Abstract: The present invention relates to a method for producing vanillin, including the steps of: (A) distilling a solution containing crude vanillin and an aliphatic dicarboxylic acid dialkyl ester to obtain a vanillin solution; and (B) subjecting the vanillin solution to anti-solvent crystallization. The method for producing vanillin according to the present invention enables production of high-purity vanillin with industrially sufficient efficiency without use of a special apparatus.

Abstract: The present invention relates to a method for producing vanillin, including the steps of: (A) distilling a solution containing crude vanillin and an aliphatic dicarboxylic acid dialkyl ester to obtain a vanillin solution; and (B) subjecting the vanillin solution to anti-solvent crystallization. The method for producing vanillin according to the present invention enables production of high-purity vanillin with industrially sufficient efficiency without use of a special apparatus.

Abstract: 2-(phenylalkyloxyalkyl)pyridine derivative or a 2-(phenylalkylthioalkyl)pyridine derivative imparts, when added to food and drink or cosmetics as an active ingredient, a flavor of natural impression thereto; and in particular, when added to food and drink, the compound imparts an umami imparting or enhancing, a saltiness enhancing a sweetness enhancing, and in particular, when added to a milk or dairy product, a food or drink product containing a milk or dairy product, or a dairy replacement product, the compound provides a milk richness enhancing.

Abstract: 2-(phenylalkyloxyalkyl)pyridine derivative or a 2-(phenylalkylthioalkyl)pyridine derivative imparts, when added to food and drink or cosmetics as an active ingredient, a flavor of natural impression thereto; and in particular, when added to food and drink, the compound imparts an umami imparting or enhancing, a saltiness enhancing a sweetness enhancing, and in particular, when added to a milk or dairy product, a food or drink product containing a milk or dairy product, or a dairy replacement product, the compound provides a milk richness enhancing.

Abstract: 2-(phenylalkyloxyalkyl)pyridine derivative or a 2-(phenylalkylthioalkyl)pyridine derivative imparts, when added to food and drink or cosmetics as an active ingredient, a flavor of natural impression thereto; and in particular, when added to food and drink, the compound imparts an umami imparting or enhancing, a saltiness enhancing a sweetness enhancing, and in particular, when added to a milk or dairy product, a food or drink product containing a milk or dairy product, or a dairy replacement product, the compound provides a milk richness enhancing.

Abstract: 2-(phenylalkyloxyalkyl)pyridine derivative or a 2-(phenylalkylthioalkyl)pyridine derivative imparts, when added to food and drink or cosmetics as an active ingredient, a flavor of natural impression thereto; and in particular, when added to food and drink, the compound imparts an umami imparting or enhancing, a saltiness enhancing a sweetness enhancing, and in particular, when added to a milk or dairy product, a food or drink product containing a milk or dairy product, or a dairy replacement product, the compound provides a milk richness enhancing.

Abstract: An emulsion composition containing menthyl ethers represented by the formula (1) or a power composition prepared by drying such an emulsion composition can provide an emulsion composition and a powder composition which can be readily incorporated in food and drink or perfumery and has a fresh and mild bitterness (a naringin-like bitterness) with slow bitterness rising; in the formula (1), X represents a partial structural formula (1-a) or (1-b), and R1 and R2 each represent a methyl group, an ethyl group, a propyl group or an isopropyl group.

Abstract: 2-(phenylalkyloxyalkyl)pyridine derivative or a 2-(phenylalkylthioalkyl)pyridine derivative imparts, when added to food and drink or cosmetics as an active ingredient, a flavor of natural impression thereto; and in particular, when added to food and drink, the compound imparts an umami imparting or enhancing, a saltiness enhancing a sweetness enhancing, and in particular, when added to a milk or dairy product, a food or drink product containing a milk or dairy product, or a dairy replacement product, the compound provides a milk richness enhancing.

Abstract: This invention offers 6,8,10-undecatrien-3-ol and 6,8,10-undecatrien-4-ol. These compounds possess not only woody green note, but also fruity note rich in naturality and freshness, and aroma compositions blended therewith are useful for imparting fragrance and flavor to food and beverage, perfumed cosmetics, medicaments and the like.

Abstract: This invention offers 6,8,10-undecatrien-3-one or 6,8,10-undecatrien-4-one which are represented by the following formula (1) [in the formula, either one of A and B stands for carbonyl group and the other stands for methylene group, and the wavy line signifies cis-form, trans-form, or a mixture of cis- and trans-form at an optional ratio] and which can reproduce an odor rich in naturality and freshness.

Abstract: This invention offers 6,8,10-undecatrien-3-one or 6,8,10-undecatrien-4-one which are represented by the following formula (1) [in the formula, either one of A and B stands for carbonyl group and the other stands for methylene group, and the wavy line signifies cis-form, trans-form, or a mixture of cis- and trans-form at an optional ratio] and which can reproduce an odor rich in naturality and freshness.

Abstract: This invention offers 6,8,10-undecatrien-3-ol and 6,8,10-undecatrien-4-ol. These compounds possess not only woody green note, but also fruity note rich in naturality and freshness, and aroma compositions blended therewith are useful for imparting fragrance and flavor to food and beverage, perfumed cosmetics, medicaments and the like.