Abstract: An object of the present invention is to provide a method for decolorizing an essential oil by which a change in a flavor of the essential oil is small even after decolorization. The first embodiment of the present invention relates to a method for decolorizing an essential oil, the method including an oxidation step of oxidizing an essential oil, in which the oxidation step includes a step of adding water and a phenol oxidase to the essential oil, and an addition amount of the water is 0.1 parts by mass to 1000 parts by mass with respect to 100 parts by mass of the essential oil.

Abstract: The purpose of the present invention is to provide: a novel oil-and-fat composition usable as an oil-and-fat sensation imparting material that can impart an oil-and-fat sensation to food and drink at a more natural and moderate intensity or can enhance or improve the oil-and-fat feeling in food and drink, and that can further enhance the flavor or texture that can be sensed in the oral cavity, such as a richness of taste, depth of taste, voluminous feeling, and feeling on the tongue; and a novel manufacturing method therefor. The present invention pertains to an oil-and-fat composition that has a moisture content of less than 1.0 mass % and that includes: component A that is three types of free fatty acids comprising free palmitic acid, free oleic acid, and free stearic acid; and component B that is two types of unsaturated aldehydes comprising 2-decenal and 2-octenal, wherein 0.002-0.2 parts by mass of component B is contained with respect to 100 parts by mass of component A, and at least 8.

Abstract: The purpose of the present invention is to provide: a novel oil-and-fat composition usable as an oil-and-fat sensation imparting material that can impart an oil-and-fat sensation to food and drink at a more natural and moderate intensity or can enhance or improve the oil-and-fat feeling in food and drink, and that can further enhance the flavor or texture that can be sensed in the oral cavity, such as a richness of taste, depth of taste, voluminous feeling, and feeling on the tongue; and a novel manufacturing method therefor. The present invention pertains to an oil-and-fat composition that has a moisture content of less than 1.0 mass % and that includes: component A that is three types of free fatty acids comprising free palmitic acid, free oleic acid, and free stearic acid; and component B that is two types of unsaturated aldehydes comprising 2-decenal and 2-octenal, wherein 0.002-0.2 parts by mass of component B is contained with respect to 100 parts by mass of component A, and at least 8.

Abstract: The present invention relates to a method for producing a powdery flavoring agent, including (1) a step of treating a milk-derived material with at least any one of a lactic acid fermentation treatment and an enzymatic reaction treatment to prepare a paste flavoring agent, (2) a step of adding an excipient to the paste flavoring agent obtained in step (1) to prepare a freeze-drying raw material liquid having a fat content in a dried solid content of 40% by mass or less, a solid content based on the excipient occupying the dried solid content of 70% by mass or less, and a water content of 20% by mass or more and less than 50% by mass, and (3) a step of subjecting the freeze-drying raw material liquid obtained in the step (2) to specific treatments to obtain the powdery flavoring agent.

Abstract: The present invention provides a flavor-improving agent comprising an extract from a plant of the genus Quercus of the family Fagaceae, wherein the ratio of whisky lactone content to total polyphenol content is 0.2% or higher; and a method for the manufacture thereof.

Abstract: A flavor deterioration inhibitor of the present invention is capable of significantly suppressing the deterioration of flavor due to causes such as light and/or heat. The present invention is directed to a flavor deterioration inhibitor composed of an extract of a cider apple, or comprising an extract of a cider apple as an effective component.

Abstract: A method for producing a coconut extract includes the steps of (a) extracting an endosperm portion of a coconut with a solvent and (b) removing an odor component from a solvent extract obtained in the step (a). A flavor improver includes the coconut extract. A food or drink includes the flavor improver.

Abstract: The present invention provides a dried-fishes extract having excellent flavor and a production method therefor. In particular, the present invention provides a dried-fishes extract containing at least 150 ppm inosinic acid and at least 150 ppm anserine.

Abstract: The present invention provides a dried-fishes extract having excellent flavor, and a method for manufacturing the same. Specifically, the present invention provides a dried-fishes extract comprising at least 3.5 ppm of 4-methylveratrole.

Abstract: An object of the present invention is to provide a plant extract which comprises o-diphenol type chlorogenic acids in a high concentration. Also, it is to provide a plant extract excellent in deodorizing property or anti-oxidation property, which does not substantially comprise ferulylquinic acids and caffeine content. The present invention provides a plant extract, which comprises chlorogenic acids comprising an o-diphenol type chlorogenic acid and does not substantially comprise ferulylquinic acid and caffeine, which is excellent in deodorizing property or anti-oxidation property.

Abstract: Disclosed is a coffee extract rich in variety and in which the features of coffee are enhanced. A roasted product prepared by following a step for mixing and roasting coffee beans with at least one material selected from among oolong tea, pu'erh tea, red tea, roses, jasmine, hops, hibiscus, lemon grass, the berries of Japanese pepper, rosemary, vanilla, sugar beets, Kombu, Azuki beans, kidney beans, peas, soy beans, almonds, cashew nuts, chestnuts, pumpkin seeds, sweet chestnuts, walnuts, sesame, sunflower seeds, hazel nuts, pecan nuts, macadamia nuts, pine nuts, peanuts, rice, barley, malt, buckwheat grains, Job's tears, mandarin orange peels, orange peels, Kabosu peels, grapefruit peels, Sudachi peels, Yuzu peels, lime peels, lemon peels, blueberries, prunes, cherries, Japanese persimmons, pineapple, bananas, grapes, mangoes, peaches, apples, black peppers, chili peppers, sugar cane, ginger, garlic, onions, carrots, burdock roots, pumpkins, sweet potatoes, potatoes, and corn.

Abstract: The present invention pertains to a coffee extract rich in variety and in which the features of coffee are enhanced. A roasted product prepared by following a step for mixing and roasting coffee beans with at least one material selected from among oolong tea, pu'erh tea, red tea, roses, jasmine, hops, hibiscus, lemon grass, the berries of Japanese pepper, rosemary, vanilla, sugar beets, Kombu, Azuki beans, kidney beans, peas, soy beans, almonds, cashew nuts, chestnuts, pumpkin seeds, sweet chestnuts, walnuts, sesame, sunflower seeds, hazel nuts, pecan nuts, macadamia nuts, pine nuts, peanuts, rice, barley, malt, buckwheat grains, Job's tears, mandarin orange peels, orange peels, Kabosu peels, grapefruit peels, Sudachi peels, Yuzu peels, lime peels, lemon peels, blueberries, prunes, cherries, Japanese persimmons, pineapple, bananas, grapes, mangoes, peaches, apples, black peppers, chili peppers, sugar cane, ginger, garlic, onions, carrots, burdock roots, pumpkins, sweet potatoes, potatoes, and corn.

Abstract: The present invention relates to a deodorant composition containing (a) a polyphenol compound or a plant extract containing a polyphenol compound, (b) a basic substance, and (c) a metal salt. The deodorant composition of the present invention is capable of providing a deodorizing effect in a short period of time when it is applied to a malodor source, is capable of providing an excellent deodorizing activity and is also excellent in the store stability.

Abstract: It is intended to provide a novel deodorant composition which is excellent in the deodorizing effect, is capable of affording a deodorant composition by a convenient method, and shows no decrease in the deodorizing performance even after a long period of time, once the deodorant being prepared. Specifically, there is provided a deodorant composition containing, as the active component, a colored compound obtainable by reacting a polyphenol in a solvent showing alkalinity in the coexistence of an oxygen molecule at a reaction pH value of 6.5 or more. As a substitute for a polyphenol, use can be made of a plant extract containing a polyphenol but containing substantially no amino acid. It is also possible to further employ an amino acid. Furthermore, use can be made of a plant extract and/or a plant body containing a polyphenol and an amino acid.

Abstract: The present invention provides a novel method for improving the flavor of a food, drink, pharmaceutical product, oral care product, or the like. One aspect of the present invention is a method for improving the flavor of a food, drink, pharmaceutical product or oral care product, the method including the step of adding 0.1 to 10000 ppb of ?-aminobutyric acid and 0.01 to 10000 ppb of naringenin to the food, drink, pharmaceutical product, or oral care product.

Abstract: Disclosed is a flavor improving agent that is a fraction derived from fruit juice or squeeze. A fraction wherein the amount of substance ratio between polyphenols and saccharides, the latter after acid hydrolysis of the fraction, (polyphenol/saccharide) is 0.1-10, and even more preferably, wherein the amount of substance ratio of the polyphenol and the saccharide before acid hydrolysis of the fraction (polyphenol/saccharide) is 1-100, and is used as a flavor improving agent. Such fraction are obtained with a method such as by a fruit juice or squeeze being absorbed onto a synthetic resin adsorbent and the adsorbed components being eluted by a solvent, or by extracting fruit juice or squeeze with ethanol. The flavor improving agent has flavor improving effects such as suppressing sourness, bitterness and astringency of foods and beverages, reducing harsh taste, contributing to a juice-like feel and contributing to a richness.

Abstract: The purpose of the present invention is to provide a flavor deterioration inhibitor which is capable of significantly suppressing a flavor deterioration phenomenon caused by light, heat or the like. The present invention relates to a flavor deterioration inhibitor which contains a solvent extract of parsley leaves.

Abstract: A mushroom extract is obtained by a specific production process. The production process includes solvent-extracting at least one of a mushroom of the genus Boletus and a mushroom of the genus Amanita, thereby obtaining a solvent extract. A flavor component is removed from the solvent extract.

Abstract: The present invention provides an agent for enhancing aroma intensity and/or aroma quality of a flavor composition to be added to a food, drink, pharmaceutical product, oral care product, or the like, the agent comprising ?-aminobutyric acid and naringenin, as well as a method for enhancing aroma intensity and/or aroma quality of the flavor composition.

Abstract: It is intended to provide a novel deodorant composition which is excellent in the deodorizing effect, is capable of affording a deodorant composition by a convenient method, and shows no decrease in the deodorizing performance even after a long period of time, once the deodorant being prepared. Specifically, there is provided a deodorant composition containing, as the active component, a colored compound obtainable by reacting a polyphenol in a solvent showing alkalinity in the coexistence of an oxygen molecule at a reaction pH value of 6.5 or more. As a substitute for a polyphenol, use can be made of a plant extract containing a polyphenol but containing substantially no amino acid. It is also possible to further employ an amino acid. Furthermore, use can be made of a plant extract and/or a plant body containing a polyphenol and an amino acid.