Abstract: Disclosed is an anti-deterioration agent for food flavors which comprises at least one coumarin derivative represented by formula (I): wherein R1 represents a hydrogen atom, a hydroxyl group or a methoxy group, and R2 represents a hydrogen atom or a hydroxyl group, provided that R1 and R2 do not represent a hydrogen atom simultaneously.

Abstract: A deodorant composition having an excellent effect of deodorizing bad breath, refrigerator odors, and odors from pets and domestic animals, and which does not adversely affect the environment. The composition contains (i) at least one natural extract selected from the group consisting of Rosemary extract, sunflower seed extract, raw coffee bean extract, tea extract, grape pericarp extract, grape seed extract and apple extract, and (ii) an enzyme capable of oxidizing phenolic compounds.

Abstract: A citrus flavor has at least one of an aroma component and a water soluble citrus extract component. The citrus flavor further includes a stabilizing component. The aroma component is obtained from a low-boiling part of a cold pressed oil. The water soluble citrus extract component is obtained from a cold pressed oil by an extraction using a hydrate alcohol solvent. The stabilizing component includes a mixture of coumarin analogues obtained from a cold pressed oil. The resulting citrus flavor has a high stability.

Abstract: An image processing apparatus detects, in step 1, whether or not differences between currently supplied image data and image data of a previous pixel are more than a predetermined value m, and identifies a border of a computer-created image or a natural image, where a brightness level differs from the remaining area of the image, when the differences are more than the predetermined value m. Conversely, when the differences are less than the predetermined value m, the image processing apparatus checks, in step 2, whether image data at a pixel before and a pixel two before the current pixel are identical with respect to the color components constituting the color image. When the differences are not all zero, it is checked whether or not the image data at a pixel before the current pixel and the image data at the current pixel are all zero. When the image data are not identical, the color image is identified as being a natural image.