Flavor composition and food containing flavor composition

Abstract

The invention provides a flavor composition and application thereof. The flavor composition comprises at least two of oridonin, pleuromutilin and 6-hydroxynicotinic acid. The flavor composition can be used to enhance the fragrance, aftertaste, and overall mouthfeel of various coffee flavor products, and can be added to coffee and flavor products in various forms to release flavor.

Description

Technical Field

[0001] The invention belongs to the technical field of food science and chemistry, and relates to a flavor composition, in particular to a flavor composition and application thereof. Background Art

[0002] Many foods or items have their own unique taste and aroma, but due to different processing or storage conditions, their flavor characteristics are often weakened or even lost, making it difficult to preserve them effectively. Among them, coffee flavor has been widely used, covering multiple fields and product types, such as beverages (coffee, coffee mixed drinks), pastries (cakes, bread, biscuits), desserts (ice cream, pudding), condiments (coffee sauce, coffee marinade) and aromatherapy (car aromatherapy, home aromatherapy), etc.

[0003] However, coffee flavor is very subtle and complex, and very unstable. As the coffee flavor weakens, it may even produce undesirable, unpleasant, and non-coffee-like related flavors. This flavor instability significantly reduces the quality of coffee-flavored products. At present, in order to stabilize the flavor characteristics of coffee, a method of adding a flavor composition is generally used to enhance or improve the taste and flavor of coffee and coffee-based products.

[0004] Patent CN107404894A discloses a method for preparing a sweetened soluble beverage component, wherein a soluble beverage, a sweetener and coffee beans are mixed in a container, stirred and then the coffee beans are taken out, thereby preparing a sweetened soluble beverage component with coffee flavor. However, this method only improves the sweetness of coffee or coffee-flavored soluble beverages, and does not solve the problem of unstable coffee flavor and taste.

[0005] Therefore, there is still a need for more effective methods to enhance the flavor and taste of coffee to ensure its consistency and quality throughout the supply chain. It is of great significance to develop a flavor composition that can enhance the flavor characteristics of coffee or coffee-flavored products. Summary of the invention

[0006] In view of the above defects, the present invention provides a flavor composition, which can be used to enhance the aroma, body and overall taste of various coffee flavor products, and can be added to coffee flavor products in various forms to release flavor.

[0007] The present invention also provides a food, comprising the flavor composition, wherein the coffee flavor in the food is effectively enhanced and relatively stable.

[0008] The present invention also provides a method for increasing the coffee flavor of food, which comprises mixing the food with the flavor composition.

[0009] A first aspect of the present invention provides a flavor composition, comprising at least two of oridonin, pleuromutilin and 6-hydroxynicotinic acid.

[0010] The flavor composition as described above, wherein, by mass, in the flavor composition, the content of Rubescensine A is 0% to 99%, and / or the content of pleuromutilin is 0% to 99%, and / or the content of 6-hydroxynicotinic acid is 0% to 99%.

[0011] The flavor composition as described above, wherein the flavor composition further comprises caproic acid.

[0012] The flavor composition as described above, wherein the mass content of the caproic acid is 0.1% to 99% by mass.

[0013] The flavor composition as described above, wherein the Rubescensine A, pleuromutilin, 6-hydroxynicotinic acid and caproic acid are of biological origin.

[0014] A second aspect of the present invention provides a food comprising the flavor composition of the first aspect.

[0015] The food as described above, wherein the mass content of the flavor composition in the food is 0.0000001% to 1% by mass.

[0016] The food as described above, wherein the release concentration of the flavor composition in the food is 0.001 ppm to 1000 ppm by mass.

[0017] The food as described above, wherein the food comprises a food containing coffee or coffee flavor;

[0018] The food containing coffee or coffee flavor includes at least one of beverages, desserts and baked goods, ice cream and frozen desserts, candy and chocolate, dairy products, cereals and breakfast foods, sauces and condiments, snacks, dairy substitutes, staple foods and seasoning combinations, alcoholic beverages, instant coffee, coffee capsules, and health foods.

[0019] A third aspect of the present invention provides a method for increasing coffee flavor in a food product, the method comprising mixing the food product with the flavor composition of the first aspect.

[0020] The flavor composition of the present invention comprises at least two of oridonin, pleuromutilin and 6-hydroxynicotinic acid, wherein any two components or three components can synergize with each other to enhance the coffee flavor in the coffee product and improve the stability of the coffee flavor, thereby effectively improving the quality of the coffee product. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 The sensory score variation trend diagram of the packaged and unpackaged coffee of the present invention at different storage times;

[0022] Figure 2 The cupping scores of the unpackaged coffee of the present invention at different storage times;

[0023] Figure 3 Calculating cupping scores for the coffee packaged according to the present invention at different storage times;

[0024] Figure 4 The cupping scores of the coffee packaged and unpackaged according to the present invention after storage for 0.5 months;

[0025] Figure 5 The cupping scores of the coffee packaged with the present invention and the coffee without the package were obtained after storage for 1 month;

[0026] Figure 6 Cupping scores were given for the coffees packaged with the present invention and without packaging after 2 months of storage. DETAILED DESCRIPTION

[0027] In order to enable those skilled in the art to better understand the scheme of the present invention, the present invention is further described in detail below. The specific implementation methods listed below are only for describing the principles and features of the present invention. The examples are only used to explain the present invention and are not intended to limit the scope of the present invention. Based on the embodiments of the present invention, all other implementation methods obtained by ordinary technicians in the field without creative work are within the scope of protection of the present invention.

[0028] At present, the application of coffee flavor is very extensive, covering many fields and product types, but coffee flavor is extremely unstable, which seriously affects the quality of coffee flavor products. Although there are related technologies to enhance or modify coffee flavor, the problem of unstable coffee flavor and taste has not been solved.

[0029] In order to solve the problem of unstable coffee flavor, the inventors creatively discovered that Rubescensine A can improve the aroma of coffee, pleuromutilin can improve the body of coffee, and 6-hydroxynicotinic acid can improve the overall taste of coffee. By combining any two or three of Rubescensine A, pleuromutilin and 6-hydroxynicotinic acid, the aroma, body and overall taste of coffee flavor can be effectively improved, and the stability of coffee flavor can be ensured.

[0030] Based on the above analysis, the first aspect of the present invention provides a flavor composition, which comprises at least two of oridonin, pleuromutilin and 6-hydroxynicotinic acid.

[0031] The present invention strengthens the synergistic effect between the components by making the flavor composition include specific components, namely, at least two of oridonin, pleuromutilin and 6-hydroxynicotinic acid. The flavor composition is used in coffee products to improve the aroma, mellowness and overall taste of the coffee flavor products as a whole, and has high stability, which helps to improve the quality of the coffee flavor products.

[0032] The present invention does not specifically limit the sources of oridonin, pleuromutilin and 6-hydroxynicotinic acid, and any commercially available product or product prepared by a conventional preparation method well known to those skilled in the art may be used.

[0033] Furthermore, the synergistic effect between Rubescensine A, Pleuromutilin and 6-hydroxynicotinic acid can be further enhanced by controlling the mass contents of each in the flavor composition, thereby improving the aroma, body and overall taste of the coffee flavor in the coffee product, as well as the stability of the coffee flavor.

[0034] In a specific embodiment, the content of Rubescensine A in the flavor composition is 0% to 99% by mass. In one embodiment, when the flavor composition includes pleuromutilin and 6-hydroxynicotinic acid, the flavor composition may not contain Rubescensine A, and the mass content of Rubescensine A is 0%.

[0035] Illustratively, in the flavor composition, the mass content of Rubescensine A may be 10% to 90%, 20% to 80%, 30% to 70% or 40% to 60%; more specifically, the mass content of Rubescensine A may be 0%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% or 99%.

[0036] In a specific embodiment, the content of pleuromutilin in the flavor composition is 0% to 99% by mass. In one embodiment, when the flavor composition includes oridonin and 6-hydroxynicotinic acid, the flavor composition may not contain pleuromutilin, and the mass content of pleuromutilin is 0%.

[0037] Illustratively, the content of pleuromutilin in the flavor composition may be 10% to 90%, 20% to 80%, 30% to 70% or 40% to 60%; more specifically, the mass content of pleuromutilin may be 0%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% or 99%.

[0038] In a specific embodiment, the content of 6-hydroxynicotinic acid in the flavor composition is 0% to 99% by mass. In one embodiment, when the flavor composition includes pleuromutilin and oridonin, the flavor composition may not contain 6-hydroxynicotinic acid, and the mass content of 6-hydroxynicotinic acid is 0%.

[0039] Illustratively, in the flavor composition, the content of 6-hydroxynicotinic acid can be 10% to 90%, 20% to 80%, 30% to 70% or 40% to 60%; more specifically, the mass content of 6-hydroxynicotinic acid can be 0%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% or 99%.

[0040] In a specific embodiment, the flavor composition includes oridonin, pleuromutilin and 6-hydroxynicotinic acid; the mass content ratio of oridonin, pleuromutilin and 6-hydroxynicotinic acid in the flavor composition is (1-97): (1-97): (1-97).

[0041] Illustratively, in the flavor composition, the mass ratio of Rubescensine A, pleuromutilin and 6-hydroxynicotinic acid may be (10-80):(10-80):(10-80), (20-60):(20-60):(20-60) or (30-40):(30-40):(30-40); more specifically, the mass ratio of the three may be 97:1:2, 1:97:2, 1:2:97, 80:10:10, 10:80:10, 10:10:80, 20:60:20, 60:20:20, 20:20:60, 30:40:30, 40:30:30 or 30:30:40.

[0042] When the mass content of at least two of Rubescensine A, pleuromutilin, and 6-hydroxynicotinic acid in the flavor composition is within the above range, the synergistic effect between the components can be further enhanced, thereby further improving the aroma, body and overall taste of the coffee flavor, as well as the stability of the coffee flavor. At the same time, it can also avoid irritation to the skin or eyes caused by excessive content of each component, making the flavor composition milder.

[0043] Furthermore, the flavor composition may also include caproic acid, which has cheese, oil, sour and spicy smells, and is commonly used as a spice, food additive, preservative and antibacterial agent. Its use in the flavor composition can synergize with at least two of oridonin, pleuromutilin and 6-hydroxynicotinic acid to enhance the aftertaste of coffee flavor.

[0044] In a specific embodiment, the flavor composition further comprises caproic acid, which can further enhance the aftertaste of the coffee flavor in the coffee product.

[0045] The present invention does not specifically limit the source of hexanoic acid, and any commercially available product or a product prepared by a conventional preparation method well known to those skilled in the art may be used.

[0046] Furthermore, the caproic acid content has a great influence on the quality of the flavor composition. Generally speaking, an appropriate caproic acid content helps to enhance the aftertaste of coffee flavor.

[0047] In a specific embodiment, the flavor composition has a caproic acid content of 0.1% to 99% by mass.

[0048] Illustratively, in the flavor composition, the mass content of caproic acid can be 10% to 90%, 20% to 80%, 30% to 70% or 40% to 60%; more specifically, the mass content of caproic acid can be 0.1%, 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% or 99%.

[0049] Within this range, it can better cooperate with at least two of Rubescensine A, pleuromutilin and 6-hydroxynicotinic acid to give full play to their effects, further enhance the aftertaste of coffee flavor, and avoid the generation of irritating odor caused by excessive content.

[0050] Furthermore, in order to meet the use requirements of the flavor composition for edible components and the urgent demand of consumers for natural ingredients, Rubescensine A, pleuromutilin, 6-hydroxynicotinic acid and caproic acid can be extracted from natural substances.

[0051] In a specific embodiment, Rubescensine A, pleuromutilin, 6-hydroxynicotinic acid and hexanoic acid are of biological origin.

[0052] Specifically, Rubescensine A can be prepared by the following method:

[0053] 1) selecting Rubescens rubescens as a raw material for extracting Rubescensine A; washing and drying the Rubescens rubescens in sequence to obtain Rubescens rubescens with a water content of no more than 10%, and then crushing the Rubescens rubescens to obtain Rubescens rubescens powder for later use;

[0054] 2) mixing the Rubescens rubescens powder and the ethanol solution at a solid-liquid ratio of 1:(2-20), and subjecting the mixed system to ultrasonic treatment;

[0055] 3) After ultrasonic treatment, filtering the mixed system, collecting the filtrate, and concentrating the filtrate to obtain a crude extract of Rubescensine A;

[0056] 4) dissolving the crude extract of Rubescensine A in water, adding an equal volume of ethyl acetate, shaking vigorously and then standing to separate the layers, collecting the upper ethyl acetate phase; repeating the above treatment method for the lower phase 2 to 3 times, and combining all the collected ethyl acetate phases;

[0057] 5) Concentrating all the ethyl acetate phases collected above to remove the ethyl acetate therein to obtain a Rubescensine A concentrate; vacuum drying the concentrate at 20-40° C. to obtain a Rubescensine A extract.

[0058] Furthermore, in step 1), the drying temperature is 30-50° C. Within this range, the degradation of the active ingredient Rubescensine A can be avoided.

[0059] Furthermore, in step 2), the mass concentration of the ethanol solution is 80-95%; in the ultrasonic treatment, the ultrasonic frequency is 20-40 kHz, the temperature is 40-60°C, and the treatment time is 10-30 minutes. Within this range, not only the extraction rate of oridonin A can be improved, but also the degradation of the active ingredient oridonin A can be prevented.

[0060] Furthermore, in step 3) and step 5), a rotary evaporator is used for concentration, and the concentration temperature is 30-40° C. Within this range, the degradation of the active ingredient Rubescensine A can be avoided.

[0061] Furthermore, the purity of the Rubescensine A extract finally prepared is tested, for example, by high performance liquid chromatography (HPLC) to ensure that it meets the use requirements.

[0062] Furthermore, the Rubescensine A extract finally prepared is stored in a dry, light-proof sealed container to prevent degradation of its active ingredients.

[0063] Pleuromutilin can be prepared by the following method:

[0064] 1) Selecting Pleurotus fungi as a raw material for extracting pleuromutilin; washing and drying the Pleurotus fungi to obtain a Pleurotus fungi with a moisture content of no more than 10 wt %, and then crushing the Pleurotus fungi to obtain fungal powder for later use;

[0065] 2) The fungus powder and water are uniformly mixed at a solid-liquid ratio of 1: (2-20), and the mixed system is kept at 70-90°C for 1-3 hours; then filtered, the filtrate is collected, and cooled;

[0066] 3) Evenly mix the cooled filtrate with an equal volume of ethanol solution and allow to stand for stratification; collect the precipitate and wash it with cold ethanol to remove impurities;

[0067] 4) concentrating the washed precipitate to remove ethanol, and then vacuum drying at 20-40° C. to obtain crude pleuromutilin;

[0068] 5) Dissolve the crude pleuromutilin in water, add an equal volume of ethyl acetate, shake vigorously and let stand to separate the layers, collect the upper ethyl acetate phase; repeat the above treatment for the lower phase 2 to 3 times, and combine all the collected ethyl acetate phases;

[0069] 6) Concentrating all the collected ethyl acetate phases to remove the ethyl acetate to obtain a pleuromutilin concentrate; vacuum drying the pleuromutilin concentrate at 20-40° C. to obtain a purified pleuromutilin extract.

[0070] Furthermore, in step 1), the drying temperature is 30-50° C. Within this range, the degradation of the active ingredient pleuromutilin can be avoided.

[0071] Furthermore, in step 2), stirring is performed during the heat preservation process to facilitate the dissolution of the active ingredient pleuromutilin.

[0072] Furthermore, in step 3), the mass concentration of the ethanol solution is 80-95%, which is helpful to improve the extraction rate of pleuromutilin.

[0073] Furthermore, in step 4) and step 6), a rotary evaporator is used for concentration at a concentration temperature of 30-40° C., which can avoid degradation of the active ingredient pleuromutilin.

[0074] Furthermore, the finally prepared pleuromutilin extract is stored in a dry, light-proof sealed container to prevent degradation of its active ingredients.

[0075] Furthermore, the purity of the finally prepared pleuromutilin extract is tested, for example, by high performance liquid chromatography (HPLC), to ensure that it meets the use requirements.

[0076] 6-Hydroxynicotinic acid can be prepared by the following method:

[0077] 1) Select fermented food containing 6-hydroxynicotinic acid, such as yogurt or fermented soy products, as raw materials; stir the fermented food evenly to ensure uniform ingredients and set aside;

[0078] 2) adding the fermented food into hydrochloric acid to adjust the pH of the mixed system to 1-3, dissolving 6-hydroxynicotinic acid, and standing at room temperature for 20-60 minutes to obtain an acidified product;

[0079] 3) neutralizing the acidified product with a sodium hydroxide solution to obtain a neutral product with a pH of 7;

[0080] 4) Mix the neutralized product with an equal volume of ethyl acetate, shake vigorously for 5 to 10 minutes to dissolve 6-hydroxynicotinic acid in ethyl acetate, let stand to separate the layers, and collect the upper ethyl acetate phase; repeat the above treatment for the lower phase 2 to 3 times, and combine all the collected ethyl acetate phases;

[0081] 5) concentrating all the collected ethyl acetate phases to remove the ethyl acetate to obtain a pleuromutilin concentrate; dissolving the pleuromutilin concentrate in hot water, and then cooling to room temperature for recrystallization to precipitate 6-hydroxynicotinic acid crystals;

[0082] 6) performing solid-liquid separation on the mixed system from which 6-hydroxynicotinic acid crystals are precipitated, washing the separated solid phase, and then vacuum drying at 20 to 40° C. to obtain 6-hydroxynicotinic acid.

[0083] The present invention does not impose any specific limitation on the concentration of hydrochloric acid, and it is only necessary to make the pH of the mixed system be 1 to 3. For example, the concentration of hydrochloric acid is 1M.

[0084] The present invention does not specifically limit the concentration of the sodium hydroxide solution, and it only needs to make the pH of the neutralized product be 7. For example, the concentration of the sodium hydroxide solution is 1M.

[0085] Furthermore, in step 5), a rotary evaporator is used for concentration, and the concentration temperature is 30-40° C. Within this range, the degradation of the active ingredient 6-hydroxynicotinic acid can be prevented.

[0086] Furthermore, in step 5), the temperature of the hot water is 30-40° C. Within this range, the purity of 6-hydroxynicotinic acid can be improved.

[0087] Furthermore, the finally prepared 6-hydroxynicotinic acid is stored in a dry, light-proof sealed container to prevent degradation of its active ingredients.

[0088] Furthermore, the purity of the finally prepared 6-hydroxynicotinic acid is tested, for example, by using a high performance liquid chromatography (HPLC) or a gas chromatograph (GC) to test the purity of the extracted 6-hydroxynicotinic acid to ensure that it meets the use requirements.

[0089] Hexanoic acid can be prepared by a process comprising:

[0090] 1) Select fat-rich food as raw material, heat the raw material to 40-50°C to completely dissolve the fat, and obtain a mixture;

[0091] 2) uniformly mixing the mixture with water, and then distilling the mixture at a temperature of 80-100° C. to generate water vapor including caproic acid;

[0092] 3) condensing the water vapor and collecting the condensate; separating the condensate and removing the water phase to obtain crude hexanoic acid;

[0093] 4) The crude caproic acid is concentrated and water is removed to obtain a caproic acid extract.

[0094] Furthermore, the purity of the finally prepared caproic acid extract is tested, for example, by using a gas chromatograph (GC) to ensure that it meets the use requirements.

[0095] Furthermore, the caproic acid extract finally prepared is stored in a sealed container in a dry, light-proof and cool place to prevent oxidation.

[0096] The second aspect of the present invention provides a food, comprising the flavor composition of the first aspect, so that the coffee flavor in the food is significantly improved, including aroma, mellowness and overall taste.

[0097] Furthermore, the content of the flavor composition in the food can be controlled to avoid excessive content that may negatively affect the flavor of the food itself and cause harm to the human body.

[0098] In a specific embodiment, the mass content of the flavor composition in the food is 0.0000001% to 1% by mass. Within this range, not only can the overall coffee flavor of the food be effectively improved, but also no negative impact is caused on the flavor of the food itself and human health.

[0099] Illustratively, the mass content of the flavor composition in the food can be 0.0000001% to 0.1%, 0.000001% to 0.1%, 0.00001% to 0.1%, 0.0001% to 0.1%, 0.001% to 0.1%, 0.001% to 0.1% or 0.01% to 0.1%; more specifically, the mass content can be 0.0000001%, 0.000001%, 0.00001%, 0.0001%, 0.001%, 0.01%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9% or 1%.

[0100] In a specific embodiment, the release concentration of the flavor composition in the food is 0.001ppm to 1000ppm by mass. Specifically, the release concentration of the flavor composition can be controlled within the aforementioned range by controlling the mass content of the flavor composition in the food. Within this range, the flavor composition has a more obvious effect of enhancing the coffee flavor of the coffee product, and the coffee flavor has a higher stability.

[0101] Illustratively, the release concentration of the flavor composition can be 0.01ppm to 1000ppm, 0.1ppm to 1000ppm, 1 to 1000ppm, 10ppm to 1000ppm, 100ppm to 1000ppm, 200ppm to 1000ppm, 500ppm to 1000ppm or 800ppm to 1000ppm; more specifically, the release concentration can be 0.01ppm, 0.1ppm, 1ppm, 100ppm, 200ppm, 500ppm, 700ppm or 1000ppm.

[0102] The “release concentration” in the present invention can be measured by placing a food comprising the flavor composition in a simulated environment and testing the release concentration of the active ingredient using a high performance liquid chromatography (HPLC) or a gas chromatography (GC).

[0103] In one embodiment, the food comprises a food containing coffee or coffee flavor;

[0104] Foods containing coffee or coffee flavor include at least one of beverages, desserts and baked goods, ice cream and frozen desserts, candy and chocolate, dairy products, cereals and breakfast foods, sauces and condiments, snacks, dairy substitutes, staple foods and seasoning combinations, alcoholic beverages, instant coffee, coffee capsules, and health foods.

[0105] A third aspect of the present invention provides a method for increasing coffee flavor of food, the method comprising mixing the food with the flavor composition of the first aspect.

[0106] In detail, the flavor composition can be made into a spray, drops, a release device or a coating and mixed with a coffee-flavored food to enhance the aroma, body and overall taste of the coffee flavor.

[0107] Among them, spray refers to spraying the flavor composition on the surface of food in a spraying manner; dripping refers to adding the flavor composition in the form of droplets to food or injecting it into food under gravity or a certain pressure; releasing device refers to mixing the flavor composition with food; coating refers to coating the flavor composition on the surface of food to form a coating.

[0108] In one embodiment, the spray can be prepared by the following methods:

[0109] Method 1: dissolving the matrix material in a solvent to obtain a matrix solution; adding the flavor composition to the matrix solution, and mixing evenly to obtain a spray.

[0110] The present invention does not specifically limit the type of matrix material, and the matrix material conventionally used for preparing sprays in the art can be used; for example, chitosan with good film-forming and antibacterial properties can be selected.

[0111] The present invention does not specifically limit the type of solvent, as long as the matrix material can be fully dissolved in the solvent. For example, deionized water is selected as the solvent.

[0112] The present invention does not specifically limit the mass concentration of the flavor composition and the matrix material in the spray, and a suitable mass concentration can be selected according to actual conditions. For example, the mass concentration of the matrix solution is 1-2wt%, and the mass concentration of the flavor composition in the matrix solution is 0.5-1%.

[0113] The present invention does not specifically limit the mixing method, and it is only necessary to make the flavor composition uniformly dispersed in the matrix solution. Preferably, the mixed solution of the matrix solution and the flavor composition can be stirred for a stirring time of not less than 30 minutes; the mixed solution after stirring can also be homogenized to further improve the uniformity and stability of the mixed solution; in the homogenization process, the rotation speed is preferably 8000-10000rpm, and the processing time is 5-10 minutes. Within this range, the degradation of the active components can be avoided, which helps to maintain the activity of the flavor composition.

[0114] In addition, when chitosan is selected as the matrix material and deionized water is used as the solvent, in order to ensure that chitosan is fully dissolved in deionized water, glacial acetic acid can be added to the chitosan solution to promote the dissolution of chitosan. Preferably, the mass concentration of glacial acetic acid in the chitosan solution is 1-2wt% to avoid affecting the safety of the coffee product.

[0115] It should be noted that the spray should be stored in a dry, light-proof container at room temperature, away from high temperatures and direct sunlight to ensure the stability and long-lasting effectiveness of the flavor composition.

[0116] In specific use, the spray can be sprayed on the surface of food to enhance its coffee flavor. The inventors also found that when chitosan is used as the matrix material, the prepared spray can also be used to preserve agricultural products such as fruits and vegetables, which can effectively extend the shelf life of agricultural products and maintain their freshness and nutritional content.

[0117] Specifically, the spray is sprayed on the surface of agricultural products, placed in a cool and ventilated place, and dried naturally for 30 to 60 minutes to form a layer of transparent preservative film on the surface; the sprayed agricultural products can also be placed in a temperature-controlled drying box to accelerate the drying process, and the temperature is controlled at 30 to 40°C to prevent the flavor composition from becoming ineffective due to excessive temperature.

[0118] It should be noted that during the spraying process, uniform coverage should be ensured to obtain the best preservation effect while avoiding over-spraying and waste.

[0119] Method 2: Dissolve the flavor composition in a solvent, add a surfactant and deionized water, and mix them evenly to obtain a spray.

[0120] The present invention does not specifically limit the type of solvent, and it is sufficient that the flavor composition is completely dissolved in the solvent. For example, ethanol is selected as the solvent.

[0121] The present invention does not specifically limit the mass content of the flavor composition and the surfactant in the spray, and the appropriate mass content can be selected according to the actual situation. For example, in the spray, the mass percentage of the flavor composition is 0.00001-10%, and the mass percentage of the surfactant is 0.1-0.5%.

[0122] Furthermore, the mixed solution of the flavor composition and the solvent may be heated to 40-50° C. to completely dissolve the flavor composition. Within this range, the flavor composition may be prevented from being inactivated due to excessively high temperature.

[0123] Furthermore, the surfactant includes at least one of Tween-80, Span, and lauryl alcohol, which can effectively improve the dispersibility of each component in the spray and the stability of the spray.

[0124] Furthermore, during the mixing process, homogenization and / or ultrasound can be used for uniform mixing. In the homogenization process, the rotation speed is preferably 8000-10000 rpm, and the homogenization time is preferably 5-10 min; in the ultrasound process, the frequency is preferably 20-100 kHz, and the ultrasound time is preferably 5-10 min.

[0125] Furthermore, filtering the uniformly mixed solution system to obtain a spray helps to remove particles and insoluble impurities in the spray and avoid blockage during the spraying process.

[0126] It should be noted that the spray needs to be stored in a cool, dry place, avoiding direct sunlight and high temperatures, as the active ingredients in the spray will become ineffective.

[0127] The spray prepared by the above method can be used for preserving foods, such as roasted coffee beans, coffee chocolate and the like, and can also be used for antibacterial treatment of the surface of food packaging, such as the inner surface of tin foil packaging.

[0128] In another embodiment, the release device can be prepared by the following methods:

[0129] Method 1: The flavor composition is dissolved in a solvent, and the carrier is immersed in the solvent, and after stirring for 4 to 6 hours, solid-liquid separation, drying, and molding are performed in sequence to obtain a release device.

[0130] The present invention does not specifically limit the type of carrier, and a suitable carrier can be selected according to actual conditions. For example, a porous carrier can be selected, and its porous structure is conducive to the loading of the flavor composition; illustratively, the porous carrier includes at least one of silica gel, activated carbon, and hydroxyapatite.

[0131] The present invention does not specifically limit the type of solvent, as long as the flavor composition is fully dissolved. For example, ethanol and / or deionized water are used as the solvent.

[0132] The present invention does not specifically limit the mass ratio of the flavor composition to the carrier, and a suitable mass ratio can be selected according to actual conditions. For example, the mass ratio of the flavor composition to the carrier can be controlled so that the mass percentage of the flavor composition in the release device is 0.00001-10%.

[0133] Furthermore, during the dissolution process, the mixed solution of the flavor composition and the solvent may be heated to 40-50° C. to completely dissolve the flavor composition. Within this range, the flavor composition may be prevented from being inactivated due to excessively high temperature.

[0134] Furthermore, during the drying process, the drying temperature is 40-50° C. and the drying time is 8-12 hours. Within this range, not only can the active components be evenly loaded in the matrix material, but also the active components can be prevented from being degraded or even ineffective due to excessive temperature.

[0135] The present invention does not specifically limit the molding method, which can be selected according to application requirements. For example, a mold or extrusion equipment can be used to shape the dried product to ensure that the shape of the release device is suitable for the target application.

[0136] It is important to note that the release device should be stored in a cool, dry place away from direct sunlight and high temperatures to help prevent the active ingredients from becoming ineffective.

[0137] Method 2: Add the matrix material and plasticizer into deionized water, and obtain a first mixed solution after complete dissolution; add the flavor composition into the first mixed solution, and obtain a second mixed solution after uniform mixing; and obtain a patch, i.e., a release device, after film casting and drying.

[0138] The present invention does not specifically limit the types of matrix materials and plasticizers, and conventional matrix materials and plasticizers used for patch preparation in the art can be selected. For example, the matrix material is a biodegradable polymer, for example, including at least one of sodium carboxymethyl cellulose (CMC), gelatin, agar, and chitosan; the plasticizer includes at least one of glycerol, epoxy soybean oil, and methyl phthalate, which helps to improve the flexibility of the patch.

[0139] The present invention does not specifically limit the amount of the matrix material, plasticizer and flavor composition, and appropriate amounts can be selected according to actual conditions. For example, in the first mixed solution, the mass percentage of the matrix material is 5-10%, the mass percentage of the plasticizer is 1-2.5%; and the mass of the flavor composition accounts for 0.5-2% of the mass of the first mixed solution.

[0140] Furthermore, the first mixed solution may be heated to 50-70° C. This not only allows the matrix material and the plasticizer to be completely dissolved in the deionized water, but also prevents the material from being degraded due to excessive temperature, thereby affecting the performance of the patch.

[0141] The present invention does not specifically limit the mixing method, and it is only necessary to make the flavor composition in the second mixed solution uniformly dispersed. For example, the mixing can be carried out by stirring, and the stirring time is not less than 30 minutes.

[0142] The present invention does not specifically limit the film casting method. For example, the second mixed solution can be spread on a glass plate or a mold and dried to obtain a patch.

[0143] Furthermore, the patch can be dried by natural air drying for no less than 24 hours; or the glass plate or mold covered with the second mixed solution can be dried at 40-50° C. for 6-8 hours. At this time, the patch can be prevented from becoming brittle or even losing flexibility due to high temperature or excessive drying, thereby ensuring the flexibility of the patch.

[0144] The present invention does not specifically limit the thickness of the patch, and a suitable thickness can be selected according to actual conditions. For example, the thickness of the patch is 0.5 to 1 mm.

[0145] It should be noted that the patch needs to be stored in a cool, dry place to avoid moisture and high temperature.

[0146] Method three: dissolving the flavor composition in deionized water to obtain a flavor composition solution; dissolving the wall material in deionized water to obtain a wall material solution; adding the flavor composition solution to the wall material solution, and adding an emulsifier to emulsify the solution to obtain an emulsion; then adding a crosslinking agent to the emulsion, reacting for 1 to 2 hours under stirring at 300 to 500 rpm, and obtaining microcapsules, i.e., a release device, after solid-liquid separation and drying.

[0147] The present invention does not specifically limit the types of wall materials, emulsifiers, and cross-linking agents, and conventional materials used to prepare microcapsules in the art can be selected. For example, the wall material can be selected from at least one of gelatin, gum arabic, and polyvinyl alcohol (PVA); the emulsifier can be selected from at least one of Tween-80, Span, sodium stearoyl lactylate, and soybean lecithin; and the cross-linking agent can be selected from at least one of glutaraldehyde, polyethylene glycol, and ethylene oxide.

[0148] The present invention does not specifically limit the method of solid-liquid separation. For example, solid-liquid separation can be performed by filtration or centrifugation.

[0149] The present invention does not specifically limit the drying method. For example, freeze drying or vacuum drying can be used. In the vacuum drying, the drying temperature is preferably 40-50°C.

[0150] The present invention does not specifically limit the amount of the flavor composition, wall material, emulsifier, and cross-linking agent, and appropriate amounts can be selected according to actual conditions. For example, the mass of the flavor composition accounts for 2-20% of the mass of the wall material; the mass concentration of the wall material solution is 5-10%; the mass of the emulsifier accounts for 0.5-1% of the mass of the wall material solution; and the mass of the cross-linking agent accounts for 5-30% of the mass of the wall material solution.

[0151] Furthermore, the emulsification treatment can be performed by homogenization and / or ultrasound. In the homogenization process, the rotation speed is preferably 8000 rpm to 10000 rpm, and the time is preferably 5 min to 10 min.

[0152] It should be noted that the microcapsules need to be stored in a dry, light-proof, sealed container to avoid moisture and high temperature that may cause the flavor composition to become ineffective.

[0153] Method 4: dissolving the flavor composition in a solvent to obtain a flavor composition solution; dissolving the matrix material in deionized water to obtain a matrix solution; adding the flavor composition solution and a stabilizer to the matrix solution, and obtaining a nanoemulsion after emulsification; dropping the nanoemulsion into an alkaline solution, stirring at 50 to 500 rpm for 1 to 2 hours, to obtain a nanoparticle suspension; obtaining nanoparticles, i.e., a release device, after solid-liquid separation, washing, and drying.

[0154] The present invention does not specifically limit the types of matrix materials, solvents, and stabilizers, and conventional materials used to prepare nanoparticles in the art can be used. For example, chitosan and / or polyvinyl alcohol (PVA) can be used as the matrix material; deionized water and / or ethanol can be used as the solvent; and polyethylene glycol (PEG) and / or Tween-80 can be used as the stabilizer.

[0155] The present invention does not impose any specific limitation on the alkaline solution, as long as it is alkaline. For example, an aqueous solution of sodium hydroxide may be used.

[0156] The present invention does not specifically limit the method of solid-liquid separation. For example, solid-liquid separation can be performed by centrifugation. Specifically, the nanoparticle suspension is centrifuged at a speed of 10,000 to 15,000 rpm for 10 to 15 minutes to obtain solid-phase nanoparticles.

[0157] The present invention does not specifically limit the washing method, and it is only necessary to remove the unreacted components and impurities in the separated solid phase. For example, the obtained solid phase nanoparticles can be washed 2 to 3 times with deionized water.

[0158] The present invention does not specifically limit the drying method. For example, freeze drying or vacuum drying can be used. In freeze drying, the drying temperature is preferably -50 to -80°C, and the drying time is preferably 12 to 24 hours.

[0159] The present invention does not specifically limit the amount of the matrix material, flavor composition and stabilizer, and the appropriate amount can be selected according to the actual situation. For example, the mass concentration of the matrix solution is 1% to 2%; the mass of the stabilizer accounts for 0.5% to 1% of the mass of the matrix solution; and the mass of the flavor composition accounts for 1 to 10% of the mass of the matrix solution.

[0160] Furthermore, during the dissolution process, the mixed solution of the matrix material and deionized water may be heated to 50-60° C. to promote the full dissolution of the matrix material.

[0161] Furthermore, the emulsification treatment can be performed by homogenization and / or ultrasound, wherein during the homogenization process, the rotation speed is preferably 10000-15000 rpm, and the homogenization time is 10-15 min.

[0162] It should be noted that the nanoparticles need to be stored in a dry, light-proof, sealed container to avoid moisture and high temperature that may cause the flavor composition to degrade or even become ineffective.

[0163] In another embodiment, the coating can be prepared by the following method, and the coating can be applied to the surface of food to enhance the coffee flavor thereof, including the following method:

[0164] The matrix material is dissolved in a solvent to obtain a matrix solution; the flavor composition is added into the matrix solution and mixed uniformly to obtain a coating.

[0165] The present invention does not specifically limit the types of matrix materials and solvents. For example, the matrix material can be selected from polylactic acid (PLA) and / or polyvinyl alcohol (PVA); the solvent can be selected from deionized water and / or ethanol.

[0166] The present invention does not specifically limit the amount of the matrix material and the flavor composition, and a suitable amount can be selected according to actual conditions. For example, the mass concentration of the matrix solution is 1-20%, and the mass content of the flavor composition in the matrix solution is 0.5-2%.

[0167] Furthermore, the mixed solution of the matrix material and the solvent may be heated to 60-70° C. to fully dissolve the matrix material.

[0168] Furthermore, the uniformity of the coating can be improved by mixing by stirring and / or homogenizing. The stirring time during the stirring process is not less than 30 minutes; during the homogenizing process, the rotation speed is preferably 8000-10000 rpm, and the time is preferably 5-10 minutes.

[0169] It should be noted that in actual applications, a brush or spraying equipment can be used for coating, and the coating thickness is preferably 10 to 50 μm to avoid the coating being too thin or too thick, which will affect the antibacterial and preservation effects of the coating. After coating, the material coated with the coating is dried, and it can be dried by natural air drying or temperature-controlled drying. Among them, the natural air drying time is preferably 2h to 3h, and the temperature of temperature-controlled drying is preferably 30 to 40°C to prevent the coating from cracking or even failure.

[0170] It should be noted that the coated material should be stored in a dry, dark environment to avoid moisture and high temperature that may affect the activity of the flavor composition.

[0171] Test example

[0172] The flavor composition of the present invention can be used to enhance the aroma, aftertaste, body and overall taste of coffee flavor, which can be verified by the following method:

[0173] 1. Material preparation

[0174] Green coffee beans (Coffea arabica var. Typica, wet processed) were purchased from Xinzhai Coffee Estate in Baoshan, Yunnan, China; during preparation, moisture content and density were tested using a coffee moisture analyzer (Sinar Technology, UK, serial number 24772), and free water activity was assessed using a water activity meter (ASONE SP-W, Japan).

[0175] Before the samples were roasted, three samples (500 g each) were randomly selected for test roasting and stabilized in the roaster (HB Coffee Roasters, China). The color of roasted and ground beans was measured using a simplified spectrometer (Agtron M-BASIC II, USA). Medium roasting was performed and the roasted samples were divided into two groups, one group was packaged in aluminum foil coffee bags with valves (abbreviated as P), and the other group was not packaged and stored open in the air as an experimental control (abbreviated as A). Both groups of samples were stored for 0 (T0), 0.5 (T0.5), 1 (T1) and 2 months (T2) to obtain samples under different storage times and conditions. Three biological replicates were performed for each sample, so a total of 21 samples were obtained.

[0176] 2. Sensory evaluation

[0177] About 200g of each sample was prepared for sensory evaluation. The sensory evaluation was conducted by 12 trained testers who had received multiple sensory trainings on multiple coffee products and held valid Q Arabica tester certificates issued by the Coffee Quality Institute (CQI).

[0178] Trained tasters scored each sample using the Arabica cupping sheet designed by the Specialty Coffee Association (SCA). The cupping sheet includes aroma, flavor, aftertaste, acidity, strength, mouthfeel, balance, and an overall score. Sensory vocabulary is based on the industry standard Coffee Tasters Flavor Wheel designed by the SCA and the World Coffee Institute. Sample preparation was based on the "Gold Cup Standard" with a coffee drink ratio of 8.25g of ground coffee to 150mL of 93°C water. The ground coffee for each sample was served with a lid. Aroma was evaluated first within 15 minutes, and then hot water was poured into each sample for flavor scoring and description. After 3 to 5 minutes, the suspended ground coffee was discarded and attributes such as flavor and aftertaste were measured. Standard testing was first performed with a sample stored for 0 months, and then all samples were evaluated.

[0179] 3. Metabolite extraction

[0180] 100 mg of ground sample was placed in an EP tube. 500 μL of 80% methanol-water solution was added to the tube, vortexed and incubated in ice for 5 min. Centrifuged at 15,000 g and 4 °C for 20 min using a high-speed refrigerated microcentrifuge (Scilogex D3024R, USA). The supernatant was taken and diluted with mass spectrometry grade water to a methanol content of 53% (Thermo Fisher, USA). Centrifuged again under the same conditions and the supernatant was collected. The collected supernatant was used for UHPLC-MS / MS analysis. QC samples were prepared by mixing equal amounts of solutions of each sample. The first three QC samples before injection were used to monitor the instrument status and balance the chromatography-mass spectrometry system. The next three QC samples were used together with the experimental samples for segmented scanning to facilitate metabolite identification. QC samples were inserted between every 10 experimental samples during the analysis to evaluate the system stability throughout the experiment and perform data quality control analysis.

[0181] 4. UHPLC-MS / MS detection

[0182] Metabolite analysis was performed using non-targeted metabolomics based on a Vanquish ultra-high performance liquid chromatography system (UHPLC, ThermoFisher, Germany) and an Orbitrap Q ExactiveTM HF mass spectrometer / Orbitrap Q ExactiveTM HF-X mass spectrometer (ThermoFisher, Germany). Chromatographic conditions were as follows: Hypersil Gold column (C18, ThermoFisher, USA), column temperature 40°C, flow rate 0.2 mL / min. In positive ion mode, 0.1% formic acid (ThermoFisher, USA) was used as mobile phase A, and methanol was used as mobile phase B. In negative ion mode, mobile phase A was 5 mM ammonium acetate (pH 9.0, Thermo Fisher, USA), and mobile phase B was methanol. The chromatographic gradient elution program is detailed in Table S1 in the supplementary material. The mass spectrometry conditions were as follows: mass scan range m / z 100-1500, electrospray ion source (ESI) set to spray voltage 3.5 kV, sheath gas flow rate 35 psi, auxiliary gas flow rate 10 L / min, capillary temperature 320°C, S-lens RF level 60, auxiliary gas heating temperature 350°C, polarity positive / negative ion mode. MS / MS secondary scans were performed using Data-Dependent Scans.

[0183] 5. Raw data processing and metabolite identification

[0184] The UHPLC-MS / MS raw data obtained from the above tests were imported into the Compound Discoverer 3.3 database (CD 3.3, ThermoFisher). Quantitative analysis was performed for each metabolite, including retention time and peak alignment. The peak area of ​​the first QC sample was used for correction to improve the accuracy of identification. Subsequently, peak extraction was performed using conditions such as mass deviation of 5ppm, signal intensity deviation of 30%, minimum intensity, and adduct ion inclusion, and the target ions were integrated. Molecular formula prediction was performed using molecular formula, fragment ions, adduct ions, and molecular ion peaks, and compared with databases such as mzCloud, mzVault, and Masslist. Background ions were removed using blank samples. The raw quantitative results were normalized by the following formula: raw quantitative value / (sum of metabolite quantitative values / sum of QC1 metabolite quantitative values) to obtain relative peak areas. Compounds with a coefficient of variation of relative peak areas greater than 30% in QC samples were eliminated. Metabolite identification and relative quantitative results were finally obtained. Statistical analysis was performed based on R software (version R-3.4.3), Python (version Python 2.7.6), and CentOS (version 6.6).

[0185] 6. Identification of differential metabolites

[0186] Data processing was based on the Linux operating system (CentOS version 6.6) and software such as R and Python. Metabolites were annotated using the KEGG database, HMDB database, and LIPIDMaps database. Metabolomics data processing software metaX was used for multivariate statistical analysis, and principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) were performed after data transformation. The projected variable importance (VIP) value of each metabolite was obtained. In the univariate analysis, the statistical significance (P value) of each metabolite between the two groups was calculated using the t-test, as well as the fold change (FC) value representing the difference between the groups. The selection criteria for differential metabolites were VIP>1, P value <0.05, and fold change (FC)>1.2. The change was calculated as the ratio (increase) of the experimental group to the control group. Therefore, when FC>1.2, it indicates an increase in the content of the metabolite; and when FC≤0.833, it indicates a decrease in the content of the metabolite.

[0187] 7. Correlation of metabolomics data with sensory analysis

[0188] Two time series datasets were created: a sensory analysis dataset and a corresponding metabolomics dataset to identify the most relevant compounds with high confidence for each sensory score;

[0189] 1) Prepare two time series datasets to understand the trends at four time stamps (T=0, 0.5, 1, 2). a. Sensory dataset: using scores from 12 testers; b. Compound dataset.

[0190] 2) Trajectory association with sensory scores: Keep three independent trajectories (i.e., repeat the experiment three times under the same experimental conditions) unchanged to improve the accuracy of the statistical value, and calculate the three associations with the sensory scores. Two important indicators: a. Pearson correlation coefficient: measures the linear relationship between two variables, ranging from -1 to 1, indicating the strength and direction of their association; b. P value: indicates the statistical significance of the correlation, and a lower P value indicates that the evidence for rejecting the hypothesis of no association is stronger;

[0191] 3) Compound identification: From the intersection of at least two trajectories, the most relevant compounds are screened out according to a predetermined P value (empirical value, such as 0.1).

[0192] The results showed that these four compounds had a positive contribution to the coffee cupping quality, and Rubescensine A, hexanoic acid, pleuromutilin and 6-hydroxynicotinic acid were associated with aroma, aftertaste, body and overall taste, respectively. This proves that the flavor composition can be used to enhance the aroma, aftertaste and overall taste of various coffee flavor products, and can be added to coffee flavor products in various forms to release flavor.

[0193] 8. Results

[0194] 1) Sensory evaluation

[0195] Figure 1 This is a trend chart of sensory scores of packaged and unpackaged coffee at different storage times. Figure 2 Cupping scores for unpackaged coffee at different storage times; Figure 1 and Figure 2 It can be seen that for unpackaged coffee, after 0.5 months of storage (A0.5), its flavor showed an overall significant downward trend. The cupping quality of A0.5 dropped below the SCA standard (score = 80) within one month (A1). And although the sensory scores of T0 and A0.5 were similar, the sensory attributes of A0.5 were more evenly distributed (both 7.25), and compared with T0, its mouthfeel (body fat) was improved, while the aroma was reduced; compared with A0.5, except for the aroma (which remained at the same level as A0.5), all parameters in A1 dropped to a lower level (score = 7.0). This shows that since the 0.5 month of storage, the aroma of coffee stored in the open air has dropped to a very low level. When the storage time was extended to two months (A2), all sensory parameters remained at the same level as A1, except that the aroma continued to be lower than A1.

[0196] Figure 3 Cupping scores for packaged coffee at different storage times were calculated by Figure 1 It can be seen that short-term storage (0.5 months) improves the cupping quality (P) of roasted coffee in valved bags ( Figure 1 This was due to high scores for aroma, flavor and taste ( Figure 3 ). Gases and volatile compounds released by the beans may have played a role in the sensory enhancement during early storage at P0.5. The cupping quality of the packaged coffee remained at the SCA standard during the one-month storage period (P1). However, a significant decline was observed from P0.5 to P1, with all attributes decreasing except the overall score, with the aftertaste decreasing most significantly. The scores for overall evaluation, mouthfeel (body) and flavor were the same as T0. Afterwards, a significant decline was observed during the two-month storage period (P2, similar to A2 levels and below the SCA standard, Figure 3 ). Compared to P1, P2 decreased in all sensory attributes except aroma and aftertaste (which were the same as P1).

[0197] Figure 4 Cupping scores for packaged and unpackaged coffee after 0.5 month storage. Figure 4In the study, compared with T0, the aroma and flavor scores of unpackaged coffee decreased significantly after 0.5 month of storage, while the aroma and flavor of packaged coffee improved after the same storage time.

[0198] Figure 5 Cupping scores for packaged and unpackaged coffee after 1 month of storage. Figure 5 In the study, compared with T0, after one month of storage, the unpackaged coffee had a significantly decreased flavor, taste (body fat), balance and overall evaluation compared to the packaged coffee, except for the same aroma and aftertaste.

[0199] Figure 6 Cupping scores for packaged and unpackaged coffee after 2 months of storage. Figure 6 In the test, compared with T0, the scores of both packaged and unpackaged coffee decreased, among which the aroma decreased relatively less.

[0200] 2) Screening of Marker Flavor Compositions

[0201] Through the above association study, the results showed that there were four metabolites that had a positive contribution to the coffee cup quality. These metabolites were Rubescensine A, hexanoic acid, pleuromutilin and 6-hydroxynicotinic acid, which were associated with the aroma, aftertaste, taste and overall score of coffee flavor, respectively. See Table 1 for details.

[0202] Table 1

[0203]

[0204] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that the technical solutions described in the above embodiments may still be modified, or some or all of the technical features may be replaced by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A flavor composition, characterized in that The flavor composition includes at least two of oridonin, pleuromutilin and 6-hydroxynicotinic acid.

2. The flavor composition according to claim 1, characterized in that In the flavor composition, the content of Rubescensine A is 0% to 99% by mass, and / or the content of pleuromutilin is 0% to 99% by mass, and / or the content of 6-hydroxynicotinic acid is 0% to 99% by mass.

3. The flavor composition according to claim 1 or 2, characterized in that The flavor composition also includes caproic acid.

4. The flavor composition according to claim 3, characterized in that In terms of mass, the mass content of the caproic acid in the flavor composition is 0.1% to 99%.

5. The flavor composition according to claim 4, characterized in that The oridonin, pleuromutilin, 6-hydroxynicotinic acid and caproic acid are of biological origin.

6. A food, characterized in that The flavor composition comprises the flavor composition according to any one of claims 1 to 5.

7. The food according to claim 6, characterized in that The mass content of the flavor composition in the food is 0.0000001% to 1% by mass.

8. The food according to claim 6 or 7, characterized in that The release concentration of the flavor composition in the food is 0.001 ppm to 1000 ppm by mass.

9. The food according to any one of claims 6 to 8, characterized in that The food includes food containing coffee or coffee flavor; The food containing coffee or coffee flavor includes at least one of beverages, desserts and baked goods, ice cream and frozen desserts, candy and chocolate, dairy products, cereals and breakfast foods, sauces and condiments, snacks, dairy substitutes, staple foods and seasoning combinations, alcoholic beverages, instant coffee, coffee capsules, and health foods.

10. A method for increasing the coffee flavor of food, characterized in that: The method comprises mixing a food product with the flavor composition of any one of claims 1-5.

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