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Problems solved by technology
However, although this compound can impart "bodiedness" or a sense of volume to milk-related products, the effect of imparting naturalness and freshness like freshly squeezed milk is not sufficient
Method used
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Embodiment 1
[0048] Among the disulfide compounds used in fragrance compositions, for methyl 2-methyl-3-furyl disulfide and bis(2-methyl-3-furyl) disulfide, the above-mentioned ACROS organics company's product. In addition, as methyl furfuryl disulfide and difurfuryl disulfide, the above-mentioned products of Sigma Aldrich were used.
[0049] (1) Experimental method
[0050] Add methyl 2-methyl-3-furyl disulfide, bis(2-methyl-3-furyl) disulfide, methyl bran Difuryl disulfide and bisfurfuryl disulfide, to the final concentration of 100ppb, 10ppb, 1ppb, 0.1ppb, 0.01ppb, 0.001ppb.
[0051] As a comparative control, UHT sterilized milk to which these disulfide compounds were not added was used.
[0052] (2) Evaluation method
[0053] Whether or not the "natural richness" of the milk-related product is felt is judged based on the sensory evaluation.
[0054] The sensory evaluation was carried out by recording the points and comments of 10 special representatives on the following 5 levels. ...
Embodiment 2
[0064] According to the following prescription, mix according to the usual method to prepare the fragrance composition (comparative product 1)
[0068] 0.1 parts by mass of a 0.1% ethanol solution of methyl 2-methyl-3-furyl disulfide and bis(2-methyl-3-furyl) disulfide were mixed with 1000 parts by mass of the above-mentioned comparative product 1 0.1 parts by mass of a 0.01% ethanol solution of the above-mentioned compound, to prepare a fragrance composition (product 1 of the present invention).
[0069] About the comparative product 1 and the product of the present invention 1, comparative evalua...
Embodiment 3
[0071] Invention product 2 and comparative product 2 of "milk drink (1)" were mixed and prepared according to the usual method as follows.
[0072] The comparative evaluation will be carried out by 10 special representatives.
[0073] As a result, all 10 panelists thought that the product 2 of the present invention, which added the fragrance composition containing the specific disulfide compound of the present invention, could obtain a natural and rich milky feeling unique to milk and enhance the flavor peculiar to sterilized milk. milk drink.
[0074] [table 3]
[0075] Table 3 Milk drinks (1)
[0076]
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Abstract
The present invention provides a fragrance composition for milk, milk products, drinking foods containing milk or milk products, or dairy substitutes, which is characterized in that it is a fragrance composition for imparting a necessary and sufficient degree of naturalness and freshness to products related to enhanced milk. , rich milky fragrance composition, and milk-related products added with the fragrance composition, containing ) disulfide, methylfurfuryl disulfide, and difurfuryl disulfide, or disulfide compounds of two or more kinds.
Description
[0001] This application is a divisional application of a PCT application with an international filing date of October 1, 2007, an international application number of PCT / JP2007 / 069205, a national phase application number of 200780038113.9, and an invention title of "perfume composition". technical field [0002] The present invention relates to flavors for imparting milk's natural, fresh, rich milky feeling to enhanced milk, dairy products, beverages and foods containing milk or dairy products, or dairy substitutes (these are collectively referred to as "milk-related products") Composition, in more detail, by adding a very small amount selected from methyl 2-methyl-3-furyl disulfide, bis(2-methyl-3-furyl) disulfide, methylfurfuryl One or more disulfide compounds of disulfide and bisfurfuryl disulfide provide flavorings for dairy products that impart a unique natural and rich milky feeling and aroma that have not been found in milk-enhanced products so far Composition, milk-rel...
Claims
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