Abstract: The present invention provides a novel method for simply and efficiently producing a ruthenium aromatic complex which is suitable also as an industrial production method. The production method includes reacting a ruthenium aromatic complex with an aromatic compound, whose boiling point is lower than that of an aromatic compound as a ligand of the ruthenium aromatic complex, in a sealed reaction container at a reaction temperature higher than the boiling point of the aromatic compound to produce a ruthenium aromatic complex having, as a ligand, an aromatic compound having a lower boiling point.

Abstract: Disclosed is a method for producing an alcohol from a lactone or a carboxylic acid ester, which enables to produce an alcohol from a lactone or a carboxylic acid ester under relatively mild conditions with high yield and high catalytic efficiency. This method also enables to produce an optically active alcohol from an optically active lactone or an optically active carboxylic acid ester. Specifically disclosed is a method for producing an alcohol by hydrogen reducing a lactone or a carboxylic acid ester in the presence of a catalyst containing ruthenium and a phosphine compound represented by the following general formula (1): wherein R1 represents a spacer; R2, R3, R4, R5, R6 and R7 independently represent a hydrogen atom, an alkyl group having 1-12 carbon atoms, an aryl group or a heterocyclic group; and R8, R9, R10, R11, R12 and R13 independently represent an alkyl group having 1-12 carbon atoms, an aryl group or a heterocyclic group.

Abstract: To provide a flavor enhancer having, in a good balance, a raw milk feeling which gives a flavor of a fresh milk, a rich feeling of the raw milk, a natural feeling, and a preference property. That is the flavor enhancer for food or drink, which comprises, as an effective component, a treated product which is obtained by subjecting a total milk protein to a lactic acid fermentation treatment and protease treatment.

Abstract: The present invention relates to the use of fragrance compositions, said fragrance compositions comprising fragrance compounds selected among: aldehydes, ?,?-unsaturated aldehydes, alcohols, ketones, and mixtures thereof in any home and personal care product, each fragrance compound being able to restrict the formation of indole to less than 0.01 ppm (wt/wt) after 24 hours incubation at room temperature in an airtight sealed vessel of suitable fresh human urine containing 0.28% by weight of each fragrance compound in order to prevent the development of indole based malodours from faecal and urine based soils.

Abstract: It is to provide a technique for preventing aggregation or caking of menthol at the time of its keeping. In addition, it is to provide a lipid composition, which can show excellent thermal stability even in the case of high temperature at the time of keeping menthol and at the time of blending in a product, does not cause mutual aggregation of powders, particles, flakes, pellets, sticks and the like of menthol, and can maintain its shape retention property. From 10 to 50% by mass of sterols are added to and mixed with from 50 to 90% by mass of menthol, and the resultant is melted with heating. Paraffins may be further added and mixed in an amount of 20% by mass or less, based on the lipid composition.

Abstract: It is to provide an antioxidant excellent in antioxidative potential and having high safety is provided. Also, it is to provide an antioxidant in which problems of unpleasant smell and taste are avoided and its preparation method is not so complex. Further, it is to provide an antioxidant which can exert its effect by a simple operation when exertion of the antioxidative potential is desired. It relates to a double preparation type antioxidant, which comprises a mixture A comprising a polyphenol and a mixture B comprising an alkali agent. In particular, two antioxidant component-storing containers are mutually integrally molded and combined, and a mixture A comprising a polyphenol is stored in one of the antioxidant component-storing containers and a mixture B comprising an alkali agent is stored in the other antioxidant component storing container.

Abstract: Provided is a method for producing a ruthenium complex comprises the step of reacting a ruthenium compound represented by general formula (1): [RuX(L)(PP)]X ??(1), wherein Ru represents a ruthenium atom; X represents a halogen atom; L represents an arene; and PP represents an optically active bisphosphine, with a carboxylate salt represented by general formula (2): R1CO2M ??(2), wherein M represents a monovalent cation; and R1 represents a group selected from the group consisting of alkyl groups, haloalkyl groups, phenyl groups optionally having a substituent(s), 1-aminoalkyl groups and 1-amino-1-phenylalkyl groups, to produce a ruthenium complex represented by general formula (3): Ru(OCOR1)2(PP) ??(3), wherein R1 represents the group selected from the group consisting of alkyl groups, haloalkyl groups, phenyl groups optionally having a substituent(s), 1-aminoalkyl groups and 1-amino-1-phenylalkyl groups; and PP represents the optically active bisphosphine.

Abstract: A phosphorus compound of formula (1): wherein R1 denotes a hydrogen atom or a hydroxy protective group; R2 denotes a group defined by the following formula (R2-1) or (R2-2); R3, R4, R5, and R6 may be the same or different and independently denote a hydrogen atom, an alkyl group, an alkoxy group, an acyloxy group, a halogen atom, a haloalkyl group, or a dialkylamino group; two among R3, R4, R5, and R6 may form an aromatic ring optionally having a substituent group, and two among R3, R4, R5, and R6 may form a methylene chain optionally having a substituent group or a (poly)methylenedioxy group optionally having a substituent group: wherein (R2-1) and (R2-2), R7 denotes an alkyl group, a cycloalkyl group, an aryl group, an alkoxy group, or an aryloxy group; R8 and R9 independently denote a hydrogen atom, an alkyl group, or an aryl group; z denotes a divalent group; and a denotes an integer of 0 or 1.

Abstract: Provided is an alcohol production method comprising the step of reducing an ester or a lactone with hydrogen to produce a corresponding alcohol without addition of a base compound by using, as a catalyst, a ruthenium complex represented by the following general formula (1): RuH(X)(L1)(L2)n ??(1) wherein X represents a monovalent anionic ligand, L1 represents a tetradentate ligand having at least one coordinating phosphino group and at least one coordinating amino group or a bidentate aminophosphine ligand having one coordinating phosphino group and one coordinating amino group, and L2 represents a bidentate aminophosphine ligand having one coordinating phosphino group and one coordinating amino group, provided that n is 0 when L1 is the tetradentate ligand, and n is 1 when L1 is the bidentate aminophosphine ligand.

Abstract: To provide a method for reducing a caffeine amount in a caffeine-containing tea extract liquid without deteriorating the original flavor of tea. The present invention provides a method for producing a low-caffeine tea extract, including the steps of: treating a caffeine-containing tea extract with tannase; causing a mixture of non-ester-type catechins and caffeine to be deposited in the caffeine-containing tea extract after the tannase treatment; and separating the deposited mixture for removal. Moreover, the present invention provides a low-caffeine tea extract obtained according to the production method and a food or drink containing the low-caffeine tea extract.

Abstract: The present invention provides a novel flavor improving agent capable of sufficiently enhancing or alleviating the flavor sensed in oral cavity; for example, enhancing and improving the thickness in taste or the like to provide depth and profoundness to the flavor, and also improving the sense of volume or the sharpness of aftertaste. The present invention also provides a food/drink, a pharmaceutical product and an oral care product having a good taste which can fulfill the recent high-level demand for taste.

Abstract: It is to provide a hair dye stabilizer capable of stably storing a readily oxidizable compound in a hair dye, especially an oxidizing dye intermediate or a coupler and effective for remarkably improving the offensive odor problem. Furthermore, it isto provide a hair dye stabilizer giving improvement in damage on the hair, hardly irritating the skin, and free from adverse effects on the dyeing ability of the hair dye. As the active component constituting the hair dye stabilizer, a compound which is a mercapto-hydrocarbon compound and/or a thiol alcohol compound and does not contain a functional group reactive with a dye intermediate or a coupler is used. A readily oxidizable compound and the like in a hair dye can be stably stored by the use of an extremely small amount of the stabilizer.

Abstract: The present invention has as its object to provide an iridium complex represented by the general formula: [(I r H L1 L2)2(??X1)(??X2)(??X3)]X4??(1) (wherein L1 and L2 may be the same or different and each represent a monodendate neutral ligand, or each cooperate with the other to form a bidendate neutral ligand; X1, X2 and X3 may be the same or different, and each represent a halogen atom; and X4 is a counter-anion). Also, the present invention provides a novel catalyst which can achieve excellent performance as a catalyst for asymmetric synthesis, especially asymmetric hydrogenation, in terms of chemical selectivity, enantioselectivity and catalytic activity, and the like.

Abstract: The present invention relates to a process for producing a flavor enhancer for beer and beer-like beverage and beverage of a roast material, which includes (1) heating a grinded matter of a cereal, (2) treating the grinded matter with protease, and (3) recovering an extract; and a flavor enhancer for beer and beer-like beverage and beverage of a roast material obtainable by the process. The flavor enhancer of the invention can be used for enhancing the full body and enhancement of beer and beer-like beverage and beverage of a roast material.

Abstract: A ligand represented by the formula (1): R1R2N-Q1-X-Q2-NR3R4??(1) wherein R1, R2, R3 and R4 are each the same or different and represent a group represented by the formula (2): wherein Q3 is an optionally substituted alkylene group, an optionally substituted cycloalkylene group, an optionally substituted arylene group, or an optionally substituted divalent heterocyclic group, R5 is an optionally substituted alkyl group, an optionally substituted aryl group or an optionally substituted heterocyclic group and R6 is a substituent which may coordinate or bind to a metal atom, or R5 and R6, taken together, may form a ring, Q1 and Q2 are each the same or different and represent an optionally substituted alkylene group or a single bond, and X is a divalent spacer.

Abstract: A flavor and fragrance composition possessing an antibacterial activity effective against periodontal disease-causing bacteria and/or a halitosis-inhibition action capable of controlling production of volatile sulfides, which is safe for the human body, and containing at least one or more substances selected from food fragrance materials such as hexylaldehyde, caryophyllene alcohol, cinnamicaldehyde, dihydroeugenol, farnesol, dihydrofarnesol, hinokitiol, isoeugenol, ?-undecalactone, d-limonene, o-methoxycinnamicaldehyde, ?-pinene, ?-terpinene, terpinolene, orange oil, nutmeg oil, and grapefruit oil, and an oral care composition containing the same.

Abstract: To provide an axially asymmetric optically active biaryl ester compound that can easily produced without the step of optical resolution which was almost indispensable in conventional methods. There is provided a method for producing an axially asymmetric ester compound, comprising a cycloaddition of a compound having a triple bond with the use of a catalyst containing rhodium metal and an optically active bisphosphine.

Abstract: The present invention relates to a process for producing amino acid derivatives such as optically active ?-amino acid in short steps with good yield and high optical purity, which comprises reacting a keto acid of the formula (1): wherein R1 is hydrogen, an optionally substituted hydrocarbon, etc.; R2 is a spacer; and R3 is an optionally substituted alkoxy, etc., or a salt thereof, with ammonia or an amine or a salt thereof in the presence of a chiral catalyst and in the presence or absence of an acid and/or a fluorine-containing alcohol, to give an amino acid derivative of the formula (2): wherein Q is a group formed by removing one hydrogen atom from ammonia or an amine; X? is an acid and/or a fluorine-containing alcohol; and b is 0 or 1.

Abstract: The present invention provides a method for producing a granulated flavor, comprising: forcing a powdered flavor prepared from raw materials containing a flavor and a carrier to free-fall; conveying the powdered flavor with a horizontal screw to obtain a pressed powdered flavor; compacting the pressed powdered flavor with rollers to obtain a partially melted plated matter; cooling the plated matter; and grinding and granulating the cooled plated matter. According to the present invention, a granulated flavor is provided which releases flavor immediately when needed while the storage stability of the aroma is superior. The granulated flavor of the invention is less fragile and thus less likely to crumble upon transportation of the granulated flavor itself or of the food or beverage containing the granulated flavor. The granulated flavor as prepared above has a moisture content of 10% or less by weight and a hardness of 1 N/mm2-50 N/mm2.