PERFUME COMPOSITION
PROBLEM TO BE SOLVED: To obtain a top-note enhancing agent for a perfume composition for food capable of imparting and enhancing high diffusibility and clear top note to the perfume composition for food, and provide the perfume composition for food capable of imparting and enhancing high diffusibili...
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| creator | KITAURA TARO ENDO HIROKATSU FUJIWARA YOSHINORI UCHIDA KEIICHIRO |
| description | PROBLEM TO BE SOLVED: To obtain a top-note enhancing agent for a perfume composition for food capable of imparting and enhancing high diffusibility and clear top note to the perfume composition for food, and provide the perfume composition for food capable of imparting and enhancing high diffusibility, clear top note and preferable fruit juice taste and acid taste to a food or drink without deteriorating the natural taste and flavor of the food, or the like. SOLUTION: This invention provides the top note enhancing agent for the perfume composition for food composed of prenyl ethyl ether and the perfume composition for food containing prenyl ethyl ether and a citrus natural perfume material. COPYRIGHT: (C)2005,JPO&NCIPI |
| format | Patent |
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SOLUTION: This invention provides the top note enhancing agent for the perfume composition for food composed of prenyl ethyl ether and the perfume composition for food containing prenyl ethyl ether and a citrus natural perfume material. COPYRIGHT: (C)2005,JPO&NCIPI</description><edition>7</edition><language>eng</language><subject>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</subject><creationdate>2005</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20050804&DB=EPODOC&CC=JP&NR=2005204617A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76418</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20050804&DB=EPODOC&CC=JP&NR=2005204617A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KITAURA TARO</creatorcontrib><creatorcontrib>ENDO HIROKATSU</creatorcontrib><creatorcontrib>FUJIWARA YOSHINORI</creatorcontrib><creatorcontrib>UCHIDA KEIICHIRO</creatorcontrib><title>PERFUME COMPOSITION</title><description>PROBLEM TO BE SOLVED: To obtain a top-note enhancing agent for a perfume composition for food capable of imparting and enhancing high diffusibility and clear top note to the perfume composition for food, and provide the perfume composition for food capable of imparting and enhancing high diffusibility, clear top note and preferable fruit juice taste and acid taste to a food or drink without deteriorating the natural taste and flavor of the food, or the like. SOLUTION: This invention provides the top note enhancing agent for the perfume composition for food composed of prenyl ethyl ether and the perfume composition for food containing prenyl ethyl ether and a citrus natural perfume material. 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SOLUTION: This invention provides the top note enhancing agent for the perfume composition for food composed of prenyl ethyl ether and the perfume composition for food containing prenyl ethyl ether and a citrus natural perfume material. COPYRIGHT: (C)2005,JPO&NCIPI</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| language | eng |
| recordid | cdi_epo_espacenet_JP2005204617A |
| source | esp@cenet |
| subjects | 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 |
| title | PERFUME COMPOSITION |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-08T20%3A11%3A59IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=KITAURA%20TARO&rft.date=2005-08-04&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EJP2005204617A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |