JP4944662B2 - Flavor enhancing method for food and beverage, and flavor enhanced food and beverage and flavor composition comprising adding lower fatty acid - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a method for enhancing flavor of foods and beverages characterized by adding a lower fatty acid, a food and beverage with enhanced flavors, and a flavor composition.

Flavors for foods and drinks are very important, and many studies have been made heretofore, and various proposals have been made regarding the analysis of aroma components and the contribution of flavor components to various flavors (for example, Non-Patent Document 1). Various fatty acids have also been used as flavors in the past, and recently used in citrus beverages (Patent Document 1), used in milk beverages (Patent Document 2), and used in fruit beverages (patents) Document 3), use for tea beverages (Patent Document 4), use for coffee drinks (Patent Document 5), and the like have been proposed. However, when a lower fatty acid is used as a flavor, it gives a preferable flavor, but has a drawback that the balance is broken or an unpleasant flavor is felt. As a result, there is a drawback that the light and expansive aroma is impaired. Generally, since the flavor of a drink is imparted by finely adjusting it, emphasizing a specific flavor has a possibility of imparting a favorable flavor while increasing unpleasant bitterness, astringency, and sweet taste.
JP 2004-16836 A JP 2005-15685 A JP-A-2005-15686 JP 2005-143467 A JP 2006-20526 A Collection of well-known and commonly used techniques (fragrance) Part III Food fragrance pages 908-969

  Accordingly, an object of the present invention is to provide a material that enhances the aroma of a light and expansive food or drink without causing an unpleasant flavor, and to provide a new method for using the food or drink.

In order to solve the above-mentioned problems, the present inventors have studied a material that enhances the overall flavor without causing the fragrance itself to be felt in the presence of the fragrance component of the food or drink. In the presence of a lower fatty acid concentration, the interaction between the components enhances the odor perceived mainly by the sense of smell, and this effect is also manifested at low or lower concentrations where the aroma of the lower fatty acid itself is not felt. As a result, the present invention has been completed. That is, the present invention
(1) A method for enhancing flavor of foods and beverages, comprising adding lower fatty acid in a concentration of 0.01 to 0.5 times the threshold concentration.
(2) A method for enhancing the flavor of a food or drink, comprising adding one or more selected from the following (A) to (K).
(A) Acetic acid: 7.5-375 ppb
(B) Propionic acid: 2.5-125 ppb
(C) Butyric acid: 0.1-5 ppb
(D) Isobutyric acid: 0.2 to 10 ppb
(E) Valeric acid: 0.03-1.5 ppb
(F) Isovaleric acid: 0.005 to 0.25 ppb
(G) 2-methylbutyric acid: 0.02-1 ppb
(H) Caproic acid: 0.3 to 15 ppb
(I) Enanthate: 0.4 to 20 ppb
(J) Caprylic acid: 0.8-40 ppb
(K) Pelargonic acid: 0.8-40 ppb
(3) The flavor enhancing method according to (1) or (2), wherein the food or drink is a citrus beverage or a milk beverage.
(4) A food or drink obtained by the flavor enhancing method according to (1) or (2).
(5) A flavoring composition for food and drink, containing a lower fatty acid at a concentration 10 to 500 times the threshold concentration.
(6) A flavoring composition for food and drink comprising one or more selected from the following (A) to (K).
(A) Acetic acid: 7.5 to 375 ppm
(B) Propionic acid: 2.5-125 ppm
(C) Butyric acid: 0.1-5 ppm
(D) Isobutyric acid: 0.2 to 10 ppm
(E) Valeric acid: 0.03 to 1.5 ppm
(F) Isovaleric acid: 0.005 to 0.25 ppm
(G) 2-methylbutyric acid: 0.0-1 ppm
(H) Caproic acid: 0.3 to 15 ppm
(I) Enanthate: 0.4 to 20 ppm
(J) Caprylic acid: 0.8-40 ppm
(K) Pelargonic acid: 0.8-40 ppm
(7) The flavoring composition according to (5) or (6), wherein the food or drink is a citrus beverage or a milk beverage.
(8) A food and drink characterized by adding 0.01 to 2% by mass of the flavoring composition according to (5) or (6).

  According to the present invention, while maintaining the delicate flavor balance of food and drink, it is possible to provide a flavorful food and drink that enhances a light and spacious flavor and does not increase unpleasant bitterness, astringency, and sweet taste. Can do.

  The lower fatty acid referred to in the present invention is a saturated or unsaturated monocarboxylic acid having 2 to 9 carbon atoms, which is linear or branched, and is not limited to a specific compound. Examples thereof include acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid, isovaleric acid, 2-methylbutyric acid, caproic acid, enanthic acid, caprylic acid, and pelargonic acid, and particularly preferably acetic acid and / or butyric acid is used. .

  These lower fatty acids are themselves used as food flavors, but as their uses, acetic acid is a raw material for acidulant and ester production, propionic acid is used in combination with acetic acid, butter, milk, yogurt, etc. As the flavor of butyric acid, butter, cheese, nuts, butterscotch, caramel, rum, etc., isobutyric acid is mainly butter flavor, butterscotch, caramel, fruit, nuts, cheese, vanilla, lamb, liquor As a flavor of valeric acid, butter, cheese, coffee, fruit and other flavors, trace amounts of isovaleric acid are 1.2-14 ppm, nuts and coffee flavors, 2-methylbutyric acid is 0.8-1.0 ppm As a flavor of cocoa and chocolate, caproic acid is It is often used in fruit-based flavors such as pineapples, capryl as a flavor of whiskey, brandy, butter, cheese, chocolate, nuts, etc. at a concentration of 1.5-28 ppm, and enanthate as a flavor at a concentration of 2.0-8.0 ppm Acid is 2.0-18ppm, butter flavors such as butter, milk, cheese, coconut, honey, pineapple, pelargonic acid is 1.8-13ppm, fruit and nuts, spices, cognac, brandy, etc. It is known that it is used as a flavor of Western liquor (synthetic fragrance chemistry and product knowledge: Kagaku Kogyo Nippo Inc. published on March 22, 2005). It was not known.

  The threshold value as used in the present invention refers to the minimum amount of stimulation that can be sensed by stimuli such as taste, sound, etc. in the physiology terminology of sensory organs. The limit concentration of a fragrant substance that can perceive odor by olfaction is called the olfactory threshold of the fragrant substance (Glossary of Fragrance Terms: Japan Fragrance Association, issued in December 1997). In addition, the olfactory threshold includes a detection threshold (also referred to as an absolute threshold), a recognition threshold, and a discrimination threshold. The detection threshold is the minimum concentration at which something can be sensed without knowing what it is, and what smell is the recognition threshold. It is said that the minimum concentration that can be detected and the discrimination threshold are the minimum concentrations that can be distinguished sensibly about the intensity of odor. (Odor terminology and commentary: Odor Control Research Association, issued March 31, 1990) ), The threshold in the present invention refers to a detection threshold. The threshold value of the fragrant substance in food and drink is described in various documents, and can also be determined by the following method.

  The object to be measured is adjusted to a constant gas phase concentration with an olfactory meter (see Japanese Patent Application No. 2006-189727, etc. filed by the present applicant) to obtain a sample gas, and then 20 panels (12 women, 20-40). Sensory evaluation (2/5 identification method, ascending series method) is performed with a teenager, healthy body, and twice repeated, and the olfactory threshold is measured. The sample gas presentation condition minimizes the occurrence of olfactory fatigue and adaptation by setting each sample for 3 seconds and setting the rest time until the next trial to 15 seconds, for example. In order to calculate the gas phase concentration of the adjusted measurement object, it is extracted by a headspace solid phase microextraction method and analyzed using a gas chromatograph mass spectrometer and a flame ionization detection gas chromatograph. Examples of detection thresholds for lower fatty acids used in the present invention are shown in Table 1.

  In the present invention, the lower fatty acid is added to the food and drink at a concentration of 0.01 to 0.5 times the detection threshold of the lower fatty acid, which is lower than the normal flavor use concentration, preferably 0.1 to 0.00. It is added at a concentration of 5 times, particularly preferably at a concentration of 0.1 to 0.3 times. If the addition amount is less than 0.01 times the detection threshold concentration, the effect of the present invention is not exhibited by a combination or synergistic effect of two or more lower fatty acids, and if the concentration exceeds 0.5 times, 2 Depending on the combination of seeds or more, there is a possibility of affecting the balance of flavor. Specifically, (A) acetic acid is usually used at 7.5 to 375 ppb, preferably 75 to 375 ppb, particularly preferably 75 to 225 ppb, and (B) propionic acid usually 2. Used at 5-125 ppb, preferably used at 25-125 ppb, particularly preferably used at 25-75 ppb, (C) In butyric acid, usually used at 0.1-5 ppb, preferably used at 1-5 ppb In particular, it is used at 1 to 3 ppb, (D) in isobutyric acid, usually 0.2 to 10 ppb, preferably 2 to 10 ppb, particularly preferably 2 to 6 ppb, and (E) In valeric acid, it is usually used at 0.03 to 1.5 ppb, preferably 0.3 to 1.5 ppb, particularly preferably 0.3 to 0.9 ppb. In (F) isovaleric acid, it is usually used at 0.005 to 0.25 ppb, preferably 0.05 to 0.25 ppb, particularly preferably 0.05 to 0.15 ppb, In (G) 2-methylbutyric acid, it is usually used at 0.02-1 ppb, preferably at 0.2-1 ppb, particularly preferably at 0.2-0.6 ppb, and (H) caproic acid Is usually used at 0.3 to 15 ppb, preferably 3 to 15 ppb, particularly preferably 3 to 9 ppb. (I) In enanthic acid, it is usually used at 0.4 to 20 ppb, preferably 4 Used at -20ppb, particularly preferably used at 4-12ppb, (J) caprylic acid is usually used at 0.8-40ppb, preferably used at 8-40ppb, particularly preferred Is used in 8～24Ppb, it is used in its ordinary 0.8~40ppb in (K) pelargonic acid, preferably used in 8～40Ppb, particularly preferably used in 8～24Ppb.

  The foods and drinks referred to in the present invention include sugar-free, sugar-containing or milk-containing beverages, ice cream, confectionery such as sherbet, desserts such as jelly, pudding, and sheep candy, cookies, cakes, chocolate, chewing gum, buns, etc. Confectionery, confectionery bread, bread such as bread, jam, ramune, tablet, tablet confectionery, etc., are particularly effective for enhancing the subtle flavor of beverages. The beverage as used in the present invention refers to a container-packed beverage that is generally marketed, and includes coffee beverages, citrus beverages, milk beverages, tea beverages, fruit beverages, carbonated beverages, alcoholic beverages, functional beverages, and the like. It is exemplified and preferably used in coffee beverages, citrus beverages, and dairy beverages, and can exhibit the highest effect in citrus beverages and dairy beverages.

  In the present invention, when a lower fatty acid is added to a food or drink, it is possible to add the lower fatty acid directly, but a method of adding it as a flavor composition for food or drink is effective. As a flavor composition for foods and drinks, if it contains a predetermined amount of a lower fatty acid, it is not particularly limited to a dosage form and is excellent in handling. Since such a flavor composition for foods and drinks is generally added in an amount of 0.1% by mass to the target food and drink, the lower fatty acid concentration is 10 to 500 times the threshold of the fatty acid. It is preferable to contain.

  As a method for preparing the flavoring composition for food and drink according to the present invention, a predetermined amount of a lower fatty acid is added to a normal flavor, or a predetermined amount of a lower fatty acid is added to a flavor material such as an ordinary various extract. A recovered fragrance (recovery flavor) obtained by fractionating by various distillation methods and concentrating a lower fatty acid component can also be used.

  Examples of the fragrance that can be used in the flavoring composition for food and drink of the present invention include ethyl acetoacetate, acetophenone, anisaldehyde, α-amylcinnamaldehyde, methyl anthranilate, ionone, isoeugenol, isoamyl isovalerate, Ethyl isovalerate, allyl isothiocyanate, 3-butenyl isothiocyanate, 4-pentenyl isothiocyanate, benzyl isothiocyanate, 3-methylthiopropyl isothiocyanate, isothiocyanates, isobutanol, indole and its derivatives, γ-undecalactone, Esters, 2-ethyl-3,5-dimethylpyrazine and 2-ethyl-3,6-dimethylpyrazine, ethyl vanillin, ethers, eugenol, octanol, octanal, ethyl octoate, isoamyl formate Geranyl formate, citronellyl formate, cinnamic acid, ethyl cinnamate, methyl cinnamate, ketones, geraniol, isoamyl acetate, ethyl acetate, geranyl acetate, cyclohexyl acetate, citronellyl acetate, cinnamyl acetate, terpinyl acetate, phenethyl acetate, acetic acid Butyl, benzyl acetate, l-menthyl acetate, linalyl acetate, methyl salicylate, allyl cyclohexylpropionate, citral, citronellal, citronellol, 1,8-cineole, higher fatty acids, higher aliphatic alcohols, higher aliphatic aldehydes, fat Higher hydrocarbons, cinnamyl alcohol, cinnamaldehyde, thioethers, thiols, decanal, decanol, ethyl decanoate, terpineol, limonene, pinene, myrcene, tapinolene, terpene carbonization Primitives, γ-nonalactone, vanillin, paramethylacetophenone, hydroxycitronellal, hydroxycitronellal dimethyl acetal, piperonal, isoamyl phenylacetate, isobutyl phenylacetate, ethyl phenylacetate, phenol ethers, phenols, furfural and its derivatives , Propanol, isoamyl propionate, ethyl propionate, benzyl propionate, allyl hexanoate, ethyl hexanoate, ethyl heptanoate, l-perilaldehyde, benzyl alcohol, benzaldehyde, aromatic alcohols, aromatic aldehydes, d-borneol , Maltol, methyl N-methylanthranilate, methyl β-naphthyl ketone, dl-menthol, l-menthol, butyric acid, isoamyl butyrate, ethyl butyrate, Cyclohexyl, butyl butyrate, lactones, perfumes synthetic or natural origin linalool etc.,

  Citrus essential oils such as orange, lemon, lime, grapefruit, fruit-based essential oils such as apple, banana, grape, melon, peach, pineapple, strawberry or recovered flavor, milk-based extract flavors such as milk, cream, butter, cheese, yogurt , Essential oils such as green tea, black tea, coffee and cocoa, flavored mint essential oils such as peppermint and spearmint,

  Asanomi, Asafetida, Ajowan, Anise, Angelica, Fennel, Turmeric, Oregano, Allspice, Orange Nopeel, Pepper, Cassia, Chamomile, Mustard, Cardamom, Curry Leaf, Daylily, Caraway, Gardenia, Cumin, Watercress, Clove, Keshino Flea , Caper, pepper, sesame, coriander, sassafras, saffron, savory, salvia, sansho, cinnamon, shallot, juniper berry, ginger, star anise, spearmint, horseradish, celery, sorrel, thyme, onion, tamarind, tarragon, chives , Dill, capsicum, nutmeg, sagebrush, niger, carrot, garlic, basil, parsley, mint, vanilla, paprika, hyssop, fenegreek, pepper Cement, hose mint, horseradish, marjoram, Zingiber mioga, lavender, linden, lemon grass, lemon balm, rose, rosemary, laurel, spice extracts wasabi obtained from such as,

  Iceland moss, red gecko, akebi, Asa, Asafetida, Asian Tam, Ajowan, Azuki, Asparagus Linea Alice, Apple Mint, Artichoke, Anise, Avocado, Achacha, Amatazuru, Amiga Sayuri, Amiris, Almond, Aritassia, Arcana, Artemisia, Arcana Alfalfa, aloe, angostura, angoraweed, apricot, chanterelle, angelica, amber, ambergris, ambret, squid, licorice, rush, east, pitberry, strawberry, fig, ginkgo, wild fox, ylang-ylang, iwaogi, imperatoria, inmoltel , Winter Green, Water Cress, Ukogi, Turmeric, Usbasaishin, Woodruff, Sea Urchin, Ume, Oolongcha, Sesame, D Kidney, Shrimp, Shrimp, Eligeron, Elder, Eletrocock, Elecan Pen, Jeremi, Engosaku, Enju, Endive, European Thistle, Auren, Psyllium, Okazeri, Krill, Oak, Oak Moss, Okera, Osmanthus, Opoponax, Ominaeshi, Omodaka, Netherlands , Origanum, oris, olibanum, olive, allspice, orange, orange flower, chi, cainous, cacao, oysters, cassai, cashew nuts, cascara, cascarilla, castrium, katsuri, cutlet obsi, cassie, cacha fistula, catechu, crab, carnation, Valerian, camomil, kayapute, mustard, crow cucumber, crow bishak, guarana, calamus, galanga, currant, carissa, karin, Rudamon, galvanum, curry, kawamidori, licorice, gambia, kanran, kiwi fruit, kikaigaratake, kokiyou, chrysanthemum, jellyfish, scallop, scallop, red aloe vera, kina, yellowfin, yellow-bellied, giboshi, gymnema sylvesta, catnip, catrop, catnip , Kiraya, goldworm, guava, guayak, wolfberry, peony, kuboboke, kuzu, camphor, swallowtail, gooseberry, gardenia, kubeba, bearberry, gummy, cumin, ground ivy, clara, clari sage, cranberry, chestnut, walnut, cream Paradise, Cretadi Thani, Grapefruit, Clover, Clove, Black Moji, Chlorella, Mulberry, Washer, Caper, Ghetto, Cade , Kevlarco, Germanmander, Kentur, Kemponashi, Gennoshoko, Kouji, Koudake, Kocha, Kouhone, Coca, Koganebana, Kokuto, Kokului, Coconut, Goshuyu, Pepper, Costas, Costmary, Copaipa, Coffee, Kobushi, Gobo, Sesame, Cola, coriander, colts foot, golden rod, colombo, consai, conzlango, confrey,

  Cypress, Fish, Sakura, Cherry, Pomegranate, Salmon Cass, Sasa, Sasakusa, Search, Sassafras, Saffron, Sapodilla, Cactus, Sarasinashouma, Salsaparilla, Salsify, Sarnosica, Hawthorn, Sanshuyu, Salamander, Santa Herb, Sandalak, Sandalwood , Sandal red, shiitake, gene, cedar, citrus, citronella, sinus, civet, simarouba, shimeji, peonies, jasmine, janoge, jaborandi, charlotte, shukusha, juniper berry, ginger, ginger, ginger, ginger rush, ginger Tamogitake, ginseng, cinnamon, vinegar, watermelon, narcissus, cedar, star anise, star fruit, stilax, suppon, suptake bamboo, zudrabets, Nacre, spikenard, spruce, spearmint, purslane, slow berry, savory, ginger, sage, zedoary, senega, geranium, celery, senkyu, centauria, sengen, st jones wort, senna, sauce, diou, soybean, thyme, bamboo shoot, Octopus, Tade, Davana, Egg, Egg, Onion, Tamarind, Damiana, Tamogitake, Tarragon, Taranoki, Tansy, Tangerine, Dandelion, Cherimola, Cherry Laurel, Cherry Wild, Chigaya, Chicory, Cheese, Tititake, Chives, Chervil, Champaca, Tuberose, dung beetle, tilata, tsukushi, ivy, ivy, camellia, camellia, garlic, carrot, diatang, thistle, Itani, dill, dates, Tendaiuyaku, Tenma, pepper, angelica, the dough food thingy protein quality Doushokubutsuyu, molasses, corn, Houttuynia, Eucommia, dog grass, tomato, dragon blood, durian, truffles, tolu balsam, tonka,

Naginata, Pear, Naster siamese, Nuts, Natto, Jujube, Nutmeg, Nadesico, Nameko, Naratake, Niauri, Carrots, Garlic, Rats, Nettle, Nemunoki, Knotgrass, Violet, Pineapple, Hibiscus, Malt Octopus, basil, lotus, lotus cup, perth cup, parsley, butter, butter oil, buttermilk, birch, honey, patchouli, mint, buck bean, hakushu, hakuunyu, hakkoumieki, passion fruit, hatake, buffalo berry, yellowtail , Banana, vanilla, honeysuckle, papaya, barberry, hamago, hamasuge, hermanus, kingfisher, hamamelis, rose, palmarosa, panda, van banci Hikiokoshi, Hishi, Pistachio, Hyssop, Hickory, Peanut, Hinoki, Hiba, Pipsisiwa, Himehagi, Hyacinth, Oyster Mushroom, Loquat, Betel Nut, Feijoa, Fenegrik, Fennel, Fujibakama, Fujimodoki, Fusuma, Fuselyu, Grapevine, Grapevine Salmon casserole, beetle, beech, beech tree, black caraway, blackberry, plum, brionia, prickly ash, primrose, prunella, blueberry, breadfruit, hay, bay, hazelnut, vetiver, bethel, safflower, penny royal, peppermint, Snake, Pepino, Peptone, Bergamot, Bergamot Mint, Peruvian Balsam, Verbena, Veronica, Benzoin, Boadrose, Hoahound, Ho Bamboo shoot, pepper, bow-fu, whey, hoonoki, horse mint, horse radish, button, hop, poppy, poplar, poppo, jojoba, squirt, bordeaux, bolognia, maitake, mawwalt, marshmallow, marjoram, mastic, masoi, matatabi, Machico, pine, pine mushroom, mushroom, matsutake, matsubusa, matsuhod, matecha, bean, marigold, marubadio, quince, malene, mallow, mango, mangosteen, mandarin orange, mishima, mizo, mitsumata, beeswax, meat, mimosa, mimosa Milk, Myrte, Milfoil, Myrrh, Milobaran, Wheatcha, Musk, Murasaki, Mesquite, Meadouseat, Mehajiki, Maple, Melissa, Merilot, Melon, Moosenoke, Moniria Bayou Eki, Mominoki, Peach, Morohaya, Yakuchi, Yamabomo, Eucalyptus, Yukinoshita, Yuzu, Yucca, Lily, Yosai, Yorogusa, Lions Foot, Lychee, Life Everlasting Flower, Lime, Lilac, Lacanca, Lacancho, Raspberry, Latania, Radish, Labdanum, Lavender, Langwold, Langmoth, Rambutan, Liqueur, Leak, Lyzea, Linaroe, Longan, Ryofunso, Ryokucha, Apple, Linden, Gentian, Lou, Borage, Reseda, Lemon, Lemongrass, Forsythia, Renge, Remb Examples include natural fragrances obtained from rosemary, lobe, laurel, longosa, wasabi, cottonweed, wormwood, wormseed, bracken, bracken, etc. Yibin selected and used. The amount of the fragrance added is not particularly limited, but is generally 0.001 to 99 mass%, preferably 0.005 to 95 mass%, most preferably 0.00% in the flavorant composition for food and drink. It is used in an addition amount of 01 to 80% by mass.
Next, an Example is given and it demonstrates in detail.

[Test Example 1]
Sample (A) in which various lower fatty acids are added to commercially available black coffee at a concentration of 1 times the detection threshold, sample (B) at a concentration of 0.5 times, sample (C) to which a concentration of 0.1 is added Samples with added 0.01-fold concentration (D) and non-added sample (NON) were prepared in total 5 points. Separately from this, an additive-free sample was used as a target product, and a panel of 24 trained trainees was used to forcibly select one sample with a stronger scent than the target product from the five samples. It was. Table 2 shows the results indicating how many of the 24 selected each sample. In the table, C-2 is acetic acid, C-3 is propionic acid, C-4 is butyric acid, C-5 is valeric acid, C-6 is caproic acid, C-7 is enanthic acid, and C-8 is caprylic acid. , C-9 represents pelargonic acid.

  From the results of Table 2, the effect of enhancing the flavor was seen despite the addition amount less than the detection threshold, and C-4 (butyric acid), C-7 (enanthic acid), C-8 (caprylic acid), C- 9 (pelargonic acid) showed a strong potentiating effect even with the addition of 0.01 times the detection threshold (sample D).

[Test Example 2]
Sample (A) added with 1000-fold concentration of various lower fatty acids to the coffee flavor (Ogawa Fragrance Co., Ltd.), sample (B) added with 500-fold concentration, sample added with 100-fold concentration (C ) A sample (D) with a 10-fold concentration added and a sample without addition (NON) were prepared in total 5 points. Separately, the additive-free coffee flavor was used as a target product. Each sample is diluted 1000 times and adjusted so that the lower fatty acid is around the detection threshold in the diluted solution. Using the trained panel of 24 people, the sample with a stronger fragrance than the target product A test was conducted in which one point was forcibly selected from the sample. Table 3 shows the results showing how many of the 24 selected each sample. In the table, C-2 is acetic acid, C-3 is propionic acid, C-4 is butyric acid, C-5 is valeric acid, C-6 is caproic acid, C-7 is enanthic acid, and C-8 is caprylic acid. , C-9 represents pelargonic acid.

  Even when added to the flavor, a remarkable effect was observed in the region below the detection threshold.

[Example 1]
The flavoring composition of the present invention is added to coffee flavor (Ogawa Fragrance Co., Ltd.) by adding acetic acid at a concentration 500 times the detection threshold, butyric acid at a concentration 200 times the detection threshold, and caproic acid at a concentration 200 times the threshold. Was prepared.

[Example 2]
0.1% of the flavor composition of Example 1 was added to commercially available black coffee to prepare a coffee beverage of the present invention. Further, 0.1% of the coffee flavor (manufactured by Ogawa Fragrance Co., Ltd.) was added to commercially available black coffee to prepare a coffee drink of Comparative Example 1 and subjected to a comparative test. Evaluation was conducted using the comparative example 1 as a control, and sensory evaluation was performed according to the criteria shown in Table 4 using 10 trained panels. The results are shown in Table 5. In addition, the score of evaluation in Table 5 is an average score obtained by scoring (1 to 7 points).

  As is apparent from Table 5, by adding the flavoring agent of the present invention to sugar-free black coffee, the lightness / spreading, roasted feeling, natural feeling and depth of the beverage were enhanced without feeling uncomfortable.

[Example 3]
The functional beverage having the citrus flavor of Formula 1 is added with acetic acid at a concentration 0.5 times the detection threshold, butyric acid at a concentration 0.1 times the detection threshold, and caproic acid at a concentration 0.2 times the threshold. The functional beverage of the present invention was prepared. Moreover, the functional drink without addition of a lower fatty acid was prepared as Comparative Example 2 and subjected to a comparative test. Evaluation was conducted using the comparative example 2 as a control, and sensory evaluation was performed according to the criteria shown in Table 4 using 10 trained panels. The results are shown in Table 6. In addition, the score of evaluation in Table 6 is an average score obtained by scoring (1 to 7 points).

(Prescription 1)
Product name Compounding amount (g)
Sucralose 0.080
Citric acid 2.000
Sodium citrate 0.800
Arginine 0.30
Kelp extract 0.180
Sodium chloride 0.150
Calcium lactate 0.100
Vitamin C 0.050
Niacin 0.010
Calcium pantetonate 0.005
Vitamin B6 0.002
Grapefruit fragrance (made by Ogawa fragrance) 0.500
Water residue
Total 1,000.000

Brix: 0.33
pH: 3.4
Sterilization conditions: 70 ° C x 10 minutes

  As can be seen from Table 6, the addition of lower fatty acids to functional beverages having a citrus flavor enhances the lightness / spreading of the beverage, the citrus and juicy sensations without feeling the flavor of the lower fatty acids themselves. It was done.

[Example 4]
The 30% milk solution of Formula 2 is added with acetic acid at a concentration 0.5 times the detection threshold, butyric acid at a concentration 0.5 times the detection threshold, and caproic acid at a concentration 0.5 times the threshold. A 30% milk solution was prepared. Further, a 30% milk solution without addition of lower fatty acids was prepared as Comparative Example 3 and subjected to a comparative test. Evaluation was conducted using the comparative example 3 as a control, and sensory evaluation was performed according to the criteria shown in Table 4 using 10 trained panels. The results are shown in Table 7. In addition, the score of evaluation in Table 7 is an average score obtained by scoring (1 to 7 points).

(Prescription 2)
Product name Compounding amount (g)
Milk 300.0
Granulated sugar 50.0
Water residue
Total 1000.0

Brix: 8.9
pH: 6.9
Sterilization condition: not sterilized

  As is apparent from Table 7, by adding the lower fatty acid to the 30% milk solution, the lightness / spreading of the beverage, the milk feeling, and the richness were enhanced without feeling the flavor of the lower fatty acid itself.

[Example 5]
The coffee jelly of the present invention was prepared by adding 0.1% of the flavoring composition of Example 1 to commercially available coffee jelly. Further, 0.1% of the coffee flavor (manufactured by Ogawa Fragrance Co., Ltd.) was added to the base of commercially available coffee jelly, and the coffee jelly of Comparative Example 4 was prepared and subjected to a comparative test. Evaluation was conducted by using Comparative Example 4 as a control and sensory evaluation was performed by 10 trained panels. By adding the flavoring composition of the present invention, the lightness / spread of the top note compared to Comparative Example 4, Roasted feeling, natural feeling and depth were enhanced.

  While maintaining the delicate flavor balance of various foods and beverages, it is possible to provide a flavorful beverage that enhances a light and expansive flavor and does not increase unpleasant bitterness, astringency, and sweet taste.

Claims (6)

One or more lower fatty acids selected from the group consisting of acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid, isovaleric acid, 2-methylbutyric acid, caproic acid, enanthic acid, caprylic acid and pelargonic acid , A method for enhancing the flavor of a citrus beverage , comprising adding 0.01 to 0.5 times the concentration of the human odor sense threshold. One or more selected from the following (A) to (K) are added: A method for enhancing the flavor of citrus beverages .
(A) Acetic acid: 7.5-375 ppb
(B) Propionic acid: 2.5-125 ppb
(C) Butyric acid: 0.1-5 ppb
(D) Isobutyric acid: 0.2 to 10 ppb
(E) Valeric acid: 0.03-1.5 ppb
(F) Isovaleric acid: 0.005 to 0.25 ppb
(G) 2-methylbutyric acid: 0.02-1 ppb
(H) Caproic acid: 0.3 to 15 ppb
(I) Enanthate: 0.4 to 20 ppb
(J) Caprylic acid: 0.8-40 ppb
(K) Pelargonic acid: 0.8-40 ppb A citrus beverage obtained by the flavor enhancing method according to claim 1 or 2. One or more lower fatty acids selected from the group consisting of acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid, isovaleric acid, 2-methylbutyric acid, caproic acid, enanthic acid, caprylic acid and pelargonic acid , A flavor composition for citrus beverages , containing 10 to 500 times the concentration of human odor sense threshold. A flavor composition for citrus beverages containing one or more selected from the following (A) to (K).
(A) Acetic acid: 7.5 to 375 ppm
(B) Propionic acid: 2.5-125 ppm
(C) Butyric acid: 0.1-5 ppm
(D) Isobutyric acid: 0.2 to 10 ppm
(E) Valeric acid: 0.03 to 1.5 ppm
(F) Isovaleric acid: 0.005 to 0.25 ppm
(G) 2-methylbutyric acid: 0.0-1 ppm
(H) Caproic acid: 0.3 to 15 ppm
(I) Enanthate: 0.4 to 20 ppm
(J) Caprylic acid: 0.8-40 ppm
(K) Pelargonic acid: 0.8-40 ppm A citrus beverage characterized by adding 0.01 to 2 mass% of the flavoring composition according to claim 4 or 5 .