JP2018072210A - Search method for remaining scent ingredients unique to food and drink - Google Patents

Abstract

An object of the present invention is to provide a method for searching for a fragrance ingredient capable of supplementing a flavor during eating and drinking by analyzing and comprehensively evaluating the aroma felt during eating and drinking of foods at each stage during eating and drinking. When eating or drinking a food or drink, the aroma contained in the saliva after swallowing the food or drink is analyzed, and the detected aroma component is positioned as a remaining aroma component unique to the food or drink. How to search for remaining scent components. [Selection figure] None

Description

  The present invention relates to a method for searching for a remaining scent component peculiar to foods and beverages, and more specifically, analyzes a scent component contained in saliva after swallowing the food and beverage, and uses the detected scent component as a remaining scent component peculiar to foods and beverages It is related with the search method of the remaining scent component peculiar to food and drink.

  In recent years, with the diversification of consumer preferences, development of various products that meet consumer needs is desired. In particular, this trend is strong in the food and beverage industry, and there is a strong demand for the development of a variety of food and drink that matches the taste of consumers. In response to these requirements, flavors, which are one of the raw materials for foods and beverages, cannot be adequately addressed with the flavors (food flavors) that have been proposed in the past. Flavor development has become an urgent issue.

  Flavors are developed based on the experience and sensitivity of flavorists with reference to the results of aroma analysis of food and drink. Aroma analysis technology has been progressing year by year. For example, by using an analysis method called aroma extract dilution analysis (AEDA method) using odor-smell gas chromatography (GC-O), food and drink A method has been proposed in which a component having a high contribution to the odor is detected and a fragrance composition for food and drink is produced based on the data (Patent Document 1).

  On the other hand, there are fragrances that people feel during eating and drinking when they sniff food and drinks directly with their nose (orthonasal aroma) and fragrances that they feel through their nose during eating and drinking (retro nasal aroma) Since the scent felt during eating and drinking is mainly retro nasal aroma, a method for evaluating a fragrance component by focusing on the retro nasal aroma has been proposed.

  For example, a method of measuring a fragrance compound discharged from the nose during eating and drinking of foods and evaluating aroma expression characteristics such as initiality and sustainability of the fragrance compound from the relationship between the measurement data and the eating and drinking time (Patent Document 2) , A method for evaluating a compound useful for perception of aroma in consideration of metabolism in the oral cavity or nasal cavity by measuring odorous substances discharged from the nose and mouth during eating and drinking (Patent Document 3), containing artificial saliva A method for blending fragrances (Patent Document 4) that corrects from the difference in volatilization of fragrance components between an intraoral model environment solution and a non-oral environment solution that does not contain artificial saliva. There has been proposed a method (Patent Document 5) for measuring a discharged fragrance compound and evaluating it as a fragrance component peculiar to cooked food based on the difference in the measurement data.

JP 2004-325116 A JP 2009-31138 A Special table 2008-506958 JP 2007-236233 A Japanese Patent Laying-Open No. 2006-45156

  In the method of producing a fragrance composition based on the evaluation of the fragrance ingredients focused on retronasal aroma proposed in the past and the results of the evaluation, the fragrance discharged from the nose is collected and collected during food consumption. The aroma component was analyzed by gas chromatography. However, satisfactory analysis is not obtained only by analyzing the aroma discharged from the nose during eating and drinking of foods.

  Therefore, the object of the present invention is to provide a method for searching for flavoring ingredients that can supplement flavor during eating and drinking by analyzing and comprehensively evaluating the aromas felt during eating and drinking of foods at each stage of eating and drinking. It is to be.

  The present inventors have intensively studied to solve the above-mentioned problems, and (a) aroma contained in a gas discharged from the nose while containing food or drink in the mouth while eating or drinking foods. ("Incense incense"), (b) Aroma contained in the gas present in the mouth after swallowing food and drink ("returning fragrance"), and (c) Aroma contained in saliva after swallowing food and drink ("Remaining fragrance") is analyzed and compared with the fragrance contained in food and drink ("sample fragrance"), characteristic odor is detected at each stage, especially using the analysis data of "Remaining fragrance" Thus, it was found that a good perfume composition with a sense of volume can be obtained, and the present invention has been completed.

The present invention can provide a method for searching for a remaining scent component peculiar to foods and beverages, a method for producing a fragrance composition for foods, and a method for producing foods and beverages shown below.
[1] A method for searching for a remaining scent component specific to a food or drink in a specific food or drink, and analyzing and detecting the aroma contained in saliva after swallowing the food or drink when eating or drinking the food or drink The search method of the residual scent component peculiar to this food / beverage product which positions the made aroma component as the residual scent component peculiar to this food / beverage product.
[2] Just before eating or drinking the food or drink, the aroma contained in saliva after swallowing water is analyzed, and the result is subtracted as a blank. To search for remaining scent ingredients.
[3] A method for searching for a remaining scent component unique to a food or drink in a specific food or drink, comprising the following steps (1) and (2).
Step (1): Collecting the following aromas (a) to (c) and the following (d) aroma in eating and drinking the food and drink and analyzing them by gas chromatography (a) The fragrance contained in the gas discharged from the nose while containing the food or drink in the mouth (b) The fragrance contained in the gas present in the mouth after swallowing the food or drink (c) The food or drink Aroma contained in saliva after swallowing (d) Aroma contained in the food and drink Step (2): In the analysis of step (1), the peak area value of the aroma component X detected in (d) is expressed as x1 When the peak area value in (c) of the fragrance component X is x2, the peak area value in (a) of the fragrance component X is x3, and the peak area value in (b) of the fragrance component X is x4, x2> x1, or x2> x3, or When 2> x4, the step [4] is a method for searching for a remaining scent component peculiar to the food or drink in a specific food or beverage, wherein the fragrance component X is positioned as the remaining scent component peculiar to the food or beverage. ) And (2).
Step (1): Collecting the following aromas (a) to (c) and the following (d) aroma in eating and drinking the food and drink and analyzing them by gas chromatography (a) The fragrance contained in the gas discharged from the nose while containing the food or drink in the mouth (b) The fragrance contained in the gas present in the mouth after swallowing the food or drink (c) The food or drink Aroma contained in saliva after swallowing (d) Aroma contained in the food and drink Step (2): In the analysis of step (1), the peak area value of the aroma component X detected in (d) is expressed as x1 When the peak area value in (c) of the fragrance component X is x2, the peak area value in (a) of the fragrance component X is x3, and the peak area value in (b) of the fragrance component X is x4, x2> x1 and x2> x3 and x2 x4, the step of positioning the fragrance component X as the remaining fragrance component peculiar to the food or drink [5] The gas chromatography after collecting the fragrances (e) to (g) immediately before eating or drinking the food or drink When analyzing with (a) blank, (f) analysis result as (b) blank, and (g) analysis result as (c) blank, respectively. The method for searching for a remaining scent component specific to the food or drink according to [3] or [4], wherein the method is subtracted from the analysis result in (3).
(E) Aroma contained in the gas discharged from the nose with water in the mouth (f) Aroma contained in the gas present in the mouth after swallowing water (g) Swallowed the water Aroma contained in later saliva [6] A method for analyzing aroma contained in saliva, wherein saliva is contacted with an adsorbent to adsorb the aroma, then desorbed and then analyzed by gas chromatography The method for searching for a remaining scent component according to any one of [1] to [5].
[7] The method for analyzing a fragrance contained in a gas is a method in which a gas is contacted with an adsorbent to adsorb the fragrance, and then desorbed and then analyzed by gas chromatography. [3] to [3] 6] The search method of the remaining scent component in any one of.
[8] A method for producing a fragrance composition for food, comprising a fragrance component positioned as a remaining fragrance component in any one of [1] to [7].
[9] The method for producing a food flavor composition according to [8], wherein the total amount of the remaining flavor components occupies 1% by mass or more of the total amount of the flavor compound in the food flavor composition.
[10] A method for producing a fragrance composition for foods having a flavor of a specific food or drink, comprising the following steps (1) and (2).
Step (1): Collecting the following aromas (a) to (c) and the following (d) aroma in eating and drinking the food and drink and analyzing them by gas chromatography (a) The fragrance contained in the gas discharged from the nose while containing the food or drink in the mouth (b) The fragrance contained in the gas present in the mouth after swallowing the food or drink (c) The food or drink Aroma contained in saliva after swallowing (d) Aroma step (2) contained in the food or drink: Step [11] for preparing a fragrance component based on the analysis result of step (1) [11] [10] The production method according to [10], including a method of selecting a component having a high contribution to fragrance among components analyzed by lithography.
[12] 1 to 99% by mass of the fragrance component detected from the fragrance analysis result of (a) in the total amount of the fragrance compound in the fragrance composition for food, and the fragrance component detected from the analysis result of the fragrance of (b) 1 to 99% by mass, 1 to 99% by mass of the aroma component detected from the aroma analysis result of (c) and 1 to 99% by mass of the aroma component detected from the aroma analysis result of (d) The method for producing a fragrance composition for food according to [10] or [11], wherein
[13] A method for producing a food or drink comprising blending a fragrance composition for foods produced by the production method according to any one of [8] to [12].

  During the eating and drinking of foods, (a) the scent contained in the gas discharged from the nose while containing the food or drink in the mouth ("containing scent"), (b) the mouth after swallowing the food or drink By comprehensively evaluating the fragrance contained in the gas ("returning fragrance") and (c) the fragrance contained in the saliva after swallowing food and drink ("remaining fragrance"), By using the analysis data of “remaining scent”, it is possible to provide a good perfume composition having a sense of volume.

It is the figure which showed the abundance ratio according to RI of standing incense (top, middle, last). It is the figure which showed the abundance ratio according to RI of containing scent (top, middle, last). It is the figure which showed the abundance ratio according to RI of a return scent (top, middle, last). It is the figure which showed the abundance ratio according to RI of a remaining incense (top, middle, last). It is the figure which showed the abundance ratio according to RI of a sample incense (top, middle, last).

  Hereinafter, the search method of the remaining scent component peculiar to the food / beverage products of this invention is demonstrated in detail.

  With respect to the method for searching for a remaining scent component of the present invention, the target food or drink is not particularly limited. Examples of liquid food and drink include liquor such as coffee, green tea, oolong tea, black tea, barley tea, herbal tea, and milk tea. Cola drinks, carbonated drinks such as carbonated drinks with fruit juice, carbonated drinks with milk; soft drinks such as fruit drinks, vegetable drinks, soy milk, lactic acid bacteria drinks, milk drinks; beer, Chuhai, cocktail drinks, sparkling liquor, Examples include alcoholic beverages such as fruit liquor and condiment liquor; soups, etc. Examples of solid or semi-solid foods include dairy products such as butter, cheese, milk, and yogurt; and fresh products such as fruits and vegetables Examples include foods; grilled meats; chocolates, but are not limited thereto.

  In the present invention, the term “incense (fukumiko)” refers to the aroma contained in the gas discharged from the nose while containing the food and drink in the mouth, and the “return incense (moderiko)” The fragrance contained in the gas present in the mouth after swallowing the food and drink, and the “remaining scent (no sorghum)” is the scent contained in the saliva after swallowing the food and drink. ) "Is an aroma contained in the food and drink, and" Tachiko "means an aroma that evaporates from the food and drink.

  Hereinafter, the method for collecting and analyzing the fragrances of “including scent”, “returning scent”, “remaining scent”, “sample scent” and “standing scent” will be described in detail.

(1) Fragrance collection and analysis method (a) Containing fragrance As a method for collecting fragrant fragrance, a gas containing a fragrance component discharged from the nose while sucking food and drink is sucked with a pump. The aromatic component can be collected by introducing it into a glass tube filled with a porous resin adsorbent and adsorbing it. Examples of the porous resin adsorbent include weak polar porous polymer beads based on 2,6-diphenyl-p-phenylene oxide, such as “Tenax TA” manufactured by GL Sciences Inc. After purging nitrogen gas to the collected aroma component, it is heated and desorbed and analyzed by gas chromatography, whereby the peak area value of each aroma component can be obtained.

  Before collecting the fragrance of the fragrance, the fragrance was collected in the same manner with water in the mouth, analyzed by gas chromatography, and the peak area value of each fragrance component was measured as described above. It is preferable that individual differences among subjects can be reduced by performing correction by subtracting from the peak area value of each fragrance component.

(B) Return scent As a method for collecting the scent of return scent, the gas containing the scent component in the mouth after swallowing food and drink is introduced into a glass tube filled with a porous resin adsorbent while sucking with a pump. The aroma component can be collected by the adsorption treatment. After purging nitrogen gas to the collected aroma component, it is heated and desorbed and analyzed by gas chromatography, whereby the peak area value of each aroma component can be obtained. Before collecting the fragrance of the return fragrance, the fragrance is similarly collected after swallowing water, analyzed by gas chromatography, and the peak area value of each fragrance component as a blank, each of the return fragrance measured above It is preferable to perform correction by subtracting from the peak area value of the aroma component because individual differences among subjects can be reduced.

(C) Remaining scent As a scent collecting method of the remaining scent, it can be obtained by collecting the scent component contained in the saliva after swallowing food and drink. As a method for collecting aroma components contained in saliva, for example, a Star Bar Extraction Method (SBSE: Stir Bar Extraction Extraction) in which Twister made by GUSTER Co., Ltd. is added to saliva filled in a container and extracted. After collecting the fragrance, and purging the collected fragrance component with nitrogen gas, it is possible to obtain the peak area value of each fragrance component by heat desorption and analysis by gas chromatography. Before collecting the scent of the remaining scent, each scent component of the remaining scent was measured by swallowing water and then collecting the scent in the same manner, and analyzing by gas chromatography, using the peak area value of each scent component as a blank. It is preferable to perform correction by subtracting from the peak area value in order to reduce individual differences among subjects.

(D) Sample aroma As a method for collecting the aroma of the sample aroma, it can be obtained by collecting aroma components contained in food and drink. As a method for collecting aroma components contained in food and drink, for example, the aroma is collected and collected by a star bar extraction method (SBSE) in which a food and drink filled in a container is extracted by adding Twister. The purged nitrogen components are purged with nitrogen gas, and then desorbed by heating and analyzed by gas chromatography, whereby the peak area value of each aromatic component can be determined.

(D-2) Standing scent As a scent collecting method for standing scent, a method of collecting volatile scent components from foods and drinks can be generally adopted. An example is a method of collecting aroma in a porous resin adsorbent or the like installed in the head space portion of the container. As the aroma collection method, for example, a solid phase micro extraction (SPME), a headspace adsorption extraction (HSSE) by Twister, or the like can be employed. The peak area value of each fragrance component can be obtained by heat desorption of the collected fragrance component and analysis by gas chromatography.

(2) Search method of remaining scent component The search method of the remaining scent component of the present invention is a method of detecting the scent component detected by analyzing the scent contained in the saliva after swallowing the food and drink by the method shown in (c) above. Is characterized as a remaining scent component peculiar to the food and drink. More preferably, the peak area value of the fragrance component X detected by analyzing the fragrance (sample fragrance) contained in the food or drink by the method shown in (d) is x1, and the fragrance component X in (c) When the peak area value is x2, the peak area value of the fragrance component X in (a) is x3, and the peak area value of the fragrance component X in (b) is x4, x2> x1, or When x2> x3 or x2> x4, the fragrance component X is positioned as the remaining fragrance component unique to the food or drink. More preferably, when x2> x1, x2> x3, and x2> x4, the fragrance component X is positioned as a remaining fragrance component unique to the food or drink.

(3) Manufacturing method of food fragrance composition The food fragrance composition of the present invention can be obtained by containing a fragrance component positioned as a remaining fragrance component by the above-described searching method. Of the total amount of the fragrance compound in the fragrance composition for food, the total amount of the remaining fragrance components is 1% by mass or more, preferably 5% by mass or more, more preferably 10% by mass or more, so that the fragrance for food with a sense of volume. It can be a composition. The provision of “volume” here means that the flavor thickness, richness, complex taste, etc. can be imparted to the fragrance composition for food itself or to foods and drinks blended with the fragrance composition. means.

  The fragrance composition for food of the present invention may contain a fragrance component other than the remaining fragrance component. Examples of other fragrance components include, for example, “Patent Office, Well-known and commonly used technology (fragrance) Part II food fragrance, Synthetic fragrances, natural essential oils, natural fragrances, animal and plant extracts described in "Page 8-87, issued on January 14, 2000". The food fragrance composition of the present invention, if necessary, is usually used in a fragrance composition, water, a solvent such as ethanol, ethylene glycol, 1,2-propylene glycol, glycerin, benzyl benzoate, triethyl citrate. Perfume retention agents such as hercoline, fatty acid triglycerides, fatty acid diglycerides.

  As another aspect of the fragrance composition for food of the present invention, there is a fragrance base prepared on the basis of the above-mentioned (a) fragrance analysis data of fragrance, and (b) A fragrance base prepared based on fragrance analysis data (hereinafter referred to as “return fragrance base”), (c) A fragrance base prepared based on fragrance analysis data of remaining fragrance (hereinafter referred to as “remaining fragrance base”), (d) Sample It can be obtained by blending a fragrance base (hereinafter referred to as “sample fragrance base”) prepared based on the fragrance analysis data of the fragrance. Of the total amount of the fragrance compound in the fragrance composition for food of the present invention, the included fragrance base is 1 to 99 mass%, the return fragrance base is 1 to 99 mass%, the remaining fragrance base is 1 to 99 mass%, and the sample fragrance base is 1 Can be contained in an amount of ˜99% by mass, and if necessary, water, a solvent such as ethanol, ethylene glycol, 1,2-propylene glycol, glycerin, benzyl benzoate, triethyl citrate, which are usually used in a perfume composition Perfume retention agents such as hercoline, fatty acid triglycerides, fatty acid diglycerides.

  The containing scent base, the return scent base, the remaining scent base, or the sample scent base is, for example, an analysis method based on an aroma extract dilution analysis (AEDA method) using scent sniffing gas chromatography (GC-O). It is also possible to detect and prepare components that have a high contribution to the odor of food and drink.

(4) Manufacturing method of food / beverage products As specific examples of food / beverage products whose volume feeling is enhanced by the fragrance composition for food of the present invention, carbonated beverages such as cola beverages, carbonated beverages containing fruit juice, carbonated beverages containing milk; Soft drinks such as fruit juice drinks, vegetable drinks, sports drinks, honey drinks, soy milk, vitamin supplement drinks, mineral supplement drinks, nutrition drinks, nourishment drinks, lactic acid bacteria drinks, milk drinks; green tea, tea, oolong tea, herbal tea, milk tea Taste drinks such as coffee drinks; alcoholic drinks such as chu-hi, cocktail drinks, sparkling liquor, fruit liquor, condiments; dairy products such as butter, cheese, milk, yogurt; ice cream, lacto ice, ice confectionery, yogurt, pudding , Jelly, daily desserts and other desserts and mixes for making them; Caramel, candy, tablet confectionery, crackers, biscuits, cookies, pie, chocolate, snacks and other confectionery, and mixes such as cake mixes to produce them; general foods such as bread, soup and various instant foods, toothpaste However, it is not limited at all. The fragrance composition for food of the present invention can be usually blended in a concentration range of about 0.01% by mass to 1% by mass based on the weight of the food or drink.

  Hereinafter, the present invention will be described more specifically with reference to examples. The present invention is not limited to these.

Example 1 Analysis of Standing Incense, Containing Incense, Returning Incense, Residual Incense and Sample Incense in Drip Coffee (1) Preparation of Sample (Drip Coffee) 2 (L value 19) 30 g was pulverized with a pulverizer, and about 500 g of the extract was obtained using a drip method with boiling water, then filled into a can and stored frozen (unsterilized). It thawed at the time of analysis and used as the sample for analysis.

(2) Standing incense analysis (HSSE: Headspace Sorative Extraction analysis)
After putting 15 g of a sample and a stirrer into a 20 mL vial, a head space part was suspended and sealed with a twister (twister: length 10 mm, film thickness 0.5 mm), and aroma collection was performed for 30 minutes. After heat desorption with a TDU (Thermal Deposition Unit), measurement was performed with a GC branched to a flame ionization detector (FID) and a single quadrupole mass spectrometer (MSD).

(3) Incense analysis (Tenax TA adsorption analysis)
The fragrance discharged from the nose with 25 g of the sample kept in the mouth was collected in Tenax TA for 4 minutes while sucking with an air pump. After purging with 100 mL / min of nitrogen gas, heat desorption was performed with TDU, and measurement was performed with GC branched to FID and MSD. Further, the measurement was performed in the same manner except that soft water was used instead of the sample immediately before the measurement of the sample, and correction was performed by subtracting the measurement result as a blank.

(4) Analysis of return scent (Tenax TA adsorption analysis)
The aroma in the mouth after ingesting 190 g of the sample was collected in Tenax TA for 2 minutes while sucking with an air pump. After purging with 100 mL / min of nitrogen gas, heat desorption was performed with TDU, and measurement was performed with GC branched to FID and MSD. Further, the measurement was performed in the same manner except that soft water was used instead of the sample immediately before the measurement of the sample, and correction was performed by subtracting the measurement result as a blank.

(5) Analysis of remaining scent (SBSE: Stir Bar Sorative Extraction analysis)
After drinking 190 g of sample, saliva was collected in a beaker. In a 10 mL vial, 9.0 g of saliva and one Twister (length: 10 mm, film thickness: 0.5 mm) were placed, and aroma collection was performed for 30 minutes while stirring at room temperature. The Twister was rinsed with ultrapure water and then purged with 100 mL / min nitrogen gas. After heat desorption with TDU, measurement was performed with GC branched to FID and MSD. Further, the measurement was performed in the same manner except that soft water was used instead of the sample immediately before the measurement of the sample, and correction was performed by subtracting the measurement result as a blank.

(6) Analysis of sample incense (SBSE analysis)
9.0 g of a sample and one Twister (length: 10 mm, film thickness: 0.5 mm) were placed in a 10 mL vial, and aroma collection was performed for 30 minutes while stirring at room temperature. The Twister was rinsed with ultrapure water and then purged with 100 mL / min nitrogen gas. After heat desorption with TDU, measurement was performed with GC branched to FID and MSD.

(7) GC-MS measurement conditions The GC-MS measurement conditions in (2) to (6) are shown below.

GC-MS; Agilent Technologies 7890A GC / 5975C inert XL MSD
Column: GL Science InertCap-WAX60mx0.25mmI. D. x0.25μm
Carrier gas: He
Mode: Constant flow Column flow rate: 1.4mL
MS: EI mode, 70 eV

Injection method: Gerstel TDU
Initial temperature: 20 ° C
Rate: 720 ° C / min Final temperature: 260 ° C
Hold time: 2 minutes

Oven initial temperature: 40 ° C
Hold time: 5 minutes Rate: 5 ° C / min Final temperature: 230 ° C
Hold time: 20 minutes (8) Analysis results The area ratio of each component of standing scent, containing scent, return scent, remaining scent and sample scent analyzed by the above method is classified by the retention index (RI <1100: top, RI = 1100 to 1800: middle, RI> 1800: last) are shown in Table 1-1, Table 1-2, and Table 1-3. Moreover, it showed in the pie chart (FIGS. 1-5).

As apparent from Tables 1-1 to 1-3 and FIGS. 1 to 5, in the standing scent, aldehydes such as 2-methylbutanal (No. 5) and 3-methylbutanal (No. 6), Furfuryl acetate ( The ratio of furans such as No. 22) and Furfuryl alcohol (No. 24) was high.
In the incense, there are many top fragrance components (FIG. 2), aldehydes such as 2-methylbutanal (No. 5) and 3-methylbutanal (No. 6), Diacetyl (No. 9) and 2,3-Pentanedione ( The ratio of ketones such as No. 10) was high.

  In the return scent, there are many middle aroma components (FIG. 3), ketones such as Diacetyl (No. 9) and 2,3-Pentadionee (No. 10), Furfural (No. 19) and Furfuryl acetate (No. 22). ) And other pyrazines such as 2-methylpyrazine (No. 16).

  In the remaining scent, the top scent component is small, the last scent component is large (Table 1), phenols such as 4-Ethylguaiacol (No. 29) and 4-Vinylguaiacol (No. 30), 2-Ethylpyrazine (No. 17). ) And 2-Ethyl-6-methylpyrazine (No. 18).

  As described above, it has been clarified that characteristic fragrances are detected in the incense, return scent, and remaining scent as shown.

Example 2: Preparation of Coffee Flavor Based on the results of each fragrance analysis of standing scent, scented incense, returning scent, sample scent and remaining scent as shown in Example 1, standing scented base A, scented incense base A, returning scented base A, sample scent base A and remaining scent bases A, A2 and A3 were prepared.
(1) Standing incense base A
35% by mass of ethanol and propylene were added to 40% by mass of a mixture obtained by replacing the area ratio (%) of each component of standing incense shown in Table 1-1, Table 1-2 and Table 1-3 with mass% and mixing each component. Standing perfume base A was prepared by mixing 25% by mass of glycol.
(2) Incense base A
35% by mass of ethanol and propylene were added to 40% by mass of a mixture in which each component was mixed by replacing the area ratio (%) of each component of the included scent shown in Table 1-1, Table 1-2 and Table 1-3 with mass%. Incense base A was prepared by mixing 25% by weight of glycol.
(3) Return scent base A
35% by mass of ethanol and propylene were added to 40% by mass of a mixture obtained by replacing the area ratio (%) of each component of the return scent shown in Table 1-1, Table 1-2 and Table 1-3 with mass% and mixing each component. A return fragrance base A was prepared by mixing 25% by mass of glycol.
(4) Sample incense base A
The area ratio (%) of each component of the sample scent shown in Table 1-1, Table 1-2, and Table 1-3 was replaced with mass%, and 40% by mass of each component was mixed with 35% by mass of ethanol and propylene. Sample flavor base A was prepared by mixing 25% by mass of glycol.
(5) Remaining incense base A
35% by mass of ethanol and propylene glycol were added to 40% by mass of a mixture obtained by replacing the area ratio (%) of each component of the remaining scent shown in Table 1-1, Table 1-2, and Table 1-3 with mass% and mixing each component. The remaining scent base A was prepared by mixing 25% by mass.
(6) Remaining incense base A2
Among each component of the remaining scent shown in Table 1-1, Table 1-2, and Table 1-3, a component having an area ratio (%) higher than the area ratio (%) of the sample scent, the containing scent, or the return scent The remaining perfume base A2 was prepared by mixing 40% by mass of a mixture in which each component was mixed by replacing the area ratio (%) by mass% and mixing 35% by mass of ethanol and 25% by mass of propylene glycol.
(7) Remaining incense base A3
Of each component of the remaining scent shown in Table 1-1, Table 1-2, and Table 1-3, the area ratio (%) is higher than the sample scent, and the area ratio (%) is higher than the containing scent, and the return scent. Ingredients having an area ratio (%) higher than the area ratio (%) in the above were selected, the area ratio (%) was replaced with mass%, and the mixture mixed was 40 mass% with ethanol 35 mass% and propylene glycol 25 mass. % To prepare a remaining scent base A3.

  Standing incense base A, containing incense base A, returning incense base A, sample incense base A, remaining incense base A, remaining incense base A2, and remaining incense base A3 are added to the basic coffee flavor shown in Comparative Product 1 in Table 2-1 below. Thus, coffee flavors of the present invention and comparative products were prepared (Tables 2-1 and 2-2).

Example 3 Addition of Coffee Flavor to Coffee Beverage After crushing 100 g of roasted coffee beans (Colombia L value 22), the mixture was extracted with 14 times the amount of 90 ° C. hot water for 15 minutes while stirring. After completion of extraction, the extract was filtered with a commercially available paper filter, and the filtrate was ice-cooled to obtain 1087 g (Bx2.3 °) of coffee extract. After 152 g of sucrose was added to the extract and completely dissolved, sodium bicarbonate was added to adjust the pH to 6.9, and water was added to make 2500 g as a whole. Prepared by adding 0.1% by weight of the coffee flavor comparison products 1 to 5 and the present invention products 1 to 4 prepared in Example 1 to this coffee extraction stock solution, heated to 90 ° C., and filled into cans 190 g at a time Then, retort sterilization was performed (121 ° C., 20 minutes, F = 39) to obtain a canned coffee drink. Each coffee beverage was subjected to sensory evaluation by 10 panelists using the coffee flavor comparative product 1 added as a control, and the average sensory evaluation results are shown in Table 3.

As shown in Table 3, by adding the coffee flavor of the present invention containing a remaining scented base to a coffee beverage, the thickness, richness, and complex taste of the coffee are enhanced, and the body feeling of the coffee is strengthened. It was.

Claims (13)

  A method of searching for a remaining scent component unique to a food or drink in a specific food or drink, and analyzing the scent contained in the saliva after swallowing the food or drink when detecting the scent A method for searching for a remaining scent component specific to the food or drink, positioning the component as a remaining scent component specific to the food or drink.   The residual scent component peculiar to the food and drink according to claim 1, characterized in that the scent contained in the saliva after swallowing water is analyzed immediately before eating and drinking the food and drink, and the result is subtracted as a blank. Search method. A method for searching for a remaining scent component unique to a food or drink in a specific food or drink, comprising the following steps (1) and (2).
Step (1): Collecting the following aromas (a) to (c) and the following (d) aroma in eating and drinking the food and drink and analyzing them by gas chromatography (a) The fragrance contained in the gas discharged from the nose while containing the food or drink in the mouth (b) The fragrance contained in the gas present in the mouth after swallowing the food or drink (c) The food or drink Aroma contained in saliva after swallowing (d) Aroma contained in the food and drink Step (2): In the analysis of step (1), the peak area value of the aroma component X detected in (d) is expressed as x1 When the peak area value in (c) of the fragrance component X is x2, the peak area value in (a) of the fragrance component X is x3, and the peak area value in (b) of the fragrance component X is x4, x2> x1, or x2> x3, or If it is 2> x4, step positioning the aroma X, as and drink food unique scent component A method for searching for a remaining scent component unique to a food or drink in a specific food or drink, comprising the following steps (1) and (2).
Step (1): Collecting the following aromas (a) to (c) and the following (d) aroma in eating and drinking the food and drink and analyzing them by gas chromatography (a) The fragrance contained in the gas discharged from the nose while containing the food or drink in the mouth (b) The fragrance contained in the gas present in the mouth after swallowing the food or drink (c) The food or drink Aroma contained in saliva after swallowing (d) Aroma contained in the food and drink Step (2): In the analysis of step (1), the peak area value of the aroma component X detected in (d) is expressed as x1 When the peak area value in (c) of the fragrance component X is x2, the peak area value in (a) of the fragrance component X is x3, and the peak area value in (b) of the fragrance component X is x4, x2> x1 and x2> x3 and x2 If it is x4, step positioning the aroma X, as and drink food unique scent component The following aromas (e) to (g) immediately before eating and drinking the food and drink are collected and analyzed by gas chromatography. The analysis results of (e) are the blanks of (a) and the analysis results of (f), respectively. The blank of (b) and the analysis result of (g) are subtracted from the analysis result at the time of eating and drinking as the blank of (c). How to search for remaining scent components.
(E) Aroma contained in the gas discharged from the nose with water in the mouth (f) Aroma contained in the gas present in the mouth after swallowing water (g) Swallowed the water Aroma contained in later saliva   The method for analyzing aroma contained in saliva is a method of adsorbing aroma by contacting saliva with an adsorbent and then desorbing and then analyzing by gas chromatography. The method for searching for a remaining scent component according to item 1.   The method for analyzing a fragrance contained in a gas is a method in which the fragrance is adsorbed by subjecting the gas to contact with an adsorbent, then desorbed, and then analyzed by gas chromatography. The method for searching for a remaining scent component according to item 1.   The manufacturing method of the fragrance composition for foodstuffs characterized by including the fragrance component positioned as a remaining fragrance | flavor component in any one of Claims 1-7.   The method for producing a fragrance composition for food according to claim 8, wherein the total amount of the remaining fragrance components occupies 1% by mass or more of the total amount of the fragrance compound in the fragrance composition for food. It is a manufacturing method of the flavor composition for foods which has the flavor of specific food-drinks, Comprising: The manufacturing method which has the following processes (1) and (2).
Step (1): Collecting the following aromas (a) to (c) and the following (d) aroma in eating and drinking the food and drink and analyzing them by gas chromatography (a) The fragrance contained in the gas discharged from the nose while containing the food or drink in the mouth (b) The fragrance contained in the gas present in the mouth after swallowing the food or drink (c) The food or drink Aroma contained in saliva after swallowing (d) Aroma step contained in the food and drink (2): A step of formulating a fragrance component based on the analysis result of step (1)   The manufacturing method according to claim 10, wherein the analysis includes a method of selecting a component having a high contribution to the fragrance among components analyzed by gas chromatography.   Of the total amount of the fragrance compound in the fragrance composition for food, 1 to 99% by mass of the fragrance component detected from the fragrance analysis result of (a), 1 to the fragrance component detected from the fragrance analysis result of (b) 99% by mass, 1 to 99% by mass of the aroma component detected from the aroma analysis result of (c), and 1 to 99% by mass of the aroma component detected from the aroma analysis result of (d) The manufacturing method of the fragrance composition for foodstuffs of Claim 10 or 11.   A method for producing a food or drink comprising blending a fragrance composition for foods produced by the production method according to any one of claims 8 to 12.

Images