Flavoring enhancers and beverages and foods containing them.

Abstract

The present invention provides a flavor enhancer that improves the richness of beverages or foods, as well as beverages and foods containing the same. [Solution] The flavor enhancer used to impart richness to beverages or foods is a fatty acid with a main chain of 4 to 6 carbon atoms and a side chain of 1 to 2 carbon atoms at the 2nd position. This enhances the richness of the beverage or food without compromising its flavor. This flavor enhancer may be included in beverages or foods at a concentration of 0.5 to 5 ppm. The fatty acid may be an unsaturated or saturated fatty acid, and the beverage or food may be sugar-free or low in sugar.

Description

Technical Field

[0001] The present invention relates to a kokumi - imparting agent for imparting kokumi taste to beverages or foods, and beverages and foods containing the same.

Background Art

[0002] In recent years, due to the increasing health consciousness, many sugar - free or low - sugar beverages, foods, etc. have been provided. In particular, with the increase in lifestyle diseases such as diabetes and obesity, the number of people who restrict sugar intake or are concerned about blood sugar levels due to dieting, etc. has increased, and the choice to suppress sugar in the whole diet has spread. Specific sugar - free / low - sugar beverages include sugar - free coffee, black tea, sugar - free carbonated water, diet cola, etc., and foods include sugar - free or low - sugar yogurt, sugar - free cookies and chocolates, bread, etc.

[0003] On the other hand, it is known that sugar - free or low - sugar beverages and foods generally have a reduced taste, especially a reduced kokumi taste. This is because sugar not only has sweetness but also has characteristics of imparting "kokumi" and "mellowness" to the taste, and these characteristics are easily lost in sugar - free or low - sugar beverages and foods. For example, sugar - free coffee, black tea, sugar - free carbonated water, etc. feel less kokumi and flavor and are less satisfying compared to those with sugar. Also, sugar - free yogurt and sugar - free chocolate are felt to lack "depth" and "richness" compared to products with sugar. Therefore, various attempts have been made to make "kokumi" felt in sugar - free or low - sugar beverages or foods.

[0004] For example, the use of natural extracts such as gallic acid as a flavor or kokumi - reinforcing component can be mentioned (Patent Document 1). Also, as a means of improving the kokumi taste of foods and further improving their taste or flavor, the use of long - chain highly unsaturated fatty acids (Patent Document 2) and the method of adding amino acids, etc. (Patent Document 3) are known.

[0005] The invention described in Patent Document 1 is a method for enhancing umami, imparting richness, and improving the taste of food and beverages, such as sweetness, saltiness, bitterness, and sourness, to a milder, deeper, and more desirable state by adding natural extracts such as gallic acid or its salts to food and beverages.

[0006] Furthermore, the invention described in Patent Document 2 is a method for enhancing the effect of a flavor enhancer by adding a flavor-enhancing component to a flavor enhancer that consists of long-chain highly unsaturated fatty acids and / or their esters as its main component.

[0007] Furthermore, the invention described in Patent Document 3 provides a composition for imparting a rich and persistent savory flavor to food and beverages, which contains an amino acid or amino acid derivative and 1-octen-3-ol, etc., as a composition that can impart a rich and persistent savory flavor to food and beverages without masking the top aroma and / or flavor and without impairing the base aroma and / or flavor. [Prior art documents] [Patent Documents]

[0008] [Patent Document 1] Japanese Patent Publication No. 2006-238814 [Patent Document 2] Japanese Patent Publication No. 2008-206526 [Patent Document 3] Patent No. 6044554 [Overview of the project] [Problems that the invention aims to solve]

[0009] However, while the invention described in Patent Document 1 is said to be effective for relatively strong-flavored foods and beverages such as consommé soup and coffee, it does not describe its effect on sugar-free or low-sugar foods and beverages with a mild flavor. Furthermore, gallic acid is difficult to add to beverages and foods because it is poorly soluble in water and alcohol. Moreover, as shown in the comparative example of this application, tests with sugar-free beverages showed almost no effect in enhancing richness.

[0010] Furthermore, in the invention described in Patent Document 2, long-chain highly unsaturated fatty acids are prone to quality deterioration due to oxidation and are poorly soluble in water. Therefore, the applicable foods and beverages are limited to oil-containing foods such as curry, making application to beverages difficult. In addition, long-chain highly unsaturated fatty acids have a strong aroma, which alters the aroma of beverages and foods and impairs their flavor.

[0011] Furthermore, the invention described in Patent Document 3 uses a composition combining an amino acid or amino acid derivative with 1-octen-3-ol, etc., as a flavor enhancer. However, amino acids alter the taste and color of beverages and foods, making their application to sugar-free or low-sugar foods and beverages undesirable. In addition, 1-octen-3-ol and similar substances have too strong an aroma that can cause off-flavors and are therefore unsuitable for foods and beverages.

[0012] The present invention aims to solve the above problems by providing a flavor enhancer that, when added to a beverage or food, improves the richness of the flavor without impairing the original flavor or color of the beverage or food, as well as beverages and foods containing the same. [Means for solving the problem]

[0013] A flavor enhancer according to one embodiment of the invention is a flavor enhancer that enhances the flavor of a beverage or food, characterized in that the flavor enhancer contains a fatty acid having a main chain with 4 to 6 carbon atoms and a side chain with 1 to 2 carbon atoms at the 2nd position.

[0014] Furthermore, the flavor enhancer may contain at least one of the following: 2-methylbutanoic acid, 2-methyl-2-butenoic acid, 2-methylpentanoic acid, 2-ethylpentanoic acid, 2-methyl-2-pentenoic acid, 2-ethyl-2-pentenoic acid, 2-methyl-3-pentenoic acid, 2-methyl-4-pentenoic acid, 2-methylhexanoic acid, 2-ethylhexanoic acid, 2-methyl-2-hexenoic acid, 2-ethyl-2-hexenoic acid, 2-methyl-5-hexenoic acid, and 2-ethyl-5-hexenoic acid.

[0015] The beverage according to another embodiment of the present invention contains the kokumi - imparting agent. Further, the beverage containing the kokumi - imparting agent may be sugar - free or low - sugar, and the amount of the kokumi - imparting agent may be 0.5 to 5 ppm with respect to the beverage.

[0016] The food according to yet another embodiment of the present invention contains the kokumi - imparting agent. And the food containing the kokumi - imparting agent may be sugar - free or low - sugar, and the amount of the kokumi - imparting agent may be 0.5 to 5 ppm with respect to the food.

Advantages of the Invention

[0017] According to the present invention, the kokumi can be enhanced without impairing the original flavor and color of the beverage or food.

Modes for Carrying Out the Invention

[0018] In the present application, kokumi refers to a term indicating depth, satisfaction, and richness in the taste of food and drinks. Different from specific sweetness, sourness, saltiness, bitterness, umami, etc., it means the "thickness" or "depth" that is felt as a result of the complex combination of these.

[0019] Kokumi refers to a phenomenon that can be recognized when more stimuli are balancedly given in relation to the three senses of taste, smell, and touch, and a sense of richness, spread in the mouth, and persistence is felt.

[0020] In the following description, all percentages mean weight percentages, and ppm indicates weight - based weight ppm.

[0021] [Kokumi - imparting Agent] The kokumi - imparting agent according to the embodiment is a fatty acid having a main chain with 4 to 6 carbon atoms and a side chain with 1 to 2 carbon atoms at the 2 - position.

[0022] The main chain plays a central role in the molecular structure of an organic compound, and the longest continuous chain of carbon atoms in the compound is the main chain. Also, the side chain refers to the branched part that branches off from the main chain in the molecular structure of an organic compound. Therefore, the main chain of the kokumi flavoring agent according to the present application is a fatty acid having a larger number of carbon atoms than the side chain.

[0023] Here, the 2-position indicates the position of the carbon atom adjacent to the carboxy group of the fatty acid, and a side chain having 1 to 2 carbon atoms branches off from the carbon atom adjacent to the carboxy group. The branched fatty acid having a side chain emerging from the 2-position of the fatty acid contributes to the improvement of flavor and can be used as a raw material for flavors.

[0024] Here, the number of carbon atoms in the main chain is preferably 4 to 6. If the number of carbon atoms in the main chain is less than 4, the effect of imparting kokumi flavor decreases. If it is more than 6, it is difficult to dissolve in an aqueous solution, and the smell of the fatty acid becomes too strong, which is not preferable because it inhibits the flavor of the food or beverage itself. Also, the main chain may be a saturated fatty acid in which all carbon chains are composed of single bonds or an unsaturated fatty acid having one or more double bonds in the carbon chain.

[0025] The number of carbon atoms in the side chain is preferably 1 to 2. Fatty acids having less than 1 carbon atom in the side chain, that is, fatty acids without a side chain or fatty acids having more than 2 carbon atoms in the side chain show almost no effect of imparting kokumi flavor, and the smell of the fatty acid is too strong, which is not preferable for use in foods and beverages. Furthermore, fatty acids having more than 2 carbon atoms in the side chain are difficult to dissolve in water, and their addition to beverages and foods is restricted. That is, the side chain is preferably a methyl group or an ethyl group.

[0026] A fatty acid is a kind of organic compound composed of a hydrocarbon chain and a carboxy group. Fatty acids are classified into saturated fatty acids in which all carbon chains are composed of single bonds and unsaturated fatty acids having one or more double bonds in the carbon chain. Among unsaturated fatty acids, some are classified into cis-forms and trans-forms even with the same number of elements. In the present application, both the cis-form and the trans-form of unsaturated fatty acids have the effect of imparting kokumi flavor.

[0027] The flavor enhancer according to this embodiment may be a saturated fatty acid. Alternatively, the flavor enhancer may be an unsaturated fatty acid. Examples of saturated fatty acids include 2-methylbutanoic acid, 2-methylpentanoic acid, 2-ethylpentanoic acid, 2-methylhexanoic acid, and 2-ethylhexanoic acid. Examples of unsaturated fatty acids include 2-methyl-2-butenoic acid, 2-methyl-2-pentenoic acid, 2-ethyl-2-pentenoic acid, 2-methyl-3-pentenoic acid, 2-methyl-4-pentenoic acid, 2-methyl-2-hexenoic acid, 2-ethyl-2-hexenoic acid, 2-methyl-5-hexenoic acid, and 2-ethyl-5-hexenoic acid. Unsaturated fatty acids may have cis and trans isomers; for example, 2-methyl-2-butenoic acid has (Z)2-methyl-2-butenoic acid as its cis isomer and (E)2-methyl-2-butenoic acid as its trans isomer. These flavor enhancers can be used individually or in combination with other fatty acids.

[0028] [Method for preparing a flavor enhancer] While the fatty acids mentioned above can be used directly as flavor enhancers, directly adding fatty acids to beverages or foods makes it difficult to adjust the concentration. Furthermore, flavor enhancers are sometimes added to flavorings and provided as flavorings. Therefore, flavor enhancers can be added to solvents or flavorings and used as flavor adjusters.

[0029] The solvent used in the flavor enhancer is not particularly limited, but water, ethanol, aliphatic alcohols such as propanol and butanol, and polyhydric alcohols such as glycerin and propylene glycol can be used alone or in combination. Among these, water, ethanol, or a mixture of water and ethanol is preferred. When using a mixture of water and ethanol, ethanol content of 30-95% is preferred.

[0030] Furthermore, fragrances are broadly classified into natural fragrances and synthetic fragrances. Natural fragrances include those extracted from plant and animal-derived components. Synthetic fragrances are chemically synthesized substances, including those that mimic natural fragrances and new fragrances that do not exist in nature. For use in flavor enhancers, natural fragrances, synthetic fragrances alone, or mixtures thereof can be used.

[0031] The flavor enhancer according to this embodiment was added to 95% alcohol to improve accuracy in the amount added, and was prepared to a concentration of 1%. By making the fatty acid concentration 1%, it can be efficiently blended into beverages and foods.

[0032] The form of the flavor enhancer is not particularly limited; for example, it can be a solid substance in the form of a powder, granules, or tablet, or it can be in the form of a liquid or emulsion.

[0033] To solidify a liquid flavor enhancer, for example, an adsorbent such as dextrin is mixed with the flavor enhancer in an appropriate ratio, and water or other substances are added to adjust the viscosity before filling the container into a spray dryer. Then, by setting the drying conditions of the spray dryer and spraying the filled flavor enhancer, solid particles are generated.

[0034] By using the flavor enhancer prepared in this way, it is possible to efficiently mix flavor enhancers with beverages and foods, and to easily control the concentration of flavor enhancers in beverages and foods.

[0035] [Sugar-free and low-sugar beverages or foods] In this application, "low sugar" refers to a beverage or food with a sugar concentration of 0.5 to 7.5%, more preferably 0.5 to 5.0%. "Sugar-free" refers to a beverage or food with a sugar concentration of less than 0.5%. When the sugar concentration exceeds 7.5%, the sugar itself contributes to the flavor, making it difficult to confirm the effect of flavor enhancers on flavoring.

[0036] Furthermore, sugar-free and low-sugar beverages include, but are not limited to, sparkling water, coffee, tea, sports drinks, flavored water, and carbonated drinks. Similarly, sugar-free and low-sugar foods include, but are not limited to, yogurt, frozen desserts, cookies, and salad dressings.

[0037] [Method for compounding umami flavor enhancers] In one embodiment of the flavor enhancer, a flavor enhancer is mixed with 95% ethanol to prepare a 1% solution, and then a predetermined amount of this solution is added to a beverage or food product to prepare it.

[0038] The preferred content of flavor enhancers in beverages or foods is 0.5 to 5 ppm. Below 0.5 ppm, no improvement in the flavor of the beverage or food is observed. Furthermore, a content of more than 5 ppm of flavor enhancers is undesirable because the aroma of the flavor enhancer becomes too strong, significantly interfering with the flavor of the beverage or food. [Examples]

[0039] The following examples describe sensory evaluations of low-sugar and sugar-free beverages or foods containing flavor enhancers to assess the degree of improvement in flavor. However, these examples do not limit the present invention.

[0040] Experiments to improve umami flavor used 2-methylbutanoic acid, 2-methylpentanoic acid, 2-methyl-2pentenoic acid, 2-methyl-4pentenoic acid, 2-methylhexanoic acid, (Z)2-methyl-2-butenoic acid, (E)2-methyl-2-butenoic acid, and 2-ethylhexanoic acid as umami enhancers. In addition, 2-methylpropionic acid (3 carbon atoms), which has fewer than 4 carbon atoms in the main chain, 2-methylheptanoic acid (7 carbon atoms), which has more than 6 carbon atoms in the main chain, and gallic acid and 1-octen-3-ol, which have been described in previous literature, were also used.

[0041] A flavor enhancer was prepared by mixing a flavor enhancer with 95% ethanol to a 1% concentration. A predetermined amount was added to sugar-free or low-sugar beverages and foods, and then sensory evaluation was conducted by multiple evaluators to assess the degree of improvement in flavor compared to a control. The control was a beverage or food that did not contain the flavor enhancer. The degree of improvement in flavor was relatively evaluated by performing sensory evaluations on the control and the beverage or food containing the flavor enhancer.

[0042] [Preparation of flavor enhancers for the examples and comparative examples] A flavor enhancer was prepared by adding the aforementioned flavor enhancer to 95% ethanol, stirring and dissolving it to obtain a flavor enhancer with a concentration of 1%.

[0043] [Sugar-free beverage] Ion-exchanged water was used as the sugar-free beverage.

[0044] [Formulation of low-sugar and high-sugar beverages] For low-sugar beverages, sucrose was added to deionized water, and the mixture was prepared so that the sucrose content was 0.5%, 3%, and 5% relative to the deionized water. For high-sugar beverages, sucrose was added to deionized water to a 10% concentration.

[0045] [Preparation of low-sugar foods] As low-sugar foods, frozen desserts and jellies were used. The low-sugar frozen desserts were made by adding sucrose to deionized water to a 3% concentration, freezing it at -18°C. The low-sugar jellies were made by adding sucrose to deionized water to a 3% concentration, adding 0.8% of UniAgar® LF-K5 and 0.2% of UniAgar® LF-Soft 2 manufactured by Asahito Chemical Industry Co., Ltd. as gelling agents, heating and dissolving them, and then cooling to 4°C.

[0046] [Sensory evaluation] The sensory evaluation involved 12 experienced panelists who assessed the richness and flavor of beverages or foods. Specifically, they compared ion-exchanged water (unsweetened beverages, low-sugar beverages), frozen desserts (low-sugar foods), and jellies (low-sugar foods) with control samples that had no added flavor enhancers, and with evaluation samples that had a predetermined amount of flavor enhancers added.

[0047] The sensory evaluation of richness was rated on a scale of 1 to 4. Specifically, the control sample's richness was assigned a score of 1, and for each sample compared to the control, "strongly rich" was rated 4 points, "rich" 3 points, "slightly rich" 2 points, and "no richness" 1 point. The average score was rounded to evaluate the degree of improvement in richness. In addition, the sensory evaluation of flavor was rated as "○" if the richness enhancer did not impair the flavor of the beverage or food, and "×" if it did impair the flavor.

[0048] In Examples 1-8 (examples of sugar-free beverages), the concentration of the flavor enhancer was varied, and a sensory evaluation was conducted to determine how much the flavor improved compared to the control, and whether the overall taste was preserved.

[0049] (Example 1) Example 1 used 2-methylbutanoic acid as a flavor enhancer and deionized water as the sugar-free beverage. The concentration of 2-methylbutanoic acid was varied to 0.5 ppm, 1 ppm, 2 ppm, 3 ppm, and 5 ppm relative to the deionized water, and beverages were prepared accordingly. Subsequently, sensory evaluation was performed by 12 panelists. A beverage without added 2-methylbutanoic acid was used as a control. The results are shown in Table 1.

[0050] (Example 2) The evaluation was carried out in the same manner as in Example 1, except that 2-methylpentanoic acid was used as a flavor enhancer. The results are shown in Table 1.

[0051] (Example 3) The evaluation was carried out in the same manner as in Example 1, except that 2-methyl-2pentenoic acid was used as a flavor enhancer. The results are shown in Table 1.

[0052] (Example 4) The evaluation was carried out in the same manner as in Example 1, except that 2-methyl-4-pentenoic acid was used as a flavor enhancer. The results are shown in Table 1.

[0053] (Example 5) The evaluation was carried out in the same manner as in Example 1, except that 2-methylhexanoic acid was used as a flavor enhancer. The results are shown in Table 1.

[0054] (Example 6) The evaluation was carried out in the same manner as in Example 1, except that (Z)2-methyl-2-butenic acid (cis isomer) was used as a flavor enhancer. The results are shown in Table 1.

[0055] (Example 7) The evaluation was carried out in the same manner as in Example 1, except that (E)2-methyl-2-butenic acid (trans isomer) was used as a flavor enhancer. The results are shown in Table 1.

[0056] (Example 8) The evaluation was carried out in the same manner as in Example 1, except that 2-ethylhexanoic acid was used as a flavor enhancer. The results are shown in Table 1.

[0057] [Table 1]

[0058] As shown in Table 1, the sensory evaluations in Examples 1-8 ranged from 2 points ("slightly rich") to 4 points ("strongly rich"), indicating an effect of imparting richness. Furthermore, the addition of a richness-imparting agent can improve the richness of a beverage or food without compromising its original flavor.

[0059] In the following comparative examples 1 and 2 (comparative examples of sugar-free beverages), the concentrations of gallic acid and 1-octen-3-ol in the beverages were varied as described in prior art documents 2 and 3. Sensory evaluation was conducted to determine how much the richness of the flavor improved compared to the control, and whether the flavor of the beverage was impaired.

[0060] (Comparative Example 1) Comparative Example 1 used gallic acid as a flavor enhancer and deionized water as the sugar-free beverage. Beverages were prepared by varying the concentration of gallic acid in the sugar-free beverage to 0.5 ppm, 2 ppm, and 5 ppm. Subsequently, sensory evaluations were conducted by 12 panelists. The results are shown in Table 2.

[0061] (Comparative Example 2) The evaluation was carried out in the same manner as in Comparative Example 1, except that 1-octen-3-ol was used as a flavor enhancer. The results are shown in Table 2.

[0062] (Comparative Example 3) The evaluation was carried out in the same manner as in Comparative Example 1, except that 2-methylpropionic acid was used as a flavor enhancer. The results are shown in Table 2.

[0063] (Comparative Example 4) The evaluation was carried out in the same manner as in Comparative Example 1, except that 2-methylheptanoic acid was used as a flavor enhancer. The results are shown in Table 2.

[0064] [Table 2]

[0065] Table 2 shows that gallic acid, 1-octen-3-ol, 2-methylpropionic acid, and 2-methylheptanoic acid did not have any effect on improving richness of flavor. Furthermore, 1-octen-3-ol and 2-methylheptanoic acid had strong aromas, with 1-octen-3-ol being evaluated as having a "strong mushroomy smell that significantly impairs the flavor of the beverage," and 2-methylheptanoic acid being evaluated as having a "greasy smell," resulting in the conclusion that they cannot be used as flavor enhancers.

[0066] In the following comparative examples 5 to 8 (comparative examples of sugar-free beverages), sensory evaluation was conducted to determine the degree of improvement in flavor compared to the control at concentrations of flavor enhancers below 0.5 ppm and above 5 ppm.

[0067] (Comparative Example 5) Comparative Example 5 used 2-methylbutanoic acid as a flavor enhancer and deionized water as the sugar-free beverage. The concentrations of 2-methylbutanoic acid in the deionized water were set to 0.3 ppm and 6 ppm, and sensory evaluation was conducted by 12 panelists. The results are shown in Table 3.

[0068] (Comparative Example 6) The evaluation was carried out in the same manner as in Comparative Example 5, except that 2-methylpentanoic acid was used as a flavor enhancer. The results are shown in Table 3.

[0069] (Comparative Example 7) The evaluation was carried out in the same manner as in Comparative Example 5, except that 2-methylhexanoic acid was used as a flavor enhancer. The results are shown in Table 3.

[0070] (Comparative Example 8) The evaluation was carried out in the same manner as in Comparative Example 5, except that 2-ethylhexanoic acid was used as a flavor enhancer. The results are shown in Table 3.

[0071] [Table 3]

[0072] Table 3 shows that at a concentration of 0.3 ppm of the flavor enhancer, no flavor was perceived. At a concentration of 6 ppm, while a flavor was perceived, the evaluation was that "the aroma of the flavor enhancer was too strong and spoiled the flavor of the beverage," resulting in the conclusion that it could not be used as a flavor enhancer.

[0073] In the following Examples 9-11 (Examples of low-sugar beverages) and Comparative Example 9 (High-sugar beverage), sensory evaluations were conducted to determine how much the richness of the flavor improved compared to the control when 2-ethylhexanoic acid was used as a flavor enhancer, and whether the flavor was impaired.

[0074] (Example 9) Example 9 used 2-ethylhexanoic acid as a flavor enhancer and a low-sugar beverage prepared by adding sucrose to deionized water. The deionized water was prepared with 0.5% sucrose. Subsequently, the beverage was prepared with 2-ethylhexanoic acid concentrations of 0.5 ppm and 5 ppm, and sensory tests were conducted. The results are shown in Table 4.

[0075] (Example 10) The evaluation was carried out in the same manner as in Example 9, except that the sucrose concentration was set to 3%. The results are shown in Table 4.

[0076] (Example 11) The evaluation was carried out in the same manner as in Example 9, except that the sucrose concentration was set to 5%. The results are shown in Table 4.

[0077] (Comparative Example 9) The evaluation was carried out in the same manner as in Example 9, except that the sucrose concentration was set to 10%. The results are shown in Table 4.

[0078] [Table 4]

[0079] As shown in Table 4, at low sugar concentrations of 0.5-5%, the addition of a flavor enhancer improved the richness of the flavor (Examples 9-11). On the other hand, at a sugar concentration of 10%, the addition of a flavor enhancer did not improve the richness of the flavor (Comparative Example 9).

[0080] As shown in Table 1 (Examples 1-8) and Table 4 (Examples 9-11), all sugar-free or low-sugar beverages with added flavor enhancers received higher sensory evaluation scores compared to the control group without added flavor enhancers, demonstrating an improvement in richness.

[0081] On the other hand, as shown in Table 2 (Comparative Examples 1-2), no effect of improving richness was observed with gallic acid or 1-octen-3-ol, and 1-octen-3-ol had too strong an aroma to be suitable for use in beverages. Furthermore, as shown in Table 3 (Comparative Examples 5-8), no effect of improving richness was observed when the concentration of the richness-imparting agent was less than 0.5 ppm, and when the concentration of the richness-imparting agent exceeded 5 ppm, although richness was perceived, it was evaluated as "having too strong an aroma that spoils the flavor of the beverage," and thus it could not be used as a richness-imparting agent. In addition, as shown in Comparative Example 9 in Table 4, no effect of improving richness was observed in beverages with a sugar concentration of 10% even when a richness-imparting agent was added.

[0082] In the following Examples 12 (Frozen Dessert Example), 13 (Jelly Example), Comparative Example 10 (Frozen Dessert Comparative Example), and 11 (Jelly Comparative Example), sensory evaluations were conducted to determine how much the richness of flavor improved compared to the control, and whether the flavor was impaired, using 2-ethylhexanoic acid or gallic acid as a flavor enhancer.

[0083] (Example 12) Example 12 involved a sensory evaluation using 2-ethylhexanoic acid as a flavor enhancer and frozen dessert as a low-sugar food. The frozen dessert was prepared by preparing 3% sucrose in deionized water, then mixing beverages with 0.5% and 5% 2-ethylhexanoic acid concentrations, and finally cooling them to -18°C. A sensory evaluation was then conducted by 12 panelists. The results are shown in Table 5.

[0084] (Comparative Example 10) Comparative Example 10 was evaluated in the same manner as Example 12, except that gallic acid was used as a flavor enhancer. The results are shown in Table 5.

[0085] [Table 5]

[0086] As shown in Table 5, adding 2-ethylhexanoic acid as a flavor enhancer to frozen desserts resulted in an improvement in flavor (Example 12). On the other hand, adding gallic acid as a flavor enhancer did not result in an improvement in flavor (Comparative Example 10).

[0087] (Example 13) Example 13 used 2-ethylhexanoic acid as a flavor enhancer and jelly as a low-sugar food. Sucrose was added to deionized water at a concentration of 3%, to which 0.8% of UniAgar® LF-K5 and 0.2% of UniAgar® LF-Soft 2, manufactured by Asahi Chemical Industry Co., Ltd., were added as gelling agents. The mixture was heated and dissolved, then cooled to room temperature. Subsequently, the concentration of 2-ethylhexanoic acid in the deionized water was varied to 0.5 ppm and 5 ppm, and the mixture was cooled to 4°C to create jelly. Sensory evaluation was then conducted by 12 panelists. The results are shown in Table 6.

[0088] (Comparative Example 11) Comparative Example 11 was evaluated in the same manner as Example 13, except that gallic acid was used as a flavor enhancer. The results are shown in Table 6.

[0089] [Table 6]

[0090] Table 6 shows that adding 2-ethylhexanoic acid to the jelly improved its richness (Example 13). On the other hand, adding gallic acid to the jelly did not improve its richness (Comparative Example 11). [Industrial applicability]

[0091] The invention described herein can be used in the field of improving the richness of flavor in low-sugar and sugar-free beverages or foods.

Claims

1. A flavor enhancer that imparts richness to beverages or foods, The flavor enhancer is characterized in that it is a fatty acid having a main chain with 4 to 6 carbon atoms and a side chain with 1 to 2 carbon atoms at the 2nd position.

2. In the flavor enhancer described in claim 1, The flavor enhancer is characterized in that it contains at least one of the following: 2-methylbutanoic acid, 2-methyl-2-butenoic acid, 2-methylpentanoic acid, 2-ethylpentanoic acid, 2-methyl-2-pentenoic acid, 2-ethyl-2-pentenoic acid, 2-methyl-3-pentenoic acid, 2-methyl-4-pentenoic acid, 2-methylhexanoic acid, 2-ethylhexanoic acid, 2-methyl-2-hexenoic acid, 2-ethyl-2-hexenoic acid, 2-methyl-5-hexenoic acid, and 2-ethyl-5-hexenoic acid.

3. A beverage containing the flavor enhancer described in claim 1 or 2.

4. In the beverage according to claim 3, The aforementioned beverage is sugar-free or low in sugar. A beverage characterized in that the amount of the flavor enhancer is 0.5 to 5 ppm relative to the beverage.

5. A food containing the flavor enhancer described in claim 1 or 2.

6. In the food according to claim 5, The aforementioned food is sugar-free or low in sugar. A food product characterized in that the amount of the flavor enhancer is 0.5 to 5 ppm relative to the food product.

Images