PE20141705A1 - COMPOSITION THAT GIVES AROMA AND / OR FLAVOR, FOOD PRODUCT AND PRODUCTION METHOD FOR SAID FOOD PRODUCT - Google Patents
COMPOSITION THAT GIVES AROMA AND / OR FLAVOR, FOOD PRODUCT AND PRODUCTION METHOD FOR SAID FOOD PRODUCTInfo
- Publication number
- PE20141705A1 PE20141705A1 PE2014001223A PE2014001223A PE20141705A1 PE 20141705 A1 PE20141705 A1 PE 20141705A1 PE 2014001223 A PE2014001223 A PE 2014001223A PE 2014001223 A PE2014001223 A PE 2014001223A PE 20141705 A1 PE20141705 A1 PE 20141705A1
- Authority
- PE
- Peru
- Prior art keywords
- food product
- composition
- ppm
- flavor
- production method
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title abstract 5
- 239000000796 flavoring agent Substances 0.000 title abstract 2
- 235000019634 flavors Nutrition 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- VSMOENVRRABVKN-UHFFFAOYSA-N oct-1-en-3-ol Chemical compound CCCCCC(O)C=C VSMOENVRRABVKN-UHFFFAOYSA-N 0.000 abstract 2
- VSMOENVRRABVKN-MRVPVSSYSA-N 1-Octen-3-ol Natural products CCCCC[C@H](O)C=C VSMOENVRRABVKN-MRVPVSSYSA-N 0.000 abstract 1
- XYHKNCXZYYTLRG-UHFFFAOYSA-N 1h-imidazole-2-carbaldehyde Chemical compound O=CC1=NC=CN1 XYHKNCXZYYTLRG-UHFFFAOYSA-N 0.000 abstract 1
- GWYFCOCPABKNJV-UHFFFAOYSA-M 3-Methylbutanoic acid Natural products CC(C)CC([O-])=O GWYFCOCPABKNJV-UHFFFAOYSA-M 0.000 abstract 1
- YDXQPTHHAPCTPP-UHFFFAOYSA-N 3-Octen-1-ol Natural products CCCCC=CCCO YDXQPTHHAPCTPP-UHFFFAOYSA-N 0.000 abstract 1
- GWYFCOCPABKNJV-UHFFFAOYSA-N beta-methyl-butyric acid Natural products CC(C)CC(O)=O GWYFCOCPABKNJV-UHFFFAOYSA-N 0.000 abstract 1
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 1
- 229930195729 fatty acid Natural products 0.000 abstract 1
- 239000000194 fatty acid Substances 0.000 abstract 1
- 150000004665 fatty acids Chemical class 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
SE REFIERE A UNA COMPOSICION QUE CONFIERE AROMA Y/O SABOR A UN ALIMENTO DERIVADO DE PESCADO O UNA BEBIDA, EL CUAL COMPRENDE: i) 1-OCTEN-3-OL Y/O 1-OCTEN-3-ONA EN UNA CONCENTRACION DE 0.00006 PPM A 0.065 PPM EN PESO; ii) UN ACIDO GRASO INFERIOR TAL COMO ACIDO ISOVALERICO EN UNA CONCENTRACION DE 0.0006 PPM A 0.7 PPM EN PESO; Y iii) METIONAL EN UNA CONCENTRACION DE 0.2 PPM A 230 PPM EN PESO. TAMBIEN SE REFIERE A UN METODO DE PRODUCCION DE UN ALIMENTO O UNA BEBIDA QUE COMPRENDE ANADIR DICHA COMPOSICION EN EL ALIMENTO O BEBIDAREFERS TO A COMPOSITION THAT CONFIRES AROMA AND / OR FLAVOR TO A FOOD DERIVED FROM FISH OR A BEVERAGE, WHICH INCLUDES: i) 1-OCTEN-3-OL AND / OR 1-OCTEN-3-ONA IN A CONCENTRATION OF 0.00006 PPM TO 0.065 PPM BY WEIGHT; ii) A LOWER FATTY ACID SUCH AS ISOVALERIC ACID IN A CONCENTRATION OF 0.0006 PPM TO 0.7 PPM BY WEIGHT; AND iii) METIONAL IN A CONCENTRATION OF 0.2 PPM TO 230 PPM IN WEIGHT. IT ALSO REFERS TO A METHOD OF PRODUCTION OF A FOOD OR A BEVERAGE THAT INCLUDES ADDING SUCH COMPOSITION INTO THE FOOD OR BEVERAGE
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012023550 | 2012-02-06 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| PE20141705A1 true PE20141705A1 (en) | 2014-11-22 |
Family
ID=48947502
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PE2014001223A PE20141705A1 (en) | 2012-02-06 | 2013-02-06 | COMPOSITION THAT GIVES AROMA AND / OR FLAVOR, FOOD PRODUCT AND PRODUCTION METHOD FOR SAID FOOD PRODUCT |
Country Status (7)
| Country | Link |
|---|---|
| JP (1) | JP6079644B2 (en) |
| CN (1) | CN104105414B (en) |
| BR (1) | BR112014019259B8 (en) |
| PE (1) | PE20141705A1 (en) |
| PH (1) | PH12014501740B1 (en) |
| TW (1) | TWI576049B (en) |
| WO (1) | WO2013118741A1 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6247443B2 (en) * | 2012-08-10 | 2017-12-13 | 小川香料株式会社 | Flavor improver for miso or miso-containing foods and drinks |
| CN115426895A (en) * | 2020-04-07 | 2022-12-02 | 新田明胶株式会社 | Peptide composition and method for producing same |
| CN115413241B (en) * | 2020-04-07 | 2026-01-30 | 新田明胶株式会社 | Fermented collagen peptides and their applications |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1136764A (en) * | 1994-10-07 | 1996-11-27 | 弗门尼舍有限公司 | Flavor composition and method for its preparation |
| JP2003079336A (en) * | 2001-09-10 | 2003-03-18 | Ajinomoto Co Inc | Flavor raw material matter and beverage and food containing the same |
| JP2005015683A (en) * | 2003-06-27 | 2005-01-20 | Kiyomitsu Kawasaki | Meat flavor composition and product flavored with the meat flavor composition |
| JP2005143466A (en) * | 2003-11-20 | 2005-06-09 | Kiyomitsu Kawasaki | Method for producing flavor of fish and shell fish |
| TWI524853B (en) * | 2009-03-27 | 2016-03-11 | Ajinomoto Kk | Give the flavor of the raw material |
| BR112012005531A2 (en) * | 2009-09-14 | 2015-09-01 | J Oil Mills Inc | Flavor Enhancing Agent, Method for Reducing the Use of Salt and / or Sugar in Food, and, Food Product |
| JP5954176B2 (en) * | 2010-08-10 | 2016-07-20 | 味の素株式会社 | Aroma / flavoring composition |
| CN102283368B (en) * | 2011-09-09 | 2012-07-25 | 北京工商大学 | Soysauce-like essence |
-
2013
- 2013-02-06 JP JP2013557531A patent/JP6079644B2/en active Active
- 2013-02-06 CN CN201380008326.2A patent/CN104105414B/en active Active
- 2013-02-06 TW TW102104581A patent/TWI576049B/en active
- 2013-02-06 PE PE2014001223A patent/PE20141705A1/en active IP Right Grant
- 2013-02-06 BR BR112014019259A patent/BR112014019259B8/en active IP Right Grant
- 2013-02-06 WO PCT/JP2013/052667 patent/WO2013118741A1/en not_active Ceased
-
2014
- 2014-08-01 PH PH12014501740A patent/PH12014501740B1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| PH12014501740A1 (en) | 2014-11-10 |
| WO2013118741A1 (en) | 2013-08-15 |
| TW201345433A (en) | 2013-11-16 |
| BR112014019259B8 (en) | 2019-12-17 |
| HK1201696A1 (en) | 2015-09-11 |
| TWI576049B (en) | 2017-04-01 |
| CN104105414B (en) | 2016-05-18 |
| JPWO2013118741A1 (en) | 2015-05-11 |
| BR112014019259A2 (en) | 2017-06-20 |
| BR112014019259A8 (en) | 2017-07-11 |
| PH12014501740B1 (en) | 2014-11-10 |
| BR112014019259B1 (en) | 2019-11-26 |
| JP6079644B2 (en) | 2017-02-15 |
| CN104105414A (en) | 2014-10-15 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG | Grant, registration |