| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an excellent vegetable flavor by establishing a method of appropriately using synthetic fragrance materials as systematic techniques for a method for preparing a stronger, more natural vegetable flavor and by this technique. <P>SOLUTION: Several thousands of fragrance materials useable as materials for the vegetable flavor are classified from the standpoint of functional groups into 13 kinds of (A) hydrocarbons, (B) alcohols, (C) phenols, (D) aldehydes, (E) ketones, (F) ethers, (G) esters, (H) carboxylic acids, (I) lactones, (J) furan compounds, (K) furanones, (L) nitrogen-containing/sulfur-containing compounds, and (M) natural fragrances. The vegetable flavor can be easily prepared by suitably compounding (1) at least one material, preferably at least two materials selected from these groups with (2) a vegetable extract. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
