| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing flavor of a crustacean by establishing a method for properly using synthetic perfume materials as a systematic means as a method for preparing the stronger and more natural flavor of the crustacean. <P>SOLUTION: The method for producing the flavor of the crustacean comprises classifying several thousand perfume materials usable as the materials for the flavor of the crustacean by functional groups into (A) hydrocarbons, (B) alcohols, (C) phenols, (D) aldehydes, (E) ketones, (F) esters, (G) lactones, (H) carboxylic acids, (I) furan compounds, (J) nitrogen-containing compounds, (K) sulfur-containing compounds, and (L) natural perfumes, and suitably formulating (1) at least one, preferably two or more kinds of materials selected from the groups, and (2) amino acids. As a result, the desired flavor of the crustacean can be easily prepared compared to a conventional method. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
