Flavor enhancer for spice plants

Abstract

To provide a drug that can enhance the components of spice plants and improve their flavor and aroma. [Solution] An agent for enhancing the flavor of spice plants, comprising an organic acid and / or its salt as an active ingredient.

Description

Technical Field

[0001] The present invention relates to a flavor improver for spice plants, which contains an organic acid and / or its salt as an active ingredient.

Background Art

[0002] Spice plants are plants specialized in the production of aroma components. Since ancient times, their aroma components have been used as preservatives and medicines. Gradually, they have been applied to foods. In modern times, in addition to adding (flavoring) a flavor that accents dishes, they have become an essential part of daily diet by suppressing and masking unpleasant odors. Furthermore, it is known that in some cases, their aroma components repel pests, and spice plants are often used for pest control. The difference between spice plants and other edible plants lies in that spice plants have the ability to locally produce and accumulate a large amount of aroma components. Moreover, due to their extreme compositional balance, such as accumulating only some components in high amounts, each spice plant forms a unique flavor compared to other materials. Furthermore, in flowers and ripe fruits, aroma components are spontaneously volatilized, while spice plants have the characteristic that, unless physically damaged such as being touched, cut, or chopped, no active release of aroma components is observed. This is due to the presence of organs in spice plants that store a large amount of aroma components, and this organ is known to be localized in specific parts such as the leaf surface, flowers, rhizomes, and seeds. Although attempts have been made to develop spice plants using biotechnology techniques for the mass production of useful aroma components they possess, no example of successful efficient production of aroma components comparable to natural spice plants has been known yet. Also, as a method for improving the components of plants, for example, a method for improving the sugar content of edible plants after harvesting (Patent Document 1) is known, but a method for improving the components of spice plants has not been reported yet.

Prior Art Documents

Patent Documents

[0003] [Patent Document 1] Japanese Patent Publication No. 2012-017293 [Overview of the project] [Problems that the invention aims to solve]

[0004] As mentioned above, no useful methods are yet known for improving the components of spice plants. Therefore, if it were possible to improve the components of spice plants, it would be extremely useful for their utilization, such as for food, fragrance, and essential oil production. Therefore, the present invention aims to provide a drug that can improve the components of spice plants and enhance the flavor and aroma of spice plants. [Means for solving the problem]

[0005] The inventors of this invention conducted extensive research to solve the above problems and, as a result, discovered that applying organic acids and / or salts thereof to spice plants improves the flavor and aroma of the plants, thus completing the present invention.

[0006] The present invention can be summarized in the following details. 1. An agent for enhancing the flavor of spice plants, comprising organic acids and / or their salts as active ingredients. 2. A method for improving the flavor of spice plants, characterized by applying a composition containing an organic acid and / or a salt thereof as an active ingredient to the spice plants. [Effects of the Invention]

[0007] According to the present invention, the flavor and aroma of spice plants can be improved. The flavor enhancer of the present invention makes it possible to obtain spice plants in which the aroma that passes through the nose when eaten is strongly perceived, and as a result, the taste is perceived as improved. This invention is extremely useful in obtaining spice plants with improved flavor and aroma. [Modes for carrying out the invention]

[0008] The present invention will be described in detail below. In this invention, improvement in "flavor" means that when spice plants are put in the mouth and eaten, the aroma that passes through the nose, i.e., the "flavor," is strongly perceived, and as a result, the "taste" is perceived to have improved. Therefore, in this invention, the term "flavor enhancer" refers to an agent used to make spice plants so that when they are put in the mouth and eaten, the aroma that passes through the nose, i.e., the "flavor," is strongly perceived, and as a result, the "taste" is perceived to be improved.

[0009] <Spice plants> In this invention, "spice plants" refers to plants used as spices or herb ingredients. Specifically, these include Brassicaceae plants such as radish, arugula, and mustard; Lamiaceae plants such as perilla, catnip, oregano, savory, basil, hyssop, marjoram, mint, sage, celery, thyme, lavender, lemon balm, rosemary, and shiso; Apiaceae plants such as asafoetida, anise, ajwain, angelica, cumin, water dropwort, celery, dill, parsley, fennel, Japanese parsley, robage, caraway, coriander, and chervil; Poaceae plants such as lemongrass; Verbenaceae plants such as lemon verbena; and Caprifoliaceae plants such as wild lettuce. Among these spice plants, those belonging to the Lamiaceae family or the Apiaceae family are preferred as spice plants in this invention.

[0010] By applying the flavor enhancer of the present invention to the above-mentioned spice plants, the amount of essential oil components contained in the spice plants is increased, and the flavor is improved. Examples of essential oil components that are improved include methyl chavicol, methyl eugenol, sabinene hydrate, isoamyl angelicate, o- / p-cymene, 1,8-cineole, linalool, limonene, α / β-caryophyllene, α / β-pinene, thymol, carvacrol, eugenol, terpineol, terpinen-4-ol, α / γ-terpinene, menthol, menthone, camphor, perillaldehyde, α-terpinyl acetate, α-farnesene, geranial, and Lance-anethole, cumin aldehyde, β-selinene, sedanolide, α / β-phellandrene, β-sesquiphellandrene, 3-allylguaiacol, isothymol methyl ether, karene, carvone, α / β-myrcene, p-menthatriene, myristicin, fencon, caprin aldehyde, geranyl acetate, phenicline, trans-propenylpropyl disulfide, vanillin, α / β-ocimene, nerolidol, linalyl acetate, isobutyl angelicate, Methyl angelicate, geranyl acetate, benzyl acetate, acetole acetate, benzyl benzoate, camphene, nerol, geraniol, citronellol, borneol, curzelene, lindesterene, chamazulene, cadinene, catrol, cedrol, elemol, cadinol, spasrenol, patchunol, santalol, geranylgeraniol, phytol, sclareol, squalene, γ-butyrolactone, 1,2-cyclopentanedione, cyclotene, 4-isopropyl alcohol Examples include ropylphenol, methyl isobutyl ketone, citral, citronellal, paracresol methyl ether, bergapten, leaf alcohol, copaene, 4-vinylguaicol, α / β / γ / δ-guayene, α / β-thugen, syringol, 1-nonen-3-ol, acetoin, 1-hydroxybutan-2-one, estragol, apiol, 2-decenal, dodecanal, 2-phyten, 2-dodecenal, 6,7-dihydrofarnesol, etc. The essential oil component that is improved by applying the flavor enhancer of the present invention to Lamiaceae plants is α-pinene. β-phellandrene, β-myrcene, limonene, 1,8-cineole, β-ocimene, fu Encone, sabinenehydrate, copane, α-caryophyllene, β-sesquipheland Len, methyl eugenol, 3-allylguaiacol, phytol, α-thujen, ka These are nphene, α-phellandrene, isothymol methyl ether, β-pinene, o-cymene, leaf alcohol, linalool, 1-nonen-3-ol, and β-caryophyllene. Furthermore, the essential oil components whose flavor is enhanced by applying the flavor enhancer of the present invention to plants of the Apiaceae family are acetoin, 1-hydroxybutan-2-one, acetol acetate, γ-butyrolactone, and menthol. These are tol, estragol, 1,2-cyclopentanedione, cyclotene, 4-isopropylphenol, myristicin, phytol, carene, apiol, β-phellandrene, p-menthatriene, β-sesquiphellandrene, 2-decenal, dodecanal, 2-phyten, 2-dodecenal, 6,7-dihydrofarnesol, and p-cymene.

[0011] <About organic acids and / or their salts> The active ingredient of the flavor enhancer for spice plants of the present invention is an organic acid and / or its salt. In the present invention, organic acids include carboxylic acids having a carboxyl group (-CO2H group) and sulfonic acids having a sulfo group (-SO3H group), with carboxylic acids being preferred. Examples of carboxylic acids include saturated carboxylic acids such as formic acid and acetic acid, unsaturated carboxylic acids such as oleic acid, hydroxycarboxylic acids such as malic acid and citric acid, aromatic carboxylic acids such as benzoic acid, and dicarboxylic acids such as oxalic acid and succinic acid. Organic acids having 1 to 10 carbon atoms are preferred, for example, saturated fatty acids such as formic acid, acetic acid, propionic acid, butyric acid, valeric acid, caproic acid, enanthic acid, caprylic acid, pelargonic acid, and capric acid; dicarboxylic acids such as oxalic acid, malonic acid, succinic acid, glutaric acid, adipic acid, fumaric acid, and maleic acid; hydroxycarboxylic acids such as lactic acid, malic acid, citric acid, and tartaric acid; and aromatic carboxylic acids such as benzoic acid, phthalic acid, isophthalic acid, terephthalic acid, and salicylic acid. Among these organic acids, saturated carboxylic acids having 1 to 5 carbon atoms are preferred as the active ingredient in the flavor enhancer for spice plants of the present invention. Furthermore, when using acetic acid as an active ingredient in the flavor enhancer for spice plants of the present invention, in addition to pure acetic acid, brewed vinegar or synthetic vinegar can be used. These are commercially available, and for example, grain vinegar, extra-concentrated vinegar, high-concentration brewed vinegar, or powdered vinegar (a mixture of acetic acid and dextrin, etc.) can be used. Fruit vinegars such as wine vinegar and apple cider vinegar can also be used. Examples of organic acid salts include sodium salts, potassium salts, calcium salts, magnesium salts, ammonium salts, ethanolamine salts, and triethanolamine salts. When using organic acid salts as active ingredients in the spice plant flavor enhancer of the present invention, sodium salts, triethanolamine salts, ammonium salts, and potassium salts are preferred. These salts may be added individually to the spice plant flavor enhancer, or the organic acid and the corresponding neutralizing agent may be added separately to form the salt during formulation preparation. For example, an organic acid and sodium hydroxide as a neutralizing agent can be added separately to form a sodium salt. Sodium hydroxide and potassium hydroxide are suitable as neutralizing agents. The flavor enhancer for spice plants of the present invention may contain only one of the above-mentioned organic acids and / or their salts, or it may be used in combination of two or more.

[0012] The flavor enhancer for spice plants of the present invention may contain an organic acid and / or its salt as an active ingredient in an amount of preferably 0.01% by weight or more, more preferably 0.05% by weight or more, and even more preferably 0.1% by weight or more, relative to the total flavor enhancer for spice plants. Furthermore, since some users may be bothered by the organic acid odor if too much of the organic acid and / or its salt is used, it is preferable to have a content of 10% by weight or less, more preferably 5% by weight or less, and even more preferably 3% by weight or less. The flavor enhancer for spice plants of the present invention can be used directly on spice plants, but a formulation containing a predetermined active ingredient can also be diluted with water at the time of use before being used on spice plants. In this case, the content of the active ingredient, an organic acid and / or its salt, in the water-diluted formulation is preferably 0.01% by weight or more, more preferably 0.05% by weight or more, and even more preferably 0.1% by weight or more.

[0013] The present invention's flavor enhancer for spice plants can be used in various formulations. Examples of formulations include oils, emulsions, wettable powders, flowables (such as suspensions in water and emulsions in water), microcapsules, powders, granules, tablets, liquids, sprays, and aerosols. Among these, spray formulations such as sprays and aerosols, and dispersible formulations in which liquids are filled into containers with watering can heads, are suitable formulation types that can maximize the performance of the spice plant flavor enhancer of the present invention. For sprays and aerosols, aerosol cans and drug bottles equipped with a spraying device that supplies a predetermined spray pattern and spray particles can be used. The flavor enhancer for spice plants of the present invention can be used not only as a liquid but also as a solid preparation such as a powder, granules, or fine particles, as long as it achieves the effects of the present invention. As one production example of the above preparation, an organic acid and / or its salt and, if necessary, a surfactant are dissolved in a solvent to prepare a solution (solution A), and this solution A is mixed with an appropriate amount of water and stirred to obtain a preparation, thereby providing a method for improving the food flavor of spice plants that does not require dilution during use. As the water, tap water, ion-exchanged water, distilled water, filtered water, sterilized water, groundwater, etc. can be used.

[0014] Examples of the liquid carrier used during formulation include alcohols (such as methanol, ethanol, isopropyl alcohol, butanol, hexanol, benzyl alcohol, ethylene glycol, etc.), ethers (such as diethyl ether, ethylene glycol dimethyl ether, diethylene glycol monomethyl ether, diethylene glycol monoethyl ether, propylene glycol monomethyl ether, tetrahydrofuran, dioxane, etc.), esters (such as ethyl acetate, butyl acetate, isopropyl myristate, ethyl lactate, etc.), ketones (such as acetone, methyl ethyl ketone, methyl isobutyl ketone, cyclohexanone, etc.), aromatic or aliphatic hydrocarbons (such as xylene, toluene, alkyl naphthalene, phenylxylylethane, kerosene, light oil, hexane, cyclohexane, etc.), halogenated hydrocarbons (such as chlorobenzene, dichloromethane, dichloroethane, trichloroethane, etc.), nitriles (such as acetonitrile, isobutyronitrile, etc.), sulfoxides (such as dimethyl sulfoxide, etc.), heterocyclic solvents (such as sulfolane, γ-butyrolactone, N-methyl-2-pyrrolidone, N-ethyl-2-pyrrolidone, N-octyl-2-pyrrolidone, 1,3-dimethyl-2-imidazolidinone), acid amides (such as N,N-dimethylformamide, N,N-dimethylacetamide, etc.), alkylidene carbonates (such as propylene carbonate, etc.), vegetable oils (such as soybean oil, cottonseed oil, etc.), essential oils (such as orange oil, hyssop oil, peppermint oil, lemon oil, etc.), and water.

[0015] Examples of surfactants used in formulation include nonionic surfactants, anionic surfactants, cationic surfactants, and amphoteric surfactants. Examples of nonionic surfactants include polyoxyalkylene allylphenyl ether, polyoxyethylene alkyl ether, polyoxyethylene alkylphenyl ether, polyoxyethylene allylphenyl ether, polyoxyethylene styrylphenyl ether, polyoxyethylene alkylphenyl ether formaldehyde condensate, polyoxyethylene-polyoxypropylene block polymer, polyoxyethylene-polyoxypropylene block polymer alkylphenyl ether, sorbitan fatty acid ester (e.g., sorbitan monooleate, sorbitan laurate), polyoxyethylene fatty acid ester, glycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, polyoxyethylene hydrogenated castor oil, and polyethylene glycol fatty acid ether. Examples of anionic surfactants include sodium, calcium, or ammonium salts of alkyl sulfate, polyoxyethylene alkyl ether sulfate, polyoxyethylene alkylphenyl ether sulfate, polyoxyethylene benzyl (or styryl) phenyl ether sulfate, or polyoxyethylene-polyoxypropylene block polymer sulfate; sodium, calcium, ammonium, or alkanolamine salts of alkyl sulfonates, dialkyl sulfosuccinates, alkylbenzene sulfonic acids (e.g., calcium dodecylbenzenesulfonate), mono- or di-alkylnaphthalene sulfonic acids, naphthalene sulfonic acid formaldehyde condensate, lignin sulfonic acid, polyoxyethylene alkylphenyl ether sulfonic acid, or polyoxyethylene alkyl ether sulfosuccinate; and sodium or calcium salts of polyoxyethylene alkyl ether phosphate, polyoxyethylene-mono- or di-alkylphenyl ether phosphate, polyoxyethylene benzyl (or styryl) phenyl ether phosphate, or polyoxyethylene-polyoxypropylene block polymer phosphate.Examples of cationic surfactants include quaternary ammonium salts, alkylamine salts, alkylpyridinium salts, and alkyl oxides. Examples of amphoteric surfactants include alkyl betaines and amine oxides. Note that surfactants are also used as spreading agents.

[0016] Examples of propellants used when making an aerosol agent include butane gas, Freon gas, alternative Freons (such as HFO and HFC), liquefied petroleum gas (LPG), dimethyl ether, and carbon dioxide gas. Examples of solid carriers include clays (such as kaolin, diatomaceous earth, bentonite, clay, acid clay, etc.), synthetic hydrated silicon oxide, talc, zeolite, ceramics, other inorganic minerals (such as sericite, quartz, sulfur, activated carbon, calcium carbonate, hydrated silica, etc.), and porous bodies.

[0017] When preparing the formulation of the flavor enhancer for spice plants of the present invention, defoamers, preservatives, antioxidants, thickeners, etc. can be added as needed. Examples of defoamers include silicone-based defoamers and fluorine-based defoamers. Examples of preservatives include organic nitrogen sulfur compounds, organic bromine compounds, isothiazoline compounds, benzyl alcohol mono(poly)hemiformal, 1,2-benzisothiazolin-3-one, 5-chloro-2-methyl-4-isothiazolin-3-one, 2-methyl-4-isothiazolin-3-one, 2-bromo-2-nitropropane-1,3-diol, potassium sorbate, sodium dehydroacetate, etc. Examples of antioxidants include tetrakis[methylene-3-(3,5-di-t-butyl-4-hydroxyphenyl)propionate]methane, butylated hydroxytoluene (BHT), butylhydroxyanisole (BHA), propyl gallate, vitamin E, mixed tocopherols, α-tocopherol, ethoxyquin, and ascorbic acid. Examples of thickeners include polyvinylpyrrolidone, xanthan gum, polyvinyl alcohol, guar gum, carboxyvinyl polymer, etc.

[0018] <Regarding application> The flavor enhancer for spice plants of the present invention can be applied to any part of the spice plant, as long as it can adhere to the plant. However, from the viewpoint of good absorption efficiency, application to the stems, leaves, or roots of the plant, or treatment of the roots by stem and leaf treatment or irrigation treatment, is preferred, and application to the surface of the plant leaves is particularly preferred. The timing of application can be appropriately selected according to the growth stage of the spice plant, but application from the early stages of vegetative growth is particularly preferred. The frequency of application is preferably once every 1 to 10 days, preferably once every 1 to 7 days, and more preferably once every 1 to 4 days. During the vegetative growth stage, it is preferable to apply it once to three times a day. The means of application are not particularly limited. The amount of the flavor enhancer for spice plants of the present invention should be applied in the following ranges, regardless of the frequency of application: for spice plants with above-ground parts less than 60 cm, the cumulative application amount of organic acid and / or its salt should be in the range of 0.001 g / week or more and 5 g / week or less, preferably in the range of 0.005 g / week or more and 3 g / week or less, more preferably in the range of 0.01 g / week or more and 2 g / week or less; and for plants with above-ground parts 60 cm or more, the cumulative application amount of organic acid and / or its salt should be in the range of 0.1 g / week or more and 100 g / week or less, preferably in the range of 0.5 g / week or more and 50 g / week or less, more preferably in the range of 1 g / week or more and 10 g / week or less.

[0019] In addition, depending on the purpose, disinfectants, fungicides, insecticides, acaricides, repellents, fragrances, essential oils, etc., may be used in combination. For example, fungicides such as bitertanol, bromconazole, cyproconazole, difenoconazole, hexaconazole, imazalil, mycrobutanil, simeconazole, tetraconazole, thiabendazole, penthiopyrad, and mancozeb; fungicides such as benzethonium chloride, benzalkonium chloride, chlorhexidine hydrochloride, chlorhexidine gluconate, hinokitiol, phenoxyethanol, and isopropylmethylphenol; pyrethrum extract, natural pyrethrin, prallethrin, imiprothrin, phthalthrin, allethrin, bifenthrin, resmethrin, phenothrin, cyphenothrin, permethrin, cypermethrin, etofenprox, cyfluthrin, deltamethrin, bifenthrin, fenvalerate, fenpropathrin, empenthrin, silafluofen, transfluthrin, metofluthrin, proflu One or more insecticides and acaricides such as pyrethroid compounds including torin, carbamate compounds such as carbaryl, propoxul, methomyl, and thiodicarb, oxadiazole compounds such as methoxadiazone, phenylpyrazole compounds such as fipronil, sulfonamide compounds such as amidoflumet, neonicotinoid compounds such as dinotefuran and imidacloprid, pyrrole compounds such as chlorfenapyr, and organophosphorus compounds such as fenitrothion, diazinon, malathion, pyridafenthion, prothiofos, foxim, chlorpyrifos, and dichlorvos can be used. As for fragrances and essential oils, one or more types can be appropriately selected from the group consisting of natural fragrances, synthetic fragrances, natural extracts, etc., depending on the application. [Examples]

[0020] The present invention will be described in more detail below with reference to examples, but the present invention is not limited thereto. In the examples, unless otherwise specified, "parts" refers to parts by weight.

[0021] <Test 1 to confirm the effect of spice plants on improving the flavor of food> (1) Test specimen Example 1 A flavor enhancer for spice plants was prepared using 0.25 parts by weight of acetic acid, 0.08 parts by weight of a spreading agent (polyoxyethylene sorbitan monolaurate), and deionized water, with a total volume of 100 parts by weight. Comparative Example 1 Comparative Example 1 was prepared using 0.08 parts by weight of a spreading agent (polyoxyethylene sorbitan monolaurate) and deionized water, with a total volume of 100 parts by weight. (2) Test method As test plants, we used lemongrass (a grass) with above-ground parts approximately 30-50 cm tall and lemon balm (a plant of the mint family) with above-ground parts approximately 15 cm tall, both grown in No. 3 poly pots (9 cm in diameter, 0.3 liters in capacity) during the test period (September-October). For approximately two weeks, the test samples (Example 1, Comparative Example 1) were applied to the test plants once every 2-3 days, at a rate of approximately 10 mL per application using a hand sprayer, ensuring that the entire above-ground part of the test plant was thoroughly wet. Two days after the application of the final test sample, the aroma of the spice plants in Example 1 and Comparative Example 1 was evaluated. Twelve expert panelists evaluated the intensity and quality of the "food aroma" that wafted through the nose when they ingested the leaf blades of each spice plant, ensuring that the origin of each plant was unknown. This evaluation was performed once on the five-point absolute scale shown below. This evaluation standard was set based on an evaluation method (a nine-point pleasant / unpleasant scale) used to indicate the degree of pleasantness or unpleasantness of an odor.

[0022] [Criteria for evaluating fragrance intensity] 5 points: Strong 4 points: Slightly strong 3 points: Neither strong nor weak 2 points: Slightly weak 1 point: Weak [Fragrance Quality Evaluation Criteria] 5 points: Good 4 points: Fairly good 3 points: Neither good nor bad. 2 points: Slightly bad 1 point: Bad The average of each panelist's evaluation is shown in Table 1. Furthermore, separate tests have confirmed that the spreading agent in the above test samples does not affect the aroma of the plant's leaf blades.

[0023] [Table 1]

[0024] As shown in Table 1, the flavor enhancer for spice plants in Example 1, which contains the organic acid and / or salt thereof as an active ingredient, improved the aroma of the spice plants and, as a result, the overall flavor compared to Comparative Example 1, which did not contain any active ingredients.

[0025] <Test 2 to confirm the effect of spice plants on improving food flavor> (1) Test specimens and test plants In the above-mentioned "Test 1 to Confirm the Effect of Spice Plants on Improving Food Flavor," test plants (lemongrass: a grass, lemon balm: a plant of the mint family) treated with the test samples (Example 1, Comparative Example 1) were used. (2) Test method Two days after the application of the final test sample, the flavor profile of the spice plants in Example 1 and Comparative Example 1 was evaluated. Twelve expert panelists, each blindfolded, tasted the leaf blades of each spice plant and were asked to select once which spice plant had a better flavor profile. The selections made by each panelist are shown in Table 2. Furthermore, separate tests have confirmed that the spreading agent in the above test samples does not affect the aroma of the plant's leaf blades.

[0026] [Table 2]

[0027] As shown in Table 2, the number of panelists who perceived a good flavor in the spice plants treated with the flavor enhancer of Example 1, which contains the organic acid and / or salt thereof as an active ingredient, was three times higher than in Comparative Example 1, which did not contain any active ingredients. After the test, each panelist commented that the test sample of Example 1 had a refreshing aroma with a strong lemon / shiso scent, while the test sample of Comparative Example 1 had a grassy, ​​green smell. These opinions suggest that the spice plants treated with the flavor enhancer in Example 1 exhibited improved flavor.

[0028] <Test 3 to confirm the effect of spice plants on improving food flavor> (1) Test specimen Example 2 An aromatic flavor enhancer for spice plants, as described in Example 2, was prepared using 0.25 parts by weight of acetic acid, 0.08 parts by weight of a spreading agent (polyoxyethylene sorbitan monolaurate), and deionized water, with a total volume of 100 parts by weight. Comparative Example 2 Comparative Example 2 was prepared using 0.08 parts by weight of a spreading agent (polyoxyethylene sorbitan monolaurate) and deionized water, with a total volume of 100 parts by weight. (2) Test method As test plants, we used thyme (Lamiaceae family) with above-ground parts of approximately 20 cm, basil (Lamiaceae family) with above-ground parts of approximately 30-40 cm, and parsley (Apiaceae family) with above-ground parts of approximately 15 cm, all grown in No. 3 poly pots (9 cm in diameter, 0.3 liter capacity) during the test period (November-December). For approximately two weeks, the test samples (Example 2, Comparative Example 2) were applied to the test plants once every 2-3 days, using a hand sprayer at a rate of approximately 5 mL per application, ensuring that the entire above-ground part of the test plant was thoroughly wet. Two days after the application of the final test sample, the flavor and aroma of the spice plants in Example 2 and Comparative Example 2 were evaluated. Thirteen expert panelists, each blindfolded, tasted the leaf blades of each spice plant and were asked to select once which spice plant they found to have a better flavor and aroma. The selections of each panelist are shown in Table 3.

[0029] [Table 3]

[0030] As shown in Table 3, the spice plants treated with the flavor enhancer of Example 2, which contains the organic acid and / or salt thereof as an active ingredient, were perceived by a larger number of panelists as having a better flavor compared to Comparative Example 2, which did not contain any active ingredients. Following the test, each panelist commented that the test sample from Example 2 had a complex, high-quality, and rich aroma. These opinions suggest that the spice plants treated with the flavor enhancer in Example 2 exhibited improved flavor.

[0031] <Test 4: Confirmation of the effect of spice plants on improving food flavor> (1) Test specimens and test plants In the above-mentioned "Test 3 to Confirm the Effect of Spice Plants on Improving Food Flavor," test plants treated with the test sample (Example 2) (Lamiaceae plants: thyme, basil; Apiaceae plants: parsley) and test plants treated with the test sample (Comparative Example 2) (thyme, basil, parsley) were used. The test was conducted in December 2020. (2) Test method The essential oil components in the test plants (thyme, basil, parsley) that were treated with the test samples (Example 2, Comparative Example 2) two days after the application of the last test sample were analyzed using the following method. 0.5 g of the leaf blades of the test plant, frozen with liquid nitrogen, and 2.0 mL of acetone were mixed in a mortar and crushed. The crushed test plant and acetone were transferred to a microcentrifuge tube and centrifuged for 5 minutes (5°C, 2000 rpm). After centrifugation, the supernatant liquid in the microcentrifuge tube was placed in a vial (GL Sciences, MT Extract Cup with Vial), and the essential oil components were measured under the following analytical conditions. [Analysis conditions] Measurement equipment: Gas chromatograph-mass spectrometer (manufactured by Shimadzu Corporation) Column: InertCap Pure-WAX 0.25mm I.D. × 30m df = 0.25μm Column temperature: 40°C (5 min) → 4°C / min → 250°C (5 min) Carrier gas: Helium, 120 kPa Injection temperature: 250℃, Splitless 0.5min Detection: MS Scan (m / z: 40-350) Sample injection volume: 1.0 μL The main essential oil components contained in each test plant, as revealed by the analysis, and the relative ratio of those essential oil components in the same type of test plant treated with the test sample of Example 2 to those in the test plant treated with the test sample of Comparative Example 2, are shown in Table 4 as the "degree of increase in essential oil components."

[0032] [Table 4]

[0033] As shown in Table 4, it was confirmed that spice plants treated with the flavor enhancer of Example 2, which contains acetic acid as an active ingredient and is a specific example of the present invention, showed an increase of approximately 1.3 to 1.7 times in essential oil components, namely leaf alcohol, β-myrcene, linalool, and terpineol, compared to spice plants treated with Comparative Example 2, which does not contain an active ingredient. Although the essential oil components that increased differed depending on the plant species, it became clear that the essential oil components increased in each plant species. In the flavor enhancement tests 1-4 of the spice plant verification experiment, the improvement in flavor of the spice plants treated with the flavor enhancers of Examples 1 and 2, which contain the organic acid and / or salt thereof as active ingredients, is thought to be due to an increase in essential oil components in the spice plants.

[0034] <Test 5: Confirmation of the effect of spice plants on improving the flavor of food> (1) Test specimen Example 3 An aromatic flavor enhancer for spice plants, as described in Example 3, was prepared using 0.25 parts by weight of acetic acid, 0.08 parts by weight of a spreading agent (polyoxyethylene sorbitan monolaurate), and deionized water, with a total volume of 100 parts by weight. Example 4 An aromatic flavor enhancer for spice plants, as described in Example 4, was prepared using 0.06 parts by weight of acetic acid, 0.08 parts by weight of a spreading agent (polyoxyethylene sorbitan monolaurate), and deionized water, with a total volume of 100 parts by weight. Example 5 An aromatic flavor enhancer for spice plants, Example 5, was prepared using 0.125 parts by weight of acetic acid, 0.08 parts by weight of a spreading agent (polyoxyethylene sorbitan monolaurate), and deionized water, with a total volume of 100 parts by weight.

[0035] Comparative Example 3 Comparative Example 3 was prepared using 0.08 parts by weight of a spreading agent (polyoxyethylene sorbitan monolaurate) and deionized water, with a total volume of 100 parts by weight. (2) Test method As test plants, the following Lamiaceae and Apiaceae plants were grown indoors (room temperature 25°C) in No. 3 poly pots (diameter 9 cm, capacity 0.3 liters). For approximately two weeks, the test samples (Examples 3-5, Comparative Example 3) were applied to the test plants once every 2-3 days (treatment frequency: A) or twice every day (treatment frequency: B), using a hand sprayer at a rate of approximately 5 mL per application, ensuring that the entire above-ground part of the test plant was thoroughly wet. Two days after the application of the final test sample, the essential oil components contained in each test plant were analyzed using the method described below. For the test plants frozen with liquid nitrogen, 0.5 g of the leaf blade from Lamiaceae plants and 0.5 g of the stem or leaf blade from Apiaceae plants were mixed with 2.0 mL of acetone in a mortar and pestle, then ground to prepare the analytical samples. The obtained analytical samples were transferred to microcentrifuge tubes and centrifuged for 5 minutes (5°C, 2000 rpm). The supernatant liquid from the microcentrifuge tubes was placed in vials (GL Sciences, MT Extract Cup with Vial), and the essential oil components contained in each analytical sample were measured according to the analytical conditions of "Test 4 for Confirmation of the Effect of Flavor Enhancement of Spice Plants" described above. <Lamiaceae plants> Basil with above-ground height of approximately 30 cm, Test specimen: Example 4, Treatment frequency: A and B, Implementation period: June 2021 Thyme with above-ground height of approximately 30 cm, Test specimen: Example 4, Treatment frequency: A and B, Implementation period: June 2021 Oregano with above-ground portion approximately 20 cm, Test specimen: Example 3, Treatment frequency: A, Implementation period: September 2021 Sage with above-ground portion approximately 40 cm, Test specimen: Example 3, Treatment frequency: A, Implementation period: June 2021 Perilla plant with above-ground portion approximately 40 cm tall, Test specimen: Example 5, Treatment frequency: A, Implementation period: November 2021 Lemon balm with above-ground portion approximately 30 cm, Test specimen: Example 5, Treatment frequency: A, Implementation period: December 2021 <Umbelliferae plants> Chervil with a height of approximately 30 cm above ground; Test specimen: Example 5; Treatment frequency: A; Implementation period: August 2021 Dill with a height of approximately 30 cm above ground; Test specimens: Examples 3 and 5; Treatment frequency: A; Implementation period: August 2021 Parsley with a height of approximately 15 cm above ground, Test specimen: Example 5, Treatment frequency: A, Implementation period: August 2021 Coriander with above-ground height of approximately 20 cm, Test specimen: Example 5, Treatment frequency: A, Implementation period: August 2021 The main essential oil components contained in each test plant, as revealed by the analysis, and the relative ratio of the amount of essential oil components in the same type of test plant treated with each test sample from Examples 3 to 5 to the amount of essential oil components in the test plant treated with the test sample from Comparative Example 3, are shown in Tables 5 to 14, along with the test sample treated, the treatment frequency, and, for Apiaceae plants, the extraction site.

[0036] [Table 5]

[0037] [Table 6] β-phellandrene was detected in the test plants treated with the test sample of Example 4 at treatment frequencies A or B. However, β-phellandrene was not detected in the test plants treated with the test sample of Comparative Example 3, possibly due to being within the detection limit.

[0038] [Table 7] β-Ocimene was detected in the test plants treated with the test sample of Example 3 at treatment frequency A. However, β-Ocimene was not detected in the test plants treated with the test sample of Comparative Example 3, possibly due to being within the detection limit.

[0039] [Table 8]

[0040] [Table 9]

[0041] [Table 10]

[0042] [Table 11] Phytol was detected in the test plants treated with the test sample of Example 5 at treatment frequency A. However, phytol was not detected in the test plants treated with the test sample of Comparative Example 3, possibly due to being within the detection limit.

[0043] [Table 12]

[0044] [Table 13] "p-cymene" was detected in the test plants treated with the test sample of Example 5 at treatment frequency A. However, "p-cymene" was not detected in the test plants treated with the test sample of Comparative Example 3, possibly due to being within the detection limit.

[0045] [Table 14]

[0046] As shown in Tables 5-14, it was confirmed that applying the flavor enhancer of the present invention to Lamiaceae plants improved the essential oil components of α-pinene, β-phellandrene, β-myrcene, limonene, 1,8-cineole, β-ocimene, fencone, sabinenehydrate, copaene, α-caryophyllene, β-sesquiphellandrene, methyl eugenol, 3-allylguaiacol, phytol, α-thugen, camphene, α-phellandrene, isothymol methyl ether, β-pinene, o-cymene, leaf alcohol, linalool, 1-nonen-3-ol, and β-caryophyllene in the Lamiaceae plants. Similarly, it was confirmed that applying the flavor enhancer of the present invention to Apiaceae plants improved the essential oil components of acetoin, 1-hydroxybutan-2-one, acetol acetate, γ-butyrolactone, menthol, estragole, 1,2-cyclopentanedione, cyclotene, 4-isopropylphenol, myristicin, phytol, carene, apiol, β-phellandrene, p-menthatriene, β-sesquiphellandrene, 2-decenal, dodecanal, 2-phyten, 2-dodecenal, 6,7-dihydrofarnesol, and p-cymene in the Apiaceae plants. According to the present invention, it is possible to obtain spice plants that produce a strong aroma that is perceived as passing through the nose when consumed, resulting in an improved taste, making it extremely useful.

Claims

1. An agent for enhancing the flavor of spice plants, containing organic acids and / or their salts as active ingredients.

2. A method for improving the flavor of spice plants, characterized by applying a composition containing an organic acid and / or a salt thereof as an active ingredient to the spice plants.

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