Fragrance composition and food and drink

Abstract

The present invention relates to a technique for shielding unpleasant odors (unpleasant odors) generated by foods and drinks. In one embodiment, the present invention provides: an inhibitor for an unpleasant odor (odor); a fragrance composition; a food or beverage in which the unpleasant odor (odor) is shielded; a method for producing the food or beverage, and a method for shielding the unpleasant odor (odor). According to the present invention, by using one or more substances selected from the group consisting of oleic acid, beta-damascenone, 4-methyl-2-phenyl-2-pentenal, menthyl 3-hydroxybutyrate, dimethylbenzyl butyrate, and methyl 4-tert-butylphenylacetate as active ingredients, unpleasant odors (unpleasant odors) of foods and drinks can be suppressed.

Description

Technical Field

[0001] The present invention relates to a flavor for masking unpleasant odor (off flavor) components generated from food and drink, and the masked food and drink. Background Art

[0002] As health awareness increases worldwide, the demand for plant proteins is also increasing. In the expansion of the use of soybeans, which is particularly important as a protein source, reducing (masking) the green taste (green odor) has repeatedly become a problem. Hexanal produced by lipid oxidation has been identified as a substance that causes the green taste (Non-Patent Document 1). In addition, hexanal is one of the substances that cause the odor caused by oxidation of fats and oils contained in various food and beverages such as soybeans and processed meat products, and it has also become a problem in the manufacturing site and circulation (Patent Document 1).

[0003] As a method for masking the green taste derived from n-hexanal, Patent Document 1 discloses a method of adding one or more selected from the group consisting of E-β-damascone, S-(2-methyl-3-furanyl)thiol acetate, β-caryophyllene oxide, β-ionone, 2,5-dihydroxy-1,4-dithiane, anthranilic acid methyl ester, S-furfurylthiocarboxylate, 1-isothiocyanato-3-(methylthio)propane, nootkatone, 1,4-dioxahedane-5,17-dione, sclareol and sclareolide. In addition, Non-Patent Document 1 describes a method of using the olfactory receptor OR2W1 that responds to n-hexanal and screening from a food ingredient library to contain a specific amount of α-pinene with a refreshing aroma contained in herbs and the like.

[0004] However, since n-hexanal is contained in various foods and drinks, development of a technology capable of more universally and effectively masking the green taste derived from n-hexanal has been desired.

[0005] Prior art literature

[0006] Non-patent literature

[0007] Non-patent document 1: Soybean Protein Research Vol. 23 (2020), pp. 159-164

[0008] Patent Literature

[0009] Patent document 1: WO2021 / 193429A1 Summary of the invention

[0010] Problem that the invention aims to solve

[0011] The present invention intends to provide a technology capable of masking unpleasant odors (off-flavors) generated from food and beverages.

[0012] One aspect of the present invention relates to a method for providing a method for making the green taste derived from n-hexanal or the like less perceptible (masking) without affecting the flavor of food and drink.

[0013] Solutions for solving problems

[0014] The present inventors have studied various flavor compounds in order to solve the above-mentioned problems. As a result, they have found that oleic acid, β-damascenone, 4-methyl-2-phenyl-2-pentenal, 3-hydroxybutyric acid menthyl ester, dimethylbenzyl butyrate and methyl 4-tert-butylphenylacetate do not impair the flavor of food and drink and suppress the odor of n-hexanal.

[0015] The present invention includes the following contents [1] to

[26] .

[0016] [1] An inhibitor of unpleasant odor (foul taste) of food and drink, comprising as an active ingredient one or more selected from the group consisting of oleic acid, β-damascenone, 4-methyl-2-phenyl-2-pentenal, 3-hydroxybutyric acid menthyl ester, dimethylbenzyl butyrate and methyl 4-tert-butylphenylacetate.

[0017] [2] The unpleasant odor (flavor) inhibitor of food and beverages according to [1] above, which optionally further contains one or more selected from the group consisting of 2,3-hexanedione, thymol, lauric acid, carvacrol and isoambrettolide.

[0018] [3] The inhibitor according to [1] or [2] above, wherein the food or beverage contains one or more selected from the group consisting of plant-derived food or beverages, processed meat foods, and processed edible fats and oils.

[0019] [4] The inhibitor according to [3] above, wherein the plant is legume.

[0020] [5] The inhibitor according to [4] above, wherein the legumes are soybeans.

[0021] [6] The inhibitor according to any one of [1] to [5] above, wherein the unpleasant odor (odor) is an odor of n-hexanal.

[0022] [7] A flavoring composition for suppressing unpleasant odor (offensive taste) derived from plant-derived food and beverages, processed meat foods, or processed edible fats and oils, comprising as an active ingredient one or more selected from the group consisting of oleic acid, β-damascenone, 4-methyl-2-phenyl-2-pentenal, 3-hydroxybutyric acid menthyl ester, dimethylbenzyl butyrate, and methyl 4-tert-butylphenylacetate.

[0023] [8] A flavor composition for suppressing unpleasant odor (off-flavor) derived from plant-based food and beverages, processed meat products or processed edible fats and oils according to the above [7], which optionally further contains one or more selected from the group consisting of 2,3-hexanedione, thymol, lauric acid, carvacrol and cypermethrin.

[0024] [9] The flavor composition according to [7] or [8] above, wherein the plant is beans.

[0025]

[10] The flavor composition according to [9] above, wherein the legumes are soybeans.

[0026]

[11] The fragrance composition according to any one of [7] to

[10] above, wherein the unpleasant odor (odor) is an odor of n-hexanal.

[0027]

[12] A food or beverage containing one or more selected from the group consisting of plant-derived food or beverages, edible meat processed food and edible processed oils and fats, which contains one or more selected from the group consisting of oleic acid, β-damascenone, 4-methyl-2-phenyl-2-pentenal, 3-hydroxybutyric acid menthyl ester, dimethylbenzyl butyrate and methyl 4-tert-butylphenylacetate as an active ingredient.

[0028]

[13] The food or beverage according to the above

[12] , which contains one or more selected from the group consisting of plant-based food and beverages, edible meat processed foods and edible processed fats and oils, and optionally also contains one or more selected from the group consisting of 2,3-hexanedione, thymol, lauric acid, carvacrol and cyperus lactone.

[0029]

[14] The food or beverage according to

[12] or

[13] above, wherein the plant is beans.

[0030]

[15] The food or beverage according to

[14] above, wherein the beans are soybeans.

[0031]

[16] The food or beverage according to any one of

[12] to

[15] above, wherein the unpleasant odor (odor) is an odor of n-hexanal.

[0032]

[17] A method for producing a food or beverage, comprising the steps of adding one or more selected from the group consisting of oleic acid, β-damascenone, 4-methyl-2-phenyl-2-pentenal, 3-hydroxybutyric acid menthyl ester, dimethylbenzyl butyrate and methyl 4-tert-butylphenylacetate in a concentration range of 0.01 ppt to 100 ppm.

[0033]

[18] The method for producing a food or beverage according to

[17] , further comprising the step of adding one or more selected from the group consisting of 2,3-hexanedione, thymol, lauric acid, carvacrol and cypermethrin.

[0034]

[19] The production method according to

[17] or

[18] , wherein the food or beverage contains one or more selected from the group consisting of plant-derived foods, edible meat processed foods, and edible processed fats and oils.

[0035]

[20] The production method according to

[19] above, wherein the plant is beans.

[0036]

[21] The production method according to

[20] above, wherein the beans are soybeans.

[0037]

[22] A method for masking an unpleasant odor (offensive taste) originating from plant-derived food and beverages, processed meat foods, or processed edible fats and oils, comprising the step of adding one or more selected from the group consisting of oleic acid, β-damascenone, 4-methyl-2-phenyl-2-pentenal, 3-hydroxybutyric acid menthyl ester, dimethylbenzyl butyrate, and methyl 4-tert-butylphenylacetate as an active ingredient.

[0038]

[23] A method for masking the unpleasant odor (smell) originating from plant-based food and beverages, edible meat processed foods or edible processed fats and oils according to the above

[22] , which includes the step of further adding one or more selected from the group consisting of 2,3-hexanedione, thymol, lauric acid, carvacrol and cyperus lactone.

[0039]

[24] The shielding method according to

[22] or

[23] , wherein the plant is a legume.

[0040]

[25] The shielding method according to

[24] above, wherein the legumes are soybeans.

[0041]

[26] The masking method according to any one of

[22] to

[25] above, wherein the unpleasant odor (odor) is the odor of n-hexanal.

[0042] Effects of the Invention

[0043] According to the present invention, by adding one or more selected from the group consisting of oleic acid, β-damascenone, 4-methyl-2-phenyl-2-pentenal, 3-hydroxybutyric acid menthyl, butyric acid dimethylbenzyl orthoester and 4-tert-butylphenylacetic acid methyl ester to food and drink, it is possible to mask the deterioration odor caused by oxidation of the aroma components of the food and drink. DETAILED DESCRIPTION

[0044] The inhibitor of unpleasant odor (off-flavor) of food and drink of the present invention (hereinafter also referred to as "the inhibitor of the present invention") contains one or more selected from the group consisting of oleic acid, β-damascenone, 4-methyl-2-phenyl-2-pentenal, 3-hydroxybutyric acid menthyl, butyric acid dimethylbenzyl orthoester and 4-tert-butylphenylacetic acid methyl ester as an active ingredient (i.e., a masking ingredient).

[0045] As the masking component used in the present invention, one of oleic acid, β-damascenone, 4-methyl-2-phenyl-2-pentenal, 3-hydroxybutyric acid menthyl, dimethylbenzyl butyrate and 4-tert-butylphenylacetic acid methyl ester can be used alone, or two or more thereof can be used in combination. These are all known aroma components, and commercially available products can be used.

[0046] In addition, the inhibitor of the present invention may further contain one or more selected from the group consisting of 2,3-hexanedione, thymol, lauric acid, carvacrol and cypermethrin as a shielding component. By using these compounds in combination, the shielding effect can be further improved. These can be used alone or in combination of two or more, and these are all known aroma components, and commercial products can be used.

[0047] In the inhibitor of the present invention, the content of the masking component is not particularly limited as long as it is an effective amount for the unpleasant odor (odor) of food and drink, and is preferably 70% by mass or more, more preferably 80% by mass or more, further preferably 90% by mass or more, particularly preferably 95% by mass or more, more preferably 99% by mass or more, and most preferably 99.5% by mass or more. When two or more masking components are used in combination, it can be 100% by mass. It should be noted that when two or more masking components are used in combination, their total amount can be within the above range.

[0048] In the inhibitor of the present invention, the content of oleic acid, β-damascenone, 4-methyl-2-phenyl-2-pentenal, 3-hydroxybutyric acid menthyl, butyric acid dimethylbenzyl orthoester and 4-tert-butylphenylacetic acid methyl ester is preferably 70 mass% or more, more preferably 80 mass% or more, further preferably 90 mass% or more, particularly preferably 95 mass% or more, even more preferably 99 mass% or more, and most preferably 99.5 mass% or more.

[0049] As other components other than the masking component, any component can be used as long as it does not inhibit the purpose and effect of the present invention, and there is no particular limitation, and various synthetic fragrances, natural fragrances, natural essential oils, plant extracts, solvents and fixatives exemplified in the fragrance composition can be used.

[0050] By using the inhibitor of the present invention, the unpleasant smell (peculiar smell) of food and drink can be suppressed. The inhibitor of the present invention is particularly suitable for food and drink with unpleasant smell (peculiar smell) derived from plant-derived food and drink, edible meat processed food or edible processed fats and oils. By the inhibitor of the present invention, it is not easy to feel the unpleasant smell of hexanal as the main component contained in food and drink, especially plant-derived food and drink, edible meat processed food or edible processed fats and oils. As plant-derived food and drink, for example, food and drink derived from beans can be listed, and more specifically, food and drink derived from soybeans can be listed.

[0051] The flavor composition of the present invention is used to suppress unpleasant odors (peculiar smells) from plant-derived food and drink, edible meat processed food or edible processed oils and fats, and contains one or more selected from the group consisting of oleic acid, β-damascenone, 4-methyl-2-phenyl-2-pentenal, 3-hydroxybutyric acid menthyl, butyric acid dimethylbenzyl orthoester and 4-tert-butylphenylacetic acid methyl ester as active ingredients (i.e., masking ingredients). The flavor composition of the present invention refers to a composition used for the purpose of imparting or enhancing flavor to food and drink.

[0052] The flavor composition of the present invention may further contain one or more selected from the group consisting of 2,3-hexanedione, thymol, lauric acid, carvacrol and cypermethrin as a shielding component. By using these compounds in combination, the shielding effect can be further improved. These compounds can be used alone or in combination of two or more.

[0053] As other ingredients other than the masking ingredients that can be formulated in the flavor composition, food and beverage of the present invention, various synthetic flavors, natural flavors, natural essential oils, plant extracts, etc. can be listed. For example, the natural essential oils, natural flavors, synthetic flavors, etc. recorded in "Japan Patent Office Gazette, Collection of Known and Conventional Technology (Fragrances) Part II Food Flavors, P88-131, published on January 14, 1992" can be listed.

[0054] The fragrance composition of the present invention may contain solvents such as water and ethanol, which are commonly used as needed; and fixatives such as ethylene glycol, propylene glycol, dipropylene glycol, hexylene glycol, glycerol, triethyl citrate, medium-chain fatty acid triglycerides, medium-chain fatty acid diglycerides, and animal and plant oils and fats.

[0055] By using the flavor composition of the present invention, unpleasant odors (odors) derived from foods and beverages, more specifically plant-derived foods and beverages, processed meat foods, or processed edible fats and oils, particularly unpleasant odors containing n-hexanal as a main component, can be suppressed.

[0056] The content of the masking component in the flavor composition of the present invention varies depending on the other ingredients added and cannot be generalized. Generally, the concentration range can be set to be 0.01 ppb or more and 100,000 ppm or less, preferably 0.1 ppb or more and 10,000 ppm or less based on the weight of the flavor composition. If the content of the masking component is less than 0.01 ppb, the masking effect of the present invention cannot be obtained, and if the content exceeds 100,000 ppm, the masking component itself affects the flavor, which is not preferred.

[0057] In addition, the content of oleic acid, β-damascenone, 4-methyl-2-phenyl-2-pentenal, 3-hydroxybutyrate menthyl, dimethylbenzyl orthobutyrate and methyl 4-tert-butylphenylacetate in the flavor composition of the present invention can be, for example, generally in a concentration range of 0.01 ppb to 100,000 ppm, preferably in a concentration range of 0.1 ppb to 10,000 ppm, based on the weight of the flavor composition.

[0058] The food and drink of the present invention is a food and drink containing one or more selected from the group consisting of plant-derived food and drinks, edible meat processed foods and edible processed oils and fats, and contains one or more selected from the group consisting of oleic acid, β-damascenone, 4-methyl-2-phenyl-2-pentenal, 3-hydroxybutyric acid menthyl, butyric acid dimethylbenzyl orthoester and 4-tert-butylphenylacetic acid methyl ester as an active ingredient (i.e., a shielding ingredient).

[0059] The food and drink of the present invention may further contain one or more of the group consisting of 2,3-hexanedione, thymol, lauric acid, carvacrol and cypermethrin as a shielding component. By using these compounds in combination, the shielding effect can be further improved. These compounds can be used alone or in combination of two or more.

[0060] Food and drink of the present invention, by containing these compounds as shielding components, can be difficult to feel the unpleasant smell (peculiar smell) that is derived from food and drink, more specifically plant-derived food and drink, edible meat processed food or edible processed oils and fats, particularly the unpleasant smell that is main component with hexanal.As plant-derived food and drink, for example, the food and drink that is derived from beans can be enumerated, more specifically, the food and drink that is derived from soybean can be enumerated.

[0061] As food and drink of the present invention, can enumerate the food and drink containing the cause material of the unpleasant smell (peculiar smell) that is derived from plant-derived food and drink, edible meat processed food or edible processed oils and fats.Can enumerate for example containing more than one food and drink in the group that is selected from plant-derived food and drink, edible meat processed food and edible processed oils and fats.

[0062] It should be noted that in this specification, "plant-derived food and beverage" is not particularly limited as long as it is a plant itself or a food processed from a plant or a plant-derived material. For example, beans themselves or foods processed from beans or beans-derived materials can be cited. Soybeans or soybean processed foods are preferred.

[0063] The term "processed meat food" is not particularly limited as long as it is a processed food containing meat as a main ingredient, and examples thereof include processed fish food and processed livestock meat food.

[0064] The "edible processed fats and oils" are not particularly limited as long as they are obtained by applying some processing technology to raw fats and oils to impart new functions, and examples thereof include margarines, shortening, refined lard, and edible refined processed fats and oils.

[0065] The food and beverages of the present invention include, specifically, beverages such as fruit drinks, vegetable drinks, refreshing drinks, carbonated drinks, near-water drinks, functional drinks, supplements, alcoholic drinks, non-alcoholic drinks, milk drinks, and protein drinks; tea drinks and preferred drinks such as black tea, green tea, oolong tea, herbal tea, coffee, and cocoa; plant-based alternative beverages such as soy milk drinks, oat milk drinks, almond milk drinks, and milk substitutes; fermented dairy products such as yogurt and cheese; cold desserts such as freezing point, non-dairy ice cream, milk ice cream, and cream ice cream; desserts such as pudding, jelly, Bavarian-style desserts, and mousse; desserts such as chewing gum, candy, soft candy, pressed candy, refreshing candy, chocolate, chocolate desserts, and puffed desserts; jams, desserts Pastes and creams such as sauces, batters, margarine, fat spreads, filling creams, batters, and whipping cream; agricultural products and processed agricultural products; livestock meat and livestock meat processed foods; fish and aquatic processed foods; dairy products; rice products such as steamed rice and germinated brown rice; noodles such as instant noodles, dry noodles, and cold noodles; breads such as bread, steamed buns, and stuffed bread (souza pan); soup foods; cooked and processed foods such as steamed foods, pasta sauces, canned foods, and frozen / refrigerated foods; seasonings such as sauces, soy sauces, dressings, toppings, mayonnaise, ketchup, seasonings, controlled products, soup stock bases, Chinese seasonings, Western seasonings, and various oil-mixed flour pastes; spices; animal and plant edible oils and fats; plant-based substitute foods for fish, shellfish, and edible meat.

[0066] In addition, the content of the masking component contained in the food and drink of the present invention can be set to a concentration range of 0.01 ppt or more and 100 ppm or less, preferably 0.1 ppt or more and 10 ppm or less, based on the weight of the food and drink. When the content of the masking component is less than 0.01 ppt, the masking effect of the present invention cannot be obtained, and when the content exceeds 100 ppm, the masking component itself will affect the flavor of the food and drink, so it is not preferred.

[0067] In the food and drink of the present invention, the content of oleic acid, β-damascenone, 4-methyl-2-phenyl-2-pentenal, 3-hydroxybutyric acid menthyl, dimethylbenzyl butyrate and methyl 4-tert-butylphenylacetate can be set to a concentration range of 0.01 ppt to 100 ppm, preferably 0.1 ppt to 10 ppm, based on the weight of the food and drink.

[0068] As one embodiment, the present invention provides a method for producing a food and beverage, comprising the step of adding one or more selected from the group consisting of oleic acid, β-damascenone, 4-methyl-2-phenyl-2-pentenal, 3-hydroxybutyric acid menthyl ester, dimethylbenzyl butyrate and 4-tert-butylphenylacetic acid methyl ester to the food and beverage in a concentration range of 0.01 ppt to 100 ppm. The concentration range of the above compounds is 0.01 ppt or more and 100 ppm or less, preferably 0.1 ppt or more and 10 ppm or less, based on the weight of the food and beverage.

[0069] In this aspect, one or more selected from the group consisting of 2,3-hexanedione, thymol, lauric acid, carvacrol, and cypermethrin may be further added as a masking component.

[0070] The shielding component can be used alone or in combination of two or more. When two or more shielding components are used, the total concentration range thereof satisfies the above range. The timing of adding the shielding component is not particularly limited. It is preferred to add the shielding component by a method that does not impair the shielding effect.

[0071] In addition, as another embodiment, the present invention provides a method for masking unpleasant odors (peculiar smells) originating from food and beverages, specifically plant-derived food and beverages, edible meat processed foods, or edible processed fats and oils, comprising the step of adding one or more selected from the group consisting of oleic acid, β-damascenone, 4-methyl-2-phenyl-2-pentenal, 3-hydroxybutyric acid menthyl, dimethylbenzyl butyrate, and methyl 4-tert-butylphenylacetate to the food and beverage in a manner that the active ingredients are contained therein.

[0072] In this aspect, as a shielding component, one or more selected from the group consisting of 2,3-hexanedione, thymol, lauric acid, carvacrol, and cypermethrin may be further added to further enhance the shielding effect.

[0073] The amount of the masking component used is not particularly limited, but is usually 0.01 ppt to 100 ppm, preferably 0.1 ppt to 10 ppm, based on the weight of the food or beverage. When two or more masking components are used, the total concentration range may satisfy the above range.

[0074] It should be noted that the inhibitor and flavor composition of the present invention can be used in addition to food and beverages, and can also be used in oral products such as dentifrices, mouthwashes, oral cleaners, oral sprays, and mouthwashes; tableware detergents, etc. This can suppress the unpleasant odor (peculiar smell) of food and beverages remaining in the oral cavity or on tableware.

[0075] Example

[0076] The present invention will be further specifically described below with reference to examples, but the present invention is not limited to these examples.

[0077] Example 1 (Odor-masking effect of n-hexanal of oleic acid)

[0078] To ion exchange water, n-hexanal adjusted to a concentration of 1 mass % with 95% ethanol was added to reach 50 ppb. Oleic acid was added to the aqueous solution containing n-hexanal at the concentrations described in Table 1, and the intensity of the n-hexanal odor (odor) of each sample (masking effect) and the intensity of the masking component itself (influence on the flavor of the food and drink itself) were confirmed.

[0079] In the test, 8 experienced panelists were selected to conduct sensory evaluation. The intensity of the n-hexanal odor (odor) of the aqueous solution containing n-hexanal without adding a masking component was set as "evaluation: 4", and the ion exchange water without n-hexanal was set as "evaluation: 0". The intensity of the n-hexanal odor (masking effect) of each sample was relatively evaluated according to the following evaluation criteria.

[0080] (Evaluation Criteria)

[0081] Strongly feel the smell of n-hexanal (odor): 4 points

[0082] Perceive the smell of n-hexanal (odor): 3 points

[0083] Slightly sense the smell of n-hexanal (unpleasant smell): 2 points

[0084] Almost no smell of n-hexanal (odor): 1 point

[0085] No smell of n-hexanal (odor) at all: 0 points

[0086] In addition, the intensity of the masking component (the influence on the flavor of the food or drink itself) was absolutely evaluated according to the following evaluation criteria.

[0087] (Evaluation Criteria)

[0088] Strong sense of masking: 4 points

[0089] Feeling of masking: 3 points

[0090] Slightly felt masking effect: 2 points

[0091] Almost no masking effect: 1 point

[0092] No masking effect at all: 0 points

[0093] The results are shown in Table 1, which shows the average score of the evaluation results of each panelist.

[0094]

Table 1

[0095] Oleic acid concentration Intensity of the odor of n-hexanal Intensity of the masking component 10ppm 1.0 2.5 1ppm 1.1 1.0 500ppb 2.0 0.8 100ppb 2.8 0.8 50ppb 3.0 0.3 10ppb 3.3 0.3

[0096] From the results in Table 1, it can be seen that oleic acid can mask the odor of n-hexanal at a concentration of 50 ppb or more and 10 ppm or less and does not affect the flavor of the food and drink itself.

[0097] Example 2 (N-hexanal odor masking effect of β-damascenone)

[0098] The intensity (masking effect) of the n-hexanal odor (odor) of β-damascenone and the intensity of the masking component (the influence on the flavor of the food and drink itself) were confirmed using a sample prepared by the same method as in Example 1. The evaluation method was carried out by the same method as in Example 1. The results are shown in Table 2, which shows the average score of the evaluation results of each panelist.

[0099]

Table 2

[0100] β-Damascenone added concentration Intensity of the odor of n-hexanal Intensity of the masking component 1ppb 0.5 3.3 100ppt 1.0 2.6 10ppt 1.4 1.8 1ppt 1.6 1.4 0.1ppt 2.0 1.0 0.01ppt 2.5 0.9 0.001ppt 3.3 0.4 0.0001ppt 3.4 0.3

[0101] From the results in Table 2, it can be seen that β-damascenone can mask the odor of n-hexanal at a concentration of 0.01 ppt or more and 100 ppt or less and does not affect the flavor of the food and drink itself.

[0102] Example 3 (N-hexanal odor masking effect of 4-methyl-2-phenyl-2-pentenal)

[0103] The sample prepared by the same method as Example 1 was used to confirm the intensity (masking effect) of the n-hexanal odor (peculiar smell) of 4-methyl-2-phenyl-2-pentenal and the intensity (influence on the flavor of the food and drink itself) of the masking component. About the evaluation method, it was carried out by the same method as Example 1. The results are shown in Table 3, showing the average score of the evaluation results of each panel member.

[0104]

Table 3

[0105]

[0106] From the results in Table 3, it can be seen that 4-methyl-2-phenyl-2-pentenal can mask the odor of n-hexanal and does not affect the flavor of food and beverages at a concentration of 100 ppt or more and 5 ppm or less.

[0107] Example 4 (N-hexanal odor masking effect of 3-hydroxybutyrate menthyl)

[0108] The intensity (masking effect) of the n-hexanal odor (odor) of 3-hydroxybutyrate menthyl and the intensity of the masking component (the influence on the flavor of the food and drink itself) were confirmed using a sample prepared by the same method as in Example 1. The results are shown in Table 4, which shows the average score of the evaluation results of each panelist.

[0109]

Table 4

[0110] 3-Hydroxybutyrate Menthyl Addition Concentration Intensity of the odor of n-hexanal Intensity of the masking component 30 p.m. 1.1 3.5 10 p.m. 1.3 2.9 1p pm 1.6 2.5 1 00p pb 2.1 2.3 10p pb 2.4 1.5 1p pb 2.5 1.5 100p pt 2.8 1.0 10p pt 3.4 1.0 1p pt 3.5 0.5

[0111] From the results in Table 4, it can be seen that menthyl 3-hydroxybutyrate can mask the odor of n-hexanal at a concentration of 100 ppt or more and 10 ppm or less and does not affect the flavor of the food and drink itself.

[0112] Example 5 (N-hexanal odor masking effect of dimethylbenzyl butyrate)

[0113] The sample prepared by the same method as in Example 1 was used to confirm the intensity (masking effect) of the n-hexanal odor (odor) of dimethylbenzyl butyrate and the intensity of the masking component (the influence on the flavor of the food and drink itself). The evaluation method was the same as in Example 1. The results are shown in Table 5, which shows the average score of the evaluation results of each panelist.

[0114]

Table 5

[0115]

[0116] From the results in Table 5, it can be seen that dimethylbenzyl butyrate can mask the odor of n-hexanal at a concentration of 1 ppt or more and 100 ppb or less and does not affect the flavor of the food and drink itself.

[0117] Example 6 (N-hexanal odor masking effect of 4-tert-butylphenylacetic acid methyl ester)

[0118] The intensity (masking effect) of the n-hexanal odor (odor) of 4-tert-butylphenylacetic acid methyl ester and the intensity of the masking component (the influence on the flavor of the food and drink itself) were confirmed using a sample prepared by the same method as in Example 1. The results are shown in Table 6, which shows the average score of the evaluation results of each panelist.

[0119]

Table 6

[0120]

[0121] From the results in Table 6, it can be seen that methyl 4-tert-butylphenylacetate can mask the odor of n-hexanal and does not affect the flavor of food and beverages at a concentration of 0.1 ppt or more and 100 ppb or less.

[0122] Example 7 (Oleic acid's soymilk odor masking effect)

[0123] Oleic acid was added to commercially available soymilk at the concentrations shown in Table 7, and the strength of the soymilk foreign taste (masking effect) and the strength of the masking component (influence on the flavor of the soymilk itself) of each sample were confirmed.

[0124] In the test, 8 skilled panelists were selected to conduct sensory evaluation, and the odor intensity of soymilk was set as "evaluation: 4" and that of ion-exchanged water was set as "evaluation: 0". The odor intensity (masking effect) of each sample was relatively evaluated according to the following evaluation criteria.

[0125] (Evaluation Criteria)

[0126] Strongly feel the odor: 4 points

[0127] Feeling of odor: 3 points

[0128] Slightly smelly: 2 points

[0129] Almost no odor: 1 point

[0130] No odor at all: 0 points

[0131] In addition, the intensity of the masking component (the influence on the flavor of the food or drink itself) was absolutely evaluated according to the following evaluation criteria.

[0132] (Evaluation Criteria)

[0133] Strong sense of masking: 4 points

[0134] Feeling of masking: 3 points

[0135] Slightly felt masking effect: 2 points

[0136] Almost no masking effect: 1 point

[0137] No masking effect at all: 0 points

[0138] The results are shown in Table 7, which shows the average score of the evaluation results of each panelist.

[0139]

Table 7

[0140] Oleic acid concentration Intensity of soy milk off-flavor Intensity of the masking component 1000ppm 0.9 3.3 100ppm 1.6 1.9 10ppm 1.8 1.4 1ppm 2.3 0.6 100ppb 3.0 0.1 10ppb 3.4 0.1

[0141] From the results in Table 7, it can be seen that oleic acid can mask the foreign smell of soymilk and does not affect the flavor of soymilk itself at a concentration of 100 ppb or more and 100 ppm or less.

[0142] Example 8 (Soymilk odor masking effect of β-damascenone)

[0143] β-Damascenone was added to commercially available soymilk at the concentrations listed in Table 8, and the strength of the soymilk odor (masking effect) and the strength of the masking component (the influence on the flavor of the soymilk itself) of each sample were confirmed. The evaluation method was the same as in Example 7. The results are shown in Table 8, which shows the average score of the evaluation results of each panelist.

[0144]

Table 8

[0145] β-Damascenone added concentration The intensity of soy milk flavor Intensity of the masking component 5ppm 0.3 4.0 1ppm 0.6 3.6 100ppb 1.1 3.0 10ppb 1.4 2.4 1ppb 2.1 1.4 100ppt 2.8 0.3 10ppt 2.9 0.1

[0146] From the results in Table 8, it can be seen that β-damascenone can mask the foreign smell of soymilk at a concentration of 10 ppt or more and 100 ppb or less and does not affect the flavor of the soymilk itself.

[0147] Example 9 (Soymilk Odor Masking Effect of 4-Methyl-2-phenyl-2-pentenal)

[0148] 4-Methyl-2-phenyl-2-pentenal was added to commercially available soymilk at the concentrations listed in Table 9, and the strength of the soymilk odor (masking effect) and the strength of the masking component (the influence on the flavor of the soymilk itself) of each sample were confirmed. The evaluation method was the same as in Example 7. The results are shown in Table 9, which shows the average score of the evaluation results of each panelist.

[0149]

Table 9

[0150]

[0151] From the results in Table 9, it can be seen that 4-methyl-2-phenyl-2-pentenal can mask the foreign smell of soymilk and does not affect the flavor of soymilk itself at a concentration of 1 ppb or more and 10 ppm or less.

[0152] Example 10 (Soymilk Odor Masking Effect of 4-tert-Butylphenylacetic Acid Methyl Ester)

[0153] Methyl 4-tert-butylphenylacetate was added to commercially available soymilk at the concentrations listed in Table 10, and the intensity of the soymilk foreign taste (masking effect) and the intensity of the masking component (influence on the flavor of the soymilk itself) of each sample were confirmed.

[0154] In the test, 6 skilled panelists were selected to conduct sensory evaluation, and the evaluation method was the same as in Example 7. The results are shown in Table 10, which shows the average score of the evaluation results of each panelist.

[0155]

Table 10

[0156]

[0157] From the results in Table 10, it can be seen that methyl 4-tert-butylphenylacetate can mask the foreign smell of soymilk and does not affect the flavor of soymilk itself at a concentration of 1 ppb or more and 10 ppm or less.

[0158] Example 11 (N-hexanal odor masking effect of ββ-damascenone)

[0159] 5 ppm of n-hexanal adjusted to a concentration of 1% by mass with 95% ethanol was added to commercially available shortening. ββ-damascenone was added to the shortening containing n-hexanal at the concentrations listed in Table 11, and the intensity of the n-hexanal odor (odor) (masking effect) and the intensity of the masking component (influence on the flavor of the shortening itself) of each sample were confirmed.

[0160] In the test, 6 skilled panelists were selected to conduct sensory evaluation, and the evaluation method was the same as in Example 1. The results are shown in Table 11, which shows the average score of the evaluation results of each panelist.

[0161]

Table 11

[0162] β-Damascenone added concentration Intensity of the odor of n-hexanal Intensity of the masking component 100ppb 1.3 3.3 10ppb 1.5 2.7 1ppb 2.2 1.8 100ppt 2.8 0.7 10ppt 3.3 0.5

[0163] From the results in Table 11, it can be seen that β-damascenone can mask the odor of n-hexanal at a concentration of 100 ppt or more and 10 ppb or less and has no effect on the flavor of shortening itself.

[0164] Example 12 (N-hexanal odor masking effect of dimethylbenzyl butyrate)

[0165] The intensity of the n-hexanal odor (odor) of dimethylbenzyl butyrate (masking effect) and the intensity of the masking component (influence on the flavor of shortening itself) were confirmed using a sample prepared in the same manner as in Example 11. The evaluation method was the same as in Example 11. The results are shown in Table 12, which shows the average score of the evaluation results of each panelist.

[0166]

Table 12

[0167]

[0168] From the results in Table 12, it can be seen that dimethylbenzyl butyrate can mask the odor of n-hexanal at a concentration of 10 ppb or more and 10 ppm or less and has no effect on the flavor of shortening itself.

[0169] Example 13 (N-hexanal odor masking effect of 4-tert-butylphenylacetic acid methyl ester)

[0170] The intensity of the n-hexanal odor (odor) of di-4-tert-butylphenylacetate (masking effect) and the intensity of the masking component (influence on the flavor of shortening itself) were confirmed using a sample prepared in the same manner as in Example 11. The evaluation method was the same as in Example 11. The results are shown in Table 13, which shows the average score of the evaluation results of each panelist.

[0171]

Table 13

[0172]

[0173] From the results in Table 13, it can be seen that methyl 4-tert-butylphenylacetate can mask the odor of n-hexanal at a concentration of 5 ppb or more and 50 ppm or less and has no effect on the flavor of shortening itself.

[0174] (Composition of soy protein suspension)

[0175]

Table 14

[0176] raw materials Mixing ratio (mass parts) Soy protein concentrate manufactured by efos 3.0％， Refined salt 0.5％ granulated sugar 0.5％ water 96.0％

[0177] Example 14 (Soybean odor masking effect of oleic acid)

[0178] Oleic acid was added to the soybean protein suspension having the composition of Table 14 at the concentration described in Table 15, and the strength of soybean smell (odor) (masking effect) and the strength of masking components (influence on the flavor of the soybean protein suspension itself) of each sample were confirmed.

[0179] In the test, 6 experienced panelists were selected to conduct sensory evaluation. The intensity of the soybean smell (odor) of the soybean protein suspension was set to "evaluation: 4", and the intensity of the ion exchanged water was set to "evaluation: 0". The intensity (masking effect) of the soybean smell (odor) of each sample was relatively evaluated according to the following evaluation criteria.

[0180] (Evaluation Criteria)

[0181] Strongly perceived soybean odor (off-flavor): 4 points

[0182] Perceived soybean odor (off-flavor): 3 points

[0183] Slightly smell of soybeans (unpleasant smell): 2 points

[0184] Almost no soybean smell (odor): 1 point

[0185] No soybean smell (odor) at all: 0 points

[0186] In addition, the intensity of the masking component (the influence on the flavor of the food or drink itself) was absolutely evaluated according to the following evaluation criteria.

[0187] (Evaluation Criteria)

[0188] Strong sense of masking component: 4 points

[0189] Feeling of masking: 3 points

[0190] Slightly felt masking effect: 2 points

[0191] Almost no masking component: 1 point

[0192] No masking effect at all: 0 points

[0193] The results are shown in Table 15, which shows the average score of the evaluation results of each panelist.

[0194]

Table 15

[0195] Oleic acid concentration Intensity of soy odor Intensity of the masking component 100ppm 0.5 2.7 50ppm 1.0 2.0 10ppm 1.0 1.5 5ppm 1.5 1.3 1ppm 1.7 1.0 500ppb 2.3 0.7 100ppb 2.7 0.3 50ppb 3.3 0.2

[0196] From the results in Table 15, it can be seen that oleic acid can mask the soybean odor at a concentration of 100 ppb or more and 100 ppm or less and has no effect on the flavor of the soybean protein suspension itself.

[0197] Example 15 (Soybean odor masking effect of β-damascenone)

[0198] The intensity of the soybean smell (odor) of β-damascenone (masking effect) and the intensity of the masking component (the influence on the flavor of the soybean protein suspension itself) were confirmed using a sample prepared by the same method as in Example 14. The evaluation method was the same as in Example 14. The results are shown in Table 16, which shows the average score of the evaluation results of each panelist.

[0199]

Table 16

[0200] β-Damascenone added concentration Intensity of soy odor Intensity of the masking component 10ppb 0.3 3.5 1ppb 0.5 3.3 0.1ppb 0.8 2.5 10ppt 1.3 1.7 1 pt 1.5 1.0 0.1ppt 2.4 0.6 0.01ppt 3.0 0.5 0.001ppt 3.3 0.5

[0201] From the results in Table 16, it can be seen that β-damascenone can mask the soybean odor at a concentration of 0.01 ppt or more and 0.1 ppb or less and has no effect on the flavor of the soybean protein suspension itself.

[0202] Example 16 (Soybean odor masking effect of 4-methyl-2-phenyl-2-pentenal)

[0203] The intensity (masking effect) of the soybean smell (off-flavor) of 4-methyl-2-phenyl-2-pentenal and the intensity of the masking component (the influence on the flavor of the soybean protein suspension itself) were confirmed using a sample prepared by the same method as in Example 14. The evaluation method was the same as in Example 14. The results are shown in Table 17, which shows the average score of the evaluation results of each panelist.

[0204]

Table 17

[0205]

[0206] From the results in Table 17, it can be seen that 4-methyl-2-phenyl-2-pentenal can mask the soybean odor at a concentration of 1 ppb or more and 5 ppm or less and has no effect on the flavor of the soybean protein suspension itself.

[0207] Example 17 (Soybean odor masking effect of 3-hydroxybutyrate menthyl)

[0208] The intensity of the soybean smell (off-flavor) of 3-hydroxybutyrate menthyl (masking effect) and the intensity of the masking component (the influence on the flavor of the soybean protein suspension itself) were confirmed using a sample prepared in the same manner as in Example 14. The evaluation method was the same as in Example 14. The results are shown in Table 18, which shows the average score of the evaluation results of each panelist.

[0209]

Table 18

[0210] 3-Hydroxybutyrate Menthyl Addition Concentration Intensity of soy odor Intensity of the masking component 30 p.m. 0.8 3.0 10 p.m. 1.0 2.5 1p pm 1.0 2.0 100p pb 1.7 1.7 10p pb 1.8 1.2 1p pb 2.7 0.8 100p pt 2.5 0.5 10p pt 3.2 0.3

[0211] From the results in Table 18, it can be seen that 3-hydroxybutyrate menthyl can mask the soybean odor at a concentration of 100 ppt or more and 30 ppm or less and has no effect on the flavor of the soybean protein suspension itself.

[0212] Example 18 (Soybean odor masking effect brought about by the combination)

[0213] By adding masking components in combination as described in Table 19 to the soybean protein suspension of the composition of Table 14, it was confirmed that the soybean smell (off-flavor) was further masked.

[0214] It should be noted that compounds A to K in Table 19 are as follows.

[0215] Compound A: Oleic acid

[0216] Compound B: β-Damascenone

[0217] Compound C: 4-methyl-2-phenyl-2-pentenal

[0218] Compound D: 3-Hydroxybutyrate Menthyl

[0219] Compound E: Dimethylbenzyl butyrate

[0220] Compound F: 4-tert-butylphenylacetic acid methyl ester

[0221] Compound G: 2,3-Hexanedione

[0222] Compound H: Thymol

[0223] Compound I: Lauric Acid

[0224] Compound J: Carvacrol

[0225] Compound K: Asteraceae lactone

[0226]

Table 19

[0227]

Claims

1. An inhibitor of unpleasant odor (peculiar smell) of food and drink, comprising one or more selected from the group consisting of oleic acid, β-damascenone, 4-methyl-2-phenyl-2-pentenal, 3-hydroxybutyric acid menthyl, butyric acid dimethylbenzyl orthoester and 4-tert-butylphenylacetic acid methyl ester as an active ingredient.

2. The unpleasant smell (odor) suppressor of food and beverage according to claim 1, which optionally further contains one or more selected from the group consisting of 2,3-hexanedione, thymol, lauric acid, carvacrol and cypermethrin.

3. The inhibitor according to claim 1 or claim 2, wherein The food and drink contains one or more selected from the group consisting of plant-derived food and drink, edible meat processed food, and edible processed oils and fats.

4. The inhibitor according to claim 3, wherein The plant is legume.

5. The inhibitor according to claim 4, wherein The legumes are soybeans.

6. The inhibitor according to any one of claims 1 to 5, wherein The unpleasant odor (smell) is the odor of n-hexanal.

7. A flavoring composition for suppressing unpleasant odor (peculiar smell) derived from plant-derived food and beverages, edible meat processed foods or edible processed fats and oils, comprising one or more selected from the group consisting of oleic acid, β-damascenone, 4-methyl-2-phenyl-2-pentenal, 3-hydroxybutyric acid menthyl, dimethylbenzyl butyrate and methyl 4-tert-butylphenylacetate as active ingredients.

8. A flavor composition for suppressing unpleasant odors (peculiar smells) from plant-derived food and beverages, edible meat processed foods or edible processed fats and oils according to claim 7, which optionally further contains one or more selected from the group consisting of 2,3-hexanedione, thymol, lauric acid, carvacrol and cypermethrin.

9. The flavor composition according to claim 7 or claim 8, wherein The plant is legume.

10. The flavor composition according to claim 9, wherein The legumes are soybeans.

11. The flavor composition according to any one of claims 7 to 10, wherein The unpleasant odor (smell) is the odor of n-hexanal.

12. A food or beverage containing one or more selected from the group consisting of plant-derived food or beverages, edible meat processed food and edible processed oils and fats, which contains one or more selected from the group consisting of oleic acid, β-damascenone, 4-methyl-2-phenyl-2-pentenal, 3-hydroxybutyric acid menthyl, dimethylbenzyl butyrate and methyl 4-tert-butylphenylacetate as an active ingredient.

13. The food and beverage according to claim 12 containing one or more selected from the group consisting of plant-derived food and beverages, edible meat processed foods and edible processed fats and oils, which optionally further contains one or more selected from the group consisting of 2,3-hexanedione, thymol, lauric acid, carvacrol and cyperus lactone.

14. The food or beverage according to claim 12 or claim 13, wherein: The plant is legume.

15. The food or beverage according to claim 14, wherein The legumes are soybeans.

16. The food or beverage according to any one of claims 12 to 15, wherein The unpleasant odor (smell) is the odor of n-hexanal.

17. A method for producing a food or beverage, comprising the steps of: adding one or more selected from the group consisting of oleic acid, β-damascenone, 4-methyl-2-phenyl-2-pentenal, 3-hydroxybutyric acid menthyl, dimethylbenzyl butyrate and methyl 4-tert-butylphenylacetate in a concentration range of 0.01 ppt to 100 ppm. 18 . The method for producing a food or beverage according to claim 17 , further comprising the step of adding one or more selected from the group consisting of 2,3-hexanedione, thymol, lauric acid, carvacrol, and cypermethrin.

19. The manufacturing method according to claim 17 or claim 18, wherein: The food or beverage contains one or more selected from the group consisting of plant-derived foods, processed meat foods, and processed edible fats and oils.

20. The manufacturing method according to claim 19, wherein: The plant is legume.

21. The manufacturing method according to claim 20, wherein: The legumes are soybeans.

22. A method for masking unpleasant odor (peculiar smell) originating from plant-derived food and beverages, edible meat processed foods or edible processed fats and oils, comprising the step of adding one or more selected from the group consisting of oleic acid, β-damascenone, 4-methyl-2-phenyl-2-pentenal, 3-hydroxybutyric acid menthyl, dimethylbenzyl butyrate and methyl 4-tert-butylphenylacetate in a manner contained as an active ingredient.

23. A method for masking the unpleasant odor (peculiar smell) originating from plant-based food and beverages, edible meat processed foods or edible processed fats and oils according to claim 22, which comprises the step of further adding one or more selected from the group consisting of 2,3-hexanedione, thymol, lauric acid, carvacrol and cyperus lactone.

24. The shielding method according to claim 22 or claim 23, wherein: The plant is legume.

25. The shielding method according to claim 24, wherein: The legumes are soybeans.

26. The shielding method according to any one of claims 22 to 25, wherein: The unpleasant odor (smell) is the odor of n-hexanal.

Images