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

Abstract

The present invention provides a method for evaluating the aroma of aroma components in GC-O analysis, which makes it easier for operators to express how the smell of the detected aroma components relates to specific aroma characteristics. [Solution] The present invention relates to a method for evaluating the aroma of aroma components in a sample to be measured during GC-O analysis, wherein an image is presented to an operator who smells the aroma of the aroma components contained in the sample to be measured, in order to affect the operator's sense of smell.

Description

Technical Field

[0001] The present invention relates to a method for evaluating the aroma of aroma components and a method for screening aroma 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 for each 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 (aroma component) that produces a smell among volatile components, gas chromatography-olfactometry (GC-O) that applies GC has been 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. The smell of the sample to be measured is composed of a mixture of a plurality of aroma components. In GC-O analysis, these plurality of aroma components are separated, and the operator smells the smell of each aroma component to evaluate the smell. By doing so, it is possible to compare the component detected by GC at the same retention time with the smell perceived by the operator with the nose, and identify which component produces what kind of smell.

[0004] Patent Document 1 discloses a method for evaluating the aroma of aroma components that improves such GC-O analysis. In this method, a carrier gas is introduced into a sample container provided outside the GC path, the gas phase part in the sample container is discharged as exhaust gas, the effluent gas from the 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 the GC in GC-O analysis.

[0005] 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.

[0006] Patent Document 3 also discloses an improved method for evaluating the aroma of aroma components using GC-O analysis. In this method, with the aim of representing the odor in a short time, multiple image files are displayed during GC-O analysis, and the operator selects at least one image file from among them. After the GC-O analysis is completed, the odor is evaluated by displaying the image file and information about the measured substance. Furthermore, if there is no suitable image file to select, the operator is allowed to freely draw their own image.

[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 [Patent Document 3] Japanese Patent Publication No. 2012-177584 [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 project] [Problems that the invention aims to solve]

[0010] In GC-O analysis, there is a need to identify aroma components in a sample that contribute to its characteristic aroma. Specifically, it is desirable to identify aroma components in a sample (e.g., lemon oil) that contribute to characteristics related to the lemon from which the sample (lemon oil) originates (e.g., the juicy or seedy taste of lemon). However, in GC-O analysis, the operator can only smell one isolated aroma component. Therefore, even a trained operator finds it difficult to determine whether or not that aroma component contributes to the aroma characteristics of the sample being measured at the time of smelling it. Furthermore, if a certain aroma component is the main aroma component of a sample other than the one being measured, the operator is more likely to evaluate the aroma using descriptions related to that other sample.

[0011] Furthermore, GC-O analysis has a need to identify aroma components in the sample being measured that contribute to a specific aroma characteristic. Specifically, it is desirable to search for components in the sample being measured (e.g., lemon oil) that contribute to expressions related to a sample considered aromatically similar to the sample being measured (e.g., grapefruit) (e.g., grapefruit-likeness), or to search for components that contribute to expressions related to a sample containing volatile or aroma components common to the sample being measured (e.g., vanilla extract) (e.g., rum) (e.g., rum-likeness). However, as mentioned above, in GC-O analysis, the operator can only smell the scent of one separated aroma component, so even a trained operator would find it difficult to determine whether that aroma component contributes to a specific aroma characteristic at the time of smelling it. In addition, there is the problem that when evaluating the aroma, the operator may focus too much on the sample being measured (e.g., vanilla extract), making it difficult to search for the desired component (e.g., a component that contributes to rum-likeness).

[0012] Furthermore, in GC-O analysis, as mentioned above, peaks are detected at each retention time from sample introduction, and these are evaluated by comparing them with the aroma perceived by the operator's nose. However, there are cases where a peak is detected but the operator cannot perceive the aroma. This is because the threshold (the minimum concentration that a person can perceive) of the aroma component for which the peak was detected is high, and the concentration is below that threshold. In this regard, there are differences in nasal sensitivity among operators, and some may be able to perceive the aroma, so there is a need to devise ways to make it easier to perceive the aroma without relying too much on the operator.

[0013] As mentioned above, the method described in Patent Document 3 solves the problem of difficulty in quickly expressing odors in GC-O analysis by presenting the operator with multiple (multiple types) of image images and having the operator select at least one image from those multiple (multiple types) of images for evaluation. However, since the method described in Patent Document 3 prepares the representation to be evaluated in advance as multiple (multiple types) of image images, it does not make it easier for the operator to express how the smell of the smelled aroma component relates to a specific aroma characteristic (if the relationship between the smelled aroma component and a specific aroma characteristic could be prepared in advance as an image, there would be no need to perform GC-O analysis in the first place).

[0014] Furthermore, in the method described in Patent Document 3, if there is no suitable image to select, the measurer is allowed to freely draw their own image. However, since there is no suitable image, it is not possible to make it easier for the operator to express how the smell of the detected aroma component relates to a specific aroma characteristic.

[0015] Based on the above, the present invention aims to provide an aroma evaluation method for aroma components that makes it easier for operators to express how the smell of the detected aroma components relates to specific aroma characteristics in GC-O analysis. Furthermore, the present invention also aims to provide an aroma component screening method that can search for aroma components that contribute to specific aroma characteristics by applying such an aroma evaluation method. [Means for solving the problem]

[0016] 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 a sample to be measured using GC-O analysis, wherein an image is presented to an operator who smells the aroma components contained in the sample to be measured, in order to affect the operator's sense of smell. 《Aspect 2》 The aroma evaluation method according to Embodiment 1, wherein only one image is presented for the evaluation of each aroma component. 《Aspect 3》 The aroma evaluation method according to Embodiment 1, wherein the aforementioned image is an image of something related to the sample to be measured. Appearance 4 The aroma evaluation method according to Embodiment 1, wherein the aforementioned image is an image of something that is considered to be aromatically similar to the sample to be measured. 《Aspect 5》 The aroma evaluation method according to Embodiment 1, wherein the image is an image of a sample containing volatile components or aroma components common to the sample to be measured. 《Aspect 6》 In GC-O analysis, in a method for evaluating the aroma of aroma components in a sample, images are presented to the operator who smells the aroma of the aroma components contained in the sample being measured. The aforementioned image represents a method for evaluating the aroma of aroma components, in which only one type of image is presented for the evaluation of each aroma component. Appearance 7 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. In the GC-O analysis, a second aroma evaluation step of presenting an image to an operator who smells the aroma of the aroma components in the sample to be measured and evaluating the aroma of the aroma components contained in the sample to be measured. A step of comparing the evaluation result of the first aroma evaluation step and the evaluation result of the second aroma evaluation step, and identifying an aroma that has different evaluations in the first aroma evaluation step and the second aroma evaluation step, and A step of identifying the aroma components that bring about the identified aroma A screening method for aroma components, including 《Aspect 8》 A step of identifying the aroma of the evaluation related to the presented image by the aroma evaluation method described in Aspect 1, and A step of identifying the aroma components that bring about the aroma of the evaluation related to the presented image A screening method for aroma components, including 《Aspect 9》 A step of preparing a fragrance composition using the aroma components identified by the method described in Aspect 7 or 8 A manufacturing method of a fragrance composition, including 《Aspect 10》 In the GC-O analysis, a GC-O device including a presentation device that presents an image for affecting the operator's sense of smell to an operator who smells the aroma of the aroma components contained in the sample to be measured. 《Aspect 11》 The GC-O device according to Aspect 10, wherein only one type of image is presented for evaluating each aroma component. 《Aspect 12》 The GC-O device according to Aspect 10, wherein the image is an image of something related to the sample to be measured. 《Aspect 13》 The GC-O device according to Aspect 10, wherein the image is an image of something that is considered to be aromatically similar to the sample to be measured. 《Aspect 14》 The GC-O device according to Aspect 10, wherein the image is an image of something containing volatile components or aroma components common to the sample to be measured. 《Aspect 15》 In the GC-O device according to Aspect 10, The aforementioned display device is a GC-O apparatus that displays the image in accordance with the retention time of the aroma component. (Aspect 16) In GC-O analysis, a GC-O apparatus includes a display device that presents images to an operator who smells the aroma components contained in the sample to be measured. The aforementioned image shows a GC-O apparatus in which only one type of display is shown for the evaluation of each aroma component. [Effects of the Invention]

[0017] According to the present invention, a method for evaluating the aroma of aroma components can be provided that makes it easier for an operator to express how the smell of the detected aroma components relates to specific aroma characteristics in GC-O analysis. Furthermore, according to the present invention, a method for screening aroma components can be provided that allows for the search of aroma components that contribute to specific aroma characteristics by applying such an aroma evaluation method. [Brief explanation of the drawing]

[0018] [Figure 1] Figure 1 shows a schematic diagram of the GC-O apparatus according to this embodiment. [Figure 2A] Figure 2A shows the image presented in Example 1. [Figure 2B] Figure 2B shows other images presented in Example 1. [Figure 3] Figure 3 shows the image presented in Example 2. [Figure 4] Figure 4 shows the image presented in Example 3. [Figure 5] Figure 5 shows the image presented in Example 4. [Figure 6] Figure 6 shows the image presented in Example 5. [Figure 7] Figure 7 shows the image presented in Example 6. [Modes for carrying out the invention]

[0019] Aroma Evaluation Method The present invention provides a method for evaluating the aroma of aroma components, which includes presenting an image to an operator who smells the aroma components contained in the sample to be measured during GC-O analysis, in order to influence the operator's sense of smell.

[0020] As mentioned earlier, the scent of the sample being measured is composed of a mixture of multiple aroma components. In GC-O analysis, these multiple aroma components are separated, and the operator evaluates the scent by smelling each individual aroma component. In GC-O analysis, the operator records the scent evaluation when they smell the sample, but the scent is due to a single aroma component and does not necessarily represent the scent of the sample being measured. Therefore, it can be difficult to express the relationship between the scent of the sample being measured and the scent of the aroma component that was smelled. In contrast, the method of the present invention presents an image that influences the operator's sense of smell when they smell the aroma components contained in the sample to be measured during GC-O analysis. As a result, when the operator smells the aroma components while looking at the presented image, the operator's sense of smell is greatly influenced by the image, and they can evaluate what kind of aroma the smelled aroma components have in terms of expressions related to the sample being measured.

[0021] In this specification, the sample to be measured may refer to the raw materials themselves (lemons or roses), products obtained by processing them (lemon peel, lemon oil, lemon extract, rose petals, rose absolute, etc.), products containing these processed products (beverages, shampoos, etc.), or aroma concentrates obtained by extracting and concentrating volatile components from them using a solvent. Furthermore, when measuring the samples defined above, if the sample is a liquid, the sample may be introduced directly into the GC; volatile components contained in the sample may be collected in a solid phase and the gas obtained by thermal desorption may be introduced into the GC; or the liquid obtained by desorption using a solvent may be introduced into the GC.

[0022] In this specification, aroma evaluation means expressing the perceived aroma using words and sentences that describe smells, flavors, things, etc., or using colors, etc.

[0023] In this specification, "image" includes still images, photographs, drawings, illustrations, figures, videos, etc., and may or may not contain text.

[0024] 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 them during GC-O analysis.

[0025] In the method of the present invention, it has been found that by presenting the operator with an image that influences their sense of smell when evaluating each aroma component, the operator can perceive aromas that would not be anticipated when evaluating without viewing the image. The image may change to a different image during the GC-O analysis, and multiple images (multiple types) may be presented simultaneously. However, it is preferable to present the operator with only one type of image that influences their sense of smell when evaluating each aroma component. Here, "one type of image that influences the sense of smell when evaluating each aroma component" refers to an image that is visually judged to be substantially one type of image, and other small images may be included in that image.

[0026] If an operator is presented with multiple images that influence their sense of smell when evaluating each aroma component, the operator may be affected by the various images in a complex way, potentially leading to a more complex evaluation of the aromas. By presenting only one type of image for evaluation, the operator can concentrate their attention on both the scent and the image. Since the operator's sense of smell is greatly influenced by that single image, the present invention is more likely to demonstrate its effect, as the operator can perceive aromas that would not be anticipated if the evaluation were performed without viewing an image.

[0027] As mentioned above, the technical concept of the method described in Patent Document 3 is to select at least one image from the multiple (multiple types) of image images so that the operator can express the odor in a short time. Therefore, the image images in the method described in Patent Document 3 are images selected for aroma evaluation and are not images that influence the sense of smell when evaluating each aroma component presented by the method of the present invention. Furthermore, since the image images in the method described in Patent Document 3 are images selected for aroma evaluation, the effects of the invention cannot be achieved by displaying only one type of image image in the method described in Patent Document 3, as in the method of the present invention.

[0028] Furthermore, during the GC-O analysis, the image can be changed to a different image (an image designed to influence the operator's sense of smell in evaluating the relevant aroma component) according to the retention time of the aroma component. In this case, as mentioned above, it is preferable to present the operator with one image for each aroma component, corresponding to the retention time of the aroma component, to influence their sense of smell.

[0029] The images presented to the operator are not particularly limited as long as they influence the operator's sense of smell in evaluating each aroma component, but preferably they are related to the sample being measured, and more preferably they are images of the source of the sample being measured. Furthermore, in the case of monochrome images, preferably they are images combining monochrome colors, and more preferably they are images such as a color palette combining monochrome colors based on the impression of the aroma, 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 aroma expression. In particular, when a color palette is used, it is possible to select and evaluate 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 aroma contributes to.

[0030] The substances related to the sample being measured here include not only the source of the sample being measured, but also substances that are considered to be aromatically similar to the sample being measured, and more preferably substances that contain volatile or aromatic components common to the sample being measured. For example, when measuring a lemon scent sample (lemon oil, lemon juice beverage, etc.), this includes lemon (the source of the sample being measured), other fruits (e.g., grapefruit, lime, etc. (considered to be aromatically similar)) or other substances (e.g., mint, grass, etc. (containing volatile or aromatic components common to the sample being measured)). When measuring a coffee scent sample (coffee extract, coffee oil, coffee beverage, etc.), this includes coffee (the source of the sample being measured), other beverages (e.g., barley tea, etc. (considered to be aromatically similar)) or other substances (e.g., When measuring chocolate, bananas, wood chips, etc. (containing volatile or aromatic components common to the sample being measured), vanilla-scented samples (vanilla extract, vanilla ice cream, etc.), this refers to vanilla beans (from which the sample being measured originates), other plants (e.g., tonka beans, cloves, heliotrope, etc. (those considered to be aromatically similar)), or other substances (e.g., rum, cinnamon, jasmine, etc. (containing volatile or aromatic components common to the sample being measured)), when measuring rose-scented samples (rose absolute, rose essence, etc.), this refers to roses (from which the sample being measured originates), other flowers (e.g., peonies, sweet peas, etc. (those considered to be aromatically similar)), or other substances (e.g., black tea, oranges, sweet potatoes, etc. (containing volatile or aromatic components common to the sample being measured)). Particularly preferred is the sample being measured itself or its main raw material. For example, consider a lemon when measuring a sample for lemon scent. The images of these items can be in any form as long as they show the item itself. For example, if the item is a lemon, the image could show lemon seeds (useful for screening components that give a seedy feel), or a lemon being squeezed (useful for screening components that give a juicy feel), or a lemon peel being sliced ​​(useful for screening components that give a peel feel). For example, if the item is coffee, the image could be coffee beans, ground coffee beans, coffee being brewed, a cup of coffee, someone drinking coffee, or a can of coffee. For example, if the item is vanilla, the image could be a vanilla pod, vanilla beans being removed from a vanilla pod, a vanilla flower, or vanilla ice cream mixed with vanilla beans. For example, if the subject is a rose, the image could be a picture of a single rose with its stem and leaves, a bouquet of roses, a rose garden, rose petals, a blue rose, or even an image of someone smelling a rose.

[0031] 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.

[0032] 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 include not only those derived from malodorous odors, but also images that are not generally associated with scents, as described above. However, images related to malodorous odors and images derived from malodorous odors are preferred.

[0033] 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.

[0034] 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.

[0035] In this method, during GC-O analysis, operators are presented with an image and evaluate the scent of the aroma components by recalling what they smell like. This evaluation can be recorded verbally, entered electronically on the spot, or recorded by hand. The evaluation of the aroma components can be freely performed based on the operator's impression of smelling the image. Here, "free evaluation" does not include determining the evaluation result from a set of options. Furthermore, since the mere provision of options is thought to influence the operator's impression, providing options is also not included.

[0036] 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.

[0037] Furthermore, evaluating fragrance is extremely difficult, and even with the same sample, the same evaluation may not be obtained by different operators. Therefore, it is preferable that the operators in the method of the present invention be experts who can distinguish fragrances, such as perfumers, and that multiple such experts operate the method. It is even more preferable for the evaluation of the fragrance to be conducted by a group of people based on a common understanding within that group.

[0038] 《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.

[0039] 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.

[0040] 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.

[0041] The second aroma evaluation step involves presenting images to an operator who is smelling the aroma components and evaluating the aroma of the aroma components contained in the sample to be measured. As described above, the operator takes notes of the aromas perceived at each retention time by performing GC-O analysis while looking at the presented images. 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 an image of something related to or from the sample to be measured, the operator can perceive the aroma of that thing with higher sensitivity, thereby enabling a more detailed evaluation of the aroma. On the other hand, the operator's sensitivity to aroma components unrelated to the presented image may decrease, making it difficult to perceive or describe them in detail. However, this can be used to one advantage; by performing aroma evaluation while looking at images of something related to or from the sample to be measured, it is possible to extract the main aroma components that make up the aroma of the sample to be measured. In this case, as described above, it is preferable that the images presented to the operator through the measurement of the sample (images that influence the operator's sense of smell when evaluating each aroma component) are the same.

[0042] 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.

[0043] Next, we identify the aromatic components that give rise to the identified scent, similar to standard GC-O analysis. For example, each aroma component can be identified based on retention time, retention index, mass spectrum, or aroma quality. Note that the identification step and the specification step may be performed in a single step.

[0044] 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.

[0045] 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).

[0046] In the screening method of the present invention, during the aroma evaluation step, the operator makes notes of the aromas perceived at each retention time by performing GC-O analysis while viewing the presented image. When aroma evaluation is performed in this manner, the evaluation of the aroma may become related to the image depending on the type of aroma component. In particular, if the presented image is related to or derived from the sample being measured, the operator can evaluate the aroma of that object with a more detailed description.

[0047] 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.

[0048] While it is not a prerequisite that the operator performing the first aroma evaluation step and the operator performing the second aroma evaluation step be different people, as mentioned above, aroma evaluation is extremely difficult, and even with the same sample, the same evaluation may not be obtained by different operators. Therefore, it is preferable that the operator performing the first aroma evaluation step and the operator performing the second aroma evaluation step be the same person, and even more preferable that they be the same group of people. Furthermore, as mentioned above, the operators are preferably experts who can distinguish scents, such as perfumers, and it is even more preferable that they be a group of such experts who evaluate the aroma based on the common opinion of the group.

[0049] 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.

[0050] 《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. stomach.

[0051] 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 of 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 displays an image that will influence the operator's sense of smell when evaluating each aroma component, for example, an image 41 of grapes related to and from the sample being measured. With the above configuration, the GC-O apparatus 10 according to this embodiment allows the operator to smell the aroma of the aroma components coming from the odor detection unit 12 while looking at the image presented on the presentation unit 14.

[0052] 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.

[0053] Preferably, the display unit 14 of the GC-O apparatus of the present invention is configured to display images that influence the operator's sense of smell when evaluating each aroma component, in accordance with the retention time of each aroma component. This can be configured by a control device that, for example, receives a signal regarding the retention time of an aroma component, generates a signal corresponding to that signal to display an image that influences the operator's sense of smell when evaluating each aroma component, and thereby causes the display unit 14 to display the image. Alternatively, the image to be displayed and the time (timing) of its presentation may be linked and recorded in advance, and the image may be displayed in accordance with the elapsed time from the start of measurement. In this way, an image that influences the operator's sense of smell can be displayed on the display unit 14 in accordance with the timing when a specific aroma component is released from the odor-sniffing unit 12. That is, no image is displayed when no aroma component is released from the odor-sniffing unit 12, and an image is displayed on the display unit 14 only when the operator smells the aroma of the aroma component released from the odor-sniffing unit 12. As a result, the operator can focus their attention on the smell and the image, and since the operator's sense of smell is greatly influenced by the image, they can express an appropriate evaluation for each aroma component contained in the sample being measured.

[0054] Specifically, as shown in Figure 1, the display unit 13 displays the peak of a specific aroma component on the chromatograph 31 and the retention time 32 of the aroma component. Simultaneously, the presentation unit 14 displays an image 41 of grapes, which is related to and from the sample being measured, that will influence the operator's sense of smell when evaluating the aroma component. At this point, the aroma component is emitted from the smelling unit 12 at the same time that the peak of the specific aroma component is displayed on the chromatograph 31 and the retention time 32 of the aroma component is displayed on the display unit 13. Therefore, the operator can evaluate the aroma of the aroma component by smelling the aroma component emitted from the smelling unit 12 while looking at the image 41 of grapes displayed on the presentation unit 14.

[0055] Subsequently, the specific aroma component ceases to be emitted from the scent-detecting unit 12, and the display unit 13 ends displaying information regarding the specific aroma component. At the same time, the display unit 14 also ends displaying the image 41 of the grape. Then, a peak of an aroma component other than the specific aroma component is displayed on the chromatograph, and the retention time of that other aroma component is displayed. In conjunction with this, the display unit 14 again displays an image that will influence the operator's sense of smell when evaluating the aroma component, in particular an image 41 of grapes related to and from which the sample being measured originates. At this point, the display unit 13 displays the peak of the other aroma component on the chromatograph and the retention time of the other aroma component, and simultaneously emits the other aroma component from the smelling unit 12. As a result, the operator can evaluate the aroma of the other aroma component by smelling the other aroma component emitted from the smelling unit 12 while looking at the image 41 of grapes displayed on the display unit 14.

[0056] As described above, each time an aroma component contained in the sample is emitted from the odor-sniffing unit 12, an image that influences the operator's sense of smell when evaluating the aroma component can be displayed, allowing the operator to express an appropriate evaluation when assessing the scent of the aroma component.

[0057] The present invention will be described in more detail by the following examples, but the present invention is not limited thereto. [Examples]

[0058] 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.

[0059] Example 1: Image of lemon oil and lemon We evaluated the aroma of commercially available lemon oil. Specifically, we compared the results of GC-O analysis performed while viewing images related to the sample (lemon oil), particularly images of the source of the sample (lemon oil), namely the image of crushed lemons in Figure 2A (image 1) or squeezed lemons in Figure 2B (image 2), with the results of GC-O analysis performed without viewing these images. When performing GC-O analysis while viewing images, the image of crushed lemons in Figure 2A or squeezed lemons in Figure 2B was displayed on the display unit (not shown) of the GC-O apparatus when smelling the aroma components (detected components shown in Table 1 below) emitted from the odor-sniffing unit (not shown), allowing the operator to evaluate the aroma components while viewing the image. When performing GC-O analysis without viewing images, the same analysis was performed twice, and the evaluation was exactly the same.

[0060] The results are shown in Table 1 below. [Table 1]

[0061] As can be seen from these results, the aroma evaluation (especially its expression) of each aroma component was greatly influenced by the presence and type of image. In evaluating citronellal observed at a retention time of 12.37 minutes, operators were able to strongly perceive a citrusy aroma when the image shown in Figure 2B was present (image present 2). This suggests that citronellal is an aroma component that contributes to a citrusy scent. Similarly, at a retention time of 12. Regarding decanal, observed at 76 minutes, when the image shown in Figure 2A was available (Image 1), it could be evaluated as resembling a slimy orange seed. Figure 2A shows lemon seeds, and it is thought that the ease with which the slimy sensation of citrus seeds in the mouth was recalled influenced the evaluation. This result suggests that decanal is an aroma component that can express the slimy feeling of orange seeds. Furthermore, regarding the evaluation of geraniol, observed at a retention time of 17.22 minutes, when the image shown in Figure 2B was available (Image 2), a juicy feeling (juicy aroma, fruity aroma) was perceived. Figure 2B shows a lemon being squeezed by hand, and it is thought that the juicy aroma felt when squeezing juice in the same way as in the image was recalled, allowing for the evaluation of juiciness. This result suggests that geraniol is an aroma component that contributes to the juicy feeling. In addition, there was no difference in aroma evaluation of linalool, observed at a retention time of 13.46 minutes, depending on whether an image was present or not.

[0062] Example 2: Drip coffee and image of drip coffee Drip coffee was prepared by grinding commercially available coffee beans to obtain coffee powder, which was then extracted with hot water. After extracting the drip coffee using an organic solvent, non-volatile components were removed by vacuum distillation of the extract. 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, a comparison was made between GC-O analysis performed while viewing the image of coffee brewing shown in Figure 3, which represents the source of the aroma concentrate (the sample being measured), and GC-O analysis performed without viewing the image.

[0063] The results are shown in Table 2 below. [Table 2]

[0064] As shown in Table 2, in the absence of images, the component observed at a retention time of 12.59 minutes was described as barley tea, 2-acetylpyrazine observed at a retention time of 16.56 minutes was described as popcorn, and 4-vinylguaiacol observed at a retention time of 26.19 minutes was described as phenolic. As can be seen from these results, in the absence of images, the operators were able to perceive the presence of aroma, but it cannot be said that they were able to make evaluations related to the sample being measured (coffee), and in particular they were unable to express how each component contributes to the characteristics of coffee.

[0065] On the other hand, when images were included, 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. Figure 3 shows ground coffee beans and the bubbles that appear when hot water is poured over them, making it easier to recall the aromas experienced at various stages of the coffee-drinking process, and allowing us to understand what characteristics each component represents in coffee. It was thought that we were able to express whether it contributed to the indicator.

[0066] 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. The solvent was then 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, a comparison was made between GC-O analysis performed while viewing the image of grapes in Figure 4 (the source of the aroma concentrate / sample being measured) and GC-O analysis performed without viewing the image.

[0067] The results are shown in Table 3 below. [Table 3]

[0068] As these results show, the operators' evaluation of the aroma of each component was greatly influenced by the presence or absence of images. In evaluating ethyl propionate, observed at a retention time of 5.34 minutes, and β-damascenone, observed at a retention time of 20.13 minutes, operators were able to perceive a juicy aroma when images were present. Figure 4 shows a cross-section of a grape (juice and pulp), and it is thought that the image evoked the spread of juice when eating a grape, which influenced the evaluation. This suggests that the presence of ethyl propionate and β-damascenone is important for enhancing the juiciness of grape juice. Similarly, for ethyl 2-methylbutyrate, observed at a retention time of 6.20 minutes, operators were able to perceive a ripe fruity aroma, such as raisins and jam. In addition, (Z)-3-hexenol, observed at a retention time of 11.42 minutes, is suggested to be important when emphasizing the skin of the grape. The deep bluish-purple color of the grapes in Figure 4 evoked a sense of ripeness, and the ability to perceive the astringency of the skin likely influenced the evaluation. In this way, the method of the present invention allowed for a highly sensitive and detailed analysis of how the complex aroma of grape juice is derived from which components contribute.

[0069] 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 something related to the aroma concentrate (the sample to be measured), specifically an image of an apple (Image of another fruit 1) shown in Figure 5, was used as an image of something containing volatile or aroma components common to the sample to be measured.

[0070] 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]

[0071] 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.

[0072] Example 5: Grape juice and other fruits (Image 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 something related to the aroma concentrate (the sample to be measured), particularly an image of a kiwi fruit (Image 2 of other fruits) shown in Figure 6, was used as an image of something containing volatile or aroma components common to the sample to be measured.

[0073] 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]

[0074] 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. It is thought that the fruity and floral impressions that the operators originally had of the kiwi fruit depicted in Figure 6 influenced their evaluation. In the evaluation of ethyl propionate observed at a retention time of 5.23 minutes, the operators were able to perceive the scent of kiwi fruit when an image was present. Also, in the evaluation of β-damascenone observed at a retention time of 19.52 minutes in Example 3, which was perceived as having a juicy scent, the operators were able to strongly perceive a fruity scent when an image of kiwi fruit was present. Furthermore, in the case of δ-nonalactone observed at a retention time of 24.22 minutes, the operators were unable to perceive an aroma when there was no image, but were 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.

[0075] Example 6: Image of grape juice and color palette For the same aroma concentrate used in Example 3, instead of using an image of grapes, the color palette shown in Figure 7 (Patent No. 6) is used as an image related to the aroma concentrate (sample to be measured). The aroma was evaluated in the same manner as in Example 3, except that an image (see Patent No. 826195) was used. Furthermore, for the aroma concentrate, an aroma evaluation method was also implemented in which 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 same grape juice used to prepare the aroma concentrate, according to the method described in Patent No. 6826195. The results are shown in Table 6 below. Note that each component measured in Example 3 was also detected in Example 6, but only data of significance is included in the table below.

[0076] [Table 6]

[0077] 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.

[0078] 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 a sample to be measured, in which an image is presented to an operator who smells the aroma components contained in the sample to be measured, in order to affect the operator's sense of smell.

2. The aroma evaluation method according to claim 1, wherein only one image is presented for the evaluation of each aroma component.

3. The aroma evaluation method according to claim 1, wherein the image is an image of something related to the sample to be measured.

4. The aroma evaluation method according to claim 1, wherein the image is an image of something that is considered to be aromatically similar to the sample to be measured.

5. The aroma evaluation method according to claim 1, wherein the image is an image of a sample containing volatile components or aroma components common to the sample to be measured.

6. In GC-O analysis, in a method for evaluating the aroma of aroma components in a sample, images are presented to the operator who smells the aroma of the aroma components contained in the sample being measured. The aforementioned image represents a method for evaluating the aroma of aroma components, in which only one type of image is presented for the evaluation of each aroma component.

7. In GC-O analysis, a first aroma evaluation step is performed in which the operator smells the aroma components of the sample to be measured is evaluated without presenting an image. In GC-O analysis, a second aroma evaluation step is performed in which an image is presented to an operator who smells the aroma components, and the aroma of the aroma components contained in the sample to be measured is evaluated. 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].

8. 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 aromatic components that produce the scent associated with the presented image. A method for screening aroma components, including [specific components].

9. A step of preparing a fragrance composition using the fragrance components identified by the method of claim 7 or 8. A method for producing a fragrance composition containing [the specified ingredient].

10. A GC-O apparatus that includes a presentation device for presenting images to an operator who smells the aroma components contained in a sample to be measured, in order to affect the operator's sense of smell during GC-O analysis.

11. The GC-O apparatus according to claim 10, wherein only one image is presented for the evaluation of each aroma component.

12. The GC according to claim 10, wherein the image is an image of something related to the sample to be measured. -O device.

13. The GC-O apparatus according to claim 10, wherein the aforementioned image is an image of something that is considered to be aromatically similar to the sample to be measured.

14. The GC-O apparatus according to claim 10, wherein the image is an image of a substance containing a volatile component or aroma component common to the sample to be measured.

15. In the GC-O apparatus described in claim 10, The display device is a GC-O device that displays the image in accordance with the retention time of the aroma component.

16. In GC-O analysis, a GC-O apparatus includes a display device that presents images to an operator who smells the aroma components contained in the sample to be measured. The aforementioned image shows a GC-O apparatus in which only one type of display is shown for the evaluation of each aroma component.

Images