Fragrance composition for linalool-containing product including 2-(5-isopropyl-2-methyltetrahydrothiophene-2-yl)ethyl acetate and / or 2-(5-isopropyl-2-methyltetrahydrothiophene-2-yl)ethanol as active ingredient

Abstract

To solve the problem in which linalool as an aroma component qualitatively changes easily due to light and heat and the qualitative change causes the note of its characteristic aroma to be altered.SOLUTION: 2-(5-Isopropyl-2-methyltetrahydrothiophene-2-yl)ethyl acetate and / or 2-(5-Isopropyl-2-methyltetrahydrothiophene-2-yl)ethanol can be used to prevent aroma note alteration due to qualitative change of linalool without affecting a flavor and a fragrance note which a linalool-containing product originally has.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to food and drink products and oral compositions containing linalool, and to flavor compositions for these food and drink products and oral compositions. More specifically, the food and drink products and oral compositions according to the present invention, and the flavor compositions used therefor, contain 2-(5-isopropyl-2-methyltetrahydrothiophen-2-yl)ethyl acetate (2-(5-Isopropyl-2-methyltetrahydrothiophen-2-yl)ethyl acetate; IMTTA) and / or 2-(5-isopropyl-2-methyltetrahydrothiophen-2-yl)ethanol (2-(5-Isopropyl-2-methyltetrahydrothiophen-2-yl)ethanol; IMTTE) or IMTTA and / or IMTTE and linalool, and relate to food and drink products and oral compositions in which changes in flavor and aroma over time due to linalool are suppressed, and to flavor compositions for suppressing changes in flavor.

Background Art

[0002] Linalool is a component having a floral scent, and is contained in various food and drink products such as fruits (such as citrus fruits (oranges, grapefruits, lemons, etc.), apples, peaches, grapes), herbs (such as cloves, marjoram, mint (peppermint, spearmint, etc.), ginger), coffee, tea (green tea, black tea, etc.), cheese, beer, etc., and is an important aroma component that constitutes the characteristic scent of each. However, this linalool is easily degraded and deteriorated by light and heat, and there has been a problem that the characteristic scent is modulated by the degradation and deterioration, and accordingly, the commercial value of products containing linalool is reduced. To address the problems associated with the degradation and deterioration of linalool, various methods have been proposed.

[0003] Patent Document 1 describes a method for suppressing the deterioration of linalool due to heat and light by adding chitosan, which is a polymer of glucosamine. However, since chitosan is a polysaccharide obtained by enzymatically decomposing chitin from crustaceans such as crabs, it may induce an allergic reaction, and precautions such as specifying the source substance are required when used in food and beverages.

[0004] Patent Document 2 describes a method for suppressing the off-flavor generated by the photo-deterioration of linalool-containing beverages with caffeine. However, when a large amount of caffeine is used, the bitterness of caffeine reduces the palatability of the beverage. Therefore, this technique is effective for tea-flavored beverages in which caffeine and linalool are mixed, but lacks versatility.

[0005] Patent Document 3 describes that eriocitrin, which is a flavanone derived from citrus fruits, has an effect of suppressing the degradation and deterioration of linalool left in direct sunlight for 14 days. However, since eriocitrin is a yellow pigment, it may impair the product characteristics of food and beverages in some cases.

[0006] Patent Document 4 describes adjusting the content of linalool to a specific range for the purpose of preventing or alleviating the deterioration of flavor occurring during the storage of beer-taste fermented beverages. However, since linalool is an important aroma component, it may not be possible to adjust the linalool concentration to a specific range in order to achieve an optimal flavor design.

[0007] Thus, although many techniques have been proposed for preventing flavor and aroma changes due to the deterioration and alteration of linalool, there is still room for improvement, and there is no general-purpose one, and a simpler and more versatile method for suppressing the deterioration of the flavor and aroma of linalool has been desired.

Prior Art Documents

Patent Documents

[0008]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

Non-Patent Document

[0009]

Non-Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0010] The present invention relates to food and drink products and oral compositions containing linalool, and flavor compositions used in these food and drink products and oral compositions. Linalool, due to its tertiary alcohol structure, is prone to dehydration and isomerization reactions. Therefore, particularly in the case of food and drink products and oral compositions containing linalool that exhibit acidity, it has been pointed out that changes in their flavor and aroma due to dehydration and isomerization under acidic conditions pose a problem. The present invention suppresses the perception of an unfavorable deterioration odor (off-flavor) caused by the deterioration and alteration of linalool, and provides food and drink products and oral compositions in which the balance of the overall aroma of linalool is well maintained, as well as flavor compositions optimal for these food and drink products and oral compositions. In particular, it provides linalool-containing food and drink products in which the decrease in flavor and aroma due to the deterioration and alteration of linalool is significantly improved even under acidic conditions. In addition, as described above, heat history and light (ultraviolet) irradiation are considered to have a large influence as factors for the change (deterioration, alteration) of linalool, but it is not clear what kind of changes (deterioration, alteration) linalool causes due to them. Therefore, the method of verifying the effect of suppressing the change of linalool often relies on trial and error, and more effective suppression methods and inhibitors are being researched and developed every day.

Means for Solving the Problems

[0011] As a result of intensive research to solve the above problems, the present inventors have found that IMTTA and / or IMTTE can suppress the perception of off-flavors in food and beverage products and oral compositions containing linalool, and thus have arrived at the present invention. According to the present invention, it is possible to suppress the deterioration of taste and aroma during storage of linalool-containing products and to maintain a good balance of the overall aroma. In addition, even when IMTTA and / or IMTTE are blended into linalool-containing products, it is possible to improve the floral feeling and the authenticity of citrus fruits of the linalool-containing products without impairing the original flavor and aroma tone of the linalool-containing products.

[0012] More specifically, the present invention is characterized by the following points. [1] A fragrance composition for linalool-containing products, comprising 2-(5-isopropyl-2-methyltetrahydrothiophen-2-yl)ethyl acetate and / or 2-(5-isopropyl-2-methyltetrahydrothiophen-2-yl)ethanol as an active ingredient. [2] A fragrance composition characterized by containing 2-(5-isopropyl-2-methyltetrahydrothiophen-2-yl)ethyl acetate and / or 2-(5-isopropyl-2-methyltetrahydrothiophen-2-yl)ethanol and linalool. [3] The fragrance composition according to [1] or [2] above, wherein the concentration of each of 2-(5-isopropyl-2-methyltetrahydrothiophen-2-yl)ethyl acetate and 2-(5-isopropyl-2-methyltetrahydrothiophen-2-yl)ethanol is 10 ppb to 10,000 ppm. [4] The fragrance composition according to any one of [2] above or [3] above which cites [2], wherein the linalool content is more than 0 and 10% or less.​ [5] A linalool-containing product containing linalool exceeding 0 and up to 100 ppm, 2-(5-isopropyl-2-methyltetrahydrothiophen-2-yl)ethyl acetate and / or 2-(5-isopropyl-2-methyltetrahydrothiophen-2-yl)ethanol. [6] The linalool-containing product according to [5] above, characterized in that the linalool-containing product is a food or drink exhibiting acidity. [7] The linalool-containing product according to [5] or [6] above, characterized in that the concentration of each of 2-(5-isopropyl-2-methyltetrahydrothiophen-2-yl)ethyl acetate and 2-(5-isopropyl-2-methyltetrahydrothiophen-2-yl)ethanol is 10 ppt to 10 ppm. [8] A method for producing a linalool-containing product, characterized by adding 2-(5-isopropyl-2-methyltetrahydrothiophen-2-yl)ethyl acetate and / or 2-(5-isopropyl-2-methyltetrahydrothiophen-2-yl)ethanol to a linalool-containing product containing linalool exceeding 0 and up to 100 ppm so that the concentration of each becomes 10 ppt to 10 ppm. [9] A method for improving the perception of a linalool-containing product, characterized by adding 2-(5-isopropyl-2-methyltetrahydrothiophen-2-yl)ethyl acetate and / or 2-(5-isopropyl-2-methyltetrahydrothiophen-2-yl)ethanol to a linalool-containing product containing linalool exceeding 0 and up to 100 ppm so that the concentration of each becomes 10 ppt to 10 ppm.

[11] [Advantages of the Invention]

[0013] According to the present invention, it is possible to suppress the perception of unpleasant off-flavors in foods, drinks, and oral compositions containing linalool. In addition, it is possible to improve the floral feeling and the authenticity of citrus fruits of the linalool-containing product.

[18] [Modes for Carrying Out the Invention]

[0014] Unless otherwise specified, all percentages are by mass and all ppm are by mass ppm in the linalool-containing products, flavor products, and related methods of the present invention.

[0015] The food and beverage products and oral compositions of the present invention contain a specific amount of IMTTA and / or IMTTE and linalool. Further, the flavor composition containing IMTTA and / or IMTTE can be used for addition to food and beverage products and oral compositions containing linalool.

[0016] (linalool) The food and beverage products and oral compositions according to the present invention, and the flavor compositions for these food and beverage products and oral compositions contain linalool. Linalool is a colorless liquid having an aroma reminiscent of freesia and is known to be present in more than 280 kinds of natural essential oils such as apples, citrus fruit peels, citrus fruit juices, berries, grapes, beans, tomatoes, cinnamon, cloves, ginger, hops, mint, pepper, cheese, butter, milk, tea, and olives. It is also widely used as a flavoring material in various beverages, confectionery, cooked foods, etc. Linalool has two kinds of optical isomers, but the linalool used in the present invention may have any structure, and only one isomer may be present, or both optical isomers may be present. The concentration of linalool in the beverage of the present invention represents the total amount of these optical isomers.

[0017] The origin of the linalool contained in the beverage of the present invention is not limited and may be derived from natural raw materials such as plants or may be a synthetic product. For example, linalool is widely present in spices and herbs such as apples, peaches, grapes, coffee, tea, anise, star anise, chamomile, cardamom, caraway, cloves, coriander, ginger, thyme, pepper, fennel, hops, mint, and rosemary in addition to citrus fruits.

[0018] (IMTTA) The food and drink products, oral compositions, and flavor compositions for these food and drink products and oral compositions according to the present invention contain IMTTA represented by the following formula 1. Although there are multiple isomers of IMTTA, the IMTTA used in the present invention may have any structure, and only one isomer may be present, or multiple or all isomers may be present. The concentration of IMMTA in the present invention represents the total amount of these isomers.

Chemical formula

[0019] (IMTTE) The food and drink products, oral compositions, and flavor compositions for these food and drink products and oral compositions according to the present invention contain IMTTE represented by the following formula 2. Although there are multiple isomers of IMTTE, the IMTTE used in the present invention may have any structure, and only one isomer may be present, or multiple or all isomers may be present. The concentration of IMMTE in the present invention represents the total amount of these isomers.

Chemical formula

[0020] The flavor composition for linalool-containing products of the present invention is extremely versatile and can be used in many foods. Examples of foods include beverages, frozen desserts, desserts, confectioneries, seasonings, and the like.

[0021] Examples of beverages include fruit beverages such as fruit juice drinks, honey drinks, and vegetable drinks; carbonated drinks such as cola drinks, carbonated beverages, carbonated drinks with fruit juice, sports drinks, soy milk, vitamin supplements, mineral supplements, nutritional and tonic drinks; carbonated drinks such as carbonated drinks with milk; milk drinks such as lactic acid bacteria drinks; preferred beverages such as green tea, lemon tea, herbal tea, and coffee drinks; alcoholic beverages such as chu-hai, cocktail drinks, sparkling sake, fruit wine, and medicated wine. Examples of frozen desserts include ice candy, sherbet, frozen yogurt, ice cream, and the like. Examples of desserts include jelly, yogurt, baba au rhum, mousse, pudding, dessert base, cakes, pies, Japanese-style desserts, sweet red bean soup with rice cakes, mochi, and the like. Examples of confectioneries include candies such as candy, drops, nougat, and lozenges; chewing gums, doughnuts, waffles, wafers, crackers, sablés, snack foods, biscuits, cookies, caramels, marshmallows, chocolates, Chinese confectioneries (such as geppei, Chinese-style cookies, and Chinese buns), fresh confectioneries, bakeries, Japanese-style confectioneries (such as karinto, sweetened natto, and the like). Examples of seasonings include semi-solid dressings such as salad dressings and tartar sauce; emulsion dressings such as South Island dressing; separated liquid dressings such as French dressing and Italian dressing; ponzu vinegar, ponzu soy sauce, sauce for cold Chinese noodles, sauce for buckwheat noodles, sauce for grilled meat, and the like. In addition, spread products such as butter, margarine, and jam; processed meat and fish products; cooked foods; canned foods; retort pouch products; frozen foods; noodle products, and the like can be mentioned. In any case, the product may be acidic.

[0022] The perfume composition for linalool-containing products of the present invention can also be used in oral compositions. The oral compositions containing the perfume composition for linalool-containing products of the present invention are not particularly limited, and examples thereof include toothpastes such as chewing toothpastes, lubricating toothpastes, powder toothpastes, and liquid toothpastes, mouthwashes such as mouthwashes, oral coolants such as lozenges, and gargles. These products may also exhibit acidity.

[0023] The perceptions felt in linalool-containing products include the floral fragrance inherent in linalool and the off-flavor associated with the deterioration of linalool. The improvement of the perception of the linalool-containing product of the present invention means suppressing the perception of the off-flavor caused by the deterioration and alteration of linalool and being able to perceive the fragrance inherent in linalool. Incidentally, the mechanism by which the perception of the off-flavor of linalool is suppressed by using IMTTA and / or IMTTE is unknown, but it is considered to be due to the reduction of the causative substances of the off-flavor, the suppression of the generation, or the masking of the off-flavor.

[0024] The respective concentrations of IMTTA and / or IMTTE in the linalool-containing product can be 10 ppt to 10 ppm. They can also be 100 ppt to 1 ppm, or 100 ppt to 100 ppb. Also, the concentration of linalool in the linalool-containing product is not particularly limited. For example, it can be 100 ppm or less.

[0025] From the perspective of the perfume composition, the respective concentrations of IMTTA and IMTTE in the perfume composition are preferably 10 ppb to 10,000 ppm. More preferably, they are 100 ppb to 10,000 ppm, and even more preferably, they are 100 ppb to 5,000 ppm. Furthermore, the concentration of linalool in the linalool-containing fragrance composition is not particularly limited. However, it is preferably 10% or less. The concentration of linalool in the linalool-containing product can also be 1% or less, or 100 ppm or less.

[0026] The fragrance composition of the present invention can be blended into final products such as various foods and oral compositions at a desired concentration. For example, it can be blended to be 1%, or it can also be blended to be 0.5%, 0.1%, or 0.05%.

[0027] The linalool-containing product can be an acidic food or drink. In the present invention, "acidic" means a pH of 6.0 or less, which is weakly acidic. A pH of 5.0 or less is preferred, a pH of 4.0 is more preferred, and a pH of 3.5 or less is particularly preferred.

Examples

[0028] Examples and preparation examples are shown below, but the present invention is not limited thereto.

[0029] <1> Suppression effect of abnormal odors generated during storage [Test Example 1] Lemon-flavored soft drink (linalool concentration in the drink: 100 ppm) A lemon-flavored acidic drink (pH 3.5) was prepared according to the formulation in Table 1 so that the linalool concentration in the drink would be 100 ppm. After adding IMTTA and IMTTE to the amounts shown in Table 2, they were filled into steel cans and sterilized at 70°C for 10 minutes. After storing them at 40°C for 7 days (equivalent to storing at room temperature for half a year), using a sample without the addition of either IMTTA or IMTTE as a control, the addition effects of IMTTA and IMTTE were evaluated by 11 trained panelists. The evaluation criteria for abnormal odors are as described below. The average value of the evaluation results of 11 panelists was described in the table as the evaluation of abnormal odors.

[0030]

Table 1

[0031]

Table 2

[0032] As is clear from Table 2 above, by adding IMTTA or IMTTE to the lemon - flavored soft drink in an amount of 10 ppt to 10 ppm, preferably 100 ppt to 1 ppm, more preferably 100 ppt to 100 ppb, an effect was observed such that no off - flavors or off - odors associated with storage were felt, and a natural lemon juice and peel flavor could be imparted. Further, by using IMTTA and IMTTE in combination, a higher effect was obtained than when each was added alone.

[0033] [Test Example 2] Pineapple - flavored soft drink (linalool concentration in the beverage: 1 ppb) A pineapple - flavored beverage (pH 3.5) was prepared according to the formulation in Table 3 so that the linalool concentration in the beverage was 1 ppb. After adding IMTTA and IMTTE to the amounts shown in Table 4, it was filled into a steel can and sterilized at 70°C for 10 minutes. After storing them at 40°C for 7 days (equivalent to storing at room temperature for half a year), using a sample without the addition of either IMTTA or IMTTE as a control, the addition effects of IMTTA and IMTTE were evaluated by 11 trained panelists. The evaluation method was the same as in Test Example 1.

[0034]

Table 3

[0035]

Table 4

[0036] As is clear from Table 4 above, by adding IMTTA or IMTTE to the pineapple-flavored soft drink in an amount of 10 ppt to 10 ppm, preferably 100 ppt to 1 ppm, more preferably 100 ppt to 100 ppb, there was no perception of off-flavors or off-odors during storage, and furthermore, an effect was observed in which a natural pineapple flavor could be imparted. Also, by using IMTTA and MTTE in combination, a higher effect was obtained than when each was added alone.

[0037] Even when the linalool concentration in the beverage was changed to 100 ppb and 10 ppm and the same tests as in Test Examples 1 and 2 were conducted, the effect of suppressing off-flavors and off-odors by IMTTA and IMTTE was confirmed.

[0038] <2>Effect of suppressing the generation of off-flavors and off-odors by light [Test Example 3] Lemon-flavored soft drink (linalool concentration in the beverage: 100 ppm) To the lemon-flavored acidic beverage prepared to have a linalool concentration of 100 ppm in the beverage, which was the same as that prepared in Test Example 1, IMTTA and IMTTE were added in the amounts shown in Table 5. Thereafter, it was filled into a PET bottle and irradiated with light of 15,000 lux at 10°C for 10 days. Using the sample without the addition of either IMTTA or IMTTE as a control, the effect of adding IMTTA and MTTE was evaluated. The evaluation was performed by 11 trained panelists to evaluate the effect of adding IMTTA and IMTTE. The evaluation method was the same as in Test Example 1.

[0039]

Table 5

[0040] As is clear from Table 5 above, for the lemon-flavored soft drink, IMTTA or IMTTE was added in an amount of 10 ppt to 10 ppm, preferably 100 ppt to 1 ppm, more preferably 100 p By adding it so that the concentration becomes 100 ppb, it was found that there was no strange smell due to light exposure, and furthermore, it was possible to impart a natural lemon juice and peel feeling. In addition, by using IMTTA and IMTTE in combination, a higher effect was obtained than when each was added alone.

[0041] [Test Example 4] Pineapple-flavored soft drink (concentration of linalool in the beverage: 1 ppb) To a pineapple-flavored acidic beverage prepared so that the concentration of linalool in the beverage was 1 ppb, the same as that prepared in Test Example 2, IMTTA and IMTTE were added in the amounts shown in Table 6 below, and then filled into a PET bottle and irradiated with light of 15,000 lux at 10 °C for 10 days. Using a sample without the addition of either IMTTA or IMTTE as a control, the addition effects of IMTTA and IMTTE were evaluated. The evaluation was carried out by 11 trained panelists to evaluate the addition effects of IMTTA and IMTTE. The evaluation method was the same as in Test Example 1.

[0042] [Table 6]

[0043] As is clear from Table 6 above, when IMTTA or IMTTE is added to the pineapple-flavored soft drink so that the concentration becomes 10 ppt to 10 ppm, preferably 100 ppt to 1 ppm, more preferably 1 00 ppt to 100 ppb, it was found that there was no strange smell due to light exposure, and furthermore, it was possible to impart a natural pineapple feeling. In addition, by using IMTTA and IMTTE in combination, a higher effect was obtained than when each was added alone.

[0044] Even when the same tests as in Test Examples 3 and 4 were carried out with the linalool concentration in the beverage changed to 100 ppb and 10 ppm, the effect of suppressing strange smells by IMTTA and IMTTE was confirmed.

[0045] <3> Effects of the flavor composition A fragrance composition was prepared by blending each component in an ethanol solvent so that the concentrations of linalool, IMTTA, and IMTTE were those of Formulation Examples 1 to 18.

[0046]

Table 7

[0047] These fragrance compositions were added to commercially available citrus-flavored soft drinks (linalool content 800 ppb), citrus-flavored carbonated beverages (same 500 ppb), and citrus-flavored carbonated alcoholic beverages (same 1800 ppb) at 0.08% each, and a sensory evaluation was conducted. It was confirmed that regardless of which fragrance composition was added, the floral feeling and the authenticity of citrus fruits of the added citrus-flavored soft drinks, citrus-flavored carbonated beverages, and citrus-flavored carbonated alcoholic beverages were improved without impairing them. In the range where the linalool concentration in the fragrance composition is 1 ppm to 10%, by formulating IMTTA or IMTTE to be 10 ppb to 10,000 ppm, preferably 100 ppb to 10,000 ppm, more preferably 100 ppb to 5000 ppm, the above-mentioned aroma imparting effect could be confirmed in the final product.

[0048] <4> Preparation of various fragrance compositions To various fragrance compositions containing linalool (manufactured by Ogawa Flavor & Fragrance Co., Ltd.), IMTTA and IMTTE were added as active ingredients to prepare various fragrance compositions of the present invention in Formulation Examples 21 to 45 in Table 8. The concentration of each component is as described in Table 8.

[0049]

Table 8

[0050] <5> Effects on various foods and beverages The food and beverages of Preparation Examples 5-1 to 5-8 adjusted by adding the flavor composition described in Table 8 were prepared to verify the effects of the present invention. As comparative controls, various food and beverages similarly prepared by adding the flavor composition obtained by removing only IMTTA and IMTTE from the flavor composition described in Table 8 were used.

[0051] 〔Preparation Example 5-1〕Alcoholic beverage 200 g of white liqueur (35% alcohol), 25 g of granulated sugar, 0.6 g of citric acid, appropriate amount of sodium citrate, 70 g of water, 1 g of each of the flavor compositions of Formulation Examples 21 to 31 as described in Table 9 were mixed, and then carbonated water was added so that the total was 1000 g, and sterilized at 65 °C for 10 minutes to prepare an alcoholic beverage (pH 3.0).

[0052]

Table 9

[0053] As a result of sensory evaluation, it was confirmed that the authenticity and palatability of citrus fruits were improved compared to the comparative control.

[0054] 〔Preparation Example 5-2〕Carbonated beverage 135 g of fructose glucose liquid sugar, 1.0 g of citric acid, 0.8 g of malic acid, appropriate amount of sodium citrate, 0.5 g of vitamin C, 1 g of each of the flavor compositions of Formulation Examples 21 to 31 as described in Table 10 were mixed, and then carbonated water was added so that the total was 1000 g to prepare a carbonated beverage (pH 2.6).

[0055]

Table 10

[0056] As a result of sensory evaluation, it was confirmed that the authenticity and palatability of citrus fruits were improved compared to the comparative target.

[0057] 〔Preparation Example 5-3〕Non-oil dressing Among the raw materials described in the formulation of Table 11, the thickener (xanthan gum) was mixed with the raw materials other than 99% ethanol, and stirred with a hand blender (manufactured by Vermix) for 30 seconds. Then, the thickener (xanthan gum) dispersed in 99% ethanol was added, and the flavor composition of Formulation Example 26, or 28, or 31 was added, and the mixture was stirred with the hand blender for 1 minute. The obtained mixture was filled into a container and heat-sterilized in a hot water bath at 70 °C for 10 minutes to prepare a non-oily dressing (the concentration of linalool derived from the blending raw materials other than Formulation Examples 26, 28, and 31 was 1 ppm).

[0058]

Table 11

[0059]

Table 12

[0060] As a result of the sensory evaluation, it was confirmed that the authenticity and palatability of various citrus fruits were improved compared to the comparison target.

[0061] 〔Preparation Example 5-4〕Gummy 25 g of granulated sugar, 40 g of starch syrup, 10 g of sorbitol, and 10 g of water were weighed and cooked up to Bx80. To this, 8 g of gelatin dissolved in 12 g of water in another container was added. 2 g of a 50% aqueous solution of citric acid and 1 g of the flavor composition of Formulation Examples 32 to 39 as described in the table were quickly added and made uniform, and then poured into a starch mold and left standing overnight to prepare gummy.

[0062]

Table 13

[0063] As a result of the sensory evaluation, it was confirmed that the authenticity and palatability of each fruit were improved compared to the comparison target.

[0064] 〔Preparation Example 5-5〕Black Coffee The ground coffee beans were dripped with 10 times the amount of hot water (90 - 95 °C) to obtain a coffee extract, and ion-exchanged water was added to adjust it to Bx 1.3 (linalool content 10 ppb). Then, the flavor compositions of Formulation Example 40 or 41 were each added to a concentration of 0.1%, and sterilization was carried out at 121 °C for 10 minutes to obtain the black coffee of Preparation Examples 5-5-1 and 5-5-2.

[0065]

Table 14

[0066] As a result of the sensory evaluation, it was confirmed that the authentic flavor and palatability of the coffee were improved compared to the comparison target.

[0067] 〔Preparation Example 5-6〕Matcha (milk beverage) The green tea flavor of Formulation Example 42 was added to a commercially available matcha latte beverage (linalool content: 100 ppb) to a concentration of 0.1% to prepare the matcha latte beverage of Preparation Example 5-6. As a result of the sensory evaluation, it was confirmed that the thickness of the matcha-like taste and the astringency of the tea leaves increased, and the palatability improved compared to the comparison target.

[0068] 〔Preparation Example 5-7〕Black tea 7.5 g of tea leaves were poured with 250 g of hot water (70 °C) and extracted for 5 minutes. The tea leaves were filtered off to obtain a crude extract, which was cooled to 20 °C. 0.5 g of sodium ascorbate and 0.03 g of sodium bicarbonate were added, and then ion-exchanged water was added to make the total volume 1000 g (linalool content: 20 ppb). 1 g of the black tea flavor of Formulation Example 43 was added, and sterilization was carried out at 121 °C for 10 minutes to prepare the black tea beverage of Preparation Example 5-7.

[0069] As a result of the sensory evaluation, it was confirmed that the magnificent flavor of the top of the black tea and the astringency reminiscent of tea leaves increased, and the palatability improved compared to the comparison target.

[0070] 〔Preparation Example 5-8〕Non-alcoholic beer A commercially available non-alcoholic beer beverage (linalool content: 100 ppb) was added with the flavor composition of Formulation Example 44 or Formulation Example 45 to a concentration of 0.1% to prepare a non-alcoholic beer.

[0071]

Table 15

[0072] As a result of the sensory evaluation, it was confirmed that the flavor and palatability of the beer were improved compared to the comparison target.

[0073] <6>Effect on oral compositions An apple flavor fragrance of Formulation Example 34 was blended into a commercially available citrus flavor oral composition to a concentration of 0.1% to adjust the oral composition. As a result of the sensory evaluation, it was confirmed that the freshness of the oral composition was improved.

Industrial Applicability

[0074] According to the present invention, it is possible to suppress the perception of the deteriorated fragrance and tone of linalool in food and drink products and oral compositions containing linalool, without affecting the original fragrance and tone of linalool, and conversely enhance the original fragrance and tone of linalool, improve the authenticity, freshness, and palatability of linalool-containing products, and maintain excellent quality for a long period of time. Therefore, it makes a great industrial contribution and is a useful technology.

Claims

1. A perfume composition for linalool-containing products, comprising 2-(5-isopropyl-2-methyltetrahydrothiophen-2-yl)ethyl acetate and / or 2-(5-isopropyl-2-methyltetrahydrothiophen-2-yl)ethanol as active ingredients.

2. A perfume composition characterized by containing 2-(5-isopropyl-2-methyltetrahydrothiophen-2-yl)ethyl acetate and / or 2-(5-isopropyl-2-methyltetrahydrothiophen-2-yl)ethanol and linalool.

3. The perfume composition according to claim 1 or 2, wherein the concentration of each of 2-(5-isopropyl-2-methyltetrahydrothiophen-2-yl)ethyl acetate and 2-(5-isopropyl-2-methyltetrahydrothiophen-2-yl)ethanol is 10 ppb to 10,000 ppm.

4. The perfume composition according to any one of claim 2 or claim 3 which incorporates claim 2, wherein the content of linalool is more than 0 and 10% or less.

5. A linalool-containing product containing linalool of more than 0 and 100 ppm or less, 2-(5-isopropyl-2-methyltetrahydrothiophen-2-yl)ethyl acetate and / or 2-(5-isopropyl-2-methyltetrahydrothiophen-2-yl)ethanol.

6. The linalool-containing product according to claim 5, wherein the linalool-containing product is an acidic food or drink.

7. The linalool-containing product according to claim 5 or 6, wherein the concentration of each of 2-(5-isopropyl-2-methyltetrahydrothiophen-2-yl)ethyl acetate and 2-(5-isopropyl-2-methyltetrahydrothiophen-2-yl)ethanol is 10 ppt to 10 ppm.

8. A method for producing a linalool-containing product, characterized by adding 2-(5-isopropyl-2-methyltetrahydrothiophen-2-yl)ethyl acetate and / or 2-(5-isopropyl-2-methyltetrahydrothiophen-2-yl)ethanol to a linalool-containing product containing linalool of more than 0 and 100 ppm or less so that the concentration of each becomes 10 ppt to 10 ppm.

9. A method for improving the perception of a linalool-containing product, characterized in that 2-(5-isopropyl-2-methyltetrahydrothiophen-2-yl)ethyl acetate and / or 2-(5-isopropyl-2-methyltetrahydrothiophen-2-yl)ethanol are added to a linalool-containing product containing linalool in an amount exceeding 0 and not exceeding 100 ppm so that the respective concentrations are from 10 ppt to 10 ppm.

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