METHOD FOR PRODUCING AN AROMA COMPOSITION

Abstract

The present invention relates to a method for producing an aroma composition. The method comprises: a step (a) to obtain a first aroma composition containing the aroma components by calculating a detection rate t of aroma components in a retronasal aroma (RA) during the consumption of an analyte; a step (b) to calculate a detection rate 1 of aroma components in an RA during the consumption of a model food or beverage 1 containing the first aroma composition; a step (c) to obtain a second aroma composition by adjusting the composition of the first aroma composition to approximate the detection rate 1 to the detection rate t. In the method, steps (b) and (c) are repeated to obtain a final aroma composition whose aroma balance corresponds to the detection rate t.

Description

TECHNICAL FIELD

[0001] The present invention relates to a process for producing a flavor composition. BACKGROUND

[0002] Due to the diversification of consumer preferences for food or beverages, there is a need to develop foods or beverages that meet these diversified preferences. Furthermore, there is a demand for the development of a flavor composition capable of reproducing the sensations of eating and drinking real food or beverages. Along with this trend, the development of a flavor composition with properties not present in current products has been a challenge.

[0003] In the prior art, a flavor composition for food or beverages has been developed based on the experience and sensitivity of flavorists trained in evaluating a flavor composition based on the results of flavor analysis of food or beverages. In flavor analysis of food or beverages, for example, a flavor concentrate is prepared by a method of collecting and concentrating flavor components suspended in the headspace of food or beverages using an adsorbent, or by a method of extracting flavor components from food or beverages with an organic solvent and then concentrating the flavor components by distillation or the like, and is subjected to gas chromatography analysis to obtain information about the flavor components.

[0004] As a common technique regarding flavor composition for food or beverages, a method is known that focuses on a retronasal flavor, which is exhaled breath that escapes through the nose when the food or beverage is eaten or consumed, as an analyte. For example, Patent Documents 1 and 2 disclose a method for evaluating flavor expression characteristics by analyzing flavor components contained in exhaled breath using gas chromatography or the like, as well as a method for searching for flavor components to obtain unique characterization.Patent Literature 3 proposes a method in which a flavor component remaining in saliva after drinking beverages is defined as "lingering flavor," and a flavor composition blended with a group of flavor components having a distinct lingering flavor is added to impart thickness to the beverages. Patent Literature 4 discloses a flavor blending method in which a flavor composition is separately added to a model oral environment solution containing artificial saliva as a base and a non-oral environment solution not containing artificial saliva, the volatilized flavor components are each collected and subjected to component analysis, and a correction value is calculated based on the difference between the two to correct a composition ratio of the flavor composition. CITATION LISTPATENT LITERATURE Patent Literature 1: JP2016-045156A Patent Literature 2: JP2019-045243A Patent Literature 3: JP2018-072210A Patent Literature 4: JP2007-236233A SUMMARY OF THE INVENTION TECHNICAL PROBLEM

[0005] However, in a method according to the prior art described above, processed foods to which a flavor composition is added often differ greatly in physical properties from the analyte, and even if a flavor composition is prepared in which a flavor composition inherent in the analyte is reproduced, it is difficult to evoke the feeling of eating the analyte when consuming foods or beverages infused with the flavor composition.

[0006] The present invention has been made in view of the above circumstances according to the related art, and an object of the present invention is to provide a method for producing a flavor composition capable of evoking the feeling of eating or drinking an analyte during eating or drinking food or beverages added with the prepared flavor composition, and by which a mixing amount of flavor components can be adjusted based on scientific and objective data obtained using a person. SOLUTION TO THE PROBLEM

[0007] As a result of diligent studies to solve the above problems, the present inventors have conceived that by adjusting the aroma balance of a retronasal aroma during eating or drinking a processed food to which a flavor composition is added and the aroma balance of a retronasal aroma during eating or drinking an analyte, the aroma during eating or drinking food or beverages as the analyte can be evoked, and have found that the above problems can be solved by analyzing, comparing, and mixing a plurality of flavor components contained in the retronasal aroma, and have completed the present invention.

[0008] That is, the present invention relates to the following <1> until <4> . <1> A process for preparing a flavoring composition, the process comprising: a step (1) of performing a gas chromatographic analysis on a retronasal aroma obtained while eating or drinking an analyte; a step (2) of obtaining, by calculating, based on a result of the gas chromatographic analysis of the step (1), a detection rate t of each of a plurality of aroma components contained in the retronasal aroma in the step (1), a first aroma composition containing the aroma components; a step (3) of producing a model food or beverage 1 containing the first flavor composition; a step (4) of performing a gas chromatographic analysis on a retronasal aroma obtained while eating or drinking the model food or beverage 1; a step (5) of calculating a detection rate 1 of each of a plurality of aroma components contained in the retronasal aroma in the step (4) based on a result of the gas chromatographic analysis of the step (4); a step (6) of obtaining a second flavor composition by adjusting the composition of the first flavor composition to approximate the detection rate 1 to the detection rate t; and a step (7) of obtaining a final flavor composition having a flavor balance corresponding to the detection rate t by repeating the same actions as in steps (3) to (6). <2> Process for the preparation of a flavoring composition according to <1> , further comprising a step of performing a gas chromatographic / olfactometric analysis on the retronasal aroma in step (1) and causing the first aroma composition to contain a detected aroma component. <3> Process for the preparation of a flavoring composition according to <2> , in which the gas chromatographic / olfactometric analysis includes a step of adjusting an odor intensity using an aroma extract dilution analysis method. <4> Process for the preparation of a flavoring composition according to one of <1> until <3> wherein steps (1) and (4) each comprise a step of adsorbing the retronasal aroma to an adsorbent and desorbing the adsorbed retronasal aroma. ADVANTAGEOUS EFFECTS OF THE INVENTION

[0009] The method for producing a flavor composition according to the invention is a method for producing a flavor composition capable of evoking the feeling of eating or drinking an analyte during eating or drinking food or beverages infused with the prepared flavor composition, and a mixing amount of flavor components can be adjusted based on scientific and objective data obtained using a person. DESCRIPTION OF THE EMBODIMENTS

[0010] Hereinafter, the present invention will be described in detail, but these are examples of preferred embodiments, and the present invention is not limited to these details.

[0011] A process for producing a flavor composition according to the present invention comprises the following steps (1) to (7). [Step (1)]

[0012] In step (1), a gas chromatographic analysis is performed on a retronasal aroma obtained while eating or drinking an analyte. Before or after eating or drinking the analyte, the exhaled breath of a blank sample is analyzed, and the result can be subtracted in step (2) described below.

[0013] Examples of the analyte are food or beverages. The food or beverage can be a solid food or a beverage, and the type of food or beverage is not limited. Specific examples include: fruits such as peaches, apples, grapes, strawberries, mangoes, pineapples, western pears, pears, kiwi, figs, oranges, lemons, melons, watermelons, and nutmegs; vegetables such as carrots, cucumbers, radishes, and corn kernels; cooked and processed meats such as steak, grilled meat, hamburgers, and ham; cooked seafood such as grilled fish, steamed shellfish, and sashimi; desserts such as ice cream, iced milk, ice cream, frozen desserts, yogurt, pudding, jelly, and daily desserts; confectionery such as caramels, hard candy, pressed candy tablets, crackers, cookies, biscuits, pies, chocolate, snacks, and chewing gum; Japanese-style confectionery such as red bean paste, bean jam, dango and uiro;Soups such as miso soup, Japanese-style soup, and Western-style soup; jams; spices and flavorings; various instant drinks; various instant foods; beverages such as carbonated drinks, soft drinks, fruit juice drinks, milk drinks, lactic acid drinks, energy drinks, soy milk, coffee, and tea drinks; alcoholic beverages such as beer, chu-hi, cocktails, sparkling wines, fruit wines, and herbal wines; stews such as beef stew and cream stew, sauces such as demi-glace sauce, oyster sauce, tomato sauce, and tartar sauce; rice, bread, noodles, curry rice, and hayashi rice.

[0014] Specifically, retronasal aroma is an aroma component contained in the exhaled breath that escapes from the oral cavity into the nasal cavity and is expelled through the anterior nostril while eating or drinking an analyte, e.g., a food or beverage, and is closely related to the taste a person perceives when actually eating or drinking the analyte, e.g., a food or beverage.

[0015] A method for obtaining the retronasal aroma is not particularly limited, and examples thereof include a method for capturing an aroma component emitted from a nostril using an adsorbent. Here, the method further includes a step of adsorbing the retronasal aroma onto the adsorbent and desorbing the adsorbed retronasal aroma. The desorption method is not particularly limited.

[0016] Examples of adsorbents for aroma components are porous resin adsorbents, such as weakly polar porous polymer beads based on 2,6-diphenyl-p-phenylene oxide.

[0017] Gas chromatography (GC) analysis is an analytical method for identifying and quantifying each component contained in a substance to be analyzed (a gas such as exhaled breath). It can be performed using a standard gas chromatograph. Gas chromatography / mass spectrometry (GC / MS) is preferably used, combining a gas chromatograph and a mass spectrometer.

[0018] Preferably, the retronasal aroma is analyzed in step (1) by gas chromatography / olfactometry (GC / O), and the detected aroma component is contained in the first aroma composition described below.

[0019] GC / O is an analytical method that combines human olfactory perception with gas chromatography analysis. The introduction of GC / O is expected to yield information about aroma components that are closer to the taste experienced when the analyte is actually eaten or drunk. This means that a person can detect a trace amount of aroma components, and the use of GC / O allows for compensation in the case of analytes containing trace amounts of aroma components that are difficult to detect by gas chromatography analysis or gas chromatography / mass spectrometry.

[0020] In addition, GC / O may include an odor intensity adjustment step using aroma extract dilution analysis (AEDA) to gradually adjust the amount of aroma components collected.

[0021] The aroma extract dilution analysis method is a method in which a sample is tested for the A n -fold (A is any number, n = 1, 2, and 3...), the GC / O analysis is repeated, and an aroma dilution factor (FD) is determined, which represents a dilution at which no odor is perceived by the nose of an analyst. A component with a higher FD factor is considered to contribute more strongly to the sample's aroma. [Step (2)]

[0022] In step (2), based on the result of the gas chromatographic analysis in step (1), a detection rate t is calculated for each of a plurality of flavor components contained in the retronasal flavor in step (1) to obtain the first flavor composition containing the flavor components.

[0023] The result of the gas chromatographic analysis is obtained in the form of an area of ​​each aroma component contained in the retronasal aroma, i.e., an integrated area of ​​the peaks of the aroma component. The detection rate t of each aroma component can be calculated based on the area of ​​each aroma component. The first aroma composition can also be obtained by converting the detection rate t into mass percent and mixing the aroma components with the converted mass percent (content). The first aroma composition is not particularly limited as long as the aroma component group detected in the retronasal aroma in step (1) is included. [Step (3)]

[0024] In step (3), a model food or beverage 1 containing the first flavor composition is prepared.

[0025] The content of the first flavor composition in the model food or beverage 1 is not particularly limited and is, for example, 0.0001 mass% to 10 mass%, and preferably 0.001 mass% to 1.0 mass%.

[0026] In addition to the first flavor composition, the model food or beverage 1 may contain various compounds to reproduce the taste of the analyte. The method for producing the model food or beverage 1 is not particularly limited. The model food or beverage 1 can be a solid food or a beverage. [Step (4)]

[0027] In step (4), a gas chromatographic analysis of a retronasal aroma obtained while eating or drinking the model food or beverage 1 is performed. Before or after eating or drinking the model food or beverage 1, the exhaled breath of a blank sample is analyzed, and the result can be subtracted in step (5) described below.

[0028] That is, according to the present invention, the food or beverage is not prepared as a finished product using the prepared first flavor composition, but the tester eats or drinks the model food or beverage 1 again, and the obtained retronasal aroma is analyzed.

[0029] The retronasal aroma and gas chromatographic analysis are carried out as described in step (1). [Step (5)]

[0030] In step (5), based on the result of the gas chromatographic analysis in step (4), a detection rate 1 is calculated for each of a plurality of aroma components contained in the retronasal aroma in step (4).

[0031] The result of the gas chromatographic analysis in step (4) is obtained in the form of an area for each aroma component contained in the retronasal aroma in step (4), i.e., an integrated area of ​​the peaks of the aroma component. The detection rate 1 of each aroma component can be calculated based on the area of ​​each aroma component. [Step (6)]

[0032] In step (6), the composition of the first aroma composition is adjusted so that the detection rate 1 approaches the detection rate t, thereby obtaining a second aroma composition.

[0033] In step (6), adjustment, such as increasing the amount of an insufficient component and decreasing the amount of an excess component in the flavor components of the first flavor composition, is performed with reference to the detection rate t, i.e., the balance of the flavor components of the retronasal flavor obtained from the analyte. The food or beverage infused with the second flavor composition obtained by such adjustment has a flavor closer to the original analyte than the food or beverage infused with the first flavor composition. [Step (7)]

[0034] In step (7), the same process as in steps (3) to (6) is repeated to obtain a final aroma composition whose aroma balance corresponds to the detection rate t.

[0035] When the flavor balance of a flavor composition obtained by preparing the third flavor composition, the fourth flavor composition, the fifth flavor composition, etc., which are obtained by repeating the same process as in steps (3) to (6) based on the second flavor composition, corresponds to the flavor balance of each flavor component obtained in step (1), the obtained flavor composition is defined as the final flavor composition.

[0036] If the aroma balance of the second aroma composition matches the aroma balance of the retronasal aroma obtained from the analyte, the process is terminated. The term "match" in step (7) includes not only a complete match, but also the case where the aroma of the analyte and the aroma of the final flavored food or beverage match to the extent acceptable to an average consumer.

[0037] In this way, a flavor composition can be created to flavor foods or beverages with different matrices without having to rely too heavily on the flavorist's sense of smell. The flavor composition evokes the aroma of the consumed analyte when the flavoring food or beverage is eaten or consumed.

[0038] The flavor composition produced by the method for producing a flavor composition according to the invention and foods or beverages containing the flavor composition are produced after objectively evaluating whether the flavor balance can be reproduced when consuming or drinking a target analyte. This method makes it relatively easy to reproduce the taste of the consumed analyte in foods or beverages with different matrices (processed foods or beverages), even if one is not an experienced flavorist. Examples

[0039] The present invention will now be described in more detail with reference to examples, but the present invention is not limited to these examples. [Example 1] Preparation of an apple-like flavor composition for beverages<Sammlung des ausgeatmeten Atems während des Essens von Äpfeln>

[0040] Immediately before aroma extraction, an internal standard substance (nonan-5-one) was added to an aroma component adsorbent (TENAX TA: manufactured by GERSTEL KK). The exhaled breath during the first breath during eating a bite-sized apple and after swallowing the bite-sized apple was aspirated with an air pump and adsorbed onto the aroma component adsorbent. The aroma was extracted three times for GC / MS and once for GC / O. In addition, the exhaled breath of a subject was collected in a state where nothing was placed in the oral cavity for the same time as the apple-eating time, and the exhaled breath was defined as the exhaled breath of the blank sample. The aroma was extracted once for GC / MS and once for GC / O. <Aroma-Analyse des ausgeatmeten Atems beim Verzehr von Äpfeln mittels GC / MS >

[0041] The adsorbent for the aroma components was purged with nitrogen (100 ml / min, 30 minutes) and then desorbed by heating with a thermal desorption unit (TDU). The obtained aroma components were then introduced into a gas chromatograph (GC6890NGC, manufactured by Agilent Technologies International Japan, Ltd.) equipped with a mass spectrometer, and GC / MS analysis of the exhaled breath during apple consumption and the exhaled breath of the blank sample was performed to obtain the peak area value of each aroma component. [Measuring device conditions]

[0042] TDU (Thermal Desorption Unit) Desorption temperature by heating: 250°C Desorption time by heating: 5 minutes Temperature rise conditions: 30°C to 250°C, 720°C / min CIS (Cooled Injection System) Trap temperature: 10°C Temperature rise conditions: 10°C to 150°C, 960°C / min, to 250°C, 720°C / min (hold for 15 minutes) GC (Gas Chromatography) BC-WAX column (manufactured by GL Sciences Inc., 0.25 mm id × 50 m, path length: 0.15 µm) Oven temp: 40°C to 200°C, 4°C / min, to 230°C, 20°C / min MS detector (“5977A”, manufactured by Agilent Technologies International Japan, Ltd.) <Aroma-Analyse durch GC / O des ausgeatmeten Atems beim Verzehr von Äpfeln>

[0043] The adsorbent for the aroma components was purged with nitrogen (100 ml / min, 30 minutes). The aroma components were then introduced into a gas chromatograph equipped with a GC / O port using a GL Science Inc. "Handy TD TD265" portable thermal desorber. GC / O analysis of the exhaled breath during apple consumption and the exhaled breath of the blank sample was performed. The results showed that no aroma component could be detected by GC / O analysis alone. [Measuring device conditions]

[0044] TDU (Thermal Desorption Unit) Desorption temperature by heating: 250°C Desorption time by heating: 1.5 minutes Temperature rise conditions: 40°C to 250°C, 2700°C / min CIS (Cooled Injection System) Trap temperature: 10°C Temperature rise conditions: 10°C to 150°C, 960°C / min, to 250°C, 720°C / min (hold for 15 minutes) GC (gas chromatography) BC-WAX column (manufactured by GL Sciences Inc., 0.25 mm id × 50 m, path length: 0.15 µm) Oven temperature: 70°C to 230°C FID detector (“7980A”, manufactured by Agilent Technologies International Japan, Ltd.) <Zubereitung der ersten Aromazusammensetzung (Apfelaroma A)>

[0045] An internal standard ratio was calculated based on the area value of each aroma component detected by GC / MS analysis of each compound in the exhaled breath during apple consumption and the area value of nonan-5-one used as the internal standard substance. Subsequently, an internal standard ratio was calculated for the exhaled breath of the blank sample in the same way and subtracted from the internal standard ratio during apple consumption. This value was defined as the internal standard ratio of the retronasal aroma of the aroma component during apple consumption. A detection rate t with a total value of 100% was then calculated based on the internal standard ratio. The detection rate t was then converted to mass%, and the aroma component was diluted with a solvent to obtain the formulation of the first aroma composition (Apple Flavor A). (Table 1) <Zubereitung des Modell-Apfelgetränks 1>

[0046] A sugar and acid analysis of commercially available apples purchased in season was performed, and based on the results, a beverage batter with an adjusted sugar-acid ratio was prepared. A model apple beverage 1 flavored with 0.1 mass percent of the first flavor composition (Apple Flavor A) was produced. An unflavored beverage was also prepared for a blind measurement. <Gewinnung des ausgeatmeten Atems während des Trinkens des Modell-Apfelgetränks 1>

[0047] Exhaled breath while drinking Model Apple Drink 1 and the blank drink was collected in the same way as for apple consumption. The collection was performed three times for Model Apple Drink 1 and once for the blank drink. <Aroma-Analyse des ausgeatmeten Atems während des Trinkens von Modell-Apfelgetränk 1 mittels GC / MS >

[0048] The GC / MS analysis of exhaled breath while drinking the model apple drink 1 and the blank drink was performed using the same method and under the same conditions as for the analysis of exhaled breath while eating apples. <Berechnung der Detektionsrate 1>

[0049] The detection rate 1 with a total value of 100% was calculated based on the internal standard ratio of the retronasal aroma when drinking the model apple drink 1, which was determined by the same method as in<Zubereitung der ersten Aromazusammensetzung (Apfelaroma A)> was calculated. <Vergleich der Detektionsraten und sensorische Bewertung>

[0050] As shown in Table 1, the aroma balance was significantly different when comparing the detection rate t of the retronasal aroma when consuming apples with the detection rate 1 of the retronasal aroma when drinking the model apple beverage 1. In addition, after consuming Model Apple Drink 1, the fresh aroma when consuming apples was not sufficient. <Zubereitung der zweiten Aromazusammensetzung (Apfelaroma B)>

[0051] To approximate the detection rate 1 to the detection rate t, a calibration curve was constructed based on the internal standard ratios of the retronasal aroma when drinking the model apple beverage 1 and the formulations (%), and the formulations (%) of the second aroma composition (apple aroma B) were calculated based on the internal standard ratios of the retronasal aroma when eating apples (Table 1). <Zubereitung des Modell-Apfelgetränks 2>

[0052] A model apple beverage 2 was prepared by flavoring the above-mentioned beverage batter with the second flavor composition (Apple Flavor B) in an amount of 0.1% by mass. In addition, an unflavored beverage was prepared for a blind test. <Sammlung des ausgeatmeten Atems während des Trinkens des Modell-Apfelgetränks 2>

[0053] The exhaled breath was collected while drinking Model Apple Drink 2 and the blank drink using the same method as for Model Apple Drink 1. <Aroma-Analyse mittels GC / MS des ausgeatmeten Atems während des Trinkens von Modell-Apfelgetränk 2>

[0054] The GC / MS analysis of exhaled breath while drinking Model Apple Drink 2 and the blank drink was performed using the same method and under the same conditions as the analysis of exhaled breath while drinking Model Apple Drink 1. <Berechnung der Detektionsrate 2>

[0055] A detection rate 2 with a total value of 100% was calculated based on the internal standard ratio of the retronasal aroma when drinking the model apple beverage 2, which was calculated using the same method as in the case of detection rate 1. <Vergleich der Detektionsrate und sensorische Bewertung>

[0056] As shown in Table 1, the aroma balance was slightly different when comparing the detection rate t of the retronasal aroma when consuming apples with the detection rate 2 of the retronasal aroma when drinking the model apple drink 2.

[0057] Furthermore, by consuming Model Apple Drink 2, the fresh taste along with the sweetness when consuming apples was increased compared to Model Apple Drink 1, but was still not sufficient. <Zubereitung der dritten Aromazusammensetzung (Apfelaroma C)>

[0058] To approximate the detection rate 2 to the detection rate t, a calibration curve was constructed based on the internal standard ratios of the retronasal aroma when drinking the model apple beverage 1 and the model apple beverage 2 and the formulations (%), and the formulations (%) of the third aroma composition (apple aroma C) were calculated based on the internal standard ratios of the retronasal aroma when consuming apples (Table 1). <Zubereitung des Modell-Apfelgetränks 3>

[0059] A model apple beverage 3 was prepared by flavoring the above-mentioned beverage batter with the third flavor composition (apple flavor C) in an amount of 0.1% by mass. In addition, an unflavored beverage was prepared for a blind test. <Sammlung des ausgeatmeten Atems während des Trinkens des Modell-Apfelgetränks 3>

[0060] The exhaled breath was collected during drinking of Model Apple Drink 3 and the blank drink using the same method as for drinking Model Apple Drink 1. <Aroma-Analyse mittels GC / MS des ausgeatmeten Atems während des Trinkens von Modell-Apfelgetränk 3>

[0061] The GC / MS analysis of exhaled breath while drinking Model Drink 3 and the blank drink was performed using the same method and under the same conditions as for the analysis of exhaled breath while drinking Apple Model Drink 1. <Berechnung der Detektionsrate 3>

[0062] A detection rate 3 with a total value of 100% was calculated based on an internal standard ratio of the retronasal aroma when drinking the model apple beverage 3, which was calculated using the same method as in the case of detection rate 1. <Vergleich der Detektionsrate und sensorische Bewertung>

[0063] As shown in Table 1, the aroma balance was similar when comparing the detection rate t of the retronasal aroma when consuming apples with the detection rate 3 of the retronasal aroma when drinking model apple beverage 3. Furthermore, the fresh, juicy, and sweet taste was evoked by consuming model apple beverage 3 while consuming apples. <Sensorische Bewertung durch geschulte Prüfer>

[0064] First, four trained panelists conducted a sensory evaluation of the taste while consuming apples. Subsequently, the flavor was subjected to a sensory evaluation while consuming Model Apple Drink 3 and Model Apple Drink 1. The panelists were not informed about the flavor added to Model Apple Drink 3 and Model Apple Drink 1; instead, a random three-digit numerical value was given and presented.

[0065] As a result, all respondents answered that Model Apple Drink 3 evokes the taste of eating apples compared to Model Apple Drink 1. [Table 1] Table 1. List of calculated values ​​in the aroma preparation process according to retronasal aroma analysis during consumption of apples and drinking apple beverages Aroma components Retronasal aroma while eating apples Apple Flavor A Retronasal aroma while drinking the model apple drink 1 Internal standard ratio Detection rate t Formulation Internal standard ratio Detection rate 1 Apple-1 22.975 31 3,5 70.589 45 Apple-2 8.214 11 1,3 19.468 13 Apple-3 7.562 10 0,85 5.604 3,6 Apple-4 7.068 9,6 0,60 2.238 1,4 Apple-5 6.640 9,0 0,76 19.655 13 Apple-6 2.817 3,8 0,30 2.571 1,7 Apple-7 2.496 3,4 0,28 4.570 2,9 Apple-8 1.962 2,7 0,12 3.435 2,2 Apple-9 1.577 2,1 0,26 3.323 2, 1 Apple-10 1.323 1,8 0,070 1.327 0,86 Apple-11 1.273 1,7 0,080 1.695 1,1 Apple-12 1.094 1,5 0,18 3.215 2,1 Apple-13 1.075 1,5 0,25 499 0,32 Apple-14 845 1,1 0,10 1.539 0,99 Apple-15 843 1,1 0,10 2.450 1,6 Apple-16 615 0,83 0,080 1.961 1,3 Apple-17 615 0,83 0,10 1.344 0,87 Apple-18 574 0,78 0,090 2.629 1,7 Apple-19 536 0,73 0,090 1.767 1,1 Apple-20 513 0,70 0,10 209 0,13 Apple-21 408 0,55 0,090 1.351 0,87 Apple-22 291 0,39 0,040 Apple-23 230 0,31 0,010 183 0,12 Apple-24 169 0,23 0,033 666 0,43 Apple-25 100 0,14 0,014 269 0,17 Apple-26 83 0,11 0,0060 20 0,013 Apple-27 71 0,10 0,010 194 0,13 Apple-28 67 0,090 0,0080 28 0,018 Apple-29 21 0,029 0,0080 121 0, 078 Apple-30 19 0,026 0,010 119 0,077 Apple-other 1.624 2,2 0,40 2.167 1,4 Mixed water-ethanol solution rest Table 1. List of calculated values ​​in the aroma preparation process according to retronasal aroma analysis during consumption of apples and drinking apple beverages (continued) Aroma components Apple Flavor B Retronasal aroma during drinking of the model apple drink 2n Apple Flavor C Retronasal aroma while drinking the model apple drink 3 formulation Internal standard ratio Detection rate 2 formulation Internal standard ratio Detection rate 3 Apple-1 1,2 34.962 34 0,90 22.156 30 Apple-2 0,60 12.354 12 0,50 8.585 11 Apple-3 1,2 6.724 6,6 1,4 6.313 8,5 Apple-4 3,0 10.564 10 2,1 7.150 9,6 Apple-5 0,30 10.713 10 0,20 5.857 7,8 Apple-6 0,30 2.742 2,7 0,32 2.145 2,9 Apple-7 0,14 3.423 3,3 0,12 2.327 3,1 Apple-8 0,10 1.786 1,7 0,10 3.184 4,3 Apple-9 0,13 2.102 2,1 0,12 1.766 2,4 Apple-10 0,090 2.381 2,3 0,060 1.246 1,7 Apple-11 0,080 2.190 2,1 0,050 1.195 1,6 Apple-12 0,060 1.407 1,4 0,050 920 1,2 Apple-13 0,50 1.322 1,3 0,42 795 1,1 Apple-14 0,060 1.325 1,3 0,040 717 0,96 Apple-15 0,040 1.409 1,4 0,030 821 1,1 Apple-16 0,040 1.308 1,3 0,020 589 0,79 Apple-17 0,060 1.090 1,1 0,040 640 0,86 Apple-18 0,020 594 0,58 0,030 735 0,99 Apple-19 0,030 783 0,77 0,030 613 0,82 Apple-20 0,24 681 0,67 0,20 636 0,85 Apple-21 0,030 605 0,59 0,030 517 0,69 Apple-22 0,020 0,040 453 0,61 Apple-23 0,010 224 0,22 0,010 186 0,25 Apple-24 0,0080 202 0,20 0,0080 152 0,20 Apple-25 0,0050 150 0,15 0,0040 94 0,13 Apple-26 0,020 20 0,020 0,080 7 0,010 Apple-27 0,0040 91 0,089 0,0040 71 0,10 Apple-28 0,020 89 0,087 0,020 54 0,072 Apple-29 0,0030 158 0,15 0,00040 9 0,012 Apple-30 0,0020 40 0,039 0,0020 30 0,041 Apple-other 0,98 895 0,874 2,2 4.697 6,3 Mixed water-ethanol solution rest rest [Example 2] Preparation of a grape-like flavor composition for beverages<Gewinnung des ausgeatmeten Atems beim Essen von Weintrauben>

[0066] Exhaled breath while consuming grapes was recorded using the same method as for apples. <Aroma-Analyse mittels GC / MS des ausgeatmeten Atems beim Verzehr von Weintrauben>

[0067] The GC / MS analysis of exhaled breath during grape consumption and of exhaled breath of a blank sample was performed on the exhaled breath using the same method and under the same analytical conditions as for the exhaled breath during apple consumption. <Aroma-Analyse mittels GC / O der ausgeatmeten Luft beim Verzehr von Weintrauben>

[0068] GC / MS analysis of exhaled breath from grape consumption and exhaled breath from a blank sample was performed using the same method and under the same analytical conditions as for exhaled breath from apple consumption. The results confirmed the presence and odor intensity of aroma components not detected by GC / MS in exhaled breath from grape consumption. <Zubereitung der ersten Aromazusammensetzung (Traubenaroma A)>

[0069] An internal standard ratio of a retronasal aroma from grape consumption was calculated using the same method as for apples, and then the detection rate t was calculated with a total of 100% based on the internal standard ratio. After that, the detection rate t was converted to mass%, the components detected only by GC / O analysis were added to the components detected by GC / MS, and the mixture was further appropriately diluted with a solvent to obtain a formulation of a first aroma composition (Grape Aroma A). The formulation proportion of the components detected only by GC / O analysis was the same as the lowest formulation value among the aroma components detected by GC / MS (Table 2). <Zubereitung des Modell-Traubengetränks 1>

[0070] A sugar and acid analysis of commercially available grapes purchased in season was performed, and based on the results, a beverage batter with an adjusted sugar-acid ratio was prepared. A model grape beverage 1 flavored with 0.1 mass percent of the first flavor composition (grape flavor A) was prepared. In addition, an unflavored beverage was prepared for a blind measurement. <Sammlung des ausgeatmeten Atems während des Trinkens des Modell-Traubengetränks 1>

[0071] Exhaled breath during drinking of Model Grape Beverage 1 was collected three times for GC / MS and once for GC / O using the same method as in the case of Model Apple Beverage 1. In addition, exhaled breath was collected once for GC / MS and once for GC / O using the same method with a blank beverage. <Aroma-Analyse mittels GC / MS des ausgeatmeten Atems während des Trinkens des Modell-Traubengetränks 1>

[0072] The GC / MS analysis of exhaled breath during consumption of model drink 1 and the blank drink was performed using the same method and under the same conditions as the analysis of exhaled breath during consumption of grapes. <Aroma-Analyse mittels GC / O des ausgeatmeten Atems während des Trinkens des Modell-Traubengetränks 1>

[0073] The GC / O analysis of exhaled breath while drinking Model Grape Beverage 1 and the blank beverage was performed using the same method and under the same analytical conditions as the analysis of exhaled breath while consuming grapes. As a result, it was confirmed that components detected only by GC / O analysis were present in the exhaled breath while drinking Model Grape Beverage 1, and that the odor intensity was consistent with that of exhaled breath while consuming grapes. <Berechnung der Detektionsrate 1>

[0074] The detection rate 1 with a total of 100% was calculated based on an internal standard ratio of the retronasal aroma when drinking the model grape beverage 1, which was determined by the same method as in<Zubereitung der ersten Aromazusammensetzung (Traubenaroma A)> was calculated. <Vergleich der Detektionsrate und sensorische Bewertung>

[0075] As shown in Table 2, the aroma balance was significantly different when the detection rate t of the retronasal aroma when consuming grapes was compared with the detection rate 1 of the retronasal aroma when drinking the model grape beverage 1.

[0076] In addition, the fresh taste of grapes consumed after consuming model drink 1 was not sufficient. <Zubereitung der zweiten Aromazusammensetzung (Traubenaroma B)>

[0077] In order to approximate the detection rate 1 to the detection rate t, a calibration curve was constructed based on the internal standard ratio of the retronasal aroma when consuming the model grape beverage 1 and the formulation (%), a mixing amount of each aroma component was calculated based on the internal standard ratio of the retronasal aroma when consuming grapes, the components detected only by GC / O analysis were added to the aroma components in the same ratio as before, and a formulation (%) of a second aroma composition (grape aroma B) was obtained (Table 2). <Zubereitung des Modell-Traubengetränks 2>

[0078] A model grape beverage 2 was prepared by flavoring the above beverage batter with the second flavor composition (grape flavor B) in an amount of 0.1 mass percent. An unflavored beverage was also prepared for a blind test. <Sammlung des ausgeatmeten Atems während des Trinkens des Modell-Traubengetränks 2>

[0079] Exhaled breath was recorded during drinking of Model Grape Drink 2 and the blank drink using the same method as in the case of Model Grape Drink 1. <Aroma-Analyse mittels GC / MS des ausgeatmeten Atems während des Trinkens des Modell-Traubengetränks 2>

[0080] The GC / MS analysis of exhaled breath while drinking Model Grape Beverage 2 and the blank drink was performed using the same method and under the same conditions as the analysis of exhaled breath while drinking Model Grape Beverage 1. <Aroma-Analyse mittels GC / O des ausgeatmeten Atems während des Trinkens des Modell-Traubengetränks 2>

[0081] GC / O analysis of exhaled breath while drinking Model Grape Beverage 2 and the blank beverage was performed using the same method and under the same analytical conditions as for exhaled breath while drinking Model Grape Beverage 1. As a result, it was confirmed that components detected only by GC / O analysis were present in exhaled breath while drinking Model Grape Beverage 2, and that the odor intensity was consistent with that of exhaled breath while consuming grapes. <Berechnung der Detektionsrate 2>

[0082] A total detection rate 2 of 100% was calculated based on an internal standard ratio of the retronasal aroma when drinking the model grape beverage 2, which was calculated using the same method as in the case of detection rate 1. <Vergleich der Detektionsrate und sensorische Bewertung>

[0083] As shown in Table 2, the aroma balance was slightly different when comparing the detection rate t of the retronasal aroma during grape consumption with the detection rate 2 of the retronasal aroma during drinking the model grape beverage 2.

[0084] Furthermore, by consuming Model Grape Drink 2, the fresh taste and sweetness when consuming grapes were increased compared to Model Grape Drink 1, but was still not sufficient. <Zubereitung der dritten Aromazusammensetzung (Traubenaroma C)>

[0085] In order to approximate the detection rate 2 to the detection rate t, a calibration curve was constructed based on the internal standard ratio of the retronasal aroma when consuming the model grape beverage 1 and the model grape beverage 2 and the formulation (%), the mixing amount of each aroma component was calculated based on the internal standard ratio of the retronasal aroma during the consumption of grapes, the components detected only by GC / O analysis were added to the aroma components in the same ratio as the previous time, and a formulation (%) of a third aroma composition (grape aroma C) was obtained. (Table 2) <Zubereitung des Modell-Traubengetränks 3>

[0086] A model grape beverage 3 was prepared by flavoring the above beverage batter with the third flavor composition (grape flavor C) in an amount of 0.1% by mass. An unflavored beverage was also prepared for a blind test. <Gewinnung des ausgeatmeten Atems während des Trinkens des Modell-Traubengetränks 3>

[0087] The exhaled breath was collected during drinking of the model grape drink 3 and the blank drink using the same method as in the case of the model grape drink 1. <Aroma-Analyse mittels GC / MS des ausgeatmeten Atems während des Trinkens des Modell-Traubengetränks 3>

[0088] The GC / MS analysis of the exhaled breath of Model Grape Beverage 3 and the blank beverage was performed using the same method and under the same analytical conditions as the analysis of the exhaled breath while drinking Model Grape Beverage 1. <Aroma-Analyse mittels GC / O des ausgeatmeten Atems während des Trinkens des Modell-Traubengetränks 3>

[0089] The GC / O analysis of the exhaled breath of Model Grape Beverage 3 and the blank beverage was performed using the same method and under the same analysis conditions as those of the exhaled breath when drinking Model Grape Beverage 1. As a result, it was confirmed that components detected only by GC / O analysis were present in the exhaled breath during drinking Model Grape Beverage 3 and that the odor intensity was consistent with that of the exhaled breath during grape consumption. <Berechnung der Detektionsrate 3>

[0090] A total detection rate 3 of 100% was calculated based on an internal standard ratio of the retronasal aroma when drinking the model grape beverage 3, which was calculated using the same method as in the case of detection rate 1. <Vergleich der Detektionsrate und sensorische Bewertung>

[0091] As shown in Table 2, the aroma balance was similar when comparing the detection rate t of the retronasal aroma when consuming grapes with the detection rate 3 of the retronasal aroma when drinking the model grape beverage 3.

[0092] In addition, drinking model drink 3 evoked the fresh and juicy taste with fiber sensation and sweetness when eating grapes. <Sensorische Bewertung durch geschulte Prüfer>

[0093] First, four trained panelists conducted a sensory evaluation of the taste of grapes while consuming them. Subsequently, the taste was subjected to a sensory evaluation while drinking Model Grape Drink 3 and Model Grape Drink 1. The panelists were not informed of the flavoring agent added to Model Grape Drink 3 and Model Grape Drink 1; instead, a random three-digit numerical value was given and presented.

[0094] As a result, all answered that Model Grape Drink 3 evokes the taste of grapes when consumed compared to Model Grape Drink 1. [Table 2] Table 2: List of calculated values ​​in the aroma composition preparation process according to the retronasal aroma analysis while eating grapes and drinking grape beverages Aroma components Retronasal aroma while eating grapes Grape aroma A Retronasal aroma while drinking the model grape drink 1 Internal standard ratio Detection rate t formulation Internal standard ratio Detection rate 1 Grape-1 205,947 93 37,3 163.775 82 Grape-2 2,869 1,3 0,52 9.495 4,8 Grape-3 2,796 1,3 0,50 10.973 5,5 Grape-4 886 0,40 0,16 58 0,029 Grape-5 777 0,35 0,14 2.643 1,3 Grape-6 650 0,29 0,12 3.015 1,5 Grape-7 589 0,27 0,11 1.896 0,95 Grape-8 556 0,25 0,10 576 0,29 Grape-9 519 0,24 0,10 176 0,088 Grape-10 491 0,22 0,090 567 0,28 Grape-11 360 0,16 0,070 479 0,24 Grape-12 277 0,13 0,050 2.056 1,0 Grape-13 270 0,12 0,050 176 0,088 Grape-14 214 0,10 0,0040 55 0,028 Grape-15 204 0,093 0,040 887 0,45 Grape-16 110 0,050 0,020 559 0,28 Grape-17 85 0,039 0,015 4 0,0018 Grape-18 79 0,036 0,014 212 0,11 Grape-19 74 0,033 0,013 Grape-20 58 0,026 0,010 222 0,11 Grape-21 53 0,024 0,010 187 0,094 Grape-22 53 0,024 0,010 374 0,19 Grape-other 2,794 1,3 0,52 865 0,43 Mixed water-ethanol solution rest [Table 2] List of calculated values ​​in the flavor composition preparation process according to retronasal flavor analysis while eating grapes and drinking grape beverages (continued) sAroma components Grape aroma B Retronasal aroma while drinking the model grape drink 2 Grape aroma C Retronasal aroma while drinking the model grape drink 3 formulation Internal standard ratio Detection rate 2 formulation Internal standard ratio Detection rate 3 Grape-1 42,4 143.631 87 36 143.194 94 Grape-2 0,35 4.660 2,8 0,12 1.452 0,95 Grape-3 0,24 7.603 4,6 0,060 1.961 1,3 Grape-4 0,80 201 0,12 2,1 637 0,42 Grape-5 0,080 1.502 0,91 0,024 547 0,36 Grape-6 0,050 837 0,51 0,024 629 0,41 Grape-7 0,060 674 0,41 0,030 478 0,31 Grape-8 0,10 964 0,58 0,036 858 0,56 Grape-9 0,50 364 0,22 0,36 317 0,21 Grape-10 0,10 698 0,42 0,048 343 0,23 Grape-11 0,080 395 0,24 0,048 202 0,13 Grape-12 0,010 348 0,21 0,0048 247 0,16 Grape-13 0,12 469 0,28 0,048 354 0,23 Grape-14 0,020 68 0,041 0,030 107 0,071 Grape-15 0,020 523 0,32 0,0048 149 0,10 Grape-16 0,0080 319 0,19 0,0024 121 0,079 Grape-17 0,12 300 0,18 0,024 96 0,063 Grape-18 0,0080 127 0,077 0,0030 62 0,041 Grape-19 0,080 0,12 50 0,033 Grape-20 0,010 206 0,13 0,0018 89 0,058 Grape-21 0,010 216 0,13 0,0018 46 0,030 Grape-22 0,0040 270 0,16 0,0006 87 0,057 Grape-other 1,1 508 0,31 0,55 191 0,13 Mixed water-ethanol solution rest rest [Example 3] Preparation of a peach-like flavor composition for beverages<Gewinnung des ausgeatmeten Atems beim Essen von Pfirsichen>

[0095] Exhaled breath while eating peaches was recorded using the same method as for apples. <Aroma-Analyse mittels GC / MS des ausgeatmeten Atems beim Verzehr von Pfirsichen>

[0096] The GC / MS analysis of exhaled breath during peach consumption and of exhaled breath from a blank sample was performed using the same method and under the same conditions as the analysis of exhaled breath during apple consumption. <Aroma-Analyse mittels GC / O der ausgeatmeten Luft beim Essen von Pfirsichen>

[0097] GC / MS analysis of exhaled breath from peaches and exhaled breath from a blank sample was performed using the same method and under the same conditions as the analysis of exhaled breath from apples. The results confirmed the presence and odor intensity of aroma components not detected by GC / MS in the exhaled breath from peaches. <Zubereitung der ersten Aromazusammensetzung (Pfirsicharoma A)>

[0098] An internal standard ratio of a retronasal aroma during peach consumption was calculated using the same method as for apples, and then the detection rate t was calculated with a total of 100% based on the internal standard ratio. Afterward, the detection rate t was converted to mass%, the components detected only by GC / O analysis were added, and the mixture was further diluted with a solvent to obtain a formulation of a first aroma composition (Peach Aroma A). The formulation proportion of the components detected only by GC / O analysis was the same as the lowest formulation value among the aroma components detected by GC / MS (Table 3). <Zubereitung des Modell-Pfirsichgetränks 1>

[0099] A sugar and acid analysis of commercially available peaches purchased in season was conducted, and based on the results, a beverage batter with an adjusted sugar-acid ratio was prepared. A model peach beverage 1 was prepared, flavored with 0.1% by mass of the first flavor composition (peach flavor A). In addition, an unflavored beverage was prepared for a blind measurement. <Gewinnung des ausgeatmeten Atems während des Trinkens des Modell-Pfirsichgetränks 1>

[0100] The exhaled air was collected during drinking of the model peach drink 1 and the blank drink using the same method as in the case of the model grape drink 1. <Aroma-Analyse mittels GC / MS des ausgeatmeten Atems beim Trinken des Modell-Pfirsichgetränks 1>

[0101] The GC / MS analysis of exhaled breath while drinking the model peach drink 1 and the blank drink was performed using the same method and under the same analytical conditions as the analysis of exhaled breath while eating peaches. <Aroma-Analyse mittels GC / O des ausgeatmeten Atems während des Trinkens des Modell-Pfirsichgetränks 1>

[0102] The GC / O analysis of exhaled breath while drinking Model Peach Drink 1 and the blank drink was performed using the same method and under the same analytical conditions as the GC / O analysis of exhaled breath while eating peaches. As a result, it was confirmed that components detected only by GC / O analysis were present in the exhaled breath while drinking Model Peach Drink 1, and that the odor intensity was consistent with that of exhaled breath while eating peaches. <Berechnung der Detektionsrate 1>

[0103] The detection rate 1 with a total of 100% was calculated based on an internal standard ratio of the retronasal aroma when drinking the model peach drink 1, which was determined using the same method as in<Zubereitung der ersten Aromazusammensetzung (Pfirsicharoma A)> was calculated. <Vergleich der Detektionsrate und sensorische Bewertung>

[0104] As shown in Table 3, the aroma balance was significantly different when the detection rate t of the retronasal aroma when consuming peaches was compared with the detection rate 1 of the retronasal aroma when drinking the model peach drink 1.

[0105] In addition, the fresh taste of peaches after drinking Model Peach Drink 1 was not sufficient. <Zubereitung der zweiten Aromazusammensetzung (Pfirsicharoma B)>

[0106] In order to approximate the detection rate 1 to the detection rate t, a calibration curve was constructed based on the internal standard ratio when drinking the model peach beverage 1 and the formulation (%), a mixing amount of each flavor component was calculated based on the internal standard ratio when consuming peaches, the components detected only by GC / O analysis were added to the flavor components in the same ratio as before, and a formulation (%) of a second flavor composition (peach flavor B) was obtained. (Table 3) <Zubereitung des Modell-Pfirsichgetränks 2>

[0107] A model peach beverage 2 was prepared by flavoring the above-mentioned beverage batter with the second flavor composition (peach flavor B) in an amount of 0.1% by mass. In addition, an unflavored beverage was prepared for a blind test. <Sammlung des ausgeatmeten Atems während des Trinkens des Modell-Pfirsichgetränks 2>

[0108] Exhaled breath was recorded while drinking Model Peach Drink 2 and the blank drink using the same method as for Model Peach Drink 1. <Aroma-Analyse mittels GC / MS des ausgeatmeten Atems während des Trinkens von Modell-Pfirsichgetränk 2>

[0109] The GC / MS analysis of exhaled breath while drinking Model Peach Drink 2 and the blank drink was performed using the same method and under the same analytical conditions as for exhaled breath while drinking Model Peach Drink 1. <Aroma-Analyse mittels GC / O des ausgeatmeten Atems beim Trinken des Modell-Pfirsichgetränks 2>

[0110] The GC / O analysis of exhaled breath while drinking Model Peach Drink 2 and the blank drink was performed using the same method and under the same analysis conditions as for the exhaled breath while drinking Model Peach Drink 1. As a result, it was confirmed that components detected only by GC / O analysis were present in the exhaled breath while drinking Model Peach Drink 2, and that the odor intensity was consistent with that of the exhaled breath while consuming peaches. <Berechnung der Detektionsrate 2>

[0111] A total detection rate 2 of 100% was calculated based on an internal standard ratio of the retronasal aroma when drinking the model peach drink 2, which was calculated using the same method as in the case of detection rate 1. <Vergleich der Detektionsrate und sensorische Bewertung>

[0112] As shown in Table 3, the aroma balance was slightly different when comparing the detection rate t of the retronasal aroma when eating peaches with the detection rate 2 of the retronasal aroma when drinking the model peach drink 2.

[0113] Furthermore, consumption of Model Peach Drink 2 enhanced the fresh taste of peaches compared to Model Peach Drink 1, but was still not sufficient. <Zubereitung der dritten Aromazusammensetzung (Pfirsicharoma C)>

[0114] To approximate the detection rate 2 to the detection rate t, a calibration curve was constructed based on the internal standard ratios during drinking the model peach drink 1 and during drinking the model peach drink 2 and the formulation (%). A blending amount of each flavor component was calculated based on the internal standard ratios during eating peaches. The components detected only by GC / O analysis were added to the flavor components in the same ratio as last time, and a formulation (%) of a third flavor composition (peach flavor C) was obtained. (Table 3) <Zubereitung des Modell-Pfirsichgetränks 3>

[0115] A model peach beverage 3 was prepared by flavoring the above-mentioned beverage batter with the third flavor composition (peach flavor C) in an amount of 0.1% by mass. In addition, an unflavored beverage was prepared for a blind test. <Gewinnung des ausgeatmeten Atems während des Trinkens des Modell-Pfirsichgetränks 3>

[0116] Exhaled breath was collected during drinking of Model Peach Drink 3 and the blank drink using the same method as for Model Peach Drink 1. <Aroma-Analyse mittels GC / MS des ausgeatmeten Atems während des Trinkens von Modell-Pfirsichgetränk 3>

[0117] The GC / MS analysis of exhaled breath while drinking Model Peach Drink 3 and the blank drink was performed using the same method and under the same analytical conditions as for exhaled breath while drinking Model Peach Drink 1. <Aroma-Analyse mittels GC / O des ausgeatmeten Atems während des Trinkens von Modell-Pfirsichgetränk 3>

[0118] The GC / O analysis of the exhaled breath while drinking Model Peach Drink 3 and the blank drink was performed using the same method and under the same analysis conditions as for the exhaled breath while drinking Model Peach Drink 1. As a result, it was confirmed that the components detected only by GC / O analysis were present in the exhaled breath while drinking Model Peach Drink 3, and that the odor intensity was consistent with that of the exhaled breath while eating peaches. <Berechnung der Detektionsrate 3>

[0119] A total detection rate 3 of 100% was calculated based on the internal standard ratio of the retronasal aroma when drinking the model peach drink 3, which was calculated using the same method as in the case of detection rate 1. <Vergleich der Detektionsrate und sensorische Bewertung>

[0120] As shown in Table 3, the aroma balance was similar when comparing the detection rate t of the retronasal aroma when eating peaches with the detection rate 3 of the retronasal aroma when drinking the model peach drink 3.

[0121] In addition, the consumption of Model Peach Drink 3 evoked the fresh and juicy taste with a soft fleshy texture when eating peaches. <Sensorische Bewertung durch geschulte Prüfer>

[0122] First, four trained panelists conducted a sensory evaluation of the taste of peaches while consuming them. Subsequently, the taste was sensory evaluated while drinking Model Peach Drink 3 and Model Peach Drink 1. The panelists were not informed about the flavorings added to Model Peach Drink 3 and Model Peach Drink 1; instead, a random three-digit number was given and presented.

[0123] As a result, all answered that Model Peach Drink 3 evokes the taste of eating peaches compared to Model Peach Drink 1. [Table 3] Table 3: List of calculated values ​​in the aroma preparation process according to the retronasal aroma analysis while eating peaches and drinking peach drinks Aroma components Retronasal aroma while eating peaches Peach Flavor A Retronasal aroma while drinking the model peach drink 1 Internal standard ratio Detection rate t (%) formulation Internal standard ratio Detection rate 1 (%) Peach-1 14.073 37 3,7 95.218 39 Peach-2 4.698 12 1,2 50.424 21 Peach-3 4.212 11 1,1 35.009 14 Peach-4 3.650 9,5 1,0 27.449 11 Peach-5 2.515 6,5 0,66 17.471 7,2 Peach-6 2.501 6,5 0,65 1.126 0,46 Peach-7 1.604 4,2 0,42 2.222 0,92 Peach-8 1.372 3,6 0,36 285 0,12 Peach-9 585 1,5 0,15 3.224 1,3 Peach-10 426 1,1 0,14 74 0,031 Peach-11 345 0,90 0,090 1.334 0,55 Peach-12 220 0,57 0,060 1.758 0,73 Peach-13 200 0,52 0,050 202 0,083 Peach-other 2.115 5,5 0,62 6.479 2,7 Mixed water-ethanol solution rest Table 3: List of calculated values ​​in the aroma preparation process according to the retronasal aroma analysis while eating peaches and drinking peach drinks (continued) Aroma components Peach Flavor B Retronasal aroma while drinking the model peach drink 2 Peach Flavor C Retronasal aroma while drinking the model peach drink 3 formulation Internal standard ratio Detection rate 2 (%) formulation Internal standard ratio Detection rate 3 (%) Peach-1 0,28 11.690 39 0,26 4.495 37 Peach-2 0,060 3.881 13 0,056 1.467 12 Peach-3 0,065 2.778 9,2 0,072 1.111 9,0 Peach-4 0,070 2.739 9,1 0,072 1.479 12 Peach-5 0,050 2.373 7,8 0,044 676 5,5 Peach-6 0,40 1.897 6,3 0,80 968 7,9 Peach-7 0,15 1.463 4,8 0,13 493 4,0 Peach-8 0,80 699 2,3 1,4 529 4,3 Peach-9 0,014 759 2,5 0,0080 136 1,1 Peach-10 0,40 240 0,79 0,60 84 0,69 Peach-11 0,012 186 0,62 0,014 73 0,59 Peach-12 0,0040 202 0,67 0,0032 106 0,86 Peach-13 0,025 75 0,25 0,020 58 0,47 Peach-other 0,72 1.262 4,2 0,63 608 4,9 Mixed water-ethanol solution rest rest [Example 4] Preparation of a strawberry-like flavor composition for beverages<Gewinnung des ausgeatmeten Atems beim Essen von Erdbeeren>

[0124] Exhaled breath while eating strawberries was recorded using the same method as for apples. <Aroma-Analyse mittels GC / MS der ausgeatmeten Luft beim Essen von Erdbeeren>

[0125] The GC / MS analysis of exhaled breath during strawberry consumption and of exhaled breath from a blank sample was performed using the same method and under the same conditions as the analysis of exhaled breath during peach consumption. <Aroma-Analyse mittels GC / O des ausgeatmeten Atems beim Essen von Erdbeeren>

[0126] GC / MS analysis of exhaled breath while eating strawberries and exhaled breath of a blank sample was performed using the same method and under the same analytical conditions as for exhaled breath while eating peaches. The results confirmed the presence and odor intensity of aroma components not detected by GC / MS in the exhaled breath while eating strawberries. <Zubereitung der ersten Aromazusammensetzung (Erdbeeraroma A)>

[0127] An internal standard ratio of a retronasal aroma was calculated during the consumption of strawberries using the same method as for apples, and then the detection rate t was calculated with a total of 100% based on the internal standard ratio (Table 4). After that, the detection rate t was converted to mass%, the components detected only by GC / O analysis were added, and the mixture was further diluted with a solvent to obtain a formulation of a first aroma composition (Strawberry Aroma A). A formulation proportion of the components detected only by GC / O analysis was the same as the lowest formulation value among the aroma components detected by GC / MS. <Zubereitung des Modell-Erdbeergetränks 1>

[0128] A sugar and acid analysis was conducted on commercially available strawberries purchased in season, and based on the results, a beverage batter with an adjusted sugar-acid ratio was prepared. A model strawberry beverage 1 flavored with 0.1% by mass of the first flavoring composition (Strawberry Flavor A) was prepared. Model strawberry beverage 1 had a strong odor of sulfur-containing compounds and was unsuitable for drinking. <Zubereitung des Modell-Erdbeergetränks 2>

[0129] Instead of strawberry flavor A, a second flavor composition (strawberry flavor B) listed in Table 4 was used. This composition contains flavor components detected in the analysis of exhaled breath while eating strawberries. A model strawberry beverage 2 was prepared by flavoring the above-mentioned beverage batter with the second flavor composition (strawberry flavor B) in an amount of 0.1 mass percent. In addition, an unflavored beverage was prepared for a blind measurement. <Gewinnung des ausgeatmeten Atems während des Trinkens des Modell-Erdbeergetränks 2>

[0130] Exhaled breath was recorded while drinking the model strawberry drink 2 and the blank drink using the same method as for the model grape drink 1. <Aroma-Analyse mittels GC / MS des ausgeatmeten Atems beim Trinken des Erdbeermodellgetränks 2>

[0131] The GC / MS analysis of exhaled breath during drinking the strawberry model drink 2 and the blank drink was performed using the same method and under the same analytical conditions as for exhaled breath during eating strawberries. <Aroma-Analyse mittels GC / O des ausgeatmeten Atems während des Trinkens des Modell-Erdbeergetränks 2>

[0132] The GC / O analysis of exhaled breath while drinking Model Strawberry Drink 2 and the blank drink was performed using the same method and under the same conditions as the analysis of exhaled breath while eating strawberries. The presence of a component detected only by GC / O analysis in the exhaled breath while drinking Model Strawberry Drink 2 was not confirmed. <Berechnung der Detektionsrate 2>

[0133] A detection rate 2 with a total of 100% was calculated based on an internal standard ratio of the retronasal aroma when drinking the strawberry model drink 2, which was determined using the same method as in<Zubereitung der ersten Aromazusammensetzung (Erdbeeraroma A)> was calculated. <Vergleich der Detektionsrate und sensorische Bewertung>

[0134] As shown in Table 4, the aroma balance was significantly different when the detection rate t of the retronasal aroma when eating strawberries was compared with the detection rate 2 of the retronasal aroma when drinking the model strawberry beverage 2.

[0135] In addition, the fresh taste when eating strawberries after drinking the Model Strawberry Drink 2 was not sufficient. <Zubereitung der dritten Geschmacksrichtung (Erdbeergeschmack C)>

[0136] To approximate the detection rate 2 to the detection rate t, a calibration curve was constructed based on the internal standard ratio of the retronasal aroma during drinking of the model strawberry beverage 2 and the formulation (%). A blending amount of each aroma component was calculated based on the internal standard ratio of the retronasal aroma during eating strawberries. The components detected only by GC / O analysis were added to the aroma components in a higher proportion than before, and a formulation (%) of a third aroma composition (strawberry aroma C) was obtained. (Table 4) <Zubereitung des Modell-Erdbeergetränks 3>

[0137] A model strawberry beverage 3 was prepared by flavoring the above-mentioned beverage batter with the third flavor composition (Strawberry Flavor C) in an amount of 0.1 mass percent. An unflavored beverage was also prepared for a blind test. <Gewinnung des ausgeatmeten Atems während des Trinkens des Modell-Erdbeergetränks 3>

[0138] Exhaled breath was collected during drinking of Model Strawberry Drink 3 and the blank drink using the same method as for Model Strawberry Drink 2. <Aroma-Analyse mittels GC / MS des ausgeatmeten Atems während des Trinkens des Modell-Erdbeergetränks 3>

[0139] The GC / MS analysis of exhaled breath during drinking of Model Strawberry Drink 3 and the blank drink was performed using the same method and under the same analytical conditions as for exhaled breath during drinking of Model Strawberry Drink 2. <Aroma-Analyse mittels GC / O des ausgeatmeten Atems während des Trinkens des Modell-Erdbeergetränks 3>

[0140] The GC / O analysis of exhaled breath while drinking the strawberry model beverage 3 and the blank beverage was performed using the same method and under the same analysis conditions as for the exhaled breath while drinking the model strawberry beverage 2. As a result, it was confirmed that components detected only by GC / O analysis were present in the exhaled breath while drinking the model strawberry beverage 3, and that the odor intensity was consistent with that of the exhaled breath while eating strawberries. <Berechnung der Detektionsrate 3>

[0141] A total detection rate 3 of 100% was calculated based on an internal standard ratio of the retronasal aroma when drinking the strawberry model beverage 3, which was calculated using the same method as in the case of detection rate 2. <Vergleich der Detektionsrate und sensorische Bewertung>

[0142] As shown in Table 4, the aroma balance was slightly different when the detection rate t of the retronasal aroma when consuming strawberries was compared with the detection rate 3 of the retronasal aroma when drinking the strawberry model beverage 3.

[0143] In addition, by consuming Model Strawberry Drink 3, the fresh taste along with the sweetness of eating an apple was enhanced compared to Model Strawberry Drink 2, but was still not sufficient. <Zubereitung der vierten Aromazusammensetzung (Erdbeeraroma D)>

[0144] To approximate the detection rate 3 to the detection rate t, a calibration curve was constructed based on the internal standard ratio of the retronasal aroma when drinking Model Strawberry Drink 2 and Model Strawberry Drink 3 and the formulation (%). A blending amount of each aroma component was calculated based on the internal standard ratio of the retronasal aroma when eating strawberries. The components detected only by GC / O analysis were added to the aroma components in the same ratio as before, and a formulation (%) of a fourth aroma composition (Strawberry Flavor D) was obtained. (Table 4) <Zubereitung des Modell-Erdbeergetränks 4>

[0145] A model strawberry beverage 4 was prepared by flavoring the above-mentioned beverage batter with the fourth flavor composition (strawberry flavor D) in an amount of 0.1 mass percent. An unflavored beverage was also prepared for a blind test. <Gewinnung des ausgeatmeten Atems während des Trinkens des Modell-Erdbeergetränks 4>

[0146] The exhaled breath was collected during drinking of the model strawberry drink 4 and the blank drink using the same method as for the model strawberry drink 2. <Aroma-Analyse mittels GC / MS des ausgeatmeten Atems beim Trinken des Modell-Erdbeergetränks 4>

[0147] The GC / MS analysis of exhaled breath while drinking Model Strawberry Drink 4 and the blank drink was performed using the same method and under the same conditions as the analysis of exhaled breath while drinking Model Strawberry Drink 2. <Aroma-Analyse mittels GC / O des ausgeatmeten Atems beim Trinken des Modell-Erdbeergetränks 4>

[0148] The GC / O analysis of the exhaled breath while drinking Model Strawberry Drink 4 and the blank drink was performed using the same method and under the same analysis conditions as for the exhaled breath while drinking Model Strawberry Drink 2. As a result, it was confirmed that components detected only by GC / O analysis were present in the exhaled breath while drinking Model Strawberry Drink 4, and that the odor intensity was consistent with that of the exhaled breath while eating strawberries. <Berechnung der Detektionsrate 4>

[0149] A total detection rate 4 of 100% was calculated based on an internal standard ratio of the retronasal aroma when drinking the model strawberry beverage 4, which was calculated using the same method as in the case of detection rate 2. <Vergleich der Detektionsrate und sensorische Bewertung>

[0150] As shown in Table 4, the aroma balance was similar when the detection rate t of the retronasal aroma when eating strawberries was compared with the detection rate 4 of the retronasal aroma when drinking the model strawberry beverage 4.

[0151] In addition, the fresh, juicy, and sweet taste of strawberries was evoked by consuming Model Strawberry Drink 4. <Sensorische Bewertung durch geschulte Prüfer>

[0152] First, four trained panelists conducted a sensory evaluation of the taste of strawberries while consuming them. Subsequently, the taste was sensory evaluated while drinking Model Strawberry Drink 4 and Model Strawberry Drink 2. The panelists were not informed about the flavoring added to Model Strawberry Drink 4 and Model Strawberry Drink 2; instead, a random three-digit numerical value was given and presented.

[0153] As a result, all answered that Model Strawberry Drink 4 evokes the taste while eating strawberries compared to Model Strawberry Drink 2. [Table 4] Table 4. List of calculated values ​​in the aroma production process according to retronasal aroma analysis when eating strawberries and drinking strawberry drinks Aroma components Retronasal aroma while eating strawberries Strawberry Flavor B Retronasal aroma while drinking the model strawberry drink 2 Internal standard ratio Detection rate t (%) formulation Internal standard ratio Detection rate 2 (%) Strawberry-1 2.445 31 0,80 17.206 8,3 Strawberry-2 1.422 18 4,0 126.986 61 Strawberry-3 696 8,9 0,16 2.317 1,1 Strawberry-4 467 6,0 0,24 1.551 0,74 Strawberry-5 460 5,9 0,080 888 0,43 Strawberry-6 412 5,3 0,16 5.126 2,5 Strawberry-7 410 5,2 0,16 7.077 3,4 Strawberry-8 407 5,2 0,080 1.700 0,82 Strawberry-9 248 3,2 0,080 2.449 1,2 Strawberry-10 188 2,4 0,080 3.512 1,7 Strawberry-11 151 1,9 0,80 28.467 14 Strawberry-12 140 1,8 1,6 730 0,35 Strawberry-13 83 1,1 0,24 8.557 4,1 Strawberry-14 75 0,95 0,0080 139 0,067 Strawberry-15 23 0,29 0,0016 143 0,069 Strawberry-other 206 2,6 5,0 1.420 0,68 Mixed water-ethanol solution rest Table 4. List of calculated values ​​in the flavor production process according to retronasal flavor analysis when eating strawberries and drinking strawberry beverages (continued). Aroma components Strawberry Flavor C Retronasal aroma while drinking the model strawberry drink 3 Strawberry Flavor D Retronasal aroma while drinking the model strawberry drink 4 formulation Internal standard ratio Detection rate 1 (%) formulation Internal standard ratio Detection rate 3 (%) Strawberry-1 0,80 11.966 31 0,80 9.747 30 Strawberry-2 0,40 10.972 28 0,28 6.488 20 Strawberry-3 0,40 1.952 5,1 0,32 2.864 8,8 Strawberry-4 0,50 2.128 5,5 0,18 1.790 5,5 Strawberry-5 0,20 2.032 5,3 0,25 2.228 6,9 Strawberry-6 0,080 1.797 4,7 0,090 1.839 5,7 Strawberry-7 0,060 1.852 4,8 0,080 2.083 6,4 Strawberry-8 0,020 242 0,6 0,16 1.738 5,4 Strawberry-9 0,060 1.276 3,3 0,080 1.124 3,5 Strawberry-10 0,040 1.179 3,1 0,10 728 2,2 Strawberry-11 0,080 1.052 2,7 0,030 679 2,1 Strawberry-12 2,0 511 1,3 1,500 367 1,1 Strawberry-13 0,020 582 1,5 0,0 325 1,0 Strawberry-14 0,020 171 0,44 0,040 282 0,87 Strawberry-15 0,0020 117 0,30 0,0020 75 0,23 Strawberry-other 3,7 764 2,3 2,6 41 0,13 Mixed water-ethanol solution rest rest [Example 5] Preparation of a strawberry-like flavor composition for gum

[0154] The detection rate t of the retronasal aroma during eating strawberries as the target was determined using the method shown in Example 4 (Preparation of a strawberry-like flavor composition for beverages). <Zubereitung der ersten Aromazusammensetzung (Erdbeeraroma E)>

[0155] Based on the strawberry flavor D developed for the strawberry beverage, a strawberry flavor E with a higher overall strength was produced. (Table 5) <Zubereitung von Modell-Erdbeer-Weingummi 1>

[0156] A model strawberry gum 1 was prepared, obtained by flavoring a general gum dough formulation with a first flavor composition (strawberry flavor E) in an amount of 0.2% by mass. In addition, an unflavored gum was prepared for a blank measurement. <Gewinnung des ausgeatmeten Atems während des Essens des Modell-Erdbeergummis 1>

[0157] Exhaled breath while eating the model strawberry gummy 1 and a dummy gummy was recorded using the same method as for eating strawberries. <Aroma-Analyse mittels GC / MS des ausgeatmeten Atems während des Verzehrs von Modell-Erdbeergummi 1>

[0158] The GC / MS analysis of exhaled breath during eating the model strawberry gummy 1 and a blank gummy was performed using the same method and under the same analytical conditions as for exhaled breath during eating strawberries. <Aroma-Analyse mittels GC / O des ausgeatmeten Atems während des Essens von Modell-Erdbeergummi 1>

[0159] GC / MS analysis of exhaled breath while eating the model Strawberry Gum 1 and a blank gum was performed using the same method and under the same conditions as the analysis of exhaled breath while eating strawberries. This confirmed the presence of aroma components that could not be detected by GC / MS in the exhaled breath while eating the model Strawberry Gum 1. It was confirmed that the odor intensity was stronger than that of exhaled breath while eating strawberries. <Berechnung der Detektionsrate 1>

[0160] Based on the internal standard ratio of the retronasal aroma during consumption of the model strawberry gummy 1, which was calculated by the same method as in the case of exhaled breath during eating strawberries, a detection rate 1 was calculated, which is 100% overall. <Vergleich der Detektionsrate und sensorische Bewertung>

[0161] As shown in Table 5, the aroma balance was significantly different when the detection rate t of the retronasal aroma when eating strawberries was compared with the detection rate 1 of the retronasal aroma when consuming the model strawberry gummy 1.

[0162] In addition, as a result of eating the Model Strawberry Gum 1, the fresh taste when eating strawberries was not sufficient. <Zubereitung der zweiten Aromazusammensetzung (Erdbeeraroma F)>

[0163] To approximate the detection rate 1 to the detection rate t, a calibration curve was constructed based on the internal standard ratio of the retronasal aroma when eating the model strawberry gum 1 and the formulation (%). The blending amount of each flavor component was calculated based on the internal standard ratio of the retronasal aroma when eating strawberries. The components detected only by GC / O analysis were added to the flavor components in a smaller proportion than last time, and a formulation (%) of a second flavor composition (strawberry flavor F) was obtained. (Table 5) <Zubereitung von Modell-Erdbeergummi 2>

[0164] A model strawberry gum 2 was prepared by flavoring the above gum dough with the second flavor composition (strawberry flavor F) in an amount of 0.2 mass%. An unflavored gum was also prepared for a blank test. <Gewinnung des ausgeatmeten Atems während des Verzehrs von Modell-Erdbeergummi 2>

[0165] The exhaled breath during consumption of the model strawberry gum 2 and the blank gum was collected using the same method as for the model strawberry gum 1. <Aroma-Analyse mittels GC / MS des ausgeatmeten Atems während des Verzehrs von Modell-Erdbeergummi 2>

[0166] The GC / MS analysis of exhaled breath during consumption of model strawberry gum 2 and a blank gum was performed using the same method and under the same analytical conditions as for exhaled breath during consumption of model strawberry gum 1. <Aroma-Analyse mittels GC / O des ausgeatmeten Atems während des Verzehrs von Modell-Erdbeergummi 2>

[0167] The GC / O analysis of exhaled breath during consumption of the model Strawberry Gum 2 and a blank gum was performed using the same method and under the same analytical conditions as that of the exhaled breath during consumption of the model Strawberry Gum 1. As a result, it was confirmed that components detected only by GC / O analysis were present in the exhaled breath during consumption of the model Strawberry Gum 2 and that the odor intensity was consistent with that of the exhaled breath during strawberry consumption. <Berechnung der Detektionsrate 2>

[0168] A detection rate 2 with a total of 100% was determined based on the internal standard ratio of the retronasal aroma during consumption of the model strawberry gum 2 which was calculated using the same method as in the case of detection rate 1. <Vergleich der Detektionsrate und sensorische Bewertung>

[0169] As shown in Table 5, the aroma balance was slightly different when the detection rate t of the retronasal aroma when eating strawberries was compared with the detection rate 2 of the retronasal aroma when consuming the model strawberry gummy 2.

[0170] In addition, by consuming Model Strawberry Gum 2, the fresh taste along with the sweetness when eating fruits was enhanced compared to Model Strawberry Gum 1, but was still not sufficient. <Zubereitung der dritten Aromazusammensetzung (Erdbeeraroma G)>

[0171] To approximate the detection rate 2 to the detection rate t, a calibration curve was constructed based on the internal standard ratio of the retronasal aroma when consuming the model strawberry gum 1 and model strawberry gum 2 and the formulation (%). A blending amount of each flavor component was calculated based on the internal standard ratio of the retronasal aroma when eating strawberries. The components detected only by GC / O analysis were added to the flavor components in the same proportion as the previous time, and a formulation (%) of a second flavor composition (strawberry flavor G) was obtained. (Table 5) <Zubereitung von Modell-Erdbeergummi 3>

[0172] A model strawberry gum 3 was prepared by flavoring the above gum dough with the third flavor composition (strawberry flavor G) in an amount of 0.2 mass%. An unflavored gum was also prepared for a blank test. <Gewinnung des ausgeatmeten Atems während des Verzehrs des Modell- Erdbeergummis 3>

[0173] The exhaled breath during consumption of the model strawberry gum 3 and the blank gum was collected using the same method as for the model strawberry gum 1. <Aroma-Analyse mittels GC / MS des ausgeatmeten Atems während des Verzehrs von Modell-Erdbeergummi 3>

[0174] The GC / MS analysis of exhaled breath during consumption of model strawberry gummy 3 and a blank gummy was performed using the same method and under the same analytical conditions as for exhaled breath during consumption of model strawberry gummy 1. <Berechnung der Detektionsrate 3>

[0175] A total detection rate 3 of 100% was calculated based on an internal standard ratio of the retronasal aroma during consumption of the model strawberry gummy 3, which was calculated using the same method as in the case of detection rate 1. <Aroma-Analyse mittels GC / O des ausgeatmeten Atems während des Verzehrs von Modell-Erdbeergummi 3>

[0176] The GC / O analysis of exhaled breath during consumption of the model strawberry gummy 3 and a blank gummy was performed using the same method and under the same analytical conditions as those of the exhaled breath during consumption of the model strawberry gummy 1. As a result, it was confirmed that components detected only by GC / O analysis were present in the exhaled breath during consumption of the model strawberry gummy 3 and that the odor intensity was consistent with that of exhaled breath during strawberry consumption. <Vergleich der Detektionsrate und sensorische Bewertung>

[0177] As shown in Table 5, the aroma balance was similar when the detection rate t of the retronasal aroma when consuming strawberries was compared with the detection rate 3 of the retronasal aroma when consuming the model strawberry gummy 3.

[0178] In addition, the consumption of Model Strawberry Gum 3 evoked the fresh and juicy taste with sweetness while eating strawberries. <Sensorische Bewertung durch geschulte Prüfer>

[0179] First, four trained panelists conducted a sensory evaluation of the taste while eating strawberries. Subsequently, the taste was sensory evaluated while consuming Model Strawberry Gum 3 and Model Strawberry Gum 1. The panelists were not informed about the flavoring added to Model Strawberry Gum 3 and Model Strawberry Gum 1; instead, a random three-digit numerical value was given and presented.

[0180] As a result, everyone answered that the Strawberry Gum 3 model evokes the taste while eating strawberries compared to the Strawberry Gum 1 model. [Table 5] Table 5. List of calculated values ​​in the flavor preparation process according to retronasal flavor analysis when eating strawberries and strawberry gummies Aroma component Retronasal aroma while eating strawberries Strawberry Flavor E Retronasal aroma while eating strawberry gum 1 Internal standard ratio Detection rate t (%) formulation Internal standard ratio Detection rate 1 (%) Strawberry-1 2.445 31 3,2 16.122 24 Strawberry-2 1.422 18 1,1 15.315 23 Strawberry-3 696 8,9 1,3 11.175 17 Strawberry-4 467 6,0 0,72 402 0,61 Strawberry-5 460 5,9 1,0 854 1,3 Strawberry-6 412 5,3 0,36 4.964 7,5 Strawberry-7 410 5,2 0,32 5.289 8, 0 Strawberry-8 407 5,2 0,64 3.645 5,5 Strawberry-9 248 3,2 0,32 1.932 2,9 Strawberry-10 188 2,4 0,40 1.835 2,8 Strawberry-11 151 1,9 0,12 1.431 2,2 Strawberry-12 140 1,8 6,0 1.434 2,2 Strawberry-13 83 1,1 0,060 750 1,1 Strawberry-14 75 0,95 0,16 393 0,60 Strawberry-15 23 0,29 0,0080 75 0,11 Strawberry-other 206 2,6 8,2 432 0,65 Propylene glycol rest Table 5. List of calculated values ​​in the flavor preparation process according to retronasal flavor analysis when eating strawberries and strawberry gummies (continued) Aroma component Strawberry Flavor F Retronasal aroma while eating Strawberry Gum 2 Strawberry Flavor G Retronasal aroma while eating Strawberry Gum 3 formulation Internal standard ratio Detection rate 2 (%) formulation Internal standard ratio Detection rate 3 (%) Strawberry-1 2,5 38.964 39 1,6 47.607 29 Strawberry-2 0,50 16.495 16 0,40 27.928 17 Strawberry-3 0,50 8.160 8,2 0,40 12.894 7,9 Strawberry-4 1,8 3.066 3,1 2,6 23.144 14 Strawberry-5 1,0 4.893 4,9 0,96 7.320 4,5 Strawberry-6 0,15 4.214 4,2 0,15 9.188 5,6 Strawberry-7 0,13 6.065 6,1 0,080 6.072 3,7 Strawberry-8 0,35 7.120 7,1 0,20 8.016 4,9 Strawberry-9 0,15 3.226 3,2 0,12 5.393 3,3 Strawberry-10 0,050 1.624 1,6 0,060 4.378 2,7 Strawberry-11 0,050 1.630 1,6 0,048 3.110 1,9 Strawberry-12 3,0 1.363 1,4 3,0 2.860 1,8 Strawberry-13 0,035 1.019 1,0 0,030 1.953 1,2 Strawberry-14 0,15 1.354 1,4 0,080 1.399 0,86 Strawberry-15 0,0050 181 0,18 0,0048 424 0,26 Strawberry-other 3,9 639 0,64 4,1 1.283 0,79 Propylene glycol rest rest

[0181] Although the present invention has been described in detail and with reference to specific embodiments, it will be apparent to those skilled in the art that various changes and modifications can be made without departing from the spirit and scope of the present invention. This application is based on a Japanese patent application (No. 2022-067737) filed on April 15, 2022, the contents of which are incorporated herein by reference. QUOTES CONTAINED IN THE DESCRIPTION

[0000] This list of documents submitted by the applicant was generated automatically and is included solely for the convenience of the reader. This list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions. Cited patent literature

[0000] JP 2016-045156

[0004] JP 2019-045243A

[0004] JP 2018-072210A

[0004] JP 2007-236233A

[0004] JP 2022-067737

[0181]

Claims

[1] A process for preparing a flavoring composition, the process comprising: a step (1) of performing a gas chromatographic analysis on a retronasal aroma obtained while eating or drinking an analyte; a step (2) of obtaining, by calculating, based on a result of the gas chromatographic analysis of the step (1), a detection rate t of each of a plurality of aroma components contained in the retronasal aroma in the step (1), a first aroma composition containing the aroma components; a step (3) of producing a model food or beverage 1 containing the first flavor composition; a step (4) of performing a gas chromatographic analysis on a retronasal aroma obtained while eating or drinking the model food or beverage 1; a step (5) of calculating a detection rate 1 of each of a plurality of aroma components contained in the retronasal aroma in the step (4) based on a result of the gas chromatographic analysis of the step (4); a step (6) of obtaining a second flavor composition by adjusting the composition of the first flavor composition to approximate the detection rate 1 to the detection rate t; and a step (7) of obtaining a final flavor composition having a flavor balance corresponding to the detection rate t by repeating the same actions as in steps (3) to (6). [2] A method for producing a flavor composition according to claim 1, further comprising a step of performing a gas chromatographic / olfactometric analysis on the retronasal aroma in step (1) and causing the first flavor composition to contain a flavor component having a recognized fragrance. [3] A method for producing a flavor composition according to claim 2, wherein the gas chromatographic / olfactometric analysis comprises an analysis for adjusting an odor intensity using a flavor extract dilution analysis method. [4] A process for producing a flavor composition according to any one of claims 1 to 3, wherein the step (1) comprises a step of adsorbing the retronasal flavor to an adsorbent and desorbing the adsorbed retronasal flavor.