Menthone Cas is used for spices, to prepare lavender, rose and other flavor essences for cosmetics; to prepare mint flavors for food, it is the edible flavor allowed by my country’s GB2760-1996 regulations; spices intermediates, synthesis of thymol and menthol ; It is also a pharmaceutical raw material.
CN200480031751.4 provides a fruit component-containing food with a sweetened base with mints, which has no heavy sweetness caused by the sweetened base, and provides a refreshing feeling during and after ingestion , and has high taste acceptability. In addition to the fruit component and the sweetened base, it also contains components (a) and (b):
(a) one or more cooling sensation substances selected from the group consisting of menthol, Menthone Cas, camphor, pulegol, isopulegol, hu Menthone Cas, eucalyptol, peppermint oil, pepper Peppermint oil, spearmint oil, eucalyptus oil, and isolates thereof; and (b) one or more cold-sensing substances selected from the group consisting of: 3-(1-menthalkoxy)-1 , 2-propanediol, N-ethyl-p-menthane-3-carboxamide, 3-(1-menthalkoxy)-2-methyl-1,2-propanediol, p-menthane-3,8-diol alcohol, 2-(1-menthalkoxy)-1-ethanol, 3-(1-menthalkoxy)-1-propanol, 4-(1-menthalkoxy)-1-butanol, cyclo formamide, acyclic formamide, N,2,3-trimethyl-2-isopropylbutanamide, menthyloxyalkanol (the alkyl group contains 2 to 6 carbons), menthyloxyalkyl Ethers (the alkyl group contains 1 to 6 carbons) and menthyl alkoxyalkanediols (the alkyl group contains 3 to 6 carbons). The inventors found that by adding a cooling-sensing substance such as menthol and a cooling-sensing substance such as 3-(1-menthalkoxy)-1,2-propanediol to a fruit juice-containing food containing a fruit component and a sweetening base, the production of A fruit juice-containing food product which has no residual heavy sweetness at the time of ingestion and after ingestion, provides a continuous refreshing feeling, has high taste acceptability, and suppresses even when stored under warm conditions for a long time Decreased feeling of freshness. The inventors have also found that these effects are not affected by the type of fruit juice-containing food.