Flavoring agent

Abstract

To provide a flavoring agent.SOLUTION: There are provided: a flavoring agent comprising, as an active ingredient, one or two selected from the group consisting of 1-(pyrrolidin-2-yl)ethanol and 1-(pyrrolidin-2-yl)propanol; a consumer product additive composition comprising the flavoring agent; and a method for producing a consumer product, the method comprising incorporating one or two compounds selected from the group consisting of 1-(pyrrolidin-2-yl)ethanol and 1-(pyrrolidin-2-yl)propanol at a concentration of 1 ppt to 100 ppm relative to the total mass of the consumer product.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a flavoring agent. [Background technology]

[0002] In recent years, consumer demands for various consumer goods such as foods and beverages, fragrances and cosmetics, pharmaceuticals, and health and hygiene products (hereinafter sometimes referred to as consumer goods) have extended to the aroma of these consumer goods. Due to the growing consumer preference for natural products, a variety of aromas rich in natural flavors are in demand, but the flavor compounds proposed so far alone cannot adequately meet this demand, and there is a need for versatile flavoring agents that can impart unprecedented characteristics.

[0003] As an example of a flavoring agent for consumer goods, Patent Document 1 describes a flavoring composition characterized by containing, as an active ingredient, 1-alkenylpyrrolidines that are useful as flavor compounds and have aroma and flavor characteristics such as roasted shrimp-like, grilled crab-like, grilled fish-like, grilled squid-like, chocolate-like, cocoa-like, roasted meat-like, roasted rice-like, and floral-like. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2002-332493 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a flavoring agent that is useful for imparting flavor to various consumer goods. [Means for solving the problem]

[0006] The present inventors have conducted extensive research to solve the above problems and have found that 1-(pyrrolidin-2-yl)ethanol and 1-(pyrrolidin-2-yl)propanol are useful for imparting flavor to various consumer goods.

[0007] Thus, a brief summary of representative inventions among those disclosed in this application is as follows. [1] A flavoring agent comprising one or two compounds selected from the group consisting of 1-(pyrrolidin-2-yl)ethanol and 1-(pyrrolidin-2-yl)propanol. [2] A composition for adding to consumer goods, comprising the flavoring agent according to [1]. [3] A consumer product additive composition comprising one or two compounds selected from the group consisting of 1-(pyrrolidin-2-yl)ethanol and 1-(pyrrolidin-2-yl)propanol. [4] The consumer goods additive composition according to [3], wherein one or two compounds selected from the group consisting of 1-(pyrrolidin-2-yl)ethanol and 1-(pyrrolidin-2-yl)propanol are added to the consumer goods at a concentration of 1 ppt to 100 ppm relative to the total mass of the consumer goods. [5] A method for adding flavor to a consumer good, comprising adding one or two compounds selected from the group consisting of 1-(pyrrolidin-2-yl)ethanol and 1-(pyrrolidin-2-yl)propanol, the flavoring agent described in [1], or the consumer good additive composition described in [2] or [3] to the consumer good. [6] A method for producing a consumer good, comprising adding one or two compounds selected from the group consisting of 1-(pyrrolidin-2-yl)ethanol and 1-(pyrrolidin-2-yl)propanol, the flavoring agent described in [1], or the consumer good additive composition described in [2] or [3] to the consumer good. [7] A consumer product comprising one or two compounds selected from the group consisting of 1-(pyrrolidin-2-yl)ethanol and 1-(pyrrolidin-2-yl)propanol. [8] The consumer product according to [7], wherein the concentration of one or two compounds selected from the group consisting of 1-(pyrrolidin-2-yl)ethanol and 1-(pyrrolidin-2-yl)propanol is 1 ppt to 100 ppm relative to the total mass of the consumer product. [9] A method for flavoring consumer goods according to [5], wherein one or two compounds selected from the group consisting of 1-(pyrrolidin-2-yl)ethanol and 1-(pyrrolidin-2-yl)propanol are added at a concentration of 1 ppt to 100 ppm relative to the total mass of the consumer goods.

[10] A method for producing a consumer good according to [6], wherein one or two compounds selected from the group consisting of 1-(pyrrolidin-2-yl)ethanol and 1-(pyrrolidin-2-yl)propanol are added at a concentration of 1 ppt to 100 ppm relative to the total mass of the consumer good. [Effects of the Invention]

[0008] The present invention provides a flavoring agent that is useful for imparting flavor to various consumer goods. DETAILED DESCRIPTION OF THE INVENTION

[0009] An embodiment of the present invention will be described in detail below. In this specification, the symbol "to" denotes a range including a lower limit and an upper limit, and "concentration (ppm, ppb, ppt)" and "%" denote "mass concentration" and "mass percent concentration," respectively, unless otherwise specified. Furthermore, in this specification, "flavor" refers to one or more senses that can be changed by aroma (fragrance), typically including smell and / or taste (the flavor of a food or beverage is also referred to as "flavor" in this specification). Furthermore, in this specification, "imparting flavor (imparting flavor)" includes adding a new flavor and / or enhancing a flavor, and also includes flavors that are improved as a result of imparting or enhancing a flavor. Furthermore, "imparting flavor (imparting flavor)" also includes enhancing, suppressing, or improving sensations other than smell and / or taste, such as coolness, warmth, texture (e.g., smoothness in the throat, hardness, viscosity, etc., also known as texture), and stimulating sensations such as carbonation and spiciness, as a result of imparting flavor. In addition, in this specification, the term "adding" includes at least one of simply adding to a certain object by spraying, dropping, etc., and mixing with a certain object.

[0010] [Flavoring agent] A flavoring agent according to one embodiment of the present invention (hereinafter sometimes referred to as the flavoring agent of the present invention) contains, as active ingredients, 1-(pyrrolidin-2-yl)ethanol represented by the following formula (1) and 1-(pyrrolidin-2-yl)propanol represented by the following formula (2) (hereinafter sometimes referred to as Compound 1 of the present invention and Compound 2 of the present invention, respectively, and Compounds 1 and 2 of the present invention may be collectively referred to as the Compounds of the present invention).

[0011] [ka]

[0012] The flavor imparting agent of the present invention can be used to impart flavor to various consumer goods by adding it to the consumer goods, as will be shown in the examples below, and can preferably be used to impart a sense of volume (including a satisfying mouthfeel and a satisfying drink), a lingering aftertaste, a clear nose, and a fragrant flavor (including a roasted flavor). Specific examples of the flavor imparting effect will be shown in the examples below, but the present invention is not limited thereto.

[0013] The flavor enhancer of the present invention is particularly effective in imparting a malty flavor, a grain flavor, a lingering flavor (hereinafter sometimes simply referred to as "lingering flavor"), a refreshing nasal flavor, a satisfying drinkability, a beer flavor, an oily flavor, a fruity flavor, a seafood flavor, and a fragrant flavor to various consumer goods to which it is added. In particular, when imparting a grain flavor, the effect of imparting a barley and / or rice-like flavor is remarkable; when imparting an oily flavor, the effect of imparting a vegetable oily flavor is remarkable, especially when imparting an oily flavor to nut-flavored foods and beverages; and when imparting a seafood flavor, the effect of imparting the flavor of seafood meat or the flavor of broth from crustacean shells is remarkable. In this specification, "refreshing nasal flavor" refers to the sensation of the flavor of the consumer good spreading from the mouth to the nose when the consumer good is eaten or held in the mouth, and including the sensation of the consumer good's aroma being perceived richly and for a long time in the nostrils. Furthermore, the term "beer flavor" includes the sensation of real beer flavor, such as the grain flavor, hop flavor, bitterness, and richness that are perceived as flavors that real beer has, and includes the sensation that the lingering aroma, freshness, and satisfying taste are the same as those of real beer.

[0014] The present flavor enhancer is particularly effective in imparting a beer-like flavor to various alcoholic or non-alcoholic foods and beverages with a flavor similar to beer (typically, happoshu, third beer (a new genre), and non-alcoholic beer-flavored beverages, etc., sometimes referred to herein as beer-like foods and beverages). These beverages are more affordable than beer, and sales have been strong in recent years. However, many consumers feel that they lack flavor in terms of graininess, aftertaste, nasal freshness, and satisfying texture compared to real beer. The present flavor enhancer can impart the maltiness, graininess, aftertaste, nasal freshness, and satisfying texture found in real beer, which are perceived as lacking in beer-like foods and beverages. In this specification, beer and beer-like foods and beverages, such as happoshu, third beer, non-alcoholic beer-flavored beverages, and various other beer-flavored foods and beverages (other than beer), are collectively referred to as beer-flavored foods and beverages.

[0015] The flavoring agent of the present invention may be substantially composed of the compound of the present invention alone, or may contain other ingredients as long as it contains a predetermined amount of the compound of the present invention. When the flavoring agent of the present invention consists of the compound of the present invention alone, it is sufficient that the flavoring agent of the present invention consists essentially of the compound of the present invention alone based on the common knowledge of a person skilled in the art. For example, the inclusion of impurities remaining when these compounds are purchased as reagents is not a problem as long as it does not affect the flavoring.

[0016] The present compounds can be obtained by any method known to those skilled in the art. For example, they may be obtained as reagents, or synthetic methods known in the literature may be referenced. Regarding the synthetic method, for Compound 1, the method described in J. Agric. Food Chem. 1983, 31, 823-826 may be referenced, and for Compound 2, the method described in J. Agric. Food Chem. 1991, 39, 6, 1141-1144 may be referenced. The present compounds obtained by these synthetic methods may be further purified, if necessary, using means such as column chromatography or vacuum distillation.

[0017] The present flavoring agent may contain, in addition to the present compound, any other components (specific examples of which will be described later), such as auxiliary components such as a solvent and an antioxidant component, but may also consist essentially of the present compound. When the present flavoring agent contains components other than the present compound, the concentration of the present compound in the present flavoring agent can be determined arbitrarily depending on the degree of flavor-imparting effect.

[0018] The concentration of the present compound in the present flavoring agent can be determined arbitrarily depending on the flavor characteristics of the present flavoring agent and / or the target to which the present flavoring agent is added, and examples of ranges include 1 ppb to 100%, 1 ppm to 10%, and 100 ppm to 1% (the total concentration when both the present compounds 1 and 2 are used).

[0019] When the present compound is added to a consumer good, the concentration of the present compound in the consumer good (the total concentration when both Compounds 1 and 2 are used) can be determined arbitrarily depending on the desired flavor-imparting effect, but the inventors have at least confirmed that the flavor of various vegetable oil-containing foods and beverages can be improved if the concentration is within the range of 1 ppt to 100 ppm relative to the total mass of the consumer good. Therefore, in one embodiment of the present invention, the concentration may be set appropriately within the range of 1 ppt to 100 ppm so as to achieve the flavor-improving effect of the consumer good. More specifically, the concentration may be set to any combination of the lower limit of 1 ppt, 10 ppt, 100 ppt, 1 ppb, 10 ppb, 100 ppb, 1 ppm, or 10 ppm, and the upper limit of 100 ppm, 10 ppm, 1 ppm, 100 ppb, 10 ppb, 1 ppb, 100 ppt, or 10 ppt. From the viewpoint of fully exerting the flavor-imparting effect and the amount to be added to the consumer good (the manufacturing cost of the consumer good), the concentration is preferably in the range of 100 ppt to 10 ppm, more preferably in the range of 1 ppb to 1 ppm, but is not limited thereto, and the compound of the present invention may be added at a concentration below the lower limit or above the upper limit depending on the flavor characteristics and other properties of the consumer good to which it is added.

[0020] Consumer goods to which the present flavoring agent can be added include, but are not limited to, foods and beverages, cosmetics, pharmaceuticals, and sanitary products. As shown in the examples described below, the present flavoring agent is particularly effective in imparting flavor to foods and beverages, particularly beer-flavored foods and beverages, grain-flavored foods and beverages, oil-flavored foods and beverages (typically foods and beverages containing vegetable oils, particularly nut-flavored foods and beverages), fruit-flavored foods and beverages, and seafood-flavored foods and beverages, and is particularly effective in imparting flavor to beer-flavored foods and beverages (and even beer-like foods and beverages). Therefore, the present flavoring agent can be used as a flavoring agent for one or more of beer-flavored foods and beverages, grain-flavored foods and beverages, oil-flavored foods and beverages, fruit-flavored foods and beverages, and seafood-flavored foods and beverages.

[0021] However, the flavor-imparting effect of the present flavor enhancer is not limited to these effects on foods and beverages, but as specific examples will be shown in the Examples described later, the present flavor enhancer also has a flavor-imparting effect on foods and beverages with other flavors, such as citrus-flavored foods and beverages, coffee-flavored foods and beverages, tea-flavored foods and beverages, milk-flavored foods and beverages, and alcohol-flavored foods and beverages, and the present flavor enhancer can be used as a flavor enhancer for foods and beverages with various flavors.In particular, the present flavor enhancer can be used as a flavor enhancer for various foods and beverages whose flavor is improved by imparting one or more of the following flavors: malt flavor, grain flavor, lingering aftertaste, nasal flavor, satisfying taste, oily flavor, fruity flavor, and seafood flavor.

[0022] [Composition for consumer goods additive] A consumer goods additive composition according to one embodiment of the present invention (hereinafter sometimes referred to as the present consumer goods additive composition) contains a predetermined amount of the present compound and can be added to various consumer goods. The present consumer goods additive composition can impart a flavor to various consumer goods by adding it to the consumer goods. The flavor imparting effect is as exemplified in the section [Flavor imparting agent].

[0023] As mentioned above, examples of consumer goods to which the present consumer goods additive composition can be added include foods and beverages, cosmetics, medicines, and sanitary products (specific examples will be described later). Among these, foods and beverages are preferred, and beer-flavored foods and beverages are particularly preferred.

[0024] Specific examples of the present consumer goods additive composition include a food and beverage additive composition, a cosmetic additive composition, and a pharmaceutical and sanitary product additive composition, and among these, preferred examples include a flavor composition for food and beverage additives (also called a flavor composition) and a flavor composition for cosmetic additives (also called a fragrance composition).

[0025] The form of the present consumer goods additive composition is not particularly limited, and examples thereof include a water-soluble flavor composition, an oil-soluble flavor composition, an emulsified flavor composition, and a powdered flavor composition.

[0026] The consumer product additive composition may contain, in addition to the present compound, any other compound or ingredient. In such cases, the concentration of the present compound in the consumer product additive composition can be determined arbitrarily depending on the flavor characteristics of the present consumer product additive composition, the flavor characteristics of the target product, or the amount of addition. For example, the concentration of the present compound in the consumer product additive composition can be adjusted based on the concentration of the present compound in the target product. Examples of the concentration of the present compound in the consumer product additive composition include, but are not limited to, a range of 1 ppb to 10% based on the total mass of the consumer product additive composition.

[0027] The consumer product additive composition may contain, but is not limited to, various types of flavor compounds or ingredients, oil-soluble colorants, vitamins, functional substances, seafood extracts, animal extracts, plant extracts, yeast extracts, animal and plant proteins, animal and plant protein hydrolysates, starch, dextrin, sugars, amino acids, nucleic acids, organic acids, solvents, etc. Specific examples include natural essential oils, natural flavors, flavor compounds, and other ingredients listed in "Patent Office Gazette, Collection of Well-Known and Commonly Used Techniques (Flavors) 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 Flavor Chemistry and Product Knowledge" (revised and expanded edition published December 20, 2016, edited by the Synthetic Flavor Editorial Committee, Chemical Daily Co., Ltd.).

[0028] Specific examples of fragrance compounds include hydrocarbon compounds such as monoterpenes such as α-pinene, β-pinene, γ-terpinene, myrcene, camphene, and limonene, sesquiterpenes such as valencene, cedrene, caryophyllene, and longifolene, and 1,3,5-undecatriene.

[0029] Examples of alcohol compounds include saturated alcohols such as butanol, pentanol, 3-octanol, and hexanol; unsaturated alcohols such as (Z)-3-hexen-1-ol, prenol, and 2,6-nonadienol; terpene alcohols such as linalool, geraniol, citronellol, tetrahydromyrcenol, farnesol, nerolidol, cedrol, α-terpineol, terpinen-4-ol, and borneol; and aromatic alcohols such as benzyl alcohol, phenylethyl alcohol, and cinnamyl alcohol.

[0030] Examples of aldehyde compounds include saturated aldehydes such as acetaldehyde, hexanal, octanal, and decanal; unsaturated aldehydes such as (E)-2-hexenal and 2,4-octadienal; terpene aldehydes such as citronellal, hydroxycitronellal, citral, myrtenal, and perillaldehyde; and aromatic aldehydes such as benzaldehyde, cinnamyl aldehyde, vanillin, ethyl vanillin, heliotropin, and p-tolyl aldehyde.

[0031] Examples of ketone compounds include saturated and unsaturated ketones such as 2-heptanone, 2-undecanone, 1-octen-3-one, acetoin, and 6-methyl-5-hepten-2-one (methylheptenone); 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.

[0032] Examples of furan or ether compounds include furfuryl alcohol, furfural, rose oxide, linalool oxide, menthofuran, theaspirane, estragole, eugenol, and 1,8-cineole.

[0033] Examples of the ester compound include aliphatic esters such as ethyl acetate, isoamyl acetate, octyl acetate, ethyl butyrate, ethyl isobutyrate, isoamyl butyrate, ethyl 2-methylbutyrate, ethyl isovalerate, 2-methylbutyl isobutyrate, ethyl hexanoate, allyl hexanoate, ethyl heptanoate, ethyl octanoate, isoamyl isovalerate, and ethyl nonanoate; terpene alcohol esters such as linalyl acetate, geranyl acetate, lavandulyl acetate, terpinyl acetate, and neryl acetate; and aromatic esters such as benzyl acetate, methyl salicylate, methyl cinnamate, cinnamyl propionate, ethyl benzoate, cinnamyl isovalerate, and ethyl 3-methyl-2-phenylglycidate.

[0034] Examples of the lactone compound include saturated lactones such as γ-decalactone, γ-dodecalactone, δ-decalactone, and δ-dodecalactone, and unsaturated lactones such as 7-decen-4-olide and 2-decen-5-olide.

[0035] Acid compounds include saturated and unsaturated fatty acids such as acetic acid, butyric acid, isovaleric acid, hexanoic acid, octanoic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid.

[0036] Examples of the nitrogen-containing compounds include indole, skatole, pyridine, alkyl-substituted pyrazine, methyl anthranilate, trimethylpyrazine, 2-acetyl-1-pyrroline, 2-acetylpyridine, 2-acetylpyrazine, 2-acetylthiazole, 2-acetyl-2-thiazoline, and 2-acetylpyrrole.

[0037] 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, 3-mercaptohexanol, 4-mercapto-4-methyl-2-pentanone, 3-mercaptohexyl acetate, p-mentha-8-thiol-3-one, and furfuryl mercaptan.

[0038] 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, and labdanum.

[0039] Examples of various animal and plant extracts include herb or spice extracts, coffee, green tea, black tea, or oolong tea extracts, milk or dairy products, and various enzymatic decomposition products thereof using lipase or protease, etc.

[0040] The consumer product additive compositions can be prepared by adding the compounds or flavoring agents to a suitable solvent by known methods.

[0041] The preferred form of the consumer product additive composition is a solution in which the compound or flavoring agent (and optionally other ingredients) is dissolved in a water-soluble or oil-soluble solvent, an emulsion, a powder, or other solid preparation (such as solid fat).

[0042] Examples of water-soluble solvents include ethanol, methanol, acetone, tetrahydrofuran, acetonitrile, 2-propanol, methyl ethyl ketone, glycerin, propylene glycol, and dipropylene glycol. Among these, ethanol and glycerin are particularly preferred from the viewpoint of use in foods and beverages. Examples of oil-soluble solvents include vegetable oils and fats, animal oils and fats, refined oils and fats (for example, 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.

[0043] Furthermore, to prepare an emulsion preparation, the present compound or the present flavoring agent can be emulsified with a water-soluble solvent and an emulsifier. The emulsification method for the present consumer goods additive composition is not particularly limited, and an emulsion with excellent stability can be obtained by emulsifying using various types of 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, using a homomixer, colloid mill, rotating disk homogenizer, high-pressure homogenizer, or the like. 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 compound of the present invention. 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 can be added to the emulsion in order to stabilize the emulsified state.

[0044] 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.

[0045] In addition to the above, the present consumer product additive composition may optionally contain ingredients commonly used in fragrance compositions, such as solvents such as water and ethanol, and fragrance fixatives 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.

[0046] When the present consumer goods additive composition is added to a consumer good, the concentration of the present consumer goods additive composition in the consumer good can be determined arbitrarily depending on the desired flavor-imparting effect, but the inventors have at least confirmed that the flavor of various vegetable oil-containing foods and beverages can be improved if the present compound is present in the range of 1 ppt to 100 ppm relative to the total mass of the consumer good. Therefore, in one aspect of the present invention, the concentration of the present consumer goods additive composition in the consumer good may be appropriately adjusted so that the concentration of the present compound in the consumer good (the total concentration when both Compounds 1 and 2 are used) is within the range of 1 ppt to 100 ppm. Specific examples of the concentration of the present compound in consumer goods include, as described above, a lower limit of 1 ppt, 10 ppt, 100 ppt, 1 ppb, 10 ppb, 100 ppb, 1 ppm, or 10 ppm, and an upper limit of 100 ppm, 10 ppm, 1 ppm, 100 ppb, 10 ppb, 1 ppb, 100 ppt, or 10 ppt, and the concentration can be within any combination of these lower and upper limits. The concentration is preferably in the range of 100 ppt to 10 ppm, and more preferably in the range of 1 ppb to 1 ppm, but is not limited thereto. Depending on the flavor characteristics and other properties of the consumer goods to which the compound is added, the compound may be added at a concentration below the lower limit or above the upper limit.

[0047] [Consumer goods] In one aspect of the present invention, there is provided a consumer product containing the present compound (hereinafter, sometimes referred to as the present consumer product). The present consumer product is obtained by adding the present compound, or the present flavoring agent or the present consumer product additive composition containing the present compound, to the consumer product.

[0048] The concentration of the present compound relative to the total mass of the present consumer good can be determined arbitrarily depending on the desired flavor of the consumer good, but as described above, the inventors have at least confirmed that a flavor can be imparted to a consumer good by adding the present compound, or the present flavoring agent or the present consumer good additive composition containing the present compound, to the consumer good so that the concentration of the present compound relative to the total mass of the consumer good is within the range of 1 ppt to 100 ppm. Therefore, in one embodiment of the present invention, the consumer good may contain the present compound, the present flavoring agent, or the present consumer good additive composition so that the concentration of the present compound is 1 ppt to 100 ppm. More specifically, the lower limit may be any of 1 ppt, 10 ppt, 100 ppt, 1 ppb, 10 ppb, 100 ppb, 1 ppm, and 10 ppm, and the upper limit may be any of 100 ppm, 10 ppm, 1 ppm, 100 ppb, 10 ppb, 1 ppb, 100 ppt, and 10 ppt, and the concentration may be within any combination of these lower and upper limits. From the perspective of the flavor of the consumer good or the manufacturing cost of the consumer good, the concentration is preferably in the range of 100 ppt to 10 ppm, and more preferably in the range of 1 ppb to 1 ppm, but is not limited thereto. Depending on the flavor characteristics and other properties of the consumer good, the compound may be contained at a concentration below the lower limit or above the upper limit.

[0049] As mentioned above, examples of the consumer goods of the present invention include food and beverages, cosmetics, medicines and hygiene products, and the like, and preferably food and beverages, but are not particularly limited thereto.

[0050] Food and beverages as examples of consumer goods in this case are not particularly limited, but examples include various citrus flavors such as lemon, orange, grapefruit, lime, mandarin, mandarin orange, kabosu, sudachi, hassaku, iyokan, yuzu, shikuwasa, and kumquat; various fruit flavors such as strawberry, blueberry, raspberry, apple, cherry, plum, apricot, peach, pineapple, banana, melon, mango, papaya, kiwi, pear, grape, muscat, and Kyoho grape; dairy flavors such as milk, yogurt, and butter; and vanilla. Flavors; various tea flavors such as green tea, black tea, oolong tea, and herbal tea; coffee flavor; cola flavor; cacao flavor; cocoa flavor; various mint flavors such as spearmint and peppermint; various spice or herb flavors such as cinnamon, chamomile, cardamom, caraway, cumin, cloves, pepper, coriander, Japanese pepper, shiso, ginger, star anise, thyme, chili pepper, nutmeg, basil, marjoram, rosemary, laurel, garlic, and wasabi; various almond, cashew, and walnut flavors Nut flavors; various alcohol flavors such as wine, brandy, whiskey, rum, gin, liqueur, sake, shochu, and beer; vegetable flavors such as onion, celery, carrot, tomato, and cucumber; various animal meat flavors such as chicken, duck, pork, beef, lamb, and horse meat; various seafood and seaweed flavors such as red fish such as tuna, white fish such as mackerel, sea bream, salmon, and horse mackerel, freshwater fish such as sweetfish, trout, and carp, shellfish such as turban shells, clams, clams, and shijimi clams, various crustaceans such as shrimp and crab, and various seaweeds such as wakame seaweed and kelp; rice, barley, and small Examples of foods and beverages that have one or more of the following flavors include various grain flavors such as wheat, malt, and other wheat-related flavors; various animal fat flavors such as beef tallow, chicken oil, and lard, as well as various fish oils; and various vegetable oil flavors such as avocado oil, flaxseed oil, almond oil, perilla oil, olive oil, cacao butter, cashew oil, macadamia nut oil, walnut oil, grapeseed oil, coconut oil, sesame oil, rice oil, corn oil, soybean oil, rapeseed oil, palm oil, palm kernel oil, sunflower oil, peanut oil, hazelnut oil, safflower oil, and cottonseed oil.

[0051] In particular, various foods and beverages whose flavor is improved by imparting one or more of the following flavors: malt flavor, grain flavor, lingering flavor, clear nose flavor, satisfying flavor, oily flavor, fruity flavor, and seafood flavor. Specific examples include beer-flavored foods and beverages, grain-flavored foods and beverages, oil-flavored foods and beverages (typically foods and beverages containing vegetable oils, particularly nut-flavored foods and beverages), fruit-flavored foods and beverages, seafood-flavored foods and beverages, citrus-flavored foods and beverages, coffee-flavored foods and beverages, tea-flavored foods and beverages, dairy-flavored foods and beverages, and alcohol-flavored foods and beverages, with beer-flavored foods and beverages (particularly beer-like foods and beverages) being particularly preferred examples.

[0052] The food and beverage may be one that gives the impression of only one of the above flavors, or two or more flavors, and the multiple flavors may be similar or different. For example, an example of the former is a fruit flavor that gives the impression of multiple fruit flavors such as banana, peach, and apple (so-called mixed fruit flavor). Examples of the latter include those that give the impression of citrus flavors such as lemon and milk flavors (such as citrus-flavored lactic acid bacteria drinks), and those that give the impression of mint flavor, citrus flavor, and cola flavor (such as mint or lemon-flavored cola drinks). Specific examples of food and beverages that are particularly relevant to the present invention include various types of plant-based milk (including grain flavors, oil flavors, and plant protein flavors).

[0053] 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 (sponge 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 skins, 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; vegetable-containing foods and beverages such as tomatoes, bell peppers, celery, gourds, bitter melon, carrots, potatoes, asparagus, bracken, and fern, as well as vegetable 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; beverages containing herbs and medicinal herbs; cola drinks, fruit juice drinks, and milk drinks functional drinks such as sports drinks, honey drinks, vitamin supplement drinks, mineral supplement drinks, energy drinks, nutritious drinks, and lactic acid bacteria drinks; non-alcoholic beverages such as alcohol-flavored drinks with the flavors of 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," or alcoholic beverages containing these; various plant-based milks such as almond milk, oat milk, soy milk, rice milk, and coconut milk; and the like, with beer-flavored foods and beverages (particularly beer-like foods and beverages) being particularly preferred examples.

[0054] Cosmetics as an example of the consumer goods in question 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 salts. 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 indoor and car use.

[0055] [Flavoring and manufacturing methods for consumer goods] In one aspect of the present invention, there is provided a method for imparting flavor to consumer goods (hereinafter, sometimes referred to as the present flavoring method), which comprises adding the present compound to consumer goods. The present compound may be added directly to the consumer goods, or the present compound may be added by adding the present flavoring agent or the present consumer goods additive composition containing the present compound. The present flavoring method can also be referred to as a method for producing consumer goods (hereinafter, sometimes referred to as the present production method), because flavored consumer goods can be produced by adding the present flavoring agent or the present consumer goods additive composition to consumer goods. The present flavoring method and the present production method can provide consumer goods with excellent flavors.

[0056] The timing of addition of the present compound, the present flavoring agent, or the present consumer product additive composition to various consumer products is arbitrary, and the present compound may be added to various consumer products together with one or more other flavoring agents (for example, one or more selected from a water-soluble flavoring composition, an emulsified flavoring composition, any flavoring compound, and a natural essential oil (for example, the flavoring compounds described in the aforementioned "Patent Office Gazette, Collection of Well-Known and Commonly Used Techniques (Fragrances) Part II Food Flavors," "Survey on the Actual Use of Food Flavoring Compounds in Japan," and "Synthetic Flavors: Chemistry and Product Knowledge")).

[0057] In the present flavoring method and the present production method, consumer goods are not particularly limited as described above, but examples include foods and beverages, cosmetics, pharmaceuticals, and sanitary products. As shown in the examples described below, the present flavoring method is particularly effective in imparting flavor to foods and beverages, particularly beer-flavored foods and beverages (and beer-like foods and beverages), grain-flavored foods and beverages, oil-flavored foods and beverages (typically foods and beverages containing vegetable oils, especially nut-flavored foods and beverages), fruit-flavored foods and beverages, and seafood-flavored foods and beverages, and is particularly effective in imparting flavor to beer-flavored foods and beverages (and beer-like foods and beverages). Similarly, the present production method is particularly useful for producing foods and beverages with excellent flavors, particularly beer-flavored foods and beverages (and beer-like foods and beverages), grain-flavored foods and beverages, oil-flavored foods and beverages (typically foods and beverages containing vegetable oils, especially nut-flavored foods and beverages), fruit-flavored foods and beverages, and seafood-flavored foods and beverages, and is particularly effective in imparting flavor to beer-flavored foods and beverages (and beer-like foods and beverages).

[0058] However, the flavoring effect of the present flavoring method is not limited to the effects on these foods and beverages, but also includes the effect of flavoring other flavored foods and beverages, such as citrus-flavored foods and beverages, coffee-flavored foods and beverages, tea-flavored foods and beverages, milk-flavored foods and beverages, or alcohol-flavored foods and beverages, as shown in the examples below.The method can be implemented as a flavoring method for foods and beverages with various flavors, and in particular, can be implemented as a flavoring method for various foods and beverages whose flavor is improved by imparting one or more of the following flavors: malt flavor, grain flavor, lingering aftertaste, nasal flavor, satisfying taste, oily flavor, fruity flavor, and seafood flavor. Similarly, as will be specifically shown in the Examples below, the present production method can be implemented as a method for imparting flavor to various flavored foods and beverages, including citrus-flavored foods and beverages, coffee-flavored foods and beverages, tea-flavored foods and beverages, milk-flavored foods and beverages, alcohol-flavored foods and beverages, and in particular, as a method for imparting flavor to various foods and beverages whose flavor is improved by imparting one or more of the following flavors: malt flavor, grain flavor, lingering aftertaste, nasal flavor, satisfying taste, oily flavor, fruity flavor, and seafood flavor. [Example]

[0059] The present invention will be explained in more detail below with reference to examples, although the present invention is not limited to these examples.

[0060] [Example 1] The present compound 1 was dissolved in 95% ethanol to prepare an ethanol solution of any concentration (Product 1-1 of the present invention). The present compound 2 was also dissolved in 95% ethanol to prepare an ethanol solution of any concentration (Product 1-2 of the present invention). These were used as the present flavoring agent or the present consumer goods additive composition in the examples described below.

[0061] [Example 2] A commercially available non-alcoholic beer-flavored beverage (one embodiment of a beer-like food or beverage) was prepared (Control Product 2-1). A commercially available 0% sugar happoshu (one embodiment of a beer-like food or beverage) was also prepared (Control Product 2-2). A commercially available lager beer was also prepared as a reference product (Reference Product 2).

[0062] To each control product, either Product 1-1 of the present invention (an ethanol solution of Compound 1 of the present invention) or Product 1-2 of the present invention (an ethanol solution of Compound 2 of the present invention) or both were added so that the concentration of the compounds of the present invention was the concentration shown in Table 1 below (the total concentration if both Compounds 1 and 2 of the present invention were added), thereby obtaining food and beverage products according to one embodiment of the present invention (Products 2-1 to 2-18 of the present invention).

[0063] The flavors of Invention Products 2-1 to 2-18 were then evaluated by 10 well-trained panelists with at least 10 years of experience. In the sensory evaluation, the panelists were asked to comment on the flavors of Invention Products 2-1 to 2-9 compared to Control Product 2-1 (a commercially available non-alcoholic beer-flavored beverage) and Reference Product 2, and to rate the beer flavor according to the following evaluation criteria. For Invention Products 2-10 to 2-18, the panelists were asked to comment on the flavors of Invention Products 2-10 to 2-18 compared to Control Product 2-2 (a commercially available happoshu with 0% sugar) and Reference Product 2, and to rate the beer flavor according to the following evaluation criteria. The panelists' average scores and representative comments are shown in Table 1. The beer flavor was defined as the flavor of grain, hops, bitterness, and full-bodiedness that are perceived as being true beer flavors (similar to Reference Product 2), as well as the sensation of a lingering flavor, a clean finish, and a satisfying finish.

[0064] (Evaluation criteria: Beer flavor) The beer flavor was significantly stronger than the control product, and it tasted like real beer: 4 points The beer flavor is clearly stronger than the control: 3 points Slightly more beer-like than the control: 2 points No difference from the control product: 1 point

[0065] [Table 1]

[0066] As shown in Table 1, it was confirmed that the flavor imparting agent and the consumer goods additive composition containing the compound of the present invention can impart flavor to beer-like foods and beverages, which are one embodiment of beer-flavored foods and beverages.

[0067] [Example 3] A commercially available beverage containing 10% mango juice (Control Product 3-1) and a commercially available beverage containing 20% ​​grape juice (Control Product 3-2) were prepared.

[0068] To each control product, present invention product 1-1 (ethanol solution of present compound 1) and present invention product 1-2 (ethanol solution of present compound 2) were added so that the concentrations of the present compounds were as shown in Table 2 below, thereby obtaining food and beverage products according to one embodiment of the present invention (present invention products 3-1 to 3-16).

[0069] The flavors of Invention Products 3-1 to 3-16 were then subjected to a sensory evaluation by 10 well-trained panelists with at least 10 years of experience. In the sensory evaluation, the panelists were asked to comment on the flavors of Invention Products 3-1 to 3-8 compared to Control Product 3-1 (a commercially available beverage containing 10% mango juice) and to rate the fruitiness according to the following evaluation criteria. For Invention Products 3-9 to 3-16, the panelists were asked to comment on the flavors of Invention Products 3-9 to 3-16 compared to Control Product 3-2 (a commercially available beverage containing 20% ​​grape juice) and to rate the fruitiness according to the following evaluation criteria. The panelists' average scores and representative comments are shown in Table 2. The fruitiness was defined as a sweet and juicy sensation, reminiscent of eating real fruit.

[0070] (Evaluation criteria: Fruitiness) The taste was significantly more fruity than the control product, and it felt like eating fruit: 4 points Clearly more fruity than the control: 3 points Slightly more fruity than the control: 2 points No difference from the control product: 1 point

[0071] [Table 2]

[0072] As shown in Table 2, it was confirmed that the flavor imparting agent and the consumer goods additive composition containing the compound of the present invention can impart flavor to fruit-flavored foods and beverages.

[0073] [Example 4] Commercially available peanut butter (Control Product 4-1) and commercially available almond milk (Control Product 4-2) were prepared.

[0074] To each control product, present invention product 1-1 (ethanol solution of present compound 1) and present invention product 1-2 (ethanol solution of present compound 2) were added so that the concentrations of the present compounds were as shown in Table 3 below, thereby obtaining food and beverage products according to one embodiment of the present invention (present invention products 4-1 to 4-16).

[0075] The flavors of Invention Products 4-1 to 4-16 were then subjected to a sensory evaluation by 10 well-trained panelists with at least 10 years of experience. In the sensory evaluation, the panelists were asked to comment on the flavor of Invention Products 4-1 to 4-8 compared to Control Product 4-1 (commercially available peanut butter) and to rate the nutty flavor according to the following evaluation criteria. For Invention Products 4-9 to 4-16, the panelists were asked to comment on the flavor of Invention Products 4-9 to 4-16 compared to Control Product 4-2 (commercially available almond milk) and to rate the nutty flavor according to the following evaluation criteria. The panelists' average scores and representative comments are shown in Table 3. The nutty flavor was defined as the smooth, oily flavor and rich flavor felt when eating nuts.

[0076] (Evaluation criteria: Nutty taste) Significantly more nutty than the control: 4 points The taste is clearly nuttier than the control: 3 points Slightly nuttier than the control: 2 points No difference from the control product: 1 point

[0077] [Table 3]

[0078] As shown in Table 3, it was confirmed that the flavor imparting agent and the consumer goods additive composition containing the compound of the present invention can impart flavor to nut-flavored foods and beverages.

[0079] [Example 5] A commercially available shrimp-flavored soup was prepared (Control Product 5-1), and a commercially available scallop stock soup was prepared (Control Product 5-2).

[0080] To each control product, present invention product 1-1 (ethanol solution of present compound 1) and present invention product 1-2 (ethanol solution of present compound 2) were added so that the concentrations of the present compounds were as shown in Table 4 below, thereby obtaining food and beverage products according to one embodiment of the present invention (present invention products 5-1 to 5-16).

[0081] The flavors of Invention Products 5-1 to 5-16 were then subjected to a sensory evaluation by 10 well-trained panelists with at least 10 years of experience. In the sensory evaluation, the panelists were asked to comment on the flavors of Invention Products 5-1 to 5-8 compared to Control Product 5-1 (commercially available shrimp-flavored soup), and to rate the seafood flavor according to the following evaluation criteria. For Invention Products 5-9 to 5-16, the panelists were asked to comment on the flavors of Invention Products 5-9 to 5-16 compared to Control Product 5-2 (commercially available scallop broth soup), and to rate the seafood flavor according to the following evaluation criteria. The panelists' average scores and representative comments are shown in Table 4. The seafood flavor refers to a sensation that includes the flavor of seafood meat and the broth flavor from crustacean shells.

[0082] (Evaluation criteria: seafood flavor) Significantly more seafood-like than the control: 4 points Clearly more seafood-like than the control: 3 points Slightly more seafood-like than the control: 2 points No difference from the control product: 1 point

[0083] [Table 4]

[0084] As shown in Table 4, it was confirmed that the flavor imparting agent and the consumer goods additive composition containing the compound of the present invention can impart flavor to seafood-flavored foods and beverages.

[0085] [Example 6] 140g of wheat flour (strong flour), 5g of yeast, 0.2g of yeast food, 1g of emulsifier (a mixture of fatty acid monoglyceride and tartaric acid monoglyceride), 2g of sugar, and 80g of water were mixed and kneaded using a kneader at low speed for 3 minutes and then at high speed for 3 minutes. After kneading, the mixture was left to ferment at room temperature (25°C) for 3 hours to obtain a dough mixture.

[0086] Next, a dough was prepared. Specifically, 60 g of wheat flour (strong flour), 12 g of sugar, 4 g of salt, 4 g of skim milk powder, 8 g of unsalted butter, and 48 g of water were added to the dough, and then the present invention product 1-1 (an ethanol solution of the present compound 1) was added in an amount corresponding to the concentration shown in Table 5 relative to the total mass of the dough, and the mixture was kneaded at low speed for 3 minutes and at high speed for 3 minutes using a kneading machine to obtain a dough. The dough was then placed in a bowl, covered with plastic wrap, and left for 20 minutes. The dough was pressed down to degas, then divided into three equal parts, rolled, and left for 15 minutes. The dough was again degassed, re-rolled, packed into a baking mold, and fermented for 70 minutes at 38 ° C and 85% humidity. The dough was then baked in an oven at 200 ° C for 35 minutes, cooled, and removed from the mold to prepare a loaf of bread according to one embodiment of the present invention (the present invention product 6-1).

[0087] In addition, another embodiment of bread (Product 6-2) according to the present invention was prepared in the same manner as Product 6-1, except that Product 1-2 was used instead of Product 1-1. Specifically, a sponge dough was obtained in the same manner as described above, and a dough starter was prepared using the sponge dough. To prepare the dough starter, 60 g of wheat flour (hard flour), 12 g of sugar, 4 g of salt, 4 g of skim milk powder, 8 g of unsalted butter, and 48 g of water were added to the sponge dough, and then Product 1-2 (an ethanol solution of Compound 2 of the present invention) was added in an amount corresponding to the concentration shown in Table 5 relative to the total mass of the starter. The dough was then kneaded at low speed for 3 minutes and high speed for 3 minutes using a kneading machine to obtain a starter. The starter was then placed in a bowl, wrapped in plastic wrap, and left for 20 minutes. The dough was then pressed to degas, divided into three equal parts, rolled, and left for 15 minutes. The dough was again degassed, re-rolled, packed into a baking mold, and fermented at 38 ° C and 85% humidity for 70 minutes. Thereafter, the dough was baked in an oven at 200°C for 35 minutes, cooled, and removed from the mold to prepare a loaf of bread (Product 6-2 of the present invention).

[0088] In addition, a loaf of bread was obtained in the same manner as in Invention Products 6-1 to 6-2, except that neither Invention Product 1-1 nor Invention Product 1-2 was added, and used as a control product (Control Product 6).

[0089] Then, a sensory evaluation was conducted on the flavor of the breads of Invention Products 6-1 and 6-2 by 10 well-trained panelists with at least 10 years of experience. In the sensory evaluation, the panelists were asked to comment on the flavor of Invention Products 6-1 and 6-2 compared to Control Product 6, and to rate the wheat flavor according to the following evaluation criteria. The average scores and representative comments of the panelists are shown in Table 5. The wheat flavor is a type of grain flavor, and includes the fragrant sensation derived from wheat, which is an ingredient in bread.

[0090] (Evaluation criteria: wheat flavor) Significantly more wheaty than the control: 4 points The wheat flavor is clearly stronger than the control product: 3 points Slightly more wheaty than the control: 2 points No difference from the control product: 1 point

[0091] [Table 5]

[0092] As shown in Table 5, it was confirmed that the present flavoring agent and the present consumer goods additive composition containing the present compound can impart flavor to grain-flavored foods and beverages.

[0093] [Example 7] A commercially available peach-flavored room fragrance liquid was prepared (Control Product 7). Invention Product 1-1 (an ethanol solution of Invention Compound 1) and Invention Product 1-2 (an ethanol solution of Invention Compound 2) were added to the liquid so that the concentrations of the invention compounds were as shown in Table 6 below, thereby obtaining cosmetics according to one embodiment of the present invention (Invention Products 7-1 to 7-4).

[0094] The flavors (aromas) of Invention Products 7-1 to 7-4 were then subjected to a sensory evaluation by 10 well-trained panelists with over 10 years of experience. In the sensory evaluation, the panelists were asked to comment on the flavors (aromas) of Invention Products 7-1 to 7-4 compared with Control Product 7. Representative comments from the panelists are shown in Table 6.

[0095] [Table 6]

[0096] As shown in Table 6, it was confirmed that the flavoring agent and the consumer goods additive composition containing the compound of the present invention can impart a fruit flavor (aroma) to cosmetic products.

[0097] [Example 8] Various commercially available foods and beverages were prepared as control products as shown in Table 7 below. Then, to each control product, Invention Product 1-1 (an ethanol solution of the present compound 1) and Invention Product 1-2 (an ethanol solution of the present compound 2) were added so that the concentrations of the present compounds were as shown in Table 7 below, thereby obtaining foods and beverages according to one embodiment of the present invention (Invention Products 8-1 to 8-38).

[0098] Then, the flavors of the present invention products 8-1 to 8-38 were subjected to a sensory evaluation by 10 well-trained panelists with 10 years or more of experience. In the sensory evaluation, the panelists were asked to comment on the flavors of the present invention products 8-1 to 8-38 compared with each control product. Representative comments from the panelists are shown in Table 7.

[0099] [Table 7]

[0100] As shown in Table 7, it was confirmed that the flavoring agent and the consumer goods additive composition containing the compound of the present invention can impart flavor to foods and beverages with various flavors.

Claims

1. A flavoring agent comprising one or two compounds selected from the group consisting of 1-(pyrrolidin-2-yl)ethanol and 1-(pyrrolidin-2-yl)propanol.

2. A consumer goods additive composition comprising the flavoring agent of claim 1.

3. A consumer product additive composition comprising one or two compounds selected from the group consisting of 1-(pyrrolidin-2-yl)ethanol and 1-(pyrrolidin-2-yl)propanol.

4. 4. The consumer product additive composition according to claim 3, wherein one or two compounds selected from the group consisting of 1-(pyrrolidin-2-yl)ethanol and 1-(pyrrolidin-2-yl)propanol are added to the consumer product at a concentration of 1 ppt to 100 ppm based on the total mass of the consumer product.

5. A method for imparting flavor to a consumer good, comprising adding one or two compounds selected from the group consisting of 1-(pyrrolidin-2-yl)ethanol and 1-(pyrrolidin-2-yl)propanol, the flavor imparting agent according to claim 1, or the consumer good additive composition according to claim 2 or 3 to the consumer good.

6. 4. A method for producing a consumer good, comprising adding one or two compounds selected from the group consisting of 1-(pyrrolidin-2-yl)ethanol and 1-(pyrrolidin-2-yl)propanol, the flavoring agent according to claim 1, or the consumer good additive composition according to claim 2 or 3 to a consumer good.

7. A consumer product comprising one or two compounds selected from the group consisting of 1-(pyrrolidin-2-yl)ethanol and 1-(pyrrolidin-2-yl)propanol.

8. 8. The consumer product of claim 7, wherein the concentration of one or two compounds selected from the group consisting of 1-(pyrrolidin-2-yl)ethanol and 1-(pyrrolidin-2-yl)propanol is from 1 ppt to 100 ppm relative to the total mass of the consumer product.

9. 6. The method for flavoring consumer goods according to claim 5, wherein one or two compounds selected from the group consisting of 1-(pyrrolidin-2-yl)ethanol and 1-(pyrrolidin-2-yl)propanol are added at a concentration of 1 ppt to 100 ppm based on the total mass of the consumer goods.

10. 7. The method for producing a consumer good according to claim 6, wherein one or two compounds selected from the group consisting of 1-(pyrrolidin-2-yl)ethanol and 1-(pyrrolidin-2-yl)propanol are added at a concentration of 1 ppt to 100 ppm relative to the total mass of the consumer good.

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