Method for producing ethanol-like aroma, composition, method for producing composition, and use of compound

Abstract

The present disclosure provides a composition comprising: a first compound characterized by an aroma descriptor "pungent"; a second compound characterized by an aroma descriptor "fruity"; and a third compound characterized by an aroma descriptor "spicy".

Description

Method for producing ethanol-like aroma, composition, method for producing composition and use of compound

[0001] The present disclosure relates to methods for producing ethanol-like aromas, compositions, methods for making the compositions, and uses of the compounds.

[0002] Techniques for compensating for the lack of alcoholic flavor in non-alcoholic beverages have been investigated. For example, Patent Document 1 below discloses an alcoholic flavor imparting agent consisting of a specific component such as 6,8,10-undecatrien-2-one.

[0003] JP 2015-050955 A

[0004] One object of the present disclosure is to provide a method for producing an ethanol-like odor. One object of the present disclosure is to provide a composition having an ethanol-like odor. One object of the present disclosure is to provide a method for producing a composition having an ethanol-like odor. One object of the present disclosure is to provide a use of a compound for producing an ethanol-like odor.

[0005] The present disclosure includes the following embodiments: <1> A method for producing an ethanol-like aroma, comprising mixing a first compound characterized by the aroma descriptor "pungent," a second compound characterized by the aroma descriptor "fruity," and a third compound characterized by the aroma descriptor "spicy." <2> The method for producing an ethanol-like aroma according to <1>, wherein the first compound is at least one selected from the group consisting of a terpene compound, an aliphatic alcohol, an aliphatic aldehyde, and an aliphatic ester; the second compound is at least one selected from the group consisting of a terpene compound, a lactone, a fatty acid, an aliphatic alcohol, an aliphatic ether, and an aliphatic ester; and the third compound is at least one selected from the group consisting of a terpene compound, an aliphatic alcohol, an aromatic aldehyde, an aromatic ether, and an aromatic polyketide. <3> The method for producing an ethanol-like aroma according to <1>, wherein the first compound is at least one selected from the group consisting of 1-propanol, 1-pentanol, fenchol, pulegone, propanal, and methyl myristate, the second compound is at least one selected from the group consisting of 1-hexanol, γ-octalactone, ethyl butanoate, methyl butanoate, butyl pentanoate, isopropyl acetate, and neryl acetate, and the third compound is at least one selected from the group consisting of α-terpinolene, β-citronellol, nootkatone, farnesene, and myrtenal. <4> The method for producing an ethanol-like aroma according to any one of <1> to <3>, wherein the mass ratio of the amount of the second compound to the amount of the first compound is within the range of 0.00005 to 2000. <5> The method for producing an ethanol-like aroma according to any one of <1> to <4>, wherein the mass ratio of the amount of the third compound to the amount of the first compound is within the range of 0.000002 to 200. <6> A composition comprising a first compound characterized by the aroma descriptor "pangente", a second compound characterized by the aroma descriptor "fruity", and a third compound characterized by the aroma descriptor "spicy".<7> The composition according to <6>, having an ethanol concentration within the range of 0% to 30% by mass. <8> The composition according to <6>, having an ethanol concentration within the range of 0% to 3.5% by mass. <9> The composition according to <6>, having an ethanol concentration within the range of 0% to 3% by mass. <10> The composition according to <6>, having an ethanol concentration greater than 3% by mass. <11> The composition according to <6>, having an ethanol concentration within the range of greater than 3% to 30% by mass. <12> The composition according to any one of <6> to <11>, wherein the first compound is at least one selected from the group consisting of a terpene compound, an aliphatic alcohol, an aliphatic aldehyde, and an aliphatic ester; the second compound is at least one selected from the group consisting of a terpene compound, a lactone, a fatty acid, an aliphatic alcohol, an aliphatic ether, and an aliphatic ester; and the third compound is at least one selected from the group consisting of a terpene compound, an aliphatic alcohol, an aromatic aldehyde, an aromatic ether, and an aromatic polyketide. <13> The composition according to any one of <6> to <11>, wherein the first compound is at least one selected from the group consisting of 1-propanol, 1-pentanol, fenchol, pulegone, propanal, and methyl myristate; the second compound is at least one selected from the group consisting of 1-hexanol, γ-octalactone, ethyl butanoate, methyl butanoate, butyl pentanoate, isopropyl acetate, and neryl acetate; and the third compound is at least one selected from the group consisting of α-terpinolene, β-citronellol, nootkatone, farnesene, and myrtenal. <14> The composition according to any one of <6> to <12>, wherein the amount of the first compound is within a range of 0.01 μg / g to 500 μg / g based on the mass of the composition, the amount of the second compound is within a range of 0.01 μg / g to 100 μg / g based on the mass of the composition, and the amount of the third compound is within a range of 0.001 μg / g to 50 μg / g based on the mass of the composition.<15> The composition according to <6>, wherein the first compound is at least one selected from the group consisting of 1-propanol, 1-pentanol, fenchol, pulegone, propanal, and methyl myristate, and the amount of the first compound is within a range of 0.01 μg / g to 500 μg / g based on the mass of the composition; the second compound is at least one selected from the group consisting of 1-hexanol, γ-octalactone, ethyl butanoate, methyl butanoate, butyl pentanoate, isopropyl acetate, and neryl acetate, and the amount of the second compound is within a range of 0.01 μg / g to 100 μg / g based on the mass of the composition; and the third compound is at least one selected from the group consisting of α-terpinolene, β-citronellol, nootkatone, farnesene, and myrtenal, and the amount of the third compound is within a range of 0.001 μg / g to 50 μg / g based on the mass of the composition. <16> The first compound is at least one selected from the group consisting of 1-propanol, 1-pentanol, fenchol, pulegone, propanal, and methyl myristate, the amount of the first compound is within a range of 0.01 μg / g to 500 μg / g based on the mass of the composition, and the second compound is at least one selected from the group consisting of 1-hexanol, γ-octalactone, ethyl butanoate, methyl butanoate, butyl pentanoate, isopropyl acetate, and neryl acetate. The composition according to <6>, wherein the amount of the second compound is within a range of 0.01 μg / g to 100 μg / g based on the mass of the composition, the third compound is at least one selected from the group consisting of α-terpinolene, β-citronellol, nootkatone, farnesene, and myrtenal, the amount of the third compound is within a range of 0.001 μg / g to 50 μg / g based on the mass of the composition, and the composition has an ethanol concentration within a range of 0 mass% to 3 mass%.<17> The first compound is at least one selected from the group consisting of 1-propanol, 1-pentanol, fenchol, pulegone, propanal, and methyl myristate, the amount of the first compound is within a range of 0.01 μg / g to 500 μg / g based on the mass of the composition, and the second compound is at least one selected from the group consisting of 1-hexanol, γ-octalactone, ethyl butanoate, methyl butanoate, butyl pentanoate, isopropyl acetate, and neryl acetate. The composition according to <6>, wherein the amount of the second compound is in the range of 0.01 μg / g to 100 μg / g based on the mass of the composition, the third compound is at least one selected from the group consisting of α-terpinolene, β-citronellol, nootkatone, farnesene, and myrtenal, the amount of the third compound is in the range of 0.001 μg / g to 50 μg / g based on the mass of the composition, and the composition has an ethanol concentration in the range of more than 3% by mass and not more than 30% by mass. <18> The composition according to any one of <6> to <17>, wherein the mass ratio of the amount of the second compound to the amount of the first compound is in the range of 0.00005 to 2000. <19> The composition according to any one of <6> to <18>, wherein the mass ratio of the amount of the third compound to the amount of the first compound is in the range of 0.000002 to 200. <20> The composition according to any one of <6> to <19>, which is a beverage. <21> The composition according to any one of <6> to <19>, which is a composition for imparting an ethanol-like aroma to a beverage. <22> A method for producing a composition, comprising obtaining a composition using, as raw materials, a first compound characterized by the aroma descriptor "pangente", a second compound characterized by the aroma descriptor "fruity", and a third compound characterized by the aroma descriptor "spicy". <23> A method for producing the composition according to <22>, wherein the composition has an ethanol concentration within the range of 0% to 30% by mass. <24> A method for producing the composition according to <22>, wherein the composition has an ethanol concentration within the range of 0% to 3.5% by mass.<25> A method for producing the composition according to <22>, wherein the composition has an ethanol concentration in the range of 0% to 3% by mass. <26> A method for producing the composition according to <22>, wherein the composition has an ethanol concentration of more than 3% by mass. <27> A method for producing the composition according to <22>, wherein the composition has an ethanol concentration in the range of more than 3% by mass to 30% by mass or less. <28> A method for producing the composition according to any one of <22> to <27>, wherein the first compound is at least one selected from the group consisting of a terpene compound, an aliphatic alcohol, an aliphatic aldehyde, and an aliphatic ester, the second compound is at least one selected from the group consisting of a terpene compound, a lactone, a fatty acid, an aliphatic alcohol, an aliphatic ether, and an aliphatic ester, and the third compound is at least one selected from the group consisting of a terpene compound, an aliphatic alcohol, an aromatic aldehyde, an aromatic ether, and an aromatic polyketide. <29> The method for producing a composition according to any one of <22> to <27>, wherein the first compound is at least one selected from the group consisting of 1-propanol, 1-pentanol, fenchol, pulegone, propanal, and methyl myristate, the second compound is at least one selected from the group consisting of 1-hexanol, γ-octalactone, ethyl butanoate, methyl butanoate, butyl pentanoate, isopropyl acetate, and neryl acetate, and the third compound is at least one selected from the group consisting of α-terpinolene, β-citronellol, nootkatone, farnesene, and myrtenal. <30> The method for producing a composition according to any one of <22> to <29>, wherein the amount of the first compound is within a range of 0.01 μg / g to 500 μg / g based on the mass of the composition, the amount of the second compound is within a range of 0.01 μg / g to 100 μg / g based on the mass of the composition, and the amount of the third compound is within a range of 0.001 μg / g to 50 μg / g based on the mass of the composition.<31> The first compound is at least one selected from the group consisting of 1-propanol, 1-pentanol, fenchol, pulegone, propanal, and methyl myristate, the amount of the first compound in the composition is within a range of 0.01 μg / g to 500 μg / g based on the mass of the composition, and the second compound is at least one selected from the group consisting of 1-hexanol, γ-octalactone, ethyl butanoate, methyl butanoate, butyl pentanoate, isopropyl acetate, and neryl acetate, and the composition <22> A method for producing a composition according to <22>, wherein the amount of the second compound in the composition is in the range of 0.01 μg / g to 100 μg / g based on the mass of the composition, the third compound is at least one selected from the group consisting of α-terpinolene, β-citronellol, nootkatone, farnesene, and myrtenal, the amount of the third compound in the composition is in the range of 0.001 μg / g to 50 μg / g based on the mass of the composition, and the composition has an ethanol concentration in the range of 0% by mass to 3% by mass. <32> A method for producing a composition according to any one of <22> to <31>, wherein the mass ratio of the amount of the second compound to the amount of the first compound is in the range of 0.00005 to 2000. <33> A method for producing a composition according to any one of <22> to <32>, wherein the mass ratio of the amount of the third compound to the amount of the first compound is in the range of 0.000002 to 200. <34> Use of a first compound characterized by the aroma descriptor "pangente", a second compound characterized by the aroma descriptor "fruity", and a third compound characterized by the aroma descriptor "spicy" in an alcohol-tasting beverage. <35> Use of a first compound characterized by the aroma descriptor "pangente", a second compound characterized by the aroma descriptor "fruity", and a third compound characterized by the aroma descriptor "spicy" as ethanol-like aroma components in an alcohol-tasting beverage.<36> The first compound is at least one selected from the group consisting of 1-propanol, 1-pentanol, fenchol, pulegone, propanal, and methyl myristate, the amount of the first compound is within a range of 0.01 μg / g to 500 μg / g based on the mass of the alcohol-taste beverage, and the second compound is selected from the group consisting of 1-hexanol, γ-octalactone, ethyl butanoate, methyl butanoate, butyl pentanoate, isopropyl acetate, and neryl acetate. The use according to <34> or <35>, wherein the alcohol-tasting beverage contains at least one compound selected from the group consisting of α-terpinolene, β-citronellol, nootkatone, farnesene, and myrtenal, and the amount of the third compound is within the range of 0.001 μg / g to 50 μg / g, based on the mass of the alcohol-tasting beverage. <37> The use according to any one of <34> to <36>, wherein the mass ratio of the amount of the second compound to the amount of the first compound is within the range of 0.00005 to 2000. <38> The use according to any one of <34> to <37>, wherein the mass ratio of the amount of the third compound to the amount of the first compound is within the range of 0.000002 to 200.

[0006] At least one embodiment of the present disclosure provides a method for producing an ethanol-like odor. At least one embodiment of the present disclosure provides a composition having an ethanol-like odor. At least one embodiment of the present disclosure provides a method for producing a composition having an ethanol-like odor. At least one embodiment of the present disclosure provides use of a compound for producing an ethanol-like odor.

[0007] In the present disclosure, at least one embodiment may be modified without departing from the spirit of the present disclosure. In the present disclosure, at least two embodiments may be combined without departing from the spirit of the present disclosure. In the present disclosure, the upper limit of a numerical range may be replaced with the upper limit of another numerical range related to the numerical range or a numerical value shown in an example. In the present disclosure, the lower limit of a numerical range may be replaced with the lower limit of another numerical range related to the numerical range or a numerical value shown in an example. In the present disclosure, ordinal numbers (e.g., "first" and "second") are terms used to distinguish between multiple elements and do not limit the quantity, order, or relative importance of each element. Hereinafter, embodiments of the present disclosure will be described in detail.

[0008] <Compounds> The present disclosure provides the use of the following compounds (1) to (3): (1) a first compound characterized by the scent descriptor "pungent" (hereinafter, may be simply referred to as "first compound"); (2) a second compound characterized by the scent descriptor "fruity" (hereinafter, may be simply referred to as "second compound"); and (3) a third compound characterized by the scent descriptor "spicy" (hereinafter, may be simply referred to as "third compound").

[0009] The first, second, and third compounds in the present disclosure are characterized by specific scent descriptors, and the combination of the characteristic scents of these compounds can constitute an ethanol-like scent. Scent descriptors are linguistically expressed scent characteristics and are associated with compounds as scent components in a scent component database. Therefore, the first, second, and third compounds can be selected from compounds assigned scent descriptors in the scent component database. An example of a scent component database is "Aroma Office" (Nishikawa Keisoku Co., Ltd.). When two or more scent descriptors selected from the group consisting of the scent descriptor "pangente," the scent descriptor "fruity," and the scent descriptor "spicy" are assigned to a single compound, the scent descriptor associated with the strongest scent among these is determined by sensory evaluation of the scent and adopted as the scent descriptor characterizing the compound. Therefore, the first compound is a compound different from the second and third compounds, and the second compound is a compound different from the third compound.

[0010] The first compound in the present disclosure is a compound characterized by the aroma descriptor "pangente." One or more first compounds may be used. The use of two or more first compounds can provide an ethanol-like aroma with increased complexity. As mentioned above, the first compound can be selected from compounds that have been assigned the aroma descriptor "pangente" in the aroma component database. Preferred first compounds are compounds known in the food-related field and compounds that are recognized as food additives.

[0011] The first compound may be at least one selected from the group consisting of a dithiin compound, a terpene compound, a fatty acid, an aliphatic alcohol, an aliphatic aldehyde, an aliphatic ester, an aliphatic ketone, an aliphatic sulfide, an aliphatic thiol, an aliphatic hydrocarbon, an aromatic alcohol, an aromatic ketone, and an aromatic hydrocarbon.

[0012] In a preferred embodiment, the first compound is at least one selected from the group consisting of a terpene compound, a fatty acid, an aliphatic alcohol, an aliphatic aldehyde, an aliphatic ester, an aliphatic ketone, an aliphatic sulfide, an aliphatic thiol, and an aromatic ketone.

[0013] In a further preferred embodiment, the first compound is at least one selected from the group consisting of a terpene compound, a fatty acid, an aliphatic alcohol, an aliphatic aldehyde, an aliphatic ester, an aliphatic sulfide, an aliphatic thiol, and an aromatic ketone.

[0014] In a further preferred embodiment, the first compound is at least one selected from the group consisting of a terpene compound, an aliphatic alcohol, an aliphatic aldehyde, and an aliphatic ester.

[0015] The dithiin compound refers to a compound having a dithiin skeleton. Examples of the dithiin compound as the first compound are shown below: 2-Vinyl-4H-1,3-dithiin 3-Vinyl-4H-1,2-dithiin

[0016] Terpene compounds refer to terpenes and terpene derivatives. Examples of terpene compounds as the first compound are shown below: (+)-Sabinene, Cembrene, Fenchol, Pulegone, and Cedryl acetate.

[0017] Examples of fatty acids as the first compound include: trans-3-Hexenoic acid

[0018] Examples of aliphatic alcohols as the first compound are as follows: (Z)-3-octen-1-ol (Z)-3-nonen-1-ol (Z)-1-propanol (1-pentanol) 2-pentadecanol (2-pentadecanol) 3-methyl-2-butanol

[0019] Examples of aliphatic aldehydes as the first compound are as follows: 2-Methyl-(E)-2-pentenal (E,Z)-Nona-2,4-dienal (E,Z)-Propanal

[0020] Examples of aliphatic esters as the first compound are as follows: Methyl (methylthio)acetate Methyl myristylate 3-Mercaptobutyl acetate

[0021] Examples of aliphatic ketones as the first compound are as follows: 1-Nonen-3-one 1-Hexen-3-one 1-Hepten-3-one 2,3-Octanedione

[0022] An example of an aliphatic sulfide as the first compound is shown below: Methyl (methylthio)acetate

[0023] An example of an aliphatic thiol as the first compound is shown below: 3-Mercaptobutyl acetate

[0024] Examples of aliphatic hydrocarbons as the first compound are as follows: 1-Ethyl-3-methylcyclopentane 2,4-Diethenyl-1-methylcyclohexane 3-(2-Propenyl)cyclooctene 6,10-Dimethyl-1-undecene

[0025] Examples of aromatic alcohols as the first compound include: 2,4-Di-tert-butylphenol

[0026] An example of an aromatic ketone as the first compound is shown below: p-Methylacetophenone

[0027] Examples of aromatic hydrocarbons as the first compound are as follows: 1-Methylnaphthalene Toluene

[0028] In a preferred embodiment, the first compound is at least one selected from the group consisting of 1-propanol, 1-pentanol, methyl (methylthio)acetate, p-methylacetophenone, trans-3-hexenoic acid, fenchol, pulegone, propanal, methyl myristate, and 3-mercaptobutyl acetate. In a more preferred embodiment, the first compound is at least one selected from the group consisting of 1-propanol, 1-pentanol, fenchol, pulegone, propanal, and methyl myristate.

[0029] The second compound in the present disclosure is a compound characterized by the scent descriptor "fruity". One or more second compounds may be used. The use of more than one second compound can provide an ethanol-like scent with increased complexity. The second compound can be selected from compounds assigned the scent descriptor "fruity" in a database of aroma components. Preferred second compounds are compounds known in the food-related field and compounds approved as food additives.

[0030] The second compound may be at least one selected from the group consisting of a diazine compound, a thiazole compound, a thiocarbamate, a tetrahydrofuran compound, a terpene compound, a pyrone compound, a furanone compound, a lactone, a fatty acid, an aliphatic amide, an aliphatic amine, an aliphatic alcohol, an aliphatic aldehyde, an aliphatic ether, an aliphatic ester, an aliphatic ketone, an aliphatic sulfide, an aliphatic thioester, an aliphatic thiol, an aliphatic hydrocarbon, an aromatic amine, an aromatic alcohol, an aromatic aldehyde, an aromatic ether, an aromatic ester, and an aromatic ketone.

[0031] In a preferred embodiment, the second compound is at least one selected from the group consisting of a diazine compound, a thiazole compound, a thiocarbamate, a tetrahydrofuran compound, a terpene compound, a pyrone compound, a furanone compound, a lactone, a fatty acid, an aliphatic amide, an aliphatic amine, an aliphatic alcohol, an aliphatic aldehyde, an aliphatic ether, an aliphatic ester, an aliphatic ketone, an aliphatic sulfide, an aliphatic thioester, an aliphatic thiol, an aliphatic hydrocarbon, an aromatic amine, an aromatic alcohol, an aromatic aldehyde, an aromatic ether, an aromatic ester, and an aromatic ketone.

[0032] In a further preferred embodiment, the second compound is at least one selected from the group consisting of a terpene compound, a pyrone compound, a furanone compound, a lactone, a fatty acid, an aliphatic amine, an aliphatic alcohol, an aliphatic aldehyde, an aliphatic ether, an aliphatic ester, an aliphatic ketone, an aliphatic sulfide, an aliphatic thiol, an aromatic amine, an aromatic ester, and an aromatic ketone.

[0033] In a further preferred embodiment, the second compound is at least one selected from the group consisting of a terpene compound, a lactone, a fatty acid, a fatty alcohol, a fatty ether, and a fatty ester.

[0034] A diazine compound refers to a compound having a diazine skeleton. Examples of diazine compounds as the second compound are shown below: 2,5-Dimethyl-3-isopentylpyrazine 2-Methylquinoxaline

[0035] The thiazole compound refers to a compound having a thiazole skeleton. An example of the thiazole compound as the second compound is shown below: 2,4-Dimethylthiazole

[0036] An example of a thiocarbamate as the second compound is shown below: N-Benzyl O-ethyl thiocarbamate

[0037] The tetrahydrofuran compound refers to a compound having a tetrahydrofuran skeleton. Examples of the tetrahydrofuran compound as the second compound are shown below: trans-4-Hydroxylinalool 3,6-oxide Furanoid

[0038] The terpene compound refers to terpenes and terpene derivatives. Examples of the terpene compound as the second compound are shown below. (E)-Ocimene cis,trans-Farnesol p-Menth-1-en-3-[2-methyl-1,3-butadienyl]-8-ol p-Menth-1-ene-8-thiol alpha-Ylangene alpha-Cubebene alpha-Sinensal alpha-Terpinyl acetate alpha-Fenchene beta-Ionol beta-Elemene beta-Cubebene β-Cyclocitral β-Sesquiphellandrene β-Damascone β-Farnesene γ-Elemene δ-Muurolene Elixene Elemol Cadina-1,4-diene Geranylacetone Germacrene B Germacrene D Spathulenol Neral p-Menth-1-en-9-yl acetate Citronellyl acetate

[0039] The pyrone compound refers to a compound having a pyrone skeleton. Examples of the pyrone compound as the second compound are shown below. Ethyl maltol

[0040] A furanone compound refers to a compound having a furanone skeleton. Examples of furanone compounds as the second compound are shown below: 2,5-Dimethyl-3(2H)-furanone 2,5-Dimethyl-4-hydroxy-3(2H)-furanone 2,5-Dimethyl-4-methoxy-3(2H)-furanone 5-Ethyl-2(5H)-furanone

[0041] Examples of lactones as the second compound are as follows: (E)-Whiskey lactone, 6-(Z)-Dodecen-gamma-lactone, gamma-Undecalactone, gamma-Octalactone, gamma-Dodecalactone, gamma-Butyrolactone, gamma-Heptalactone, and delta-Dodecalactone.

[0042] Examples of fatty acids as the second compound are: 2-Hydroxy-3-methylpentanoate 3-Phenylpropionic acid 9-Hexadecenoic acid Cinnamic acid

[0043] An example of an aliphatic amide as the second compound is shown below: N-(Methyl)mercaptoacetamide

[0044] Examples of aliphatic alcohols as the second compound are as follows: (2R,3S)-2-hydroxy-3-methylpentanoate (Methyl (2R,3S)-2-hydroxy-3-methylpentanoate) (2S,3S)-2-hydroxy-3-methylpentanoate (Methyl (2S,3S)-2-hydroxy-3-methylpentanoate) (5Z)-2,6-Dimethyl-5,7-octadiene-2,3-diol3-diol) (Z)-2-hexen-1-ol ((Z)-Hex-2-en-1-ol) 1-hexanol (1-Hexanol) 1-penten-3-ol (Pent-1-en-3-ol) 2-(2-Butoxyethoxy)ethanol (Oct-2-en-1-ol) 3-decanon-2-ol (3-Decanon-2-ol) 2-Hydroxy-3-methylpentanoate Ethyl 2-hydroxybutanoate 2-Hydroxypentan-3-one (2-Hexan-2-ol) 2-Pentanol 2-Methylbut-3-en-2-ol, 3-Ethoxy-1-propanol, Ethyl 3-hydroxybutanoate, Ethyl 3-hydroxypentanoate, 3-Methylbut-2-en-1-ol, Ethyl 4-hydroxybutyrate, 4-Methoxyphenylpropanol, 7-Octen-4-ol, meso-2,3-butanediol, trans-2-Dodecenol, trans-4-Hydroxylinalool 3,6-oxide (trans-4-Hydroxylinalool 3,6-oxide), Cedrenol, Dodecanol, Nonanol, Heptanol, Linalool oxide, 2-Methylpropyl 2-hydroxypropanoate,

[0045] Examples of aliphatic aldehydes as the second compound are shown below: (E,Z)-2,6-dodecadienal (E)-2-undecenal (E)-Undec-2-enal (E)-2-octenal (E)-Dec-2-enal (E)-2-dodecenal (E)-2-heptenal (E)-2-pentenal (E)-2-pentenal (E)-2-pentenal) (Z)-2-decenal (Z)-2-pentenal (Z)-6-Nonenal 2,6-Dimethyl-5-heptenal 2-Ethyl-2-hexenal 2-Ethylhexanal 3-Mercaptoheptanal Undecanal Octanal Geranyl formate Citronellyl formate Decanal Dodecanal Neral Heptanal

[0046] Examples of aliphatic ethers as the second compound are shown below. 1,1,3-Triethoxypropane 1,1-Diethoxy-2-methylbutane 1,1-Diethoxynonane 2-(2-Butoxyethoxy)ethanol 3-Ethoxy-1-propanol cis-Limonene-1,2-epoxide Isobutanal diethyl acetal Geranyl formate Citronellyl formate Phenylethanal diethyl acetal Propanal diethyl acetal Linalool oxide

[0047] Examples of aliphatic esters as the second compound are shown below. Methyl (2R,3S)-2-hydroxy-3-methylpentanoate Propyl (2S)-2-methylbutanoate Methyl (2S)-2-methylbutanoate Methyl (2S,3S)-2-hydroxy-3-methylpentanoate Ethyl (E)-oct-2-enoate Methyl (E)-2-octenoate Ethyl (E)-2-methylbut-2-enoate Ethyl (E)-2-methylbut-2-enoate Ethyl (E)-3-hexenoate (E)-hex-3-enoate Ethyl (Z)-hex-3-enoate Ethyl (Z)-4-decenoate Methyl (Z)-4-decenoate Ethyl (methylthio)acetate Ethyl 2-hydroxybutanoate 2-Methylpropyl 2-hydroxypropanoate Methyl 2-methylthiobutyrate (S)-Ethyl 2-methylbutanoate Ethyl 2-methyl-2-butenoate 2-Methylpropyl 2-methylbutanoate 2-methylbutanoate 2-methylbutyl 2-methylbutanoate3-Methylbutyl 2-methylbutanoate Phenylethyl 2-methylbutanoate Butyl 2-methylbutyrate Propyl 2-methylbutanoate Ethyl 2-methylpropenoate Ethyl 2-methylpentanoate Methyl 2-methylbutyrate 3-(Methylthio)propanoic acid ethyl ester Ethyl 3-acetoxy-2-methylbutanoate Methyl 3-nonenoate Ethyl 3-hydroxybutanoate Ethyl 3-hydroxypentanoate Methyl 3-methylbut-2-enoate Ethyl 3-methylpentanoate Methyl 3-methylpentanoate Ethyl 4-hydroxybutyrate (Ethyl 4-hydroxybutyrate) (Z)-3-Hexenyl 5-hexenoate Ethyl 5-hexenoate Hexyl 5-hexenoate Isobutyl 7-octenoate Ethyl 9-decenoate O-Methyl S-ethyl thiocarbonate Methyl trans-4-decenoatetrans-4-decenoate Acetoin butanoate Acetoin hexanoate Ethyl isocaproate 4-Methylpentyl 3-methylbutanoate Propyl 3-methylbutanoate Pentyl 3-methylbutyrate 2-Phenylethyl isobutyrate 2-Methylbutyl 2-methylpropanoate 3-Methylbutyl isobutanoate (Z)-3-Hexenyl octanoate 3-Methyl-3-sulfanylbutyl octanoate Allyl octanoate Propyl octanoate Hexyl octanoate Methyl cinnamate Ethyl cyclohexylcarboxylate Allyl decanoate Isoamyl nonanoate Methyl nonanoate Methyl palmitate Ethyl phenylacetate (Z)-3-Hexenyl butyrate 2-Methylbutyl butanoate 2-Methylpropyl butanoate 3-Hexenyl butanoate (Hex-3-en-1-yl butanoate) 5-Hexenyl butanoate (5-Hexenylbutyrate) Allyl butyrate) Ethyl butanoate) Octyl butanoate) Geranyl butanoate) Citronellyl butyrate) Butyl butanoate) Propyl butanoate) Hexyl butanoate) Heptyl butanoate) Methyl butanoate) 2-Methylbutyl propanoate) 3-Methylbutyl propanoate) Citronellyl propionate) Neryl propionate) Propyl propanoate (Z)-3-Hexenyl hexanoate 2-Phenylethyl hexanoate 3-Hexenyl hexanoate 3-Mercaptohexyl hexanoate Isopropyl hexanoate Butyl hexanoate Propyl hexanoate Hexyl hexanoate Heptyl hexanoate Pentyl hexanoate Allyl heptanoate Methyl heptanoate 3-Methylbutyl pentanoate Butyl pentanoate Hexyl pentanoateMethyl 2-methylpropenoate Methyl pentanoate (E)-3-Hexenyl acetate (Z)-Hex-2-enyl acetate (Z)-Hex-3-en-1-yl acetate (Z)-Hex-3-en-1-yl acetate 1-Methylbutyl acetate 3-Phenylpropyl acetate 3-Hex-3-enyl acetate 3-Methyl-2-butenyl acetate 3-Methylbut-3-enyl acetate 3-Mercapto-2-methylbutyl acetate Amyl acetate Allyl acetate, Isopropyl acetate, Cyclohexylethyl acetate, Citronellyl acetate, Decyl acetate, Neryl acetate, Nonyl acetate, Phenyl acetate, Methyl acetate

[0048] Examples of aliphatic ketones as the second compound are shown below. Pent-1-en-3-one, 2-Octanone, 2-Cyclopenten-1-one, 2-Decanone, 3-Decanon-2-ol, 2-Hydroxypentan-3-one, 2-Hexanone, 3,4-Dimethyl-3-hexen-2-one, 3,5-Octadien-2-one, 3-Octanone, 3-Octen-2-one, 3-Nonen-2-one 3-Pentanone 3-Penten-2-one 3-Methyl-2-pentanone 3-Methylnonane-2,4-dione 4-Mercapto-4-methylpentan-2-one 5-Methyl-(E)-2-hepten-4-one 5-Methyl-4-heptanone 6-Methyl-5-hepten-3-one Acetoin butanoate Acetoin hexanoate Isopentanal diethyl acetal Dihydro-beta-ionone Butanone

[0049] Examples of aliphatic sulfides as the second compound are as follows: Ethyl (methylthio)acetate Methyl 2-methylthiobutyrate 3-(Methylthio)propanoic acid ethyl ester N-(Methyl)mercaptoacetamide

[0050] Examples of aliphatic thioesters as the second compound are: O-Methyl S-ethyl thiocarbonate Methyl thiohexanoate

[0051] Examples of aliphatic thiols as the second compound are: 3-Mercaptoheptanal 4-Mercapto-4-methylpentan-2-one meso-2,3-butanediol 3-Methyl-3-sulfanylbutyl octanoate 3-Mercaptohexyl hexanoate 3-Mercapto-2-methylbutyl acetate

[0052] Examples of aliphatic hydrocarbons as the second compound are: Octadecane Tridecane

[0053] Examples of aromatic amines as the second compound are as follows: Ethyl anthranilate Methyl anthranilate

[0054] An example of an aromatic alcohol as the second compound is shown below: Cadina-1,4-dien-3-ol

[0055] Examples of aromatic aldehydes as the second compound are as follows: 4-Ethylbenzaldehyde Ethylbenzaldehyde

[0056] Examples of aromatic ethers as the second compound are: 2,3,5-trimethoxytoluene, 4-methoxyphenylpropanol, and ethyl anisate.

[0057] Examples of aromatic esters as the second compound are: Ethyl anthranilate Methyl anthranilate Ethyl anisate Methyl benzoate

[0058] Examples of aromatic ketones as the second compound are: 2-Aminoacetophenone, beta-Damascone

[0059] In a preferred embodiment, the second compound is 1-hexanol, 2-hexanol, butyl 2-methylbutanoate, propyl 2-methylbutanoate, methyl 2-methylbutanoate, ethyl 3-hydroxybutanoate, p-menth-1-ene-8-thiol, α-terpinyl acetate, γ-octalactone, γ-butyrolactone, γ-heptalactone, isobutanal diethyl acetal, 2-phenylethyl isobutanoate, pentyl isovalerate, (Z)-3-hexenyl octanoate, hexyl caprylate, geranyl acetone, dodecanol, (Z)-3-hexenyl butanoate, 2-methylbutyl butanoate, 2-methyl butanoate In a further preferred embodiment, the second compound is at least one selected from the group consisting of 1-hexanol, γ-octalactone, ethyl butanoate, propyl butanoate, hexyl butanoate, methyl butanoate, 2-methylbutyl propionate, neryl propionate, propyl propionate, (Z)-3-hexenyl hexanoate, 3-hexenyl hexanoate, butyl hexanoate, propyl hexanoate, hexyl hexanoate, heptanol, methyl heptanoate, 3-methylbutyl pentanoate, butyl pentanoate, methyl valerate, (E)-3-hexenyl acetate, (Z)-3-hexenyl acetate, 3-methyl-2-butenyl acetate, amyl acetate, isopropyl acetate, neryl acetate, nonyl acetate, and methyl acetate.

[0060] The mass ratio of the amount of the second compound to the amount of the first compound may be 0.00005 or more. The mass ratio of the amount of the second compound to the amount of the first compound may be 2000 or less. The mass ratio of the amount of the second compound to the amount of the first compound may be within the range of 0.00005 to 2000. The lower limit of the mass ratio of the amount of the second compound to the amount of the first compound may be 0.0005, 0.001, 0.002, 0.05, 0.1, 0.15, or 0.2. The upper limit of the mass ratio of the amount of the second compound to the amount of the first compound may be 1800, 1500, 750, 350, 15, 10, or 5. When the mass ratio of the amount of the second compound to the amount of the first compound is within the above range, the ethanol-like odor tends to be stronger.

[0061] The third compound in the present disclosure is a compound characterized by the aroma descriptor "spicy." One or more third compounds may be used. The use of two or more third compounds can provide an ethanol-like aroma with increased complexity. The third compound can be selected from compounds assigned the aroma descriptor "spicy" in an aroma component database. Preferred third compounds are compounds known in the food-related field and compounds approved as food additives.

[0062] The third compound may be at least one selected from the group consisting of a tetrahydrofuran compound, a terpene compound, a furanone compound, a furan compound, a benzodioxole compound, a benzofuran compound, a lactone, an aliphatic alcohol, an aliphatic aldehyde, an aliphatic ether, an aliphatic ester, an aliphatic ketone, an aromatic alcohol, an aromatic aldehyde, an aromatic ether, and an aromatic polyketide.

[0063] In a preferred embodiment, the third compound is at least one selected from the group consisting of a tetrahydrofuran compound, a terpene compound, a furanone compound, a furan compound, a benzofuran compound, a lactone, an aliphatic alcohol, an aliphatic ether, an aliphatic ester, an aliphatic ketone, an aromatic alcohol, an aromatic aldehyde, an aromatic ether, and an aromatic polyketide.

[0064] In a further preferred embodiment, the third compound is at least one selected from the group consisting of a terpene compound, a furanone compound, a benzofuran compound, an aliphatic alcohol, an aliphatic ether, an aliphatic ester, an aliphatic ketone, an aromatic alcohol, an aromatic aldehyde, an aromatic ether, and an aromatic polyketide.

[0065] In a further preferred embodiment, the third compound is at least one selected from the group consisting of a terpene compound, an aliphatic alcohol, an aromatic aldehyde, an aromatic ether, and an aromatic polyketide.

[0066] The tetrahydrofuran compound refers to a compound having a tetrahydrofuran skeleton. An example of the tetrahydrofuran compound as the third compound is shown below: 2,2-Dimethyl-5-(1-methyl-1-propenyl)tetrahydrofuran

[0067] Terpene compounds refer to terpenes and terpene derivatives. Examples of terpene compounds as the third compound are shown below: (-)-Linalool, 1,4-cineole,4-Cineole, 4-trans-6-trans-Alloocimene, cis-beta-Ocimene, trans-Sabinenehydrate, T-Muurolol, alpha-Cadinol, alpha-Clovene, alpha-Copaene, alpha-Zingiberene, alpha-Selinene, alpha-Terpinene, alpha-Terpinolene, alpha-Bisabolol, beta-Guaiene, beta-Citronellol β-Phellandrene γ-Muurolene δ-Cadinene δ-Cadinol Aromadendrene Isopinocamphone epi-alpha-Cadinol Cadinene Carvotanacetone Cubenol Sabinene Dihydrocarveol Camphor Nootkatone Bicyclogermacrene Viridiflorol Farnesene Phellandral Bulnesol Perilla aldehyde, Verbenol, Myrtenal, Roseoxide,

[0068] A furanone compound refers to a compound having a furanone skeleton. Examples of furanone compounds as the third compound are shown below: 3,5,5-Trimethyl-2(5H)-furanone 5-Ethyl-3-hydroxy-4-methyl-2(5H)-furanone

[0069] The furan compound refers to a compound having a furan skeleton. Examples of the furan compound as the third compound are shown below. Furfuryl propionate

[0070] The benzodioxole compound refers to a compound having a benzodioxole skeleton. Examples of the benzodioxole compound as the third compound are shown below: 5-(2-propenyl)-1,3-benzodioxole Asaricin Dillapiole Myristicin

[0071] The benzofuran compound refers to a compound having a benzofuran skeleton. Examples of the benzofuran compound as the third compound are shown below: 4,7-Dimethylbenzofuran Butyl phthalide

[0072] Examples of lactones as the third compound are: (Z)-Whiskey lactone, 3-Methyl-4-pentanolide, Pantolactone, Wine lactone.

[0073] Examples of aliphatic alcohols as the third compound are: (E)-3-hexen-1-ol, 2-Ethylhexanol, 2-Phenoxyethanol, 3-Oxo-beta-ionol, 3-Hexanol, alpha-caryophyllene alcohol, beta-caryophyllene hydrate, isodihydrocarveol, caryophyllene alcohol, and myliol.

[0074] Examples of aliphatic aldehydes as the third compound are as follows: 2-octenal (Oct-2-enal) Pentadecanal

[0075] Examples of aliphatic ethers as the third compound are shown below: Caryophyllene oxide

[0076] Examples of aliphatic esters as the third compound are as follows: Methyl 3-(methylthio)propanoate Furfuryl propionate

[0077] Examples of aliphatic ketones as the third compound are as follows: 2,3-Dimethyl-2-cyclopenten-1-one 2-Pentadecanone 3-Oxo-beta-ionol 4-Methylpentan-2-one Isophorone Pinocarvone Verbenone

[0078] Examples of aromatic alcohols as the third compound are as follows: 2-Methylphenol, 3-Ethylphenol, 4-Methylguaiacol, m-Cresol, Ethylguaiacol, Chavicol, and Cumin alcohol.

[0079] Examples of aromatic aldehydes as the third compound are as follows: 2,3-Dimethoxybenzaldehyde Perilla aldehyde

[0080] Examples of aromatic ethers as the third compound are as follows: (Z)-Isoeugenol (Z)-Methylisoeugenol 1,2,3-Trimethoxy-5-methylbenzene 2,3-Dimethoxybenzaldehyde 2-Phenoxyethanol 4-Methylguaiacol Asaricin Isoelemicine Ethylguaiacol Elemicin Dillapiole Myristicin Methylisoeugenol Methyleugenol

[0081] Examples of aromatic polyketides as the third compound are as follows: (Z)-Methylisoeugenol (Z)-Isoeugenol Elemicin Chavicol Methylisoeugenol Methyleugenol

[0082] In a preferred embodiment, the third compound is at least one selected from the group consisting of 2-ethylhexanol, cis-β-ocimene, α-terpinene, β-citronellol, δ-cadinene, nootkatone, farnesene, perillaldehyde, myrtenal, methyl isoeugenol, methyl eugenol, and rose oxide. In a further preferred embodiment, the third compound is at least one selected from the group consisting of α-terpinolene, β-citronellol, nootkatone, farnesene, and myrtenal.

[0083] The mass ratio of the amount of the third compound to the amount of the first compound may be 0.000002 or more. The mass ratio of the amount of the third compound to the amount of the first compound may be 200 or less. The mass ratio of the amount of the third compound to the amount of the first compound may be within the range of 0.000002 to 200. The lower limit of the mass ratio of the amount of the third compound to the amount of the first compound may be 0.0005, 0.001, 0.002, 0.005, 0.01, or 0.02. The upper limit of the mass ratio of the amount of the third compound to the amount of the first compound may be 150, 35, 20, 15, 10, or 5. When the mass ratio of the amount of the third compound to the amount of the first compound is within the above range, the ethanol-like odor tends to be stronger.

[0084] The combination of the first compound, the second compound, and the third compound can provide an ethanol-like aroma. Therefore, the first compound, the second compound, and the third compound are suitable for various applications requiring an ethanol-like aroma. Specific examples of the use of the first compound, the second compound, and the third compound are described below.

[0085] The first compound, the second compound, and the third compound may be used in the presence or absence of ethanol. The combination of the characteristic scents of the first compound, the second compound, and the third compound can constitute an ethanol-like aroma, as described above. Therefore, the combination of the first compound, the second compound, and the third compound can provide or enhance an ethanol-like aroma, regardless of the presence or absence of ethanol. For example, the first compound, the second compound, and the third compound are particularly effective when used in the absence or presence of a small amount of ethanol, and can provide a pronounced ethanol-like aroma. Therefore, with regard to the ethanol-like aroma, the first compound, the second compound, and the third compound can be used as a substitute for ethanol.

[0086] The first compound, the second compound, and the third compound may be used in a composition. For example, the first compound, the second compound, and the third compound may be used as ethanol-like aroma components in the composition. Each compound may be used as a raw material for the composition or may be added to the composition. The amount of each compound in the composition may be adjusted based on the description in the section "Composition" below. The characteristics of the composition may be selected from the characteristics of the composition described in the section "Composition" below. Specifically, the first compound, the second compound, and the third compound may be used in a composition characterized by any characteristics other than the characteristics related to the first compound, the second compound, and the third compound described in the section "Composition" below. For example, the ethanol concentration, form, and type of the composition may be selected based on the description in the section "Composition" below. The first compound, the second compound, and the third compound may be used to obtain the composition described in the section "Composition" below.

[0087] The first compound, the second compound, and the third compound may be used to impart an ethanol-like odor to a target. In the present disclosure, imparting an ethanol-like odor to a target includes imparting an ethanol-like odor to a target that does not contain ethanol and enhancing the ethanol-like odor of a target that contains ethanol. Because the combination of the characteristic scents of the first compound, the second compound, and the third compound can constitute an ethanol-like odor as described above, the combination of the first compound, the second compound, and the third compound can provide or enhance an ethanol-like odor regardless of the ethanol concentration of the target. For example, the first compound, the second compound, and the third compound are particularly effective when used in the absence of ethanol or when the amount of ethanol is low, and can provide a noticeable ethanol-like odor. Furthermore, in the method for imparting an ethanol-like odor to a target, the amounts of the first compound, the second compound, and the third compound in the target may be adjusted based on the amounts of the first compound, the second compound, and the third compound in the composition described below. In this case, the "mass of the composition" described below may be read as the "mass of the target."

[0088] Examples of objects to which an ethanol-like aroma may be imparted include food compositions. The food composition may be a beverage. Specific examples of beverages are described in the "Compositions" section below.

[0089] In an exemplary embodiment, a method for imparting an ethanol-like odor to a target includes adding a first compound, a second compound, and a third compound to a target. The first compound, the second compound, and the third compound may be added simultaneously or separately. Each compound may be added at once or multiple times. At least one compound selected from the group consisting of the first compound, the second compound, and the third compound may be added in the form of a mixture. For example, a mixture containing at least one compound selected from the group consisting of the first compound, the second compound, and the third compound may be added. If necessary, other ingredients may be added in addition to the first compound, the second compound, and the third compound. After adding the first compound, the second compound, and the third compound, these compounds may be mixed. If necessary, the first compound, the second compound, and the third compound may be mixed with other ingredients. The time for the mixing step may be adjusted taking into account the amount of ingredients and the uniformity of the mixture. The mixing step may be performed at 40° C. or less.

[0090] In an exemplary embodiment, a method for imparting an ethanol-like odor to a target includes using a first compound, a second compound, and a third compound as target raw materials. At least one compound selected from the group consisting of the first compound, the second compound, and the third compound may be used in the form of a mixture. For example, a mixture containing at least one compound selected from the group consisting of the first compound, the second compound, and the third compound may be used. If necessary, other raw materials may be used in addition to the first compound, the second compound, and the third compound.

[0091] The first compound, the second compound, and the third compound may be used to produce an ethanol-like aroma. In an exemplary embodiment, the method for producing an ethanol-like aroma includes mixing the first compound, the second compound, and the third compound. At least one compound selected from the group consisting of the first compound, the second compound, and the third compound may be used in the form of a mixture. For example, a mixture containing at least one compound selected from the group consisting of the first compound, the second compound, and the third compound may be used. The first compound, the second compound, and the third compound may be mixed with other components as needed. Mixing the first compound, the second compound, and the third compound may include mixing the first compound, the second compound, and the third compound that have been premixed with other components. The conditions for the mixing step are as described above.

[0092] Composition The present disclosure provides a composition comprising a first compound, a second compound, and a third compound, the combination of which provides an ethanol-like odor.

[0093] The composition includes a first compound characterized by the odor descriptor "pangente." One or more first compounds may be used. The use of more than one first compound can provide an ethanol-like odor with increased complexity. Specific examples of the first compound are described above.

[0094] The amount of the first compound may be 0.01 μg / g or more, based on the mass of the composition. The amount of the first compound may be 500 μg / g or less, based on the mass of the composition. The amount of the first compound may be in the range of 0.01 μg / g to 500 μg / g, based on the mass of the composition. The lower limit of the amount of the first compound may be 0.2 μg / g, 0.3 μg / g, or 0.5 μg / g, based on the mass of the composition. The upper limit of the amount of the first compound may be 400 μg / g, 300 μg / g, 200 μg / g, or 100 μg / g, based on the mass of the composition. When the amount of the first compound is within the above range, the ethanol-like odor tends to be stronger.

[0095] The composition includes a second compound characterized by the odor descriptor "fruity." One or more second compounds may be used. The use of more than one second compound can provide an ethanol-like odor with increased complexity. Specific examples of second compounds are described above.

[0096] The amount of the second compound may be 0.01 μg / g or more, based on the mass of the composition. The amount of the second compound may be 100 μg / g or less, based on the mass of the composition. The amount of the second compound may be in the range of 0.01 μg / g to 100 μg / g, based on the mass of the composition. The lower limit of the amount of the second compound may be 0.02 μg / g, 0.03 μg / g, 0.05 μg / g, 0.1 μg / g, or 0.5 μg / g, based on the mass of the composition. The upper limit of the amount of the second compound may be 75 μg / g, 50 μg / g, 25 μg / g, 20 μg / g, or 15 μg / g, based on the mass of the composition. When the amount of the second compound is within the above range, the ethanol-like odor tends to be stronger.

[0097] Specific examples of the mass ratio of the amount of the second compound to the amount of the first compound are as described above.

[0098] The composition includes a third compound characterized by the odor descriptor "spicy." One or more third compounds may be used. The use of more than one third compound can provide an ethanol-like odor with increased complexity. Specific examples of third compounds are described above.

[0099] The amount of the third compound may be 0.001 μg / g or more, based on the mass of the composition. The amount of the third compound may be 50 μg / g or less, based on the mass of the composition. The amount of the third compound may be in the range of 0.001 μg / g to 50 μg / g, based on the mass of the composition. The lower limit of the amount of the third compound may be 0.01 μg / g, 0.02 μg / g, 0.03 μg / g, 0.05 μg / g, or 0.1 μg / g, based on the mass of the composition. The upper limit of the amount of the third compound may be 35 μg / g, 20 μg / g, 15 μg / g, 10 μg / g, or 5 μg / g, based on the mass of the composition. When the amount of the third compound is within the above range, the ethanol-like odor tends to be stronger.

[0100] Specific examples of the mass ratio of the amount of the third compound to the amount of the first compound are as described above.

[0101] The composition may further contain other ingredients as needed. One or more other ingredients may be used. Examples of other ingredients include fruit juice, flavoring, monosaccharides, disaccharides, high-intensity sweeteners, acidulants, pH adjusters, antioxidants, colorants, water, and ethanol. The other ingredients may be selected from known ingredients depending on the purpose.

[0102] The composition may be an ethanol-containing composition or an ethanol-free composition. The composition may have an ethanol concentration in the range of 0% to 99% by weight. The composition may have an ethanol concentration in the range of 0% to 90% by weight. The composition may have an ethanol concentration greater than 0% by weight. The composition may have an ethanol concentration in the range of greater than 0% to 90% by weight. The lower limits of ethanol concentration are 0.001 mass%, 0.01 mass%, 0.05 mass%, 0.1 mass%, 0.5 mass%, 1 mass%, 1.5 mass%, 2 mass%, 2.5 mass%, 3 mass%, 3.5 mass%, 4 mass%, 4.5 mass%, 5 mass%, 5.5 mass%, 6 mass%, 7 mass%, 8 mass%, 9 mass%, 10 mass%, 15 mass%, 20 mass%, 25 mass%, 30 mass%, 35 mass%, 40 mass%, 45 mass%, 50 mass%, 55 mass%, 60 mass%, 65 mass%, 70 mass%, 75 mass%, 80 mass% or 85 mass%. The upper limit of the ethanol concentration may be 85%, 80%, 75%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4.5%, 4%, 3.5%, 3%, 2.5%, 2%, 1.5%, 1%, 0.5%, 0.1%, 0.05%, or 0.01% by weight. The composition preferably has an ethanol concentration in the range of 0% to 40% by weight, more preferably 0% to 30% by weight, and even more preferably 0% to 20% by weight. As described above, the combination of the characteristic scents of the first compound, the second compound, and the third compound can constitute an ethanol-like odor. Therefore, regardless of the ethanol concentration of the composition, the combination of the first compound, the second compound, and the third compound can provide or enhance the ethanol-like odor. For example, the first compound, the second compound, and the third compound are particularly effective when used in the absence of ethanol or when the amount of ethanol is low, and can provide a noticeable ethanol-like odor. The ethanol concentration of the composition represents the proportion of ethanol contained in the composition. When the composition is liquid, the unit "mass %" representing the ethanol concentration may be replaced with "volume %."

[0103] The form of the composition is not limited. The composition may be in a liquid form or a solid form.

[0104] Examples of compositions include flavorings, food additives and food compositions.

[0105] The flavoring may be used in food or non-food products. The flavoring may have an ethanol concentration in the range of 0% to 99% by weight. The lower limit of the ethanol concentration may be 0.005%, 0.004%, 0.04%, 0.1%, or 0.5% by weight. The upper limit of the ethanol concentration may be 90%, 80%, 70%, 60%, or 55% by weight. When the flavoring is liquid, the unit "% by weight" representing the ethanol concentration may be replaced with "% by volume."

[0106] The food additive may be used as a food ingredient or may be added to food. The food additive may have an ethanol concentration in the range of 0% to 99% by mass. The lower limit of the ethanol concentration may be 0.005%, 0.004%, 0.04%, 0.1%, or 0.5% by mass. The upper limit of the ethanol concentration may be 90%, 80%, 70%, 60%, or 55% by mass. When the food additive is liquid, the unit "% by mass" representing the ethanol concentration may be replaced with "% by volume." The food additive may be a beverage additive. The beverage additive may be an additive for alcohol-flavored beverages.

[0107] The food composition may be a beverage. The beverage may have an ethanol concentration in the range of 0% to 99% by volume. The lower limit of the ethanol concentration may be 0.005%, 0.004%, 0.04%, 0.1%, or 0.5% by volume. The upper limit of the ethanol concentration may be 90%, 80%, 70%, 60%, or 55% by volume.

[0108] The beverage may be an alcohol-flavored beverage. The beverage (e.g., an alcohol-flavored beverage) may be used as an ingredient in mixed drinks such as cocktails. The beverage may contain flavorings (e.g., aroma components, flavorings that simulate commercially available alcoholic beverages, and flavorings commonly used in the preparation of various alcoholic beverages).

[0109] An alcohol-flavored beverage is a beverage that is substantially free of ethanol and aims to provide the taste and aroma of an alcoholic beverage. In the present disclosure, a beverage that is substantially free of ethanol is a beverage having an ethanol concentration of less than 1% by volume. The ethanol concentration of an alcohol-flavored beverage may be less than 0.5% by volume, less than 0.3% by volume, less than 0.1% by volume, less than 0.05% by volume, or less than 0.01% by volume. An alcoholic beverage is a beverage that contains ethanol. Examples of alcoholic beverages include distilled alcoholic beverages, brewed alcoholic beverages, and mixed alcoholic beverages. Examples of distilled alcoholic beverages include whiskey, vodka, shochu, gin, tequila, and rum. Examples of brewed alcoholic beverages include beer and wine. For example, mixed alcoholic beverages are obtained by blending distilled or brewed alcoholic beverages with other ingredients. Examples of other ingredients used in mixed alcoholic beverages include fruit juice, vegetable juice, tea, and carbonated beverages. Examples of mixed alcoholic beverages include cocktails, vermouth, liqueurs, plum wine, and chuhai. The alcohol-tasting beverage may be a beverage that provides a flavor similar to that of a distilled alcoholic beverage, a brewed alcoholic beverage, a blended alcoholic beverage, or a low-alcoholic beverage. The alcohol-tasting beverage may be a beverage that provides a flavor similar to that of a distilled alcoholic beverage, a brewed alcoholic beverage, or a blended alcoholic beverage. The alcohol-tasting beverage may be a beverage that provides a flavor similar to that of whiskey, vodka, shochu, gin, tequila, rum, beer, wine, a cocktail, vermouth, liqueur, plum wine, or chuhai.

[0110] The beverage (e.g., an alcohol-flavored beverage) may be a carbonated or non-carbonated beverage. The beverage (e.g., an alcohol-flavored beverage) may be a beverage produced through a fermentation process or a beverage produced without a fermentation process. That is, the beverage may be a fermented or non-fermented beverage.

[0111] The composition may be a composition for imparting an ethanol-like aroma to a target. Examples of targets to which an ethanol-like aroma is imparted include food compositions. The food composition may be a beverage. Specific examples of beverages are as described above. The composition may be used as an ingredient of the target, or may be added to the target.

[0112] The composition may be enclosed in a container, examples of which include glass containers, metal containers, paper containers, and plastic containers.

[0113] The method for producing the composition is not limited as long as the desired composition is obtained. In an exemplary embodiment, the method for producing the composition includes obtaining the composition using a first compound, a second compound, and a third compound. At least one compound selected from the group consisting of the first compound, the second compound, and the third compound may be used in the form of a mixture. A mixture containing at least one compound selected from the group consisting of the first compound, the second compound, and the third compound may also be used. If necessary, other raw materials may be used in addition to the first compound, the second compound, and the third compound. The other raw materials may be selected from the other components already described.

[0114] In the method for producing a composition, using a first compound, a second compound, and a third compound may include mixing the first compound, the second compound, and the third compound. The first compound, the second compound, and the third compound may be mixed with other raw materials as needed. Mixing the first compound, the second compound, and the third compound may include mixing the first compound, the second compound, and the third compound that have been mixed in advance with the other raw materials. In this case, for example, a mixture containing the first compound, the second compound, and the third compound may be added to the other raw materials. The time for the mixing step may be adjusted taking into account the amount of raw materials and the uniformity of the mixture. The mixing step may be performed at 40°C or less.

[0115] The method for producing the composition may further include other steps as necessary. The method for producing the composition may include sterilizing the composition. The method for producing the composition may include packaging the composition in a container.

[0116] The present disclosure will be described below based on examples. However, the present disclosure is not limited to the following examples. The following examples may be modified as appropriate within the scope of the present disclosure. In each of the following tables, the concentration of each component is expressed in units of μg / g. In each of the following tables, the terms "pungent," "fruity," and "spicy" represent scent descriptors registered in "Aroma Office" (Nishikawa Keisoku Co., Ltd.), a database of aroma components. In each of the following tables, the compound listed in the "pungent" column is the first compound of the present disclosure selected from the database, the compound listed in the "fruity" column is the second compound of the present disclosure selected from the database, and the compound listed in the "spicy" column is the third compound of the present disclosure selected from the database. In each of the following tables, "mass ratio" represents the mass ratio of the amount of the target component.

[0117] <Control Samples for Sensory Evaluation> The following control samples were obtained by diluting Polmos Warsaw's Spiritus (ethanol concentration: 96% by volume) with water. Control sample A: Sample with an ethanol concentration of 20% by volume Control sample B: Sample with an ethanol concentration of 10% by volume Control sample C: Sample with an ethanol concentration of 5% by volume Control sample D: Sample with an ethanol concentration of 1% by volume

[0118] Experimental Example 1 Compounds were added to water (20 mL) according to the descriptions in the following tables to obtain compositions. The scent of the compositions was evaluated at a room temperature of 22°C according to the following criteria. The average scores of three trained evaluators were calculated, and the average was rounded to the nearest whole number. The evaluation results are shown in the following tables. The higher the score for "sweetness intensity," the sweeter the scent. The higher the score for "organic solvent smell intensity," the stronger the organic solvent smell. The organic solvent smell refers to a smell similar to familiar organic solvents (e.g., alcohols such as ethanol, esters such as ethyl acetate, ketones such as acetone, and alkanes such as hexane, which are contained in disinfectants, nail polish removers, or oil-based paints). The higher the score for "balance between sweetness and organic solvent smell," the better the balance between sweetness and organic solvent smell in the scent. A score of 2 or higher for "balance between sweetness and organic solvent smell" is determined to have an ethanol-like scent.

[0119] (Sweetness intensity) 5: Same level as or higher than control sample A 4: Same level as control sample B 3: Same level as control sample C 2: Same level as control sample D 1: Lower level than control sample D

[0120] (Strength of organic solvent feeling) 5: Level similar to or higher than control sample A 4: Level similar to control sample B 3: Level similar to control sample C 2: Level similar to control sample D 1: Level lower than control sample D

[0121] (Balance between sweetness and organic solvent taste) 5: Same level as control sample A or higher than control sample A 4: Same level as control sample B 3: Same level as control sample C 2: Same level as control sample D 1: Lower than control sample D

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[0170] Experimental Example 2 Compositions were prepared by adding compounds according to the description in the table below to 3% by volume ethanol solutions (20 mL). The fragrance of the compositions was evaluated in the same manner as in Experimental Example 1. The evaluation results are shown in the table below.

[0171]

[0172] Experimental Example 3: Compositions were obtained by adding compounds according to the table below to 1.5% by volume ethanol solutions (20 mL). The fragrance of the compositions was evaluated in the same manner as in Experimental Example 1. The evaluation results are shown in the table below.

[0173]

[0174] Experimental Example 4 Compositions were prepared by adding compounds according to the table below to a 20% by volume ethanol solution (20 mL). The fragrance of the compositions was evaluated in the same manner as in Experimental Example 1, except that the following control samples and standards were used. The evaluation results are shown in the table below.

[0175] (Control Samples for Sensory Evaluation) The following control samples were obtained by diluting Polmos Warsaw's Spiritus (ethanol concentration: 96% by volume) with water. Control Sample A: Sample with an ethanol concentration of 30% by volume Control Sample B: Sample with an ethanol concentration of 20% by volume Control Sample C: Sample with an ethanol concentration of 10% by volume Control Sample D: Sample with an ethanol concentration of 5% by volume Control Sample E: Sample with an ethanol concentration of 1% by volume

[0176] (Sweetness intensity) 6: Same level as control sample A or higher than control sample A 5: Same level as control sample B 4: Same level as control sample C 3: Same level as control sample D 2: Same level as control sample E 1: Lower level than control sample E

[0177] (Intensity of organic solvent sensation) 6: Similar to or greater than control sample A 5: Similar to control sample B 4: Similar to control sample C 3: Similar to control sample D 2: Similar to control sample E 1: Lower than control sample E

[0178] (Balance between sweetness and organic solvent taste) 6: Same level as control sample A or higher than control sample A 5: Same level as control sample B 4: Same level as control sample C 3: Same level as control sample D 2: Same level as control sample E 1: Lower than control sample E

[0179]

[0180] According to the results of Experimental Examples 1 to 4 above, compositions containing a first compound, a second compound, and a third compound, with or without ethanol, provided an excellent ethanol-like aroma. Specifically, the compositions in the Examples provided an excellent ethanol-like aroma comparable to a control sample having an ethanol concentration higher than the actual ethanol concentration of the composition. Furthermore, the four-compound combination containing a first compound, a second compound, and a third compound provided a more natural and complex ethanol-like aroma than the three-compound combination containing a first compound, a second compound, and a third compound.

Claims

1. A composition comprising: a first compound characterized by the scent descriptor "pangente"; a second compound characterized by the scent descriptor "fruity"; and a third compound characterized by the scent descriptor "spicy." 2. The composition of claim 1, wherein the first compound is at least one selected from the group consisting of 1-propanol, 1-pentanol, fenchol, pulegone, propanal, and methyl myristate; the second compound is at least one selected from the group consisting of 1-hexanol, γ-octalactone, ethyl butanoate, methyl butanoate, butyl pentanoate, isopropyl acetate, and neryl acetate; and the third compound is at least one selected from the group consisting of α-terpinolene, β-citronellol, nootkatone, farnesene, and myrtenal.

3. The composition of claim 1, wherein the first compound is at least one selected from the group consisting of 1-propanol, 1-pentanol, fenchol, pulegone, propanal, and methyl myristate, and the amount of the first compound is in the range of 0.01 μg / g to 500 μg / g based on the mass of the composition, the second compound is at least one selected from the group consisting of 1-hexanol, γ-octalactone, ethyl butanoate, methyl butanoate, butyl pentanoate, isopropyl acetate, and neryl acetate, and the amount of the second compound is in the range of 0.01 μg / g to 100 μg / g based on the mass of the composition, and the third compound is at least one selected from the group consisting of α-terpinolene, β-citronellol, nootkatone, farnesene, and myrtenal, and the amount of the third compound is in the range of 0.001 μg / g to 50 μg / g based on the mass of the composition.

4. The first compound is at least one selected from the group consisting of 1-propanol, 1-pentanol, fenchol, pulegone, propanal, and methyl myristate, and the amount of the first compound is in the range of 0.01 μg / g to 500 μg / g based on the mass of the composition; the second compound is at least one selected from the group consisting of 1-hexanol, γ-octalactone, ethyl butanoate, methyl butanoate, butyl pentanoate, isopropyl acetate, and neryl acetate, and the amount of the second compound is in the range of 0.01 μg / g to 100 μg / g based on the mass of the composition; the third compound is at least one selected from the group consisting of α-terpinolene, β-citronellol, nootkatone, farnesene, and myrtenal, and the amount of the third compound is in the range of 0.001 μg / g to 50 μg / g based on the mass of the composition; The composition of claim 1 having an ethanol concentration in the range of 0% to 30% by weight.

5. The first compound is at least one selected from the group consisting of 1-propanol, 1-pentanol, fenchol, pulegone, propanal, and methyl myristate, and the amount of the first compound is in the range of 0.01 μg / g to 500 μg / g based on the mass of the composition; the second compound is at least one selected from the group consisting of 1-hexanol, γ-octalactone, ethyl butanoate, methyl butanoate, butyl pentanoate, isopropyl acetate, and neryl acetate, and the amount of the second compound is in the range of 0.01 μg / g to 100 μg / g based on the mass of the composition; the third compound is at least one selected from the group consisting of α-terpinolene, β-citronellol, nootkatone, farnesene, and myrtenal, and the amount of the third compound is in the range of 0.001 μg / g to 50 μg / g based on the mass of the composition; The composition of claim 1 having an ethanol concentration in the range of 0% to 3% by weight.

6. The composition according to any one of claims 1 to 5, which is a beverage.

7. The composition according to any one of claims 1 to 5, which is a composition for imparting an ethanol-like aroma to a beverage.

8. Use of a first compound characterized by the aroma descriptor "pangente", a second compound characterized by the aroma descriptor "fruity", and a third compound characterized by the aroma descriptor "spicy" in an alcoholic-tasting beverage.

9. The first compound is at least one selected from the group consisting of 1-propanol, 1-pentanol, fenchol, pulegone, propanal, and methyl myristate, the amount of the first compound is within the range of 0.01 μg / g to 500 μg / g based on the mass of the alcohol-taste beverage, the second compound is at least one selected from the group consisting of 1-hexanol, γ-octalactone, ethyl butanoate, methyl butanoate, butyl pentanoate, isopropyl acetate, and neryl acetate, the amount of the second compound is within the range of 0.01 μg / g to 100 μg / g based on the mass of the alcohol-taste beverage, and the third compound is at least one selected from the group consisting of α-terpinolene, β-citronellol, nootkatone, farnesene, and myrtenal, The use according to claim 8, wherein the amount of the third compound is within a range of 0.001 μg / g to 50 μg / g based on the mass of the alcohol-tasting beverage.

10. Use of a first compound characterized by the aroma descriptor "pangente", a second compound characterized by the aroma descriptor "fruity", and a third compound characterized by the aroma descriptor "spicy" as ethanol-like aroma components in an alcohol-tasting beverage.

11. The first compound is at least one selected from the group consisting of 1-propanol, 1-pentanol, fenchol, pulegone, propanal, and methyl myristate, the amount of the first compound is within a range of 0.01 μg / g to 500 μg / g based on the mass of the alcohol-taste beverage, the second compound is at least one selected from the group consisting of 1-hexanol, γ-octalactone, ethyl butanoate, methyl butanoate, butyl pentanoate, isopropyl acetate, and neryl acetate, the amount of the second compound is within a range of 0.01 μg / g to 100 μg / g based on the mass of the alcohol-taste beverage, and the third compound is at least one selected from the group consisting of α-terpinolene, β-citronellol, nootkatone, farnesene, and myrtenal, The use according to claim 10, wherein the amount of the third compound is within a range of 0.001 μg / g to 50 μg / g based on the mass of the alcohol-tasting beverage.

12. A method for producing a composition, comprising using as raw materials a first compound characterized by the scent descriptor "pangente", a second compound characterized by the scent descriptor "fruity", and a third compound characterized by the scent descriptor "spicy" to obtain a composition.

13. A method for producing an ethanol-like aroma comprising mixing a first compound characterized by the aroma descriptor "pangente", a second compound characterized by the aroma descriptor "fruity", and a third compound characterized by the aroma descriptor "spicy".