Flavor improver for food or beverage containing linalool

Abstract

To provide a flavor improver capable of improving unpleasant flavor in linalool-containing food or beverage.SOLUTION: A flavor improver for food or beverage containing linalool is provided, wherein the agent contains spiranthol as an essential component, and further includes at least one flavoring component selected from the group consisting of bisabolene, trans-2-trans-4-nonadien-1-al, citral diethyl acetal, trans-2-hexenal, and 1,4-cineole.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a flavor improver for linalool-containing food and drink products containing spirantol as an active ingredient, and further to a flavor improver for linalool-containing food and drink products containing one or more flavor components selected from the group consisting of bisabolene, trans-2-trans-4-nonadien-1-al, citral diethyl acetal, trans-2-hexenal, and 1,4-cineole, a flavor composition for flavor improvement, a method for producing a linalool-containing food and drink product, and a method for improving the flavor of a linalool-containing food and drink product.

Background Art

[0002] Linalool is a component contained in various plants such as rosewood, lavender, coriander, and orange, and is contained in a wide variety of food materials and food flavors used in food and drink products, imparting its characteristic fruity, citrus-like, or floral-like flavor. In addition, since the number of food and drink products using flavors is on the increase, the number of linalool-containing food and drink products is also on the increase. However, the addition of linalool to food and drink products may not only impart its aroma characteristics but also impart undesirable flavors and effects to the food and drink products. Improvements to the undesirable flavors and effects of linalool in linalool-containing food and drink products have been proposed.

[0003] For example, in a colorless and transparent acidulant-containing beverage such as flavored water containing an acidulant and linalool, there is a problem that the sharpness of the aftertaste of the beverage decreases. In response to this, when benzaldehyde, methyl salicylate, and β-damascenone are added, the sharpness of the aftertaste is improved (Patent Document 1). When linalool is added to a colorless and transparent beverage having a pH of 4.0 to 7.0 containing linalool, there is a problem that a rough feeling is felt on the tongue when drinking. In response to this, when geraniol, methyl salicylate, β-damascenone, benzaldehyde, decanoic acid, lauric acid, butyric acid, octanoic acid, and palmitic acid are added, the roughness of the tongue felt during eating and drinking is reduced (Patent Document 2), etc. have been reported.

[0004] However, the imparting of undesirable flavors and effects to food and drink products by the addition of linalool thereto is not limited to those described in the prior art documents, and there has been a problem that the compounds described in the prior art documents alone are not sufficient to improve undesirable flavors and effects. On the other hand, spilanthol is a pungent component contained in Spilanthes acmella, Spilanthes acmella var. oleracea, etc. of the Asteraceae family, and is known to enhance the carbonation feeling of carbonated beverages (Patent Document 3).

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0006] In fact, the inventor of the present invention newly found that when linalool is added to a carbonated beverage, the carbonation feeling is weakly felt as an imparting of undesirable flavors and effects by the addition of linalool to food and drink products.

[0007] The problem to be solved by the present invention is to provide a flavor improver, a flavor composition for flavor improvement, and a flavor improvement method that can improve the undesirable flavor of a food or drink product containing linalool.

Means for Solving the Problems

[0008] As a result of intensive studies to solve the above problems, by adding spirantol to food and drink products containing linalool, and further adding one or more flavor components selected from the group consisting of bisabolene, trans-2-trans-4-nonadien-1-ol, citral diethyl acetal, trans-2-hexenal, and 1,4-cineole, it was found that the undesirable flavors and effects caused by the addition of linalool to food and drink products, namely, the reduction of carbonation and the decrease of aftertaste sharpness, can be improved, leading to the completion of the present invention.

[0009] That is, the present invention is as follows. [1] A flavor improver for linalool-containing food and drink products, having spirantol as an active ingredient. [2] The flavor improver for linalool-containing food and drink products according to [1], wherein the addition amount (a) of spirantol to the linalool-containing food and drink product is 0.0001 to 2000 in terms of mass ratio (a / b) with respect to the linalool content (b) in the linalool-containing food and drink product. [3] The flavor improver for linalool-containing food and drink products according to [1] or [2], characterized by containing one or more flavor components selected from the group consisting of bisabolene, trans-2-trans-4-nonadien-1-ol, citral diethyl acetal, trans-2-hexenal, and 1,4-cineole. [4] The flavor improver for linalool-containing food and drink products according to [3], satisfying at least one of the following conditions (a) to (e) with respect to the content (a) of spirantol. (a) The content (i) of bisabolene is 0.0005 to 100000 in terms of mass ratio (i / a) with respect to the content (a) of spirantol; (b) The content (ii) of trans-2-trans-4-nonadien-1-ol is 0.000005 to 1000 in terms of mass ratio (ii / a) with respect to the content (a) of spirantol; (c) The content (iii) of citral diethyl acetal is 0.0005 to 100000 in terms of mass ratio (iii / a) with respect to the content (a) of spirantol; (e) The content (iv) of trans-2-hexenal satisfies a mass ratio (iv / a) of 0.0005 to 100,000 with respect to the content (a) of spirantol; (o) The content (v) of 1,4-cineole satisfies a mass ratio (v / a) of 0.0005 to 100,000 with respect to the content (a) of spirantol. [5] A flavor improver for linalool-containing food and drink as described in [1], characterized in that it contains a flavor composition for linalool-containing food and drink. [6] A flavor improver for linalool-containing food and drink as described in [3], characterized in that it contains a flavor composition for linalool-containing food and drink.

[0010] [7] A linalool-containing food and drink, characterized in that it contains a flavor improver for linalool-containing food and drink as described in [1]. [8] A linalool-containing food and drink, characterized in that it contains a flavor improver for linalool-containing food and drink as described in [3]. [9] A method for producing a linalool-containing food and drink, characterized in that spirantol (a) is added so that the mass ratio (a / b) with linalool is 0.0001 to 2,000 with respect to the linalool content (b) in the linalool-containing food and drink.

[10] The method for producing a linalool-containing food and drink as described in [9], characterized in that one or more flavor components selected from the group consisting of bisabolene, trans-2-trans-4-nonadien-1-al, citral diethyl acetal, trans-2-hexenal, and 1,4-cineole are added. The method for producing a linalool-containing food and drink as described above.

[11] The method for producing a linalool-containing food and drink as described in

[10] , characterized in that the addition amount of one or more flavor components selected from the group consisting of bisabolene, citral diethyl acetal, trans-2-hexenal, and 1,4-cineole is 1 ppb to 90,000 ppb, or the addition amount of trans-2-trans-4-nonadien-1-al is 0.01 ppb to 900 ppb. A method for improving the flavor of a linalool-containing food or beverage, characterized in that spirantol (a) is added to the linalool content (b) in the linalool-containing food or beverage so that the mass ratio (a / b) of spirantol to linalool is 0.0001 to 2000. 〔13〕A method for improving the flavor of a linalool-containing food or beverage according to 〔12〕, characterized in that one or more flavor components selected from the group consisting of bisabolene, trans-2-trans-4-nonadien-1-ol, citral diethyl acetal, trans-2-hexenal, and 1,4-cineole are added. 〔14〕A method for improving the flavor of a linalool-containing food or beverage according to 〔13〕, characterized in that the addition amount of one or more flavor components selected from the group consisting of bisabolene, citral diethyl acetal, trans-2-hexenal, and 1,4-cineole is 1 ppb to 90,000 ppb, or the addition amount of trans-2-trans-4-nonadien-1-ol is 0.01 ppb to 900 ppb.

Advantages of the Invention

[0011] According to the present invention, by adding the above-mentioned flavor improver, it is possible to improve the reduction of the carbonated feeling and the reduction of the aftertaste sharpness in the linalool-containing food or beverage.

Embodiments for Carrying Out the Invention

[0012] The beverage of the present invention and related methods will be described below. 〔1〕Linalool The origin of the linalool contained in the food or beverage of the present invention is not limited, and the origin may be a synthetic product or a natural product from rosewood, lavender, coriander, orange, etc.

[0013] 〔2〕Spirantol Spirantol (Spilanthol, IUPAC name (2E,6Z,8E)-N-Isobutyl-2,6,8-decatrienamide) used in the present invention has the molecular formula C 14 H 23It is a compound with a molecular weight of 221.34 and a melting point of 23°C, and is a fatty acid amide having the following structure. [Chemical formula]

[0014] Spirantol used in the present invention may be a synthetic product synthesized by a chemical method or one extracted from plants. In the present invention, spirantol obtained by any method can be used, and as long as the effects of the present invention can be obtained, it does not necessarily have to be highly pure. As long as it does not affect the flavor of food and drink, it may be used without purifying extracts or essential oils of plants containing spirantol.

[0015] When used in food and drink, from the viewpoint of safety, it is desirable to use extracts or essential oils obtained from plants with food experience. Also, from the viewpoint of practicality such as supply and price, it is particularly desirable to use extracts or essential oils of Spilanthes acmella or Spilanthes acmella var. oleracea with a high content of spirantol.

[0016] As an example of the extraction method of spirantol, there is a method of drying and pulverizing the flower heads of Spilanthes acmella or Spilanthes acmella var. oleracea and then extracting with an organic solvent to obtain an extract containing spirantol. The organic solvent used for extraction is not particularly limited, and alcohols such as methanol, ethanol, propanol, and propylene glycol, ketones such as acetone, esters such as ethyl acetate, ethers such as diethyl ether, and hydrocarbons such as hexane and heptane can be used alone or in combination as appropriate. Among them, polar organic solvents such as alcohols are desirable, and ethanol is particularly desirable from the viewpoint of safety. The solvent is distilled off from the obtained extract to obtain a spirantol-containing extract.

[0017] 〔3〕Fragrance components The bisabolene, trans-2-trans-4-nonadien-1-al, citral diethyl acetal, trans-2-hexenal, and 1,4-cineole, which are fragrance components used in the present invention, may be those generally distributed on the market regardless of their synthetic or natural origin, purity, etc.

[0018] 〔4〕Flavor improver The flavor improver of the present invention can improve the reduction of the carbonation feeling of carbonated beverages due to linalool in linalool-containing food and beverages, and the reduction of the aftertaste sharpness of beverages containing linalool-containing acidulants. Specifically, by using the flavor improver of the present invention, without adding off-flavors and off-odors, it is possible to compensate for the reduction of the carbonation feeling of carbonated beverages caused by linalool and further enhance the carbonation feeling, that is, it is possible to enhance the top carbonation feeling at the beginning of drinking carbonated beverages. Also, by using the flavor improver of the present invention, it is possible to compensate for the reduction of the aftertaste sharpness of beverages containing acidulants caused by linalool and further make the aftertaste sharper, that is, it is possible to strongly feel the refreshing aftertaste through the throat of beverages containing acidulants.

[0019] The flavor improver of the present invention contains spiroantol as an essential component, and may further contain one or more fragrance components selected from the group consisting of bisabolene, trans-2-trans-4-nonadien-1-al, citral diethyl acetal, trans-2-hexenal, and 1,4-cineole. The mixing ratio of spiroantol and the above fragrance components in the flavor improver of the present invention is as follows. With respect to 1 part by mass of spiroantol, the ratio of bisabolene is 0.0005 to 100,000 parts by mass, preferably 0.005 to 10,000 parts by mass of bisabolene, more preferably 0.01 to 200 parts by mass of bisabolene. With respect to 1 part by mass of spirantol, trans-2-trans-4-nonadien-1-ol is in a proportion of 0.000005 to 1000 parts by mass, preferably 0.00005 to 100 parts by mass, more preferably 0.0001 to 2 parts by mass. With respect to 1 part by mass of spirantol, citral diethyl acetal is in a proportion of 0.0005 to 100000 parts by mass, preferably 0.005 to 10000 parts by mass, more preferably 0.01 to 200 parts by mass. With respect to 1 part by mass of spirantol, trans-2-hexenal is from 0.0005 to 10000 parts by mass, preferably trans-2-hexenal is from 0.005 to 10000 parts by mass, more preferably trans-2-hexenal is from 0.01 to 200 parts by mass. With respect to 1 part by mass of spirantol, 1,4-cineole is in a proportion of 0.0005 to 100000 parts by mass, preferably 0.005 to 10000 parts by mass, more preferably 0.01 to 200 parts by mass.

[0020] The flavor improver of the present invention is prepared by dissolving the above active ingredients in a solvent. At that time, the concentration of spirantol is preferably 0.1 ppm to 10% by weight, more preferably 1 ppm to 1% by weight, and even more preferably 10 ppm to 1000 ppm. The solvent used for the preparation of the flavor improver is not particularly limited, but water, ethanol, propanol, aliphatic alcohols such as butanol, polyhydric alcohols such as glycerin and propylene glycol, and in addition, triacetin, triethyl citrate, edible oils and fats, medium-chain fatty acid triglycerides, etc. can be used alone or in combination.

[0021] The flavor improver of the present invention can be used by appropriately changing the dosage form according to the form of the food or drink to which it is added. For example, it can be added to food or drink as an emulsion composition using an emulsifier, or as a powder using an excipient. In addition, the flavor improver of the present invention can be appropriately added according to a conventional method in each step in the production of food or drink.

[0022] [5] Flavoring composition for flavor improvement The flavor improver of the present invention can be combined with various food and drink flavorings and applied to food and drink as a flavoring composition containing the flavor improver. Examples of the flavorings to be combined include flavoring raw materials (essential oils, essences, concretes, absolutes, extracts, oleoresins, resinoids, recovered flavors, carbon dioxide extracted essential oils, synthetic flavors) described in, for example, "Patent Office Gazette Well-Known and Conventional Technology Collection (Flavors) Part II Food Flavors" (published on January 14, 2000, Japan Patent Office), various plant extracts, antioxidants, and the like. The flavoring composition for flavor improvement of the present invention can be used by appropriately changing the dosage form according to the form of the food or drink to which it is added. For example, it can be added to food or drink as an emulsion composition using an emulsifier, or as a powder using an excipient. The content of spirantol in the flavoring composition for flavor improvement is 0.01 ppm to 10% by mass, preferably 0.1 ppm to 5% by mass, more preferably 1 ppm to 1% by mass.

[0023] [6] Food and drink The food and drink referred to in the present invention means those that can be used for eating and drinking, such as food, beverages, spices, seasonings, and pharmaceuticals.

[0024] The content of linalool in the linalool-containing food or drink targeted by the present invention is 1 ppb to 100 ppm, preferably 10 ppb to 50 ppm, more preferably 50 ppb to 10 ppm. If the linalool content is less than 1 ppb, the imparting of undesirable flavors is less. On the other hand, if the linalool content is more than 100 ppm, the characteristics peculiar to linalool are strong, and it is difficult to distinguish the imparting of undesirable flavors.

[0025] In the linalool-containing food or drink of the present invention, the content of spirantol derived from the flavor improver of the present invention is 1 ppb to 3000 ppb, preferably 5 ppb to 2000 ppb, more preferably 10 ppb to 1000 ppb. If the content of spirantol is less than 1 ppb, the flavor improving effect cannot be exhibited. On the other hand, if it exceeds 300 0 ppb, a slight pungency and off-flavor can be felt, and there is a risk that the original flavor characteristics of the food or drink will be impaired.

[0026] In the linalool-containing food or drink targeted by the present invention, the content ratio of linalool to spirantol derived from the flavor improver of the present invention is 0.0001 to 2000 parts by mass of spirantol, preferably 0.001 to 500 parts by mass of spirantol, more preferably 0.005 to 20 parts by mass of spirantol with respect to 1 part by mass of linalool.

[0027] In the linalool-containing food or drink targeted by the present invention, the content of bisabolene derived from the flavor improver of the present invention is 1 ppb to 90000 ppb, preferably 5 ppb to 10000 ppb, more preferably 10 ppb to 1000 ppb. Similarly, the content of trans-2-trans-4-nonadien-1-al in the linalool-containing food or drink is 0.01 ppb to 900 ppb, preferably 0.05 ppb to 100 ppb, more preferably 0.1 ppb to 10 ppb, the content of citral diethyl acetal is 1 ppb to 90000 ppb, preferably 5 ppb to 10000 ppb, more preferably 10 ppb to 1000 ppb, the content of trans-2-hexenal is 1 ppb to 90000 ppb, preferably 5 ppb to 10000 ppb, more preferably 10 ppb to 1000 ppb, The content of 1,4-cineole is from 1 ppb to 90,000 ppb, preferably from 5 ppb to 10,000 ppb, more preferably from 10 ppb to 1,000 ppb.

[0028] The flavor improver of the present invention has the effect of improving the reduction of carbonation feeling and the reduction of aftertaste sharpness for the food or drink containing linalool.

Example

[0029] 〔Production Example 1〕(Preparation of Spiranthol) 300 g of dried flower heads of Centaurea cyanus were reflux-extracted with 3200 g of 95% by volume ethanol for 1 hour. After cooling the extract and performing solid-liquid separation, diatomaceous earth was added and filtered. After distilling off ethanol from the filtrate by reduced pressure concentration, 300 g of water was added, and extraction was performed 3 times with 300 ml of hexane. The extracted hexane layers were combined and hexane was distilled off by reduced pressure concentration to obtain 8.4 g of a crude extract. Yield 2.8% (spiranthol content 9.5%).

[0030] 8.4 g of the crude extract was fractionated by silica gel column chromatography (200 g of silica gel, Φ5 cm) (eluted with n-hexane:ethyl acetate = 8:2), and the spiranthol fraction (Rf value = 0.2 - 0.3: n-hexane:ethyl acetate = 7:3) was collected. By distilling off the solvent under reduced pressure, 2.76 g of crude spiranthol fraction 1 was obtained. Subsequently, the crude spiranthol fraction 1 was purified by simple distillation (180 °C) using a Kugelrohr distillation apparatus under reduced pressure (0.1 mmHg) to obtain 0.98 g of crude spiranthol fraction 2. Yield 0.33% (spiranthol content 41.9%).

[0031] Furthermore, 0.98 g of the crude spirantol fraction 2 was fractionated by silica gel column chromatography (200 g of silica gel, Φ5 cm) (eluted with n-hexane:ethyl acetate = 95:5 to 90:10), and the spirantol fraction (Rf value = 0.2: n-hexane:ethyl acetate = 7:3) was collected. The solvent was distilled off under reduced pressure to obtain 0.52 g of purified spirantol. The yield was 0.17%. The spirantol content was 98% by mass. The structure of spirantol was confirmed by measuring proton and carbon-13 NMR and comparing with known literature data. 0.104 g of this purified spirantol was diluted with 2000 g of a 50% by mass ethanol solution to prepare a purified spirantol solution with a spirantol concentration of 50 ppm (w / w).

[0032] [Example 1] (Carbonated beverage) To a carbonated beverage (800 g of commercially available carbonated water, 40 g of granulated sugar, 0.5 g of citric acid, 174.5 g of ion-exchanged water), commercially available linalool was added at the concentrations shown in Table 1, and sensory evaluation was performed by trained panelists. The results are shown in Table 1. <Evaluation criteria (increase or decrease in carbonation sensation)> ×: The carbonation sensation is felt to be weak. △: The carbonation sensation is equivalent. ○: The carbonation sensation is also felt to be slightly stronger. ◎: The carbonation sensation is felt to be strong.

[0033] [Table 1]

[0034] When linalool was added to the carbonated beverage, the carbonation sensation decreased.

[0035] [Example 2] (Carbonated beverage with spirantol added) To a carbonated beverage (800 g of commercially available carbonated water, 40 g of granulated sugar, 0.5 g of citric acid, 174.5 g of ion-exchanged water), the spirantol produced in Production Example 1 and commercially available linalool were added at the concentrations shown in Table 2, and sensory evaluation was performed by trained panelists. The results are shown in Table 2. The evaluation criteria are the same as those in Example 1.

[0036] [Table 2]

[0037] When spironolactone was added to the carbonated beverage to which linalool was added (as shown in Example 1, the carbonation feeling of which was decreased), the decreased carbonation feeling was compensated, and the carbonation feeling could be further enhanced as compared with the one without linalool and spironolactone.

[0038] [Example 3] (Carbonated beverage added with spironolactone and aroma component (bisabolene)) To a carbonated beverage (800 g of commercially available carbonated water, 40 g of granulated sugar, 0.5 g of citric acid, 174.5 g of ion-exchanged water), the spironolactone produced in Production Example 1, commercially available linalool, and a fragrance component (bisabolene) were added at the concentrations shown in Table 3, and sensory evaluation was carried out by trained panelists. The results are shown in Table 3. (In Table 3, Chemical means the fragrance component (bisabolene).) The evaluation criteria are the same as those in Example 1.

[0039] [Table 3]

[0040] When bisabolene was added to the carbonated beverage added with linalool and spironolactone, the carbonation feeling was further enhanced.

[0041] [Example 4] (Carbonated beverage added with spironolactone and aroma component (trans-2-trans-4-nonadien-1-al)) To a carbonated beverage (800 g of commercially available carbonated water, 40 g of granulated sugar, 0.5 g of citric acid, 174.5 g of ion-exchanged water), the spirantol produced in Production Example 1, commercially available linalool, and a flavor component (trans-2-trans-4-nonadien-1-al) were added at the concentrations shown in Table 4, and sensory evaluation was performed by trained panelists. The results are shown in Table 4. (In Table 4, Chemical means the flavor component (trans-2-trans-4-nonadien-1-al).) The evaluation criteria are the same as those in Example 1.

[0042]

Table 4

[0043] When trans-2-trans-4-nonadien-1-al was added to the carbonated beverage to which linalool and spirantol were added, the carbonation feeling was further enhanced.

[0044] 〔Example 5〕(Carbonated beverage added with spirantol and flavor component (citral diethyl acetal)) To a carbonated beverage (800 g of commercially available carbonated water, 40 g of granulated sugar, 0.5 g of citric acid, 174.5 g of ion-exchanged water), the spirantol produced in Production Example 1, commercially available linalool, and a flavor component (citral diethyl acetal) were added at the concentrations shown in Table 5, and sensory evaluation was performed by trained panelists. The results are shown in Table 5. (In Table 5, Chemical means the flavor component (citral diethyl acetal).) The evaluation criteria are the same as those in Example 1.

[0045]

Table 5

[0046] When citral diethyl acetal was added to the carbonated beverage to which linalool and spirantol were added, the carbonation feeling was further enhanced.

[0047] [Example 6] (Carbonated beverage added with spirantol and aroma component (trans-2-hexenal)) To a carbonated beverage (800 g of commercially available carbonated water, 40 g of granulated sugar, 0.5 g of citric acid, 174.5 g of ion-exchanged water), spirantol produced in Production Example 1, commercially available linalool, and a flavor component (trans-2-hexenal) were added at the concentrations shown in Table 6, and sensory evaluation was performed by trained panelists. The results are shown in Table 6. (In Table 6, Chemical means the flavor component (trans-2-hexenal).) The evaluation criteria are the same as those in Example 1.

[0048]

Table 6

[0049] When trans-2-hexenal was added to the carbonated beverage added with linalool and spirantol, the carbonic acid sensation was further enhanced.

[0050] [Example 7] (Carbonated beverage added with spirantol and aroma component (1,4-cineole)) To a carbonated beverage (800 g of commercially available carbonated water, 40 g of granulated sugar, 0.5 g of citric acid, 174.5 g of ion-exchanged water), spirantol produced in Production Example 1, commercially available linalool, and a flavor component (1,4-cineole) were added at the concentrations shown in Table 7, and sensory evaluation was performed by trained panelists. The results are shown in Table 7. (In Table 7, Chemical means the flavor component (1,4-cineole).) The evaluation criteria are the same as those in Example 1.

[0051]

Table 7

[0052] When 1,4-cineole was added to the carbonated beverage added with linalool and spirantol, the carbonic acid sensation was further enhanced.

[0053] [Example 8] (Sourness-containing beverage) To a sour flavor-containing beverage (40 g of granulated sugar, 0.5 g of citric acid, 974.5 g of ion-exchanged water), commercially available linalool was added at the concentrations shown in Table 8, and sensory evaluation was performed by trained panelists. The results are shown in Table 8. <Evaluation Criteria (Change in Aftertaste Sharpness)> ×: The aftertaste sharpness is poor. △: The aftertaste sharpness is equivalent. ○: The aftertaste sharpness is felt to be slightly stronger. ◎: The aftertaste sharpness is felt to be strong.

[0054]

Table 8

[0055] When linalool was added to the sour flavor-containing beverage, the aftertaste sharpness decreased.

[0056] 〔Example 9〕(Sour Flavor-Containing Beverage Added with Spirantol) To a sour flavor-containing beverage (40 g of granulated sugar, 0.5 g of citric acid, 974.5 g of ion-exchanged water), the spirantol produced in Production Example 1 and commercially available linalool were added at the concentrations shown in Table 9, and sensory evaluation was performed by trained panelists. The results are shown in Table 9. The evaluation criteria are the same as those in Example 8.

[0057]

Table 9

[0058] When spirantol was added to the sour flavor-containing beverage added with linalool (where the aftertaste sharpness decreased as shown in Example 8), the aftertaste sharpness was restored, and it was possible to make the aftertaste sharpness stronger than that without adding linalool and spirantol.

[0059] 〔Example 10〕(Sour Flavor-Containing Beverage Added with Spirantol and Aroma Component (Bisabolene)) To a sour flavor-containing beverage (40 g of granulated sugar, 0.5 g of citric acid, 974.5 g of ion-exchanged water), spirantol produced in Production Example 1, commercially available linalool, and a fragrance component (bisabolene) were added at the concentrations shown in Table 10, and sensory evaluation was performed by trained panelists. The results are shown in Table 10. (In Table 10, "Chemical" means the fragrance component (bisabolene).) The evaluation criteria are the same as those in Example 8.

[0060]

Table 10

[0061] When bisabolene was added to the sour flavor-containing beverage to which linalool and spirantol were added, the aftertaste sharpness was further enhanced compared to the case without bisabolene addition.

[0062] 〔Example 11〕(Sour flavor-containing beverage with addition of spirantol and fragrance component (trans-2-trans-4-nonadien-1-al)) To a sour flavor-containing beverage (40 g of granulated sugar, 0.5 g of citric acid, 974.5 g of ion-exchanged water), spirantol produced in Production Example 1, commercially available linalool, and a fragrance component (trans-2-trans-4-nonadien-1-al) were added at the concentrations shown in Table 11, and sensory evaluation was performed by trained panelists. The results are shown in Table 11. (In Table 11, "Chemical" means the fragrance component (trans-2-trans-4-nonadien-1-al).) The evaluation criteria are the same as those in Example 8.

[0063]

Table 11

[0064] When trans-2-trans-4-nonadien-1-al was added to the sour flavor-containing beverage to which linalool and spirantol were added, the aftertaste sharpness was further enhanced compared to the case without trans-2-trans-4-nonadien-1-al addition.

[0065] 〔Example 12〕(Sour Taste Beverage Containing Spirantol and Aroma Component (Citral Diethyl Acetal)) To a sour taste beverage (40 g of granulated sugar, 0.5 g of citric acid, 974.5 g of ion-exchanged water), spirantol produced in Production Example 1, commercially available linalool, and a fragrance component (citral diethyl acetal) were added at the concentrations shown in Table 12, and sensory evaluation was performed by trained panelists. The results are shown in Table 12. (In Table 12, Chemical means the fragrance component (citral diethyl acetal).) The evaluation criteria are the same as those in Example 8.

[0066]

Table 12

[0067] When citral diethyl acetal was added to the sour taste beverage containing linalool and spirantol, the aftertaste sharpness was further enhanced compared to the case without citral diethyl acetal addition.

[0068] 〔Example 13〕(Sour Taste Beverage Containing Spirantol and Aroma Component (trans-2-Hexenal)) To a sour taste beverage (40 g of granulated sugar, 0.5 g of citric acid, 974.5 g of ion-exchanged water), spirantol produced in Production Example 1, commercially available linalool, and a fragrance component (trans-2-hexenal) were added at the concentrations shown in Table 13, and sensory evaluation was performed by trained panelists. The results are shown in Table 13. (In Table 13, Chemical means the fragrance component (trans-2-hexenal).) The evaluation criteria are the same as those in Example 8.

[0069]

Table 13

[0070] When trans-2-hexenal is added to an acidulant-containing beverage added with linalool and spirantol, the aftertaste sharpness is further enhanced compared to the case without trans-2-hexenal addition.

[0071] 〔Example 14〕(Acidulant-containing beverage added with spirantol and aroma component (1,4-cineole)) To an acidulant-containing beverage (40 g of granulated sugar, 0.5 g of citric acid, 974.5 g of ion-exchanged water), the spirantol produced in Production Example 1, commercially available linalool, and a fragrance component (1,4-cineole) were added at the concentrations shown in Table 14, and sensory evaluation was performed by trained panelists. The results are shown in Table 14. (In Table 14, Chemical means the fragrance component (1,4-cineole).) The evaluation criteria are the same as those in Example 8.

[0072]

Table 14

[0073] When 1,4-cineole is added to an acidulant-containing beverage added with linalool and spirantol, the aftertaste sharpness is further enhanced compared to the case without 1,4-cineole addition.

Claims

1. A flavor improver for linalool-containing food and drink products, having spirantol as an active ingredient.

2. The flavor improver for linalool-containing food and drink products according to Claim 1, wherein the addition amount (a) of spirantol to the linalool-containing food and drink product is 0.0001 to 2000 in terms of mass ratio (a / b) with respect to the linalool content (b) in the linalool-containing food and drink product.

3. The flavor improver for linalool-containing food and drink products according to Claim 1 or 2, further containing at least one flavor component selected from the group consisting of bisabolene, trans-2-trans-4-nonadien-1-ol, citral diethyl acetal, trans-2-hexenal, and 1,4-cineole.

4. The flavor improver for linalool-containing food and drink products according to Claim 3, satisfying at least one of the following conditions (a) to (o) with respect to the content (a) of spirantol. (a) The content (i) of bisabolene is 0.0005 to 100,000 in terms of mass ratio (i / a) with respect to the content (a) of spirantol. (i) The content (ii) of trans-2-trans-4-nonadien-1-ol is 0.000005 to 1000 in terms of mass ratio (ii / a) with respect to the content (a) of spirantol. (u) The content (iii) of citral diethyl acetal is 0.0005 to 100,000 in terms of mass ratio (iii / a) with respect to the content (a) of spirantol. (e) The content (iv) of trans-2-hexenal is 0.0005 to 100,000 in terms of mass ratio (iv / a) with respect to the content (a) of spirantol. (o) The content (v) of 1,4-cineole is 0.0005 to 100,000 in terms of mass ratio (v / a) with respect to the content (a) of spirantol.

5. A flavor composition for linalool-containing food and drink products, characterized by containing the flavor improver for linalool-containing food and drink products according to Claim 1.

6. A flavor composition for linalool-containing food and drink products, characterized by containing the flavor improver for linalool-containing food and drink products according to Claim 3.

7. A linalool-containing food and drink product, characterized by containing the flavor improver for linalool-containing food and drink products according to Claim 1.

8. A linalool-containing food and drink product, characterized by containing the flavor improver for linalool-containing food and drink products according to Claim 3.

9. A method for producing a linalool-containing food or drink, characterized in that spirantol (a) is added to the linalool content (b) in the linalool-containing food or drink so that the mass ratio (a / b) to linalool is from 0.0001 to 2000.

10. The method for producing a linalool-containing food or drink according to claim 9, further characterized by adding at least one flavor component selected from the group consisting of bisabolene, trans-2-trans-4-nonadien-1-ol, citral diethyl acetal, trans-2-hexenal, and 1,4-cineole.

11. The method for producing a linalool-containing food or drink according to claim 10, characterized in that the addition amount of at least one flavor component selected from the group consisting of bisabolene, citral diethyl acetal, trans-2-hexenal, and 1,4-cineole is 1 ppb to 9 0000 ppb, or the addition amount of trans-2-trans-4-nonadien-1-ol is 0.01 ppb to 900 ppb.

12. A method for improving the flavor of a linalool-containing food or drink, characterized in that spirantol (a) is added to the linalool content (b) in the linalool-containing food or drink so that the mass ratio (a / b) to linalool is from 0.0001 to 2000.

13. The method for improving the flavor of a linalool-containing food or drink according to claim 12, further characterized by adding at least one flavor component selected from the group consisting of bisabolene, trans-2-trans-4-nonadien-1-ol, citral diethyl acetal, trans-2-hexenal, and 1,4-cineole.

14. The method for improving the flavor of a linalool-containing food or drink according to claim 13, characterized in that the addition amount of at least one flavor component selected from the group consisting of bisabolene, citral diethyl acetal, trans-2-hexenal, and 1,4-cineole is 1 ppb to 90000 ppb, or the addition amount of trans-2-trans-4-nonadien-1-ol is 0.01 ppb to 900 ppb.

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