Aroma enhancer

Abstract

To provide an agent for enhancing the scent of a fragrance component (fragrance enhancer), the fragrance component being at least one selected from the group consisting of butyric acid, decanoic acid, δ-decalactone, δ-dodecalactone, diacetyl, 2-nonanone, and 2-undecanone; fragrance component-containing food and drink, comprising the fragrance enhancer; and a method for enhancing the scent of a fragrance component in the fragrance component-containing food and drink.SOLUTION: A fragrance enhancer comprises at least one selected from the group consisting of sucralose, thaumatin, Siraitia grosvenorii extract, acesulfame potassium, stevia extract, and aspartame.SELECTED DRAWING: None

Description

Technical Field

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[0001] The present invention relates to an aroma enhancer. More specifically, it relates to a preparation used for enhancing the aroma of at least one aroma component selected from the group consisting of butyric acid, decanoic acid, δ-decalactone, δ-dodecalactone, diacetyl, 2-nonanone, and 2-undecanone. The present invention also relates to a flavor or food or drink for food or drink in which the aroma of the aroma component is enhanced, and a method for producing the same. Furthermore, the present invention relates to a method for enhancing the aroma of the aroma component in a flavor or food or drink for food or drink containing the aroma component.

Background Art

[0002] Butyric acid, decanoic acid, δ-decalactone, δ-dodecalactone, diacetyl, 2-nonanone, and 2-undecanone are all known aroma components contained in plant-derived or animal-derived natural foods and drinks. For example, butyric acid is contained in pickles and lavender essential oil; decanoic acid is contained in edible oils such as coconut, palm oil, and palm oil, and in liquor; δ-decalactone is contained in peaches, mangoes, beer, and rum; δ-dodecalactone is contained in papayas, peaches, strawberries, chicken, and veal; diacetyl is contained in black tea, brandy, rum, and red wine; 2-nonanone and 2-undecanone are known to be contained in strawberries and coconuts (Non-Patent Document 1).

[0003] However, conventionally, methods for enhancing the aroma of these aroma components and effective ingredients therefor have not been known. Moreover, it has not been known that high-sweetness sweeteners have an effect of enhancing the aroma of these aroma components.

Prior Art Documents

[0005] The present invention aims to provide a technique for enhancing the aroma of a flavor or food product containing at least one aroma component selected from the group consisting of butyric acid, decanoic acid, δ-decalactone, δ-dodecalactone, diacetyl, 2-nonanone, and 2-undecanone. More specifically, the first objective of the present invention is to provide an aroma enhancer. The second objective is to provide a flavor or food product in which the aroma of the aroma component has been enhanced, and a method for producing the same. The third objective is to provide a method for enhancing the aroma of a flavor or food product containing the aroma component. [Means for solving the problem]

[0006] The inventors of the present invention conducted extensive research to solve the above problems and discovered that conventionally used sweeteners such as sucralose, thaumatin, monk fruit extract, acesulfame potassium, stevia extract, and aspartame have the effect of enhancing the aroma of the aforementioned aroma components. They also confirmed that this effect is exerted not only in amounts that exhibit sweetness, but also in amounts that do not exhibit sweetness. Furthermore, they confirmed that these components enhance the aroma of the aroma components even when they are present in trace amounts at the aroma threshold level. Based on these findings, the inventors of the present invention were completed by confirming that by using these components as aroma enhancers and coexisting with the aforementioned aroma components, a flavor or food or beverage with an enhanced aroma of the aroma components can be obtained. The present invention was completed based on these findings and further research, and has the following embodiments.

[0007] (I) Aroma enhancers A fragrance enhancer containing at least one selected from the group consisting of sucralose, thaumatin, monk fruit extract, acesulfame potassium, stevia extract, and aspartame, The aroma enhancer wherein the aroma is the scent of at least one aroma component selected from the group consisting of butyric acid, decanoic acid, δ-decalactone, δ-dodecalactone, diacetyl, 2-nonanone, and 2-undecanone.

[0008] (II) Flavors for food and beverages or food and beverages, and methods for producing the same. (II-1) A flavor or food product containing the aroma enhancer described in (I) above, and at least one aroma component selected from the group consisting of butyric acid, decanoic acid, δ-decalactone, δ-dodecalactone, diacetyl, 2-nonanone, and 2-undecanone. (II-2) A method for producing a food or beverage flavor or food in which the aroma of the aroma component is enhanced, comprising the step of coexisting a food or beverage flavor or food containing at least one selected from the group consisting of butyric acid, decanoic acid, δ-decalactone, δ-dodecalactone, diacetyl, 2-nonanone, and 2-undecanone with at least one selected from the group consisting of sucralose, thaumatin, monk fruit extract, acesulfame potassium, stevia extract, and aspartame.

[0009] (III) Methods for enhancing the fragrance of aromatic components A method for enhancing the aroma of a flavor or food product containing at least one aroma component selected from the group consisting of butyric acid, decanoic acid, δ-decalactone, δ-dodecalactone, diacetyl, 2-nonanone, and 2-undecanone, characterized by coexisting the flavor of the flavor component with at least one selected from the group consisting of sucralose, thaumatin, monk fruit extract, acesulfame potassium, stevia extract, and aspartame. [Effects of the Invention]

[0010] The aroma enhancer of the present invention can enhance the aroma of at least one aroma component selected from the group consisting of butyric acid, decanoic acid, δ-decalactone, δ-dodecalactone, diacetyl, 2-nonanone, and 2-undecanone when incorporated into a food or beverage flavor or food product containing the aforementioned aroma component. In other words, the aroma enhancer of the present invention and the method for enhancing aroma using the same can be used to enhance the aroma of the aroma component in a food or beverage flavor or food product containing the aforementioned aroma component, and food or beverage flavors or food products with enhanced aroma can be prepared and provided. [Modes for carrying out the invention]

[0011] In this specification, the terms “contains” or “includes” are used to include the terms “consist of” and “consist of only.” Unless otherwise specified, the operations and processes described herein may be carried out at room temperature. In this specification, the term “room temperature” is understood in accordance with common technical knowledge and may mean, for example, a temperature in the range of 15 to 25°C.

[0012] In this invention, enhancing the aroma means increasing the intensity of the aroma perceived due to the aforementioned aroma components. There are two types of aromas: orthonasal aromas, which are directly perceived by the nose, and retronasal aromas, which are perceived in the nasal cavity from the back of the throat when the product is put in the mouth or swallowed. The aromas targeted in this invention are the latter, which are perceived in the nasal cavity from the back of the throat when the product is put in the mouth or swallowed.

[0013] (I) Aroma enhancers The aroma enhancer of the present invention (hereinafter also referred to as "this aroma enhancer") is characterized by containing at least one selected from the group consisting of sucralose, thaumatin, monk fruit extract, acesulfame potassium, stevia extract, and aspartame.

[0014] (Sucralose) Sucralose (chemical name: 1,6-Dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside) is a sweetener known to be approximately 600 times sweeter than sucrose (sugar). Because it is easily soluble in water and has excellent stability, it has been widely used in various food applications, not just as a sweetener. Incidentally, the sweetness threshold for sucralose is approximately 5 ppm. It is commercially available, for example, sold by San-Ei Gen F.F.I. Co., Ltd.

[0015] (Thaumatin) Thaumatin is a plant belonging to the Marantaceae family, native to West Africa. Thaumatococcus daniellii Thaumatin is a protein (plant protein) with a molecular weight of approximately 21,000, found in large quantities in the seeds of Benn. Benth. & Hook. f. It is used as a natural sweetener because it is 3,000 to 8,000 times sweeter than sucrose (sugar). The sweetness threshold for thaumatin is approximately 1 ppm. It can be easily obtained commercially, as described in the examples.

[0016] (Luo Han Guo extract) Luohanguo (scientific name: Siraitia grosvenoriigrosvenorii (Swingle)C.Jeffrey ex AMLu & Zhi Y.Zhang ( Momordica grosvenorii Luo Han Guo (Swingle) is a climbing perennial plant belonging to the genus Luo Han Guo of the Cucurbitaceae family, native to China. The Luo Han Guo extract targeted by this invention is an extract containing mogroside V, extracted from the fruit of Luo Han Guo, preferably fresh fruit, using water or an organic solvent such as ethanol, regardless of the place of origin. Mogroside V is a triterpene glycoside contained in Luo Han Guo extract and is a sweetening component known to have a sweetness level approximately 300 to 500 times that of sucrose (sugar).

[0017] The mogroside V content of the Momordica grosvenori extract used in the present fragrance enhancer is not particularly limited as long as the effects of the present invention are achieved. In other words, in the present fragrance enhancer, mogroside V can be used in a state purified from the Momordica grosvenori extract, or can also be used in a state mixed with triterpenoid glycosides other than mogroside V contained in the Momordica grosvenori extract (mogrol, mogroside IE1, mogroside IA1, mogroside IIE, mogroside III, mogroside IV, mogroside IVE, schisandrin I, 11-oxomogroside V, 5α,6α-epoxymogroside). In the present invention, the term "Momordica grosvenori extract" encompasses both of these meanings. The content of mogroside V in the Momordica grosvenori extract is preferably 10% by mass or more of the total. More preferably 20% by mass or more, still more preferably 30% by mass or more, even more preferably 40% by mass or more, and particularly preferably 50% by mass or more.

[0018] Such Momordica grosvenori extracts can be prepared by extracting from the fruits of Momordica grosvenori and further subjecting them to purification treatment as necessary, but can be conveniently obtained commercially. For example, commercially available Momordica grosvenori extracts such as "Sannature (registered trademark) M30" (product containing 30% by mass of mogroside V) and "Sannature (registered trademark) M50" (product containing 50% by mass of mogroside V) [both manufactured by San-Ei Gen F.F.I., Inc.] can be exemplified.

[0019] (Acesulfame potassium) Acesulfame potassium is the potassium salt of 6-methyl-1,2,3-oxathiazine-4(3H)-one 2,2-dioxide and is a high-intensity sweetener having a sweetness intensity 200 times that of sucrose (sugar). Incidentally, the sweetness threshold of acesulfame potassium is about 15 ppm. This can be conveniently obtained commercially as described in the examples.

[0020] (Stevia extract) Stevia rebaudiana bertonii (scientific name: Stevia rebaudiana Stevia (Bertoni) (abbreviated as "Stevia" in this invention) is a plant belonging to the genus Stevia of the Asteraceae family, native to Paraguay in South America. The stevia extract targeted by this invention includes extracts obtained from, for example, the leaves or stems of stevia using water or an organic solvent such as ethanol, regardless of the method of manufacture. Furthermore, the stevia extract targeted by this invention may be subjected to purification treatments such as concentration or fractionation after the extraction treatment in order to contain a large amount or a purified amount of any steviol glycoside. In other words, the stevia extract targeted by this invention may contain steviol glycoside in a crudely purified state or in a purified state. The steviol glycoside in question is not limited to any glycoside having a steviol skeleton, but examples include stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside N, rebaudioside O, dulcoside A, dulcoside B, levsoside, steviol monoside, steviol bioside, etc. Rebaudioside A is also a sweetening component known to have a sweetness level 300 to 450 times that of sucrose (sugar). Furthermore, the stevia extract targeted by the present invention is not limited to those extracted or purified from the aforementioned natural product, as long as it contains a glycoside having a steviol skeleton or the same, but may also contain a steviol glycoside prepared using fermentation technology.

[0021] In the present invention, the various steviol glycosides can also be used in a mixture of two or more steviol glycosides. The content of steviol glycosides in the stevia extract is not limited to the extent that the effects of the present invention are achieved, but it is preferably 90% by mass or more of the total. More preferably 95% by mass or more. The stevia extract targeted by the present invention also includes enzyme-treated stevia extracts obtained by transferring sugars such as glucose or fructose to the above stevia extract using α-glucosyltransferase or the like. The enzyme-treated stevia extract also includes stevia extracts in which α-glucosylated steviol glycosides are the main component.

[0022] While these stevia extracts can be prepared by extracting stevia leaves and stems from the plant and then purifying them as needed, they can also be commercially available for simpler purposes, as described in the examples.

[0023] (Aspartame) Aspartame (chemical name: N-(L-α-Aspartyl)-L-phenylalanine, 1-methyl ester) is a sweetening agent derived from an amino acid that is 100 to 200 times sweeter than sucrose (sugar). It is a methyl ester of a dipeptide in which phenylalanine methyl ester and aspartic acid are linked by a peptide bond. Incidentally, the sweetness threshold of aspartame is approximately 25 ppm. It is commercially available and is sold by companies such as Ajinomoto Co., Inc.

[0024] (This fragrance enhancer) This fragrance enhancer may contain at least one selected from the group consisting of sucralose, thaumatin, monk fruit extract, acesulfame potassium, stevia extract, and aspartame, and may contain one or more of these ingredients in combination. The proportion of each ingredient in this fragrance enhancer may be set appropriately, up to a maximum of 100% by mass, as long as it is suitable for the purpose of enhancing the aroma of the target fragrance ingredient when they coexist with it.

[0025] As an example of combining two or more types, there are no limitations, but preferably examples include combinations that include at least stevia extract and monk fruit extract. In this case, although there are no limitations, it is desirable to use a stevia extract that preferably contains 90% by mass or more of rebaudioside A, more preferably 95% by mass or more, and a monk fruit extract that preferably contains 30% by mass or more of mogroside V, more preferably 40% by mass or more, and particularly preferably 50% by mass or more. The mixing ratio of stevia extract and monk fruit extract is not particularly limited as long as it does not produce the effects of the present invention, but as an example, a combination in which the mixing ratio of rebaudioside A and mogroside V contained in this aroma enhancer is 50:50 to 99:1 by mass ratio (hereinafter the same) can be given.

[0026] This aroma enhancer is used to enhance the aroma of aroma components in food and beverage flavors (aroma component-containing flavors) or food and beverages (aroma component-containing food and beverages). Specifically, it can be used by incorporating it as one of the ingredients when manufacturing aroma component-containing flavors or food and beverages. It can also be used by incorporating it when cooking food and beverages containing aroma components and cooking them together, or by adding it to cooked food and beverages containing aroma components when consuming them. In this way, the aroma of the aroma components perceived when consuming food and beverages containing aroma components can be enhanced. The form of this aroma enhancer is not particularly limited as long as it can be used in the manner described above, but one possible form is a solid formulation such as powder, granules, tablets, and capsules, as well as a semi-solid or liquid formulation such as liquid (including aqueous solutions, dispersions, and suspensions), emulsion, syrup, paste, and gel.

[0027] To the extent that it does not interfere with the effects of the present invention, when preparing the aforementioned formulation of at least one selected from the group consisting of sucralose, thaumatin, monk fruit extract, acesulfame potassium, stevia extract, and aspartame (hereinafter collectively referred to as "the active ingredient"), food and beverage flavors or edible carriers (bases) that can be incorporated into food and beverages, edible components, and additives may be appropriately added depending on the form, provided that it does not interfere with the effects of the present invention.

[0028] When preparing this aroma enhancer into a formulation, it can be made into any dosage form, such as the solid, semi-solid, or liquid formulations described above, by using carriers and additives. Although not limited, as an example, it can be prepared as a powder formulation by mixing an excipient such as dextrin with an aqueous solution in which the active ingredient is dissolved or dispersed, and then powdering it according to a standard method such as spray drying or freeze-drying, or it can be further granulated to prepare a granular formulation. As another example, or by dissolving the above solid formulation in a small amount of water or alcohol, it can be prepared as a syrup formulation. Furthermore, this aroma enhancer may be in the form of a single formulation or in the form of two formulations (for example, a combination of a formulation containing monk fruit extract and a formulation containing stevia extract).

[0029] The amount of this aroma enhancer used in flavors or food and beverages containing aroma components should be such that it enhances the aroma of the aroma components, as is the effect of the present invention. The amount can be selected and set according to the purpose, taking into account the sweetness caused by the active ingredient of this aroma enhancer. For example, the sweetness of sucralose is 600 times that of sucrose, the sweetness of thaumatin is 3000 to 8000 times that of sucrose, the sweetness of mogroside V is 300 to 500 times that of sucrose, the sweetness of acesulfame K is 200 times that of sucrose, the sweetness of rebaudioside A is 300 to 450 times that of sucrose, and the sweetness of aspartame is 100 to 200 times that of sucrose. For this reason, for example, when preparing this aroma enhancer to have sweetness, it is preferable to incorporate the active ingredient in an amount that exhibits sweetness (an amount above the sweetness threshold). Specifically, the amounts of sucralose, for example, can be adjusted as appropriate within a range such as 0.0005% by mass or more, thaumatin, mogroside V, acesulfame K, rebaudioside A, and aspartame. On the other hand, if this aroma enhancer is to be prepared without sweetness, the active ingredient should be added in an amount that does not produce sweetness (an amount below the sweetness threshold). Specifically, the amounts of sucralose, thaumatin, mogroside V, acesulfame K, rebaudioside A, and aspartame can be appropriately adjusted within a range such that the amounts are less than 0.0005% by mass, less than 0.0001% by mass, less than 0.001% by mass, less than 0.0015% by mass, less than 0.001% by mass, and less than 0.0025% by mass. It is preferable to set the actual sweetness threshold (perceptual threshold) for each flavor or food / beverage containing the aroma components to be applied, and in this case, it is preferable to set the threshold according to the method of limits.

[0030] In this invention, "aroma enhancement" or "enhancing the aroma of aroma components" means enhancing the aroma perceived due to each aroma component. In other words, aroma enhancement is the effect of adding this aroma enhancer to an aroma component-containing flavor or food / beverage, causing the aroma of the aroma components to be perceived as increased compared to the aroma perceived when this aroma enhancer is not added. Such effects can usually be evaluated and determined by sensory testing conducted by a trained expert panel. Specifically, if, when an aroma enhancer (including candidate substances) is added to a target aroma component-containing flavor or food / beverage, and the aroma is perceived as being enhanced compared to the aroma of the flavor or food / beverage without the aroma enhancer, then the aroma enhancer (candidate substance) can be determined to be this aroma enhancer.

[0031] (II) Flavors or food / beverages containing aromatic components, and methods for producing the same. The aroma component-containing flavor or food / beverage of the present invention is a flavor or food / beverage containing the aforementioned aroma component and the aforementioned aroma enhancer.

[0032] The proportion of this aroma enhancer to aroma component-containing flavors or food and beverages is not particularly limited as long as the aroma component-containing flavor or food and beverage prepared by incorporating this aroma enhancer exhibits the effects of the present invention. Specifically, the proportion can be appropriately set and adjusted depending on the type of aroma enhancer incorporated into the aroma component-containing flavor or food and beverage, and is not limited, however, the proportions of this aroma enhancer applied to aroma component-containing food and beverages are exemplified below.

[0033] [Sucralose] When using sucralose as an aroma enhancer, the amount of sucralose in the food or beverage containing the aroma component (calculated on a wet weight basis) can be exemplified as being in the range of 1 ppm (parts per million by mass; the same applies hereinafter) or more. While there is no particular upper limit, when using sucralose in amounts that do not exhibit sweetness, it is preferable to adjust the amount so that it falls below the sweetness threshold. The actual sweetness threshold (perceptual threshold) is preferably set individually for each food or beverage to which it is applied, and the threshold can be set according to the method of limits. Furthermore, since sucralose generally exhibits sweetness when its concentration exceeds 5 ppm, this can also be used as a standard. When using sucralose in amounts that exhibit sweetness, the upper limit can be set without being bound by the aforementioned amount. Even in this case, for example, the concentration of sucralose in the food or beverage can be adjusted to 1000 ppm or less.

[0034] More specifically, depending on the type and proportion of aroma components contained in the food and beverage, it can be used in the following proportions relative to the food and beverage (percentages based on 100% by mass of the food and beverage). a. Foods and beverages containing butyric acid at a concentration of 0.1 to 100 ppm: 0.0001 to 0.1% by mass, preferably 0.001 to 0.01% by mass. b. Foods and beverages containing decanoic acid at concentrations of 1 to 1000 ppm: 0.1 to 100% by mass, preferably 0.001 to 0.01% by mass. c. Foods and beverages containing δ-decalactone at a concentration of 0.1 to 100 ppm: 0.0001 to 0.1% by mass, preferably 0.001 to 0.01% by mass. Foods and beverages containing d.δ-dodecalactone in concentrations of 0.1 to 100 ppm: 0.0001 to 0.1% by mass, preferably 0.001 to 0.01% by mass. e. Foods and beverages containing diacetyl at a concentration of 0.1 to 100 ppm: 0.0001 to 0.1% by mass, preferably 0.001 to 0.01% by mass. Foods and beverages containing f.2-nonanone in concentrations of 0.1 to 300 ppm: 0.0001 to 0.1% by mass, preferably 0.001 to 0.01% by mass. Foods and beverages containing g.2-undecanone in concentrations of 0.1 to 300 ppm: 0.0001 to 0.1% by mass, preferably 0.001 to 0.01% by mass.

[0035] The aroma component-containing flavors targeted by the present invention are preferably used with food and beverages to impart the aroma of the aroma components to the food and beverages. Typically, the amount of flavor added to food and beverages is 0.01 to 1% by mass. Therefore, the content of sucralose and various aroma components in the aroma component-containing flavor can be appropriately set so that when the flavor is added to food and beverages at the above-mentioned amounts, the content of sucralose and various aroma components falls within the above range.

[0036] [Thaumatin] When using thaumatin as an aroma enhancer, the amount of thaumatin in the food or beverage containing the aroma component (calculated as wet weight of the food or beverage at the time of consumption) can be exemplified as being in the range of 0.0015 ppm or higher. While there is no particular upper limit, when using thaumatin in amounts that do not exhibit sweetness, it is preferable to adjust the concentration so that it is below the sweetness threshold (perceptual threshold). Generally, thaumatin begins to exhibit sweetness when its concentration exceeds approximately 1 ppm, so this can also be used as a standard. When using thaumatin in amounts that exhibit sweetness, the upper limit can be set without being bound by the aforementioned amount. Even in this case, for example, the concentration of thaumatin in the food or beverage can be adjusted to 15 ppm or less.

[0037] More specifically, depending on the type and proportion of aroma components contained in the food and beverage, it can be used in the following proportions relative to the food and beverage (percentages based on 100% by mass of the food and beverage). a. Foods and beverages containing butyric acid at a concentration of 0.1 to 100 ppm: 0.00000015 to 0.0015% by mass, preferably 0.0000015 to 0.00015% by mass. b. Foods and beverages containing decanoic acid at concentrations of 1 to 1000 ppm: 0.00000015 to 0.0015% by mass, preferably 0.0000015 to 0.00015% by mass. c. Foods and beverages containing δ-decalactone at a concentration of 0.1 to 100 ppm: 0.00000015 to 0.0015% by mass, preferably 0.0000015 to 0.00015% by mass. Foods and beverages containing d.δ-dodecalactone in concentrations of 0.1 to 100 ppm: 0.00000015 to 0.0015% by mass, preferably 0.0000015 to 0.00015% by mass. e. Foods and beverages containing diacetyl at a concentration of 0.1 to 100 ppm: 0.00000015 to 0.0015% by mass, preferably 0.0000015 to 0.00015% by mass. Foods and beverages containing f.2-nonanone in concentrations of 0.1 to 300 ppm: 0.00000015 to 0.0015% by mass, preferably 0.0000015 to 0.00015% by mass. Foods and beverages containing g.2-undecanone in concentrations of 0.1 to 300 ppm: 0.00000015 to 0.0015% by mass, preferably 0.0000015 to 0.00015% by mass.

[0038] The content of thaumatin and various aroma components in the aroma component-containing flavor can be appropriately set so that the content of thaumatin and various aroma components falls within the above range when the aroma component-containing flavor is added to food or beverages, for example, at an amount of 0.01 to 1% by mass.

[0039] [Monk fruit extract] When using monk fruit extract as an aroma enhancer, the amount of monk fruit extract in the food or beverage containing the aroma components (calculated as the wet weight of the food or beverage at the time of consumption) can be exemplified as being in the range of 1 ppm or more when converted to a mogroside V concentration. There is no particular upper limit, but when using monk fruit extract in an amount that does not exhibit sweetness, it is preferable to adjust it to be below the sweetness threshold (perceptual threshold) as described above. Also, since mogroside V generally exhibits sweetness when it exceeds 10 ppm, this can also be used as a standard. When using monk fruit extract in an amount that exhibits sweetness, the upper limit can be set without being bound by the above amount. Even in this case, for example, it is possible to adjust it so that the mogroside V concentration in the food or beverage is 1000 ppm or less.

[0040] More specifically, depending on the type and proportion of aroma components contained in the food and beverage, it can be used in the following proportions relative to the food and beverage (proportion of mogroside V relative to 100% by mass of the food and beverage). a. Foods and beverages containing butyric acid at a concentration of 0.1 to 100 ppm: 0.0001 to 0.1% by mass, preferably 0.001 to 0.01% by mass. b. Foods and beverages containing decanoic acid at concentrations of 1 to 1000 ppm: 0.0001 to 0.1% by mass, preferably 0.001 to 0.01% by mass. c. Foods and beverages containing δ-decalactone at a concentration of 0.1 to 100 ppm: 0.0001 to 0.1% by mass, preferably 0.001 to 0.01% by mass. Foods and beverages containing d.δ-dodecalactone in concentrations of 0.1 to 100 ppm: 0.0001 to 0.1% by mass, preferably 0.001 to 0.01% by mass. e. Foods and beverages containing diacetyl at a concentration of 0.1 to 100 ppm: 0.0001 to 0.1% by mass, preferably 0.001 to 0.01% by mass. Foods and beverages containing f.2-nonanone in concentrations of 0.1 to 300 ppm: 0.0001 to 0.1% by mass, preferably 0.001 to 0.01% by mass. Foods and beverages containing g.2-undecanone in concentrations of 0.1 to 300 ppm: 0.0001 to 0.1% by mass, preferably 0.001 to 0.01% by mass.

[0041] The content of thaumatin and various aroma components in the aroma component-containing flavor can be appropriately set so that when the aroma component-containing flavor is added to food or beverages in an amount of, for example, 0.01 to 1% by mass, the content of mogroside V and various aroma components falls within the above range.

[0042] [Acesulfame K] When using acesulfame K as an aroma enhancer, the amount of acesulfame K in the food or beverage containing the aroma component (calculated as wet weight of the food or beverage at the time of consumption) can be exemplified as being in the range of 3 ppm or more. There is no particular upper limit, but when using acesulfame K in an amount that does not exhibit sweetness, it is preferable to adjust it to be below the sweetness threshold (perceptual threshold) as described above. In addition, since acesulfame K generally exhibits sweetness when its concentration exceeds 15 ppm, this can also be used as a standard. When using acesulfame K in an amount that exhibits sweetness, the upper limit can be set without being bound by the above amount. Even in this case, for example, the concentration of acesulfame K in the food or beverage can be adjusted to be 3000 ppm or less.

[0043] More specifically, depending on the type and proportion of aroma components contained in the food and beverage, it can be used in the following proportions relative to the food and beverage (percentages based on 100% by mass of the food and beverage). a. Foods and beverages containing butyric acid at a concentration of 0.1 to 100 ppm: 0.0003 to 0.3% by mass, preferably 0.003 to 0.03% by mass. b. Foods and beverages containing decanoic acid at concentrations of 1 to 1000 ppm: 0.0003 to 0.3% by mass, preferably 0.003 to 0.03% by mass. c. Foods and beverages containing δ-decalactone at a concentration of 0.1 to 100 ppm: 0.0003 to 0.3% by mass, preferably 0.003 to 0.03% by mass. Foods and beverages containing d.δ-dodecalactone in concentrations of 0.1 to 100 ppm: 0.0003 to 0.3% by mass, preferably 0.003 to 0.03% by mass. e. Foods and beverages containing diacetyl at a concentration of 0.1 to 100 ppm: 0.0003 to 0.3% by mass, preferably 0.003 to 0.03% by mass. Foods and beverages containing f.2-nonanone in concentrations of 0.1 to 300 ppm: 0.0003 to 0.3% by mass, preferably 0.003 to 0.03% by mass. Foods and beverages containing g.2-undecanone in concentrations of 0.1 to 300 ppm: 0.0003 to 0.3% by mass, preferably 0.003 to 0.03% by mass.

[0044] The content of acesulfame K and various aroma components in the aroma component-containing flavor can be appropriately set so that when the aroma component-containing flavor is added to food or beverages in an amount of, for example, 0.01 to 1% by mass, the content of acesulfame K and various aroma components falls within the above range.

[0045] [Stevia extract] When using stevia extract as an aroma enhancer, the amount of stevia extract in the food or beverage containing the aroma components (calculated as wet weight of the food or beverage at the time of consumption) can be exemplified as being in the range of 2 ppm or more when converted to a concentration of rebaudioside A. There is no particular upper limit, but when using stevia extract in an amount that does not exhibit sweetness, it is preferable to adjust it so that it is below the sweetness threshold (perceptual threshold), as described above. Also, since rebaudioside A generally exhibits sweetness when it exceeds 10 ppm, this can also be used as a standard. When using stevia extract in an amount that exhibits sweetness, the upper limit can be set without being bound by the above amount. Even in this case, for example, the concentration of rebaudioside A in the food or beverage can be adjusted to be 2000 ppm or less.

[0046] More specifically, depending on the type and proportion of aroma components contained in the food and beverage, it can be used in the following proportions relative to the food and beverage (proportion of rebaudioside A relative to 100% by mass of the food and beverage). a. Foods and beverages containing butyric acid at a concentration of 0.1 to 100 ppm: 0.0002 to 0.2% by mass, preferably 0.002 to 0.02% by mass. b. Foods and beverages containing decanoic acid at concentrations of 1 to 1000 ppm: 0.0002 to 0.2% by mass, preferably 0.002 to 0.02% by mass. c. Foods and beverages containing δ-decalactone at a concentration of 0.1 to 100 ppm: 0.0002 to 0.2% by mass, preferably 0.002 to 0.02% by mass. Foods and beverages containing d.δ-dodecalactone in concentrations of 0.1 to 100 ppm: 0.0002 to 0.2% by mass, preferably 0.002 to 0.02% by mass. e. Foods and beverages containing diacetyl at a concentration of 0.1 to 100 ppm: 0.0002 to 0.2% by mass, preferably 0.002 to 0.02% by mass. Foods and beverages containing f.2-nonanone in concentrations of 0.1 to 300 ppm: 0.0002 to 0.2% by mass, preferably 0.002 to 0.02% by mass. Foods and beverages containing g.2-undecanone in concentrations of 0.1 to 300 ppm: 0.0002 to 0.2% by mass, preferably 0.002 to 0.02% by mass.

[0047] The content of rebaudioside A and various aroma components in the aroma component-containing flavor can be appropriately set so that when the aroma component-containing flavor is added to food or beverages in an amount of, for example, 0.01 to 1% by mass, the content of rebaudioside A and various aroma components falls within the above range.

[0048] [Aspartame] When using aspartame as an aroma enhancer, the amount of aspartame in the food or beverage containing the aroma component (calculated as wet weight of the food or beverage at the time of consumption) can be exemplified as being in the range of 3 ppm or more. While there is no particular upper limit, when using aspartame in amounts that do not exhibit sweetness, it is preferable to adjust the concentration to be below the sweetness threshold (perceptual threshold), as described above. Furthermore, since aspartame generally exhibits sweetness when its concentration exceeds 25 ppm, this can also be used as a standard. When using aspartame in amounts that exhibit sweetness, the upper limit can be set without being bound by the aforementioned amount. Even in this case, for example, the concentration of aspartame in the food or beverage can be adjusted to be 3000 ppm or less.

[0049] More specifically, depending on the type and proportion of aroma components contained in the food and beverage, it can be used in the following proportions relative to the food and beverage (percentages based on 100% by mass of the food and beverage). a. Foods and beverages containing butyric acid at a concentration of 0.1 to 100 ppm: 0.0003 to 0.3% by mass, preferably 0.003 to 0.03% by mass. b. Foods and beverages containing decanoic acid at concentrations of 1 to 1000 ppm: 0.0003 to 0.3% by mass, preferably 0.003 to 0.03% by mass. c. Foods and beverages containing δ-decalactone at a concentration of 0.1 to 100 ppm: 0.0003 to 0.3% by mass, preferably 0.003 to 0.03% by mass. Foods and beverages containing d.δ-dodecalactone in concentrations of 0.1 to 100 ppm: 0.0003 to 0.3% by mass, preferably 0.003 to 0.03% by mass. e. Foods and beverages containing diacetyl at a concentration of 0.1 to 100 ppm: 0.0003 to 0.3% by mass, preferably 0.003 to 0.03% by mass. Foods and beverages containing f.2-nonanone in concentrations of 0.1 to 300 ppm: 0.0003 to 0.3% by mass, preferably 0.003 to 0.03% by mass. Foods and beverages containing g.2-undecanone in concentrations of 0.1 to 300 ppm: 0.0003 to 0.3% by mass, preferably 0.003 to 0.03% by mass.

[0050] The content of aspartame and various aroma components in the aroma component-containing flavor can be appropriately set so that when the aroma component-containing flavor is added to food or beverages in an amount of, for example, 0.01 to 1% by mass, the content of aspartame and various aroma components falls within the above range.

[0051] Furthermore, sucralose, thaumatin, monk fruit extract, acesulfame K, stevia extract, and / or aspartame may be present in the presence of aroma components and can be added at any stage in the manufacturing process of flavors or food / beverages containing aroma components, or they may be added before consumption of the food / beverages containing aroma components. Details of preferred manufacturing methods for food / beverages containing aroma components will be described later.

[0052] Thus, the aroma component-containing flavor or food / beverage of the present invention is characterized by containing the aroma enhancer, which comprises at least one selected from the group consisting of sucralose, thaumatin, monk fruit extract, acesulfame K, stevia extract, and aspartame, thereby enhancing the aroma caused by each aroma component compared to the aroma component-containing flavor or food / beverage that does not contain any of these.

[0053] Whether or not the aroma of aroma components in a flavor or food / beverage containing aroma components is enhanced can be evaluated by comparing the aroma of the aroma components in the flavor or food / beverage containing aroma components (test sample) containing this aroma enhancer with the aroma of a flavor or food / beverage containing aroma components that has the same composition as the test sample except that this aroma enhancer is not contained in it (comparative sample). In this evaluation, if the aroma due to the aroma components is increased in the test sample compared to the comparative sample, it can be determined that the aroma of the aroma components in the test sample has been enhanced by the inclusion of this aroma enhancer. The specific evaluation method is not limited, but can be carried out in accordance with the examples described below.

[0054] Thus, by adding this aroma enhancer during the manufacturing process of flavors or food / beverages containing aroma components, or by adding this aroma enhancer before consumption of flavors or food / beverages containing aroma components, the aroma caused by the aroma components can be enhanced. As a result, flavors or food / beverages containing aroma components with enhanced aroma can be prepared and provided.

[0055] The aroma component-containing flavor or food / beverage of the present invention described above only needs to contain the aroma enhancer in the final aroma component-containing flavor or food / beverage, and to that extent, the method of manufacturing the flavor and food / beverage of the present invention, such as the timing and method of blending the aroma enhancer, is not particularly limited. In other words, the method of manufacturing the aroma component-containing flavor or food / beverage of the present invention only needs to include a step of coexisting the aroma component with at least one selected from the group consisting of sucralose, thaumatin, monk fruit extract, acesulfame potassium, stevia extract, and aspartame.

[0056] (III) Methods for enhancing aroma The aroma enhancement method of the present invention can be carried out by co-existing a flavor or food / beverage containing an aroma component with at least one selected from the group consisting of sucralose, thaumatin, monk fruit extract, acesulfame potassium, stevia extract, and aspartame. The sucralose, thaumatin, monk fruit extract, acesulfame potassium, stevia extract, and aspartame are as described in (I) to (II) above, including their proportions in relation to the flavor or food / beverage containing the aroma component, and the above description can be incorporated herein by reference.

[0057] Whether the aroma of a flavor or food / beverage containing an aroma component is enhanced by coexisting it with at least one ingredient selected from the group consisting of sucralose, thaumatin, monk fruit extract, acesulfame potassium, stevia extract, and aspartame (the active ingredient) can be evaluated by comparing the aroma of the aroma component of the flavor or food / beverage containing the active ingredient (test sample) with the aroma of the same flavor or food / beverage containing the active ingredient as the test sample, except that the active ingredient is not included (comparative sample). In this evaluation, if the aroma of the aroma component in the test sample is increased compared to the comparative sample, it can be determined that the aroma of the aroma component in the test sample has been enhanced by the inclusion of the active ingredient. The specific evaluation method is not limited, but can be carried out in accordance with the examples described later.

[0058] Thus, by incorporating this active ingredient, the aroma caused by the aforementioned aroma components can be enhanced, and as a result, flavors or food and beverages containing these enhanced aroma components can be prepared and provided. [Examples]

[0059] The contents of the present invention will be specifically explained using the following experimental examples and embodiments. However, the present invention is not limited in any way to these. Unless otherwise specified below, the experiments were conducted under atmospheric pressure and room temperature conditions. Furthermore, the panelists used in each experimental example were qualified sensory evaluators who had been trained in sensory evaluation of the flavor and aroma of food and beverages and had passed in-house tests. They were well-trained in the sensory evaluation of the target oral composition before conducting the experiments. Unless otherwise specified, "%" means "mass percent" and "parts" means "parts by mass".

[0060] In the following experimental examples, the raw materials used as evaluation components are as follows. The table below will show the proportions of the raw materials (the product itself). In addition, the converted values ​​of the sweetening components contained in the raw materials (product) will be indicated in parentheses. (1) Sucralose 100% pure sucralose: Manufactured by San-Ei Gen F.F.I. Co., Ltd. A sweetener product with a sweetness level approximately 600 times that of sucrose. (2) Thaumatin Neo Sanmaruku (registered trademark) AG (containing 0.15% thaumatin) (manufactured by San-Ei Gen F.F.I. Co., Ltd.). A high-intensity sweetener with a sweetness level approximately 4.5 times that of sucrose. (3) Luo Han Guo extract SunNature® M50 (containing 100% monk fruit extract) is manufactured by San-Ei Gen F.F.I. Co., Ltd. It is a sweetener product containing 50% mogroside V and has a sweetness approximately 300 times that of sucrose. (4) Acesulfame potassium Sanet (registered trademark) (100% pure acesulfame potassium) (manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.). A high-intensity sweetener with a sweetness level approximately 200 times that of sucrose. (5) Stevia extract Rebaudio® J-100 (dried powder product, manufactured by Morita Chemical Industry Co., Ltd.). Contains 95% or more Rebaudioside A. A high-intensity sweetener with a sweetness level approximately 400 times that of sucrose. (6) Aspartame Pal Sweet® Diet (100% pure aspartame) (manufactured by Ajinomoto Co., Inc.). A high-intensity sweetener with a sweetness level approximately 200 times that of sucrose. (7) A mixture of stevia extract and monk fruit extract SunNature (registered trademark) MS-R (a mixture of 95% stevia extract and 5% monk fruit extract) is manufactured by San-Ei Gen F.F.I. Co., Ltd.

[0061] Experimental Example 1: Evaluation of the fragrance of a composition containing fragrance components (Part 1) Test samples were prepared by mixing each aroma component and the evaluation component (aroma enhancer) in ion-exchanged water (solvent) in the proportions listed in Table 1. After adjusting the temperature of the samples to 15°C, four panelists were asked to ingest each test sample and evaluate the intensity of the aroma component in each sample. The evaluation was carried out by preparing samples containing 1.0 times the amount of each aroma component (comparison sample 1), 1.1 times the amount (comparison sample 2), and 1.2 times the amount (comparison sample 3) in the same solvent, and having each panelist score their sample according to the following criteria based on comparisons with these samples. Incidentally, each panelist was asked to ingest each of comparison samples 1 to 3 in advance to understand the intensity of the aroma component, and after confirming the aroma and intensity with each other, the following criteria were aligned and adjusted so that each person's internal standards were equal (the same applies to the experimental examples below). The aroma was evaluated by having each panelist hold the test sample in their mouth and evaluate the odor they perceived from their oral cavity to their nasal cavity (retronasal).

[0062] [Evaluation Criteria: Score] 0 points: Equivalent strength to comparison sample 1. 1 point: Strength between comparative sample 1 and comparative sample 2 2 points: Equivalent strength to comparison sample 2. 3 points: Strength between comparative sample 2 and comparative sample 3 4 points: Equivalent strength to comparative sample 3. 5 points: Stronger than comparative sample 3

[0063] The evaluation results for the test samples are shown in Table 1. The scores listed in Table 1 are the average values ​​of the four panel members.

[0064] [Table 1]

[0065] As shown in Table 2, although there were differences in the degree of effect, all evaluated components were found to enhance the aroma of butyric acid, decanoic acid, δ-decalactone, δ-dodecalactone, diacetyl, 2-nonanone, and 2-undecanone. The strength of the effect was highest in the order of monk fruit extract, stevia extract + monk fruit extract, sucralose, thaumatin, stevia extract, aspartame, and acesulfame potassium. Furthermore, since the amount of each component added was around the sweetness threshold, it was found that even with an amount that had almost no effect on the taste of the aroma component-containing composition, the characteristic aroma of the aroma component was enhanced.

[0066] Experimental Example 2: Evaluation of the fragrance of a composition containing fragrance components (Part 2) As evaluation components (aroma enhancers), a mixture of stevia extract and monk fruit extract, and thaumatin were used. Similar to Experimental Example 1, test samples were prepared by adding these components to deionized water containing each aroma component in the amounts listed in Tables 2 and 3. These samples were then administered to four panelists at a temperature of 15°C, similar to Experimental Example 1, and the aroma of each test sample was evaluated in comparison to comparative samples 1-3. Table 2 shows the results using a mixture of stevia extract and monk fruit extract as the evaluation component, and Table 3 shows the results using thaumatin.

[0067] [Table 2]

[0068] These results confirm that a mixture of stevia extract and monk fruit extract enhances the aroma of all evaluated aroma components in a total amount range of 0.0002 to 0.2%. Furthermore, these results suggest that a preferred concentration is 0.0002 to 0.02%, and more preferably 0.002 to 0.02%.

[0069] [Table 3]

[0070] These results confirm that thaumatin enhances the aroma of all evaluated aroma components in the range of 0.00000015 to 0.0015% when converted to the amount of pure thaumatin. Furthermore, these results suggest that a preferred concentration is 0.0000015 to 0.00015%, and more preferably 0.000015 to 0.00015%.

[0071] Experimental Example 3: Evaluation of the fragrance of a composition containing fragrance components (Part 3) As evaluation components (aroma enhancers), a mixture of stevia extract and monk fruit extract (final concentration: 0.002%) and thaumatin (final concentration as thaumatin: 0.00015%) were used (both at approximately the sweetness threshold). Similar to Experimental Example 1, these were added to deionized water containing aroma components (butyric acid, δ-decalactone, 2-undecanone) at the concentrations listed in Table 4 to prepare test samples. Similar to Experimental Example 1, these were ingested by four panelists at a temperature of 15°C, and the aroma of each test sample was evaluated in comparison with comparative samples 1-3. The aroma-enhancing effects on butyric acid are shown in Table 4, on δ-decalactone in Table 5, and on 2-undecanone in Table 6.

[0072] [Table 4]

[0073] [Table 5]

[0074] [Table 6]

[0075] As shown in the results, both the mixture of stevia extract and monk fruit extract, and thaumatin, were found to enhance the aroma more effectively as the concentration of the target aroma component increased. Furthermore, it was confirmed that these agents also enhanced the aroma even when each aroma component was present in trace amounts at the aroma threshold concentration. From this, it can be concluded that this aroma enhancer is effective in bringing out the aroma of compositions that contain only trace amounts of aroma components.

Claims

1. A fragrance enhancer containing at least one selected from the group consisting of sucralose, thaumatin, monk fruit extract containing mogroside V, acesulfame potassium, stevia extract containing rebaudioside A, and aspartame, The aroma enhancer wherein the aroma is the scent of at least one aroma component selected from the group consisting of butyric acid, decanoic acid, δ-decalactone, δ-dodecalactone, diacetyl, 2-nonanone, and 2-undecanone.

2. A method for enhancing the aroma of a food or beverage containing at least one aroma component selected from the group consisting of butyric acid, decanoic acid, δ-decalactone, δ-dodecalactone, diacetyl, 2-nonanone, and 2-undecanone, The manufacturing process includes a step of coexisting at least one selected from the group consisting of sucralose, thaumatin, monk fruit extract containing mogroside V, acesulfame potassium, stevia extract containing rebaudioside A, and aspartame in the following proportions. Method for manufacturing the aforementioned food and beverage: (1) Food and beverages containing butyric acid at a concentration of 0.1 to 100 ppm Sucralose: 0.0001 to 0.1% by mass, Thaumatin: 0.00000015 to 0.0015% by mass, Mogroside V: 0.0001 to 0.1% by mass, Acesulfame potassium: 0.0003 to 0.3% by mass, Rebaudioside A: 0.0002 to 0.2% by mass, Aspartame: 0.0003–0.3% by mass; (2) Foods and beverages containing decanoic acid at a concentration of 1 to 1000 ppm Sucralose: 0.001 to 0.1% by mass, Thaumatin: 0.00000015 to 0.0015% by mass, Mogroside V: 0.0001 to 0.1% by mass, Acesulfame potassium: 0.0003 to 0.3% by mass, Rebaudioside A: 0.0002 to 0.2% by mass, Aspartame: 0.0003–0.3% by mass; (3) Food and beverages containing δ-decalactone in a concentration of 0.1 to 100 ppm Sucralose: 0.0001 to 0.1% by mass, Thaumatin: 0.00000015 to 0.0015% by mass, Mogroside V: 0.0001 to 0.1% by mass, Acesulfame potassium: 0.0003 to 0.3% by mass, Rebaudioside A: 0.0002 to 0.2% by mass, Aspartame: 0.0003–0.3% by mass; (4) Food and beverages containing δ-dodecalactone in a concentration of 0.1 to 100 ppm Sucralose: 0.0001 to 0.1% by mass, Thaumatin: 0.00000015 to 0.0015% by mass, Mogroside V: 0.0001 to 0.1% by mass, Acesulfame potassium: 0.0003 to 0.3% by mass, Rebaudioside A: 0.0002 to 0.2% by mass, Aspartame: 0.0003–0.3% by mass; (5) Food and beverages containing diacetyl in a concentration of 0.1 to 100 ppm Sucralose: 0.0001 to 0.1% by mass, Thaumatin: 0.00000015 to 0.0015% by mass, Mogroside V: 0.0001 to 0.1% by mass, Acesulfame potassium: 0.0003 to 0.3% by mass, Rebaudioside A: 0.0002 to 0.2% by mass, Aspartame: 0.0003–0.3% by mass; (6) Food and beverages containing 2-nonanone in a concentration of 0.1 to 300 ppm Sucralose: 0.0001 to 0.1% by mass, Thaumatin: 0.00000015 to 0.0015% by mass, Mogroside V: 0.0001 to 0.1% by mass, Acesulfame potassium: 0.0003 to 0.3% by mass, Rebaudioside A: 0.0002 to 0.2% by mass, Aspartame: 0.0003–0.3% by mass; (7) Food and beverages containing 2-undecanone in a concentration of 0.1 to 300 ppm Sucralose: 0.0001 to 0.1% by mass, Thaumatin: 0.00000015 to 0.0015% by mass, Mogroside V: 0.0001 to 0.1% by mass, Acesulfame potassium: 0.0003 to 0.3% by mass, Rebaudioside A: 0.0002 to 0.2% by mass, Aspartame: 0.0003–0.3% by mass.

3. A method for producing food or beverages to enhance the aroma of at least one aroma component selected from the group consisting of butyric acid, decanoic acid, δ-decalactone, δ-dodecalactone, diacetyl, 2-nonanone, and 2-undecanone, This method applies to food and beverages, At least one selected from the group consisting of sucralose, thaumatin, monk fruit extract containing mogroside V, stevia extract containing acesulfame potassium and rebaudioside A, and aspartame, The process includes a step of formulating a food and beverage flavor containing at least one aroma component selected from the group consisting of butyric acid, decanoic acid, δ-decalactone, δ-dodecalactone, diacetyl, 2-nonanone, and 2-undecanone. The manufacturing method is characterized by adjusting the content of each component in the food or beverage so that when the aforementioned food or beverage flavor is blended into the food or beverage in a proportion of 0.01 to 0.1% by mass, the content of each component in the food or beverage falls within the following ranges: (1) When the butyric acid content is 0.1 to 100 ppm Sucralose: 0.0001 to 0.1% by mass, Thaumatin: 0.00000015 to 0.0015% by mass, Mogroside V: 0.0001 to 0.1% by mass, Acesulfame potassium: 0.0003 to 0.3% by mass, Rebaudioside A: 0.0002 to 0.2% by mass, Aspartame: 0.0003–0.3% by mass; (2) When the decanoic acid content is 1 to 1000 ppm Sucralose: 0.001 to 0.1% by mass, Thaumatin: 0.00000015 to 0.0015% by mass, Mogroside V: 0.0001 to 0.1% by mass, Acesulfame potassium: 0.0003 to 0.3% by mass, Rebaudioside A: 0.0002 to 0.2% by mass, Aspartame: 0.0003–0.3% by mass; (3) When the δ-decalactone content is 0.1 to 100 ppm Sucralose: 0.0001 to 0.1% by mass, Thaumatin: 0.00000015 to 0.0015% by mass, Mogroside V: 0.0001 to 0.1% by mass, Acesulfame potassium: 0.0003 to 0.3% by mass, Rebaudioside A: 0.0002 to 0.2% by mass, Aspartame: 0.0003–0.3% by mass; (4) When the δ-dodecalactone content is 0.1 to 100 ppm Sucralose: 0.0001 to 0.1% by mass, Thaumatin: 0.00000015 to 0.0015% by mass, Mogroside V: 0.0001 to 0.1% by mass, Acesulfame potassium: 0.0003 to 0.3% by mass, Rebaudioside A: 0.0002 to 0.2% by mass, Aspartame: 0.0003–0.3% by mass; (5) When the diacetyl content is 0.1 to 100 ppm Sucralose: 0.0001 to 0.1% by mass, Thaumatin: 0.00000015 to 0.0015% by mass, Mogroside V: 0.0001 to 0.1% by mass, Acesulfame potassium: 0.0003 to 0.3% by mass, Rebaudioside A: 0.0002 to 0.2% by mass, Aspartame: 0.0003–0.3% by mass; (6) When the content of 2-nonanones is 0.1 to 300 ppm Sucralose: 0.0001 to 0.1% by mass, Thaumatin: 0.00000015 to 0.0015% by mass, Mogroside V: 0.0001 to 0.1% by mass, Acesulfame potassium: 0.0003 to 0.3% by mass, Rebaudioside A: 0.0002 to 0.2% by mass, Aspartame: 0.0003–0.3% by mass; (7) When the content of 2-undecanone is 0.1 to 300 ppm Sucralose: 0.0001 to 0.1% by mass, Thaumatin: 0.00000015 to 0.0015% by mass, Mogroside V: 0.0001 to 0.1% by mass, Acesulfame potassium: 0.0003 to 0.3% by mass, Rebaudioside A: 0.0002 to 0.2% by mass, Aspartame: 0.0003–0.3% by mass.

4. A method for enhancing the aroma of a food or beverage flavor containing at least one aroma component selected from the group consisting of butyric acid, decanoic acid, δ-decalactone, δ-dodecalactone, diacetyl, 2-nonanone, and 2-undecanone, characterized by coexisting the flavor of the aroma component with at least one selected from the group consisting of sucralose, thaumatin, monk fruit extract containing mogroside V, acesulfame potassium, stevia extract containing rebaudioside A, and aspartame.

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