Method for evaluating the aroma of aroma components and method for screening aroma components

Abstract

This invention provides a GC-O analysis method that allows operators to easily express aromas in a simple manner. [Solution] The present invention relates to a method for evaluating the aroma of aroma components in GC-O analysis, wherein an image is presented to an operator who smells the aroma of the aroma components.

Description

Technical Field

[0001] The present invention relates to a method for evaluating the fragrance of fragrance components and a method for screening fragrance components.

Background Art

[0002] As a method for analyzing volatile components, gas chromatography (GC) is known. In GC, a sample composed of a plurality of volatile components and a solvent is introduced into the apparatus and vaporized. While transporting the vaporized volatile components with a carrier gas, they are separated by component in a column, and each component is detected by a detector. In the detector, a peak is detected for each retention time from sample introduction, and each component can be identified based on the result.

[0003] Conventionally, as a method for identifying a compound (fragrance component) that produces a scent, gas chromatography-olfactometry (GC-O) applying GC is known. This is a technique in which the outlet of the analytical column of GC is branched, one is connected to a detector for component analysis, and the other is smelled by an operator with the nose.

[0004] The components of a scent are diverse, and usually many components are mixed to form one scent. By performing GC-O analysis, by comparing the components detected by GC at the same retention time with the scent perceived by the operator with the nose, it is possible to identify which component produces what kind of scent.

[0005] Patent Document 1 discloses a method for evaluating the fragrance of fragrance components that improves such GC-O analysis. In this method, a carrier gas is introduced into a sample container provided outside the path of GC, the gas phase portion in the sample container is discharged as exhaust gas, the effluent gas from GC and the exhaust gas are mixed, and the mixed gas is subjected to olfactory analysis. This method is said to be able to identify components that the operator could not perceive only with the effluent gas from GC in GC-O analysis.

[0006] Patent Document 2 also discloses an improved method for evaluating the aroma of aroma components using GC-O analysis. This method allows for the simple evaluation of how each component affects the sensation during eating and drinking by continuously introducing the aroma components separated by GC and a fluid sample directly into the mouth.

[0007] Furthermore, as disclosed in Non-Patent Document 1, it is known that the sense of smell is influenced by vision. [Prior art documents] [Patent Documents]

[0008] [Patent Document 1] Japanese Patent Publication No. 2003-107067 [Patent Document 2] Japanese Patent Publication No. 2020-134145 [Non-patent literature]

[0009] [Non-Patent Document 1] Nobuyuki Sakai, "The Influence of Other Senses on Olfactory Perception," Journal of the Japanese Society for Odor and Aroma Environment, 2006, Vol. 37, No. 6, pp. 431-436. [Overview of the Initiative] [Problems that the invention aims to solve]

[0010] In GC-O analysis, operators take notes on their evaluation of the scent as they smell it, but it can sometimes be difficult to describe what the smell they smelled was like.

[0011] The present invention aims to provide a GC-O analysis method that allows operators to easily express aromas using a simple method. Furthermore, the present invention aims to provide a method for screening aroma components using such GC-O analysis. [Means for solving the problem]

[0012] The inventors have found that the above problems can be solved by the present invention having the following aspects. 《Aspect 1》 A method for evaluating the aroma of aroma components in GC-O analysis, which involves presenting images to operators who are smelling the aroma components. 《Aspect 2》 The aroma evaluation method according to Embodiment 1, wherein the image presented includes an image related to the sample to be measured. 《Aspect 3》 The image presented above is the sample to be measured. of Origin It has become A method for evaluating aroma according to Embodiment 1, including an image of the object. Appearance 4 In GC-O analysis, a first aroma evaluation step is performed in which the operator smells the aroma components of the sample being measured without presenting an image. A second aroma evaluation step in which the aroma of the aroma components contained in the sample to be measured is evaluated by the aroma evaluation method described in Embodiment 1, A step of comparing the evaluation results of the first aroma evaluation step with the evaluation results of the second aroma evaluation step, and identifying aromas that received different evaluations in the first and second aroma evaluation steps, and Steps to identify the fragrance components that produce the aforementioned identified scent. A method for screening aroma components, including [specific components]. Appearance 5 A step of identifying the fragrance to be evaluated in relation to the presented image using the fragrance evaluation method described in Embodiment 1, and The process of identifying the fragrance components that produce the scent associated with the presented image. A method for screening aroma components, including [specific components]. 《Aspect 6》 A step of preparing a fragrance composition using the fragrance components identified by the method of embodiment 4 or 5. A method for producing a fragrance composition containing [the specified ingredient]. Appearance 7 A GC-O apparatus including a display device for presenting images. 《Aspect 8》 In the GC-O apparatus described in Embodiment 7, The presentation device is a GC-O device that presents the image in accordance with the retention time of the aroma component. 《Aspect 9》 In the GC-O device according to Aspect 7 or 8, The image is Sample to be measured related to, or Sample to be measured the origin of It has become is a GC-O device.

Advantages of the Invention

[0013] <--0000093-->According to the present invention, it is possible to provide a GC-O analysis in which an operator can easily express a scent by a simple method. Further, according to the present invention, it is possible to provide a screening method for aroma components applying such GC-O analysis.

Brief Description of the Drawings

[0014] [Figure 1] FIG. 1 shows a schematic diagram of the GC-O device according to the present embodiment. [Figure 2A] FIG. 2A shows the image presented in Example 1. [Figure 2B] FIG. 2B shows another image presented in Example 1. [Figure 3] FIG. 3 shows the image presented in Example 2. [Figure 4] FIG. 4 shows the image presented in Example 3. [Figure 5] FIG. 5 shows the image presented in Example 4. [Figure 6] FIG. 6 shows the image presented in Example 5. [Figure 7] FIG. 7 shows the image presented in Example 6.

Modes for Carrying Out the Invention

[0015] 《Aroma Evaluation Method》 The aroma evaluation method of the aroma component of the present invention includes presenting an image to an operator who smells the aroma of the aroma component in GC-O analysis.

[0016] In GC-O analysis, the operator needs to note down the scent they perceive at each retention time after sample introduction. However, sometimes the operator may perceive one scent immediately after the next, making it crucial for them to quickly recall and note down the scent. In contrast, the method of the present invention makes it easy for the operator to describe the scent by simply smelling the aroma components while looking at a presented image.

[0017] In this specification, aroma evaluation means expressing the perceived aroma using words and sentences or colors that describe smells, flavors, objects, etc.

[0018] In this specification, "image" includes still images, photographs, drawings, illustrations, figures, videos, etc., and may contain text.

[0019] In this specification, the images presented to the operator include not only images of the source of the sample being measured, but also simple monochrome images (e.g., red images, green images, blue images, etc.), images of animals or plants, images of people smiling, images of buildings, images of landscapes, etc. In other words, the images presented to the operator refer to images that influence the operator's sense of smell when viewed while performing GC-O analysis, and generally include images of things that do not produce a scent and images of things unrelated to scent. It has been found that even images of things that do not produce a scent and images of things unrelated to scent can influence the operator's sense of smell when presented to the operator during GC-O analysis. Note that the image may be changed to a different image during GC-O analysis, and multiple images may be presented simultaneously. In particular, when changing to a different image during GC-O analysis, the images should be adjusted according to the retention time of the aroma components. Sample to be measured related to Another Image or The sample to be measured Origin fu things Another It is preferable to change it to an image.

[0020] However, the images presented to the operator are preferably related to the sample being measured, and more preferably images of the source of the sample being measured. Furthermore, in the case of monochrome images, they are preferably images combining monochrome colors, and more preferably images such as a color palette combining monochrome colors based on the impression of the fragrance, as described in Japanese Patent No. 6826195. It has been found that presenting these images to the operator during GC-O analysis enhances the richness and complexity of the fragrance expression. In particular, when a color palette is used, it is possible to select components attributed to the colors included in the color palette, or to evaluate them using expressions attributed to the colors included in the color palette. It is also possible to identify which color in the color palette each fragrance contributes to.

[0021] The terms related to the sample being measured here include not only the source of the sample being measured, but also those considered to be aromatically similar, more preferably those containing common volatile or aromatic components. For example, when measuring a lemon scent sample, this refers to lemon (the source of the sample being measured) or other fruits (e.g., grapefruit, lime, etc. (considered to be aromatically similar)); when measuring a coffee scent sample, this refers to coffee (the source of the sample being measured) or other beverages (e.g., barley tea, etc. (considered to be aromatically similar)); and when measuring a rose scent sample, this refers to rose (the source of the sample being measured) or other flowers (e.g., peony, sweet pea, etc. (considered to be aromatically similar)). Particularly preferred is the sample being measured itself or its main raw material, for example, lemon when measuring a lemon scent sample. The images of these objects can be in any form as long as they depict the object itself. For example, if the object is a lemon, the images could be of lemon seeds (useful for screening components that give a seedy feel), a lemon being squeezed (useful for screening components that give a juicy feel), or sliced ​​lemon peel (useful for screening components that give a peel feel). For example, if the object is coffee, the images could be of coffee beans, ground coffee beans, coffee being brewed, a cup of coffee, someone drinking coffee, or a can of coffee. For example, if the object is a rose, the images could be of a single rose with stem and leaves, a bouquet of roses, a rose garden, rose petals, a blue rose, or someone smelling a rose.

[0022] Furthermore, the images presented to the operator do not necessarily have to be related to the sample being measured. For example, when measuring a lemon scent sample, the images could be of a smiling person, a building, or a landscape.

[0023] Furthermore, this aroma evaluation method can be used not only to evaluate pleasant scents as described above, but also to evaluate malodorous odors such as exhaust fumes, sewage, and body odor. In this case as well, the images presented will be malodorous. of Origin It has become This includes not only objects, but also images that are not generally associated with scents, such as those mentioned above, but preferably images related to bad odors. of Origin fu It is an image of an object.

[0024] Images not included in the images presented to the operator include chromatograms (charts), mass spectra, retention times, etc., which are typically displayed in GC-O analysis.

[0025] Images can typically be presented to the operator through the display device of the analytical instrument used for GC-O analysis, but they can also be presented on a separate display device (such as a personal computer, smartphone, or tablet), or, for example, they can be printed on paper, allowing the operator to refer to the paper while performing the GC-O analysis.

[0026] The GC-O analysis performed in the aroma evaluation method for aroma components of the present invention can be carried out in the same manner as known GC-O analysis used in the prior art. In GC-O analysis, aroma components may be identified from the measured retention time using an existing library of aroma components, or GC-MS / O analysis may be performed, in which mass spectrometry (MS) is also performed to simultaneously identify the aroma components.

[0027] Furthermore, the aroma evaluation method of the present invention can be used in combination with aroma evaluation methods such as those described in Patent Documents 1 and 2. Even in GC-O analysis as described in Patent Documents 1 and 2, it is not easy for the operator to describe the aroma, so combining it with the aroma evaluation method of the present invention is advantageous.

[0028] 《Screening Method for Aroma Components》 The present invention provides a method for screening aroma components in GC-O analysis, comprising: a first aroma evaluation step of evaluating the aroma of aroma components contained in a sample to be measured without presenting an image to an operator smelling the aroma of the aroma components; a second aroma evaluation step of evaluating the aroma of aroma components contained in the sample to be measured by presenting an image to an operator smelling the aroma of the aroma components; a step of comparing the evaluation results of the first aroma evaluation step with the evaluation results of the second aroma evaluation step to identify aromas that received different evaluations in the first and second aroma evaluation steps; and a step of identifying the aroma components that produce the identified aromas.

[0029] The inventors discovered that the above screening method allows for the detection of aromas that were not detected by conventional GC-O analysis. This enabled the discovery of aroma components that contribute to previously undetected scents.

[0030] In the screening method of the present invention, the first aroma evaluation step is a step of performing a normal GC-O analysis, that is, a step of performing a GC-O analysis without presenting an image. In this step, the operator takes notes of the aromas perceived at each retention time without looking at the image.

[0031] The second aroma evaluation step is a step in which an image is presented to an operator who smells the aroma components and the operator evaluates the aroma of the aroma components contained in the sample to be measured. As described above, the operator makes notes of the aromas perceived at each retention time by performing GC-O analysis while looking at the presented image. When aroma evaluation is performed in this way, different evaluation results may be obtained depending on the type of aroma component, compared to the first aroma evaluation step. In particular, if the presented image is related to the sample to be measured or The sample to be measured When the image is of the source material, the operator can perceive the scent of that material with greater sensitivity, thereby enabling them to evaluate the scent in a more detailed manner. On the other hand, sensitivity to fragrance components unrelated to the presented image may decrease, making it difficult to perceive or describe them in detail.

[0032] Next, by comparing the evaluation results of the first aroma evaluation process with those of the second aroma evaluation process, we identify the aromas that received different evaluations in the first and second processes. This comparison involves comparing the evaluation of the aromas of the same (or supposedly the same) components, for example, using a retention index that can identify (including estimation; the same applies hereinafter) each aroma component based on its retention time. For example, there may be aromas that are detected in both the first and second aroma evaluation processes, but whose evaluation changes. Also, there may be aromas that were not detected in the first aroma evaluation process, but are detected and evaluated for the first time in the second aroma evaluation process. All of these aromas are thought to be due to aroma components that are highly correlated with the presented image. In particular, in the latter case, the aroma component that produces the aroma obtained for the first time in the second aroma evaluation process may be an aroma component that was not previously thought to be present in the sample. On the other hand, aromas that were observed in the first aroma evaluation process but not in the second aroma evaluation process can be considered to be due to aroma components that have little correlation with the presented image.

[0033] Next, the aroma components that produce the identified scent are identified. Similar to conventional GC-O analysis, each aroma component can be identified based on, for example, retention time, retention index, mass spectrum, or scent quality. Note that the identification step and the specification step may be performed in a single step.

[0034] Furthermore, the aroma component screening method of the present invention includes, in GC-O analysis, an aroma evaluation step of presenting an image to an operator smelling the aroma components and evaluating the aroma of the aroma components contained in the sample to be measured; a step of identifying an evaluated aroma related to the presented image from among the evaluation results obtained in the above step; and a step of identifying the aroma component that produces the evaluated aroma related to the presented image.

[0035] The inventors discovered that when performing the above aroma evaluation method, depending on the combination of aroma components and images, the aroma evaluation may become related to the image. In other words, they found that when the image shows the sample being measured, it becomes easier to express how each aroma component contributes to the aroma characteristics of the sample being measured. Furthermore, by performing the identification step, they were able to discover aroma components that can be used in previously unknown applications (for example, not just lemon, but components that contribute to the lemon peel texture).

[0036] In the screening method of the present invention, in the aroma evaluation step, the operator makes notes of the aromas perceived at each retention time by performing GC-O analysis while looking at the presented image. When aroma evaluation is performed in this manner, the aroma evaluation may be related to the image depending on the type of aroma component. In particular, if the presented image is related to the sample being measured or The sample to be measured If the image is of the source material, the operator will be able to evaluate the scent of that material with a more detailed description.

[0037] Next, in the aroma evaluation process, we identify aromas whose evaluation is related to the image. Aroma components whose evaluation is related to the image may have aroma evaluations that were not previously thought to be associated with that component. This allows those aroma components to be used for fragrance applications different from those previously considered.

[0038] Furthermore, evaluating fragrances is extremely difficult, and even with the same sample, the same evaluation may not be obtained by different operators. Therefore, in the method of the present invention, it is preferable that the operators be experts who can distinguish fragrances, such as perfumers, and more preferably, a group of such experts act as operators to evaluate the fragrance based on a common understanding.

[0039] Method for producing fragrance compositions The method for producing the fragrance composition of the present invention includes the step of preparing a fragrance composition using the fragrance components identified as described above. Preferably, the method for producing the fragrance composition of the present invention includes the step of identifying the fragrance components as described above, and the step of preparing a fragrance composition using the identified fragrance components. The step of preparing a fragrance composition using the fragrance components can be carried out by methods well known in the art. According to this method, for example, it is possible to screen for fragrance components that contribute significantly to the texture of the grape skin from among the fragrance components found to be contained in grapes (sample), and by preparing a fragrance composition using such components, a fragrance composition can be prepared that imparts or enhances the texture of the grape skin.

[0040] 《GC-O device》 The GC-O apparatus of the present invention includes a GC-O apparatus and a display device for displaying images. The GC-O apparatus may have a configuration well known in the art and may be a GC-MS / O analyzer.

[0041] As shown in Figure 1, a GC-O apparatus (GC-MS / O apparatus) 10 according to one embodiment of the present invention is composed of a GC apparatus main body 11, an odor detection unit 12, a display unit (display device) 13, and a presentation unit (presentation device) 14. The display unit 13 is an essential component in the GC-O apparatus and displays a chromatograph (chart) 31 representing the peak of a volatile component, the retention time 32 of the volatile component, a mass spectrum (not shown), and other information necessary for the GC-O apparatus. The presentation unit 14 is for presenting an image to the GC-O operator, and for example, an image 41 of grapes from which the sample to be measured originates is presented.

[0042] As shown in Figure 1, the presentation device 14 according to this embodiment has been described as being configured as a presentation unit that is part of the GC-O device, but it may also be configured as a separate presentation device from the GC-O device and connected to the GC-O device for use. Furthermore, although the presentation unit 14 has been described as being configured separately from the display unit 13, it may also be configured as a display unit and presentation unit that can display necessary information from the GC-O device and present images on a single screen.

[0043] Preferably, the display unit 14 of the GC-O apparatus of the present invention is configured to match the retention time of the aroma components. Sample to be measured Images or related items The sample to be measured Origin fu It is configured to display an image of something. For example, it receives a signal regarding the retention time of an aroma component and, in response, Sample to be measured The system can be configured as a control device that generates a signal to display images or other related items, thereby causing the display unit 14 to display the images or other related items. Alternatively, the system may be configured to pre-associate and record the images to be displayed with the time (timing) of their display, and to display the images according to the elapsed time from the start of measurement. This makes it easier for the operator to express an appropriate evaluation for each aroma component contained in the measurement sample.

[0044] Specifically, as shown in Figure 1, in the display unit 13, the peak of a specific aroma component is displayed on the chromatograph 31, and the retention time 32 of that aroma component is displayed, and in conjunction with this, in the presentation unit 14 Sample to be measured Related to or The sample to be measured Origin fu An image of grapes 41 is displayed. As the display unit 13 finishes displaying information about a specific aroma component, the display unit 14 also finishes displaying the image of grapes 41.

[0045] The present invention will be described in more detail by the following examples, but the present invention is not limited thereto. [Examples]

[0046] In the following experiment, experienced perfumers acted as operators, evaluating the scents. While there were occasional differences in evaluations when multiple perfumers conducted the same experiment, the results were generally similar.

[0047] Example 1: Image of lemon oil and lemon We evaluated the aroma of commercially available lemon oil. Specifically, we compared GC-O analysis performed while viewing images related to the lemon oil sample (Figure 2A: image 1) and images of squeezed lemon (Figure 2B: image 2) with GC-O analysis performed without viewing these images. When GC-O analysis was performed without viewing the images, the same analysis was performed twice, and the evaluation was exactly the same.

[0048] The results are shown in Table 1 below. [Table 1]

[0049] As can be seen from these results, when evaluating citronellal observed at a retention time of 12.37 minutes, operators were able to strongly perceive a citrusy scent when the image shown in Figure 2B was present (image 2). This suggests that citronellal is an aroma component that contributes to a citrusy scent. Similarly, for decanal observed at a retention time of 12.76 minutes, when the image shown in Figure 2A was present (image 1), it could be evaluated as resembling a slimy orange seed, suggesting that it is an aroma component that can express the slimy feeling of an orange seed. Furthermore, when evaluating geraniol observed at a retention time of 17.22 minutes, when the image shown in Figure 2B was present (image 2), a juicy feeling (juicy scent, fruity scent) was perceived, suggesting that it is an aroma component that contributes to a juicy feeling. There was no difference in the aroma evaluation of linalool observed at a retention time of 13.46 minutes depending on whether an image was present or not.

[0050] Example 2: Drip coffee and image of drip coffee Commercially available coffee beans were ground to obtain coffee powder, which was then extracted with hot water to prepare drip coffee. After extracting the drip coffee using an organic solvent, the extract was subjected to vacuum distillation to remove non-volatile components. The solvent was removed from the resulting volatile fraction to obtain an aroma concentrate. The aroma concentrate was evaluated in the same manner as in Example 1. Specifically, the aroma concentrate of Origin However We compared the results of GC-O analysis performed while viewing the image of coffee brewing shown in Figure 3 with the results of GC-O analysis performed without viewing the image.

[0051] The results are shown in Table 2 below. [Table 2]

[0052] As these results show, without images, operators could perceive the presence of aroma, but were unable to express how each component contributed to the characteristics of the coffee. With images, however, they were able to express how each component contributed to the characteristics of the coffee. For example, the component observed at a holding time of 12.59 minutes was described as the initial aroma when coffee is brewed, 2-acetylpyrazine observed at a holding time of 16.56 minutes was described as the roasted taste when coffee is sipped, and 4-vinylguaiacol observed at a holding time of 26.19 minutes was described as the aroma when coffee beans are ground.

[0053] Example 3: Image of grape juice and grapes Commercially available grape juice (25% fruit juice) was subjected to vacuum distillation to remove non-volatile components. After removing the non-volatile components using an organic solvent, volatile components were extracted from the grape juice, and the solvent was removed from the resulting volatile fraction to obtain an aroma concentrate. The aroma of the aroma concentrate was evaluated in the same manner as in Example 1. Specifically, the aroma concentrate of Origin and Although We compared the results of GC-O analysis performed while viewing the image of grapes shown in Figure 4 with the results of GC-O analysis performed without viewing the image.

[0054] The results are shown in Table 3 below. [Table 3]

[0055] As can be seen from these results, the operators were able to perceive the aroma that gives a juicy feel when images were present, in the evaluation of ethyl propionate observed at a retention time of 5.34 minutes and β-damascenone observed at a retention time of 20.13 minutes. Therefore, in order to enhance the juiciness of grape juice, ethyl The presence of propionate and β-damascenone was suggested to be important. Similarly, ethyl 2-methylbutyrate, observed at a retention time of 6.20 minutes, was associated with ripe fruit aromas such as raisins and jam. Furthermore, (Z)-3-hexenol, observed at a retention time of 11.42 minutes, was suggested to be important when emphasizing the fruit skin. Thus, the method of the present invention allowed for a highly sensitive and detailed analysis of how the complex aromas of grape juice are derived from which components.

[0056] Example 4: Grape juice and other fruits (Image 1) The aroma was evaluated in the same manner as in Example 3, except that instead of using an image of grapes, an image of an apple (Image 1 of other fruits) shown in Figure 5 was used as the image associated with the aroma concentrate.

[0057] The results are shown in Table 4 below. Note that while each component measured in Example 3 was also detected in Example 4, only data of significance is included in the table below. [Table 4]

[0058] As can be seen from these results, the operators' evaluation of the aroma of each component was greatly influenced by the presence or absence of an image. Figure 5 shows a large image of an apple cross-section, and it is thought that seeing the white to pale yellow color influenced the evaluation. Ethyl acrylate, observed at a retention time of 5.83 minutes, was described as white, and nonanoic acid, observed at a retention time of 26.07 minutes, was described as soap-like, with each changing to an expression associated with the white color. Furthermore, at a retention time of 16.12 minutes, operators could not perceive an aroma without an image, but could perceive a specific aroma with an image, allowing for detailed analysis with high sensitivity using the method of the present invention.

[0059] Example 5: Grape juice and other fruit images 2 The aroma was evaluated in the same manner as in Example 3, except that instead of using an image of grapes, an image of kiwi fruit (Image 2 of other fruits) shown in Figure 6 was used as an image related to the aroma concentrate.

[0060] The results are shown in Table 5 below. Note that while each component measured in Example 3 was also detected in Example 5, only data of significance is included in the table below. [Table 5]

[0061] As can be seen from these results, the operator's evaluation of the aroma of each component was greatly influenced by the presence or absence of an image. In the evaluation of ethyl propionate observed at a retention time of 5.23 minutes, the operator was able to perceive the scent of kiwi fruit when an image was present. Also, in Example 3, in the evaluation of β-damascenone observed at a retention time of 19.52 minutes, which was perceived as having a juicy scent, the operator was able to strongly perceive a fruity scent when an image of kiwi fruit was present. Furthermore, at a retention time of 24.22 minutes, the operator was unable to perceive any aroma when there was no image, but was able to perceive a specific aroma when an image was present, allowing for detailed analysis with high sensitivity using the method of the present invention.

[0062] Example 6: Grape Juice and Color Palette Image The aroma was evaluated in the same manner as in Example 3, except that instead of using an image of grapes, an image of the color palette shown in Figure 7 (see Japanese Patent No. 6826195) was used as an image related to the aroma concentrate. In addition, as an aroma evaluation method in which the aroma is represented by color, the color recalled when the aroma was detected was selected from the colors present in the color palette. The image of the color palette was created using the method described in Japanese Patent No. 6826195, using the same grape juice used to prepare the aroma concentrate. The results are shown in Table 6 below. Note that each component measured in Example 3 was also detected in Example 6, but only the data that is meaningful to include is included in the table below.

[0063] [Table 6]

[0064] As these results show, the presence or absence of images significantly influenced the operators' evaluation of the aroma of each component. In the evaluation of hexanal observed at a retention time of 6.52 minutes, operators were able to clearly perceive a leafy aroma when an image was present. This suggests that the green color in the color palette evoked and made the leafy aroma easier to perceive. In the evaluation of isoamyl alcohol observed at a retention time of 7.98 minutes, operators were able to perceive an almond aroma when an image in the color palette was present. This suggests that the red and brown colors in the color palette evoked almonds, leading to a change in evaluation. In the evaluation of hexylidenehexanal observed at a retention time of 16.92 minutes, operators were able to perceive a tea aroma when an image in the color palette was present. This suggests that the green color in the color palette evoked tea, leading to a change in evaluation. Furthermore, in the evaluation of methyl anthranilate observed at a retention time of 25.06 minutes, operators were able to perceive a grape aroma when an image in the color palette was present. This suggests that the purple color in the color palette evoked grapes, leading to a change in evaluation. Furthermore, as shown in Table 6, we were able to represent each component using color. Specifically, for hexanal observed at a retention time of 6.52 minutes, the aroma could be represented by the color green instead of using text. Similarly, for isoamyl alcohol observed at a retention time of 7.98 minutes, the aroma could be represented by the color brown instead of using text. In the evaluation of hexylidenehexanal observed at a retention time of 16.92 minutes, the aroma could be represented by the color green instead of using text. In the evaluation of methyl anthranilate observed at a retention time of 25.06 minutes, the aroma could be represented by the color purple instead of using text. In the color representations described above, all the colors that could be represented were included in the color palette, and it was also possible to identify which color in the color palette each represented fragrance contributed to.

Claims

1. A method for evaluating the aroma of aroma components in GC-O analysis, which involves presenting images to operators who are smelling the aroma components.

2. The aroma evaluation method according to claim 1, wherein the image presented includes an image related to the sample to be measured.

3. The aroma evaluation method according to claim 1, wherein the image presented includes an image of one derived from the sample to be measured.

4. In GC-O analysis, a first aroma evaluation step is performed in which the operator smelling the aroma components evaluates the aroma of the aroma components contained in the sample to be measured without presenting an image. A second aroma evaluation step, in which the aroma of the aroma components contained in the sample to be measured is evaluated by the aroma evaluation method described in claim 1, A step of comparing the evaluation results of the first aroma evaluation step with the evaluation results of the second aroma evaluation step, and identifying aromas that received different evaluations in the first aroma evaluation step and the second aroma evaluation step, and Steps to identify the fragrance components that produce the aforementioned identified scent. A method for screening aroma components, including [specific components].

5. A step of identifying the fragrance to be evaluated in relation to the presented image by the fragrance evaluation method described in claim 1, and The process of identifying the fragrance components that produce the scent associated with the presented image. A method for screening aroma components, including [specific components].

6. A step of preparing a fragrance composition using the fragrance components identified by the method of claim 4 or 5. A method for producing a fragrance composition containing [the specified ingredient].

7. A GC-O apparatus including a display device for displaying images.

8. In the GC-O apparatus described in claim 7, The display device is a GC-O device that displays the image in accordance with the retention time of the aroma component.

9. In the GC-O apparatus according to claim 7 or 8, The image above shows a GC-O apparatus related to or derived from aroma components.

Images