http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2018110587-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N30-64 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-48 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-64 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00 |
| filingDate | 2017-12-13^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-10-24^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-WO2018110587-A1 |
| titleOfInvention | Coffee flavor improving agent and method for producing the same |
| abstract | A coffee flavor improving agent, which is a solution containing a fragrance compound generated during pulverization of roasted coffee beans, wherein the solution is a propylene glycol solution, an ethanol solution, or a combination thereof satisfying specific conditions, , Feel the aroma generated when crushing roasted coffee beans; Conditions: In a total ion chromatogram obtained in EI mode at 70 eV using a polar column using GC / MS, 2-methylfuran, 2-methylbutyraldehyde, isovaleraldehyde, 2,5-dimethylfuran , 3-hexanone, 2-vinylfuran, pyridine, 2,5-dimethylpyrazine, 2-ethyl-6-methylpyrazine, and 3-ethylpyridine, and the RI for the total area of all the peaks is less than acetoin The ratio of the total area of all the peaks of and the ratio of the total area of all the peaks larger than acetoin is a specific range. |
| priorityDate | 2016-12-16^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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