Production method of perfume composition

Abstract

To provide a production method of a perfume composition capable of recalling a feeling when eating or drinking an analysis object when eating or drinking a food or drink product attached with a produced perfume composition, the method including adjusting an aroma component-blending amount on the basis of scientific and objective data obtained using humans.SOLUTION: A production method of a perfume composition includes: a process 1 of subjecting a retronasal perfume (RA) which is an analysis object to GC analysis; a process 2 of obtaining a first perfume composition containing an aroma component by computing a detection ratio t of a plurality of aroma components in RA from a result of the GC analysis; a process 3 of preparing a model food or drink product 1 containing the first perfume composition; a process 4 of subjecting RA obtained when eating or drinking the model food or drink product 1 to GC analysis; a process 5 of computing a detection ratio 1 of the plurality of aroma components in the RA of the process 4 from a result of GC analysis of the process 4; a process 6 of adjusting a composition of the first perfume composition so as to bring the detection ratio 1 close to a detection ratio t to obtain a second perfume composition; and a process 7 of obtaining a target perfume composition having an aroma balance agreeing with the detection ratio t by repeatedly performing the processes 3-6.SELECTED DRAWING: None

Description

Technical Field

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

Background Art

[0002] Due to the diversification of consumers' preferences for food and beverages, the development of food and beverages that can meet the diverse preferences is required. In addition, the development of flavor compositions that can reproduce the sensations when eating or drinking real food and beverages is required. Along with such a trend of the times, the development of flavor compositions having characteristics that do not exist in conventional products has become an issue.

[0003] Conventionally, flavor compositions for food and beverages have been developed based on the experience and sensibility of flavorists who are proficient in the evaluation of flavor compositions while referring to the results of aroma analysis of food and beverages, etc. The aroma analysis of food and beverages is, for example, a method of collecting and concentrating aroma components floating in the headspace of food and beverages using an adsorbent, or a method of extracting aroma components from food and beverages with an organic solvent and then concentrating the aroma components by distillation treatment or the like to produce an aroma concentrate and performing gas chromatography analysis to obtain aroma component information.

[0004] As a conventional technique regarding such flavor compositions for food and beverages, a method that focuses on retronasal aroma, which is the exhaled breath that escapes from the nose when eating or drinking the food and beverage to be analyzed, is known. For example, Patent Documents 1 to 2 disclose a method of analyzing aroma components contained in exhaled breath using gas chromatography or the like and evaluating aroma expression characteristics, and a method of searching for aroma components for unique characterization. Patent Document 3 defines the aroma components remaining in saliva after drinking as "remaining aroma", and a method of imparting a volume feeling to a beverage by adding a flavor composition containing a characteristic group of aroma components with the remaining aroma has been proposed. Patent Document 4 discloses a method of formulating a fragrance in which a flavor composition is introduced into an intraoral model environment solution containing artificial saliva as a base and a non-intraoral environment solution not containing artificial saliva, the volatilized aroma components are collected and component-analyzed respectively, and a correction value is calculated from the difference between the two to correct the composition ratio of the flavor composition. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2016-045156 [Patent Document 2] Japanese Patent Publication No. 2019-045243 [Patent Document 3] Japanese Patent Publication No. 2018-072210 [Patent Document 4] Japanese Patent Publication No. 2007-236233 [Overview of the Initiative] [Problems that the invention aims to solve]

[0006] However, with the conventional methods described above, processed foods to which flavor compositions are added often have significantly different physical properties from the analyte. Even if a flavor composition is created that reproduces the aroma composition inherent in the analyte, it is difficult to evoke the sensation of consuming the analyte when consuming food or beverages flavored with that composition.

[0007] The present invention has been made in view of the above-mentioned conventional circumstances, and aims to provide a method for producing a fragrance composition that, when a food or beverage flavored with the prepared fragrance composition is consumed, can evoke the sensation experienced when consuming the analyte, and that provides a method for producing a fragrance composition in which the amount of fragrance components is adjusted based on scientific and objective data obtained using humans. [Means for solving the problem]

[0008] The inventors of the present invention, after diligent research to solve the above problems, conceived the idea that by matching the aroma balance of the retronasal aroma when a processed food containing a fragrance composition is consumed or drunk with the aroma balance of the retronasal aroma when the analyte is consumed or drunk, it would be possible to evoke the aroma and taste of the analyte when it is consumed or drunk. They found that the above problems could be solved by analyzing, comparing, and blending multiple aroma components contained in retronasal aroma, and thus completed the present invention.

[0009] In other words, the present invention is as follows: <1> ~ <4> This concerns... <1> (1) A step in which gas chromatography analysis is performed on the retronasal aroma obtained when the analyte is ingested or consumed, Step (2) involves calculating the detection ratio t of multiple aroma components contained in the retronasal aroma of step (1) from the results of the gas chromatography analysis of step (1) to obtain a first fragrance composition containing the aforementioned aroma components, Step (3) of preparing a model food or beverage 1 containing the first fragrance composition, The process (4) involves performing gas chromatography analysis on the retronasal aroma obtained when the aforementioned model food or beverage 1 is consumed, Step (5) involves calculating the detection ratio 1 of multiple aroma components contained in the retronasal aroma from step (4) based on the results of the gas chromatography analysis from step (4), (6) A step of adjusting the composition of the first fragrance composition so that the detection ratio 1 approaches the detection ratio t, in order to obtain a second fragrance composition, Step (7) involves repeating the same operations as in steps (3) to (6) to obtain a final fragrance composition having an aroma balance that matches the detection ratio t, A method for producing a fragrance composition having [the specified characteristics]. <2> The process includes a step of performing gas chromatography-olfactometry analysis on the retronasal aroma of step (1) and incorporating the recognized aroma components into the first fragrance composition. <1> A method for producing the fragrance composition described above. <3> The gas chromatography olfactometry analysis includes a step of adjusting the aroma intensity using the aroma extract dilution analysis method. <2> A method for producing the fragrance composition described above. <4> Steps (1) and (4) include the steps of adsorbing the retronasal aroma onto an adsorbent and desorbing the adsorbed retronasal aroma. <1> ~ <3> A method for producing a fragrance composition as described in any one of the following. [Effects of the Invention]

[0010] The present invention provides a method for producing a fragrance composition that, when consumed, evokes the sensation experienced when consuming the analyte, and allows for adjustment of the fragrance component content based on scientific and objective data obtained using human subjects. [Modes for carrying out the invention]

[0011] The present invention will be described in detail below, but these are merely examples of preferred embodiments, and the present invention is not limited to these.

[0012] The method for producing the fragrance composition of the present invention comprises the following steps (1) to (7).

[0013] [Process (1)] In step (1), gas chromatography analysis is performed on the retronasal aroma obtained when the analyte is ingested or consumed. Alternatively, a blank breath can be analyzed before or after ingesting or consuming the analyte, and the results can be subtracted in step (2) described below.

[0014] Examples of objects to be analyzed include food and beverages. These can be solid foods or beverages, and are not limited in type. Specifically, examples include fruits such as peaches, apples, grapes, strawberries, mangoes, pineapples, pears, kiwis, figs, oranges, lemons, melons, watermelons, and muscat grapes; vegetables such as carrots, cucumbers, radishes, and corn; cooked and processed meats such as steaks, grilled meats, hamburgers, and ham; cooked seafood such as grilled fish, steamed shellfish, and sashimi; desserts such as ice cream, ice milk, lacto ice, frozen desserts, yogurt, pudding, jelly, and daily desserts; and confectionery such as caramel, candy, tablets, crackers, biscuits, cookies, pies, chocolates, snacks, and chewing gum. Examples of Japanese sweets include: anko (sweet bean paste), manju (steamed buns), dango (rice dumplings), uiro (rice cakes); soups such as miso soup, Japanese-style soup, and Western-style soup; jams; spices and flavorings; various instant beverages; various instant foods; beverages such as carbonated drinks, soft drinks, fruit juices, dairy drinks, lactic acid bacteria drinks, energy drinks, soy milk, coffee, and tea; alcoholic beverages such as beer, chuhai (shochu highball), cocktails, sparkling wine, fruit wine, and herbal liquor; stews such as beef stew and cream stew; sauces such as demi-glace sauce, oyster sauce, tomato sauce, and tartar sauce; and rice, bread, pasta, curry rice, and Hayashi rice.

[0015] Retronasal aroma refers specifically to the aromatic components contained in the exhaled breath that passes from the oral cavity to the nasal cavity and is expelled from the anterior nostrils when consuming food or beverages or other substances being analyzed. It is closely related to the flavor that a person actually perceives when consuming food or beverages or other substances being analyzed.

[0016] There are no particular limitations on the method for obtaining retronasal aroma, but examples include a method of collecting aromatic components expelled from the nasal cavity using an adsorbent. In this case, a further step is provided in which the retronasal aroma is adsorbed onto the adsorbent and the adsorbed retronasal aroma is desorbed. The method of desorption is not particularly limited.

[0017] Examples of the adsorbent for the aroma component include porous resin adsorbents such as weakly polar porous polymer beads based on 2,6-diphenyl-p-phenylene oxide.

[0018] Gas chromatography (GC) analysis is an analytical method for identifying and quantifying each component contained in the analysis target (such as a gas like exhaled breath), and it can be carried out using a general gas chromatograph device. Note that gas chromatography-mass spectrometry (GC / MS), which is carried out by combining a gas chromatograph device and a mass spectrometer, is preferably used.

[0019] Also, for the retronasal aroma in step (1), it is preferable to perform gas chromatography-olfactometry (GC / O) analysis and include the recognized aroma components in the first fragrance composition described later.

[0020] GC / O is an analytical method that combines gas chromatography analysis with the human nose's sensory function. By introducing GC / O, it is expected to obtain information on aroma components closer to the flavor actually felt when eating or drinking the analysis target. That is, by using GC / O, when the analysis target contains trace aroma components that are difficult to detect by gas chromatography analysis or gas chromatography-mass spectrometry, it is possible for a person to detect and supplement the trace aroma components.

[0021] Also, GC / O may include a step of adjusting the aroma intensity using the aroma extract dilution analysis (AEDA) method that gradually adjusts the amount of the collected aroma components.

[0022] The aroma extract dilution analysis method is A nThis method involves repeatedly diluting a sample by a factor of 1 (where A is an arbitrary number, n=1, 2, 3, etc.) and performing GC / O analysis to determine the FD (Flavor Dilution) factor, which is the dilution ratio at which the analyst can no longer detect the odor. Components with a higher FD factor are considered to contribute more to the aroma of the sample.

[0023] [Process (2)] In step (2), the detection ratio t of multiple aroma components contained in the retronasal aroma of step (1) is calculated from the results of the gas chromatography analysis of step (1) to obtain a first fragrance composition containing the aforementioned aroma components.

[0024] The results of the gas chromatography analysis are obtained in the form of the area of ​​each aroma component contained in the retronasal aroma, i.e., the integrated area of ​​the peaks of the aroma components. From the area of ​​each aroma component, the detection rate t of each aroma component can be calculated. The detection rate t can be converted to mass percent, and a first fragrance composition can be obtained by mixing each aroma component having the converted mass percent (content), but the first fragrance composition is not particularly limited as long as it contains the group of aroma components detected in the retronasal aroma of step (1).

[0025] [Process (3)] In step (3), a model food or beverage 1 containing the first flavoring composition is prepared.

[0026] The content of the first flavoring composition in Model Food and Beverage 1 is not particularly limited, but is, for example, 0.0001 to 10% by mass, preferably 0.001 to 1.0% by mass.

[0027] Furthermore, Model Food & Beverage 1 may contain various compounds in addition to the first flavoring composition to reproduce the flavor of the analyte. The method for preparing Model Food & Beverage 1 is not particularly limited. Model food / beverage 1 may be a solid food or a beverage.

[0028] [Process (4)] In step (4), gas chromatography analysis is performed on the retronasal aroma obtained when consuming Model Food or Beverage 1. Alternatively, a blank breath can be analyzed before or after consuming Model Food or Beverage 1, and the results can be subtracted in step (5) described below.

[0029] In other words, according to the present invention, instead of obtaining a finished food or beverage product using the prepared first fragrance composition, the tester consumes or drinks the model food or beverage 1 again, and the resulting retronasal aroma is analyzed.

[0030] Retronasal aroma and gas chromatography analysis were performed as described in step (1).

[0031] [Process (5)] In step (5), the detection ratio 1 of multiple aroma components contained in the retronasal aroma from step (4) is calculated from the results of the gas chromatography analysis from step (4).

[0032] The results of the gas chromatography analysis in step (4) are obtained in the form of the area of ​​each aroma component contained in the retronasal aroma of step (4), i.e., the integrated area of ​​the peaks of the aroma components. From the area of ​​each aroma component, the detection ratio of each aroma component can be calculated.

[0033] [Process (6)] In step (6), the composition of the first fragrance composition is adjusted so that the detection ratio 1 approaches the detection ratio t, thereby obtaining the second fragrance composition.

[0034] In step (6), adjustments are made to each aroma component of the first fragrance composition, such as increasing the amount of components that are insufficient and decreasing the amount of components that are in excess, while referring to the detection ratio t, i.e., the balance of each aroma component of the retronasal aroma derived from the analyte. Food and beverages flavored with the second fragrance composition obtained through such adjustments will have a flavor closer to the original analyte than food and beverages flavored with the first fragrance composition.

[0035] [Process (7)] In step (7), the same operations as in steps (3) to (6) are repeated to obtain a final fragrance composition having an aroma balance that matches the detection ratio t.

[0036] The same operations as in steps (3) to (6) are repeated based on the second fragrance composition to produce a third fragrance composition, and further, a fourth fragrance composition, a fifth fragrance composition, etc. If the fragrance balance of the obtained fragrance composition matches the fragrance balance of each fragrance component obtained in step (1), then this obtained fragrance composition is considered the final fragrance composition.

[0037] The process is terminated if the aroma balance of the second fragrance composition matches the aroma balance of the retronasal aroma derived from the analyte. Note that "match" in step (7) includes not only a perfect match, but also a match between the flavor of the analyte and the flavor of the final flavored food or beverage to a degree that would be acceptable to an average consumer.

[0038] In this way, without relying too heavily on the flavorist's senses, it is possible to create flavor compositions that evoke the taste of the analyte when the food or beverage is consumed, even in flavored foods and beverages with different matrices.

[0039] The flavor compositions produced by the method for producing flavor compositions of the present invention, and the foods and beverages containing them, are manufactured after objectively evaluating whether they can reproduce the flavor balance when the target analyte is consumed or drunk. With this method, even those who are not skilled flavorists can relatively easily reproduce the flavor when the analyte is consumed in foods and beverages (processed foods and beverages) with different matrices. [Examples]

[0040] Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

[0041] [Example 1] Production of an apple-like flavor composition for beverages <Collection of exhaled breath while eating an apple> Immediately before aroma collection, an internal standard substance (Nonan-5-one) was added to an aroma component adsorbent (TENAX TA: manufactured by Gester). Exhaled breath during consumption of a bite-sized apple and during the first breath after swallowing was aspirated using an air pump and adsorbed onto the aroma component adsorbent. Aroma was collected three times for GC / MS and once for GC / O. In addition, exhaled breath from the subjects was collected for the same amount of time as apple consumption, with nothing in the mouth, and this was used as a blank exhaled breath. Aroma was collected once for GC / MS and once for GC / O.

[0042] <Aroma analysis of exhaled breath after consuming an apple using GC / MS> The aroma component adsorbent was purged with nitrogen (100 mL / min, 30 minutes), then desorbed by heating in a Thermal Desorption Unit (TDU), and introduced into a gas chromatograph equipped with a mass spectrometer (Agilent Technologies, Inc. "GC6890NGC"). GC / MS analysis was performed on exhaled breath during apple consumption and as a blank sample to obtain the peak area values ​​for each aroma component.

[0043] [Measuring equipment conditions] TDU (Thermal Desorption Unit) Thermal desorption temperature 250℃ Heating and de-attaching time: 5 minutes Heating conditions: 30°C to 250°C, 720°C / min CIS (Cooled Injection System) Trap temperature 10℃ Heating conditions: 10℃ -150℃, 960℃ / min -250℃, 720℃ / min (hold for 15 minutes) GC (Gas Chromatography) Column BC-WAX (manufactured by GL Sciences Co., Ltd., 0.25mm id x 50m, film thickness 0.15μm) Oven temp.40℃ -200℃,4℃ / min -230℃,20℃ / min Detector MS (Agilent Technologies, Inc. "5977A")

[0044] <Aroma analysis of exhaled breath after consuming an apple using GC / O> The aroma component adsorbent was purged with nitrogen (100 mL / min, 30 minutes), and then the aroma components were introduced into a gas chromatograph equipped with a GC-O port using a GL Sciences portable thermal dissolver "Handy TD TD265". GC / O analysis was performed on exhaled breath from apple consumption and blank exhaled breath. As a result, no aroma components were detected by GC / O analysis alone.

[0045] [Measuring equipment conditions] TDU (Thermal Desorption Unit) Thermal desorption temperature 250℃ Heating and de-attaching time: 1.5 minutes Heating conditions: 40°C-250°C, 2700°C / min CIS (Cooled Injection System) Trap temperature 10℃ Heating conditions: 10℃ -150℃, 960℃ / min -250℃, 720℃ / min (hold for 15 minutes) GC (Gas Chromatography) Column BC-WAX (manufactured by GL Sciences Co., Ltd., 0.25mm id x 50m, film thickness 0.15μm) Oven temperature: 70℃ - 230℃ Detector FID (Agilent Technologies, Inc. "7980A")

[0046] <Preparation of the first flavor composition (apple flavor A)> The internal standard ratio was calculated from the area values ​​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 an internal standard. Next, the internal standard ratio was similarly calculated for blank exhaled breath and subtracted from the internal standard ratio during apple consumption. This value was taken as the internal standard ratio of the retronasal aroma of each aroma component during apple consumption. Next, the detection ratio t, with the total set to 100%, was calculated from this internal standard ratio. This detection ratio t was then converted to mass%, diluted with a solvent, and used as the formulation for the first flavor composition (apple flavor A). (Table 1)

[0047] <Preparation of Model Apple Beverage 1> We performed a sugar-acid analysis on commercially available apples purchased during their peak season, and based on the results, we prepared a beverage base with an adjusted sugar-acid ratio. We then prepared Model Apple Beverage 1 by adding 0.1% by mass of the first flavoring composition (Apple Flavor A) to this base. Additionally, we prepared an unflavored beverage for blank testing.

[0048] <Exhaled breath capture during consumption of model apple beverage 1> Exhaled breath was collected during consumption of Model Apple Beverage 1 and Blank Beverage using the same method as when consuming apples. Three samples were collected for Model Apple Beverage 1, and one sample for Blank Beverage.

[0049] <Aroma analysis of exhaled breath by GC / MS after consuming model apple beverage 1> GC / MS analysis was performed on exhaled breath samples from Model Apple Beverage 1 and Blank Beverage, using the same methods and analytical conditions as those used for exhaled breath samples from apple consumption.

[0050] <Calculation of detection rate 1> Using the same method as in the preparation of the first flavor composition (apple flavor A), a detection ratio 1 was calculated from the internal standard ratio of retronasal aroma when consuming Model Apple Beverage 1, with the total set to 100%.

[0051] <Comparison of detection rates and sensory evaluation> As shown in Table 1, the aroma balance differed significantly when comparing the detection rate t of retronasal aroma when consuming an apple with the detection rate 1 of retronasal aroma when consuming Model Apple Beverage 1. Furthermore, after consuming Model Apple Beverage 1, it was found that it lacked the fresh aroma and flavor experienced when eating an apple.

[0052] <Preparation of the second flavor composition (apple flavor B)> To bring the detection ratio 1 closer to the detection ratio t, a calibration curve was created from the internal standard ratio and formulation (%) of retronasal aroma when consuming model apple beverage 1, and the formulation (%) of the second flavoring composition (apple flavor B) was calculated from the internal standard ratio of retronasal aroma when consuming an apple (Table 1).

[0053] <Creating Model Apple Drink 2> Model apple beverage 2 was prepared by adding 0.1% by mass of the second flavoring composition (apple flavor B) to the beverage base described above. In addition, an unflavored beverage was prepared for blank measurement.

[0054] <Exhaled breath capture during consumption of Model Apple Beverage 2> Exhaled breath was collected during consumption of Model Apple Beverage 2 and a blank beverage using the same method as for Model Apple Beverage 1.

[0055] <Aroma analysis of exhaled breath by GC / MS after consuming two model apple beverages> GC / MS analysis of exhaled breath from Model Apple Beverage 2 and a blank beverage was performed using the same methods and analytical conditions as for exhaled breath from Model Apple Beverage 1.

[0056] <Calculation of detection rate 2> Detection ratio 2 was calculated using the same method as detection ratio 1, based on the internal standard ratio of retronasal aroma when consuming model apple beverage 2, with the total set to 100%.

[0057] <Comparison of detection rates and sensory evaluation> As shown in Table 1, when comparing the detection rate of retronasal aroma t when consuming an apple with the detection rate 2 of retronasal aroma when consuming Model Apple Beverage 2, the aroma balance was slightly different. Furthermore, after consuming Model Apple Beverage 2, it was found that, compared to Model Apple Beverage 1, the fresh aroma and sweetness reminiscent of eating an apple fruit were improved, but still lacked sufficient flavor.

[0058] <Preparation of the third flavor composition (apple flavor C)> To bring the detection ratio 2 closer to the detection ratio t, a calibration curve was created from the internal standard ratio and formulation (%) of retronasal aroma when consuming model apple beverage 1 and model apple beverage 2, and the formulation (%) of the third flavoring composition (apple flavor C) was calculated from the internal standard ratio of retronasal aroma when consuming apples (Table 1).

[0059] <Creating Model Apple Drink 3> Model apple beverage 3 was prepared by adding 0.1% by mass of a third flavoring composition (apple flavor C) to the beverage base described above. A beverage without added flavoring was also prepared for blank measurements.

[0060] <Exhaled breath collection during consumption of Model Apple Beverage 3> Exhaled breath was collected during consumption of Model Apple Beverage 3 and Blank Beverage using the same method as when Model Apple Beverage 1 was consumed.

[0061] <Aroma analysis of exhaled breath by GC / MS after consuming model apple beverage 3> GC / MS analysis of exhaled breath from Model Beverage 3 and Blank Beverage was performed using the same methods and analytical conditions as for exhaled breath from Model Apple Beverage 1.

[0062] <Calculation of detection rate 3> Detection ratio 3 was calculated using the same method as detection ratio 1, based on the internal standard ratio of retronasal aroma when consuming model apple beverage 3, with the total set to 100%.

[0063] <Comparison of detection rates and sensory evaluation> As shown in Table 1, when comparing the detection rate t of retronasal aroma when consuming an apple with the detection rate 3 of retronasal aroma when consuming Model Apple Beverage 3, the aroma balance was similar. Furthermore, consuming Model Apple Beverage 3 evoked the fresh, juicy flavor and sweetness associated with eating an apple.

[0064] <Sensory evaluation by a panel of experts> First, a panel of four experts conducted a sensory evaluation of the flavor of apples when consumed. Next, the flavor of Model Apple Beverage 3 and Model Apple Beverage 1 were also evaluated. The subjects were not informed which flavoring was added to Model Apple Beverage 3 or Model Apple Beverage 1, and were presented with a random three-digit number. As a result, all respondents answered that Model Apple Beverage 3 evoked the aroma and flavor of eating an apple more than Model Apple Beverage 1.

[0065] [Table 1]

[0066] [Example 2] Production of a grape-like flavor composition for beverages <Collection of exhaled breath during grape consumption> Exhaled breath was collected during grape consumption using the same method as for apples.

[0067] <Aroma analysis of exhaled breath during grape consumption by GC / MS> GC / MS analysis was performed on exhaled breath samples taken after consuming grapes and on a blank breath sample, using the same analytical conditions as for exhaled breath after consuming apples.

[0068] <Aroma analysis of exhaled breath during grape consumption using GC / O> GC / O analysis was performed on exhaled breath samples taken after consuming grapes and on a blank breath sample, using the same analytical conditions as for exhaled breath taken after consuming apples. As a result, the presence and odor intensity of aroma components that were not detected by GC / MS were confirmed in the exhaled breath taken after consuming grapes.

[0069] <Preparation of the first fragrance composition (grape flavor A)> Using the same method as for apples, the internal standard ratio of retronasal aroma when grapes are consumed was calculated. Next, a detection ratio t was calculated from this internal standard ratio, with the total set to 100%. This detection ratio t was then converted to mass%, and components detected by GC / O analysis alone were added to it. The mixture was then appropriately diluted with a solvent to form the formulation of the first flavor composition (grape flavor A). The proportion of components detected by GC / O analysis alone was set to the same proportion as the lowest formulation value among the aroma components detected by GC / MS (Table 2).

[0070] <Preparation of Model Grape Beverage 1> We performed a sugar-acid analysis on commercially available grapes purchased during their peak season, and based on the results, we prepared a beverage base with an adjusted sugar-acid ratio. We then prepared Model Grape Beverage 1 by adding 0.1% by mass of the first flavoring composition (grape flavor A) to this base. Additionally, we prepared an unflavored beverage for blank testing.

[0071] <Exhaled breath capture during consumption of model grape beverage 1> Exhaled breath samples were collected three times for GC / MS and once for GC / O using the same method as for Model Apple Beverage 1. Additionally, blank beverage samples were collected once for GC / MS and once for GC / O using the same method.

[0072] <Aroma analysis of exhaled breath during consumption of model grape beverage 1 by GC / MS> GC / MS analysis was performed on exhaled breath samples from Model Grape Beverage 1 and Blank Beverage, using the same methods and analytical conditions as those used for exhaled breath samples from grape consumption.

[0073] <Aroma analysis of exhaled breath using GC / O after consuming a model grape beverage 1> GC / O analysis was performed on exhaled breath from Model Grape Beverage 1 and Blank Beverage using the same methods and analytical conditions as those used for exhaled breath from grape consumption. As a result, it was confirmed that the components detected by GC / O analysis alone were present in the exhaled breath from Model Grape Beverage 1, and that the odor intensity was equivalent to that of exhaled breath from grape consumption.

[0074] <Calculation of detection rate 1> Using the same method as in the preparation of the first flavoring composition (grape flavor A), a detection ratio 1 was calculated from the internal standard ratio of retronasal aroma when consuming model grape beverage 1, with the total set to 100%.

[0075] <Comparison of detection rates and sensory evaluation> As shown in Table 2, the aroma balance differed significantly when comparing the detection rate t of retronasal aroma when consuming grapes with the detection rate 1 of retronasal aroma when consuming model grape beverage 1. Furthermore, after consuming Model Grape Beverage 1, it was found that it lacked the fresh aroma and flavor experienced when eating grapes.

[0076] <Preparation of the second flavor composition (grape flavor B)> To bring the detection ratio 1 closer to the detection ratio t, a calibration curve was created from the internal standard ratio and formulation (%) of retronasal aroma when consuming model grape beverage 1. The amount of each aroma component was calculated from the internal standard ratio of retronasal aroma when consuming grapes, and the components detected by GC / O analysis alone were added in the same proportion as before to obtain the formulation (%) of the second flavor composition (grape flavor B) (Table 2).

[0077] <Preparation of Model Grape Beverage 2> Model grape beverage 2 was prepared by adding 0.1% by mass of the second flavoring composition (grape flavor B) to the beverage base described above. A beverage without added flavoring was also prepared for blank measurements.

[0078] <Exhaled breath collection during consumption of model grape beverage 2> Exhaled breath was collected during consumption of Model Grape Beverage 2 and a blank beverage using the same method as for Model Grape Beverage 1.

[0079] <Aroma analysis of exhaled breath by GC / MS during consumption of two model grape beverages> GC / MS analysis of exhaled breath from Model Grape Beverage 2 and a blank beverage was performed using the same methods and analytical conditions as for exhaled breath from Model Grape Beverage 1.

[0080] <Aroma analysis of exhaled breath using GC / O during consumption of two model grape beverages> GC / O analysis was performed on exhaled breath samples from Model Grape Beverage 2 and a blank beverage using the same methods and analytical conditions as those used for exhaled breath samples from Model Grape Beverage 1. As a result, it was confirmed that the exhaled breath from Model Grape Beverage 2 contained components detected solely by GC / O analysis, and that the odor intensity was equivalent to that of exhaled breath from eating grapes.

[0081] <Calculation of detection rate 2> Detection ratio 2 was calculated using the same method as detection ratio 1, based on the internal standard ratio of retronasal aroma when consuming model grape beverage 2, with the total set to 100%.

[0082] <Comparison of detection rates and sensory evaluation> As shown in Table 2, when comparing the detection rate of retronasal aroma t when consuming grapes and the detection rate of retronasal aroma 2 when consuming model grape beverage 2, the aroma balance was slightly different. Furthermore, after tasting Model Grape Beverage 2, it was found that, compared to Model Grape Beverage 1, the fresh aroma accompanied by the sweetness of eating grapes was improved, but it was still lacking.

[0083] <Preparation of the third flavor composition (grape flavor C)> To bring the detection ratio 2 closer to the detection ratio t, a calibration curve was created from the internal standard ratio and formulation (%) of retronasal aroma when consuming model grape beverage 1 and model grape beverage 2. The amount of each aroma component was calculated from the internal standard ratio of retronasal aroma when consuming grapes, and the components detected by GC / O analysis alone were added in the same proportion as before to obtain the formulation (%) of the third flavor composition (grape flavor C). (Table 2)

[0084] <Preparation of Model Grape Beverage 3> Model grape beverage 3 was prepared by adding 0.1% by mass of a third flavoring composition (grape flavor C) to the beverage base described above. A beverage without added flavoring was also prepared for blank measurements.

[0085] <Exhaled breath collection during consumption of model grape beverage 3> Exhaled breath was collected during consumption of Model Grape Beverage 3 and a blank beverage using the same method as for Model Grape Beverage 1.

[0086] <Aroma analysis of exhaled breath by GC / MS during consumption of model grape beverage 3> GC / MS analysis of exhaled breath from Model Grape Beverage 3 and a blank beverage was performed using the same methods and analytical conditions as for exhaled breath from Model Grape Beverage 1.

[0087] <Aroma analysis of exhaled breath using GC / O during consumption of model grape beverage 3> GC / O analysis was performed on exhaled breath from Model Grape Beverage 3 and a blank beverage using the same method and analytical conditions as for exhaled breath from Model Grape Beverage 1. As a result, it was confirmed that the components detected by GC / O analysis alone were present in the exhaled breath from Model Grape Beverage 3, and that the odor intensity was equivalent to that of exhaled breath from eating grapes.

[0088] <Calculation of detection rate 3> Detection ratio 3 was calculated using the same method as detection ratio 1, based on the internal standard ratio of retronasal aroma when consuming model grape beverage 3, with the total set to 100%.

[0089] <Comparison of detection rates and sensory evaluation> As shown in Table 2, when comparing the detection rate t of retronasal aroma when consuming grapes with the detection rate 3 of retronasal aroma when consuming model grape beverage 3, the aroma balance was similar. Furthermore, consuming Model Grape Beverage 3 evoked the fresh, juicy flavor and fibrous texture, along with the sweetness, of eating grapes.

[0090] <Sensory evaluation by a panel of experts> First, a panel of four experts conducted a sensory evaluation of the aroma and flavor of grapes when consumed. Next, the aroma and flavor of Model Grape Beverage 3 and Model Grape Beverage 1 were also evaluated. The subjects were not informed which flavoring was added to Model Grape Beverage 3 or Model Grape Beverage 1, and were presented with a random three-digit number. As a result, all respondents answered that Model Grape Beverage 3 evoked the aroma and flavor of eating grapes more than Model Grape Beverage 1.

[0091] [Table 2]

[0092] [Example 3] Production of a peach-like flavor composition for beverages <Collection of exhaled breath while eating peaches> Exhaled breath was collected while eating peaches using the same method as for apples.

[0093] <Aroma analysis of exhaled breath during peach consumption using GC / MS> GC / MS analysis was performed on exhaled breath samples taken after eating peaches and on a blank breath sample, using the same analytical conditions as for exhaled breath after eating apples.

[0094] <Aroma analysis of exhaled breath using GC / O during peach consumption> GC / O analysis was performed on exhaled breath samples taken after eating peaches and on a blank breath sample, using the same analytical conditions as for exhaled breath after eating apples. As a result, the presence and odor intensity of aroma components that were not detected by GC / MS were confirmed in the exhaled breath after eating peaches.

[0095] <Preparation of the first flavor composition (peach flavor A)> Using the same method as for apples, the internal standard ratio of retronasal aroma when eating peaches was calculated. Next, the detection ratio t was calculated from this internal standard ratio, with the total set to 100%. Subsequently, this detection ratio t was converted to mass %, and components detected by GC / O analysis alone were added to it. This was then appropriately diluted with a solvent to form the formulation of the first flavor composition (peach flavor A). The proportion of components detected by GC / O analysis alone was set to the same proportion as the lowest formulation value among the aroma components detected by GC / MS. (Table 3)

[0096] <Preparation of Model Peach Beverage 1> We performed a sugar-acid analysis on commercially available peaches purchased during their peak season, and based on the results, we prepared a beverage base with an adjusted sugar-acid ratio. We then prepared Model Peach Beverage 1 by adding 0.1% by mass of the first flavoring composition (Peach Flavor A). Additionally, we prepared an unflavored beverage for blank testing.

[0097] <Exhaled breath collection during consumption of Model Momo beverage 1> Exhaled breath was collected during consumption of Model Peach Beverage 1 and Blank Beverage using the same method as for Model Grape Beverage 1.

[0098] <Aroma analysis of exhaled breath by GC / MS after consuming Model Peach Beverage 1> GC / MS analysis was performed on exhaled breath samples from Model Peach Beverage 1 and Blank Beverage, using the same methods and analytical conditions as those used for exhaled breath samples from peach consumption.

[0099] <Aroma analysis of exhaled breath using GC / O after consuming Model Peach Beverage 1> Using the same method and analytical conditions as for exhaled breath after consuming peach, GC / O analysis was performed on exhaled breath after consuming Model Peach Beverage 1 and Blank Beverage. As a result, it was confirmed that the components detected by GC / O analysis alone were present in the exhaled breath after consuming Model Peach Beverage 1, and that the odor intensity was equivalent to that of exhaled breath after consuming peach.

[0100] <Calculation of detection rate 1> The detection ratio 1, with the total set to 100%, was calculated from the internal standard ratio of retronasal aroma when consuming Model Peach Beverage 1, using the same method as in <Preparation of the first flavor composition (peach flavor A)>.

[0101] <Comparison of detection rates and sensory evaluation> As shown in Table 3, a comparison of the detection rate of retronasal aroma t when eating peaches and the detection rate of retronasal aroma 1 when consuming Model Peach Beverage 1 revealed a significant difference in aroma balance. Furthermore, after consuming Model Peach Beverage 1, it was found that it lacked the fresh aroma and flavor experienced when eating a peach.

[0102] <Preparation of the second flavoring composition (peach flavor B)> To bring the detection ratio 1 closer to the detection ratio t, a calibration curve was created from the internal standard ratio and formulation (%) when Model Peach Beverage 1 was consumed. The amount of each aroma component was calculated from the internal standard ratio when the peach was eaten, and the components detected by GC / O analysis alone were added in the same proportion as before to obtain the formulation (%) of the second flavor composition (Peach Flavor B). (Table 3)

[0103] <Creation of Model Peach Beverage 2> Model peach beverage 2 was prepared by adding 0.1% by mass of the second flavoring composition (peach flavor B) to the beverage base described above. In addition, an unflavored beverage was prepared for blank measurement.

[0104] <Exhaled breath collection during consumption of Model Momo beverage 2> Exhaled breath was collected during consumption of Model Peach Beverage 2 and the blank beverage using the same method as for Model Peach Beverage 1.

[0105] <Aroma analysis of exhaled breath by GC / MS after consuming Model Peach Beverage 2> GC / MS analysis of exhaled breath from Model Peach Beverage 2 and Blank Beverage was performed using the same method and analytical conditions as for exhaled breath from Model Peach Beverage 1.

[0106] <Aroma analysis of exhaled breath using GC / O after consuming Model Peach Beverage 2> GC / O analysis was performed on exhaled breath samples from Model Peach Beverage 2 and a blank beverage using the same methods and analytical conditions as those used for exhaled breath samples from Model Peach Beverage 1. As a result, it was confirmed that the exhaled breath from Model Peach Beverage 2 contained components detected solely by GC / O analysis, and that its odor intensity was equivalent to that of exhaled breath from eating peaches.

[0107] <Calculation of detection rate 2> Detection ratio 2 was calculated using the same method as detection ratio 1, based on the internal standard ratio of retronasal aroma when consuming model peach beverage 2, with the total set to 100%.

[0108] <Comparison of detection rates and sensory evaluation> As shown in Table 3, when comparing the detection rate of retronasal aroma t when eating peaches and the detection rate of retronasal aroma 2 when consuming Model Peach Beverage 2, the aroma balance was slightly different. Furthermore, after consuming Model Peach Beverage 2, it was found that, compared to Model Peach Beverage 1, the fresh aroma and flavor of eating peach fruit was improved, but it was still insufficient.

[0109] <Preparation of the third flavor composition (peach flavor C)> To bring the detection ratio 2 closer to the detection ratio t, a calibration curve was created from the internal standard ratio and formulation (%) when consuming Model Peach Beverage 1 and Model Peach Beverage 2. The amount of each aroma component was calculated from the internal standard ratio when consuming peaches, and the components detected by GC / O analysis alone were added in the same proportion as before to obtain the formulation (%) of the third flavor composition (Peach Flavor C). (Table 3)

[0110] <Production of Model Peach Beverage 3> Model peach beverage 3 was prepared by adding 0.1% by mass of a third flavoring composition (peach flavor C) to the beverage base described above. A beverage without added flavoring was also prepared for blank measurements.

[0111] <Exhaled breath collection during consumption of Model Momo Beverage 3> Exhaled breath was collected during consumption of Model Peach Beverage 3 and the blank beverage using the same method as for Model Peach Beverage 1.

[0112] <Aroma analysis of exhaled breath by GC / MS after consuming Model Peach Beverage 3> GC / MS analysis of exhaled breath from Model Peach Beverage 3 and Blank Beverage was performed using the same method and analytical conditions as for exhaled breath from Model Peach Beverage 1.

[0113] <Aroma analysis of exhaled breath using GC / O after consuming Model Peach Beverage 3> GC / O analysis was performed on exhaled breath samples from Model Peach Beverage 3 and a blank beverage using the same methods and analytical conditions as those used for exhaled breath samples from Model Peach Beverage 1. As a result, it was confirmed that the components detected by GC / O analysis alone were present in the exhaled breath from Model Peach Beverage 3, and that the odor intensity was equivalent to that of exhaled breath from eating peaches.

[0114] <Calculation of detection rate 3> Detection ratio 3 was calculated using the same method as detection ratio 1, based on the internal standard ratio of retronasal aroma when consuming model peach beverage 3, with the total set to 100%.

[0115] <Comparison of detection rates and sensory evaluation> As shown in Table 3, when comparing the detection rate t of retronasal aroma when eating peaches and the detection rate 3 of retronasal aroma when consuming Model Peach Beverage 3, the aroma balance was similar. Furthermore, consuming Model Peach Beverage 3 evoked the fresh and juicy flavor accompanied by the smooth, pulpy texture of eating a peach.

[0116] <Sensory evaluation by a panel of experts> First, a panel of four experts conducted a sensory evaluation of the aroma and flavor of the peach beverages. Next, the aroma and flavor of Model Peach Beverage 3 and Model Peach Beverage 1 were evaluated. The subjects were not informed which flavoring was added to Model Peach Beverage 3 or Model Peach Beverage 1, and were presented with a random three-digit number. As a result, all respondents answered that Model Peach Beverage 3 evoked the aroma and flavor of eating a peach fruit more than Model Peach Beverage 1.

[0117] [Table 3]

[0118] [Example 4] Production of a strawberry-like flavor composition for beverages <Collection of exhaled breath while eating strawberries> Exhaled breath was collected during strawberry consumption using the same method as for apples.

[0119] <Aroma analysis of exhaled breath during strawberry consumption using GC / MS> GC / MS analysis was performed on exhaled breath samples taken after consuming strawberries and on a blank breath sample, using the same analytical conditions as for exhaled breath after consuming apples.

[0120] <Aroma analysis of exhaled breath during strawberry consumption using GC / O> GC / O analysis was performed on breath samples taken after consuming strawberries and on a blank breath sample, using the same analytical conditions as for breath samples taken after consuming apples. As a result, the presence and odor intensity of aroma components that were not detected by GC / MS were confirmed in the breath samples taken after consuming strawberries.

[0121] <Preparation of the first flavor composition (strawberry flavor A)> Using the same method as for apples, the internal standard ratio of retronasal aroma when consuming strawberries was calculated, and then the detection ratio t, with the total set to 100%, was calculated from this internal standard ratio (Table 4). Subsequently, this detection ratio t was converted to mass%, and components detected by GC / O analysis alone were added, and the mixture was further diluted appropriately with a solvent to form the formulation of the first flavor composition (strawberry flavor A). The proportion of components detected by GC / O analysis alone was set to the same proportion as the lowest formulation value among the aroma components detected by GC / MS.

[0122] <Making Model Strawberry Drink 1> We conducted a sugar-acid analysis on commercially available strawberries purchased during their peak season, and based on the results, we prepared a beverage base with an adjusted sugar-acid ratio. We then added 0.1% by mass of the first flavoring composition (strawberry flavor A) to this base to create Model Strawberry Beverage 1. This Model Strawberry Beverage 1 had a strong sulfur-containing compound odor and was unsuitable for consumption.

[0123] <Creating Model Strawberry Drink 2> Instead of strawberry flavor A, a second flavoring composition (strawberry flavor B) shown in Table 4, containing aroma components detected by breath analysis during strawberry consumption, was used. Model strawberry beverage 2 was prepared by adding 0.1% by mass of the second flavoring composition (strawberry flavor B) to the beverage base described above. An unflavored beverage was also prepared for blank measurements.

[0124] <Exhaled breath collection during consumption of Model Strawberry Beverage 2> Exhaled breath was collected during consumption of Model Strawberry Beverage 2 and a blank beverage using the same method as for Model Grape Beverage 1.

[0125] <Aroma analysis of exhaled breath by GC / MS during consumption of Model Strawberry Beverage 2> GC / MS analysis was performed on exhaled breath samples from Model Strawberry Beverage 2 and Blank Beverage, using the same methods and analytical conditions as those used for exhaled breath samples from strawberry consumption.

[0126] <Aroma analysis of exhaled breath using GC / O after consuming Model Strawberry Beverage 2> GC / O analysis was performed on exhaled breath samples taken after consuming Model Strawberry Beverage 2 and a blank beverage, using the same methods and analytical conditions as those used for exhaled breath samples taken after consuming strawberries. As a result, the presence of the component detected by GC / O analysis alone could not be confirmed in the exhaled breath samples taken after consuming Model Strawberry Beverage 2.

[0127] <Calculation of detection rate 2> Using the same method as in the preparation of the first flavoring composition (strawberry flavor A), the detection ratio 2 was calculated from the internal standard ratio of retronasal aroma when consuming Model Strawberry Beverage 2, with the total set to 100%.

[0128] <Comparison of detection rates and sensory evaluation> As shown in Table 4, a comparison of the detection rate of retronasal aroma t when consuming strawberries and the detection rate 2 of retronasal aroma when consuming Model Strawberry Beverage 2 revealed a significant difference in aroma balance. Furthermore, after consuming Model Strawberry Beverage 2, it was found that it lacked the fresh aroma and flavor of eating actual strawberries.

[0129] <Preparation of the third flavor composition (strawberry flavor C)> To bring the detection ratio 2 closer to the detection ratio t, a calibration curve was created from the internal standard ratio of retronasal aroma and formulation (%) when consuming Model Strawberry Beverage 2. The amount of each aroma component was calculated from the internal standard ratio of retronasal aroma when consuming strawberries, and components detected by GC / O analysis alone were added in a higher proportion than before to obtain the formulation (%) of the third flavor composition (Strawberry Flavor C). (Table 4)

[0130] <Creating Model Strawberry Drink 3> Model strawberry beverage 3 was prepared by adding 0.1% by mass of a third flavoring composition (strawberry flavor C) to the beverage base described above. A beverage without added flavoring was also prepared for blank measurements.

[0131] <Exhaled breath collection during consumption of Model Strawberry Beverage 3> Exhaled breath was collected during consumption of Model Strawberry Beverage 3 and a blank beverage using the same method as for Model Strawberry Beverage 2.

[0132] <Aroma analysis of exhaled breath by GC / MS during consumption of Model Strawberry Beverage 3> GC / MS analysis was performed on exhaled breath samples from Model Strawberry Beverage 3 and Blank Beverage using the same methods and analytical conditions as for Model Strawberry Beverage 2.

[0133] <Aroma analysis of exhaled breath using GC / O during consumption of Model Strawberry Beverage 3> GC / O analysis was performed on exhaled breath from Model Strawberry Beverage 3 and a blank beverage using the same method and analytical conditions as for exhaled breath from Model Strawberry Beverage 2. As a result, it was confirmed that the exhaled breath from Model Strawberry Beverage 3 contained components detected by GC / O analysis alone, and that the odor intensity was equivalent to that of exhaled breath from eating strawberries.

[0134] <Calculation of detection rate 3> Detection ratio 3 was calculated using the same method as for detection ratio 2, based on the internal standard ratio of retronasal aroma when consuming model strawberry beverage 3, with the total set to 100%.

[0135] <Comparison of detection rates and sensory evaluation> As shown in Table 4, when comparing the detection rate of retronasal aroma t when consuming strawberries and the detection rate of retronasal aroma 3 when consuming Model Strawberry Beverage 3, the aroma balance was slightly different. Furthermore, after tasting Model Strawberry Drink 3, it was found that, compared to Model Strawberry Drink 2, the fresh aroma accompanied by the sweetness of eating the fruit was improved, but it was still lacking.

[0136] <Preparation of the fourth flavor composition (strawberry flavor D)> To bring the detection ratio 3 closer to the detection ratio t, a calibration curve was created from the internal standard ratio and formulation (%) of retronasal aroma when consuming Model Strawberry Beverage 2 and Model Strawberry Beverage 3. The amount of each aroma component was calculated from the internal standard ratio of retronasal aroma when consuming strawberries, and the components detected by GC / O analysis alone were added in the same proportion as before to obtain the formulation (%) of the fourth flavor composition (Strawberry Flavor D). (Table 4)

[0137] <Creating Model Strawberry Drink 4> Model strawberry beverage 4 was prepared by adding 0.1% by mass of the fourth flavoring composition (strawberry flavor D) to the beverage base described above. In addition, an unflavored beverage was prepared for blank measurement.

[0138] <Exhaled breath collection during consumption of Model Strawberry Beverage 4> Exhaled breath was collected during consumption of Model Strawberry Beverage 4 and the blank beverage using the same method as for Model Strawberry Beverage 2.

[0139] <Aroma analysis of exhaled breath by GC / MS during consumption of Model Strawberry Beverage 4> GC / MS analysis of exhaled breath from Model Strawberry Beverage 4 and Blank Beverage was performed using the same methods and analytical conditions as for exhaled breath from Model Strawberry Beverage 2.

[0140] <Aroma analysis of exhaled breath using GC / O during consumption of Model Strawberry Beverage 4> GC / O analysis was performed on exhaled breath samples from Model Strawberry Beverage 4 and a blank beverage using the same methods and analytical conditions as those used for exhaled breath samples from Model Strawberry Beverage 2. As a result, it was confirmed that the exhaled breath from Model Strawberry Beverage 4 contained components detected solely by GC / O analysis, and that its odor intensity was equivalent to that of exhaled breath from eating strawberries.

[0141] <Calculation of detection rate 4> Detection ratio 4 was calculated using the same method as for detection ratio 2, based on the internal standard ratio of retronasal aroma when consuming model strawberry beverage 4, with the total set to 100%.

[0142] <Comparison of detection rates and sensory evaluation> As shown in Table 4, when comparing the detection rate t of retronasal aroma when consuming strawberries and the detection rate 4 of retronasal aroma when consuming Model Strawberry Beverage 4, the aroma balance was similar. Furthermore, consuming Model Strawberry Beverage 4 evoked the fresh, juicy flavor and sweetness associated with eating strawberries.

[0143] <Sensory evaluation by a panel of experts> First, a panel of four experts conducted a sensory evaluation of the aroma and flavor of strawberries when consumed. Next, the aroma and flavor of Model Strawberry Beverage 4 and Model Strawberry Beverage 2 were also evaluated. The subjects were not informed which flavoring was added to Model Strawberry Beverage 4 or Model Strawberry Beverage 2, and were presented with a random three-digit number. As a result, all respondents answered that Model Strawberry Drink 4 evoked the aroma and flavor of eating strawberries more than Model Strawberry Drink 2.

[0144] [Table 4]

[0145] [Example 5] Production of a strawberry-like flavor composition for gummy candies The detection rate t of the target retronasal aroma during strawberry consumption was obtained using the method shown in Example 4 (Production of a strawberry-like flavoring composition for beverages).

[0146] <Preparation of the first fragrance composition (strawberry flavor E)> Based on strawberry flavor D, which was developed for strawberry beverages, we created strawberry flavor E with an enhanced overall potency. (Table 5)

[0147] <Making Model Strawberry Gummy 1> Model strawberry gummy 1 was prepared by adding 0.2% by mass of the first flavoring composition (strawberry flavor E) to a general gummy dough formula. Additionally, unflavored gummies were prepared for blank measurements.

[0148] <Collection of exhaled breath during consumption of Model Strawberry Gummy 1> Exhaled breath was collected during the consumption of Model Strawberry Gummy 1 and Blank Gummy using the same method as when consuming strawberries.

[0149] <Aroma analysis of exhaled breath after consuming Model Strawberry Gummy 1 by GC / MS> GC / MS analysis was performed on exhaled breath samples taken after consuming Model Strawberry Gummy 1 and Blank Gummy, using the same methods and analytical conditions as those used for exhaled breath samples taken after consuming strawberries.

[0150] <Aroma analysis of exhaled breath using GC / O after consuming Model Strawberry Gummy 1> GC / O analysis was performed on exhaled breath after consuming Model Strawberry Gummy 1 and Blank Gummy using the same methods and analytical conditions as those used for exhaled breath after consuming strawberries. As a result, the presence of aroma components that were not detected by GC / MS was confirmed in the exhaled breath after consuming Model Strawberry Gummy 1. The odor intensity was confirmed to be stronger compared to the exhaled breath after consuming strawberries.

[0151] <Calculation of detection rate 1> The detection ratio 1, with the total set to 100%, was calculated from the internal standard ratio of retronasal aroma when consuming Model Strawberry Gummy 1, using the same method as for exhaled breath when consuming strawberries.

[0152] <Comparison of detection rates and sensory evaluation> As shown in Table 5, when comparing the detection rate of retronasal aroma t when consuming strawberries and the detection rate 1 of retronasal aroma when consuming Model Strawberry Gummy 1, the aroma balance was significantly different. Furthermore, after consuming Model Strawberry Gummy 1, it was found that it lacked the fresh flavor and aroma of eating actual strawberries.

[0153] <Preparation of the second flavoring composition (strawberry flavor F)> To bring the detection ratio 1 closer to the detection ratio t, a calibration curve was created from the internal standard ratio of retronasal aroma and formulation (%) when consuming Model Strawberry Gummy 1. The amount of each aroma component was calculated from the internal standard ratio of retronasal aroma when consuming strawberries, and components detected by GC / O analysis alone were added in a smaller proportion than before to obtain the formulation (%) of the second flavor composition (Strawberry Flavor F). (Table 5)

[0154] <Creating Model Strawberry Gummy 2> Model strawberry gummy 2 was prepared by adding 0.2% by mass of the second flavoring composition (strawberry flavor F) to the gummy dough described above. In addition, an unflavored gummy was prepared for blank measurement.

[0155] <Collection of exhaled breath during consumption of Model Strawberry Gummy 2> Exhaled breath samples were collected during consumption of Model Strawberry Gummy 2 and Blank Gummy using the same method as Model Strawberry Gummy 1.

[0156] <Aroma analysis of exhaled breath by GC / MS after consuming Model Strawberry Gummy 2> GC / MS analysis was performed on exhaled breath samples taken after consuming Model Strawberry Gummy 2 and Blank Gummy, using the same methods and analytical conditions as those used for Model Strawberry Gummy 1.

[0157] <Aroma analysis of exhaled breath using GC / O after consuming Model Strawberry Gummy 2> GC / O analysis was performed on exhaled breath samples taken after consuming Model Strawberry Gummy 2 and Blank Gummy using the same methods and analytical conditions as those used for Model Strawberry Gummy 1. As a result, it was confirmed that the components detected by GC / O analysis alone were present in the exhaled breath after consuming Model Strawberry Gummy 2, and that the odor intensity was equivalent to that of the exhaled breath after consuming strawberries.

[0158] <Calculation of detection rate 2> Detection ratio 2 was calculated using the same method as detection ratio 1, based on the internal standard ratio of retronasal aroma when consuming model strawberry gummies 2, with the total set to 100%.

[0159] <Comparison of detection rates and sensory evaluation> As shown in Table 5, when comparing the detection rate of retronasal aroma t when consuming strawberries and the detection rate 2 of retronasal aroma when consuming Model Strawberry Gummy 2, the aroma balance was slightly different. Furthermore, after tasting Model Strawberry Gummy 2, I found that while the fresh flavor and sweetness reminiscent of eating fruit were improved compared to Model Strawberry Gummy 1, it was still lacking.

[0160] <Preparation of the third flavor composition (strawberry flavor G)> To bring the detection ratio 2 closer to the detection ratio t, a calibration curve was created from the internal standard ratio and formulation (%) of retronasal aroma when consuming Model Strawberry Gummy 1 and Model Strawberry Gummy 2. The amount of each aroma component was calculated from the internal standard ratio of retronasal aroma when consuming strawberries, and the components detected by GC / O analysis alone were added in the same proportion as before to obtain the formulation (%) of the second flavor composition (Strawberry Flavor G). (Table 5)

[0161] <Making Model Strawberry Gummy 3> Model strawberry gummy 3 was prepared by adding 0.2% by mass of a third flavoring composition (strawberry flavor G) to the gummy dough described above. In addition, an unflavored gummy was prepared for blank measurement.

[0162] <Collection of exhaled breath during consumption of Model Strawberry Gummy 3> Exhaled breath samples were collected during consumption of Model Strawberry Gummy 3 and Blank Gummy using the same method as for Model Strawberry Gummy 1.

[0163] <Aroma analysis of exhaled breath by GC / MS after consuming Model Strawberry Gummy 3> GC / MS analysis was performed on exhaled breath samples taken after consuming Model Strawberry Gummy 3 and Blank Gummy, using the same methods and analytical conditions as those used for Model Strawberry Gummy 1.

[0164] <Calculation of detection rate 3> Detection ratio 3 was calculated using the same method as detection ratio 1, based on the internal standard ratio of retronasal aroma when consuming model strawberry gummies 3, with the total set to 100%.

[0165] <Aroma analysis of exhaled breath using GC / O after consuming Model Strawberry Gummy 3> GC / O analysis was performed on exhaled breath samples taken after consuming Model Strawberry Gummy 3 and Blank Gummy using the same methods and analytical conditions as those used for Model Strawberry Gummy 1. As a result, it was confirmed that the components detected by GC / O analysis alone were present in the exhaled breath after consuming Model Strawberry Gummy 3, and that the odor intensity was equivalent to that of the exhaled breath after consuming strawberries.

[0166] <Comparison of detection rates and sensory evaluation> As shown in Table 5, when comparing the detection rate t of retronasal aroma when consuming strawberries and the detection rate 3 of retronasal aroma when consuming Model Strawberry Gummy 3, the aroma balance was similar. Furthermore, after consuming Model Strawberry Gummy 3, it evoked the fresh, juicy flavor and sweetness associated with eating real strawberries.

[0167] <Sensory evaluation by a panel of experts> First, a panel of four experts conducted a sensory evaluation of the flavor of strawberries when consumed. Next, the flavor of Model Strawberry Gummy 3 and Model Strawberry Gummy 1 were also evaluated. The subjects were not informed which flavoring was added to Model Strawberry Gummy 3 or Model Strawberry Gummy 1, and were presented with a random three-digit number. As a result, all respondents answered that Model Strawberry Gummy 3 evoked the aroma and flavor of eating a real strawberry more than Model Strawberry Gummy 1.

[0168] [Table 5]

Claims

1. A step (1) of performing a gas chromatographic analysis of retronasal aromas obtained when eating or drinking an object to be analyzed; a step (2) of calculating a detection ratio t of a plurality of aroma components contained in the retronasal aroma of the step (1) from the result of the gas chromatography analysis of the step (1) to obtain a first fragrance composition containing the aroma components; (3) preparing a model food or beverage 1 containing the first flavor composition; A step (4) of performing a gas chromatography analysis on the retronasal aroma obtained when eating or drinking the model food or beverage 1; A step (5) of calculating a detection ratio 1 of a plurality of aroma components contained in the retronasal aroma of the step (4) from the results of the gas chromatography analysis of the step (4); (6) adjusting the composition of the first fragrance composition so that the detection rate 1 approaches the detection rate t to obtain a second fragrance composition; a step (7) of repeatedly carrying out the steps (3) to (6) to obtain a final fragrance composition having an aroma balance that coincides with the detection ratio t; A method for producing a fragrance composition comprising the steps of:

2. 2. The method for producing a fragrance composition according to claim 1, further comprising a step of subjecting the retronasal aroma of step (1) to gas chromatography olfactometry analysis, and incorporating an aroma component of the recognized odor into the first fragrance composition.

3. The method for producing a fragrance composition according to claim 2, wherein the gas chromatography olfactometry analysis includes an analysis for adjusting the fragrance intensity using an aroma extract dilution analysis method.

4. 4. The method for producing a fragrance composition according to claim 1, further comprising the steps of: adsorbing the retronasal aroma onto an adsorbent and desorbing the adsorbed retronasal aroma in the steps (1) and (4).