Flavor enhancer for spice-flavored foods and beverages

Abstract

The objective is to provide a flavor enhancer for spice-flavored food and beverages. [Solution] Formula (1) TIFF2026079724000021.tif3371 An ester compound represented by the formula (wherein R1 represents a branched or linear alkylene group having 1 to 4 carbon atoms, and R2 represents a branched or linear alkyl group having 1 to 5 carbon atoms, with the sum of the carbon atoms of R1 and R2 being 4 or more) is used as a flavor enhancer.

Description

Technical Field

[0001] The present invention particularly relates to a flavor improving agent, a spice composition, and a flavor improving method that can be applied to spiced food and drink products.

Background Art

[0002] Spices added to foods, beverages, pharmaceuticals, quasi-drugs, etc. are widely used not only for suppressing unpleasant tastes and odors but also as spices that give unique flavors to such foods by their own pungency and aroma.

[0003] Since many of the pungent components contained in spices are highly volatile or unstable to heat, during food processing and distribution, due to the volatilization and decomposition of flavor components, the pungency decreases or the flavor derived from the pungent components deteriorates. Therefore, when adding pungent components to foods, etc., it was necessary to increase the addition amount in anticipation of the stabilization of the pungent components and the volatilization and decomposition of the pungent components. In addition, although the amount of the pungent component was not changed, searches were also made for components that enhance the pungency by their addition.

[0004] Specifically, as methods of stabilization, methods of maintaining pungency by physical means such as a method of encapsulating pungent components with cyclodextrin, which is an inclusion compound, and a method of encapsulating with gum arabic have been proposed. In addition, as components that enhance pungency, synthetic sweetener sucralose (Patent Document 1) etc. have been proposed.

[0005] However, such conventional technologies may result in a decrease in pungent components or a qualitative change in the original taste and aroma of foods due to the deterioration of inclusion compounds and capsules, and are not necessarily effective for improving the decrease in pungency and the deterioration of flavor derived from pungency.

[0006] On the other hand, methods that compensate for the loss of spicy components due to volatilization or deterioration during processing and distribution by supplementing them in advance during the manufacturing stage require the use of large amounts of spices, which increases the cost of the product and is therefore economically disadvantageous. Furthermore, the amount of loss of spicy components varies greatly depending on the distribution conditions until the product actually reaches the consumer, making it difficult to predict the amount of loss.

[0007] Therefore, there was a need for a flavor enhancer for spice-flavored foods and beverages that would not affect the original flavor of the food, would produce sufficient effects with only a small amount of use, and would be economical. [Prior art documents] [Patent Documents]

[0008] [Patent Document 1] Japanese Patent Application Publication No. 8-242805 [Overview of the project] [Problems that the invention aims to solve]

[0009] The object of the present invention is to provide a flavor improving agent and flavor composition that are economically efficient and can be used in small amounts to improve flavor changes caused by the volatilization and deterioration of pungent components that occur during the processing and distribution stages of spice-flavored foods and beverages, as well as to provide spice-flavored foods and beverages to which such improving agents have been added, and a method for improving the flavor of spice-flavored foods and beverages. [Means for solving the problem]

[0010] The present invention includes at least the following embodiments.

[0011] [1] A flavor enhancer for spice-flavored foods and beverages, comprising one or more esters selected from those represented by the following general formula (1) as an active ingredient. Formula (1) [ka] (In the formula, R1 represents a branched or linear alkylene group having 1 to 4 carbon atoms, and R2 represents a branched or linear alkyl group having 1 to 5 carbon atoms. The sum of the carbon atoms in R1 and R2 is 4 or more.) [2] A flavor enhancer for spice-flavored foods and beverages, wherein the flavor enhancement is one of the following: enhancing spiciness, improving the stability of spiciness over time, or masking off-flavors.[1] [3] The flavor enhancer for spice-flavored food and beverages according to [1] or [2], further characterized by containing at least one compound selected from the group consisting of spiranthol, polygodial, rotandone, menthol, menthyl lactate, and quinic acid. [4] A flavoring composition for spice-flavored food and beverages, characterized by containing 0.1 ppt to 10% of one or more esters selected from the following general formula (1). Formula (1) [ka] (In the formula, R1 represents a branched or linear alkylene group having 1 to 4 carbon atoms, and R2 represents a branched or linear alkyl group having 1 to 5 carbon atoms. The sum of the carbon atoms in R1 and R2 is 4 or more.) [5] The flavoring composition for spice-flavored food and beverages according to [4], further characterized by containing at least one compound selected from the group consisting of spiranthol, polygodial, rotundone, menthol, menthyl lactate, and quinic acid. [6] A spice-flavored food or beverage characterized by containing 0.0001 ppt to 100 ppm of one or more esters selected from those represented by the following general formula (1). Formula (1) [ka] (In the formula, R1 represents a branched or linear alkylene group having 1 to 4 carbon atoms, and R2 represents a branched or linear alkyl group having 1 to 5 carbon atoms. The sum of the carbon atoms in R1 and R2 is 4 or more.) [7] Furthermore, it is characterized by containing at least one compound selected from the group consisting of spiranthol, polygodial, rotandone, menthol, menthyl lactate, and quinic acid. The spice - flavored food or drink according to [6]. [8] A method for producing a spice - flavored food or drink, characterized by adding one or more selected from esters represented by the following general formula (1) to the spice - flavored food or drink at 0.0001 ppt to 100 ppm. Formula (1) [Chemical formula] (In the formula, R1 represents a branched or straight - chain alkylene group having 1 to 4 carbon atoms, R2 represents a branched or straight - chain alkyl group having 1 to 5 carbon atoms, and the sum of the carbon atoms of R1 and R2 is 4 or more.) [9] The method for producing a spice - flavored food or drink according to [8], further characterized by adding at least one compound selected from the group consisting of spirantol, polygodial, rotundone, menthol, menthyl lactate, and cinnamic acid.

[10] A method for improving the flavor of a spice - flavored food or drink, characterized by adding one or more selected from esters represented by the following general formula (1) to the spice - flavored food or drink at 0.0001 ppt to 100 ppm. Formula (1) [Chemical formula] (In the formula, R1 represents a branched or straight - chain alkylene group having 1 to 4 carbon atoms, R2 represents a branched or straight - chain alkyl group having 1 to 5 carbon atoms, and the sum of the carbon atoms of R1 and R2 is 4 or more.)

[11] The method for improving the flavor of a spice - flavored food or drink according to

[10] , wherein the flavor improvement is any one of flavor enhancement, improvement of the temporal stability of pungency, and masking of deteriorated odor.

[12] The method for improving the flavor of a spice - flavored food or drink according to

[10] or

[11] , further characterized by adding at least one compound selected from the group consisting of spirantol, polygodial, rotundone, menthol, menthyl lactate, and cinnamic acid. [Advantages of the Invention]

[0012] By using the flavor enhancer and flavor composition (hereinafter, both may be collectively referred to as the flavor enhancer) of the present invention in spice-flavored foods and beverages, the flavor of the spice-flavored foods and beverages can be improved. In the present invention, flavor improvement refers to any of the following effects: enhancing spiciness, improving the stability of spiciness over time, or masking the off-odor of spiciness components. [Modes for carrying out the invention]

[0013] The present invention is described in detail below.

[0014] In this invention, "enhancing spiciness" means that when the flavor enhancer of this invention is used in spice-flavored food and beverages, it produces a spiciness that exceeds that of the spice-flavored food and beverage before the addition of the flavor enhancer, without any unpleasant taste.

[0015] The improvement in the temporal stability of spiciness in this invention refers to the effect of extending the period during which spiciness can be perceived, given that the spiciness produced by spicy components tends to become less perceptible over time. As a result of this effect, by using the flavor enhancer of this invention, spiciness can be perceived even after storage of spice-flavored food and beverages.

[0016] In this invention, masking the off-odor of pungent components means that, for example, isothiocyanates, which are known as pungent components, are known to produce off-odors upon decomposition (for example, garlic odor in the case of allyl isothiocyanate, and solvent odor in the case of 3-butenyl isothiocyanate). By using the flavor enhancer of this invention, it is possible to mask such off-odors. Due to this effect, by using the flavor enhancer of this invention, spice-flavored foods and beverages containing pungent components can maintain a good flavor even after storage.

[0017] The flavor enhancer of the present invention comprises one or more esters selected from those represented by the following general formula (1) as active ingredients. Formula (1) [ka] (In the formula, R1 represents a branched or linear alkylene group having 1 to 4 carbon atoms, and R2 represents a branched or linear alkyl group having 1 to 5 carbon atoms. The sum of the carbon atoms in R1 and R2 is 4 or more.)

[0018] The esters of aliphatic carboxylic acids and aromatic alcohols represented by the above general formula (1) have mild fruity and floral aromas and are compounds used as fragrance materials. However, it was not known that such compounds have an effect on improving the flavor of spice-flavored foods and beverages.

[0019] Examples of compounds described by such a general formula include, but are not limited to, styraryl isobutyrate, styraryl propionate, phenylethyl isovalerate, phenylethylhexanoate, benzyl butyrate, benzyl isovalerate, 3-phenylpropyl acetate, dimethylbenzylcarbyl acetate, and dimethylbenzylcarbyl butyrate.

[0020] Styraryl isobutyrate (CAS RN(registered trademark): 7775-39-5) is known to have a jasmine-like floral scent (Fenaroli's Handbook of flavor ingredients fifth edition, 2005, CRC Press).

[0021] Styraryl butyrate (CAS RN(registered trademark): 3460-44-4) is known to have a floral-fruity aroma (Fenaroli's Handbook of flavor ingredients fifth edition, 2005, CRC Press).

[0022] Styrarylpropionate (CAS RN(registered trademark): 120-45-6) is known to have a floral-green aroma (Fenaroli's Handbook of flavor ingredients). edients fifth edition, 2005, CRC Press).

[0023] Phenylate ethyl isovalerate (CAS RN(registered trademark): 140-26-1) is known to have a fruity rose scent (https: / / www.chemicalbook.com / ChemicalProductProperty_JP_CB7664746.htm).

[0024] Phenylethylhexanoate (CAS RN®: 6290-37-5) is known to have a fruity-green aroma (Fenaroli's Handbook of flavor ingredients fifth edition, 2005, CRC Press).

[0025] Benzyl butyrate (CAS RN(registered trademark): 103-37-7) is known to have a plum-like fruity-floral aroma (Fenaroli's Handbook of flavor ingredients fifth edition, 2005, CRC Press).

[0026] Benzyl isovalerate (CAS RN(registered trademark): 103-38-8) is a fragrance compound with a rich floral scent and is known to be used in perfumes with oriental or rich floral fragrances (https: / / m.chemicalbook.com / ProductChemicalPropertiesCB7365094_JP.htm).

[0027] 3-Phenylpropyl acetate (CAS RN®: 122-72-5) is known as a fragrance compound with a floral and spicy scent (https: / / www.chemicalbook.com / ChemicalProductProperty_JP_CB6128366.htm).

[0028] Dimethylbenzylcarbyl acetate (CAS RN®: 151-05-3) is a fragrance compound with a floral and woody scent and is known to be used in the preparation of lily-of-the-valley, rose, and geranium-like fragrance compositions (https: / / www.chemicalbook.com / ChemicalProductProperty_JP_CB0697646.htm).

[0029] Dimethylbenzylcarbylbutyrate (CAS RN(registered trademark): 10094-34-5) is known to have a grassy and plum-like fruity aroma (Fenaroli's Handbook of flavor ingredients fifth edition, 2005, CRC Press).

[0030] All of the ester compounds mentioned above are commercially available as fragrance materials and reagents, and can be easily obtained on the market.

[0031] To improve the flavor of spice-flavored food and beverages, it is necessary to incorporate one or more ester compounds represented by the above general formula (1) into the food and beverage in question. These compounds may be used individually or in combination of two or more such ester compounds.

[0032] The content of the ester compound (one or more) represented by the above general formula (1) in the flavoring composition for spice-flavored food and beverages is 0.1 ppt to 10%. Preferably, it is 1 ppt to 1%, and more preferably 10 ppt to 0.1%.

[0033] Furthermore, in order to improve the flavor of spice-flavored foods and beverages, one or more of the following can be used together with the ester compound: spiranthol, polygodial, rotandone, menthol, menthyl lactate, or quinic acid. The concentration of these combinations added to spice-flavored foods and beverages is not limited as long as a flavor-improving effect is obtained, but preferably the concentrations are: spiranthol: 0.01 to 150 ppb, polygodial: 0.01 to 500 ppb, rotandone: 0.001 ppt to 10 ppm, menthol: 0.1 ppb to 10 ppm, menthyl lactate: 0.01 to 1000 ppb, and quinic acid: 0.001 ppm to 500 ppm. More preferably, the concentrations are spiranthol: 0.1-100 ppb, polygodial: 0.1-100 ppb, rotandone: 0.01 ppt-1 ppm, menthol: 1 ppb-1 ppm, menthyl lactate: 0.1-100 ppb, and quinic acid: 0.01 ppm-100 ppm.

[0034] Spilanthol (IUPAC name (2E,6Z,8E)-N-Isobutyl-2,6,8-decatrienamide) is a molecular formula C 14 H 23 NO is a compound with a molecular weight of 221.34 and a melting point of 23°C.

[0035] The spilanthol used in this invention may be a synthetic product produced by chemical means, or it may be extracted from plants or animals (for example, an extract or essential oil of Spilanthes acmella or Spilanthes acmella var. oleracea), and it does not need to be of high purity as long as the effects of this invention are obtained.

[0036] Polygodial (IUPAC name (1R,4aS,8aS)-5,5,8a-Trimethyl-1,4,4a,6,7,8-hexahydronaphthalene-1,2-dicarboxaldehyde) is a molecular formula C 15 H 22 O2, molecular weight 2 It is a compound with a molecular weight of 34.33 and a melting point of 57°C.

[0037] The polygodial used in this invention may be a synthetic product produced by chemical means, or it may be extracted from plants or animals (examples of such plants include Persicaria hydropiper (also known as water pepper), Tasmannia Lanceolata, the ferns Blechnum fluviatile and Thelypteris hispidula, and the bryophyte Porella vernicosa. Examples of such animals include Dendrodoris limbata and Doriopsilla pharpa, which belong to the sea slugs). In this invention, any polygodial obtained by any method can be used, and it does not need to be highly pure as long as the effects of the present invention are obtained.

[0038] Quinic acid is 1,3,4,5-tetrahydroxycyclohexane-1-carboxylic acid.

[0039] The quinic acid used in this invention may be chemically synthesized by methods such as hydrolysis of chlorogenic acid, or it may be a natural product, such as a component obtained from a quinic acid-containing plant. Furthermore, commercially available quinic acid sold as a reagent can be used.

[0040] However, from the standpoint of practicality such as price, as well as food safety and image, plant-derived quinic acid is preferred. This is because quinic acid is abundant in cranberry juice and is also widely distributed in plants as quinic acid derivatives such as chlorogenic acid, and can be obtained from plants through conventional extraction procedures.

[0041] In the present invention, it is preferable to use a plant extract containing quinic acid obtained from edible plant raw materials such as fruit juice, tea, and coffee, and it is particularly preferable to use tea leaves or coffee beans as raw materials because they have a high quinic acid content, are readily available, and offer excellent cost performance.

[0042] The above-mentioned spiranthol, polygodial, rotandone, menthol, menthyl lactate, and quinic acid are known to be components that themselves possess a pungent taste or have the effect of enhancing pungent taste. By appropriately combining the ester compound represented by the general formula (1) of the present invention with these components, it is possible to adjust the pungent taste intensity and the stability of the pungent taste over time to a desirable level depending on the type of spice-flavored food and beverage.

[0043] The method of adding the flavor enhancer of the present invention to spice-flavored food and beverages is not particularly limited. For example, The flavor enhancer according to the present invention can be added directly to spice-flavored food and beverages, or it may be added to food and beverages as a diluent dissolved in a solvent such as water, alcohol, glycerin, or propylene glycol, either alone or in mixtures.

[0044] Furthermore, for example, the flavor enhancer according to the present invention may be combined with various food and beverage flavorings to form a flavor composition containing the flavor enhancer, which may then be added to spice-flavored food and beverages.

[0045] Examples of fragrances to be combined include, for example, fragrance raw materials (essential oils, essences, concretes, absolutes, extracts, oleoresins, resinoids, recovered flavors, carbon dioxide-extracted essential oils, synthetic fragrances), various plant extracts, antioxidants, etc., as described in publications such as "Collection of Well-Known and Commonly Used Technologies (Fragrances) Part II: Food Fragrances" (published January 14, 2000, Japan Patent Office).

[0046] The spice-flavored food and beverage flavoring composition of the present invention can be used in various forms depending on the form of the food or beverage to which it is added. For example, it can be added to food or beverage as an emulsified composition using an emulsifier, or as a powder using an excipient.

[0047] The flavor enhancer of the present invention can be used in various spice-flavored foods and beverages.

[0048] The spices of this invention refer to seasonings that have a pungent taste, and typical examples include wasabi, mustard, ginger, garlic, Japanese pepper, and chili peppers. While various pungent components are contained in such spices, the pungent components targeted by the flavor enhancer of the present invention are not limited. Examples of such pungent components include allyl isothiocyanate, 6-shogaol, 6-gingerol, capsaicin, and piperine. Allyl isothiocyanate is widely known as a pungent component of wasabi and mustard, 6-shogaol and 6-gingerol as pungent components of ginger, capsaicin as a pungent component of chili peppers, and piperine as a pungent component of black pepper. The amount of the ester compound represented by general formula (1) relative to the pungent component is not particularly limited as long as its flavor-improving effect (at least one of the following: enhanced spiciness, improved stability of spiciness over time, or masking of off-odor) is exerted. However, it is preferably 0.01 ppt to 10,000,000 ppm per 1 part by mass of the pungent component, more preferably 0.1 ppt to 10,000 ppm, and even more preferably 1 ppt to 1,000 ppm.

[0049] Spice-flavored foods and beverages are not particularly limited to edible items flavored with the above-mentioned spices, and examples include beverages such as soups, snacks such as chips, tablets, chewing gum, dairy and oil products such as cheese, miso, soy sauce, vinegar, Worcestershire sauce, tomato ketchup, barbecue sauce, dressings, seasonings, processed meat products, processed seafood products, prepared foods, frozen foods, oral care products, and pharmaceuticals.

[0050] The amount of ester compound (one or more) represented by the above general formula (1) used in spice-flavored food and beverages is 0.0001 ppt to 100 ppm. Preferably, it is 0.001 ppt to 10 ppm, and more preferably, 0.01 ppt to 1 ppm. Using an amount exceeding 100 ppm in spice-flavored food and beverages is undesirable because the flavor and aroma of the food and beverage may be impaired by the flavor and aroma of the ester compound.

[0051] The present invention will be described below with reference to examples, but the present invention is not limited thereto. [Examples]

[0052] (Example 1) <Ester compounds represented by general formula (1)> The following compounds were used as ester compounds represented by general formula (1). • Styryl butyrate, Styraryl isobutyrate, Styrarylpropionate, Phenylethyl isovalerate, Phenylethylhexanoate, Benzyl butyrate, Benzyl isovalerate, • 3-phenylpropyl acetate, • Dimethylbenzylcarbinyl acetate, • Dimethylbenzylcarbinyl butyrate.

[0053] <Testing Method> Immediately after preparation, the wasabi-flavored paste (spicy component: allyl isothiocyanate) shown in Table 1 was to be supplemented with ester compounds represented by general formula (1) at the concentrations shown in Table 2 to create evaluation samples. Using the evaluation criteria described below, three experienced panelists conducted a sensory evaluation of the wasabi-flavored paste shown in Table 1 immediately after preparation (without the ester compound represented by general formula (1)) as a control.

[0054] [Table 1]

[0055] <Evaluation Criteria> • Criteria for evaluating spiciness intensity 1: It feels much weaker than control. 2: It feels considerably weaker than control. 3: Feels weaker than control. 4: Equivalent to control 5: Feels stronger than control 6: Feels considerably stronger than control. 7: Feels much stronger than control. • Criteria for evaluating flavor 1: The characteristic flavor of wasabi is not maintained. 2: The wasabi-like flavor is slightly weaker than the control, but still well-preserved. 3: A distinct wasabi flavor is noticeable (similar to the control). 4: The wasabi-like flavor is more pronounced than in the control sample. 5: The wasabi-like flavor is significantly enhanced compared to the control.

[0056] Table 2 shows the average evaluation scores from the panelists for each compound at different concentrations in the paste. [Table 2]

[0057] It was confirmed that using the ester compound represented by general formula (1) enhanced the spiciness of the wasabi-flavored paste without altering its flavor.

[0058] (Example 2) Experiments were conducted by varying the concentration of the pungent component (allyl isothiocyanate). Styraryl isobutyrate was used as the ester compound represented by general formula (1). An evaluation sample was prepared by adding allyl isothiocyanate to the paste shown in Table 3 immediately after preparation, along with a fixed amount of styraryl isobutyrate, to the concentration shown in Table 4. Sensory evaluation was conducted by three experienced panel testers using the evaluation criteria described below. The control (the upper row of each concentration of allyl isothiocyanate in Table 4) was obtained using the paste shown in Table 3 immediately after preparation, which contains allyl isothiocyanate but does not contain styraryl isobutyrate.

[0059] [Table 3]

[0060] <Evaluation Criteria> • Criteria for evaluating spiciness intensity 1: It feels much weaker than control. 2: It feels considerably weaker than control. 3: Feels weaker than control. 4: Equivalent to control 5: Feels stronger than control 6: Feels considerably stronger than control. 7: Feels much stronger than control.

[0061] • Criteria for evaluating flavor ○: No unusual taste or smell detected. ×: I detect an unusual taste or smell.

[0062] Table 4 shows the average evaluation scores from the panelists for each concentration of allyl isothiocyanate.

[0063] [Table 4]

[0064] It was confirmed that by using the ester compound represented by general formula (1), a spiciness-enhancing effect was obtained without any off-flavors, regardless of the concentration of the pungent component.

[0065] (Example 3) Commercially available frozen grated ginger (ingredients: ginger; pungent components: 6-shogaol, 6-gingerol) was naturally thawed, and ester compounds represented by general formula (1) were added to each at the concentrations shown in Table 5 to create evaluation samples. Using the evaluation criteria described below, grated ginger immediately after natural thawing (without ester compounds represented by general formula (1)) was used as a control, and sensory evaluation was conducted by three experienced panel testers.

[0066] <Evaluation Criteria> • Criteria for evaluating spiciness intensity 1: It feels much weaker than control. 2: It feels considerably weaker than control. 3: Feels weaker than control. 4: Equivalent to control 5: Feels stronger than control 6: Feels considerably stronger than control. 7: Feels much stronger than control.

[0067] • Criteria for evaluating flavor 1: The characteristic ginger flavor is not maintained. 2: The ginger flavor is slightly weaker than the control, but still well-preserved. 3: A ginger-like flavor is noticeable (similar to the control). 4: The ginger-like flavor is more pronounced than in the control. 5: The ginger flavor is significantly enhanced compared to the control.

[0068] Table 5 shows the average evaluation scores from the panelists for each compound at different concentrations in the paste.

[0069] [Table 5]

[0070] It was confirmed that using the ester compound represented by general formula (1) enhanced the spiciness of ginger without altering its flavor.

[0071] (Example 4) Styraryl isobutyrate was selected as the ester compound represented by general formula (1), and together with rotandone, spiranthol, polygodial, menthol, menthyl lactate, or quinic acid, it was added to the paste shown in Table 1 immediately after preparation to the concentrations shown in Table 6 to create evaluation samples. Based on the evaluation criteria described below, the wasabi-flavored pastes shown in Table 1 immediately after preparation, which did not contain any of styraryl isobutyrate, rotandone, spiranthol, polygodial, menthol, menthyl lactate, or quinic acid, were used as controls (NON) and sensory evaluation was conducted by three experienced panel testers. In Table 6, Control-1 contains 1 ppb of styraryl isobutyrate but does not contain any of rotandone, spiranthol, polygodial, menthol, menthyl lactate, or quinic acid; Controls-2 to 5 contain 100 ppb of styraryl isobutyrate but do not contain any of rotandone, spiranthol, polygodial, menthol, menthyl lactate, or quinic acid; Centrol-6 contains 1000 ppb of styraryl isobutyrate but does not contain rotandone, spiranthol, polygodial, menthol, menthyl lactate, or quinic acid, and is provided for comparison with Examples 4-1, 4-2 to 4-5, and 4-6, respectively.

[0072] <Evaluation Criteria> • Criteria for evaluating spiciness intensity 1: Feels much weaker than Control (NON) 2: It feels considerably weaker than Control (NON). 3: Feels weaker than Control (NON) 4: Equivalent to Control (NON) 5: Control (NON) feels stronger 6: Control (NON) feels considerably stronger. 7: Control (NON) feels much stronger.

[0073] • Criteria for evaluating flavor 1: The characteristic flavor of wasabi is not maintained. 2: The wasabi-like flavor is slightly weaker than the control (NON) version, but still well-preserved. 3: A distinct wasabi flavor is noticeable (similar to Control (NON)). 4: The wasabi-like flavor is more pronounced than in the control (NON) version. 5: The wasabi-like flavor is significantly enhanced compared to the control (NON) version.

[0074] Table 6 shows the average evaluation scores from the panelists for each compound at different concentrations in the paste.

[0075] [Table 6]

[0076] It was confirmed that by using the ester represented by general formula (1) in combination with at least one compound selected from the group consisting of spiranthol, polygodial, rotundone, menthol, menthyl lactate, and quinic acid, a stronger spiciness-enhancing effect was obtained than when the ester represented by general formula (1) was used alone.

[0077] (Example 5) Styraryl isobutyrate, phenylethylhexanoate, 3-phenylpropyl acetate, and dimethylbenzylcarbyl butyrate were used as ester compounds represented by general formula (1). These compounds were added to the wasabi-flavored pickling sauce base shown in Table 7 immediately after preparation to the concentrations shown in Table 8, filled into retort pouches, and stored at room temperature for one week. Using the evaluation criteria described below, the wasabi-flavored pickling sauce base shown in Table 7 immediately after preparation (without the ester compound represented by general formula (1)) was designated as Control 1, and the wasabi-flavored pickling sauce base (without the ester compound represented by general formula (1)) that was filled into a retort pouch and stored at room temperature for one week was designated as Control 2. The intensity of spiciness (spiciness level) was then evaluated by a panel of three experienced individuals.

[0078] [Table 7]

[0079] <Evaluation Criteria> • Criteria for evaluating spiciness intensity 1: Feels much weaker than Control 1 2: It feels considerably weaker than Control 1. 3: Feels weaker than Control 1 4: Equivalent to Control 1 5: Feels stronger than Control 1 6: Feels considerably stronger than Control 1 7: Feels much stronger than Control 1

[0080] Table 8 shows the average evaluation scores from the panelists for each compound at different concentrations in the paste.

[0081] [Table 8]

[0082] Although the spiciness of the pungent components decreases over time due to volatilization and decomposition, it was confirmed that the decrease in spiciness over time was improved by adding an ester represented by general formula (1).

[0083] (Example 6) The experiment was conducted under the same conditions as in Example 5. A wasabi-flavored pickling sauce base (not containing the ester compound represented by general formula (1)) that had been filled into a retort pouch and stored at room temperature for one week was designated as Control 2. Three experienced panelists performed a sensory evaluation of the intensity of the odor that had developed due to storage at room temperature, according to the evaluation criteria described below.

[0084] <Evaluation Criteria> • Evaluation criteria for odor degradation 1: Feels much weaker than Control 2 2: It feels considerably weaker than Control 2. 3: Feels weaker than Control 2 4: Equivalent to Control 2 5: Feels stronger than Control 2 6: Feels considerably stronger than Control 2 7: Feels much stronger than Control 2

[0085] Table 9 shows the average evaluation scores from the panelists for each compound at different concentrations in the paste.

[0086] [Table 9]

[0087] Although the pungent components can cause off-odors over time due to volatilization and decomposition, it was confirmed that adding an ester represented by general formula (1) provided a masking effect against the deterioration odor (in addition to suppressing the decrease in pungent intensity as shown in Table 8).

Claims

1. A flavor enhancer for spice-flavored foods and beverages, comprising one or more esters selected from those represented by the following general formula (1) as an active ingredient. Formula (1) 【Chemistry 1】 (In the formula, R 1 R is a branched or linear alkylene group having 1 to 4 carbon atoms. 2 R represents a branched or linear alkyl group having 1 to 5 carbon atoms. 1 and R 2 The total number of carbon atoms is 4 or more.

2. The flavor enhancer for spice-flavored food and beverages according to claim 1, wherein the flavor improvement is one of the following: enhancing spiciness, improving the stability of spiciness over time, or masking off-odors.

3. The flavor enhancer for spice-flavored food and beverages according to claim 1 or 2, further characterized by containing at least one compound selected from the group consisting of spiranthol, polygodial, rotandone, menthol, menthyl lactate, and quinic acid.

4. A flavoring composition for spice-flavored food and beverages, characterized by containing 0.1 ppt to 10% of one or more esters selected from those represented by the following general formula (1). Formula (1) 【Chemistry 2】 (In the formula, R 1 R is a branched or linear alkylene group having 1 to 4 carbon atoms. 2 R represents a branched or linear alkyl group having 1 to 5 carbon atoms. 1 and R 2 The total number of carbon atoms is 4 or more.

5. The flavoring composition for spice-flavored food and beverages according to claim 4, further characterized by containing at least one compound selected from the group consisting of spiranthol, polygodial, rotundone, menthol, menthyl lactate, and quinic acid.

6. A spice-flavored food or beverage characterized by containing 0.0001 ppt to 100 ppm of one or more esters selected from those represented by the following general formula (1). Formula (1) 【Transformation 3】 (wherein, R 1 represents a branched or linear alkylene group having 1 to 4 carbon atoms, R 2 represents a branched or linear alkyl group having 1 to 5 carbon atoms, and the total number of carbon atoms of R 1 and R 2 is 4 or more.)

7. The spice-flavored food and beverage according to claim 6, further characterized by containing at least one compound selected from the group consisting of spiranthol, polygodial, rotandone, menthol, menthyl lactate, and quinic acid.

8. A method for producing spice-flavored food and beverages, characterized by adding one or more esters selected from those represented by the following general formula (1) to spice-flavored food and beverages in an amount of 0.0001 ppt to 100 ppm. Formula (1) 【Chemistry 4】 (In the formula, R 1 R is a branched or linear alkylene group having 1 to 4 carbon atoms. 2 R represents a branched or linear alkyl group having 1 to 5 carbon atoms. 1 and R 2 The total number of carbon atoms is 4 or more.

9. The method for producing spice-flavored food and beverages according to claim 8, further characterized by adding at least one compound selected from the group consisting of spiranthol, polygodial, rotandone, menthol, menthyl lactate, and quinic acid.

10. A method for improving the flavor of spice-flavored food and beverages, characterized by adding one or more esters selected from those represented by the following general formula (1) to the spice-flavored food and beverage in an amount of 0.0001 ppt to 100 ppm. Formula (1) 【Transformation 5】 (In the formula, R 1 R is a branched or linear alkylene group having 1 to 4 carbon atoms. 2 R represents a branched or linear alkyl group having 1 to 5 carbon atoms. 1 and R 2 The total number of carbon atoms is 4 or more.

11. The claim for flavor improvement is that it involves either enhancing flavor, improving the stability of spiciness over time, or masking off-flavors. A method for improving the flavor of spice-flavored food and beverages as described in item 10.

12. A method for improving the flavor of spice-flavored food and beverages according to claim 10 or 11, further characterized by adding at least one compound selected from the group consisting of spiranthol, polygodial, rotandone, menthol, menthyl lactate, and quinic acid.

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