Mouth watering sensation enhancer

Abstract

To provide an effective mouth-watering feeling enhancer.SOLUTION: The mouth-watering feeling enhancer contains a heated product of the following (A) and / or the following (B) or contains the following (C): (A) a composition which contains (A1) at least one selected from the group consisting of a compound represented by general formula (I) [where each symbol is as defined in the specification], cyclotene, a cyclotene analog compound, and a substance capable of generating cyclotene or a cyclotene analog compound by heating and which contains (A2) an oil / fat; (B) at least one compound selected from the group consisting of β-caryophyllene and a β-caryophyllene analog compound; (C) at least one compound selected from the group consisting of a β-caryophyllene oxygen-containing derivative, limonene oxide, and α-terpineol.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a mouth-watering sensation enhancer and a method for producing the same, and also to a food with enhanced mouth-watering sensation and a method for producing the same, and a method for enhancing mouth-watering sensation. [Background technology]

[0002] "Mouth watering sensation" refers to a sensation that induces the secretion of saliva from the oral cavity, and this sensation is particularly noticeable when, for example, chewing gum continuously, but saliva secretion can be induced by chewing food or taste stimulation, and the mouth watering sensation can be felt with any food, although to a greater or lesser extent. By enhancing the mouth watering sensation of food, the dryness of the texture can be suppressed, and the enhancement of the mouth watering sensation is considered to be useful for improving the palatability of food, etc.

[0003] As a method for enhancing the mouth-watering sensation, a method of adding fruit juice (Patent Document 1), a method of adding free fatty acid (Patent Document 2), a method of adding a blend of hydroxy-α-sanshool / phenylbutenal / organic acid (Patent Document 3), a method of adding a blend of spilanthol / organic acid / flavoring component (Patent Document 4), etc. have been reported. However, these methods have a problem that, for example, when fruit juice or organic acid is added to food (Patent Documents 1, 3, 4), a taste that is not felt in the food itself, such as sourness, is imparted. In addition, when spicy components such as hydroxy-α-sanshool or spilanthol are added (Patent Documents 3 and 4), a unique stimulating taste is also imparted. Furthermore, when free fatty acid is added (Patent Document 2), there is a problem that an unusual taste specific to fatty acid or an unusual flavor generated by decomposition of fatty acid is imparted. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 11-089524 [Patent Document 2] JP 2017-85943 A [Patent Document 3] JP 2015-043769 A [Patent Document 4] Special Publication No. 2009-539397 Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention has been made in consideration of the above-mentioned circumstances, and the problem to be solved is to provide a mouth-watering sensation enhancer that can effectively enhance the mouth-watering sensation, a food product in which the mouth-watering sensation is effectively enhanced and a method for producing the same, a method for effectively enhancing the mouth-watering sensation, etc. [Means for solving the problem]

[0006] As a result of intensive research into the above-mentioned problems, the inventors have found that the heated products (A) and / or (B) below, and the heated product (C) below, each have excellent mouth-watering sensation enhancing effects, and through further research, have completed the present invention. That is, the present invention is as follows.

[0007] [1] A mouth-watering sensation enhancer comprising the following (A) and / or (B) heated product, or the following (C): (A)(A1) General formula (I):

[0008] [ka]

[0009] [During the ceremony, R 1 represents an acyl group having 1 to 6 carbon atoms, a hydroxy group, or a pyrrole group; Z is a single bond or an alkylene group having 1 to 6 carbon atoms; R 2 is a substituent; n represents an integer of 0 to 3. A composition comprising at least one selected from the group consisting of a compound represented by the formula (I), cyclotene, a cyclotene analogue, and a substance capable of producing cyclotene or a cyclotene analogue when heated, and (A2) an oil or fat. (B) at least one compound selected from the group consisting of β-caryophyllene and β-caryophyllene analogues (C) at least one compound selected from the group consisting of β-caryophyllene oxygen-containing derivatives, limonene oxide, and α-terpinenol [2] The enhancer described in [1], wherein the compound represented by general formula (I) in (A1) is at least one compound selected from the group consisting of furfural, 5-methylfurfural, 2-furyl methyl ketone, furfuryl alcohol, and 1-furfurylpyrrole. [3] The cyclotene analogue compound (A1) is represented by the general formula (II):

[0010] [ka]

[0011] [During the ceremony, Ring A is a 5- or 6-membered, saturated or unsaturated, carbocyclic or oxygen- or nitrogen-containing heterocyclic ring; R 3 is an oxo group, a hydroxy group, an alkoxy group having 1 to 4 carbon atoms, an acyloxy group having 1 to 4 carbon atoms, a hydrocarbon group having 1 to 8 carbon atoms which may have a substituent, or a hydrogen atom; R 3 is a hydrocarbon group having 1 to 8 carbon atoms which may have a substituent, a carbon atom in the hydrocarbon group may be bonded to a carbon atom of ring A to form a bridged structure or a saturated or unsaturated ring structure; R 4 represents a hydrocarbon group having 1 to 8 carbon atoms, a hydroxyl group, or a hydrogen atom; m represents an integer of 1 to 3. The enhancer according to [1] or [2], which is a compound represented by the following formula (excluding cyclotene): [4] The cyclotene analogue of (A1) is 3-methyl-2-cyclopentenone, γ-butyrolactone, 2-methyltetrahydrofuran-3-one, α-angelica lactone, ethylcyclopentenolone, 3-methyl-1,2-cyclohexanedione, maltol, tetrahydropyran-3-one, 2,5-cyclohexadiene-1-one, 4-methylpyrrolidin-2-one, 2-methyl-2,4-cyclopentadiene-1-one, 4-ethylpiperidin-2-one, 1-methylpiperidin-3-one, tetrahydro-3-methylpyran-2-one, dihydro-5-octyl-2(3H)-furanone, 6-heptyltetrahydro-2H-pyran-2-one, 2,5-dimethyl-4-methoxy-3(2H)-furanone, D-erythritol, tetrahydropyran-3-one, tetrahydropyran-3-one, tetrahydropyran-3-one, dihydro-5-octyl-2(3H)-furanone, 6-heptyltetrahydro-2H-pyran-2-one, 2,5-dimethyl-4-methoxy-3(2H)-furanone, D-erythritol, tetrahydropyran-3-one, dihydro-5-octyl-2(3H)-furanone ... dihydro-6-heptyl-2H-pyran-2-one, tetrahydro-5-methyl-2H-pyran-3-one, dihydro-5-methyl-2H-pyran-3- The enhancer according to [1] or [2], which is at least one compound selected from the group consisting of ro-hexa-2-enoic acid γ-lactone, 4-(acetoxy)-2,5-dimethyl-3(2H)-furanone, 3-oxo-2-pentyl-1-cyclopentane methyl acetate, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 3,4-dimethyl-1,2-cyclopentanedione, (1R,4R)-1,7,7-trimethyl-bicyclo[2.2.1]heptan-2-one, 3,4-dihydro-2H-1-benzopyran-2-one, (5R)-2-methyl-5-(1-methylethenyl)-2-cyclohexen-1-one, 3-propylidene-1(3H)-isobenzofuranone and 3,5,5-trimethyl-2-cyclohexen-1-one. [5] The enhancer according to any one of [1] to [4], wherein the substance (A1) capable of producing cyclotene or a cyclotene analogue upon heating contains at least one sugar selected from the group consisting of ribose, xylose, arabinose, glucose, fructose, sucrose, maltose and lactose. [6] The enhancer according to [5], wherein the substance (A1) capable of producing cyclotene or a cyclotene-related compound upon heating further contains at least one amino acid or a salt thereof selected from the group consisting of aspartic acid, glutamic acid, methionine, valine, and histidine, and salts thereof. [7] The enhancer according to any one of [1] to [6], wherein the β-caryophyllene analogue compound (B) is at least one compound selected from the group consisting of isocaryophyllene, β-pinene, sabinene, 4-allyl-2,6-dimethoxyphenol, eugenol, limonene, 4-vinylphenol, linalool, linalool oxide, p-cymene, farnesene, myrcene, ocimene, α-phellandrene, α-terpinene, γ-terpinene and terpinolene. [8] The enhancer according to any one of [1] to [7], wherein the oxygen-containing derivative of β-caryophyllene (C) is at least one compound selected from the group consisting of β-caryophyllene oxide, β-caryophyllenol, β-caryophyllene diol, and clobandiol. [9] The heated material (A) and / or (B) (A) heated product, (B) heated product, A combination of the heated product (A) and the heated product (B), and Heating the composition containing (A1), (A2) and (B) The enhancer according to any one of [1] to [8], selected from the group consisting of:

[10] The enhancer according to [9], wherein the heated product of (B) is a heated product of (B) in oil.

[11] The enhancer according to any one of [1] to

[10] , which is a juicy feel enhancer.

[12] A method for enhancing the mouth-watering sensation of food, comprising adding to the food a heated product of the following (A) and / or the following (B), or a heated product of the following (C): (A)(A1) General formula (I):

[0012] [ka]

[0013] [During the ceremony, R 1 represents an acyl group having 1 to 6 carbon atoms, a hydroxy group, or a pyrrole group; Z is a single bond or an alkylene group having 1 to 6 carbon atoms; R 2 is a substituent; n represents an integer of 0 to 3. A composition comprising at least one selected from the group consisting of a compound represented by the formula (I), cyclotene, a cyclotene analogue, and a substance capable of producing cyclotene or a cyclotene analogue when heated, and (A2) an oil or fat. (B) at least one compound selected from the group consisting of β-caryophyllene and β-caryophyllene analogues (C) at least one compound selected from the group consisting of β-caryophyllene oxygen-containing derivatives, limonene oxide, and α-terpinenol

[13] The method for enhancing an organic compound according to

[12] , wherein the compound represented by general formula (I) in (A1) is at least one compound selected from the group consisting of furfural, 5-methylfurfural, 2-furyl methyl ketone, furfuryl alcohol, and 1-furfurylpyrrole.

[14] The cyclotene analogue compound (A1) is represented by the general formula (II):

[0014] [ka]

[0015] [During the ceremony, Ring A is a 5- or 6-membered, saturated or unsaturated, carbocyclic or oxygen- or nitrogen-containing heterocyclic ring; R 3 is an oxo group, a hydroxy group, an alkoxy group having 1 to 4 carbon atoms, an acyloxy group having 1 to 4 carbon atoms, a hydrocarbon group having 1 to 8 carbon atoms which may have a substituent, or a hydrogen atom; R 3is a hydrocarbon group having 1 to 8 carbon atoms which may have a substituent, a carbon atom in the hydrocarbon group may be bonded to a carbon atom of ring A to form a bridged structure or a saturated or unsaturated ring structure; R 4 represents a hydrocarbon group having 1 to 8 carbon atoms, a hydroxyl group, or a hydrogen atom; m represents an integer of 1 to 3. The method for enhancing the above-mentioned compound according to

[12] or

[13] , wherein the compound is a compound represented by the formula (excluding cyclotene):

[15] The cyclotene analogue of (A1) is 3-methyl-2-cyclopentenone, γ-butyrolactone, 2-methyltetrahydrofuran-3-one, α-angelica lactone, ethylcyclopentenolone, 3-methyl-1,2-cyclohexanedione, maltol, tetrahydropyran-3-one, 2,5-cyclohexadiene-1-one, 4-methylpyrrolidin-2-one, 2-methyl-2,4-cyclopentadiene-1-one, 4-ethylpiperidin-2-one, 1-methylpiperidin-3-one, tetrahydro-3-methylpyran-2-one, dihydro-5-octyl-2(3H)-furanone, 6-heptyltetrahydro-2H-pyran-2-one, 2,5-dimethyl-4-methoxy-3(2H)-furanone, D-erythritol, tetrahydropyran-3-one, tetrahydropyran-3-one, dihydro-5-octyl-2(3H)-furanone, 6-heptyltetrahydro-2H-pyran-2-one, 2,5-dimethyl-4-methoxy-3(2H)-furanone, D-erythritol, tetrahydropyran-3-one, dihydro-5-octyl-2(3H)-furanone ... dihydro-6-heptyl-2H-pyran-2-one, tetrahydro-5-methyl-2H-pyran-3-one, dihydro-5-octyl-2(3H)-furanone, dihydro-6- The method for enhancing the present invention according to

[12] or

[13] , wherein the compound is at least one compound selected from the group consisting of o-hexa-2-enoic acid γ-lactone, 4-(acetoxy)-2,5-dimethyl-3(2H)-furanone, 3-oxo-2-pentyl-1-cyclopentane methyl acetate, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 3,4-dimethyl-1,2-cyclopentanedione, (1R,4R)-1,7,7-trimethyl-bicyclo[2.2.1]heptan-2-one, 3,4-dihydro-2H-1-benzopyran-2-one, (5R)-2-methyl-5-(1-methylethenyl)-2-cyclohexen-1-one, 3-propylidene-1(3H)-isobenzofuranone and 3,5,5-trimethyl-2-cyclohexen-1-one.

[16] The method for enhancing the activity of any one of

[12] to

[15] , wherein the substance (A1) capable of producing cyclotene or a cyclotene-related compound upon heating contains at least one sugar selected from the group consisting of ribose, xylose, arabinose, glucose, fructose, sucrose, maltose and lactose.

[17] The method for enhancing the activity described in

[16] , wherein the substance (A1) capable of producing cyclotene or a cyclotene-related compound upon heating further contains at least one amino acid or a salt thereof selected from the group consisting of aspartic acid, glutamic acid, methionine, valine, histidine, and salts thereof.

[18] The method for enhancing the composition according to any one of

[12] to

[17] , wherein the β-caryophyllene analogue (B) is at least one compound selected from the group consisting of isocaryophyllene, β-pinene, sabinene, 4-allyl-2,6-dimethoxyphenol, eugenol, limonene, 4-vinylphenol, linalool, linalool oxide, p-cymene, farnesene, myrcene, ocimene, α-phellandrene, α-terpinene, γ-terpinene, and terpinolene.

[19] The method for enhancing the composition of any one of

[12] to

[18] , wherein the oxygen-containing derivative of β-caryophyllene (C) is at least one compound selected from the group consisting of β-caryophyllene oxide, β-caryophyllenol, β-caryophyllene diol, and clobandiol.

[20] The heated material of (A) and / or (B) (A) heated product, (B) heated product, A combination of the heated product (A) and the heated product (B), and Heating the composition containing (A1), (A2) and (B) The method for enhancing the present invention according to any one of

[12] to

[19] , selected from the group consisting of:

[21] The method for enhancing the composition of

[20] , wherein the heated product of (B) is a heated product of (B) in oil.

[22] The method for enhancing juiciness described in any one of

[12] to

[21] , which is a method for enhancing juiciness.

[23] A method for producing a food, comprising heating the following (A) and / or (B) or adding the following (C): (A)(A1) General formula (I):

[0016] [ka]

[0017] [During the ceremony, R 1 represents an acyl group having 1 to 6 carbon atoms, a hydroxy group, or a pyrrole group; Z is a single bond or an alkylene group having 1 to 6 carbon atoms; R 2 is a substituent; n represents an integer of 0 to 3. A composition comprising at least one selected from the group consisting of a compound represented by the formula (I), cyclotene, a cyclotene analogue, and a substance capable of producing cyclotene or a cyclotene analogue when heated, and (A2) an oil or fat. (B) at least one compound selected from the group consisting of β-caryophyllene and β-caryophyllene analogues (C) at least one compound selected from the group consisting of β-caryophyllene oxygen-containing derivatives, limonene oxide, and α-terpinenol

[24] The manufacturing method according to

[23] , wherein the compound represented by general formula (I) of (A1) is at least one compound selected from the group consisting of furfural, 5-methylfurfural, 2-furyl methyl ketone, furfuryl alcohol, and 1-furfurylpyrrole.

[25] The cyclotene analogue compound (A1) is represented by the general formula (II):

[0018] [ka]

[0019] [During the ceremony, Ring A is a 5- or 6-membered, saturated or unsaturated, carbocyclic or oxygen- or nitrogen-containing heterocyclic ring; R 3 is an oxo group, a hydroxy group, an alkoxy group having 1 to 4 carbon atoms, an acyloxy group having 1 to 4 carbon atoms, a hydrocarbon group having 1 to 8 carbon atoms which may have a substituent, or a hydrogen atom; R 3 is a hydrocarbon group having 1 to 8 carbon atoms which may have a substituent, a carbon atom in the hydrocarbon group may be bonded to a carbon atom of ring A to form a bridged structure or a saturated or unsaturated ring structure; R 4 represents a hydrocarbon group having 1 to 8 carbon atoms, a hydroxyl group, or a hydrogen atom; m represents an integer of 1 to 3. The method according to

[23] or

[24] , wherein the compound (excluding cyclotene) is represented by the formula:

[26] The cyclotene analogue of (A1) is 3-methyl-2-cyclopentenone, γ-butyrolactone, 2-methyltetrahydrofuran-3-one, α-angelica lactone, ethylcyclopentenolone, 3-methyl-1,2-cyclohexanedione, maltol, tetrahydropyran-3-one, 2,5-cyclohexadiene-1-one, 4-methylpyrrolidin-2-one, 2-methyl-2,4-cyclopentadiene-1-one, 4-ethylpiperidin-2-one, 1-methylpiperidin-3-one, tetrahydro-3-methylpyran-2-one, dihydro-5-octyl-2(3H)-furanone, 6-heptyltetrahydro-2H-pyran-2-one, 2,5-dimethyl-4-methoxy-3(2H)-furanone, D-erythritol, tetrahydropyran-3-one, tetrahydropyran-3-one, dihydro-5-octyl-2(3H)-furanone, 6-heptyltetrahydro-2H-pyran-2-one, 2,5-dimethyl-4-methoxy-3(2H)-furanone, D-erythritol, tetrahydropyran-3-one, dihydro-5-octyl-2(3H)-furanone ... dihydro-6-heptyl-2H-pyran-3-one, dihydro-5-octyl-2(3H The method according to

[23] or

[24] , wherein the compound is at least one compound selected from the group consisting of o-hexa-2-enoic acid γ-lactone, 4-(acetoxy)-2,5-dimethyl-3(2H)-furanone, 3-oxo-2-pentyl-1-cyclopentane methyl acetate, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 3,4-dimethyl-1,2-cyclopentanedione, (1R,4R)-1,7,7-trimethyl-bicyclo[2.2.1]heptan-2-one, 3,4-dihydro-2H-1-benzopyran-2-one, (5R)-2-methyl-5-(1-methylethenyl)-2-cyclohexen-1-one, 3-propylidene-1(3H)-isobenzofuranone, and 3,5,5-trimethyl-2-cyclohexen-1-one.

[27] The method for producing a cyclotene or a cyclotene-related compound according to any one of

[23] to

[26] , wherein the substance (A1) capable of producing cyclotene or a cyclotene-related compound upon heating contains at least one sugar selected from the group consisting of ribose, xylose, arabinose, glucose, fructose, sucrose, maltose and lactose.

[28] The method according to

[27] , wherein the substance (A1) capable of producing cyclotene or a cyclotene-related compound upon heating further contains at least one amino acid or a salt thereof selected from the group consisting of aspartic acid, glutamic acid, methionine, valine, histidine, and salts thereof.

[29] The method according to any one of

[23] to

[28] , wherein the β-caryophyllene analogue compound (B) is at least one compound selected from the group consisting of isocaryophyllene, β-pinene, sabinene, 4-allyl-2,6-dimethoxyphenol, eugenol, limonene, 4-vinylphenol, linalool, linalool oxide, p-cymene, farnesene, myrcene, ocimene, α-phellandrene, α-terpinene, γ-terpinene, and terpinolene.

[30] The method according to any one of

[23] to

[29] , wherein the oxygen-containing derivative of β-caryophyllene (C) is at least one compound selected from the group consisting of β-caryophyllene oxide, β-caryophyllenol, β-caryophyllene diol, and clobandiol.

[31] The heated product of (A) and / or (B) (A) heated product, (B) heated product, A combination of the heated product (A) and the heated product (B), and Heating the composition containing (A1), (A2) and (B) The method according to any one of

[23] to

[30] , selected from the group consisting of:

[32] The manufacturing method according to

[31] , wherein the heated product of (B) is a heated product of (B) in oil.

[33] The method for producing a food product according to any one of

[23] to

[32] , wherein the food product has an enhanced mouth-watering sensation.

[34] The method for producing a food product according to any one of

[23] to

[32] , wherein the food product has enhanced juiciness.

[35] Foods that are heated as described below in (A) and / or (B), or that contain the following in (C): (A)(A1) General formula (I):

[0020] [ka]

[0021] [During the ceremony, R 1represents an acyl group having 1 to 6 carbon atoms, a hydroxy group, or a pyrrole group; Z is a single bond or an alkylene group having 1 to 6 carbon atoms; R 2 is a substituent; n represents an integer of 0 to 3. A composition comprising at least one selected from the group consisting of a compound represented by the formula (I), cyclotene, a cyclotene analogue, and a substance capable of producing cyclotene or a cyclotene analogue when heated, and (A2) an oil or fat. (B) at least one compound selected from the group consisting of β-caryophyllene and β-caryophyllene analogues (C) at least one compound selected from the group consisting of β-caryophyllene oxygen-containing derivatives, limonene oxide, and α-terpinenol

[36] The food described in

[35] , wherein the compound represented by general formula (I) in (A1) is at least one compound selected from the group consisting of furfural, 5-methylfurfural, 2-furyl methyl ketone, furfuryl alcohol, and 1-furfurylpyrrole.

[37] The cyclotene analogue compound (A1) is represented by the general formula (II):

[0022] [ka]

[0023] [During the ceremony, Ring A is a 5- or 6-membered, saturated or unsaturated, carbocyclic or oxygen- or nitrogen-containing heterocyclic ring; R 3 is an oxo group, a hydroxy group, an alkoxy group having 1 to 4 carbon atoms, an acyloxy group having 1 to 4 carbon atoms, a hydrocarbon group having 1 to 8 carbon atoms which may have a substituent, or a hydrogen atom; R 3 is a hydrocarbon group having 1 to 8 carbon atoms which may have a substituent, a carbon atom in the hydrocarbon group may be bonded to a carbon atom of ring A to form a bridged structure or a saturated or unsaturated ring structure; R 4represents a hydrocarbon group having 1 to 8 carbon atoms, a hydroxyl group, or a hydrogen atom; m represents an integer of 1 to 3. The food according to

[35] or

[36] , wherein the compound (excluding cyclotene) is represented by the formula:

[38] The cyclotene analogue of (A1) is 3-methyl-2-cyclopentenone, γ-butyrolactone, 2-methyltetrahydrofuran-3-one, α-angelica lactone, ethylcyclopentenolone, 3-methyl-1,2-cyclohexanedione, maltol, tetrahydropyran-3-one, 2,5-cyclohexadiene-1-one, 4-methylpyrrolidin-2-one, 2-methyl-2,4-cyclopentadiene-1-one, 4-ethylpiperidin-2-one, 1-methylpiperidin-3-one, tetrahydro-3-methylpyran-2-one, dihydro-5-octyl-2(3H)-furanone, 6-heptyltetrahydro-2H-pyran-2-one, 2,5-dimethyl-4-methoxy-3(2H)-furanone, D-erythritol, tetrahydropyran-3-one, tetrahydropyran-3-one, tetrahydropyran-3-one, dihydro-5-octyl-2(3H)-furan ... di The food according to

[35] or

[36] , wherein the compound is at least one compound selected from the group consisting of ro-hexa-2-enoic acid γ-lactone, 4-(acetoxy)-2,5-dimethyl-3(2H)-furanone, 3-oxo-2-pentyl-1-cyclopentane methyl acetate, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 3,4-dimethyl-1,2-cyclopentanedione, (1R,4R)-1,7,7-trimethyl-bicyclo[2.2.1]heptan-2-one, 3,4-dihydro-2H-1-benzopyran-2-one, (5R)-2-methyl-5-(1-methylethenyl)-2-cyclohexen-1-one, 3-propylidene-1(3H)-isobenzofuranone, and 3,5,5-trimethyl-2-cyclohexen-1-one.

[39] The food according to any one of

[35] to

[38] , wherein the substance (A1) capable of producing cyclotene or a cyclotene-related compound upon heating includes at least one sugar selected from the group consisting of ribose, xylose, arabinose, glucose, fructose, sucrose, maltose and lactose.

[40] The food according to

[39] , wherein the substance (A1) capable of producing cyclotene or a cyclotene-related compound upon heating further contains at least one amino acid or a salt thereof selected from the group consisting of aspartic acid, glutamic acid, methionine, valine, and histidine, and salts thereof.

[41] The food according to any one of

[35] to

[40] , wherein the β-caryophyllene-related compound (B) is at least one compound selected from the group consisting of isocaryophyllene, β-pinene, sabinene, 4-allyl-2,6-dimethoxyphenol, eugenol, limonene, 4-vinylphenol, linalool, linalool oxide, p-cymene, farnesene, myrcene, ocimene, α-phellandrene, α-terpinene, γ-terpinene, and terpinolene.

[42] The food described in any one of

[35] to

[41] , wherein the oxygen-containing derivative of β-caryophyllene (C) is at least one compound selected from the group consisting of β-caryophyllene oxide, β-caryophyllenol, β-caryophyllenediol, and clobandiol.

[43] The heated product of (A) and / or (B) (A) heated product, (B) heated product, A combination of the heated product (A) and the heated product (B), and Heating the composition containing (A1), (A2) and (B) The food product according to any one of

[35] to

[42] , selected from the group consisting of:

[44] The food product according to

[43] , wherein the heated product of (B) is a heated product of (B) in oil.

[45] The food product according to any one of

[35] to

[44] , wherein the food product has an enhanced mouth-watering sensation.

[46] The food product according to any one of

[35] to

[44] , wherein the food product has enhanced juiciness.

[47] A method for producing a mouth-watering sensation enhancer, comprising heating the following (A) and / or the following (B): (A)(A1) General formula (I):

[0024] [ka]

[0025] [During the ceremony, R 1 represents an acyl group having 1 to 6 carbon atoms, a hydroxy group, or a pyrrole group; Z is a single bond or an alkylene group having 1 to 6 carbon atoms; R 2 is a substituent; n represents an integer of 0 to 3. A composition comprising at least one selected from the group consisting of a compound represented by the formula (I), cyclotene, a cyclotene analogue, and a substance capable of producing cyclotene or a cyclotene analogue when heated, and (A2) an oil or fat. (B) at least one compound selected from the group consisting of β-caryophyllene and β-caryophyllene analogues

[48] ​​The manufacturing method according to

[47] , wherein the compound represented by general formula (I) of (A1) is at least one compound selected from the group consisting of furfural, 5-methylfurfural, 2-furyl methyl ketone, furfuryl alcohol, and 1-furfurylpyrrole.

[49] The cyclotene analogue compound (A1) is represented by the general formula (II):

[0026] [ka]

[0027] [During the ceremony, Ring A is a 5- or 6-membered, saturated or unsaturated, carbocyclic or oxygen- or nitrogen-containing heterocyclic ring; R 3 is an oxo group, a hydroxy group, an alkoxy group having 1 to 4 carbon atoms, an acyloxy group having 1 to 4 carbon atoms, a hydrocarbon group having 1 to 8 carbon atoms which may have a substituent, or a hydrogen atom; R 3is a hydrocarbon group having 1 to 8 carbon atoms which may have a substituent, a carbon atom in the hydrocarbon group may be bonded to a carbon atom of ring A to form a bridged structure or a saturated or unsaturated ring structure; R 4 represents a hydrocarbon group having 1 to 8 carbon atoms, a hydroxyl group, or a hydrogen atom; m represents an integer of 1 to 3. The method according to

[47] or

[48] , wherein the compound (excluding cyclotene) is represented by the formula:

[50] The cyclotene analogue of (A1) is 3-methyl-2-cyclopentenone, γ-butyrolactone, 2-methyltetrahydrofuran-3-one, α-angelica lactone, ethylcyclopentenolone, 3-methyl-1,2-cyclohexanedione, maltol, tetrahydropyran-3-one, 2,5-cyclohexadiene-1-one, 4-methylpyrrolidin-2-one, 2-methyl-2,4-cyclopentadiene-1-one, 4-ethylpiperidin-2-one, 1-methylpiperidin-3-one, tetrahydro-3-methylpyran-2-one, dihydro-5-octyl-2(3H)-furanone, 6-heptyltetrahydro-2H-pyran-2-one, 2,5-dimethyl-4-methoxy-3(2H)-furanone, D-erythritol, tetrahydropyran-3-one, tetrahydropyran-3-one, dihydro-5-octyl-2(3H)-furanone, 6-heptyltetrahydro-2H-pyran-2-one, 2,5-dimethyl-4-methoxy-3(2H)-furanone, D-erythritol, tetrahydropyran-3-one, dihydro-5-octyl-2(3H)-furanone ... dihydro-5-octyl-2(3H)-furanone, dihydro-5-octyl-2(3H The method according to

[47] or

[48] , wherein the compound is at least one compound selected from the group consisting of o-hexa-2-enoic acid γ-lactone, 4-(acetoxy)-2,5-dimethyl-3(2H)-furanone, 3-oxo-2-pentyl-1-cyclopentane methyl acetate, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 3,4-dimethyl-1,2-cyclopentanedione, (1R,4R)-1,7,7-trimethyl-bicyclo[2.2.1]heptan-2-one, 3,4-dihydro-2H-1-benzopyran-2-one, (5R)-2-methyl-5-(1-methylethenyl)-2-cyclohexen-1-one, 3-propylidene-1(3H)-isobenzofuranone, and 3,5,5-trimethyl-2-cyclohexen-1-one.

[51] The method for producing a cyclotene or a cyclotene-related compound according to any one of

[47] to

[50] , wherein the substance (A1) capable of producing cyclotene or a cyclotene-related compound upon heating contains at least one sugar selected from the group consisting of ribose, xylose, arabinose, glucose, fructose, sucrose, maltose and lactose.

[52] The method according to

[51] , wherein the substance (A1) capable of producing cyclotene or a cyclotene-related compound upon heating further contains at least one amino acid or a salt thereof selected from the group consisting of aspartic acid, glutamic acid, methionine, valine, histidine, and salts thereof.

[53] The method according to any one of

[47] to

[52] , wherein the β-caryophyllene analogue compound (B) is at least one compound selected from the group consisting of isocaryophyllene, β-pinene, sabinene, 4-allyl-2,6-dimethoxyphenol, eugenol, limonene, 4-vinylphenol, linalool, linalool oxide, p-cymene, farnesene, myrcene, ocimene, α-phellandrene, α-terpinene, γ-terpinene and terpinolene.

[54] The heated product of (A) and / or (B) (A) heated product, (B) heated product, A combination of the heated product (A) and the heated product (B), and Heating the composition containing (A1), (A2) and (B) The method according to any one of

[47] to

[53] , selected from the group consisting of:

[55] The manufacturing method according to

[54] , wherein the heated product of (B) is a heated product of (B) in oil.

[56] A method for producing a juicy feel enhancer, comprising the method described in any one of

[47] to

[55] . Effect of the Invention

[0028] According to the present invention, there can be provided a mouth-watering sensation enhancer capable of effectively enhancing a mouth-watering sensation and a method for producing the same. In addition, the mouth-watering sensation enhancer of the present invention can also effectively enhance a juicy sensation. According to the present invention, it is possible to provide a food product having an effectively enhanced mouth-watering sensation and a method for producing the same. Also, according to the present invention, it is possible to provide a food product having an effectively enhanced juicy sensation and a method for producing the same. According to the present invention, a method for effectively enhancing a mouth-watering sensation can be provided. Also, according to the present invention, a method for effectively enhancing a juicy sensation can be provided. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0029] <Mouth watering sensation enhancer and its manufacturing method> One of the characteristics of the mouth-watering sensation enhancer of the present invention (sometimes referred to as the "enhancing agent of the present invention" in this specification) is that it contains the heated product of (A) and / or (B) below, or (C) below, as an active ingredient. (A)(A1) General formula (I):

[0030] [ka]

[0031] [During the ceremony, R 1 represents an acyl group having 1 to 6 carbon atoms, a hydroxy group, or a pyrrole group; Z is a single bond or an alkylene group having 1 to 6 carbon atoms; R 2 is a substituent; n represents an integer of 0 to 3. A composition comprising at least one selected from the group consisting of a compound represented by the formula (I), cyclotene, a cyclotene analogue, and a substance capable of producing cyclotene or a cyclotene analogue when heated, and (A2) an oil or fat. (B) at least one compound selected from the group consisting of β-caryophyllene and β-caryophyllene analogues (C) at least one compound selected from the group consisting of β-caryophyllene oxygen-containing derivatives, limonene oxide, and α-terpinenol

[0032] In this specification, "at least one selected from the group consisting of a compound represented by general formula (I), cyclotene, a cyclotene related compound, and a substance capable of producing cyclotene or a cyclotene related compound when heated" and "oils and fats" may be referred to simply as "(A1)" and "(A2)", respectively, "a composition containing (A1) and (A2)" (i.e., "a composition containing (A1) at least one selected from the group consisting of a compound represented by general formula (I), cyclotene, a cyclotene related compound, and a substance capable of producing cyclotene or a cyclotene related compound when heated, and (A2) oils and fats") may be referred to simply as "(A)" or "composition (A)", "at least one compound selected from the group consisting of β-caryophyllene and a β-caryophyllene related compound" may be referred to simply as "(B)", and "at least one compound selected from the group consisting of β-caryophyllene oxygen-containing derivatives, limonene oxide, and α-terpinenol" may be referred to simply as "(C)".

[0033] In the present invention, the term "heated product of (A) and / or (B)" refers to a substance obtained by heating (A) and / or (B). The term "heated product of (A) and / or (B)" is a concept that encompasses heated products of (A), heated products of (B), and heated products of (A) and (B). In this specification, "heated product of (A) and (B)" includes not only a substance obtained by heating (A) and (B) together (e.g., a heated product of a composition containing (A1), (A2), and (B)), but also a combination of heated products of (A) and heated products of (B) that have been separately prepared. In this specification, heated products of (A) and / or (B) may be simply referred to as "heated products".

[0034] [Composition (A)] The (A) of the present invention is a compound represented by the general formula (A1) (I): [ka]

[0035] [During the ceremony, R 1 represents an acyl group having 1 to 6 carbon atoms, a hydroxy group, or a pyrrole group; Z is a single bond or an alkylene group having 1 to 6 carbon atoms; R 2 is a substituent; n represents an integer of 0 to 3. The composition contains at least one selected from the group consisting of a compound represented by the formula (I) below, cyclotene, a cyclotene related compound, and a substance capable of producing cyclotene or a cyclotene related compound upon heating, and (A2) an oil or fat.

[0036] [(A1): Compound represented by general formula (I)] In this specification, the compound represented by general formula (I) may be referred to as "compound (I)".

[0037] Each group in formula (I) will be explained below.

[0038] In the present specification, the "acyl group having 1 to 6 carbon atoms" may be linear or branched. The acyl group having 1 to 6 carbon atoms may be saturated or may contain an unsaturated bond. Specific examples of the acyl group having 1 to 6 carbon atoms include a formyl group, an acetyl group, a propionyl group, a butyryl group, an isobutyryl group, a valeryl group, an isovaleryl group, a pivaloyl group, and a hexanoyl group.

[0039] In the present specification, the "alkylene group having 1 to 6 carbon atoms" may be linear or branched. Specific examples of the alkylene group having 1 to 6 carbon atoms include a methylene group, an ethylene group, a trimethylene group, a tetramethylene group, a pentamethylene group, and a hexamethylene group.

[0040] R in general formula (I) 1 represents an acyl group having 1 to 6 carbon atoms, a hydroxy group, or a pyrrole group.

[0041] R 1 Specific examples of the "acyl group having 1 to 6 carbon atoms" in the above formula include a formyl group, an acetyl group, a propionyl group, a butyryl group, an isobutyryl group, a valeryl group, an isovaleryl group, a pivaloyl group, and a hexanoyl group, among which a formyl group, an acetyl group, a propionyl group, a butyryl group, and an isobutyryl group are preferred, a formyl group, an acetyl group, and a propionyl group are more preferred, and a formyl group and an acetyl group are particularly preferred. The number of carbon atoms contained in the acyl group is preferably 1 to 4.

[0042] R in general formula (I) 1 is preferably an acyl group having 1 to 4 carbon atoms, a hydroxy group, or a pyrrole group, more preferably a formyl group, an acetyl group, a hydroxy group, or a pyrrole group, and particularly preferably a formyl group or an acetyl group.

[0043] In the general formula (I), Z represents a single bond or an alkylene group having 1 to 6 carbon atoms.

[0044] Specific examples of the "alkylene group having 1 to 6 carbon atoms" in Z include a methylene group, an ethylene group, a trimethylene group, a tetramethylene group, a pentamethylene group, and a hexamethylene group, among which a methylene group, an ethylene group, a trimethylene group, and a tetramethylene group are preferred, a methylene group and an ethylene group are more preferred, and a methylene group is particularly preferred. The number of carbon atoms contained in the alkylene group is preferably 1 to 4.

[0045] In formula (I), Z is preferably a single bond or an alkylene group having 1 to 4 carbon atoms, and more preferably a single bond or a methylene group.

[0046] In one embodiment, compound (I) is 1 is preferably an acyl group having 1 to 6 carbon atoms, and Z is preferably a single bond; R 1 is more preferably an acyl group having 1 to 4 carbon atoms and Z is a single bond; R1 It is particularly preferred that is a formyl group or an acetyl group and Z is a single bond. In another embodiment, compound (I) is 1 is preferably a hydroxy group or a pyrrole group, and Z is preferably an alkylene group having 1 to 6 carbon atoms; R 1 is more preferably a hydroxy group or a pyrrole group, and Z is an alkylene group having 1 to 4 carbon atoms; R 1 It is particularly preferred that Z is a hydroxy group or a pyrrole group and Z is a methylene group.

[0047] R in general formula (I) 2 R represents a substituent. 2 The substituent in is not particularly limited, and examples thereof include alkyl groups having 1 to 6 carbon atoms (e.g., methyl, ethyl, propyl, isopropyl, butyl, isobutyl, etc.), cycloalkyl groups having 3 to 8 carbon atoms (e.g., cyclopropyl, cyclobutyl, cyclopentyl, cyclohexyl, cycloheptyl, etc.), alkenyl groups having 2 to 6 carbon atoms (e.g., ethenyl, 1-propenyl, 2-propenyl, 1-butenyl, 2-butenyl, 3-butenyl, etc.), alkynyl groups having 2 to 6 carbon atoms (e.g., ethynyl, 1-propynyl, 2-propynyl, 1-butynyl, 2-butynyl, 3-butynyl, etc.), ), acyl groups having 1 to 6 carbon atoms (e.g., formyl group, acetyl group, propionyl group, butyryl group, isobutyryl group, etc.), alkoxy groups having 1 to 6 carbon atoms (e.g., methoxy group, ethoxy group, propoxy group, isopropoxy group, butoxy group, isobutoxy group, etc.), hydroxyalkyl groups having 1 to 6 carbon atoms (e.g., hydroxymethyl group, 1-hydroxyethyl group, 2-hydroxyethyl group, 1-hydroxypropyl group, 2-hydroxypropyl group, 3-hydroxypropyl group, etc.), etc., preferably an alkyl group having 1 to 6 carbon atoms, more preferably an alkyl group having 1 to 4 carbon atoms, and particularly preferably a methyl group.

[0048] In formula (I), n represents an integer of 0 to 3. n preferably represents an integer of 0 to 2, and more preferably represents 0 or 1.

[0049] In one embodiment, when n in general formula (I) is 2 or 3, a plurality of R 2 may be the same or different.

[0050] Preferred compounds (I) are shown below.

[0051] [Compound (IA)] R 1 is a formyl group, an acetyl group, a hydroxy group, or a pyrrole group; Z is a single bond or a methylene group; R 2 is a substituent (preferably an alkyl group having 1 to 6 carbon atoms); n is an integer from 0 to 3 Compound (I).

[0052] [Compound (IB)] R 1 is a formyl group, an acetyl group, a hydroxy group, or a pyrrole group; Z is a single bond or a methylene group; R 2 is a substituent (preferably an alkyl group having 1 to 6 carbon atoms); n represents 0 or 1 Compound (I).

[0053] [Compound (IC)] R 1 is an acyl group having 1 to 6 carbon atoms or a hydroxy group; Z is a single bond or an alkylene group having 1 to 6 carbon atoms; R 2 is a substituent (preferably an alkyl group having 1 to 6 carbon atoms); n is an integer from 0 to 3 Compound (I).

[0054] [Compound (ID)] R 1 is a formyl group, an acetyl group, or a hydroxy group; Z is a single bond or a methylene group; R 2 is a substituent (preferably an alkyl group having 1 to 6 carbon atoms); n is an integer from 0 to 3 Compound (I).

[0055] [Compound (IE)] R 1 is a formyl group, an acetyl group, or a hydroxy group; Z is a single bond or a methylene group; R 2 is a substituent (preferably an alkyl group having 1 to 6 carbon atoms); n represents 0 or 1 Compound (I).

[0056] [Compound (IF)] R 1 is an acyl group having 1 to 6 carbon atoms or a pyrrole group; Z is a single bond or an alkylene group having 1 to 6 carbon atoms; R 2 is a substituent (preferably an alkyl group having 1 to 6 carbon atoms); n is an integer from 0 to 3 Compound (I).

[0057] [Compound (IG)] R 1 is a formyl group, an acetyl group, or a pyrrole group; Z is a single bond or a methylene group; R 2 is a substituent (preferably an alkyl group having 1 to 6 carbon atoms); n is an integer of 0 to 3 (preferably 0 or 1). Compound (I).

[0058] [Compound (IH)] R 1is a formyl group, an acetyl group, or a pyrrole group; Z is a single bond or a methylene group; R 2 is a substituent (preferably an alkyl group having 1 to 6 carbon atoms); n represents 0 or 1 Compound (I).

[0059] Specific examples of suitable compounds (I) include: Furfural (CAS registration number: 98-01-1, etc.):

[0060] [ka]

[0061] 5-Methylfurfural (CAS Registry Number: 620-02-0):

[0062] [ka]

[0063] 2-Furyl methyl ketone (CAS registration number: 1192-62-7, etc.):

[0064] [ka]

[0065] Furfuryl alcohol (CAS registration number: 98-00-0, etc.):

[0066] [ka]

[0067] 1-Furfurylpyrrole (CAS registration number: 1438-94-4, etc.):

[0068] [ka]

[0069] Among them, furfural, 5-methylfurfural, 2-furyl methyl ketone, and furfuryl alcohol are preferred, and furfural is more preferred because it provides clear effects and has a good flavor quality.

[0070] The method for producing compound (I) is not particularly limited, and the compound can be produced by a method known per se or a method similar thereto, for example, a synthetic product or an extract product, etc. Also, a commercially available product can be used, which is preferable because it is simple and convenient.

[0071] In one embodiment, the compound (I) that can be used in the present invention may be a chemically synthesized product produced by a chemical synthesis method, or an isolated product extracted and purified from a material containing the compound (I). Examples of materials containing the compound (I) include natural products such as agricultural, livestock and fishery products (e.g., molasses, syrup, concentrated sap, sugar cane, sugar beet, malt, etc.); fermentation products such as culture solutions and fungal bodies obtained by culturing microorganisms; and processed products thereof (e.g., sugar isomerized products, starch hydrolyzates, etc.). In the present invention, instead of or in addition to a chemically synthesized or isolated product of compound (I), a material containing compound (I) may be used as is or after purification to a desired degree. The content of compound (I) in the material may be measured by gas chromatography-mass spectrometry (GC-MS).

[0072] [(A1): Cyclotene] Cyclotene (also generally referred to as methylcyclopentenolone, 2-hydroxy-3-methyl-2-cyclopentenone, etc.) that can be used in the present invention is a compound represented by the following formula (CAS Registry Number: 80-71-7).

[0073] [ka]

[0074] The method for producing cyclotene that can be used in the present invention is not particularly limited, and cyclotene produced by a method known per se (e.g., chemical synthesis method, enzymatic method, fermentation method, extraction method, etc.) or a method equivalent thereto may be used. Cyclotene may be a commercially available product.

[0075] In one embodiment, cyclotene that can be used in the present invention may be a chemically synthesized product produced by a chemical synthesis method, or an isolated product extracted and purified from a material containing cyclotene. Examples of materials containing cyclotene include natural products such as agricultural, livestock, and fishery products (e.g., maple, walnuts, etc.), fermentation products such as culture solutions and fungal bodies obtained by culturing microorganisms, and processed products thereof (e.g., smoking agents, caramel sauce, wine, wasanbon sugar, etc.). In the present invention, instead of or in addition to a chemically synthesized or isolated cyclotene product, a material containing cyclotene may be used as is or after purification to a desired degree. The cyclotene content in the material can be measured by gas chromatography-mass spectrometry (GC-MS).

[0076] [(A1): Cyclotene analogues] In the present invention, the term "cyclotene analogue compound" refers to a compound having a structure and properties similar to those of cyclotene, and is, for example, a compound having a cyclic structure (carbocyclic ring, heterocyclic ring) having at least one oxo group (=O) on the ring, and represented by the following general formula (I):

[0077] [ka]

[0078] [During the ceremony, Ring A is a 5- or 6-membered, saturated or unsaturated, carbocyclic or oxygen- or nitrogen-containing heterocyclic ring; R 3 is an oxo group, a hydroxy group, an alkoxy group having 1 to 4 carbon atoms, an acyloxy group having 1 to 4 carbon atoms, a hydrocarbon group having 1 to 8 carbon atoms which may have a substituent, or a hydrogen atom; R 3is a hydrocarbon group having 1 to 8 carbon atoms which may have a substituent, a carbon atom in the hydrocarbon group may be bonded to a carbon atom of ring A to form a bridged structure or a saturated or unsaturated ring structure; R 4 represents a hydrocarbon group having 1 to 8 carbon atoms, a hydroxyl group, or a hydrogen atom; m represents an integer of 1 to 3. and the like (excluding cyclotene). In this specification, the compound represented by general formula (II) may be referred to as "compound (II)". Each group in formula (II) will be explained below.

[0079] In the present specification, the "hydrocarbon group" may be saturated or unsaturated, and examples thereof include an alkyl group, an alkenyl group, an alkynyl group, an alkylidene group and the like.

[0080] In the present specification, the "alkyl group having 1 to 8 carbon atoms" may be linear or branched. Specific examples of the alkyl group having 1 to 8 carbon atoms include a methyl group, an ethyl group, a propyl group, an isopropyl group, a butyl group, a sec-butyl group, an isobutyl group, a tert-butyl group, a pentyl group, a neopentyl group, an isopentyl group, a 1-ethylpropyl group, a hexyl group, an isohexyl group, a 1,1-dimethylbutyl group, a 2,2-dimethylbutyl group, a 3,3-dimethylbutyl group, a 2-ethylbutyl group, a heptyl group, and an octyl group.

[0081] In the present specification, the "alkenyl group having 2 to 8 carbon atoms" may be linear or branched. Specific examples of the alkenyl group having 2 to 8 carbon atoms include ethenyl, 1-propenyl, 2-propenyl, 1-methylethenyl, 1-butenyl, 2-butenyl, 3-butenyl, 2-methyl-1-propenyl, 1-pentenyl, 2-pentenyl, 3-pentenyl, 4-pentenyl, 3-methyl-2-butenyl, 1-hexenyl, 3-hexenyl, 5-hexenyl, 4-methyl-3-pentenyl, 1-heptenyl, and 1-octenyl.

[0082] In the present specification, the "alkynyl group having 2 to 8 carbon atoms" may be linear or branched. Specific examples of the alkynyl group having 2 to 8 carbon atoms include an ethynyl group, a 1-propynyl group, a 2-propynyl group, a 1-butynyl group, a 2-butynyl group, a 3-butynyl group, a 1-pentynyl group, a 2-pentynyl group, a 3-pentynyl group, a 4-pentynyl group, a 1-hexynyl group, a 2-hexynyl group, a 3-hexynyl group, a 4-hexynyl group, a 5-hexynyl group, a 1-heptynyl group, and a 1-octynyl group.

[0083] In the present specification, the "alkylidene group having 1 to 8 carbon atoms" may be linear or branched. Specific examples of the alkylidene group having 1 to 8 carbon atoms include a methylidene group, an ethylidene group, a propylidene group, an isopropylidene group, a butylidene group, a pentylidene group, a hexylidene group, a heptylidene group, and an octylidene group.

[0084] In the present specification, the term "optionally having a substituent" means that the group is unsubstituted or has one or more substituents at substitutable positions, and when the group has two or more substituents, the respective substituents may be the same or different.

[0085] In the present specification, examples of the "substituent" in "optionally having a substituent" include a halogen atom, a hydroxy group, a nitro group, a cyano group, an alkyl group, an alkoxy group, an alkoxycarbonyl group, an acyl group, an acyloxy group, an amino group, an oxo group, etc. The substituent may be further substituted with the above-mentioned substituent.

[0086] In the present specification, the "alkoxy group having 1 to 4 carbon atoms" may be linear or branched. Specific examples of the alkoxy group having 1 to 4 carbon atoms include a methoxy group, an ethoxy group, a propoxy group, an isopropoxy group, a butoxy group, a sec-butoxy group, a tert-butoxy group, and an isobutoxy group.

[0087] In this specification, specific examples of the "acyloxy group having 1 to 4 carbon atoms" include a formyloxy group, an acetoxy group, and a propionyloxy group.

[0088] Ring A in general formula (II) represents a saturated or unsaturated carbocyclic ring or an oxygen- or nitrogen-containing heterocyclic ring, preferably a saturated or unsaturated carbocyclic ring or an oxygen-containing heterocyclic ring. The number of members of ring A is 5 or 6, preferably 5. When ring A is an oxygen- or nitrogen-containing heterocyclic ring, the number of heteroatoms in the heterocyclic ring is 1 or 2, preferably 1.

[0089] In one embodiment, ring A may be a 5-membered, saturated or unsaturated, carbocyclic ring or an oxygen- or nitrogen-containing heterocyclic ring. In another embodiment, ring A may be a 5- or 6-membered, saturated or unsaturated, carbocyclic ring or oxygen-containing heterocyclic ring (preferably a carbocyclic ring or oxygen-containing heterocyclic ring having one heteroatom). In another embodiment, ring A may be a 5-membered, saturated or unsaturated carbocyclic ring or oxygen-containing heterocyclic ring (preferably a carbocyclic ring or an oxygen-containing heterocyclic ring having one heteroatom).

[0090] Specific examples of ring A include carbocyclic rings such as a cyclopentane ring, a cyclopentene ring, a cyclopentadiene ring, a cyclohexane ring, a cyclohexene ring, a 1,3-cyclohexadiene ring, a 1,4-cyclohexadiene ring, and a benzene ring; oxygen-containing heterocyclic rings such as a tetrahydrofuran ring, a 2,3-dihydrofuran ring, a 2,5-dihydrofuran ring, a furan ring, a tetrahydropyran ring, a 2H-pyran ring, and a 4H-pyran ring; and nitrogen-containing heterocyclic rings such as a pyrrolidine ring and a piperidine ring.

[0091] Ring A is substituted with at least one oxo group as shown in general formula (II).

[0092] R in general formula (II) 3 and R 4 are all substituents bonded to substitutable positions of ring A. 3 and R 4may be bonded to different atoms (carbon atoms, heteroatoms) or may be bonded to the same carbon atom if substitutable.

[0093] R in general formula (II) 3 represents an oxo group, a hydroxy group, an alkoxy group having 1 to 4 carbon atoms, an acyloxy group having 1 to 4 carbon atoms, a hydrocarbon group having 1 to 8 carbon atoms which may have a substituent, or a hydrogen atom.

[0094] R 3 Specific examples of the "alkoxy group having 1 to 4 carbon atoms" in the above formula include a methoxy group, an ethoxy group, a propoxy group, an isopropoxy group, a butoxy group, a sec-butoxy group, a tert-butoxy group, an isobutoxy group, etc., and a methoxy group is preferred. The number of carbon atoms in the alkoxy group is preferably 1 to 3, and more preferably 1 or 2.

[0095] R 3 Specific examples of the "acyloxy group having 1 to 4 carbon atoms" in the above formula include a formyloxy group, an acetoxy group, a propionyloxy group, etc., and are preferably a formyloxy group or an acetoxy group. The number of carbon atoms in the acyloxy group is preferably 1 to 3, and more preferably 1 or 2.

[0096] R 3 Examples of the "hydrocarbon group having 1 to 8 carbon atoms" in the "hydrocarbon group having 1 to 8 carbon atoms which may have a substituent" include an alkyl group having 1 to 8 carbon atoms, an alkenyl group having 2 to 8 carbon atoms, an alkynyl group having 2 to 8 carbon atoms, an alkylidene group having 1 to 8 carbon atoms, and the like, and preferably an alkyl group having 1 to 8 carbon atoms, or an alkenyl group having 2 to 8 carbon atoms.

[0097] R 3Specific examples of the "alkyl group having 1 to 8 carbon atoms" in the above include methyl, ethyl, propyl, isopropyl, butyl, sec-butyl, isobutyl, tert-butyl, pentyl, neopentyl, isopentyl, 1-ethylpropyl, hexyl, isohexyl, 1,1-dimethylbutyl, 2,2-dimethylbutyl, 3,3-dimethylbutyl, 2-ethylbutyl, heptyl, and octyl groups, and are preferably methyl, ethyl, propyl, isopropyl, butyl, sec-butyl, isobutyl, and tert-butyl, more preferably methyl, ethyl, propyl, and isopropyl, and particularly preferably methyl and ethyl. The number of carbon atoms in the alkyl group is preferably 1 to 6, more preferably 1 to 5, even more preferably 1 to 4, and particularly preferably 1 to 3.

[0098] R 3 Specific examples of the "alkenyl group having 2 to 8 carbon atoms" in the above include ethenyl group, 1-propenyl group, 2-propenyl group, 1-methylethenyl group, 1-butenyl group, 2-butenyl group, 3-butenyl group, 2-methyl-1-propenyl group, 1-pentenyl group, 2-pentenyl group, 3-pentenyl group, 4-pentenyl group, 3-methyl-2-butenyl group, 1-hexenyl group, 3-hexenyl group, 5-hexenyl group, 4-methyl-3-pentenyl group, 1-heptenyl group, and 1-octenyl group, and are preferably ethenyl group and 1-methylethenyl group. The number of carbon atoms in the alkyl group is preferably 2 to 6, more preferably 2 to 5, even more preferably 2 to 4, and particularly preferably 2 or 3.

[0099] R 3Specific examples of the "alkynyl group having 2 to 8 carbon atoms" in the above include ethynyl group, 1-propynyl group, 2-propynyl group, 1-butynyl group, 2-butynyl group, 3-butynyl group, 1-pentynyl group, 2-pentynyl group, 3-pentynyl group, 4-pentynyl group, 1-hexynyl group, 2-hexynyl group, 3-hexynyl group, 4-hexynyl group, 5-hexynyl group, 1-heptynyl group, 1-octynyl group, etc., and are preferably ethynyl group, 1-propynyl group, and 2-propynyl group. The number of carbon atoms in the alkynyl group is preferably 2 to 6, more preferably 2 to 5, even more preferably 2 to 4, and particularly preferably 2 or 3.

[0100] R 3 Specific examples of the "alkylidene group having 1 to 8 carbon atoms" in the above formula include a methylidene group, an ethylidene group, a propylidene group, an isopropylidene group, a butylidene group, a pentylidene group, a hexylidene group, a heptylidene group, and an octylidene group, and preferably a methylidene group, an ethylidene group, a propylidene group, and an isopropylidene group. The number of carbon atoms in the alkylidene group is preferably 1 to 6, more preferably 1 to 5, further preferably 1 to 4, and particularly preferably 1 to 3.

[0101] R 3 Examples of the "substituent" in the "hydrocarbon group having 1 to 8 carbon atoms which may have a substituent" in the above formula include a halogen atom, a hydroxyl group, a nitro group, a cyano group, an alkyl group, an alkoxyl group, an alkoxycarbonyl group, an acyl group, an acyloxy group, an amino group, and an oxo group. Among these, a substituent containing an oxygen atom (e.g., a hydroxyl group, an alkoxycarbonyl group, an oxo group, etc.) is preferred. 3 When the "hydrocarbon group having 1 to 8 carbon atoms" in R has a substituent, the number of the substituents is not particularly limited as long as it is a substitutable number, but is preferably 1 to 3, and more preferably 1 or 2. 3 When the "hydrocarbon group having 1 to 8 carbon atoms" in the above has two or more substituents, the respective substituents may be the same or different.

[0102] R in general formula (II) 3 When represents a hydrocarbon group having 1 to 8 carbon atoms which may have a substituent, a carbon atom in the hydrocarbon group may be bonded to a carbon atom of ring A to form a bridged structure, or a saturated or unsaturated ring structure.

[0103] R 3 is preferably an oxo group, a hydroxy group, an alkoxy group having 1 to 4 carbon atoms (e.g., a methoxy group, etc.), an acyloxy group having 1 to 4 carbon atoms (e.g., an acetoxy group, etc.), a hydrocarbon group having 1 to 8 carbon atoms which may have a substituent (e.g., an alkyl group, an alkenyl group, etc.), or a hydrogen atom, more preferably an oxo group, a hydroxy group, a methoxy group, an acetoxy group, an alkyl group having 1 to 8 carbon atoms which may have a substituent (e.g., a methyl group, an ethyl group, a heptyl group, an octyl group, etc.), an alkenyl group having 2 to 8 carbon atoms which may have a substituent (e.g., a 1-methylethenyl group, etc.), or a hydrogen atom, and particularly preferably an oxo group, a hydroxy group, a methoxy group, an acetoxy group, a methyl group which may have a substituent (e.g., a hydroxy group, an alkoxycarbonyl group, etc.), an ethyl group which may have a substituent (e.g., a hydroxy group, an alkoxycarbonyl group, etc.), an isopropenyl group, a heptyl group, an octyl group, or a hydrogen atom.

[0104] R in general formula (II) 4 represents a hydrocarbon group having 1 to 8 carbon atoms, a hydroxyl group, or a hydrogen atom.

[0105] R 4 is preferably an alkyl group having 1 to 8 carbon atoms, an alkylidene group having 1 to 8 carbon atoms, a hydroxy group, or a hydrogen atom, more preferably an alkyl group having 1 to 8 carbon atoms (e.g., a methyl group, an ethyl group, a pentyl group, etc.), an alkylidene group having 1 to 8 carbon atoms (e.g., a propylidene group, etc.), a hydroxy group, or a hydrogen atom, and particularly preferably a methyl group, a pentyl group, a propylidene group, a hydroxy group, or a hydrogen atom.

[0106] In the general formula (II), m represents an integer of 1 to 3. m preferably represents 1 or 2, and more preferably represents 1.

[0107] In one embodiment, when m in general formula (II) is 2 or 3, a plurality of R 4 may be the same or different.

[0108] Preferred compounds (II) are shown below.

[0109] [Compound (II-A)] Ring A is a 5- or 6-membered, saturated or unsaturated carbocyclic ring; R 3 is an oxo group, a hydroxy group, an alkoxy group having 1 to 4 carbon atoms, an acyloxy group having 1 to 4 carbon atoms, an alkyl group having 1 to 8 (preferably 1 to 6) carbon atoms which may have a substituent, an alkenyl group having 2 to 8 (preferably 2 to 6) carbon atoms which may have a substituent, or a hydrogen atom, and R 3 is an optionally substituted alkyl group having 1 to 8 (preferably 1 to 6) carbon atoms or an optionally substituted alkenyl group having 2 to 8 (preferably 2 to 6) carbon atoms, a carbon atom in the alkyl group or alkenyl group may be bonded to a carbon atom of ring A to form a bridged structure or a saturated or unsaturated ring structure; R 4 represents an alkyl group having 1 to 8 (preferably 1 to 6) carbon atoms, an alkylidene group having 1 to 8 (preferably 1 to 6) carbon atoms, a hydroxy group, or a hydrogen atom; Compound (II), wherein m represents an integer of 1 to 3 (preferably 1 or 2).

[0110] [Compound (II-B)] Ring A is a 5- or 6-membered, saturated or unsaturated oxygen-containing heterocycle; R 3is an oxo group, a hydroxy group, an alkoxy group having 1 to 4 carbon atoms, an acyloxy group having 1 to 4 carbon atoms, an alkyl group having 1 to 8 (preferably 1 to 6) carbon atoms which may have a substituent, an alkenyl group having 2 to 8 (preferably 2 to 6) carbon atoms which may have a substituent, or a hydrogen atom, and R 3 is an optionally substituted alkyl group having 1 to 8 (preferably 1 to 6) carbon atoms or an optionally substituted alkenyl group having 2 to 8 (preferably 2 to 6) carbon atoms, a carbon atom in the alkyl group or alkenyl group may be bonded to a carbon atom of ring A to form a bridged structure or a saturated or unsaturated ring structure; R 4 represents an alkyl group having 1 to 8 (preferably 1 to 6) carbon atoms, an alkylidene group having 1 to 8 (preferably 1 to 6) carbon atoms, a hydroxy group, or a hydrogen atom; Compound (II), wherein m represents an integer of 1 to 3 (preferably 1 or 2).

[0111] [Compound (II-C)] Ring A is a 5- or 6-membered, saturated or unsaturated nitrogen-containing heterocycle; R 3 is an oxo group, a hydroxy group, an alkoxy group having 1 to 4 carbon atoms, an acyloxy group having 1 to 4 carbon atoms, an alkyl group having 1 to 8 (preferably 1 to 6) carbon atoms which may have a substituent, an alkenyl group having 2 to 8 (preferably 2 to 6) carbon atoms which may have a substituent, or a hydrogen atom, and R 3 is an optionally substituted alkyl group having 1 to 8 (preferably 1 to 6) carbon atoms or an optionally substituted alkenyl group having 2 to 8 (preferably 2 to 6) carbon atoms, a carbon atom in the alkyl group or alkenyl group may be bonded to a carbon atom of ring A to form a bridged structure or a saturated or unsaturated ring structure; R 4 represents an alkyl group having 1 to 8 (preferably 1 to 6) carbon atoms, an alkylidene group having 1 to 8 (preferably 1 to 6) carbon atoms, a hydroxy group, or a hydrogen atom; Compound (II), wherein m represents an integer of 1 to 3 (preferably 1 or 2).

[0112] In one embodiment, compound (II) is represented by the following general formula (IIa):

[0113] [ka]

[0114] [During the ceremony, Ring Aa is a 5- or 6-membered, saturated or unsaturated, carbocyclic or oxygen- or nitrogen-containing heterocyclic ring; R 3a is an oxo group, a hydroxy group, or a hydrogen atom; R 4a represents an alkyl group having 1 to 8 carbon atoms or a hydrogen atom. The compound may be a compound represented by the formula (excluding cyclotene). In this specification, the compound represented by general formula (IIa) may be referred to as "compound (Ia)". Each group in formula (IIa) will be explained below.

[0115] Ring Aa in general formula (IIa) is the same as ring A in general formula (II), and preferred embodiments and specific examples are also the same.

[0116] Ring Aa is substituted with at least one oxo group as shown in general formula (IIa).

[0117] In general formula (IIa),

[0118] [ka]

[0119] The moiety represented by is preferably selected from the following:

[0120] [ka]

[0121] Among them, the moiety in general formula (IIa) is more preferably selected from the following:

[0122] [ka]

[0123] It is particularly preferred that said moiety in general formula (IIa) is selected from the following:

[0124] [ka]

[0125] R in general formula (IIa) 3a and R 4a are each a substituent bonded to a substitutable position of ring Aa. 3a and R 4a may be bonded to different atoms (carbon atoms, heteroatoms) or may be bonded to the same carbon atom if substitutable.

[0126] R in general formula (IIa) 3a R represents an oxo group, a hydroxy group, or a hydrogen atom. 3a is preferably a hydroxy group or a hydrogen atom.

[0127] R in general formula (IIa) 4a represents an alkyl group having 1 to 8 carbon atoms or a hydrogen atom.

[0128] R 4aSpecific examples of the "alkyl group having 1 to 8 carbon atoms" in the above include methyl, ethyl, propyl, isopropyl, butyl, sec-butyl, isobutyl, tert-butyl, pentyl, neopentyl, isopentyl, 1-ethylpropyl, hexyl, isohexyl, 1,1-dimethylbutyl, 2,2-dimethylbutyl, 3,3-dimethylbutyl, 2-ethylbutyl, heptyl, and octyl groups, and are preferably methyl, ethyl, propyl, isopropyl, butyl, sec-butyl, isobutyl, and tert-butyl, more preferably methyl, ethyl, propyl, and isopropyl, and particularly preferably methyl and ethyl. The number of carbon atoms in the alkyl group is preferably 1 to 6, more preferably 1 to 5, even more preferably 1 to 4, and particularly preferably 1 to 3.

[0129] R 4a is preferably an alkyl group having 1 to 6 carbon atoms or a hydrogen atom, more preferably an alkyl group having 1 to 4 carbon atoms or a hydrogen atom, even more preferably a methyl group, an ethyl group, a propyl group, an isopropyl group or a hydrogen atom, and particularly preferably a methyl group, an ethyl group or a hydrogen atom.

[0130] A preferred compound (IIa) is shown below.

[0131] [Compound (IIa-A)] Ring Aa is a 5- or 6-membered, saturated or unsaturated carbocyclic ring; R 3a is an oxo group, a hydroxy group, or a hydrogen atom; R 4a represents an alkyl group having 1 to 6 carbon atoms (preferably 1 to 4) or a hydrogen atom.

[0132] [Compound (IIa-B)] Ring Aa is a 5- or 6-membered, saturated or unsaturated oxygen-containing heterocycle; R 3a is an oxo group, a hydroxy group, or a hydrogen atom; R 4a represents an alkyl group having 1 to 6 carbon atoms (preferably 1 to 4) or a hydrogen atom.

[0133] [Compound (IIa-C)] Ring Aa is a 5- or 6-membered, saturated or unsaturated nitrogen-containing heterocycle; R 3a is a hydrogen atom; R 4a represents an alkyl group having 1 to 6 carbon atoms (preferably 1 to 4) or a hydrogen atom.

[0134] [Compound (IIa-D)] In general formula (IIa)

[0135] [ka]

[0136] is selected from the following:

[0137] [ka]

[0138] R 3a is an oxo group, a hydroxy group, or a hydrogen atom; R 4a represents an alkyl group having 1 to 6 carbon atoms (preferably 1 to 4) or a hydrogen atom.

[0139] [Compound (IIa-E)] In general formula (IIa)

[0140] [ka]

[0141] is selected from the following:

[0142] [ka]

[0143] R 3a is an oxo group, a hydroxy group, or a hydrogen atom; R 4a represents an alkyl group having 1 to 6 carbon atoms (preferably 1 to 4) or a hydrogen atom.

[0144] [Compound (IIa-F)] Compound (IIa) represented by the following general formula:

[0145] [ka]

[0146] [In each formula, R 3a is an oxo group, a hydroxy group, or a hydrogen atom (preferably, a hydroxy group or a hydrogen atom); R 4a represents an alkyl group having 1 to 6 carbon atoms (preferably 1 to 4) or a hydrogen atom.

[0147] [Compound (IIa-G)] Compound (IIa) represented by the following general formula:

[0148] [ka]

[0149] [In each formula, R 3a is an oxo group, a hydroxy group, or a hydrogen atom; R 4a represents an alkyl group having 1 to 6 carbon atoms (preferably 1 to 4) or a hydrogen atom.

[0150] [Compound (IIa-H)] Compound (IIa) represented by the following general formula:

[0151] [ka]

[0152] [In each formula, R 3a is an oxo group, a hydroxy group, or a hydrogen atom; R 4a represents an alkyl group having 1 to 6 carbon atoms (preferably 1 to 4) or a hydrogen atom.

[0153] [Compound (IIa-I)] Compound (IIa) represented by the following general formula:

[0154] [ka]

[0155] [In each formula, R 4a represents an alkyl group having 1 to 6 carbon atoms (preferably 1 to 4) or a hydrogen atom.

[0156] [Compound (IIa-J)] Compound (IIa) represented by the following general formula:

[0157] [ka]

[0158] [In each formula, R 3a is an oxo group, a hydroxy group, or a hydrogen atom (preferably, a hydroxy group or a hydrogen atom); R 4a represents an alkyl group having 1 to 6 carbon atoms (preferably 1 to 4) or a hydrogen atom.

[0159] Specific examples of suitable compound (II) include: 3-Methyl-2-cyclopentenone (CAS Registry Number: 2758-18-1):

[0160] [ka]

[0161] γ-Butyrolactone (CAS Registry Number: 96-48-0):

[0162] [ka]

[0163] 2-Methyltetrahydrofuran-3-one (CAS Registry Number: 3188-00-9):

[0164] [ka]

[0165] α-Angelica lactone (CAS Registry Number: 591-12-8):

[0166] [ka]

[0167] Ethylcyclopentenolone (CAS Registry Number: 21835-01-8):

[0168] [ka]

[0169] 3-Methyl-1,2-cyclohexanedione (CAS Registry Number: 3008-43-3):

[0170] [ka]

[0171] Maltol (CAS Registry Number: 118-71-8):

[0172] [ka]

[0173] Tetrahydropyran-3-one (CAS Registry Number: 23462-75-1):

[0174] [ka]

[0175] 2,5-Cyclohexadiene-1-one (CAS Registry Number: 5664-33-5):

[0176] [ka]

[0177] 4-Methylpyrrolidin-2-one (CAS Registry Number: 2996-58-9, when the tertiary carbon is S-form: 31551-66-3, when the tertiary carbon is R-form: 260061-31-2):

[0178] [ka]

[0179] 2-Methyl-2,4-cyclopentadiene-1-one (CAS Registry Number: 94618-71-0):

[0180] [ka]

[0181] 4-Ethylpiperidin-2-one (CAS Registry Number: 50549-26-3):

[0182] [ka]

[0183] 1-Methylpiperidin-3-one (CAS Registry Number: 5519-50-6):

[0184] [ka]

[0185] Tetrahydro-3-methylpyran-2-one (CAS Registry Number: 10603-03-9):

[0186] [ka]

[0187] Dihydro-5-octyl-2(3H)-furanone (CAS Registry Number: 2305-05-7):

[0188] [ka]

[0189] 6-Heptyltetrahydro-2H-pyran-2-one (CAS Registry Number: 713-95-1):

[0190] [ka]

[0191] 2,5-Dimethyl-4-methoxy-3(2H)-furanone (CAS Registry Number: 4077-47-8):

[0192] [ka]

[0193] D-erythro-hex-2-enoic acid γ-lactone (CAS Registry Number: 89-65-6):

[0194] [ka]

[0195] 4-(Acetoxy)-2,5-dimethyl-3(2H)-furanone (CAS Registry Number: 4166-20-5):

[0196] [ka]

[0197] Methyl 3-oxo-2-pentyl-1-cyclopentaneacetate (CAS Registry Number: 24851-98-7):

[0198] [ka]

[0199] 4,5-Dimethyl-3-hydroxy-2(5H)-furanone (CAS Registry Number: 28664-35-9):

[0200] [ka]

[0201] 3,4-Dimethyl-1,2-cyclopentanedione (CAS Registry Number: 13494-06-9):

[0202] [ka]

[0203] (1R,4R)-1,7,7-trimethyl-bicyclo[2.2.1]heptan-2-one (CAS Registry Number: 464-49-3):

[0204] [ka]

[0205] 3,4-Dihydro-2H-1-benzopyran-2-one (CAS Registry Number: 119-84-6):

[0206] [ka]

[0207] (5R)-2-Methyl-5-(1-methylethenyl)-2-cyclohexen-1-one (CAS Registry Number: 6485-40-1):

[0208] [ka]

[0209] 3-Propylidene-1(3H)-isobenzofuranone (CAS Registry Number: 17369-59-4):

[0210] [ka]

[0211] 3,5,5-trimethyl-2-cyclohexen-1-one (CAS Registry Number: 78-59-1):

[0212] [ka]

[0213] Among these, 3-methyl-2-cyclopentenone, γ-butyrolactone, 2-methyltetrahydrofuran-3-one, α-angelica lactone, ethyl cyclopentenolone, 3-methyl-1,2-cyclohexanedione, and maltol are preferred because they provide a heated product that can particularly effectively improve the mouth-watering sensation.

[0214] The method for producing the cyclotene analogue compound is not particularly limited, and the compound can be produced by a method known per se or a method similar thereto. For example, cyclotene analogues can be obtained by extraction from plants such as coffee beans (MA. Gianturco, AS. Giammarino, RG Pitcher, Tetrahedron 19 2051 (1963)), high-temperature treatment of wood (J. Meyerfeld, Chem. Ztg. 36 549 (1912)) or hot alkali treatment (T. Enkvist, B. Alfredsson, M. Merikallio, P.Paakonen, O. Jarrela, Acta. Chem. Scand. 8 51 (1954)), heat treatment of sugars (WO 2014 / 157381; K. Heyns, R. Stute & H. Paulsen, Carbohydrate Res.,2, 132 (1966); RR Johnson, ED Alford & GW Kinzer, J. Agr.Food Chem., 17, 22 (1968)). (1969); Yasuo Shimizu, Shigeki Matsuto, Yasuyuki Mizunuma, Ikunosuke Okada, Food Engineering Journal, 17, 385, 391, 397 (1970)) or a method equivalent thereto. Cyclotene analogues are also available as commercially available products.

[0215] In one embodiment, the cyclotene analogue compound that can be used in the present invention may be a chemically synthesized product produced by a chemical synthesis method, or an isolated product extracted and purified from a material containing the cyclotene analogue compound. In the present invention, instead of or in addition to a chemically synthesized or isolated product of a cyclotene related compound, a material containing a cyclotene related compound may be used as is or after purification to a desired extent. The content of the cyclotene related compound in the material can be measured by gas chromatography-mass spectrometry (GC-MS).

[0216] [(A1): Substance capable of generating cyclotene or a cyclotene-related compound upon heating] In the present invention, a substance capable of producing cyclotene or a cyclotene related compound upon heating refers to a substance that does not itself contain cyclotene or a cyclotene related compound, but can produce cyclotene and / or a cyclotene related compound upon heating (in other words, a substance that can become one that contains cyclotene and / or a cyclotene related compound upon heating). A substance capable of producing cyclotene or a cyclotene related compound upon heating may consist of one type of substance, or may be a combination of multiple types (e.g., two or more types) of substances.

[0217] Specific examples of substances capable of producing cyclotene or a cyclotene analogue upon heating include monosaccharides (e.g., ribose, xylose, arabinose, glucose, fructose, etc.), disaccharides (e.g., sucrose, maltose, lactose, etc.), oligosaccharides, and polysaccharides (e.g., starch, cellulose, hemicellulose, etc.), preferably monosaccharides and disaccharides, more preferably ribose, xylose, arabinose, glucose, fructose, sucrose, maltose, and lactose, further preferably xylose, glucose, and fructose, and particularly preferably fructose. These may be used alone or in combination of two or more kinds.

[0218] When a sugar (e.g., at least one sugar selected from the group consisting of ribose, xylose, arabinose, glucose, fructose, sucrose, maltose, and lactose) is used as the substance capable of producing cyclotene or a cyclotene related compound when heated, an amino acid or a salt thereof may be used in combination. In other words, when a substance capable of producing cyclotene or a cyclotene related compound when heated contains a sugar (e.g., at least one sugar selected from the group consisting of ribose, xylose, arabinose, glucose, fructose, sucrose, maltose, and lactose), the substance may further contain an amino acid or a salt thereof. When a substance capable of producing cyclotene or a cyclotene related compound when heated contains an amino acid or a salt thereof in addition to a sugar, the efficiency of producing cyclotene or a cyclotene related compound can be improved.

[0219] Examples of amino acids or salts thereof that may be contained in a substance capable of producing cyclotene or a cyclotene analogue upon heating include aspartic acid, glutamic acid, methionine, valine, histidine, and salts thereof. Amino acids that may be used in the present invention include D- and L-isomers, either of which may be used in the present invention, or a racemic mixture, the DL-isomer, may be used.

[0220] The salts of amino acids that can be used in the present invention are not particularly limited as long as they are edible, and examples thereof include, for acidic groups such as carboxyl groups, salts with alkali metals such as sodium and potassium; salts with alkaline earth metals such as calcium and magnesium; ammonium salts; aluminum salts; zinc salts; salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine, dicyclohexylamine, and salts with basic amino acids such as arginine and lysine. For basic groups such as amino groups, examples of the salts include salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, and hydrobromic acid; salts with organic carboxylic acids such as acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hybenzic acid, pamoic acid, enanthic acid, decanoic acid, teoclic acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, and malic acid; and salts with organic sulfonic acids such as methanesulfonic acid, benzenesulfonic acid, and p-toluenesulfonic acid.

[0221] The amino acid or a salt thereof that may be contained in the substance capable of generating cyclotene or a cyclotene analogue upon heating is preferably sodium aspartate or sodium glutamate, more preferably sodium glutamate.

[0222] The substance capable of producing cyclotene or a cyclotene-related compound upon heating preferably contains at least one sugar selected from the group consisting of ribose, xylose, arabinose, glucose, fructose, sucrose, maltose and lactose, and at least one amino acid or a salt thereof selected from the group consisting of aspartic acid, glutamic acid, methionine, valine and histidine, and salts thereof; more preferably contains at least one sugar selected from the group consisting of xylose, glucose and fructose, and at least one amino acid or a salt thereof selected from the group consisting of aspartic acid and glutamic acid, and salts thereof; particularly preferably contains fructose, and sodium aspartate or sodium glutamate.

[0223] The method for producing a substance capable of producing cyclotene or a cyclotene-related compound by heating is not particularly limited, and the substance can be produced by a method known per se or a method similar thereto. In addition, a commercially available product may be used.

[0224] In one embodiment, the substance capable of producing cyclotene or a cyclotene-related compound upon heating may be a chemically synthesized product produced by a chemical synthesis method, or an isolated product extracted and purified from a material containing a substance capable of producing cyclotene or a cyclotene-related compound upon heating. For example, amino acids may be isolated products extracted and purified from a material containing amino acids (e.g., yeast extract, protein hydrolysate, etc.). In the present invention, instead of or in addition to a chemically synthesized or isolated product of a substance capable of generating cyclotene or a cyclotene-related compound when heated, a material containing a substance capable of generating cyclotene or a cyclotene-related compound when heated may be used as is or after purification to a desired extent. The content of the substance capable of generating cyclotene or a cyclotene-related compound in the material may be measured by gas chromatography-mass spectrometry (GC-MS).

[0225] [(A2):Oils and fats] In the present invention, "fat" refers to a substance mainly composed of acylglycerol (triglyceride, diglyceride, monoglyceride, etc.), and generally, those that are fluid at room temperature are called "oils" and those that are not fluid are called "fats", but this concept includes both. Examples of fats and oils that can be used in the present invention include vegetable fats and oils such as rapeseed oil, corn oil, soybean oil, sesame oil, rice oil, rice bran oil, safflower oil, coconut oil, palm oil, palm kernel oil, sunflower oil, perilla oil, perilla oil, linseed oil, olive oil, grape seed oil, and medium chain fatty acid oil; and animal fats and oils such as lard, beef tallow, chicken oil, mutton tallow, horse fat, fish oil, and whale oil. In addition, transesterified oils obtained by transesterifying the above-mentioned fats and oils, and hardened oils obtained by hydrogenating the above-mentioned fats and oils, etc. can also be used. The above-mentioned fats and oils may be refined (e.g., salad oil, etc.). These oils and fats may be used alone or in combination of two or more.

[0226] The composition (A) may contain components other than (A1) and (A2) (e.g., water, etc.) as long as the object of the present invention is not impaired, but the total content of (A1) and (A2) in the composition (A) is preferably 15% by weight or more, more preferably 35% by weight or more, and particularly preferably 85% by weight or more, based on the composition (A). The upper limit of the total content of (A1) and (A2) in the composition (A) is not particularly limited, and may be 100% by weight (i.e., the composition (A) may consist only of (A1) and (A2)).

[0227] The amount of (A1) contained in the composition (A) is preferably 0.001 weight ppm or more, more preferably 0.005 weight ppm or more, even more preferably 1 weight ppm or more, and particularly preferably 10 weight ppm or more, based on the amount of (A2) (i.e., fats and oils) contained in the composition (A), since it is possible to obtain a heated product having excellent mouth-watering sensation enhancing effect.In this case, the amount of (A1) contained in the composition (A) is preferably 200000 weight ppm or less, more preferably 100000 weight ppm or less, even more preferably 25000 weight ppm or less, and particularly preferably 10000 weight ppm or less, based on the amount of (A2) contained in the composition (A), since it is possible to obtain a heated product having excellent mouth-watering sensation enhancing effect.

[0228] In one embodiment, when (A1) contains at least compound (I), the amount of compound (I) contained in composition (A) is preferably 0.005 weight ppm or more, more preferably 0.5 weight ppm or more, and particularly preferably 50 weight ppm or more, based on the amount of (A2) (i.e., fats and oils) contained in composition (A), since it can obtain a heated product with excellent mouth-watering sensation enhancing effect.In this case, the amount of compound (I) contained in composition (A) is preferably 25000 weight ppm or less, more preferably 15000 weight ppm or less, and particularly preferably 12000 weight ppm or less, based on the amount of (A2) contained in composition (A), since it can obtain a heated product with excellent mouth-watering sensation enhancing effect.

[0229] In one embodiment, when (A1) contains at least cyclotene, the amount of cyclotene contained in the composition (A) is preferably 0.001 weight ppm or more, more preferably 0.005 weight ppm or more, even more preferably 1 weight ppm or more, and particularly preferably 10 weight ppm or more, based on the amount of (A2) (i.e., fats and oils) contained in the composition (A), since a heated product having excellent mouth-watering sensation enhancing effect can be obtained. In this case, the amount of cyclotene contained in the composition (A) is preferably 10000 weight ppm or less, more preferably 1000 weight ppm or less, and particularly preferably 500 weight ppm or less, based on the amount of (A2) contained in the composition (A), since a heated product having excellent mouth-watering sensation enhancing effect can be obtained.

[0230] In one embodiment, when (A1) contains at least a cyclotene analogue, the amount of the cyclotene analogue contained in the composition (A) is preferably 0.001 ppm by weight or more, more preferably 0.005 ppm by weight or more, even more preferably 1 ppm by weight or more, and particularly preferably 10 ppm by weight or more, based on the amount of (A2) (i.e., fats and oils) contained in the composition (A), since a heated product having an excellent mouth-watering sensation enhancing effect can be obtained. In this case, the amount of the cyclotene analogue contained in the composition (A) is preferably 10,000 ppm by weight or less, more preferably 1,000 ppm by weight or less, and particularly preferably 500 ppm by weight or less, based on the amount of (A2) contained in the composition (A), since a heated product having an excellent mouth-watering sensation enhancing effect can be obtained.

[0231] In one embodiment, when (A1) contains at least a substance capable of generating cyclotene or a cyclotene analogue by heating, and the substance contains sugar, the amount of sugar contained in the composition (A) is preferably 1 ppm by weight or more, more preferably 10 ppm by weight or more, and particularly preferably 50 ppm by weight or more, based on the amount of (A2) (i.e., fats and oils) contained in the composition (A), since a heated product having excellent mouth-watering sensation enhancing effect can be obtained. In this case, the amount of sugar contained in the composition (A) is preferably 200,000 ppm by weight or less, more preferably 500 ppm by weight or less, and particularly preferably 150 ppm by weight or less, based on the amount of (A2) contained in the composition (A), since a heated product having excellent mouth-watering sensation enhancing effect can be obtained. In addition, when the substance capable of generating cyclotene or a cyclotene analogue by heating contains an amino acid or a salt thereof in addition to sugar, the amount of the amino acid or a salt thereof contained in the composition (A) is preferably 1 ppm by weight or more, more preferably 10 ppm by weight or more, and particularly preferably 50 ppm by weight or more, based on the amount of (A2) contained in the composition (A), since a heated product having an excellent mouth-watering sensation enhancing effect can be obtained. In this case, the amount of the amino acid or a salt thereof contained in the composition (A) is preferably 200,000 ppm by weight or less, more preferably 500 ppm by weight or less, and particularly preferably 150 ppm by weight or less, based on the amount of (A2) contained in the composition (A), since a heated product having an excellent mouth-watering sensation enhancing effect can be obtained.

[0232] In one embodiment, when (A1) contains at least a substance capable of producing cyclotene or a cyclotene-related compound upon heating, and the substance contains a sugar and an amino acid or a salt thereof, the weight ratio of the sugar and the amino acid or a salt thereof contained in composition (A) (sugar:amino acid or a salt thereof) is preferably 1:0.02-50, more preferably 1:0.05-20, and particularly preferably 1:0.1-10, since a heated product having an excellent effect of enhancing the mouth-watering sensation can be obtained.

[0233] The method of heating (A) to obtain a heated product of (A) is not particularly limited, and may be, for example, a method of directly heating (A), or a method of dissolving or dispersing (A) in a medium such as a solvent or dispersion medium and then heating the resulting solution, i.e., a method of heating (A) in the medium. When (A) is heated in a medium, it may be heated under stationary conditions, or may be heated while stirring as appropriate. In addition, (A) may be heated in the presence of components other than the medium (e.g., (B), etc.) as long as the object of the present invention is not impaired. Heating of (A) may be performed under normal pressure or under pressure.

[0234] The heating temperature of (A) may be appropriately adjusted depending on the heating time, etc., but since a heated product having an excellent mouth-watering sensation enhancing effect can be obtained, the heating temperature is preferably 40 to 200°C, more preferably 50 to 150°C, even more preferably 50 to 120°C, and particularly preferably 80 to 120°C.

[0235] The heating time of (A) may be adjusted appropriately depending on the heating temperature, etc., but since a heated product having an excellent mouth-watering sensation enhancing effect can be obtained, the heating time is preferably 0.1 to 3840 minutes, more preferably 2.5 to 3840 minutes, more preferably 3.5 to 600 minutes, and particularly preferably 8 to 100 minutes.

[0236] When (A) is heated in a medium, the obtained heated product of (A) may be used after being separated from the medium. Alternatively, for example, when the medium used for heating is one that can be used as a food ingredient, the obtained heated product of (A) may be used together with the medium without being separated from the medium.

[0237] [(B)] (B) of the present invention is at least one compound selected from the group consisting of β-caryophyllene and β-caryophyllene analogues.

[0238] [(B): β-caryophyllene] The method for producing β-caryophyllene (CAS Registry Number: 87-44-5) that can be used in the present invention is not particularly limited, and β-caryophyllene produced by a method known per se (e.g., chemical synthesis method, enzymatic method, fermentation method, extraction method, etc.) or a method equivalent thereto may be used. Commercially available β-caryophyllene may also be used.

[0239] In one embodiment, β-caryophyllene that can be used in the present invention may be a chemically synthesized product produced by chemical synthesis, or an isolated product extracted and purified from a material containing β-caryophyllene. Examples of materials containing β-caryophyllene include natural products such as agricultural, livestock and fishery products (e.g., black pepper, lavender, rosemary, ylang-ylang, cloves, basil, oregano, cinnamon, hops, etc.), fermentation products such as culture solutions and fungal bodies obtained by culturing microorganisms, and processed products thereof. In the present invention, instead of or in addition to a chemically synthesized or isolated product of β-caryophyllene, a material containing β-caryophyllene may be used as is or after purification to a desired degree. The content of β-caryophyllene in the material may be measured by gas chromatography-mass spectrometry (GC-MS).

[0240] [(B): β-caryophyllene-related compounds] In the present invention, the term "β-caryophyllene analogue" refers to a compound having a structure and properties similar to those of β-caryophyllene, and examples thereof include isocaryophyllene (CAS Registry Number: 118-65-0), β-pinene (CAS Registry Numbers: 127-91-3, 18172-67-3, etc.), sabinene (CAS Registry Number: 3387-41-5), eugenol (CAS Registry Number: 97-53-0), limonene (CAS Registry Number: 5989-27-5, etc.), linalool (CAS Registry Number: 78-70-6, etc.), linalool oxide (CAS Registry Number: 60047-17-8, etc.), p-cymene (CAS Registry Number: 99-87-6, etc.), farnesene ( Terpene hydrocarbons such as terpene hydrocarbons (CAS Registry Number: 502-61-4, 26560-14-5, etc.), myrcene (CAS Registry Number: 123-35-3, etc.), ocimene (CAS Registry Number: 13877-91-3, etc.), α-phellandrene (CAS Registry Number: 99-83-2, etc.), α-terpinene (CAS Registry Number: 99-86-5), γ-terpinene (CAS Registry Number: 99-85-4), terpinolene (CAS Registry Number: 586-62-9, etc.); phenols such as 4-allyl-2,6-dimethoxyphenol (CAS Registry Number: 6627-88-9), 4-vinylphenol (CAS Registry Number: 2628-17-3, etc.). These compounds may be used alone or in combination of two or more.

[0241] The method for producing the β-caryophyllene analogue compound is not particularly limited, and the compound can be produced by a method known per se or a method similar thereto, and may be, for example, a synthetic product, an extract, etc. In addition, the β-caryophyllene analogue compound may be a commercially available product.

[0242] In one embodiment, the β-caryophyllene analogue compound that can be used in the present invention may be a chemically synthesized product produced by a chemical synthesis method, or an isolated product extracted and purified from a material containing the β-caryophyllene analogue compound. In the present invention, instead of or in addition to a chemically synthesized or isolated product of a β-caryophyllene analogue, a material containing a β-caryophyllene analogue may be used as is or after purification to a desired extent. The content of the β-caryophyllene analogue in the material may be measured by gas chromatography-mass spectrometry (GC-MS).

[0243] The method of heating (B) to obtain a heated product of (B) is not particularly limited, and may be, for example, a method of directly heating (B), or a method of dissolving or dispersing (B) in a medium such as a solvent or dispersion medium and then heating the resulting solution, i.e., a method of heating (B) in the medium. When (B) is heated in a medium, it may be heated under stationary conditions, or may be heated while stirring as appropriate. In addition, (B) may be heated in the presence of components other than the medium (e.g., (A), etc.) as long as the object of the present invention is not impaired. Heating (B) may be performed under normal pressure or under pressure.

[0244] The heating temperature and heating time of (B) are the same as those of (A) above, and the preferred ranges are also the same.

[0245] The heated product of (B) that can be used in the present invention may be (B) heated by any method, for example, (B) may be obtained by heating in a medium. In one embodiment, when (B) is heated in a medium, the medium used is not particularly limited, and examples thereof include lipids such as fats and oils, fatty acids (e.g., acetic acid, isovaleric acid, etc.), sterols, carotenoids, phospholipids, glycolipids, waxes, etc.; glycerol, aliphatic alcohols, hydrocarbon oils (e.g., mineral oil, etc.), ethanol, polyethylene glycol, water, and inorganic acids (e.g., hydrochloric acid, sulfuric acid, etc.). Among the heated products of (B), those obtained by heating (B) in a medium containing fats and oils may be referred to as "(B) heated in oil" in the present invention.

[0246] Examples of fats and oils that can be used for heating (B) include vegetable fats and oils such as rapeseed oil, corn oil, soybean oil, sesame oil, rice oil, rice bran oil, safflower oil, coconut oil, palm oil, palm kernel oil, sunflower oil, perilla oil, perilla oil, linseed oil, olive oil, grape seed oil, and neutral fatty acid oil; and animal fats and oils such as lard (lard), beef tallow, chicken oil, mutton tallow, horse fat, fish oil, and whale oil. In addition, transesterified oils obtained by transesterifying the above-mentioned fats and oils, and hardened oils obtained by hydrogenating the above-mentioned fats and oils, etc. can also be used. The above-mentioned fats and oils may be refined (e.g., salad oil, etc.). These fats and oils may be used alone or in combination of two or more.

[0247] When (B) is heated in a medium containing fats and oils, the medium may contain components other than fats and oils (e.g., water, etc.) as long as the object of the present invention is not impaired, but the content of fats and oils in the medium is preferably 15% by weight or more, more preferably 35% by weight or more, and particularly preferably 85% by weight or more, since a heated product having excellent mouth-watering sensation enhancing effect can be obtained. In this case, the upper limit of the content of fats and oils in the medium is not particularly limited and may be 100% by weight (i.e., the medium used for heating (B) may consist only of fats and oils).

[0248] When the heated product of (B) that can be used in the present invention is obtained by heating (B) in a medium (e.g., fats and oils, etc.), the concentration of (B) in the medium during heating is preferably 1 weight ppm or more, more preferably 10 weight ppm or more, and particularly preferably 50 weight ppm or more, since the heated product can have excellent mouth-watering sensation enhancing effect.In this case, the concentration of (B) in the medium during heating is preferably 100000 weight ppm or less, more preferably 50000 weight ppm or less, and particularly preferably 15000 weight ppm or less, since the heated product can have excellent mouth-watering sensation enhancing effect.

[0249] When (B) is heated in a medium (e.g., fat or oil), the obtained heated product of (B) may be separated from the medium and used in the enhancing agent of the present invention. Alternatively, for example, when the medium used for heating is one that can be used as a food ingredient, the obtained heated product of (B) may be used together with the medium without being separated from the medium.

[0250] In one embodiment, the enhancing agent of the present invention contains heated products of (A) and (B), and when the heated product is obtained by heating (A) and (B) together, (A2) contained in composition (A) may be used as a medium for heating (B) (for example, the heated product of (A) and (B) may be obtained by heating a composition containing (A1), (A2) and (B), etc.). In this case, the amount of (B) relative to (A2) is the same as the concentration of (B) in the medium during heating described above, and the preferred range is also the same.

[0251] In one embodiment, when the enhancer of the present invention contains heated products of (A) and (B) (a product obtained by heating (A) and (B) together, or a combination of heated products of (A) and (B) that have been separately prepared), the weight ratio of (A1) and (B) heated to obtain the heated product is not particularly limited, but is preferably 1:0.01-15,000, more preferably 1:0.1-10, and particularly preferably 1:0.2-5.

[0252] [(C)] (C) of the present invention is at least one compound selected from the group consisting of oxygen-containing derivatives of β-caryophyllene, limonene oxide (CAS Registry Number: 1195-92-2, etc.), and α-terpinenol (CAS Registry Number: 98-55-5).

[0253] The "oxygen-containing derivative of β-caryophyllene" used as (C) in the present invention refers to a compound (β-caryophyllene derivative) that has an oxygen atom in the molecule and is obtained by changing a part or multiple parts of β-caryophyllene by introducing a functional group, substituting an atom, or other chemical reaction. Specific examples of oxygen-containing derivatives of β-caryophyllene include β-caryophyllene oxide (CAS Registry Number: 1139-30-6), β-caryophyllenol ((1R,3Z,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo-[7.2.0]undec-3-en-5-ol), β-caryophyllenediol ((1R,4R,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo-[7.2.0]undecane-4,5-diol), and clobandiol (CAS Registry Number: 2649-64-1).

[0254] The method for producing the component (C) that can be used in the present invention is not particularly limited, and the component (C) may be produced by a method known per se (e.g., chemical synthesis, enzymatic method, fermentation method, extraction method, etc.) or a method equivalent thereto. The component (C) may be a commercially available product.

[0255] In one embodiment, (C) that can be used in the present invention may be a chemically synthesized product produced by a chemical synthesis method, or an isolated product extracted and purified from a material containing (C). Examples of materials containing (C) include natural products such as agricultural, livestock, and fishery products (e.g., pepper, basil, hops, cloves, oregano, cinnamon, ylang-ylang, etc.), fermentation products such as culture solutions and fungal bodies obtained by culturing microorganisms, and processed products thereof. In the present invention, instead of or in addition to a chemically synthesized or isolated product of (C), a material containing (C) may be used as is or after purification to a desired degree. The content of (C) in the material can be measured by gas chromatography-mass spectrometry (GC-MS).

[0256] The form of the enhancer of the present invention is not particularly limited, and examples thereof include solid forms (including powder, granules, etc.), liquid forms (including slurry, etc.), gel forms, paste forms, and the like.

[0257] The enhancing agent of the present invention may consist of only at least one selected from the heated product of (A) and / or (B), and (C). In addition to these, it may also contain a conventional base depending on the form, etc., of the enhancing agent of the present invention.

[0258] When the enhancer of the present invention is in the form of a liquid, examples of the base include water, ethanol, glycerin, propylene glycol, and the like. When the enhancer of the present invention is in the form of a solid, examples of the base include starch, dextrin, cyclodextrin, various sugars such as sucrose and glucose, protein, peptide, salt, solid fat, silicon dioxide, and mixtures thereof, as well as yeast cells and various powdered extracts.

[0259] The enhancing agent of the present invention may further contain, in addition to the heated product of (A) and / or (B) and at least one selected from (C), for example, an excipient, a pH adjuster, an antioxidant, a thickening stabilizer, a sweetener (e.g., sugars, etc.), an acidulant, a spice, a coloring agent, a flavoring, etc., so long as the object of the present invention is not impaired.

[0260] The enhancer of the present invention can be produced by a method known per se. The enhancer of the present invention may be subjected to, for example, a concentration treatment, a drying treatment, a decolorization treatment, etc., either alone or in combination.

[0261] When the enhancing agent of the present invention contains a heated product of (A), the method for producing the enhancing agent may include heating (A). Furthermore, when the enhancing agent of the present invention contains a heated product of (B), the method for producing the enhancing agent may include heating (B).When the enhancing agent of the present invention contains a heated product of (B) in oil, the method for producing the enhancing agent may include heating (B) in a medium containing oil or fat. Furthermore, when the enhancing agent of the present invention contains heated products of (A) and (B), the method for producing the enhancing agent may include heating (A) (i.e., a composition containing (A1) and (A2)) and (B) together, or heating (A) and (B) separately and combining the resulting heated product of (A) and heated product of (B). In this case, the weight ratio of (A1) to (B) to be heated is not particularly limited, but is preferably 1:0.01-15000, more preferably 1:0.1-10, and particularly preferably 1:0.2-5.

[0262] The enhancer of the present invention can be used by adding it to food. By adding the enhancer of the present invention to food, the mouth-watering sensation of the food can be enhanced. In addition, by adding the enhancer of the present invention to food, the mouth-watering sensation can be enhanced without imparting an unpleasant flavor to the food. In the present invention, the term "mouth watering sensation" refers to the sensation of saliva secretion being induced from the oral cavity. Saliva secretion can be promoted by chewing food, taste stimulation, etc., and the mouth watering sensation (the sensation of saliva secretion being induced from the oral cavity) is a sensation that a healthy person can usually feel with any food. "Enhancement" of the mouth watering sensation refers to an enhancement of the sensation of saliva secretion being induced from the oral cavity. The degree of the mouth watering sensation can be evaluated by sensory evaluation by a specialist panel. In the present invention, the term "off-flavor" refers to an unpleasant flavor (taste, aroma) that is not normally felt in food. Examples of ways in which an off-flavor is imparted to a food include cases in which a specific undesirable taste or aroma is imparted to the food by adding a component that is not originally contained in the food, and cases in which the original taste or aroma of the food is changed in an undesirable way. The presence or absence and the degree of the off-flavor can be evaluated by sensory evaluation by a specialist panel. In the present invention, the term "food" is a concept that broadly encompasses anything that can be orally ingested, including, for example, beverages, seasonings, food additives, and the like.

[0263] The enhancing agent of the present invention can enhance the juiciness of food by adding it to the food. In the present invention, the "juicy feeling" of a food refers to a pleasant sensation of a liquid spreading in the oral cavity during chewing of the food. The juicy feeling can be felt more strongly by increasing the amount of liquid components (e.g., water, oil, etc.) flowing out of the food during chewing, but the amount of liquid spreading in the oral cavity can also be increased by increasing saliva secretion during chewing of the food, resulting in a stronger juicy feeling. Therefore, the juicy feeling can be enhanced by enhancing the mouth-watering feeling of the food. As described above, the enhancer of the present invention can enhance the mouth-watering feeling of the food, and therefore can be suitably used to enhance the juicy feeling of the food. The "enhancement" of the juicy feeling refers to the enhancement of the pleasant feeling of a liquid spreading in the oral cavity during chewing of the food. The presence or absence and the degree of the juicy feeling can be evaluated by sensory evaluation by a specialist panel.

[0264] The enhancer of the present invention can also be used as a saliva secretion promoter. In the present invention, the term "saliva secretion promoter" refers to an oral substance having the function of increasing the amount of saliva secreted. The saliva secretion promoter can increase the amount of saliva secreted, for example, by having a subject who needs to increase the amount of saliva secreted ingest an effective amount of the saliva secretion promoter. The method of having the subject ingest the saliva secretion promoter is not particularly limited, and for example, the saliva secretion promoter may be ingested by the subject together with food, or the saliva secretion promoter alone may be ingested by the subject.

[0265] As described above, the mouth-watering sensation is a sensation that can usually be felt in any food, and the food to which the enhancing agent of the present invention can be added may be any food and is not particularly limited, but it is preferable for it to be one in which it is desired that the mouth-watering sensation or juicy sensation be enhanced. For example, the enhancer of the present invention can be suitably used in foods that are prone to lacking a mouth-watering or juicy feel (e.g., processed minced meat foods containing vegetable protein; frozen foods; processed meat foods such as ham and sausage; meat-like foods; processed seafood foods such as canned tuna, fish sausage, kamaboko, chikuwa, bonito flakes, and dried sardines), foods for people with reduced eating function (e.g., swallowing function, etc.) (e.g., foods for the elderly, etc.), cooked rice (e.g., fried rice, paella, pilaf, etc.), noodles (e.g., fried noodles, etc.), soups (e.g., consomme soup, chicken bone soup, ramen soup, etc.), sweets (e.g., cookies, biscuits, cakes, gum, gummy candies, jellies, agar sweets, etc.), and the like.

[0266] A minced meat processed food containing vegetable protein is produced, for example, by using minced meat mixed with vegetable protein as a raw material, and therefore tends to have a weaker juiciness than one produced by using normal minced meat not mixed with vegetable protein. By adding the enhancing agent of the present invention to such a minced meat processed food containing vegetable protein that lacks juiciness, the juiciness is enhanced, and a preferable minced meat processed food that has a sufficient juiciness even if it contains vegetable protein can be obtained. Here, "vegetable protein" refers to a product that has been processed to increase the protein content of seeds and nuts for extracting oil (e.g., soybeans, etc.) or their defatted products, or powder of grains (e.g., wheat, etc.), and specific examples include soybean protein, wheat protein, etc. Additionally, "minced meat processed foods" refers to processed foods that use minced meat as one of the ingredients, and specific examples include hamburger steaks, meatballs, sausages, minced meat cutlets, croquettes, gyoza dumplings, shumai, baozi, xiaolongbao, ravioli, and spring rolls.

[0267] In the present invention, the term "meat-like food" refers to a food that does not use meat as an ingredient, but uses instead vegetable materials (e.g., vegetable protein, tofu, gluten meat, etc.) to imitate the texture, taste, flavor, etc. of meat, and is generally also referred to as an imitation meat food. Meat-like foods may not be sufficiently juicy compared to foods that use real meat, and by adding the enhancing agent of the present invention to such meat-like foods that lack juiciness, the juiciness can be enhanced, and a preferable meat-like food that has a sufficient juiciness can be obtained. The meat-like food to which the enhancing agent of the present invention can be added may contain animal materials other than meat (e.g., milk, eggs, etc.), or may not contain animal materials. Specific examples of meat-like foods include processed minced meat-like foods (e.g., hamburger steak-like foods, meatball-like foods, sausage-like foods, minced cutlet-like foods, croquette-like foods, gyoza-like foods, shumai-like foods, baozi-like foods, xiaolongbao-like foods, ravioli-like foods, spring roll-like foods, etc.), ham-like foods, etc.

[0268] Frozen foods may have a dry texture, and by adding the enhancing agent of the present invention to such frozen foods, it is possible to obtain a preferable frozen food with enhanced juiciness and suppressed dryness in texture. The type of frozen foods to which the enhancing agent of the present invention can be added is not particularly limited, and examples thereof include frozen processed meat foods, frozen processed vegetable foods, and frozen processed seafood foods. Here, "processed meat foods" refers to processed foods that use meat (e.g., livestock meat, poultry meat, etc.) as one of the ingredients, and examples thereof include ham, minced meat processed foods, etc. "Processed vegetable foods" refers to processed foods that use vegetables as one of the ingredients. "Processed seafood foods" refers to processed foods that use seafood as one of the ingredients, and examples thereof include canned tuna, fish sausage, kamaboko, chikuwa, bonito flakes, and dried sardines.

[0269] By adding the enhancer of the present invention to a food eaten by a person (e.g., elderly person, etc.) with reduced eating function (e.g., swallowing function), the food can have an enhanced mouth-watering sensation and be easily swallowed. Therefore, the enhancer of the present invention can contribute to improving the quality of life (QOL) of a person with reduced eating function. In addition, it is known that saliva secretion ability decreases with age, but a food to which the enhancer of the present invention is added has an enhanced mouth-watering sensation or juicy sensation, and even an elderly person with reduced saliva secretion ability can obtain a mouth-watering sensation or juicy sensation. Therefore, the enhancer of the present invention can be suitably used, for example, in foods for the elderly. Here, "food for the elderly" refers to a food suitable for consumption by the elderly, in which the seasoning, softness, nutritional balance, etc. are adjusted in consideration of the taste, ease of eating, and nutritional state of the elderly.

[0270] The food to which the enhancing agent of the present invention can be added may be provided (sold, distributed) in a state suitable for eating from the beginning, or may be provided in a state that requires a specific treatment or cooking to become suitable for eating. For example, the food to which the enhancing agent of the present invention can be added may be provided as a concentrate that requires dilution with water or the like to become suitable for eating.

[0271] The amount of the enhancing agent of the present invention to be added to a food is not particularly limited and may be appropriately adjusted depending on the preparation conditions of the heated product, the type of food, etc.; however, in one embodiment, when the enhancing agent of the present invention contains at least heated products (A) and / or (B), the enhancing agent of the present invention can be added to a food so that the concentration of heated products (A) and / or (B) is usually 0.00001 to 10% by weight, preferably 0.0001 to 5% by weight, and more preferably 0.0005 to 0.5% by weight, based on the total weight of the food when eaten.

[0272] In one embodiment, when the enhancer of the present invention contains at least (C), the enhancer of the present invention can effectively enhance the mouth-watering sensation without imparting a strange flavor to the food, so it is preferable to add the enhancer to the food so that the concentration of (C) in the food is within a specific range relative to the total weight of the food when eaten. Specifically, the concentration of (C) in the food is preferably 0.0001 ppm by weight or more, more preferably 0.001 ppm by weight or more, and particularly preferably 0.005 ppm by weight or more, relative to the total weight of the food when eaten. In addition, the concentration of (C) in the food is preferably 100 ppm by weight or less, more preferably 50 ppm by weight or less, and particularly preferably 25 ppm by weight or less, relative to the total weight of the food when eaten. In one embodiment, when (C) is an oxygen-containing derivative of β-caryophyllene, the concentration is preferably 100 ppm by weight or less, more preferably 50 ppm by weight or less, and particularly preferably 25 ppm by weight or less, relative to the total weight of the food when eaten. In another embodiment, when (C) is limonene oxide or α-terpinenol, the concentration is preferably 0.8 ppm by weight or less, more preferably 0.5 ppm by weight or less, and particularly preferably 0.3 ppm by weight or less, relative to the total weight of the food when eaten.

[0273] The method and conditions for adding the enhancer of the present invention to food are not particularly limited, and can be appropriately set depending on the form of the enhancer of the present invention, the type of food, etc. The timing for adding the enhancer of the present invention to food is not particularly limited, and can be added at any time, for example, during the production of the food, after the food is completed (just before eating the food, while eating the food, etc.), etc. The enhancer of the present invention can also be added to raw materials before the food is produced.

[0274] <How to enhance the mouth watering sensation> The present invention also provides a method for enhancing the mouth-watering sensation of food (sometimes referred to in this specification as the "enhancing method of the present invention"), which comprises adding heated (A) and / or (B), or (C) to food.

[0275] The heated products of (A) and / or (B) and (C) that can be used in the enhancement method of the present invention are the same as the heated products of (A) and / or (B) and (C) that can be contained in the enhancement agent of the present invention, and the preferred embodiments are also the same. In addition, they can be produced in the same manner as the above-mentioned method.

[0276] In one embodiment, when the enhancement method of the present invention includes adding heated (A) to a food product, the enhancement method can include heating (A) and adding the resulting heated (A) to the food product. In one embodiment, when the enhancement method of the present invention includes adding heated (B) to a food, the enhancement method may include heating (B) and adding the obtained heated (B) to the food. When the enhancement method of the present invention includes adding heated (B) in oil to a food, the enhancement method may include heating (B) in a medium containing oil or fat, and adding the obtained heated (B) in oil to the food. In one embodiment, when the enhancement method of the present invention includes adding heated products of (A) and (B) to a food, the enhancement method may include heating (A) (i.e., a composition containing (A1) and (A2)) and (B) together, or heating (A) and (B) separately, combining the obtained heated products of (A) and (B), and adding the obtained heated products of (A) and (B) to the food. In this case, the weight ratio of (A1) to (B) to be heated is not particularly limited, but is preferably 1:0.01-15000, more preferably 1:0.1-10, and particularly preferably 1:0.2-5.

[0277] According to the enhancement method of the present invention, the mouth watering sensation of food can be enhanced. Also, according to the enhancement method of the present invention, the mouth watering sensation can be enhanced without imparting a strange flavor to the food. Examples of foods that can enhance the mouth watering sensation by the enhancement method of the present invention include the same as those exemplified as the foods to which the enhancement agent of the present invention can be added, and the same is also preferred.

[0278] According to the enhancement method of the present invention, the juiciness of a food can be enhanced, and the enhancement method of the present invention may be a method for enhancing juiciness. Furthermore, the enhancement method of the present invention can promote saliva secretion, and the enhancement method of the present invention may be a method for promoting saliva secretion.

[0279] In the enhancement method of the present invention, the amounts of heated products (A) and / or (B) and (C) added may be appropriately adjusted depending on the preparation conditions of the heated products, the type of food, and the like, and are not particularly limited. However, in one embodiment, when the enhancement method of the present invention includes adding at least heated products (A) and / or (B) to a food, the heated products (A) and / or (B) may be added so that the weight of the heated products (A) and / or (B) is preferably 0.00001 to 10 wt %, more preferably 0.0001 to 5 wt %, and particularly preferably 0.0005 to 0.5 wt %, relative to the total weight of the food when eaten.

[0280] When the enhancement method of the present invention includes adding at least (C) to food, the addition of (C) can effectively enhance the mouth-watering sensation without imparting an unusual flavor to the food, so it is preferable that the concentration of (C) in the food is within a specific range relative to the total weight of the food when eaten. Specifically, in the enhancement method of the present invention, the concentration of (C) in the food can be set to the same concentration (above) of (C) when the enhancer of the present invention containing at least (C) is added to the food, and the preferred range is also the same.

[0281] In the enhancement method of the present invention, the method and conditions for adding heated (A) and / or (B), or (C) to food are not particularly limited and can be appropriately set depending on the type of food, etc. The timing for adding heated (A) and / or (B), or (C) is not particularly limited and can be added at any time, for example, during the production of the food, after the food is completed (just before eating the food, while eating the food, etc.), etc. Heat-produced (A) and / or (B), or (C) can also be added to raw materials before the food is produced.

[0282] <Food and its manufacturing process> The present invention also provides a method for producing a food product (sometimes referred to in this specification as the "production method of the present invention"), which comprises heating (A) and / or (B) or adding (C).

[0283] The heated products of (A) and / or (B) and (C) that can be used in the enhancement method of the present invention are the same as the heated products of (A) and / or (B) and (C) that can be contained in the enhancement agent of the present invention, and the preferred embodiments are also the same. In addition, they can be produced in the same manner as the above-mentioned method.

[0284] In one embodiment, when the production method of the present invention includes adding a heated product of (A), the production method can include heating (A) and adding the resulting heated product of (A). In one embodiment, when the production method of the present invention includes adding heated (B), the production method may include heating (B) and adding the obtained heated (B). When the production method of the present invention includes adding heated (B) in oil, the production method may include heating (B) in a medium containing fat or oil, and adding the obtained heated (B) in oil. In one embodiment, when the production method of the present invention includes adding heated products of (A) and (B), the production method may include heating (A) (i.e., a composition containing (A1) and (A2)) and (B) together, or heating (A) and (B) separately, combining the obtained heated products of (A) and (B), and adding the obtained heated products of (A) and (B). In this case, the weight ratio of (A1) to (B) to be heated is not particularly limited, but is preferably 1:0.01-15000, more preferably 1:0.1-10, and particularly preferably 1:0.2-5.

[0285] In the production method of the present invention, the amounts of heated products (A) and / or (B) and (C) added are not particularly limited and may be appropriately adjusted depending on the preparation method of the heated products, the type of food, and the like. However, in one embodiment, when the production method of the present invention includes adding at least heated products (A) and / or (B), the heated products (A) and / or (B) may be added so that the weight of the heated products (A) and / or (B) is preferably 0.00001 to 10 wt %, more preferably 0.0001 to 5 wt %, and particularly preferably 0.0005 to 0.5 wt %, relative to the total weight of the food when eaten.

[0286] When the manufacturing method of the present invention includes adding at least (C), the addition of (C) is preferably carried out so that the concentration of (C) in the food is within a specific range relative to the total weight of the food when eaten, since it can effectively enhance the mouth-watering sensation and produce a food without an unpleasant flavor. Specifically, in the manufacturing method of the present invention, the concentration of (C) in the food can be set to the same concentration (above) of (C) when the enhancer of the present invention is added to the food, and the preferred range is also the same.

[0287] In the manufacturing method of the present invention, the method and conditions for adding heated (A) and / or (B), or (C) are not particularly limited and can be appropriately set depending on the type of food, etc. The timing for adding heated (A) and / or (B), or (C) is not particularly limited and can be added at any time from the start to the completion of food manufacturing. In addition, heated (A) and / or (B), or (C) can be added to raw materials before manufacturing the food.

[0288] The production method of the present invention may include, in addition to adding the heated product (A) and / or (B) or (C), appropriate processing steps and cooking steps conventionally used in food production depending on the type of food to be produced, etc.

[0289] According to the production method of the present invention, a food containing heated (A) and / or (B), or (C) (sometimes referred to as "food of the present invention" in this specification) can be produced. The food of the present invention is preferably a food with enhanced mouth-watering or juicy feeling, more preferably a food with enhanced mouth-watering or juicy feeling and no off-flavor.

[0290] The concentrations of heated products (A) and / or (B) and (C) in the food of the present invention may be appropriately adjusted depending on the preparation conditions of the heated products, the type of food, etc., and are not particularly limited. However, in one embodiment, when the food of the present invention contains at least heated products (A) and / or (B), the concentration of heated products (A) and / or (B) in the food of the present invention is preferably 0.00001 to 10 wt%, more preferably 0.0001 to 5 wt%, and particularly preferably 0.0005 to 0.5 wt%, relative to the total weight of the food when eaten.

[0291] When the food of the present invention contains at least component (D), the food of the present invention can effectively enhance the mouth-watering sensation without having an unusual flavor, so the concentration of component (D) in the food of the present invention is preferably within a specific range relative to the total weight of the food when eaten. Specifically, the concentration of component (D) in the food of the present invention can be set in the same manner as the concentration of component (D) when the enhancer of the present invention is added to the food (described above), and the preferred range is also the same.

[0292] Examples of foods that can be produced by the production method of the present invention include the same foods as those exemplified as the foods to which the reinforcing agent of the present invention can be added, and the same is also true for preferred foods.

[0293] The present invention will be described in more detail in the following examples, but the present invention is not limited to these examples. In this specification, "%", "ppm", and "ppb" mean "% by weight", "ppm by weight", and "ppb by weight" unless otherwise specified. EXAMPLES

[0294] [Experimental Example] The compounds shown in Table 1 below (all manufactured by Sigma-Aldrich) were added to the tonkotsu ramen soup for evaluation to the concentrations shown in Table 1 below. The tonkotsu ramen soup for evaluation was prepared by dissolving one packet of powdered soup included with a commercially available instant tonkotsu ramen (manufactured by Toyo Suisan Kaisha, product name "Maruchan Seimen Tonkotsu Flavor") in 550 g of boiling water. The tonkotsu ramen soup obtained by dissolving one packet of the above powdered soup in 500 g of boiling water was used as a positive control for the sensory evaluation described below. The compounds shown in Table 1 below were added at the concentrations shown in Table 1 below to the tonkotsu ramen soup for evaluation, and a sensory evaluation was carried out by two expert panels regarding the "mouth-watering sensation" of the soup. The mouth watering sensation was defined as "a sensation that induces saliva secretion from the oral cavity" and was evaluated on an 11-point scale from -5 (very weak) to 5 (very strong), with the additive-free evaluation tonkotsu ramen soup being scored 0 and the positive control being scored 3.0. The two expert panels each scored in increments of 0.1, and the average of the scores of the two expert panels was calculated. If the average score was 1.0 or more, it was determined that the product had a mouth watering sensation enhancing effect. The two expert panels were previously trained so that the panelists could agree on the extent to which the mouth watering sensation should change to cause a score change of 0.1 points. The results of the sensory evaluation are shown in Table 1 below.

[0295] [Table 1]

[0296] As shown in Table 1, the mouth-watering sensation of the evaluation pork bone ramen soup was not enhanced by the addition of any of the compounds shown in Table 1. Furthermore, the mouth-watering sensation of the evaluation pork bone ramen soup was not enhanced by the combination of β-caryophyllene and furfural. From these results, it was confirmed that the compounds shown in Table 1 themselves do not have the effect of enhancing the mouth watering sensation.

[0297] [Example 1] β-Caryophyllene and furfural (both manufactured by Sigma-Aldrich) were dissolved in safflower oil (manufactured by Ajinomoto Co., Inc.) to a concentration of 100 ppm by weight, and then heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rika Kikai Co., Ltd.) to obtain a sample (hereinafter also referred to as a "heated sample"). The obtained heated sample was added to the tonkotsu ramen soup for evaluation to obtain the concentration shown in Table 2 below. The tonkotsu ramen soup for evaluation and the tonkotsu ramen soup for the positive control of the sensory evaluation described below were each prepared in the same manner as in the experimental examples. The heated samples were added at the concentrations shown in Table 2 below (0.0015 to 1.0% by weight relative to the pork bone ramen soup for evaluation), and a sensory evaluation was carried out by two expert panels regarding the "mouth-watering sensation" and "off-flavor" of the pork bone ramen soup for evaluation. The mouth watering sensation was evaluated in the same manner as in the experimental example. The off-flavors were evaluated using a four-point scale ranging from 0 (not at all noticeable) to 3 (strongly noticeable). Two expert panels each scored in increments of 0.1 points, and the average score of the two expert panels was calculated. The two expert panels were trained in advance so that they would have a common understanding of how much the off-flavor should change to cause a 0.1 point change in the score. The results of the sensory evaluation are shown in Table 2 below.

[0298] [Table 2]

[0299] As shown in Table 2, the mouth-watering sensation of the evaluation pork bone ramen soup was enhanced by adding the heated sample obtained in this Example 1. The evaluation pork bone ramen soup to which 1% by weight of the heated sample was added had a sufficient mouth-watering sensation, but had a strange flavor, so it was considered that the concentration of the heated sample added in this evaluation system is preferably less than 1% by weight.

[0300] [Example 2] (Effect of type of heating medium (oil) on preparation of mouth-watering sensation enhancer from β-caryophyllene and furfural) β-caryophyllene and furfural (both manufactured by Sigma-Aldrich Co., Ltd.) were dissolved in safflower oil (manufactured by Ajinomoto Co., Ltd.) or medium-chain fatty acid oil (manufactured by Nisshin Oillio Co., Ltd.) to a concentration of 100 ppm by weight relative to the safflower oil or medium-chain fatty acid oil, respectively, and then heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rika Kikai Co., Ltd.) to obtain a sample (hereinafter also referred to as a "heated sample"). The obtained heated sample was added to the evaluation pork bone ramen soup to a concentration of 0.1% by weight (concentration of the heated sample relative to the evaluation pork bone ramen soup). The evaluation pork bone ramen soup and the pork bone ramen soup for the positive control of the sensory evaluation described below were prepared in the same manner as in the experimental examples. A sensory evaluation was conducted by two expert panels on the "mouth-watering sensation" of the evaluation tonkotsu ramen soup to which the heated samples were added using the heating medium (safflower oil or medium-chain fatty acid oil) shown in Table 3 below. The mouth watering sensation was evaluated in the same manner as in the experimental example. The results of the sensory evaluation are shown in Table 3 below.

[0301] [Table 3]

[0302] As shown in Table 3, the mouth-watering sensation of the evaluation pork bone ramen soup was enhanced whether safflower oil or medium-chain fatty acid oil was used as the heating medium for β-caryophyllene and furfural.

[0303] [Example 3] (Effect of each component concentration during heating in the preparation of a mouthwatering sensation enhancer from β-caryophyllene and furfural) β-Caryophyllene and furfural (both manufactured by Sigma-Aldrich) were dissolved in medium-chain fatty acid oil (manufactured by Nisshin Oillio Co., Ltd.) to the concentrations shown in Table 4 below, and then heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rika Kikai Co., Ltd.) to obtain samples (hereinafter also referred to as "heated samples"). Each of the obtained heated samples was added to the tonkotsu ramen soup for evaluation to the concentrations shown in Table 4 below. The tonkotsu ramen soup for evaluation and the tonkotsu ramen soup for the positive control of the sensory evaluation described below were each prepared in the same manner as in the experimental examples. A sensory evaluation was carried out by two expert panels on the "mouth-watering sensation" of the evaluation pork bone ramen soup to which each heated sample was added at the concentration shown in Table 4 below (0.001 to 0.1% by weight relative to the evaluation pork bone ramen soup). The mouth watering sensation was evaluated in the same manner as in the experimental example. The results of the sensory evaluation are shown in Table 4 below.

[0304] [Table 4]

[0305] As shown in Table 4, the mouth-watering sensation was enhanced to the same extent in all of the evaluation pork bone ramen soups to which each heated sample was added.

[0306] [Example 4] (Preparation of mouth watering sensation enhancer from β-caryophyllene and cyclotene) β-caryophyllene and cyclotene (both manufactured by Sigma-Aldrich Co., Ltd.) were dissolved in safflower oil (manufactured by Ajinomoto Co., Inc.) so that the concentration of β-caryophyllene in the safflower oil was 100 ppm by weight and the concentration of cyclotene in the safflower oil was 10 ppb by weight, and then the mixture was heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rika Kikai Co., Ltd.) to obtain a sample (hereinafter also referred to as a "heated sample"). In addition, an unheated sample was prepared in the same manner as the heated sample except that no heating was performed (hereinafter also referred to as an "unheated sample"). The obtained heated sample and unheated sample were added to the evaluation pork bone ramen soup to a concentration of 0.1% by weight (the concentration of the heated sample or unheated sample in the evaluation pork bone ramen soup). The evaluation pork bone ramen soup and the pork bone ramen soup for the positive control of the sensory evaluation described below were each prepared in the same manner as in the experimental examples. A sensory evaluation was carried out by two expert panels on the "mouth-watering sensation" of the evaluation tonkotsu ramen soup to which the heated or unheated samples had been added. The mouth watering sensation was evaluated in the same manner as in the experimental example. The results of the sensory evaluation are shown in Table 5 below.

[0307] [Table 5]

[0308] As shown in Table 5, the evaluation pork bone ramen soup to which the heated sample obtained by heating β-caryophyllene and cyclotene in safflower oil was added had an enhanced mouth-watering sensation. On the other hand, the evaluation pork bone ramen soup to which the unheated sample was added did not have an enhanced mouth-watering sensation. From these results, it was inferred that when preparing a mouth-watering sensation enhancer using β-caryophyllene and / or cyclotene, heating β-caryophyllene and / or cyclotene is necessary.

[0309] [Example 5] (Effect of heating medium on preparation of mouthwatering sensation enhancer from β-caryophyllene and cyclotene) β-caryophyllene and cyclotene (both manufactured by Sigma-Aldrich Co., Ltd.) were dissolved in water, propylene glycol (manufactured by Sigma-Aldrich Co., Ltd.), safflower oil (manufactured by Ajinomoto Co., Ltd.), soybean oil (manufactured by Ajinomoto Co., Ltd.), or rapeseed oil (manufactured by Ajinomoto Co., Ltd.) so that the concentration of β-caryophyllene in each heating medium was 100 ppm by weight, and the concentration of cyclotene in each heating medium was 100 ppm by weight, and then the mixture was heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rika Kikai Co., Ltd.) to obtain a sample (hereinafter also referred to as "heated sample"). Each of the obtained heated samples was added to the evaluation pork bone ramen soup to a concentration of 0.1% by weight (concentration of the heated sample in the evaluation pork bone ramen soup). The evaluation pork bone ramen soup and the pork bone ramen soup for the positive control of the sensory evaluation described below were prepared in the same manner as in the experimental examples. A sensory evaluation was conducted by two expert panelists on the "mouth-watering sensation" of the tonkotsu ramen soup to which each heated sample, prepared using water, propylene glycol, safflower oil, soybean oil or rapeseed oil as the heating medium, had been added. The mouth watering sensation was evaluated in the same manner as in the experimental example. The results of the sensory evaluation are shown in Table 6 below.

[0310] [Table 6]

[0311] As shown in Table 6, a mouth-watering sensation was observed in the evaluation tonkotsu ramen soup to which the heated samples prepared using water or propylene glycol as the heating medium were added. The evaluation tonkotsu ramen soup to which the heated samples prepared using safflower oil, soybean oil, or rapeseed oil as the heating medium were added had an enhanced mouth-watering sensation and showed higher scores than the heated samples prepared using water or propylene glycol as the heating medium. From these results, it was inferred that it is preferable to use edible oils and fats containing acylglycerol (triglyceride, etc.) as the heating medium.

[0312] [Example 6] (Study on the effect of β-caryophyllene oxide in enhancing the sensation of mouth watering) β-Caryophyllene oxide (Sigma-Aldrich) was added to the evaluation pork bone ramen soup to give the concentrations shown in Table 7. The evaluation pork bone ramen soup and the pork bone ramen soup for the positive control in the sensory evaluation described below were each prepared in the same manner as in the experimental examples. A sensory evaluation was conducted by two expert panels on the "mouth-watering sensation" and "off-flavor" of the evaluation pork bone ramen soup to which β-caryophyllene oxide had been added at the concentrations shown in Table 7 below (0.01 to 20 ppm by weight relative to the evaluation pork bone ramen soup). The mouth-watering sensation was evaluated in the same manner as in the Experimental Examples, and the off-flavor was evaluated in the same manner as in Example 1. The results of the sensory evaluation are shown in Table 7 below.

[0313] [Table 7]

[0314] As shown in Table 7, the mouth-watering sensation of the evaluation pork bone ramen soup was enhanced by the addition of β-caryophyllene oxide. The evaluation pork bone ramen soup to which 20 ppm by weight of β-caryophyllene oxide was added had a sufficient mouth-watering sensation, but had a strange flavor. Therefore, in this evaluation system, it was considered that the concentration of β-caryophyllene oxide added was preferably less than 20 ppm by weight.

[0315] [Example 7] (Investigation of the effects of clobandiol, β-caryophyllenol, α-terpinenol, and limonene oxide on enhancing the sensation of mouth watering) Clobandiol, β-caryophyllenol, α-terpinenol or limonene oxide (all manufactured by Sigma-Aldrich) was added to the pork bone ramen soup for evaluation to give the concentrations shown in Table 8. The pork bone ramen soup for evaluation and the pork bone ramen soup for the positive control in the sensory evaluation described below were each prepared in the same manner as in the experimental examples. A sensory evaluation was carried out by two expert panels on the "mouth-watering sensation" and "off-flavor" of the evaluation pork bone ramen soup to which clobandiol, β-caryophyllenol, α-terpinenol or limonene oxide had been added at the concentrations shown in Table 7 below (0.1 ppm by weight or 1 ppm by weight relative to the evaluation pork bone ramen soup). The mouth-watering sensation was evaluated in the same manner as in the Experimental Examples, and the off-flavor was evaluated in the same manner as in Example 1. The results of the sensory evaluation are shown in Table 8 below.

[0316] [Table 8]

[0317] As shown in Table 8, the evaluation pork bone ramen soups to which clobandiol, β-caryophyllenol, α-terpinenol or limonene oxide was added all had an enhanced mouth-watering sensation. The evaluation pork bone ramen soups to which 1 ppm by weight of α-terpinenol or limonene oxide was added had a sufficient mouth-watering sensation, but had a strange flavor.

[0318] [Example 8] (Effect of β-caryophyllene and furfural heated in oil on saliva secretion) In this example, an investigation was conducted as to whether the heated sample (mouth-watering sensation enhancer) prepared in Example 1 above would increase the amount of saliva secreted when added to actual food. 100 g of ground chicken (a mixture of ground breast and thigh meat, processed and manufactured by Ito-Yokado Co., Ltd.), 0.7 g of salt (manufactured by Naikai Salt Co., Ltd.), 0.1 g of white pepper powder (manufactured by Gaban Co., Ltd.), and 0.15 g of the heated sample prepared in Example 1 were mixed, and the mixture was molded into round shapes of 25 g each. The resulting molded products were each wrapped in a commercially available food wrap film and heated in a microwave oven (600 W) for 30 seconds each to produce chicken meatballs (hereinafter also referred to as "chicken meatballs for evaluation"). In addition, chicken meatballs were prepared using the same procedure as for the chicken meatballs for evaluation, except that safflower oil (manufactured by Ajinomoto Co., Inc.) was used instead of the heated sample prepared in Example 1 (hereinafter also referred to as "control chicken meatballs"). Each chicken meatball was cut into a hemisphere of about 9 g and heated to 36-38°C. Subjects (n=8) held the meatball in their mouths for 90 seconds, and the amount of saliva secreted during that time was measured. The results are shown in Table 9.

[0319] [Table 9]

[0320] As shown in Table 9, by placing a chicken meatball containing the heated sample prepared in Example 1 (mouth watering sensation enhancer of the present invention) in the mouth, the amount of saliva secretion increased significantly (risk rate of 5% or less) compared to when the control chicken meatball was placed in the mouth.

[0321] [Example 9] (Effect of β-caryophyllene oxide on saliva secretion) In this example, an investigation was conducted into whether β-caryophyllene oxide increases saliva secretion when added to actual food. 100 g of ground chicken (a mixture of breast and thigh meat, processed and manufactured by Ito-Yokado Co., Ltd.), 0.7 g of salt (manufactured by Naikai Salt Co., Ltd.), 0.1 g of white pepper powder (manufactured by Gaban Co., Ltd.), and β-caryophyllene oxide were mixed. The amount of β-caryophyllene oxide used was such that the concentration of β-caryophyllene oxide in the mixture became 5 ppm by weight. The resulting mixture was molded into round shapes of 25 g each, and the molded pieces were individually wrapped in commercially available food wrap film, and then heated in a microwave oven (600 W) for 30 seconds each to prepare chicken meatballs (hereinafter also referred to as "chicken meatballs for evaluation"). In addition, chicken meatballs were prepared in the same manner as the chicken meatballs for evaluation, except that β-caryophyllene oxide was not used (hereinafter also referred to as "control chicken meatballs"). Each chicken meatball was cut into a hemisphere of about 9 g and heated to 36-38°C. Subjects (n=6) held the meatball in their mouths for 90 seconds, and the amount of saliva secreted during that time was measured. The results are shown in Table 10.

[0322] [Table 10]

[0323] As shown in Table 10, when the chicken meatballs containing added β-caryophyllene oxide were placed in the mouth, the amount of saliva secreted increased significantly (risk rate of 5% or less) compared to when the control chicken meatballs were placed in the mouth.

[0324] [Example 10] (Evaluation results of β-caryophyllene and furfural heated in oil using chicken meatballs) The chicken meatballs for evaluation and the control chicken meatballs were each prepared in a manner similar to that of Example 8 described above. Nine expert panelists conducted a comparative evaluation of the chicken meatballs for evaluation and the control chicken meatballs. Specifically, the nine expert panelists were asked to eat each chicken meatball and select the chicken meatball that they felt had a stronger mouth-watering sensation and juiciness. As a result, nine out of nine panelists selected the chicken meatballs for evaluation, i.e., the chicken meatballs to which the heated sample (the mouth-watering sensation enhancer of the present invention) prepared in Example 1 had been added.

[0325] [Example 11] The ingredients shown in Table 11 below were mixed in the ratios shown in Table 11 below to prepare a model hamburger steak. The prepared steak was molded into an oval shape of about 250 g per piece. Canola oil was poured onto a hot plate heated to 180°C, and two molded steaks were placed on top and cooked for two minutes on each side. Next, 200 g of tap water was added, and the hot plate was covered and steamed for six minutes. After steaming, the steak was turned over and steamed for another two minutes to prepare a hamburger steak (hereinafter also referred to as the "hamburger steak for evaluation"). In addition, a hamburger steak was prepared in the same manner as the evaluation hamburger steak, except that safflower oil (manufactured by Ajinomoto Co., Inc.) was used instead of the heated sample prepared in Example 1 (hereinafter also referred to as the "control hamburger steak").

[0326] [Table 11]

[0327] Eight expert panelists compared and evaluated the hamburger steak for evaluation and the control hamburger steak. Specifically, the eight expert panelists were asked to eat each hamburger steak and select the hamburger steak that they felt had a stronger mouth-watering sensation and juiciness. As a result, eight out of eight panelists selected the hamburger steak for evaluation, i.e., the hamburger steak to which the heated sample (the mouth-watering sensation enhancer of the present invention) prepared in Example 1 was added.

[0328] [Example 12] (Effect of Heating on Preparation of Mouth Watering Sensation Enhancer from β-Caryophyllene and Cyclotene) β-caryophyllene and cyclotene (both manufactured by Sigma-Aldrich Co., Ltd.) were dissolved in safflower oil (manufactured by Ajinomoto Co., Inc.) so that the concentration of β-caryophyllene in the safflower oil was 150 ppm by weight, and the concentration of cyclotene in the safflower oil was 100 ppm by weight, and then the mixture was heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rika Kikai Co., Ltd.) to obtain a sample (hereinafter also referred to as a "heated sample"). In addition, an unheated sample was prepared in the same manner as the heated sample except that no heating was performed (hereinafter also referred to as an "unheated sample"). The obtained heated sample and unheated sample were added to the evaluation pork bone ramen soup to a concentration of 0.1% by weight (the concentration of the heated sample or unheated sample in the evaluation pork bone ramen soup). The evaluation pork bone ramen soup and the pork bone ramen soup for the positive control of the sensory evaluation described below were each prepared in the same manner as in the experimental examples. A sensory evaluation was carried out by two expert panels on the "mouth-watering sensation" of the evaluation tonkotsu ramen soup to which the heated or unheated samples had been added. The mouth watering sensation was evaluated in the same manner as in the experimental example. The results of the sensory evaluation are shown in Table 12 below.

[0329] [Table 12]

[0330] As shown in Table 12, the evaluation tonkotsu ramen soup to which the heated sample obtained by heating β-caryophyllene and cyclotene in safflower oil was added had an enhanced mouth-watering sensation, whereas the evaluation tonkotsu ramen soup to which the unheated sample was added did not have an enhanced mouth-watering sensation.

[0331] [Example 13] (Confirmation of the mouth-watering sensation enhancing effect when β-caryophyllene and cyclotene are heated separately) β-caryophyllene (Sigma-Aldrich Co., Ltd.) was dissolved in safflower oil (Ajinomoto Co., Inc.) so that the concentration of β-caryophyllene in the safflower oil was 1,000 ppm by weight, and the solution was then heated at 100°C for 30 minutes using a water bath (Tokyo Rika Kikai Co., Ltd.) to obtain a sample (hereinafter also referred to as the "β-caryophyllene heated sample"). The obtained heated β-caryophyllene sample was added to the pork bone ramen soup for evaluation so as to give a concentration of 0.01% by weight (concentration of the heated β-caryophyllene sample relative to the pork bone ramen soup for evaluation). In addition, cyclotene (Sigma-Aldrich) was dissolved in safflower oil (Ajinomoto Co., Inc.) so that the cyclotene was 100 ppm by weight relative to the safflower oil, and then the solution was heated at 100°C for 30 minutes using a water bath (Tokyo Rika Kikai Co., Ltd.) to obtain a sample (hereinafter also referred to as the "cyclotene heated sample"). The obtained cyclotene-heated sample was added to the pork bone ramen soup for evaluation so as to give a concentration of 0.1% by weight (concentration of the cyclotene-heated sample relative to the pork bone ramen soup for evaluation). In addition, the β-caryophyllene heated sample and the cyclotene heated sample were added to the pork bone ramen soup for evaluation so that the concentration of the β-caryophyllene heated sample in the pork bone ramen soup for evaluation was 0.01% by weight, and the concentration of the cyclotene heated sample in the pork bone ramen soup for evaluation was 0.1% by weight. The pork bone ramen soup for evaluation and the pork bone ramen soup for the positive control in the sensory evaluation described below were each prepared in the same manner as in the Experimental Examples. A sensory evaluation was carried out by two expert panels on the "mouth-watering sensation" of the evaluation tonkotsu ramen soup to which the heated β-caryophyllene sample and / or the heated cyclotene sample had been added. The mouth watering sensation was evaluated in the same manner as in the experimental example. The results of the sensory evaluation are shown in Table 13 below.

[0332] [Table 13]

[0333] As shown in Table 13, the evaluation pork bone ramen soup to which the heated sample obtained by heating β-caryophyllene alone (heated β-caryophyllene sample) or the heated sample obtained by heating cyclotene alone (heated cyclotene sample) was added had an enhanced mouth-watering sensation. Furthermore, the evaluation pork bone ramen soup to which both the heated β-caryophyllene sample and the heated cyclotene sample were added had a more significantly enhanced mouth-watering sensation.

[0334] [Example 14] β-caryophyllene and cyclotene (both manufactured by Sigma-Aldrich) were dissolved in safflower oil (manufactured by Ajinomoto Co., Inc.) so that the concentration of β-caryophyllene in the safflower oil was 150 ppm by weight, and the concentration of cyclotene in the safflower oil was 100 ppm by weight, and then the mixture was heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rika Kikai Co., Ltd.) to obtain a sample (hereinafter also referred to as a "heated sample"). The obtained heated sample was added to the evaluation tonkotsu ramen soup to obtain the concentration shown in Table 14 below. The evaluation tonkotsu ramen soup and the tonkotsu ramen soup for the positive control of the sensory evaluation described below were each prepared in the same manner as in the experimental examples. A sensory evaluation was carried out by two expert panels on the "mouth-watering sensation" and "off-flavor" of the evaluation pork bone ramen soup to which the heated sample was added at the concentration shown in Table 14 below (0.001 to 1.0% by weight relative to the evaluation pork bone ramen soup). The mouth-watering sensation was evaluated in the same manner as in the Experimental Examples, and the off-flavor was evaluated in the same manner as in Example 1. The results of the sensory evaluation are shown in Table 14 below.

[0335] [Table 14]

[0336] As shown in Table 14, the mouth-watering sensation of the evaluation pork bone ramen soup was enhanced by adding the heated sample obtained in this Example 15. The evaluation pork bone ramen soup to which 1% by weight of the heated sample was added had a sufficient mouth-watering sensation, but had a strange flavor, so it was considered that the concentration of the heated sample added in this evaluation system is preferably less than 1% by weight.

[0337] [Example 15] (Confirmation of the effect of heated β-caryophyllene and furfural-related compounds on enhancing the sensation of mouth watering) β-caryophyllene and furfural-related compounds shown in Table 15 below (all manufactured by Sigma-Aldrich) were dissolved in safflower oil (manufactured by Ajinomoto Co., Inc.) to a concentration of 100 ppm by weight relative to the safflower oil, and then heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rika Kikai Co., Ltd.) to obtain a sample (hereinafter also referred to as a "heated sample"). The obtained heated sample was added to the evaluation pork bone ramen soup to a concentration of 0.1% by weight (concentration of the heated sample relative to the evaluation pork bone ramen soup). The evaluation pork bone ramen soup and the pork bone ramen soup for the positive control of the sensory evaluation described below were each prepared in the same manner as in the experimental examples. A sensory evaluation was conducted by two expert panels on the "mouth-watering sensation" of the pork bone ramen soup for evaluation to which each heated sample prepared by heating β-caryophyllene and the furfural-related compounds shown in Table 15 below had been added. The mouth watering sensation was evaluated in the same manner as in the experimental example. The results of the sensory evaluation are shown in Table 15 below.

[0338] [Table 15]

[0339] As shown in Table 15, the mouth-watering sensation was enhanced in all of the evaluation pork bone ramen soups to which were added the heated samples obtained by heating β-caryophyllene and the furfural-related compounds shown in Table 15 (5-methylfurfural, furfuryl alcohol, 2-furyl methyl ketone). From these results, it was considered that the furfural-related compounds (5-methylfurfural, furfuryl alcohol, 2-furyl methyl ketone) used in this example can produce components that can enhance the mouth-watering sensation when heated together with β-caryophyllene in an oil-containing composition.

[0340] [Example 16] (Confirmation of the mouth-watering sensation enhancing effect of cyclotene-related compounds heated in oil and furfural heated in oil) The compounds shown in Table 16 below (all manufactured by Sigma-Aldrich) were dissolved in safflower oil (manufactured by Ajinomoto Co., Inc.) to a concentration of 100 ppm by weight relative to the safflower oil, and then heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rika Kikai Co., Ltd.) to obtain samples (hereinafter also referred to as "heated samples"). The obtained heated samples were added to the evaluation tonkotsu ramen soup to a concentration of 0.1% by weight (concentration of the heated sample relative to the evaluation tonkotsu ramen soup). The evaluation tonkotsu ramen soup and the tonkotsu ramen soup for the positive control of the sensory evaluation described below were each prepared in the same manner as in the experimental examples. A sensory evaluation was carried out by two expert panels on the "mouth-watering sensation" of the tonkotsu ramen soup for evaluation to which each heated sample prepared by heating the compounds shown in Table 16 below had been added. The mouth watering sensation was evaluated in the same manner as in the experimental example. The results of the sensory evaluation are shown in Table 16 below.

[0341] [Table 16]

[0342] As shown in Table 16, the mouth-watering sensation was enhanced in all of the evaluation pork bone ramen soups to which the heated samples obtained by heating the compounds shown in Table 16 were added. From these results, it was considered that all of the compounds used in this example could generate components that could enhance the mouth-watering sensation by heating them in the oil-containing composition.

[0343] [Example 17] (Confirmation of the effect of enhancing the sensation of mouth watering when heated cyclotene-related compounds are coexisted with heated β-caryophyllene) The cyclotene related compounds shown in Table 17 below (all manufactured by Sigma-Aldrich Corporation) were dissolved in safflower oil (manufactured by Ajinomoto Co., Inc.) so that each was 100 ppm by weight relative to the safflower oil, and then heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rika Kikai Co., Ltd.) to obtain samples (hereinafter also referred to as "cyclotene related compound heated samples"). In addition, β-caryophyllene (manufactured by Sigma-Aldrich Co., Ltd.) was dissolved in safflower oil (manufactured by Ajinomoto Co., Inc.) so that the concentration of β-caryophyllene in the safflower oil was 1,000 ppm by weight, and then the solution was heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rika Kikai Co., Ltd.) to obtain a sample (hereinafter also referred to as the "β-caryophyllene heated sample"). Each heated cyclotene related compound sample and each heated β-caryophyllene sample was added to the pork bone ramen soup for evaluation so that the concentration of the heated cyclotene related compound sample in the pork bone ramen soup for evaluation was 0.1% by weight, and the concentration of the heated β-caryophyllene sample in the pork bone ramen soup for evaluation was 0.01% by weight. The pork bone ramen soup for evaluation and the pork bone ramen soup for the positive control in the sensory evaluation described below were each prepared in the same manner as in the Experimental Examples. A sensory evaluation was carried out by two expert panels on the "mouth-watering sensation" of the evaluation tonkotsu ramen soup to which each heated sample of cyclotene related compounds and heated sample of β-caryophyllene had been added. The mouth watering sensation was evaluated in the same manner as in the experimental example. The results of the sensory evaluation are shown in Table 17 below.

[0344] [Table 17]

[0345] As shown in Table 17, the mouth-watering sensation was enhanced in the evaluation pork bone ramen soups to which were added each of the heated samples obtained by heating the cyclotene related compounds shown in Table 17 and the heated sample obtained by heating β-caryophyllene shown in Table 17. These results suggest that the heated cyclotene related compounds used in this example can enhance the mouth-watering sensation in the coexistence with the heated β-caryophyllene.

[0346] [Example 18] (Confirmation of the effect of cyclotene analogues and heated β-caryophyllene on enhancing the sensation of mouth watering) Cyclotene analogues and β-caryophyllene (both manufactured by Sigma-Aldrich Co., Ltd.) shown in Table 18 below were dissolved in safflower oil (manufactured by Ajinomoto Co., Inc.) so that the concentration of the cyclotene analogues in the safflower oil was 100 ppm by weight, and the concentration of β-caryophyllene in the safflower oil was 100 ppm by weight, and then the mixture was heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rika Kikai Co., Ltd.) to obtain a sample (hereinafter also referred to as a "heated sample"). The obtained heated sample was added to the evaluation tonkotsu ramen soup to a concentration of 0.1% by weight (concentration of the heated sample in the evaluation tonkotsu ramen soup). The evaluation tonkotsu ramen soup and the tonkotsu ramen soup for the positive control of the sensory evaluation described below were prepared in the same manner as in the experimental examples. A sensory evaluation was conducted by two expert panels on the "mouth-watering sensation" of the tonkotsu ramen soup for evaluation to which each heated sample prepared by heating the cyclotene related compounds and β-caryophyllene shown in Table 18 below had been added. The mouth watering sensation was evaluated in the same manner as in the experimental example. The results of the sensory evaluation are shown in Table 18 below.

[0347] [Table 18]

[0348] As shown in Table 18, the mouth-watering sensation was enhanced in all of the evaluation pork bone ramen soups to which the heated samples obtained by heating the cyclotene related compounds and β-caryophyllene shown in Table 18 were added. These results suggest that the heated cyclotene related compounds and β-caryophyllene used in this example can enhance the mouth-watering sensation. [Industrial Applicability]

[0349] According to the present invention, there can be provided a mouth-watering sensation enhancer capable of effectively enhancing a mouth-watering sensation and a method for producing the same. In addition, the mouth-watering sensation enhancer of the present invention can also effectively enhance a juicy sensation. According to the present invention, it is possible to provide a food product having an effectively enhanced mouth-watering sensation and a method for producing the same. Also, according to the present invention, it is possible to provide a food product having an effectively enhanced juicy sensation and a method for producing the same. According to the present invention, a method for effectively enhancing a mouth-watering sensation can be provided. Also, according to the present invention, a method for effectively enhancing a juicy sensation can be provided.

Claims

1. A mouth-watering sensation enhancer comprising the following heated products (A) and (B): (A) A composition containing (A1) furfural and (A2) a fat or oil (B) β-caryophyllene

2. The enhancer according to claim 1, which is a juiciness enhancer.

3. A method for enhancing the mouth-watering sensation of food, comprising adding a heated product of the following (A) and (B) to food: (A) A composition containing (A1) furfural and (A2) a fat or oil (B) β-caryophyllene

4. The method for enhancing juiciness according to claim 3 .

5. A method for producing a food having an enhanced mouth-watering sensation, comprising adding heated materials (A) and (B) below. (A) A composition containing (A1) furfural and (A2) a fat or oil (B) β-caryophyllene

6. A food product having an enhanced mouth-watering sensation, comprising the following heated products (A) and (B): (A) A composition containing (A1) furfural and (A2) a fat or oil (B) β-caryophyllene

7. A method for producing a mouth-watering sensation enhancer, comprising heating the following (A) and the following (B): (A) A composition containing (A1) furfural and (A2) a fat or oil (B) β-caryophyllene

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