Carbonation enhancer for carbonation-stimulating food and drink, flavor composition, and carbonation-stimulating food and drink with enhanced carbonation

Abstract

To provide a method for enhancing a carbonic acid feeling in carbonic acid-stimulated food and drink.SOLUTION: A carbonic acid feeling enhancer for carbonic acid-stimulated food and drink contains rotundone or, in addition to the rotundone, spilanthol and / or poligodial as active ingredients.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a carbonation sensation enhancer for carbonated food and beverages, which contains rotundone or rontandon as well as spilanthol and / or polygodial as active ingredients, a method for enhancing the carbonation sensation in food and beverages, a method for producing food and beverages with enhanced carbonation sensation, and a flavoring composition for enhancing the carbonation sensation. According to the present invention, by simply adding rotundone or rondanone as well as spilanthol and / or polygodial to carbonated foods and beverages such as carbonated drinks, the carbonated sensation of these carbonated foods and beverages is enhanced, and as a result, the inherent deliciousness of the carbonated foods and beverages is enhanced. Here, in the present invention, "and / or" means both the "and" and "or" cases, for example, "spilanthol and / or polygodial" is the same as "one or more selected from spilanthol or polygodial." [Background technology]

[0002] Carbonated foods and beverages, such as cola, cider, and energy drinks, which are the driving force in the carbonated beverage market, all have a strong, distinctive taste, and even if a carbonation enhancer with a spicy or bitter taste is used, the flavor is not significantly affected. However, in recent years, the market for carbonated drinks has expanded as a thirst-quenching beverage that can be consumed in place of mineral water, such as carbonated water alone or flavored carbonated drinks made by flavoring carbonated water.

[0003] In addition to the standard 500 ml bottles, these carbonated drinks are often distributed in large-volume family-sized bottles, such as 1-2 liter PET bottles. Therefore, when the bottle is opened many times, even if it is stored in a refrigerator, the carbon dioxide pressure at the time of opening cannot be maintained and the drink becomes flat. In addition, although improvements have been made to the PET resins used in PET bottle containers to improve airtightness, they do not have perfect gas barrier properties like metal containers, and the carbon dioxide pressure can gradually decrease during the distribution process from production to the consumer, causing a loss of product value. Therefore, there is a need for a simple and economical method for maintaining the carbonation sensation other than by improving the container.

[0004] Anticipating the possibility of carbon dioxide gas leaking during distribution, it has been proposed to manufacture and ship carbon dioxide at high gas pressure when filling containers. However, when it comes to beverages with a high fruit juice content or solids content, this method increases the likelihood of the contents spilling over when filling the container, making it difficult to increase the carbon dioxide gas pressure. Furthermore, it has been pointed out that this method poses manufacturing challenges, such as the need to slow down the speed at which the containers are filled. Furthermore, if the gas pressure is increased while still using conventional containers, new safety issues will arise, such as the container exploding or breaking, and there is a need to develop containers that can withstand increased pressure.

[0005] Furthermore, there is a demand from consumers for a stronger stimulation when it comes to solid foods such as sweets that require a carbonated sensation, and pressurizing carbon dioxide gas is not sufficient to satisfy all carbonated food and beverages. Therefore, apart from improvements in containers, there is a need for the development of a carbonation enhancer that can enhance only the carbonation sensation of carbonation-stimulating foods and beverages by adding a small amount, and many carbonation enhancers have been proposed to date.

[0006] For example, there are carbonation enhancers containing Capsicum extract, pepper extract, ginger extract, and the pungent components contained therein as active ingredients (Patent Document 1); Proposals have been made for a method of enhancing the carbonation sensation using washin and naringin as active ingredients (Patent Document 2); a carbonation sensation enhancer using star anise extract, a spice extract, as an active ingredient (Patent Document 3); and a method of enhancing the carbonation sensation by adding resistant dextrin to a turbid carbonated beverage (Patent Document 4).

[0007] Further proposed are a carbonation sensation imparting agent containing as an active ingredient a fine gel of a thickening stabilizer having a median diameter of 300 μm or less (Patent Document 5); a carbonation sensation enhancer containing as active ingredients 3-hepten-2-one (green), 3-octen-2-one (earthy), 3-nonen-2-one (fruity), and 3-decen-2-one (fatty), which have characteristic aromas (Patent Document 6); an additive for carbonated beverages containing spilanthol or a plant extract containing spilanthol as an active ingredient (Patent Document 7); and a carbonation sensation enhancer containing polygodial (Patent Document 8).

[0008] However, although the above proposals exert a carbonation enhancing effect, the problem remains unresolved that the properties of the carbonation enhancing ingredients themselves (e.g., having a pungent taste, bitterness, being an ingredient that changes the physical properties of food and beverages, having a characteristic aroma, etc.) have an effect on food and beverages. Therefore, there is a demand for further improved technology in order to find an additive that can enhance only the carbonation sensation without adversely affecting the flavor of the food or beverage itself. [Prior art documents] [Patent documents]

[0009] [Patent Document 1] JP 2010-68749 A [Patent Document 2] JP 2017-104046 A [Patent Document 3] JP 2015-173631 A [Patent Document 4] JP 2016-220682 A [Patent Document 5] JP 2013-121323 A [Patent Document 6] JP 2019-62867 A [Patent Document 7] JP 2006-166870 A [Patent Document 8] JP 2020-120623 A Summary of the Invention [Problem to be solved by the invention]

[0010] The problem that the present invention aims to solve is to provide a carbonation sensation enhancer that enhances only the carbonation sensation or maintains the carbonation sensation while maintaining the inherent flavor of a carbonated food or beverage or the preferred flavor at the time of product design, a method for improving the expression of the carbonation sensation by adding the carbonation sensation enhancer to a carbonated food or beverage, and a carbonated food or beverage in which the expression of the carbonation sensation is improved by the carbonation sensation enhancer, and a fragrance composition for enhancing the carbonation sensation.

[0011] According to the present technology, the present invention can be widely applied to enhance and maintain the carbonation sensation of carbonated foods and beverages such as carbonated water, carbonated soft drinks, carbonated soft drinks with a variety of flavor variations, carbonated alcoholic beverages (chuhai, highball, etc.). [Means for solving the problem]

[0012] As a result of intensive research to solve the above problems, it was discovered that by simply adding rotundone or, in addition to rotundone, one or more selected from spilanthol or polygodial to carbonated food or beverages, the expression of the carbonated feeling can be easily improved without significantly changing the flavor of the carbonated food or beverage, thereby completing the present invention.

[0013] That is, the present invention is as follows. [1] A carbonation enhancer for use in carbonation-stimulating foods and beverages, characterized in that it contains rotundone as an active ingredient. [2] A carbonation enhancer for a carbonation stimulating food or beverage as described in 1 above, characterized in that in addition to rotundone, spilanthol and / or polygodial are contained as active ingredients. [3] The carbonation sensation enhancer according to the above item 2, characterized in that it contains 0.01 to 20 parts by mass of spilanthol and / or 0.001 to 20 parts by mass of polygodial relative to 0.1 to 1 part by mass of rotundone.

[0014] [4] A flavor composition for enhancing carbonation sensation, comprising the carbonation sensation enhancer according to any one of 1 to 3 above. [5] A fragrance composition for enhancing a carbonation sensation, comprising the carbonation sensation enhancer according to any one of 1 to 3 above, wherein the content of rotundone in the fragrance composition is 0.1 ppb to 1 mass%. [6] A method for producing a fragrance composition for enhancing carbonation sensation, comprising adding rotundone so that the rotundone content in the fragrance composition is 0.1 ppb to 1 mass%, in a step of producing a fragrance composition for enhancing carbonation sensation containing the carbonation sensation enhancer described in any one of 1 to 3 above.

[0015] [7] A carbonation stimulating food or drink having an enhanced carbonation sensation, characterized by containing the carbonation sensation enhancer according to any one of 1 to 3 above. [8] A carbonation-stimulating food or drink having an enhanced carbonation sensation, characterized by containing the flavor composition for enhancing the carbonation sensation described in 4 or 5 above. [9] The carbonated food or drink with enhanced carbonation as described in 7 or 8 above, characterized in that the content of rotundone is 0.1 ppt to 10 ppm.

[0016]

[10] A carbonated food or beverage with enhanced carbonation as described in 7 or 8 above, characterized in that the content of rotundone as a carbonation enhancer is 0.1 ppt to 10 ppm, and the food or beverage contains 0.01 to 20 parts by mass of spilanthol as a carbonation enhancer and / or 0.001 to 20 parts by mass of polygodial as a carbonation enhancer relative to 0.1 to 1 part by mass of rotundone.

[11] A method for producing a carbonated food or beverage with enhanced carbonation, characterized in that in a process for producing a carbonated food or beverage with enhanced carbonation, rotundone is added as a carbonation enhancer so that the rotundone content in the food or beverage is 0.1 ppt to 10 ppm.

[12] A method for producing a carbonated food or beverage with enhanced carbonation as described in 11 above, characterized in that in the process of producing a carbonated food or beverage with enhanced carbonation, the content of rotundone as a carbonation enhancer is 0.1 ppt to 10 ppm, and 0.01 to 20 parts by mass of spilanthol as a carbonation enhancer and / or 0.001 to 20 parts by mass of polygodial as a carbonation enhancer are added per 0.1 to 1 part by mass of rotundone.

[0017]

[13] A method for enhancing the carbonation sensation of a carbonation-stimulating food or beverage, characterized in that rotundone is used as an active ingredient.

[14] A method for enhancing the carbonation sensation for a carbonation stimulating food or beverage described in 13 above, characterized in that in addition to rotundone, spilanthol and / or polygodial are used as active ingredients.

[15] A method for enhancing the carbonation sensation for a carbonated food or beverage described in 14 above, characterized in that the carbonation sensation sensation is enhanced by containing 0.01 to 20 parts by mass of spilanthol and / or 0.001 to 20 parts by mass of polygodial relative to 0.1 to 1 part by mass of rotundone. Effect of the Invention

[0018] The carbonation enhancer of the present invention, which contains rotundone as an active ingredient, is capable of enhancing or imparting only the carbonation sensation without affecting the flavor of carbonated foods and beverages, including carbonated beverages. Provide. In addition, by using spilanthol and / or polygodial in combination with rotundone, it is possible to provide an enhancer that combines the characteristics of polygodial (producing a strong carbonation sensation from an early stage in the drinking process, providing an immediate carbonation sensation enhancement effect) and / or the characteristics of spilanthol (producing a carbonation sensation enhancement effect slower than polygodial, providing an effect of enhancing a sustained carbonation sensation and smoothness after the carbonated beverage is put in the mouth), thereby further enhancing the carbonation sensation.

[0019] The carbonation enhancer of the present invention enhances the carbonation or carbonation stimulation (the distinctive refreshing and stimulating sensation felt when drinking or eating a carbonated food or beverage) caused by the carbon dioxide contained in carbonated beverages or by the carbon dioxide gas generated after a carbonated food or beverage is placed in the mouth, thereby imparting an intense carbonation stimulation or complementing the "flat" state caused by the permeation of carbon dioxide gas from the container or degassing after opening, thereby restoring the original carbonation sensation from the time the product was designed or manufactured.

[0020] Moreover, the method for enhancing the carbonation sensation solves problems in the prior art, such as the fact that the carbonation sensation enhancing active ingredient itself has a pungent taste or bitterness, that it is an ingredient that changes the physical properties of food and beverages, and that it has a distinctive aroma, and can enhance only the carbonation sensation without adversely affecting the flavor of the food and beverage itself. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0021] The present invention will now be described in detail. [1] Carbonation enhancer (1) Rotunda Rotundone (CAS 18374-76-0), an essential active ingredient of the carbonation enhancer of the present invention, is represented by the following structure and its common name is (3S,5R,8S)-5-isopropenyl-3,8-dimethyl-3,4,5,6,7,8-hexahydro-1(2H)-azulenone. [ka]

[0022] Rotundone is known to be one of the trace components contained in the plants rosemary, marjoram, pepper, and grapes, and is a component that has a unique spicy, pepper-like odor. In addition to natural products, a method for synthesizing rotundone using guaiol (CAS 489-86-1) as a raw material is known, as described in J. Agric. Food Chem., 65, 4464-4471 (2017).

[0023] In the carbonation enhancer of the present invention, in addition to the above-mentioned rotundone, polygodial and / or spilanthol can be further used. (2) Polygodial Polygodial gives off a strong carbonation sensation from an early stage when drinking, and has the immediate effect of enhancing the carbonation sensation. Therefore, by using Polygodial in combination with Rotundone, the carbonation sensation is enhanced. The enhancing effect can be further improved. The polygodial used in the present invention (IUPAC name: (1R,4aS,8aS)-5,5,8a-Trimethyl-1,4,4a,6,7,8-hexahydronaphthalene-1,2-dicarboxaldehyde) has the molecular formula C 15 H 22 O2 is a compound with a molecular weight of 234.33 and a melting point of 57°C, and is a diterpene aldehyde having the following structure: [ka]

[0024] Polygodial is known as a stimulant component of the plants Polygonum polyglutum and Mountain pepper. The polygodial used in the present invention may be a synthetic product synthesized by chemical method, or may be extracted from animals or plants.The polygodial obtained by any method can be used in the present invention, and it does not need to be of high purity as long as it can obtain the effect of the present invention. As long as it does not affect the flavor of the food or drink, plant extracts and essential oils containing polygodial may be used without purification.

[0025] Plants known to contain polygodial include Persicaria hydropiper (also known as water pepper), mountain pepper (Polygonum punctatum var. punctatum), the ferns Blechnum fluviatile and Thelypteris hispidula, and the moss Porella vernicosa.

[0026] In addition, it has been reported that animals such as Dendrodoris limbata and Doriopsilla pharpa, which belong to the sea slugs, also contain polygodial. When used in foods and beverages, from the standpoint of safety, it is preferable to use extracts or essential oils obtained from plants that are commonly eaten, and it is particularly preferable to use extracts or essential oils from willow knotweed and mountain pepper.

[0027] An example of a method for extracting polygodial from Polygonum officinalis is a method in which a liquid extracted from the leaves (including cotyledons), stems, and seeds of Polygonum officinalis using an extraction solvent is distilled to obtain a fraction containing polygodial. The extraction solvent used in the extraction treatment of willow knotweed can be water, alcohols (e.g., lower alcohols having 1 to 3 carbon atoms such as methanol, ethanol, propanol, isopropanol, etc.), acetone, ethyl acetate, etc., either alone or in a mixture of any two or more of them. Among the extraction solvents, in view of extraction rate, cost, operational safety, etc., it is preferable to use water, ethanol, acetone, or ethyl acetate alone or in the form of a mixture of any two or more of them, with ethyl acetate and ethanol being particularly preferred.

[0028] The amount of the extraction solvent is not particularly limited and can be adjusted according to the purpose. The amount of the compound used is preferably 300 to 3,000 parts by mass, and more preferably 500 to 2,000 parts by mass. The extraction temperature is usually 0 to 100°C, preferably 20 to 50°C, and more preferably 30 to 40°C. The extraction time depends on the extraction temperature, but is usually 30 minutes to 5 hours, preferably 1 to 2 hours. The obtained extract is subjected to solid-liquid separation using filter paper or the like to obtain a crude extract containing polygodial.

[0029] The crude extract can be directly subjected to a distillation process, but it is preferable to distill off the extraction solvent to obtain a concentrated liquid. Also, the crude extract can be subjected to liquid-liquid partition extraction before distilling off the extraction solvent to extract the active ingredient polygodial into a solvent with low polarity, or to extract highly polar impurity components into a solvent with high polarity, thereby removing highly polar impurity components.

[0030] When performing liquid-liquid partition extraction, 50 to 200 parts by mass of a solvent that is immiscible with the crude extract is added to 100 parts by mass of the crude extract. For example, when the extraction solvent is ethyl acetate, water or a mixture of water and alcohols can be used, and when the extraction solvent is water or a mixture of water and alcohols, ethyl acetate, hexane, heptane, etc. can be used.

[0031] The willow polygonum concentrate is distilled to obtain a fraction containing polygodial. The distillation step can be carried out using a known distillation apparatus, specifically, simple distillation, rectification, flash distillation, short-path distillation, etc. If the evaporation temperature exceeds 150° C., the polygodial will decompose, resulting in a significant drop in yield, and therefore it is necessary to distill at 150° C. or lower, preferably 140° C. or lower, more preferably 130° C. or lower, and further preferably 120° C. or lower. Therefore, it is necessary to carry out the evaporation under reduced pressure using a known vacuum pump such as an oil rotary pump, a mechanical booster pump, or a diffusion pump.

[0032] As the size of the apparatus increases, the amount of heat required for distillation increases, leading to problems such as decomposition of the active ingredient and deterioration of energy efficiency. Therefore, short-step distillation is most preferable, and a centrifugal thin-film or falling thin-film type apparatus can be used. The degree of reduced pressure during distillation is not limited as long as the polygodial is distilled at 150°C or less, but it is desirable to distill at a lower pressure, which is generally 300 Pa or less, preferably 200 Pa or less, more preferably 100 Pa or less, and particularly preferably 50 Pa or less.

[0033] Because the content of polygodial in the willow knotweed extract is very low, it may adhere to the cooling section where the fraction is condensed, reducing the recovery rate; if necessary, the fraction adhering to the cooling section can be recovered using a solvent. There is no limitation on the solvent that can be used, and it can be appropriately selected based on price, safety, ease of handling, application, and the like.

[0034] For example, water, ethanol, 1,3-butylene glycol, propylene glycol, dipropylene glycol, glycerin, diglycerin, 1,2-pentanediol, 1,3-propanediol, medium-chain fatty acid esters, triacetin, triethyl citrate, etc. are suitable, and when the willow polygonum extract is obtained as a water-soluble preparation, ethanol or a water-containing product thereof is particularly suitable, and when it is obtained as a fat-soluble preparation, medium-chain fatty acid esters (medium-chain fatty acid triglycerides with constituent fatty acids having 5 to 12 carbon atoms), etc. are particularly suitable.

[0035] Depending on the distillation equipment used, it may be difficult to recover the fraction adhering to the cooling section with a solvent, or it may be difficult to recover the fraction adhering to the cooling section with a solvent. Since this requires complicated operations and may make recovery difficult, it is preferable to add an auxiliary solvent to the Polygonum salicina extract before distillation in the distillation step. By distilling the willow knotweed extract containing the auxiliary solvent, the amount of the fraction is increased, and the fraction containing polygodial can be efficiently recovered without performing a recovery operation using a solvent.

[0036] The type and amount of the auxiliary solvent used can be appropriately selected depending on the purpose, taking into account factors such as price, safety, ease of handling, and application, but it is preferable that the auxiliary solvent has a boiling point equivalent to that of the polygodial, and has a boiling point at atmospheric pressure (1 atm) of 180°C or higher, more preferably 200°C or higher, and is preferably a solvent having a boiling point of 700°C or lower, more preferably 600°C or lower. If the boiling point of the auxiliary solvent used is below 180°C, the efficiency of recovery of the auxiliary solvent in the cooling tube is poor, whereas if it is above 700°C, the auxiliary solvent is hardly distilled, which is unsuitable.

[0037] Suitable examples of the auxiliary solvent include glycerin (boiling point at atmospheric pressure (1 atm); the same applies below: 290°C), propylene glycol (188°C), dipropylene glycol (232°C), medium-chain fatty acid esters (medium-chain fatty acid triglycerides having constituent fatty acids with 5 to 12 carbon atoms) (370 to 670°C), triacetin (260°C), and triethyl citrate (294°C). When the willow knotweed extract is obtained as a water-soluble preparation, glycerin, propylene glycol, triethyl citrate or a mixture thereof is particularly preferred, and when it is obtained as a fat-soluble preparation, medium-chain fatty acid esters (medium-chain fatty acid triglycerides having constituent fatty acids with 5 to 10 carbon atoms) are particularly preferred.

[0038] The co-solvent may be added at any stage before distillation, but is preferably added before extraction or before the extraction solvent is distilled off from the crude extract. The amount of the auxiliary solvent is not particularly limited and can be appropriately adjusted depending on the purpose, but 10 to 500 parts by mass, more preferably 50 to 200 parts by mass, is used per 100 parts by mass of Polygonum salicina used as the extraction raw material. When the auxiliary solvent is added before the extraction or before the extraction solvent is distilled off from the crude extract, the extraction solvent is distilled off under conditions that do not distill off the auxiliary solvent.

[0039] (3) Spilanthol Spilanthol has a slower onset of its carbonation enhancing effect than polygodial, and has the effect of enhancing the sustained carbonation and smoothness of the drink after it is put in the mouth. Therefore, by using spilanthol in addition to rotundone, the effect of enhancing the carbonation sensation can be further improved.

[0040] Spilanthol (IUPAC name: (2E,6Z,8E)-N-Isobutyl-2,6,8-decatrienamide) used in the present invention has the molecular formula C 14 H 23 NO, a compound with a molecular weight of 221.34 and a melting point of 23°C, is a fatty acid amide having the following structure: [ka]

[0041] The spilanthol used in the present invention may be a synthetic product synthesized by a chemical method, or may be one extracted from animals or plants. In the present invention, spilanthol obtained by any method can be used, and it is not necessary for the purity to be high so long as the effects of the present invention can be obtained. As long as it does not affect the flavor of food or drink, plant extracts and essential oils containing spilanthol may be used without purification.

[0042] When used in foods and beverages, from the standpoint of safety, it is preferable to use extracts or essential oils obtained from plants that are commonly eaten, and from the standpoint of practicality such as supply and price, it is particularly preferable to use extracts or essential oils from Spilanthes acmella or Spilanthes acmella var. oleracea, which have a high spilanthol content.

[0043] An example of a method for extracting spilanthol is a method in which the flower heads of Amaranthella or Amaranthella sulcata are dried and crushed, and then extracted with an organic solvent to obtain an extract containing spilanthol. The organic solvent used for extraction is not particularly limited, and alcohols such as methanol, ethanol, propanol, and propylene glycol, ketones such as acetone, esters such as ethyl acetate, ethers such as diethyl ether, and hydrocarbons such as hexane and heptane can be used alone or in combination as appropriate. Among them, polar organic solvents such as alcohols are preferred, and ethanol is particularly preferred from the viewpoint of safety. The solvent is distilled off from the obtained extract to obtain a spilanthol-containing extract.

[0044] (4) Ratio of active ingredients in carbonation enhancers When rotundone is used alone, its concentration in the carbonated food or drink is preferably 0.1 ppt to 10 ppm, more preferably 1 ppt to 5 ppm, particularly preferably 1 ppt to 1 ppm, and even more preferably 5 ppt to 100 ppb.

[0045] In the carbonation enhancer, when rotundone and either polygodial or spilanthol are used in combination, the mixing ratios are as follows: The ratio is 0.001 to 20 parts by mass of polygodial, preferably 0.01 to 20 parts by mass of polygodial, and more preferably 0.1 to 20 parts by mass of polygodial, relative to 0.1 to 1 part by mass of rotundone. In other words, based on 1 part by mass of rotundone, the ratio is 0.001 to 20 parts by mass of polygodial, preferably 0.01 to 20 parts by mass of polygodial, and more preferably 0.1 to 20 parts by mass of polygodial.

[0046] Further, the ratio is 0.01 to 20 parts by mass of spilanthol, preferably 0.1 to 20 parts by mass of spilanthol, and more preferably 0.5 to 20 parts by mass of spilanthol, relative to 0.1 to 1 part by mass of rotundone. In other words, based on 1 part by mass of rotundone, the ratio is 0.01 to 50 parts by mass of spilanthol, preferably 0.1 to 50 parts by mass of spilanthol, and more preferably 0.1 to 20 parts by mass of spilanthol.

[0047] Furthermore, in the case where the three components rotundone, polygodial and spilanthol are used in combination in the carbonation enhancer, the ratio is 0.001 to 20 parts by mass of polygodial, 0.01 to 20 parts by mass of spilanthol, preferably 0.01 to 20 parts by mass of polygodial, 0.1 to 20 parts by mass of spilanthol, more preferably 0.1 to 20 parts by mass of polygodial and 0.5 to 20 parts by mass of spilanthol relative to 0.1 to 1.0 parts by mass of rotundone. In other words, based on 1 part by mass of rotundone, the ratio is 0.001 to 20 parts by mass of polygodial, 0.01 to 50 parts by mass of spilanthol, preferably 0.01 to 20 parts by mass of polygodial, 0.1 to 50 parts by mass of spilanthol, more preferably 0.1 to 20 parts by mass of spilanthol and preferably 0.1 to 20 parts by mass of polygodial relative to 1 part by mass of rotundone.

[0048] The carbonation enhancer of the present invention is prepared by dissolving the above-mentioned active ingredient in a solvent. The solvent used in the preparation of the carbonation sensation enhancer is not particularly limited, but examples thereof include water, aliphatic alcohols such as ethanol, propanol, and butanol, polyhydric alcohols such as glycerin and propylene glycol, as well as triacetin, triethyl citrate, edible fats and oils, and medium-chain fatty acid triglycerides, which can be used alone or in combination.

[0049] The carbonation enhancer of the present invention can be used in a dosage form that is appropriately changed depending on the form of the food or drink to which it is added. For example, it can be added to the food or drink as an emulsion composition using an emulsifier, or as a powder using an excipient. The carbonation enhancer of the present invention can be added appropriately in each step of the production of food and drink according to a conventional method.

[0050] [2] Flavoring composition for enhancing carbonation sensation The carbonation enhancer of the present invention can be combined with various flavors for food and beverages to produce a flavor composition for enhancing carbonation, which contains the carbonation enhancer, and can be applied to carbonation-stimulating food and beverages. Examples of flavors to be combined include flavor raw materials (essential oils, essences, concretes, absolutes, extracts, oleoresins, resinoids, recovered flavors, carbon dioxide-extracted essential oils, synthetic flavors) described in the Japan Patent Office Gazette, Collection of Well-Known and Commonly Used Techniques (Fragrances), Part II, Food Flavors (published on January 14, 2000 by the Japan Patent Office) and the like, various plant extracts, antioxidants, and the like. The flavor composition for enhancing carbonation sensation of the present invention can be used in a suitable form depending on the form of the food or drink to which it is to be added. For example, it can be added to the food or drink as an emulsion composition using an emulsifier or as a powder using an excipient.

[0051] The content of rotundone in the flavor composition for enhancing carbonation sensation is 0.1 ppb to 1 mass %, preferably 1 ppb to 0.5 mass %, more preferably 1 ppb to 0.1 mass %, and further preferably 5 ppb to 100 ppm. If the content is less than 0.1 ppb, the carbonation enhancing effect cannot be achieved, whereas if it exceeds 1 mass %, a slight strange taste may be felt and the original flavor characteristics of the food or drink may be impaired.

[0052] In the case of a two-component system in which spilanthol or polygodial is used in combination with rotundone, the proportions are 0.01 to 20 parts by mass of spilanthol and 0.001 to 20 parts by mass of polygodial per 0.1 to 1 part by mass of rotundone in the fragrance composition. In other words, based on 1 part by mass of rotundone, 0.01 to 50 parts by mass of spilanthol and 0.001 to 20 parts by mass of polygodial are used.

[0053] In the case of a three-component system using rotundone, spilanthol and polygodial in combination, the ratio is 0.01 to 20 parts by mass of spilanthol and 0.001 to 20 parts by mass of polygodial per 0.1 to 1 part by mass of rotundone in the fragrance composition. In other words, based on 1 part by mass of rotundone, 0.01 to 50 parts by mass of spilanthol and 0.001 to 20 parts by mass of polygodial are used per 1 part by mass of rotundone.

[0054] The flavor composition of the present invention is prepared by adding rotundone, spilanthol, and polygodial to a base flavor such as a fruit juice flavor such as lemon or grapefruit, a cola flavor, a beer flavor, etc. Furthermore, these flavor compositions are preferably added to a food or drink composition at a concentration of 0.01 to 1%.

[0055] [3] Carbonated foods and beverages There are no particular limitations on carbonated foods and beverages, so long as they have a unique carbonation sensation. Examples of such beverages include frozen desserts, candies, jellies, gummies, candies tablets, chewing gum, and the like that have been imparted with a carbonation stimulant (sensation). Examples of non-beverage solid foods include foods that contain baking soda (sodium bicarbonate) and an acidulant (such as citric acid) together, and when the two ingredients dissolve in the mouth, carbon dioxide gas is generated, resulting in a unique effervescent sensation (such as cider or ramune-style tablet candy), and candies with carbon dioxide gas sealed inside.

[0056] According to the "Carbonated Beverage Quality Labeling Standards" (Ministry of Agriculture, Forestry and Fisheries Notification No. 1682, December 19, 2000), a carbonated beverage is defined as drinkable water into which carbon dioxide has been injected, and to which sweeteners, acidulants, flavorings, etc. have been added; however, in the present invention, carbonated alcoholic beverages are also included in the category of carbonated beverages.

[0057] Specific examples of carbonated drinks include, but are not limited to, the following: (1) Non-alcoholic carbonated beverages Carbonated natural mineral water, carbonated water (soda water), tonic water; carbonated beverages flavored with lemon, lemon-lime, lime, orange, grapefruit, grape, apple, etc. (cider, ramune, cream soda, etc.); carbonated beverages such as ginger ale, cola, guarana drinks, carbonated beverages containing fruit juice, carbonated beverages containing dairy products, beer-flavored non-alcoholic carbonated beverages, champagne-flavored non-alcoholic carbonated beverages, canned chuhai-flavored non-alcoholic carbonated beverages, highball-flavored non-alcoholic carbonated beverages; carbonated nutritional drinks such as energy drinks, carbonated coffee, carbonated black tea, root beer, and meccaol.

[0058] (2) Alcoholic carbonated drinks Examples of alcoholic beverages include shochu, whiskey, gin, vodka, tequila, and other distilled alcoholic beverages mixed with carbonated water (e.g., canned chuhai, sour drinks, highballs, Campari soda, etc.); sparkling wine (sparkling wine), sparkling sake, kvass; beer, sparkling beer, and beer-flavored sparkling alcoholic beverages.

[0059] The carbonation enhancer of the present invention can impart an intense carbonation sensation by enhancing the carbonation sensation caused by the carbon dioxide contained in the above-mentioned carbonated beverages or the carbon dioxide gas generated when a carbonation stimulating food is placed in the mouth, or can complement the "flat" state caused by the permeation of carbon dioxide gas from the container or deaeration after opening, thereby restoring the original carbonation sensation. Here, the carbonation sensation refers to the characteristic refreshing and stimulating sensation felt when drinking a carbonated drink.

[0060] In carbonated beverages, carbon dioxide gas is dissolved in the beverage due to pressure applied inside the container, but when the bottle is opened and pressure returns to normal, the dissolved carbon dioxide escapes from the beverage as gaseous carbon dioxide bubbles. One theory is that the carbonation sensation felt by humans is caused by the bubbles bursting in the mouth stimulating the pressure or pain sensation in the sensory cells of the tongue, resulting in a unique fizzy sensation; it is also thought that this sensation affects the taste of the beverage.

[0061] There is also a theory that the dissolved carbon dioxide stimulates the taste and somatic senses, inducing the sensation that we perceive as carbonation. Compared to sweetness and bitterness, where research into the sensory receptors and their mechanisms of action has progressed, the exact scientific basis for carbonation sensation has yet to be clarified, and it is difficult to give a univocal definition. Therefore, the current situation is that evaluation of the carbonation sensation enhancement effect must rely on sensory evaluation by expert panelists.

[0062] In order to provide a carbonated food or beverage with an enhanced carbonation sensation, in the process of producing a carbonated food or beverage with an enhanced carbonation sensation, a carbonation sensation enhancer or a flavoring composition for enhancing the carbonation sensation is added so that the rotundone in the food or beverage is generally 0.1 ppt to 10 ppm, preferably 1 ppt to 5 ppm, more preferably 1 ppt to 1 ppm, and even more preferably 5 ppt to 100 ppb, depending on the type of food or beverage.

[0063] If the amount added is less than 0.1 ppt, the carbonation enhancing effect cannot be achieved, whereas if it exceeds 10 ppm, an unpleasant taste may be generated, which may impair the inherent flavor characteristics of the food or drink. In the case of a carbonation sensation enhancer or a flavor composition for enhancing carbonation sensation in which rotundone is used in combination with one or more selected from spilanthol and polygodial, the amount added to a carbonation sensation-providing food or drink is preferably 0.01 to 1%. EXAMPLES

[0064] [Production Example 1] (Preparation of Rotundone) Rotundone (Compound 1 below) was synthesized from guaiol (Compound 2 below) according to the following method described in J. Agric. Food Chem., 65, 4464-4471 (2017). The raw material guaiol was a commercially available reagent. [ka]

[0065] The obtained rotundone was diluted with triacetin to prepare a 10% by mass rotundone solution. The obtained 10% by mass rotundone solution was diluted with a 95 (v / v)% aqueous ethanol solution to prepare a carbonation sensation enhancer having a rotundone concentration of 0.1 ppb to 1% by mass.

[0066] [Production Example 2] (Preparation of Polygodial) Mountain pepper oil (manufactured by ESSENTIAL OILS OF TASMANIA PTY LTD, polygodial content 20%) was distilled and refined.

[0067] [Production Example 3] (Preparation of Spilanthol) 300g of dried flower heads of Amaranthia japonica were extracted with 3200g of 95% ethanol by reflux for 1 hour. The extract was cooled and separated into solid and liquid, then diatomaceous earth was added and filtered. The filtrate was concentrated under reduced pressure to remove the ethanol, after which 300g of water was added and extracted three times with 300ml of hexane. The extracted hexane layers were combined and concentrated under reduced pressure to remove the hexane, yielding 8.4g of crude extract. Yield 2.8% (spilanthol content 9.5%).

[0068] The crude extract (8.4 g) was subjected to silica gel column chromatography (silica gel 200 g, Φ5c The crude spilanthol fraction was fractionated by HPLC (eluted with n-hexane:ethyl acetate = 8:2) using a HPLC-MS / MS column, and the spilanthol fraction (Rf value = 0.2-0.3: n-hexane:ethyl acetate = 7:3) was collected, and the solvent was distilled off under reduced pressure to obtain 2.76 g of crude spilanthol fraction 1. The crude spilanthol fraction 1 was then purified by simple distillation (180°C) using a Kugelrohr distillation apparatus under reduced pressure (0.1 mmHg) to obtain 0.98 g of crude spilanthol fraction 2. The yield was 0.33% (spilanthol content 41.9%).

[0069] Further, 20.98 g of the crude spilanthol fraction was fractionated by silica gel column chromatography (silica gel 200 g, Φ5 cm) (eluted with n-hexane:ethyl acetate = 95:5 to 90:10), and the spilanthol fraction (Rf value = 0.2: n-hexane:ethyl acetate = 7:3) was separated, and the solvent was distilled off under reduced pressure to obtain 0.52 g of purified spilanthol. Yield 0.17%. Spilanthol content 98% by mass. The structure of spilanthol was confirmed by measuring proton and carbon-13 NMR and comparing with known literature data. 0.104 g of this purified spilanthol was diluted with 2000 g of a 50% by mass ethanol solution to prepare a purified spilanthol solution with a spilanthol concentration of 50 ppm (w / w).

[0070] [Comparative test example] (Comparative evaluation of piperine and rotundone) Prior art Patent Document 1 is an invention that focuses on the fact that pungent substances such as capsaicin and piperine contained in spices such as chili peppers and peppers have the effect of enhancing carbonation sensation, and lists piperine, shavicin, isopiperine, isoshavicin, piperiline, piperettine, piperanine, piperolein A, and piperolein B as pungent substances in pepper (however, there is no mention of rotundone).

[0071] Therefore, the manner in which the carbonation sensation enhancing effect is expressed by piperine, an active ingredient of the prior art, and rotundone, an active ingredient of the present invention, was compared. In addition, pepper contains 32,000 to 62,000 ppm of piperine, the main component of pepper's pungent ingredient that has a carbonation enhancing effect, and 1.2 to 2.0 ppm of rotundone. In other words, rotundone is contained in only a very small amount, about 1 / 30,000 of piperine.

[0072] [Test Example 1] (Carbonated water) Piperine (Tokyo Chemical Industry Co., Ltd.) and the rotundone produced in Production Example 1 above were mixed with commercially available carbonated water (raw materials: water, carbon dioxide) to a predetermined concentration, and a sensory evaluation was performed by four experienced panelists according to the evaluation criteria in Table 1 (1). The flavor improvement effect in Table 1 (3) is shown as the average score of the four panelists.

[0073] Piperine, the main component of the pungent taste of pepper, is known to have the effect of enhancing the sensation of carbonation, but it also has a pungent taste, so it was not possible to enhance the sensation of carbonation without feeling the spiciness.Furthermore, a satisfactory effect of enhancing the sensation of carbonation could not be obtained at an addition concentration that did not have a pungent taste. On the other hand, when rotundone was added at a high concentration, a woody or spicy aroma was sensed, but it was found that it could impart a carbonation enhancing effect without any pungent taste. They also discovered that there is a concentration range in which the carbonation enhancing effect can be imparted without imparting the flavor of rotundone. Even a person skilled in the art could not have predicted that rotundone, which is contained in very small amounts in pepper, would have such a carbonation enhancing effect.

[0074] [Table 1]

[0075] [Test Example 2] (Beer-flavored alcoholic beverage) A commercially available beer-flavored beverage (ingredients: malt, hops, barley, corn, starch, spirits, alcohol content: 6%) was used as a control sample (hereinafter referred to as "additive-free product") with no rotundone added, and the rotundone produced in Production Example 1 above was added to the concentrations shown in Table 2 to create a beer-flavored alcoholic beverage as an evaluation sample. A sensory evaluation was performed by four experienced panelists using the evaluation criteria in Table 2(1). The flavor improvement effects in Table 2(3) are shown as the average scores of the four panelists.

[0076] Example 1 By adding rotundone, the beer-flavored alcoholic beverage has a higher drinkability, a higher stimulation, and a higher effervescent feeling, and the carbonation of the beer-flavored alcoholic beverage can be enhanced. The concentration of rotundone in the beer-flavored alcoholic beverage that exhibits the carbonation enhancing effect is 0.0001 ppb to 1000 ppb, preferably 0.001 ppb to 1000 ppb, more preferably 0.001 ppb to 500 ppb, and even more preferably 0.01 ppb to 100 ppb.

[0077] [Table 2]

[0078] [Test Example 3] (Beer-flavored non-alcoholic beverage) A commercially available non-alcoholic beer-flavored beverage (ingredients: malt, hops, acidulant, flavoring, caramel color, antioxidant (vitamin C), sweetener (acesulfame K)) was used as a control sample (hereinafter referred to as "additive-free product") with no rotundone added, and the rotundone produced in Production Example 1 above was added to the concentrations shown in Table 3 to create a beer-flavored non-alcoholic beverage as an evaluation sample. A sensory evaluation was performed by four experienced panelists using the evaluation criteria in Table 3(1). The flavor improvement effects in Table 3(3) are shown as the average scores of the four panelists.

[0079] Example 2 The addition of rotundone increased the drinkability, stimulation, and effervescence of the beer-flavored non-alcoholic beverage, and enhanced the carbonation of the beer-flavored non-alcoholic beverage. The concentration of rotundone in a beer-flavored non-alcoholic beverage that exhibits a carbonation enhancing effect is 0.0001 ppb to 1000 ppb, preferably 0.001 ppb to 1000 ppb, more preferably 0.001 ppb to 500 ppb, and even more preferably 0.001 ppb to 100 ppb.

[0080] [Table 3]

[0081] [Test Example 4] (Alcoholic highball drink) A commercially available alcoholic highball beverage (ingredients: whiskey, lemon spirits, dietary fiber, acidulant) to which rotundone had not been added was used as a control sample (hereinafter referred to as "additive-free product"), and rotundone produced in Production Example 1 above was added to the beverage in the concentrations shown in Table 4 to create an alcoholic highball beverage as an evaluation sample. A sensory evaluation was performed by four experienced panelists according to the evaluation criteria in Table 4(1). The flavor improvement effects in Table 4(3) are shown as the average scores of the four panelists.

[0082] Example 3 The addition of rotundone increased the drinkability, stimulation, and effervescence of the alcoholic highball beverage, thereby enhancing the carbonation of the alcoholic highball beverage. Furthermore, the concentration of rotundone in an alcoholic highball beverage that exerts the carbonation enhancing effect is 0.001 ppb to 1000 ppb, preferably 0.001 ppb to 500 ppb, and more preferably 0.001 ppb to 100 ppb.

[0083] [Table 4]

[0084] [Test Example 5] (Lemon-flavored carbonated drink) A commercially available lemon-flavored carbonated beverage was used as a control sample (hereinafter referred to as "additive-free product"), and the rotundone produced in Production Example 1 above was added to the control sample in the concentrations shown in Table 5 to create lemon-flavored carbonated beverages as evaluation samples. Sensory evaluation was performed by four experienced panelists according to the evaluation criteria in Table 5(1). The flavor improvement effects in Table 5(3) are shown as the average scores of the four panelists.

[0085] Example 4 The addition of rotundone increased the satisfying taste, stimulation, and effervescence of the lemon-flavored carbonated beverage, thereby enhancing the carbonation of the lemon-flavored carbonated beverage. Furthermore, the concentration of rotundone in a lemon flavored carbonated beverage that exhibits a carbonation enhancing effect is 0.0001 ppb to 1000 ppb, preferably 0.001 ppb to 1000 ppb, more preferably 0.001 ppb to 500 ppb, and even more preferably 0.001 ppb to 100 ppb.

[0086] [Table 5]

[0087] [Test Example 6] (Orange-flavored carbonated drink) A commercially available orange-flavored carbonated beverage was used as a control sample (hereinafter referred to as "additive-free product"), and the rotundone produced in Production Example 1 above was added to the control sample in the concentrations shown in Table 6 to create an orange-flavored non-alcoholic beverage as an evaluation sample. Four experienced panelists performed a sensory evaluation according to the evaluation criteria in Table 6(1). The flavor improvement effects in Table 6(3) are shown as the average scores of the four panelists.

[0088] Example 5 The addition of rotundone increased the satisfying taste, stimulation, and effervescence of the orange-flavored carbonated beverage, thereby enhancing the carbonation of the orange-flavored carbonated beverage. Furthermore, the concentration of rotundone in an orange-flavored carbonated drink that exhibits a carbonation enhancing effect is 0.001 ppb to 1000 ppb, preferably 0.001 ppb to 100 ppb, and more preferably 0.001 ppb to 10 ppb.

[0089] [Table 6]

[0090] [Test Example 7] (Ginger Ale) A commercially available ginger ale beverage without added rotundone was used as a control sample (hereinafter referred to as "additive-free product"), and the rotundone produced in Production Example 1 above was added to the samples to the concentrations shown in Table 7 to create beer-flavored non-alcoholic beverages as evaluation samples. Sensory evaluation was performed by four experienced panelists according to the evaluation criteria in Table 7(1). The flavor improvement effects in Table 7(3) are shown as the average scores of the four panelists.

[0091] Example 6 By adding rotundone, the ginger ale becomes more satisfying to drink, has more stimulation, and has more fizz, and has a stronger carbonic acid feel. The concentration of rotundone in ginger ale is 0.001 ppb to 1000 ppb, preferably 0.001 ppb to 100 ppb, and more preferably 0.001 ppb to 10 ppb.

[0092] [Table 7]

[0093] [Test Example 8] (Carbonated energy drink) A commercially available carbonated energy drink was used as a control sample (hereinafter referred to as "additive-free product"), and the rotundone produced in Production Example 1 above was added to the drink in the concentrations shown in Table 8 to create an energy drink sample for evaluation. Sensory evaluation was performed by four experienced panelists using the evaluation criteria in Table 8(1). The flavor improvement effects in Table 8(3) are shown as the average scores of the four panelists.

[0094] Example 7 The addition of rotundone increased the energy drink's satisfying taste, stimulation, and effervescence, enhancing the carbonation of the energy drink. The concentration of rotundone in an energy drink at which the carbonation enhancing effect is exhibited is 0.001 ppb to 1000 ppb, preferably 0.001 ppb to 500 ppb, and more preferably 0.01 ppb to 100 ppb.

[0095] [Table 8]

[0096] [Test Example 9] (Combined use of rotundone and spilanthol) Rotundone produced in Production Example 1 and spilanthol produced in Production Example 3 were mixed with commercially available carbonated water (raw materials: water, carbon dioxide) to a predetermined concentration, and sensory evaluation was performed by four experienced panelists according to the evaluation criteria shown in Table 9. The carbonation sensation in Table 10 is shown as the average score of the four panelists.

[0097] The combined effect of rotundone and spilanthol was confirmed at the concentrations listed in Table 10. The combined use of rotundone and spilanthol significantly enhanced the carbonation sensation. In particular, the quality of the carbonation (timing at which the carbonation sensation appears, and duration of the carbonation sensation) was improved compared to rotundone alone. It was effective to use 0.01 to 20 parts by mass of spilanthol, preferably 0.1 to 20 parts by mass of spilanthol, more preferably 0.5 to 20 parts by mass of spilanthol in combination with 0.1 to 1 part by mass of rotundone. In other words, based on 1 part by mass of rotundone, it was effective to use 0.01 to 50 parts by mass of spilanthol, preferably 0.1 to 50 parts by mass of spilanthol, more preferably 0.1 to 20 parts by mass of spilanthol in combination.

[0098] [Table 9]

[0099] [Table 10]

[0100] [Test Example 10] (Combined use of rotundone and polygodial) Rotundone produced in Production Example 1 and Polygodial (refined by distilling mountain pepper oil) produced in Production Example 2 were mixed with commercially available carbonated water (raw materials: water, carbon dioxide) to a predetermined concentration, and sensory evaluation was performed by four experienced panelists according to the evaluation criteria shown in Table 9. The carbonation sensation in Table 11 is shown as the average score of the four panelists.

[0101] The use of rotundone and polygodial in combination enhanced the carbonation sensation, especially the quality of the carbonation (the stronger carbonation sensation felt the moment the drink was put in the mouth). It was effective to use 0.001 to 20 parts by mass of Polygodial in combination with 0.1 to 1 part by mass of Rotundone, preferably 0.01 to 20 parts by mass of Polygodial, more preferably 0.1 to 20 parts by mass of Polygodial in combination. In other words, based on 1 part by mass of Rotundone, it was effective to use 0.001 to 20 parts by mass of Polygodial in combination with 0.01 to 20 parts by mass of Polygodial, more preferably 0.1 to 20 parts by mass of Polygodial in combination.

[0102] [Table 11]

[0103] [Test Example 11] (Combination use of London, Spilanthol and Polygodial) Rotundone produced in Production Example 1, polygodial produced in Production Example 2, and spilanthol prepared in Production Example 3 were mixed with commercially available carbonated water (raw materials: water, carbon dioxide) to a predetermined concentration, and sensory evaluation was performed by four experienced panelists according to the evaluation criteria shown in Table 9. The carbonation sensation in Table 12 is shown as the average score of the four panelists. By using rotundone, spilanthol, and polygodial in combination, the carbonation, especially the quality of the carbonation (the duration of the carbonation, the carbonation that continues from immediately after drinking until the taste goes down) is significantly improved, even while keeping the concentration of each carbonation enhancer low.

[0104] For 0.1 to 1 part by mass of rotundone, 0.01 to 20 parts by mass of spilanthol and 0.001 to 20 parts by mass of polygodial can be used in combination, preferably 0.1 to 20 parts by mass of spilanthol and 0.01 to 20 parts by mass of polygodial, and more preferably 0.5 to 20 parts by mass of spilanthol and 0.1 to 20 parts by mass of polygodial. In other words, based on 1 part by mass of rotundone, 0.001 to 20 parts by mass of polygodial and 0.01 to 50 parts by mass of spilanthol can be used in combination, preferably 0.01 to 20 parts by mass of polygodial and 0.1 to 50 parts by mass of spilanthol, more preferably 0.1 to 20 parts by mass of polygodial and 0.1 to 20 parts by mass of spilanthol. In particular, even when spilanthol or polygodial alone was added at a concentration that was felt to have no or only a weak effect on enhancing the carbonation sensation, a remarkable synergistic effect was obtained by combining it with rotundone.

[0105] [Table 12]

[0106] As described in Test Examples 9 to 11 above, the effect of enhancing the carbonation sensation when rotundone is used in combination with one or more selected from spilanthol or polygodial was confirmed in carbonated water. It is believed that the carbonation sensation is caused by the carbon dioxide generated by the reaction of carbon dioxide with water in the mouth, which stimulates the oral sensation, and a person skilled in the art can reasonably understand that a similar effect is exerted by a similar mechanism in carbonated food and beverages other than carbonated water, for example, carbonated drinks containing sugar, acidulants, flavorings, alcohol, etc.

Claims

1. A carbonation enhancer for carbonation stimulating foods and beverages, characterized in that rotundone is an active ingredient, and the carbonation enhancer for carbonation stimulating foods and beverages is added to the carbonation stimulating foods and beverages at a concentration of 1 ppt to 10 ppm.

2. The carbonation enhancer for a carbonation stimulating food or drink according to claim 1, characterized in that in addition to rotundone, spilanthol and / or polygodial are / is an active ingredient.

3. 3. The carbonation enhancer according to claim 2, comprising 0.01 to 20 parts by mass of spilanthol and / or 0.001 to 20 parts by mass of polygodial relative to 0.1 to 1 part by mass of rotundone.

4. A fragrance composition for enhancing carbonation sensation, comprising the carbonation sensation enhancer according to any one of claims 1 to 3.

5. A fragrance composition for enhancing a carbonation sensation, comprising the carbonation sensation enhancer according to any one of claims 1 to 3, wherein the content of rotundone in the fragrance composition is 0.1 ppb to 1 mass%.

6. A method for producing a fragrance composition for enhancing carbonation sensation, comprising the step of adding rotundone so that the rotundone content in the fragrance composition is 0.1 ppb to 1 mass %, in a step of producing a fragrance composition for enhancing carbonation sensation, which contains the carbonation sensation enhancer according to any one of claims 1 to 3.

7. A carbonation stimulating food or drink having an enhanced carbonation sensation, comprising the carbonation sensation enhancer according to any one of claims 1 to 3.

8. A carbonation stimulating food or drink having an enhanced carbonation sensation, comprising the flavor composition for enhancing carbonation sensation according to claim 4 or 5.

9. 9. The carbonated food or drink with enhanced carbonation according to claim 7 or 8, characterized in that the content of rotundone is 1 ppt to 10 ppm.

10. A carbonation-stimulating food or beverage with enhanced carbonation as described in claim 7 or 8, characterized in that the content of rotundone as a carbonation sensation enhancer is 1 ppt to 10 ppm, and the carbonation sensation enhancer is 0.01 to 20 parts by mass of spilanthol and / or 0.001 to 20 parts by mass of polygodial as a carbonation sensation enhancer per 0.1 to 1 part by mass of rotundone.

11. A method for producing a carbonated food or drink with enhanced carbonation, comprising adding rotundone as a carbonation enhancer so that the rotundone content in the food or drink is 1 ppt to 10 ppm in a step of producing a carbonated food or drink with enhanced carbonation.

12. A method for producing a carbonated food or beverage with enhanced carbonation, as described in claim 11, characterized in that in the process of producing a carbonated food or beverage with enhanced carbonation, the content of rotundone as a carbonation enhancer is 1 ppt to 10 ppm in the food or beverage, and 0.01 to 20 parts by mass of spilanthol as a carbonation enhancer and / or 0.001 to 20 parts by mass of polygodial as a carbonation enhancer are added per 0.1 to 1 part by mass of rotundone.

13. A method for enhancing the carbonation sensation of a carbonation stimulating food or beverage, characterized in that rotundone is used as an active ingredient, and the method comprises adding rotundone to the carbonation stimulating food or beverage at a concentration of 1 ppt to 10 ppm.

14. The method for enhancing the carbonation sensation for a carbonation stimulating food or drink according to claim 13, characterized in that in addition to rotundone, spilanthol and / or polygodial are used as active ingredients.

15. The method for enhancing the carbonation sensation for a carbonated food or beverage as described in claim 14, characterized in that it contains 0.01 to 20 parts by mass of spilanthol and / or 0.001 to 20 parts by mass of polygodial per 0.1 to 1 part by mass of rotundone.

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