Ajinomoto Co., Ltd.

Hirokazu Kawaguchi

Yoichi Ueda

Yasushi Nishimura

Hiroaki Nishiuchi

Naohiro Miyamura

Hidehiko Wakabayashi

Masanori Kohmura

Shundo Harada

Tomohiko Yamanaka

Mika Uda

Reiko Sugimoto

Kenichi Nagashima

Minori Ishiguro, Legal Representative

Tatsuya Ishiguro, Legal Representative

Shouji Ishiguro, Legal Representative

Youhei Ishiguro, Legal Representative

Koh-ichiro Sano

Gaku Hibino

Masaaki Izumi

Masaaki Fujie

Kazuhiro Hayashi

Hiroshi Tamura

In the present application are disclosed a method for enhancing or improving the flavor of foods or drinks in general with the use of a non-volatile thiazolidine compound alone or a non-volatile flavor compound and/or a reaction flavor concurrently with the non-volatile thiazolidine compound, a simple and effective method for improving the flavor of a retort food by suppressing the flavor-deterioration upon heat sterilization or the unpleasant odor at the time of eating, and a simple and effective method for improving the flavor of a soybean-incorporated food product by suppressing the unpleasant, weed-like odor peculiar to soybean.

Composition for retaining and developing the flavor of a food or drink

The present invention relates to a method for producing a cysteine-rich food material by maintaining a food material containing &#x3b3;-glutamylcysteine at a ratio of at least 1 wt % to the solid content thereof at a temperature ranging from 50 to 120&#xb0; C. and at a pH ranging from 1 to 7. This process is conducted in the absence of a sugar and in the presence of water. The present invention also relates to a method for producing a cysteine-rich food material by reacting the food material with a &#x3b3;-glutamyl peptide hydrolase at a pH ranging from 3 to 9 and at a temperature ranging from 15 to 70&#xb0; C. in the present of water. Further, the present invention relates to a method for producing a flavor-enhancing material for use in food, food products obtained by these processes, and yeast cells or extracts for use in food products.

Process for producing a flavor-enhancing material for foods

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 RH is a non-volatile compound and RH is a volatile compound having in the molecule a furan ring structure (including a structure where part or all of the carbon&#x2014;carbon double bonds thereof are hydrogenated) or a thiophene ring structure (including a structure where part or all of the carbon&#x2014;carbon double bonds thereof are hydrogenated), said Formula (1) being:R&#x2014;(S)&#x2014;R&#x2003;&#x2003;(1)which composition can preserve, and release, the flavor effectively and can be used in the fields of fragrances and foods.

Flavor precursor composition and method for releasing the flavor component

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Kawasaki, Japan

Hirokazu Kawaguchi