Method for evaluating fragrance component and method for preparing fragrance composition

Abstract

To provide a perfume composition in which the expression of a retronasal aroma is controlled and which is suitable for a commodity by evaluating an influence on the flavor of an aroma component contained in a food discharged from the nose through the posterior nasal cavity when eating the food in consideration of an actual eating environment.SOLUTION: 1) A change in concentration of the aroma component with respect to time, which varies according to the respiratory cycle, is measured for the aroma component, 2) the total eating time is divided by an arbitrary time, and for each interval, a peak top average concentration, which is an average value of peak top concentrations included in each interval, is calculated, 3) an arbitrary ratio of the peak top average concentration to the maximum value is set as a reference concentration of the aroma component, and an interval in which the concentration first exceeds the reference concentration from the start of eating is used as an index (Tonset) to evaluate the influence on the flavor of the aroma component contained in the food. Based on the obtained evaluation, the mixing ratio of the flavor components contained in the food is adjusted to prepare a flavor composition.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for evaluating aroma components that can be added to foods, and a method for preparing a flavor composition, which includes adjusting the blending ratio of the aroma components based on the evaluation method. [Background technology]

[0002] The flavor and fragrance industry is required to develop flavors that match consumer preferences and food product design. It is also important to develop flavors that take into account the characteristics of the product, such as its form and physical properties. In order to develop flavors that take these factors into consideration, it is important to understand the characteristics of retronasal aromas, which contribute greatly to the flavor perceived when eating food. Traditionally, these characteristics have been identified through knowledge gained from the experience and sensibilities of skilled flavorists, but objectivity has been an issue.

[0003] There are some studies that measure retronasal aromas while eating food and use the measurement results for analysis according to the purpose. Although these studies have been carried out using various measurement and analysis methods, there are few examples that directly link to the development of fragrances, and there are no examples that are useful for preparing fragrance compositions.

[0004] For example, a method has been reported in which the intensity of retronasal aromas is measured and the characteristic aroma components of each food are quantified and analyzed (see Patent Document 1). In this method, the continuous waveform of retronasal aroma intensity obtained by measurement is third-order differentiated to convert it into a jerk waveform, and then further data processing is performed to analyze the characteristic aroma components of each food, enabling quantitative evaluation. However, this method does not evaluate the retronasal aroma behavior throughout the entire time a food is eaten, and therefore cannot adequately evaluate the influence of aroma components contained in food on the target flavor.

[0005] On the other hand, in an attempt to evaluate the behavior of retronasal aroma after eating food or drink, the inventors of the present application focused on the measured values ​​for each breath after swallowing food or drink, and calculated the relationship between the area under the curve of retronasal aroma and the respiratory rate as a power function (C=a*t -b ) and proposed a method of using the a-value and b-value, which are generally unique to each aroma component, as indices (parameters) for controlling the expression of retronasal aroma from foods and beverages (see Patent Document 2). This method compares the parameters of two or more aroma components, and based on the magnitude relationship, determines which aroma component has the most effective effect on the target flavor, allowing the preparation of a fragrance composition. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2022-41237 [Patent Document 2] Japanese Patent Publication No. 2022-100887 Summary of the Invention [Problem to be solved by the invention]

[0007] The behavior of retronasal aromas during consumption of food is complex, making it difficult to define the behavior specific to each food. Therefore, there is a need to objectively evaluate the behavior of retronasal aromas by capturing the characteristics of various foods and to obtain useful indicators for preparing flavor compositions for food. Furthermore, it is desirable to be able to control retronasal aromas during consumption of food by preparing flavor compositions for food based on the results of such objective evaluation. [Means for solving the problem]

[0008] The inventors first attempted to measure, in real time and continuously, the change in concentration of aroma components (retronasal aromas) contained in food that pass from the mouth through the retronasal cavity and out the nose during ingestion, which vary with the respiratory cycle. Specifically, using a proton transfer reaction time-of-flight mass spectrometer (PTR-TOFMS), the behavior of retronasal aromas was measured from the start of ingestion to several breaths after the entire food was swallowed.

[0009] Based on the obtained measurement data, the entire eating time from the start of eating to swallowing the entire amount of food was divided into arbitrary time intervals, and the average peak top concentration for each interval was calculated using the concentration of one or more peak tops contained in each interval.

[0010] An arbitrary ratio of the peak top average concentration obtained above to the maximum value is set as the reference concentration of the aroma component, and the section from the start of eating that first exceeds the reference concentration is defined as an index (T onset ) was decided. Depending on the form and physical properties of the food onset Since the amount of T may differ for each aroma component, onset can be used as an index to control the expression of retronasal aroma from foods when formulating a desired flavor composition. onset Based on this, it is possible to determine which aroma components will more effectively affect the desired flavor.

[0011] As described above, the present invention focuses on the difference between aroma components in the behavior of retronasal aromas when eating a food. Specifically, the present invention relates to a method for evaluating aroma components, a method for preparing a flavor composition, which comprises evaluating aroma components using the evaluation method and adjusting the blending ratio of the aroma components contained in a food based on the evaluation, as well as a method for adjusting the flavoring rate of a flavor composition in a food by evaluating aroma components using the evaluation method and adjusting the blending ratio of the aroma components contained in the food based on the evaluation, as described below. [1] A method for evaluating the effect on the flavor of aroma components contained in food that are excreted from the nose through the postnasal cavity when the food is eaten, comprising: 1) measuring the change in concentration of aroma components contained in food, which are excreted from the nose via the postnasal cavity during consumption, over time, as the concentration of the aroma components fluctuates in accordance with the respiratory cycle; 2) dividing the entire eating time into arbitrary time intervals and calculating, for each interval, an average peak top concentration, which is the average value of the peak top concentrations included in each interval; 3) An arbitrary ratio of the peak top average concentration to the maximum value is set as the reference concentration of the aroma component, and the section from the start of eating that first exceeds the reference concentration is set as an index (T onset ) and evaluating the effect of the aroma components contained in the food on the flavor. The evaluation method comprising: [2] The evaluation method according to [1], comprising carrying out steps 1) and 2) multiple times, further averaging the average concentration of the peak top in each section, and using the average concentration as the average concentration of the peak top in step 3). [3] The evaluation method according to [1] above, wherein in step 1), the change in concentration of the aroma components is measured using a gas chromatograph or a mass spectrometer. [4] The evaluation method according to [2] above, wherein in step 1), the change in concentration of the aroma components is measured using a gas chromatograph or a mass spectrometer. [5] A method for preparing a fragrance composition, comprising: A) evaluating the effect of aroma components contained in a food on the flavor of the food, which is excreted from the nose via the postnasal cavity when the food is eaten, by the evaluation method described in any one of [1] to [4] above; B) adjusting the blending ratio of the aroma components contained in the food based on the evaluation obtained in step A) to prepare a flavor composition; The preparation method comprising: [6] A method for adjusting the flavoring rate of a flavor composition in food, comprising: i) evaluating the effect of aroma components contained in a food on the flavor of the food, which is excreted from the nose via the postnasal cavity when the food is eaten, by the evaluation method described in any one of [1] to [4] above; ii) adjusting the rate at which the flavor composition is added to the food based on the evaluation obtained in step i); The method comprising: [Effects of the Invention]

[0012] According to the present invention, the influence of aroma components on the flavor of a food when eaten can be evaluated taking into account the actual eating environment. According to a preferred embodiment of the present invention, it becomes easy to objectively and appropriately evaluate the influence of aroma components contained in a food on its flavor, and compounded flavors with controlled retronasal aromas can be efficiently produced. [Brief explanation of the drawings]

[0013] [Figure 1] Figure 1 is a graph showing an example of the results of measuring retronasal aroma concentration changes over time using a real-time measuring device. The dotted lines in the figure indicate six divisions of the time from the start of eating to after the entire amount has been swallowed. [Figure 2] FIG. 2 is a graph in which the peak top average concentration obtained by averaging the peak top concentrations included in each section is plotted for each section. [Figure 3] Figure 3 is a graph in which the peak-top average concentration in each section was further averaged based on the results of multiple measurements and analyses. The dotted line in the figure indicates the detected concentration at 80% of the maximum peak-top average concentration, indicating that Tonset = 2. [Figure 4] FIG. 4 is a graph showing the average scores of the sensory evaluation of Comparative Product 1 20 seconds after the start of eating, obtained in Example 2, when comparing the fragrance intensity of each blended flavor composition for food. [Figure 5]FIG. 5 is a graph showing the average scores of the sensory evaluation of Comparative Product 1 20 seconds before the end of consumption, obtained in Example 2, when comparing the fragrance intensity of each blended flavor composition for food. [Figure 6] FIG. 6 is a graph showing the average scores of the sensory evaluation of Comparative Product 2 20 seconds after the start of eating, obtained in Example 2, when comparing the fragrance intensity of each blended flavor composition for food. [Figure 7] FIG. 7 is a diagram showing the average scores of the sensory evaluation of Comparative Product 2 20 seconds before the end of consumption, obtained in Example 2, when comparing the fragrance intensity of each blended flavor composition for food. [Figure 8] FIG. 8 is a diagram showing the average scores of the sensory evaluation of Comparative Product 3 in the first half of the total eating time when comparing the fragrance strength of each blended flavor composition for food obtained in Example 4. [Figure 9] FIG. 9 is a diagram showing the average scores of the sensory evaluation of Comparative Product 3 in the latter half of the total eating time when comparing the fragrance strength of each compound flavor composition for food obtained in Example 4. [Figure 10] FIG. 10 is a diagram showing the average scores of the sensory evaluation of Comparative Product 4 in the first half of the entire eating time when comparing the fragrance strength of each blended flavor composition for food obtained in Example 4. [Figure 11] FIG. 11 is a diagram showing the average scores of the sensory evaluation of Comparative Product 4 in the latter half of the total eating time when comparing the fragrance strength of each compound flavor composition for food obtained in Example 4. DETAILED DESCRIPTION OF THE INVENTION

[0014] The present invention will be described in detail below.

[0015] 1. Evaluation method for aroma components The method for evaluating aroma components according to the present invention is a method for evaluating the influence of aroma components contained in a food, which are excreted from the nose via the postnasal cavity when the food is eaten, on the flavor of the food, comprising the steps of: 1) measuring the change in concentration of aroma components contained in food, which are excreted from the nose via the postnasal cavity during consumption, over time, as the concentration of the aroma components fluctuates in accordance with the respiratory cycle; 2) dividing the entire eating time into arbitrary time intervals and calculating, for each interval, an average peak top concentration, which is the average value of the peak top concentrations included in each interval; 3) An arbitrary ratio of the peak top average concentration to the maximum value is set as the reference concentration of the aroma component, and the section from the start of eating that first exceeds the reference concentration is set as an index (T onset ) and evaluating the effect of the aroma components contained in the food on the flavor. The present invention is characterized by comprising:

[0016] The method for evaluating aroma components according to the present invention is intended to appropriately evaluate the influence on flavor of aroma components contained in a food that are excreted from the nose via the postnasal cavity during eating, taking into account the actual eating environment.

[0017] Hereinafter, an embodiment of the method for evaluating aroma components according to the present invention will be described in detail.

[0018] Step 1) In step 1), the change in concentration of aroma components contained in food that are excreted from the nose via the postnasal cavity during eating is measured, the change in concentration of the aroma components varying with the respiratory cycle over time. As described above, in step 1), the characteristics of retronasal aroma behavior are captured by measuring the change in concentration over time of each aroma component contained in the food that is excreted from the nose via the retronasal cavity during consumption. To more accurately grasp the influence of each aroma component on the flavor of the food, it is preferable to perform the above measurement for each aroma component. Here, eating refers to the act of putting food in the mouth, chewing, tasting, and finally taking it into the body, and eating time refers to the entire eating time from when the food is put in the mouth and eating begins until the entire amount of food is swallowed.

[0019] The method for measuring aroma components emitted from the nose is not particularly limited, but it is preferable to use a gas chromatograph or mass spectrometer, which allows for efficient analysis. In a preferred embodiment of the present invention, aroma components contained in the food exhaled through the human nose are introduced directly into the device for analysis without using an adsorbent or the like, since this method more easily reflects the behavior of retronasal aromas that humans actually perceive. Furthermore, because this allows for a more accurate understanding of the behavior of retronasal aromas, it is preferable to use a real-time measuring device that can capture the short-term changes in concentration of aroma components contained in the food that are excreted through the human nose. An example of such a device is the proton transfer reaction time-of-flight mass spectrometer "PTR-TOF-MS" (manufactured by IONICON Analytik GmbH). When using a device that can reproduce the behavior of retronasal aromas during human consumption, the aroma components emitted from the device can be considered to be "aroma components contained in the food that are excreted through the nose via the retronasal cavity when eating the food."

[0020] The concentration of aroma compounds contained in food that is expelled from the nose via the retronasal cavity during consumption fluctuates according to the respiratory cycle, with multiple peaks observed throughout the consumption period. In subsequent steps, the observed peak concentrations are used to evaluate the behavior of retronasal aromas.

[0021] Step 2) In step 2), the total consumption time is divided into arbitrary time intervals, and for each interval, the peak top average concentration, which is the average value of the peak top concentrations included in each interval, is calculated.

[0022] First, the total eating time is divided into arbitrary time intervals. Although the division method is not particularly limited, it is preferable to divide the time evenly into arbitrary time intervals, and it is good to determine the number of divisions according to the total eating time. It is also good to divide the time interval so that each interval contains multiple peak tops. For example, for foods with a relatively long eating time, about 6 to 10 divisions are preferable, and for relatively short eating times, about 2 to 4 divisions are preferable. Alternatively, it is possible to divide the time interval more finely, and group the time interval into the first half and the second half according to the number of divisions to capture the overall behavior.

[0023] Next, the average value of the peak top concentrations included in each section (i.e., the peak top average concentration) is calculated. The peak top average concentration is calculated for each section. In this specification, "average" means the arithmetic mean (or arithmetic mean), and "average value," "average concentration," and other similar terms mean values ​​obtained by arithmetic averaging. For example, when one section contains two or more peak tops, the peak top average concentration can be calculated by dividing the sum of the peak top concentrations by the number of peak tops.

[0024] Step 3) In step 3), an arbitrary ratio of the peak top average concentration to the maximum value is set as the reference concentration of the aroma component, and the section from the start of eating that first exceeds the reference concentration is set as an index (T onset ) and evaluate the effect of the aroma components contained in the food on the flavor. The maximum value of the peak top average concentration is selected from the peak top average concentrations of each section obtained in step 2) that is the largest across all sections. The ratio of the peak top average concentration to the maximum value is not particularly limited, and can be set arbitrarily as long as it is a value that allows the difference in aroma release between aroma components contained in food products to be distinguished. For example, it is preferably 50 to 99%, more preferably 60 to 95%, and even more preferably 70 to 90%. If the ratio is set to 100% (=maximum value), even if the aroma component is one that releases aroma quickly, T onsetThis is undesirable because the peak-top average concentration may fall in the latter half of the entire eating time. Furthermore, if the ratio is set too low, it may become difficult to distinguish the rapidity of aroma release between aroma components. The ratio of the peak-top average concentration to the maximum value can be appropriately selected, taking into consideration the behavior of the concentration change over time of each aroma component, the desired flavor, etc.

[0025] After setting an arbitrary ratio of the peak top average concentration to the maximum value as the standard concentration of the aroma component, the section from the start of eating that first exceeds the standard concentration is used as an index (T onset ) and this index is used to evaluate the effect of the aroma components contained in the food on the flavor. T of aroma components contained in food onset The T for each aroma component contained in food may vary depending on the physical properties of the aroma component itself, the form and physical properties of the food. onset For example, it is preferable to calculate T onset Aroma compounds with small T are evaluated as aroma compounds that are released quickly and have an effect on the flavor of the food from an early stage when it is eaten. onset Aroma components with a high value can be evaluated as aroma components that are slow to release their aroma and are likely to affect the flavor at a later stage when the food is eaten. Based on the evaluations obtained for each aroma component contained in a food product, the behavior of retronasal aroma can be controlled by adjusting the blending ratio of each aroma component in the flavor composition for the food product.

[0026] Steps 1) and 2) may be carried out multiple times, and the average peak top concentrations in each section may be further averaged and used as the average peak top concentration in step 3).The average value of the average peak top concentrations in each section can be calculated by dividing the sum of the average peak top concentrations in each section by the number of times the steps were carried out. The number of times steps 1) and 2) are performed is not particularly limited, but is preferably two or more times, and more preferably about two to five times. Alternatively, steps 1) and 2) may be performed multiple times on different subjects, and the average peak top concentrations in each interval may be further averaged as described above, and used as the average peak top concentration in step 3). In this case, normalization may be performed as necessary to align the vertical axes when comparing results between different subjects.

[0027] In one embodiment of the present invention, T is calculated based on the actual measured values ​​of the concentration change of each aroma component. onset Calculate. Figure 1 is a graph showing an example of the results of measuring the change in concentration of specific aroma compounds contained in food over time using the real-time measurement device "PTR-TOF-MS." In Figure 1, the dotted lines indicate six divisions of the time from the start of eating to after the entire amount has been swallowed. FIG. 2 is a graph in which the average value of the peak top concentrations included in each section is calculated and the obtained peak top average concentrations are plotted for each section. Figure 3 is a graph showing the average peak top concentration in each section based on the results of multiple measurements and analyses. In Figure 3, the dotted line indicates the 80% detected concentration (i.e., the reference concentration of the measured aroma compounds) relative to the maximum peak top average concentration in all sections. onset = 2. The change in concentration of each aroma component was measured and analyzed as described above. As shown in Figure 3, an index (T onset The same measurement is performed by multiple people (e.g., two or more people) and T onset The results may be averaged over the number of subjects. Normalization may also be performed as necessary on the results between different subjects.

[0028] When measuring the change in concentration of aroma components contained in food, it is preferable to masticate, for example, 0.1 g to 10 g, which is an amount equivalent to one grain or one mouthful of food in a commercial form, and measure the change in concentration of each aroma component in real time using PTR-TOF-MS until the entire amount is finally swallowed by repeating normal chewing and swallowing. The number of chewings and chewing time are not particularly limited, but can be determined appropriately depending on the type of food. If the same subject performs the same measurement multiple times, the same conditions should be used.

[0029] In another embodiment of the present invention, T is calculated using a computational science method from the viewpoint of chemical structure and physical property values. onset It is also possible to estimate the value of and evaluate the influence of each aroma component contained in the food on the flavor. In another embodiment of the present invention, instead of analyzing aroma components emitted from the human nose, a device capable of reproducing the retronasal aroma behavior of a human eating food is used, and the aroma components emitted from the device are analyzed to determine the T. onset More specifically, a device capable of reproducing the retronasal aroma behavior during human consumption, including the human respiratory cycle, is used to measure the change in concentration of each aroma component over time during the respiratory cycle emitted from the device, and T can be calculated in the same manner as described above. onset In the present invention, it is more preferable to calculate Tonset using the results of actual consumption by humans, since this allows for a more accurate understanding of the behavior of retronasal aromas that humans actually sense.

[0030] As described above, according to a preferred embodiment of the present invention, it becomes easy to objectively evaluate the influence of aroma components contained in a food on its flavor. According to a preferred embodiment of the present invention, when formulating a fragrance composition, aroma components are evaluated using the evaluation method of the present invention, and the types and blending ratios of aroma components are selected based on the evaluation, thereby controlling the expression of retronasal aroma according to the type of food, etc. Furthermore, according to a preferred embodiment of the present invention, fragrance compositions with controlled retronasal aromas can be efficiently produced by using the aroma component evaluation method of the present invention.

[0031] There are no particular limitations on the foods to which the evaluation method of the present invention can be applied, but it is preferable that the food be one whose commercial value is increased by being flavored. Specific examples of foods include, but are not limited to, frozen desserts such as ice cream, sherbet, and popsicles; yogurt, Japanese and Western sweets, jams, candies, jellies, chewing gum, gummy candies, tablets, chocolates, bread, curry, stew, hamburger steaks, cheese, various instant foods, various snack foods, nursing care foods, dentifrice, and oral care products. Among these, preferred examples include candies, gums, gummy candies, tablets, chocolates, etc. In this specification, the term "food" also includes foods that are made into a final product by mixing two or more types of food.

[0032] The flavorings or flavoring compounds used as flavor components in the present invention are not particularly limited, and may be those contained in plants or animals that are raw materials for food, or flavorings that can be added as food additives. Examples include flavorings listed in the Patent Office Gazette Collection of Well-Known and Commonly Used Techniques (Flavors), Part II Food Flavorings (Japan Patent Office), Collection of Natural Flavor Sources (Japan Flavor and Flavor Manufacturers Association), and Synthetic Flavorings (The Chemical Daily).

[0033] In addition, solvents contained in food, for example, solvents contained in flavor compositions to dilute blended flavors or to increase the solubility in food, are themselves almost odorless. onset are not taken into account in the calculation of T onsetSolvents not considered in the calculation include propylene glycol (propane-1,2-diol); triethyl citrate (triethyl 2-hydroxypropane-1,2,3-tricarboxylate); glycerol triacetate (1,2,3-propanetriol-triacetate); water; ethanol; edible oils such as coconut oil and vegetable oils; etc.

[0034] 2. Method for preparing fragrance composition The method for preparing a fragrance composition according to the present invention comprises the steps of: A) evaluating, by the evaluation method, the influence of aroma components contained in the food, which are excreted from the nose via the postnasal cavity when the food is eaten, on the flavor of the food; B) adjusting the blending ratio of the aroma components contained in the food based on the evaluation obtained in step A) to prepare a flavor composition; The present invention is characterized by comprising:

[0035] In step A), the aroma component evaluation method of the present invention is used to evaluate the effect of the aroma components contained in the food, which are excreted from the nose via the postnasal cavity when the food is eaten, on the flavor of the food. onset The T for each aroma component in food can vary depending not only on the physical properties of the aroma component itself, but also on the form and physical properties of the food. onset By calculating each of these, the influence of each aroma component on the flavor of the food can be evaluated. More specifically, the influence of an aroma component contained in a food on the flavor of the food is evaluated by evaluating the speed at which the aroma component releases when added to the food using the evaluation method described above. The method for evaluating aroma components according to the present invention is as described above in "1. Method for evaluating aroma components."

[0036] In step B), a flavor composition is prepared by adjusting the blending ratio of the aroma components contained in the food based on the evaluation obtained in step A. This makes it possible to provide a flavor composition that can impart the desired flavor when used in food. For example, when the flavor composition is used in foods that require a strong aroma and a fresh feel, it is preferable to increase the blending ratio of aroma components that are positioned as aroma components that release aroma quickly, or to decrease the blending ratio of aroma components that are positioned as aroma components that release aroma slowly.

[0037] According to a preferred embodiment of the present invention, it is easier to control the development of retronasal aromas when a food is eaten, and it is possible to efficiently provide a flavor composition that develops a desired retronasal aroma depending on the type of food, etc. Furthermore, according to a preferred embodiment of the present invention, it is possible to efficiently provide a product in which the development of retronasal aromas when the food is eaten is more controlled.

[0038] 3. Method for adjusting the flavoring rate of a flavoring composition in food The method for adjusting the flavoring rate of the flavor composition of the present invention to food comprises the steps of: i) evaluating, by the evaluation method, the influence of aroma components contained in the food, which are excreted from the nose via the postnasal cavity when the food is eaten, on the flavor of the food; ii) adjusting the rate at which the flavor composition is added to the food based on the evaluation obtained in step i); The present invention is characterized by comprising:

[0039] In step i), the effect of aroma components contained in a food, which are excreted from the nose via the postnasal cavity during consumption, on the flavor of the food is evaluated using the aroma component evaluation method of the present invention. The aroma component evaluation method of the present invention is as described above in "1. Method for evaluating aroma components."

[0040] In step ii), for example, by adjusting the blending ratio of aroma components that are positioned as aroma components that release aroma quickly in the food product or aroma components that are positioned as aroma components that release aroma slowly in the food product in step i), the fragrance imparting rate of the fragrance composition to the food product when the fragrance composition is used in the food product can be adjusted. For example, when it is desired to reduce the rate of adding a flavor composition to a food product, but a flavor composition that is fragrant and does not impair a fresh feeling is required, the rate can be adjusted by increasing the blending ratio of an aroma component that is positioned as an aroma component that releases aroma quickly. Alternatively, when it is desired to reduce the fragrance rate of the fragrance composition but a fragrance composition that does not impair the flavor even at a later stage during consumption is required, this can be adjusted by increasing the blending ratio of aroma components that are positioned as aroma components that release their fragrance slowly.

[0041] According to a preferred embodiment of the present invention, it becomes easier to control the expression of retronasal aroma when a food is eaten, and by preparing a flavor composition that has a significant effect on the target flavor depending on the type of food, etc., it is possible to reduce the rate at which the flavor composition is added to the food. [Example]

[0042] Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. In the following examples, "%" is by mass unless otherwise specified.

[0043] [Measurement method] When a subject eats food, the aroma compounds contained in the food are expelled from the nose via the postnasal cavity. These compounds are then directly introduced into a proton transfer reaction mass spectrometer (PTR-TOFMS) (IONICON Analytik GmbH), and the concentration of each aroma compound, which fluctuates with each respiratory cycle, is obtained from the detected ions. The main measurement conditions for the PTR-TOFMS are shown in Table 1.

[0044] [Table 1]

[0045] [Example 1] A basic blended flavor composition for food (Reference Product 1) was prepared using various flavor compounds. The formulation of Reference Product 1 is shown in Table 2.

[0046] [Table 2]

[0047] Using soft candy dough as the base, 0.2% of Reference Product 1, 0.35% of citric acid, and 0.35% of malic acid were added to the dough, and the mixture was kneaded to form a sample. Approximately 4 g of this sample was eaten, and the aroma concentration of the flavor compounds excreted from the nose via the postnasal cavity was measured using PTR-TOFMS. The measurement time was approximately 30 seconds after the entire sample had been eaten. The formulation of the soft candy dough is shown in Table 3.

[0048] [Table 3]

[0049] Based on the behavior data of the concentration of each aroma component that fluctuates according to the respiratory cycle while eating the sample, the entire eating time from the start of eating to after the entire food has been swallowed was divided into six sections, and the peak-top average concentration for each section was calculated. The same measurements and analysis were performed three times, and the peak-top average concentrations for each section were then averaged. The peak top average concentration obtained in each section was determined to be 80% or more of the peak top average concentration of the section with the highest average concentration, and the section that first exceeded this standard concentration was used as an index (T onset ) was obtained. A series of measurements and analyses were carried out by three people, and the T onset The T for the constituent fragrance compounds of Reference Product 1 onset (average) is shown in Table 4.

[0050] [Table 4]

[0051] Next, T onset The following test was conducted to verify the effectiveness of the above.

[0052] [Example 2] A food-grade flavor composition (reference product 1) consisting of various flavor compounds was prepared. onset The flavor compounds in Reference Product 1 were classified into those with a T value of less than 3.0 and those with a T value of more than 3.0, and the number of flavor compounds with a T value of 3.0 was divided into two groups with the same number of flavor compounds. Then, the blended flavor compositions for food (Comparative Products 1 and 2) were prepared by changing the formulation amount of only one of the groups. Comparative Product 1 was onset The comparative product 2 is a blended fragrance composition in which the formulation amount of the fragrance compound having a T of less than 3.0 is mainly changed. onset The blended fragrance compositions are prepared by mainly changing the amounts of fragrance compounds with a value of greater than 3.0. The blending formulations of Reference Product 1 and Comparative Products 1 and 2 are shown in Table 5.

[0053] [Table 5]

[0054] (sensory evaluation) Seven experienced panelists conducted a sensory evaluation of the fragrance intensity of samples eaten using soft candy dough (the formulation shown in Table 3 was blended with 0.35% citric acid and 0.35% malic acid) containing 0.2% of each of the food-use blended flavor compositions (Reference Product 1, Comparative Product 1, or Comparative Product 2) relative to the total dough weight. The fragrance intensity was evaluated using a visual analogue scale (VAS) that indicates an intensity ranging from 0 to 100. The evaluation was scored at two points: 20 seconds after the start of eating and 20 seconds before the end of eating. First, each panelist ate approximately 4g of a sample containing standard product 1, and recorded the aroma intensity at each point, assigning it a value of 50 (reference point), and the time at which they finished consuming it. Next, each panelist ate a sample containing a comparison product in the same way, and evaluated the aroma intensity at the two points. Standard product 1 and each comparison product were combined into a set, and standard product 1 was consumed immediately before the comparison product. The simple average scores of the seven evaluators for the comparison products obtained on the VAS are shown in Tables 6 and 7.

[0055] [Table 6] [Table 7]

[0056] When comparing the aroma intensity of Comparison Product 1 with that of Standard Product 1, the scores were higher than those of Standard Product 1 at both evaluation points, but the scores tended to be higher 20 seconds after the start of eating (Figures 4 and 5). This suggests that with Comparison Product 1, the aroma tends to be stronger at the beginning of eating the food. Furthermore, when the aroma intensity of Comparative Product 2 was compared to that of Standard Product 1, it scored higher than Standard Product 1 in both evaluation points, but the scores tended to be higher 20 seconds before the end of eating (Figures 6 and 7). This suggests that the aroma of Comparative Product 2 tends to be stronger towards the end of eating the food. From these results, the T obtained by this evaluation method onset It was shown that this is a useful indicator of the effect on flavor, and that this evaluation method is a useful technique for solving problems.

[0057] [Example 3] A basic blended flavor composition for food (Reference Product 2) was prepared using various flavor compounds. The formulation of Reference Product 2 is shown in Table 8.

[0058] [Table 8]

[0059] The powder adhering to the surface of commercially available hard grape-flavored gummy candies was washed off with hot water, and the remaining gummy candies were melted at 120°C to prepare a reconstituted gummy candy dough. Reference Product 2 was added at 0.1% of the total dough weight, and the dough was cooled and solidified to prepare a sample. The aroma concentration of the flavor compounds excreted from the nose via the postnasal cavity after eating approximately 3g of this sample was measured using PTR-TOFMS. The measurement time was approximately 30 seconds after eating the entire sample.

[0060] Based on the behavior data of the concentration of each aroma component that fluctuates according to the respiratory cycle while eating the sample, the entire eating time from the start of eating to after the entire food has been swallowed was divided into six sections, and the peak-top average concentration for each section was calculated. The same measurements and analysis were performed three times, and the peak-top average concentrations for each section were then averaged. The peak top average concentration obtained in each section was determined to be 80% or more of the peak top average concentration of the section with the highest average concentration, and the section that first exceeded this standard concentration was used as an index (T onset ) was obtained. A series of measurements and analyses were carried out by three people, and the T onset The T for the constituent fragrance compounds of Reference Product 2 onset (average) is shown in Table 9.

[0061] [Table 9]

[0062] Next, T onset The following test was conducted to verify the effectiveness of the above.

[0063] [Example 4] A commercially available product was reconstituted into gummy candy without adding any compounded flavorings, and then cooled and solidified to create a prototype (reference product 2). onset The flavor compounds in Table 9 were classified into two groups: those with a T value of less than 3.0 and those with a T value of more than 3.0. Then, flavor compositions for food (Comparative Products 3 and 4) were prepared by changing the formulation amount of only one of the groups. Comparative Product 3 was onset Comparative product 4 is a blended fragrance composition in which the formulation amount of a fragrance compound having a T of less than 3.0 is increased. onset The formulations of Comparative Products 3 and 4 are shown in Table 10.

[0064] [Table 10]

[0065] (sensory evaluation) Seven experienced panelists conducted a sensory evaluation of the aroma intensity when consuming samples containing 0.1% of a food-grade flavor composition (Comparative Product 3 or Comparative Product 4) based on the total amount of dough using reconstituted gummies, and a sample (Reference Product 2) containing no food-grade flavor composition. The aroma intensity was evaluated using a visual analogue scale (VAS) that indicates an intensity ranging from 0 to 100. The evaluation was based on two points: the first half of the total eating time, near the beginning of eating, and the second half, near the end of eating. First, each panelist ate approximately 3g of the reference product 2 sample naturally, and the aroma intensity at each point was assigned a value of 50 (reference point), and the time at which the intake was completed was recorded. Next, each panelist ate a sample containing the comparison product in the same manner, and evaluated the aroma intensity at the two points. Reference product 2 and each comparison product were combined into a set, and the panelists ate reference product 2 immediately before consuming the comparison product. The simple average scores of the seven panelists for the comparison products obtained on the VAS are shown in Tables 11 and 12.

[0066] [Table 11] [Table 12]

[0067] When comparing the aroma intensity of comparison product 3 with that of standard product 2, the score for the first half of the evaluation points was higher than that of standard product 2 (Figures 8 and 9). This suggests that with comparison product 3, the aroma tends to be stronger at the beginning of eating the food. Furthermore, when the aroma intensity of Comparative Product 4 was compared to that of Standard Product 2, the latter half of the evaluation points was scored higher than that of Standard Product 2 (Figures 10 and 11). This suggests that the aroma of Comparative Product 4 tends to become stronger towards the end of eating the food. From these results, the T obtained by this evaluation method onsetIt was shown that this is a useful indicator of the effect on flavor, and that this evaluation method is a useful technique for solving problems.

Claims

1. A method for evaluating the influence of aroma components contained in a food on the flavor of the food, which are excreted from the nose via the postnasal cavity when the food is eaten, comprising: 1) measuring the change in concentration of aroma components contained in food, which are excreted from the nose via the postnasal cavity during consumption, over time, as the concentration of the aroma components fluctuates in accordance with the respiratory cycle; 2) dividing the entire eating time into arbitrary time intervals and calculating, for each interval, an average peak top concentration, which is the average value of the peak top concentrations included in each interval; 3) An arbitrary ratio of the peak top average concentration to the maximum value is set as the reference concentration of the aroma component, and the section from the start of eating that first exceeds the reference concentration is set as an index (T onset ) and evaluating the effect of the aroma components contained in the food on the flavor; The evaluation method comprising:

2. 2. The evaluation method according to claim 1, further comprising: performing steps 1) and 2) multiple times; averaging the average concentration of the peak top in each section; and using the averaged concentration as the average concentration of the peak top in step 3).

3. 2. The evaluation method according to claim 1, wherein step 1) comprises measuring the change in concentration of the aroma component using a gas chromatograph or a mass spectrometer.

4. 3. The evaluation method according to claim 2, wherein step 1) comprises measuring the change in concentration of the aroma components using a gas chromatograph or a mass spectrometer.

5. 1. A method for preparing a fragrance composition, comprising: A) evaluating the influence of aroma components contained in a food, which are excreted from the nose via the postnasal cavity when the food is eaten, on the flavor thereof by the evaluation method according to any one of claims 1 to 4; B) adjusting the blending ratio of the aroma components contained in the food based on the evaluation obtained in step A) to prepare a flavor composition; The preparation method comprising:

6. A method for adjusting the flavoring rate of a flavor composition in food, comprising: i) evaluating the influence of aroma components contained in a food, which are excreted from the nose via the postnasal cavity when the food is eaten, on the flavor thereof by the evaluation method according to any one of claims 1 to 4; ii) adjusting the rate at which the flavor composition is added to the food based on the evaluation obtained in step i); The method comprising:

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