Abstract: The present invention provides a method for producing wine lactone, a method for producing intermediates that are usable in production of wine lactone, and techniques for the application of wine lactone. The method for producing the wine lactone (Compound (6)) of the present invention comprises the following steps (A) to (E): wherein R1 is a C1-4 lower alkyl group.

Abstract: The invention provides a cochineal color, a colorant product containing the cochineal color and the method of its production, wherein the cochineal color is free of allergenic proteins and contaminants derived from the raw material Coccus cacti L. insect and can be added with safety to products taken by mouth, such as foods, pharmaceutical products, etc. The invention relates to a cochineal color substantially free of proteins of molecular weight not less than 6000. The invention also relates to a process for producing a cochineal color which comprises subjecting a cochineal extract solution to proteolysis and then to at least one treatment selected from the group consisting of adsorption treatment, ion exchange treatment, acid treatment, extraction treatment and membrane treatment.

Abstract: A colorant of a plant belonging to the family Brassicaceae which has no or significantly reduced smell originating in the Brassicaceae plant, a colorant formulation containing this colorant, and a process for producing the odorless or almost odorless colorant of the Brassicaceae plant. This colorant can be prepared by treating an adsorption-treated Brassicaceae plant colorant extract by at least one method selected from among adsorption, ion exchange, acid treatment, and membrane separation to thereby give an aroma component concentration of 100 ppm or less in case where the color value E10%1 cm is 80.

Abstract: A Carthamus yellow colorant which has no or significantly smell originating in safflower, and a colorant formulation containing this colorant. Namely, a Carthamus yellow colorant which has a concentration of aroma components (acetic acid, isovaleric acid, phenylethyl alcohol, phenol, 4-vinyl phenol) contained therein of 100 ppm or less in case where the color value E10%1 cm is 160.

Abstract: The invention provides a cochineal color, a colorant product containing the cochineal color and the method of its production, wherein the cochineal color is free of allergenic proteins and contaminants derived from the raw material Coccus cacti L. insect and can be added with safety to products taken by mouth, such as foods, pharmaceutical products, etc. The invention relates to a cochineal color substantially free of proteins of molecular weight not less than 6000. The invention also relates to a process for producing a cochineal color which comprises subjecting a cochineal extract solution to proteolysis and then to at least one treatment selected from the group consisting of adsorption treatment, ion exchange treatment, acid treatment, extraction treatment and membrane treatment.

Abstract: A Carthamus yellow colorant which has no or significantly smell originating in safflower, and a colorant formulation containing this colorant. Namely, a Carthamus yellow colorant which has a concentration of aroma components (acetic acid, isovaleric acid, phenylethyl alcohol, phenol, 4-vinyl phenol) contained therein of 100 ppm or less in case where the color value E10%1 cm is 160.

Abstract: A colorant of a plant belonging to the family Brassicaceae which has no or significantly reduced smell originating in the Brassicaceae plant, a colorant formulation containing this colorant, and a process for producing the odorless or almost odorless colorant of the Brassicaceae plant. This colorant can be prepared by treating an adsorption-treated Brassicaceae plant colorant extract by at least one method selected from among adsorption, ion exchange, acid treatment, and membrane separation to thereby give an aroma component concentration of 100 ppm or less in case where the color value E10%1cm is 80.

Abstract: The invention provides a cochineal color, a colorant product containing the cochineal color and the method of its production, wherein the cochineal color is free of allergenic proteins and contaminants derived from the raw material Coccus cacti L. insect and can be added with safety to products taken by mouth, such as foods, pharmaceutical products, etc. The invention relates to a cochineal color substantially free of proteins of molecular weight not less than 6000. The invention also relates to a process for producing a cochineal color which comprises subjecting a cochineal extract solution to proteolysis and then to at least one treatment selected from the group consisting of adsorption treatment, ion exchange treatment, acid treatment, extraction treatment and membrane treatment.

Abstract: The invention provides a cochineal color, a colorant product containing the cochineal color and the method of its production, wherein the cochineal color is free of allergenic proteins and contaminants derived from the raw material Coccus cacti L. insect and can be added with safety to products taken by mouth, such as foods, pharmaceutical products, etc. The invention relates to a cochineal color substantially free of proteins of molecular weight not less than 6000. The invention also relates to a process for producing a cochineal color which comprises subjecting a cochineal extract solution to proteolysis and then to at least one treatment selected from the group consisting of adsorption treatment, ton exchange treatment, acid treatment, extraction treatment and membrane treatment.

Abstract: Taste modifier comprising a flavone derivative as an active ingredient of the general formula (I): ##STR1## wherein R.sub.1, R.sub.3, R.sub.4, R.sub.6 and R.sub.8 are independently a methoxy group or an hydrogen atom, R.sub.2 and R.sub.7 are methoxy groups, and R.sub.5 is a methoxy group or an hydroxy group, and a method of modifying taste, comprising adding a taste-modifying effective amount of the flavone derivative (I) to a product used in a mouth or an orally ingestible product. Various factors associated with taste can be modified, for example, the derivative can enhance sourness, reduce saltiness, inhibit unpleasant lasting of sweetness, enhance refreshing flavor and its continuity, reduce flavor associated with acetic acid, and enhance body, deliciousness and savor associated with the combination of these tastes.