Degradation inhibitor for flavor or aroma
AssigneeOgawa & Co., Ltd.
InventorsTsuyoshi Arima, Hideki Masuda
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Abstract
The invention provides a deterioration inhibitor containing an amount of a product obtained by treatment of a tea extract with an oxidizing enzyme and then inactivating the enzyme. Addition of a deterioration inhibiting material according to the invention to a food or beverage or a cosmetic can inhibit deterioration of flavor and fragrance, with use in smaller amounts than conventional deterioration inhibitors. A particularly notable effect is exhibited against production of p-cresol and p-methylacetophenone which are citral-derived deterioration odor components, and therefore it is suitable for foods and beverages or cosmetics with citral-containing citrus-like flavors and fragrances.
Claims19
A flavor or fragrance deterioration inhibitor comprising as an effective amount of a product prepared by a process comprising
- extracting a tea extract component from tea leaves, stems or buds with a solvent, wherein the tea is Camellia sinensis,
- treating the tea extract component with an oxidizing enzyme to yield an oxidized component, and
- inactivating the oxidizing enzyme by heating thereby yielding a flavor or fragrance deterioration inhibitor.
Dependencies are inferred from the claim text.