Edible Vegetable Fat Sesame Scent Composition

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Solution Overview

Problem

Existing edible vegetable fats and oils with a sesame oil scent lack enhanced scent intensity while maintaining the characteristic fragrance, despite research efforts.

Innovation Solution

Incorporating specific scent components such as 2-methylpyrazine, dimethylpyrazine, 2-furanmethanol, and furfural in predetermined ratios to create an edible vegetable fat and oil with a stronger sesame oil scent, where 2-methylpyrazine content is 6 μg or more per 100 mg, and dimethylpyrazine and 2-furanmethanol are present in balanced proportions.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If conventional sesame oil or mixed oils are used, then the scent of sesame oil is provided, but the scent intensity is insufficient and cannot maintain strong fragrance characteristic

Engineering Contradiction:

Improvescent intensityVSAvoidscent characteristic maintenance

Core Design Contradiction:

Quantity of substanceVSReliability

Solution Approach 1:

The patent changes the chemical composition parameters by specifying precise content ranges for key scent components: 2-methylpyrazine at 6-100 μg/100mg, dimethylpyrazine at 2-50 μg/100mg, and 2-furanmethanol at 1-30 μg/100mg. This parameter optimization resolves the contradiction by achieving both high scent intensity and maintained characteristic fragrance through controlled composition ratios.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent creates a composite scent system by combining multiple aromatic compounds (2-methylpyrazine, dimethylpyrazine, 2-furanmethanol, and optionally furfural and pyrazine) in specific proportions. This composite approach allows the formulation to achieve enhanced scent intensity while maintaining the characteristic sesame oil fragrance profile through synergistic interaction of components.

Inventive Principle:

Principle #40Composite materials

2Quantity of substance

If more scent components are added to enhance scent power, then the scent intensity increases, but the balance of fragrance characteristic may be compromised

Engineering Contradiction:

Improvescent powerVSAvoidfragrance balance

Core Design Contradiction:

Quantity of substanceVSStability of the object's composition

Solution Approach 1:

The patent establishes specific content ratios to maintain fragrance balance: the content of 2-methylpyrazine should be 6-100 μg/100mg, dimethylpyrazine 2-50 μg/100mg, and 2-furanmethanol 1-30 μg/100mg. These parameter constraints ensure that scent power enhancement does not compromise fragrance characteristic stability.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent applies local quality by emphasizing the dominant role of 2-methylpyrazine (which should be more than dimethylpyrazine and 2-furanmethanol combined) while incorporating supporting scent components in controlled amounts. This localized emphasis on key components ensures balanced fragrance development.

Inventive Principle:

Principle #3Local quality

Data Source

PatentUS20240206493A1Edible vegetable fat and oil

Publication Date: 2024.06.27 KUKI SANGYO CORP

AI summary

To provide an edible vegetable fat and oil having an enhanced scent of sesame oil. This edible vegetable fat and oil has a scent of sesame oil and contains 2-methylpyrazine, dimethylpyrazine, 2-furanmethanol, furfural, and pyrazine. A content of 2-methylpyrazine is 6 μg or more in 100 mg of the edible vegetable fat and oil and is larger than a content of dimethylpyrazine and a content of 2-furanmethanol. A content ratio of dimethylpyrazine to 2-methylpyrazine is from 0.40 to 0.90.