Grilled squid flavor enhancing composition, grilled squid flavored food, and grilled squid flavor enhancing method

Abstract

For example, to provide a composition that can enhance the flavor of grilled squid. [Solution] Use at least one of the 14 aroma components listed in Groups A and B below. Group A: 2,3-butanedione, 3-hydroxy-2-butanone (acetoin), 3-ethylpyridine, 5-methyl-2-hexanone, 3-methylbutanal, and ethyl 3-methylbutanoate. Group B: 2-acetylthiazole, thiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone.

Description

Technical Field

[0001] The present disclosure relates to, for example, a grilled squid flavor-enhancing composition, a grilled squid-flavored food, and a method for enhancing a grilled squid flavor.

Background Art

[0002] Conventionally, flavor compositions for enhancing the flavors of various animal-derived raw materials such as beef, chicken, fish, and cheese have been developed. However, among animal-derived raw materials, the development of flavor compositions focusing on the flavor of squid has hardly been carried out. The aroma components of squid are described in, for example, Non-Patent Documents 1 and 2. The flavor of squid varies depending on cooking methods such as raw, boiled, and grilled. Among them, a composition capable of enhancing the flavor of grilled squid has not been known so far.

Prior Art Documents

Non-Patent Documents

[0003]

Non-Patent Document 1

Non-Patent Document 2

Summary of the Invention

[0004] Developing a composition that can enhance the flavor of grilled squid would expand the possibilities in food development. This disclosure relates to providing a composition that can enhance the flavor of grilled squid, etc. [Means for solving the problem]

[0005] This disclosure relates to a grilled squid flavor-enhancing composition containing, for example, at least one selected from the 14 aroma components described in Groups A and B below. Group A: 2,3-butanedione, 3-hydroxy-2-butanone (acetoin), 3-ethylpyridine, 5-methyl-2-hexanone, 3-methylbutanal, and ethyl 3-methylbutanoate. Group B: 2-acetylthiazole, thiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone.

[0006] This disclosure also relates to a grilled squid-flavored food product containing at least one selected from the 14 aroma components described in Groups A and B below. Group A: 2,3-butanedione, 3-hydroxy-2-butanone (acetoin), 3-ethylpyridine, 5-methyl-2-hexanone, 3-methylbutanal, and ethyl 3-methylbutanoate. Group B: 2-acetylthiazole, thiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone.

[0007] This disclosure also relates to a method for enhancing the flavor of grilled squid, using at least one selected from the 14 aroma components described in Groups A and B below. Group A: 2,3-butanedione, 3-hydroxy-2-butanone (acetoin), 3-ethylpyridine, 5-methyl-2-hexanone, 3-methylbutanal, and ethyl 3-methylbutanoate. Group B: 2-acetylthiazole, thiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone. [Modes for carrying out the invention]

[0008] [Grilled Squid Flavor Enhancer Composition] The grilled squid flavor-enhancing composition of this disclosure contains at least one selected from the 14 aroma components described in Groups A and B below. Group A: 2,3-butanedione, 3-hydroxy-2-butanone (acetoin), 3-ethylpyridine, 5-methyl-2-hexanone, 3-methylbutanal, and ethyl 3-methylbutanoate. Group B: 2-acetylthiazole, thiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone.

[0009] In this specification, "grilled squid flavor enhancing composition" means a composition for enhancing the flavor of grilled squid in food. Typically, the composition is a flavoring composition. The grilled squid flavor enhancing composition does not need to have the flavor of grilled squid on its own. The grilled squid flavor enhancing composition only needs to make the flavor of the food closer to that of grilled squid compared to when it is not used.

[0010] The target food is not particularly limited. The target food may contain squid or may not contain squid. The target food may contain fish and shellfish or may not contain fish and shellfish. The target food may contain animal protein or may not contain animal protein. The target food may be an imitation food using vegetable protein.

[0011] Typically, according to the grilled squid flavor enhancing composition of the present disclosure, it is possible to enhance the flavor of grilled squid in food without using animal raw materials such as squid extract.

[0012] 2,3-Butanedione (diacetyl) contained in Group A is a compound having the following structure. <{

[0013]

Chemical formula

[0014] 3-Hydroxy-2-butanone (acetoin) contained in Group A is a compound having the following structure.

[0015]

Chemical formula

[0016] 3-Ethylpyridine contained in Group A is a compound having the following structure.

[0017]

Chemical formula

[0018] 5-Methyl-2-hexanone (isoamyl methyl ketone) contained in Group A is a compound having the following structure.

[0019]

Chemical formula

[0020] 3-methylbutanal (isovaleraldehyde), which is included in Group A, is a compound with the following structure.

[0021] [ka]

[0022] Ethyl 3-methylbutanoate (ethyl isovalerate), which is included in Group A, is a compound with the following structure.

[0023] [ka]

[0024] 2-acetylthiazole, which is included in group B, is a compound with the following structure.

[0025] [ka]

[0026] Thiazoles included in group B are compounds having the following structure.

[0027] [ka]

[0028] 1-heptanol, which is included in group B, is a compound with the following structure.

[0029] [ka]

[0030] The compound 2,6-dimethylpyrazine, which is included in group B, has the following structure.

[0031] [ka]

[0032] Dimethyl trisulfide, which is included in group B, is a compound having the following structure.

[0033] [ka]

[0034] The compound 2,3,5-trimethylpyrazine, included in group B, has the following structure.

[0035] [ka]

[0036] (2E,6Z)-2,6-nonadienal, which is included in group B, is a compound with the following structure.

[0037] [ka]

[0038] Acetophenone, which is included in group B, is a compound with the following structure.

[0039] [ka]

[0040] In one embodiment, the grilled squid flavor enhancing composition contains at least one selected from the above-mentioned aroma components of group A. In one embodiment, the grilled squid flavor enhancing composition contains 2,3-butanedione. In one embodiment, the grilled squid flavor enhancing composition contains 3-hydroxy-2-butanone (acetoin). In one embodiment, the grilled squid flavor enhancing composition contains 3-ethylpyridine. In one embodiment, the grilled squid flavor enhancing composition contains 5-methyl-2-hexanone. In one embodiment, the grilled squid flavor enhancing composition contains 3-methylbutanal. In one embodiment, the grilled squid flavor enhancing composition contains 3-ethylmethylbutanoate.

[0041] In one embodiment, the grilled squid flavor enhancing composition contains at least one of the aroma components of group A above, selected from the group consisting of 3-hydroxy-2-butanone (acetoin), 3-ethylpyridine, and 5-methyl-2-hexanone.

[0042] In one embodiment, the grilled squid flavor enhancing composition contains at least one of the aroma components of group A above, selected from the group consisting of 3-methylbutanal and ethyl 3-methylbutanoate.

[0043] In one embodiment, the grilled squid flavor enhancing composition contains at least two aroma components selected from the above-mentioned Group A. In one embodiment, the grilled squid flavor enhancing composition may contain any of the combinations A2-1 to A2-15 included in the following combination group A2.

[0044] • Combination group A2 [A2-1] 2,3-butanedione and 3-hydroxy-2-butanone (acetoin) [A2-2] 2,3-butanedione and 3-ethylpyridine [A2-3] 2,3-butanedione and 5-methyl-2-hexanone [A2-4] 2,3-butanedione and 3-methylbutanal [A2-5] 2,3-butanedione and ethyl 3-methylbutanoate [A2-6] 3-Hydroxy-2-butanone (acetoin) and 3-ethylpyridine [A2-7] 3-Hydroxy-2-butanone (acetoin) and 5-methyl-2-hexanone [A2-8] 3-Hydroxy-2-butanone (acetoin) and 3-methylbutanal [A2-9] 3-Hydroxy-2-butanone (acetoin) and ethyl 3-methylbutanoate [A2-10] 3-ethylpyridine and 5-methyl-2-hexanone [A2-11] 3-ethylpyridine and 3-methylbutanal [A2-12] 3-ethylpyridine and ethyl 3-methylbutanoate [A2-13] 5-methyl-2-hexanone and 3-methylbutanal [A2-14] 5-methyl-2-hexanone and ethyl 3-methylbutanoate [A2-15] 3-methylbutanal and ethyl 3-methylbutanoate

[0045] In one embodiment, the grilled squid flavor enhancing composition contains at least three aroma components selected from the above-mentioned Group A. In one embodiment, the grilled squid flavor enhancing composition may contain any of the combinations A3-1 to A3-20 included in the following combination group A3.

[0046] • Combination group A3 [A3-1] 2,3-butanedione, 3-hydroxy-2-butanone (acetoin), and 3-ethylpyridine [A3-2] 2,3-butanedione, 3-hydroxy-2-butanone (acetoin), and 5-methyl-2-hexanone [A3-3] 2,3-butanedione, 3-hydroxy-2-butanone (acetoin), and 3-methylbutanal [A3-4] 2,3-butanedione, 3-hydroxy-2-butanone (acetoin), and ethyl 3-methylbutanoate [A3-5] 2,3-butanedione, 3-ethylpyridine, and 5-methyl-2-hexanone [A3-6] 2,3-butanedione, 3-ethylpyridine, and 3-methylbutanal [A3-7] 2,3-butanedione, 3-ethylpyridine, and ethyl 3-methylbutanoate [A3-8] 2,3-butanedione, 5-methyl-2-hexanone, and 3-methylbutanal [A3-9] 2,3-butanedione, 5-methyl-2-hexanone, and ethyl 3-methylbutanoate [A3-10] 2,3-butanedione, 3-methylbutanal, and ethyl 3-methylbutanoate [A3-11] 3-Hydroxy-2-butanone (acetoin), 3-ethylpyridine, and 5-methyl-2-hexanone [A3-12] 3-Hydroxy-2-butanone (acetoin), 3-ethylpyridine, and 3-methylbutanal [A3-13] 3-Hydroxy-2-butanone (acetoin), 3-ethylpyridine, and ethyl 3-methylbutanoate [A3-14] 3-Hydroxy-2-butanone (acetoin), 5-methyl-2-hexanone, and 3-methylbutanal [A3-15] 3-Hydroxy-2-butanone (acetoin), 5-methyl-2-hexanone, and ethyl 3-methylbutanoate [A3-16] 3-Hydroxy-2-butanone (acetoin), 3-methylbutanal, and ethyl 3-methylbutanoate [A3-17] 3-ethylpyridine, 5-methyl-2-hexanone, and 3-methylbutanal [A3-18] 3-ethylpyridine, 5-methyl-2-hexanone, and ethyl 3-methylbutanoate [A3-19] 3-ethylpyridine, 3-methylbutanal, and ethyl 3-methylbutanoate [A3-20] 5-methyl-2-hexanone, 3-methylbutanal, and ethyl 3-methylbutanoate

[0047] In one embodiment, the grilled squid flavor enhancing composition contains at least four aroma components selected from the above-mentioned Group A. In one embodiment, the grilled squid flavor enhancing composition may contain any of the combinations A4-1 to A4-15 included in the following combination group A4.

[0048] • Combination group A4 [A4-1] 2,3-butanedione, 3-hydroxy-2-butanone (acetoin), 3-ethylpyridine, and 5-methyl-2-hexanone [A4-2] 2,3-butanedione, 3-hydroxy-2-butanone (acetoin), 3-ethylpyridine, and 3-methylbutanal [A4-3] 2,3-butanedione, 3-hydroxy-2-butanone (acetoin), 3-ethylpyridine, and ethyl 3-methylbutanoate [A4-4] 2,3-butanedione, 3-hydroxy-2-butanone (acetoin), 5-methyl-2-hexanone, and 3-methylbutanal [A4-5] 2,3-butanedione, 3-hydroxy-2-butanone (acetoin), 5-methyl-2-hexanone, and ethyl 3-methylbutanoate [A4-6] 2,3-butanedione, 3-hydroxy-2-butanone (acetoin), 3-methylbutanal, and ethyl 3-methylbutanoate [A4-7] 2,3-butanedione, 3-ethylpyridine, 5-methyl-2-hexanone, and 3-methylbutanal [A4-8] 2,3-butanedione, 3-ethylpyridine, 5-methyl-2-hexanone, and ethyl 3-methylbutanoate [A4-9] 2,3-butanedione, 3-ethylpyridine, 3-methylbutanal, and ethyl 3-methylbutanoate [A4-10] 2,3-butanedione, 5-methyl-2-hexanone, 3-methylbutanal, and ethyl 3-methylbutanoate [A4-11] 3-Hydroxy-2-butanone (acetoin), 3-ethylpyridine, 5-methyl-2-hexanone and 3-methylbutanal [A4-12] 3-Hydroxy-2-butanone (acetoin), 3-ethylpyridine, 5-methyl-2-hexanone, and ethyl 3-methylbutanoate [A4-13] 3-Hydroxy-2-butanone (acetoin), 3-ethylpyridine, 3-methylbutanal, and ethyl 3-methylbutanoate [A4-14] 3-Hydroxy-2-butanone (acetoin), 5-methyl-2-hexanone, 3-methylbutanal, and ethyl 3-methylbutanoate [A4-15] 3-ethylpyridine, 5-methyl-2-hexanone, 3-methylbutanal, and ethyl 3-methylbutanoate

[0049] In one embodiment, the grilled squid flavor enhancing composition contains at least five aroma components selected from the above-mentioned Group A. In one embodiment, the grilled squid flavor enhancing composition may contain any of the combinations A5-1 to A5-6 included in the following combination group A5.

[0050] • Combination group A5 [A5-1] 2,3-butanedione, 3-hydroxy-2-butanone (acetoin), 3-ethylpyridine, 5-methyl-2-hexanone, and 3-methylbutanal [A5-2] 2,3-butanedione, 3-hydroxy-2-butanone (acetoin), 3-ethylpyridine, 5-methyl-2-hexanone, and ethyl 3-methylbutanoate [A5-3] 2,3-butanedione, 3-hydroxy-2-butanone (acetoin), 3-ethylpyridine, 3-methylbutanal, and ethyl 3-methylbutanoate [A5-4] 2,3-butanedione, 3-hydroxy-2-butanone (acetoin), 5-methyl-2-hexanone, 3-methylbutanal, and ethyl 3-methylbutanoate [A5-5] 2,3-butanedione, 3-ethylpyridine, 5-methyl-2-hexanone, 3-methylbutanal, and ethyl 3-methylbutanoate [A5-6] 3-Hydroxy-2-butanone (acetoin), 3-ethylpyridine, 5-methyl-2-hexanone, 3-methylbutanal, and ethyl 3-methylbutanoate

[0051] In one embodiment, the grilled squid flavor enhancing composition may contain all six aroma components of group A described above. That is, the grilled squid flavor enhancing composition may contain the following combination A6-1.

[0052] [A6-1] 2,3-butanedione, 3-hydroxy-2-butanone (acetoin), 3-ethylpyridine, 5-methyl-2-hexanone, 3-methylbutanal, and ethyl 3-methylbutanoate

[0053] In one embodiment, the grilled squid flavor enhancing composition contains at least one selected from the above-mentioned aroma components of group B. In one embodiment, the grilled squid flavor enhancing composition contains 2-acetylthiazole. In one embodiment, the grilled squid flavor enhancing composition contains thiazole. In one embodiment, the grilled squid flavor enhancing composition contains 1-heptanol. In one embodiment, the grilled squid flavor enhancing composition contains 2,6-dimethylpyrazine. In one embodiment, the grilled squid flavor enhancing composition contains dimethyl trisulfide. In one embodiment, the grilled squid flavor enhancing composition contains 2,3,5-trimethylpyrazine. In one embodiment, the grilled squid flavor enhancing composition contains (2E,6Z)-2,6-nonadienal. In one embodiment, the grilled squid flavor enhancing composition contains acetophenone.

[0054] In one embodiment, the grilled squid flavor enhancing composition contains at least two aroma components selected from the above-mentioned Group B. In one embodiment, the grilled squid flavor enhancing composition may contain any of the combinations B2-1 to B2-28 included in the following combination group B2.

[0055] • Combination group B2 [B2-1] 2-acetylthiazole and thiazole [B2-2] 2-acetylthiazole and 1-heptanol [B2-3] 2-acetylthiazole and 2,6-dimethylpyrazine [B2-4] 2-acetylthiazole and dimethyl trisulfide [B2-5] 2-acetylthiazole and 2,3,5-trimethylpyrazine [B2-6] 2-acetylthiazole and (2E,6Z)-2,6-nonadienal [B2-7] 2-acetylthiazole and acetophenone [B2-8] Thiazole and 1-heptanol [B2-9] Thiazole and 2,6-dimethylpyrazine [B2-10] Thiazole and Dimethyl Trisulfide [B2-11] Thiazole and 2,3,5-trimethylpyrazine [B2-12] Thiazole and (2E,6Z)-2,6-nonadienal [B2-13] Thiazole and acetophenone [B2-14] 1-heptanol and 2,6-dimethylpyrazine [B2-15] 1-Heptanol and Dimethyl Trisulfide [B2-16] 1-heptanol and 2,3,5-trimethylpyrazine [B2-17] 1-heptanol and (2E,6Z)-2,6-nonadienal [B2-18] 1-heptanol and acetophenone [B2-19] 2,6-dimethylpyrazine and dimethyl trisulfide [B2-20] 2,6-dimethylpyrazine and 2,3,5-trimethylpyrazine [B2-21] 2,6-dimethylpyrazine and (2E,6Z)-2,6-nonadienal [B2-22] 2,6-dimethylpyrazine and acetophenone [B2-23] Dimethyl trisulfide and 2,3,5-trimethylpyrazine [B2-24] Dimethyl trisulfide and (2E,6Z)-2,6-nonadienal [B2-25] Dimethyl trisulfide and acetophenone [B2-26] 2,3,5-trimethylpyrazine and (2E,6Z)-2,6-nonadienal [B2-27] 2,3,5-trimethylpyrazine and acetophenone [B2-28](2E,6Z)-2,6-nonadienal and acetophenone

[0056] In one embodiment, the grilled squid flavor enhancing composition contains at least three aroma components selected from the above-mentioned Group B. In one embodiment, the grilled squid flavor enhancing composition may contain any of the combinations B3-1 to B3-56 included in the following combination group B3.

[0057] • Combination group B3 [B3-1] 2-acetylthiazole, thiazole and 1-heptanol [B3-2] 2-acetylthiazole, thiazole and 2,6-dimethylpyrazine [B3-3] 2-acetylthiazole, thiazole and dimethyl trisulfide [B3-4] 2-acetylthiazole, thiazole and 2,3,5-trimethylpyrazine [B3-5] 2-acetylthiazole, thiazole and (2E,6Z)-2,6-nonadienal [B3-6] 2-acetylthiazole, thiazole and acetophenone [B3-7] 2-acetylthiazole, 1-heptanol, and 2,6-dimethylpyrazine [B3-8] 2-acetylthiazole, 1-heptanol, and dimethyl trisulfide [B3-9] 2-acetylthiazole, 1-heptanol, and 2,3,5-trimethylpyrazine [B3-10] 2-acetylthiazole, 1-heptanol, and (2E,6Z)-2,6-nonadienal [B3-11] 2-acetylthiazole, 1-heptanol, and acetophenone [B3-12] 2-acetylthiazole, 2,6-dimethylpyrazine and dimethyl trisulfide [B3-13] 2-acetylthiazole, 2,6-dimethylpyrazine, and 2,3,5-trimethylpyrazine [B3-14] 2-acetylthiazole, 2,6-dimethylpyrazine, and (2E,6Z)-2,6-nonadienal [B3-15] 2-acetylthiazole, 2,6-dimethylpyrazine, and acetophenone [B3-16] 2-acetylthiazole, dimethyl trisulfide, and 2,3,5-trimethylpyrazine [B3-17] 2-acetylthiazole, dimethyl trisulfide, and (2E,6Z)-2,6-nonadienal [B3-18] 2-acetylthiazole, dimethyl trisulfide, and acetophenone [B3-19] 2-acetylthiazole, 2,3,5-trimethylpyrazine and (2E,6Z)-2,6-nonadienal [B3-20] 2-acetylthiazole, 2,3,5-trimethylpyrazine, and acetophenone [B3-21] 2-acetylthiazole, (2E,6Z)-2,6-nonadienal, and acetophenone

[0058] [B3-22] Thiazole, 1-heptanol, and 2,6-dimethylpyrazine [B3-23] Thiazole, 1-heptanol, and dimethyl trisulfide [B3-24] Thiazole, 1-heptanol, and 2,3,5-trimethylpyrazine [B3-25] Thiazole, 1-heptanol, and (2E,6Z)-2,6-nonadienal [B3-26] Thiazole, 1-heptanol, and acetophenone [B3-27] Thiazole, 2,6-dimethylpyrazine and dimethyl trisulfide [B3-28] Thiazole, 2,6-dimethylpyrazine and 2,3,5-trimethylpyrazine [B3-29] Thiazole, 2,6-dimethylpyrazine and (2E,6Z)-2,6-nonadienal [B3-30] Thiazole, 2,6-dimethylpyrazine, and acetophenone [B3-31] Thiazole, dimethyl trisulfide, and 2,3,5-trimethylpyrazine [B3-32] Thiazole, dimethyl trisulfide, and (2E,6Z)-2,6-nonadienal [B3-33] Thiazole, Dimethyl Trisulfide, and Acetophenone [B3-34] Thiazole, 2,3,5-trimethylpyrazine and (2E,6Z)-2,6-nonadienal [B3-35] Thiazole, 2,3,5-trimethylpyrazine, and acetophenone [B3-36] Thiazole, (2E,6Z)-2,6-nonadienal and acetophenone

[0059] [B3-37] 1-Heptanol, 2,6-Dimethylpyrazine and Dimethyl Trisulfide [B3-38] 1-Heptanol, 2,6-Dimethylpyrazine and 2,3,5-Trimethylpyrazine [B3-39] 1-Heptanol, 2,6-Dimethylpyrazine and (2E,6Z)-2,6-Nonadienal [B3-40] 1-Heptanol, 2,6-Dimethylpyrazine, and Acetophenone [B3-41] 1-Heptanol, Dimethyl Trisulfide, and 2,3,5-Trimethylpyrazine [B3-42] 1-Heptanol, Dimethyl Trisulfide and (2E,6Z)-2,6-Nonadienal [B3-43] 1-Heptanol, Dimethyl Trisulfide, and Acetophenone [B3-44] 1-heptanol, 2,3,5-trimethylpyrazine and (2E,6Z)-2,6-nonadienal [B3-45] 1-heptanol, 2,3,5-trimethylpyrazine, and acetophenone [B3-46] 1-heptanol, (2E,6Z)-2,6-nonadienal and acetophenone

[0060] [B3-47] 2,6-dimethylpyrazine, dimethyl trisulfide, and 2,3,5-trimethylpyrazine [B3-48] 2,6-Dimethylpyrazine, Dimethyl Trisulfide, and (2E,6Z)-2,6-Nonadienal [B3-49] 2,6-dimethylpyrazine, dimethyl trisulfide, and acetophenone [B3-50] 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, and (2E,6Z)-2,6-nonadienal [B3-51] 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, and acetophenone [B3-52] 2,6-dimethylpyrazine, (2E,6Z)-2,6-nonadienal and acetophenone

[0061] [B3-53] Dimethyl trisulfide, 2,3,5-trimethylpyrazine and (2E,6Z)-2,6-nonadienal [B3-54] Dimethyl trisulfide, 2,3,5-trimethylpyrazine, and acetophenone [B3-55] Dimethyl trisulfide, (2E,6Z)-2,6-nonadienal, and acetophenone [B3-56] 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone

[0062] In one embodiment, the grilled squid flavor enhancing composition contains at least four aroma components selected from the above-mentioned Group B. In one embodiment, the grilled squid flavor enhancing composition may contain any of the combinations B4-1 to B4-70 included in the following combination group B4.

[0063] • Combination group B4 [B4-1] 2-acetylthiazole, thiazole, 1-heptanol, and 2,6-dimethylpyrazine [B4-2] 2-acetylthiazole, thiazole, 1-heptanol and dimethyl trisulfide [B4-3] 2-acetylthiazole, thiazole, 1-heptanol, and 2,3,5-trimethylpyrazine [B4-4] 2-acetylthiazole, thiazole, 1-heptanol and (2E,6Z)-2,6-nonadienal [B4-5] 2-acetylthiazole, thiazole, 1-heptanol, and acetophenone [B4-6] 2-acetylthiazole, thiazole, 2,6-dimethylpyrazine and dimethyl trisulfide [B4-7] 2-acetylthiazole, thiazole, 2,6-dimethylpyrazine and 2,3,5-trimethylpyrazine [B4-8] 2-acetylthiazole, thiazole, 2,6-dimethylpyrazine and (2E,6Z)-2,6-nonadienal [B4-9] 2-acetylthiazole, thiazole, 2,6-dimethylpyrazine, and acetophenone [B4-10] 2-acetylthiazole, thiazole, dimethyl trisulfide, and 2,3,5-trimethylpyrazine [B4-11] 2-Acetylthiazole, thiazole, dimethyl trisulfide, and (2E,6Z)-2,6-nonadienal [B4-12] 2-acetylthiazole, thiazole, dimethyl trisulfide, and acetophenone [B4-13] 2-acetylthiazole, thiazole, 2,3,5-trimethylpyrazine and (2E,6Z)-2,6-nonadienal [B4-14] 2-acetylthiazole, thiazole, 2,3,5-trimethylpyrazine and acetophenone [B4-15] 2-acetylthiazole, thiazole, (2E,6Z)-2,6-nonadienal and acetophenone

[0064] [B4-16] 2-acetylthiazole, 1-heptanol, 2,6-dimethylpyrazine and dimethyl trisulfide [B4-17] 2-acetylthiazole, 1-heptanol, 2,6-dimethylpyrazine and 2,3,5-trimethylpyrazine [B4-18] 2-acetylthiazole, 1-heptanol, 2,6-dimethylpyrazine and (2E,6Z)-2,6-nonadienal [B4-19] 2-acetylthiazole, 1-heptanol, 2,6-dimethylpyrazine, and acetophenone [B4-20] 2-acetylthiazole, 1-heptanol, dimethyl trisulfide, and 2,3,5-trimethylpyrazine [B4-21] 2-acetylthiazole, 1-heptanol, dimethyl trisulfide, and (2E,6Z)-2,6-nonadienal [B4-22] 2-acetylthiazole, 1-heptanol, dimethyl trisulfide, and acetophenone [B4-23] 2-acetylthiazole, 1-heptanol, 2,3,5-trimethylpyrazine and (2E,6Z)-2,6-nonadienal [B4-24] 2-acetylthiazole, 1-heptanol, 2,3,5-trimethylpyrazine, and acetophenone [B4-25] 2-acetylthiazole, 1-heptanol, (2E,6Z)-2,6-nonadienal, and acetophenone

[0065] [B4-26] 2-acetylthiazole, 2,6-dimethylpyrazine, dimethyl trisulfide, and 2,3,5-trimethylpyrazine [B4-27] 2-acetylthiazole, 2,6-dimethylpyrazine, dimethyl trisulfide, and (2E,6Z)-2,6-nonadienal [B4-28] 2-acetylthiazole, 2,6-dimethylpyrazine, dimethyl trisulfide, and acetophenone [B4-29] 2-acetylthiazole, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, and (2E,6Z)-2,6-nonadienal [B4-30] 2-acetylthiazole, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, and acetophenone [B4-31] 2-acetylthiazole, 2,6-dimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone [B4-32] 2-acetylthiazole, dimethyl trisulfide, 2,3,5-trimethylpyrazine and (2E,6Z)-2,6-nonadienal [B4-33] 2-acetylthiazole, dimethyl trisulfide, 2,3,5-trimethylpyrazine, and acetophenone [B4-34] 2-acetylthiazole, dimethyl trisulfide, (2E,6Z)-2,6-nonadienal, and acetophenone [B4-35] 2-acetylthiazole, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone

[0066] [B4-36] Thiazole, 1-heptanol, 2,6-dimethylpyrazine and dimethyl trisulfide [B4-37] Thiazole, 1-heptanol, 2,6-dimethylpyrazine, and 2,3,5-trimethylpyrazine [B4-38] Thiazole, 1-heptanol, 2,6-dimethylpyrazine and (2E,6Z)-2,6-nonadienal [B4-39] Thiazole, 1-heptanol, 2,6-dimethylpyrazine, and acetophenone [B4-40] Thiazole, 1-heptanol, dimethyl trisulfide, and 2,3,5-trimethylpyrazine [B4-41] Thiazole, 1-heptanol, dimethyl trisulfide, and (2E,6Z)-2,6-nonadienal [B4-42] Thiazole, 1-heptanol, dimethyl trisulfide, and acetophenone [B4-43] Thiazole, 1-heptanol, 2,3,5-trimethylpyrazine and (2E,6Z)-2,6-nonadienal [B4-44] Thiazole, 1-heptanol, 2,3,5-trimethylpyrazine, and acetophenone [B4-45] Thiazole, 1-heptanol, (2E,6Z)-2,6-nonadienal, and acetophenone

[0067] [B4-46] Thiazole, 2,6-dimethylpyrazine, dimethyl trisulfide, and 2,3,5-trimethylpyrazine [B4-47] Thiazole, 2,6-dimethylpyrazine, dimethyl trisulfide, and (2E,6Z)-2,6-nonadienal [B4-48] Thiazole, 2,6-dimethylpyrazine, dimethyl trisulfide, and acetophenone [B4-49] Thiazole, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, and (2E,6Z)-2,6-nonadienal [B4-50] Thiazole, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, and acetophenone [B4-51] Thiazole, 2,6-dimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone [B4-52] Thiazole, dimethyl trisulfide, 2,3,5-trimethylpyrazine and (2E,6Z)-2,6-nonadienal [B4-53] Thiazole, dimethyl trisulfide, 2,3,5-trimethylpyrazine, and acetophenone [B4-54] Thiazole, dimethyl trisulfide, (2E,6Z)-2,6-nonadienal, and acetophenone [B4-55] Thiazole, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone

[0068] [B4-56] 1-Heptanol, 2,6-Dimethylpyrazine, Dimethyl Trisulfide, and 2,3,5-Trimethylpyrazine [B4-57] 1-Heptanol, 2,6-Dimethylpyrazine, Dimethyl Trisulfide, and (2E,6Z)-2,6-Nonadienal [B4-58] 1-Heptanol, 2,6-Dimethylpyrazine, Dimethyl Trisulfide, and Acetophenone [B4-59] 1-Heptanol, 2,6-Dimethylpyrazine, 2,3,5-Trimethylpyrazine and (2E,6Z)-2,6-Nonadienal [B4-60] 1-Heptanol, 2,6-Dimethylpyrazine, 2,3,5-Trimethylpyrazine, and Acetophenone [B4-61] 1-Heptanol, 2,6-Dimethylpyrazine, (2E,6Z)-2,6-Nonadienal, and Acetophenone [B4-62] 1-Heptanol, Dimethyl Trisulfide, 2,3,5-Trimethylpyrazine and (2E,6Z)-2,6-Nonadienal [B4-63] 1-Heptanol, Dimethyl Trisulfide, 2,3,5-Trimethylpyrazine, and Acetophenone [B4-64] 1-Heptanol, Dimethyl Trisulfide, (2E,6Z)-2,6-Nonadienal, and Acetophenone [B4-65] 1-Heptanol, 2,3,5-Trimethylpyrazine, (2E,6Z)-2,6-Nonadienal, and Acetophenone

[0069] [B4-66] 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine and (2E,6Z)-2,6-nonadienal [B4-67] 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine, and acetophenone [B4-68] 2,6-Dimethylpyrazine, Dimethyl Trisulfide, (2E,6Z)-2,6-Nonadienal, and Acetophenone [B4-69] 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone [B4-70] Dimethyl trisulfide, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone

[0070] In one embodiment, the grilled squid flavor enhancing composition contains at least five aroma components selected from the above-mentioned Group B. In one embodiment, the grilled squid flavor enhancing composition may contain any of the combinations B5-1 to B5-56 included in the following combination group B5.

[0071] • Combination group B5 [B5-1] 2-acetylthiazole, thiazole, 1-heptanol, 2,6-dimethylpyrazine and dimethyl trisulfide [B5-2] 2-acetylthiazole, thiazole, 1-heptanol, 2,6-dimethylpyrazine and 2,3,5-trimethylpyrazine [B5-3] 2-acetylthiazole, thiazole, 1-heptanol, 2,6-dimethylpyrazine and (2E,6Z)-2,6-nonadienal [B5-4] 2-acetylthiazole, thiazole, 1-heptanol, 2,6-dimethylpyrazine, and acetophenone [B5-5] 2-acetylthiazole, thiazole, 1-heptanol, dimethyl trisulfide, and 2,3,5-trimethylpyrazine [B5-6] 2-acetylthiazole, thiazole, 1-heptanol, dimethyl trisulfide, and (2E,6Z)-2,6-nonadienal [B5-7] 2-acetylthiazole, thiazole, 1-heptanol, dimethyl trisulfide, and acetophenone [B5-8] 2-acetylthiazole, thiazole, 1-heptanol, 2,3,5-trimethylpyrazine and (2E,6Z)-2,6-nonadienal [B5-9] 2-acetylthiazole, thiazole, 1-heptanol, 2,3,5-trimethylpyrazine and acetophenone [B5-10] 2-acetylthiazole, thiazole, 1-heptanol, (2E,6Z)-2,6-nonadienal and acetophenone [B5-11] 2-acetylthiazole, thiazole, 2,6-dimethylpyrazine, dimethyl trisulfide, and 2,3,5-trimethylpyrazine [B5-12] 2-acetylthiazole, thiazole, 2,6-dimethylpyrazine, dimethyl trisulfide, and (2E,6Z)-2,6-nonadienal [B5-13] 2-acetylthiazole, thiazole, 2,6-dimethylpyrazine, dimethyl trisulfide, and acetophenone [B5-14] 2-acetylthiazole, thiazole, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine and (2E,6Z)-2,6-nonadienal [B5-15] 2-acetylthiazole, thiazole, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, and acetophenone [B5-16] 2-acetylthiazole, thiazole, 2,6-dimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone [B5-17] 2-Acetylthiazole, thiazole, dimethyl trisulfide, 2,3,5-trimethylpyrazine and (2E,6Z)-2,6-nonadienal [B5-18] 2-acetylthiazole, thiazole, dimethyl trisulfide, 2,3,5-trimethylpyrazine, and acetophenone [B5-19] 2-Acetylthiazole, thiazole, dimethyl trisulfide, (2E,6Z)-2,6-nonadienal, and acetophenone [B5-20] 2-acetylthiazole, thiazole, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone

[0072] [B5-21] 2-acetylthiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, and 2,3,5-trimethylpyrazine [B5-22] 2-acetylthiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, and (2E,6Z)-2,6-nonadienal [B5-23] 2-acetylthiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, and acetophenone [B5-24] 2-acetylthiazole, 1-heptanol, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine and (2E,6Z)-2,6-nonadienal [B5-25] 2-acetylthiazole, 1-heptanol, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, and acetophenone [B5-26] 2-acetylthiazole, 1-heptanol, 2,6-dimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone [B5-27] 2-acetylthiazole, 1-heptanol, dimethyl trisulfide, 2,3,5-trimethylpyrazine and (2E,6Z)-2,6-nonadienal [B5-28] 2-acetylthiazole, 1-heptanol, dimethyl trisulfide, 2,3,5-trimethylpyrazine, and acetophenone [B5-29] 2-acetylthiazole, 1-heptanol, dimethyl trisulfide, (2E,6Z)-2,6-nonadienal, and acetophenone [B5-30] 2-acetylthiazole, 1-heptanol, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone

[0073] [B5-31] 2-acetylthiazole, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine and (2E,6Z)-2,6-nonadienal [B5-32] 2-acetylthiazole, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine, and acetophenone [B5-33] 2-acetylthiazole, 2,6-dimethylpyrazine, dimethyl trisulfide, (2E,6Z)-2,6-nonadienal, and acetophenone [B5-34] 2-acetylthiazole, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone [B5-35] 2-acetylthiazole, dimethyl trisulfide, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone

[0074] [B5-36] Thiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, and 2,3,5-trimethylpyrazine [B5-37] Thiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, and (2E,6Z)-2,6-nonadienal [B5-38] Thiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, and acetophenone [B5-39] Thiazole, 1-heptanol, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine and (2E,6Z)-2,6-nonadienal [B5-40] Thiazole, 1-heptanol, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, and acetophenone [B5-41] Thiazole, 1-heptanol, 2,6-dimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone [B5-42] Thiazole, 1-heptanol, dimethyl trisulfide, 2,3,5-trimethylpyrazine and (2E,6Z)-2,6-nonadienal [B5-43] Thiazole, 1-heptanol, dimethyl trisulfide, 2,3,5-trimethylpyrazine, and acetophenone [B5-44] Thiazole, 1-heptanol, dimethyl trisulfide, (2E,6Z)-2,6-nonadienal, and acetophenone [B5-45] Thiazole, 1-heptanol, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone [B5-46] Thiazole, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine, and (2E,6Z)-2,6-nonadienal [B5-47] Thiazole, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine, and acetophenone [B5-48] Thiazole, 2,6-dimethylpyrazine, dimethyl trisulfide, (2E,6Z)-2,6-nonadienal, and acetophenone [B5-49] Thiazole, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone [B5-50] Thiazole, dimethyl trisulfide, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone

[0075] [B5-51] 1-Heptanol, 2,6-Dimethylpyrazine, Dimethyl Trisulfide, 2,3,5-Trimethylpyrazine and (2E,6Z)-2,6-Nonadienal [B5-52] 1-Heptanol, 2,6-Dimethylpyrazine, Dimethyl Trisulfide, 2,3,5-Trimethylpyrazine, and Acetophenone [B5-53] 1-Heptanol, 2,6-Dimethylpyrazine, Dimethyl Trisulfide, (2E,6Z)-2,6-Nonadienal, and Acetophenone [B5-54] 1-Heptanol, 2,6-Dimethylpyrazine, 2,3,5-Trimethylpyrazine, (2E,6Z)-2,6-Nonadienal, and Acetophenone [B5-55] 1-Heptanol, Dimethyl Trisulfide, 2,3,5-Trimethylpyrazine, (2E,6Z)-2,6-Nonadienal, and Acetophenone [B5-56] 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone

[0076] In one embodiment, the grilled squid flavor enhancing composition contains at least six aroma components selected from the above-mentioned Group B. In one embodiment, the grilled squid flavor enhancing composition may contain any of the combinations B6-1 to B6-28 included in the following combination group B6.

[0077] • Combination group B6 [B6-1] 2-acetylthiazole, thiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, and 2,3,5-trimethylpyrazine [B6-2] 2-acetylthiazole, thiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide and (2E,6Z)-2,6-nonadienal [B6-3] 2-acetylthiazole, thiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, and acetophenone [B6-4] 2-acetylthiazole, thiazole, 1-heptanol, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine and (2E,6Z)-2,6-nonadienal [B6-5] 2-acetylthiazole, thiazole, 1-heptanol, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, and acetophenone [B6-6] 2-acetylthiazole, thiazole, 1-heptanol, 2,6-dimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone [B6-7] 2-acetylthiazole, thiazole, 1-heptanol, dimethyl trisulfide, 2,3,5-trimethylpyrazine and (2E,6Z)-2,6-nonadienal [B6-8] 2-acetylthiazole, thiazole, 1-heptanol, dimethyl trisulfide, 2,3,5-trimethylpyrazine, and acetophenone [B6-9] 2-acetylthiazole, thiazole, 1-heptanol, dimethyl trisulfide, (2E,6Z)-2,6-nonadienal, and acetophenone [B6-10] 2-acetylthiazole, thiazole, 1-heptanol, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone [B6-11] 2-acetylthiazole, thiazole, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine and (2E,6Z)-2,6-nonadienal [B6-12] 2-acetylthiazole, thiazole, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine, and acetophenone [B6-13] 2-acetylthiazole, thiazole, 2,6-dimethylpyrazine, dimethyl trisulfide, (2E,6Z)-2,6-nonadienal, and acetophenone [B6-14] 2-acetylthiazole, thiazole, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone [B6-15] 2-acetylthiazole, thiazole, dimethyl trisulfide, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone [B6-16] 2-acetylthiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine and (2E,6Z)-2,6-nonadienal [B6-17] 2-acetylthiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine, and acetophenone [B6-18] 2-acetylthiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, (2E,6Z)-2,6-nonadienal, and acetophenone [B6-19] 2-acetylthiazole, 1-heptanol, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone [B6-20] 2-acetylthiazole, 1-heptanol, dimethyl trisulfide, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone [B6-21] 2-acetylthiazole, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone [B6-22] Thiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine, and (2E,6Z)-2,6-nonadienal [B6-23] Thiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine, and acetophenone [B6-24] Thiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, (2E,6Z)-2,6-nonadienal, and acetophenone [B6-25] Thiazole, 1-heptanol, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone [B6-26] Thiazole, 1-heptanol, dimethyl trisulfide, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone [B6-27] Thiazole, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone [B6-28] 1-Heptanol, 2,6-Dimethylpyrazine, Dimethyl Trisulfide, 2,3,5-Trimethylpyrazine, (2E,6Z)-2,6-Nonadienal, and Acetophenone

[0078] In one embodiment, the grilled squid flavor enhancing composition contains at least seven aroma components selected from the above-mentioned Group B. In one embodiment, the grilled squid flavor enhancing composition may contain any of the combinations B7-1 to B7-8 included in the following combination group B7.

[0079] • Combination group B7 [B7-1] 2-acetylthiazole, thiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine and (2E,6Z)-2,6-nonadienal [B7-2] 2-acetylthiazole, thiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine, and acetophenone [B7-3] 2-acetylthiazole, thiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, (2E,6Z)-2,6-nonadienal, and acetophenone [B7-4] 2-acetylthiazole, thiazole, 1-heptanol, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone [B7-5] 2-Acetylthiazole, thiazole, 1-heptanol, dimethyl trisulfide, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone [B7-6] 2-acetylthiazole, thiazole, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone [B7-7] 2-acetylthiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone [B7-8] Thiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone

[0080] In one embodiment, the grilled squid flavor enhancing composition may contain all eight aroma components of group B described above. That is, the grilled squid flavor enhancing composition may contain the following combination B8-1.

[0081] [B8-1] 2-acetylthiazole, thiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone

[0082] In one embodiment, the grilled squid flavor enhancing composition contains at least one aroma component selected from the above-mentioned Group A and at least one aroma component selected from the above-mentioned Group B.

[0083] The grilled squid flavor-enhancing composition may contain 2,3-butanedione and 2-acetylthiazole, or 2,3-butanedione and thiazole, or 2,3-butanedione and 1-heptanol, or 2,3-butanedione and 2,6-dimethylpyrazine, or 2,3-butanedione and dimethyl trisulfide, or 2,3-butanedione and 2,3,5-trimethylpyrazine. It may contain 2,3-butanedione and (2E,6Z)-2,6-nonadienal, it may contain 2,3-butanedione and acetophenone, it may contain 3-hydroxy-2-butanone (acetoin) and 2-acetylthiazole, it may contain 3-hydroxy-2-butanone (acetoin) and thiazole, it may contain 3-hydroxy-2-butanone (acetoin) and 1-heptanol, it may contain 3-hydroxy-2-butanone (acetoin) It may contain (2E,6Z)-2,6-dimethylpyrazine, 3-hydroxy-2-butanone (acetoin) and dimethyl trisulfide, 3-hydroxy-2-butanone (acetoin) and 2,3,5-trimethylpyrazine, 3-hydroxy-2-butanone (acetoin) and (2E,6Z)-2,6-nonadienal, 3-hydroxy-2-butanone (acetoin) and acetophenone, 3-ethylpyridine and 2-acetylthiazole, 3-ethylpyridine and thiazole, 3-ethylpyridine and 1-heptanol, 3-ethylpyridine and 2,6-dimethylpyrazine, 3-ethylpyridine and dimethyl trisulfide, 3-ethylpyridine and 2,3,5-trimethylpyrazine, 3-ethylpyridine and (2E,6Z)-2,It may contain 6-nonadienal, 3-ethylpyridine and acetophenone, 5-methyl-2-hexanone and 2-acetylthiazole, 5-methyl-2-hexanone and thiazole, 5-methyl-2-hexanone and 1-heptanol, 5-methyl-2-hexanone and 2,6-dimethylpyrazine, 5-methyl-2-hexanone and dimethyl trisulfide, It may contain 5-methyl-2-hexanone and 2,3,5-trimethylpyrazine, it may contain 5-methyl-2-hexanone and (2E,6Z)-2,6-nonadienal, it may contain 5-methyl-2-hexanone and acetophenone, it may contain 3-methylbutanal and 2-acetylthiazole, it may contain 3-methylbutanal and thiazole, it may contain 3-methylbutanal and 1-heptanol, it may contain 3-methylbutanal and 2, It may contain 6-dimethylpyrazine, 3-methylbutanal and dimethyl trisulfide, 3-methylbutanal and 2,3,5-trimethylpyrazine, 3-methylbutanal and (2E,6Z)-2,6-nonadienal, 3-methylbutanal and acetophenone, 3-methylbutanal and 2-acetylthiazole, or 3-methylbutanal and thiazole. It may contain ethyl 3-methylbutanoate and 1-heptanol, or ethyl 3-methylbutanoate and 2,6-dimethylpyrazine, or ethyl 3-methylbutanoate and dimethyl trisulfide, or ethyl 3-methylbutanoate and 2,3,5-trimethylpyrazine, or ethyl 3-methylbutanoate and (2E,6Z)-2,6-nonadienal, or ethyl 3-methylbutanoate and acetophenone.

[0084] The grilled squid flavor enhancing composition may contain at least two aroma components selected from group A and at least one aroma component selected from group B. The grilled squid flavor enhancing composition may contain at least three aroma components selected from group A and at least one aroma component selected from group B. The grilled squid flavor enhancing composition may contain at least four aroma components selected from group A and at least one aroma component selected from group B. The grilled squid flavor enhancing composition may contain at least five aroma components selected from group A and at least one aroma component selected from group B. The grilled squid flavor enhancing composition may contain all six aroma components of group A and at least one aroma component selected from group B.

[0085] The grilled squid flavor enhancing composition may contain at least one aroma component selected from group A above and at least two aroma components selected from group B above. The grilled squid flavor enhancing composition may contain at least two aroma components selected from group A above and at least two aroma components selected from group B above. The grilled squid flavor enhancing composition may contain at least three aroma components selected from group A above and at least two aroma components selected from group B above. The grilled squid flavor enhancing composition may contain at least four aroma components selected from group A above and at least two aroma components selected from group B above. The grilled squid flavor enhancing composition may contain at least five aroma components selected from group A above and at least two aroma components selected from group B above. The grilled squid flavor enhancing composition may contain all six aroma components of group A above and at least two aroma components selected from group B above.

[0086] The grilled squid flavor enhancing composition may contain at least one aroma component selected from group A above and at least three aroma components selected from group B above. The grilled squid flavor enhancing composition may contain at least two aroma components selected from group A above and at least three aroma components selected from group B above. The grilled squid flavor enhancing composition may contain at least three aroma components selected from group A above and at least three aroma components selected from group B above. The grilled squid flavor enhancing composition may contain at least four aroma components selected from group A above and at least three aroma components selected from group B above. The grilled squid flavor enhancing composition may contain at least five aroma components selected from group A above and at least three aroma components selected from group B above. The grilled squid flavor enhancing composition may contain all six aroma components of group A above and at least three aroma components selected from group B above.

[0087] The grilled squid flavor enhancing composition may contain at least one aroma component selected from group A above and at least four aroma components selected from group B above. The grilled squid flavor enhancing composition may contain at least two aroma components selected from group A above and at least four aroma components selected from group B above. The grilled squid flavor enhancing composition may contain at least three aroma components selected from group A above and at least four aroma components selected from group B above. The grilled squid flavor enhancing composition may contain at least four aroma components selected from group A above and at least four aroma components selected from group B above. The grilled squid flavor enhancing composition may contain at least five aroma components selected from group A above and at least four aroma components selected from group B above. The grilled squid flavor enhancing composition may contain all six aroma components of group A above and at least four aroma components selected from group B above.

[0088] The grilled squid flavor enhancing composition may contain at least one aroma component selected from group A above and at least five aroma components selected from group B above. The grilled squid flavor enhancing composition may contain at least two aroma components selected from group A above and at least five aroma components selected from group B above. The grilled squid flavor enhancing composition may contain at least three aroma components selected from group A above and at least five aroma components selected from group B above. The grilled squid flavor enhancing composition may contain at least four aroma components selected from group A above and at least five aroma components selected from group B above. The grilled squid flavor enhancing composition may contain at least five aroma components selected from group A above and at least five aroma components selected from group B above. The grilled squid flavor enhancing composition may contain all six aroma components of group A above and at least five aroma components selected from group B above.

[0089] The grilled squid flavor enhancing composition may contain at least one aroma component selected from group A above and at least six aroma components selected from group B above. The grilled squid flavor enhancing composition may contain at least two aroma components selected from group A above and at least six aroma components selected from group B above. The grilled squid flavor enhancing composition may contain at least three aroma components selected from group A above and at least six aroma components selected from group B above. The grilled squid flavor enhancing composition may contain at least four aroma components selected from group A above and at least six aroma components selected from group B above. The grilled squid flavor enhancing composition may contain at least five aroma components selected from group A above and at least six aroma components selected from group B above. The grilled squid flavor enhancing composition may contain all six aroma components of group A above and at least six aroma components selected from group B above.

[0090] The grilled squid flavor enhancing composition may contain at least one aroma component selected from group A above and at least seven aroma components selected from group B above. The grilled squid flavor enhancing composition may contain at least two aroma components selected from group A above and at least seven aroma components selected from group B above. The grilled squid flavor enhancing composition may contain at least three aroma components selected from group A above and at least seven aroma components selected from group B above. The grilled squid flavor enhancing composition may contain at least four aroma components selected from group A above and at least seven aroma components selected from group B above. The grilled squid flavor enhancing composition may contain at least five aroma components selected from group A above and at least seven aroma components selected from group B above. The grilled squid flavor enhancing composition may contain all six aroma components of group A above and at least seven aroma components selected from group B above.

[0091] The grilled squid flavor enhancing composition may contain at least one aroma component selected from group A above and all eight aroma components from group B above. The grilled squid flavor enhancing composition may contain at least two aroma components selected from group A above and all eight aroma components from group B above. The grilled squid flavor enhancing composition may contain at least three aroma components selected from group A above and all eight aroma components from group B above. The grilled squid flavor enhancing composition may contain at least four aroma components selected from group A above and all eight aroma components from group B above. The grilled squid flavor enhancing composition may contain at least five aroma components selected from group A above and all eight aroma components from group B above. The grilled squid flavor enhancing composition may contain all six aroma components from group A above and all eight aroma components from group B above.

[0092] The grilled squid flavor enhancing composition may contain any of the combinations A2-1 to A2-15 included in combination group A2 and any of the combinations B2-1 to B2-28 included in combination group B2. The grilled squid flavor enhancing composition may contain any of the combinations A2-1 to A2-15 included in combination group A2 and any of the combinations B3-1 to B3-56 included in combination group B3. The grilled squid flavor enhancing composition may contain any of the combinations A2-1 to A2-15 included in combination group A2 and any of the combinations B4-1 to B4-70 included in combination group B4. The grilled squid flavor enhancing composition may contain any of the combinations A2-1 to A2-15 included in combination group A2 and any of the combinations B5-1 to B5-56 included in combination group B5. The grilled squid flavor enhancing composition may contain any of the combinations A2-1 to A2-15 included in the above combination group A2 and any of the combinations B6-1 to B6-28 included in the above combination group B6. The grilled squid flavor enhancing composition may contain any of the combinations A2-1 to A2-15 included in the above combination group A2 and any of the combinations B7-1 to B7-8 included in the above combination group B7. The grilled squid flavor enhancing composition may contain any of the combinations A2-1 to A2-15 included in the above combination group A2 and any of the above combination B8-1.

[0093] The grilled squid flavor enhancing composition may contain any of the combinations A3-1 to A3-20 included in combination group A3 and any of the combinations B2-1 to B2-28 included in combination group B2. The grilled squid flavor enhancing composition may contain any of the combinations A3-1 to A3-20 included in combination group A3 and any of the combinations B3-1 to B3-56 included in combination group B3. The grilled squid flavor enhancing composition may contain any of the combinations A3-1 to A3-20 included in combination group A3 and any of the combinations B4-1 to B4-70 included in combination group B4. The grilled squid flavor enhancing composition may contain any of the combinations A3-1 to A3-20 included in combination group A3 and any of the combinations B5-1 to B5-56 included in combination group B5. The grilled squid flavor enhancing composition may contain any of the combinations A3-1 to A3-20 included in the above combination group A3 and any of the combinations B6-1 to B6-28 included in the above combination group B6. The grilled squid flavor enhancing composition may contain any of the combinations A3-1 to A3-20 included in the above combination group A3 and any of the combinations B7-1 to B7-8 included in the above combination group B7. The grilled squid flavor enhancing composition may contain any of the combinations A3-1 to A3-20 included in the above combination group A3 and any of the above combination B8-1.

[0094] The grilled squid flavor enhancing composition may contain any of the combinations A4-1 to A4-15 included in combination group A4 and any of the combinations B2-1 to B2-28 included in combination group B2. The grilled squid flavor enhancing composition may contain any of the combinations A4-1 to A4-15 included in combination group A4 and any of the combinations B3-1 to B3-56 included in combination group B3. The grilled squid flavor enhancing composition may contain any of the combinations A4-1 to A4-15 included in combination group A4 and any of the combinations B4-1 to B4-70 included in combination group B4. The grilled squid flavor enhancing composition may contain any of the combinations A4-1 to A4-15 included in combination group A4 and any of the combinations B5-1 to B5-56 included in combination group B5. The grilled squid flavor enhancing composition may contain any of the combinations A4-1 to A4-15 included in the above combination group A4 and any of the combinations B6-1 to B6-28 included in the above combination group B6. The grilled squid flavor enhancing composition may contain any of the combinations A4-1 to A4-15 included in the above combination group A4 and any of the combinations B7-1 to B7-8 included in the above combination group B7. The grilled squid flavor enhancing composition may contain any of the combinations A4-1 to A4-15 included in the above combination group A4 and any of the above combination B8-1.

[0095] The grilled squid flavor enhancing compositions may contain any of the combinations A5-1 to A5-6 included in combination group A5 and any of the combinations B2-1 to B2-28 included in combination group B2. The grilled squid flavor enhancing compositions may contain any of the combinations A5-1 to A5-6 included in combination group A5 and any of the combinations B3-1 to B3-56 included in combination group B3. The grilled squid flavor enhancing compositions may contain any of the combinations A5-1 to A5-6 included in combination group A5 and any of the combinations B4-1 to B4-70 included in combination group B4. The grilled squid flavor enhancing compositions may contain any of the combinations A5-1 to A5-6 included in combination group A5 and any of the combinations B5-1 to B5-56 included in combination group B5. The grilled squid flavor enhancing composition may contain any of the combinations A5-1 to A5-6 included in the above combination group A5 and any of the combinations B6-1 to B6-28 included in the above combination group B6. The grilled squid flavor enhancing composition may contain any of the combinations A5-1 to A5-6 included in the above combination group A5 and any of the combinations B7-1 to B7-8 included in the above combination group B7. The grilled squid flavor enhancing composition may contain any of the combinations A5-1 to A5-6 included in the above combination group A5 and any of the above combination B8-1.

[0096] The grilled squid flavor-enhancing composition may contain both combination A6-1 and any of the combinations B2-1 to B2-28 included in combination group B2. The grilled squid flavor-enhancing composition may contain both combination A6-1 and any of the combinations B3-1 to B3-56 included in combination group B3. The grilled squid flavor-enhancing composition may contain both combination A6-1 and any of the combinations B4-1 to B4-70 included in combination group B4. The grilled squid flavor-enhancing composition may contain both combination A6-1 and any of the combinations B5-1 to B5-56 included in combination group B5. The grilled squid flavor-enhancing composition may contain both combination A6-1 and any of the combinations B6-1 to B6-28 included in combination group B6. The grilled squid flavor-enhancing composition may contain both combination A6-1 and any of the combinations B7-1 to B7-8 included in combination group B7. The grilled squid flavor enhancing composition may contain both combination A6-1 and combination B8-1 described above.

[0097] In the grilled squid flavor-enhancing composition disclosed herein, the content of each aroma component is not particularly limited. In particular, the preferred content of each aroma component changes depending on how and in what combination the aroma components are used, so it is difficult to define a numerical range for the content of each aroma component.

[0098] The grilled squid flavor-enhancing composition disclosed herein may have a total content of aroma components belonging to either group A or group B above, for example, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, or 75% by mass or more. The above content excludes the solvent.

[0099] The grilled squid flavor-enhancing composition disclosed herein may contain a total amount of aroma components corresponding to Group A above, for example, 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, or 50% by mass or more. The above amounts exclude the solvent.

[0100] The grilled squid flavor-enhancing composition disclosed herein may contain a total amount of aroma components corresponding to group B above, for example, 1% by mass or more, 5% by mass or more, 10% by mass or more, 15% by mass or more, or 20% by mass or more. The above amounts exclude the solvent.

[0101] The grilled squid flavor-enhancing composition of this disclosure may have a total content of aroma components belonging to either group A or group B above, which may be, for example, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, or 70% by mass or more.

[0102] The grilled squid flavor-enhancing composition of this disclosure may have a total content of aroma components belonging to group B relative to the total content of aroma components belonging to either group A or group B, for example, 1% by mass or more, 5% by mass or more, 10% by mass or more, 20% by mass or more, or 25% by mass or more.

[0103] The grilled squid flavor-enhancing composition disclosed herein may have a mass ratio (a:b) of the total content of aroma components corresponding to group A (a) to the total content of aroma components corresponding to group B (b) that is, for example, within the range of 1:5 to 10:1, 1:2 to 8:1, 1:1 to 6:1, 1.5:1 to 4:1, or 2:1 to 3:1.

[0104] The grilled squid flavor-enhancing composition of this disclosure may contain 2,3-butane in an amount of 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, or 50% by mass or more, relative to the total content of aroma components belonging to either group A or group B above. The grilled squid flavor-enhancing composition of this disclosure may contain 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, or 55% by mass or less, relative to the total content of aroma components belonging to either group A or group B above. The upper and lower limits of the 2,3-butane content relative to the total content of aroma components belonging to either group A or group B above can be arbitrarily combined within the scope of this disclosure. The content of 2,3-butanedione relative to the total content of aroma components belonging to either group A or group B described above may be, for example, in the range of 10% to 90% by mass, 20% to 80% by mass, 30% to 70% by mass, 40% to 60% by mass, or 50% to 55% by mass.

[0105] The grilled squid flavor-enhancing composition of this disclosure may contain 3-hydroxy-2-butanone (acetoin) in a ratio to the total content of aroma components belonging to either group A or group B, for example, 1% by mass or more, 2% by mass or more, or 3% by mass or more. The grilled squid flavor-enhancing composition of this disclosure may contain 3-hydroxy-2-butanone (acetoin) in a ratio to the total content of aroma components belonging to either group A or group B, for example, 50% by mass or less, 10% by mass or less, or 5% by mass or less. The upper and lower limits of the 3-hydroxy-2-butanone (acetoin) content in a ratio to the total content of aroma components belonging to either group A or group B can be arbitrarily combined within the scope of this disclosure. The 3-hydroxy-2-butanone (acetoin) content in a ratio to the total content of aroma components belonging to either group A or group B may be in a range of 1% by mass to 50% by mass, in a range of 2% by mass to 10% by mass, or in a range of 3% by mass to 5% by mass.

[0106] The grilled squid flavor-enhancing composition of this disclosure may contain 3-ethylpyridine as a percentage of the total content of aroma components belonging to either group A or group B, for example, 1% by mass or more, 5% by mass or more, or 10% by mass or more. The grilled squid flavor-enhancing composition of this disclosure may contain 3-ethylpyridine as a percentage of the total content of aroma components belonging to either group A or group B, for example, 50% by mass or less, 20% by mass or less, or 15% by mass or less. The upper and lower limits of the 3-ethylpyridine content as a percentage of the total content of aroma components belonging to either group A or group B can be arbitrarily combined within the scope of this disclosure. The 3-ethylpyridine content as a percentage of the total content of aroma components belonging to either group A or group B may be in the range of 1% by mass to 50% by mass, in the range of 5% by mass to 20% by mass, or in the range of 10% by mass to 15% by mass.

[0107] The grilled squid flavor-enhancing composition of this disclosure may contain 5-methyl-2-hexanone in a ratio to the total content of aroma components belonging to either group A or group B, for example, 0.05% by mass or more, 0.1% by mass or more, or 0.2% by mass or more. The grilled squid flavor-enhancing composition of this disclosure may contain 5-methyl-2-hexanone in a ratio to the total content of aroma components belonging to either group A or group B, for example, 10% by mass or less, 1% by mass or less, or 0.5% by mass or less. The upper and lower limits of the 5-methyl-2-hexanone content in a ratio to the total content of aroma components belonging to either group A or group B can be arbitrarily combined within the scope of this disclosure. The 5-methyl-2-hexanone content in a ratio to the total content of aroma components belonging to either group A or group B may be in a range of 0.05% by mass to 10% by mass, in a range of 0.1% by mass to 1% by mass, or in a range of 0.2% by mass to 0.5% by mass.

[0108] The grilled squid flavor-enhancing composition of this disclosure may contain 3-methylbutanal in an amount of 1% by mass or more, 2% by mass or more, or 3% by mass or more, relative to the total content of aroma components belonging to either group A or group B above. The grilled squid flavor-enhancing composition of this disclosure may contain 3-methylbutanal in an amount of 50% by mass or less, 10% by mass or less, or 5% by mass or less, relative to the total content of aroma components belonging to either group A or group B above. The upper and lower limits of the 3-methylbutanal content relative to the total content of aroma components belonging to either group A or group B above can be arbitrarily combined within the scope of this disclosure. The 3-methylbutanal content relative to the total content of aroma components belonging to either group A or group B above may be in an amount of 1% by mass to 50% by mass, in an amount of 2% by mass to 10% by mass, or in an amount of 3% by mass to 5% by mass.

[0109] The grilled squid flavor-enhancing composition of this disclosure may have an ethyl 3-methylbutanoate content relative to the total content of aroma components belonging to either group A or group B above, for example, 0.05% by mass or more, 0.1% by mass or more, or 0.2% by mass or more. The grilled squid flavor-enhancing composition of this disclosure may have an ethyl 3-methylbutanoate content relative to the total content of aroma components belonging to either group A or group B above, for example, 10% by mass or less, 1% by mass or less, or 0.5% by mass or less. The upper and lower limits of the ethyl 3-methylbutanoate content relative to the total content of aroma components belonging to either group A or group B above can be arbitrarily combined within the scope of this disclosure. The ethyl 3-methylbutanoate content relative to the total content of aroma components belonging to either group A or group B above may be in the range of 0.05% by mass to 10% by mass, in the range of 0.1% by mass to 1% by mass, or in the range of 0.2% by mass to 0.5% by mass.

[0110] The grilled squid flavor-enhancing composition of this disclosure may contain 2-acetylthiazole as a percentage of the total content of aroma components belonging to either group A or group B, for example, 0.5% by mass or more, 1% by mass or more, or 2% by mass or more. The grilled squid flavor-enhancing composition of this disclosure may contain 2-acetylthiazole as a percentage of the total content of aroma components belonging to either group A or group B, for example, 50% by mass or less, 10% by mass or less, or 5% by mass or less. The upper and lower limits of the 2-acetylthiazole content as a percentage of the total content of aroma components belonging to either group A or group B can be arbitrarily combined within the scope of this disclosure. The 2-acetylthiazole content as a percentage of the total content of aroma components belonging to either group A or group B may be in the range of 0.5% by mass to 50% by mass, in the range of 1% by mass to 10% by mass, or in the range of 2% by mass to 5% by mass.

[0111] The grilled squid flavor-enhancing composition of this disclosure may have a thiazole content relative to the total content of aroma components belonging to either group A or group B, for example, 1% by mass or more, 3% by mass or more, or 5% by mass or more. The grilled squid flavor-enhancing composition of this disclosure may have a thiazole content relative to the total content of aroma components belonging to either group A or group B, for example, 50% by mass or less, 20% by mass or less, or 10% by mass or less. The upper and lower limits of the thiazole content relative to the total content of aroma components belonging to either group A or group B can be arbitrarily combined within the scope of this disclosure. The thiazole content relative to the total content of aroma components belonging to either group A or group B may be in the range of 1% by mass to 50% by mass, in the range of 3% by mass to 20% by mass, or in the range of 5% by mass to 10% by mass.

[0112] The grilled squid flavor-enhancing composition of this disclosure may contain 1-heptanol relative to the total content of aroma components belonging to either group A or group B above, for example, 1% by mass or more, 2% by mass or more, or 3% by mass or more. The grilled squid flavor-enhancing composition of this disclosure may contain 50% by mass or less, 10% by mass or less, or 5% by mass or less, relative to the total content of aroma components belonging to either group A or group B above. The upper and lower limits of the 1-heptanol content relative to the total content of aroma components belonging to either group A or group B above can be arbitrarily combined within the scope of this disclosure. The 1-heptanol content relative to the total content of aroma components belonging to either group A or group B above may be in the range of 1% by mass to 50% by mass, in the range of 2% by mass to 10% by mass, or in the range of 3% by mass to 5% by mass.

[0113] The grilled squid flavor-enhancing composition of this disclosure may have a 2,6-dimethylpyrazine content relative to the total content of aroma components belonging to either group A or group B, for example, 0.1% by mass or more, 0.3% by mass or more, or 0.5% by mass or more. The grilled squid flavor-enhancing composition of this disclosure may have a 2,6-dimethylpyrazine content relative to the total content of aroma components belonging to either group A or group B, for example, 10% by mass or less, 5% by mass or less, or 1% by mass or less. The upper and lower limits of the 2,6-dimethylpyrazine content relative to the total content of aroma components belonging to either group A or group B can be arbitrarily combined within the scope of this disclosure. The 2,6-dimethylpyrazine content relative to the total content of aroma components belonging to either group A or group B may be, for example, in the range of 0.1% by mass to 10% by mass, in the range of 0.3% by mass to 5% by mass, or in the range of 0.5% by mass to 1% by mass.

[0114] The grilled squid flavor-enhancing composition of this disclosure may have a dimethyl trisulfide content relative to the total content of aroma components belonging to either group A or group B, for example, 0.05% by mass or more, 0.1% by mass or more, or 0.2% by mass or more. The grilled squid flavor-enhancing composition of this disclosure may have a dimethyl trisulfide content relative to the total content of aroma components belonging to either group A or group B, for example, 10% by mass or less, 1% by mass or less, or 0.5% by mass or less. The upper and lower limits of the dimethyl trisulfide content relative to the total content of aroma components belonging to either group A or group B can be arbitrarily combined within the scope of this disclosure. The dimethyl trisulfide content relative to the total content of aroma components belonging to either group A or group B may be, for example, in the range of 0.05% by mass to 10% by mass, in the range of 0.1% by mass to 1% by mass, or in the range of 0.2% by mass to 0.5% by mass.

[0115] The grilled squid flavor-enhancing composition of this disclosure may contain 2,3,5-trimethylpyrazine in an amount relative to the total content of aroma components belonging to either group A or group B, for example, 1% by mass or more, 3% by mass or more, or 5% by mass or more. The grilled squid flavor-enhancing composition of this disclosure may contain 2,3,5-trimethylpyrazine in an amount relative to the total content of aroma components belonging to either group A or group B, for example, 50% by mass or less, 20% by mass or less, or 15% by mass or less. The upper and lower limits of the 2,3,5-trimethylpyrazine content relative to the total content of aroma components belonging to either group A or group B can be arbitrarily combined within the scope of this disclosure. The 2,3,5-trimethylpyrazine content relative to the total content of aroma components belonging to either group A or group B may be in an amount relative to 1% by mass to 50% by mass, in an amount relative to 3% by mass to 20% by mass, or in an amount relative to 5% by mass to 15% by mass.

[0116] The grilled squid flavor-enhancing composition of this disclosure may contain (2E,6Z)-2,6-nonadienal in proportion to the total content of aroma components belonging to either group A or group B, for example, 0.1% by mass or more, 0.3% by mass or more, or 0.5% by mass or more. The grilled squid flavor-enhancing composition of this disclosure may contain (2E,6Z)-2,6-nonadienal in proportion to the total content of aroma components belonging to either group A or group B, for example, 10% by mass or less, 5% by mass or less, or 1% by mass or less. The upper and lower limits of the content of (2E,6Z)-2,6-nonadienal in proportion to the total content of aroma components belonging to either group A or group B can be arbitrarily combined within the scope of this disclosure. The content of (2E,6Z)-2,6-nonadienal relative to the total content of aroma components belonging to either group A or group B above may be, for example, in the range of 0.1% to 10% by mass, in the range of 0.3% to 5% by mass, or in the range of 0.5% to 1% by mass.

[0117] The grilled squid flavor-enhancing composition of this disclosure may contain acetophenone in a ratio of 1% by mass or more, 2% by mass or more, or 3% by mass or more, relative to the total content of aroma components belonging to either group A or group B above. The grilled squid flavor-enhancing composition of this disclosure may contain acetophenone in a ratio of 50% by mass or less, 10% by mass or less, or 5% by mass or less, relative to the total content of aroma components belonging to either group A or group B above. The upper and lower limits of the acetophenone content relative to the total content of aroma components belonging to either group A or group B above can be arbitrarily combined within the scope of this disclosure. The acetophenone content relative to the total content of aroma components belonging to either group A or group B above may be in a range of 1% by mass to 50% by mass, in a range of 2% by mass to 10% by mass, or in a range of 3% by mass to 5% by mass.

[0118] The grilled squid flavor enhancing composition disclosed herein may also contain, in addition to the above, flavoring components, carriers, sweeteners, emulsifiers, stabilizers, preservatives, antioxidants, thickeners, vitamins, minerals, oils and fats, starch, proteins, amino acids, etc., that do not fall under groups A and B above. The grilled squid flavor enhancing composition disclosed herein may be solid or liquid.

[0119] [Grilled squid flavored food] The grilled squid-flavored food product of this disclosure contains at least one selected from the 14 aroma components described in Groups A and B below. Group A: 2,3-butanedione, 3-hydroxy-2-butanone (acetoin), 3-ethylpyridine, 5-methyl-2-hexanone, 3-methylbutanal, and ethyl 3-methylbutanoate. Group B: 2-acetylthiazole, thiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone.

[0120] In the grilled squid-flavored food product of this disclosure, the combinations and amounts of aroma components that can be used can be determined by applying the above-described provisions regarding the grilled squid flavor enhancing composition.

[0121] The grilled squid flavored food product of this disclosure may be manufactured, for example, by mixing the above-described grilled squid flavor enhancing composition with the target food product, by adding the above-described grilled squid flavor enhancing composition to the target food product, by coating the target food product with the above-described grilled squid flavor enhancing composition, or by sprinkling the above-described grilled squid flavor enhancing composition on the target food product. The grilled squid flavored food product of this disclosure may be manufactured, for example, by applying the above-described grilled squid flavor enhancing composition at an intermediate stage in the manufacturing process of the target food product, or by applying the above-described grilled squid flavor enhancing composition at the final stage in the manufacturing process of the target food product.

[0122] The grilled squid-flavored food disclosed herein may or may not contain squid. The grilled squid-flavored food disclosed herein may or may not contain fish and shellfish. The grilled squid-flavored food disclosed herein may or may not contain animal protein. The grilled squid-flavored food disclosed herein may be an imitation food made from plant protein.

[0123] The grilled squid-flavored food disclosed herein may be, for example, a retort food, chilled food, or frozen food of grilled squid imitation, or a soup, side dish, noodle dish, or rice dish containing grilled squid-flavored food as an ingredient, or a confectionery made from processed grilled squid-flavored food. For example, it may be fried squid using grilled squid or grilled squid-flavored food.

[0124] [Methods to enhance the flavor of grilled squid] The method for enhancing the flavor of grilled squid according to this disclosure uses at least one selected from the 14 aroma components described in Groups A and B below. Group A: 2,3-butanedione, 3-hydroxy-2-butanone (acetoin), 3-ethylpyridine, 5-methyl-2-hexanone, 3-methylbutanal, and ethyl 3-methylbutanoate. Group B: 2-acetylthiazole, thiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, and acetophenone.

[0125] By applying at least one of the 14 aroma components described in Groups A and B above to a food product, the grilled squid flavor of the food can be enhanced. "Enhancing the grilled squid flavor" means making the flavor of the food closer to that of grilled squid compared to when the method of this disclosure is not used.

[0126] In the grilled squid flavor enhancement method of this disclosure, the combinations and amounts of aroma components that can be used can be determined by applying the above-described content regarding the grilled squid flavor enhancement composition.

[0127] The grilled squid flavor enhancement method of this disclosure may include, for example, a step of mixing the above-described grilled squid flavor enhancement composition with the target food, a step of adding the above-described grilled squid flavor enhancement composition to the target food, a step of applying the above-described grilled squid flavor enhancement composition to the target food, or a step of sprinkling the above-described grilled squid flavor enhancement composition onto the target food. The grilled squid flavor enhancement method of this disclosure may include, for example, a step of applying the above-described grilled squid flavor enhancement composition at an intermediate stage in the manufacturing process of the target food, or a step of applying the above-described grilled squid flavor enhancement composition at the final stage of the manufacturing process of the target food.

[0128] The food subject to the method of this disclosure may or may not contain squid. The food subject to the method of this disclosure may or may not contain fish and shellfish. The food subject to the method of this disclosure may or may not contain animal protein. The food subject to the method of this disclosure may be an imitation food made from plant protein.

[0129] In this specification, any specific feature described in any embodiment relating to each aspect of the present disclosure may be arbitrarily combined to form a new embodiment, and such new embodiments should be understood to be included in each aspect of the present disclosure. [Examples]

[0130] The present disclosure will be described in more detail below with reference to examples, but the present disclosure is not limited in any way by these examples.

[0131] Based on the results of gas chromatography-mass spectrometry analysis of the aroma components of real grilled squid, the flavor of grilled squid was reconstructed, and a control solution (Cont.) that closely resembled the flavor of grilled squid was prepared. Next, test solutions T1 to T14 were prepared by removing one component each. A panel of certified odor judges smelled each test solution and evaluated the impact of the removed component on the aroma (omission test). The control solution was scored at 10 points, a completely different aroma that did not resemble grilled squid at all was scored at 0 points, and a sample that was less complete as a grilled squid flavor compared to the control but still recognizable as grilled squid was scored at 5 points. Furthermore, 7.5 points were set as the midpoint between 10 and 5 points, and 2.5 points as the midpoint between 0 and 5 points. Using these evaluation axes, the samples were evaluated by determining which evaluation axis they were closest to. When the set value on the evaluation axis reached two decimal places, it was rounded to one decimal place, and the evaluation was performed to one decimal place. The closer the test solution score is to 10, the smaller the impact of removing that component. The closer the test solution score is to 0, the larger the difference from the grilled squid flavor, and the greater the impact of removing that component. The evaluation was performed three times, and the average value was recorded as the score. The results are shown in Table 1. In Table 1, the values ​​other than the score indicate the content of each component in parts by mass. In practice, each component was mixed as a 1% by mass solution using water or propylene glycol. The term "control solution" simply means a control in the omission test and does not mean that the control solution is not included in the composition of this disclosure.

[0132] [Table 1]

[0133] Both the control solution and test solutions T1-T14 were capable of enhancing the grilled squid flavor of the food. Removing any of the 14 aroma components reduced their grilled squid flavor enhancing effect compared to the control solution. In other words, including at least one of the 14 aroma components listed in Groups A and B in the composition can improve its grilled squid flavor enhancing effect. Furthermore, the effect of removing aroma components from Group A was greater than the effect of removing aroma components from Group B. That is, it was found that aroma components from Group A contribute more to the grilled squid flavor than aroma components from Group B.

[0134] Exemplary embodiments of this disclosure are shown below. [1] A grilled squid flavor enhancing composition containing at least one selected from the 14 aroma components described in Groups A and B below. Group A: 2,3-butanedione, 3-hydroxy-2-butanone (acetoin), 3-ethylpyridine, 5-methyl-2-hexanone, 3-methylbutanal, 3-methylbutanoate ethyl Group B: 2-acetylthiazole, thiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, acetophenone [2] The grilled squid flavor enhancing composition of [1], comprising at least one selected from the aroma components of group A. [3] The grilled squid flavor enhancing composition of [1], comprising at least one selected from the aroma components of group A and at least one selected from the aroma components of group B. [4] A grilled squid flavor enhancing composition according to any of [1] to [3], comprising at least 2,3-butanedione from the aroma components of group A. [5] A grilled squid flavor enhancing composition according to any of [1] to [4], comprising at least one selected from the group consisting of 3-hydroxy-2-butanone (acetoin), 3-ethylpyridine, and 5-methyl-2-hexanone among the aroma components of group A. [6] A grilled squid flavor enhancing composition according to any of [1] to [5], containing at least one selected from the group consisting of 3-methylbutanal and ethyl 3-methylbutanoate among the aroma components of group A.

[0135] [7] A grilled squid flavor enhancer composition containing 2,3-butanedione, any of [1] to [6]. [8] A grilled squid flavor enhancer composition containing any of [1] to [7], comprising 3-hydroxy-2-butanone (acetoin). [9] A grilled squid flavor enhancer composition containing 3-ethylpyridine, any of [1] to [8].

[10] A grilled squid flavor enhancer composition containing 5-methyl-2-hexanone, any of [1] to [9].

[11] A grilled squid flavor enhancer composition containing 3-methylbutanal, any of [1] to

[10] .

[12] A grilled squid flavor enhancer composition containing ethyl 3-methylbutanoate, any of [1] to

[11] .

[13] A grilled squid flavor enhancer composition containing 2-acetylthiazole, any of [1] to

[12] .

[14] A grilled squid flavor enhancer composition containing thiazole, any of [1] to

[13] .

[15] A grilled squid flavor enhancer composition containing 1-heptanol, any of [1] to

[14] .

[16] A grilled squid flavor enhancer composition containing 2,6-dimethylpyrazine, any of [1] to

[15] .

[17] A grilled squid flavor enhancer composition containing dimethyl trisulfide, any of [1] to

[16] .

[18] A grilled squid flavor enhancer composition containing 2,3,5-trimethylpyrazine, any of [1] to

[17] . A grilled squid flavor enhancer composition containing

[19] (2E,6Z)-2,6-nonadienal, one of [1] to

[18] .

[20] A grilled squid flavor enhancer composition containing acetophenone, any of [1] to

[19] . A grilled squid flavored food containing any of the grilled squid flavor enhancing compositions

[21] [1] to

[20] . A method for enhancing the flavor of grilled squid, using any of the grilled squid flavor enhancing compositions listed in

[22] [1] to

[20] .

[0136]

[23] A grilled squid flavored food containing at least one selected from the 14 aroma components listed in Groups A and B below. Group A: 2,3-butanedione, 3-hydroxy-2-butanone (acetoin), 3-ethylpyridine, 5-methyl-2-hexanone, 3-methylbutanal, 3-methylbutanoate ethyl Group B: 2-acetylthiazole, thiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, acetophenone

[24] A grilled squid flavored food product of

[23] that does not contain squid.

[25] A method for enhancing the flavor of grilled squid, using at least one selected from the 14 aroma components described in Groups A and B below. Group A: 2,3-butanedione, 3-hydroxy-2-butanone (acetoin), 3-ethylpyridine, 5-methyl-2-hexanone, 3-methylbutanal, 3-methylbutanoate ethyl Group B: 2-acetylthiazole, thiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, acetophenone

Claims

1. A grilled squid flavor-enhancing composition containing at least one selected from the 14 aroma components described in Groups A and B below. Group A: 2,3-butanedione, 3-hydroxy-2-butanone (acetoin), 3-ethylpyridine, 5-methyl-2-hexanone, 3-methylbutanal, 3-methylbutanoate ethyl Group B: 2-acetylthiazole, thiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, acetophenone

2. The grilled squid flavor enhancing composition according to claim 1, comprising at least one selected from the aroma components of group A.

3. The grilled squid flavor enhancing composition according to claim 1, comprising at least one selected from the aroma components of group A and at least one selected from the aroma components of group B.

4. A grilled squid flavor enhancing composition according to any one of claims 1 to 3, comprising at least 2,3-butanedione from the aroma components of group A.

5. The grilled squid flavor enhancing composition according to any one of claims 1 to 3, comprising at least one selected from the group consisting of 3-hydroxy-2-butanone (acetoin), 3-ethylpyridine, and 5-methyl-2-hexanone, among the aroma components of group A.

6. The grilled squid flavor enhancing composition according to any one of claims 1 to 3, comprising at least one selected from the group consisting of 3-methylbutanal and ethyl 3-methylbutanoate among the aroma components of group A.

7. A grilled squid-flavored food product containing at least one selected from the 14 aroma components listed in Groups A and B below. Group A: 2,3-butanedione, 3-hydroxy-2-butanone (acetoin), 3-ethylpyridine, 5-methyl-2-hexanone, 3-methylbutanal, 3-methylbutanoate ethyl Group B: 2-acetylthiazole, thiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, acetophenone

8. A grilled squid-flavored food according to claim 7, which does not contain squid.

9. A method for enhancing the flavor of grilled squid, using at least one selected from the 14 aroma components described in Groups A and B below. Group A: 2,3-butanedione, 3-hydroxy-2-butanone (acetoin), 3-ethylpyridine, 5-methyl-2-hexanone, 3-methylbutanal, 3-methylbutanoate ethyl Group B: 2-acetylthiazole, thiazole, 1-heptanol, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5-trimethylpyrazine, (2E,6Z)-2,6-nonadienal, acetophenone

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