Taste suppressant, flavor composition for suppressing unpleasant taste, method for suppressing unpleasant taste

Abstract

To provide a novel unpleasant taste inhibitor, an unpleasant taste suppression fragrance composition, and an unpleasant taste masking method that can effectively suppress unpleasant tastes caused by high-intensity sweeteners. [Solution] An unpleasant taste inhibitor comprising one or more active ingredients selected from the group consisting of lauric acid, trans-2-decenal, dodecanal, decanoic acid, anethole, nerol, tarragon essential oil, deltoid decalactone, methyl cinnamate, gammaheptalactone, sweet fennel essential oil, 5-methyl-2-phenyl-2-hexenal, cassia essential oil, massoialactone, 2-methyl undecenal, thyme essential oil, trans-2-undecenal, and hedione, wherein the unpleasant taste is derived from a high-intensity sweetener.

Description

Technical Field

[0005] , , , ,

[0001] The present invention relates to an off - flavor inhibitor, a flavor composition for suppressing off - flavor, and a method for suppressing off - flavor for suppressing the off - flavor derived from high - intensity sweeteners.

Background Art

[0002] In recent years, as sweetening components, high - intensity sweeteners such as steviol glycosides and acesulfame K have been widely used. High - intensity sweeteners are lower in calories than general sweeteners such as sucrose, glucose, and fructose, and have a sweetness intensity dozens to thousands of times that of sucrose. Considering lifestyle diseases such as obesity and diabetes associated with excessive intake of sugars such as sucrose, such high - intensity sweeteners are excellent sweeteners. However, when ingesting high - intensity sweeteners, one may feel off - flavors such as a peculiar bitter taste and astringency as aftertastes. Therefore, technologies for improving the off - flavor of high - intensity sweeteners are in demand.

[0003] For example, Patent Document 1 describes a bitterness inhibitor for suppressing the bitterness of acesulfame K, which contains the uronic acid glycoside of flavonoid. Also, Patent Document 2 describes a flavor improving agent for high - intensity sweeteners composed of dodecenoic acid.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] An object of the present invention is to provide a new off - flavor inhibitor, a flavor composition for suppressing off - flavor, and a method for masking off - flavor that can effectively suppress the off - flavor caused by high - intensity sweeteners. [Means for solving the problem]

[0006] In humans, the sensation of bitterness is primarily mediated by Taste type 2 receptors (TAS2R), which are bitter taste receptors expressed in the taste buds of the tongue and oral cavity. Twenty-five types of bitter taste receptors have been identified in humans. Of these, TAS2R4 and TAS2R14 are known to bind to steviol glycosides, while TAS2R31 and TAS2R43 are known to bind to acesulfame K.

[0007] The inventors conducted assays to identify antagonists for the bitter taste receptors that bind to sweeteners, and narrowed down the candidate masking components. Furthermore, they screened the candidate masking components by sensory evaluation and succeeded in finding components that actually exhibited a masking effect (inhibitory effect).

[0008] This invention relates to an agent for suppressing unpleasant tastes, etc. An unpleasant taste suppressant comprising one or more active ingredients selected from the group consisting of lauric acid, trans-2-decenal, dodecanal, decanoic acid, anethole, nerol, tarragon essential oil, deltoid decalactone, methyl cinnamate, gammaheptalactone, sweet fennel essential oil, 5-methyl-2-phenyl-2-hexenal, cassia essential oil, massoialactone, 2-methylundecanal, thyme essential oil, trans-2-undecenal, and hedione, An unpleasant taste suppressant in which the aforementioned unpleasant taste originates from a high-intensity sweetener.

[0009] A fragrance composition for suppressing unpleasant tastes derived from high-intensity sweeteners, containing as an active ingredient one or more selected from the group consisting of lauric acid, trans-2-decenal, dodecanal, decanoic acid, anethole, nerol, tarragon essential oil, deltoid decalactone, methyl cinnamate, gammaheptalactone, sweet fennel essential oil, 5-methyl-2-phenyl-2-hexenal, cassia essential oil, and massoiaractone. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a novel unpleasant taste inhibitor, an unpleasant taste inhibitor flavor composition, and a method for inhibiting unpleasant taste that can effectively suppress unpleasant tastes caused by high-intensity sweeteners. [Modes for carrying out the invention]

[0011] <An agent to suppress unpleasant tastes> The unpleasant taste suppressant of this embodiment effectively suppresses unpleasant tastes derived from high-intensity sweeteners. Here, high-intensity sweeteners are sweeteners that have a sweetness hundreds to thousands of times greater than sucrose, and examples include sucralose, aspartame, acesulfame potassium, saccharin, sodium saccharin, stevia extract, steviol glycosides, neotame, alitame, monatin, thaumatin, neohesperidin dihydrochalcone, perillartin, thaumatin, licorice extract, glycyrrhizin, monk fruit extract, mogroside, and sweet tea extract, phyllodulcin, etc. These may be used alone or in combination. Steviol glycosides are a group of compounds that cause sweetness derived from stevia and are the main components of stevia sweeteners. Steviol glycosides include stevioside, rebausidoside A, rebausidoside B, rebausidoside C, rebausidoside E, rebausidoside F, etc. When steviol glycosides are used as high-intensity sweeteners, it is sufficient that at least one of these compounds is included. The unpleasant taste suppressant of this embodiment can be used with any type of high-intensity sweetener, but from the standpoint of its frequent use as a high-intensity sweetener and its tendency to produce unpleasant tastes, its use with acesulfame potassium, steviol glycosides, and stevia extract is particularly preferred.

[0012] In this invention, the unpleasant taste derived from high-intensity sweeteners refers to unpleasant bitterness, astringency (astringency), and bitterness that arise from the aftertaste of high-intensity sweeteners, and in particular, refers to bitterness and astringency.

[0013] The unpleasant taste suppressant of this embodiment contains one or more active ingredients selected from the following group. Lauric acid, trans-2-decenal, dodecanal, decanoic acid, anethole, nerol, tarragon essential oil, deltoid decalactone, methyl cinnamate, gammaheptalactone, sweet fennel essential oil, 5-methyl-2-phenyl-2-hexenal, cassia essential oil, massoialactone, 2-methyl undecanal, thyme essential oil, trans-2-undecenal, hedione.

[0014] The above-mentioned active ingredients were selected through assays to identify antagonists for bitter taste receptors to which steviol glycosides bind (TAS2R4, TAS2R14) and bitter taste receptors to which acesulfame potassium binds (TAS2R31, TAS2R43). The resulting candidate ingredients were further screened by sensory evaluation, and the ingredients were found to exhibit a masking effect. The above-mentioned active ingredients can effectively suppress (mask) the unpleasant taste derived from high-intensity sweeteners. Here, the suppression of unpleasant taste is achieved by the antagonistic inhibition of the binding of the high-intensity sweetener to bitter receptors by the antagonist compound, thereby suppressing the response of the bitter receptors.

[0015] Among the above active ingredients, lauric acid, trans-2-decenal, dodecanal, decanoic acid, anethole, nerol, tarragon essential oil, deltoid decalactone, methyl cinnamate, gammaheptalactone, sweet fennel essential oil, 5-methyl-2-phenyl-2-hexenal, cassia essential oil, massoy aractone, 2-methyl undecanal, and thyme essential oil are preferred from the viewpoint of high unpleasant taste suppression effect derived from steviol glycosides, and lauric acid, trans-2-decenal, dodecanal, decanoic acid, and anethole are more preferred from the viewpoint of high unpleasant taste suppression effect.

[0016] In addition, as the off-flavor inhibitor, it is preferable that the flavor inherent in the food and drink is not impaired by the flavor of the active ingredient itself. From this perspective, lauric acid, trans-2-decenal, dodecanal, decanoic acid, anethole, nerol, tarragon essential oil, delta-undecalactone, methyl cinnamate, gamma-heptalactone, sweet fennel essential oil, 5-methyl-2-phenyl-2-hexenal, cassia essential oil, trans-2-undecenal, massoia lactone, and hedione are preferable, and lauric acid, trans-2-decenal, dodecanal, nerol, delta-undecalactone, methyl cinnamate, massoia lactone, and hedione are more preferable.

[0017] By adding the off-flavor inhibitor of the present embodiment to food and drink containing a high-intensity sweetener, etc., the off-flavor derived from the high-intensity sweetener can be effectively suppressed. Therefore, the off-flavor inhibitor of the present embodiment is useful as a food and drink additive for suppressing off-flavor. The method for suppressing off-flavor will be described later.

[0018] <Flavor composition for suppressing off-flavor> The flavor composition for suppressing off-flavor of the present embodiment contains the active ingredients listed in the off-flavor inhibitor of the present embodiment. The flavor composition for suppressing off-flavor of the present embodiment can effectively suppress the off-flavor derived from the high-intensity sweetener.

[0019] The content of the off-flavor inhibitor in the flavor composition for suppressing off-flavor is preferably 0.0002 to 15000 mass ppm, more preferably 0.002 to 1500 mass ppm, from the viewpoints of the masking effect and the influence of the aroma of the off-flavor inhibitor itself on food and drink.

[0020] The flavor composition for suppressing unpleasant taste in the present embodiment preferably contains a fragrance component from the viewpoint of imparting aroma. Examples of the fragrance component include essential oils, natural flavors, synthetic flavors, etc. described in "Patent Office Gazette, Collection of Well-known and Conventional Technologies (Flavors), Part II, Flavors for Foods" (issued on January 14, 2000 (Heisei 12), Japan Patent Office). These fragrance components can be contained alone or in combination of two or more kinds.

[0021] The content of the fragrance component in the flavor composition for suppressing unpleasant taste in the present embodiment is preferably 100 to 900,000 mass ppm, more preferably 10,000 to 200,000 mass ppm, from the viewpoint of imparting aroma.

[0022] The flavor composition for suppressing unpleasant taste in the present embodiment may contain additives usually used in flavor compositions as needed. Examples of the additives include antioxidants, preservatives, antibacterial agents, pH adjusters, etc. These additives can be contained alone or in combination of two or more kinds.

[0023] Examples of the antioxidant include butylhydroxytoluene, butylhydroxyanisole, citric acid, glutathione, selenium, lycopene, vitamin A, vitamin E, vitamin C, etc. In addition, free radical scavengers obtained from pyrrolopyrrole derivatives and extracts from various plants, enzymes having antioxidant properties such as superoxide dismutase and glutathione peroxidase, etc. are included.

[0024] Examples of preservatives and antibacterial agents include benzoic acid, sodium benzoate, isopropyl parahydroxybenzoate, isobutyl parahydroxybenzoate, ethyl parahydroxybenzoate, methyl parahydroxybenzoate, butyl parahydroxybenzoate, propyl parahydroxybenzoate, sodium sulfite, sodium hyposulfite, potassium pyrosulfite, sorbic acid, potassium sorbate, sodium dehydroacetate, thujaplicin, Aralia cordata extract, Styrax japonica extract, Artemisia capillaris extract, oolong tea extract, Salvia officinalis extract, enzyme-hydrolyzed Job's tears extract, tea catechins, apple polyphenols, pectin hydrolysates, chitosan, lysozyme, and ε-polylysine.

[0025] Examples of pH adjusters include adipic acid, citric acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, DL-tartaric acid, L-tartaric acid, DL-potassium bitartrate, L-potassium bitartrate, DL-sodium tartrate, L-sodium tartrate, potassium carbonate (anhydrous), sodium bicarbonate, sodium carbonate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, disodium dihydrogen pyrophosphate, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, phosphoric acid, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate, and sodium dihydrogen phosphate.

[0026] By adding the flavoring composition for suppressing unpleasant taste according to this embodiment to food and beverages containing high-intensity sweeteners, unpleasant tastes originating from high-intensity sweeteners can be effectively suppressed. The method for suppressing unpleasant tastes will be described later.

[0027] <Food and beverages> The food and beverage of this embodiment contains a high-intensity sweetener and the unpleasant taste suppressant of this embodiment or the unpleasant taste suppression flavor composition of this embodiment. This provides a food and beverage in which the unpleasant taste derived from the high-intensity sweetener is effectively suppressed.

[0028] The amount of the taste-suppressing agent in food and beverages is preferably 1 ppt to 10 ppm by mass, and more preferably 1 ppt to 1 ppm by mass, from the viewpoint of suppressing unpleasant tastes. Furthermore, the amount of the taste-suppressing agent in food and beverages is preferably 0.00005 to 0.5 parts by mass, and more preferably 0.00005 to 0.05 parts by mass, per 100 parts by mass of the high-intensity sweetener.

[0029] The content of the flavoring composition for suppressing unpleasant tastes in food and beverages is preferably 1 ppt to 2000 ppm by mass, and more preferably 1 ppt to 1000 ppm by mass, from the viewpoint of suppressing unpleasant tastes. Furthermore, the content of the flavoring composition for suppressing unpleasant tastes in food and beverages is preferably 0.00005 to 5000 parts by mass, more preferably 0.00005 to 2000 parts by mass, per 100 parts by mass of the high-intensity sweetener.

[0030] The high-intensity sweeteners are the same as those listed in the unpleasant taste suppressant of this embodiment, including preferred embodiments.

[0031] The amount of high-intensity sweetener in the food and beverage of this embodiment is preferably 50 to 300 ppm by mass, more preferably 80 to 300 ppm by mass, and particularly preferably 120 to 250 ppm by mass, from the viewpoint of imparting a desirable sweetness to the food and beverage.

[0032] The food and beverages of this embodiment may contain various compounding agents and additives commonly used in food and beverages, as needed. For example, in addition to the antioxidants, known preservatives and antibacterial agents, and pH adjusters mentioned above, other examples include sweeteners other than high-intensity sweeteners, acidulants, bulking agents, colorants, emulsifiers, functional substances, existing flavor enhancers, milk components, nitrogen-containing compounds such as amino acids and peptides, various flavoring materials, surfactants, abrasives, binders, wetting agents, and other solvents. Two or more of these compounding agents and additives may be used in any combination.

[0033] Examples of sweeteners other than high-intensity sweeteners include sugar, fructose, lactose, glucose, palatinose, maltose, trehalose, sorbitol, erythritol, maltitol, reduced palatinose, xylitol, lactitol syrup, and oligosaccharides. Examples of acidulants include acetic acid, lactic acid, and citric acid. Examples of bulking agents include sugars, polysaccharides, modified starch, casein, gelatin, carboxymethylcellulose, and lecithin. Examples of pigments include natural pigments and organic synthetic pigments. Specifically, these include hibiscus pigment, huckleberry pigment, plum pigment, seaweed pigment, duberry pigment, grape juice pigment, blackberry pigment, blueberry pigment, mulberry pigment, Morello cherry pigment, red currant pigment, loganberry pigment, paprika powder, malt extract, rutin, flavonoids, red cabbage pigment, red radish pigment, adzuki bean pigment, turmeric pigment, olive tea, cowberry pigment, chlorella powder, saffron pigment, perilla pigment, strawberry pigment, chicory pigment, pecan nut pigment, red yeast rice pigment, safflower pigment, purple sweet potato pigment, lac pigment, spirulina pigment, onion pigment, tamarind pigment, chili pepper pigment, gardenia pigment, caramel pigment, gromwell pigment, rosewood pigment, krill pigment, orange pigment, carrot carotene, Blue No. 1, Yellow No. 4, Green No. 3, etc.

[0034] Examples of emulsifiers include fatty acid monoglycerides, fatty acid diglycerides, fatty acid triglycerides, propylene glycol fatty acid esters, sucrose fatty acid esters, polyglycerin fatty acid esters, lecithin, enzyme-treated lecithin, starch, modified starch, dextrin, sorbitan fatty acid esters, quillaja extract, gum arabic, tragacanth gum, guar gum, karaya gum, xanthan gum, pectin, alginic acid and its salts, carrageenan, gelatin, and casein.

[0035] Functional substances refer to substances that have nutritional or biological regulatory functions, such as docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), DHA and / or EPA-containing fish oil, linoleic acid, gamma-linolenic acid, alpha-linolenic acid, lecithin, diacylglycerol and other animal and plant oils and their derivatives, plant and animal extracts such as rosemary, sage, perilla oil, chitin, chitosan, royal jelly, propolis, vitamin A, vitamin D, vitamin E, vitamin F, vitamin K, etc. Vitamins such as enzyme Q10 and alpha-lipoic acid, coenzymes and their derivatives, polyphenols such as γ-oryzanol, catechin, anthocyanin, isoflavone, rutin, chlorogenic acid, and theaflavin, dietary fiber such as indigestible dextrin, carbohydrates such as palatinose, xylitol, and oligosaccharides, salts such as calcium citrate and malate (CCM), milk protein-derived substances such as casein phosphopeptides, lactoferrin, and milk peptides, lactic acid bacteria, heme iron, sodium fluoride Examples include fluorides such as potassium fluoride, stannous fluoride, strontium fluoride, and sodium monofluorophosphate; water-soluble phosphate compounds such as potassium salts and sodium salts of orthophosphates; tranexamic acid, epsilon-aminocaproic acid, dl-tocopheryl acetate, α-bisabolol, dihydrocholesterol, chlorohexidine salts, azulene, glycyrrhetin, glycyrrhetinic acid, glycyrrhizic acid and their salts; chelating phosphate compounds such as sodium copper chlorophyllin, chlorophyll, and glycerophosphate; copper compounds such as copper gluconate; aluminum lactate, strontium chloride, potassium nitrate, hydroxamic acid and its derivatives; sodium tripolyphosphate, methoxyethylene, epidihydrocholesterol, allantoin chlorohydroxyaluminum, ascorbic acid, lysozyme chloride, isopropylmethylphenol, benzethonium chloride, cetylpyridinium chloride, trichlorocarbanilide, zinc citrate, and Phellodendron amurense bark extract.

[0036] Dairy components include raw milk, cow's milk, whole milk powder, skim milk powder, and fresh cream, as well as milk proteins such as casein and whey, and other milk-derived products from goats, sheep, etc., or their hydrolysates.

[0037] Examples of known flavor-improving materials include sucralose, cyclodextrin, theanine, hesperidin glycosides, and sugarcane extract.

[0038] Various flavoring materials can be used, such as natural fragrances, natural essential oils, and various synthetic fragrances. These fragrances are not particularly limited as long as they can be used in food and beverages, pharmaceuticals, cosmetics, and oral care products, but examples include esters, aldehydes, (thio)ethers, alcohols, ketones, lactones, carboxylic acids, aliphatic hydrocarbons, nitrogen-containing heterocyclic compounds, sulfur-containing heterocyclic compounds, amines, thiols, phenols, and essential oils. Specific compounds include acetaldehyde, ethyl acetoacetate, acetophenone, anethole, anisaldehyde, amyl alcohol, α-amyl cinnamaldehyde, allylcyclohexanepropionate, methyl anthranilate, ambrettelide, ionone, isoamyl alcohol, isoeugenol, isoamyl isovalerate, ethyl isovalerate, isothiocyanates, allyl isothiocyanate, isovaleraldehyde, isobutanol, isobutyraldehyde, and isopropano Indole, isopentylamine, indole and its derivatives, γ-undecalactone, ethyl acetate, mixtures of 2-ethyl-3,5-dimethylpyrazine and 2-ethyl-3,6-dimethylpyrazine, ethyl thioacetate, ethyl vanillin, 2-ethylpyrazine, ethyl butyrate, 2-ethyl-3-methylpyrazine, 2-ethyl-5-methylpyrazine, 5-ethyl-2-methylpyrazine, ethylmethylphenylglycidate, ethyl lactate, eugenol, octanal, octanoic acid Ethyl, capsaicin, carbyl acetate, carvone, isoamyl formate, geranyl formate, citronellyl formate, cinnamic acid, ethyl cinnamate, methyl cinnamate, ketones, geraniol, isoamyl acetate, ethyl acetate, geranyl acetate, cyclohexyl acetate, citronellyl acetate, cinnamyl acetate, terpinyl acetate, phenethyl acetate, butyl acetate, benzyl acetate, l-menthyl acetate, linalyl acetate, ethyl salicylate, methyl salicylate, 2,3-diethyl-5-methylpyrazine, cyclohexyl Allyl sylpropionate, citral, citronellal, citronellol, 1,8-cineole, dimethyl sulfide, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,6-dimethylpyridine, gingerol, cinnamyl alcohol, cinnamaldehyde, spirantol, thymol, decanal, decanol, ethyl decanoate, 5,6,7,8-tetrahydroquinoxaline, 2,3,5,6-tetramethylpyrazine, terpineol, 2,3,5-Trimethylpyrazine, γ-nonalactone, vanillyl butyl ether, vanillin, paramethylacetophenone, valeraldehyde, hydroxycitronellal, hydroxycitronellal dimethylacetal, pinene, piperidine, piperine, piperonal pyrazine, pyrrolidine, isoamyl phenylacetate, isobutyl phenylacetate, ethyl phenylacetate, 2-(3-phenylpropyl)pyridine, phenethylamine, phenoxyethyl isobutyrate, fencone, butanol, butylamine, butyraldehyde, furfural and its derivatives, pulegone, propanol, propionaldehyde, propionic acid, isoamyl propionate, ethyl propionate, benzyl propionate, hexanoic acid, allyl hexanoate, ethyl hexanoate, hexanal, hexenol, ethyl heptanoate, peryl Examples include aldehydes, benzyl alcohol, benzaldehyde, 2-pentanol, 1-penten-3-ol, d-borneol, maltol, methyl anthranilate, methyl N-methylanthranilate, methyl epijasmonate, 5-methylquinoxaline, 6-methylquinoline, 5-methyl-6,7-dihydro-5H-cyclopentapyrazine, methyl β-naphthyl ketone, 2-methylpyrazine, 2-methylbutanol, 3-methyl-2-butanol, 2-methylbutyraldehyde, 3-methyl-2-butenal, 3-methyl-2-butenol, menthyl acetate, various menthol isomers such as l-menthol, menthone, butyric acid, isoamyl butyrate, ethyl butyrate, cyclohexyl butyrate, butyl butyrate, gamma and delta lactones with 4 to 12 carbon atoms, linalyl acetate, linalool, and limonene.

[0039] Specific essential oils include anise oil, anise star oil, bergamot oil, basil oil, laurel leaf oil (West Indian), galbanum oil, apple oil, apricot oil, camphor oil, buchu leaf oil, cardamom seed oil, cassia bark oil, spiderwort flower oil (Roman), cinnamon bark oil, cinnamon leaf oil, clove bud oil, cognac green oil, coriander oil, cubeba oil, dwarf fennel oil, garlic oil, ginger oil, petigrain oil, lemon oil, lime oil, orange oil, citrus oil, cedar leaf oil, citronella oil, patchouli oil, eucalyptus oil, bay oil, grapefruit oil, mandarin oil, sandalwood oil, juniper berry oil, rose oil, ylang-ylang oil, and tannin oil. Examples include geranium oil, wintergreen oil, clove oil, sage oil, cardamom oil, coriander oil, lime oil, yuzu oil, lavender oil, rosemary oil, laurel oil, perilla oil, chamomile oil, caraway oil, marjoram oil, celery oil, bay oil, origanum oil, pine needle oil, neroli oil, jasmine oil, patchouli oil, paracles oil, orris concrete, rose absolute, orange blossom absolute, vanilla absolute, patchouli absolute, or processed products of these (pre-distillate cut, post-distillate cut, fractional distillation, liquid-liquid extraction, essence production, powdered fragrance production, etc.).

[0040] Other solvents include ethanol, propylene glycol, glycerin, edible oils and fats, and MCT.

[0041] The food and beverages of this embodiment include health foods, functional foods, foods for specified health uses, foods for sick people, etc. Food and beverages specifically include, for example, beverages such as tea drinks, coffee drinks, soft drinks, carbonated drinks, nutritional drinks, fruit drinks, and lactic acid drinks; beer or beer-flavored drinks and other alcoholic beverages; noodles such as soba, udon, Chinese noodles, and instant noodles; candy, sweets, gum, chocolate, snacks, biscuits, jelly, jam, cream, baked goods, bread and other confectionery and bread products; processed seafood and livestock products such as kamaboko, ham, and sausages; dairy products such as processed milk and fermented milk; oils and fats and processed oils such as salad oil, tempura oil, margarine, mayonnaise, shortening, whipped cream, and dressings; seasonings such as sauces and dips; retort pouch foods such as curry, stew, donburi, porridge, and rice gruel; and frozen desserts such as ice cream, sherbet, and shaved ice.

[0042] <Methods to suppress unpleasant tastes> The method for suppressing unpleasant taste according to this embodiment is characterized by adding the unpleasant taste suppressant or the unpleasant taste suppression flavor composition according to this embodiment to food or beverages containing a high-intensity sweetener. By adding the unpleasant taste suppressant or the unpleasant taste suppression flavor composition to food or beverages containing a high-intensity sweetener, unpleasant tastes derived from the high-intensity sweetener can be effectively suppressed.

[0043] The amount of the taste-suppressing agent added to the food and beverage is the same as the amount and preferred embodiment described in the description of the food and beverage in this embodiment.

[0044] The amount of flavoring composition for suppressing unpleasant tastes in food and beverages is the same as the amount and preferred embodiment described in the description of the food and beverages of this embodiment.

[0045] The high-intensity sweeteners are the same as those listed in the unpleasant taste suppressant of this embodiment, including preferred embodiments.

[0046] The food and beverages are the same as those listed in the food and beverages of this embodiment, including preferred embodiments. The amount of high-intensity sweetener in food and beverages is the same as that described in the description of food and beverages in this embodiment, including preferred embodiments.

[0047] Based on the above, the following matters are disclosed in this specification. [1] An unpleasant taste inhibitor comprising one or more active ingredients selected from the group consisting of lauric acid, trans-2-decenal, dodecanal, decanoic acid, anethole, nerol, tarragon essential oil, deltoid decalactone, methyl cinnamate, gammaheptalactone, sweet fennel essential oil, 5-methyl-2-phenyl-2-hexenal, cassia essential oil, massoialactone, 2-methyl undecenal, thyme essential oil, trans-2-undecenal, and hedione, An unpleasant taste suppressant in which the aforementioned unpleasant taste originates from a high-intensity sweetener. [2] The unpleasant taste suppressant according to [1], wherein the high-intensity sweetener is a steviol glycoside or acesulfame potassium. [3] The unpleasant taste inhibitor according to [1] or [2], wherein the unpleasant taste is bitter or astringent. [4] A fragrance composition for suppressing unpleasant tastes derived from high-intensity sweeteners, containing as an active ingredient one or more selected from the group consisting of lauric acid, trans-2-decenal, dodecanal, decanoic acid, anethole, nerol, tarragon essential oil, deltoid decalactone, methyl cinnamate, gammaheptalactone, sweet fennel essential oil, 5-methyl-2-phenyl-2-hexenal, cassia essential oil, and massoiaractone. [5] The flavor composition for suppressing unpleasant taste according to [4], wherein the high-intensity sweetener is a steviol glycoside or acesulfame potassium. [6] Food and beverages containing a high-intensity sweetener and an unpleasant taste suppressant described in any one of [1] to [3] or an unpleasant taste suppressant flavor composition described in [4] or [5]. [7] The food and beverage described in [6], comprising 50 to 300 ppm by mass of the high-intensity sweetener. [8] A method for suppressing unpleasant tastes derived from high-intensity sweeteners, comprising adding an unpleasant taste suppressant described in any one of [1] to [3] or an unpleasant taste suppression flavor composition described in [4] or [5] to a food or beverage containing a high-intensity sweetener. [9] The method for suppressing unpleasant taste according to [8], wherein the food or beverage contains 50 to 300 ppm by mass of the high-intensity sweetener. [Examples]

[0048] The present invention will be described in more detail below using examples, but the present invention is not limited to these.

[0049] <Examples 1-1 to 1-16: Effects of steviol glycosides on unpleasant taste> To ion-exchanged water containing 4% by mass of sucrose, 0.012% by mass of rebausidoside A (a type of steviol glycoside), adjusted to a concentration of 1% by mass with 95% ethanol, was added (hereinafter referred to as the control solution). To this control solution, an active ingredient to be confirmed as having an effect on masking (suppressing) unpleasant taste was added at an arbitrary concentration, and each sample was prepared.

[0050] (Masking effect on bitterness and astringency) A sensory evaluation was conducted by a panel of six experienced panelists. The intensity of bitterness and astringency of the control solution was assigned a score of 5, and the intensity of bitterness and astringency of each sample was relatively evaluated on a 7-point scale from 1 (not perceived) to 7 (very strong). The average score of the evaluation results for each panel was calculated, and the masking effect was determined according to the following criteria. (Judgment criteria) 1 to less than 3 points: A (Significant masking effect observed) 3 points or more but less than 4 points: B (Good masking effect observed) 4 points or more but less than 5 points: C (Masking effect observed) 5 to 7 points: D (No masking effect observed)

[0051] (Influence of the aroma of the active ingredient itself on the flavor) Furthermore, to confirm the influence of the aroma of the active ingredients themselves on the flavor, each sample was evaluated on an absolute scale of 7 points, from 1 point (very undesirable) to 7 points (very favorable), with 4 points (no problematic flavor) being the middle point. The average score of the evaluation results from each panel was calculated, and the influence of the aroma of the active ingredient itself on the flavor was confirmed according to the following criteria. A score of A, B, or C was considered a passing grade. (Judgment criteria) 5 to 7 points: A (The pleasant flavor is perceived due to the aroma of the active ingredients themselves) 4 points or more but less than 5 points: B (No negative effects were felt from the aroma of the active ingredients themselves) 3 points or more but less than 4 points: C (There is an influence on the flavor due to the aroma of the active ingredients themselves, but it is within an acceptable range) 1 to less than 3 points: D (The aroma of the active ingredient itself has an undesirable effect on the flavor)

[0052] The results of each evaluation are shown in Table 1 below.

[0053] [Table 1]

[0054] The results in Table 1 show that lauric acid, trans-2-decenal, and dodecanal have a significant or good masking effect on the bitterness and astringency caused by rebausidoside A (a type of steviol glycoside), and that the aromas of these components themselves do not affect the flavor. Furthermore, decanoic acid, anethole, nerol, and tarragon essential oil showed a good masking effect on the bitterness caused by rebausidoside A, as well as on the astringency, and it is clear that the aromas of these components themselves have no effect on the flavor, or are within an acceptable range. In addition, deltaundecalactone, methyl cinnamate, gammaheptalactone, sweet fennel essential oil, 5-methyl-2-phenyl-2-hexenal, and cassia essential oil have a masking effect on the bitterness and astringency caused by rebausidoside A, and it is clear that the aromas of these components themselves have no effect on the flavor, or are within an acceptable range. On the other hand, while 2-methylundecenal and thyme essential oil have a masking effect on the bitterness and astringency caused by rebausidoside A, their own aromas had an undesirable impact on the flavor. Trans-2-undecenal did not show a masking effect on the bitterness caused by rebausidoside A.

[0055] <Examples 2-1 to 2-3, Comparative Example 2-1: Effect of acesulfame potassium on unpleasant taste> To ion-exchanged water containing 3% by mass of sucrose, acesulfame potassium, adjusted to a concentration of 1% by mass with 95% ethanol, was added to a total concentration of 0.025% by mass (hereinafter referred to as the control solution). To this control solution, an active ingredient whose effect in masking (suppressing) unpleasant taste was to be confirmed was added at an arbitrary concentration, and each sample was prepared.

[0056] (Masking effect on bitterness and astringency) A sensory evaluation was conducted by a panel of six experienced panelists. The intensity of bitterness and astringency of the control solution was assigned a score of 5, and the intensity of bitterness and astringency of each sample was relatively evaluated on a 7-point scale from 1 (not perceived) to 7 (very strong). The average score of the evaluation results for each panel was calculated, and the masking effect was determined according to the following criteria. A score of A, B, or C was considered a passing grade. (Judgment criteria) 1 to less than 3 points: A (Significant masking effect observed) 3 points or more but less than 4 points: B (Good masking effect observed) 4 points or more but less than 5 points: C (Masking effect observed) 5 to 7 points: D (No masking effect observed)

[0057] (Influence of the aroma of the active ingredient itself on the flavor) Furthermore, to confirm the influence of the aroma of the active ingredients themselves on the flavor, each sample was evaluated on an absolute scale of 7 points, from 1 point (very undesirable) to 7 points (very favorable), with 4 points (no problematic flavor) being the middle point. The average score of the evaluation results from each panel was calculated, and the influence of the aroma of the active ingredient itself on the flavor was confirmed according to the following criteria. A score of A, B, or C was considered a passing grade. (Judgment criteria) 5 to 7 points: A (The pleasant flavor is perceived due to the aroma of the active ingredients themselves) 4 points or more but less than 5 points: B (No negative effects were felt from the aroma of the active ingredients themselves) 3 points or more but less than 4 points: C (There is an influence on the flavor due to the aroma of the active ingredients themselves, but it is within an acceptable range) 1 to less than 3 points: D (The aroma of the active ingredient itself has an undesirable effect on the flavor)

[0058] The results of each evaluation are shown in Table 2 below.

[0059] [Table 2]

[0060] The results in Table 2 clearly show that massoiaractone and lauric acid have a masking effect on the bitterness and astringency caused by acesulfame potassium, and that the aromas of these components themselves do not affect the flavor. On the other hand, while hedione had a masking effect on the bitterness caused by acesulfame potassium, it did not show a masking effect on the astringent taste. Furthermore, 12-methyltridecanal did not show any masking effect against either the bitterness or astringency caused by acesulfame potassium.

Claims

1. An unpleasant taste suppressant comprising one or more active ingredients selected from the group consisting of lauric acid, trans-2-decenal, dodecanal, decanoic acid, anethole, nerol, tarragon essential oil, deltoid decalactone, methyl cinnamate, gammaheptalactone, sweet fennel essential oil, 5-methyl-2-phenyl-2-hexenal, cassia essential oil, massoialactone, 2-methylundecanal, thyme essential oil, trans-2-undecenal, and hedione, An unpleasant taste suppressant in which the aforementioned unpleasant taste originates from a high-intensity sweetener.

2. The unpleasant taste inhibitor according to claim 1, wherein the high-intensity sweetener is a steviol glycoside or acesulfame potassium.

3. The unpleasant taste inhibitor according to claim 1, wherein the unpleasant taste is bitter or astringent.

4. A fragrance composition for suppressing unpleasant tastes derived from high-intensity sweeteners, containing as an active ingredient one or more selected from the group consisting of lauric acid, trans-2-decenal, dodecanal, decanoic acid, anethole, nerol, tarragon essential oil, deltoid decalactone, methyl cinnamate, gammaheptalactone, sweet fennel essential oil, 5-methyl-2-phenyl-2-hexenal, cassia essential oil, and massoiaractone.

5. The flavoring composition for suppressing unpleasant taste according to claim 4, wherein the high-intensity sweetener is a steviol glycoside or acesulfame potassium.

6. High-intensity sweeteners, Food and beverages containing an unpleasant taste suppressant according to any one of claims 1 to 3 or an unpleasant taste suppression flavor composition according to claim 4 or 5.

7. The food or beverage according to claim 6, comprising 50 to 300 ppm by mass of the aforementioned high-intensity sweetener.

8. A method for suppressing unpleasant tastes derived from high-intensity sweeteners, comprising adding an unpleasant taste suppressant according to any one of claims 1 to 3 or an unpleasant taste suppression flavor composition according to claim 4 or 5 to a food or beverage containing a high-intensity sweetener.

9. The method for suppressing unpleasant taste according to claim 8, wherein the food or beverage contains 50 to 300 ppm by mass of the high-intensity sweetener.

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