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US 12,582,592 B2Granted
Flavor or aroma deterioration inhibitor containing theanaphthoquinone and analogues thereof as active ingredient
AssigneeOgawa & Co., Ltd.
InventorsRie Nakasone, Toshio Ueno, Kenji Adachi, Shuichi Muranishi, Ai Okamoto
Life of this patent
Estimating the term…
Abstract
Provided is a deterioration inhibitor which, compared to prior art, is more effective against deterioration of the flavor or aroma of food, drinks, cosmetics, and the like caused by a variety of factors, and does not have any influence on the color of the food, drinks, cosmetics, and the like. This flavor or aroma deterioration inhibitor contains theanaphthoquinone and analogues thereof as an active ingredient.
Claims15
A composition having a flavor or aroma deterioration inhibition effect, comprising:
- a theanaphthoquinone, wherein both R1 and R2 are hydrogen in the formula (1),
- a theanaphthoquinone3′-O-gallate, wherein R1 is a galloyl group and R2 is hydrogen in the formula (1),
- a theanaphthoquinone3-O-gallate, wherein R1 is hydrogen and R2 is a galloyl group in the formula (1), and
- a theanaphthoquinone3,3′-di-O-gallate, wherein R1 and R2 are galloyl groups in the formula (1)
- wherein the composition is produced by a method comprising autoxidizing theaflavin and analogues thereof in a 10 to 50% ethanol aqueous solution, and thereafter stopping the autoxidation reaction by adding 0.1 to 3 parts by mass of an acidic substance with respect to 100 parts by mass of the reaction solution to adjust a pH of the reaction solution to 1 to 5, wherein the autoxidation reaction is conducted at a temperature of 10 to 50° C.
2 more elements
Dependencies are inferred from the claim text.