HK1214089B - Enhancer for apple flavor and process for enhancing flavor of apples - Google Patents

Description

Apple flavor enhancer and apple flavor enhancement method

Technical Field

The present invention relates to an apple flavor enhancer capable of imparting or even enhancing apple aroma and flavor, a beverage or food with enhanced apple flavor, and an apple flavor flavoring, as well as a method for enhancing the apple flavor of the apple flavoring and the apple flavor beverage or food.

Background Art

Apples are medium- to tall-wooded deciduous fruit trees of the genus Malus in the Rosaceae family, widely cultivated in northern temperate zones around the world. Introduced to Japan in the early Meiji era, their cultivation was primarily concentrated in Aomori and Nagano, and they remain a highly popular fruit. Besides being eaten raw, apples are also widely used in various forms, such as juice, sliced fruit, and candied fruit, in various apple-flavored beverages and foods, including apple juice, apple jam, and apple pie. The production of these apple-flavored beverages and foods can sometimes result in aroma loss due to scattering or aroma changes due to thermal degradation during processing. The aroma quality and intensity can also vary depending on the year and time of harvest of the natural apples. Furthermore, some foods can impart an apple flavor even without using excessive amounts of natural apple ingredients. As mentioned above, for various reasons, apple flavorings (flavoring agents that recreate the apple aroma) are added during the production process of apple-flavored beverages and foods to complement the aroma. Known methods for producing apple flavorings include: a method using hexanol, hexanal, trans-2-hexenal, and their esters, which are aroma components detected and identified from apples, as a core component, and combining various natural essential oils or recovered flavorings obtained during the production of apple juice concentrate (Patent Document 1 and Non-Patent Document 1); a method in which esters and aldehydes, as aroma components, are mixed or combined at a specific ratio (Patent Document 2). Other methods proposed include using (Z)-3-hexen-1-ol, linalool, and the like at a specific ratio (Patent Documents 3 and 4); a method using (Z)-9-tetradecene-5-olide (see Patent Document 5); and a method in which malic acid and citric acid are added to an apple-flavored food composition containing less than 10% by weight of the juice and imparting apple flavor to the composition through flavoring to adjust the sourness and aftertaste of the apple flavor (Patent Document 6). These apple flavorings are composed of alcohols, aldehydes, and esters, and therefore exhibit a vibrant, fruity aroma of apples, with a superior fruity flavor, from the top to the mid-range. However, with the increasing diversification of modern food culture, the development of high-quality apple flavor enhancers and methods for enhancing apple flavor, with a rich, natural, and independent flavor profile, is increasingly sought to satisfy diverse consumer preferences.

Prior art literature

Patent Literature

Patent Document 1: Japanese Patent Application Laid-Open No. 2005-15686

Patent Document 2: Japanese Patent No. 5249455

Patent Document 3: Japanese Patent Application Laid-Open No. 2012-29638

Patent Document 4: Japanese Patent Application Laid-Open No. 2012-29632

Patent Document 5: Japanese Patent Application Laid-Open No. 2007-91663

Patent Document 6: Japanese Patent Application Laid-Open No. 2011-152095

Non-patent literature

Non-patent document 1: Collection of Known and Conventional Technologies (Fragrances) Part II Food Flavors p148~p155.

Summary of the Invention

Problems to be solved by the invention

The purpose of the present invention is to provide an apple flavor enhancer, an apple-flavored food or beverage, an apple-flavored fragrance, and an apple-flavor enhancement method that can impart and enhance a diverse apple flavor that cannot be imparted using existing technologies and that is reminiscent of apples, a flavor spread, a sweet fleshy texture or a firm, crispy, and sweet fleshy texture, and that imparts or even enhances a woody flavor and increases the persistence of aroma and fragrance.

Means used to solve problems

While researching ways to impart and enhance apple flavor, the present inventors conducted a detailed examination of previous reports and proposals. This revealed that while the flavoring compounds and combinations described in these reports and proposals could reproduce the top- to mid-range fruity aroma and fruitiness of apple flavor, they were insufficient in terms of creating a fleshy texture reminiscent of apple and the juicy, fleshy sensation that spreads throughout the mouth when biting into a whole apple. To address this issue, the present inventors conducted further detailed research.

As a result, they surprisingly discovered that when a trace amount of one or more of the flavoring compounds aurantial and nootkatone, known as components primarily contained in oranges and grapefruits that influence their properties and previously completely undescribed in prior art literature for imparting or enhancing an apple flavor, is added to an apple flavoring composition prepared using conventional techniques, the composition imparts or enhances a sweet, firm, and sweet apple-like texture, imparting or enhancing a woody aroma, while also increasing the persistence of the aroma and flavor, and providing an overall aroma with a juicy apple-like texture. This led to the completion of the present invention. Thus, the present invention provides the following as a means for solving the aforementioned problems.

(1) An apple flavor enhancer for an apple-flavored food or beverage or an apple-flavored flavoring, comprising at least one selected from the group consisting of citrulline and nootkatone as an active ingredient.

(2) An apple-flavored beverage food comprising the apple flavor enhancer of (1).

(3) An apple-flavored food drink, which is an apple-flavored food drink containing one or more selected from aurantial and nootkatone at a concentration range of 1 ppt to 1 ppb, based on the mass of the food drink.

(4) An apple flavoring comprising the apple flavor enhancer of (1).

(5) An apple flavoring, which is an apple flavoring containing one or more selected from aurantial and nootkatone at a concentration range of 0.1 ppb to 10 ppm, based on the mass of the flavoring.

(6) A method for enhancing the apple flavor of an apple-flavored food or beverage, comprising the step of adding one or more selected from aurantial and nootkatone to the food or beverage.

(7) A method for imparting apple flavor to a food or beverage, comprising the step of adding the apple flavoring of (4) or (5).

Effects of the Invention

According to the present invention, the following aroma can be imparted to apple-flavored fruit beverages, apple-flavored desserts, apple-flavored jellies, and other apple-flavored beverage foods or apple-flavored spices, which aroma reminds people of the taste of apples, the spread of taste, the sweet flesh feeling, and the hard, crisp and sweet flesh feeling. It can impart or even enhance the woody flavor, and can enhance the persistence of the aroma and fragrance. As a whole, the aroma reminds people of the juicy apple flesh feeling, thereby increasing the preference and significantly improving the commercial value.

DETAILED DESCRIPTION

Hereinafter, the present invention will be described in further detail.

In the present invention, the term "taste" is a term that is interchangeable with "aroma", and refers to the characteristic of taste that is perceived by adding spicy and astringent tastes to the five basic tastes of sweetness, sourness, saltiness, bitterness, and umami, and combining them with aroma components based on smell.

The citrullal and nootkatone used in the present invention are known aroma components found in natural products. α-citrullal and β-citrullal have been detected and identified in citrus fruits such as oranges and grapefruits. Meanwhile, the natural form of nootkatone, the (+)-(4-R,4aS,6R)-isomer, is known as the characteristic aroma of grapefruit and has also been detected and identified in lemons and oranges. However, the citrullal and nootkatone used in the present invention are not limited to natural products; they may be natural forms prepared using known synthetic methods or mixtures of one or more of their stereoisomers (the former including geometric isomers and the latter including mirror image isomers or diastereomers).

As described above, there are α-auricular and β-auricular as sweet orange aldehyde, either of which can be used alone or as a mixture thereof. In addition, there is no particular limitation on the ratio of the mixture. On the other hand, nootkatone can preferably be used in its natural form. They can be used directly as commercially available products that are already used as spices and are easily available, or substances separated from essential oils can be used. Surprisingly, when sweet orange aldehyde or nootkatone exist alone, they do not have an aroma reminiscent of apples, but by adding a trace amount to beverages and foods, especially apple-flavored beverages and foods or apple-flavored spices, they can enhance the apple flavor. In this way, one or more selected from sweet orange aldehyde and nootkatone can be used as apple flavor enhancers for apple-flavored beverages and foods or apple-flavored spices with these compounds as active ingredients.

The apple-flavored food and beverage herein refers to a food and beverage having an apple flavor, or a food and beverage using apples as a part of the raw material, and includes, for example, beverages, frozen desserts, desserts, pastries, seasonings, etc. These apple-flavored food and beverages may not contain apples themselves or processed apples, but preferably contain processed apples such as apple juice, apple preserves, or apple powder, from the perspective of further preserving their natural flavor. Representatives of the food and beverages mentioned here are not limited to, and include, for example, chocolate, candy, caramel, sheet snacks, gummy candies, cookies, biscuits, crackers, pretzels, bread, bagels, snacks, pancakes, potato chips and other snacks; green tea, black tea, oolong tea, grain tea, coffee drinks, soy milk, lactic acid bacteria drinks, milk drinks, fruit juice drinks, vegetable drinks, carbonated drinks, cola drinks, sports drinks, nutritional drinks, wine, shochu drinks, sparkling wine, cocktails, beer, non-alcoholic drinks, drinks containing non-alcoholic grain extracts, non-alcoholic shochu drinks, non-alcoholic cocktails and other beverages; ice cream, popsicles, sherbet ice cream, shaved ice and other frozen desserts; cakes, cream, jelly, mousse, pudding and other Western desserts; steamed buns, bean buns and other Japanese desserts; steamed desserts and other cakes Pastries; sauces such as fruit flavorings and chocolate sauces; creams such as butter and heavy cream; jams such as jam and marmalade; breads such as pastries; seasonings such as miso, soy sauce, dressings, and mayonnaise; sauces and ketchup used for barbecue, grilled chicken, grilled eel, etc.; soups such as clear soup, dashi (beef, pork, fish and shellfish), consommé, egg soup, kelp soup, shark fin soup, and thick soup; noodle soups (buckwheat, udon, ramen, pasta, etc.); rice-based recipes such as porridge, vegetable porridge, and ochazuke; processed livestock products such as ham, sausage, and cheese; prepared foods, home-cooked meals, and frozen foods; processed vegetables such as pickles; and all other processed foods such as boiled, fried, grilled, and curry.

Furthermore, the apple-flavored food and drink may not use apples as part of the raw materials, and includes the food and drink described above that has been given an apple flavor by adding an apple-flavored flavoring described later.

When adding one or more apple flavor enhancers selected from aurantaldehyde and nootkatone to an apple-flavored food or beverage as apple flavor enhancers, the amount added can be selected without particular limitation, as long as it is within a range that achieves an enhanced apple flavor. Furthermore, the optimal amount varies depending on the type of apple-flavored food or beverage to which it is added, and therefore cannot be strictly defined. However, generally speaking, based on the mass of the apple-flavored food or beverage, the amount added can be selected so that the aurantaldehyde content is generally within a range of 1 ppt to 1 ppb, preferably 2 ppt to 500 ppt, and more preferably 5 ppt to 300 ppt. On the other hand, when nootkatone is natural, the amount added can be selected so that the content is generally within a range of 1 ppt to 1 ppb, preferably 2 ppt to 500 ppt, and more preferably 5 ppt to 300 ppt, based on the mass of the apple-flavored food or beverage. By adding the various flavor compounds individually or in combination within this range to apple-flavored beverages and foods, for helical, in particular, a taste reminiscent of apple (for example, the comprehensive feeling of taste and aroma diffused in the mouth and nasal cavity when an apple is put into the mouth) and a sweet fleshy feeling can be imparted or enhanced to impart or enhance the diffusion of taste and the persistence of taste. For nootkatone, a taste reminiscent of apple and a feeling of hard, crisp and sweet flesh can be imparted or enhanced to impart or enhance the woody aroma, diffusion of taste and persistence of taste.

When aurantial or nootkatone is added beyond the aforementioned concentration (or content), especially below the aforementioned concentration, the aforementioned effects may be insufficient. Furthermore, when the aforementioned concentration is exceeded, the citrus aroma of aurantial or the woody aroma of nootkatone may be excessively strong, resulting in a flavor slightly different from that of natural apples.

As mentioned above, either aurantial or nootkatone can be used alone as an apple flavor enhancer for apple-flavored food and beverages, or they can be mixed in any ratio. The mixing ratio varies depending on the desired characteristics of the apple-flavored food and beverage, and cannot be universally determined. It should be determined based on the desired aroma characteristics to suit the specific food. For example, to enhance the sweet apple aroma, the aurantial ratio can be increased; to enhance the firm, crisp, and sweet fruit texture, the nootkatone ratio can be increased. Combining the two compounds can particularly enhance the overall aroma of juicy apple flesh. When using nootkatone (e.g., natural) with aurantial, the ratio of the two can be, for example, in the mass ratio range of 0.1:99.9-99.9-0.1, 1:99-99:1, 1:9-9:1, 2:8-8:2, or 3:7-7:3.

The amount of the apple flavor enhancer of the present invention incorporated into apple-flavored beverages and foods is extremely small. Therefore, in order to efficiently industrially incorporate the aforementioned addition concentration, the apple flavor enhancer can be dissolved/diluted in a suitable solvent for dissolving helical and/or nootkatone, such as ethyl alcohol (ethanol), glycerin, propylene glycol, triacetin, medium-chain fatty acid glycerides, edible oils such as edible vegetable oils, or animal fats and oils.

The apple flavoring herein, also referred to as apple flavoring or apple flavor, refers to a food additive used to impart or enhance an aroma or taste reminiscent of apples to food or beverages. Therefore, by adding the apple flavoring of the present invention to food or beverages, an apple flavor can be imparted or enhanced to various food or beverages.

In the present invention, by including one or more of the group consisting of citrulline and nootkatone in the apple flavoring, the apple flavoring's ability to impart or enhance the spread of a sweet, fleshy, or firm, sweet, and crunchy apple-like texture reminiscent of apples can be enhanced, while also increasing the persistence of the aroma and flavor. Therefore, by adding the apple flavoring of the present invention to food and beverages (including food and beverages other than apple-flavored food and beverages), the apple flavor can be imparted to the food and beverage, similar to the aforementioned effects achieved with apple-flavored food and beverages. Furthermore, the spread associated with the sweet, fleshy, or firm, sweet, and crunchy apple texture can be imparted or enhanced, while also increasing the persistence of the aroma and flavor.

When one or more selected from aurantaldehyde and nootkatone are added to an apple-flavored beverage flavoring as apple flavor enhancers, the amount added is not particularly limited as long as it is within a range that can achieve an apple flavor enhancement effect. Furthermore, the amount varies depending on the apple-flavored flavoring, but is selected based on the mass of the apple-flavored flavoring so that the aurantaldehyde content is generally within a range of 0.1 ppb to 10 ppm, preferably 0.5 ppb to 2 ppm, and more preferably 2 ppb to 500 ppb. Furthermore, the amount of nootkatone (in the case of a natural form) is selected so that the content is generally within a range of 0.1 ppb to 10 ppm, preferably 0.5 ppb to 2 ppm, and more preferably 2 ppb to 500 ppb.

As mentioned above, either aurantaldehyde or nootkatone can be used alone as an apple flavor enhancer for apple flavoring, or they can be mixed in any ratio. The mixing ratio varies depending on the desired characteristics of the apple flavoring and can be determined by taking advantage of the aroma properties of each. For example, to enhance the sweet aroma of apple, the mixing ratio of aurantaldehyde can be increased, while to create a firm, crisp, and sweet fruity texture, the mixing ratio of nootkatone can be increased. The combined use of the two compounds can particularly enhance the overall aroma reminiscent of juicy apple flesh. When using nootkatone (e.g., natural) and aurantaldehyde in combination, the ratio of the two compounds can be, for example, in the range of 0.1:99.9-99.9-0.1, 1:99-99:1, 1:9-9:1, 2:8-8:2, or 3:7-7:3 by mass.

The apple-flavored flavor of the present invention further exhibits a natural, authentic apple flavor by incorporating hexanol, hexanal, trans-2-hexenal, ethyl hexanoate, or ethyl butyrate as specific ingredients in addition to citrulline and/or nootkatone. These hexanol, hexanal, trans-2-hexenal, ethyl hexanoate, or ethyl butyrate esters may be used alone or in combination of one or more.

Examples of other flavoring raw materials that can be incorporated into the apple flavor of the present invention include general flavoring compounds and flavoring raw materials that can be incorporated into conventional apple flavors, such as hydrocarbons such as ocimene, limonene, α-phellandrene, terpinene, 3-carene, bisabolene, and valencia orangene; 3-heptanol, 1-undecanol, 2-undecanol, 1-dodecanol, pentenol, 10-undecen-1-ol, linalool, nerol, geraniol, citronellol, dihydrolinalool, tetrahydroalloocimene, and tetrahydrocannabinol. muguol), myrcenol, dihydromyrcenol, tetrahydromyrcenol, alloocimenol, terpineol, 3-thujol, benzyl alcohol, β-phenylethanol, α-phenylethanol and other alcohols; acetaldehyde, hexanal, heptanal, octanal, nonanal, 2-methyloctanal, 3,5,5-trimethylhexanal, decanal, undecanal, 2-methyldecanal, dodecanal, tridecanal, tetradecanal, trans-2-hexenal, trans-4-decenal, cis-4 -Decenal, trans-2-decenal, 10-undecenal, trans-2-undecenal, trans-2-dodecenal, 3-dodecenal, trans-2-tridecenal, 2,4-hexadienal, 2,4-decadienal, 2,4-dodecadienal, 5,9-dimethyl-4,8-decadienal, citral, dimethyloctanal, α-methylenecitronellal, citronellyloxyacetaldehyde, myrtenal, neral, Meilach Aldehydes such as aldehyde, phenylacetaldehyde, octanal dimethyl acetal, nonanal dimethyl acetal, decanal dimethyl acetal, decanal diethyl acetal, 2-methylundecanal dimethyl acetal, citral dimethyl acetal, citral diethyl acetal, citral propylene glycol acetal; ketones such as 3-heptanone, 3-octanone, 2-nonanone, 2-undecanone, 2-tridecanone, methyl heptenone, dimethyl octenone, geranylacetone, 2,3,5-trimethyl-4-cyclohexenyl-1-methylketone, nerone, dihydronocardone, acetophenone, 4,7-dihydro-2-isopentyl-2-methyl-1,3-dioxepene; propyl formate, octyl formate, linalyl formate, citronellyl formate, geranyl formate, neryl formate, pinoleyl formate , ethyl acetate, isopropyl acetate, amyl acetate, cis-3-hexenyl acetate, trans-2-hexenyl acetate, octyl acetate, nonyl acetate, decyl acetate, dodecyl acetate, dimethyl undecadienyl acetate, ocimyl acetate, myrcenyl acetate, dihydromyrcenyl acetate, linalyl acetate, citronellyl acetate, geranyl acetate, neryl acetate, tetrahydroalloocimenyl acetate, lavender acetate, nerolidol acetate, dihydrocumyl acetate, pinyl acetate, citronellyl acetate, nopylacetate, dihydropinyl acetate, 2,4-dimethyl-3-cyclohexenyl methyl acetate, citronellyl acetate, boeticolacetate, decenyl propionate, linalyl propionate, geranyl propionate, propionic acid Esters such as neryl propionate, tricyclodecenyl propionate, benzyl methyl propionate, amyl butyrate, octyl butyrate, neryl butyrate, cinnamyl butyrate, amyl valerate, isopropyl isobutyrate, octyl isobutyrate, linalyl isobutyrate, neryl isobutyrate, linalyl isovalerate, pine oil isovalerate, phenyl ethyl isovalerate, 2-methylpentyl 2-methylvalerate, methyl 3-hydroxyhexanoate, ethyl 3-hydroxyhexanoate, ethyl heptanoate, methyl octanoate, octyl octanoate, linalyl octanoate, methyl nonanoate, methyl undecenoate, linalyl benzoate, methyl cinnamate, isopentenyl angelate, methyl geraniol, and triethyl citrate; phenols such as thymol, carvacrol, and β-naphthol isobutyl ether; lactones such as γ-undecanolactone and δ-dodecanolactone; acetic acid, propionic acid, butyrate The present invention also includes the following: acids such as pentanoic acid, valeric acid, hexanoic acid, octanoic acid, decanoic acid, dodecanoic acid, 2-decanoic acid, and geranic acid; nitrogen- and sulfur-containing compounds such as methyl anthranilate, ethyl anthranilate, methyl N-methyl anthranilate, methyl N-2′-methylpentylidene anthranilate, Rigantral, dodecanonitrile, 2-tridecanonitrile, geranyl nitrile, citronellyl nitrile, 3,7-dimethyl-2,6-nonadienenitrile, indole, 5-methyl-3-heptanone oxime, thiogeraniol, limonenethiol, and p-menthyl-8-thiol; and apple flavors obtained by squeezing, solvent extraction, steam distillation, etc., or by combining one or more of these in any proportion. Natural extracts and recovered aromas obtained by squeezing, solvent extraction, steam distillation, etc., from other fruits may also be mixed in any proportion. Specific examples thereof include orange, sweet orange, bitter orange, orange blossom, tangerine, bitter orange, bergamot, red mandarin, lemon, grapefruit, sweetie, sour orange, bergamot, etc., as well as pomelo, Taiwan lemon, sour orange, Iyo mandarin orange, sour orange, hassaku, stinky orange, Wenzhou mandarin orange, grape, strawberry, grape, pineapple, banana, peach, melon, apricot, plum, cherry, raspberry, blueberry, guava, passion fruit, papaya, mango, acai, etc.

The apple flavor of the present invention may also contain a suitable solvent for dissolving the aforementioned components, such as ethyl alcohol, glycerin, propylene glycol, triacetin, medium-chain fatty acid glycerides, edible oils and fats such as edible vegetable oils, or animal oils and fats.

The amount (concentration) of the apple flavoring of the present invention added to a food or beverage or an apple-flavored food or beverage is arbitrary as long as it is within the range that can achieve the effect of imparting or enhancing the apple flavor. It also varies depending on the apple-flavored food or beverage. For example, the amount of apple flavoring relative to the food or beverage is generally 0.002 to 1%, preferably 0.01 to 0.5%, and more preferably about 0.02 to 0.2% by mass.

The present invention will be described in detail below with reference to Examples, Comparative Examples, and Reference Examples, but it should be noted that the present invention is not limited to these.

Example

Example 1: Adding sweet orange aldehyde to apple juice

A solution of aurantial (aurantial (α-form:β-form = 4:6 (molar ratio) diluted in ethanol) at the concentrations shown in Table 1 was added to commercially available apple juice (unflavored). Evaluation was conducted by five fully trained professionals. The average evaluation results are shown in Table 1.

As shown in Table 1, by adding an appropriate amount of citronellal to apple juice, the apple taste, sweet fleshy texture, flavor spread, and flavor persistence can be imparted or enhanced compared to apple juice without citronellal.

Example 2: Addition of Nootkatone to Apple Juice

A nootkatone solution (an ethanol dilution of natural nootkatone) was added to commercially available apple juice (no flavoring) at the concentrations shown in Table 2. Evaluation was performed by five fully trained professionals. The average evaluation results are shown in Table 2.

As shown in Table 2, by adding an appropriate amount of nootkatone to apple juice, a firm, crisp, and sweet flesh texture reminiscent of apple, a flavor profile of apple, a diffusion of flavor, and a persistence of flavor can be imparted or enhanced compared to apple juice without nootkatone.

Example 3: Study on Addition to Apple Flavor

As an apple flavor, a flavoring (reference product 1) containing the components shown in Table 3 below was prepared.

[Table 3]

Apple flavor spice (reference 1)

Compounding ingredients Compounding amount (parts by mass) Amyl acetate 12 Amyl butyrate 8.5 Amyl valerate 28.5 Ethyl acetate 12 Ethyl heptanoate 3 Linalool 4.2 Geranyl acetate 10 95% ethanol margin total 1000

To the apple flavoring (reference product 1) in Table 3, the amounts of ethanol, a 2 ppm solution of helical (diluted in 95% ethanol), and a 2 ppm solution of nootkatone (diluted in 95% ethanol) shown in Table 4 were added to prepare apple flavorings of comparative products and products of the present invention.

[Table 4]

Apple flavor spice blend recipe

Mixed ingredients (parts by mass) Comparison product 1 Product 1 of the present invention Product 2 of the present invention Product 3 of the present invention Product 4 of the present invention Product 5 of the present invention Reference 1 (apple flavor spice) 990 990 990 990 990 990 Orange aldehyde (2ppm solution) 0 10 8 5 2 0 Nootkatone (2 ppm solution) 0 0 2 5 8 10 95% ethanol 10 0 0 0 0 0 total 1000 1000 1000 1000 1000 1000

Apple-flavored beverages (30% apple juice) were prepared using the apple-flavored flavorings of the invention and comparative products listed in Table 4 at the blending ratios shown in Table 5. These beverages were subjected to sensory evaluation by 10 panelists using the following evaluation criteria. The evaluation criteria were: 10 points for the best, 0 points for the worst, and 5 points for the average. The sensory characteristics were recorded using 11 ratings in 1-point intervals. The average of the 10 panelists' evaluation scores and the average sensory evaluation are shown in Table 6.

[Table 5]

Recipe for apple-flavored drink

Raw material name Dosage (parts by mass) Fructose Glucose Liquid Sugar (Bx75°) 100 5 times the concentration of apple juice 60 Vitamin C 0.1 Apple flavoring (inventive product or comparative product) 1 water margin total 1000

As shown in Table 6, the unflavored apple-flavored beverages not only lacked a perceptible apple aroma, but also had virtually no perceptible fruit aroma, earning a low rating. The beverages containing the apple-flavored flavor of Comparative Product 1 had a strong, premium, fruity aroma and were rated well compared to the unflavored beverages. However, the beverages lacked a slightly natural apple aroma, creating a fruity aroma that was somewhat difficult to identify, and were rated as lacking in persistence. In contrast, the apple-flavored beverages containing the apple-flavored flavors of the present invention all had a perceptible, premium, fruity apple aroma and were rated well for persistence. Furthermore, Inventive Product 1, containing citrulline, produced a sweet, fleshy sensation, while Inventive Product 5, containing nootkatone, produced a firm, crunchy, and sweet sensation reminiscent of biting into an apple. Inventive Products 2-4, containing these two flavoring compounds in appropriate proportions, produced a well-balanced, sweet, and firm, crunchy, and sweet sensation, reminiscent of biting into an apple, depending on their blending ratios. In particular, in the present invention product 3, an aroma reminiscent of the fleshy texture of a juicy apple was felt, and the overall impression of improved aroma quality was good.

Example 4: Hard Candy (Apple Flavor)

The formulation of the raw materials for hard candy is shown in Table 7. These raw materials, excluding the flavoring, were mixed and cooked at 120°C. When the candy base was cooled to a temperature below 100°C, apple flavoring (Inventive Product 3 or Comparative Product 1) was added and mixed to prepare hard candy (apple flavor).

[Table 7]

Hard candy with prescription

Raw material name Dosage (parts by mass) syrup 816 Fructose Glucose Liquid Sugar (Bx75°) 100 5 times the concentration of apple juice 60 Malic acid 20 Vitamin C 1 Apple flavor (Inventive product 3 or Comparative product 1) 3 total 1000

The obtained hard candies were subjected to sensory evaluation by 10 professionals.

As a result, 10 professionals gave the following good evaluation: Compared with the hard candy containing the comparative product 1, the hard candy containing the present invention product 3 had an enhanced apple flavor, a top-quality apple-like fruit aroma, a sweet fleshy texture, and a hard, crisp, and sweet fruity feeling like biting into an apple, and the flavor lasted for a long time.

Example 5: Adding to various products

Using apple flavoring (inventive product 3 or comparative product 1), yogurt containing apple fruit (with 0.1% apple flavoring added), yogurt drink (with 0.1% apple flavoring added), jelly (with 0.1% apple flavoring added), and dessert-type yogurt (with 0.1% apple flavoring added) were prepared.

Ten experts conducted a sensory evaluation of the resulting yogurts, yogurt drinks, jellies, and dessert-style yogurts containing apple fruit. All ten experts gave the following favorable evaluations: Compared to the products containing Comparative Product 1, the products containing Inventive Product 3 exhibited a stronger apple flavor, a premium, natural apple aroma, a sweet, fleshy texture reminiscent of biting into an apple, and a persistent, firm, crunchy, and sweet texture.

Claims (5)

1. Use of one or more of sweet orange aldehyde and nocacolone in the manufacture of apple flavor enhancers for apple-flavored beverages, foods or flavorings. 2. Apple-flavored beverages and foods, each containing one or more of sweet orange aldehyde and nocacolone in a concentration range of 5 ppt to 300 ppt. 3. Apple flavoring, which contains 0.1 ppb to 10 ppm of hesperidin and/or 0.1 ppb to 10 ppm of nocacolone. 4. A method for enhancing the apple flavor of apple-flavored beverages, comprising the step of adding one or more of hesperidin and nocacolone, each at a concentration range of 5 ppt to 300 ppt, to the apple-flavored beverage. 5. A method for imparting an apple flavor to a beverage or food product, comprising the step of adding the apple flavoring of claim 3 to the beverage or food product.