US 12,442,807 B2
Aroma component assessment method and flavor and/or fragrance composition preparation method
Shinichiro Ito, Kanagawa (JP)
Assigned to Takasago International Corporation, Tokyo (JP)
Appl. No. 18/007,999
Filed by Takasago International Corporation, Tokyo (JP)
PCT Filed Jun. 3, 2021, PCT No. PCT/JP2021/021203
§ 371(c)(1), (2) Date Dec. 2, 2022,
PCT Pub. No. WO2021/246489, PCT Pub. Date Dec. 9, 2021.
Claims priority of application No. 2020-097718 (JP), filed on Jun. 4, 2020.
Prior Publication US 2023/0273168 A1, Aug. 31, 2023
Int. Cl. G01N 33/02 (2006.01); A23L 27/20 (2016.01); C11B 9/00 (2006.01); G01N 33/00 (2006.01)
CPC G01N 33/02 (2013.01) [A23L 27/20 (2016.08); C11B 9/00 (2013.01); G01N 33/0067 (2013.01)] 12 Claims
 
1. A method for evaluating effects of aroma components contained in a product on aromatic impression when the aroma components are released in an environment where the product is consumed, the method comprising the steps of:
1) measuring, for each of two or more aroma components contained in the product, the rate of increase in the aroma concentration released in a given time period (quantity a of the aroma component detected after a given time period following the start of measurement/quantity b of the aroma component detected immediately after the start of detection) in an environment where the product is consumed or in a model environment thereof;
2) obtaining the magnitude relationship between the rates of increase in the aroma concentrations of the two or more aroma components obtained in Step 1); and
3) evaluating the effects of the aroma components contained in the product on the aromatic impression of the product, using the magnitude relationship between the rates of increase in the aroma concentrations of the two or more aroma components obtained in Step 2) as an index that correlates with the magnitude relationship between the magnitude of their effects on the aromatic impression of the product.