一种甘草风味发酵乳及其制备方法 |
CN112841592A (zh) * | 2021-01-19 | 2021-05-28 | 江西丰兰香精香料有限公司 | 一种果蔬味香精及其制备方法 |
JP7093870B1 (ja) * | 2021-03-30 | 2022-06-30 | アサヒ飲料株式会社 | 高甘味度甘味料含有飲料 |
CN113875848A (zh) * | 2021-10-25 | 2022-01-04 | 惠州市正圆健康食品有限公司 | 一种桂花陈皮绿茶的制备方法 |
CN114088827B (zh) * | 2021-10-29 | 2024-06-14 | 中国农业科学院蜜蜂研究所 | 莽草酸和奎宁酸作为椴树蜜特征性标志物的应用 |
Citations (20)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS59219384A (ja) | 1983-05-30 | 1984-12-10 | Mitsui Norin Kk | 天然抗酸化剤の製造方法 |
JPS60188035A (ja) | 1984-03-08 | 1985-09-25 | Riken Vitamin Co Ltd | ステビオサイドの呈味改善法 |
JPH0420589A (ja) | 1990-05-16 | 1992-01-24 | Mitsui Norin Kk | 茶ポリフェノールの製造方法 |
JPH0468788B2 (ja) | 1981-12-09 | 1992-11-04 | Hitachi Ltd | |
JPH05260907A (ja) | 1992-03-17 | 1993-10-12 | Mitsui Norin Kk | 低カフェイン含量茶ポリフェノールの製造法 |
JPH05306279A (ja) | 1992-04-07 | 1993-11-19 | Shokuhin Sangyo High Separeeshiyon Syst Gijutsu Kenkyu Kumiai | 茶カテキン類の製造方法およびその製造装置 |
JPH08256725A (ja) | 1995-03-20 | 1996-10-08 | Mitsui Sugar Co Ltd | 高甘味度甘味料の味質改良法及び該方法により作られた高甘味度甘味料組成物 |
JPH0919268A (ja) | 1995-07-06 | 1997-01-21 | Taiyo Kagaku Co Ltd | 高甘味度甘味料の呈味性改善法 |
JPH10146165A (ja) | 1996-09-19 | 1998-06-02 | Mitsui Sugar Co Ltd | 高甘味度甘味料の味質改良法、呈味改良剤及び高甘味度甘味料組成物 |
JPH10234331A (ja) | 1997-02-25 | 1998-09-08 | Kirin Brewery Co Ltd | 高甘味度甘味料の味質改良剤並びにその用途 |
JP2000197462A (ja) | 1998-10-28 | 2000-07-18 | Sanei Gen Ffi Inc | ビ―トオリゴ糖による甘味質の改善 |
JP2000217540A (ja) | 1999-02-01 | 2000-08-08 | Mitsui Sugar Co Ltd | 呈味改良食品組成物、呈味改良方法および呈味改良剤 |
JP2000270804A (ja) | 1999-03-26 | 2000-10-03 | Snow Brand Milk Prod Co Ltd | 高甘味度甘味料の苦味低減又は除去剤 |
JP2001321115A (ja) | 2000-05-10 | 2001-11-20 | Ogawa & Co Ltd | 高甘味度甘味料の甘味改善剤 |
JP2002272411A (ja) | 2001-03-15 | 2002-09-24 | Ajinomoto General Foods Inc | コーヒーオリゴ糖による飲食物の呈味改善 |
JP2003180288A (ja) | 2001-12-19 | 2003-07-02 | Toyo Seito Kk | 呈味が改善された経口材、経口材の呈味の改善方法並びに酵素処理イチョウ葉エキスの使用方法 |
JP2003210147A (ja) | 2002-01-17 | 2003-07-29 | Asahi Soft Drinks Co Ltd | 高甘味度甘味料含有飲料のあと味改善方法 |
WO2006087991A1 (ja) * | 2005-02-15 | 2006-08-24 | Ogawa & Co., Ltd. | 高甘味度甘味料の呈味改善剤 |
JP2007014212A (ja) | 2005-07-05 | 2007-01-25 | Ogawa & Co Ltd | 呈味改善剤、及び呈味の改善方法 |
WO2008057967A2 (en) * | 2006-11-02 | 2008-05-15 | The Coca-Cola Company | High-potency sweetener composition with preservative and compositions sweetened therewith |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6576275B1 (en) * | 1999-02-02 | 2003-06-10 | Archer-Daniels-Midland Company | Process for extracting polyphenolic antioxidants from purine-containing plants |
-
2009
- 2009-08-27 JP JP2009197232A patent/JP5525210B2/ja active Active
-
2010
- 2010-08-27 US US13/392,459 patent/US20120156351A1/en not_active Abandoned
- 2010-08-27 CN CN201080039341.XA patent/CN102481004B/zh active Active
- 2010-08-27 AU AU2010287928A patent/AU2010287928C1/en not_active Ceased
- 2010-08-27 EP EP10811527.0A patent/EP2471383B1/en active Active
- 2010-08-27 WO PCT/JP2010/005293 patent/WO2011024471A1/ja active Application Filing
Patent Citations (21)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0468788B2 (ja) | 1981-12-09 | 1992-11-04 | Hitachi Ltd | |
JPS59219384A (ja) | 1983-05-30 | 1984-12-10 | Mitsui Norin Kk | 天然抗酸化剤の製造方法 |
JPS60188035A (ja) | 1984-03-08 | 1985-09-25 | Riken Vitamin Co Ltd | ステビオサイドの呈味改善法 |
JPH0420589A (ja) | 1990-05-16 | 1992-01-24 | Mitsui Norin Kk | 茶ポリフェノールの製造方法 |
JPH05260907A (ja) | 1992-03-17 | 1993-10-12 | Mitsui Norin Kk | 低カフェイン含量茶ポリフェノールの製造法 |
JPH05306279A (ja) | 1992-04-07 | 1993-11-19 | Shokuhin Sangyo High Separeeshiyon Syst Gijutsu Kenkyu Kumiai | 茶カテキン類の製造方法およびその製造装置 |
JPH08256725A (ja) | 1995-03-20 | 1996-10-08 | Mitsui Sugar Co Ltd | 高甘味度甘味料の味質改良法及び該方法により作られた高甘味度甘味料組成物 |
JPH0919268A (ja) | 1995-07-06 | 1997-01-21 | Taiyo Kagaku Co Ltd | 高甘味度甘味料の呈味性改善法 |
JPH10146165A (ja) | 1996-09-19 | 1998-06-02 | Mitsui Sugar Co Ltd | 高甘味度甘味料の味質改良法、呈味改良剤及び高甘味度甘味料組成物 |
JPH10234331A (ja) | 1997-02-25 | 1998-09-08 | Kirin Brewery Co Ltd | 高甘味度甘味料の味質改良剤並びにその用途 |
JP2000197462A (ja) | 1998-10-28 | 2000-07-18 | Sanei Gen Ffi Inc | ビ―トオリゴ糖による甘味質の改善 |
JP2000217540A (ja) | 1999-02-01 | 2000-08-08 | Mitsui Sugar Co Ltd | 呈味改良食品組成物、呈味改良方法および呈味改良剤 |
JP2000270804A (ja) | 1999-03-26 | 2000-10-03 | Snow Brand Milk Prod Co Ltd | 高甘味度甘味料の苦味低減又は除去剤 |
JP2001321115A (ja) | 2000-05-10 | 2001-11-20 | Ogawa & Co Ltd | 高甘味度甘味料の甘味改善剤 |
JP2002272411A (ja) | 2001-03-15 | 2002-09-24 | Ajinomoto General Foods Inc | コーヒーオリゴ糖による飲食物の呈味改善 |
JP2003180288A (ja) | 2001-12-19 | 2003-07-02 | Toyo Seito Kk | 呈味が改善された経口材、経口材の呈味の改善方法並びに酵素処理イチョウ葉エキスの使用方法 |
JP2003210147A (ja) | 2002-01-17 | 2003-07-29 | Asahi Soft Drinks Co Ltd | 高甘味度甘味料含有飲料のあと味改善方法 |
WO2006087991A1 (ja) * | 2005-02-15 | 2006-08-24 | Ogawa & Co., Ltd. | 高甘味度甘味料の呈味改善剤 |
JP2006223104A (ja) | 2005-02-15 | 2006-08-31 | Ogawa & Co Ltd | 高甘味度甘味料の呈味改善剤 |
JP2007014212A (ja) | 2005-07-05 | 2007-01-25 | Ogawa & Co Ltd | 呈味改善剤、及び呈味の改善方法 |
WO2008057967A2 (en) * | 2006-11-02 | 2008-05-15 | The Coca-Cola Company | High-potency sweetener composition with preservative and compositions sweetened therewith |
Non-Patent Citations (2)
Title |
---|
See also references of EP2471383A4 |
SHYAMALA B.N. ET AL: "Studies on the antioxidant activities of natural vanilla extract and its constituent compounds through in vitro models", J.AGRIC.FOOD CHEM., vol. 55, no. 19, 2007, pages 7738 - 7743, XP008162122 * |
Cited By (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2012121381A1 (ja) * | 2011-03-10 | 2012-09-13 | 高砂香料工業株式会社 | 呈味改善剤 |
US20140363420A1 (en) * | 2013-06-07 | 2014-12-11 | Sweet Relief, Inc. | Method and composition for topical pain relief |
US9801926B2 (en) * | 2013-06-07 | 2017-10-31 | Sweet Relief, Inc. | Method and composition for topical pain relief |
JP2017123788A (ja) * | 2016-01-12 | 2017-07-20 | 花王株式会社 | 炭酸飲料 |
JP7201584B2 (ja) | 2017-04-04 | 2023-01-10 | 株式会社J-オイルミルズ | 呈味改善剤 |
WO2018186328A1 (ja) * | 2017-04-04 | 2018-10-11 | 株式会社J-オイルミルズ | 呈味改善剤 |
JPWO2018186328A1 (ja) * | 2017-04-04 | 2020-02-20 | 株式会社J−オイルミルズ | 呈味改善剤 |
US11998032B2 (en) | 2017-06-08 | 2024-06-04 | Suntory Holdings Limited | Food or beverage with increased sweetness |
WO2020116633A1 (ja) * | 2018-12-07 | 2020-06-11 | サントリーホールディングス株式会社 | 糖および甘味料の呈する味質が改善した果汁飲料 |
JPWO2020116633A1 (ja) * | 2018-12-07 | 2021-10-21 | サントリーホールディングス株式会社 | 糖および甘味料の呈する味質が改善した果汁飲料 |
JPWO2020116626A1 (ja) * | 2018-12-07 | 2021-10-28 | サントリーホールディングス株式会社 | 糖および甘味料の呈する味質が改善した果汁飲料 |
CN113163808A (zh) * | 2018-12-07 | 2021-07-23 | 三得利控股株式会社 | 糖及甜味剂所呈现的味质得到改善的果汁饮料 |
JP7479296B2 (ja) | 2018-12-07 | 2024-05-08 | サントリーホールディングス株式会社 | 糖および甘味料の呈する味質が改善した果汁飲料 |
JP7479295B2 (ja) | 2018-12-07 | 2024-05-08 | サントリーホールディングス株式会社 | 糖および甘味料の呈する味質が改善した果汁飲料 |
CN113163807A (zh) * | 2018-12-07 | 2021-07-23 | 三得利控股株式会社 | 糖及甜味剂所呈现的味质得到改善的果汁饮料 |
Also Published As
Publication number | Publication date |
---|---|
AU2010287928A1 (en) | 2012-04-12 |
JP5525210B2 (ja) | 2014-06-18 |
EP2471383B1 (en) | 2017-05-31 |
AU2010287928B2 (en) | 2013-09-26 |
CN102481004A (zh) | 2012-05-30 |
JP2011045305A (ja) | 2011-03-10 |
EP2471383A1 (en) | 2012-07-04 |
EP2471383A4 (en) | 2014-09-03 |
US20120156351A1 (en) | 2012-06-21 |
CN102481004B (zh) | 2014-04-09 |
AU2010287928C1 (en) | 2014-05-22 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP5525210B2 (ja) | 高甘味度甘味料の呈味改善剤 | |
JP4688517B2 (ja) | 高甘味度甘味料の呈味改善剤 | |
JP4530906B2 (ja) | 飲食品の香味増強剤 | |
JP5452893B2 (ja) | カリウム塩又はカリウム塩含有飲食品の呈味改善剤 | |
JP4679132B2 (ja) | 炭酸飲料用添加剤 | |
JP4508932B2 (ja) | 呈味増強剤及び該呈味増強剤を含有する香味料並びに該香味料を含有する飲食物 | |
JP5639758B2 (ja) | カリウム塩又はカリウム塩含有飲食品の呈味改善剤 | |
JP5852783B2 (ja) | 高甘味度甘味料の呈味改善剤 | |
JP6224955B2 (ja) | 香味改善剤 | |
JP4883895B2 (ja) | 香味料組成物 | |
JP5852784B2 (ja) | 高甘味度甘味料含有焼成食品用の甘味料組成物 | |
JP5907679B2 (ja) | 果実感又は果汁感付与剤の製造方法 | |
JP4996048B2 (ja) | 感覚刺激増強剤 | |
JP5396500B2 (ja) | 冷感刺激増強剤を含有するメントール製品 | |
JP4088127B2 (ja) | シソエキスの製造方法 | |
JP4583057B2 (ja) | 大豆製品用呈味改善剤、大豆製品用香味料組成物及びこれらを含有する大豆製品並びに大豆製品の呈味改善方法 | |
JP3830423B2 (ja) | キャベツ飲料の製造方法 | |
JP3830424B2 (ja) | ピーマン飲料の製造方法 | |
JP4435660B2 (ja) | 香味料組成物 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
WWE | Wipo information: entry into national phase |
Ref document number: 201080039341.X Country of ref document: CN |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 10811527 Country of ref document: EP Kind code of ref document: A1 |
|
WWE | Wipo information: entry into national phase |
Ref document number: 13392459 Country of ref document: US |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2010287928 Country of ref document: AU |
|
REEP | Request for entry into the european phase |
Ref document number: 2010811527 Country of ref document: EP |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2010811527 Country of ref document: EP |
|
ENP | Entry into the national phase |
Ref document number: 2010287928 Country of ref document: AU Date of ref document: 20100827 Kind code of ref document: A |