Flavor enhancer

Abstract

To provide a novel flavor enhancer. [Solution] A flavor enhancer containing one or more compounds selected from group A below as an active ingredient. A method for improving the flavor of a flavor-imparting composition, comprising the step of adding one or more compounds selected from group A below to the flavor-imparting composition. A method for improving the flavor of a consumer product, comprising the step of adding one or more compounds selected from group A below to the consumer product. (Group A) cis-2,3-dimethylthirayran, trans-2,3-dimethylthirayran, 2,2,3-trimethylthirayran, 2,2-dimethylthirayran

Description

Technical Field

[0001] The present invention relates to a flavor improver.

Background Art

[0002] In recent years, consumers' demands for various articles such as food and beverages, cosmetics, pharmaceuticals, health and hygiene products, automobiles, and household appliances (hereinafter sometimes referred to as consumer goods) also extend to the aroma of these consumer goods. Due to the increasing natural orientation of consumers, a variety of aromas rich in naturalness are demanded. However, conventional fragrance compounds alone cannot fully meet these demands, and there is a desire to develop a fragrance imparting composition that can impart unprecedented characteristics and has versatility.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Non-Patent Documents

[0004]

Non-Patent Document 1

Non-Patent Document 2

Non-Patent Document 3

[0005] The present inventors focused on sulfur-containing compounds, particularly thiiran compounds, and confirmed the prior art. Patent Document 1 describes a method for producing methyl thiiran as one of the flavor compounds by heating a food containing various flavor precursor molecules.

[0006] However, according to the present inventors, the compounds described in Patent Document 1 are monotonous in terms of flavor quality and intensity, are not sufficient in enhancing richness and other aspects to increase overall satisfaction, and have limited flavors that can be used, and for at least one other reason, they cannot adequately meet the demand for improving the flavor of increasingly diverse consumer goods.

[0007] Regarding other types of thiiran, for example, Patent Document 2 describes that thiiran types such as thiiran, 2-methyl thiiran, 2,3-dimethyl thiiran, 2-ethyl thiiran, 2,3-diethyl thiiran, 2-propyl thiiran, 2,3-dipropyl thiiran, 2-isopropyl thiiran, 2-ethyl-3-methyl thiiran, 2-propyl-3-methyl thiiran, 2-isopropyl-3-ethyl thiiran, and 2-isopropyl-3-ethyl thiiran are useful as fuel gas odorants that can be quickly and easily detected by the sense of smell in the event of a fuel gas leak. Non-Patent Document 1 describes 2,2-dimethyl thiiran as one of the aroma components of pickled radish, and Non-Patent Document 2 describes 2,2-dimethyl thiiran as one of the aroma components of garlic. Non-Patent Document 3 describes 2,3-dimethyl thiiran as one of the aroma components produced by the heating reaction of corn oil and cysteine.

[0008] However, there was no mention of the use of cheeiran varieties other than methyl cheeiran as flavor enhancers. Against this backdrop, the inventors diligently researched the flavor-enhancing effects of cheeiran varieties and attempted to develop a novel flavor enhancer.

[0009] Therefore, the object of the present invention is to provide a novel flavor enhancer. [Means for solving the problem]

[0010] The present inventors conducted extensive research to solve the above problems and discovered that certain varieties of Chiilan are useful for improving flavor. Thus, a brief overview of some of the representative inventions disclosed in this application is as follows.

[0011] [1] A flavor enhancer containing one or more compounds selected from Group A below as an active ingredient. (Group A) cis-2,3-dimethylthirayran, trans-2,3-dimethylthirayran, 2,2,3-trimethylthirayran, 2,2-dimethylthirayran [2] A flavor improving agent described in [1], which is a flavor improving agent for a flavor-imparting composition, and is used in an amount such that the total concentration of the compound is in the range of 100 ppb to 1%, based on the total mass of the flavor-imparting composition. A coffee flavoring composition containing the flavor enhancer described in [3] [2]. [4] A flavor enhancer described in [1], which is a flavor enhancer for consumer goods, used in an amount such that the total concentration of the compound is in the range of 100 ppt to 10 ppm, based on the total mass of the consumer goods. [5] The flavor enhancer described in [4], for use in consumer goods having a coffee flavor. [6] [5] A consumer product having a coffee flavor, containing the flavor enhancer described in [5]. [7] A method for improving the flavor of a flavor-imparting composition, comprising the step of adding one or more compounds selected from group A below to the flavor-imparting composition. (Group A) cis-2,3-dimethylthirayran, trans-2,3-dimethylthirayran, 2,2,3-trimethylthirayran, 2,2-dimethylthirayran A method for improving the flavor of a flavor-imparting composition as described in [8] [7], wherein the flavor-imparting composition has a coffee flavor, and in the step, the compound is added such that the total concentration of the compound is in the range of 100 ppb to 1%, based on the total mass of the flavor-imparting composition. [9] A method for improving the flavor of a consumer product, comprising the step of adding one or more compounds selected from group A below to the consumer product. (Group A) cis-2,3-dimethylthirayran, trans-2,3-dimethylthirayran, 2,2,3-trimethylthirayran, 2,2-dimethylthirayran A method for improving the flavor of a consumer good as described in

[10] [9], wherein the consumer good is a consumer good having a coffee flavor, and in the step, the compound is added so that the total concentration of the compound is in the range of 100 ppt to 10 ppm, based on the total mass of the consumer good. [Effects of the Invention]

[0012] According to the present invention, a novel flavor enhancer can be provided. [Modes for carrying out the invention]

[0013] Hereinafter, an embodiment of the present invention will be described in detail. In this specification, "~" means a range including the lower limit value and the upper limit value, and "concentration (ppm, ppb, ppt, %)" represents "mass concentration" unless otherwise specified. Further, in this specification, "flavor" means one or more kinds of sensations that can be changed by aroma (scent), typically sensations including smell and / or taste. In this specification, the term "flavor imparting (imparting flavor)" includes adding a new flavor and / or enhancing a flavor, and those in which the flavor is improved as a result of imparting or enhancing the flavor are also included. Also, in this specification, the flavor of food and drink may be referred to as taste. Further, in this specification, when referring to "flavor" for those that are not usually eaten (for example, cosmetics, fragrances, etc.), it mainly refers to the "aroma" of the product itself. Also, in this specification, "addition" is almost synonymous with "blending", and includes at least one of simply adding to a certain object by spraying, dropping, etc., and mixing with a certain object.

[0014] (Flavor improver) The flavor improver according to an embodiment of the present invention (hereinafter sometimes referred to as "the present flavor improver") contains, as an active ingredient, one or more compounds selected from the following Group A (hereinafter sometimes referred to as "Group A compounds"). (Group A) cis-2,3-dimethylthietane, trans-2,3-dimethylthietane, 2,2,3-trimethylthietane, 2,2-dimethylthietane As shown by an example in the following examples, the present flavor improver can improve the flavor of various flavor imparting compositions by adding it to the compositions. More specifically, the present flavor improver can impart or enhance a fragrant flavor, richness, peel feeling, bitterness, pulp feeling, ripeness feeling, etc. to various flavor imparting compositions as the addition target, and improve the flavor of the flavor imparting composition. Also, when the addition target is a flavor imparting composition, the present flavor improver can be rephrased as a flavor improver for flavor imparting compositions or a flavor improver for adding to flavor imparting compositions.

[0015] Here, the flavor-imparting composition to which the present flavor improver is added is a concept including flavor compositions (flavors) containing extracts of natural flavor materials and / or synthetic flavor materials, taste-imparting compositions, and the like. Also, a flavor-imparting composition specifying various flavors, which is a specific aspect of the flavor-imparting composition, may be referred to as a "(type of flavor) flavor-imparting composition". For example, a "coffee flavor-imparting composition" is a flavor-imparting composition having the flavor of coffee, and examples thereof include a coffee extract (extract, oleoresin, etc.), which is a natural flavor material, a coffee flavor composition using various flavor compounds, which are synthetic flavor materials, a coffee flavor composition (flavor) combining a coffee extract and various flavor compounds, a coffee taste-imparting composition, and the like.

[0016] When the present flavor improver is added to various flavor-imparting compositions, the concentration of the group A compounds (the active ingredients of the present invention) in the flavor-imparting composition can be arbitrarily determined according to the desired flavor improvement effect. However, as shown in the examples described later, the inventors have confirmed that the flavor of various flavor-imparting compositions can be improved when the concentration is within the range of 100 ppb (0.1 ppm) to 1% (10,000 ppm), more preferably within the range of 1 ppm to 0.1% (1,000 ppm) (when two or more active ingredients of the present invention are added, their total concentration; the same applies hereinafter).

[0017] Therefore, in the present embodiment, the concentration of the group A compounds (the active ingredients of the present invention) in the flavor-imparting composition may be within the range of 100 ppb to 1%, more preferably within the range of 1 ppm to 0.1%, so that the flavor improvement effect on the flavor-imparting composition can be achieved. For example, the lower limit value can be any one of 100 ppb, 1 ppm, 10 ppm, 100 ppm, and 0.1%, and the upper limit value can be any one of 1%, 0.1%, 100 ppm, 10 ppm, and 1 ppm, and the range can be set within any combination of these lower limit values and upper limit values, but it is not limited thereto.

[0018] Furthermore, as illustrated in the examples below, this flavor enhancer can improve the flavor of various consumer goods by being added to them. More specifically, this flavor enhancer can impart or enhance savory flavors, richness, peeliness, bitterness, pulpiness, ripeness, etc., to the consumer goods to which it is added, thereby improving the flavor of those consumer goods. When the target of the addition is a consumer good, this flavor enhancer can be referred to as a flavor enhancer for consumer goods, or a flavor enhancer for consumer goods additives.

[0019] Here, the consumer goods to which the flavor enhancer is to be added refer to a variety of consumer goods, including daily consumer goods (non-durable consumer goods) such as food and beverages, cosmetics, pharmaceuticals, and health and hygiene products, or durable consumer goods such as cars and home appliances, and are not particularly limited. However, a preferred example of a consumer good is food and beverages, and a preferred flavor of a consumer good is coffee flavor. Therefore, particularly preferred examples are various food and beverages that have a coffee flavor. When the consumer good is a food or beverage that has a coffee flavor, the flavor enhancer can improve the flavor of the food or beverage by imparting or enhancing the savory aroma of coffee, especially a roasted flavor reminiscent of the bitterness of dark roast coffee, to the food or beverage to which it is to be added.

[0020] In this specification, "coffee flavor" includes both the natural coffee flavor perceived from processed roasted coffee beans (typically extracts) and the coffee flavor of compositions (typically flavoring compositions) formulated to mimic the natural coffee flavor.

[0021] Furthermore, in this specification, "consumer goods having coffee flavor" (sometimes referred to as "coffee-flavored consumer goods") is not particularly limited as long as it has the aforementioned "coffee flavor," and may have other flavors in addition to coffee flavor. Typical examples include coffee-flavored food and beverages (sometimes referred to as "coffee-flavored food and beverages"), coffee-flavored cosmetics (sometimes referred to as "coffee-flavored cosmetics"), and coffee-flavored daily necessities (sometimes referred to as "coffee-flavored daily necessities"). Specific examples of coffee-flavored food and beverages include, but are not limited to, coffee (extract from roasted coffee beans), milk coffee, other beverages having coffee flavor, instant coffee (extract from roasted coffee beans that has been dried and processed into a powder), coffee liqueur, alcoholic beverages having coffee flavor such as those using coffee liqueur, and coffee-flavored confectionery such as coffee-flavored candy, cookies, chocolate, jelly, frozen desserts, and cakes. Examples of coffee-flavored cosmetics include, but are not limited to, aromatherapy candles, air fresheners, incense, and other fragrances and / or deodorizers with a coffee flavor, as well as hair care products with a coffee flavor. Examples of coffee-flavored daily necessities include, but are not limited to, stationery with a coffee flavor and insect repellents with a coffee flavor.

[0022] Furthermore, in this specification, whether "coffee flavor" refers to a coffee flavor derived from a processed product of roasted coffee beans, or a coffee flavor that imitates roasted coffee beans, the origin and type of the roasted coffee beans are arbitrary. For example, any known species such as Arabica, Robusta, or Liberica may be used, and the term includes the coffee flavor of any coffee bean regardless of origin. The degree of roasting of coffee beans is usually expressed by the L value, with Italian roast being around 16-19, French roast around 19-21, Full City roast around 21-23, City roast around 23-25, High roast around 25-27, and Medium roast around 27-29. Lighter roasts than these are generally not used for normal consumption. The L value is an index that represents the degree of coffee roasting, and is the value obtained by measuring the brightness of ground roasted coffee beans with a colorimeter. Black is represented by an L value of 0, and white by an L value of 100. Therefore, the darker the roast of the coffee beans, the lower the value, and the lighter the roast, the higher the value. In this invention, the food material coffee includes the crushed powder and extract (extract or concentrate thereof or its dried powder, etc.) of the above raw material.

[0023] Representative examples of coffee bean producing countries (origin countries) include Jamaica, the United States, Tanzania, Indonesia, Guatemala, Colombia, Brazil, India, Ethiopia, and Yemen.

[0024] When this flavor enhancer is added to various consumer goods, the concentration of Group A compound (the active ingredient) in the consumer goods can be arbitrarily determined according to the desired flavor enhancement effect. However, as shown in the examples described below, the inventors have confirmed that the flavor of various consumer goods can be improved when the concentration is in the range of 100 ppt (0.1 ppb) to 10 ppm, more preferably in the range of 1 ppb to 1 ppm (the total concentration of the active ingredient if two or more are added; the same applies hereinafter).

[0025] Therefore, in this embodiment, the concentration of Group A compound (the active ingredient) in the consumer goods should be within the range of 100 ppt to 10 ppm, more preferably within the range of 1 ppb to 1 ppm, so that the flavor-improving effect on the consumer goods is achieved. For example, the lower limit can be any of 100 ppt, 1 ppb, 10 ppb, 100 ppb, or 1 ppm, and the upper limit can be any of 10 ppm, 1 ppm, 100 ppb, 10 ppb, or 1 ppb, and the concentration can be within any combination of these lower and upper limits, but is not limited to these.

[0026] Furthermore, the inventors confirmed that while 2,3-dimethylthiirane is known as a fuel gas odorant as described above, it was not known to have an effect on improving the flavor of the above-mentioned flavor-imparting compositions or the flavor of food and beverages. Also, while 2,2-dimethylthiirane is known as one of the aroma components of pickled radish and garlic, its specific contribution to flavor is unknown, and it was not known to have an effect on improving the flavor of the above-mentioned flavor-imparting compositions or the flavor of food and beverages. In addition, 2,2,3-trimethylthiirane is a compound that is not known as an aroma component, and it was not known to have an effect on improving the flavor of the above-mentioned flavor-imparting compositions or the flavor of food and beverages.

[0027] The specific structures of Group A compounds are shown below. Formula (1) shows the structural formula for cis-2,3-dimethylthirayran, formula (2) shows the structural formula for trans-2,3-dimethylthirayran, formula (3) shows the structural formula for 2,2,3-trimethylthirayran, and formula (4) shows the structural formula for 2,2-dimethylthirayran. The cis-2,3-dimethylthirayran in formula (1) is also called (2R,3S)-2,3-dimethylthirayran, and the trans-2,3-dimethylthirayran in formula (2) is also called (2R,3R)-2,3-dimethylthirayran. Furthermore, 2,2,3-trimethylthirayran of formula (3) has two enantiomers: (R)-2,2,3-trimethylthirayran, shown in formula (5), and (S)-2,2,3-trimethylthirayran, shown in formula (6). However, as shown in the examples described later, there was no difference in effect between these enantiomers, so unless otherwise specified, these enantiomers will not be distinguished in the following specification. Accordingly, in this specification, 2,2,3-trimethylthirayran includes cases where it consists only of (R)-2,2,3-trimethylthirayran, where it consists only of (S)-2,2,3-trimethylthirayran, and where (R)-2,2,3-trimethylthirayran and (S)-2,2,3-trimethylthirayran are mixed in any ratio.

[0028] [ka] ...(1)

[0029] [ka] ...(2)

[0030] [ka] ...(3)

[0031] [ka] ...(4)

[0032] [ka] ...(5)

[0033] [ka] ...(6)

[0034] The method of obtaining the active ingredients of this flavor enhancer, cis-2,3-dimethylthiirane, trans-2,3-dimethylthiirane, 2,2,3-trimethylthiirane, and 2,2-dimethylthiirane, is not particularly limited and may be obtained by any method, such as purchasing commercially available reagents or synthesizing them using known methods.

[0035] (Flavor-imparting composition) A flavor-imparting composition according to one embodiment of the present invention (hereinafter sometimes referred to as "the present flavor-imparting composition") contains the following Group A compounds. That is, the present flavor-imparting composition includes a flavor-imparting composition to which the flavor-improving agent described above in "(flavor-improving agent)" has been added. (Group A) cis-2,3-dimethylthirayran, trans-2,3-dimethylthirayran, 2,2,3-trimethylthirayran, 2,2-dimethylthirayran As an example of which is shown in the examples described below, the flavor-imparting composition in question can be a flavor-imparting composition with improved flavor. More specifically, the flavor-imparting composition in question imparts or enhances flavors such as savory aroma, richness, peeliness, bitterness, pulpiness, and ripeness, thereby improving the flavor. Furthermore, by adding the flavor-imparting composition in question to various consumer goods, it can impart superior flavor to those consumer goods.

[0036] The concentration of Group A compounds in the flavor-imparting composition can be arbitrarily determined according to the desired flavor-improving effect, as described above in "(Flavor-improving agent)". However, as shown in the examples below, various flavor-imparting compositions with improved flavor can be obtained when the concentration is within the range of 100 ppb (0.1 ppm) to 1% (10,000 ppm), more preferably within the range of 1 ppm to 0.1% (1,000 ppm).

[0037] Therefore, in this embodiment, the concentration of Group A compound (the active ingredient) in the flavor-imparting composition should be within the range of 100 ppb to 1%, more preferably within the range of 1 ppm to 0.1%, in order to achieve a flavor-improving effect on the flavor-imparting composition. For example, the lower limit can be any of 100 ppb, 1 ppm, 10 ppm, 100 ppm, or 0.1%, and the upper limit can be any of 1%, 0.1%, 100 ppm, 10 ppm, or 1 ppm, and the concentration can be within any combination of these lower and upper limits, but is not limited to these.

[0038] (Coffee flavoring composition) A coffee flavoring composition according to one embodiment of the present invention (hereinafter sometimes referred to as "the coffee flavoring composition") contains the following Group A compounds. That is, the coffee flavoring composition includes a form of the coffee flavoring composition to which the flavor improving agent described above in "(flavor improving agent)" is added. (Group A) cis-2,3-dimethylthirayran, trans-2,3-dimethylthirayran, 2,2,3-trimethylthirayran, 2,2-dimethylthirayran The coffee flavoring composition described in this invention can be an improved coffee flavoring composition, as an example of which is shown in the examples described below. More specifically, the coffee flavoring composition described in this invention, by containing Group A compounds, enhances the savory aroma of coffee, particularly the roasted flavor reminiscent of the bitterness of dark roast coffee, thereby improving the flavor. Furthermore, by adding the coffee flavoring composition described in this invention to various consumer goods, it is possible to impart an excellent coffee flavor to those consumer goods. Here, it is not necessary for the various consumer goods to which the coffee flavoring composition is added to have a coffee flavor, but it is preferable that they have a coffee flavor and / or a flavor that is compatible with the coffee flavor (for example, milk flavor, chocolate flavor, alcohol flavor, caramel flavor, fruit flavor, etc.).

[0039] (Fragrance composition) A fragrance composition according to one embodiment of the present invention (hereinafter sometimes referred to as "the present fragrance composition") is a form of the present flavor-improving composition to which the present flavor-improving agent has been added. That is, it contains a predetermined amount of Group A compound. The present fragrance composition can be added to various consumer goods for the purpose of flavoring.

[0040] Specific examples of the fragrance compositions in question include fragrance compositions for food and beverages (also called flavor compositions) and fragrance compositions for cosmetics (also called fragrance compositions). Examples of articles to which the fragrances can be added include, as mentioned above, consumer goods such as food and beverages, cosmetics, pharmaceuticals, and health and hygiene products. The form of the fragrance compositions in question is not particularly limited, and examples include water-soluble fragrance compositions, oil-soluble fragrance compositions, emulsified fragrance compositions, and powdered fragrance compositions.

[0041] The concentration of the active ingredient in the fragrance composition can be arbitrarily determined depending on the target to which the fragrance composition is added, and, as with the aforementioned flavor-imparting composition, the amount added should be adjusted based on the concentration of the active ingredient. Examples of the concentration of the active ingredient include a range of 100 ppb (0.1 ppm) to 1% (10,000 ppm), more preferably 1 ppm to 0.1% (1,000 ppm), relative to the total mass of the fragrance composition. That is, the concentration of the active ingredient in the fragrance composition can be set with a lower limit of 100 ppb, 1 ppm, 10 ppm, 100 ppm, or 0.1%, and an upper limit of 1%, 0.1%, 100 ppm, 10 ppm, or 1 ppm, and can be within any combination of these lower and upper limits, but is not limited to these.

[0042] Furthermore, the fragrance composition may contain any other compound or component in addition to the active ingredient.

[0043] In the present fragrance composition, examples of other optional components that may be included in addition to the active ingredient include various types of fragrance compounds, fragrance compositions, pigments, vitamins, functional substances, fish extracts, livestock extracts, animal and plant extracts, animal and vegetable oils and fats, yeast extracts, animal and plant proteins, animal and plant protein hydrolysates, starch, dextrin, sugars, amino acids, nucleic acids, organic acids, solvents, emulsifiers, specific gravity adjusters, antioxidants, and the like. For example, natural essential oils, natural fragrances, and synthetic fragrance compounds described in "Patent Gazette of the Japan Patent Office, Collection of Well-Known and Conventional Technologies (Fragrances), Part II: Food Fragrances, published January 14, 2000," "Survey on the Actual Use of Food Fragrance Compounds in Japan" (FY2000 Ministry of Health, Labour and Welfare Research Report, Japan Fragrance Manufacturers Association, published March 2001), and "Synthetic Fragrances: Chemistry and Product Knowledge" (Revised and Enlarged Edition published December 20, 2016, edited by the Synthetic Fragrance Editorial Committee, Chemical Daily Co., Ltd.) can be cited.

[0044] More specific examples of fragrance compounds include hydrocarbon compounds such as monoterpenes like α-pinene, β-pinene, myrcene, camphene, and limonene; sesquiterpenes such as valencene, cedrene, caryophyllene, and longifolene; and 1,3,5-undecatriene.

[0045] Examples of alcohol compounds include saturated or unsaturated alcohols such as butanol, pentanol, 3-octanol, hexanol, (Z)-3-hexen-1-ol, prenol, and 2,6-nonadienol; terpene alcohols such as linalool, geraniol, citronellol, tetrahydromyrcenol, farnesol, nerolidol, cedrol, and terpineol; and aromatic alcohols such as benzyl alcohol, phenylethyl alcohol, and cinnamyl alcohol.

[0046] Examples of aldehyde compounds include saturated or unsaturated aldehydes such as acetaldehyde, hexanal, octanal, decanal, (E)-2-hexenal, and 2,4-octadienal; terpene aldehydes such as citronellal, hydroxycitronellal, citral, myrthenal, and perillaldehyde; and aromatic aldehydes such as benzaldehyde, cinnamaldehyde, amylcinnamaldehyde, vanillin, ethyl vanillin, heliotropin, and p-tolylaldehyde.

[0047] Examples of ketone compounds include saturated or unsaturated ketones such as 2-heptanone, 2-undecanone, 1-octen-3-one, and acetoin; diketones and hydroxyketones such as diacetyl, 2,3-pentanedione, maltol, ethylmaltol, cyclotene, and 2,5-dimethyl-4-hydroxy-3(2H)-furanone; terpene ketones such as carvone, menthone, and nootkatone; ketones derived from terpene decomposition products such as α-ionone, β-ionone, and β-damascenone; and aromatic ketones such as raspberry ketone.

[0048] Examples of furan or ether compounds include furfuryl alcohol, furfural, rose oxide, linalool oxide, mentfuran, theaspiran, estragole, eugenol, and 1,8-cineole.

[0049] Examples of ester compounds include aliphatic esters such as ethyl acetate, isoamyl acetate, ethyl butyrate, ethyl isobutyrate, isoamyl butyrate, ethyl 2-methylbutyrate, ethyl 3-methylbutyrate, methylbutyl isobutyrate, ethyl hexanoate, allyl hexanoate, ethyl heptanoate, ethyl caproate, isoamyl isovalerate, and ethyl nonanoate; terpene alcohol esters such as linalyl acetate, geranyl acetate, lavandulyl acetate, and terpenyl acetate; and aromatic esters such as benzyl acetate, benzyl butyrate, methyl salicylate, benzyl salicylate, methyl cinnamate, cinnamyl propionate, ethyl benzoate, cinnamyl isovalerate, and ethyl 3-methyl-2-phenylglycidate.

[0050] Examples of lactone compounds include saturated and unsaturated lactones such as γ-decalactone, γ-dodecalactone, δ-decalactone, δ-dodecalactone, 7-decene-4-olide, and 2-decene-5-olide.

[0051] Examples of acidic compounds include saturated or unsaturated fatty acids such as acetic acid, butyric acid, octanoic acid, isovaleric acid, caproic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid.

[0052] Examples of nitrogen-containing compounds include pyridine, alkyl-substituted pyrazines, methyl anthranilate, and trimethylpyrazine.

[0053] Examples of sulfur-containing compounds include methanethiol, dimethyl sulfide, dimethyl disulfide, allyl isothiocyanate, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, 3-methyl-1-butanethiol, 2-methyl-1-butanethiol, and furfuryl mercaptan.

[0054] Examples of natural essential oils include sweet orange, bitter orange, petitgrain, lemon, bergamot, mandarin, neroli, peppermint, spearmint, lavender, chamomile, rosemary, eucalyptus, sage, basil, rose, hyacinth, lilac, geranium, jasmine, ylang-ylang, anise, clove, ginger, nutmeg, cardamom, cedar, cypress, vetiver, patchouli, labdanum, elderflower, and clary sage.

[0055] Examples of various plant and animal extracts include extracts of herbs or spices, various tea extracts such as coffee, green tea, black tea, or oolong tea, and milk or dairy products and various enzyme hydrolysates such as lipases and / or proteases thereof.

[0056] Particularly preferred fragrance compounds (including those listed above) include one or more selected from isobutyraldehyde, isovaleraldehyde, 2-methylbutyraldehyde, guaiacol, 4-ethylguaiacol, 4-vinylguaiacol, 2,6-dimethoxyphenol, phenol, p-cresol, m-cresol, o-cresol, skatole, indole, phenylacetaldehyde, ethyl phenylacetate, 2-phenylethyl acetate, sotolon, homosotonol, homofuraneol, furaneol acetate, ethylcyclopentenolone, 2-methoxy-3-isobutylpyrazine, 2-methoxy-3-isopropylpyrazine, phenylacetic acid, 3-phenylpropionic acid, 3-mercapto-3-methylbutyl formate, and 3-mercapto-3-methylbutyl acetate. Other particularly preferred fragrance compounds or extracts include: Republished 2018-110587, JP 2020-65448, Republished 2016-72114, Republished 2016-72111, JP 2015-149950, JP 2013-252112, JP 2009-278957, JP 2008-25 Examples of fragrance compounds or extracts described in Japanese Patent Publication No. 9472, Japanese Patent Publication No. 2006-191925, Japanese Patent Publication No. 2007-61046, Japanese Patent Publication No. 2004-81053, Japanese Patent Publication No. Hei 2-104242, Japanese Patent Publication No. Sho 62-269642, Japanese Patent Publication No. Sho 59-109133, Japanese Patent Publication No. Sho 58-111641, and Japanese Patent Publication No. Sho 52-110873 are examples of fragrance compounds or extracts described in these publications. These fragrance compounds and extracts are particularly excellent at imparting one or more of the aroma of freshly ground roasted coffee beans, the aroma of roasted coffee beans (roasted aroma), the aroma of freshly brewed coffee, acidity, bitterness, and body, and contribute to imparting a natural coffee flavor to consumer goods. Therefore, when combined with the active ingredient in this invention in the fragrance composition, they are particularly excellent at imparting coffee flavor to the target of the fragrance composition.

[0057] The preferred form of the flavor composition is a solution obtained by dissolving the coffee flavor enhancer and / or the composition containing the coffee flavor enhancer, or other components as needed, in a water-soluble or oil-soluble solvent, an emulsified preparation, a powder preparation, or other solid preparation (such as solid fat).

[0058] Examples of water-soluble solvents include ethanol, methanol, acetone, tetrahydrofuran, acetonitrile, 2-propanol, methyl ethyl ketone, glycerin, propylene glycol, and dipropylene glycol. Of these, ethanol or glycerin are particularly preferred when the fragrance composition is to be added to food or beverages. Examples of oil-soluble solvents include vegetable oils and fats, animal oils and fats, refined oils and fats (for example, processed oils such as medium-chain fatty acid triglycerides and short-chain fatty acid triglycerides such as triacetin and trippropionine), various essential oils, and triethyl citrate.

[0059] Furthermore, to obtain an emulsified formulation, the coffee flavor enhancer and / or the composition containing the coffee flavor enhancer can be emulsified together with a water-soluble solvent and an emulsifier. The emulsification method is not particularly limited, and an emulsified liquid with excellent stability can be obtained by emulsifying using emulsifiers such as various types of emulsifiers conventionally used in food and beverages, for example, fatty acid monoglycerides, fatty acid diglycerides, fatty acid triglycerides, propylene glycol fatty acid esters, sucrose fatty acid esters, polyglycerin fatty acid esters, lecithin, modified starch, sorbitan fatty acid esters, quillaja extract, gum arabic, tragacanth gum, guar gum, karaya gum, xanthan gum, pectin, alginic acid and its salts, carrageenan, gelatin, casein quillaja saponin, or sodium caseinate, using a homomixer, colloid mill, rotary disc homogenizer, high-pressure homogenizer, etc. The amount of these emulsifiers used is not strictly limited and can be varied over a wide range depending on the type of emulsifier used, but generally, it is appropriate to use about 0.01 to about 100 parts by mass, preferably about 0.1 to about 50 parts by mass, per 1 part by mass of the flavor-improving composition to which the flavor-improving agent has been added or per 1 part by mass of the composition in question. In addition, in order to stabilize the emulsified state, in addition to water, one or more types of polyhydric alcohols such as glycerin, propylene glycol, sorbitol, maltitol, sucrose, glucose, trehalose, sugar solution, and reduced starch syrup may be added to the emulsified liquid.

[0060] Furthermore, the resulting emulsified liquid can be dried to produce a powder formulation if desired. During the powdering process, sugars such as gum arabic, trehalose, dextrin, sugar, lactose, glucose, starch syrup, and reduced starch syrup may be added as needed. The amounts used can be appropriately selected according to the desired characteristics of the powder formulation.

[0061] In addition to the above, this fragrance composition may contain, as necessary, other components commonly used in fragrance compositions. For example, it may contain solvents such as water and ethanol, and fragrance fixatives such as ethylene glycol, propylene glycol, dipropylene glycol, glycerin, hexyl glycol, benzyl benzoate, triethyl citrate, diethyl phthalate, Harcolin, medium-chain triglyceride, and medium-chain diglyceride.

[0062] (Consumer goods) A consumer product according to one aspect of the present invention (hereinafter sometimes referred to as "the consumer product") contains a group A compound. That is, the consumer product includes a consumer product to which the flavor enhancer described above in "(flavor enhancer)" has been added. (Group A) cis-2,3-dimethylthirayran, trans-2,3-dimethylthirayran, 2,2,3-trimethylthirayran, 2,2-dimethylthirayran The consumer goods in question can be improved in flavor, as illustrated in the examples described below. More specifically, the consumer goods in question have improved flavor, with added or enhanced aroma, richness, peeliness, bitterness, pulpiness, ripeness, etc.

[0063] Examples of consumer goods include, as mentioned above, various consumer goods such as daily consumer goods (non-durable consumer goods) like food and beverages, cosmetics, and pharmaceuticals and hygiene products, or durable consumer goods like cars and home appliances, and are not particularly limited, but consumer goods having a coffee flavor are preferred.

[0064] Furthermore, examples of preferred consumer goods include food and beverages, and particularly preferred are various food and beverages having a coffee flavor. When the consumer good is a food or beverage having a coffee flavor, the inclusion of Group A compounds enhances the savory aroma of coffee, especially the roasted flavor reminiscent of the bitterness of dark roast, thereby improving the flavor.

[0065] Food and beverages that have a coffee flavor may be those that only provide a coffee flavor, or they may also provide other flavors. Examples of flavors other than coffee include flavors that are preferably perceived simultaneously with the coffee flavor, and / or various flavors that harmonize with the coffee flavor. Specifically, these include, but are not limited to, milk flavor, chocolate flavor, alcohol flavor, caramel flavor, and fruit flavor.

[0066] The concentration of the active ingredient in the consumer product can be arbitrarily determined depending on the target to which the flavor enhancer is added. Examples of active ingredient concentrations include a range of 100 ppt (0.1 ppb) to 10 ppm, more preferably 1 ppb to 1 ppm, relative to the total mass of the consumer product. More specifically, the lower limit can be any of 100 ppt, 1 ppb, 10 ppb, 100 ppb, or 1 ppm, and the upper limit can be any of 10 ppm, 1 ppm, 100 ppb, 10 ppb, or 1 ppb, with any combination of these lower and upper limits, but it is not limited to these.

[0067] More specific examples of food and beverages include rice crackers, rice crackers, puffed rice crackers, mochi, manju, uiro, bean paste, yokan, mizuyokan, kintama, jelly, castella, candy, biscuits, crackers, potato chips, cookies, pies, pudding, buttercream, custard cream, cream puffs, waffles, sponge cake, donuts, chocolate, chewing gum, caramel, candy, peanut paste or other pastes, and other sweets; bread, udon, ramen, Chinese noodles, sushi, gomokumeshi, fried rice, pilaf, gyoza wrappers, shumai. Breads such as chicken skin, okonomiyaki, takoyaki, noodles, rice dishes, and other grains; pickles such as fermented rice bran pickles, pickled plums, fukujinzuke, bettara pickles, senmaizuke, rakkyo, miso pickles, takuan pickles, and pickling mixes; fish such as mackerel, sardines, saury, salmon, tuna, bonito, whale, flounder, sand eel, and sweetfish; squid such as Japanese flying squid, spear squid, cuttlefish, and firefly squid; octopuses such as common octopus and baby octopus; shrimp such as kuruma prawns, spot prawns, spiny lobsters, and black tiger prawns; crabs such as king crab, snow crab, swimming crab, and hairy crab; clams Shellfish such as clams, scallops, oysters, and mussels; processed seafood products such as canned goods, boiled fish, tsukudani, surimi, processed seafood products (chikuwa, kamaboko, fried kamaboko, crab leg kamaboko, etc.), fried foods, tempura, etc.; meat products such as chicken, pork, beef, lamb, and horse meat; processed foods using meat such as curry, stew, beef stew, Hayashi rice sauce, meat sauce, mapo tofu, hamburgers, dumplings, kamameshi mix, soups (corn soup, tomato soup, consommé soup, etc.), meatballs, braised pork, and canned meat; table salt, seasoned salt, soy sauce, powdered soy sauce, miso, Powdered miso, moromi, hishio, furikake, ochazuke mix, margarine, mayonnaise, dressing, vinegar, sanbaizu, powdered sushi vinegar, Chinese seasoning mix, tempura dipping sauce, noodle soup (kombu dashi or katsuobushi dashi, etc.), sauces (medium-thick sauce, tomato sauce, etc.), ketchup, yakiniku sauce, curry roux, stew mix, soup base, dashi base (kombu dashi or katsuobushi dashi, etc.), compound seasonings, new mirin, mixed flours such as fried chicken flour and takoyaki flour, and other seasonings; animal or plant-based dashi-flavored foods and beverages to which these seasonings have been added; dairy products such as cheese, yogurt, and butter;Various fermented products made from various microorganisms such as brewer's yeast, baker's yeast, lactic acid bacteria; simmered dishes such as vegetable stews, Chikuzen-ni (a type of Japanese stew), Oden (Japanese hot pot), and other simmered dishes; ingredients and side dishes for takeout bento boxes; fruit juices and soft drinks containing fruit juice, such as apples, grapes, and citrus fruits (grapefruit, oranges, lemons, etc.); vegetable-based beverages and vegetable soups containing vegetables such as tomatoes, bell peppers, celery, melons, bitter melons, carrots, potatoes, asparagus, bracken, and royal fern; beverages such as coffee, cocoa, green tea, black tea, oolong tea, soft drinks, cola drinks, carbonated drinks (citrus-flavored and other flavored sodas, etc.), and lactic acid bacteria beverages; crude drugs and herbs. Examples include: beverages containing; functional beverages such as cola drinks, fruit juices, dairy drinks, sports drinks, honey drinks, vitamin supplements, mineral supplements, nutritional drinks, nourishing drinks, and lactic acid bacteria drinks; non-alcoholic beverages such as alcohol-flavored beverages (beer, plum wine, chuhai, etc.); other brewed alcoholic beverages (sparkling) or liqueurs (sparkling), such as wine, shochu, awamori, sake, beer, chuhai, cocktail drinks, sparkling wine, fruit wine, medicinal wine, and so-called "third beer," or alcoholic beverages containing these; and various plant-based milks such as almond milk, oat milk, soy milk, rice milk, and coconut milk.

[0068] Cosmetics as an example of consumer goods are not particularly limited, but examples include: perfumes such as eau de cologne, eau de toilette, eau de parfum, and parfum; hair care products such as shampoo, conditioner, and hair styling products (hair cream, pomade, etc.); cosmetics such as foundation, lipstick, lip balm, lip gloss, lotion, cosmetic emulsion, cosmetic cream, cosmetic gel, serum, and face masks; deodorant products such as antiperspirant spray, deodorant wipes, deodorant cream, and deodorant stick; and inorganic salts. Examples include bath additives such as cooling, carbon dioxide, skincare, enzyme, and herbal bath additives; sunscreens and other sun tanning cosmetics; facial cleansers such as face soaps and facial creams; body soaps and body washes; laundry soaps, laundry detergents, disinfectant detergents, deodorizing detergents, fabric softeners, dish soaps, and cleaning detergents; health and hygiene products such as toothpaste, tissues, and toilet paper; and fragrance products such as air fresheners and room fragrances for rooms and cars.

[0069] (Methods for improving the flavor of consumer goods; manufacturing methods for consumer goods) A method for improving the flavor of consumer goods according to one aspect of the present invention (hereinafter sometimes referred to as the "flavor improvement method") includes the step of adding a group A compound to the consumer goods.

[0070] By adding an effective amount of Group A compounds to consumer goods, the flavor of those consumer goods can be improved. Group A compounds may be added as is, or they may be added as the flavor enhancer in question. Therefore, the flavor improvement method in question can be rephrased as a method for manufacturing consumer goods that includes the step of adding the flavor enhancer in question to the consumer goods (hereinafter referred to as the consumer goods manufacturing method in question). As a method for adding Group A compounds to consumer goods, the flavor-imparting composition in question (a representative example being the fragrance composition in question) may also be added to the consumer goods.

[0071] In the present invention, the consumer goods are not particularly limited, but specific examples are as described above in the section on "flavor enhancers."

[0072] In the present method for improving flavor and the present method for manufacturing consumer goods, the amount of the active ingredient added to the consumer goods only needs to be an amount that improves the flavor, and can be arbitrarily set according to the type and form of the consumer goods. In this case, examples of the concentration of Group A compounds in consumer goods are as described in the above section on "flavor enhancers".

[0073] In the present method for improving flavor and manufacturing consumer goods, the method of adding the active ingredient (flavor enhancer) to the consumer goods is not particularly limited. Furthermore, the timing of adding the compound (flavor enhancer) to the consumer goods is also not particularly limited. [Examples]

[0074] The present invention will be described in more detail below with reference to examples. However, the present invention is not limited to these examples.

[0075] [Example 1] Effect of adding to fragrance composition The effects of adding cis-2,3-dimethylthiirane, trans-2,3-dimethylthiirane, (R)-2,2,3-trimethylthiirane, (S)-2,2,3-trimethylthiirane, and 2,2-dimethylthiirane (Group A compounds) to coffee flavoring compositions (flavoring compositions), milk flavoring compositions (flavoring compositions), and grapefruit flavoring compositions (flavoring compositions) were confirmed as follows.

[0076] Ethanol solutions of arbitrary concentrations (hereinafter sometimes referred to as "the ethanol solution"), propylene glycol solutions of arbitrary concentrations (hereinafter sometimes referred to as "the propylene glycol solution"), and MCT (medium-chain triglyceride: neutral fats consisting of fatty acids with 8 to 12 carbon atoms) solutions of arbitrary concentrations were prepared, each containing commercially available cis-2,3-dimethylthiirane, trans-2,3-dimethylthiirane, (R)-2,2,3-trimethylthiirane, (S)-2,2,3-trimethylthiirane, and 2,2-dimethylthiirane individually. These were used in the following Examples 1 to 3.

[0077] [Example 1-1] Coffee Flavor Composition A basic coffee flavoring composition was prepared according to the formulation shown in Table 1 below.

[0078] [Table 1]

[0079] Fragrance compositions 1-1 to 1-30 of the present invention were prepared by adding the ethanol solution to the basic coffee fragrance composition so that the concentration of Group A compounds in the basic coffee fragrance composition was as shown in Table 2 below. Then, the obtained fragrance compositions 1-1 to 1-30 of the present invention were subjected to sensory evaluation by 15 well-trained panelists (with more than 10 years of experience, including coffee appraisers). The sensory evaluation was conducted by having the panelists comment on the aroma of products 1-1 to 1-30 compared to a basic coffee fragrance composition without the addition of Group A compounds (control product 1-1), and by averaging the scores given by the panelists for the roastiness compared to control product 1-1 according to the evaluation criteria below. <Evaluation Criteria Regarding Roasting> Significantly increased compared to control product 1-1: 5 points Significantly increased compared to control product 1-1: 4 points Compared to control product 1-1, there was a certain degree of increase: 3 points Slightly increased compared to control sample 1-1: 2 points Equivalent to control product 1-1: 1 point

[0080] The results of the sensory evaluation of products 1-1 to 1-30 of the present invention are shown in Table 2 below.

[0081] [Table 2]

[0082] As shown in Table 2, the compounds in Group A were found to improve the coffee flavor of coffee flavor compositions by imparting or enhancing the roasted aroma and flavor of coffee, particularly the bitterness reminiscent of dark roast coffee. Furthermore, it was confirmed that there was no difference in effect between the enantiomers of (R)-2,2,3-trimethylthiirane and (S)-2,2,3-trimethylthiirane.

[0083] [Examples 1-2] Milk flavoring composition A milk-based flavoring composition was prepared according to the formulation shown in Table 3 below.

[0084] [Table 3]

[0085] Fragrance compositions 2-1 to 2-30 of the present invention were prepared by adding the ethanol solution to the milk-based fragrance composition so that the concentration of Group A compounds in the milk-based fragrance composition was as shown in Table 4 below. Then, the obtained fragrance compositions 2-1 to 2-30 of the present invention were subjected to sensory evaluation by 15 well-trained panelists (with more than 10 years of experience). The sensory evaluation was conducted by having the panelists comment on the aroma of products 2-1 to 2-30 compared to control product 2-1, which was the milk-based fragrance composition without the addition of Group A compounds, and by averaging the scores given by the panelists for the richness compared to control product 2-1 according to the evaluation criteria below. <Evaluation Criteria for Richness> Significantly increased compared to control product 2-1: 5 points Significantly increased compared to control product 2-1: 4 points Compared to control product 2-1, there was a certain degree of increase: 3 points Slightly increased compared to control product 2-1: 2 points Equivalent to control product 2-1: 1 point

[0086] The results of the sensory evaluation of products 2-1 to 2-30 of the present invention are shown in Table 4 below.

[0087] [Table 4]

[0088] As shown in Table 4, it was confirmed that Group A compounds impart or enhance the richness of milk to milk flavoring compositions and improve the milk flavor. Furthermore, it was confirmed that there was no difference in effect between the enantiomers of (R)-2,2,3-trimethylthiirane and (S)-2,2,3-trimethylthiirane.

[0089] [Examples 1-3] Grapefruit Flavor Composition A basic grapefruit fragrance composition was prepared according to the formulation shown in Table 5 below.

[0090] [Table 5]

[0091] Fragrance compositions 3-1 to 3-30 of the present invention were prepared by adding the ethanol solution to the grapefruit basic fragrance composition so that the concentration of Group A compound in the grapefruit basic fragrance composition was as shown in Table 6 below. Then, the obtained fragrance compositions 3-1 to 3-30 of the present invention were subjected to sensory evaluation by 15 well-trained panelists (with more than 10 years of experience). The sensory evaluation was conducted by having the panelists comment on the aroma of products 3-1 to 3-30 compared to control product 3-1, which was the grapefruit basic fragrance composition without the addition of Group A compound, and by averaging the scores given by the panelists for the peel sensation compared to control product 3-1 according to the evaluation criteria below. <Evaluation Criteria Regarding Peel Sensitivity> Significantly increased compared to control product 3-1: 5 points Significantly increased compared to control product 3-1: 4 points Compared to control product 3-1, there was a certain degree of increase: 3 points Slightly increased compared to control product 3-1: 2 points Equivalent to control product 3-1: 1 point

[0092] The results of the sensory evaluation of products 3-1 to 3-30 of the present invention are shown in Table 6 below.

[0093] [Table 6]

[0094] As shown in Table 6, the compounds in Group A were confirmed to impart or enhance the grapefruit peel sensation to grapefruit flavor compositions, thereby improving the grapefruit flavor. Furthermore, it was confirmed that there was no difference in effect between the enantiomers of (R)-2,2,3-trimethylthiirane and (S)-2,2,3-trimethylthiirane.

[0095] [Example 2] Effect of adding to food and beverages The effects of adding cis-2,3-dimethylthiirane, trans-2,3-dimethylthiirane, (R)-2,2,3-trimethylthiirane, (S)-2,2,3-trimethylthiirane, and 2,2-dimethylthiirane (Group A compounds) to black coffee, coffee with milk, beer, straight tea, barley tea, mango juice, consommé soup, cookies, and coffee candy were confirmed as follows.

[0096] [Example 2-1] Black coffee Commercially available black coffee was prepared. Then, the ethanol solution of the present invention was added to the commercially available black coffee so that the concentration of group A compound in the black coffee was as shown in Table 7 below, thereby preparing black coffee products 4-1 to 4-30 of the present invention.

[0097] Then, the resulting black coffee products 4-1 to 4-30 were subjected to sensory evaluation by 15 well-trained panelists (with 10 or more years of experience, including coffee appraisers). The sensory evaluation was conducted by having the panelists comment on the aroma and flavor of products 4-1 to 4-30 compared to the commercially available black coffee without the addition of Group A compounds (control product 4-1), and by averaging the scores given by the panelists to the roast level compared to control product 4-1 according to the evaluation criteria below. <Evaluation Criteria Regarding Roasting> Significantly increased compared to control product 4-1: 5 points Significantly increased compared to control product 4-1: 4 points Compared to control product 4-1, there was a certain degree of increase: 3 points Slightly increased compared to control product 4-1: 2 points Equivalent to control product 4-1: 1 point

[0098] The results of the sensory evaluation of products 4-1 to 4-30 of the present invention are shown in Table 7 below.

[0099] [Table 7]

[0100] As shown in Table 7, the compounds in Group A were found to improve the coffee flavor of black coffee by imparting or enhancing the roasted aroma, particularly the bitterness reminiscent of dark roast coffee. Furthermore, no difference in effect was observed between the enantiomers of (R)-2,2,3-trimethylthirayran and (S)-2,2,3-trimethylthirayran.

[0101] [Example 2-2] Coffee with milk Commercially available coffee with milk was prepared. Then, the ethanol solution of the present invention was added to the commercially available coffee with milk so that the concentration of Group A compound in the coffee with milk was as shown in Table 8 below, thereby preparing coffee with milk according to products 5-1 to 5-30 of the present invention.

[0102] Then, the milk-added coffees of the obtained products 5-1 to 5-30 of the present invention were subjected to sensory evaluation by 15 well-trained panelists (with more than 10 years of experience, including coffee appraisers). The sensory evaluation was conducted by having the panelists comment on the aroma and flavor of the products 5-1 to 5-30 compared to the commercially available milk-added coffee without the addition of Group A compounds (control product 5-1), and by averaging the scores given by the panelists to the roastiness compared to control product 5-1 according to the evaluation criteria below. <Evaluation Criteria Regarding Roasting> Significantly increased compared to control product 5-1: 5 points Significantly increased compared to control product 5-1: 4 points Compared to control product 5-1, there was a certain degree of increase: 3 points Slightly increased compared to control sample 5-1: 2 points Equivalent to control product 5-1: 1 point

[0103] The results of the sensory evaluation of products 5-1 to 5-30 of the present invention are shown in Table 8 below.

[0104] [Table 8]

[0105] As shown in Table 8, the compounds in Group A were found to improve the coffee flavor of coffee with milk by imparting or enhancing the roasted aroma, particularly the bitterness reminiscent of dark roast coffee. Furthermore, no difference in effect was observed between the enantiomers of (R)-2,2,3-trimethylthirayran and (S)-2,2,3-trimethylthirayran.

[0106] [Examples 2-3] Beer Commercially available beer was prepared. Then, the ethanol solution of the present invention was added to the commercial beer so that the concentration of group A compounds in the beer was as shown in Table 9 below, thereby preparing the beers of the present invention products 6-1 to 6-30.

[0107] Then, the resulting beers of the present invention, 6-1 to 6-30, were subjected to sensory evaluation by 15 well-trained panelists (with 10 years or more of experience). The sensory evaluation was conducted by having the panelists comment on the aroma and flavor of the present invention products 6-1 to 6-30 compared to the control product 6-1, using the commercially available beer without the addition of Group A compounds as control product 6-1, and by averaging the scores given by the panelists for bitterness compared to control product 6-1 according to the evaluation criteria below. <Evaluation Criteria Regarding Bitterness> Significantly increased compared to control product 6-1: 5 points Compared to control product 6-1, the score increased significantly: 4 points Compared to control sample 6-1, there was a certain degree of increase: 3 points Slightly increased compared to control sample 6-1: 2 points Equivalent to control product 6-1: 1 point

[0108] The results of the sensory evaluation of products 6-1 to 6-30 of the present invention are shown in Table 9 below.

[0109] [Table 9]

[0110] As shown in Table 9, the compounds in Group A were found to impart or enhance a refreshing, bitter aroma similar to hops and a malty fragrance to beer, thereby improving the flavor of the beer. Furthermore, it was confirmed that there was no difference in effect between the enantiomers of (R)-2,2,3-trimethylthiran and (S)-2,2,3-trimethylthiran.

[0111] [Examples 2-4] Straight Tea Commercially available straight tea (unsweetened black tea) was prepared. Then, the ethanol solution of this invention was added to the commercial straight tea so that the concentration of group A compound in the straight tea was as shown in Table 10 below, thereby preparing straight tea products 7-1 to 7-30 of the present invention.

[0112] Then, the straight teas of the obtained products 7-1 to 7-30 of the present invention were subjected to sensory evaluation by 15 well-trained panelists (with more than 10 years of experience). The sensory evaluation was conducted by having the panelists comment on the aroma and flavor of the products 7-1 to 7-30 compared to the commercially available straight tea without the addition of Group A compounds (control product 7-1), and by averaging the scores given by the panelists for the bitterness compared to control product 7-1 according to the evaluation criteria below. <Evaluation Criteria Regarding Bitterness> Significantly increased compared to control product 7-1: 5 points Significantly increased compared to control sample 7-1: 4 points Compared to control sample 7-1, there was a certain degree of increase: 3 points Slightly increased compared to control sample 7-1: 2 points Equivalent to control product 7-1: 1 point

[0113] The results of the sensory evaluation of products 7-1 to 7-30 of the present invention are shown in Table 10 below.

[0114] [Table 10]

[0115] As shown in Table 10, the compounds in Group A were found to impart or enhance a bitter taste to straight tea, as if a generous amount of tea leaves had been used, thereby improving the flavor of black tea. Furthermore, it was confirmed that there was no difference in effect between the enantiomers of (R)-2,2,3-trimethylthirayran and (S)-2,2,3-trimethylthirayran.

[0116] [Examples 2-5] Barley tea Commercially available barley tea was prepared. Then, the ethanol solution of this invention was added to the commercially available barley tea so that the concentration of group A compound in the barley tea was as shown in Table 11 below, thereby preparing barley tea products 8-1 to 8-30 of the present invention.

[0117] Then, the barley tea products 8-1 to 8-30 obtained were subjected to sensory evaluation by 15 well-trained panelists (with more than 10 years of experience). The sensory evaluation was conducted by having the panelists comment on the flavor of products 8-1 to 8-30 compared to the commercially available barley tea without the addition of group A compounds (control product 8-1), and by averaging the scores given by the panelists for the roasted taste compared to control product 8-1 according to the evaluation criteria below. <Evaluation Criteria Regarding Roasting> Significantly increased compared to control product 8-1: 5 points Significantly increased compared to control product 8-1: 4 points Compared to control product 8-1, there was a certain degree of increase: 3 points Slightly increased compared to control sample 8-1: 2 points Equivalent to control product 8-1: 1 point

[0118] The results of the sensory evaluation of products 8-1 to 8-30 of the present invention are shown in Table 11 below.

[0119] [Table 11]

[0120] As shown in Table 11, it was confirmed that Group A compounds impart or enhance the unique grain aroma to barley tea, thereby improving its flavor. Furthermore, it was confirmed that there was no difference in effect between the enantiomers of (R)-2,2,3-trimethylthirayran and (S)-2,2,3-trimethylthirayran.

[0121] [Examples 2-6] Mango juice Commercially available mango juice (100% fruit juice) was prepared. Then, the ethanol solution of this invention was added to the commercial mango juice so that the concentration of group A compounds in the mango juice was as shown in Table 12 below, thereby preparing mango juices of the present invention products 9-1 to 9-30.

[0122] Then, the mango juices of the present invention, products 9-1 to 9-30, were subjected to sensory evaluation by 15 well-trained panelists (with more than 10 years of experience). The sensory evaluation was conducted by having the panelists comment on the flavor of the present invention products 9-1 to 9-30 compared to the commercially available mango juice without the addition of group A compounds, which was used as control product 9-1, and by averaging the scores given by the panelists to the richness of the juices compared to control product 9-1 according to the evaluation criteria below. <Evaluation Criteria for Richness> Significantly increased compared to control product 9-1: 5 points Significantly increased compared to control product 9-1: 4 points Compared to control sample 9-1, there was a certain degree of increase: 3 points Slightly increased compared to control sample 9-1: 2 points Equivalent to control product 9-1: 1 point

[0123] The results of the sensory evaluation of products 9-1 to 9-30 of the present invention are shown in Table 12 below.

[0124] [Table 12]

[0125] As shown in Table 12, the compounds in Group A were confirmed to impart or enhance the texture and ripeness of mango to mango juice, improving the flavor of mango. Furthermore, it was confirmed that there was no difference in effect between the enantiomers of (R)-2,2,3-trimethylthirayran and (S)-2,2,3-trimethylthirayran.

[0126] [Examples 2-7] Consommé Soup A commercially available consommé soup was prepared. The ethanol solution of this invention was added to the commercially available consommé soup so that the concentration of Group A compound in the consommé soup was as shown in Table 13 below, thereby preparing consommé soups of the present invention products 10-1 to 10-30.

[0127] Then, the consommé soups of the obtained products 10-1 to 10-30 of the present invention were subjected to sensory evaluation by 15 well-trained panelists (with more than 10 years of experience). The sensory evaluation was conducted by having the panelists comment on the aroma and flavor of the products 10-1 to 10-30 compared to the commercially available consommé soup without the addition of Group A compounds (control product 10-1), and by averaging the scores given by the panelists to the roasted flavor compared to control product 10-1 according to the evaluation criteria below. <Evaluation Criteria Regarding Roasting> Significantly increased compared to control product 10-1: 5 points Significantly increased compared to control sample 10-1: 4 points Compared to control product 10-1, there was a certain degree of increase: 3 points Slightly increased compared to control sample 10-1: 2 points Equivalent to control product 10-1: 1 point

[0128] The results of the sensory evaluation of products 10-1 to 10-30 of the present invention are shown in Table 13 below.

[0129] [Table 13]

[0130] As shown in Table 13, the compounds in Group A were found to impart or enhance a consommé-like aroma, richness, and roasted meat flavor to consommé soup, thereby improving the flavor of the consommé. Furthermore, it was confirmed that there was no difference in effect between the enantiomers of (R)-2,2,3-trimethylthiirane and (S)-2,2,3-trimethylthiirane.

[0131] [Examples 2-8] Cookies The cookie dough was prepared according to the formula shown in Table 14 below.

[0132] [Table 14]

[0133] Cookies were prepared by adding the MCT solution to the prepared cookie dough so that the concentration of Group A compounds in the cookie dough was as shown in Table 15 below. After shaping, the cookies were baked in an oven at 130°C for 5 minutes to prepare the cookies of the present invention, products 11-1 to 11-30. The obtained cookies of the present invention, products 11-1 to 11-30, were then subjected to sensory evaluation by 15 well-trained panelists (with more than 10 years of experience). For the sensory evaluation, cookies prepared by shaping cookie dough without added Group A compounds and baking them in an oven at 130°C for 5 minutes were used as control product 11-1. The panelists were asked to comment on the flavor of the present invention products 11-1 to 11-30 compared to control product 11-1, and the panelists scored the roasted taste compared to control product 11-1 according to the evaluation criteria below, and the scores were averaged. <Evaluation Criteria Regarding Roasting> Significantly increased compared to control product 11-1: 5 points Compared to control sample 11-1, the score increased significantly: 4 points Compared to control sample 11-1, there was a certain degree of increase: 3 points Slightly increased compared to control sample 11-1: 2 points Equivalent to control product 11-1: 1 point

[0134] The results of the sensory evaluation of products 11-1 to 11-30 of the present invention are shown in Table 15 below.

[0135] [Table 15]

[0136] As shown in Table 15, the compounds in Group A were found to impart or enhance a browned butter-like aroma and a roasted wheat flavor to cookies, thereby improving the flavor of the cookies. Furthermore, it was confirmed that there was no difference in effect between the enantiomers of (R)-2,2,3-trimethylthirayran and (S)-2,2,3-trimethylthirayran.

[0137] [Examples 2-9] Coffee Candy The base material for the coffee candy was prepared according to the formulation shown in Table 16 below.

[0138] [Table 16]

[0139] Candies 12-1 to 12-30 of the present invention were prepared by adding the MCT solution to the prepared coffee candy base so that the concentration of Group A compound in the coffee candy base was as shown in Table 17 below, heating at 120°C for 5 minutes, then dividing and cooling the mixture. The resulting candies 12-1 to 12-30 of the present invention were then subjected to sensory evaluation by 15 well-trained panelists (with 10 years or more of experience). For the sensory evaluation, a candy prepared by heating a coffee candy base without the added Group A compound at 120°C for 5 minutes, then dividing and cooling it was used as control product 12-1. The panelists were asked to comment on the flavor of products 12-1 to 12-30 compared to control product 12-1, and the panelists scored the roasted taste compared to control product 12-1 according to the evaluation criteria below, and the scores were averaged. <Evaluation Criteria Regarding Roasting> Significantly increased compared to control product 12-1: 5 points Compared to control product 12-1, the score increased significantly: 4 points Compared to control sample 12-1, there was a certain degree of increase: 3 points Slightly increased compared to control sample 12-1: 2 points Equivalent to control product 12-1: 1 point

[0140] The results of the sensory evaluation of products 12-1 to 12-30 of the present invention are shown in Table 17 below.

[0141] [Table 17]

[0142] As shown in Table 17, the compounds in Group A were found to impart or enhance the savory aroma and flavor of coffee to coffee candy, particularly a roasted taste reminiscent of the bitterness of dark roast coffee, thereby improving the coffee flavor. Furthermore, it was confirmed that there was no difference in effect between the enantiomers of (R)-2,2,3-trimethylthiran and (S)-2,2,3-trimethylthiran.

[0143] [Example 3] Effect of adding to cosmetics The effects of adding cis-2,3-dimethylthiirane, trans-2,3-dimethylthiirane, (R)-2,2,3-trimethylthiirane, (S)-2,2,3-trimethylthiirane, and 2,2-dimethylthiirane (Group A compounds) to a dishwashing detergent (orange-colored) were confirmed as follows.

[0144] [Example 3-1] Kitchen detergent (orange-colored) A commercially available dish soap with an orange-like fragrance was prepared. The ethanol solution of this invention was added to the commercially available dish soap so that the concentration of Group A compound in the detergent was as shown in Table 18 below, and detergents 13-1 to 13-30 of the present invention were prepared. Then, the obtained detergents 13-1 to 13-30 of the present invention were subjected to sensory evaluation by 15 well-trained panelists (with more than 10 years of experience). The sensory evaluation was conducted by having the panelists comment on the difference in fragrance when comparing the commercially available dish soap without the Group A compound to control product 13-1, and by averaging the scores that the panelists gave to each product regarding the peeling sensation according to the evaluation criteria below. <Evaluation Criteria Regarding Peel Sensitivity> Significantly increased compared to control product 13-1: 5 points Significantly increased compared to control product 13-1: 4 points Compared to control product 13-1, there was a certain degree of increase: 3 points Slightly increased compared to control sample 13-1: 2 points Equivalent to control product 13-1: 1 point

[0145] Table 18 shows the results of the sensory evaluation of products 13-1 to 13-30 of the present invention.

[0146] [Table 18]

[0147] As shown in Table 18, the compounds in Group A were found to impart or enhance the characteristic citrusy peeliness to dish soaps with an orange-like fragrance, thereby improving the orange aroma. Furthermore, it was confirmed that there was no difference in effect between the enantiomers of (R)-2,2,3-trimethylthiirane and (S)-2,2,3-trimethylthiirane.

Claims

1. A flavor enhancer containing one or more compounds selected from Group A below as an active ingredient. (Group A) cis-2,3-dimethylthiirane, trans-2,3-dimethylthiirane, 2,2,3-trimethylthiirane, 2,2-dimethylthiirane

2. In the flavor enhancer described in claim 1, A flavor improving agent for flavor-imparting compositions, A flavor enhancer used in an amount such that the total concentration of the compound is in the range of 100 ppb to 1%, based on the total mass of the flavor-imparting composition.

3. A coffee flavoring composition containing the flavor improving agent described in claim 2.

4. In the flavor enhancer described in claim 1, A flavor enhancer for consumer goods, A flavor enhancer used in an amount such that the total concentration of the compound is in the range of 100 ppt to 10 ppm, based on the total mass of the aforementioned consumer goods.

5. The flavor enhancer according to claim 4, for use in consumer goods having a coffee flavor.

6. A consumer product having a coffee flavor, containing the flavor enhancer described in claim 5.

7. A method for improving the flavor of a flavor-imparting composition, comprising the step of adding one or more compounds selected from group A below to the flavor-imparting composition. (Group A) cis-2,3-dimethylthiirane, trans-2,3-dimethylthiirane, 2,2,3-trimethylthiirane, 2,2-dimethylthiirane

8. In a method for improving the flavor of a flavor-imparting composition according to claim 7, The aforementioned flavor-imparting composition has a coffee flavor, A method for improving the flavor of a flavor-imparting composition, wherein in the above step, the compound is added so that the total concentration of the compound is in the range of 100 ppb to 1%, based on the total mass of the flavor-imparting composition.

9. A method for improving the flavor of a consumer product, comprising the step of adding one or more compounds selected from Group A below to the consumer product. (Group A) cis-2,3-dimethylthiirane, trans-2,3-dimethylthiirane, 2,2,3-trimethylthiirane, 2,2-dimethylthiirane

10. In the method for improving the flavor of consumer goods according to claim 9, The aforementioned consumer goods are consumer goods that have a coffee flavor, A method for improving the flavor of consumer goods, wherein in the above step, the compound is added so that the total concentration of the compound is in the range of 100 ppt to 10 ppm, based on the total mass of the consumer goods.

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