JP6683456B2 - Beverage or food, flavor composition, and method for suppressing deterioration odor generation - Google Patents

Description

  The present invention relates to a beverage or food, a flavor composition, and a method for suppressing deterioration odor production.

Conventionally, it has been widely made to add citrus flavors such as lemons to beverages and the like by adding citrus flavor to beverages and the like. Further, by adding such a flavor specific to citrus fruits, it is possible to give a person who drinks this beverage or the like a refreshing and refreshing feeling.
Here, citral, limonene, etc. are mentioned as a typical aroma component of this citrus flavor.

  Here, it is known that the aroma component contained in such a citrus flavor is converted into another component by heating or storing for a long period of time. Further, the following techniques are known as examples of taking measures against such knowledge.

  For example, in Patent Document 1, in order to suppress the production of p-methylacetophenone and the like, which occurs when citral is heated, etc., a solvent-extracted extract from carin, mango, mangosteen, milobalan, pomegranate or cocoa, A technique for adding epicatechin, epicatechin gallate, epigallocatechin gallate, enzyme-treated rutin, quercetin, ferulic acid, caffeic acid, rosmarinic acid, syringic acid or gallic acid is disclosed.

Further, Patent Document 2 discloses a technique in which eriocitrin or an eriocitrin-containing substance is used as a deterioration inhibitor for flavor components such as citral.
In addition, technology for suppressing the generation of deterioration odor of citral and citral-containing products using solvent extracts of ashitaba, avocado, psyllium, etc. (see Patent Document 3), and solvent extract of perilla of the Anemone genus plant for suppressing fragrance deterioration A technique used as an agent is known (see Patent Document 4).

JP, 2002-180081, A JP 2001-61461 A JP, 2004-18613, A JP, 2004-292778, A

  That is, as described in Patent Documents 1 to 4, research for maintaining the aroma peculiar to citrus flavors is still actively conducted, and it is desired to pioneer technology for designing various products. There is.

Here, the present inventors have studied, in order to maintain the aroma inherent in the citrus flavor by the method as described above, it is necessary to add a certain amount or more of additives, by which the plant extract material etc. It has been found that there is a problem that results in giving an unpleasant taste derived from.
That is, although the above-described method can serve the purpose of maintaining the aroma peculiar to citrus flavor, the flavor of the beverage or food as a whole tends to be impaired, leaving room for improvement in this respect.

  In view of such circumstances, a method for suppressing the generation of a deteriorated odor for maintaining an aroma unique to citrus flavor and maintaining the flavor of a beverage or food as a whole, and to provide a beverage or a food to which such a method is applied. It is an issue.

In order to solve the above problems, the present inventors have made diligent studies, beverages containing citrus flavor, etc., when a specific plant extract material is acted, a very remarkable deterioration odor suppressing action is exhibited. I found that.
Further, since such a remarkable deterioration odor suppressing effect is brought about, it is possible to sufficiently suppress the generation of deterioration odor of a beverage or the like even with a limited addition amount.

That is, according to the present invention,
A beverage or food containing citrus flavor and a plant extract material,
The citrus flavor comprises citral,
The plant extract material is an extract from rubus or an extract from olives,
The Rubus is Amaba Kakeko,
The olive is an olive fruit,
Provided is a beverage or food containing the plant extract material in an amount of 1 ppm or more and 80 ppm or less with respect to the entire beverage or the food.

Further, according to the present invention,
A fragrance composition containing citral citrus flavor and a plant extract material,
The citrus flavor comprises citral,
The plant extract material, Ri extract der from extract or olive from rubus,
The Rubus is Amaba Kakeko,
The olive fruit der Ru perfume composition olive is provided.

Further, according to the present invention,
A method for suppressing deterioration odor generation in a beverage or food containing a citrus flavor,
The method is to add a plant extract material to the beverage or the food,
The citrus flavor comprises citral,
The plant extract material is an extract from rubus or an extract from olives,
The Rubus is Amaba Kakeko,
The olive is an olive fruit,
There is provided a method for suppressing deterioration odor production, which comprises adding 1 ppm or more and 80 ppm or less of the plant extract material to the entire beverage or food.

In the method for suppressing generation of deteriorated odor of the present invention, generation of a deteriorated odor is suppressed by adding a specific plant extraction material to a beverage or food containing a citrus flavor.
Here, the plant extract material can sufficiently suppress the generation of the deteriorated odor even if added in a small amount. From this, it is possible to exert the effect of suppressing the generation of the deteriorated odor without giving the beverage or food product a taste peculiar to the plant extract material excessively.
Further, based on such knowledge, it is possible to realize a beverage or food containing citrus flavor, in which the production of its deteriorated odor is sufficiently suppressed.

  Hereinafter, the present invention will be described based on embodiments.

(Method of suppressing deterioration odor generation)
First, the method for suppressing generation of deteriorated odor according to the present embodiment will be described.
The method for suppressing generation of deteriorated odor according to the present embodiment is shown below.
A method for suppressing deterioration odor generation in a beverage or food containing a citrus flavor,
The method is to add a plant extract material to the beverage or the food,
The plant extract material is an extract from rubus or an extract from olives,
A method for suppressing generation of deteriorated odor, comprising adding the plant extract material to the entire beverage or food in an amount of 1 ppm or more and 80 ppm or less.

  That is, the deterioration odor generation suppressing method according to the present embodiment is for adding a specific plant extract material to a beverage or food containing a citrus flavor, and thereby heating or long-term storage of the citrus flavor. It is possible to suppress the generation of a deterioration odor component that occurs when the above-mentioned procedure is performed.

Here, the plant extraction material used in the method for suppressing generation of deteriorated odor of the present embodiment exhibits an extremely high effect of suppressing generation of deteriorated odor.
From this, this plant extract material shows a sufficient deterioration odor production suppressing action even in a limited amount added, to the beverage or food, without imparting excessive taste derived from the plant extract material, Deterioration of citrus flavor can be suppressed.
Further, the plant extract material itself tends to have little bitterness, and it is difficult to impair the flavor or the like of the beverage or food itself. Therefore, it is possible to broaden the range of product design as compared with the conventional method of generating a deteriorated odor.
Furthermore, the plant extract material according to the present embodiment exhibits moderate astringency, and when added in a small amount to beverages and foods, a good aftertaste can be imparted.
That is, it can be said that this plant extract material can suppress the deterioration of the citrus flavor while imparting a good aftertaste derived from the plant extract material.

(Citrus flavor)
The citrus flavor according to the method for suppressing generation of deteriorated odor of the present embodiment is selected from flavors containing a component capable of generating a deteriorated odor during heating or storage.
Typical examples thereof include flavors containing citral which p-cymene and p-methylacetophenone can produce during heating or storage, and flavors containing limonene which p-cymene can produce during heating or storage. .
In addition, the deterioration odor generation | occurrence | production suppression method of this embodiment is what suppresses the generation | occurrence | production of the above-mentioned p-cymene and p-methyl acetophenone specifically, and when it contains citral as a citrus flavor, it is very remarkable. Be effective.

In the present embodiment, the content of the citrus flavor in the entire beverage or food can be appropriately set according to the product to be designed.
The lower limit of the content of the citrus flavor is, for example, 1 ppm or more, preferably 3 ppm or more, and more preferably 5 ppm or more with respect to the entire beverage or food.
The upper limit of the content of citrus flavor in the whole beverage or food is, for example, 10000 ppm or less, preferably 5000 ppm or less, and more preferably 3000 ppm or less.

When the citrus flavor contains citral, the lower limit of the content of this citral is, for example, 0.01 ppm or more, preferably 0.03 ppm or more, and more preferably, 0.05 ppm or more with respect to the entire beverage or food. It is 0.05 ppm or more.
The upper limit of the content of citral in the entire beverage or food is, for example, 1000 ppm or less, preferably 500 ppm or less, and more preferably 100 ppm or less.

When limonene is contained in the citrus flavor, the lower limit of the content of this limonene is, for example, 0.05 ppm or more, preferably 0.1 ppm or more, and more preferably 0.1 ppm or more with respect to the entire beverage or food. It is 0.5 ppm or more.
The upper limit of the content of limonene in the entire beverage or food is, for example, 3000 ppm or less, preferably 2000 ppm or less, more preferably 1000 ppm or less.

(Beverage or food)
The deterioration odor generation suppressing method of the present embodiment can be applied to any of beverages or foods that are conventionally made to contain a citrus flavor, and a specific amount of a plant extract material described below is added. It is achieved by
That is, in the present embodiment, a beverage or food containing a citrus flavor and a specific plant extract material is provided, and by setting the addition amount of this plant extract material in a specific range, a citrus flavor specific The effect of maintaining the aroma and maintaining the flavor of the beverage or the food as a whole can be achieved.

Specifically, soft drinks, lactic acid bacteria drinks, fruit-free juice drinks, fruit juice-containing drinks, tea, green tea, drinks such as nutritional drinks can be used for the deterioration odor generation suppressing method of the present embodiment, ice cream and candy, gum. This method can also be used for foods such as confectionery such as, and seasonings such as dressing.
Among these, the method for suppressing generation of deteriorated odor of the present embodiment is particularly preferably used when the product is a beverage.

The drink may be an alcoholic drink or a non-alcoholic drink. The lower limit of the alcohol concentration of the alcoholic beverage is, for example, 1% or more, preferably 2% or more, and more preferably 3% or more.
The upper limit of the alcohol concentration of the alcoholic beverage is, for example, 25% or less, preferably 20% or less, and more preferably 18% or less.

Regarding the pH of the beverage according to the present embodiment, the lower the pH of the beverage, the more easily denaturation of the citrus flavor tends to occur, and as a result, a compound that causes a deteriorated odor tends to be easily produced.
From this, in the deterioration odor production | generation suppression method which concerns on this embodiment, when a drink is acidic, ie, pH of a drink is less than 7, the effect becomes remarkable. From the same viewpoint, the pH of the beverage can be less than 6 and the pH can be less than 5.
The pH of the beverage can be measured according to a known method, for example, using a pH meter HM-30R manufactured by Toa DKK Co., Ltd.

Further, in order to adjust the pH as described above, a pH adjusting agent can be added to the beverage as appropriate. The pH adjusting agent may be appropriately selected according to the product to be designed, and examples thereof include a carboxylic acid such as citric acid and a carboxylic acid salt such as sodium citrate.
Further, the pH adjusting agent may be adjusted in the addition amount while sequentially observing the pH of the beverage.

(Plant extract material)
Next, the plant extraction material used in the method for suppressing generation of deteriorated odor according to this embodiment will be described.
In the method for suppressing generation of deteriorated odor according to the present embodiment, the following materials are used as the plant extraction material.
(1) Extract from rubus (2) Extract from olive In the present embodiment, the shape of these plant extract materials may be solid (powder) or liquid.

(Extract from Rubus)
The extract from rubus used in the present embodiment is an extract of beetroot tea.
The rubus, which is the basis of the extract from the rubus, can be appropriately selected from those derived from known plants of the genus Rubus, and for example, sweet leaf suspension scissors (scientific name: Rubus suavissimus S. Lee), black Berry (scientific name: Rubus spp.), Fuyu strawberry (scientific name: Rubus buergeri), Rubus pentalobus (scientific name: Rubus pentarobus), scientific name: Rubus resifolius (scientific name: Rubus resifolia, etc.). It can be optionally used.
Among these, the extract from Amamihabushiko has relatively little bitterness, and therefore can be preferably used in the method for suppressing deterioration odor production of the present embodiment.
Further, as the extract from rubus of the present embodiment, for example, an extract from leaf of beetroot tea can be adopted.

The extract from rubus in the present embodiment can be, for example, an extract extracted from rubus with water, ethanol, or a mixed solvent thereof.
By adopting the above-mentioned solvent as the extraction solvent, the active ingredient considered to suppress the deterioration of the citrus flavor can be efficiently eluted, and the effect of the present embodiment can be sufficiently enhanced.

The specific extraction conditions can be appropriately set from among the conditions generally used in the present technical field, for example, the above solvent is added to the pulverized product of rubus, and the immersion method or the superheated reflux method is used. By performing the extraction, the extraction may be performed.
The temperature condition in the case of adopting the dipping method may be appropriately selected from the temperature conditions of not less than the freezing point and not more than the boiling point of the solvent.
In addition, in this extraction, it is preferable to remove insoluble matter by centrifugation, filtration, squeezing, purification and the like.

Among the extracts from rubus in the present embodiment, commercially available products such as “Rubus dry extract F” manufactured by Maruzen Pharmaceutical Co., Ltd. and “Shincha extract” manufactured by Matsuura Pharmaceutical Co., Ltd. can be used.
Since these products are easily available and have a high effect of suppressing deterioration odor generation, they can be preferably used in this embodiment.

(Extract from olive)
The olive used in the olive extract of the present embodiment may have the scientific name: Olea europaea.
Examples of olive varieties include Mission, Manzanillo, Nevadilo Blanco, Picual, Ohiblanca, Arbequina, Arbequinola, Cevilano, Sevilleno, Sevilleno, and Sevirano. Black Italian, Helena, Rosciola, Europaena, One seven seven, Pendolino, Tajino maui, Tajasca, Taugia white. (Maurino), Kalamata (Kalam) ata), Tiny Oil Kalamata, Olympia, Paragon, Washington, Washington, American, South Australia Beldal (SA. Verdale), Oaklan, Christ. , Rakino (Rakino), Azapa (Azapa), Barnea (Barnea), Barouni (Barouni), Arekuttsuo (Arecuzzo), Korunikabura (Cornicabra), Manzanirya (Manzanilla), Gorudaru (Gordal), Frantoio (Frantoio), Moroioro (Moraiolo) , Leccino, Coratina na), it can be used Asukorana-Terena (Ascolana Terena) and the like.
Further, as the extract from olive of the present embodiment, for example, an extract from olive leaf or fruit can be adopted.

The olive extract in the present embodiment may be, for example, an extract extracted from olive with water, ethanol, or a mixed solvent thereof.
By adopting the above-mentioned solvent as the extraction solvent, the active ingredient considered to suppress the deterioration of the citrus flavor can be efficiently eluted, and the effect of the present embodiment can be sufficiently enhanced.

The specific extraction conditions can be appropriately set from the conditions generally used in the present technical field, for example, the above solvent is added to crushed olives, and the dipping method or the superheated reflux method is used. By performing the extraction, the extraction may be performed.
The temperature condition in the case of adopting the dipping method may be appropriately selected from the temperature conditions of not less than the freezing point and not more than the boiling point of the solvent.
In addition, in this extraction, it is preferable to remove insoluble matter by centrifugation, filtration, squeezing, purification and the like.

Among the extracts from olives according to the present embodiment, commercially available products such as "Olivex (registered trademark) HT6" manufactured by Sunbright Co., Ltd. and "OLEASELECT (registered trademark)" manufactured by INDENA can be used. .
Since these products are easily available and have a high effect of suppressing deterioration odor generation, they can be preferably used in this embodiment.

In the present embodiment, the lower limit of the amount of the above-mentioned plant extract material added to the beverage or food is 1 ppm or more, more preferably 3 ppm or more, further preferably 5 ppm or more, and particularly preferably Is 10 ppm or more.
By setting the addition amount of the plant extract material in this way, it is possible to sufficiently suppress the deterioration of the citrus flavor.
Further, with respect to the beverage or food, the upper limit of the amount of the above-mentioned plant extract material added is 80 ppm or less, preferably 70 ppm or less, more preferably 60 ppm or less, and further preferably 50 ppm or less. And particularly preferably 40 ppm or less.
By setting the addition amount of the plant extract material in this manner, it is possible to suppress the deterioration of the flavor peculiar to the beverage or food.

(Fragrance composition)
In the above-mentioned deterioration odor production suppressing method, the beverage or food containing the citrus flavor, an aspect of adding a specific plant extraction material was shown, but as another embodiment, citrus flavor in advance, and plant extraction It is also possible to produce a desired effect by preparing a fragrance composition containing a material and adding the fragrance composition to a beverage or a food.

Such a fragrance composition contains, for example, 0.01 part by mass or more, and more preferably 0.1 part by mass or more of the above-mentioned plant extract material with respect to 100 parts by mass of citrus flavor. It is more preferably 1 part by mass or more, and particularly preferably 5 parts by mass or more.
The fragrance composition according to the present embodiment does not necessarily have to be uniform as a whole, and the plant extraction material may be mixed in a solid state or may be separated into a plurality of layers.
Moreover, the upper limit of the plant extract material contained in the fragrance composition according to the present embodiment can be, for example, 8000 parts by mass or less with respect to 100 parts by mass of the citrus flavor, and in one aspect, the citrus flavor. It can be 5000 parts by mass or less with respect to 100 parts by mass.

Here, as described above, the citrus flavor is likely to be denatured when heated, stored for a long time, or exposed to an environment of low pH. On the other hand, in the fragrance composition of the present embodiment, the addition of the plant extract material can sufficiently suppress the production of off-flavor due to the deterioration of the citrus flavor.
As a specific embodiment relating to this fragrance composition, it is a preferred embodiment that the fragrance composition is housed in a container together with an inert gas, sealed, and stored in a cool dark place from the viewpoint of maintaining the fragrance specific to the citrus flavor.

Although the embodiments of the present invention have been described above, these are examples of the present invention, and various configurations other than the above can be adopted.
Hereinafter, an example of the reference mode of the present invention will be shown.
<1>
A beverage or food containing citrus flavor and a plant extract material,
The plant extract material is an extract from rubus or an extract from olives,
A beverage or food containing the plant extract material in an amount of 1 ppm or more and 80 ppm or less with respect to the entire beverage or the food.
<2>
The beverage or food according to <1>,
The beverage or food is a beverage or food containing 1 ppm or more and 10000 ppm or less of the citrus flavor with respect to the entire beverage or food.
<3>
The beverage or food according to <1> or <2>,
The citrus flavor is a beverage or food containing citral.
<4>
The beverage or food according to any one of <1> to <3>,
The plant extract material is a beverage or food which is an extract from rubus with water or ethanol or a mixed solvent thereof.
<5>
The beverage or food according to any one of <1> to <3>,
The plant extract material is a beverage or food, which is an extract of water or ethanol from olive or a mixed solvent thereof.
<6>
A fragrance composition containing a citrus flavor and a plant extract material,
The fragrance composition, wherein the plant extract material is an extract from rubus or an extract from olive.
<7>
A method for suppressing deterioration odor generation in a beverage or food containing a citrus flavor,
The method is to add a plant extract material to the beverage or the food,
The plant extract material is an extract from rubus or an extract from olives,
A method for suppressing generation of deteriorated odor, comprising adding the plant extract material to the entire beverage or food in an amount of 1 ppm or more and 80 ppm or less.
<8>
The method for suppressing deterioration odor generation according to <7>,
The said drink or the said foodstuff contains the said citrus flavor 1 ppm or more and 10000 ppm or less with respect to the said drink or the whole foodstuff, The deterioration odor production | generation suppression method.
<9>
The deterioration odor generation suppressing method according to <7> or <8>,
The method for suppressing deterioration odor production, wherein the citrus flavor contains citral.
<10>
The deterioration odor generation suppressing method according to any one of <7> to <9>,
The method for suppressing deterioration odor production, wherein the plant extract material is an extract from rubus with water, ethanol or a mixed solvent thereof.
<11>
The deterioration odor generation suppressing method according to any one of <7> to <9>,
The method for suppressing deterioration odor production, wherein the plant extract material is an extract of water from olive, ethanol or a mixed solvent thereof.
<12>
The method for suppressing deterioration odor production according to any one of <7> to <11>,
The said method is a deterioration odor production | generation suppression method which suppresses production | generation of p-cymene or p-methyl acetophenone.

  Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited to the description of these examples.

First, in this Example, the amount of each component contained in the beverage is quantified using gas chromatography (GC) analysis. The procedure of this analysis is as follows.
(Sample preparation method)
50.0 g of the sample is weighed, 100 μL of 2-octanol is added as an internal standard, and then diluted with 50 mL of water. Separately from this, a solid phase (Oasis HLB 200 mg / 6 cc manufactured by Waters), which was conditioned sequentially with dichloromethane (5 mL), ethanol (5 mL), and water (20 mL), was prepared and included in the diluted sample obtained above. All organic components are adsorbed. Then, elution is carried out with 5 mL of dichloromethane, the eluate is dehydrated with anhydrous sodium sulfate, the supernatant is transferred to a Spitz tube and concentrated to 200 μL with a nitrogen purge to prepare a sample for analysis. The sample preparation is performed in parallel with two points.
(Quantification method)
This analysis sample is subjected to GC analysis under the following conditions. The amount of components in the sample is calculated from the area ratio with the peak of 2-octanol used as an internal standard. In addition, the quantification is performed by regarding the average value of the analysis values of two points in parallel on the same sample as the component amount in the sample.
(GC condition)
Device name: 5973inert Mass Selective Detector manufactured by Agilent Technologies
Column: DB-WAX (60 m × 0.25 mm, 0.25 μm)
Oven temperature: 40 ° C (1 min)-(3 ° C / min) -210 ° C (3 min)
Flow rate: 1 mL / min
Injection temperature: 250 ° C
Injection volume: 1 μL
Split ratio: 10: 1

(Example A1)
As a model solution, a beverage containing alcohol concentration of 7.3% and citral of 10 ppm was prepared, and the pH of the beverage was adjusted to be 3.3 using citric acid and trisodium citrate. The pH was measured using a pH meter HM-30R manufactured by Toa DKK Co., Ltd.
To this beverage, "Rubus dry extract F" manufactured by Maruzen Pharmaceutical Co., Ltd. was added so as to be 10 ppm of the whole beverage, and the bottle was tightly capped and then allowed to stand at 37 ° C for 7 days. After standing, the amount of p-cymene and the amount of p-methylacetophenone contained in the beverage were quantified.
This content is shown in Table 1 as a ratio with the content of each component in Comparative Example A1 described later.

(Example A2)
In the method of Example A1, except that the addition amount of "RUBUS DRY EXTRACT F" manufactured by Maruzen Pharmaceutical Co., Ltd. was adjusted to 50 ppm, the mixture was allowed to stand in the same manner as in Example A1, and each component contained in the beverage was The amount was quantified. The results are shown in Table 1.

(Comparative Example A1)
In the method of Example A1, except that "Rubus dry extract F" manufactured by Maruzen Pharmaceutical Co., Ltd. was not added, the mixture was allowed to stand in the same manner as in Example A1, and the amount of each component contained in the beverage was quantified. did. The results of Comparative Example A1 are shown in Table 1 as a control (100%).

(Example B1)
As a model liquid, a beverage containing alcohol concentration of 7.3% and citral of 10 ppm was prepared, and the pH of this beverage was adjusted to be 3.3 using trisodium citrate as a pH adjuster. The pH was measured using a pH meter HM-30R manufactured by Toa DKK Co., Ltd.
To this beverage, "Olivex (registered trademark) HT6" manufactured by Sun Bright Co., Ltd. was added so as to be 10 ppm of the entire beverage, and the bottle was tightly capped and allowed to stand at 37 ° C for 7 days. After standing, the amount of p-cymene and the amount of p-methylacetophenone contained in the beverage were quantified.
This content is shown in Table 2 as a ratio with the content of each component in Comparative Example B1 described later.

(Example B2)
In the method of Example B1, except that the addition amount of "Olivex (registered trademark) HT6" manufactured by Sunbright Co., Ltd. was adjusted to 50 ppm, the mixture was allowed to stand in the same manner as in Example B1, and each contained in the beverage. The amounts of ingredients were quantified. The results are shown in Table 2.

(Comparative Example B1)
In the method of Example B1, except that "Olivex (registered trademark) HT6" manufactured by Sun Bright Co., Ltd. was not added, the mixture was allowed to stand in the same manner as in Example B1, and the amount of each component contained in the beverage. Was quantified. The result of Comparative Example B1 is shown in Table 2 as a control (100%).

(Test Examples C1-C7)
Beverages containing citric acid and sucralose were prepared according to the formulations shown in Table 3, then the extracts shown in Table 3 were added, and then sensory evaluation was performed on 6 skilled panelists. The Rubus extract used in Test Examples C1 to C3 is “Rubus dry extract F” manufactured by Maruzen Pharmaceutical Co., Ltd., and the olive fruit extract used in Test Examples C4 to C6 is “Olivex (registered trademark)” manufactured by Sunbright Co., Ltd. HT6 "and in Test Example C7 these extracts were not added.
As a criterion for evaluation, "after-taste" is selected from among "1: bad", "2: somewhat bad", "3: normal", "4: slightly good", and "5: good" for each panelist. I asked them to list one and expressed it as a numerical value as the average value of the scores obtained from the six panelists.
For "bitterness and astringency", for each panelist, one of "1: weak", "2: moderately weak", "3: normal", "4: moderately strong", and "5: strong" is cited. And expressed as a numerical value as the average value of the scores obtained from the 6 panelists.
The “Comprehensive Evaluation” is one of “1: Bad”, “2: Slightly Bad”, “3: Normal”, “4: Slightly Good”, and “5: Good” for each panelist. And expressed as a numerical value as the average value of the scores obtained from the 6 panelists.
The results are shown in Table 3 below.

As shown in Table 3, in Test Examples C1 and C2 to which an appropriate amount of rubus extract was added and Test Examples C4 and C5 to which an appropriate amount of olive fruit extract was added, the aftertaste was improved by imparting an appropriate bitterness and astringency. And a higher overall evaluation than that of Test Example C7 was obtained. On the other hand, in Test Examples C3 and C6, the bitterness and astringency became stronger, so that the aftertaste and the overall evaluation were at the same level as in Test Example C7.
Panelists are requested to comment on each test example.
As the test example C1, three comments were given, “Sweetness is good after cutting,” and one comment, “I can inflate the taste.” Further, as Test Example C2, three comments were given that "feels a little bit astringent". Further, as Test Example C3, 6 votes were given as "strong astringency", and 1 vote was given as "feeling a rubus odor".
As test example C4, two comments were given, “Sweetness is good after cutting”, and one comment was given, “Taste has a lot of volume”. Furthermore, as test example C6, four comments were given that "feels astringent".
In addition, as Test Example C7, three comments were given that "the post sweetness was noticeable".
From the above results, it can be said that by adding a specific amount of rubus or olive extract to a beverage or the like containing citrus flavor, it is possible to suppress deterioration of the citrus flavor while imparting a good aftertaste.

INDUSTRIAL APPLICABILITY The method for suppressing generation of deteriorated odor of the present invention can maintain the aroma peculiar to citrus flavor and maintain the flavor of beverage or food as a whole. This method is useful in the development of various products, including citrus flavors.
Further, the beverage or food of the present invention is one in which the production of deteriorated odor is sufficiently suppressed, and it is possible to effectively bring a pleasant aroma to a person who drinks or eats it.

Claims (10)

A beverage or food containing citrus flavor and a plant extract material,
The citrus flavor comprises citral,
The plant extract material is an extract from rubus or an extract from olives,
The Rubus is Amaba Kakeko,
The olive is an olive fruit,
A beverage or food containing the plant extract material in an amount of 1 ppm or more and 80 ppm or less with respect to the entire beverage or the food. The beverage or food according to claim 1,
The beverage or food is a beverage or food containing 1 ppm or more and 10000 ppm or less of the citrus flavor with respect to the entire beverage or food. The beverage or food according to claim 1 or 2 , wherein
The extract from Rubus is a beverage or food using water , ethanol or a mixed solvent thereof as an extraction solvent . The beverage or food according to claim 1 or 2 , wherein
The extract from olives is a beverage or food using water , ethanol or a mixed solvent thereof as an extraction solvent . A fragrance composition containing a citrus flavor and a plant extract material,
The citrus flavor comprises citral,
The plant extract material, Ri extract der from extract or olive from rubus,
The Rubus is Amaba Kakeko,
The olive fruit der Ru perfume compositions olive. A method for suppressing deterioration odor generation in a beverage or food containing a citrus flavor,
The method is to add a plant extract material to the beverage or the food,
The citrus flavor comprises citral,
The plant extract material is an extract from rubus or an extract from olives,
The Rubus is Amaba Kakeko,
The olive is an olive fruit,
A method for suppressing generation of deteriorated odor, comprising adding the plant extract material to the entire beverage or food in an amount of 1 ppm or more and 80 ppm or less. The method for suppressing deterioration odor production according to claim 6 ,
The said drink or the said foodstuff contains the said citrus flavor 1 ppm or more and 10000 ppm or less with respect to the said drink or the whole foodstuff, The deterioration odor production | generation suppression method. The method for suppressing deterioration odor generation according to claim 6 or 7 , wherein
The extract from rubus is a method for suppressing deterioration odor generation, wherein water , ethanol or a mixed solvent thereof is used as an extraction solvent . The method for suppressing deterioration odor generation according to claim 6 or 7 , wherein
The extracts from olive, water, ethanol or a mixed solvent thereof and the extraction solvent, deterioration smell generating suppression method. The deterioration odor generation suppressing method according to any one of claims 6 to 9 ,
The said method is a deterioration odor production | generation suppression method which suppresses production | generation of p-cymene or p-methyl acetophenone.