Multistage extractionLemon, grapefruit, orange
A method to efficiently extract aroma compounds and flavor compounds from the essential oils of citrus fruits such as lemons and oranges by repeatedly subjecting them to thorough and complex processing. This method makes it possible to obtain potent water soluble flavorings.PDF (461KB)
Low temperature extractionLemon, grapefruit, orange
A method to extract subtle aromas from the essential oils of citrus fruits such as lemons and oranges by eliminating unnecessary compounds under low temperatures. This method makes it possible to obtain zesty, water soluble flavorings with subtle top notes.
Falling film distillation / molecular distillationLemon, grapefruit, orange
A method that causes the substances to form a thin film within a vacuum and distills them, and enables to fractionate with small thermal damage. It enables the concentration and isolation of fresh aroma compounds. Molecular distillation enables the distillation of compounds with higher boiling points.
Microwave distillationJapanese citrus fruits such as yuzu and sudachi
A distillation method utilizing microwaves as a heat source. By vaporizing a fluid containing a given substance and capturing its aroma, the thermal damage is minimized and fresh aromas can be obtained. Moreover, the essential oils of Japanese citrus fruits such as yuzu and sudachi, which are rarely commercially available, can be obtained from the residual biomass derived from juice pressing.PDF (480KB)
Taste extractsLemon, grapefruit, orange
An extract series produced by subjecting whole citrus fruits to enzyme processing and solvent extraction processes in order to extract their flavors without impairing the juiciness and flavor profile of the fruits’ flesh. It is characterized by more natural flavor qualities that differ from flavorings and clear fruit juices.PDF (538KB)
Whole fruit seriesStrawberry, peach
Based on the concept of “fully reproducing the tastiness and appeal of a fruit”, this fruit flavor series uses a selective analysis to capture the wafting sweetness and characteristic flavors and aromas experienced when eating (taking a bite of) a piece of juicy fruit, and reproduces the sensation of eating fresh fruit.PDF (560KB)
Lineup : peach (by type), strawberry (by type), nanko ume, Claude Blanchet pear, Orin apple, mandarin
Taste extractsApple, berry
These extracts are produced by subjecting the whole fruit to crush, enzymatic processing and solvent extraction processes, so that the juiciness and flavor qualities of the fruits' flesh are not impaired. The pesticide use history of the fruits are traceable.PDF (414KB)
By subjecting the base ingredient – milk – to enzymatic degradation, natural ingredients whose essential flavors have been enhanced are used as a base. By combining these ingredients with a compound base created from aroma analysis data, we are working to develop flavors that match up well with your application.PDF (408KB)
We are assembling a diverse lineup of general and premium varieties, centering on vanilla extract produced via a unique process from vanilla beans grown in Madagascar.PDF (472KB)
We are assembling a rich variety of flavors from all kinds of fruit wines, spirits, liqueurs, and brewed liquors. In particular, we are working to develop beer flavors using natural ingredients and functional flavors for use in alcoholic beverages.
We are capturing a variety of natural ingredients from coffee using several techniques such as the glass beads method (patented). By combining them with a compound bases created from aroma compound analysis data, we are creating flavors with rich variations.PDF (440KB)
Brown sugar distillate
A functional flavor emphasizing the flavor enhancement and masking effects of brown sugar. It improves unpleasant flavors without impairing the essential tastiness of the food item.PDF (621KB)
We are developing the Taste Reform® series of functional flavors with specialized flavor improvement and enhancement functions. We have a lineup of all-purpose flavors, centering on ingredients such as milk derivatives, bitter ingredients, ingredients with stimulating flavors, and sugar derivatives, to bring out their true flavors.PDF (526KB)
It is an effervescent imparting agent that contains a combination of flavor compounds. It creates stimulation within the oral cavity, imparts a delicate fizzy sensation to foods and beverages, and has the effect of masking the unpleasant aftertaste of sweeteners.PDF (706KB)