Flavoring agents and compositions for consumer goods additives

Abstract

The present invention provides flavoring agents and compositions for use as additives in consumer goods. [Solution] The present invention provides a flavoring agent containing one or more compounds selected from those represented by the following formula (1) as active ingredients, a composition for adding to consumer goods containing the flavoring agent, and a method for manufacturing consumer goods, in which one or two compounds selected from those represented by the following formula (1) are added at a concentration of 1 ppt to 100 ppm relative to the total mass of the consumer goods. TIFF2026112718000020.tif4329 [A is either C or N. R1-R3 are H, a 1-hydroxyethyl group, or a 1-hydroxypropyl group. If A is C, then one of R1-R3 is either a 1-hydroxyethyl group or a 1-hydroxypropyl group, and the others are H. Also, if A is N, then A does not have R1, R3 is either a 1-hydroxyethyl group or a 1-hydroxypropyl group, and R2 is H.]

Description

Technical Field

[0001] The present invention relates to a flavoring agent and a composition for adding to consumer goods.

Background Art

[0002] In recent years, consumers' demands for various consumer goods such as food and beverages, cosmetics, pharmaceuticals, and health and hygiene products (hereinafter sometimes referred to as consumer goods) also extend to the aroma of these consumer goods. Due to the increasing natural orientation of consumers, a variety of aromas rich in naturalness are demanded. However, conventional flavor compounds alone cannot fully meet these demands, and the development of a flavoring agent that can impart unconventional characteristics and has versatility is desired.

[0003] As an example of a flavoring agent for consumer goods, Patent Document 1 describes a flavor composition characterized by containing 1-alkenylpyrrolidines having aroma and flavor characteristics such as roasted shrimp-like, grilled crab-like, grilled fish-like, grilled squid-like, chocolate-like, cocoa-like, roasted meat-like, roasted rice-like, floral-like, etc., and being useful as a flavor compound as an active ingredient.

[0004] In Patent Document 2, it was confirmed that 1,3-di(furan-2-yl)propan-1-one has a syrup-like and balsam-like aroma. And it was found that by adding this compound to various articles, the articles can be imparted with a flavor. More specifically, it was found that this flavoring composition can impart a body feeling, a thickness of flavor, etc. to various articles as the addition target.

[0005] Patent Document 3 describes a flavoring composition containing lactones such as 2-methyloctano-4-lactone, and this compound can provide a novel flavoring composition, a consumer good, a method for imparting flavor to a flavoring composition, and a method for imparting flavor to a consumer good.

Prior Art Documents

Patent Documents

[0006] [Patent Document 1] Japanese Patent Publication No. 2002-332493 [Patent Document 2] Japanese Patent Publication No. 2022-144428 [Patent Document 3] Japanese Patent Publication No. 2022-87530 [Overview of the project] [Problems that the invention aims to solve]

[0007] The object of the present invention is to provide a flavoring agent and a composition for adding flavor to various consumer goods that are useful for imparting flavor to consumer goods. [Means for solving the problem]

[0008] In order to solve the above problems, the inventors of this invention conducted diligent research and found that nitrogen-containing compounds such as 1-(pyridine-2-yl)ethanol are useful for imparting flavor to various consumer goods.

[0009] Thus, a brief overview of some of the representative inventions disclosed in this application is as follows: [1] A flavoring agent comprising one or more compounds selected from those represented by the following formula (1).

[0010] [ka]

[0011] [In formula (1), A represents carbon or nitrogen. R1 to R3 represent hydrogen, a 1-hydroxyethyl group, or a 1-hydroxypropyl group. However, if A is carbon, one of R1 to R3 is either a 1-hydroxyethyl group or a 1-hydroxypropyl group, and the others are hydrogen. Also, if A is nitrogen, A does not have R1, R3 is either a 1-hydroxyethyl group or a 1-hydroxypropyl group, and R2 is hydrogen.] [2] A flavoring agent comprising one or more compounds selected from the group consisting of 1-(pyridine-2-yl)ethanol, 1-(pyridine-2-yl)propanol, 1-(pyridine-3-yl)ethanol, 1-(pyridine-4-yl)ethanol, and 1-(pyrazine-2-yl)ethanol. A composition for additives to consumer goods, comprising the flavoring agent described in [3] [1] or [2]. [4] A composition for additives to consumer goods, wherein one or more compounds selected from those represented by the following formula (2) are added to the consumer goods at a concentration of 1 ppt to 100 ppm relative to the total mass of the consumer goods.

[0012] [ka]

[0013] [In formula (2), A represents carbon or nitrogen. R1 to R3 represent hydrogen, a 1-hydroxyethyl group, or a 1-hydroxypropyl group. However, if A is carbon, one of R1 to R3 is either a 1-hydroxyethyl group or a 1-hydroxypropyl group, and the others are hydrogen. Also, if A is nitrogen, A does not have R1, R3 is either a 1-hydroxyethyl group or a 1-hydroxypropyl group, and R2 is hydrogen.] A method for imparting flavor to consumer goods, comprising adding the consumer goods additive composition described in [5][3] to the consumer goods. A method for producing consumer goods, comprising adding the consumer goods additive composition described in [6][3] to the consumer goods. [7] A consumer good comprising one or more compounds selected from the compounds represented by the following formula (3).

[0014] [ka]

[0015] [In formula (3), A represents carbon or nitrogen. R1 to R3 represent hydrogen, a 1-hydroxyethyl group, or a 1-hydroxypropyl group. However, when A is carbon, any one of R1 to R3 is a 1-hydroxyethyl group or a 1-hydroxypropyl group, and the others are hydrogen. When A is nitrogen, A does not have R1, R3 is a 1-hydroxyethyl group or a 1-hydroxypropyl group, and R2 is hydrogen.] [8][7] The consumer product according to [8][7], wherein the concentration of one or more selected from the compounds represented by the formula (3) is 1 ppt to 100 ppm with respect to the total mass of the consumer product. [9][5] The method for imparting flavor to a consumer product according to [9][5], wherein one or more selected from the compounds represented by the formula (1) are added at a concentration of 1 ppt to 100 ppm with respect to the total mass of the consumer product.

[10] [6] The method for producing a consumer product according to

[10] [6], wherein one or more selected from the compounds represented by the formula (1) are added at a concentration of 1 ppt to 100 ppm with respect to the total mass of the consumer product. [Advantages of the Invention]

[0016] According to the present invention, a flavoring agent useful for imparting flavor to various consumer products and a composition for adding to consumer products can be provided. [Modes for Carrying Out the Invention]

[0017] Hereinafter, an embodiment of the present invention will be described in detail. In this specification, "~" means a range including the lower limit value and the upper limit value, and "concentration (ppm, ppb, ppt)" and "%" represent "mass concentration" and "mass percent concentration" respectively unless otherwise specified. Further, in this specification, "flavor" means one or more kinds of sensations that can be changed by aroma (scent), typically including sensations including smell and / or taste. (In this specification, the flavor of food and drink may also be referred to as taste.) Further, in this specification, "flavor imparting (imparting flavor)" includes adding a new flavor and / or enhancing the flavor, and also includes those in which the flavor is improved as a result of imparting or enhancing the flavor. Furthermore, "flavor imparting (imparting flavor)" also includes those that enhance, suppress, or improve sensations other than smell and / or taste as a result of flavor imparting, such as cold sensation, warm sensation, texture (also referred to as texture, such as throat feel, firmness, viscosity, etc.), and stimulating sensations such as carbonation and spiciness. Further, in this specification, "addition" includes at least one of simply adding to a certain object by spraying, dropping, etc. and mixing with a certain object.

[0018] [Flavoring agent] The flavoring agent according to one aspect of the present invention (hereinafter sometimes referred to as the present flavoring agent) contains one or more selected from the compounds represented by the following formula (4).

[0019] [Chemical formula]

[0020] [In formula (4), A represents carbon or nitrogen. R1 to R3 represent hydrogen, 1-hydroxyethyl group or 1-hydroxypropyl group. However, when A is carbon, any one of R1 to R3 is 1-hydroxyethyl group or 1-hydroxypropyl group, and the others are hydrogen. When A is nitrogen, A does not have R1, R3 is 1-hydroxyethyl group or 1-hydroxypropyl group, and R2 is hydrogen.] Examples of flavoring agents in this invention include 1-(pyridine-2-yl)ethanol, 1-(pyridine-2-yl)propanol, 1-(pyridine-3-yl)ethanol, 1-(pyridine-4-yl)ethanol, and 1-(pyrazine-2-yl)ethanol, and the invention comprises one or more compounds selected from these.

[0021] As an example will be shown in the examples described below, this flavoring agent can be used to impart flavor to various consumer goods by being added to them. Preferably, it can be used to impart a sense of volume (including a sense of fullness in eating and drinking), aftertaste, nasal sensation, and aroma (including a roasted or smoky flavor) to the flavor of various consumer goods. Specific examples of this flavoring effect are shown in the examples described below, but the present invention is not limited to these.

[0022] The flavoring agent in question may consist substantially of the compound in question, or it may contain other components as long as it contains a predetermined amount of the compound in question. If the flavoring agent in question consists solely of the compound represented by formula (4) above (hereinafter also referred to as the compound in question), it is sufficient that it consists substantially of the compound in question based on the ordinary knowledge possessed by a person skilled in the art. For example, the inclusion of impurities remaining when these compounds were purchased as reagents is not a problem as long as it does not affect the flavoring.

[0023] The compound in question can be obtained by any method accessible to those skilled in the art, for example, as a reagent, or by referring to known synthetic methods in the literature. For example, for 1-(pyridine-2-yl)ethanol and 1-(pyridine-2-yl)propanol, the methods described in J. Org. Chem. 2023, 88, 8279-8285 can be used. The compound obtained by this synthesis method may be further purified, if necessary, by means of column chromatography or vacuum distillation.

[0024] The flavoring agent in question may contain, in addition to the compound in question, any other components such as solvents and antioxidants (specific examples are described later), but may also consist substantially of only the compound in question. If the flavoring agent in question contains components other than the compound in question, the concentration of the compound in question in the flavoring agent can be arbitrarily determined according to the degree of flavoring effect.

[0025] The concentration of the compound in the flavoring agent can be arbitrarily determined according to the flavor characteristics of the flavoring agent and / or the target to which the flavoring agent is added, and examples of ranges include 1 ppb to 100%, 1 ppm to 10%, 100 ppm to 1% (the total concentration if two or more compounds are used).

[0026] When the compound in question is added to consumer goods, the concentration of the compound in question in those consumer goods (the total concentration if two or more types of the compound are used) can be arbitrarily determined according to the desired flavor-imparting effect. However, the inventors have confirmed that the flavor of various consumer goods can be improved if the concentration is within the range of 1 ppt to 100 ppm relative to the total mass of the consumer goods. Therefore, in one embodiment of the present invention, the concentration can be set to an appropriate concentration within the range of 1 ppt to 100 ppm so as to achieve the flavor-improving effect of the consumer goods. More specifically, the lower limit can be set to one of 1 ppt, 10 ppt, 100 ppt, 1 ppb, 10 ppb, 100 ppb, 1 ppm, or 10 ppm, and the upper limit can be set to one of 100 ppm, 10 ppm, 1 ppm, 100 ppb, 10 ppb, 1 ppb, 100 ppt, or 10 ppt, and the concentration can be within any combination of these lower and upper limits. From the viewpoint of fully exhibiting the flavor-imparting effect and the amount added to the consumer product (manufacturing cost of the consumer product), the concentration is preferably in the range of 100 ppt to 10 ppm, and more preferably in the range of 1 ppb to 1 ppm. However, it is not limited to these ranges, and depending on the flavor characteristics and other properties of the consumer product to which the flavor agent is added, the flavor agent may be added at a concentration below the lower limit or above the upper limit.

[0027] The consumer goods to which this flavoring agent can be added are not particularly limited, but examples include food and beverages, cosmetics, pharmaceuticals, and hygiene products. As shown in the examples described below, this flavoring agent is particularly excellent at imparting flavor to food and beverages, and is especially excellent at imparting flavor to beer-flavored food and beverages, grain-flavored food and beverages, oil-flavored food and beverages (typically food and beverages containing vegetable oils, especially nut-flavored food and beverages), fruit-flavored food and beverages, and seafood-flavored food and beverages, and is particularly excellent at imparting flavor to beer-flavored food and beverages (and even beer-like food and beverages). Therefore, this flavoring agent can be used as one or more flavoring agents for beer-flavored food and beverages, grain-flavored food and beverages, oil-flavored food and beverages, fruit-flavored food and beverages, and seafood-flavored food and beverages.

[0028] However, the flavoring effect of this flavoring agent is not limited to these foods and beverages. As will be shown in the examples below, it also provides flavoring effects to other flavored foods and beverages such as citrus-flavored, coffee-flavored, tea-flavored, milk-flavored, or alcohol-flavored foods and beverages. Therefore, this flavoring agent can be used as a flavoring agent for various flavored foods and beverages. In particular, this flavoring agent can be used as a flavoring agent for various foods and beverages whose flavor is improved by adding one or more of the following flavors: maltiness, graininess, aftertaste, nasal sensation, body, oiliness, fruitiness, and seafood sensation.

[0029] [Composition for consumer goods additive] A composition for additives to consumer goods according to one embodiment of the present invention (hereinafter sometimes referred to as "the present composition for additives to consumer goods") contains a predetermined amount of the present compound and can be added to various consumer goods. By adding the present composition for additives to various consumer goods, it can impart flavor to those consumer goods. The flavor-imparting effect is as illustrated in the section on [flavor imparters].

[0030] Examples of consumer goods to which this composition for additives can be added include, as mentioned above, food and beverages, cosmetics, pharmaceuticals and hygiene products (specific examples will be described later). Among these, food and beverages are preferred, and beer-flavored food and beverages are particularly preferred.

[0031] Specific examples of the consumer goods additive compositions mentioned above include food and beverage additives, cosmetic additives, and pharmaceutical and hygiene additives. Among these, flavor additives for food and beverages (also called flavor compositions) and fragrance additives for cosmetic products (also called fragrance compositions) are particularly preferred examples.

[0032] The form of the consumer goods additive composition is not particularly limited, and examples include water-soluble fragrance compositions, oil-soluble fragrance compositions, emulsified fragrance compositions, and powdered fragrance compositions.

[0033] Furthermore, the consumer additive composition in question may contain any other compound or component in addition to the compound in question. In that case, the concentration of the compound in question in the consumer additive composition can be arbitrarily determined according to the flavor characteristics of the consumer additive composition, the flavor characteristics of the substance to be added, or the amount added. For example, the concentration of the compound in question in the consumer additive composition can be adjusted based on the concentration of the compound in question in the consumer product to which it is added. An example of the concentration of the compound in question in the consumer additive composition in question is, but is not limited to, a range of 1 ppb to 10% of the total mass of the consumer additive composition in question.

[0034] Other compounds or components that may be contained in the consumer additive composition in question, besides the compound in question, are not particularly limited, but typical examples include various types of fragrance compounds or fragrance compositions, oil-soluble dyes, vitamins, functional substances, seafood extracts, animal extracts, plant extracts, yeast extracts, animal and plant proteins, animal and plant protein hydrolysates, starch, dextrin, sugars, amino acids, nucleic acids, organic acids, solvents, etc. Specific examples include natural essential oils, natural fragrances, fragrance compounds, and other components described in "Japan Patent Office Gazette, Collection of Well-Known and Conventional Technologies (Fragrances), Part II: Food Fragrances, published January 14, 2000," "Survey on the Actual Use of Food Fragrance Compounds in Japan" (FY2000 Ministry of Health, Labour and Welfare Research Report, Japan Fragrance Manufacturers Association, published March 2001), and "Synthetic Fragrance Chemistry and Product Knowledge" (Revised and Enlarged Edition published December 20, 2016, edited by the Synthetic Fragrance Editorial Committee, Chemical Daily Co., Ltd.).

[0035] Specific examples of fragrance compounds include hydrocarbon compounds such as monoterpenes like α-pinene, β-pinene, γ-terpinene, myrcene, camphene, and limonene; sesquiterpenes such as valencene, cedrene, caryophyllene, and longifolene; and 1,3,5-undecatriene.

[0036] Examples of alcohol compounds include saturated alcohols such as butanol, pentanol, 3-octanol, and hexanol; unsaturated alcohols such as (Z)-3-hexen-1-ol, prenol, and 2,6-nonadienol; terpene alcohols such as linalool, geraniol, citronellol, tetrahydromyrcenolic acid, farnesol, nerolidol, cedrol, α-terpineol, terpinen-4-ol, and borneol; and aromatic alcohols such as benzyl alcohol, phenylethyl alcohol, and cinnamyl alcohol.

[0037] Examples of aldehyde compounds include saturated aldehydes such as acetaldehyde, hexanal, octanal, and decanal; unsaturated aldehydes such as (E)-2-hexenal and 2,4-octadienal; terpene aldehydes such as citronellal, hydroxycitronellal, citral, myrthenal, and perillaldehyde; and aromatic aldehydes such as benzaldehyde, cinnamylaldehyde, vanillin, ethyl vanillin, heliotropin, and p-tolylaldehyde.

[0038] Examples of ketone compounds include saturated and unsaturated ketones such as 2-heptanone, 2-undecanone, 1-octen-3-one, acetoin, and 6-methyl-5-hepten-2-one (methylheptenone); diketones and hydroxyketones such as diacetyl, 2,3-pentanedione, maltol, ethylmaltol, cyclotene, and 2,5-dimethyl-4-hydroxy-3(2H)-furanone; terpene ketones such as carvone, menthone, and nootkatone; ketones derived from terpene decomposition products such as α-ionone, β-ionone, and β-damascenone; and aromatic ketones such as raspberry ketone.

[0039] Examples of furan or ether compounds include furfuryl alcohol, furfural, rose oxide, linalool oxide, mentfuran, theaspiran, estragole, eugenol, and 1,8-cineole.

[0040] Examples of ester compounds include aliphatic esters such as ethyl acetate, isoamyl acetate, octyl acetate, ethyl butyrate, ethyl isobutyrate, isoamyl butyrate, ethyl 2-methylbutyrate, ethyl isovalerate, 2-methylbutyl isobutyrate, ethyl hexanoate, allyl hexanoate, ethyl heptanoate, ethyl octanoate, isoamyl isovalerate, and ethyl nonanoate; terpene alcohol esters such as linalyl acetate, geranyl acetate, lavandulyl acetate, terpinyl acetate, and neryl acetate; and aromatic esters such as benzyl acetate, methyl salicylate, methyl cinnamate, cinnamyl propionate, ethyl benzoate, cinnamyl isovalerate, and ethyl 3-methyl-2-phenylglycidate.

[0041] Examples of lactone compounds include saturated lactones such as γ-decalactone, γ-dodecalactone, δ-decalactone, and δ-dodecalactone, and unsaturated lactones such as 7-decene-4-olide and 2-decene-5-olide.

[0042] Examples of acidic compounds include saturated and unsaturated fatty acids such as acetic acid, butyric acid, isovaleric acid, hexanoic acid, octanoic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid.

[0043] Examples of nitrogen-containing compounds include indole, skatole, pyridine, alkyl-substituted pyrazines, methyl anthranilate, trimethylpyrazine, 2-acetyl-1-pyrroline, 2-acetylpyridine, 2-acetylpyrazine, 2-acetylthiazole, 2-acetyl-2-thiazoline, and 2-acetylpyrrole.

[0044] Examples of sulfur-containing compounds include methanethiol, dimethyl sulfide, dimethyl disulfide, allyl isothiocyanate, 3-methyl-2-buten-1-thiol, 3-methyl-2-butanethiol, 3-methyl-1-butanethiol, 2-methyl-1-butanethiol, 3-mercaptohexanol, 4-mercapto-4-methyl-2-pentanone, 3-mercaptohexyl acetate, p-mentha-8-thiol-3-one, and furfuryl mercaptan.

[0045] Examples of natural essential oils include sweet orange, bitter orange, petitgrain, lemon, bergamot, mandarin, neroli, peppermint, spearmint, lavender, chamomile, rosemary, eucalyptus, sage, basil, rose, hyacinth, lilac, geranium, jasmine, ylang-ylang, anise, clove, ginger, nutmeg, cardamom, cedar, cypress, vetiver, patchouli, and labdanum.

[0046] Examples of various plant and animal extracts include extracts of herbs or spices, extracts of coffee, green tea, black tea, or oolong tea, and milk or dairy products and various enzyme hydrolysates such as lipases or proteases thereof.

[0047] The consumer additive composition in question can be prepared by adding the compound or flavoring agent in question to a suitable solvent using a known method.

[0048] The preferred form of the consumer additive composition is a solution obtained by dissolving the compound or the flavoring agent (and optionally other components) in a water-soluble or oil-soluble solvent, an emulsified formulation, a powder formulation, or other solid formulation (such as solid fat).

[0049] Examples of water-soluble solvents include ethanol, methanol, acetone, tetrahydrofuran, acetonitrile, 2-propanol, methyl ethyl ketone, glycerin, propylene glycol, and dipropylene glycol. Of these, ethanol or glycerin are particularly preferred from the viewpoint of use in food and beverages. Examples of oil-soluble solvents include vegetable oils and fats, animal oils and fats, refined oils and fats (for example, processed oils such as medium-chain fatty acid triglycerides and short-chain fatty acid triglycerides such as triacetin and trippropionine), various essential oils, and triethyl citrate.

[0050] Furthermore, to obtain an emulsified formulation, the compound or flavoring agent can be emulsified together with a water-soluble solvent and an emulsifier. The emulsification method for this consumer additive composition is not particularly limited, and an emulsified liquid with excellent stability can be obtained by emulsifying it using emulsifiers such as fatty acid monoglycerides, fatty acid diglycerides, fatty acid triglycerides, propylene glycol fatty acid esters, sucrose fatty acid esters, polyglycerin fatty acid esters, lecithin, modified starch, sorbitan fatty acid esters, quillaja extract, gum arabic, tragacanth gum, guar gum, karaya gum, xanthan gum, pectin, alginic acid and its salts, carrageenan, gelatin, casein quillaja saponin, or sodium caseinate, using a homomixer, colloid mill, rotary disc homogenizer, high-pressure homogenizer, etc. The amount of these emulsifiers used is not strictly limited and can be varied over a wide range depending on the type of emulsifier used, but generally, an amount of about 0.01 to about 100 parts by mass, preferably about 0.1 to about 50 parts by mass, per 1 part by mass of the compound in question is appropriate. In addition, in order to stabilize the emulsified state, in addition to water, one or more types of polyhydric alcohols such as glycerin, propylene glycol, sorbitol, maltitol, sucrose, glucose, trehalose, sugar solution, and reduced starch syrup may be added to the emulsified liquid.

[0051] Furthermore, the resulting emulsified liquid can be dried to produce a powder formulation if desired. During the powdering process, sugars such as gum arabic, trehalose, dextrin, sugar, lactose, glucose, starch syrup, and reduced starch syrup may be added as needed. The amounts used can be appropriately selected according to the desired characteristics of the powder formulation.

[0052] In addition to the above, the consumer additive composition may contain, as necessary, ingredients commonly used in fragrance compositions. For example, it may contain solvents such as water and ethanol, and fragrance fixatives such as ethylene glycol, propylene glycol, dipropylene glycol, glycerin, hexyl glycol, benzyl benzoate, triethyl citrate, diethyl phthalate, Harcolin, medium-chain triglyceride, and medium-chain diglyceride.

[0053] When the present consumer additive composition is added to a consumer product, the concentration of the consumer additive composition in the consumer product can be arbitrarily determined according to the desired flavor-imparting effect. However, the inventors have confirmed that the flavor of various vegetable oil-containing foods and beverages can be improved if the concentration of the compound is within the range of 1 ppt to 100 ppm relative to the total mass of the consumer product. Therefore, in one embodiment of the present invention, the concentration of the consumer additive composition in the consumer product should be appropriately adjusted so that the concentration of the compound in the consumer product (or the total concentration if two or more compounds are used) is within the range of 1 ppt to 100 ppm. As specific examples of the concentration of the compound in consumer goods, as described above, the lower limit can be any of 1 ppt, 10 ppt, 100 ppt, 1 ppb, 10 ppb, 100 ppb, 1 ppm, or 10 ppm, and the upper limit can be any of 100 ppm, 10 ppm, 1 ppm, 100 ppb, 10 ppb, 1 ppb, 100 ppt, or 10 ppt, and the concentration can be within any combination of these lower and upper limits. Preferably, the concentration is in the range of 100 ppt to 10 ppm, and more preferably in the range of 1 ppb to 1 ppm, but it is not limited to these, and depending on the flavor characteristics and other properties of the consumer goods to which the compound is added, the consumer goods additive composition may be added at a concentration below the lower limit or above the upper limit.

[0054] [Consumer goods] In one embodiment of the present invention, a consumer product containing the compound (hereinafter sometimes referred to as the "consumer product") is provided. The consumer product is obtained by incorporating the compound, or the flavoring agent or consumer product additive composition containing the compound, into the consumer product.

[0055] The concentration of the compound in question relative to the total mass of the consumer product can be arbitrarily determined according to the desired flavor of the consumer product. However, as stated above, the inventors have confirmed that flavor can be imparted to a consumer product by adding the compound in question, or a flavoring agent or consumer product additive composition containing the compound in question, to the consumer product so that the concentration of the compound in question is in the range of 1 ppt to 100 ppm relative to the total mass of the consumer product. Therefore, in one embodiment of the present invention, the consumer product may contain the compound in question, the flavoring agent or consumer product additive composition, so that the concentration of the compound in question is in the range of 1 ppt to 100 ppm. More specifically, the lower limit can be any of 1 ppt, 10 ppt, 100 ppt, 1 ppb, 10 ppb, 100 ppb, 1 ppm, or 10 ppm, and the upper limit can be any of 100 ppm, 10 ppm, 1 ppm, 100 ppb, 10 ppb, 1 ppb, 100 ppt, or 10 ppt, with the concentration being within any combination of these lower and upper limits. From the viewpoint of the flavor of the consumer product or the manufacturing cost of the consumer product, the concentration is preferably in the range of 100 ppt to 10 ppm, and more preferably in the range of 1 ppb to 1 ppm, but is not limited to these, and depending on the flavor characteristics and other properties of the consumer product, the compound may be contained at a concentration below the lower limit or above the upper limit.

[0056] Examples of consumer goods in question include, as mentioned above, food and beverages, cosmetics, pharmaceuticals and hygiene products, and are preferably food and beverages, but are not particularly limited to these.

[0057] The food and beverages mentioned as examples of consumer goods are not particularly limited, but examples include: various citrus flavors such as lemon, orange, grapefruit, lime, mandarin, mandarin orange, kabosu, sudachi, hassaku, iyokan, yuzu, shikwasa, kumquat; various fruit flavors such as strawberry, blueberry, raspberry, apple, cherry, plum, apricot, peach, pineapple, banana, melon, mango, papaya, kiwi, pear, grape, muscat, Kyoho; dairy flavors such as milk, yogurt, butter; and vanilla. Flavors; various tea flavors such as green tea, black tea, oolong tea, and herbal tea; coffee flavor; cola flavor; cocoa flavor; various mint flavors such as spearmint and peppermint; various spice or herb flavors such as cinnamon, chamomile, cardamom, caraway, cumin, cloves, pepper, coriander, sansho pepper, shiso, ginger, star anise, thyme, chili pepper, nutmeg, basil, marjoram, rosemary, bay leaf, garlic, and wasabi; various nuts such as almonds, cashews, and walnuts Nut flavor; various alcoholic beverage flavors such as wine, brandy, whiskey, rum, gin, liqueur, sake, shochu, and beer; vegetable flavors such as onion, celery, carrot, tomato, and cucumber; various animal meat flavors such as chicken, duck, pork, beef, lamb, and horse meat; various seafood and seaweed flavors such as red fish like tuna, mackerel, sea bream, salmon, and horse mackerel, freshwater fish like sweetfish, trout, and carp, shellfish such as turban shells, clams, short-necked clams, and freshwater clams, various crustaceans such as shrimp and crab, and various seaweeds such as wakame and kelp; rice, barley, and corn. Examples of foods and beverages having one or more of the following flavors: various grain flavors such as wheat and malt; various animal fats such as beef tallow, chicken fat, lard, and various fish oils; and various vegetable oils such as avocado oil, flaxseed oil, almond oil, perilla oil, olive oil, cocoa butter, cashew oil, macadamia nut oil, walnut oil, grapeseed oil, coconut oil, sesame oil, rice oil, corn oil, soybean oil, rapeseed oil, palm oil, palm kernel oil, sunflower oil, peanut oil, hazelnut oil, safflower oil, and cottonseed oil.

[0058] In particular, various food and beverage products whose flavor is improved by adding one or more of the following flavors: maltiness, graininess, aftertaste, nasal sensation, body, oiliness, fruitiness, and seafoodiness are preferred. Specific examples include beer-flavored food and beverage products, grain-flavored food and beverage products, oily food and beverage products (typically food and beverage products containing vegetable oil, especially nut-flavored food and beverage products), fruit-flavored food and beverage products, seafood-flavored food and beverage products, citrus-flavored food and beverage products, coffee-flavored food and beverage products, tea-flavored food and beverage products, milk-flavored food and beverage products, and alcohol-flavored food and beverage products, with beer-flavored food and beverage products (especially beer-like food and beverage products) being a particularly preferred example.

[0059] The food and beverages may be those that give the impression of only one of the above flavors, or those that give the impression of two or more flavors, and the multiple flavors may be of the same type or different types. For example, an example of the former is a fruit flavor that gives the impression of multiple fruit flavors such as banana, peach, and apple (so-called mixed fruit flavor), and an example of the latter is something that gives the impression of citrus flavor such as lemon and milk flavor (such as a citrus-flavored lactic acid bacteria beverage), or something that gives the impression of mint flavor, citrus flavor and cola flavor (such as a mint or lemon-flavored cola beverage). Specific examples of food and beverages that are particularly relevant to the present invention include various types of plant-based milk (including grain flavor, oil flavor, and plant protein flavor).

[0060] More specific examples of food and beverages include rice crackers, rice crackers, puffed rice crackers, mochi, manju, uiro, bean paste, yokan, mizuyokan, kintama, jelly, castella, candy, biscuits, crackers, potato chips, cookies, pies, pudding, buttercream, custard cream, cream puffs, waffles, sponge cake, donuts, chocolate, chewing gum, caramel, candy, peanut paste or other pastes, and other sweets; bread, udon, ramen, Chinese noodles, sushi, gomokumeshi, fried rice, pilaf, gyoza wrappers, shumai. Breads such as chicken skin, okonomiyaki, takoyaki, noodles, rice dishes, and other grains; pickles such as fermented rice bran pickles, pickled plums, fukujinzuke, bettara pickles, senmaizuke, rakkyo, miso pickles, takuan pickles, and pickling mixes; fish such as mackerel, sardines, saury, salmon, tuna, bonito, whale, flounder, sand eel, and sweetfish; squid such as Japanese flying squid, spear squid, cuttlefish, and firefly squid; octopuses such as common octopus and baby octopus; shrimp such as kuruma prawns, spot prawns, spiny lobsters, and black tiger prawns; crabs such as king crab, snow crab, swimming crab, and hairy crab; clams Shellfish such as clams, scallops, oysters, and mussels; processed seafood products such as canned goods, boiled fish, tsukudani, surimi, processed seafood products (chikuwa, kamaboko, fried kamaboko, crab leg kamaboko, etc.), fried foods, tempura, etc.; meat products such as chicken, pork, beef, lamb, and horse meat; processed foods using meat such as curry, stew, beef stew, Hayashi rice sauce, meat sauce, mapo tofu, hamburgers, dumplings, kamameshi mix, soups (corn soup, tomato soup, consommé soup, etc.), meatballs, braised pork, and canned meat; table salt, seasoned salt, soy sauce, powdered soy sauce, miso, Powdered miso, moromi, hishio, furikake, ochazuke mix, margarine, mayonnaise, dressing, vinegar, sanbaizu, powdered sushi vinegar, Chinese seasoning mix, tempura dipping sauce, noodle soup (kombu dashi or katsuobushi dashi, etc.), sauces (medium-thick sauce, tomato sauce, etc.), ketchup, yakiniku sauce, curry roux, stew mix, soup base, dashi base (kombu dashi or katsuobushi dashi, etc.), compound seasonings, new mirin, mixed flours such as fried chicken flour and takoyaki flour, and other seasonings; animal or plant-based dashi-flavored foods and beverages to which these seasonings have been added; dairy products such as cheese, yogurt, and butter;Various fermented products made from various microorganisms such as brewer's yeast, baker's yeast, and lactic acid bacteria; simmered dishes such as vegetable stews, Chikuzen-ni, Oden, and hot pot dishes; ingredients and side dishes for takeout bento boxes; fruit juices and soft drinks containing fruit juice, fruit pulp drinks and fruit drinks containing fruit pulp, made from fruits such as apples, grapes, and citrus fruits (grapefruit, oranges, lemons, etc.); vegetables such as tomatoes, bell peppers, celery, melons, bitter melons, carrots, potatoes, asparagus, bracken, and fiddlehead ferns, as well as vegetable-based beverages and vegetable soups containing these vegetables; beverages such as coffee, cocoa, green tea, black tea, oolong tea, soft drinks, cola drinks, carbonated drinks (citrus flavored sodas, etc.), and lactic acid bacteria drinks; beverages containing crude drugs and herbs; cola drinks, fruit juice drinks, and milk drinks Examples include functional beverages such as fermented rice drinks, sports drinks, honey drinks, vitamin supplements, mineral supplements, nutritional drinks, nourishing drinks, and lactic acid bacteria drinks; non-alcoholic beverages such as alcohol-flavored drinks (beer, plum wine, chuhai, etc.); other brewed alcoholic beverages (sparkling) or liqueurs (sparkling), such as wine, shochu, awamori, sake, beer, chuhai, cocktail drinks, sparkling wine, fruit wine, medicinal wine, and so-called "third beer," or alcoholic beverages containing these; and various plant-based milks such as almond milk, oat milk, soy milk, rice milk, and coconut milk; among others, beer-flavored foods and beverages (especially beer-like foods and beverages) are particularly suitable examples.

[0061] Cosmetics, as an example of consumer goods in this case, are not particularly limited, but examples include: perfumes such as eau de cologne, eau de toilette, eau de parfum, and parfum; hair care products such as shampoo, conditioner, and hair styling products (hair cream, pomade, etc.); cosmetics such as foundation, lipstick, lip balm, lip gloss, lotion, cosmetic emulsion, cosmetic cream, cosmetic gel, serum, and face masks; deodorant products such as antiperspirant spray, deodorant wipes, deodorant cream, and deodorant stick; and inorganic salts. Examples include bath additives such as those containing tanning agents, cooling agents, carbon dioxide agents, skincare agents, enzyme agents, and herbal medicine agents; sunscreens and other sun tanning cosmetics; facial cleansers such as face soaps and facial creams, body soaps and body washes, laundry soaps, laundry detergents, disinfectant detergents, deodorizing detergents, fabric softeners, dish soaps, and cleaning detergents; health and hygiene products such as toothpaste, tissues, and toilet paper; and fragrance products such as air fresheners and deodorizers for rooms and cars, and room fragrances.

[0062] [Methods for adding flavor to consumer goods and manufacturing methods] In one embodiment of the present invention, a method for imparting flavor to consumer goods (hereinafter sometimes referred to as the "flavoring method") is provided, which includes adding the compound to consumer goods. The compound may be added directly to the consumer goods, or it may be added by adding a flavoring agent or a consumer goods additive composition containing the compound. The flavoring method can also be called a method for manufacturing consumer goods (hereinafter sometimes referred to as the "manufacturing method"), as it enables the production of consumer goods with imparted flavor by adding the flavoring agent or the consumer goods additive composition to consumer goods. The flavoring method and the manufacturing method can improve the flavor of consumer goods.

[0063] The timing of adding the compound, flavoring agent, or composition for consumer goods additives to various consumer goods is arbitrary, and they may be added to various consumer goods in combination with one or more other flavoring agents (for example, one or more selected from water-soluble flavoring compositions, emulsified flavoring compositions, any flavoring compound, or natural essential oils (for example, flavoring compounds described in the aforementioned "Japan Patent Office Gazette, Collection of Well-Known and Conventional Technologies (Flavors), Part II: Food Flavorings," "Survey on the Actual Use of Food Flavoring Compounds in Japan," and "Synthetic Flavorings: Chemistry and Product Knowledge")).

[0064] In the present flavoring method and manufacturing method, the consumer goods are not particularly limited as described above, but examples include food and beverages, cosmetics, pharmaceuticals and hygiene products. As shown in the examples described later, the present flavoring method is particularly excellent in flavoring food and beverages, and is especially excellent in flavoring beer-flavored food and beverages (and even beer-like food and beverages), grain-flavored food and beverages, oil-flavored food and beverages (typically food and beverages containing vegetable oil, especially nut-flavored food and beverages), fruit-flavored food and beverages, and seafood-flavored food and beverages, and is particularly excellent in flavoring beer-flavored food and beverages (and even beer-like food and beverages). Similarly, the present manufacturing method is particularly useful in manufacturing food and beverages with excellent flavor, and is particularly useful in manufacturing beer-flavored food and beverages (and even beer-like food and beverages), grain-flavored food and beverages, oil-flavored food and beverages (typically food and beverages containing vegetable oil, especially nut-flavored food and beverages), fruit-flavored food and beverages, and seafood-flavored food and beverages, and is particularly excellent in flavoring beer-flavored food and beverages (and even beer-like food and beverages).

[0065] However, the flavoring effect of this flavoring method is not limited to the effects on these foods and beverages, and as specific examples will be shown in the examples described below, it also includes the flavoring effect on other flavored foods and beverages such as citrus-flavored foods and beverages, coffee-flavored foods and beverages, tea-flavored foods and beverages, milk-flavored foods and beverages, or alcohol-flavored foods and beverages. It can be implemented as a flavoring method for various flavored foods and beverages, and in particular, it can be implemented as a flavoring method for various foods and beverages in which the flavor is improved by adding one or more of the following flavors: maltiness, graininess, aftertaste, nasal sensation, body, oiliness, fruitiness, and seafood sensation. Similarly, the present manufacturing method can be implemented as a flavoring method for various flavored foods and beverages, including citrus-flavored foods and beverages, coffee-flavored foods and beverages, tea-flavored foods and beverages, milk-flavored foods and beverages, or other flavored foods and beverages such as alcohol-flavored foods and beverages, as specific examples of which are shown in the examples described below. In particular, it can be implemented as a flavoring method for various foods and beverages in which the flavor is improved by adding one or more of the following flavors: maltiness, graininess, aftertaste, nasal sensation, body, oiliness, fruitiness, and seafood sensation. [Examples]

[0066] The present invention will be described in more detail below with reference to examples. However, the present invention is not limited to these examples.

[0067] [Example 1] 1-(pyridine-2-yl)ethanol (Product 1 of the present invention), 1-(pyridine-2-yl)propanol (Product 2 of the present invention), 1-(pyridine-3-yl)ethanol (Product 3 of the present invention), 1-(pyridine-4-yl)ethanol (Product 4 of the present invention), and 1-(pyrazine-2-yl)ethanol (Product 5 of the present invention) were prepared using commercially available reagents. For example, Product 1 of the present invention can be obtained from Fujifilm Wako Pure Chemical Industries, TCI Chemical Trading, Merck, etc.

[0068] Products 1 to 5 of the present invention were dissolved in 95% ethanol to prepare ethanol solutions of arbitrary concentrations (referred to as Products 1-1 to 1-5). These were used as flavoring agents or additives for consumer goods in the examples described below.

[0069] [Example 2] A commercially available non-alcoholic beer-flavored beverage (a type of beer-like food or beverage) was prepared (control product 2-1). A commercially available sugar-free sparkling alcoholic beverage (a type of beer-like food or beverage) was also prepared (control product 2-2). In addition, a commercially available lager beer was prepared as a reference product (reference product 2).

[0070] Each of the products 1-1 to 1-5 of the present invention was added to each control product so that the concentration of the compound in question was as shown in Tables 1 and 2 below, thereby obtaining food and beverage products according to one embodiment of the present invention (products 2-1 to 2-40 of the present invention).

[0071] Then, the flavors of the inventive products 2-1 to 2-40 were evaluated by 10 well-trained panelists with more than 10 years of experience. In the sensory evaluation, for inventive products 2-1 to 2-20 in Table 1, the panelists were asked to comment on the flavors of inventive products 2-1 to 2-20 compared to control product 2-1 (a commercially available non-alcoholic beer-flavored beverage) and reference product 2, and to score the beer-like quality according to the evaluation criteria below. For inventive products 2-21 to 2-40 in Table 2, the panelists were asked to comment on the flavors of inventive products 2-21 to 2-40 compared to control product 2-2 (a commercially available 0% sugar sparkling alcoholic beverage) and reference product 2, and to score the beer-like quality according to the evaluation criteria below. The average scores and representative comments of the panelists are shown in Tables 1 and 2. Furthermore, "beer-like" refers to a sensation where the flavors of real beer, such as graininess, hopiness, bitterness, and body, are perceived as being similar to those of Reference Sample 2, along with a lingering aroma, a pleasant aftertaste, and a satisfying drinking experience.

[0072] (Evaluation criteria: Regarding the beer-like quality) It has a significantly stronger beer-like feel than the control product, and tastes like real beer: 4 points It clearly has a more beer-like flavor than the control product: 3 points It has a slightly stronger beer-like flavor than the control product: 2 points No noticeable difference from the control product: 1 point

[0073] [Table 1]

[0074] [Table 2]

[0075] As shown in Tables 1 and 2, it has been confirmed that the flavoring agent and consumer additive composition containing the compound in question can impart flavor to beer-like beverages, which are a form of beer-flavored food and beverage.

[0076] [Example 3] Similar to Example 2, a commercially available non-alcoholic beer-flavored beverage (a form of beer-like food and beverage) was prepared (Control Item 3-1). A commercially available sugar-free sparkling alcoholic beverage (a form of beer-like food and beverage) was also prepared (Control Item 3-2). In addition, a commercially available lager beer was prepared as a reference item (Reference Item 3).

[0077] Two or more of the present invention products 1-1 to 1-5 were added to each control product so that the concentration of the compound in question was as shown in Table 3 below, to obtain food and beverage products according to one embodiment of the present invention (present invention products 3-1 to 3-8).

[0078] Then, the flavors of the inventive products 3-1 to 3-8 were evaluated by 10 well-trained panelists with more than 10 years of experience. In the sensory evaluation, for inventive products 3-1 to 3-7, the panelists were asked to comment on the flavors of inventive products 3-1 to 3-7 compared to control product 3-1 (a commercially available non-alcoholic beer-flavored beverage) and reference product 3, and to score the beer-like quality according to the evaluation criteria of Example 2. For inventive product 3-8, the panelists were asked to comment on the flavors of inventive product 3-8 compared to control product 3-2 (a commercially available 0% sugar sparkling alcoholic beverage) and reference product 3, and to score the beer-like quality according to the evaluation criteria of Example 2. The average scores and representative comments of the panelists are shown in Table 3. The definition of beer-like quality was the same as in Example 2.

[0079] [Table 3]

[0080] As shown in Table 3, it has been confirmed that the flavoring agent and consumer additive composition containing two or more of the compound in question can impart flavor to beer-like beverages, which is one form of beer-flavored food and beverage.

[0081] [Example 4] A commercially available beverage containing 10% mango juice (a form of fruit-flavored food and beverage) was prepared (control product 4-1). In addition, a commercially available beverage containing 20% ​​grape juice (a form of fruit-flavored food and beverage) was prepared (control product 4-2).

[0082] Each of the products 1-1 to 1-5 of the present invention was added to each control product so that the concentration of the compound in question was as shown in Tables 4 and 5 below, thereby obtaining food and beverage products according to one embodiment of the present invention (products 4-1 to 4-40 of the present invention).

[0083] Then, the flavors of products 4-1 to 4-40 were evaluated by 10 well-trained panelists with more than 10 years of experience. In the sensory evaluation, for products 4-1 to 4-20, the panelists were asked to comment on the flavors of products 4-1 to 4-20 compared to control product 4-1 (a commercially available beverage containing 10% mango juice), and to score the fruitiness according to the evaluation criteria below. For products 4-21 to 4-40, the panelists were asked to comment on the flavors of products 4-21 to 4-40 compared to control product 4-2 (a commercially available beverage containing 20% ​​grape juice), and to score the fruitiness according to the evaluation criteria below. The average scores and representative comments of the panelists are shown in Tables 4 and 5. Note that "fruitiness" includes a sweet and juicy sensation like eating real fruit.

[0084] (Evaluation criteria: Regarding fruitiness) It has a significantly stronger fruity flavor than the control product, making it feel like you're eating real fruit: 4 points Clearly more fruity than the control product: 3 points Slightly more fruity than the control product: 2 points No noticeable difference from the control product: 1 point

[0085] [Table 4]

[0086] [Table 5]

[0087] As shown in Tables 4 and 5, it was confirmed that the flavoring agent and consumer additive composition containing the compound in question can impart flavor to fruit-flavored foods and beverages.

[0088] [Example 5] Commercially available peanut butter (a form of nut-flavored food or beverage) was prepared (control sample 5-1). Commercially available almond milk (a form of nut-flavored food or beverage) was also prepared (control sample 5-2).

[0089] Each of the products 1-1 to 1-5 of the present invention was added to each control product so that the concentration of the compound in question was as shown in Tables 6 and 7 below, thereby obtaining food and beverage products according to one embodiment of the present invention (products 5-1 to 5-40 of the present invention).

[0090] Then, the flavors of the inventive products 5-1 to 5-40 were evaluated by 10 well-trained panelists with more than 10 years of experience. In the sensory evaluation, for inventive products 5-1 to 5-20, the panelists were asked to comment on the flavors of inventive products 5-1 to 5-20 compared to control product 5-1 (commercially available peanut butter), and to score the nuttiness according to the evaluation criteria below. For inventive products 5-21 to 5-40, the panelists were asked to comment on the flavors of inventive products 5-21 to 5-40 compared to control product 5-2 (commercially available almond milk), and to score the nuttiness according to the evaluation criteria below. The average scores and representative comments of the panelists are shown in Tables 6 and 7. Note that "nuttiness" is defined as including the mellow oiliness and richness felt when eating nuts.

[0091] (Evaluation criteria: Regarding the nutty flavor) Significantly more nutty than the control product: 4 points It clearly has a stronger nutty flavor than the control product: 3 points Slightly more nutty than the comparison product: 2 points No noticeable difference from the control product: 1 point

[0092] [Table 6]

[0093] [Table 7]

[0094] As shown in Tables 6 and 7, it was confirmed that the flavoring agent and consumer additive composition containing the compound in question can impart flavor to nut-flavored foods and beverages.

[0095] [Example 6] A commercially available shrimp-flavored soup (a type of seafood-flavored food or beverage) was prepared (control sample 6-1). In addition, a commercially available scallop broth soup (a type of seafood-flavored food or beverage) was prepared (control sample 6-2).

[0096] Each of the products 1-1 to 1-5 of the present invention was added to each control product so that the concentration of the compound in question was as shown in Tables 8 and 9 below, thereby obtaining food and beverage products according to one embodiment of the present invention (products 6-1 to 6-40 of the present invention).

[0097] Then, the flavors of the inventive products 6-1 to 6-40 were evaluated by 10 well-trained panelists with more than 10 years of experience. In the sensory evaluation, for inventive products 6-1 to 6-20, the panelists were asked to comment on the flavors of inventive products 6-1 to 6-20 compared to control product 6-1 (commercially available shrimp-flavored soup), and to score the seafood sensation according to the evaluation criteria below. For inventive products 6-21 to 6-40, the panelists were asked to comment on the flavors of inventive products 6-21 to 6-40 compared to control product 6-2 (commercially available scallop broth soup), and to score the seafood sensation according to the evaluation criteria below. The average scores and representative comments of the panelists are shown in Tables 8 and 9. Note that seafood sensation includes the flavor of the flesh of seafood and the broth-like sensation from the shells of crustaceans.

[0098] (Evaluation criteria: Regarding the seafood flavor) Significantly more seafood flavor than the control product: 4 points It clearly has a stronger seafood flavor than the control product: 3 points It has a slightly stronger seafood flavor than the control product: 2 points No noticeable difference from the control product: 1 point

[0099] [Table 8]

[0100] [Table 9]

[0101] As shown in Tables 8 and 9, it was confirmed that the flavoring agent and consumer additive composition containing the compound in question can impart flavor to seafood-flavored foods and beverages.

[0102] [Example 7] 140g of wheat flour (strong flour), 5g of yeast, 0.2g of yeast food, 1g of emulsifier (a mixture of fatty acid monoglyceride and tartaric acid monoglyceride), 2g of sugar, and 80g of water were mixed and kneaded in a mixer at low speed for 3 minutes and at high speed for 3 minutes. After kneading, the mixture was fermented at room temperature (25°C) for 3 hours to obtain a starter.

[0103] Next, the starter was prepared. Specifically, 60g of wheat flour (strong flour), 12g of sugar, 4g of salt, 4g of skim milk powder, 8g of unsalted butter, and 48g of water were added to the starter, and then the present invention product 1-1 (ethanol solution of compound 1) was added in an amount corresponding to the concentration shown in Table 10 relative to the total mass of the starter. The dough was then kneaded using a mixer at low speed for 3 minutes and at high speed for 3 minutes to obtain the starter. After that, the starter was placed in a bowl, covered with plastic wrap, and left for 20 minutes. The dough was pressed to release the gas, then divided into three equal parts, rolled into balls, and left for 15 minutes. The gas was released again, the balls were reshaped, and they were placed in a baking mold. Fermentation was carried out at 38°C and 85% humidity for 70 minutes. After that, it was baked in an oven at 200°C for 35 minutes, cooled, and removed from the mold to prepare a loaf of bread according to one aspect of the present invention (one aspect of grain-flavored food and beverage) (present invention product 7-1).

[0104] Furthermore, bread according to another aspect of the present invention (an aspect of grain-flavored food and beverage) (inventive products 7-2 to 7-5) was prepared in the same manner as inventive product 7-1, except that inventive products 1-2 to 1-5 were used instead of inventive product 1-1. Specifically, a starter was obtained in the same manner as above, and the starter was prepared using this starter. In preparing the starter, 60g of wheat flour (strong flour), 12g of sugar, 4g of salt, 4g of skim milk powder, 8g of unsalted butter, and 48g of water were added to the starter, and in addition, in amounts corresponding to the concentrations shown in Table 10 relative to the total mass of the starter, inventive products 1-2 to 1-5 (ethanol solutions of compounds 2 to 5) were added, and the starter was obtained by kneading at low speed for 3 minutes and at high speed for 3 minutes using a kneading machine. After that, the starter was placed in a bowl, covered with plastic wrap and left for 20 minutes, the dough was pressed to release the gas, then divided into 3 equal parts, rolled into balls, and left for 15 minutes. The dough was degassed again, reshaped, placed in a baking mold, and allowed to ferment at 38°C and 85% humidity for 70 minutes. After that, it was baked in an oven at 200°C for 35 minutes, cooled, removed from the mold, and prepared as sliced ​​bread (products 7-2 to 7-5 of this invention).

[0105] Furthermore, a loaf of bread was obtained in the same manner as with products 7-1 to 7-5 of the present invention, except that none of products 1-1 to 1-5 of the present invention were added, and this was used as a control product (control product 7).

[0106] Then, the flavor of the bread products 7-1 to 7-5 of the present invention was evaluated by 10 well-trained panelists with more than 10 years of experience. In the sensory evaluation, the panelists were asked to comment on the flavor of products 7-1 to 7-5 compared to control product 7, and to score the wheatiness according to the evaluation criteria below. The average scores and representative comments of the panelists are shown in Table 10. Note that wheatiness is a type of graininess, and includes the savory aroma derived from wheat, the raw material for bread.

[0107] (Evaluation criteria: Regarding the wheaty taste) Significantly more wheaty than the control product: 4 points It clearly has a stronger wheat flavor than the control product: 3 points Slightly more wheaty than the control product: 2 points No noticeable difference from the control product: 1 point

[0108] [Table 10]

[0109] As shown in Table 10, it was confirmed that the flavoring agent and consumer additive composition containing the compound in question can impart flavor to grain-flavored foods and beverages.

[0110] [Example 8] A commercially available peach-scented room fragrance liquid (one embodiment of a cosmetic product) was prepared (control product 8). Products 1-1 to 1-5 of the present invention (ethanol solutions of compounds 1 to 5) were added to it so that the concentration of each compound was as shown in Table 11 below, thereby obtaining cosmetic products according to one embodiment of the present invention (products 8-1 to 8-10 of the present invention).

[0111] Then, the aromas of products 8-1 to 8-10 of the present invention were evaluated by 10 well-trained panelists with more than 10 years of experience. In the sensory evaluation, the panelists were asked to comment on the aromas of products 8-1 to 8-10 of the present invention compared to control product 8. Representative comments from the panelists are shown in Table 11.

[0112] [Table 11]

[0113] As shown in Table 11, it has been confirmed that the flavoring agent and consumer additive composition containing the compound in question can impart a fruity aroma to cosmetics.

[0114] [Example 9] Various commercially available food and beverage products were prepared as shown in Table 12 below and used as control samples. Then, product 1-1 of the present invention (ethanol solution of compound 1) was added to each control sample so that the concentration of compound 1 reached the concentration shown in Table 12 below, thereby obtaining food and beverage products according to one embodiment of the present invention (products 9-1 to 9-19 of the present invention).

[0115] Then, the flavors of products 9-1 to 9-19 of the present invention were evaluated by 10 well-trained panelists with more than 10 years of experience. In the sensory evaluation, the panelists commented on the flavors of products 9-1 to 9-19 of the present invention compared to each control product. Representative comments from the panelists are shown in Table 12.

[0116] [Table 12]

[0117] As shown in Table 12, it has been confirmed that the flavoring agent and consumer additive composition containing the compound in question can impart flavor to various flavored foods and beverages.

Claims

1. A flavoring agent comprising one or more compounds selected from those represented by the following formula (1). 【Chemistry 1】 [In formula (1), A represents carbon or nitrogen. R １ ~R ３ represents hydrogen, a 1-hydroxyethyl group, or a 1-hydroxypropyl group. However, if A is carbon, then R １ ~R ３ One of them is a 1-hydroxyethyl group or a 1-hydroxypropyl group, and the others are hydrogen. Also, if A is nitrogen, then A is R １ It does not have R ３ is a 1-hydroxyethyl group or a 1-hydroxypropyl group, R ２ Let's assume that is hydrogen.

2. A flavoring agent comprising one or more compounds selected from the group consisting of 1-(pyridine-2-yl)ethanol, 1-(pyridine-2-yl)propanol, 1-(pyridine-3-yl)ethanol, 1-(pyridine-4-yl)ethanol, and 1-(pyrazine-2-yl)ethanol.

3. A composition for use as an additive in consumer goods, comprising the flavoring agent described in claim 1 or 2.

4. A composition for additives to consumer goods, wherein one or more compounds selected from those represented by the following formula (2) are added to the consumer goods at a concentration of 1 ppt to 100 ppm relative to the total mass of the consumer goods. 【Chemistry 2】 [In formula (2), A represents carbon or nitrogen. R １ ~R ３ represents hydrogen, a 1-hydroxyethyl group or a 1-hydroxypropyl group. However, when A is carbon, any one of R １ ~R ３ is a 1-hydroxyethyl group or a 1-hydroxypropyl group, and the others are hydrogen. Also, when A is nitrogen, A does not have R １ , R ３ is a 1-hydroxyethyl group or a 1-hydroxypropyl group, and R ２ is hydrogen.]

5. A method for imparting flavor to a consumer product, comprising adding the consumer product additive composition described in claim 3 to the consumer product.

6. A method for producing a consumer product, comprising adding the consumer product additive composition described in claim 3 to the consumer product.

7. A consumer good comprising one or more compounds selected from those represented by the following formula (3). 【Transformation 3】 [In formula (3), A represents carbon or nitrogen. R １ ~R ３ represents hydrogen, a 1-hydroxyethyl group, or a 1-hydroxypropyl group. However, if A is carbon, then R １ ~R ３ One of them is a 1-hydroxyethyl group or a 1-hydroxypropyl group, and the others are hydrogen. Also, if A is nitrogen, then A is R １ It does not have R ３ is a 1-hydroxyethyl group or a 1-hydroxypropyl group, R ２ Let's assume that is hydrogen.

8. A consumer good according to claim 7, wherein the concentration of one or more compounds selected from the compounds represented by formula (3) is 1 ppt to 100 ppm relative to the total mass of the consumer good.

9. A method for imparting flavor to consumer goods according to claim 5, wherein one or more compounds selected from those represented by formula (1) are added to the consumer goods at a concentration of 1 ppt to 100 ppm relative to the total mass of the consumer goods.

10. A method for producing consumer goods according to claim 6, wherein one or more compounds selected from those represented by formula (1) are added to the consumer goods at a concentration of 1 ppt to 100 ppm relative to the total mass of the consumer goods.

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