Flavor precursor composition and method for releasing the flavor component
作者： Hirokazu Kawaguchi , Hidehiko Wakabayashi , Kyousuke Ishiguro , Yoichi Ueda
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摘要: Herein is disclosed a flavor precursor composition comprising as an active ingredient compound (flavor A) in which volatile having mercapto group the molecule and non-volatile are bound to form disulfide structure, or B) organic represented by Formula (1) shown below R 1 H 2 furan ring structure (including where part all of carbon—carbon double bonds thereof hydrogenated) thiophene hydrogenated), said being: R —(S) n —R (1) which can preserve, release, effectively be used fields fragrances foods.
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