Flavor precursor composition and method for releasing the...

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Reaction flavor per se – or containing reaction flavor...

Reexamination Certificate

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C426S534000, C426S535000, C426S650000

Reexamination Certificate

active

07011860

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 R1H is a non-volatile compound and R2H 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:in-line-formulae description="In-line Formulae" end="lead"?R1—(S)n—R2  (1)in-line-formulae description="In-line Formulae" end="tail"?which composition can preserve, and release, the flavor effectively and can be used in the fields of fragrances and foods.

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