FLAVOR COMPOSITION

PURPOSE: To obtain a flavor composition having flavor characteristics unique to hot meat after cooked, excellent in flavor sustainability, thus useful as e.g. a formulation material for foods or livestock feed, containing 4-methyl-3- thiolanone as active ingredient. CONSTITUTION: This flavor composi...

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Bibliographische Detailangaben
Hauptverfasser:	HASUDA ICHIRO, WATANABE HIROYUKI
Format:	Patent
Sprache:	eng
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS ESSENTIAL OILS FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HETEROCYCLIC COMPOUNDS HUMAN NECESSITIES METALLURGY ORGANIC CHEMISTRY PERFUMES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS 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:	PURPOSE: To obtain a flavor composition having flavor characteristics unique to hot meat after cooked, excellent in flavor sustainability, thus useful as e.g. a formulation material for foods or livestock feed, containing 4-methyl-3- thiolanone as active ingredient. CONSTITUTION: This flavor composition contains pref. 0.0001-30wt.% of 4- methyl-3-thiolanone of the formula as active ingredient. The compound of the formula is obtained, for example, by reaction between methacrylic acid (methyl methacrylate) and thioglycolic acid (methyl thioglycolate).