Mouth-coating feel enhancers containing a heated substance of the following (A) and/or a heated substance of the following (B), or at least one compound selected from compound group (C) described in the present specification:
(A) (A1) a compound represented by the formula (I):
wherein each symbol is as defined in the present specification, and
(A2) at least one selected from the group consisting of an aliphatic aldehyde having 3 to 14 carbon atoms, an aromatic aldehyde having 7 to 12 carbon atoms, an aliphatic alcohol having 3 to 12 carbon atoms, and a substance that produces at least one of these compounds by heating
(B) at least one compound selected from the group consisting of β-caryophyllene and a β-caryophyllene analogous compound are effective as mouth-coating feel enhancers and coffee-roasting sensation enhancers.
New Carbonyl Compounds in the High-Boiling Fraction of Lavender Oil. 2nd Communication
作者:Roman Kaiser、Dietmar Lamparsky
DOI:10.1002/hlca.19830660624
日期:1983.9.21
In addition to the sesquiterpenoid compounds reported in [1] the in-depth analysis of lavenderoil also led to the identification of new constituents with caryophyllane (1–6), cedrane (7 and 8) and other skeletons (9–21). Spectroscopic properties as well as partial syntheses of these compounds are discussed.