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Flavor deterioration inhibitor and inhibitor for the generation of citral deterioration smell

A technology of inhibitors and fragrances, applied in the field of fragrance deterioration inhibitors, which can solve the problems of product quality degradation and no effective methods found

Inactive Publication Date: 2007-02-21
OGAWA & CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, due to the oxidation of citral-derived products, substances that cause a very strong odor of deterioration—p-methylacetophenone and p-cresol—are produced, resulting in a significant decrease in product quality
In the past, in order to prevent the occurrence of various substances that cause deterioration of odor generated by citral, antioxidants such as erythorbic acid have been added (Val E.Peacock and David W.Kuneman; J.Agric.Food Chem., 33, 330-335 (1985)) and other various attempts, but no effective method has been found for inhibiting the generation of p-cresol and p-methylacetophenone

Method used

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  • Flavor deterioration inhibitor and inhibitor for the generation of citral deterioration smell
  • Flavor deterioration inhibitor and inhibitor for the generation of citral deterioration smell
  • Flavor deterioration inhibitor and inhibitor for the generation of citral deterioration smell

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0212] [Example 1] (oral cleanser)

[0213] Mix according to the following formula to make oral cleanser.

[0214] Ethanol 15.0g

[0215] Glycerin 10.0g

[0216] Polyoxyethylene 2.0g

[0217] Sodium saccharin 0.15g

[0218] Sodium Benzoate 0.05g

[0219] Spice 0.3g

[0220] Sodium dihydrogen phosphate 0.1g

[0221] Colorant 0.2g

[0222] 1 wt% / 50 wt% aqueous ethanol solution of leaf / water extract 0.1g

[0223] Distilled water 72.1g

Embodiment 2

[0224] [Example 2] Margarine

[0225] Mix 55g of shortening, 15g of corn oil, 0.1g of 30% β-carotene solution, 0.2g of lecithin, and 0.3g of emulsifier, and sterilize at 80°C for 10 minutes in a hot water bath. On the other hand, 27.9 g water, 0.5 g salt, 1 g skim milk powder, 0.1 g angelica leaf / 50 wt % ethanol extract 1 wt % / 50 wt % ethanol aqueous solution were mixed, and heated to 85° C. in a hot water bath. The obtained corn oil mixture and skim milk powder mixture were respectively cooled to 50-60° C., then mixed, and stirred with a disperser at 1,500 rpm for 5 minutes while cooling with ice water. The whole was fully kneaded with a rubber spatula (gombera) while cooling with water (cooling to 10° C.). Remove to a container and let it mature overnight in the refrigerator to make the margarine.

Embodiment 3

[0226] [Example 3] Vanilla extract

[0227] Add 35 g of ethanol and 65 g of distilled water to 10 g of vanilla beans, and stand in the dark at room temperature for extraction for 4 weeks. The solution was filtered to obtain 90 g of vanilla extract. To 90 g of this extract was added 10 g of a stem of 1% by weight of Angelica sinensis / 50% by weight of ethanol extract / 50% by weight of ethanol aqueous solution to prepare the vanilla extract of the present invention.

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Abstract

A flavor deterioration inhibitor which comprises an extract obtained by extracting Angelica keiskei, avocado, Cassia tora, Plantago asiatica L, hawthorn, fermented tea leaves or semi-fermented tea leaves with water, an organic polar solvent or a mixture thereof; and a deterioration smell inhibitor for citral or a citral-containing product. By adding the above flavor deterioration inhibitor to foods, drinks or oral care products, it is possible to inhibit the deterioration of a flavor which is easily affected by light, heat, oxygen and so on. In particular, a remarkable inhibitory effect can be achieved on deterioration due to light. By blending the above deterioration smell inhibitor with ctiral or a citral-containing product, the generation of the deterioration smell (caused by p-cresol and p-methylacetophenone) due to the passage of time or heating can be effectively inhibited.

Description

[0001] The present invention application is a PCT patent application PCT / JP03 / 04513, the filing date is April 9, 2003, and the divisional application of the invention patent application titled "Scent Deterioration Inhibitor and Citral Deterioration Odor Formation Inhibitor", parent case The application number for entering China is CN03813833.6. technical field [0002] The present invention relates to a flavor deterioration inhibitor derived from a specific natural product and a method for suppressing flavor deterioration, which can be widely used in foods containing flavor components, oral hygiene products, or fragrances. Furthermore, the present invention relates to a spoilage odor generation inhibitor of citral or citral-containing products and a method for inhibiting spoilage odor generation. Background technique [0003] Oral hygiene products such as beverages, foods, toothpaste products, and anti-halitosis products (hereinafter referred to as oral compositions) will ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/235A23L2/56A23L3/3472A23L29/00A23L27/00A23L27/29A61K8/96A61K8/97A61Q11/00C11B5/00
Inventor 足立谦次村西修一清原进关口裕也增田秀树
Owner OGAWA & CO LTD
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