FLAVOR COMPOSITION

PROBLEM TO BE SOLVED: To provide a flavor composition giving a cooked food such as instant curried rice or retort stew both rich flavor and mellow cooked feeling peculiar to roasted spicy vegetables and composing the cooked food as a whole. SOLUTION: This flavor composition contains methyl 1-propeny...

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Bibliographische Detailangaben
Hauptverfasser:	MATSUMOTO KATSUYUKI, HARASAWA MITSUO, YASUHARA KAZUKI, ASHIHARA KOTA
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a flavor composition giving a cooked food such as instant curried rice or retort stew both rich flavor and mellow cooked feeling peculiar to roasted spicy vegetables and composing the cooked food as a whole. SOLUTION: This flavor composition contains methyl 1-propenyl trisulfide in extremely low concentrations, imparting best the cooked feeling inherent in roasted spicy vegetables; preferably, this flavor composition contains 1-5,000 ppb of methyl 1-propenyl trisulfide, imparting mellow cooked feeling suppressed in the pungent odor of raw spicy vegetables. Such a flavor composition can also be obtained by low-temperature extraction of an allium-based plant.