Precursor flavoring composition, method for releasing the flavoring component from the flavoring precursor composition, and, sulfide compound

摘要

"PRECURSIVE FLAVORIZING COMPOSITION, METHOD TO RELEASE THE FLAVORIZING COMPONENT FROM THE FLAVORIZING PRECURSING COMPOSITION, AND, SULPHIDE COMPOUND". Precursor compositions of perfume, which are usable in the fields of cosmetics, food, etc. and capable of effectively sustaining and expressing an aroma, characterized by the fact that they contain, as the active component, precursor perfume compounds, in which a volatile perfume compound, having a mercapto group in its molecule, is linked to a non-volatile compound , having a mercapto group in its molecule, to form a disulfide (precursor compounds of perfume A); or precursor perfume compounds, which are organic compounds represented by the general formula (1), where R ^ 1 ^ H is a volatile compound and R ^ 2 ^ H is a volatile compound having a furan ring structure (which involves structures having halogen added to a part or all of the double bonds between carbon atoms) or a thiophene ring structure (which involves structures having hydrogen added to a part or all of the double bonds between carbon atoms) in its molecule (precursor compounds of perfume B).