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US-2022386636-A1 · Dec 8, 2022 · US
Method for suppressing p-cresol odor
US2024381910A1 · US · A1
| Field | Value |
|---|---|
| Publication number | US-2024381910-A1 |
| Application number | US-202418790516-A |
| Country | US |
| Kind code | A1 |
| Filing date | Jul 31, 2024 |
| Priority date | Feb 3, 2022 |
| Publication date | Nov 21, 2024 |
| Grant date | — |
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Abstract
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A technique for suppressing p-cresol odor is provided. By utilizing magnolol, propyl gallate, 2-methylbenzenethiol, E-β-damascenone, cinnamyl cinnamate, 2-thiophenethiol, 2-furfurylthiol, tetradecanal, sclareol, trans,trans-2,4-decadienal, nootkatone, piperine, trans,trans-2,4-nonadienal, or S-(2-methyl-3-furyl) ethanethioate, p-cresol odor of a food is suppressed.
First claim
Opening claim text (preview).
1 . A method for suppressing p-cresol odor of a food, comprising the step of adding the following ingredient (A) to a raw material of the food: (A) at least one type of ingredient selected from the group consisting of magnolol, propyl gallate, 2-methylbenzenethiol, E-β-damascenone, cinnamyl cinnamate, 2-thiophenethiol, 2-furfurylthiol, tetradecanal, sclareol, trans,trans-2,4-decadienal, nootkatone, piperine, trans,trans-2,4-nonadienal, and S-(2-methyl-3-furyl) ethanethioate. 2 . A method for producing a food, comprising the step of adding the following ingredient (A) to a raw material of the food: (A) at least one type of ingredient selected from the group consisting of magnolol, propyl gallate, 2-methylbenzenethiol, E-β-damascenone, cinnamyl cinnamate, 2-thiophenethiol, 2-furfurylthiol, tetradecanal, sclareol, trans,trans-2,4-decadienal, nootkatone, piperine, trans,trans-2,4-nonadienal, and S-(2-methyl-3-furyl) ethanethioate. 3 . The method according to claim 2 , wherein the food is a food of which p-cresol odor is suppressed. 4 . The method according to claim 1 , wherein the food or the raw material comprises p-cresol and/or an ingredient that can generate p-cresol. 5 . The method according to claim 4 , wherein the ingredient that can generate p-cresol is citral. 6 . The method according to claim 4 , wherein the method comprises the step of heating the food or raw material comprising the ingredient that can generate p-cresol. 7 . The method according to claim 1 , wherein the ingredient (A) is added so that concentration thereof at the time of eating is 0.001 ppt (w/w) to 1000 ppm (w/w).
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Classifications
having oxygen or sulfur as the only hetero atoms · CPC title
- A23L5/27Primary
by chemical treatment, by adsorption or by absorption · CPC title
- A23L27/84Primary
Flavour masking or reducing agents · CPC title
Clarifying or fining of non-alcoholic beverages; Removing unwanted matter · CPC title
Adding ingredients (adding preservatives A23B70/10) · CPC title
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- What does patent US2024381910A1 cover?
- A technique for suppressing p-cresol odor is provided. By utilizing magnolol, propyl gallate, 2-methylbenzenethiol, E-β-damascenone, cinnamyl cinnamate, 2-thiophenethiol, 2-furfurylthiol, tetradecanal, sclareol, trans,trans-2,4-decadienal, nootkatone, piperine, trans,trans-2,4-nonadienal, or S-(2-methyl-3-furyl) ethanethioate, p-cresol odor of a food is suppressed.
- Who is the assignee on this patent?
- Ajinomoto Kk
- What technology area does this patent fall under?
- Primary CPC classification A23L5/27. Mapped technology areas include Human Necessities.
- When was this patent published?
- Publication date Thu Nov 21 2024 00:00:00 GMT+0000 (Coordinated Universal Time) (A1). Legal status and post-grant events are not shown on this page.
- What related patents are in patentsdb?
- We list 8 related publications on this page (citations in our corpus or others sharing the same primary CPC).