Abstract: Provided is a deterioration inhibitor which, compared to prior art, is more effective against deterioration of the flavor or aroma of food, drinks, cosmetics, and the like caused by a variety of factors, and does not have any influence on the color of the food, drinks, cosmetics, and the like. This flavor or aroma deterioration inhibitor contains theanaphthoquinone and analogues thereof as an active ingredient.

Abstract: There is provided a method for manufacturing inexpensive, highly safe, highly stable, versatile polymethoxyflavones that can be used in food products and easily incorporated into a variety of pharmaceutical formulations, whereby in one pass, a large quantity of polymethoxyflavones can be isolated from other components in citrus peel oil, as well as a method for its use. The method for manufacturing polymethoxyflavones from citrus plant peel oil comprises a step of removing the volatile components in citrus plant peel oil by distillation to obtain a distillation residue, a step of distilling the residue with a thin-film vacuum distillation apparatus to obtain a fraction, a step of extracting the fraction with an aqueous ethanol solution to obtain an extract, and a step of contacting active carbon with the extract after removal of the insoluble oils in the extract for refining, as a method for manufacturing polymethoxyflavones that are highly stable over time and have reduced residual pesticide levels.

Abstract: The present invention relates to a thirst-quenching carbonated beverage with a strengthened or sustained carbonation feel peculiar to known carbonated beverages in which, after opening, the carbonation feel rapidly drops depending upon a combination of raw materials employed and upon evaporation of the carbon dioxide gas. The present invention also relates to a method which includes adding to a carbonated beverage an additive comprising spilanthol or a spilanthol-containing plant extract or plant essential oil as an active ingredient.

Abstract: A flavor deterioration inhibitor which comprises an extract obtained by extracting Angelica keiskei, avocado, Cassia tora, Plantago asiatica L, hawthorn, fermented tea leaves or semi-fermented tea leaves with water, an organic polar solvent or a mixture thereof; and a deterioration smell inhibitor for citral or a citral-containing product. By adding the above flavor deterioration inhibitor to foods, drinks or oral care products, it is possible to inhibit the deterioration of a flavor which is easily affected by light, heat, oxygen and so on. In particular, a remarkable inhibitory effect can be achieved on deterioration due to light. By blending the above deterioration smell inhibitor with citral or a citral-containing product, the generation of the deterioration smell (caused by p-cresol and p-methylacetophenone) due to the passage of time or heating can be effectively inhibited.

Abstract: The invention improves the unpleasant taste characteristic of potassium salts without affecting the original flavor of foods or drinks and increases the value of potassium salt as a salt substitute, in order to provide means and a salt composition for reducing sodium in foods and drinks. By adding one or more of the following: quinic acid or a quinic acid-containing composition, spilanthol or a spilanthol-containing plant extract or plant essential oil, or an Allium plant extract, to a potassium salt or a potassium salt-containing food or drink, the unpleasant tastes such as acrid taste and metallic taste characteristic of potassium salts are improved while the salt flavor and taste are augmented.

Abstract: There is provided a method for manufacturing inexpensive, highly safe, highly stable, versatile polymethoxyflavones that can be used in food products and easily incorporated into a variety of pharmaceutical formulations, whereby in one pass, a large quantity of polymethoxyflavones can be isolated from other components in citrus peel oil, as well as a method for its use. The method for manufacturing polymethoxyflavones from citrus plant peel oil comprises a step of removing the volatile components in citrus plant peel oil by distillation to obtain a distillation residue, a step of distilling the residue with a thin-film vacuum distillation apparatus to obtain a fraction, a step of extracting the fraction with an aqueous ethanol solution to obtain an extract, and a step of contacting active carbon with the extract after removal of the insoluble oils in the extract for refining, as a method for manufacturing polymethoxyflavones that are highly stable over time and have reduced residual pesticide levels.

Abstract: A taste improver which is capable of effectively suppressing unpleasant bitter taste, harsh taste, and astringent taste peculiar to high intensity sweeteners without changing original flavor and taste of food and of reproducing taste intensity and a flavor profile by using the high intensity sweeteners, which are equal to those attained by using sugars such as sucrose.

Abstract: The invention improves the unpleasant taste characteristic of potassium salts without affecting the original flavor of foods or drinks and increases the value of potassium salt as a salt substitute, in order to provide means and a salt composition for reducing sodium in foods and drinks. By adding one or more of the following: quinic acid or a quinic acid-containing composition, spilanthol or a spilanthol-containing plant extract or plant essential oil, or an Allium plant extract, to a potassium salt or a potassium salt-containing food or drink, the unpleasant tastes such as acrid taste and metallic taste characteristic of potassium salts are improved while the salt flavor and taste are augmented.

Abstract: It is intended to provide a carbonated beverage excelling in function as thirst-quenching beverage and taste through strengthening or sustaining of carbonated feel peculiar to carbonated beverage (brisk intense stimulation and sensation at pass through the throat, brought about by carbon dioxide gas, and sensation of coolness (refreshing sensation) produced by a combination of carbon dioxide gas and flavor) which after opening, rapidly drops depending upon a combination of employed raw materials, such as fruit juice, sweetener, color additives and flavoring, and upon evaporation of carbon dioxide gas. The drop of carbonated feel brought about depending upon a combination of raw materials, such as fruit juice and sweetener, can be relieved by adding to a carbonated beverage an additive for carbonated beverage comprising spilanthol or a spilanthol-containing plant extract or plant essential oil as an active ingredient.

Abstract: A flavor deterioration inhibitor which comprises an extract obtained by extracting Angelica keiskei, avocado, Cassia tora, Plantago asiatica L, hawthorn, fermented tea leaves or semi-fermented tea leaves with water, an organic polar solvent or a mixture thereof; and a deterioration smell inhibitor for citral or a citral-containing product. By adding the above flavor deterioration inhibitor to foods, drinks or oral care products, it is possible to inhibit the deterioration of a flavor which is easily affected by light, heat, oxygen and soon. In particular, a remarkable inhibitory effect can be achieved on deterioration due to light. By blending the above deterioration smell inhibitor with ctiral or a citral-containing product, the generation of the deterioration smell (caused by p-cresol and p-methylacetophenone) due to the passage of time or heating can be effectively inhibited.