Coffee flavor improver

Abstract

To provide an agent useful for coffee flavor improvement, and a method for improving coffee flavor.SOLUTION: The present invention provides a coffee flavor improver comprising, as an active ingredient, one or more compounds selected from the group consisting of methyl 2-methylpentanoate, methyl 3-methylpentanoate, methyl 4-methylpentanoate, methyl cyclohexanecarboxylate, ethyl 2-methylpentanoate, ethyl 3-methylpentanoate, ethyl 4-methylpentanoate, and ethyl cyclohexanecarboxylate, and a method for improving a coffee flavor of a consumer product, the method comprising adding one or more compounds of these active ingredients to the consumer product.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an agent capable of improving the flavor and aroma of coffee. [Background technology]

[0002] Coffee is the most popular beverage enjoyed around the world, and active research is being conducted to improve its flavor and aroma. For example, proposals have been made for a mocha coffee flavor-adding or enhancing composition containing raspberry ketone as an active ingredient (Patent Document 1), coffee beans characterized by containing a certain concentration or more of fatty acid methyl ester (Patent Document 2), and a milk-added coffee beverage containing ethyl isovalerate or a plant extract containing ethyl isovalerate, with the ratio of ethyl isovalerate to the total beverage being 0.1 ppb to 25 ppb, and with reduced cooked milk odor (Patent Document 3). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2008-212010 [Patent Document 2] Republished Publication No. 2018-38047 [Patent Document 3] Japanese Patent Application Laid-Open No. 2010-75178 Summary of the Invention [Problem to be solved by the invention]

[0004] However, conventional techniques have not been able to fully meet the demand for obtaining excellent coffee flavor and aroma. Therefore, an object of the present invention is to provide an agent capable of improving coffee flavor and aroma. [Means for solving the problem]

[0005] The present inventors have conducted extensive research to solve the above problems and have found that specific ester compounds are useful for improving the flavor and aroma of coffee. Thus, a representative invention among the inventions disclosed in this application can be briefly outlined as follows. [1] A coffee flavor improver comprising, as an active ingredient, one or more compounds selected from the group consisting of methyl 2-methylpentanoate, methyl 3-methylpentanoate, methyl 4-methylpentanoate, methyl cyclohexanecarboxylate, ethyl 2-methylpentanoate, ethyl 3-methylpentanoate, ethyl 4-methylpentanoate, and ethyl cyclohexanecarboxylate. [2] A consumer goods additive composition containing the coffee flavor improving agent according to [1]. [3] The consumer goods additive composition according to [2], which is used to improve the coffee flavor of consumer goods. [4] A composition for additives to consumer goods having a coffee flavor, comprising one or more compounds selected from the group consisting of methyl 2-methylpentanoate, methyl 3-methylpentanoate, methyl 4-methylpentanoate, methyl cyclohexanecarboxylate, ethyl 2-methylpentanoate, ethyl 3-methylpentanoate, ethyl 4-methylpentanoate, and ethyl cyclohexanecarboxylate. [5] A method for improving the coffee aroma of a consumer good, comprising adding to the consumer good one or more compounds selected from the group consisting of methyl 2-methylpentanoate, methyl 3-methylpentanoate, methyl 4-methylpentanoate, methyl cyclohexanecarboxylate, ethyl 2-methylpentanoate, ethyl 3-methylpentanoate, ethyl 4-methylpentanoate, and ethyl cyclohexanecarboxylate, the coffee aroma improver described in [1], or the consumer good additive composition described in [2]. [6] A method for improving the coffee aroma of a consumer good according to [5], wherein the consumer good is a food or beverage having a coffee aroma, and the compound is added so that the total concentration of the compound is in the range of 0.01 ppt to 1 ppm based on the total mass of the food or beverage, thereby improving the coffee aroma of the food or beverage. [7] A method for producing a consumer good, comprising adding one or more compounds selected from the group consisting of methyl 2-methylpentanoate, methyl 3-methylpentanoate, methyl 4-methylpentanoate, methyl cyclohexanecarboxylate, ethyl 2-methylpentanoate, ethyl 3-methylpentanoate, ethyl 4-methylpentanoate, and ethyl cyclohexanecarboxylate, the coffee flavor improver according to [1], or the consumer good additive composition according to [2] to the consumer good. [8] A method for manufacturing a consumer good described in [7], wherein the consumer good is a food or beverage having a coffee flavor, and the compound is added so that the total concentration of the compound is in the range of 0.01 ppt to 1 ppm, based on the total mass of the food or beverage. [Effects of the Invention]

[0006] The present invention provides an agent capable of improving the flavor and aroma of coffee. DETAILED DESCRIPTION OF THE INVENTION

[0007] An embodiment of the present invention will be described in detail below. In this specification, the symbols "to" refer to a range including a lower limit and an upper limit, and "concentration (ppm, ppb, ppt, %)" refers to "mass concentration" unless otherwise specified. Furthermore, in this specification, "flavor" refers to one or more senses that can be changed by aroma (fragrance), typically including olfaction and / or taste. In this specification, the term "flavoring" includes adding a new flavor and / or enhancing a flavor, and also includes flavors that are improved as a result of flavor addition or enhancement. In this specification, the flavor of food or beverage may also be referred to as "flavor." In this specification, when referring to a substance that is not normally consumed (e.g., cosmetics, air fresheners, etc.), the term "flavor" primarily refers to the "aroma" of the substance itself. In this specification, "addition" is essentially synonymous with "blending," and includes at least one of simply adding the substance to a target by spraying, dripping, etc., and mixing the substance with the target. (Coffee flavor improver) A coffee aroma improving agent according to one embodiment of the present invention (hereinafter, in this specification, may be referred to as the present coffee aroma improving agent) is characterized by containing, as an active ingredient (hereinafter, these active ingredients may be collectively referred to, or each active ingredient may be individually referred to as the "present active ingredient"), one or more selected from the group consisting of methyl 2-methylpentanoate, methyl 3-methylpentanoate, methyl 4-methylpentanoate, methyl cyclohexanecarboxylate, ethyl 2-methylpentanoate, ethyl 3-methylpentanoate, ethyl 4-methylpentanoate, and ethyl cyclohexanecarboxylate, and is capable of improving the coffee aroma of consumer goods having a coffee aroma.

[0008] The method for obtaining the active ingredients of the present invention, methyl 2-methylpentanoate, methyl 3-methylpentanoate, methyl 4-methylpentanoate, methyl cyclohexanecarboxylate, ethyl 2-methylpentanoate, ethyl 3-methylpentanoate, ethyl 4-methylpentanoate, and ethyl cyclohexanecarboxylate, is not particularly limited, and they may be obtained by any method, such as purchasing commercially available reagents or synthesizing them by known methods.

[0009] As used herein, the term "coffee flavor" includes both the natural coffee flavor that can be sensed from processed products (typically, extracts) of roasted coffee beans, and the coffee flavor of compositions (typically, flavor compositions) formulated to imitate natural coffee flavor.

[0010] As used herein, "consumer goods having a coffee aroma" (sometimes referred to herein as coffee-flavored consumer goods) are not particularly limited as long as they have the "coffee aroma," and may have other aromas in addition to the coffee aroma. Typical examples include foods and beverages having a coffee aroma (sometimes referred to herein as coffee-flavored foods and beverages), cosmetics having a coffee aroma (sometimes referred to herein as coffee-flavored cosmetics), and daily necessities having a coffee aroma (sometimes referred to herein as coffee-flavored daily necessities). Specific examples of coffee-flavored foods and beverages include, but are not limited to, coffee (extract from roasted coffee beans), milk coffee, and other beverages having a coffee aroma, instant coffee (extract from roasted coffee beans dried and processed into powder), coffee liqueur, and other alcoholic beverages having a coffee aroma, such as alcoholic beverages made therefrom, and coffee-flavored confectioneries, such as coffee-flavored candies, cookies, chocolates, jellies, frozen desserts, and cakes. Specific examples of coffee-flavored cosmetics include, but are not limited to, coffee-flavored aroma candles, air fresheners, fragrances and / or deodorizers such as incense, and coffee-flavored hair care products.Specific examples of coffee-flavored daily necessities include, but are not limited to, coffee-flavored stationery and coffee-flavored insect repellents.

[0011] In this specification, when the "coffee aroma" refers to a coffee aroma derived from a processed product of roasted coffee beans or a coffee aroma simulating roasted coffee beans, the origin and type of roasted coffee beans are arbitrary, and any known species, such as Arabica, Robusta, or Liberica, may be used. The term "coffee aroma" encompasses coffee aromas of any coffee beans, regardless of origin. The degree of roasting of coffee beans is typically expressed as an L-value, with values ranging from 16 to 19 for Italian roast, 19 to 21 for French roast, 21 to 23 for full city roast, 23 to 25 for city roast, 25 to 27 for high roast, and 27 to 29 for medium roast. Lighter roasts are generally not commonly used for normal consumption. The L-value is an index of the degree of roasting of coffee and is calculated by measuring the brightness of ground roasted coffee beans using a colorimeter. Black is represented by an L-value of 0, and white is represented by an L-value of 100. Therefore, the darker the coffee beans are roasted, the lower the numerical value, and the lighter the roast, the higher the numerical value. Coffee, which is a food ingredient, as referred to in the present invention, includes ground powders and extracts (liquid extracts, concentrates thereof, or dried powders thereof) of the above-mentioned raw materials.

[0012] Representative examples of coffee bean producing countries (countries of origin) include Jamaica, the United States, Tanzania, Indonesia, Guatemala, Colombia, Brazil, India, Ethiopia, and Yemen.

[0013] In particular, coffee obtained from coffee beans (mocha coffee) from Ethiopia or Yemen and other high-quality coffee beans (typically coffee beans from Tanzania's "Kilimanjaro," Jamaica's "Blue Mountain," and Hawaii's "Kona" in the United States, which are known as the world's three major coffee beans) possesses a coffee aroma and flavor that evokes a high-quality fermented flavor, a mellow aroma, fruity notes, and elegance, resulting in a luxurious, satisfying, and highly palatable coffee aroma and flavor. However, using these coffee beans as ingredients to impart such characteristic coffee aroma and flavor to consumer goods has presented problems such as high costs and difficulty in procuring the raw materials. By adding the coffee aroma and flavor improver to coffee-flavored consumer goods, the fermented flavor, acidity, mellowness, mellowness, sweetness, fruity notes, and / or elegance typical of mocha coffee can be imparted to the target product, and the coffee aroma and flavor improver is particularly effective at imparting mellowness and / or elegance.

[0014] When the present coffee flavor improving agent is added to various consumer goods, the concentration of the present active ingredient in the consumer goods can be determined arbitrarily depending on the desired coffee flavor improving effect, but the inventors have confirmed that the coffee flavor and aroma of various consumer goods can be improved at a concentration within the range of 0.01 ppt to 1 ppm (when two or more types of the present active ingredients are added, the total concentration of these ingredients; the same applies hereinafter). Therefore, in one embodiment of the present invention, the concentration may be set to an appropriate range of 0.01 ppt to 1 ppm so as to achieve the coffee flavor and aroma improving effect in consumer goods. For example, the lower limit may be any of 0.01 ppt, 0.1 ppt, 1 ppt, 10 ppt, 100 ppt, 1 ppb, 10 ppb, and 100 ppb, and the upper limit may be any of 1 ppm, 100 ppb, 10 ppb, 1 ppb, 100 ppt, 10 ppt, 1 ppt, and 0.1 ppt, and the range may be any combination of these lower and upper limits, preferably, but not limited to, 1 ppt to 1 ppm or 1 ppb to 1 ppm.

[0015] There are no particular limitations on the consumer goods to which the present coffee flavor improving agent can be added, but specific examples will be described in the section below titled "Consumer Goods Additive Composition."

[0016] The present coffee flavor improving agent may contain, in addition to the present active ingredient, any other ingredients (specific examples will be described later), such as a solvent, a dispersion medium, a coffee flavor improving ingredient other than the present active ingredient, other flavor-imparting ingredients, or auxiliary ingredients such as antioxidants, but it may also consist solely of the present active ingredient. When the present coffee flavor improving agent contains ingredients other than the present active ingredient, the concentration of the present active ingredient in the present coffee flavor improving agent can be determined as desired depending on the degree of coffee flavor improving effect. When the present coffee flavor improving agent consists solely of the present active ingredient, it is sufficient that it consists essentially of the present active ingredient based on the common knowledge of a person skilled in the art. For example, the presence of impurities remaining when these compounds are purchased as reagents is not a problem as long as they do not affect the imparting of flavor.

[0017] When the coffee flavor improving agent contains substantially only the active ingredient, or only the active ingredient and its solvent or dispersant (specific examples of which will be described later), the concentration of the active ingredient in the coffee flavor improving agent can be, for example, in the range of 10 ppb to 100%, and preferably in the range of 10 ppm to 99%. For example, a commercially available active ingredient with a purity of 95% or higher (e.g., 98%, 99%, etc.) can be mixed with a solvent or dispersant as needed and used as the coffee flavor improving agent.

[0018] As an example of the concentration of the active ingredient in the coffee flavor improving agent, particularly when the coffee flavor improving agent contains ingredients other than the active ingredient and its solvent, the concentration of the active ingredient in the coffee flavor improving agent can be arbitrarily determined according to the target to which the coffee flavor improving agent is to be added and the flavor characteristics, as described above. It may be an appropriate concentration so that the active ingredient can be added to foods and beverages at a concentration that exhibits a coffee flavor improving effect (for example, the above-mentioned range of 0.01 ppt to 1 ppm), for example, 10 ppm to 90%, more specifically, a lower limit of 10 ppm, 100 ppm, The range may be any of 1000 ppm, 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, and 85%, and the upper limit may be any of 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, 5%, 1%, 1000 ppm, and 100 ppm, and the range may be any combination of these lower limit and upper limit values, but is not limited to these. Although it depends on the formulation of the coffee flavor improving agent, if the concentration of the active ingredient in the coffee flavor improving agent is 10 ppm to 90%, the coffee flavor improving effect in foods and beverages can be easily obtained without the flavor derived from the active ingredient being excessively prominent. However, depending on the coffee flavor improving agent, the flavor of the object to which it is added, and other conditions, the active ingredient may be contained at a concentration outside the 10 ppm to 90% range. (Composition for consumer goods additive) A consumer goods additive composition according to one embodiment of the present invention (hereinafter, sometimes referred to as "the composition") contains the coffee aroma improver and, when added to various consumer goods, can improve the coffee aroma of the consumer goods to which it is added. Because the composition contains the coffee aroma improver, it can be used as a composition for improving the coffee aroma of consumer goods, and preferably can be used as a composition for adding to coffee-flavored consumer goods or as a composition for improving the coffee aroma of coffee-flavored consumer goods. More specifically, it can be used, for example, as a composition for improving the coffee aroma of food and beverages, and preferably can be used as a composition for improving the coffee aroma of coffee-flavored food and beverages.

[0019] Examples of consumer goods include various consumer goods such as food and beverages, cosmetics, medicines and hygiene products, and preferably coffee flavored consumer goods, but are not particularly limited thereto.

[0020] Although food and drink as an example of a consumer good is not particularly limited, particularly preferred examples include various foods and drink that have at least a coffee flavor. The food and drink may be a food and drink that only gives off a coffee flavor, or a food and drink that also gives off a flavor other than coffee. Examples of flavors other than coffee include various flavors that are preferably felt simultaneously with coffee flavor, specifically, but are not limited to, milk flavor, alcohol flavor, caramel flavor, and fruit flavor.

[0021] More specific examples of food and drink include rice crackers, arare (rice crackers), okoshi (rice crackers), mochi (rice cakes), manju (buns), uriwara (sweet rice cakes), bean paste, yokan (yokan), mizuyokan (water yokan), kingyoku (golden balls), jelly, castella (cake cakes), candy, biscuits, crackers, potato chips, cookies, pies, puddings, butter cream, custard cream, cream puffs, waffles, sponge cakes, donuts, chocolate, chewing gum, caramel, candy, peanut paste or other pastes, and other sweets; bread, udon, ramen, Chinese noodles, sushi, gomoku-meshi (rice with mixed ingredients), fried rice, pilaf, gyoza wrappers, and shumai. Breads such as skins, okonomiyaki, and takoyaki, noodles, rice dishes, and other grains; pickles such as pickled plums, pickled plums, fukujinzuke, bettarazuke, senmaizuke, pickled radishes, miso pickles, pickled takuan, and the bases for these pickles; fish such as mackerel, sardines, saury, salmon, tuna, bonito, whale, flounder, sand lance, and sweetfish; squid such as Japanese flying squid, spear squid, crested squid, and firefly squid; octopus such as common octopus and Japanese octopus; shrimp such as kuruma prawns, botan shrimp, spiny lobster, and black tiger prawns; crabs such as king crab, snow crab, blue crab, and hairy crab; and clams. Seafood such as clams, scallops, oysters, mussels, and other shellfish; canned food, boiled fish, tsukudani (simmered fish), surimi, fish paste products (chikuwa, kamaboko, fried kamaboko, crab leg kamaboko, etc.), fried foods, tempura, and other processed seafood foods; livestock meat such as chicken, pork, beef, lamb, and horse meat; curry, stew, beef stew, hayashi rice sauce, meat sauce, mapo tofu, hamburger steak, gyoza, kamameshi ingredients, soups (corn soup, tomato soup, consommé soup, etc.), meatballs, braised pork, canned meat, and other processed foods and drinks; table salt, seasoning salt, soy sauce, powdered soy sauce, miso, Powdered miso, moromi, hisio (seaweed paste), furikake (seasoning), ochazuke (rice toppings), margarine, mayonnaise, dressing, vinegar, sanbaizu (vinegar with vinegar), powdered sushi vinegar, Chinese seasonings, tempura sauce, noodle soup (kelp stock or bonito stock, etc.), sauces (medium-thick sauce, tomato sauce, etc.), ketchup, yakiniku sauce, curry roux, stew base, soup base, dashi stock base (kelp stock or bonito stock, etc.), compound seasonings, new mirin, mixed powders such as fried chicken flour and takoyaki flour, and other seasonings, as well as animal or plant-based dashi-flavored foods and beverages to which these seasonings have been added; dairy products such as cheese, yogurt, and butter;Various yeasts such as beer yeast and baker's yeast, and lactic acid bacteria and other microbial fermented products; simmered vegetables, Chikuzenni, oden, hotpots, and other simmered dishes; take-out bento ingredients and side dishes; fruit juice drinks and soft drinks containing fruit juice, such as apples, grapes, and citrus fruits (grapefruit, oranges, lemons, etc.), and fruit pulp drinks and fruit drinks containing whole fruit; vegetables such as tomatoes, bell peppers, celery, gourds, bitter melon, carrots, potatoes, asparagus, bracken, and fern, as well as vegetable-based drinks and vegetable soups containing these vegetables; beverages such as coffee, cocoa, green tea, black tea, oolong tea, soft drinks, cola drinks, carbonated drinks (ciders with various flavors, including citrus flavors), and lactic acid bacteria drinks; herbal medicines and herbs functional drinks such as cola drinks, fruit juice drinks, dairy drinks, sports drinks, honey drinks, vitamin supplement drinks, mineral supplement drinks, energy drinks, nutritious drinks, and lactic acid bacteria drinks; non-alcoholic beverages such as alcoholic drinks flavored with various alcoholic beverages (beer, plum wine, chuhai, etc.); other brewed alcoholic beverages (sparkling) or liqueurs (sparkling) such as wine, shochu, awamori, sake, beer, chuhai, cocktail drinks, happoshu, fruit wine, condiment wine, and so-called "third beer"; and alcoholic beverages containing these; various plant-based milks such as almond milk, oat milk, soy milk, rice milk, and coconut milk; etc.

[0022] Cosmetics as an example of consumer goods are not particularly limited, but examples include perfumes such as eau de cologne, eau de toilette, eau de parfum, and parfum; hair care products such as shampoo, conditioner, and hair styling products (hair cream, pomade, etc.); cosmetics such as foundation, lipstick, lip balm, lip gloss, lotion, cosmetic emulsion, cosmetic cream, cosmetic gel, serum, and pack; deodorant products such as antiperspirant spray, deodorant sheet, deodorant cream, and deodorant stick; and inorganic salt-based These include bath additives such as refreshing, carbon dioxide, skin care, enzyme, and herbal products; tanning cosmetics such as suntan products and sunscreen products; health and hygiene detergents such as face soap and cleansing cream, body soap, laundry soap, laundry detergent, disinfectant detergent, deodorizing detergent, fabric softener, kitchen detergent, and cleaning detergent; health and hygiene materials such as toothpaste, tissue paper, and toilet paper; and aromatic products such as air fresheners and room fragrances for indoors and in cars.

[0023] The concentration of the active ingredient in the composition can be determined arbitrarily depending on the flavor characteristics of the consumer product to which the composition is added, but is preferably within the range of 1 ppb to 0.1% (1000 ppm) based on the total mass of the composition. More specifically, the lower limit can be set to 1 ppb, 10 ppb, 100 ppb, 1 ppm, 10 ppm, or 100 ppm, and the upper limit can be set to 0.1% (1000 ppm), 100 ppm, 100 ppm, 10 ppm, 1 ppm, 100 ppb, or 10 ppb, and the range can be any combination of these lower and upper limits, but is not limited to these. For example, the range can be set to 10 ppb to 100 ppm, 100 ppb to 100 ppm, 10 ppb to 10 ppm, or 100 ppb to 10 ppm.

[0024] The consumer goods to which the present composition can be added are not particularly limited, but preferred examples include consumer goods such as flavor compositions, foods and beverages, cosmetics, pharmaceuticals, and health and hygiene products having a coffee flavor, and more preferred examples include coffee-flavored foods and beverages. Specific examples of consumer goods are as described above in the section "Coffee Flavor Improving Agent." (Fragrance composition) A flavor composition according to one embodiment of the present invention (hereinafter sometimes referred to as the present flavor composition) is one aspect of the present composition to which the present coffee flavor improving agent has been added, contains a predetermined amount of the present active ingredient, and can be added to various consumer goods for the purpose of flavoring. When added to various coffee-flavored consumer goods, the present flavor composition can improve the coffee flavor of those consumer goods.

[0025] Specific examples of the present fragrance composition include a fragrance composition for food and beverages (also referred to as a flavor composition) and a fragrance composition for cosmetics (also referred to as a fragrance composition). Examples of products to which the present composition can be added include consumer goods such as food and beverages, cosmetics, pharmaceuticals, and health and hygiene products, as mentioned above. The form of the present fragrance composition is not particularly limited, and examples include a water-soluble fragrance composition, an oil-soluble fragrance composition, an emulsion fragrance composition, and a powder fragrance composition.

[0026] The concentration of the active ingredient in the present fragrance composition can be determined arbitrarily depending on the target of the present fragrance composition, and as with the above-described present composition, the amount added can be adjusted based on the concentration of the active ingredient. Examples of the concentration of the active ingredient include a range of 1 ppb to 0.1% (1000 ppm) based on the total mass of the fragrance composition. More specifically, the concentration can be within any of the following ranges: 10 ppb to 100 ppm, 100 ppb to 100 ppm, 10 ppb to 10 ppm, or 100 ppb to 10 ppm.

[0027] The present fragrance composition may also contain other optional compounds or ingredients in addition to the present active ingredient.

[0028] Specific examples of optional other ingredients that may be included in the present fragrance composition in addition to the present active ingredient include various types of fragrance compounds, fragrance compositions, colorants, vitamins, functional substances, fish extracts, meat extracts, animal and plant extracts, animal and plant oils and fats, yeast extracts, animal and plant proteins, animal and plant protein hydrolysates, starch, dextrin, sugars, amino acids, nucleic acids, organic acids, solvents, emulsifiers, specific gravity adjusters, antioxidants, etc. Examples include natural essential oils, natural fragrances, and synthetic fragrance compounds described in "Patent Office Gazette, Collection of Well-Known and Commonly Used Techniques (Fragrances) Part II: Food Flavors, published January 14, 2000," "Survey on the Actual Use of Food Flavoring Compounds in Japan" (2000 Ministry of Health, Labor and Welfare Research Report, Japan Flavor and Flavor Manufacturers Association, published March 2001), and "Synthetic Flavors: Chemistry and Product Knowledge" (revised and expanded edition published December 20, 2016, edited by the Synthetic Flavors Editorial Committee, Chemical Daily Co., Ltd.).

[0029] More specific examples of fragrance compounds include hydrocarbon compounds such as monoterpenes such as α-pinene, β-pinene, myrcene, camphene, and limonene, sesquiterpenes such as valencene, cedrene, caryophyllene, and longifolene, and 1,3,5-undecatriene.

[0030] Examples of alcohol compounds include saturated or unsaturated alcohols such as butanol, pentanol, 3-octanol, hexanol, (Z)-3-hexen-1-ol, prenol, and 2,6-nonadienol; terpene alcohols such as linalool, geraniol, citronellol, tetrahydromyrcenol, farnesol, nerolidol, cedrol, and terpineol; and aromatic alcohols such as benzyl alcohol, phenylethyl alcohol, and cinnamyl alcohol.

[0031] Examples of aldehyde compounds include saturated or unsaturated aldehydes such as acetaldehyde, hexanal, octanal, decanal, (E)-2-hexenal, and 2,4-octadienal; terpene aldehydes such as citronellal, hydroxycitronellal, citral, myrtenal, and perillaldehyde; and aromatic aldehydes such as benzaldehyde, cinnamaldehyde, amylcinnamaldehyde, vanillin, ethyl vanillin, heliotropin, and p-tolylaldehyde.

[0032] Examples of ketone compounds include saturated or unsaturated ketones such as 2-heptanone, 2-undecanone, 1-octen-3-one, and acetoin; diketones and hydroxyketones such as diacetyl, 2,3-pentanedione, maltol, ethyl maltol, cyclotene, and 2,5-dimethyl-4-hydroxy-3(2H)-furanone; terpene ketones such as carvone, menthone, and nootkatone; ketones derived from terpene degradation products such as α-ionone, β-ionone, and β-damascenone; and aromatic ketones such as raspberry ketone.

[0033] Examples of furan or ether compounds include furfuryl alcohol, furfural, rose oxide, linalool oxide, menthofuran, theaspirane, estragole, eugenol, and 1,8-cineole.

[0034] Examples of the ester compound include aliphatic esters such as ethyl acetate, isoamyl acetate, ethyl butyrate, ethyl isobutyrate, isoamyl butyrate, ethyl 2-methylbutyrate, ethyl 3-methylbutyrate, 2-methylbutyl isobutyrate, ethyl hexanoate, allyl hexanoate, ethyl heptanoate, ethyl caproate, isoamyl isovalerate, and ethyl nonanoate; terpene alcohol esters such as linalyl acetate, geranyl acetate, lavandulyl acetate, and terpenyl acetate; and aromatic esters such as benzyl acetate, benzyl butyrate, methyl salicylate, benzyl salicylate, methyl cinnamate, cinnamyl propionate, ethyl benzoate, cinnamyl isovalerate, and ethyl 3-methyl-2-phenylglycidate.

[0035] Examples of the lactone compound include saturated or unsaturated lactones such as γ-decalactone, γ-dodecalactone, δ-decalactone, δ-dodecalactone, 7-decen-4-olide, and 2-decen-5-olide.

[0036] Examples of the acid compound include saturated or unsaturated fatty acids such as acetic acid, butyric acid, octanoic acid, isovaleric acid, caproic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid.

[0037] Examples of the nitrogen-containing compound include pyridine, alkyl-substituted pyrazine, methyl anthranilate, and trimethylpyrazine.

[0038] Examples of sulfur-containing compounds include methanethiol, dimethyl sulfide, dimethyl disulfide, allyl isothiocyanate, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, 3-methyl-1-butanethiol, 2-methyl-1-butanethiol, and furfuryl mercaptan.

[0039] Natural essential oils include sweet orange, bitter orange, petitgrain, lemon, bergamot, mandarin, neroli, peppermint, spearmint, lavender, chamomile, rosemary, eucalyptus, sage, basil, rose, hyacinth, lilac, geranium, jasmine, ylang-ylang, anise, clove, ginger, nutmeg, cardamom, cedar, cypress, vetiver, patchouli, labdanum, elderflower, and clary sage.

[0040] Examples of various animal and plant extracts include herb or spice extracts, various tea extracts such as coffee, green tea, black tea, or oolong tea, milk or dairy products, and various enzymatic decomposition products thereof using lipase and / or protease.

[0041] Particularly preferred examples of fragrance compounds (including the fragrance compounds listed above) include one or more selected from isobutyraldehyde, isovaleraldehyde, 2-methylbutyraldehyde, guaiacol, 4-ethylguaiacol, 4-vinylguaiacol, 2,6-dimethoxyphenol, phenol, p-cresol, m-cresol, o-cresol, skatole, indole, phenylacetaldehyde, ethyl phenylacetate, 2-phenylethyl acetate, sotolone, homosotolone, homofuraneol, furaneol acetate, ethylcyclopentenolone, 2-methoxy-3-isobutylpyrazine, 2-methoxy-3-isopropylpyrazine, phenylacetic acid, 3-phenylpropionic acid, 3-mercapto-3-methylbutyl formate, and 3-mercapto-3-methylbutyl acetate. Other particularly preferred examples of fragrance compounds or extracts include those disclosed in Republished Patent Publication No. 2018-110587, JP 2020-65448, Republished Patent Publication No. 2016-72114, Republished Patent Publication No. 2016-72111, JP 2015-149950, JP 2013-252112, JP 2009-278957, and JP 2008-25 Examples of suitable flavor compounds include the flavor compounds or extracts described in JP-A-9472, JP-A-2006-191925, JP-A-2007-61046, JP-A-2004-81053, JP-A-2-104242, JP-A-62-269642, JP-A-59-109133, JP-A-58-111641, and JP-A-52-110873. These flavor compounds and extracts are particularly effective in imparting one or more of the aroma of freshly ground roasted coffee beans, the aroma of roasted coffee beans (roasted aroma), the aroma of freshly brewed coffee, acidity, bitterness, and richness, and contribute to imparting a natural coffee flavor to consumer goods. Therefore, when incorporated into the flavor composition together with the active ingredient, they are particularly effective in imparting a coffee flavor to the target of addition of the flavor composition.

[0042] The present flavor composition is preferably in the form of a solution in which the present coffee flavor improving agent and / or the present composition containing the present coffee flavor improving agent, and other components that may be included as needed, are dissolved in a water-soluble or oil-soluble solvent, an emulsion preparation, a powder preparation, or other solid preparation (such as solid fat).

[0043] Examples of water-soluble solvents include ethanol, methanol, acetone, tetrahydrofuran, acetonitrile, 2-propanol, methyl ethyl ketone, glycerin, propylene glycol, and dipropylene glycol. Of these, ethanol or glycerin is particularly preferred when the present fragrance composition is to be added to food or beverages. Examples of oil-soluble solvents include vegetable oils and fats, animal oils and fats, refined oils and fats (e.g., processed oils and fats such as medium-chain fatty acid triglycerides, and short-chain fatty acid triglycerides such as triacetin and tripropionin), various essential oils, and triethyl citrate.

[0044] Furthermore, to prepare an emulsion, the present coffee flavor improving agent and / or the present composition containing the present coffee flavor improving agent can be emulsified with a water-soluble solvent and an emulsifier. The emulsification method is not particularly limited, and a highly stable emulsion can be obtained by emulsifying the coffee flavor improving agent and / or the present composition containing the coffee flavor improving agent with a homomixer, colloid mill, rotating disk homogenizer, high-pressure homogenizer, or the like using various emulsifiers conventionally used in foods and beverages, such as fatty acid monoglycerides, fatty acid diglycerides, fatty acid triglycerides, propylene glycol fatty acid esters, sucrose fatty acid esters, polyglycerol fatty acid esters, lecithin, modified starch, sorbitan fatty acid esters, Quillaja extract, gum arabic, tragacanth gum, guar gum, karaya gum, xanthan gum, pectin, alginic acid and its salts, carrageenan, gelatin, casein Quillaja saponin, or sodium caseinate. The amount of these emulsifiers used is not strictly limited and can vary over a wide range depending on the type of emulsifier used, but is usually within the range of about 0.01 to about 100 parts by mass, preferably about 0.1 to about 50 parts by mass, per part by mass of the flavor improving composition to which the present flavor improving agent has been added or per part by mass of the present composition. Furthermore, in order to stabilize the emulsified state, in addition to water, one or a mixture of two or more polyhydric alcohols such as glycerin, propylene glycol, sorbitol, maltitol, sucrose, glucose, trehalose, sugar solution, and reduced starch syrup may be added to the emulsion.

[0045] The emulsion thus obtained can be dried, if desired, to form a powder formulation. During powdering, sugars such as gum arabic, trehalose, dextrin, sugar, lactose, glucose, starch syrup, and reduced starch syrup can be added as needed. The amounts of these can be selected appropriately depending on the desired properties of the powder formulation.

[0046] In addition to the above, the fragrance composition of the present invention may contain, if necessary, ingredients commonly used in fragrance compositions, such as solvents such as water and ethanol, and fragrance retention agents such as ethylene glycol, propylene glycol, dipropylene glycol, glycerin, hexyl glycol, benzyl benzoate, triethyl citrate, diethyl phthalate, Hercolin, medium-chain fatty acid triglycerides, and medium-chain fatty acid diglycerides. (Methods for improving the flavor and aroma of coffee in consumer goods and manufacturing methods) A method for improving the flavor of consumer goods according to one embodiment of the present invention (hereinafter sometimes referred to as the present coffee flavor improving method) comprises the step of adding one or more compounds selected from the group consisting of methyl 2-methylpentanoate, methyl 3-methylpentanoate, methyl 4-methylpentanoate, methyl cyclohexanecarboxylate, ethyl 2-methylpentanoate, ethyl 3-methylpentanoate, ethyl 4-methylpentanoate and ethyl cyclohexanecarboxylate, i.e., the present active ingredient, to the consumer good.

[0047] Adding an effective amount of the present active ingredient to a consumer good can improve the coffee flavor and aroma of the consumer good. The present active ingredient can be added as the present flavor improver, or as the active ingredient of the present composition (a representative example is the present flavor composition). Therefore, the present coffee flavor improving method can be rephrased as a consumer good manufacturing method (hereinafter sometimes referred to as the consumer good manufacturing method) that includes the step of adding the present coffee flavor improver or the present composition to the consumer good.

[0048] In the present coffee flavor improving method and the present method for producing a consumer product, the consumer product is not particularly limited, but specific examples are as described above in the "Consumer Product Additive Composition" section.

[0049] In the present coffee flavor improving method and the present consumer product manufacturing method, the amount of the present active ingredient added to the consumer product may be any amount that improves the coffee flavor and aroma of the active ingredient, and may be set arbitrarily depending on the type and form of the consumer product. In this case, examples of the concentration of the present compound in the consumer product are as described above in the section on "Coffee Flavor Improving Agent."

[0050] In the present coffee flavor improving method and the present consumer product manufacturing method, there are no particular limitations on the method for adding the present active ingredient (the present coffee flavor improver or the present composition) to the consumer product, nor on the time (timing) for adding the present compound (the present coffee flavor improver or the present composition) to the consumer product.

[0051] In the present coffee aroma improving method and the present consumer product manufacturing method, preferably, the consumer product is a coffee-flavored food or beverage, and in the step, the present active ingredient is added so that the concentration of the present active ingredient is in the range of 0.01 ppt to 1 ppm, based on the total mass of the coffee-flavored food or beverage. This allows the coffee aroma of the food or beverage to be improved. In another preferred example, the consumer product is a coffee-flavored cosmetic product, and in the step, the present active ingredient is added so that the concentration of the present active ingredient is in the range of 0.01 ppt to 1 ppm, based on the total mass of the cosmetic product. This allows the aroma of the cosmetic product to be suitably improved. [Example]

[0052] The present invention will be explained in more detail below with reference to examples, although the present invention is not limited to these examples. [Example 1] Ethanol solutions (hereinafter sometimes referred to as the present ethanol solutions) and propylene glycol solutions (hereinafter sometimes referred to as the present propylene glycol solutions) of any concentration containing commercially available methyl 2-methylpentanoate, methyl 3-methylpentanoate, methyl 4-methylpentanoate, methyl cyclohexanecarboxylate, ethyl 2-methylpentanoate, ethyl 3-methylpentanoate, ethyl 4-methylpentanoate, and ethyl cyclohexanecarboxylate were prepared, respectively. These were used in the following examples. [Example 2] The coffee-like flavor compositions shown in Table 1 below were prepared (hereinafter referred to as basic coffee flavor compositions).

[0053] [Table 1]

[0054] Next, the ethanol solution of the present invention was added to the basic coffee flavor composition so that the active ingredient had a concentration shown in Table 2 below, thereby preparing coffee flavor compositions according to one embodiment of the present invention (Examples 2-1 to 2-24).Furthermore, 2-pentyl acetate was added to the basic coffee flavor composition so that the active ingredient had a concentration shown in Table 2 below, thereby preparing coffee flavor compositions of comparative examples.

[0055] The aromas of the coffee aroma compositions of the Examples and Comparative Examples were then subjected to a sensory evaluation by 15 well-trained panelists (including coffee connoisseurs with at least 10 years of experience in blending coffee aromas). In the sensory evaluation, the panelists were asked to comment on the aromas of the coffee aroma compositions of the Examples and Comparative Examples in comparison with the basic coffee aroma composition used as Control 1. The comments obtained are shown in Table 2.

[0056] [Table 2]

[0057] As shown in Table 2, it was confirmed that the active ingredient of the present invention can improve the coffee aroma and flavor. [Example 3] Commercially available canned black coffee was prepared, and the ethanol solution prepared in Example 1 was added thereto so that the active ingredient concentration was as shown in Tables 3 and 4 below, thereby obtaining coffee-flavored beverages according to one embodiment of the present invention (Examples 3-1 to 3-32).

[0058] The resulting coffee-flavored beverages of the Examples were then subjected to a sensory evaluation by 15 well-trained panelists (including coffee appraisers with at least 10 years of experience in blending coffee flavors). In the sensory evaluation, a commercially available canned black coffee was used as Control 3, and the panelists were asked to score the flavors of the coffee-flavored beverages of the Examples and Comparative Examples in comparison with Control 3 using the following criteria, and to comment on the flavors they perceived. The panelists' average scores and comments are shown in Tables 3 and 4. Among the evaluation criteria, "luxury" refers to the perception of a mellow and elegant coffee flavor, like freshly brewed coffee at a specialty coffee shop. (Evaluation criteria) It feels more luxurious than the control: 4 It feels noticeably more luxurious than the control: 3 It feels slightly more luxurious than the control: 2 Same luxury feel as the control: 1

[0059] [Table 3]

[0060] [Table 4]

[0061] As shown in Tables 3 and 4, it was confirmed that the active ingredient of the present invention can improve the coffee aroma and flavor. [Example 4] Relatively inexpensive Colombian Arabica coffee beans (L value 22) were prepared as commercially available roasted coffee beans and ground and extracted using conventional methods to obtain a coffee liquor. This was used as the base coffee liquor and as a control for the sensory evaluation described below (Control 4).

[0062] Then, the ethanol solution of the present invention prepared in Example 1 was added to the basic coffee liquid so that the active ingredient of the present invention had the concentration shown in Tables 5 and 6 below, thereby obtaining coffee-flavored beverages according to one embodiment of the present invention (Examples 4-1 to 4-32).

[0063] The flavors of the Control Product and each of the Examples' coffee-flavored beverages were then subjected to a sensory evaluation by 15 well-trained panelists (including coffee tasters with 10 years or more of experience in blending coffee flavors). In the sensory evaluation, the panelists were asked to comment on the flavors of each of the coffee-flavored beverages of Examples 4-1 to 4-32 (basic coffee liquid (Control Product 4) to which the active ingredient of the present invention was added) compared to the basic coffee liquid (Control Product 4). The comments obtained from the panelists are shown in Tables 5 and 6.

[0064] [Table 5]

[0065] [Table 6]

[0066] As shown in Tables 5 and 6, it was confirmed that the active ingredient of the present invention can improve the coffee aroma and flavor. [Example 5] Various commercially available coffee-flavored foods and beverages shown in Table 7 below were prepared, and the ethanol solution of the present invention prepared in Example 1 was added thereto so that the active ingredient reached the concentration shown in Table 7 below, thereby obtaining coffee-flavored foods and beverages according to one embodiment of the present invention (Examples 5-1 to 5-16).

[0067] The resulting coffee-flavored food and beverage was then subjected to a sensory evaluation by 15 well-trained panelists (including coffee tasters with at least 10 years of experience in blending coffee flavorings). In the sensory evaluation, a commercially available product without the active ingredient was used as a control, and the panelists were asked to comment on the perceived flavor of the coffee-flavored beverage compared to the control. The comments obtained are shown in Table 7.

[0068] [Table 7]

[0069] As shown in Table 7, it was confirmed that the active ingredient of the present invention can improve the coffee aroma and flavor. [Example 6] A commercially available room fragrance purporting to have a coffee aroma was prepared, and the propylene glycol solution prepared in Example 1 was added to the aromatic liquid so that the active ingredient concentration was 100 ppb, thereby obtaining coffee-flavored room fragrances according to one embodiment of the present invention (Examples 6-1 to 6-8). The aromas of the resulting coffee-flavored room fragrances were then subjected to a sensory evaluation by 15 well-trained panelists (including coffee appraisers with 10 or more years of experience blending coffee flavors). In the sensory evaluation, a commercially available room fragrance was used as Control 6, and the panelists were asked to comment on the aromas of the coffee-flavored room fragrances of Examples 6-1 to 6-8 in comparison with Control 6. The comments obtained are shown in Table 8.

[0070] [Table 8]

[0071] As shown in Table 8, it was confirmed that the active ingredient of the present invention can improve the coffee aroma and flavor.

Claims

1. A coffee flavor improving agent comprising, as an active ingredient, one or more compounds selected from the group consisting of methyl 2-methylpentanoate, methyl 3-methylpentanoate, methyl 4-methylpentanoate, methyl cyclohexanecarboxylate, ethyl 2-methylpentanoate, ethyl 3-methylpentanoate, ethyl 4-methylpentanoate, and ethyl cyclohexanecarboxylate.

2. A consumer goods additive composition comprising the coffee flavor improving agent of claim 1.

3. The consumer goods additive composition according to claim 2, which is used to improve the coffee flavor of consumer goods.

4. A consumer product additive composition having a coffee flavor, comprising one or more compounds selected from the group consisting of methyl 2-methylpentanoate, methyl 3-methylpentanoate, methyl 4-methylpentanoate, methyl cyclohexanecarboxylate, ethyl 2-methylpentanoate, ethyl 3-methylpentanoate, ethyl 4-methylpentanoate, and ethyl cyclohexanecarboxylate.

5. 1. A method for improving the coffee aroma of a consumer good, the method comprising adding to the consumer good one or more compounds selected from the group consisting of methyl 2-methylpentanoate, methyl 3-methylpentanoate, methyl 4-methylpentanoate, methyl cyclohexanecarboxylate, ethyl 2-methylpentanoate, ethyl 3-methylpentanoate, ethyl 4-methylpentanoate, and ethyl cyclohexanecarboxylate; the coffee aroma improver according to claim 1; or the consumer good additive composition according to claim 2.

6. 6. The method for improving coffee aroma of a consumer good according to claim 5, wherein the consumer good is a food or beverage having a coffee aroma, and the adding step includes adding the compounds so that the total concentration of the compounds is in the range of 0.01 ppt to 1 ppm, based on the total mass of the food or beverage, thereby improving the coffee aroma of the food or beverage.

7. 1. A method for producing a consumer good, the method comprising adding to a consumer good one or more compounds selected from the group consisting of methyl 2-methylpentanoate, methyl 3-methylpentanoate, methyl 4-methylpentanoate, methyl cyclohexanecarboxylate, ethyl 2-methylpentanoate, ethyl 3-methylpentanoate, ethyl 4-methylpentanoate, and ethyl cyclohexanecarboxylate; the coffee flavor improving agent according to claim 1; or the consumer good additive composition according to claim 2.

8. 8. The method for producing a consumer good according to claim 7, wherein the consumer good is a food or beverage having a coffee flavor, and the compound is added so that the total concentration of the compound is in the range of 0.01 ppt to 1 ppm based on the total mass of the food or beverage.

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