The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Mar. 14, 2006
Filed:
Apr. 04, 2000
Hidehiko Wakabayashi, Kawasaki, JP;
Hirokazu Kawaguchi, Kawasaki, JP;
Minori Ishiguro, Legal Representative, Yokohama, JP;
Tatsuya Ishiguro, Legal Representative, Tokyo, JP;
Shouji Ishiguro, Legal Representative, Yokohama, JP;
Youhei Ishiguro, Legal Representative, Hachioji, JP;
Yoichi Ueda, Kawasaki, JP;
Hidehiko Wakabayashi, Kawasaki, JP;
Hirokazu Kawaguchi, Kawasaki, JP;
Minori Ishiguro, legal representative, Yokohama, JP;
Tatsuya Ishiguro, legal representative, Tokyo, JP;
Shouji Ishiguro, legal representative, Yokohama, JP;
Youhei Ishiguro, legal representative, Hachioji, JP;
Yoichi Ueda, Kawasaki, JP;
Ajinomoto Co., Inc., Tokyo, JP;
Abstract
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—carbon double bonds thereof are hydrogenated) or a thiophene ring structure (including a structure where part or all of the carbon—carbon double bonds thereof are hydrogenated), said Formula (1) being:R—(S)—R  (1)which composition can preserve, and release, the flavor effectively and can be used in the fields of fragrances and foods.