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flavoring precursor composition, method for releasing the flavoring component from the flavoring precursor composition, and sulfide compound.
flavoring precursor composition, method for releasing the flavoring component from the flavoring precursor composition, and sulfide compound.
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机译:调味剂前体组合物,从调味剂前体组合物中释放调味剂组分的方法和硫化物。
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摘要
Herein is disclosed a flavor precursor composition comprising as an active ingredient a flavor precursor compound (flavor precursor compound A) in which a volatile flavor compound having a mercapto group in the molecule and a non-volatile compound having a mercapto group in the molecule are bound to form a disulfide structure, or a flavor precursor compound (flavor precursor compound B) which is an organic compound represented by Formula (1) shown below in which R1H is a non-volatile compound and R2H is a volatile compound having in the molecule a furan ring structure (including a structure where part or all of the carbon-carbon double bonds thereof are hydrogenated) or a thiophene ring structure (including a structure where part or all of the carbon-carbon double bonds thereof are hydrogenated), said Formula (1) being: CHEM which composition can preserve, and release, the flavor effectively and can be used in the fields of fragrances and foods.
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