Flavor enhancers, food and beverage compositions, and fragrance compositions

Abstract

This product provides a flavor enhancer that amplifies the top notes, which have a significant impact on the palatability of food and beverages. [Solution] The flavor enhancer according to the present invention contains an extract of roasted coffee beans. The extract contains an extraction solvent containing alcohols. The extract, in a total ion chromatogram obtained by electron ionization at 70 eV using a gas chromatograph-mass spectrometer equipped with a quadrupole mass spectrometer and a polar column, contains peaks of compounds in group A, compounds in group B, and compounds in group C, and the value obtained by dividing the sum of the peak area % of compounds in group A by the sum of the peak area % of compounds in group B and the peak area % of compounds in group C is 1.0 or more (wherein the peak area % represents the ratio of the peak area of ​​each compound to the sum of the peak areas of all compounds excluding the solvent contained in the roasted coffee bean extract).

Description

Technical Field

[0001] The present invention relates to a flavor enhancer, a food and beverage composition, and a fragrance composition.

Background Art

[0002] The aroma of food and beverages is classified into top notes, middle notes, and last notes according to volatility and perception (Patent Document 1 and Non-Patent Document 1). Top notes are aromas with a spreading quality and are components that determine the first impression of food and beverages. Top notes are composed of components with relatively low boiling points and have high volatility. On the other hand, last notes are components related to the depth of the scent, residual fragrance, and taste. Last notes are composed of components with relatively high boiling points and are difficult to volatilize. Middle notes have volatility and retention intermediate between top notes and last notes and are the central components of the aroma.

[0003] In particular, top notes are components related to the aroma felt at the moment of cutting fruits and vegetables or grinding coffee beans. Therefore, top notes are very important for enhancing the palatability of food and beverages. As a method for enhancing the palatability of food and beverages, for example, Patent Document 2 discloses a coffee flavor composition containing a predetermined fragrance as an active ingredient, and describes enhancing the roasted feeling, sweet feeling, and sour feeling peculiar to coffee. However, although Patent Document 2 describes the flavor felt after ingestion such as the roasted feeling peculiar to coffee, it does not describe the influence on the top notes of coffee-containing food and beverages.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Non-Patent Documents

[0005] [Non-Patent Document 1] Journal of the Japanese Society for Food Science and Technology, Vol. 51, No. 4, 197-204 (2018) [Disclosure of the Invention] [Problems that the invention aims to solve]

[0006] The object of the present invention is to provide a flavor enhancer that enhances the top notes, which have a significant impact on the palatability of food and beverages. [Means for solving the problem]

[0007] The inventors of this invention conducted diligent studies to solve the above problems and, as a result, discovered a solution consisting of the following configuration, thereby completing the present invention. (1) A flavor enhancer comprising an extract of roasted coffee beans, wherein the extract comprises an extraction solvent containing alcohols, and the total ion chromatogram obtained by electron ionization at 70 eV using a gas chromatograph-mass spectrometer equipped with a quadrupole mass spectrometer and a polar column contains peaks of compounds in Group A, compounds in Group B, and compounds in Group C, wherein the value obtained by dividing the sum of the peak area % of compounds in Group A by the sum of the peak area % of compounds in Group B and the sum of the peak area % of compounds in Group C is 1.0 or greater (wherein the peak area % represents the ratio of the peak area of ​​each compound to the sum of the peak areas of all compounds excluding the solvent contained in the roasted coffee bean extract). Group A: 2-methylbutanal, 2,3-butanedione, 2,3-pentanedione, 1-methylpyrrole, and limonene. Group B: Methylpyrazine, furfural, furfuryl acetate, 5-methyl-2-furfural, and furfuryl alcohol. Group C: Methyl salicylate, guaiacol, 4-ethylguaiacol, and vinylguaiacol. (2) The flavor enhancer described in (1) above, wherein the value obtained by dividing the total peak area % of the compounds in Group B by the sum of the total peak area % of the compounds in Group A and the total peak area % of the compounds in Group C is 0.5 or more and less than 1. (3) The flavor enhancer described in (1) or (2) above, wherein the value obtained by dividing the sum of the peak area percentages of the compounds in Group C by the sum of the peak area percentages of the compounds in Group A and the sum of the peak area percentages of the compounds in Group B is less than 0.004 (excluding 0). (4) A flavor enhancer according to any of (1) to (3) above, wherein the value obtained by dividing the peak area % of 2-methylbutanal by the sum of the peak area % of 2,3-butanedione and the peak area % of 2,3-pentanedione is 2.6 or more. (5) A flavor enhancer according to any of (1) to (4) above, wherein the value obtained by dividing the sum of the peak area percentages of the compounds included in Group C by the peak area percentage of limonene is 0.17 or less. (6) A flavor enhancer according to any of (1) to (5) above, wherein the value obtained by dividing the peak area % of methyl salicylate by the peak area % of limonene is 0.10 or less. (7) A flavor enhancer according to any of (1) to (6) above, wherein the value obtained by dividing the sum of the peak area percentages of the compounds included in Group C by the peak area percentage of 2,3-pentanedione is 0.05 or less. (8) A flavor enhancer according to any of (1) to (7) above, wherein the value obtained by dividing the peak area % of limonene by the sum of the peak area % of 2-methylbutanal, the peak area % of 2,3-butanedione, and the peak area % of 2,3-pentanedione is 0.06 or more. (9) A flavor enhancer according to any of (1) to (8) above, wherein the sum of the peak area % of 1-methylpyrrole and the peak area % of limonene is 2.8 peak area % or more. (10) The extraction solvent is a flavor enhancer according to any of (1) to (9) above, containing alcohols in a proportion of 80% by mass or more. (11) The flavor enhancer according to any one of (1) to (10) above, further comprising at least one diluent selected from the group consisting of water, ethanol, propylene glycol, glycerin, glycerin fatty acid esters, and animal and vegetable oils and fats. (12) A food or beverage composition comprising food or beverage and a flavor enhancer described in any of (1) to (11) above. (13) A fragrance composition comprising a fragrance component and a flavor enhancer described in any of (1) to (11) above. [Effects of the Invention]

[0008] According to the flavor enhancer of the present invention, the top notes, which have a significant impact on the palatability of food and beverages, are enhanced. [Brief explanation of the drawing]

[0009] [Figure 1] This is an explanatory diagram illustrating one embodiment of a method for contacting roasted coffee beans with solvent vapor. [Figure 2] This is an explanatory diagram illustrating another embodiment of a method for contacting roasted coffee beans with solvent vapor. [Figure 3] This is an explanatory diagram of the checklist used in the sensory evaluation. [Modes for carrying out the invention]

[0010] A flavor enhancer according to one embodiment of the present invention contains an extract of roasted coffee beans. Coffee beans are the seeds contained in the fruit harvested from the coffee plant. Coffee plants include Arabica and Robusta varieties. The coffee beans used in the flavor enhancer according to the present invention may be Arabica or Robusta varieties, and the species of coffee plant and its origin are not limited.

[0011] Regarding the coffee bean brands used in the following examples and the like, the names generally used during distribution are described. For example, there are those where the place of origin, such as Brazil and Colombia, is used as the brand, and there are also those well-known as coffee brands, such as Blue Mountain, Mocha, Mandelin, and Kilimanjaro. Depending on the brand, the grade may be indicated by attaching a symbol, number, or specific name after the name. For example, "Brazil No. 2" means coffee beans produced in Brazil with a grade of No. 2, and "Colombia Supremo" means coffee beans produced in Colombia with a Supremo grade.

[0012] Coffee beans are used after roasting. That is, roasted coffee beans are used as the raw material for the extract. By roasting coffee beans, compounds contained in Group A shown below, compounds contained in Group B shown below, and compounds contained in Group C shown below are more likely to be obtained compared to the state of green beans.

[0013] Roasted coffee beans may be used as they are or may be used after grinding. Using them after grinding can extract the compounds contained in roasted coffee beans more efficiently. The extract of roasted coffee beans is obtained by subjecting roasted coffee beans to general extractions such as drip, immersion, stirring, and circulation, subjecting them to reflux extraction and supercritical fluid extraction, or by bringing roasted coffee beans into contact with the vapor of a solvent. Furthermore, the ratio of the components contained in the extract of roasted coffee beans obtained by such a method may be adjusted by distillation operations such as simple distillation and precision distillation.

[0014] In the flavor enhancer according to one embodiment, the extract of roasted coffee beans contains compounds contained in Group A shown below, compounds contained in Group B shown below, and compounds contained in Group C shown below. Group A: 2-methylbutanal, 2,3-butanedione, 2,3-pentanedione, 1-methylpyrrole, and limonene. Group B: Methylpyrazine, furfural, furfuryl acetate, 5-methyl-2-furfural, and furfuryl alcohol. Group C: Methyl salicylate, guaiacol, 4-ethyl guaiacol, and vinyl guaiacol.

[0015] In a flavor enhancer according to one embodiment, the extract of roasted coffee beans contains the compounds contained in Group A, the compounds contained in Group B, and the compounds contained in Group C, and the total peak area percentage of the compounds contained in Group A is divided by the sum of the total peak area percentage of the compounds contained in Group B and the total peak area percentage of the compounds contained in Group C, and the resulting value is 1.0 or more. The peak area of each compound is calculated in the total ion chromatogram obtained by the electron impact ionization method at 70 eV using a gas chromatograph mass spectrometer equipped with a quadrupole mass spectrometer and using a polar column. As used herein, "peak area %" means the ratio of the peak area of each compound to the total peak area of all compounds excluding the solvent contained in the extract of roasted coffee beans.

[0016] In a gas chromatograph mass spectrometer, compounds are basically detected in order from those with lower boiling points and higher volatility. Therefore, it is considered that compounds with higher volatility are included in a range with a relatively small retention time. The compounds contained in Group A are included in a range with a relatively small retention time. The compounds contained in Group B and the compounds contained in Group C are included in a range with a larger retention time than the compounds contained in Group A. The compounds contained in Group C are included in a range with a larger retention time than the compounds contained in Group B.

[0017] Compounds with relatively short retention times have low boiling points and are highly volatile. Therefore, if the value obtained by dividing the sum of the peak area percentages of compounds in Group A by the sum of the peak area percentages of compounds in Group B and the sum of the peak area percentages of compounds in Group C is 1.0 or greater, then the content of compounds in Group B and Group C will be low, and the content of volatile compounds in Group A will be high.

[0018] It is presumed that the higher the content of compounds in the volatile Group A, the more the top note flavor, which greatly influences the palatability of food and beverages, is enhanced. Therefore, it is preferable to keep the content of compounds in Group B and Group C as low as possible. However, since the compounds in Group A, Group B, and Group C are derived from roasted coffee bean extracts, it is difficult to completely remove the compounds in Group B and Group C. The present invention was made based on the discovery that even if compounds in Group B and Group C are present, the top note flavor is enhanced if compounds in Group A are present in a specific proportion.

[0019] If the value obtained by dividing the sum of the peak area percentages of the compounds in Group A by the sum of the peak area percentages of the compounds in Group B and the sum of the peak area percentages of the compounds in Group C is less than 1.0, then the effect of enhancing top notes will not be achieved. The value obtained by dividing the sum of the peak area percentages of the compounds in Group A by the sum of the peak area percentages of the compounds in Group B and the sum of the peak area percentages of the compounds in Group C may be, for example, 1.1 or greater, or 1.4 or greater. There is no particular upper limit; for example, it may be 10.8 or less, or 2.0 or less.

[0020] In the compounds included in Group A, the value obtained by dividing the peak area % of limonene by the sum of the peak area % of 2-methylbutanal, 2,3-butanedione, and 2,3-pentanedione may be, for example, 0.06 or greater, or 0.07 or greater. There is no particular upper limit; for example, it may be 0.30 or less, 0.18 or less, or 0.16 or less. When the value obtained by dividing the peak area % of limonene by the sum of the peak area % of 2-methylbutanal, 2,3-butanedione, and 2,3-pentanedione is 0.06 or greater, the top note is further enhanced.

[0021] In the compounds included in Group A, the value obtained by dividing the peak area % of 2-methylbutanal by the sum of the peak area % of 2,3-butanedione and the peak area % of 2,3-pentanedione may be, for example, 2.6 or greater, 2.8 or greater, or 4.3 or less. When the value obtained by dividing the peak area % of 2-methylbutanal by the sum of the peak area % of 2,3-butanedione and the peak area % of 2,3-pentanedione is 2.6 or greater, the top note is further enhanced.

[0022] Furthermore, the sum of the peak area percentages of 1-methylpyrrole and limonene may be, for example, 2.8% or more, 3.0% or more, or 5.7% or less. When the sum of the peak area percentages of 1-methylpyrrole and limonene is 2.8% or more, the top note is further enhanced.

[0023] The value obtained by dividing the peak area % of the compounds in group C by the peak area % of limonene may be, for example, 0.17 or less, 0.14 or less, or 0.025 or more. When the value obtained by dividing the peak area % of the compounds in group C by the sum of the peak area % of limonene is 0.17 or less, the top note is further enhanced.

[0024] The value obtained by dividing the peak area % of methyl salicylate by the peak area % of limonene may be, for example, 0.10 or less, 0.08 or less, or 0.01 or more. When the value obtained by dividing the peak area % of methyl salicylate by the peak area % of limonene is 0.10 or less, the top note is further enhanced.

[0025] Furthermore, the value obtained by dividing the peak area % of the compounds in group C by the peak area % of 2,3-pentanedione may be, for example, 0.05 or less, 0.04 or less, or 0.01 or more. When the value obtained by dividing the peak area % of the compounds in group C by the peak area % of 2,3-pentanedione is 0.05 or less, the top note is further enhanced.

[0026] The value obtained by dividing the total peak area percentage of the compounds in Group B by the sum of the total peak area percentages of the compounds in Group A and the total peak area percentages of the compounds in Group C is preferably 0.5 or more and less than 1. Within this range, the proportion of compounds in Group B will be the second highest after the proportion of compounds in Group A.

[0027] The compounds in Group B have intermediate volatility between those in Group A and those in Group C, and are the central components of the aroma. As a result, the top note is further enhanced when the sum of the peak area percentages of the compounds in Group B divided by the sum of the peak area percentages of the compounds in Group A and the sum of the peak area percentages of the compounds in Group C is between 0.5 and 1.

[0028] The value obtained by dividing the sum of the peak area percentages of the compounds in Group C by the sum of the sum of the peak area percentages of the compounds in Group A and the sum of the peak area percentages of the compounds in Group B is preferably less than 0.004 (excluding 0). Within this range, the proportion of compounds in Group C is lower than the proportion of compounds in Group A and the proportion of compounds in Group B.

[0029] The compounds in Group C are less volatile than those in Group A and Group B. Therefore, it is preferable that the proportion of compounds in Group C be lower than that of those in Group A and Group B. The top note is further enhanced when the sum of the peak area percentages of the compounds in Group C divided by the sum of the peak area percentages of the compounds in Group A and Group B is less than 0.004 (excluding 0).

[0030] One embodiment of a method for obtaining an extract from roasted coffee beans will be described using a method of contacting roasted coffee beans with solvent vapor as an example, based on Figures 1 and 2. Figure 1 is an explanatory diagram illustrating one embodiment of the method of contacting roasted coffee beans with solvent vapor. Figure 2 is an explanatory diagram illustrating another embodiment of the method of contacting roasted coffee beans with solvent vapor.

[0031] As shown in Figure 1, the extraction solvent 11 is placed in the extraction solvent tank 1. The extraction solvent 11 contains alcohols. Examples of alcohols include monohydric alcohols such as methanol, ethanol, propanol (n-propyl alcohol and isopropyl alcohol), and butanol (n-butyl alcohol, isobutyl alcohol, sec-butyl alcohol, and tert-butyl alcohol). Among these, monohydric alcohols having three or fewer carbon atoms are preferred, and ethanol and propanol are particularly preferred. Monohydric alcohols having three or fewer carbon atoms have relatively low boiling points and are easily vaporized under low-temperature conditions. In addition to alcohols, the extraction solvent 11 may also contain, for example, water.

[0032] In order to more easily obtain an extract in which the sum of the peak area percentages of the compounds in Group A divided by the sum of the peak area percentages of the compounds in Group B and the sum of the peak area percentages of the compounds in Group C is 1.0 or more, the extraction solvent 11 is preferably an extraction solvent containing alcohols, particularly preferably an extraction solvent containing 80% by mass or more of alcohols, and more preferably an extraction solvent containing 90% by mass or more of alcohols. When an extraction solvent containing 80% by mass or more of alcohols is used, the need to adjust the content of the compounds in each group so that the sum of the peak area percentages of the compounds in Group A divided by the sum of the peak area percentages of the compounds in Group B and the sum of the peak area percentages of the compounds in Group C is 1.0 or more is reduced.

[0033] When using ethanol as the extraction solvent 11, industrial alcohol may also be used. Industrial alcohols such as 95% (95% by volume) and 99% (99% by volume) are commercially available. The 95% product is equivalent to approximately 92.4% by mass ethanol, and the 99% product is equivalent to approximately 98.4% by mass ethanol. Industrial alcohol contains water in addition to ethanol. If the ethanol concentration is 80% by mass or higher, water may be further added to the industrial alcohol before use.

[0034] The method for bringing the roasted coffee beans 21 into contact with the vapor of the extraction solvent 11 is not limited to the method in which the roasted coffee beans 21 are immersed in the extraction solvent 11. For example, in Figure 1, the extraction solvent 11 and the roasted coffee beans 21 are located in the extraction solvent tank 1. The roasted coffee beans 21 are placed on a support platform 1a provided in the extraction solvent tank 1 so that they are not immersed in the extraction solvent 11.

[0035] The mounting platform 1a has a structure that, for example, allows vapor from the extraction solvent 11 to pass through, but prevents roasted coffee beans 21 from falling through. Examples of such structures include a mesh structure or a porous structure. The extraction solvent tank 1 has a structure that allows heating in order to vaporize the extraction solvent 11. The extraction solvent tank 1 may be in the form of, for example, a distillation pot.

[0036] The method for heating the extraction solvent tank 1 is not limited as long as it can heat the extraction solvent 11 to its boiling point. Examples of heating methods include heating using a water bath, oil bath, induction heater, and mantle heater, or indirect heating using saturated steam, etc.

[0037] In Figure 2, a raw material tank 2 is provided separately from the extraction solvent tank 1, and the roasted coffee beans 21 are located in the raw material tank 2. The vapor from the extraction solvent 11, which is vaporized in the extraction solvent tank 1, is supplied to the raw material tank 2, and the roasted coffee beans 21 come into contact with the vapor from the extraction solvent 11.

[0038] By bringing roasted coffee beans 21 into contact with the vapor of the extraction solvent 11, vapor containing aromatic components derived from the roasted coffee beans 21 is obtained. When bringing the roasted coffee beans 21 into contact with the vapor of the extraction solvent 11, it is not necessary to do so at a temperature exceeding the temperature of the vapor of the extraction solvent 11 (i.e., the boiling point of the extraction solvent 11). Therefore, it is not necessary to heat the roasted coffee beans 21 with a heating device or the like. Furthermore, the contact between the roasted coffee beans 21 and the vapor of the extraction solvent 11 can be carried out under normal pressure (atmospheric pressure).

[0039] As shown in Figures 1 and 2, vapor containing aromatic components derived from roasted coffee beans 21 is obtained by contacting the vapor of the extraction solvent 11 with the roasted coffee beans 21. The contact time between the vapor of the extraction solvent 11 and the roasted coffee beans 21 is not limited and is set appropriately depending on the type of extraction solvent 11, the type of roasted coffee beans 21, and the degree of roasting (L value).

[0040] For example, the vapor of the extraction solvent 11 may be in contact with the roasted coffee beans 21 for a time such that an extraction solution of 1% to 500% by mass is obtained relative to the amount of roasted coffee beans 21 prepared. By bringing the vapor of the extraction solvent 11 into contact with the roasted coffee beans 21 in this way, it becomes easier to obtain an extract in which the value obtained by dividing the total peak area % of the compounds in group A by the sum of the total peak area % of the compounds in group B and the total peak area % of the compounds in group C is 1.0 or more.

[0041] Specifically, the vapor of the extraction solvent 11 should be brought into contact with the roasted coffee beans 21 such that the recovery rate of the extracted solution is 1% by mass or more and 500% by mass or less relative to the amount of roasted coffee beans 21 used. Specifically, if 100g of roasted coffee beans 21 is used, the vapor of the extraction solvent 11 should be brought into contact with the roasted coffee beans 21 for a time that yields 1g or more and 500g or less of extracted solution. The vapor of the extraction solvent 11 should be brought into contact with the roasted coffee beans 21 such that the recovery rate of the extracted solution is preferably 10% by mass or more and 200% by mass or less, more preferably 30% by mass or more and 100% by mass or less relative to the amount of roasted coffee beans 21 used.

[0042] The vapor containing aromatic components derived from the roasted coffee beans 21 is supplied to the condenser 3 and liquefied. Furthermore, the resulting liquid is cooled in the cooling device 4 and stored in the extraction solution tank 5. The cooling temperature of the resulting liquid is not limited and can be, for example, between -20°C and 30°C. The freezing point of water is 0°C, the freezing point of ethanol is -114.14°C, and the freezing point of isopropanol is -90°C. Therefore, when ethanol or isopropanol is used as the solvent, the cooling temperature may be below 0°C. If the cooling capacity of the cooling device 4 is high, the condenser 3 may not be used. The vapor containing aromatic components may also be cooled directly in the cooling device 4.

[0043] If the extract stored in the extraction solution tank 5 contains compounds from group A, compounds from group B, and compounds from group C, and the value obtained by dividing the sum of the peak area percentages of the compounds from group A by the sum of the peak area percentages of the compounds from group B and the sum of the peak area percentages of the compounds from group C is 1.0 or greater, the extract may be used as is as a flavor enhancer according to one embodiment. If the value is less than 1.0, the extract may be mixed with a flavor enhancer with a value of 1.0 or greater, or prepared by distillation or purification to change the balance of components, and then used as a flavor enhancer.

[0044] One embodiment of the flavor enhancer has a stronger flavor-enhancing effect than its flavor-adding effect. The flavor enhancer according to one embodiment enhances the top note of the resulting flavor composition when mixed with a flavor component, and enhances the top note of the resulting food or beverage composition when mixed with food or beverages. The flavor enhancer according to one embodiment may be used diluted with a diluent solvent as needed. The diluent solvent is not limited and includes, for example, water, ethanol, propylene glycol, glycerin, glycerin fatty acid esters, and animal or vegetable oils and fats. These diluent solvents may be used alone or in combination of two or more.

[0045] A food and beverage composition according to one embodiment of the present invention comprises a food or beverage and a flavor enhancer according to one embodiment. The food or beverage is not limited to food or beverages having a coffee flavor, but includes, for example, soft drinks such as coffee beverages, tea-based beverages, and cocoa; health foods such as nutritional supplements and nutritional functional foods; alcoholic beverages such as cocktails and canned chu-hi; non-alcoholic beverages such as chu-hi flavored drinks; and confectionery such as jelly, ice cream, chocolate, cakes, and snack foods. The flavor enhancer according to one embodiment may be mixed with food or beverages having a coffee flavor, or with food or beverages that do not have a coffee flavor.

[0046] In a food and beverage composition according to one embodiment, the amount of flavor enhancer according to one embodiment is not limited. However, when incorporated into food and beverages other than alcoholic beverages, it is necessary to ensure that the resulting food and beverage composition does not fall under the category of alcoholic beverages under the Liquor Tax Law. That is, if the flavor enhancer according to one embodiment contains ethanol, it is necessary to adjust the concentration of ethanol in the resulting food and beverage composition to be less than 1% by volume.

[0047] The flavor enhancer according to one embodiment is effective even in relatively small amounts. The flavor enhancer according to one embodiment is blended according to, for example, the required flavor intensity for each food and beverage composition. Therefore, the amount of flavor enhancer according to one embodiment varies depending on the type of food and beverage. For example, the flavor enhancer according to one embodiment should be blended in the resulting food and beverage composition in the state of an extract solution (i.e., in its viscous state) at a concentration of preferably 0.001 ppm to 1000 ppm, more preferably 0.01 ppm to 100 ppm.

[0048] A fragrance composition according to one embodiment of the present invention comprises a fragrance component and a flavor enhancer according to one embodiment. The fragrance composition according to one embodiment may be used as a fragrance composition after being diluted with a diluent solvent as needed. The diluent solvent is not limited and includes, for example, water, ethanol, propylene glycol, glycerin, glycerin fatty acid esters, and animal and vegetable oils and fats. These diluent solvents may be used alone or in combination of two or more. Alternatively, the fragrance component and the flavor enhancer according to one embodiment may be supported on a suitable carrier (e.g., lactose and maltose) and used in powder or granular form. The fragrance component is not limited to a coffee fragrance component and includes, for example, animal and plant extracts and synthetic fragrances. The flavor enhancer according to one embodiment may be mixed with the coffee fragrance component or with fragrance components other than the coffee fragrance component.

[0049] In the fragrance composition according to one embodiment, the amount of flavor enhancer according to one embodiment is not limited. As described above, the flavor enhancer according to one embodiment is effective even in relatively small amounts. The flavor enhancer according to one embodiment is added according to, for example, the required flavor strength for each fragrance composition. Therefore, the amount of flavor enhancer according to one embodiment varies depending on the type of fragrance component. For example, the flavor enhancer according to one embodiment should be added in the resulting fragrance composition in the state of the extract solution (i.e., in its visceral state) at a concentration of preferably 0.001% by mass or more and more preferably 0.01% by mass or more and 10% by mass or less. [Examples]

[0050] The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples.

[0051] (Example 1) As shown in Figure 1, 200 g of 98.4% by mass ethanol was placed in the extraction solvent tank 1 as the extraction solvent 11, and 100 g of roasted coffee beans 21 (Brazil No. 2, L value 27) were placed on the mounting platform 1a. The roasted coffee beans 21 were coarsely ground in a mill before use. Next, the extraction solvent tank 1 was heated with a mantle heater under normal pressure (atmospheric pressure). The vapor generated by the heating was brought into contact with the roasted coffee beans 21 on the mounting platform 1a. The temperature of the roasted coffee beans 21 was 78-79°C. The vapor that came into contact with the roasted coffee beans 21 was supplied to the condenser 3 and liquefied. Liquefaction was carried out by cooling with tap water. Furthermore, the obtained liquid was cooled in a cooling device 4 and stored as the extract solution in the extraction solution tank 5. The cooling temperature was set to 5°C. The cooling device 4 cools the extract solution, and condensation of low-boiling point components that could not be condensed in the condenser 3 can also be expected. The extraction process was terminated when the yield of the extracted solution reached 50g. Following this procedure, 50g of flavor enhancer was obtained.

[0052] (Example 2) 50 g of flavor enhancer was obtained using the same procedure as in Example 1, except that 92.4% by mass ethanol was used instead of 98.4% by mass ethanol. The temperature of the roasted coffee beans 21 when in contact with the solvent vapor was 78-79°C.

[0053] (Example 3) 50 g of flavor enhancer was obtained using the same procedure as in Example 1, except that 90% by mass ethanol was used instead of 98.4% by mass ethanol. The temperature of the roasted coffee beans 21 when in contact with the solvent vapor was 78-79°C.

[0054] (Example 4) 50 g of flavor enhancer was obtained using the same procedure as in Example 1, except that 80% by mass ethanol was used instead of 98.4% by mass ethanol. The temperature of the roasted coffee beans 21 when in contact with the solvent vapor was 80-83°C.

[0055] (Comparative Example 1) 50 g of flavor enhancer was obtained using the same procedure as in Example 1, except that 50% ethanol by mass was used instead of 98.4% ethanol by mass. The temperature of the roasted coffee beans 21 when in contact with the solvent vapor was 80-85°C.

[0056] (Comparative Example 2) 50 g of flavor enhancer was obtained using the same procedure as in Example 1, except that ion-exchanged water was used instead of 98.4% by mass ethanol. The temperature of the roasted coffee beans 21 when in contact with the solvent vapor was 103-105°C.

[0057] The flavor enhancers obtained in Examples 1-4 and Comparative Examples 1 and 2 were subjected to GC / MS analysis using the Multi-Volatile Method (MVM) with a DHS manufactured by Gester. The GC / MS measurement conditions were as follows. <Condition> Device GC: Agilent Technologies, GC7890A MS: Agilent Technologies, MSD5975C HS: DHS and MPS manufactured by GERSTEL. TUBE: Carbon B&X, TENAX-TA Column: InertCapPure-WAX ProGuard, 2m (60m×0.25mm ID, Film 0.25μm) Temperature conditions: Hold at 50°C for 3 minutes, then raise to 240°C at a heating rate of 4°C / minute. Carrier gas flow rate: Helium (2.2 mL / min) Injection method: Splitless Ion source temperature: 230℃

[0058] From the obtained measurement results, the peak area percentages of compounds in Group A, Group B, and Group C were calculated. As mentioned above, "peak area percentage" refers to the ratio of the peak area of ​​each compound to the total peak area of ​​all compounds excluding the extraction solvent 11. The results are shown in Table 1.

[0059] [Table 1]

[0060] The following values ​​were calculated: the sum of the peak area percentages of the compounds in Group A divided by the sum of the peak area percentages of the compounds in Group B and the sum of the peak area percentages of the compounds in Group C (A / (B+C)); the sum of the peak area percentages of the compounds in Group B divided by the sum of the peak area percentages of the compounds in Group A and the sum of the peak area percentages of the compounds in Group C (B / (A+C)); and the sum of the peak area percentages of the compounds in Group C divided by the sum of the peak area percentages of the compounds in Group A and the sum of the peak area percentages of the compounds in Group B (C / (A+B)). The results are shown in Table 2.

[0061] [Table 2]

[0062] As shown in Tables 1 and 2, in the flavor enhancers obtained in Examples 1 to 4, the value obtained by dividing the sum of the peak area percentages of the compounds in Group A by the sum of the peak area percentages of the compounds in Group B and the sum of the peak area percentages of the compounds in Group C is 1.0 or greater. On the other hand, in the flavor enhancers obtained in Comparative Examples 1 and 2, the value obtained by dividing the sum of the peak area percentages of the compounds in Group A by the sum of the peak area percentages of the compounds in Group B and the sum of the peak area percentages of the compounds in Group C is less than 1.0.

[0063] Table 3 shows the sum of the peak areas for 1-methylpyrrole and limonene.

[0064] [Table 3]

[0065] Table 4 shows the values ​​obtained by dividing the sum of the peak area percentages of the four compounds in Group C by the peak area percentage of limonene, the value obtained by dividing the peak area percentage of limonene by the sum of the peak area percentages of the three compounds in Group A (peak area percentage of 2-methylbutanal, peak area percentage of 2,3-butanedione, and 2,3-pentanedione), and the value obtained by dividing the peak area percentage of methyl salicylate by the peak area percentage of limonene.

[0066] [Table 4]

[0067] Table 5 shows the value obtained by dividing the peak area % of 2-methylbutanal by the sum of the peak area % of 2,3-butanedione and the peak area % of 2,3-pentanedione.

[0068] [Table 5]

[0069] Table 6 shows the value obtained by dividing the sum of the peak area percentages of the four compounds included in Group C by the peak area percentage of 2,3-pentanedione.

[0070] [Table 6]

[0071] (Example 5) In Figure 1, without placing roasted coffee beans 21 on the mounting stand 1a, 150g of the flavor enhancer obtained in Example 2 was placed in the extraction solvent tank 1. Next, the extraction solvent tank 1 was heated with a mantle heater under normal pressure (atmospheric pressure). The vapor of the flavor enhancer generated by heating was supplied to the condenser 3 and liquefied. The temperature inside the extraction solvent tank 1 was 78-79°C. Liquefaction was carried out by cooling with tap water. Furthermore, the obtained liquid was cooled with a cooling device 4 and stored as an extracted solution in the extraction solution tank 5. The cooling temperature was set to 5°C. When the yield of the extracted solution reached 50g, the extraction process was terminated. 50g of flavor enhancer was obtained using this procedure. In addition, the remaining 90.7g of liquid in the extraction solvent tank 1 was also recovered.

[0072] The flavor enhancers obtained in Example 5 were subjected to GC / MS measurement using the same procedure as in Example 1. From the measurement results, the value calculated by dividing the sum of the peak area percentages of the compounds in Group A by the sum of the peak area percentages of the compounds in Group B and the sum of the peak area percentages of the compounds in Group C (A / (B+C)) was approximately 10.708.

[0073] (Example 6) A coffee flavoring composition was prepared using the formulation example shown below. The resulting coffee flavoring composition contained 4% by mass of the flavor enhancer obtained in Example 2. The resulting coffee flavoring composition did not undergo separation or precipitation and was fully usable as a flavoring composition.

[0074] <Example prescription> 2-Furan methanethiol (0.1% by mass ethanol solution): 1.0% by mass 2,3,5-Trimethylpyrazine (1% by mass ethanol solution): 0.5% by mass Vanillin (1% by mass ethanol solution): 1.0% by mass Maltol (1% by mass ethanol solution): 2.0% by mass Acetoin (10% by mass ethanol solution): 0.5% by mass Furfuryl acetate (10% by mass ethanol solution): 0.5% by mass Cyclotene (10% by mass ethanol solution): 0.5% by mass Flavor enhancer obtained in Example 2: 4.0% by mass 95% ethanol by volume: 50.0% by mass Purified water: 40.0% by mass

[0075] (Example 7) A roasted green tea flavoring composition was prepared using the formulation example shown below. The resulting roasted green tea flavoring composition contained 4% by mass of the flavor enhancer obtained in Example 2. The resulting roasted green tea flavoring composition did not undergo separation or precipitation and was fully usable as a flavoring composition.

[0076] <Example prescription> S-Furfurylthioacetate (1% by mass ethanol solution): 0.5% by mass 2,2'-(dithiodimethylene)difuran (1% by mass ethanol solution): 0.5% by mass 2-Acetylpyrazine (5% by mass ethanol solution): 0.5% by mass 2-Ethyl-3,(5 or 6)-dimethylpyrazine (10% by mass ethanol solution): 0.1% by mass 4-(p-hydroxyphenyl)-2-butanone (10% by mass ethanol solution): 0.15% by mass Ethyl 3-(furfurylthio)propionate (10% by mass ethanol solution): 0.5% by mass 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (10% by mass ethanol solution): 0.75% by mass 2,3,5-Trimethylpyrazine (10% by mass ethanol solution): 0.5% by mass Flavor enhancer obtained in Example 2: 4.0% by mass 95% ethanol by volume: 42.5% by mass Purified water: 50% by mass

[0077] Next, sensory evaluations were conducted on food and beverage products containing the flavor enhancers obtained in Examples 1-4 and Comparative Examples 1 and 2.

[0078] (Example 8) 1050g of roasted coffee beans (Colombia Supremo, L value 18) were coarsely ground in a mill and drip-brewed with 10,000g of hot water at approximately 90-95°C. The resulting liquid was cooled to room temperature to obtain 7,303g of coffee extract (Brix, 2.72). 12.04g of baking soda was added to 7,272.1g of the resulting coffee extract, and deionized water was added to obtain 17,200g of black coffee.

[0079] The black coffee obtained was mixed with the flavor enhancer obtained in Example 1 and filled into cans. After filling, heat sterilization was performed at 121°C for 20 minutes to obtain an evaluation coffee beverage. The flavor enhancer was added to the evaluation coffee beverage at a concentration of 20 ppm. Furthermore, the obtained black coffee was filled into cans without the flavor enhancer and heat sterilized at 121°C for 20 minutes to obtain an un-flavored coffee beverage.

[0080] The evaluation coffee beverage and the un-added coffee beverage were tasted and evaluated by 14 panelists, men and women ranging in age from their 20s to 60s. The panelists were asked to evaluate which of the "top notes," "middle notes," or "base notes" they felt were enhanced in the evaluation coffee beverage compared to the un-added coffee beverage. Specifically, using the checklist shown in Figure 3, which did not have scores assigned, they were asked to mark the parts they felt were enhanced along a straight line. For the analysis of the results, "top notes" were assigned 5 points, "middle notes" 3 points, and "base notes" 1 point. For example, as shown in Figure 3, a mark (arrow) indicated a score of 4.3 points. The position of each panelist's mark was shown as a score to one decimal place, and the average score of the 14 panelists was calculated. The results are shown in Table 7.

[0081] (Example 9) Except for using the flavor enhancer obtained in Example 2 instead of the flavor enhancer obtained in Example 1, the procedure was the same as in Example 8, and 14 panelists evaluated the results. The results are shown in Table 7.

[0082] (Example 10) Except for using the flavor enhancer obtained in Example 3 instead of the flavor enhancer obtained in Example 1, the procedure was the same as in Example 8, and 14 panelists evaluated the results. The results are shown in Table 7.

[0083] (Example 11) Except for using the flavor enhancer obtained in Example 4 instead of the flavor enhancer obtained in Example 1, the procedure was the same as in Example 8, and 14 panelists evaluated the results. The results are shown in Table 7.

[0084] (Comparative Example 3) Except for using the flavor enhancer obtained in Comparative Example 1 instead of the flavor enhancer obtained in Example 1, the procedure was the same as in Example 8, and 14 panelists evaluated the results. The results are shown in Table 7.

[0085] (Comparative Example 4) Except for using the flavor enhancer obtained in Comparative Example 2 instead of the flavor enhancer obtained in Example 1, the procedure was the same as in Example 8, and 14 panelists evaluated the results. The results are shown in Table 7.

[0086] (Example 12) 525g of roasted coffee beans (Colombia Supremo, L value 20) were coarsely ground in a mill and brewed using a drip method with 5000g of hot water at approximately 90-95°C. The resulting liquid was cooled to room temperature to obtain 3560.7g of coffee extract (Brix, 3.07). 6.58g of baking soda was added to 3521.2g of the resulting coffee extract, and deionized water was added to obtain 9400g of black coffee.

[0087] The black coffee obtained was blended with the coffee flavoring composition obtained in Example 6 and filled into cans. After filling, heat and pressure sterilization was performed at 121°C for 20 minutes to obtain the evaluation coffee beverage. The coffee flavoring composition was blended into the evaluation coffee beverage at a concentration of 500 ppm. Furthermore, a coffee beverage without flavor enhancers was obtained using the same procedure as for the evaluation coffee beverage, except that the coffee flavoring composition without flavor enhancers was blended into the obtained black coffee. The coffee flavoring composition without flavor enhancers is a flavoring composition obtained by blending 95% by volume ethanol at a ratio of 4.0% by mass in place of the flavor enhancer obtained in Example 2, in the formulation described in Example 6.

[0088] The resulting evaluation coffee beverage and the coffee beverage without flavor enhancers were tasted by 14 panelists, consisting of men and women aged 30 to 60, and evaluated using the same procedure as in Example 8. The average score of the 14 panelists was calculated. The results are shown in Table 7.

[0089] (Comparative Example 5) A comparative coffee flavor composition was obtained using the same procedure as in Example 6, except that the flavor enhancer obtained in Comparative Example 2 was used instead of the flavor enhancer obtained in Example 2 in the formulation described in Example 6. The obtained comparative coffee flavor composition was evaluated by 14 panelists using the same procedure as in Example 12, except that it was used. The results are shown in Table 7.

[0090] (Example 13) 160g of roasted green tea leaves were steeped in 4000g of hot water at approximately 100°C for 1 minute. After steeping, the tea leaves were removed by filtration, and the filtrate was cooled to room temperature to obtain 3456.4g of roasted green tea extract (Brix, 0.63). 1.8g of baking soda and 2.52g of vitamin C were added to 3435.2g of the obtained roasted green tea extract, and deionized water was added to obtain 7209g of roasted green tea beverage.

[0091] The roasted green tea beverage obtained was blended with the roasted green tea flavoring composition obtained in Example 7 and filled into cans. After filling, heat and pressure sterilization was performed at 121°C for 20 minutes to obtain the roasted green tea beverage for evaluation. The roasted green tea flavoring composition was blended into the roasted green tea beverage for evaluation at a concentration of 500 ppm. Furthermore, a roasted green tea beverage without flavor enhancers was obtained using the same procedure as for the roasted green tea beverage for evaluation, except that the roasted green tea flavoring composition without flavor enhancers was blended into the obtained roasted green tea beverage. The roasted green tea flavoring composition without flavor enhancers is a flavoring composition obtained by blending 95% by volume ethanol at a ratio of 4.0% by mass in place of the flavor enhancer obtained in Example 2, in the formulation described in Example 7.

[0092] The obtained evaluation hojicha beverage and the hojicha beverage without flavor enhancers were tasted by 14 panelists, consisting of men and women aged 20 to 60, and evaluated using the same procedure as in Example 8. The average score of the 14 participants was calculated. The results are shown in Table 7.

[0093] (Comparative Example 6) A comparative roasted green tea flavor composition was obtained using the same procedure as in Example 7, except that the flavor enhancer obtained in Comparative Example 2 was used instead of the flavor enhancer obtained in Example 2 in the formulation described in Example 7. The obtained comparative roasted green tea flavor composition was evaluated by 14 panelists using the same procedure as in Example 13, except that it was used. The results are shown in Table 7.

[0094] [Table 7]

[0095] As shown in Table 7, in Examples 8-11, which used the flavor enhancer according to the present invention, and in Examples 12 and 13, which used a fragrance composition containing the flavor enhancer according to the present invention, the average score was high at 3.3 points or higher, indicating that the top notes were enhanced. On the other hand, in Comparative Examples 3 and 4, which used flavor enhancers other than those of the present invention, and in Comparative Examples 5 and 6, which used a fragrance composition containing flavor enhancers other than those of the present invention, the average score was less than 3 points, indicating that the top notes were not enhanced.

[0096] Furthermore, Examples 8-13 use the flavor enhancers obtained in Examples 1-4. The flavor enhancers obtained in Examples 1-4 use alcohols (ethanol) at a concentration of 80% by mass or more as the extraction solvent. As a result, the A / (B+C) value in the obtained extract is 1.0 or higher, eliminating the need to adjust it to 1.0 or higher. In addition, the flavor enhancers obtained in Examples 1-4 also exhibit a sufficient top note enhancement effect.

[0097] (Example 14) 50 g of flavor enhancer was obtained using the same procedure as in Example 1, except that Mandheling G1 (L value 27) was used instead of Brazil No. 2 as roasted coffee beans 21, and 92.4% by mass ethanol was used instead of 98.4% by mass ethanol. The temperature of the roasted coffee beans 21 when in contact with solvent vapor was 78-79°C.

[0098] (Example 15) 50 g of flavor enhancer was obtained using the same procedure as in Example 14, except that Colombia Supremo (L value 27) was used instead of Mandheling G1. The temperature of the roasted coffee beans 21 when in contact with the solvent vapor was 78-79°C.

[0099] (Example 16) 50 g of flavor enhancer was obtained using the same procedure as in Example 14, except that Ethiopian Mocha G4 (L value 27) was used instead of Mandheling G1. The temperature of the roasted coffee beans 21 when in contact with the solvent vapor was 78-79°C.

[0100] (Example 17) 50 g of flavor enhancer was obtained using the same procedure as in Example 16, except that Ethiopian Mocha G4 (L value 24) was used instead of Ethiopian Mocha G4 (L value 27). The temperature of the roasted coffee beans 21 when in contact with the solvent vapor was 78-79°C.

[0101] (Example 18) 50 g of flavor enhancer was obtained using the same procedure as in Example 16, except that Ethiopian Mocha G4 (L value 21) was used instead of Ethiopian Mocha G4 (L value 27). The temperature of the roasted coffee beans 21 when in contact with the solvent vapor was 78-79°C.

[0102] (Example 19) 50 g of flavor enhancer was obtained using the same procedure as in Example 16, except that Ethiopian Mocha G4 (L value 18) was used instead of Ethiopian Mocha G4 (L value 27). The temperature of the roasted coffee beans 21 when in contact with the solvent vapor was 78-79°C.

[0103] Next, the flavor enhancers obtained in Examples 14-19 were subjected to GC / MS measurement using the same procedure as in Example 1.

[0104] From the obtained measurement results, the peak area percentages of compounds in Group A, Group B, and Group C were calculated. As mentioned above, "peak area percentage" refers to the ratio of the peak area of ​​each compound to the total peak area of ​​all compounds excluding the extraction solvent 11. The results are shown in Table 8.

[0105] [Table 8]

[0106] The following values ​​were calculated: the sum of the peak area percentages of the compounds in Group A divided by the sum of the peak area percentages of the compounds in Group B and the sum of the peak area percentages of the compounds in Group C (A / (B+C)); the sum of the peak area percentages of the compounds in Group B divided by the sum of the peak area percentages of the compounds in Group A and the sum of the peak area percentages of the compounds in Group C (B / (A+C)); and the sum of the peak area percentages of the compounds in Group C divided by the sum of the peak area percentages of the compounds in Group A and the sum of the peak area percentages of the compounds in Group B (C / (A+B)). The results are shown in Table 9.

[0107] [Table 9]

[0108] As shown in Tables 8 and 9, in the flavor enhancers obtained in Examples 14 to 19, the value obtained by dividing the sum of the peak area percentages of the compounds in Group A by the sum of the peak area percentages of the compounds in Group B and the sum of the peak area percentages of the compounds in Group C is 1.0 or greater.

[0109] Table 10 shows the sum of the peak areas for 1-methylpyrrole and limonene.

[0110] [Table 10]

[0111] Table 11 shows the values ​​obtained by dividing the sum of the peak area percentages of the four compounds in Group C by the peak area percentage of limonene, the value obtained by dividing the peak area percentage of limonene by the sum of the peak area percentages of the three compounds in Group A (peak area percentage of 2-methylbutanal, peak area percentage of 2,3-butanedione, and 2,3-pentanedione), and the value obtained by dividing the peak area percentage of methyl salicylate by the peak area percentage of limonene.

[0112] [Table 11]

[0113] Table 12 shows the value obtained by dividing the peak area % of 2-methylbutanal by the sum of the peak area % of 2,3-butanedione and the peak area % of 2,3-pentanedione.

[0114] [Table 12]

[0115] Table 13 shows the value obtained by dividing the sum of the peak area percentages of the four compounds included in Group C by the peak area percentage of 2,3-pentanedione.

[0116] [Table 13]

[0117] Except for using the flavor enhancers obtained in Examples 14-19 instead of the flavor enhancer obtained in Example 1, evaluation coffee beverages and unenhanced coffee beverages were prepared using the same procedure as in Example 8. Next, four panelists who regularly handle coffee beans tasted the obtained evaluation coffee beverages and unenhanced coffee beverages and evaluated them using the same procedure as in Example 8. All four panelists evaluated that both evaluation coffee beverages had enhanced top notes compared to the unenhanced coffee beverage. Furthermore, flavors derived from the coffee beans used as extraction raw materials were also confirmed.

[0118] (Example 20) For the flavor enhancers obtained in Example 5, the value obtained by dividing the total peak area % of the compounds in Group A by the sum of the total peak area % of the compounds in Group B and the sum of the peak area % of the compounds in Group C (A / (B+C)) was 10.708, as described above. The value obtained by dividing the total peak area % of the compounds in Group B by the sum of the total peak area % of the compounds in Group A and the sum of the peak area % of the compounds in Group C (B / (A+C)) was 0.093.

[0119] Furthermore, for the residual liquid obtained in Example 5 (which may hereafter be referred to as "flavor enhancer obtained in Example 5.1"), the value obtained by dividing the total peak area % of the compounds in Group A by the sum of the total peak area % of the compounds in Group B and the sum of the peak area % of the compounds in Group C (A / (B+C)) was 1.037. The value obtained by dividing the peak area % of the compounds in Group C by the peak area % of limonene was 0.377. The value obtained by dividing the peak area % of methyl salicylate by the peak area % of limonene was 0.283. The value obtained by dividing the peak area % of limonene by the sum of the peak area % of 2-methylbutanal, 2,3-butanedione, and 2,3-pentanedione was 0.017. The sum of the peak area % of 1-methylpyrrole and the peak area % of limonene was 2.443.

[0120] Next, black coffee was obtained using the same procedure as in Example 8, except that roasted coffee beans (Colombia Supremo, L value 20) were used. The flavor enhancer obtained in Example 2 was added to the obtained black coffee and filled into cans. After filling, heat and pressure sterilization was performed at 121°C for 20 minutes to obtain an evaluation coffee beverage. Using the same procedure, evaluation coffee beverages were obtained by adding the flavor enhancer obtained in Example 5, the flavor enhancer obtained in Example 5.1, and the flavor enhancer obtained in Example 19, respectively. The flavor enhancers were added to the evaluation coffee beverages at a concentration of 20 ppm. Furthermore, an unadded coffee beverage was obtained by filling the obtained black coffee into cans without adding any flavor enhancers and heat and pressure sterilization was performed at 121°C for 20 minutes.

[0121] Next, four panelists who regularly handle coffee beans were asked to taste the evaluation coffee beverages and the un-added coffee beverages, and to evaluate them using the same procedure as in Example 8. All four panelists rated all of the evaluation coffee beverages at 3.3 points or higher, and evaluated them as having enhanced top notes compared to the un-added coffee beverage. Among the four evaluation coffee beverages, the evaluation coffee beverage containing the flavor enhancer obtained in Example 2 was rated as having the most enhanced top notes. [Explanation of Symbols]

[0122] 1 Extraction solvent tank 11 Extraction solvent 1a Mounting platform 2 Raw material tanks 21 Roasted Coffee Beans 3. Condenser 4 Cooling device 5. Extraction solution tank

Claims

1. Contains roasted coffee bean extract, The aforementioned extract comprises an extraction solvent containing alcohols, The extract, when obtained by electron ionization at 70 eV using a gas chromatograph-mass spectrometer equipped with a quadrupole mass spectrometer and a polar column, contains peaks for compounds belonging to Group A, Group B, and Group C, respectively. The value obtained by dividing the sum of the peak area percentages of the compounds in Group A by the sum of the peak area percentages of the compounds in Group B and the sum of the peak area percentages of the compounds in Group C is 1.0 or greater (where the peak area percentage represents the ratio of the peak area of ​​each compound to the sum of the peak areas of all compounds excluding the solvent contained in the roasted coffee bean extract). Flavor enhancer. Group A: 2-methylbutanal, 2,3-butanedione, 2,3-pentanedione, 1-methylpyrrole, and limonene. Group B: Methylpyrazine, furfural, furfuryl acetate, 5-methyl-2-furfural, and furfuryl alcohol. Group C: Methyl salicylate, guaiacol, 4-ethylguaiacol, and vinylguaiacol.

2. The flavor enhancer according to claim 1, wherein the value obtained by dividing the total peak area percentage of the compounds included in group B by the sum of the total peak area percentages of the compounds included in group A and the total peak area percentages of the compounds included in group C is 0.5 or more and less than 1.

3. The flavor enhancer according to claim 1, wherein the sum of the peak area percentages of the compounds in group C divided by the sum of the peak area percentages of the compounds in group A and the sum of the peak area percentages of the compounds in group B is less than 0.004 (excluding 0).

4. The flavor enhancer according to claim 1, wherein the value obtained by dividing the peak area % of 2-methylbutanal by the sum of the peak area % of 2,3-butanedione and the peak area % of 2,3-pentanedione is 2.6 or more.

5. The flavor enhancer according to claim 1, wherein the value obtained by dividing the peak area % of the compounds included in group C by the peak area % of limonene is 0.17 or less.

6. The flavor enhancer according to claim 1, wherein the value obtained by dividing the peak area % of the methyl salicylate by the peak area % of the limonene is 0.10 or less.

7. The flavor enhancer according to claim 1, wherein the value obtained by dividing the peak area % of the compounds included in group C by the peak area % of 2,3-pentanedione is 0.05 or less.

8. The flavor enhancer according to claim 1, wherein the value obtained by dividing the peak area % of limonene by the sum of the peak area % of 2-methylbutanal, the peak area % of 2,3-butanedione, and the peak area % of 2,3-pentanedione is 0.06 or more.

9. The flavor enhancer according to claim 1, wherein the sum of the peak area percentage of 1-methylpyrrole and the peak area percentage of limonene is 2.8 peak area percentage or more.

10. The flavor enhancer according to claim 1, wherein the extraction solvent contains alcohols in a proportion of 80% by mass or more.

11. The flavor enhancer according to claim 1, further comprising at least one diluent selected from the group consisting of water, ethanol, propylene glycol, glycerin, glycerin fatty acid esters, and animal and vegetable oils and fats.

12. A food and beverage composition comprising food and beverages and a flavor enhancer according to any one of claims 1 to 11.

13. A fragrance composition comprising a fragrance component and a flavor enhancer according to any one of claims 1 to 11.

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