COMPOSITION OF WHITE TRUFFLE AROMATIC COMPONENT AND METHOD FOR PRODUCTION

摘要

PROBLEM TO BE SOLVED: To obtain a white truffle aromatic component having a high value as a perfume of a food, a beverage, tobacco, daily necessaries, a cosmetic, etc.;SOLUTION: This white truffle aromatic composition comprises a dithioacetal represented by general formula [I] {R1, R2 and R3 denote each an alkyl group, with the proviso that R1 in general formula [I] optionally denotes hydrogen}, a thioether represented by general formula [II], a thiol represented by general formula [III] (R denotes an alkyl group) or a disulfide represented by general formula [IV]. The method for producing the white truffle aromatic component comprises mixing one or more kinds of compound represented by general formulae [I] to [IV] in a solvent at normal temperature under atmospheric pressure.;COPYRIGHT: (C)2002,JPO