Rice-like fragrance composition and film

Abstract

To provide a technique capable of imparting or enhancing the fragrance of freshly cooked rice.SOLUTION: A rice-like fragrance composition contains a first compound which is at least one selected from the group consisting of Thiirane, methyl-, 2,5-Furandione, Cyclohexyl pentanoate, Benzoic acid, 4-ethoxy-, ethyl ester, Crotamiton, Benzoic acid, heptyl ester, Benzoic acid, hept-2-yl ester, 1-Cyclohexene-1-acrylic acid, 2,6,6-trimethyl-3-oxo-, methyl ester, .tau.-Muurolol, Decahydro-8a-ethyl-1,1,4a,6-tetramethylnaphthalene and the like.SELECTED DRAWING: Figure 5

Description

[Technical field]

[0001] The present disclosure relates to a cooked rice-like flavor composition. [Background technology]

[0002] Conventionally, various proposals have been made to improve the quality of cooked rice. For example, Patent Document 1 discloses an additive for cooked rice containing trehalose, and proposes a method of spraying an aqueous solution in which trehalose is dissolved onto cooked rice. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 7-250632 Summary of the Invention [Problem to be solved by the invention]

[0004] However, the technology described in Patent Document 1 is not sufficient in terms of enhancing or imparting the aroma of cooked rice. In particular, there is room for further improvement in terms of enhancing or imparting the aroma of freshly cooked rice. For this reason, a new technology capable of imparting or enhancing the aroma of freshly cooked rice is desired. [Means for solving the problem]

[0005] The present disclosure can be realized in the following forms.

[0006] (1) According to one embodiment of the present invention, a cooked rice-like flavor composition is provided. The cooked rice-like flavor composition includes a first compound, and the first compound is selected from the group consisting of thiirane, methyl-, 2,5-furandione, cyclohexyl pentanoate, benzoic acid, 4-ethoxy-, ethyl ester, crotamiton, benzoic acid, heptyl ester, benzoic acid, hept-2-yl ester, 1-cyclohexene-1-acrylic acid, 2,6,6-trimethyl-3-oxo-, methyl ester, .tau.-muurolol, decahydro-8a-ethyl-1,1,4a,6-tetramethylnaphthalene, benzene, 1,1'-(1-methylethylidene)bis[4-methyl-, cyclohexadecane, limonen-6-ol, pivalate, and ethane, The at least one selected from the group consisting of 1-[(3R,3aR,7R,8aS)-2,3,4,7,8,8a-hexahydro-3,6,8,8-tetramethyl-1H-3a,7-methanoazulen-5-yl]- and (R)-2-Methyl-5-(6-methylhepta-1,5-dien-2-yl)cyclohex-2-enone. The cooked rice-like flavor composition of this form provides a technology that can impart or enhance the aroma of freshly cooked rice.

[0007] (2) The cooked rice-like flavor composition according to (1) above further comprises a second compound, the second compound being 1,2,3,4,5,6,7,8,9,10,11,12,13,14-Tetradecahydrononalene, 2-Propenoic acid, 3-(4-methoxyphenyl)-, 2-ethylhexyl ester, (E)-5-[2-[(E)-3-Hydroxyprop-1-enyl]-4-methylphenyl]-3-methylhex-3-en-2-one, Octadecahydro-benzo[cd]pyrene, 1-Piperidinecarbothioic acid, S-(1-methyl-1-phenylethyl) ester, 1H-Indene, 5-butyl-6-hexyloctahydro-, and Phenanthrene, 1,2,3,4,4a,9,10,10a-octahydro-1,1,4a-trimethyl-7-(1-methylethyl)-, (4aS-trans)-, Androstan-1-one, (5α)-, and NFAT 133, (3S,4R,5S)-4-hydroxy-5-{2-[(1E)-3-hydroxyprop-1-en-1-yl]-4-methylphenyl}-3-methylhexan-2-one and Urospermal A, Helvetolide, 5-(7a-Isopropenyl-4,5-dimethyl-octahydroinden-4-yl)-3-methyl-pent-2-enal, Cinnamate<para-methoxy-, octyl-> , 5-(7a-Isopropenyl-4,5-dimethyl-octahydroinden-4-yl)-3-methyl-pent-2-en-1-ol, 3,4-Dihydro-3-[3,8-dimethyl-5-(1-methylethyl)azulen-1-yl]-2,5-furandione, and 2H-Pyran, 2-(7-heptadecynyloxy)tetrahydro-, Benzoic acid, hexadecyl ester, 13-Retinoic acid, (Z)-, and Cyclohexane, 1,The flavoring agent may be at least one selected from the group consisting of 1'-(2-tridecyl-1,3-propanediyl)bis- and Panowamycin B, diacetate. This cooked rice-like flavor composition provides a technology that can impart or enhance the aroma of freshly cooked rice.

[0008] (3) The cooked rice-like flavor composition according to (1) or (2) further comprises a third compound, the third compound being 1,3-Propanediol, 1,2-Ethanedithiol, Pivalic acid, 5,5,5-D3-2-methyl-4-(d3-methyl)-1-pentene, 9-Undecenal, 2,10-dimethyl-, and Dodecanoate. <isopentyl->, 2-ethylhexyl butanoate, Pentadecane, 5-methyl-, 2,6,10-Trimethyltridecane, Pentadecane, 2-methyl-, Tetradecane, 1-chloro-, 9-Hexadecenoic acid, 4-Cyclopropylcarbonyloxytridecane, 2-Pentadecanone, 6,10,14-trimethyl-, Octadecanal, 9-Octadecenamide, Adipic acid, ethyl 2-ethylhexyl ester, Pentanoic acid, 2,2,4-trimethyl-3-carboxyisopropyl, isobutyl ester, Methyl octadec-6,9-dien-12-ynoate, 1,2-Propanediol,3-(tetradecyloxy)-, Dodecane, 1-iodo-, Heptadecanoic acid, ethyl ester, 1-Tricosene, Trichloroacetic acid, tetradecyl ester, Heptacosane <n->and Octane, 1,1'-oxybis-. The cooked rice-like flavor composition of this embodiment can provide a technique for imparting or enhancing the aroma of freshly cooked rice.

[0009] (4) The cooked rice-like flavor composition according to any one of (1) to (3) above, further comprising a fourth compound, the fourth compound being selected from the group consisting of Pentyl triacontyl ether, Stigmastane, Butyl triacontyl ether, 17-(1,5-Dimethylhexyl)-10,13-dimethyl-3-styrylhexadecahydrocyclopenta[a]phenanthren-2-one, Phthalic acid, 3-(2-methoxyethyl)heptyl nonyl ester, 2,6,10,15,19,23-Hexamethyl-tetracosa-2,10,14,18,22-pentaene-6,7-diol, 24-Norchol-22-ene-3,7-diol, diacetate, (3α,5β,7α)-, and Cholest-5-en-3-ol. (3β)- and (3β)-. The cooked rice-like flavor composition of this embodiment can provide a technique for imparting or enhancing the aroma of freshly cooked rice.

[0010] (5) The cooked rice-like flavor composition according to any one of (1) to (4) above may be applied to cooked rice foods for which 3 hours or more have passed since the completion of cooking. This cooked rice-like flavor composition can impart or enhance the aroma of freshly cooked rice to cooked rice foods in which the aroma of freshly cooked rice has decreased.

[0011] (6) According to another aspect of the present disclosure, there is provided a film comprising the cooked rice-like flavor composition according to any one of (1) to (5) above. The film of this aspect can impart or enhance the aroma of freshly cooked rice.

[0012] The present disclosure can be realized in various forms, for example, a composition for imparting or enhancing the aroma of freshly cooked rice, a freshly cooked rice aroma imparting agent, a freshly cooked rice aroma enhancer, a method for imparting the aroma of freshly cooked rice, a method for enhancing the aroma of freshly cooked rice, a cooked rice food with enhanced freshly cooked rice aroma, a method for producing a cooked rice food with enhanced freshly cooked rice aroma, a cooked rice food to which a cooked rice-like flavor composition has been added, a method for producing a cooked rice-like flavor composition, use of the first compound as a cooked rice-like flavor, etc. [Brief description of the drawings]

[0013] [Figure 1] FIG. 2 is an explanatory diagram showing a GC×GC-TOFMS chromatogram. [Diagram 2] FIG. 2 is an explanatory diagram showing a GC×GC-TOFMS chromatogram. [Diagram 3] FIG. 13 is an explanatory diagram showing the results of principal component analysis. [Figure 4] FIG. 1 is an explanatory diagram showing the results of hierarchical cluster analysis. [Diagram 5] FIG. 13 is an explanatory diagram showing a heat map. [Figure 6] An explanatory diagram showing the increase or decrease in the aromatic components of freshly cooked rice after storage at 5°C for one day. [Figure 7] An explanatory diagram showing the increase or decrease in aromatic components in freshly cooked rice after three days of storage at 5°C. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] As shown in the examples below, the inventors of the present application have identified aroma components of freshly cooked rice that decrease over time from immediately after cooking. More specifically, they have identified 72 compounds whose concentrations decrease to less than 10% in cooked rice stored at 5°C for one day after cooking, assuming that the concentration of the compounds immediately after cooking is 100%. Furthermore, they have found that 69 of these 72 compounds can be used as cooked rice-like flavor compositions, and have completed the present invention. In this disclosure, the term "cooked rice-like flavor composition" refers to a flavor composition that has a flavor similar to cooked rice. In this disclosure, the term "cooked rice" refers to cooked rice in which raw rice is heat-treated (cooked) with water, and the starch contained in the raw rice is gelatinized. In the present disclosure, "freshly cooked rice" means cooked rice that still retains the aroma immediately after the completion of cooking, preferably cooked rice up to 2 hours after the completion of cooking, more preferably cooked rice up to 1 hour after the completion of cooking, and even more preferably cooked rice up to 30 minutes after the completion of cooking. "Complete cooking" means a state in which the steaming process of cooking rice is completed.

[0015] According to one embodiment of the present disclosure, a cooked rice-like flavor composition is provided. The cooked rice-like flavor composition includes a first compound. The first compound includes Thiirane, methyl-, 2,5-Furandione, Cyclohexyl pentanoate, Benzoic acid, 4-ethoxy-, ethyl ester, Crotamiton, Benzoic acid, heptyl ester, Benzoic acid, hept-2-yl ester, 1-Cyclohexene-1-acrylic acid, 2,6,6-trimethyl-3-oxo-, methyl ester, .tau.-Muurolol, Decahydro-8a-ethyl-1,1,4a,6-tetramethylnaphthalene, benzene, 1,1'-(1-methylethylidene)bis[4-methyl-, Cyclohexadecane, Limonen-6-ol, pivalate, and Ethanone, At least one selected from the group consisting of 1-[(3R,3aR,7R,8aS)-2,3,4,7,8,8a-hexahydro-3,6,8,8-tetramethyl-1H-3a,7-methanoazulen-5-yl]- and (R)-2-Methyl-5-(6-methylhepta-1,5-dien-2-yl)cyclohex-2-enone.

[0016] All of the first compounds are aroma components of freshly cooked rice and are compounds that volatilize from cooked rice. All of the first compounds have a cyclic structure and a molecular weight of 70 or more and less than 250. Since the first compounds have a cyclic structure and a relatively small molecular weight of less than 250, they are components that contribute particularly highly to the aroma components of freshly cooked rice. The cooked rice-like flavor composition may contain only one type of the first compound, or may contain multiple types. The cooked rice-like flavor composition preferably contains two or more types of the first compound, more preferably contains three or more types, and even more preferably contains four or more types.

[0017] The first compound is preferably at least one selected from the group consisting of thiirane, methyl-, 2,5-furandione, cyclohexyl pentanoate, benzoic acid, 4-ethoxy-, ethyl ester, crotamiton, benzoic acid, heptyl ester, benzoic acid, hept-2-yl ester, 1-cyclohexene-1-acrylic acid, 2,6,6-trimethyl-3-oxo-, methyl ester, .tau.-muurolol, decahydro-8a-ethyl-1,1,4a,6-tetramethylnaphthalene, and benzene, 1,1'-(1-methylethylidene)bis[4-methyl-], and more preferably at least one selected from the group consisting of thiirane, methyl-, 2,5-furandione, cyclohexyl pentanoate, benzoic acid, 4-ethoxy-, ethyl ester, crotamiton, benzoic acid, heptyl ester, benzoic acid, hept-2-yl ester, 1-cyclohexene-1-acrylic acid, 2,6,6-trimethyl-3-oxo-, methyl ester, .tau.-muurolol, decahydro-8a-ethyl-1,1,4a,6-tetramethylnaphthalene, and benzene, 1,1'-(1-methylethylidene)bis[4-methyl-]. More preferably, the first compound is at least one selected from the group consisting of 1-cyclohexene-1-acrylic acid, 2,6,6-trimethyl-3-oxo-, methyl ester, thiolane, methyl-, 2,5-furandione, cyclohexyl pentanoate, 4-ethoxy-, ethyl ester, crotamiton, and heptyl ester. The molecular weight of the first compound is preferably 70 or more and less than 230, more preferably 70 or more and less than 210, and even more preferably 70 or more and less than 190. The first compound preferably contains a ketone group or an ester group, and more preferably contains an aliphatic hydrocarbon (cyclic hydrocarbon).

[0018] In this embodiment, the concentration of the first compound contained in the cooked rice-like flavor composition is not particularly limited, and may be arbitrarily set depending on the form of the cooked rice-like flavor composition, the intended use of the cooked rice-like flavor composition, etc. The concentration of the first compound contained in the cooked rice-like flavor composition, i.e., the total mass of the first compound relative to the total mass of the cooked rice-like flavor composition, is preferably 1 ppt or more and 50 mass% or less, more preferably 1 ppb or more and 30 mass% or less, and even more preferably 0.1 ppm or more and 10 mass% or less. In this disclosure, units such as ppm, ppb, and ppt are based on mass unless otherwise specified.

[0019] The first compound may be obtained, for example, by the following methods. Thiirane, methyl- may be obtained, for example, from Atop-Pharma (Shanghai) Technology (Product Catalog: 996). 2,5-Furandione may be obtained, for example, from Sigma-Aldrich (Product Number: M188). Cyclohexyl pentanoate may be obtained, for example, from abcr GmbH Germany (Brand: abcr, Product Number: AB132985). Benzoic acid, 4-ethoxy-, ethyl ester may be obtained, for example, from TCI AMERICA Chat with Supplier (United States) (Brand: TCIChemical, Product Number: E0524). Crotamiton may be obtained, for example, from Carbosynth (United Kingdom) (Brand: Carbosynth, Product Number: FC20588). Benzoic acid, heptyl ester may be obtained, for example, from Dayang Chem (Hangzhou) Co., Ltd. (China) (Product name: Benzoic acid, heptyl ester). Benzoic acid, hept-2-yl ester may be obtained, for example, from Angenechemical (Product Number: AG00FR7W (AGN-PC-0BSATN)). 1-Cyclohexene-1-acrylic acid, 2,6,6-trimethyl-3-oxo-, methyl ester may be synthesized, for example, by the following method. That is, methyl acrylate (for example, Sigma-Aldrich, catalog number: M27301) is added to the 1-position of cyclohexene (for example, Tokyo Chemical Industry Co., Ltd., product code: C0491). Also, three methyl groups (-CH3) are added to the 2, 6, and 6-positions. Furthermore, it may be synthesized by adding acrylic acid, methyl ester (for example, Sigma-Aldrich, catalog number: M27301) to the 1-position..tau.-Muurolol may be obtained, for example, from CLEARSYNTH LABS LTD. (India) (Brand: clearsynth, Product Number: CS-ED-01174). Decahydro-8a-ethyl-1,1,4a,6-tetramethylnaphthalene may be synthesized, for example, by the following method. That is, it may be synthesized by adding four methyl groups (1,1,4a,6) to decahydronaphthalene (for example, Tokyo Chemical Industry Co., Ltd., product code: D1738) and adding one ethyl group to (8a). benzene, 1,1'-(1-methylethylidene)bis[4-methyl- may be obtained, for example, from LEAP CHEM CO., LTD. Chat with Supplier (China) (Product Catalog: 24788). Cyclohexadecane may be obtained, for example, from Shaanxi Didu New Materials Co. Ltd Visit StoreChat with Supplier (China) (Product Catalog: 9977). Limonen-6-ol, pivalate may be synthesized, for example, by dehydration condensation of carboxylic acid and alcohol (inorganic acid such as hydrochloric acid or sulfuric acid) as follows. That is, a hydroxyl group (-OH) is added to the 6-position of Limonen (e.g., Sigma-Aldrich, catalog number: 83164). Then, Limonen-6-ol may be synthesized by dehydration condensation with Pivalic Acid (e.g., Tokyo Chemical Industry Co., Ltd., product code: P0461). Ethanone, 1-[(3R,3aR,7R,8aS)-2,3,4,7,8,8a-hexahydro-3,6,8,8-tetramethyl-1H-3a,7-methanoazulen-5-yl]- may be obtained, for example, from Finetech Industry Limited (China) (Product Name: Acetyl cedrene).(R)-2-Methyl-5-(6-methylhepta-1,5-dien-2-yl)cyclohex-2-enone may be synthesized, for example, by the following method: That is, it may be synthesized by adding a methyl group to the 2-position and a 6-methylhepta-1,5-dien-2-yl group to the 5-position of Cyclohex-2-en-1-one (for example, Tokyo Chemical Industry Co., Ltd., product code: C0707).

[0020] The cooked rice-like flavor composition preferably further contains a second compound in addition to the first compound. The second compound is 1,2,3,4,5,6,7,8,9,10,11,12,13,14-Tetradecahydrononalene, 2-Propenoic acid, 3-(4-methoxyphenyl)-, 2-ethylhexyl ester, (E)-5-[2-[(E)-3-Hydroxyprop-1-enyl]-4-methylphenyl]-3-methylhex-3-en-2-one, Octadecahydro-benzo[cd]pyrene, 1-Piperidinecarbothioic acid, S-(1-methyl-1-phenylethyl) ester, 1H-Indene, 5-butyl-6-hexyloctahydro-, and Phenanthrene, 1,2,3,4,4a,9,10,10a-octahydro-1,1,4a-trimethyl-7-(1-methylethyl)-, (4aS-trans)-, Androstan-1-one, (5α)-, NFAT 133, (3S,4R,5S)-4-hydroxy-5-{2-[(1E)-3-hydroxyprop-1-en-1-yl]-4-methylphenyl}-3-methylhexan-2-one, Urospermal A, Helvetolide, 5-(7a-Isopropenyl-4,5-dimethyl-octahydroinden-4-yl)-3-methyl-pent-2-enal, and Cinnamate.<para-methoxy-, octyl-> , 5-(7a-Isopropenyl-4,5-dimethyl-octahydroinden-4-yl)-3-methyl-pent-2-en-1-ol, 3,4-Dihydro-3-[3,8-dimethyl-5-(1-methylethyl)azulen-1-yl]-2,5-furandione, and 2H-Pyran, 2-(7-heptadecynyloxy)tetrahydro-, Benzoic acid, hexadecyl ester, 13-Retinoic acid, (Z)-, and Cyclohexane, 1,At least one selected from the group consisting of 1'-(2-tridecyl-1,3-propanediyl)bis- and Panowamycin B, diacetate.

[0021] All of the second compounds are aroma components of freshly cooked rice and are compounds that volatilize from cooked rice. All of the second compounds have a cyclic structure and a molecular weight of 250 or more and less than 400. Since the second compounds have a cyclic structure and a relatively small molecular weight of less than 400, they are components that contribute greatly to the aroma of freshly cooked rice. The cooked rice-like flavor composition may contain only one type of the second compound, or may contain multiple types. The cooked rice-like flavor composition preferably contains two or more types of the second compound, more preferably contains three or more types, and even more preferably contains four or more types.

[0022] The second compound is 1,2,3,4,5,6,7,8,9,10,11,12,13,14-Tetradecahydrononalene, 2-Propenoic acid, 3-(4-methoxyphenyl)-, 2-ethylhexyl ester, (E)-5-[2-[(E)-3-Hydroxyprop-1-enyl]-4-methylphenyl]-3-methylhex-3-en-2-one, Octadecahydro-benzo[cd]pyrene, 1-Piperidinecarbothioic acid, S-(1-methyl-1-phenylethyl) ester, 1H-Indene, 5-butyl-6-hexyloctahydro-, and Phenanthrene, 1,2,3,4,4a,9,10,10a-octahydro-1,1,4a-trimethyl-7-(1-methylethyl)-, (4aS-trans)-, Androstan-1-one, (5α)-, NFAT 133, (3S,4R,5S)-4-hydroxy-5-{2-[(1E)-3-hydroxyprop-1-en-1-yl]-4-methylphenyl}-3-methylhexan-2-one, Urospermal A, Helvetolide, 5-(7a-Isopropenyl-4,5-dimethyl-octahydroinden-4-yl)-3-methyl-pent-2-enal, and Cinnamate.<para-methoxy-, octyl-> and 5-(7a-Isopropenyl-4,5-dimethyl-octahydroinden-4-yl)-3-methyl-pent-2-en-1-ol. At least one selected from the group consisting of 1,2,3,4,5,6,7,8,9,10,11,12,13,14-Tetradecahydrononalene and 2-Propenoic acid, 3-(4-methoxyphenyl)-,2-ethylhexyl ester, (E)-5-[2-[(E)-3-Hydroxyprop-1-enyl]-4-methylphenyl]-3-methylhex-3-en-2-one, Octadecahydro-benzo[cd]pyrene, and 1-Piperidinecarbothioic acid, S-(1-methyl-1-phenylethyl) ester, 1H-Indene, 5-butyl-6-hexyloctahydro-, Phenanthrene, 1,2,3,4,4a,9,10,10a-octahydro-1,1,4a-trimethyl-7-(1-methylethyl)-, (4aS-trans)-, Androstan-1-one, (5α)-, NFAT 133, and (3S,4R,5S)-4-hydroxy-5-{2-[(1E)-3-hydroxyprop-1-en-1-yl]-4-methylphenyl}-3-methylhexan-2-one. More preferably, the compound is at least one selected from the group consisting of 1,2,3,4,5,6,7,8,9,10,11,12,13,14-Tetradecahydrononalene, 2-Propenoic acid, 3-(4-methoxyphenyl)-, 2-ethylhexyl ester, (E)-5-[2-[(E)-3-Hydroxyprop-1-enyl]-4-methylphenyl]-3-methylhex-3-en-2-one, Octadecahydro-benzo[cd]pyrene, 1-Piperidinecarbothioic acid, S-(1-methyl-1-phenylethyl) ester, and 1H-Indene, 5-butyl-6-hexyloctahydro-, Phenanthrene, 1,2,3,4,4a,9,10,10a-octahydro-1,1,4a-trimethyl-7-(1-methylethyl)-,(4aS-trans)- and (4aS-trans)-. The molecular weight of the second compound is preferably 250 or more and less than 350, more preferably 250 or more and less than 300, and even more preferably 250 or more and less than 280. The second compound preferably contains a ketone group, an ester group, or a hydroxyl group, and more preferably contains an aliphatic hydrocarbon (chain hydrocarbon type) or an aromatic hydrocarbon (benzene type).

[0023] In this embodiment, the concentration of the second compound contained in the cooked rice-like flavor composition is not particularly limited and may be set arbitrarily depending on the form of the cooked rice-like flavor composition, the intended use of the cooked rice-like flavor composition, etc. The concentration of the second compound contained in the cooked rice-like flavor composition, i.e., the total mass of the second compound relative to the total mass of the cooked rice-like flavor composition, is preferably 1 ppt or more and 50 mass% or less, more preferably 1 ppb or more and 30 mass% or less, and even more preferably 0.1 ppm or more and 10 mass% or less.

[0024] In the cooked rice-like flavor composition of this embodiment, the total mass of the second compounds relative to the total mass of the first compounds is not particularly limited, but is preferably from 1 ppb to 90 mass%, more preferably from 100 ppb to 80 mass%, and even more preferably from 10 ppm to 70 mass%.

[0025] The second compound may be obtained, for example, by the following method. 1,2,3,4,5,6,7,8,9,10,11,12,13,14-Tetradecahydrononalene may be synthesized, for example, by the following method. That is, referring to IUPAC. Nomenclature of Fused and Bridged Fused Ring Systems (Recommendations 1998). Pure Appl. Chem. 70, 143-216, 1998, nonalene may be synthesized by ortho-condensing a carbon ring having 9 ring members, and then tetradecahydro may be formed by adding hydrogen to all double bonds. 2-Propenoic acid, 3-(4-methoxyphenyl)-, 2-ethylhexyl ester may be obtained, for example, from Shanghai Jizhi Biochemical Technology Co., Ltd (China) (Product Name: Octyl 4-methoxycinnamate). (E)-5-[2-[(E)-3-Hydroxyprop-1-enyl]-4-methylphenyl]-3-methylhex-3-en-2-one may be obtained, for example, from MolPort (PubChem SID: 340066337, Purchasable Chemical: MolPort-042-675-483). Octadecahydro-benzo[cd]pyrene (also known as Olympicene) may be synthesized, for example, by the following method. That is, it may be synthesized as follows with reference to Mistry, A. (2014). "The Synthesis and STM / AFM Imaging of 'Olympicene' Benzo[cd]pyrenes". Chemistry, A European Journal 21 (5): 2011-2018. doi:10.1002 / chem.201404877. The synthesis of olympicene begins with a Wittig reaction of pyrenecarboxaldehyde: triphenylphosphine is first reacted with ethyl bromoacetate to form the phosphonium salt to give the required ylide.After treating the salt with mild base, the ylide is reacted with an aldehyde in toluene. After hydrogenation of the α,β-unsaturated carbonyl compound with hydrogen and palladium in ethyl acetate, the ester is converted to an acid chloride with potassium hydroxide, acid, and then thionyl chloride. The Friedel-Crafts reaction with aluminum chloride in dichloromethane forms a ketone. The ketone is reduced with lithium aluminum hydride to give the alcohol 3,4-dihydro-5H-benzo[cd]pyren-5-ol, which may be treated with an acidic ion exchange resin to give the final product olympicene. 1-Piperidinecarbothioic acid, S-(1-methyl-1-phenylethyl) ester may be obtained, for example, from Shanghai Jizhi Biochemical Technology Co., Ltd(China)(Product Name:Dimepiperate). 1H-Indene, 5-butyl-6-hexyloctahydro- may be obtained, for example, from Dayang Chem (Hangzhou) Co., Ltd. (China) (Product Name: 5-Butyl-6-hexyloctahydro-1H-indene). Phenanthrene, 1,2,3,4,4a,9,10,10a-octahydro-1,1,4a-trimethyl-7-(1-methylethyl)-, (4aS-trans)- may be obtained, for example, from Hubei Enxing Biotechnology Co., Ltd Chat with Supplier (China). Androstan-1-one, (5α)- may be synthesized, for example, by the following method. That is, it may be synthesized by adding a ketone group to the 1-position of Androstan- (5α) (for example, Sigma-Aldrich, Product Number: 48168).NFAT 133, (3S,4R,5S)-4-hydroxy-5-{2-[(1E)-3-hydroxyprop-1-en-1-yl]-4-methylphenyl}-3-methylhexan-2-one may be obtained, for example, from MedKoo Biosciences, Inc. (MedKoo Cat#: 463628). Urospermal A may be obtained, for example, from Dayang Chem (Hangzhou) Co., Ltd. (China) (Product Name: Cyclodeca[b]furan-6-carboxaldehyde, 2,3,3a,4,5,8,9,11a-octahydro-4-hydroxy-10-(hydroxymethyl)-3-methylene-2-oxo-, (3aR,4S,6E,10Z,11aR)-). Helvetolide may be obtained, for example, from Guangdong Fangxin Biotechnology Co., Ltd. Chat with Supplier (China). 5-(7a-Isopropenyl-4,5-dimethyl-octahydroinden-4-yl)-3-methyl-pent-2-enal may be obtained, for example, from Chemspace (Ukraine) (Product name: 5-(7a-Isopropenyl-4,5-dimethyl-octahydroinden-4-yl)-3-methyl-pent-2-enal). Cinnamate<para-methoxy-, octyl-> may be obtained, for example, from TCI AMERICA Chat with Supplier (United States) (Brand: TCIChemical, Product Number: M1082). 5-(7a-Isopropenyl-4,5-dimethyl-octahydroinden-4-yl)-3-methyl-pent-2-en-1-ol may be obtained, for example, from Chemspace (Ukraine) (Product name: 5-(7a-Isopropenyl-4,5-dimethyl-octahydroinden-4-yl)-3-methyl-pent-2-en-1-o).3,4-Dihydro-3-[3,8-dimethyl-5-(1-methylethyl)azulen-1-yl]-2,5-furandione may be obtained, for example, from Dayang Chem (Hangzhou) Co., Ltd. (China) (Product Name: 3,4-Dihydro-3-[3,8-dimethyl-5-(1-methylethyl)azulen-1-yl]-2,5-furandione). 2H-Pyran, 2-(7-heptadecynyloxy)tetrahydro- may be obtained, for example, from Dayang Chem (Hangzhou) Co., Ltd. (China) (Product Name: 2-(7-Heptadecynyloxy)tetrahydro-2H-pyran). Benzoic acid, hexadecyl ester may be synthesized, for example, by the following method. That is, with reference to Synthesis 2019; 51(20): 3901-3907 (DOI: 10.1055 / s-0039-1690017), 1-Hexadecanol (e.g., Tokyo Chemical Industry Co., Ltd., product code: H0071) and Benzoic Acid (e.g., Tokyo Chemical Industry Co., Ltd., product code: B0062) may be used, and synthesis may be performed under conditions of 20°C for 5 hours in the presence of fluorosulfonyl fluoride, N-ethyl-N,N-diisopropylamine, and In 1,2-dichloro-ethane. 13-Retinoic acid, (Z)- may be obtained, for example, from Tokyo Chemical Industry Co., Ltd. (product code: R0088). Cyclohexane, 1,1'-(2-tridecyl-1,3-propanediyl)bis- may be obtained, for example, from Angene International Limited (United States) (product name: 1,1'-(2-Tridecyl-1,3-propanediyl)biscyclohexane). Panowamycin B, diacetate may be synthesized, for example, by the following method.That is, it may be synthesized by esterifying panowamycin B (eg, Bioaustralis Fine Chemicals, Code: BIA-P2946) with acetic acid (eg, Tokyo Chemical Industry Co., Ltd., Product Code: A2035).

[0026] The cooked rice flavor composition preferably further contains a third compound in addition to the first compound. The third compound is 1,3-Propanediol, 1,2-Ethanedithiol, Pivalic acid, 5,5,5-D3-2-methyl-4-(d3-methyl)-1-pentene, 9-Undecenal, 2,10-dimethyl-, and Dodecanoate. <isopentyl->, 2-ethylhexyl butanoate, Pentadecane, 5-methyl-, 2,6,10-Trimethyltridecane, Pentadecane, 2-methyl-, Tetradecane, 1-chloro-, 9-Hexadecenoic acid, 4-Cyclopropylcarbonyloxytridecane, 2-Pentadecanone, 6,10,14-trimethyl-, Octadecanal, 9-Octadecenamide, Adipic acid, ethyl 2-ethylhexyl ester, Pentanoic acid, 2,2,4-trimethyl-3-carboxyisopropyl, isobutyl ester, Methyl octadec-6,9-dien-12-ynoate, 1,2-Propanediol,3-(tetradecyloxy)-, Dodecane, 1-iodo-, Heptadecanoic acid, ethyl ester, 1-Tricosene, Trichloroacetic acid, tetradecyl ester, Heptacosane <n->and Octane, 1,1'-oxybis-.

[0027] All of the third compounds are aroma components of freshly cooked rice and are compounds that volatilize from cooked rice. All of the third compounds have a linear structure and a molecular weight of 70 or more and less than 400. Since the third compounds have a linear structure and a relatively small molecular weight of less than 400, they are components that contribute relatively highly to the aroma components of freshly cooked rice. The cooked rice-like flavor composition may contain only one type of the third compound, or may contain multiple types. The cooked rice-like flavor composition preferably contains two or more types of the third compound, more preferably contains three or more types, and even more preferably contains four or more types.

[0028] The third compound is 1,3-Propanediol, 1,2-Ethanedithiol, Pivalic acid, 5,5,5-D3-2-methyl-4-(d3-methyl)-1-pentene, 9-Undecenal, 2,10-dimethyl-, and Dodecanoate. <isopentyl->, 2-ethylhexyl butanoate, Pentadecane, 5-methyl-, 2,6,10-Trimethyltridecane, Pentadecane, 2-methyl-, Tetradecane, 1-chloro-, 9-Hexadecenoic acid, 4-Cyclopropylcarbonyloxytridecane, 2-Pentadecanone, 6,10,14-trimethyl-, Octadecanal, 9-Octadecenamide, Adipic acid, ethyl 2-ethylhexyl ester, Pentanoic acid, 2,2,4-trimethyl-3-carboxyisopropyl, isobutyl ester, and Methyl octadec-6,9-dien-12-ynoate are preferred, and 1,3-Propanediol, 1,2-Ethanedithiol, and Pivalic acid are preferred. acid, 5,5,5-D3-2-methyl-4-(d3-methyl)-1-pentene, 9-Undecenal, 2,10-dimethyl-, and Dodecanoate <isopentyl->and at least one selected from the group consisting of 2-ethylhexyl butanoate, 5-methyl-pentadecane, 2,6,10-trimethyltridecane, 2-methyl-pentadecane, 1-chloro-tetradecane, 9-hexadecenoic acid, and 4-cyclopropylcarbonyloxytridecane. More preferably, the compound is at least one selected from the group consisting of 1,3-propanediol, 1,2-ethylethyloxytridecane, pivalic acid, 5,5,5-D3-2-methyl-4-(d3-methyl)-1-pentene, 2,10-dimethyl-9-undecenal, and dodecanoate. <isopentyl->and 2-ethylhexyl butanoate. The molecular weight of the third compound is preferably 70 or more and less than 300, more preferably 70 or more and less than 250, and even more preferably 70 or more and less than 230. The third compound preferably contains a carboxy group, an ester group, or a hydroxy group, and more preferably contains an aliphatic hydrocarbon (straight-chain hydrocarbon).

[0029] In this embodiment, the concentration of the third compound contained in the cooked rice-like flavor composition is not particularly limited and may be set arbitrarily depending on the form of the cooked rice-like flavor composition, the intended use of the cooked rice-like flavor composition, etc. The concentration of the third compound contained in the cooked rice-like flavor composition, i.e., the total mass of the third compound relative to the total mass of the cooked rice-like flavor composition, is preferably 1 ppt or more and 50 mass% or less, more preferably 1 ppb or more and 30 mass% or less, and even more preferably 0.1 ppm or more and 10 mass% or less.

[0030] In the cooked rice-like flavor composition of this embodiment, the total mass of the third compounds relative to the total mass of the first compounds is not particularly limited, but is preferably from 1 ppb to 90 mass%, more preferably from 100 ppb to 80 mass%, and even more preferably from 10 ppm to 70 mass%.

[0031] The third compound may be obtained, for example, by the following method. 1,3-Propanediol may be obtained, for example, from TCI AMERICA Chat with Supplier (United States) (Brand: TCIChemical, Product Number: P0486). 1,2-Ethanedithiol may be obtained, for example, from TCI AMERICA Chat with Supplier (United States) (Brand: TCIChemical, Product Number: E0032). Pivalic acid may be obtained, for example, from Alfa Aesar (United States) (Brand: Alfa Aesar, Product Number: A10776). 5,5,5-D3-2-methyl-4-(d3-methyl)-1-pentene may be synthesized, for example, by the following method. That is, 1-Pentene (for example, Tokyo Chemical Industry Co., Ltd., Product Code: P0316) may be synthesized by adding a methyl group to the 2-position, a methyl D3 group to the 4-position, and further adding three Ds to the 5-position. 9-Undecenal, 2,10-dimethyl- may be synthesized, for example, by the following method. That is, 9-Undecenal (for example, Henan DaKen Chemical CO., LTD., Product Catalog: 17363) may be synthesized by adding methyl groups to the 2-position and 10-position. Dodecanoate <isopentyl->may be obtained, for example, from TCI AMERICA Chat with Supplier (United States) (Brand: TCIChemical, Product Number: L0014). 2-ethylhexyl butanoate may be obtained, for example, from TCI AMERICA Chat with Supplier (United States) (Brand: TCIChemical, Product Number: B0130). Pentadecane, 5-methyl- may be obtained, for example, from 1Pluschem LLC (United States) (Brand: 1pchem, Product Number: 1P0037Z9). 2,6,10-Trimethyltridecane may be obtained, for example, from CLEARSYNTH LABS LTD. (India) (Brand: clearsynth, Product Number: CS-ED-00494). Pentadecane, 2-methyl- may be obtained, for example, from A2B Chem LLC (United States) (Brand: a2bchem, Product Number: AA78121). Tetradecane, 1-chloro- may be obtained, for example, from TCI AMERICA Chat with Supplier (United States) (Brand: TCI Chemical, Product Number: C0622). 9-Hexadecenoic acid may be obtained, for example, from Cayman Chemical Company (United States) (Brand: Caymanchem, Product Number: 9001798). 4-Cyclopropylcarbonyloxytridecane may be synthesized, for example, by condensation (dehydration condensation) of a carboxylic acid with an alcohol to form an ester bond.That is, it may be synthesized by condensation of cyclopropanecarboxylic acid (e.g., Tokyo Chemical Industry Co., Ltd., product code: C0387) and tridecane-4-ol (e.g., ALFA Chemistry, Catalog Number: ACM26215929). 2-Pentadecanone, 6,10,14-trimethyl- may be obtained, for example, from SynQuest Laboratories, Inc. (United States) (Brand: SynQuest Laboratories, Product Number: 2617-1-Y3). Octadecanal may be obtained, for example, from Tokyo Chemical Industry Co., Ltd. (product code: O0368). 9-Octadecenamide may be obtained, for example, from Funakoshi (product code: 90375). Adipic acid, ethyl 2-ethylhexyl ester may be synthesized, for example, by condensation (dehydration condensation) of a carboxylic acid with an alcohol to form an ester bond. That is, it may be synthesized by dehydration condensation of ethanol (e.g., Fujifilm Wako Pure Chemical Industries, Ltd., distributor 057-00456 JAN 4987481259867) and 2-Ethyl-1-hexanol (e.g., Tokyo Chemical Industry Co., Ltd., product code: E0122) with adipic acid (e.g., Tokyo Chemical Industry Co., Ltd., product code: A0161). Pentanoic acid, 2,2,4-trimethyl-3-carboxyisopropyl, isobutyl ester may be synthesized, for example, by the following method. That is, it may be synthesized by adding two methyl groups to the 2-position, one methyl group to the 4-position, and further adding one 3-carboxyisopropyl group to pentacyclic acid, isobutyl ester (e.g., A2B Chem, Product Number: AD68616). Methyl octadec-6,9-dien-12-ynoate may be synthesized, for example, by the following method.That is, it may be synthesized by adding an alkene to the 6-position of Methyl 9(Z)-Octadecen-12-ynoate (e.g., Alfa Chemistry). 1,2-Propanediol, 3-(tetradecyloxy)- may be obtained, for example, from Dayang Chem (Hangzhou) Co., Ltd. (China) (Product Name: 1,2-Propanediol, 3-(tetradecyloxy)-). Dodecane, 1-iodo- may be obtained, for example, from Apollo Scientific Ltd (United States) (Brand: Apollo Scientific, Product Number: OR4679). Heptadecanoic acid, ethyl ester may be obtained, for example, from Atlantic Research Chemicals Ltd. (United Kingdom) (Brand: atlantic-chemicals, Product Number: AN05637). 1-Tricosene may be obtained, for example, from Dayang Chem (Hangzhou) Co., Ltd. (China) (Product Name: 1-tricosene). Trichloroacetic acid, tetradecyl ester may be obtained, for example, from Dayang Chem (Hangzhou) Co., Ltd. (China) (Product Name: TRICHLOROACETIC ACID). Heptacosane. <n->may be obtained, for example, from Shanghai Jizhi Biochemical Technology Co., Ltd (China) (Product Name: Heptacosane). Octane, 1,1'-oxybis- may be obtained, for example, from Shanghai Jizhi Biochemical Technology Co., Ltd (China) (Product Name: dioctyl ether).

[0032] The cooked rice-like flavor composition may further contain a fourth compound in addition to the first compound. The fourth compound is at least one selected from the group consisting of Pentyl triacontyl ether, Stigmastane, Butyl triacontyl ether, 17-(1,5-Dimethylhexyl)-10,13-dimethyl-3-styrylhexadecahydrocyclopenta[a]phenanthren-2-one, Phthalic acid, 3-(2-methoxyethyl)heptyl nonyl ester, 2,6,10,15,19,23-Hexamethyl-tetracosa-2,10,14,18,22-pentaene-6,7-diol, 24-Norchol-22-ene-3,7-diol, diacetate, (3α,5β,7α)-, and Cholest-5-en-3-ol (3β)-.

[0033] All of the fourth compounds are aroma components of freshly cooked rice and are compounds that volatilize from cooked rice. All of the fourth compounds have a molecular weight of 380 or more and less than 510. The cooked rice-like flavor composition may contain only one type of the fourth compound, or may contain multiple types. The cooked rice-like flavor composition preferably contains two or more types of the fourth compound, more preferably contains three or more types, and even more preferably contains four or more types.

[0034] In this embodiment, the concentration of the fourth compound contained in the cooked rice-like flavor composition is not particularly limited and may be set arbitrarily depending on the form of the cooked rice-like flavor composition, the intended use of the cooked rice-like flavor composition, etc. The concentration of the fourth compound contained in the cooked rice-like flavor composition, i.e., the total mass of the fourth compound relative to the total mass of the cooked rice-like flavor composition, is preferably 1 ppt or more and 50 mass% or less, more preferably 1 ppb or more and 30 mass% or less, and even more preferably 0.1 ppm or more and 10 mass% or less.

[0035] The fourth compound is preferably at least one selected from the group consisting of pentyl triacontyl ether, stigmastane, butyl triacontyl ether, 17-(1,5-dimethylhexyl)-10,13-dimethyl-3-styrylhexadecahydrocyclopenta[a]phenanthren-2-one, phthalic acid, 3-(2-methoxyethyl)heptyl nonyl ester, and 2,6,10,15,19,23-hexamethyl-tetracosa-2,10,14,18,22-pentaene-6,7-diol, and is more preferably at least one selected from the group consisting of pentyl triacontyl ether, stigmastane, and butyl triacontyl ether. It is more preferable that the fourth compound is at least one selected from the group consisting of ether and 17-(1,5-Dimethylhexyl)-10,13-dimethyl-3-styrylhexadecahydrocyclopenta[a]phenanthren-2-one. The molecular weight of the fourth compound is preferably 380 or more and less than 500, more preferably 380 or more and less than 450. The fourth compound preferably contains a hydroxy group, more preferably contains an aliphatic hydrocarbon (cyclic hydrocarbon).

[0036] In the cooked rice-like flavor composition of this embodiment, the total mass of the fourth compound relative to the total mass of the first compound is not particularly limited, but is preferably from 1 ppb to 90 mass%, more preferably from 100 ppb to 80 mass%, and even more preferably from 10 ppm to 70 mass%.

[0037] The fourth compound may be obtained, for example, by the following method. Pentyl triacontyl ether may be synthesized, for example, by Williamson ether synthesis, in which an ether is synthesized by the reaction of an alcohol (aliphatic or aromatic) with an alkyl halide. That is, it may be synthesized by the reaction of 1-Chloropentane (for example, Tokyo Chemical Industry Co., Ltd., product code: C0237) with 1-Triacontanol (for example, Shanghai Jizhi Biochemical Technology Co., Ltd). Stigmastane may be obtained, for example, from Hangzhou MolCore BioPharmatech Co.,Ltd. Visit StoreChat with Supplier(China)(CustNote:MC824166). Butyl triacontyl ether may be synthesized, for example, by Williamson ether synthesis, in which an ether is synthesized by the reaction of an alcohol (aliphatic or aromatic) with an alkyl halide. That is, it may be synthesized by the reaction of 1-Chlorobutane (for example, Tokyo Chemical Industry Co., Ltd., product code: C0142) with 1-Triacontanol (for example, Shanghai Jizhi Biochemical Technology Co., Ltd). 17-(1,5-Dimethylhexyl)-10,13-dimethyl-3-styrylhexadecahydrocyclopenta[a]phenanthren-2-one may be synthesized, for example, by the following method. That is, it may be synthesized by adding a ketone group (-CO) to the 2-position of phenanthren (for example, Tokyo Chemical Industry Co., Ltd., product code: P0079), adding a styrene group to the 3-position, adding hexadecahydrocyclopenta to [a]phenanthren, adding methyl groups to the 10-position and the 13-position, and adding a 1,5-dimethylhexyl group to the 17-position. Phthalic acid, 3-(2-methoxyethyl)heptyl nonyl ester may be synthesized, for example, by condensing a carboxylic acid with an alcohol to form an ester bond (dehydration condensation).That is, it may be synthesized by condensing 1-Nonanol (e.g., Tokyo Chemical Industry Co., Ltd., product code: N0292) and 3-(2-methoxyethyl)heptanol with phthalic acid (e.g., Tokyo Chemical Industry Co., Ltd., product code: P0287). 2,6,10,15,19,23-Hexamethyl-tetracosa-2,10,14,18,22-pentaene-6,7-diol may be synthesized, for example, by the following method. That is, it may be synthesized by adding hydroxyl groups (-OH) to the 6- and 7-positions of Squalene (e.g., DC Chemicals Limited). 24-Norchol-22-ene-3,7-diol, diacetate, (3α,5β,7α)- may be obtained, for example, from Dayang Chem (Hangzhou) Co., Ltd. (China) (Product Name: 24-Nor-5β-chol-22-ene-3α,7α-diol diacetate). Cholest-5-en-3-ol (3β)- may be obtained, for example, from Shanghai Jizhi Biochemical Technology Co., Ltd (China) (Product Name: cholesterol).

[0038] The cooked rice-like flavor composition may contain at least one of the second compound, the third compound, and the fourth compound in addition to the first compound. The cooked rice-like flavor composition may contain other aroma components and additives as optional components within a range that does not impair the effects of the present application. The additives are not particularly limited, but examples thereof include solvents, sugars, antioxidants, pH adjusters, flavor retainers, colorants, excipients, binders, disintegrants, lubricants, etc. The solvents are not particularly limited, but examples thereof include water-soluble solvents such as water and ethanol, and oil-soluble solvents such as vegetable oils and essential oils, etc. The sugars are not particularly limited, but examples thereof include cyclic oligosaccharides, oligosaccharides, trehalose, maltose, sucrose, glucose, reduced starch syrup, etc. Examples of cyclic oligosaccharides include, but are not limited to, cyclic dextrins such as highly branched cyclic dextrin (cluster dextrin (cluster dextrin is a registered trademark)), cyclodextrin, and branched cyclodextrin. The cooked rice-like flavoring composition of the present disclosure may be in an embodiment in which a compound such as a first compound is encapsulated inside the cyclic oligosaccharide. The form of the cooked rice-like flavoring composition of the present disclosure is not limited to, but may be, for example, a liquid or solid form. The solid form is not limited to, but may be, for example, a powder, granule, tablet, etc.

[0039] The use of the cooked rice-like flavor composition of the present disclosure is not particularly limited, and may be, for example, applied to spaces or to various articles.

[0040] The space is not particularly limited, but examples thereof include restaurants, retail stores, cafeterias, such as employee cafeterias and student cafeterias, facilities, such as nursing homes and medical facilities, and various event venues. The space may be indoors or outdoors, but is preferably indoors from the viewpoint of volatility. By applying the cooked rice-like flavor composition of the present disclosure to a space, the aroma of freshly cooked rice can be imparted to the space, and the aroma of freshly cooked rice in the space can be enhanced. As a result, effects such as increased appetite and increased purchasing motivation can be expected. The method of applying the cooked rice-like flavor composition to a space is not particularly limited, but examples thereof include a method of spraying a liquid cooked rice-like flavor composition into the space, and a method of placing a liquid or solid cooked rice-like flavor composition in the space.

[0041] Examples of the article include, but are not limited to, food and beverage products and packaging containers for food and beverage products, tableware, cosmetics, sanitary products, etc., and are preferably food and beverage products and packaging containers for food and beverage products. Examples of the food and beverage products include, but are not limited to, raw rice, cooked rice foods, etc. Examples of the cooked rice foods include, but are not limited to, cooked rice itself (cooked rice), rice balls, bento lunches, various dishes containing cooked rice, etc. Examples of the cooked rice foods include, but are not limited to, cooked rice foods that have been cooked for 3 hours or more, 6 hours or more, or 12 hours or more after the completion of cooking. Examples of the packaging containers for food and beverage products include, but are not limited to, plastic packaging containers, paper packaging containers, etc., and are particularly suitable for packaging containers for raw rice and packaging containers for cooked rice foods. By applying the cooked rice-like flavor composition of the present disclosure to an article, the article can be given the aroma of freshly cooked rice, and the aroma of freshly cooked rice in the article can be enhanced. As a result, it is expected to have the effect of increasing appetite, increasing purchasing motivation, etc. In particular, by applying the cooked rice-like flavor composition to cooked rice foods or container packaging for cooked rice foods, the aroma of freshly cooked rice can be imparted or enhanced even to cooked rice that has been cooked for a relatively long time, thereby improving the taste.

[0042] The method of applying the cooked rice-like flavor composition to an article is not particularly limited, but examples thereof include a method of spraying or applying a liquid cooked rice-like flavor composition to an article, and a method of adding the cooked rice-like flavor composition during the manufacture of an article. When applied to raw rice, for example, it may be sprayed after polishing the rice, or added during cooking. The amount of the cooked rice-like flavor composition applied to an article is not particularly limited, and may be arbitrarily set according to the type and form of the article, the intended use, and the like. When applied to an article, the cooked rice-like flavor composition is preferably applied so that the first compound is 1 ppt or more and 100 ppm or less, more preferably 10 ppt or more and 10 ppm or less, and even more preferably 100 ppt or more and 1 ppm or less, based on the mass of the article before the cooked rice-like flavor composition is applied.

[0043] According to another embodiment of the present disclosure, a film containing the above-mentioned cooked rice-like flavor composition is provided. The film contains a first compound as the cooked rice-like flavor composition. In addition to the first compound, the film may contain at least one of a second compound, a third compound, and a fourth compound. The film is not particularly limited, and may be, for example, a film that is enclosed in a lunch box container. The film of the present disclosure also includes a relatively thick sheet.

[0044] The resin that is the main material of the film is not particularly limited, but examples thereof include polyesters such as polyethylene terephthalate and polybutylene terephthalate, polyolefins such as polyethylene and polypropylene, polyamides, polyvinyl chloride, polyvinylidene chloride, polystyrene, polyacrylonitrile, polyurethane, polycarbonate, polyacetal, polyacrylate, ethylene-vinyl alcohol copolymers, and the like.

[0045] The concentration of the cooked rice-like flavor composition contained in the film of this embodiment is not particularly limited. The concentration of the first compound contained in the film of this embodiment is not particularly limited, but the total mass of the first compound relative to the total mass of the film is preferably 1 ppt or more and 100 ppm or less, more preferably 100 ppt or more and 10 ppm or less, and even more preferably 10 ppb or more and 1 ppm or less.

[0046] In the embodiment containing the second compound in addition to the first compound, the concentration of the second compound contained in the film is not particularly limited, but the total mass of the second compound relative to the total mass of the film is preferably 1 ppt or more and 100 ppm or less, more preferably 100 ppt or more and 10 ppm or less, and even more preferably 10 ppb or more and 1 ppm or less. In the embodiment containing the third compound in addition to the first compound, the concentration of the third compound contained in the film is not particularly limited, but the total mass of the third compound relative to the total mass of the film is preferably 1 ppt or more and 100 ppm or less, more preferably 100 ppt or more and 10 ppm or less, and even more preferably 10 ppb or more and 1 ppm or less. In the embodiment containing the fourth compound in addition to the first compound, the concentration of the fourth compound contained in the film is not particularly limited, but the total mass of the fourth compound relative to the total mass of the film is preferably 1 ppt or more and 100 ppm or less, more preferably 100 ppt or more and 10 ppm or less, and even more preferably 10 ppb or more and 1 ppm or less.

[0047] The film of the present embodiment may contain other aroma components and additives as optional components within a range that does not impair the effects of the present application. The additives are not particularly limited, but examples thereof include antibacterial agents, stabilizers, antioxidants, oxygen absorbers, UV absorbers, antistatic agents, lubricants, colorants, fillers, surfactants, desiccants, crosslinking agents, plasticizers, antiblocking agents, processing aids, reinforcing agents, adhesives, and the like. The film of the present embodiment may be a single-layer film or a multilayer film. The multilayer film is not particularly limited, but may have a structure in which a layer containing a cooked rice-like flavor composition and any other layer, such as a layer containing an antibacterial agent, are laminated.

[0048] The thickness of the film of the present embodiment is not particularly limited, but for example, the average thickness is preferably 1 μm or more and 500 μm or less, more preferably 5 μm or more and 300 μm or less, and even more preferably 10 μm or more and 100 μm or less.

[0049] The method for producing the film of the present embodiment is not particularly limited, but examples thereof include a method for adding a cooked rice-like flavor composition before forming a film, and a method for adding a cooked rice-like flavor composition after forming a film. As a method for producing a film, a method for adding a cooked rice-like flavor composition after forming a film is preferred from the viewpoint of suppressing the volatilization of the components and weakening of the cooked rice-like aroma. The method for adding a cooked rice-like flavor composition before forming a film is not particularly limited, but examples thereof include a method for adding a cooked rice-like flavor composition before melting the pellets of the material, and a method for adding a cooked rice-like flavor composition when the pellets are melted. The method for adding a cooked rice-like flavor composition after forming a film is not particularly limited, but examples thereof include a method for applying a cooked rice-like flavor composition to a formed film, and a method for spraying a cooked rice-like flavor composition to a formed film. The method for forming a film is not particularly limited, but examples thereof include a melting method such as a T-die method or an inflation method, a solution method, and a calendar method. In addition, in an embodiment in which the film has a multilayer structure, the film may be formed by any method, such as extrusion lamination, dry lamination, solution coating, etc. The film of the present embodiment may be stretched or unstretched.

[0050] According to the film of the present disclosure described above, since it contains a cooked rice-like flavor composition, it can impart or enhance the aroma of freshly cooked rice. Therefore, for example, by sealing it in a lunch box and using it, it can impart or enhance the aroma of freshly cooked rice even to cooked rice that has been cooked for a relatively long time, thereby improving the taste. EXAMPLES

[0051] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0052] 1. Method (1) Method for capturing aroma components Koshihikari rice harvested in 2021 from Uonuma, Niigata Prefecture was used as the analysis sample. The rice was cooked at a water content of 1.35 times using a 1.8L rice cooker. MonoTrap adsorbent (MonoTrap RGPS TD, manufactured by GL Sciences, hereinafter also referred to as "adsorbent") (MonoTrap is a registered trademark) was used to capture the aroma components.

[0053] Immediately after the rice was cooked, two adsorbents were placed in a stainless steel cup and left to stand in the rice cooker, and the adsorbents were collected after one hour. One hour after the rice was cooked, the cooked rice was transferred to a container and stored in a refrigerator at 5°C and at room temperature at 20°C for three days. On the first, second, and third days of storage, 10 g of cooked rice was transferred to a 50 mL glass vial, two adsorbents were placed in the glass vial, and the adsorbents were left to stand at room temperature for three hours before being collected. The number of adsorbents was 3 in each case.

[0054] (2) Extraction and analysis methods for aroma components The two collected adsorbents were placed in a glass liner for TDU2, and then the volatile components were thermally desorbed using a GERSTEL TDU2 thermal desorption device (manufactured by GERSTEL). The cryofocus section was cooled with liquid nitrogen to concentrate the sample, and the sample was subjected to a GC×GC-TOFMS (Pegasus BT 4D, manufactured by LECO Japan) (Pegasus is a registered trademark). The analytical conditions for the GC×GC-TOFMS were as follows: 1st column: InertCap Pure-Wax (GL Sciences) 2nd column: InertCap 5MS (GL Sciences) ·Inlet temperature: 230℃ Modulator Time: 5.5 seconds Transfer line temperature: 250℃ Ion source temperature: 255℃ ·Acquisition mass range (m / z): 35~600 Acquisition speed: 150 spectra / sec

[0055] (3) Analysis method of aroma components Deconvolution and peak component identification were performed using ChromaTOF software (manufactured by LECO Japan) (ChromaTOF is a registered trademark). Then, data processing by peak alignment was performed using ChromaTOF Tile software (manufactured by LECO Japan) (ChromaTOF is a registered trademark). Then, the Fisher Ratio (FR) value of the volatile components was confirmed. Multivariate analysis was performed on the identified 1435 components using JMP Pro 16 (manufactured by SAS Institute Japan) (JMP is a registered trademark). As the multivariate analysis, principal component analysis, hierarchical cluster analysis, and heat map creation were performed. Furthermore, in order to identify the aroma components of freshly cooked rice, the increase / decrease rate of the aroma components on the first day of storage (5°C) and the aroma components on the third day of storage (5°C) relative to the aroma components immediately after completion of cooking was calculated.

[0056] 2.Results Figures 1 and 2 are explanatory diagrams showing chromatograms of GC×GC-TOFMS. In Figure 1, the horizontal axis indicates column retention time (min), and the vertical axis indicates TTC (total ion chromatogram). In Figure 2, the horizontal axis indicates a 1D chromatogram, and the vertical axis indicates a 2D chromatogram. As shown in Figure 2, the 1st column separates components according to polarity, and the 2nd column separates components according to boiling point.

[0057] FIG. 3 is an explanatory diagram showing the results of principal component analysis. Principal component analysis is a method for reducing a large number of variables and synthesizing new variables (principal components) to enable interpretation with fewer variables, and the smaller the distance between plots, the higher the similarity. In the plots in FIG. 3, closed circles indicate storage at room temperature (20°C), and open circles indicate storage in the refrigerator (5°C), and both indicate the center of gravity in an analysis of n=3. In the following explanation, D+0 indicates immediately after the completion of cooking, D+1 indicates the first day of storage, D+2 indicates the second day of storage, and D+3 indicates the third day of storage. As shown in FIG. 3, it was found that changes in aroma occurred around the principal component axis 1. It was also found that the influence of changes over time per day was large in both storage conditions, room temperature and refrigeration.

[0058] FIG. 4 is an explanatory diagram showing the results of hierarchical cluster analysis. Hierarchical cluster analysis is a method of grouping the most similar data together in order from among a data group, gradually reducing the number of clusters, and shows that the quality of the aroma is more similar toward the left side of FIG. 4. As shown in FIG. 4, first, it was found that the quality of the aroma is divided into two groups between the third day of storage and the other storage conditions. Therefore, it was shown that the quality of the aroma on the third day of storage is significantly different from the aroma under the other storage conditions. Next, it was found that the similarity of the aroma quality was divided into three groups: immediately after the completion of cooking, the first and second days of storage, and the third day of storage. Therefore, it was shown that the quality of the aroma after the first day of storage is different from the aroma immediately after the completion of cooking. Furthermore, it was found that the similarity of the aroma quality was divided into four groups: immediately after the completion of cooking, the first day of storage, the second day of storage, and the third day of storage. Therefore, it was shown that the aroma on the first day of storage and the aroma on the second day of storage are relatively similar, but the quality of the aroma is different.

[0059] FIG. 5 is an explanatory diagram showing a heat map. A heat map is a method for improving visibility by expressing a large amount of data with different colors. In FIG. 5, the less the component is present, the lighter the color is, and the more the component is present, the darker the color is. The results shown in FIG. 5 reveal the following. That is, the presence of a compound was confirmed that was strong immediately after the completion of cooking and whose intensity weakened after the first day of storage. More specifically, it was suggested that the compound shown in FIG. 5 as "D+0 specific compound" is a compound specific to freshly cooked rice.

[0060] FIG. 6 is an explanatory diagram showing the increase and decrease in the aroma components of freshly cooked rice on the first day of storage at 5°C. FIG. 7 is an explanatory diagram showing the increase and decrease in the aroma components of freshly cooked rice on the third day of storage at 5°C. In FIG. 6 and FIG. 7, the 1435 compounds identified by analysis are divided into levels based on the increase and decrease in concentration when the concentration immediately after cooking is set to 100%, and the number of compounds is shown. (1) indicates the components that increased to 120% or more on the first day of storage at 5°C. (2) indicates the components that increased to 120% or more on the third day of storage at 5°C. (3) indicates the components that were 80% or more and less than 120% on the first day of storage at 5°C. (4) indicates the components that were 80% or more and less than 120% on the third day of storage at 5°C. (5) indicates the components that decreased to 50% or more and less than 80% on the first day of storage at 5°C. (6) indicates the components that decreased to 50% or more and less than 80% on the third day of storage at 5°C. (7) indicates a component that has decreased by 25% or more but less than 50% on the first day of storage at 5°C. (8) indicates a component that has decreased by 25% or more but less than 50% on the third day of storage at 5°C. (9) indicates a component that has decreased by 10% or more but less than 25% on the first day of storage at 5°C. (10) indicates a component that has decreased by 10% or more but less than 25% on the third day of storage at 5°C. (11) indicates a component that has decreased to less than 10% on the first day of storage at 5°C. (12) indicates a component that has decreased to less than 10% on the third day of storage at 5°C.

[0061] From the results shown in Figures 6 and 7, the following was learned. In other words, it was found that there were more components that decreased compared to immediately after cooking was completed than those that increased compared to immediately after cooking was completed, and those that had concentrations similar to those immediately after cooking was completed. In particular, it was found that the concentrations of 72 components decreased to less than 10% when stored at 5°C, one day after cooking was completed. It was suggested that these 72 components may be particularly important as aroma components of freshly cooked rice.

[0062] Of the 72 identified components, three were excluded because they were considered unsuitable for use as aroma components of freshly cooked rice for one of the following reasons. That is, they were excluded because they had a high molecular weight and were unlikely to contribute to the aroma, or because they were likely components derived from the rice cooker. The remaining 69 components were classified into the following four compound groups. That is, 16 compounds with a cyclic structure and a molecular weight of 70 to 250 were classified as the first compounds that contribute particularly highly to the aroma components of freshly cooked rice. 19 compounds with a cyclic structure and a molecular weight of less than 400 were classified as the second compounds that contribute highly to the aroma components of freshly cooked rice. 26 compounds with a linear structure and a molecular weight of less than 400 were classified as the third compounds that contribute relatively highly to the aroma components of freshly cooked rice. Eight compounds with a molecular weight of 380 to 510 were classified as the fourth compounds that contribute relatively less to the aroma components of freshly cooked rice.

[0063] The present invention is not limited to the above-mentioned embodiment, and can be realized in various configurations without departing from the spirit of the present invention. For example, the technical features in the embodiments and examples corresponding to the technical features in each form described in the Summary of the Invention column can be appropriately replaced or combined in order to solve some or all of the above-mentioned problems or to achieve some or all of the above-mentioned effects. Furthermore, if a technical feature is not described as essential in this specification, it can be appropriately deleted.

Claims

1. A cooked rice-like flavor composition, comprising: A first compound is included, The first compound is Thiirane, methyl-, 2,5-Furandione, Cyclohexyl pentanoate, Benzoic acid, 4-ethoxy-, ethyl ester, Crotamiton, Benzoic acid, heptyl ester, Benzoic acid, hept-2-yl ester, 1-Cyclohexene-1-acrylic acid, 2,6,6-trimethyl-3-oxo-, methyl ester, .tau.-Muurolol, Decahydro-8a-ethyl-1,1,4a,6-tetramethylnaphthalene, benzene, 1,1'-(1-methylethylidene)bis[4-methyl-, Cyclohexadecane, Limonen-6-ol, pivalate, and Ethanone, At least one member selected from the group consisting of 1-[(3R,3aR,7R,8aS)-2,3,4,7,8,8a-hexahydro-3,6,8,8-tetramethyl-1H-3a,7-methanoazulen-5-yl]- and (R)-2-Methyl-5-(6-methylhepta-1,5-dien-2-yl)cyclohex-2-enone; A cooked rice-like flavoring composition.

2. The cooked rice-like flavor composition according to claim 1, further comprising: a second compound, The second compound is 1,2,3,4,5,6,7,8,9,10,11,12,13,14-Tetradecahydrononaleneと、2-Propenoic acid, 3-(4-methoxyphenyl)-, 2-ethylhexyl esterと、(E)-5-[2-[(E)-3-Hydroxyprop-1-enyl]-4-methylphenyl]-3-methylhex-3-en-2-oneと、Octadecahydro-benzo[cd]pyreneと、1-Piperidinecarbothioic acid, S-(1-methyl-1-phenylethyl) esterと、1H-Indene, 5-butyl-6-hexyloctahydro-と、Phenanthrene, 1,2,3,4,4a,9,10,10a-octahydro-1,1,4a-trimethyl-7-(1-methylethyl)-, (4aS-trans)-と、Androstan-1-one, (5α)-と、NFAT 133, (3S,4R,5S)-4-hydroxy-5-{2-[(1E)-3-hydroxyprop-1-en-1-yl]-4-methylphenyl}-3-methylhexan-2-oneと、Urospermal Aと、Helvetolideと、5-(7a-Isopropenyl-4,5-dimethyl-octahydroinden-4-yl)-3-methyl-pent-2-enalと、Cinnamate <para-methoxy-, octyl->と、5-(7a-Isopropenyl-4,5-dimethyl-octahydroinden-4-yl)-3-methyl-pent-2-en-1-olと、3,4-Dihydro-3-[3,8-dimethyl-5-(1-methylethyl)azulen-1-yl]-2,5-furandioneと、2H-Pyran, 2-(7-heptadecynyloxy)tetrahydro-と、Benzoic acid, hexadecyl esterと、13-Retinoic acid, (Z)-と、Cyclohexane, 1,1'-(2-tridecyl-1,3-propanediyl)bis-と、Panowamycin B,diacetate, A cooked rice-like flavoring composition.

3. The cooked rice-like flavor composition according to claim 1 or 2, further comprising: a third compound, The third compound is 1,3-Propanediol, 1,2-Ethanedithiol, Pivalic acid, 5,5,5-D3-2-methyl-4-(d3-methyl)-1-pentene, 9-Undecenal, 2,10-dimethyl-, and Dodecanoate <isopentyl->, 2-ethylhexyl butanoate, Pentadecane, 5-methyl-, 2,6,10-Trimethyltridecane, Pentadecane, 2-methyl-, Tetradecane, 1-chloro-, 9-Hexadecenoic acid, 4-Cyclopropylcarbonyloxytridecane, 2-Pentadecanone, 6,10,14-trimethyl-, Octadecanal, 9-Octadecenamide, Adipic acid, ethyl 2-ethylhexyl ester, Pentanoic acid, 2,2,4-trimethyl-3-carboxyisopropyl, isobutyl ester, Methyl octadec-6,9-dien-12-ynoate, 1,2-Propanediol,3-(tetradecyloxy)-, Dodecane, 1-iodo-, and Heptadecanoic acid, ethyl ester, 1-Tricosene, Trichloroacetic acid, tetradecyl ester, Heptacosane <n-> and Octane, 1,1'-oxybis-, A cooked rice-like flavoring composition.

4. The cooked rice-like flavor composition according to claim 1 or 2, further comprising: a fourth compound, The fourth compound is At least one selected from the group consisting of Pentyl triacontyl ether, Stigmastane, Butyl triacontyl ether, 17-(1,5-Dimethylhexyl)-10,13-dimethyl-3-styrylhexadecahydrocyclopenta[a]phenanthren-2-one, Phthalic acid, 3-(2-methoxyethyl)heptyl nonyl ester, 2,6,10,15,19,23-Hexamethyl-tetracosa-2,10,14,18,22-pentaene-6,7-diol, 24-Norchol-22-ene-3,7-diol, diacetate, (3α,5β,7α)-, and Cholest-5-en-3-ol (3β)-; A cooked rice-like flavoring composition.

5. The cooked rice-like flavor composition according to claim 1 or 2, Applies to cooked rice foods that have been cooked for more than three hours. A cooked rice-like flavoring composition.

6. A film comprising the cooked rice flavor composition according to claim 1 or 2.

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