Takasago International Corporation

Satoshi Masumura

Tadahiro Hiramoto

Toru Shimizu

Kenji Saiki

Tomoya Yamashita

Takeshi Yamamoto

Kenji Maruyama

Ryo Takeuchi

Makoto Emura

Kazumasa Sakamoto

Fumihiro Yanaka

Toshinori Saima

Nobutada Kaneko

Yoshihiko Maruta

The present invention provides a flavor and fragrance composition which comprises, as the active ingredient, an optically active (1S)-8-mercaptomenthone having an S-form/R-form mixing ratio for the configuration at the 4-position in the range of from 65:35 to 95:5 by weight, wherein the flavor and fragrance composition is for use in food and beverage, fragrances and cosmetics, pharmaceuticals or oral compositions and the like; a product which is scented with the flavor and fragrance composition; and a method for enhancing or modulating odor of the flavor and fragrance composition by adding the optically active (1S)-8-mercaptomenthone.

Flavor and fragrance compositions

The invention provides a flavor-retention agent which is harmless to the environment and the human body and exhibits excellent ability to prevent deterioration of flavors. The flavor-retention agent contains an active ingredient which is obtained by subjecting a raw material such as leaves and/or tubers of a potato plant to extraction and Method for Using Same.

Flavor-retention agent and method for using same

It is intended to disclose a fresh tea leaf powder which is obtainable by collecting a fresh leaf and/or a stem of tea plant (scientific name), followed by freeze-drying and subsequent milling the same; a processed and treated tea leaf, a treated vegetable, a treated fruit or a treated flower obtained by treating a tea leave, a vegetable, a fruit or a flower with the above-described fresh tea leaf powder; a tea extract, a vegetable extract, a fruit extract (fruit juice) or a flower extract (oil) prepared from the above-described processed and treated tea leaf, treated vegetable, treated fruit or treated flower; and tea aroma, vegetable aroma, fruit aroma or flower aroma obtained from the above-described tea extract, vegetable extract, fruit extract or flower extract by the process of collecting aroma compounds.

Fresh tea leaf powder and processed product, extract, oil and aroma obtained from fresh tea leaf powder

Color fading/discoloration preventive agent

A citrus flavor has at least one of an aroma component and a water soluble citrus extract component. The citrus flavor further includes a stabilizing component. The aroma component is obtained from a low-boiling part of a cold pressed oil. The water soluble citrus extract component is obtained from a cold pressed oil by an extraction using a hydrate alcohol solvent. The stabilizing component includes a mixture of coumarin analogues obtained from a cold pressed oil. The resulting citrus flavor has a high stability.

Citrus flavor having high stability, method of preparation thereof and food and drink product containing said flavor

Anti-deterioration agent for food flavors, method for preventing deterioration of food flavors, and foods containing anti-deterioration agent for food flavors

Growing community of inventors

Kanagawa, Japan

Satoshi Masumura