Abstract: A compound represented by the following formula (1): wherein, R1 is a linear or branched alkyl group having 1 to 3 carbon atoms or a hydroxyl group; and R2 is a 1-pyrrolyl group, a 2-pyrrolyl group, or a 3-pyrrolyl group. The present invention can provide a means highly effective in contributing to savory roasting flavor and capable of imparting fragrance with natural feeling.

Abstract: The method of the invention expresses an image with colors by creating a color expression drawing that corresponds to the image to be visualized, wherein: in a first step, n subject(s) each select(s), from among a color sample group that includes color samples including A×B types of color samples, S types of color samples that correspond to the image, and assign(s) a contribution degree for each of the selected color samples; in a second step, an expression chart of each of the n subject(s) is created using the contribution degrees assigned and the color samples of the color sample group; in a third step, for each samples, the contribution degree(s) included in the expression chart(s) of the n subject(s) are summed, thereby obtaining the sums of the contribution degrees of the n subject(s) for the respective color samples, where A, B, S?2, and n?1.

Abstract: An alkanethioic acid derivative capable of imparting a characteristic aroma or flavor to fragrances and cosmetics, and foods and beverages; and a perfume composition comprising the alkanethioic acid derivative as an active ingredient. S-alkyl 5-[(1-alkoxy)ethoxy]alkanethioate represented by formula (1), and a perfume composition comprising the S-alkyl 5-[(1-alkoxy)ethoxy]alkanethioate represented by formula (1) as an active ingredient. In the formula (1), R1 represents an alkyl group having 1 to 9 carbon atoms, R2 represents an alkyl group having 2 to 4 carbon atoms, and R3 represents a methyl group or an ethyl group.

Abstract: The present invention relates to a method for producing vanillin, including the steps of: (A) distilling a solution containing crude vanillin and an aliphatic dicarboxylic acid dialkyl ester to obtain a vanillin solution; and (B) subjecting the vanillin solution to anti-solvent crystallization. The method for producing vanillin according to the present invention enables production of high-purity vanillin with industrially sufficient efficiency without use of a special apparatus.

Abstract: The present invention relates to a method for producing vanillin, including the steps of: (A) distilling a solution containing crude vanillin and an aliphatic dicarboxylic acid dialkyl ester to obtain a vanillin solution; and (B) subjecting the vanillin solution to anti-solvent crystallization. The method for producing vanillin according to the present invention enables production of high-purity vanillin with industrially sufficient efficiency without use of a special apparatus.

Abstract: 2-(phenylalkyloxyalkyl)pyridine derivative or a 2-(phenylalkylthioalkyl)pyridine derivative imparts, when added to food and drink or cosmetics as an active ingredient, a flavor of natural impression thereto; and in particular, when added to food and drink, the compound imparts an umami imparting or enhancing, a saltiness enhancing a sweetness enhancing, and in particular, when added to a milk or dairy product, a food or drink product containing a milk or dairy product, or a dairy replacement product, the compound provides a milk richness enhancing.

Abstract: 2-(phenylalkyloxyalkyl)pyridine derivative or a 2-(phenylalkylthioalkyl)pyridine derivative imparts, when added to food and drink or cosmetics as an active ingredient, a flavor of natural impression thereto; and in particular, when added to food and drink, the compound imparts an umami imparting or enhancing, a saltiness enhancing a sweetness enhancing, and in particular, when added to a milk or dairy product, a food or drink product containing a milk or dairy product, or a dairy replacement product, the compound provides a milk richness enhancing.

Abstract: 2-(phenylalkyloxyalkyl)pyridine derivative or a 2-(phenylalkylthioalkyl)pyridine derivative imparts, when added to food and drink or cosmetics as an active ingredient, a flavor of natural impression thereto; and in particular, when added to food and drink, the compound imparts an umami imparting or enhancing, a saltiness enhancing a sweetness enhancing, and in particular, when added to a milk or dairy product, a food or drink product containing a milk or dairy product, or a dairy replacement product, the compound provides a milk richness enhancing.

Abstract: An alkanethioic acid derivative capable of imparting a characteristic aroma or flavor to fragrances and cosmetics, and foods and beverages; and a perfume composition comprising the alkanethioic acid derivative as an active ingredient. S-alkyl 5-[(1-alkoxy)ethoxy]alkanethioate represented by formula (1), and a perfume composition comprising the S-alkyl 5-[(1-alkoxy)ethoxy]alkanethioate represented by formula (1) as an active ingredient. In the formula (1), R1 represents an alkyl group having 1 to 9 carbon atoms, R2 represents an alkyl group having 2 to 4 carbon atoms, and R3 represents a methyl group or an ethyl group.

Abstract: A compound represented by the following formula (1): wherein, R1 is a linear or branched alkyl group having 1 to 3 carbon atoms or a hydroxyl group; and R2 is a 1-pyrrolyl group, a 2-pyrrolyl group, or a 3-pyrrolyl group. The present invention can provide a means highly effective in contributing to savory roasting flavor and capable of imparting fragrance with natural feeling.

Abstract: The present invention provides a method of producing (?)-rotundone from ?-guaiene. The method includes the steps of: (1) allowing a cytochrome P450 protein to act on ?-guaiene, which cytochrome P450 belongs to the CYP152 family and is capable of oxidizing the methylene group at position 3 of ?-guaiene to the carbonyl group; and/or (2) allowing a cytochrome P450 protein to act on ?-guaiene in the presence of an electron transfer protein capable of transferring electrons to the cytochrome P450 protein, which cytochrome P450 belongs to the CYP152, CYP106, or CYP107 family and is capable of oxidizing the methylene group at position 3 of ?-guaiene to the carbonyl group.

Abstract: Disclosed herein is a pulverulent ceramide producing method that enables easily and efficiently extracting and separating ceramide from sugar beet pulp, and efficiently pulverizing the ceramide by spray drying. The pulverulent ceramide can be efficiently obtained by a process that includes concentrating, with and/or without adding water, a sugar beet pulp ethanol extract obtained by extraction of a sugar beet pulp (for example, such as a beet fiber) with ethanol, adding pectinase to the resulting concentrate and performing an enzymatic reaction, performing emulsification after inactivating the enzyme, and pulverizing the resulting emulsion using spray drying.

Abstract: The present invention provides a method of producing (?)-rotundone from ?-guaiene. The method includes the steps of: (1) allowing a cytochrome P450 protein to act on ?-guaiene, which cytochrome P450 belongs to the CYP152 family and is capable of oxidizing the methylene group at position 3 of ?-guaiene to the carbonyl group; and/or (2) allowing a cytochrome P450 protein to act on ?-guaiene in the presence of an electron transfer protein capable of transferring electrons to the cytochrome P450 protein, which cytochrome P450 belongs to the CYP152, CYP106, or CYP107 family and is capable of oxidizing the methylene group at position 3 of ?-guaiene to the carbonyl group.

Abstract: This invention relates to alkyl 5-acyloxydecanoate having formula (1) as follows: wherein R1 denotes a hydrogen atom or an alkyl group having one to four carbon atoms, R2 denotes an alkyl group having one to four carbon atoms, with the proviso that the case where R1 is a methyl group and R2 is a methyl group or an ethyl group is excluded, which is capable of giving to food products or the like a characteristic flavor, or a sensory impression, of milk, fat or cream, and to the use of the same in flavoring compositions.

Abstract: Provided is a salty taste enhancer that is capable of maintaining the flavor balance inherent in a food and enhancing salty taste despite a reduction in salt content. The salty taste enhancer effectively enhances salty taste by adding to a food or beverage having salty taste at least one selected from the group consisting of prolylglycine, glycylglycine, glycylproline and hydroxyprolylglycine, or a gelatin degradation product containing the dipeptide.

Abstract: [Problem] To provide a carbonate stimulation enhancer that allows maintenance of carbonate stimulation even for carbonated beverages that have reduced “carbonate stimulation sensation” because of decreased gas pressure during packing according to ingredients, decreased gas pressure due to gas permeability of containers or rapid degassing of gaseous carbonic acid after opening a container. [Solution] Provided is a carbonate stimulation enhancer for enhancing and maintaining preferable carbonate stimulation of gaseous carbonic acid, which is obtained by the addition of an undecatriene and/or an undecatetraene as an active component to a carbonated beverage.

Abstract: Disclosed herein is a pulverulent ceramide producing method that enables easily and efficiently extracting and separating ceramide from sugar beet pulp, and efficiently pulverizing the ceramide by spray drying. The pulverulent ceramide can be efficiently obtained by a process that includes concentrating, with and/or without adding water, a sugar beet pulp ethanol extract obtained by extraction of a sugar beet pulp (for example, such as a beet fiber) with ethanol, adding pectinase to the resulting concentrate and performing an enzymatic reaction, performing emulsification after inactivating the enzyme, and pulverizing the resulting emulsion using spray drying.

Abstract: [Problem] To provide an agent for imparting hydrogenated oil flavor that can impart a hydrogenated oil flavor leading to thick sweetness and rich taste to an oil product containing a reduced amount of hydrogenated oil. [Means of Solution] Provided is an agent for imparting hydrogenated oil flavor formed from (E)-6-octenal.

Abstract: This invention relates to alkyl 5-acyloxydecanoate having formula (1) as follows: wherein R1 denotes a hydrogen atom or an alkyl group having one to four carbon atoms, R2 denotes an alkyl group having one to four carbon atoms, with the proviso that the case where R1 is a methyl group and R2 is a methyl group or an ethyl group is excluded, which is capable of giving to food products or the like a characteristic flavor, or a sensory impression, of milk, fat or cream, and to the use of the same in flavoring compositions.

Abstract: Provided is a method for evaluating a flavor-improving agent. The method includes (1) giving subjects a solution prepared by adding a known flavor-improving agent to an aqueous solution of a taste substance and measuring a change in signal strength at a periphery of the temple of the forehead with an apparatus for in vivo optical measurement; (2) selecting a subject showing a change in signal strength (1); (3) giving a solution prepared by adding a test flavor-improving agent to an aqueous solution of the taste substance to the subject in (2) as an object, measuring a change in signal strength at the periphery of the temple of the forehead with an apparatus for in vivo optical measurement, and evaluating the flavor-improving effect from the change in signal strength as an index.