Evaluation methods for aroma components and preparation methods for fragrance compositions

Abstract

This invention relates to a method for evaluating aroma components and a method for preparing a fragrance composition using this method. In this invention, in a product consumption environment or a model environment, for two or more aroma components contained in the product, the rate of increase in aroma concentration released within a specified time range is measured (the amount of aroma component detected after a specified time from the start of measurement / the amount of aroma component detected at the beginning of detection, b). The relationship between the rate of increase in aroma concentration of the two or more aroma components is used as an indicator related to the magnitude of the influence on the aroma impression of the product. The influence of the aroma components contained in the product on the aroma impression is evaluated, thereby objectively and appropriately evaluating the influence of the aroma components contained in the product on the aroma impression, and providing a fragrance composition suitable for the product that takes into account the product's usage conditions.

Description

Technical Field

[0001] This invention relates to a method for evaluating aroma components that can be added to food or cosmetic products. Additionally, this invention relates to a method for preparing a fragrance composition, comprising the steps of evaluating aroma components using the aforementioned evaluation method and adjusting the blending ratio of the aroma components accordingly. Background Technology

[0002] Consumers encounter fragrance in every aspect of their daily lives. Fragrance conveys emotions such as "deliciousness" through the flavor of food, and "pleasure" through the aroma of cosmetics. Among the substances that produce fragrance are natural ingredients like essential oils, as well as blended fragrances developed by perfumers. Blended fragrances are created by combining aromatic components selected from thousands of raw materials, producing scents reminiscent of various foods and plants. Furthermore, fragrances are developed taking into account the usage environment and consumer preferences. These blended fragrances, developed for various purposes, are prepared by mixing various aromatic components in a container. During the blending process, repeated checks are performed to confirm the fragrance of the blend itself, to taste a prototype close to the final product, and to confirm the fragrance by using prototype cosmetics in actual usage environments. Several important points in this process are listed below. As a point of reference, the aroma diffusion characteristics of the aroma components themselves differ from those observed when consuming foods containing those aroma components or using cosmetics containing them. In the case of food, not only do the raw materials affect the aroma diffusion of the aroma components, but the presence of saliva during chewing also influences the diffusion characteristics, often resulting in a different nature for the aroma components compared to their inherent properties. The same applies to cosmetics. Not only do the base ingredients affect the diffusion of the aroma components, but the presence of water in the environment also contributes to this, often altering the diffusion characteristics of the aroma components. While traditional classifications of aroma components into top, middle, and base notes are used to represent their inherent characteristics, these classifications become difficult to apply once the aroma diffusion characteristics change. Furthermore, the crucial aroma identification process for blended fragrance development requires considerable time. Therefore, it has always relied on the experience and sensitivity of experienced flavorists and perfumers. However, in recent years, various methods have been used to evaluate the characteristics of various aroma components and apply them to the development of blended fragrances.

[0003] For example, it is known that gas chromatography is a simple, objective, and efficient method for distinguishing diffusible aroma components that are useful for reproducing the aroma expression of freshly prepared, freshly cooked, or freshly brewed hot foods in the oral cavity from aroma components that do not contribute to the aforementioned aroma expression (see Patent Document 1). However, this method evaluates the oral aroma of the edible sample by preparing samples at different temperatures and focusing on the differences between the two, rather than focusing on the aroma diffusivity of the aroma components and the changes in aroma concentration over time when the temperature or shape of a sample changes.

[0004] Furthermore, a known method for blending fragrance involves adding a fragrance composition to both an intraoral model environment solution containing artificial saliva and a non-oral environment solution without artificial saliva. The volatile aroma components are then captured and analyzed. A correction value is calculated based on the difference between the two solutions to correct the composition ratio of the fragrance composition (see Patent Document 2). However, this method focuses on calculating the correction value based on the presence or absence of artificial saliva, rather than considering changes in aroma diffusion and aroma concentration over time as the temperature or shape of a sample changes.

[0005] In addition, there is the following research example: A beverage containing aroma components was introduced into a human throat model environment to capture the volatile aroma components. For the detection amount obtained by instrumental analysis, six points were taken within 15 minutes, and the slope of the increase in detection amount relative to time was calculated (see Non-Patent Literature 1). This research example reported that increasing the temperature of the beverage water doubled the slope, while adding artificial saliva to the model environment reduced the slope. However, it did not focus on the aroma diffusion and changes in aroma concentration over time when the temperature or shape of a single sample changed.

[0006] Furthermore, it is known that fragrance notes containing aromatic components of categories 1, 2, and 3, defined by experimental speed, at a specified ratio are high-performance and high-impact developing fragrance notes (see Patent Document 3). However, in this evaluation method, the time taken to reach a point where a person at a certain distance can perceive the aroma after mixing the fragrance with water is measured, and the resulting experimental speed is used for classification. This method does not focus on the aroma diffusivity when the temperature or shape of a sample changes. It is an aroma diffusivity method for spatial distance, not a method for representing changes in aroma concentration over time.

[0007] Furthermore, methods are known to evaluate odors under humid conditions initially, or under dry conditions after a certain time interval, thereby providing odors that still have the same intensity but are significantly different (see Patent Document 4). However, this method uses equilibrium headspace concentrations measured by known methods to group odor components and contains the grouped aroma components at a predetermined ratio, rather than focusing on aroma diffusivity and changes in aroma concentration over time as the state of a sample changes, such as temperature or shape.

[0008] In addition, there are fragrance components and characterization methods based on the physical properties of aroma components, such as boiling point (see Patent Document 5). However, this method is based on calculated numerical values ​​to evaluate aroma diffusivity, rather than focusing on the aroma diffusivity when the temperature or shape of a sample changes, or the change in aroma concentration over time.

[0009] Existing technical documents

[0010] Patent documents

[0011] Patent Document 1: Japanese Patent Application Publication No. 2016-45156

[0012] Patent Document 2: Japanese Patent No. 2007-236233

[0013] Patent Document 3: Japanese Patent Publication No. 2020-500227

[0014] Patent Document 4: Japanese Patent Publication No. 2019-529683

[0015] Patent Document 5: Japanese Patent Publication No. 11-507097

[0016] Non-patent literature

[0017] Non-patent literature 1: J. Agric. Food Chem. (1995), 43, 2179-2186 Summary of the Invention

[0018] The problem the invention aims to solve

[0019] As mentioned above, existing methods either evaluate the characteristics of aroma components based on differences in conditions or focus on specific physical properties, rather than considering the aroma diffusivity when the temperature or shape of a sample changes, or the changes in aroma concentration over time. To provide fragrance compositions and articles containing such compositions with more controllable oral aroma expression, it is desirable to further consider the actual consumption environment and evaluate the impact of the aroma components contained in the article on the aroma impression.

[0020] Solution for solving the problem

[0021] The inventors first conceived of the idea that, regarding the behavior of aromas diffused in the mouth and nasal cavity via the posterior nasal cavity when consuming food, and the behavior of aromas diffused in the usage environment when using cosmetics, if the behavior could be captured at the moment the state of the food or cosmetic changes, information closely related to the actual sensations felt by humans could be obtained. Therefore, in the case of food, it is necessary to construct an environment simulating the oral cavity, and in the case of cosmetics, it is necessary to construct an environment simulating the usage situation.

[0022] Furthermore, the inventors conceived of evaluating the aroma diffusion behavior by focusing on the concentration change of each aroma component over time, and calculating the ratio of the initial detection level obtained from instrumental analysis to the detection level after any given time (i.e., the rate of increase in aroma concentration). This allows for the evaluation of the aroma diffusion of the product in a consumer environment. While it is possible to calculate the "diffusion rate per unit time" from the measurement time and the detection level obtained from instrumental analysis, this would heavily rely on the measured values ​​obtained from the instrument. Additionally, it would miss the aroma diffusion of aroma components with low detection levels but significant increases in detection levels over any given time range. Therefore, the inventors adopted the ratio of detection levels between two points as an indicator to more appropriately evaluate the aroma diffusion of each aroma component in a product's consumer environment.

[0023] Based on the above concept, the inventors added artificial saliva and a stir bar to a container heated to body temperature, then added ice-coating chocolate with added flavoring. The ice-coated chocolate mixed and dissolved with the artificial saliva, gradually releasing aroma components. The detection levels of these aroma components in the headspace were determined using a proton transfer reaction mass spectrometer (PTR-TOFMS). For dozens of aroma components, the detection ratio from the start of detection to 60 seconds later was calculated, revealing differences among the aroma components.

[0024] Then, based on the above concept, the inventors placed tap water and a stir bar in a container at room temperature, added dishwashing detergent with added fragrance components, and gradually released the fragrance components as the dishwashing detergent mixed with the tap water and foamed. The detection amount of the fragrance components in the headspace was determined using a proton transfer reaction mass spectrometer (PTR-TOFMS). For dozens of fragrance components, the detection ratio from the start of detection to 20 seconds later was calculated, and differences were found among the fragrance components.

[0025] The detection ratios obtained above represent the aroma diffusivity of each aroma component in the model environment. When blending target fragrance compositions, they can be used as indicators for controlling the oral aroma expression from food and the aroma diffusion from cosmetics.

[0026] As described above, this invention addresses the issue that, in a consumption environment or a model environment of an article, the rate of increase in aroma concentration of the aroma components contained in the article varies within any time range after a change in the state of the article. Specifically, this invention relates to a method for evaluating aroma components as described below, a method for preparing a fragrance composition including the steps of evaluating aroma components using the above-described evaluation method and adjusting the blending ratio of aroma components contained in the article based on the evaluation, and a method for adjusting the fragrance composition's aroma-enhancing effect on the article by evaluating aroma components using the above-described evaluation method and adjusting the blending ratio of aroma components contained in the article based on the evaluation.

[0027] [1] A method for evaluating the effect of aroma components contained in a product released in the product consumption environment on aroma impression, comprising the following steps:

[0028] Step 1), in the product consumption environment or its model environment, for two or more aroma components contained in the product, the increase rate of aroma concentration released within a specified time range is measured (the amount of aroma component detected after a specified time from the start of the measurement a / the amount of aroma component detected at the beginning of the measurement b).

[0029] Step 2), obtain the relationship between the increase rates of aroma concentration of the two or more aroma components obtained in Step 1); and

[0030] Step 3) The relationship between the increase rate of aroma concentration of the two or more aroma components obtained in Step 2) is used as an indicator related to the relationship between the magnitude of the influence on the aroma impression of the product, and the influence of the aroma components contained in the product on the aroma impression is evaluated.

[0031] [2] According to the evaluation method described in [1] above, the product consumption environment is the environment in which the product is consumed without any change in the release characteristics of aroma components caused by interaction with other substances.

[0032] [3] According to the evaluation method described in [1] above, the product consumption environment is the environment in which the product is consumed under the condition of changes in the release characteristics of aroma components caused by interaction with other substances.

[0033] [4] According to the evaluation method described in [2] above, wherein the above-mentioned product is a food, and the determination of the aroma concentration increase rate in step 1) above is carried out in an aroma diffusion environment.

[0034] [5] According to the evaluation method described in [3] above, the above-mentioned product is food, the above-mentioned other substances contain human saliva or artificial saliva, and the determination of the aroma concentration increase rate in step 1) above is carried out in an oral model environment.

[0035] [6] According to the evaluation method described in [3] above, the above-mentioned product is food, the above-mentioned other substances include water, and the determination of the aroma concentration increase rate in step 1) above is carried out in an aroma diffusion environment.

[0036] [7] The evaluation method according to any one of [1] to [3] above, wherein the above-mentioned product is a fragrance cosmetic, and the determination of the fragrance concentration increase rate in step 1) above is carried out in a fragrance diffusion environment.

[0037] [8] According to the evaluation method described in [3] above, wherein the above-mentioned product is a cosmetic product, and the above-mentioned other substances include one or more selected from the group consisting of water, hair, skin, bath tub, floor, cloth and glass.

[0038] [9] The evaluation method according to any one of [1] to [8] above, wherein step 1) above includes the step of measuring the increase rate of the aroma concentration using a gas chromatograph, mass spectrometer or detector.

[0039]

[10] A method for preparing a fragrance composition, comprising the following steps:

[0040] Step A), using any one of the evaluation methods described in [1] to [9] above, evaluate the impact of aroma components contained in the product, released in the product's consumption environment, on the aroma impression; and

[0041] Step B): Based on the evaluation obtained in Step A), adjust the blending ratio of the aroma components contained in the product and prepare the fragrance composition.

[0042]

[11] According to the method for preparing the fragrance composition described in

[10] above, wherein step B) includes adjusting the blending ratio of the fragrance components in the fragrance composition used in the product by increasing / decreasing the proportion of the fragrance components that have a significant impact on the aroma impression of the product.

[0043]

[12] A method for adjusting the fragrance content of a flavoring composition in an article, comprising the following steps:

[0044] Step i) Evaluate the impact of aroma components contained in the product, released in the product consumption environment, on aroma impression using any one of the evaluation methods described in [1] to [9] above; and

[0045] Step ii), based on the evaluation obtained in step i), adjust the blending ratio of the aroma components contained in the product and prepare a fragrance composition, thereby adjusting the fragrance composition's fragrance imparting rate to the product.

[0046] The effects of the invention

[0047] According to the present invention, it is possible to more appropriately evaluate the impact of aroma components contained in the product, released in the product consumption environment, on the aroma impression, taking into account the actual consumption environment.

[0048] For example, by using the evaluation method of the present invention, the behavior of aroma components, modeled on the aroma released from food and transferred to the nasal cavity during consumption, can be objectively evaluated, taking into account time-varying behavior. Similarly, the behavior of aroma components, modeled on the aroma released from cosmetics and inhaled into the nasal cavity, can also be objectively evaluated.

[0049] According to a preferred embodiment of the present invention, the influence of the aroma components contained in the product on the aroma impression can be easily and objectively evaluated, and blended fragrances with controlled aroma diffusion can be manufactured efficiently. Attached Figure Description

[0050] Figure 1 A graph illustrating the aroma behavior of ethyl octanoate in the iced chocolate obtained in Example 1.

[0051] Figure 2 A graph showing the average scores of sensory evaluations comparing the aroma intensity of the various flavoring compositions for iced chocolates obtained in Example 4.

[0052] Figure 3 A graph showing the average sensory evaluation scores comparing the aroma intensity of the various flavoring compositions for ice cream obtained in Example 5.

[0053] Figure 4 A graph showing the average sensory evaluation scores comparing the aroma intensity of the various flavoring compositions for yogurt obtained in Example 6.

[0054] Figure 5 A graph showing the average sensory evaluation scores comparing the intensity of the aromas of the various dishwashing detergents obtained in Example 8 with the blended fragrance compositions. Detailed Implementation

[0055] The present invention will now be described in detail.

[0056] 1. Evaluation methods for aroma components

[0057] The evaluation method of the present invention is characterized by being an evaluation method for the influence of aroma components contained in the product, released in the product consumption environment, on aroma impression, and includes the following steps:

[0058] 1) In the product consumption environment or its model environment, for two or more aroma components contained in the product, the increase rate of aroma concentration released within a specified time range is measured (the amount of aroma component detected after a specified time from the start of the measurement / the amount of aroma component detected at the beginning of the measurement b)).

[0059] 2) The step of obtaining the relationship between the rate of increase in aroma concentration of two or more aroma components obtained in step 1); and

[0060] 3) The step of evaluating the influence of the aroma components contained in the product on the aroma impression by taking the relationship between the increase rate of aroma concentration of two or more aroma components obtained in step 2) as an indicator related to the relationship between the relationship between the increase rate of aroma concentration of two or more aroma components and the relationship between the relationship between the increase rate of aroma concentration of two or more aroma components obtained in step 2) and the relationship between the relationship between the increase rate of aroma concentration of two or more aroma components obtained in step 2).

[0061] The evaluation method of the present invention is a method for more appropriately evaluating the impact of aroma components contained in a product, released in the product's consumption environment, on aroma impression, taking into account actual consumption environments. The steps are described below.

[0062] In step 1, in the product consumption environment or its model environment, for two or more aroma components contained in the product, the increase rate of aroma concentration released within a specified time range is measured (the amount of aroma component detected after a specified time from the start of the measurement a / the amount of aroma component detected at the beginning of the measurement b)).

[0063] Here, “product consumption” means the ingestion or use of a product when there are changes in the product’s state (such as temperature, shape, properties and packaging).

[0064] As an article of manufacture, there are no particular limitations, but articles whose commercial value can be enhanced by fragrance are preferred. In this invention, food and cosmetic products are particularly preferred. It should be noted that "food" in this specification also includes beverages.

[0065] As a beverage within the food category, there are no specific limitations, but examples include: tea beverages such as green tea, matcha, or black tea; refreshing water beverages such as coffee, cocoa, carbonated drinks, fruit juices, sports supplements, and flavored water; alcoholic beverages such as gin, vodka, whiskey, wine, shochu mixed with soda, sour cocktails, shochu, and sake; and beer-type beverages such as beer, sparkling wine, low-alcohol beer, and non-alcoholic beer. It should be noted that "beverage" in this instruction manual also includes powdered beverages that are mixed with water or other liquids to form a final product.

[0066] Beverages that can be flavored are preferred, specifically coffee, fruit juices, sports supplements, flavored water, sour cocktails, Japanese shochu mixed with soda, and beer.

[0067] In addition, as food products, examples include: cold desserts such as ice cream, fruit syrups, and frozen desserts; yogurt, Japanese and Western-style sweets, jams, candies, jellies, chewing gum, bread, curries, stews, Japanese soups, Western soups, and Chinese soups; flavorings; various instant beverages or foods; various snacks; and nursing care foods. Among these, cold desserts, ice cream, fruit syrups, and yogurt are preferred. It should be noted that "food products" in this instruction manual also includes foods that are made by mixing two or more ingredients to form a final product.

[0068] The cosmetic products mentioned in this invention are not particularly limited, and may include fragrance products, basic cosmetics, color cosmetics, hair cosmetics, sunscreen cosmetics, medicated cosmetics, hair care products, soaps, body washes, bath products, cleansers, fabric softeners, detergents, kitchen cleaners, bleach, aerosols, deodorants, fragrances, repellents, toothbrushes, oral care products, etc.

[0069] Among these, shampoos, laundry detergents, bath salts, dishwashing liquids, hair products (hair fixing agents, styling agents, etc.), cosmetics (body washes, body lotions, toners, foundations, etc.), bathroom descaling agents, floor descaling agents, air fresheners, deodorizers (carpet deodorizers, room deodorizers, etc.), and window descaling agents are particularly preferred.

[0070] In this invention, "product consumption environment" refers to the environment in which the product is actually consumed. The product consumption environment can be appropriately selected according to the type and purpose of the product. It should be noted that "product consumption environment" includes: the environment in which the product is consumed without any change in the release characteristics (i.e., aroma diffusivity) of the aroma components caused by interaction with other substances (hereinafter referred to as "first mode"), and the environment in which the product is consumed with any change in the release characteristics (i.e., aroma diffusivity) of the aroma components caused by interaction with other substances (hereinafter referred to as "second mode").

[0071] For example, when the product is food, the "product consumption environment" can be categorized as: the environment in which aroma components are released and diffused when the food is ingested, as it is heated by body temperature (35-37°C) and mixed with saliva (which is another substance), causing changes in its shape and properties (i.e., the oral cavity environment) (Method 1). In this case, the determination of the aroma concentration increase rate in step 1) is performed in the oral cavity environment.

[0072] Furthermore, the first method also includes situations where aroma enhancement can be enjoyed when powdered beverages or liquids such as water, which are mixed with other substances, and their state, such as shape and properties, changes. In this case, the determination of the aroma concentration increase rate in step 1) is performed in an environment where aroma components are released and diffused before ingestion, i.e., an aroma diffusion environment. It should be noted that, in this specification, "aroma diffusion environment" refers to an environment where aroma components are released and diffuse. For example, an environment in which aroma components are released and diffused through air convection can be cited.

[0073] Furthermore, one method of "product consumption" in this invention includes enjoying the aroma when opening the food packaging. Therefore, the "product consumption environment" also includes an environment where, although there is no change in the release characteristics of aroma components due to the interaction between the product and other substances, aroma components are released and diffused during use due to changes in the product packaging state (method 2). In this case, the measurement of the aroma concentration increase rate in step 1) is also performed in the aroma diffusion environment.

[0074] When the product is a fragrance or cosmetic, the "product consumption environment" refers to the environment in which the fragrance or cosmetic is actually used. In this case, the other substances in Method 1 can be appropriately selected based on the type and purpose of the fragrance or cosmetic. For example, as other substances, one or more can be selected from the group consisting of water, hair, skin, bathtub, floor, cloth, and glass.

[0075] For example, in cases where the fragrance product is a shampoo, body wash, or various cleaning agents (including dishwashing liquid, laundry detergent, etc.), an environment in which the fragrance components are released when the product is used after mixing with water (which is another substance) and foaming, and at the same time its shape and properties change (method 1).

[0076] In addition, when the fragrance product is a cosmetic (including makeup, skin care, body and hair cosmetics, etc.) or a perfume (including perfume, lotion, toilette, and cologne, etc.), the following can be cited: when applied to skin (including scalp) or hair as other substances, the environment in which the fragrance components are released by the interaction with the skin (including scalp) or hair changes its state such as shape, temperature and properties. (First method)

[0077] In addition, in the case of descaling agents (including bathroom descaling agents, floor descaling agents, and window descaling agents, etc.), an environment in which the descaling agent interacts with the object being treated, causing changes in its shape, temperature, and properties, thereby releasing aroma components (method 1).

[0078] In addition, when the fragrance product is a fragrance agent or deodorant, an environment in which it interacts with fabrics, carpets, etc., causing changes in its shape, temperature, and properties, thereby releasing fragrance components can be cited (method 1).

[0079] In addition, when the fragrance product is a volatile fragrance agent, an environment in which the shape, temperature and properties change when the product is left at rest, such as indoors or in a car, can be cited as an example (method 2).

[0080] Furthermore, one mode of "product consumption" in this invention includes situations where one enjoys the fragrance when opening the packaging of various cosmetic products. Therefore, as a "product consumption environment," examples include: an environment where the release characteristics of fragrance components are released during use, although there is no change due to the interaction between the product and other substances, but there is a change in the packaging state of the product (mode 2).

[0081] When the product is a fragrance cosmetic, the determination of the fragrance concentration increase rate in step 1) is carried out in an environment where the fragrance components are released and diffused, i.e., a fragrance diffusion environment.

[0082] It should be noted that, in this invention, a model environment that artificially recreates the product consumption environment can also be constructed and used to replace the product consumption environment. When it is difficult to measure the aroma concentration increase rate in the product consumption environment, a model environment is constructed in step 1), and the aroma concentration increase rate is measured in that model environment.

[0083] The model environment can be constructed by adding product samples (tests) and other substances to a container in a specified ratio. It should be noted that it is preferable to maintain the container and the temperature inside the container at the same temperature conditions as the product's consumption environment.

[0084] For example, when the product is food, other substances can be listed such as human-derived saliva or artificial saliva, and the product consumption environment using an intraoral model environment, etc.

[0085] In addition, examples include products such as perfumed cosmetics, and situations where the determination of the increase rate of aroma concentration of aroma components is carried out in an aroma diffusion environment.

[0086] In step 1), in the above-mentioned product consumption environment or its model environment, for the two or more aroma components contained in the product, the increase rate of aroma concentration released within a specified time range is measured (the amount of aroma component detected after a specified time from the start of the measurement a / the amount of aroma component detected at the beginning of the detection b).

[0087] In this invention, there are no particular limitations on the flavorings or flavoring compounds used as aroma components. They can be flavorings contained in animals and plants used as food ingredients, or flavorings that can be added as food additives. For example, flavorings listed in the Japan Patent Office Gazette Publication and Conventional Technical Collection (Flavors) Part II Food Flavorings (Japan Patent Office), the Collection of Natural Flavoring Raw Materials (Japan Fragrance Industry Association), and Synthetic Flavorings (Kako Kōgyō Nihon Sōsha) can be cited.

[0088] In this invention, "prescribed time range" refers to the time range from the start of the measurement to the end of the prescribed time. The start of the measurement and the time range can be appropriately selected based on the type and purpose of the product and the desired aroma diffusion behavior of the product. In a preferred embodiment of this invention, the start of the measurement can be taken as the moment the detection begins. Here, "the moment the detection begins" means the instant the target aroma component is detected in a detectable amount by the instrument used. For example, in the case of products such as iced chocolate, where time is required for aroma diffusion, it is preferable to select the time range during which the product fully melts in the mouth and the aroma diffuses. In addition, for products where the aroma activation upon opening the packaging is important, the start of the measurement can be taken as the moment the packaging is opened, and the time range can be set to be shorter.

[0089] In this invention, the "aroma concentration increase rate" is defined as the ratio of the detected amount of aroma component *a* after a specified time following the start of the measurement to the detected amount of aroma component *b* at the beginning of the measurement. In this invention, the aroma concentration increase rate is calculated separately for each of two or more aroma components. By calculating the aroma concentration increase rate for each aroma component in this way, the diffusivity of aroma components with small detected amounts but significant increases in detected amounts within a specified time range is not overlooked, allowing for a more appropriate evaluation of the impact of each aroma component on the aroma impression.

[0090] It should be noted that solvents contained in the product, such as those included in the fragrance composition to dilute blended fragrances or improve solubility in the product, are not considered when calculating the increase in aroma concentration because they are essentially odorless.

[0091] Solvents not considered when calculating the rate of increase in aroma concentration include: dipropylene glycol (3-(3-hydroxypropoxy)propane-1-ol); propylene glycol (propane-1,2-diol); triethyl citrate (2-hydroxypropane-1,2,3-tricarboxylic acid triethyl ester); isopropyl myristate (propane-2-yl tetradecanoate); isosorbide dimethyl ether (3,6-dimethoxy-2,3,3a,5,6,6a-hexahydrofurano[3,2-b... Furan; water; ethanol; isopropanol (ethane-1-ol); diethyl phthalate (diethylphenyl-1,2-dicarboxylate); dipropylene glycol dimethyl ether (1-methoxy-3-(3-methoxypropoxy)propane); dipropylene glycol methyl ether (3-(3-methoxypropoxy)propane-1-ol); dipropylene glycol methyl ether acetate (1-((1-methoxypropane-2-yl)oxy)propane-2-yl acetate); dipropylene glycol n-butyl ether (1-(( 1-Butoxypropane-2-yl)oxy)propane-2-ol); propylene glycol methyl ether (1-methoxypropane-2-ol); propylene glycol n-butyl ether (1-butoxypropane-2-ol); propylene glycol n-propyl ether (1-propoxypropane-2-ol); tripropylene glycol methyl ether (1-((1-((1-methoxypropane-2-yl)oxy)propane-2-yl)oxy)propane-2-ol); dipropylene glycol dimethyl ether (2-methoxy-1-((1-methoxypropane) -2-yl)oxy)propane); isoparaffinic hydrocarbon oils such as C8-C9 isoparaffins, C8-C12 isoparaffins, C10-11 isoparaffins, C10-12 isoparaffins, C12-C14 isoparaffins, C11-C16 isoparaffins, and C12-C20 isoparaffins; dimethyl glutarate; dimethyl succinate; dimethyl adipate; isopropyl glycerol (2,2-dimethyl-1,3-dioxolane-4-methanol); etc.

[0092] The following is a detailed description of the implementation method for measuring the "aroma concentration increase rate".

[0093] First, a consumption environment or a model environment of the product is constructed in a container that allows the fragrance released by the product to diffuse, and a sample (test) of the product is placed in this environment. In cases where it is not possible to place a sample (test) of the product in a container, such as for cosmetics applied to human skin, a treated object (e.g., a person's hand or arm after applying the cosmetic) treated with the product sample (test) is wrapped in a container, thereby constructing a consumption environment or a model environment of the product.

[0094] The container used to diffuse the aroma released by the product is not particularly limited, but a glass container is preferred. Its volume is preferably 10–1000 ml, more preferably 100–1000 ml, and even more preferably 300–500 ml. Furthermore, it is preferable that the inlet for introducing the sample and the extraction inlet for capturing or introducing the aroma components into the instrument are separate, and a container with two or more inlets is preferred. In cases where a sample of the product cannot be placed in the container, the inlet is preferably shaped to fully enclose the treated object (e.g., a person's hand or arm after applying a fragrance) that has been treated with the sample of the product.

[0095] In one embodiment of the present invention, the inlet is preferably in a state where air can flow. In this case, by the convection of air introduced into the container from the inlet for introducing the sample, the aroma released by the product can diffuse within the container, and the aroma components can be captured from the extraction port or introduced into the instrument.

[0096] The temperature of the container and its interior is not particularly limited, but it is preferable to use a temperature close to that of the product's consumption environment, and preferably a method that allows for reproducible control. For example, if it is a cosmetic product to be used at room temperature, it is preferable to use a constant temperature water bath or oil bath to keep the container at 23–25°C. Similarly, if it is a food product, it is preferable to keep the container at body temperature, i.e., 35–37°C.

[0097] When the product is a foaming cosmetic such as a shampoo or various cleaning agents (including dishwashing liquid, laundry detergent, etc.), water and a stir bar are pre-placed in the container. While not particularly limited, tap water is preferred, and the stir bar is preferably one designed to thoroughly mix the sample and water. The amount of water varies depending on the sample, and it is preferable to use a proportion that easily foams the sample and closely approximates the intended use. Furthermore, a digital stirrer with good reproducibility is preferred, with a stirring speed preferably of 100 rpm or more, more preferably 200–1000 rpm, and even more preferably 500–700 rpm.

[0098] When the product is a hair-fixing agent, styling agent, or other fragrance applied to hair, the hair to which the fragrance has been applied can be placed into the container beforehand, or the fragrance can be added after the hair has been placed into the container. Although not particularly limited, the hair can be human hair or artificial hair. The amount of hair is preferably 0.1g or more, more preferably 0.5 to 2.0g.

[0099] When the product is a body wash, body lotion, perfume, cosmetic, or other fragrance product applied to human skin, although there are no particular limitations, it is preferable to apply a sample to a person's hands, arms, or similar areas and then cover the applied area with a container. The preferred application area is 1 cm². 2 The above is further preferred to be 4-25cm.2 .

[0100] When the product is a descaling agent (including bathroom descaling agents, floor descaling agents, and window descaling agents, etc.), the ceramic tile or sheet to be treated is pre-added to the container. The area of ​​the ceramic tile or sheet is preferably 1 cm². 2 The above is further preferred to be 4-25cm. 2 .

[0101] If the product is a volatile fragrance or the like, the sample is directly added to the container mentioned above.

[0102] When evaluating the fragrance release upon opening a perfume, the sample taken directly from a sealed container for sample storage is placed into the aforementioned container. Alternatively, a spacer is placed in the container to fill it with fragrance components, and this spacer is removed at the start of the measurement.

[0103] When using food as a sample, human-derived saliva or artificial saliva and a stir bar are pre-added to the container. While not particularly limited, reproducible artificial saliva is preferred, and it is preferably containing α-amylase, mucin, and one or more inorganic salts. The amount of human-derived saliva or artificial saliva relative to 1.0 g of the sample is preferably 0.1 g or more, more preferably 0.2 to 1.0 g, and even more preferably 0.4 to 0.6 g. Furthermore, a reproducible digital stirrer is preferably used for stirring, with a speed preferably of 100 rpm or more, more preferably 200 to 400 rpm, and even more preferably 250 to 300 rpm.

[0104] When evaluating the aroma release upon opening the food, the sample taken directly from a sealed container used for sample storage is placed into the aforementioned container. Alternatively, a spacer is placed in the container to fill it with aroma components, and this spacer is removed at the start of the measurement.

[0105] There are no particular limitations on the method for analyzing the aroma components released from a product; efficient analysis and resolution can be achieved by using gas chromatography, mass spectrometry, or detectors.

[0106] Furthermore, a real-time measuring instrument is preferred, capable of capturing minute changes in the behavior of aroma components released from the sample. An example of such a device is the proton transfer reaction mass spectrometer (PTR-TOFMS, manufactured by IONICON Analytik GmbH).

[0107] For example, in the case of chocolate for icing, the container pre-filled with artificial saliva is kept at body temperature (35–37°C), and the aroma components are measured using an instrument. The sample is placed into the container through the inlet, and the sample and artificial saliva are mixed and dissolved using a stir bar, while the released aroma components are continuously measured over a certain period of time.

[0108] Based on the behavior of continuously increasing aroma concentration obtained by instrumental analysis, the ratio (a / b) of the detection amount at any time (a) to the detection amount (b) after the initial detection is determined, and this ratio is defined as the aroma concentration increase rate. The aroma concentration increase rate is calculated for each aroma component.

[0109] Then, in step 2), the relative magnitudes of the increase rates of aroma concentration of the two or more aroma components obtained in step 1) are obtained. Here, "relative magnitudes" refers to the relative magnitudes of the increase rates of aroma concentration of the two or more aroma components.

[0110] Furthermore, the relationship of aroma concentration increase rate can be the relative relationship of the aroma concentration increase rates of any two or more aroma components contained in the product. That is, the aroma components for which the aroma concentration increase rate relationship is obtained only need to be at least a portion of the aroma components contained in the product, not necessarily all of them. For example, the aroma concentration increase rate can be measured and the relationship obtained only for specific aroma components that are of interest in the fragrance composition formulation, such as aroma components that have a high aroma contribution to the target aroma or aroma components with low thresholds.

[0111] In step 3), the relationship between the increase rates of aroma concentration of the two or more aroma components obtained in step 2) is used as an indicator related to the magnitude of their influence on the aroma impression of the product, thus evaluating the impact of the aroma components in the product on the aroma impression. Here, "magnitude relationship" refers to the relative magnitude of the influence of the two or more aroma components on the aroma impression of the product. For example, a large increase rate of aroma concentration of the two aroma components means a larger influence on the aroma impression of the product, while a small increase rate of aroma concentration of the two aroma components means a smaller influence on the aroma impression of the product.

[0112] The value of the aroma concentration increase rate varies depending on the raw materials or bases used in the sample, and also varies depending on the measurement conditions. However, by setting the model environment and measurement conditions according to the type and use of the product, and comparing the values ​​of the aroma concentration increase rate of the aroma components under the same conditions, the relationship between the magnitude of the aroma concentration increase rate of two or more aroma components becomes an indicator related to the magnitude of the aroma impression perceived by a person in the environment in which the sample is consumed, that is, in the environment in which the sample is used or eaten.

[0113] In this invention, the relationship between the increase rate of aroma concentration of two or more aroma components contained in a product is used as an indicator related to the relationship between the magnitude of the influence on the aroma impression of the product. This allows for a practical and objective evaluation of the aroma diffusivity of each aroma component without excluding the influence of the amount detected.

[0114] According to a preferred embodiment of the present invention, the evaluation method of the present invention is used to evaluate the aroma components when blending the flavoring composition, and the types and proportions of aroma components are selected based on the evaluation, thereby enabling control over the expression of oral aroma or aroma diffusion according to the type and purpose of the product.

[0115] For example, aroma components with a relatively large increase in aroma concentration can be evaluated as having a relatively large impact on the aroma impression of the product, so the amount of these aroma components can be increased / decreased to control the aroma impression of the product. Alternatively, aroma components with a relatively small increase in aroma concentration can be evaluated as having a relatively small impact on the aroma impression of the product, so the amount of these components can be reduced or omitted. Conversely, if an impact on the aroma impression is desired, the amount of the aroma component needs to be increased.

[0116] 2. Preparation method of the fragrance composition

[0117] The method for preparing the fragrance composition of the present invention is characterized in that it comprises:

[0118] A) The step of evaluating the impact of aroma components contained in the product released in the product consumption environment on aroma impression using the above evaluation method; and

[0119] B) Based on the evaluation obtained in step A), adjust the blending ratio of the aroma components contained in the product and prepare the fragrance composition.

[0120] In step A), the effect of aroma components contained in the product, released in the product consumption environment, on the aroma impression is evaluated using the aroma component evaluation method of the present invention. The aroma component evaluation method of the present invention is as described in "1. Aroma Component Evaluation Method" above.

[0121] In step B), the blending ratio of aroma components in the fragrance composition used in the product is adjusted by increasing / decreasing the proportion of aroma components that have a significant impact on the aroma impression of the product. In this invention, by increasing / decreasing the proportion of aroma components that have a significant impact on the aroma impression of the product, the influence on the aroma impression of the product can be easily controlled when the fragrance composition is used in the product. According to this invention, it is easy to prepare a fragrance composition more suitable for the product, taking into account the actual consumption environment of the product. According to a preferred embodiment of the invention, it is easier to control the expression of oral aroma and the diffusion of aroma from cosmetics when consuming food, and the target fragrance composition can be provided efficiently according to the type and purpose of the product. Furthermore, according to a preferred embodiment of the invention, it is possible to provide products with more efficient and controlled expression of oral aroma and diffusion of aroma from cosmetics when consuming food.

[0122] 3. Methods for adjusting the fragrance content of a product using a fragrance composition

[0123] The method for adjusting the fragrance content of an article by the fragrance composition of the present invention is characterized in that it includes:

[0124] i) The step of evaluating the impact of aroma components contained in the product released in the product consumption environment on aroma impression using the above evaluation method; and

[0125] ii) Based on the evaluation obtained in step i), adjust the blending ratio of the aroma components contained in the product and prepare a fragrance composition, thereby adjusting the fragrance composition's fragrance imparting rate to the product.

[0126] In step i), the effect of aroma components contained in the product, released in the product consumption environment, on the aroma impression is evaluated using the aroma component evaluation method of the present invention. The aroma component evaluation method of the present invention is as described in "1. Aroma Component Evaluation Method" above.

[0127] In step ii), the blending ratio of aroma components in the fragrance composition used in the product is adjusted by increasing / decreasing the proportion of aroma components that have a significant impact on the aroma impression of the product. In this invention, by increasing / decreasing the proportion of aroma components that have a significant impact on the aroma impression of the product, the fragrance composition's contribution to the product's aroma can be adjusted when used in the product. According to a preferred embodiment of the invention, it is easier to control the expression of oral aroma during food consumption and the diffusion of aroma from cosmetics, enabling the preparation of fragrance compositions with good aroma activation based on the type and purpose of the product, thereby reducing the fragrance composition's contribution to the product's aroma.

[0128] Example

[0129] The invention is then illustrated further with examples, but the invention is not limited to these examples. It should be noted that, unless otherwise specified, "%" in the following examples refers to a mass standard.

[0130] In the oral cavity and in a model environment using fragrance products, the aroma components diffused into the headspace were introduced into a proton transfer reaction mass spectrometer (PTR-TOFMS, manufactured by IONICON Analytik GmbH) to obtain the concentration of specified ions. The main determination conditions of PTR-TOFMS are shown in Table 1.

[0131] [Table 1]

[0132] Set up the project Input value T-Drift (°C) 120 Inlet Temp. (°C) 180 FC Inlet(sccm) 50 E / N 90 Single Spec Time (ms) 1000

[0133] [Example 1]

[0134] A basic blended flavoring composition for iced chocolate, consisting of flavoring compounds contained in chocolate (Reference 1), was formulated. The formulation of Reference 1 is shown in Table 2.

[0135] [Table 2]

[0136] <Formulation of Reference Product 1>

[0137] Fragrance compound name Mixture amount (parts by weight) 2,3,5-Trimethylpyrazine 1.0 2,4,5-Trimethylthiazole 0.5 2-Phenylacetaldehyde 10.0 2-Phenylacetylethanol 2.0 4-Vinyl-2-methoxyphenol 10.0 Ethyl octanoate 2.0 Isobutyric acid 0.5 Isoamyl acetate 0.5 Isobutyl phenylacetate 2.0 Triacetin 71.5 total 100.0

[0138] A sample was prepared by adding 0.1% or 0.3% of Reference 1 relative to the total amount of raw materials to a mixture of commercially available Couverture Sweet chocolate (58% cocoa butter) and commercially available rapeseed oil in a 7:3 ratio, and cooling the mixture to below -15°C. 0.8g of this sample was mixed with 0.4g of artificial saliva (containing mucin: 0.22%, α-amylase: 0.004%, CaCl2(H2O)2: 0.50%, and water: 99.05%; the same composition of artificial saliva was used in the following examples). The aroma concentration of flavor compounds gradually released as the sample dissolved was determined using PTR-TOFMS. The determination time was set to approximately 2 minutes after the sample was added.

[0139] For the continuously increasing aroma concentration obtained as a result of the measurement, the aroma concentration immediately after the measurement is set as b, and the concentration 60 seconds after b is set as a, and the aroma concentration increase rate (a / b) is calculated. This measurement is performed multiple times, and the aroma concentration increase rate is averaged over the number of measurements. The aroma concentration increase rates for the constituent fragrance compounds of Reference 1 are shown in Table 3.

[0140] [Table 3]

[0141]

[0142] As shown in Table 3, the aroma concentration increase rate is almost independent of the amount of reference 1 added. Based on this result, it can be said that the aroma concentration increase rate is an indicator for detecting the aroma diffusivity of each aroma component after excluding the influence of the amount detected.

[0143] In addition, the aroma behavior of ethyl caprylate in frozen chocolate is shown to Figure 1 .

[0144] [Example 2]

[0145] A basic blended flavoring composition for strawberries, consisting of flavoring compounds contained in strawberries (Reference 2, Reference 3), was formulated. The formulations of Reference 2 and Reference 3 are shown in Tables 4 and 5, respectively.

[0146] [Table 4]

[0147] <Formulation of Reference Product 2>

[0148] Fragrance compound name Mixture amount (parts by weight) α-Ionone 2.0 Ethyl isovalerate 0.1 furanone 5.0 Ethyl butyrate 0.1 Triacetin 92.8 total 100.0

[0149] [Table 5]

[0150] <Formulation of Reference Product 3>

[0151] Fragrance compound name Mixture amount (parts by weight) ethyl 2-methylbutyrate 0.1 cis-3-hexen-1-ol 1.0 γ-decanolide 5.0 Damaskone 1.0 hexanoic acid 5.0 Triacetin 87.9 total 100.0

[0152] To an ice cream raw material consisting of 22g raw milk, 12.6g whipping cream (milk fat content: 35%), 7.4g skim milk powder, 8.4g syrup, 11.6g sugar, and 38g dissolved water, 0.1% of each of Reference 2 and Reference 3 were added relative to the total amount of raw materials. The mixture was cooled to below -15°C to obtain a sample. 0.8g of this sample was mixed with 0.4g of artificial saliva, and the aroma concentration of flavoring compounds gradually released as the sample dissolved was determined using PTR-TOFMS. The determination time was set to approximately 2 minutes after the sample was added.

[0153] For the continuously increasing aroma concentration obtained as a result of the measurement, the aroma concentration immediately after the measurement is set as b, and the concentration 60 seconds after b is set as a, and the aroma concentration increase rate (a / b) is calculated. This measurement is performed multiple times, and the aroma concentration increase rate is averaged over the number of measurements. The aroma concentration increase rates for the constituent fragrance compounds of Reference 2 and Reference 3 are shown in Table 6.

[0154] [Table 6]

[0155] Fragrance compound name Concentration increase rate ethyl 2-methylbutyrate 12.7 Ethyl isovalerate 12.1 Damaskone 10.3 Ethyl butyrate 8.9 α-Ionone 7.9 cis-3-hexen-1-ol 4.8 hexanoic acid 4.0 γ-decanolide 3.7 furanone 2.6

[0156] [Example 3]

[0157] To commercially available plain yogurt (non-fat milk solids: 9.5%, milk fat: 3.0%) raw materials, 7% sugar and 0.1% each of reference substances 2 and 3 were added relative to the total amount of raw materials. The mixture was cooled to 5°C to obtain samples. 1.0 g of these samples was mixed with 0.5 g of artificial saliva, and the aroma concentration of flavoring compounds gradually released as the samples dissolved was determined using PTR-TOFMS. The determination time was set to approximately 2 minutes after the samples were added.

[0158] For the continuously increasing aroma concentration obtained as a result of the measurement, the aroma concentration immediately after the measurement is set as b, and the concentration 30 seconds after b is set as a, and the aroma concentration increase rate (a / b) is calculated. This measurement is performed multiple times, and the aroma concentration increase rate is averaged over the number of measurements. The aroma concentration increase rates for the constituent fragrance compounds of Reference 2 and Reference 3 are shown in Table 7.

[0159] [Table 7]

[0160] Fragrance compound name Concentration increase rate α-Ionone 14.7 Ethyl isovalerate 7.8 Ethyl butyrate 7.7 ethyl 2-methylbutyrate 6.5 Damaskone 5.8 cis-3-hexen-1-ol 4.8 hexanoic acid 1.6 γ-decanolide 1.1 furanone 1.0

[0161] Then, in order to verify the effectiveness of the aroma concentration increase rate, the following experiment was conducted.

[0162] [Example 4]

[0163] A blended flavoring composition for coated chocolate, consisting of flavoring compounds contained in chocolate (reference product 1), was prepared. Based on the increase in aroma concentration of aroma components in coated chocolate, reference product 1 was divided into flavoring compounds with high, medium, and low values. Comparative flavoring compositions (comparative products 1-3) were prepared by varying only the formulation amounts of each group. Comparative product 1 is a blended flavoring composition with a formulation amount of flavoring compounds with low aroma concentration increase rates; Comparative product 2 is a blended flavoring composition with a formulation amount of flavoring compounds with medium aroma concentration increase rates; and Comparative product 3 is a blended flavoring composition with a formulation amount of flavoring compounds with high aroma concentration increase rates. The formulations of reference product 1 and comparative products 1-3 are shown in Table 8.

[0164] [Table 8]

[0165] Fragrance compound name Standard Product 1 Comparative product 1 Comparative product 2 Comparison Product 3 2,4,5-Trimethylthiazole 1.0 1.0 1.0 6.0 2,3,5-Trimethylpyrazine 1.0 1.0 1.0 6.0 Ethyl octanoate 1.0 1.0 1.0 6.0 2-Phenylacetaldehyde 1.0 1.0 6.0 1.0 2-Phenylacetylethanol 1.0 1.0 6.0 1.0 4-Vinyl-2-methoxyphenol 1.0 1.0 6.0 1.0 Isoamyl acetate 1.0 6.0 1.0 1.0 Isobutyric acid 1.0 6.0 1.0 1.0 Isobutyl phenylacetate 1.0 6.0 1.0 1.0 Triacetin 91.0 76.0 76.0 76.0 total 100.0 100.0 100.0 100.0

[0166] (Sensory evaluation)

[0167] The intensity of the aroma of approximately 1.5 g of iced chocolate containing 0.1% of the blended flavoring composition for iced chocolate (reference 1 and comparatives 1-3) was evaluated by a panel of five skilled members. The aroma intensity was evaluated as a relative intensity to reference 1 (9 stages on a 0.5 scale). The evaluation criteria are shown below.

[0168] Evaluation Criteria

[0169] Fraction

[0170] 5 points: I felt it strongly

[0171] 4 points: I felt it quite strongly.

[0172] 3 points: felt equally

[0173] 2 points: Feeling slightly weak

[0174] 1 point: I felt it faintly.

[0175] The reference product 1 and each comparison product were grouped together, and the order in which reference product 1 was consumed before the comparison products were consumed was set. The scores were recorded on the prepared evaluation paper, and the simple average of the 5 evaluators is shown in Table 9.

[0176] [Table 9]

[0177] Standard Product 1 Comparative product 1 Comparative product 2 Comparison Product 3 3.0 3.4 3.9 4.6

[0178] The aroma intensity of each comparative product relative to reference product 1 was compared. Figure 2 The results showed that comparative samples with a higher rate of increase in aroma concentration tended to have higher scores. This indicates that the rate of increase in aroma concentration obtained using this evaluation method is useful as an indicator of flavor influence, and that this evaluation method is useful for solving this problem.

[0179] [Example 5]

[0180] A blended flavoring composition for strawberry (reference product 2) consisting of flavoring compounds contained in strawberries was formulated. Based on the increase in aroma concentration of aroma components in ice cream, reference product 2 was divided into flavoring compounds with high, medium, and low values. Comparative flavoring compositions (comparative products 4-6) were formulated by varying the formulation amounts of flavoring compounds with low aroma concentration increases. Comparative product 4 is a blended flavoring composition with a formulation amount of flavoring compounds with low aroma concentration increase rates; comparative product 5 is a blended flavoring composition with a formulation amount of flavoring compounds with medium aroma concentration increase rates; and comparative product 6 is a blended flavoring composition with a formulation amount of flavoring compounds with high aroma concentration increase rates. The formulations of reference product 2 and comparative products 4-6 are shown in Table 10.

[0181] [Table 10]

[0182] Fragrance compound name Standard Product 2 Comparative product 4 Comparison Product 5 Comparison product 6 ethyl 2-methylbutyrate 1.0 1.0 1.0 3.0 Ethyl isovalerate 1.0 1.0 1.0 3.0 Damaskone 1.0 1.0 1.0 3.0 Ethyl butyrate 1.0 1.0 3.0 1.0 α-Ionone 1.0 1.0 3.0 1.0 cis-3-hexen-1-ol 1.0 1.0 3.0 1.0 hexanoic acid 1.0 3.0 1.0 1.0 γ-decanolide 1.0 3.0 1.0 1.0 furanone 1.0 3.0 1.0 1.0 Triacetin 91.0 85.0 85.0 85.0 total 100.0 100.0 100.0 100.0

[0183] (Sensory evaluation)

[0184] The intensity of the aroma when consuming ice cream (approximately 3g) containing 0.1% of the strawberry flavoring composition (reference 2 and comparatives 4–6) was assessed by a panel of five skilled members. The aroma intensity was evaluated as a relative intensity to reference 2 (9 stages on a 0.5 scale). The evaluation criteria are shown below.

[0185] Evaluation Criteria

[0186] Fraction

[0187] 5 points: I felt it strongly

[0188] 4 points: I felt it quite strongly.

[0189] 3 points: felt equally

[0190] 2 points: Feeling slightly weak

[0191] 1 point: I felt it faintly.

[0192] The reference product 2 and each comparison product were grouped together, and the order in which reference product 2 was consumed before the comparison products were consumed was set. The scores were recorded on the prepared evaluation paper, and the simple average of the 5 evaluators is shown in Table 11.

[0193] [Table 11]

[0194] Standard Product 2 Comparative product 4 Comparison Product 5 Comparison product 6 3.0 3.4 3.7 4.0

[0195] The aroma intensity of each comparative product relative to reference product 2 was compared. Figure 3 The results showed that comparative samples with a higher rate of increase in aroma concentration tended to have higher scores. This indicates that the rate of increase in aroma concentration obtained using this evaluation method is useful as an indicator of flavor influence, and further suggests that this evaluation method is useful for solving this problem.

[0196] [Example 6]

[0197] A blended flavoring composition for strawberry, consisting of flavoring compounds found in strawberries (reference product 2), was formulated. Based on the increase in aroma concentration in yogurt, reference product 2 was categorized into flavoring compounds with high, medium, and low values. Comparative flavoring compositions (comparative products 7-9) were formulated by varying the formulation amounts of flavoring compounds with low aroma concentration increases. Comparative product 7 is a blended flavoring composition with a formulation amount of flavoring compounds with low aroma concentration increases; comparative product 8 is a blended flavoring composition with a formulation amount of flavoring compounds with medium aroma concentration increases; and comparative product 9 is a blended flavoring composition with a formulation amount of flavoring compounds with high aroma concentration increases. The formulations of reference product 2 and comparative products 7-9 are shown in Table 12.

[0198] [Table 12]

[0199] Fragrance compound name Standard Product 2 Comparison Product 7 Comparison of 8 Comparison of 9 items α-Ionone 1.0 1.0 1.0 3.0 Ethyl isovalerate 1.0 1.0 1.0 3.0 Ethyl butyrate 1.0 1.0 1.0 3.0 ethyl 2-methylbutyrate 1.0 1.0 3.0 1.0 Damaskone 1.0 1.0 3.0 1.0 cis-3-hexen-1-ol 1.0 1.0 3.0 1.0 hexanoic acid 1.0 3.0 1.0 1.0 γ-decanolide 1.0 3.0 1.0 1.0 furanone 1.0 3.0 1.0 1.0 Triacetin 91.0 85.0 85.0 85.0 total 100.0 100.0 100.0 100.0

[0200] (Sensory evaluation)

[0201] The intensity of the aroma when consuming approximately 3g of yogurt containing 0.03% of the strawberry flavoring composition (reference 2 and comparatives 7-9) was assessed by a panel of five skilled members. The aroma intensity was evaluated as a relative intensity to reference 2 (9 stages on a 0.5 scale). The evaluation criteria are shown below.

[0202] Evaluation Criteria

[0203] Fraction

[0204] 5 points: I felt it strongly

[0205] 4 points: I felt it quite strongly.

[0206] 3 points: felt equally

[0207] 2 points: Feeling slightly weak

[0208] 1 point: I felt it faintly.

[0209] The reference product 2 and each comparison product were grouped together, and the order in which reference product 2 was consumed before the comparison products were consumed was set. The scores were recorded on the prepared evaluation paper, and the simple average of the 5 evaluators is shown in Table 13.

[0210] [Table 13]

[0211] Standard Product 2 Comparison Product 7 Comparison of 8 Comparison of 9 items 3.0 3.5 3.8 4.0

[0212] The aroma intensity of each comparative product relative to reference product 2 was compared. Figure 4 The results showed that comparative samples with a higher rate of increase in aroma concentration tended to have higher scores. This indicates that the rate of increase in aroma concentration obtained using this evaluation method is useful as an indicator of flavor influence, and further suggests that this evaluation method is useful for solving this problem.

[0213] [Example 7]

[0214] A blended fragrance composition consisting of fragrance compounds commonly used in cosmetics (Reference 4) was formulated. The formulation of Reference 4 is shown in Table 14.

[0215] [Table 14]

[0216] <Formulation of Reference Product 4>

[0217] Fragrance compound name Mixture amount (parts by weight) 1-(2,3,8,8-tetramethyl-1,2,3,4,5,6,7,8-octahydronaphth-2-yl)ethane-1-one 30.00 2-Methylvalerate 0.02 4-Methoxytoluene 0.01 β-Damaconone 4.00 γ-nonanolactone 20.00 2-tert-butylcyclohexyl acetate 0.10 Methyl dihydrojasmonate 6.00 Hexanal 0.10 Agarwood 0.10 dipropylene glycol 39.67 total 100.00

[0218] Reference 4 was added at 0.2% or 0.5% relative to the total amount of raw materials to a commercially available dishwashing detergent (9% surfactant [sodium alkyl ether sulfate, alkylamidopropyl betaine]) as a sample. 1.0 g of this sample was mixed with 0.5 g of tap water, and the aroma concentration of fragrance compounds released during foaming was determined using PTR-TOFMS. The determination time was set to approximately 1 minute after the sample was added.

[0219] For the continuously increasing aroma concentration obtained as a result of the measurement, the aroma concentration immediately after the measurement is set as b, and the concentration 20 seconds after b is set as a, and the aroma concentration increase rate (a / b) is calculated. This measurement is performed multiple times, and the aroma concentration increase rate is averaged over the number of measurements. The aroma concentration increase rates for the constituent fragrance compounds of reference 4 are shown in Table 15.

[0220] [Table 15]

[0221]

[0222] As shown in Table 15, the rate of increase in aroma concentration was almost independent of the amount of reference sample 4 added. Similar to Example 1, this result indicates that the rate of increase in aroma concentration is an indicator that can evaluate the aroma diffusivity of each aroma component after excluding the influence of the amount detected.

[0223] [Example 8]

[0224] A blended fragrance composition (reference product 3) consisting of fragrance compounds commonly used in cosmetics was formulated. Based on the concentration increase rate in dishwashing detergents, reference product 3 was categorized into fragrance compounds with high, medium, and low concentrations. Comparative fragrance compositions (comparative products 10-12) were formulated by varying the formulation amounts of each group. Comparative product 10 is a blended fragrance composition with a formulation amount of fragrance compounds whose aroma concentration increase rate was low; comparative product 11 is a blended fragrance composition with a formulation amount of fragrance compounds whose aroma concentration increase rate was medium; and comparative product 12 is a blended fragrance composition with a formulation amount of fragrance compounds whose aroma concentration increase rate was high. The formulations of reference product 3 and comparative products 10-12 are shown in Table 16.

[0225] [Table 16]

[0226] Fragrance compound name Standard Product 3 Comparative product 10 Comparative product 11 Comparative product 12 β-Damaconone 1.0 1.0 1.0 3.0 Hexanal 1.0 1.0 1.0 3.0 2-Methylvalerate 1.0 1.0 1.0 3.0 γ-nonanolactone 1.0 1.0 3.0 1.0 Agarwood 1.0 1.0 3.0 1.0 4-Methoxytoluene 1.0 1.0 3.0 1.0 2-tert-butylcyclohexyl acetate 1.0 3.0 1.0 1.0 1-(2,3,8,8-tetramethyl-1,2,3,4,5,6,7,8-octahydronaphth-2-yl)ethane-1-one 1.0 3.0 1.0 1.0 Methyl dihydrojasmonate 1.0 3.0 1.0 1.0 dipropylene glycol 91.0 85.0 85.0 85.0 total 100.00 100.00 100.00 100.00

[0227] (Sensory evaluation)

[0228] The intensity of the aroma of dishwashing detergent (approximately 2 g) containing 0.2% of the blended fragrance composition (reference sample 3 and comparative samples 10-12) when foamed in a plastic cup was evaluated by a panel of five skilled members. The aroma intensity was evaluated as a relative intensity to reference sample 3 (9 stages on a 0.5 scale). The evaluation criteria are shown below.

[0229] Evaluation Criteria

[0230] Fraction

[0231] 5 points: I felt it strongly

[0232] 4 points: I felt it quite strongly.

[0233] 3 points: felt equally

[0234] 2 points: Feeling slightly weak

[0235] 1 point: I felt it faintly.

[0236] The reference sample 3 and each comparison sample were grouped together, and the order in which the reference sample 3 was smelled before the comparison samples were smelled was set. The scores were recorded on the prepared evaluation paper, and the simple average of the 5 evaluators is shown in Table 17.

[0237] [Table 17]

[0238] Standard Product 3 Comparative product 10 Comparative product 11 Comparative product 12 3.0 3.10 3.30 3.90

[0239] The aroma intensity of each comparative product relative to reference product 3 was compared. Figure 5 The results showed that comparative samples with a higher rate of increase in aroma concentration tended to have higher scores. This indicates that the rate of increase in aroma concentration obtained using this evaluation method is useful as an indicator of the intensity of diffused aroma, and further suggests that this evaluation method is useful for solving this problem.

Claims

1. A method for evaluating the impact of aroma components contained in a product, released in a product consumption environment, on aroma impression, comprising the following steps: Step 1), in the product consumption environment or its model environment, for two or more aroma components contained in the product, the increase rate of aroma concentration released within a specified time range is measured, that is, the amount of aroma component detected after a specified time from the start of the measurement a / the amount of aroma component detected after the initial detection b. Here, "after the initial detection" means: the moment when the target aroma component is detected in a detectable amount by the instrument used. Step 2), obtain the relationship between the increase rates of aroma concentration of the two or more aroma components obtained in Step 1); and Step 3) The relationship between the increase rate of aroma concentration of the two or more aroma components obtained in Step 2) is used as an indicator related to the relationship between the magnitude of the influence on the aroma impression of the product, and the influence of the aroma components contained in the product on the aroma impression is evaluated.

2. The evaluation method according to claim 1, wherein, The product consumption environment refers to the environment in which the product is consumed without any changes in the release characteristics of aroma components caused by interactions with other substances.

3. The evaluation method according to claim 1, wherein, The product consumption environment refers to the environment in which the product is consumed under conditions where changes in the release characteristics of aroma components caused by interactions with other substances occur.

4. The evaluation method according to claim 2, wherein, The product is a food product, and the determination of the aroma concentration increase rate in step 1) is carried out in an aroma diffusion environment.

5. The evaluation method according to claim 3, wherein, The product is a food product, and the other substances contain human-derived saliva or artificial saliva. The determination of the aroma concentration increase rate in step 1) is carried out in an oral model environment.

6. The evaluation method according to claim 3, wherein, The product is a food product, the other substances include water, and the determination of the aroma concentration increase rate in step 1) is carried out in an aroma diffusion environment.

7. The evaluation method according to any one of claims 1 to 3, wherein, The product is a fragrance cosmetic, and the determination of the fragrance concentration increase rate in step 1) is carried out in a fragrance diffusion environment.

8. The evaluation method according to claim 3, wherein, The product is a perfumed cosmetic, and the other substances include one or more selected from the group consisting of water, hair, skin, bathtub, floor, cloth and glass.

9. The evaluation method according to any one of claims 1 to 3, wherein, Step 1) includes the step of measuring the rate of increase in aroma concentration using a gas chromatograph, mass spectrometer, or detector.

10. A method for preparing a fragrance composition, comprising the following steps: Step A) Evaluate the impact of aroma components contained in the product, released in the product's consumption environment, on aroma impression using the evaluation method described in any one of claims 1 to 9; and Step B), based on the evaluation obtained in step A), adjust the blending ratio of the aroma components contained in the product and prepare a fragrance composition.

11. The method for preparing the fragrance composition according to claim 10, wherein, Step B) includes adjusting the blending ratio of aroma components in the fragrance composition used in the product by increasing / decreasing the proportion of aroma components that have a significant impact on the aroma impression of the product.

12. A method for adjusting the fragrance content of a flavoring composition in an article, comprising the following steps: Step i) Evaluate the impact of aroma components contained in the product, released in the product's consumption environment, on aroma impression using the evaluation method described in any one of claims 1 to 9; and Step ii), based on the evaluation obtained in step i), adjust the blending ratio of the aroma components contained in the product and prepare a fragrance composition, thereby adjusting the fragrance composition's fragrance imparting rate to the product.

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