Kanebo Foods Confirms that Human Skin Releases Flavor Components and Develops Method to Measure Released Elements.Tokyo, Japan, Aug 27, 2005 - (JCNN) - Kanebo Foods announced on August 25 that it has established a method to measure flavor elements released from the skin in collaboration with Pico-Device, a venture company founded by the Nagoya Institute of Technology The Nagoya Institute of Technology (名古屋工業大学 . The joint research group has confirmed that the skin can release flavor elements when they are consumed with food. Then, it has established a method to measure the amount of released elements and changes over the time. In the course of development, the group has discovered that two flavor elements, geraniol ge·ra·ni·ol n. A fragrant, pale yellow liquid alcohol, C9H17COH, derived chiefly from the oils of geranium and citronella and used in cosmetics and flavorings. found in rose and vanillic va·nil·lic adj. Of, relating to, or derived from vanilla or vanillin. aldehyde aldehyde (ăl`dəhīd) [alcohol + New Lat. dehydrogenatus=dehydrogenated], any of a class of organic compounds that contain the carbonyl group, and in which the carbonyl group is bonded to at least one hydrogen; the general derived from vanilla, have higher emission efficiencies. In addition, the company has filed patents for foods containing the two elements. Details of these findings will be presented at the 54th Annual Meeting of the Japan Society for Analytical Chemistry The Society of Public Analysts was formed in the United Kingdom in 1874 and subsequently became the Society for Analytical Chemistry. It was incorporated in 1907. The chemical industry had grown rapidly in the 19th century, and developments in the alkali, explosive and to be held at Nagoya University from September 14 to 16. Source: JCN http://www.japancorp.net Copyright [c] 2005 Japan Corporate News Network. All rights reserved. |
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