Sweeteners for food and beverages, food and beverages and methods for producing the same, methods for sweetening food and beverages

Abstract

To provide a novel sweetener that uses a compound whose sweetness-enhancing effect was previously unknown as an active ingredient. [Solution] A sweetener for food and beverages containing at least one selected from the group consisting of decanoic acid, cinnamic acid, palmitic acid, and trans-2-hexenyl acetate.

Description

Technical Field

[0001] The present invention relates to a sweetness enhancer for food and drink, food and drink, a method for producing the same, and a method for enhancing sweetness of food and drink .

Background Art

[0002] Sweetness is a taste associated with carbohydrates and the like that serve as energy sources, and is therefore particularly important among the five basic tastes, namely sweetness, sourness, bitterness, saltiness, and umami. Accordingly, enhancing sweetness in food and drink directly leads to an improvement in the taste of the food and drink. On the other hand, although carbohydrates that impart sweetness to food and drink are one of the essential nutrients, excessive intake thereof can increase the risk of lifestyle-related diseases and the like. Therefore, development of methods for enhancing sweetness of food and drink by means other than adding carbohydrates is demanded. For example, a method for enhancing sweetness using α-linolenic acid and oleic acid as active ingredients is known, but the sweetness enhancing effect is not sufficient (Prior Art Document 1).

Prior Art Literature

Patent Literature

[0003]

Patent Document 1

Summary of the Invention

Problem to be Solved by the Invention

[0004] An object of the present invention is to provide a novel sweetness enhancer that contains, as an active ingredient, a compound whose sweetness enhancing effect has not been known heretofore.

Means for Solving the Problem

[0005] Under these circumstances, the inventors diligently investigated whether a wide variety of components have a sweetness-enhancing effect on food and beverages. As a result, they found that at least one component selected from the group consisting of decanoic acid, cinnamic acid, palmitic acid, and trans-2-hexenyl acetate has a sweetness-enhancing effect on food and beverages. Based on this novel finding, the inventors conducted extensive trial and error regarding the types of food and beverages to be targeted, the amount of each component to be added, etc., and ultimately completed the present invention. Accordingly, the present invention provides the following: Item 1. A sweetener for food and beverages containing at least one selected from the group consisting of decanoic acid, cinnamic acid, palmitic acid, and trans-2-hexenyl acetate.

[0006] Item 2. The sweetener according to Item 1, wherein the food or beverage is a berry-like fruit food or beverage.

[0007] Item 3. A sweetener according to item 1 or 2, which is a flavoring composition.

[0008] Item 4. Food and beverages to which at least one selected from the group consisting of decanoic acid, cinnamic acid, palmitic acid, and trans-2-hexenyl acetate is added, (a) If decanoic acid is present, its concentration is 0.000075 ppm to 2.0 ppm, (b) If cinnamic acid is present, its concentration is 0.00125 ppm to 0.03 ppm, (c) If palmitic acid is present, its concentration is 0.75 ppm to 100 ppm. (d) Food and beverages containing trans-2-hexenyl acetate, with a concentration of 0.2 ppm to 1.5 ppm.

[0009] Item 5. Food and beverages that are berry-like fruits, as described in Item 4.

[0010] Item 6. A method for producing food or beverages, comprising the step of adding at least one substance selected from the group consisting of decanoic acid, cinnamic acid, palmitic acid, and trans-2-hexenyl acetate to food or beverages or their raw materials.

[0011] Item 7. A method for enhancing the sweetness of food or beverages, comprising the step of adding at least one substance selected from the group consisting of decanoic acid, cinnamic acid, palmitic acid, and trans-2-hexenyl acetate to food or beverages or their raw materials.

[0012] Item 8. The method according to item 6 or 7, wherein the food or beverage is a berry-like fruit food or beverage. [Effects of the Invention]

[0013] According to the present invention, it is possible to provide a novel sweetness enhancer that uses a compound whose sweetness-enhancing effect has not been previously known as an active ingredient. [Modes for carrying out the invention]

[0014] Sweetener In one embodiment, the present invention provides a sweetener for food and beverages containing at least one selected from the group consisting of decanoic acid, cinnamic acid, palmitic acid, and trans-2-hexenyl acetate.

[0015] In this specification, at least one selected from the group consisting of decanoic acid, cinnamic acid, palmitic acid, and trans-2-hexenyl acetate may also be referred to as "sweetness-enhancing ingredients such as decanoic acid."

[0016] The sweetness enhancer of the present invention contains at least one, preferably two or more, more preferably three or more, and more preferably four, selected from the group consisting of decanoic acid, cinnamic acid, palmitic acid, and trans-2-hexenyl acetate as an active ingredient. When the sweetness enhancer of the present invention contains two or more sweetness-enhancing components such as decanoic acid, it is preferable that the sweetness-enhancing components include decanoic acid and trans-2-hexenyl acetate. In such embodiments, the blending ratio (mass ratio) of decanoic acid:trans-2-hexenyl acetate is preferably 9:1 to 3:7. It is also preferable to include combinations of decanoic acid and cinnamic acid, combinations of decanoic acid and palmitic acid, and combinations of decanoic acid, cinnamic acid, palmitic acid, and trans-2-hexenyl acetate.

[0017] In this invention, sweetness enhancement means that the sweetness perceived when consuming food or beverages to which the sweetness enhancer of this invention has been added is enhanced compared to food or beverages to which the sweetness enhancer of this invention has not been added. Sweetness can be evaluated, for example, by the method described in the examples below. The principle by which sweetness-enhancing components such as decanoic acid can enhance the sweetness of food and beverages is not clear, but one possibility is that it is due to a relative effect caused by a sourness mask.

[0018] The sweetness enhancer of the present invention may consist solely of a sweetness-enhancing component such as decanoic acid, or it may contain a carrier that can be incorporated into food and beverages, depending on its form, in addition to the sweetness-enhancing component such as decanoic acid. Examples of such carriers include oligosaccharides such as isomaltoligosaccharides, galactooligosaccharides, and fructooligosaccharides; polysaccharides such as cellulose, gum arabic, and starch (corn starch, etc.); and solvents such as water and ethanol, provided that they do not affect the effects of the sweetness enhancer of the present invention. Furthermore, flavorings, colorings, acidulants, or shelf-life extenders commonly used in food and beverages may also be incorporated, provided that they do not affect the effects of the sweetness enhancer of the present invention. In such embodiments, the amount of the sweetness-enhancing component such as decanoic acid in the sweetness enhancer of the present invention can be appropriately set from the range of 0.00000001 to 99% by mass (0.0001 to 990000 ppm), depending on the manner in which the sweetness enhancer of the present invention is used and the presence or absence of other components. More specifically, the lower limit of the amount of sweetness-enhancing components such as decanoic acid in the sweetness-enhancing agent of the present invention can be appropriately set from, for example, 0.00000001% by mass or more, 0.000001% by mass or more, 0.0001% by mass or more, 0.01% by mass or more, 1% by mass or more, 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, 97% by mass or more, etc. The upper limit of the amount of sweetness-enhancing components such as decanoic acid in the sweetness-enhancing agent of the present invention is also not limited and can be appropriately set from, for example, 99% by mass or less, 97% by mass or less, 95% by mass or less, 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, 50% by mass or less, etc. Furthermore, in embodiments of such compositions, for example, the sweetness-enhancing agent of the present invention may be a flavoring composition.

[0019] The sweetness enhancer of the present invention is used to enhance the sweetness of the target foods and beverages described below. In the present invention, the target foods and beverages are not limited, but for example, they include: milk, dairy drinks, lactic acid bacteria drinks, drinkable yogurt, fruit juice soft drinks, carbonated drinks, berry juices, orange juice and other fruit juice drinks, vegetable juice drinks, tea drinks, coffee drinks, cocoa drinks, sports drinks, functional drinks, ion drinks, vitamin supplement drinks, nutritional balance drinks and the like; frozen desserts such as ice cream, sherbet, gelato, shaved ice, frozen yogurt, ice pops, parfaits, fruit jelly, frozen fruit and the like; frozen dessert mixes such as soft serve ice cream mix; alcoholic beverages such as sake, beer, sparkling wine, beer-flavored alcoholic beverages, shochu, whiskey, brandy, wine, spirits (rum, vodka, gin, tequila, etc.), liqueurs, various cocktails containing drinking alcohols, fruit wines such as red wine and the like; and soups such as consommé soup, potage soup, cream soup, Chinese soup, ramen soup and the like. Liquid finished foods such as soups; miso soup, clear soup, stew, curry, white sauce, cream sauce, pasta sauce, custard cream, fillings, flower paste, fruit sauce (berry sauce, etc.), dessert bases, jams, mousses, kudzu starch gruel, sauces for thickening, sauces (for grilled meat, ginger pork, yakitori, mitarashi, etc.); dairy products such as yogurt; desserts such as jelly; rice ball fillings, salads and side dishes (egg salad, macaroni salad, etc.); grated radish Examples include ginger, grated daikon radish, wasabi, grated garlic, mustard, kimchi; egg liquid-like foods; pickle liquid; batter; Japanese sweets such as bean paste; special foods and therapeutic foods such as protein, phosphorus, and potassium-adjusted foods, salt-adjusted foods, fat-adjusted foods, intestinal regulating foods, calcium, iron, and vitamin-fortified foods, low-allergy foods, high-calorie liquid foods, liquid foods for people with chewing and swallowing difficulties, blended foods, and chopped foods; liquid seasonings such as dressings, soy sauce, sauces, and miso; and dried fruits. In the present invention, berry-flavored foods and beverages are preferred as food and beverages. In the present invention, berry-flavored foods and beverages mean foods and beverages containing berry juice, pulp, etc., and foods and beverages that have been flavored with berry flavor using flavorings, etc.Examples of berries include strawberry, cranberry, raspberry, blackberry, and blueberry.

[0020] The sweetness enhancer of the present invention is believed to enhance sweetness derived from various sweet components. Examples of sweet components include sucrose, fructose, and glucose contained in fruit juice. Other sweet components include naturally-derived sweet components such as honey, maple syrup, agave syrup, coconut sugar, stevia, and monk fruit (Siraitia grosvenorii) extract; sugar alcohols such as xylitol, sorbitol, maltitol, erythritol, isomalt, and lactitol; and other artificial sweet components such as aspartame, saccharin, acesulfame potassium (acesulfame K), sucralose, neotame, and advantame. It is conceivable that the sweetness enhancer of the present invention can enhance the sweetness of the above components. The food or drink targeted by the sweetness enhancer of the present invention may contain only one type of these sweet components, or may contain a combination of two or more types thereof. The pH of the food or drink is not limited, and examples thereof include 2.0 or higher, 3.0 or higher, and 3.5 or higher. The upper limit of the pH of the food or drink is also not limited, and examples thereof include 7.0 or lower (preferably 6.5 or lower, more preferably 6.0 or lower, still more preferably 5.5 or lower, still more preferably 5.0 or lower, still more preferably 4.5 or lower, and even more preferably 4.0 or lower).

[0021] In the present invention, the amount of sweetener added to food and beverages is not limited, but for example, based on the total mass of the food and beverage to which the sweetener has been added, the sweetener, such as decanoic acid, may be added in an amount of, for example, 200 ppm or less, preferably 100 ppm or less, and more preferably 80 ppm or less. Also, in the present invention, the lower limit of the amount of sweetener added to food and beverages is not limited, but for example, based on the total mass of the food and beverage to which the sweetener has been added, the sweetener, such as decanoic acid, may be added in an amount of, for example, 0.000005 ppm or more, preferably 0.000005 ppm or more, and more preferably 0.000075 ppm or more. In the present invention, when decanoic acid is used as the sweetener, its concentration in the food and beverage is preferably 0.000005 ppm or more, more preferably 0.00005 ppm or more, and even more preferably 0.000075 ppm or more. When decanoic acid is used as a sweetness-enhancing ingredient, there is no upper limit to its concentration in food and beverages, but for example, 3.0 ppm or less is preferred, 2.0 ppm or less is more preferred, and 1.5 ppm or less is even more desirable. In the present invention, when cinnamic acid is included as a sweetness-enhancing ingredient, its concentration in food and beverages is preferably 0.001 ppm or more, and 0.00125 ppm or more is even more preferred. In the present invention, when cinnamic acid is included as a sweetness-enhancing ingredient, there is no upper limit to its concentration in food and beverages, but for example, 0.05 ppm or less is preferred, 0.03 ppm or less is preferred, and 0.01 ppm or less is even more preferred. In the present invention, when palmitic acid is used as a sweetness-enhancing ingredient, its concentration in food and beverages is preferably 0.075 ppm or more, and 0.75 ppm or more is even more preferred. In the present invention, when palmitic acid is used as a sweetness-enhancing ingredient, there is no upper limit to its concentration in food and beverages, but for example, it is preferably 100 ppm or less, preferably 80 ppm or less, and more preferably 75 ppm or less. In the present invention, when trans-2-hexenyl acetate is used as a sweetness-enhancing ingredient, its concentration in food and beverages is preferably 0.1 ppm or more, and more preferably 0.2 ppm or more.In the present invention, when trans-2-hexenyl acetate is used as a sweetness enhancing component, the upper limit of its concentration for food and drink products is not limited, but for example, it is preferably 2.0 ppm or less, more preferably 1.5 ppm or less, and even more preferably 1.2 ppm or less.

[0022] In the present invention, the method for adding a sweetness enhancing component such as decanoic acid to food and drink products is not particularly limited, and examples thereof include a method of adding a sweetness enhancing component such as decanoic acid to the raw materials in any step of the production process of food and drink products, and a method of adding a sweetness enhancing component such as decanoic acid to the finished food and drink products.

[0023] According to the present invention, the sweetness of food and drink products can be enhanced by using the sweetness enhancer of the present invention. Furthermore, in a preferred embodiment of the present invention, the present invention is useful because it can enhance the sweetness of the target food or drink product while eliminating or suppressing the influence of flavor derived from the sweetness enhancing component itself such as decanoic acid.

[0024] Food and beverages, methods for enhancing sweetness In another embodiment, the present invention provides a food or drink product, wherein at least one selected from the group consisting of decanoic acid, cinnamic acid, palmitic acid, and trans-2-hexenyl acetate is added; Provided is a method for producing a food or drink product, comprising the step of adding at least one selected from the group consisting of decanoic acid, cinnamic acid, palmitic acid, and trans-2-hexenyl acetate to the food or drink product or a raw material thereof. Details of the sweetness enhancing component such as decanoic acid, the target food and drink product, etc. (type, amount, method for adding the sweetness enhancing component such as decanoic acid, etc.) in the present embodiment are the same as those described above.

[0025] In this embodiment, the content of sweetness-enhancing components such as decanoic acid in the food and beverage of the present invention is not limited, but for example, when the food and beverage is considered as 100% by mass, the content of sweetness-enhancing components such as decanoic acid may be set to, for example, 200 ppm or less, preferably 100 ppm or less, and more preferably 80 ppm or less. Also, in the present invention, the lower limit of the content of sweetness-enhancing components such as decanoic acid in the food and beverage is not limited, but for example, when the food and beverage is considered as 100% by mass, the content of sweetness-enhancing components such as decanoic acid may be set to 0.000005 ppm or more, preferably 0.000005 ppm or more, and more preferably 0.000075 ppm or more. In the present invention, when decanoic acid is used as a sweetness-enhancing component, its concentration in the food and beverage is preferably 0.000005 ppm or more, more preferably 0.00005 ppm or more, and even more preferably 0.000075 ppm or more. When decanoic acid is used as a sweetness-enhancing ingredient, there is no upper limit to its concentration in food and beverages, but for example, 3.0 ppm or less is preferred, 2.0 ppm or less is preferred, and 1.5 ppm or less is even more preferred. In the present invention, when cinnamic acid is included as a sweetness-enhancing ingredient, its concentration in food and beverages is preferably 0.001 ppm or more, and 0.00125 ppm or more is even more preferred. In the present invention, when cinnamic acid is included as a sweetness-enhancing ingredient, there is no upper limit to its concentration in food and beverages, but for example, 0.05 ppm or less is preferred, 0.03 ppm or less is preferred, and 0.01 ppm or less is even more preferred. In the present invention, when palmitic acid is used as a sweetness-enhancing ingredient, its concentration in food and beverages is preferably 0.075 ppm or more, and 0.75 ppm or more is even more preferred. In the present invention, when palmitic acid is used as a sweetness-enhancing ingredient, there is no upper limit to its concentration in food and beverages, but for example, it is preferably 100 ppm or less, preferably 80 ppm or less, and more preferably 75 ppm or less. In the present invention, when trans-2-hexenyl acetate is used as a sweetness-enhancing ingredient, its concentration in food and beverages is preferably 0.1 ppm or more, and more preferably 0.2 ppm or more.In the present invention, when trans-2-hexenyl acetate is used as a sweetness-enhancing component, there is no upper limit to its concentration in food and beverages, but for example, it is preferably 2.0 ppm or less, preferably 1.5 ppm or less, and more preferably 1.2 ppm or less.

[0026] In yet another embodiment, the present invention provides a method for enhancing the sweetness of food and beverages, comprising the step of adding at least one substance selected from the group consisting of decanoic acid, cinnamic acid, palmitic acid, and trans-2-hexenyl acetate to food and beverages or their raw materials. The details of the sweetness-enhancing component such as decanoic acid and the target food and beverages (type, amount, method of adding the sweetness-enhancing component such as decanoic acid, etc.) in this embodiment are the same as described above. The present invention will be described in more detail below using examples and comparative examples, but the present invention is not limited to the following examples. [Examples]

[0027] Test Example 1: Strawberry Sample preparation Frozen strawberry receptacles were crushed and made into juice. After adding flavorings to 400g of strawberry juice at the concentrations shown in the table below, a sensory evaluation was conducted by a panel trained in sensory testing using the method described below.

[0028] Sensory evaluation method Panel members: 7 Sensory evaluation method • Panel and sample presentation To improve the accuracy of sensory evaluations, a panel of experts was used, and samples from each test group were presented randomly. • Adjusting the panel scale We discussed and agreed on the objective of this evaluation, which is to enhance the sweetness of the strawberries, to ensure a shared understanding.

[0029] Furthermore, to ensure consistency in the evaluation panel's scales, we established criteria for the scales: 0: No change (blank) 1:0.1% Sweetness less than products with added sugar. 2:0.1% Sweetness equivalent to products with added sugar. 3: Sweetness level of 0.1% (more than sugar-added products) and 0.5% (less than sugar-added products) 4:0.5% Equivalent to products with added sugar. 5%: Sweetness level of 0.5% (more than sugar-added products) and 1.0% (less than sugar-added products) 6:1.0% Equivalent to products with added sugar. This evaluation We evaluated the enhancement of sweetness in each test group by comparing it to the blank sample. After each test, the mouth was thoroughly rinsed with water to eliminate any potential impact on the next test group. For each evaluation item, a fragrance-free test section was established in a way that was not apparent to the panel. We also evaluated whether it tasted like a strawberry or not.

[0030] result The results are shown in Table 1.

[0031] [Table 1]

[0032] As shown above, the sweetness of the strawberry juice was enhanced by adding decanoic acid, cinnamic acid, palmitic acid, or trans-2-hexenyl acetate. The test groups with decanoic acid at 0.000075-3 ppm, cinnamic acid at 0.01-0.075 ppm, palmitic acid at 75-120 ppm, and trans-2-hexenyl acetate at 0.2-1.2 ppm all showed a tendency towards improvement. Furthermore, even with the addition of these components, there was either no noticeable difference in taste from the strawberries, or the concentration was such that an unpleasant taste began to be perceived.

[0033] Test Example 2: Synergistic effect of sweetness-enhancing ingredients in strawberries Sample preparation Frozen strawberry receptacles were crushed and made into juice. After adding flavorings to 400g of strawberry juice at the concentrations shown in the table below, a sensory evaluation was conducted by a panel trained in sensory testing using the method described below.

[0034] Sensory evaluation method Panel members: 10 Sensory evaluation method • Panel and sample presentation To improve the accuracy of the sensory evaluation, a panel of experts was used, and samples from each test group were presented randomly. The panel arranged the four samples in order of how strongly they were perceived to be sweet, and scored them according to the following criteria. • Ranking of sweetness 0: The weakest sweetness level. It's sweeter than 1:0 but less sweet than 2. It's sweeter than a 2:1 ratio but less sweet than a 3:1 ratio. 3: The sweetest flavor This evaluation After each test group, the mouth was thoroughly rinsed with water to eliminate any influence on the next test group. For each evaluation item, a test group without added fragrance was included in a way that was not known to the panel. To evaluate the panel's sensitivity, a procedure was also performed in which the panel selected a test group with the same sweetness as the blank from among multiple test groups to ensure consistency in the scale. • Evaluation results The average of the evaluation results for each test plot was calculated.

[0035] The results are shown in Table 2.

[0036] [Table 2]

[0037] As shown in Table 2, compared to samples with 1.5 ppm of decanoic acid added alone and samples with 1.2 ppm of trans-2-hexenyl acetate added alone, the sample combining 1.2 ppm of trans-2-hexenyl acetate and 1.5 ppm of decanoic acid showed further enhanced sweetness. Furthermore, the addition of these components did not result in any unnatural taste reminiscent of strawberries.

[0038] Test Example 3: Sweetness-enhancing effect on blackberries Sample preparation Frozen blackberry receptacles were crushed, filtered through gauze, and then made into juice. Flavorings were added to 100g of blackberry juice at the concentrations shown in the table below, and then a sensory evaluation was conducted by a panel trained in sensory testing using the method described below.

[0039] Sensory evaluation method Panel members: 8 Sensory evaluation method • Panel and sample presentation To improve the accuracy of sensory evaluations, a panel of experts was used, and samples from each test group were presented randomly. The panel scored the samples based on the following criteria, comparing them to a blank sample with no added fragrance. 0: No different from a blank 1: Slightly sweeter than the blank. 2: Sweeter than a blank 3: Much sweeter than the blank This evaluation After each test group, the mouth was thoroughly rinsed with water to eliminate any influence on the next test group. Each evaluation item was compared to the blank. A score of 1 to 3 indicated that sweetness was perceived, and a score of 0 indicated that sweetness was not perceived. The results are shown in Table 3.

[0040] [Table 3]

[0041] As shown in Table 3, the sweetness of the blackberries was enhanced by adding the above ingredients. Furthermore, there was no unnatural taste or difference in the blackberries even after adding these ingredients.

[0042] Test Example 4: Sweetness-enhancing effect on raspberries Sample preparation Frozen raspberry receptacles were used instead of frozen blackberry receptacles. Raspberry juice was prepared in the same manner as in Test Example 3, except that 100g of raspberry juice was mixed with the types and concentrations of flavorings shown in the table below, and a sensory evaluation was conducted. The results are shown in the table below.

[0043] [Table 4]

[0044] As shown in Table 4, the sweetness of the raspberries was enhanced by adding the above ingredients. Furthermore, there was no unnatural taste or difference in the raspberry flavor even after adding these ingredients.

[0045] Test Example 5: Sweetness-enhancing effect on blueberries Sample preparation Frozen blueberry receptacles were used instead of frozen blackberry receptacles. Blueberry juice was prepared in the same manner as in Test Example 3, except that flavorings of the types and concentrations shown in the table below were added to 100g of blueberry juice, and a sensory evaluation was conducted. The results are shown in the table below.

[0046] [Table 5]

[0047] As shown in Table 5, the sweetness of the blueberries was enhanced by adding the above ingredients. Furthermore, there was no unnatural taste or difference in the blueberries even after adding these ingredients.

[0048] Test Example 6: Sweetness-enhancing effect on cranberries Sample preparation Frozen cranberry receptacles were used instead of frozen blackberry receptacles. Cranberry juice was prepared in the same manner as in Test Example 3, except that 100g of cranberry juice was mixed with flavorings of the types and concentrations shown in the table below, and a sensory evaluation was conducted. The results are shown in the table below.

[0049] [Table 6]

[0050] As shown in Table 6, the sweetness of the cranberries was enhanced by adding the above ingredients. Furthermore, there was no unnatural taste reminiscent of cranberries even after adding these ingredients.

[0051] Test Example 7: Synergistic effect of sweetness-enhancing ingredients in strawberries Sample preparation Frozen strawberry receptacles were crushed and made into juice. Flavorings were added to 100g of strawberry juice at the concentrations shown in the table below. Furthermore, a sample with only decanoic acid added was prepared in the same manner as above, except that 2.7 ppm of decanoic acid was added as the flavoring. Similarly, a sample with only trans-2-hexenyl acetate added was prepared in the same manner as above, except that 2.7 ppm of trans-2-hexenyl acetate was added as the flavoring. Using the obtained strawberry juices, a sensory evaluation was conducted by a panel trained in sensory evaluation using the method described below.

[0052] Sensory evaluation method Panel members: 6 Sensory evaluation method • Panel and sample presentation To improve the accuracy of sensory evaluations, a panel of experts was used, and samples from each test group were presented randomly. • Adjusting the panel scale We discussed and agreed on the objective of this evaluation, which is to enhance the sweetness of the strawberries, to ensure a shared understanding.

[0053] Furthermore, to ensure consistency in the evaluation panel's scales, we established criteria for the scales: 0: No change (blank) 1:0.1% Sweetness less than products with added sugar. 2:0.1% Sweetness equivalent to products with added sugar. 3: Sweetness level of 0.1% (more than sugar-added products) and 0.5% (less than sugar-added products) 4:0.5% Equivalent to products with added sugar. 5%: Sweetness level of 0.5% (more than sugar-added products) and 1.0% (less than sugar-added products) 6:1.0% Equivalent to products with added sugar. This evaluation We evaluated the enhancement of sweetness in each test group by comparing it to the blank sample. After each test, the mouth was thoroughly rinsed with water to eliminate any potential impact on the next test group. For each evaluation item, a fragrance-free test section was included, without the panel's knowledge of the process. We also evaluated whether it tasted like a strawberry or not.

[0054] result For sweetness, the average of the evaluation results for each test group was calculated. The results are shown in Table 7. In Table 7, the evaluation of sweetness is shown as a value compared to when only one component was added. For example, in the column for decanoic acid in test group No. 1 in Table 7, the entry "2.0 times" for "comparison with when only one component was added" indicates that the sweetness score for test group No. 1 (combination of decanoic acid and trans-2-hexenyl acetate) was 2.0 times that of the sample to which only decanoic acid was added. Similarly, in the column for trans-2-hexenyl acetate in test group No. 1 in Table 7, the entry "2.3 times" for "comparison with when only one component was added" indicates that the sweetness score for test group No. 1 was 2.3 times that of the sample to which only trans-2-hexenyl acetate was added.

[0055] [Table 7]

[0056] As shown in Table 7, the samples combining decanoic acid and trans-2-hexenyl acetate in the above ratio all showed enhanced sweetness compared to samples to which either decanoic acid or trans-2-hexenyl acetate was added alone. For test group No. 4, strawberry juice was prepared at half the flavoring concentration of Test Example 2 (total 1.35 ppm), but even at this concentration, combining trans-2-hexenyl acetate and decanoic acid enhanced sweetness compared to samples to which each was added alone at 2.7 ppm. Furthermore, the addition of these components did not result in any unnatural taste reminiscent of strawberries.

[0057] Test Example 8: Synergistic effect of sweetness-enhancing ingredients in strawberries The strawberry juices for each test group were prepared in the same manner as in Test Example 7, except that the types and amounts of flavorings shown in Table 8 below were added, and samples with only one component added were prepared: strawberry juice with 1.5 ppm of decanoic acid added, strawberry juice with 0.01 ppm of cinnamic acid added, strawberry juice with 75 ppm of palmitic acid added, and strawberry juice with 1.2 ppm of trans-2-hexenyl acetate added. Using the obtained strawberry juice, a sensory evaluation was conducted on sweetness and any unnaturalness as a strawberry, similar to Test Example 8.

[0058] result For sweetness perception, the average of the evaluation results for each test group was calculated. The results are shown in Table 8. Also, in Table 8, as in Test Example 7, the evaluation of sweetness perception is shown as a value compared to when only one component was added. [Table 8]

[0059] As shown in Table 8, in addition to the combination of decanoic acid and trans-2-hexenyl acetate, the combinations with cinnamic acid and palmitic acid also showed enhanced sweetness compared to samples with each flavoring added individually. Furthermore, the strawberry juice containing all of these (test plot No. 3) was sweeter than the sample containing one of these flavorings at twice the concentration. Moreover, the addition of these components did not result in any noticeable difference in taste from strawberries.

Claims

1. A sweetener for food and beverages containing at least one selected from the group consisting of decanoic acid, cinnamic acid, palmitic acid, and trans-2-hexenyl acetate.

2. The sweetener according to claim 1, wherein the food or beverage is a berry-like fruit food or beverage.

3. A sweetener according to claim 1, which is a flavoring composition.

4. Food and beverages to which at least one selected from the group consisting of decanoic acid, cinnamic acid, palmitic acid, and trans-2-hexenyl acetate is added, (a) If decanoic acid is present, its concentration is 0.000075 ppm to 2.0 ppm. (b) If cinnamic acid is contained, its concentration is 0.00125 ppm to 0.03 ppm, (c) If palmitic acid is present, its concentration is 0.75 ppm to 100 ppm. (d) Food and beverages containing trans-2-hexenyl acetate, in which case the concentration is 0.2 ppm to 1.5 ppm.

5. The food and beverage according to claim 4, which is a berry-like fruit food and beverage.

6. A method for producing food or beverages, comprising the step of adding at least one substance selected from the group consisting of decanoic acid, cinnamic acid, palmitic acid, and trans-2-hexenyl acetate to food or beverages or their raw materials.

7. A method for enhancing the sweetness of food or beverages, comprising the step of adding at least one substance selected from the group consisting of decanoic acid, cinnamic acid, palmitic acid, and trans-2-hexenyl acetate to food or beverages or their raw materials.

8. The method according to claim 6 or 7, wherein the food or beverage is a berry-like fruit food or beverage.

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