Method for producing a fragrance composition

Abstract

The purpose of the present invention is to provide a method enabling simple and easy production of a fragrance composition capable of imparting a scent of a plant of belonging to the genus Allium to food, and has stable physical properties in a wide temperature range.　The present invention pertains to a production method that is for a fragrance composition and that comprises heating a composition containing (A) a compound represented by general formula (I) [in the formula, each symbol is as defined in the description], (B) a saccharide including constituent monosaccharides with a degree of polymerization of two or more, and (C) at least one amino acid selected from the group consisting of alanine, arginine, aspartic acid, glutamic acid, glycine, methionine, and serine, or a salt thereof.

Description

[Technical field]

[0001] The present invention relates to a method for producing a flavor composition. In particular, the present invention relates to a method for producing a flavor composition suitable for imparting an Allium plant aroma to food. The present invention also relates to a method for producing food and a method for imparting an Allium plant aroma using the flavor composition. [Background technology]

[0002] Allium plants, such as garlic and green onions, contain S-allylcysteine ​​sulfoxide (also commonly referred to as alliin). Alliin is present in the cytoplasm, and when the cell tissue of an Allium plant is broken by, for example, cutting it with a knife, it comes into contact with allinase present in the vacuoles in the cells and is decomposed. The decomposed alliin is converted via allicin to sulfur-containing compounds (e.g., sulfides, thiophenes, etc.), which become the aroma components characteristic of Allium plants (Non-Patent Document 1).

[0003] Allium plants, such as garlic and green onions, can affect the flavor quality of various seasonings and processed foods and can be used as one of the important raw materials for these products, but there have been some challenges in procuring Allium plants stably and cheaply (e.g., rising prices, etc.). Therefore, materials using S-allylcysteine ​​sulfoxide and its related compounds as aroma component precursors as alternative materials to Allium plants have been developed.

[0004] Conventionally, methods for converting S-allylcysteine ​​sulfoxide or the like into aroma components have been reported, including a method that utilizes an enzyme such as allinase (for example, Non-Patent Document 1, etc.), as well as a method that converts S-allylcysteine ​​sulfoxide or the like into aroma components by heating (Non-Patent Documents 2 to 6).

[0005] On the other hand, the aroma components (sulfur-containing compounds such as sulfides and thiophenes) generated from S-allylcysteine ​​sulfoxide etc. volatilize shortly after generation and the aroma becomes undetectable. Therefore, in order to use the aroma components as fragrances, in addition to converting S-allylcysteine ​​sulfoxide etc. into aroma components, it was necessary to carry out a separate processing step (for example, coating the fragrance) to retain the generated aroma components in the fragrance.

[0006] Furthermore, fragrances are required to have stable physical properties over a wide temperature range so that they can be used in a variety of environments, from low to high temperatures. [Prior art documents] [Non-patent literature]

[0007] [Non-Patent Document 1] Peter Rose et al., Nat. Prod. Rep., vol. 22, Issue 3, 2005, pp. 351-368 [Non-Patent Document 2] Roman Kubec et al.,J. Agric. Food Chem.,vol.45,No.9,1997,pp.3580-3585 [Non-Patent Document 3] Tung-Hsi Yu et al.,J. Agric. Food Chem.,vol.42,No.1,1994,pp.146-153 [Non-Patent Document 4] Tung-Hsi Yu et al.,J. Agric. Food Chem.,vol.42,No.4,1994,pp.1005-1009 [Non-Patent Document 5] Tung-Hsi Yu et al.,Food Chemistry,vol.51,Issue 3,1994,pp.281-286 [Non-Patent Document 6] Chi-Tang Ho et al.,Developments in Food Science,vol.37,Part A,1995,pp.909-918 Summary of the Invention [Problem to be solved by the invention]

[0008] The present invention has been made in consideration of the above-mentioned circumstances, and an object of the present invention is to provide a method for easily producing a flavor composition that can impart the aroma of an Allium plant to food and has stable physical properties over a wide temperature range. [Means for solving the problem]

[0009] The present inventors have conducted extensive research to solve the above problems, and have found that the aroma of an Allium plant can be efficiently expressed by using S-allylcysteine ​​sulfoxide or its analogues as a substrate and heating it together with a specific sugar and an amino acid or a salt thereof. It has also been found that the sugar melts when heated and becomes a reaction field, where the conversion reaction of S-allylcysteine ​​sulfoxide or its analogues into aroma components proceeds, and that after the reaction is completed, the resulting aroma components can be trapped and retained by a simple operation of leaving the mixture at room temperature to solidify. It has also been found that the melted and solidified product thus obtained has stable physical properties over a wide temperature range. Based on these findings, the present inventors have conducted further research and have completed the present invention. That is, the present invention is as follows.

[0010] [1] (A) A compound represented by the following general formula (I):

[0011] [ka]

[0012] [During the ceremony, R is C 1-6 Alkyl group or C 2-6 represents an alkenyl group; X represents -S- or -S(=O)-. (B) a sugar having a degree of polymerization of 2 or more as a constituent monosaccharide, and (C) at least one amino acid or a salt thereof selected from the group consisting of alanine, arginine, aspartic acid, glutamic acid, glycine, methionine, and serine; A method for producing a fragrance composition, comprising heating a composition containing the above (hereinafter referred to as an aroma precursor composition). [2] The method according to [1], wherein R in the general formula (I) is a methyl group, an n-propyl group, a 1-propenyl group, or a 2-propenyl group. [3] The method according to [1] or [2], wherein (A) is at least one selected from the group consisting of S-allylcysteine, S-methylcysteine, S-propylcysteine, S-(1-propenyl)-cysteine, S-allylcysteine ​​sulfoxide, S-methylcysteine ​​sulfoxide, S-propylcysteine ​​sulfoxide and S-(1-propenyl)-cysteine ​​sulfoxide. [4] The method according to any one of [1] to [3], wherein (B) is at least one selected from the group consisting of disaccharides and polysaccharides. [5] The method for producing a liquid crystal display device according to any one of [1] to [4], wherein (B) is sucrose. [6] The method according to any one of [1] to [5], wherein (C) contains at least one amino acid or a salt thereof selected from the group consisting of arginine, glutamic acid and methionine. [7] The method according to any one of [1] to [6], wherein the amount of (A) contained in the aroma precursor composition is 0.8 to 25% by weight based on the aroma precursor composition. [8] The method according to any one of [1] to [7], wherein the amount of (B) contained in the aroma precursor composition is 40 to 98% by weight based on the aroma precursor composition. [9] The method according to any one of [1] to [8], wherein the amount of (C) contained in the aroma precursor composition is 0.5 to 45% by weight based on the aroma precursor composition.

[10] The method according to any one of [1] to [9], wherein the weight ratio of the amount of (A) to the amount of (B) contained in the aroma precursor composition is (A):(B)=1:1.5-98.

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

[10] , wherein the weight ratio of the amount of (A) to the amount of (C) contained in the aroma precursor composition is (A):(C)=1:0.3-9.

[12] The method according to any one of [1] to

[11] , wherein the water content in the aroma precursor composition is 15% by weight or less based on the aroma precursor composition.

[13] The method according to any one of [1] to

[12] , wherein the aroma precursor composition is substantially free of oil.

[14] The method according to any one of [1] to

[13] , wherein the aroma precursor composition is in the form of powder or granule.

[15] The method according to any one of [1] to

[14] , wherein the aroma precursor composition is heated to a temperature of 105 to 225°C.

[16] The method for producing a fragrance precursor composition according to any one of [1] to

[15] , further comprising cooling and solidifying the molten product obtained by heating the aroma precursor composition.

[17] The method for producing according to any one of [1] to

[16] , wherein the aroma precursor composition further contains at least one selected from the group consisting of glycerin fatty acid esters, cellulose, and talc.

[18] The method according to any one of [1] to

[17] , wherein the fragrance composition is for imparting an Allium plant fragrance.

[19] The method for producing according to

[18] , wherein the Allium genus plant aroma is roasted Allium genus plant aroma or fresh Allium genus plant aroma.

[20] The method according to

[18] or

[19] , wherein the Allium plant is selected from the group consisting of garlic, onion, leek and Chinese chive.

[21] A method for producing a food product, comprising adding a flavor composition obtained by the production method described in any one of [1] to

[20] .

[22] A method for imparting an Allium plant aroma to food, comprising adding a flavor composition obtained by the production method described in any one of [1] to

[20] to food.

[23] (A) A compound represented by the following general formula (I):

[0013] [ka]

[0014] [During the ceremony, R is C 1-6 Alkyl group or C 2-6 represents an alkenyl group; X represents -S- or -S(=O)-. (B) a sugar having a degree of polymerization of 2 or more as a constituent monosaccharide, and (C) at least one amino acid or a salt thereof selected from the group consisting of alanine, arginine, aspartic acid, glutamic acid, glycine, methionine, and serine; A fragrance composition comprising a melted and solidified composition (hereinafter referred to as an aroma precursor composition) containing the above.

[24] The fragrance composition according to

[23] , wherein R in the general formula (I) is a methyl group, an n-propyl group, a 1-propenyl group, or a 2-propenyl group.

[25] The fragrance composition according to

[23] or

[24] , wherein (A) is at least one selected from the group consisting of S-allyl cysteine, S-methyl cysteine, S-propyl cysteine, S-(1-propenyl)-cysteine, S-allyl cysteine ​​sulfoxide, S-methyl cysteine ​​sulfoxide, S-propyl cysteine ​​sulfoxide, and S-(1-propenyl)-cysteine ​​sulfoxide.

[26] The fragrance composition according to any one of

[23] to

[25] , wherein (B) is at least one selected from the group consisting of disaccharides and polysaccharides.

[27] The fragrance composition according to any one of

[23] to

[26] , wherein (B) is sucrose.

[28] The fragrance composition according to any one of

[23] to

[27] , wherein the (C) contains at least one amino acid or a salt thereof selected from the group consisting of arginine, glutamic acid, and methionine.

[29] The fragrance composition according to any one of

[23] to

[28] , wherein the amount of (A) contained in the fragrance precursor composition is 0.8 to 25% by weight, based on the fragrance precursor composition.

[30] The fragrance composition according to any one of

[23] to

[29] , wherein the amount of (B) contained in the fragrance precursor composition is 40 to 98 wt % relative to the fragrance precursor composition.

[31] The fragrance composition according to any one of

[23] to

[30] , wherein the amount of (C) contained in the fragrance precursor composition is 0.5 to 45% by weight, based on the fragrance precursor composition.

[32] The fragrance composition according to any one of

[23] to

[31] , wherein the weight ratio of the amount of (A) to the amount of (B) contained in the aroma precursor composition is (A):(B)=1:1.5-98.

[33] The fragrance composition according to any one of

[23] to

[32] , wherein the weight ratio of the amount of (A) to the amount of (C) contained in the aroma precursor composition is (A):(C)=1:0.3-9.

[34] The fragrance composition according to any one of

[23] to

[33] , wherein the water content in the fragrance precursor composition is 15% by weight or less based on the weight of the fragrance precursor composition.

[35] The fragrance composition according to any one of

[23] to

[34] , wherein the aroma precursor composition is substantially free of oil.

[36] The fragrance composition according to any one of

[23] to

[35] , wherein the aroma precursor composition is in the form of powder or granule.

[37] The fragrance composition according to any one of

[23] to

[36] , wherein the aroma precursor composition further contains at least one selected from the group consisting of glycerin fatty acid esters, cellulose, and talc.

[38] The fragrance composition according to any one of

[23] to

[37] , which is for imparting an Allium plant fragrance.

[39] The fragrance composition according to

[38] , wherein the Allium genus plant aroma is a roasted Allium genus plant aroma or a fresh Allium genus plant aroma.

[40] The fragrance composition according to

[38] or

[39] , wherein the Allium plant is selected from the group consisting of garlic, onion, leek and Chinese chive.

[41] A food product comprising the flavoring composition according to any one of

[23] to

[40] . Effect of the Invention

[0015] According to the present invention, there is provided a method for simply producing a flavor composition that can impart the aroma of an Allium plant to food and has stable physical properties over a wide temperature range. The present invention also provides a flavor composition that can impart the aroma of an Allium plant to food and that has stable physical properties over a wide temperature range, as well as a method for producing food using the flavor composition and a method for imparting the aroma of an Allium plant to food. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] The method for producing the fragrance composition of the present invention (sometimes referred to as the "production method of the present invention" in this specification) comprises the steps of: (A) producing a compound represented by the following general formula (I) (sometimes referred to as "compound (I)" in this specification):

[0017] [ka]

[0018] [During the ceremony, R is C 1-6 Alkyl group or C 2-6 represents an alkenyl group; and X represents -S- or -S(=O)-.] (hereinafter sometimes simply referred to as "(A)"), (B) a sugar having a degree of polymerization of a constituent monosaccharide of 2 or more (hereinafter sometimes simply referred to as "(B)"), and (C) at least one amino acid or a salt thereof selected from the group consisting of alanine, arginine, aspartic acid, glutamic acid, glycine, methionine, and serine (hereinafter sometimes simply referred to as "(C)"). In this specification, the composition containing (A), (B) and (C) may be referred to as "aroma precursor composition" for convenience. As described below, the aroma precursor composition may be heated to melt and then cooled to solidify, but the term "aroma precursor composition" in this specification does not include a composition that has been heated to a molten state or a composition that has been cooled to solidify, i.e., the aroma precursor composition is one that has not been heated to melt it.

[0019] [(A) Compound (I)] The compound (I) used as (A) in the present invention is represented by the following general formula (I).

[0020] [ka]

[0021] [During the ceremony, R is C 1-6 Alkyl group or C 2-6 represents an alkenyl group; X represents -S- or -S(=O)-.

[0022] Each group in formula (I) will be explained below.

[0023] In the general formula (I), R is C 1-6 Alkyl group or C 2-6 This represents an alkenyl group.

[0024] R's "C 1-6 The term "alkyl group" refers to a straight or branched chain alkyl group having 1 to 6 carbon atoms, and examples thereof include a methyl group, an ethyl group, an n-propyl group, an isopropyl group, an n-butyl group, an isobutyl group, a sec-butyl group, a tert-butyl group, an n-pentyl group, an isopentyl group, a neopentyl group, a 1-ethylpropyl group, an n-hexyl group, an isohexyl group, a 1,1-dimethylbutyl group, a 2,2-dimethylbutyl group, a 3,3-dimethylbutyl group, and a 2-ethylbutyl group. 1-4 Alkyl groups are preferred, linear C 1-4 Alkyl groups are more preferred, with linear C 1-3 An alkyl group is more preferred, and a methyl group and an n-propyl group are particularly preferred.

[0025] R's "C 2-6The term "alkenyl group" means a straight-chain or branched-chain alkenyl having 2 to 6 carbon atoms, and examples thereof include ethenyl group (vinyl group), 1-propenyl group, 2-propenyl group (allyl group), 2-methyl-1-propenyl group, 1-butenyl group, 2-butenyl group, 3-butenyl group, 3-methyl-2-butenyl group, 1-pentenyl group, 2-pentenyl group, 3-pentenyl group, 4-pentenyl group, 4-methyl-3-pentenyl group, 1-hexenyl group, 3-hexenyl group, and 5-hexenyl group. Among these, C 2-4 Alkenyl groups are preferred, linear C 2-4 Alkenyl groups are more preferred, and straight-chain C 2-3 An alkenyl group is more preferred, and a 1-propenyl group and a 2-propenyl group are particularly preferred.

[0026] R in the general formula (I) is preferably C 1-4 Alkyl group or C 2-4 alkenyl group, more preferably a straight-chain C 1-4 Alkyl group or straight chain C 2-4 alkenyl group, more preferably a straight-chain C 1-3 Alkyl group or straight chain C 2-3 Among these, an alkenyl group is preferable, and a methyl group, an n-propyl group, a 1-propenyl group, or a 2-propenyl group is particularly preferable.

[0027] In formula (I), X represents -S- or -S(=O)-.

[0028] Suitable examples of compound (I) include the following compounds (IA) to (ID). [Compound (IA)] R is C 1-4 Alkyl group or C 2-4 Compound (I), wherein X is an alkenyl group; and X is -S- or -S(=O)-. [Compound (IB)] R is a straight chain C 1-4 Alkyl group or straight chain C 2-4 Compound (I), wherein X is an alkenyl group; and X is -S- or -S(=O)-. [Compound (IC)] R is a straight chain C 1-3 Alkyl group or straight chain C 2-3 Compound (I), wherein X is an alkenyl group; and X is -S- or -S(=O)-. [Compound (ID)] Compound (I), wherein R is a methyl group, an n-propyl group, a 1-propenyl group, or a 2-propenyl group; and X is -S- or -S(=O)-.

[0029] Specific examples of suitable compound (I) include compounds represented by the following formula:

[0030] [ka]

[0031] [ka]

[0032] [ka]

[0033] [ka]

[0034] [ka]

[0035] [ka]

[0036] [ka]

[0037] [ka]

[0038] Among these, S-allyl cysteine ​​sulfoxide (ALCSO), S-allyl cysteine ​​(ALC), S-propyl cysteine ​​sulfoxide (PCSO), S-(1-propenyl)-cysteine ​​sulfoxide (PeCSO) and S-methyl cysteine ​​sulfoxide (MCSO) are preferred, and ALCSO, ALC, PCSO and PeCSO are more preferred because they can effectively impart the fragrance composition of the present invention with the aroma of an Allium plant.

[0039] The above-mentioned compound (I) may be used alone or in combination of two or more kinds.

[0040] The method for producing compound (I) is not particularly limited, and compound (I) may be produced by a method known per se or a method similar thereto. For example, compound (I) may be produced by chemical synthesis, enzyme reaction, extraction, or a combination of these methods. Specifically, compound (I) in which X is -S- can be produced, for example, by reacting a corresponding thiol compound (R-SH (wherein R has the same meaning as above)) with L-serine using cystathionine β-synthase. Compound (I) in which X is -S(=O)- can be produced, for example, by oxidizing a corresponding cysteine ​​derivative using oxidase.

[0041] The amount of (A) contained in the aroma precursor composition is preferably 0.8% by weight or more, more preferably 2% by weight or more, and particularly preferably 4% by weight or more, based on the aroma composition of the present invention, since the aroma composition of the present invention can effectively impart an aroma of an Allium plant (e.g., fresh Allium plant aroma, roasted Allium plant aroma, etc.). The amount of (A) contained in the aroma precursor composition is preferably 25% by weight or less, more preferably 22% by weight or less, and particularly preferably 17% by weight or less, based on the aroma composition of the present invention, since the aroma composition of the present invention can effectively impart an aroma of an Allium plant (e.g., fresh Allium plant aroma, roasted Allium plant aroma, etc.). In one embodiment, the amount of (A) contained in the aroma precursor composition may be 8% by weight or more, based on the fact that the fragrance composition of the present invention can particularly effectively impart the fresh Allium plant aroma. In another embodiment, the amount of (A) contained in the aroma precursor composition may be 7% by weight or less, based on the weight of the aroma precursor composition, since the fragrance composition of the present invention can particularly effectively impart the aroma of roasted Allium plants. In the present invention, the "amount of (A)" contained in the aroma precursor composition means the total amount of compounds (I) used when two or more types of compounds (I) are used in combination as (A).

[0042] [(B) Sugars having a degree of polymerization of two or more] In the present invention, the term "sugar having a degree of polymerization of constituent monosaccharides of 2 or more" used as (B) refers to a sugar in which two or more monosaccharide molecules form a glycosidic bond, and the "degree of polymerization of constituent monosaccharides" of a sugar refers to the number of monosaccharides that constitute one sugar molecule.

[0043] The type of monosaccharide (constituent monosaccharide) constituting the sugar used as (B) in the present invention is not particularly limited, and examples thereof include glucose, fructose, galactose, etc. The constituent monosaccharide of the sugar used as (B) in the present invention preferably contains at least glucose.

[0044] Specific examples of (B) (i.e., sugars whose constituent monosaccharides have a degree of polymerization of 2 or more) include disaccharides such as sucrose, maltose, lactose, trehalose, etc. (degree of polymerization of constituent monosaccharides: 2); trisaccharides such as maltotriose, raffinose, etc. (degree of polymerization of constituent monosaccharides: 3); tetrasaccharides such as nystose, nigerotetraose, stachyose, etc. (degree of polymerization of constituent monosaccharides: 4); polysaccharides such as dextrin (degree of polymerization of constituent monosaccharides: 5 or more), etc., and from the viewpoint of the fragrance intensity and physical properties of the fragrance composition of the present invention, disaccharides and polysaccharides are preferable, and sucrose is particularly preferable. These sugars may be used alone or in combination of two or more kinds.

[0045] The method for producing (B) (i.e., saccharide having a degree of polymerization of 2 or more for the constituent monosaccharides) is not particularly limited, and it may be produced by a method known per se or a method similar thereto. (B) used in the present invention may be a commercially available product.

[0046] The amount of (B) contained in the aroma precursor composition is preferably 40% by weight or more, more preferably 50% by weight or more, and particularly preferably 65% ​​by weight or more, based on the aroma composition of the present invention, since the aroma composition of the present invention can effectively impart an aroma of an Allium plant (e.g., fresh Allium plant aroma, roasted Allium plant aroma, etc.). The amount of (B) contained in the aroma precursor composition is preferably 98% by weight or less, more preferably 93% by weight or less, and particularly preferably 88% by weight or less, based on the aroma composition of the present invention, since the aroma composition of the present invention can effectively impart an aroma of an Allium plant (e.g., fresh Allium plant aroma, roasted Allium plant aroma, etc.). In one embodiment, the amount of (B) contained in the aroma precursor composition may be 75% by weight or less, based on the weight of the aroma precursor composition, since this can particularly effectively impart the fresh Allium plant aroma. In another embodiment, the amount of (B) contained in the aroma precursor composition may be 80% by weight or more, based on the weight of the aroma precursor composition, since this can particularly effectively impart the aroma of a roasted Allium plant. In the present invention, the "amount of (B)" contained in the aroma precursor composition means the total amount of sugars used when two or more kinds of sugars are used in combination as (B).

[0047] The weight ratio of the amount of (A) to the amount of (B) contained in the aroma precursor composition is preferably (A):(B)=1:1.5-98, since the fragrance composition of the present invention can effectively impart the aroma of an Allium plant (e.g., the aroma of a fresh Allium plant, the aroma of a roasted Allium plant, etc.). In one embodiment, the weight ratio of the amount of (A) to the amount of (B) contained in the aroma precursor composition is preferably (A):(B)=1:1.8-40, more preferably (A):(B)=1:1.8-20, even more preferably (A):(B)=1:1.8-8, and particularly preferably (A):(B)=1:3-8, since the fragrance composition of the present invention can particularly effectively impart the fresh Allium plant aroma. In another embodiment, the weight ratio of the amount of (A) to the amount of (B) contained in the aroma precursor composition is preferably (A):(B)=1:1.8-98, more preferably (A):(B)=1:3-98, even more preferably (A):(B)=1:15-98, particularly preferably (A):(B)=1:15-40, and most preferably (A):(B)=1:15-35, since the fragrance composition of the present invention can particularly effectively impart the aroma of a roasted Allium plant.

[0048] [(C) Amino acid or its salt] The types of amino acids that can be used as (C) in the present invention are alanine, arginine, aspartic acid, glutamic acid, glycine, methionine and serine, preferably arginine, glutamic acid and methionine. These amino acids can be used in any of the L-, D- and DL-forms, preferably in the L- or DL-form, more preferably in the L-form.

[0049] In the present invention, the form of the amino acid used as (C) is not particularly limited, but it is preferably in the form of a free form or a salt. Here, the term "free form" amino acid refers to an amino acid that does not bind with other amino acids to form proteins, peptides, etc., and exists in a free state.

[0050] The salt of the amino acid is not particularly limited as long as it is acceptable for food, and examples thereof include salts with inorganic acids (e.g., hydrogen chloride, hydrogen bromide, hydroiodic acid, sulfuric acid, phosphoric acid, etc.); salts with organic acids (e.g., formic acid, acetic acid, propionic acid, oxalic acid, succinic acid, lactic acid, citric acid, tartaric acid, maleic acid, fumaric acid, monomethylsulfuric acid, etc.); salts with inorganic bases (e.g., sodium, potassium, lithium, calcium, ammonia, etc.); salts with organic bases (e.g., ethylenediamine, propylenediamine, ethanolamine, monoalkylethanolamine, dialkylethanolamine, diethanolamine, triethanolamine, etc.). The salt of the amino acid may be a hydrate (hydrated salt), and examples of such hydrates include monohydrates to hexahydrates.

[0051] The above amino acids or salts thereof may be used alone or in combination of two or more.

[0052] (C) (i.e., an amino acid or a salt thereof) preferably contains at least one selected from the group consisting of arginine, glutamic acid, and methionine, or a salt thereof, more preferably contains at least one selected from the group consisting of arginine, glutamic acid salts (e.g., monosodium glutamate, etc.), and methionine, and particularly preferably contains at least one selected from the group consisting of arginine and glutamic acid salts (e.g., monosodium glutamate, etc.).

[0053] The method for producing (C) (i.e., amino acid or a salt thereof) is not particularly limited, and it can be produced by a method known per se or a method similar thereto. In the present invention, (C) may be, for example, any of those extracted and purified from naturally occurring animals and plants, or those obtained by chemical synthesis, fermentation, enzymatic methods, or gene recombination methods.

[0054] The amount of (C) contained in the aroma precursor composition is preferably 0.5% by weight or more, more preferably 1% by weight or more, and particularly preferably 3% by weight or more, based on the aroma composition of the present invention, since the aroma composition of the present invention can effectively impart the aroma of an Allium plant. Also, the amount of (C) contained in the aroma precursor composition is preferably 45% by weight or less, more preferably 35% by weight or less, even more preferably 25% by weight or less, and particularly preferably 15% by weight or less, based on the aroma composition of the present invention, since the aroma composition of the present invention can effectively impart the aroma of an Allium plant. In the present invention, the "amount of (C)" contained in the aroma precursor composition means the total amount of amino acids or salts thereof used when two or more kinds of amino acids or salts thereof are used in combination as (C). In the present invention, the amount of the amino acid or a salt thereof is the amount calculated as the free form of the amino acid.

[0055] When (C) contains arginine or a salt thereof, the amount of arginine or a salt thereof contained in the aroma precursor composition is preferably 0.1% by weight or more, more preferably 0.8% by weight or more, and particularly preferably 2.5% by weight or more, based on the aroma precursor composition, since the fragrance composition of the present invention can effectively impart the aroma of an Allium plant. In this case, the amount of arginine or a salt thereof contained in the aroma precursor composition is preferably 22% by weight or less, more preferably 17% by weight or less, even more preferably 12% by weight or less, and particularly preferably 7% by weight or less, based on the aroma precursor composition, since the fragrance composition of the present invention can effectively impart the aroma of an Allium plant.

[0056] When (C) contains glutamic acid or a salt thereof, the amount of glutamic acid or a salt thereof contained in the aroma precursor composition is preferably 0.1% by weight or more, more preferably 0.8% by weight or more, and particularly preferably 2.5% by weight or more, based on the aroma precursor composition, since the fragrance composition of the present invention can effectively impart the aroma of an Allium plant. In this case, the amount of glutamic acid or a salt thereof contained in the aroma precursor composition is preferably 22% by weight or less, more preferably 17% by weight or less, even more preferably 12% by weight or less, and particularly preferably 7% by weight or less, based on the aroma precursor composition, since the fragrance composition of the present invention can effectively impart the aroma of an Allium plant.

[0057] When (C) contains methionine or a salt thereof, the amount of methionine or a salt thereof contained in the aroma precursor composition is preferably 0.1% by weight or more, more preferably 0.3% by weight or more, based on the aroma precursor composition, since the fragrance composition of the present invention can effectively impart the aroma of an Allium plant without any unpleasant flavor. In this case, the amount of methionine or a salt thereof contained in the aroma precursor composition is preferably 7% by weight or less, more preferably 0.7% by weight or less, based on the aroma precursor composition, since the fragrance composition of the present invention can effectively impart the aroma of an Allium plant.

[0058] The weight ratio of the amount of (A) to the amount of (C) contained in the aroma precursor composition is preferably (A):(C)=1:0.3-9, more preferably (A):(C)=1:0.3-5, because the fragrance composition of the present invention can effectively impart the aroma of an Allium plant, without any unpleasant flavor, and particularly preferably (A):(C)=1:0.3-3, because the fragrance composition of the present invention can effectively impart the aroma of an Allium plant, without any unpleasant flavor.

[0059] Suitable aroma precursor compositions include, for example, the following aroma precursor compositions (i) to (iv). (i) An aroma precursor composition comprising as (A) a compound (I) (preferably at least one selected from the group consisting of S-allyl cysteine, S-methyl cysteine, S-propyl cysteine, S-(1-propenyl)-cysteine, S-allyl cysteine ​​sulfoxide, S-methyl cysteine ​​sulfoxide, S-propyl cysteine ​​sulfoxide and S-(1-propenyl)-cysteine ​​sulfoxide); as (B) at least one selected from the group consisting of disaccharides (preferably sucrose) and polysaccharides (preferably dextrin); and as (C) at least one amino acid or a salt thereof selected from the group consisting of arginine, glutamic acid and methionine (preferably at least one selected from the group consisting of arginine, glutamic acid salts and methionine). (ii) An aroma precursor composition comprising as (A) compound (I) (preferably at least one selected from the group consisting of S-allyl cysteine, S-methyl cysteine, S-propyl cysteine, S-(1-propenyl)-cysteine, S-allyl cysteine ​​sulfoxide, S-methyl cysteine ​​sulfoxide, S-propyl cysteine ​​sulfoxide and S-(1-propenyl)-cysteine ​​sulfoxide); as (B) at least one selected from the group consisting of sucrose and dextrin (preferably sucrose); and as (C) at least one selected from the group consisting of arginine, glutamate (preferably monosodium glutamate) and methionine. (iii) An aroma precursor composition comprising as (A) at least one selected from the group consisting of S-allyl cysteine, S-methyl cysteine, S-propyl cysteine, S-(1-propenyl)-cysteine, S-allyl cysteine ​​sulfoxide, S-methyl cysteine ​​sulfoxide, S-propyl cysteine ​​sulfoxide and S-(1-propenyl)-cysteine ​​sulfoxide (preferably S-allyl cysteine ​​sulfoxide, S-allyl cysteine, S-propyl cysteine ​​sulfoxide, S-(1-propenyl)-cysteine ​​sulfoxide and S-methyl cysteine ​​sulfoxide); as (B) at least one selected from the group consisting of sucrose and dextrin (preferably sucrose); and as (C) at least one selected from the group consisting of arginine, glutamate (preferably monosodium glutamate) and methionine. (iv) An aroma precursor composition comprising as (A) at least one selected from the group consisting of S-allyl cysteine ​​sulfoxide, S-allyl cysteine, S-propyl cysteine ​​sulfoxide, S-(1-propenyl)-cysteine ​​sulfoxide, and S-methyl cysteine ​​sulfoxide (preferably S-allyl cysteine ​​sulfoxide, S-allyl cysteine, S-propyl cysteine ​​sulfoxide, and S-(1-propenyl)-cysteine ​​sulfoxide); as (B) at least one selected from the group consisting of sucrose and dextrin (preferably sucrose); and as (C) at least one selected from the group consisting of arginine, glutamate (preferably monosodium glutamate), and methionine.

[0060] The aroma precursor composition may consist only of (A), (B) and (C), but may also contain other components in addition to (A), (B) and (C). The components that the aroma precursor composition may contain in addition to (A), (B) and (C) are not particularly limited as long as they do not impair the object of the present invention, and examples thereof include water, amino acids other than (C) or salts thereof, organic acids, inorganic salts, vitamins, flavors, antioxidants, excipients, anti-caking agents, vegetable powders, vegetable extracts, etc.

[0061] The water that may be contained in the aroma precursor composition is not particularly limited as long as it is commonly used in the production of fragrances, and examples thereof include ultrapure water, pure water, ion-exchanged water, distilled water, purified water, tap water, etc.

[0062] When the aroma precursor composition contains water in addition to (A), (B) and (C), the content of water is preferably 15% by weight or less, more preferably 10% by weight or less, based on the aroma precursor composition, since the fragrance composition of the present invention can achieve a suitable appearance without requiring long heating times.

[0063] The anti-caking agent that may be contained in the aroma precursor composition is not particularly limited, but is preferably a glycerin fatty acid ester, cellulose, or talc, and more preferably a glycerin fatty acid ester, since it can exhibit a remarkable anti-caking effect in the fragrance composition of the present invention. The constituent fatty acid of the glycerin fatty acid ester is not particularly limited, and may be, for example, a saturated or unsaturated fatty acid having 8 to 24 carbon atoms. Specific examples of the glycerin fatty acid ester include glyceryl laurate, glyceryl myristate, glyceryl stearate, glyceryl oleate, and glyceryl behenate. The anti-caking agent may be used alone or in combination of two or more kinds. The form of the anti-caking agent is not particularly limited, and for example, a powder, fine granule, or granule (e.g., powdered cellulose, talcum powder, etc.) may be suitably used.

[0064] When the aroma precursor composition contains an anti-caking agent (preferably at least one anti-caking agent selected from the group consisting of glycerol fatty acid esters, cellulose and talc) in addition to (A), (B) and (C), the amount of the anti-caking agent contained in the aroma precursor composition is usually 0.7% by weight or more, preferably 1% by weight or more, more preferably 1.5% by weight or more, based on the aroma precursor composition. In this case, the amount of the anti-caking agent contained in the aroma precursor composition is usually 7% by weight or less, preferably 5% by weight or less, more preferably 3.5% by weight or less, based on the aroma precursor composition.

[0065] The aroma precursor composition preferably does not substantially contain oil. Specifically, the aroma precursor composition preferably does not substantially contain vegetable oils such as canola oil, soybean oil, safflower oil, corn oil, rapeseed oil, sesame oil, linseed oil, sunflower oil, peanut oil, cottonseed oil, olive oil, rice oil, palm oil, palm kernel oil, rice bran oil, perilla oil, grapeseed oil, etc.; animal oils such as lard (lard), beef tallow, chicken oil, mutton tallow, horse fat, fish oil, whale oil, butter, etc. The aroma precursor composition is substantially free of oil, so that the flavor composition of the present invention can have suitable physical properties. Note that oils that do not have fluidity at room temperature are generally referred to as "fat" in some cases, but the concept of oil here also includes fats. In the present invention, the aroma precursor composition "substantially does not contain oil" means either (1) a case where it does not contain any oil at all, or (2) a case where it contains oil in an amount that does not affect the physical properties of the fragrance composition of the present invention (e.g., 1% by weight or less, based on the aroma precursor composition).

[0066] The form of the aroma precursor composition is not particularly limited, but it is preferably in a solid form at room temperature (25°C), and more preferably in a granular form, since this makes it easier for (A), (B) and (C) to be in a homogeneous mixed state. Here, "granular form" refers to a powder, fine grains, granules, or a combination thereof.

[0067] The method for preparing the aroma precursor composition is not particularly limited, and the aroma precursor composition can be prepared, for example, by blending (A), (B) and (C) and, if necessary, other components, and appropriately pulverizing (pulverizing), mixing while stirring, etc., by a method known per se or a method equivalent thereto.

[0068] The method of heating the aroma precursor composition is not particularly limited as long as it can melt (B) (i.e., a sugar having a degree of polymerization of 2 or more in the constituent monosaccharides), and the heating can be carried out using, for example, a conventional device or equipment such as an oven, a microwave oven, a hot plate, a griddle, a frying pan, etc.

[0069] The heating temperature of the aroma precursor composition may be appropriately adjusted depending on the type of (A) contained in the aroma precursor composition, the desired aroma of the Allium plant, the heating time, etc., but is preferably 105° C. or higher, more preferably 115° C. or higher. The heating temperature is preferably 225° C. or lower, more preferably 210° C. or lower, and particularly preferably 185° C. or lower.

[0070] In one embodiment, the heating temperature of the aroma precursor composition may be 135 to 175° C. By heating the aroma precursor composition within this temperature range, it is possible to obtain a fragrance composition that can effectively impart a fresh Allium plant aroma (e.g., fresh garlic aroma, etc.). In another embodiment, the heating temperature of the aroma precursor composition may be 135 to 225° C. By heating the aroma precursor composition within this temperature range, a flavor composition that can effectively impart a roasted Allium plant aroma (e.g., roasted garlic aroma) can be obtained.

[0071] The heating time of the aroma precursor composition may be appropriately adjusted depending on the amount of the aroma precursor composition to be heated, the type of (A) contained in the aroma precursor composition, the desired aroma of the Allium plant, the heating temperature, etc., and is not particularly limited, but is usually 30 seconds to 150 minutes, preferably 1 to 120 minutes, and more preferably 3 to 60 minutes.

[0072] The production method of the present invention may include cooling and solidifying the molten product obtained by heating the aroma precursor composition. The method for cooling the molten product is not particularly limited as long as it does not impair the object of the present invention and can solidify the molten product, but the molten product can be simply solidified, for example, by leaving it at room temperature. Alternatively, the molten product can be solidified in a shorter time by storing it in a refrigerator set to a predetermined temperature.

[0073] The solidified product obtained by cooling the melt of the aroma precursor composition (sometimes referred to as "melt-solidified product" in this specification) can be used as it is as a fragrance composition (the fragrance composition of the present invention). Alternatively, the production method of the present invention may include subjecting the obtained melt-solidified product to a treatment step commonly used in the production of fragrances. For example, the production method of the present invention may include pulverizing the melt-solidified product, or formulating the melt-solidified product into a desired dosage form using a base commonly used in the fragrance field (starch, dextrin, cyclodextrin, sugars, proteins, salts, etc.), etc.

[0074] The flavor composition obtained by the manufacturing method of the present invention (sometimes referred to as "the flavor composition of the present invention" in this specification) can express an Allium plant aroma, for example, by dissolving in hot water, and therefore the flavor composition of the present invention is suitably used for imparting an Allium plant aroma to food. Therefore, the flavor composition obtained by the manufacturing method of the present invention is preferably for imparting an Allium plant aroma. In the present invention, "flavor" refers to a food additive used for imparting aroma, flavor, taste, etc. to food. In the present invention, "food" is a concept that broadly includes anything that can be ingested orally, and includes beverages, seasonings, etc. Furthermore, "flavor composition for imparting an Allium plant aroma" includes an Allium plant aroma imparting agent.

[0075] In the present invention, the term "aroma of an Allium plant" refers to a characteristic aroma that is expressed by an Allium plant (e.g., Allium vegetables such as garlic, onion, green onion, Chinese chive, etc.) in a raw state or when cooked (e.g., cooked with heat, etc.). The aroma of an Allium plant can be classified into, for example, garlic aroma, onion aroma, green onion aroma, Chinese chive aroma, etc., depending on the type of Allium plant.

[0076] Specific examples of the allium plant aroma include fresh allium plant aroma and roasted allium plant aroma. "Fresh Allium aroma" refers to the characteristic aroma that Allium plants exhibit when they are raw and not cooked. To explain this in more detail using garlic, a type of Allium plant, as an example, "fresh garlic aroma" refers to the pungent, pungent aroma that is characteristic of minced raw garlic. The term "roasted allium plant aroma" refers to a characteristic fragrant aroma that emerges when an Allium plant is roasted. To explain this in more detail using garlic, which is a type of Allium plant, as an example, the term "roasted garlic aroma" refers to a fragrant aroma similar to that of burnt garlic.

[0077] The presence or absence and level of an Allium aroma (e.g., fresh Allium aroma, roasted Allium aroma, etc.) can be evaluated by sensory evaluation by a specialist panel (e.g., the sensory evaluation shown in the Examples below).

[0078] In the present invention, "imparting" an Allium plant aroma or the like means, for example, imparting an Allium plant aroma to a food that does not have an Allium plant aroma, and also includes further imparting an Allium plant aroma to a food that already has an Allium plant aroma, i.e., enhancing the Allium plant aroma.

[0079] Foods to which the flavor composition of the present invention can be added are not particularly limited, but are preferably those to which it is desired to impart the aroma of an Allium plant, and examples of such foods include stir-fried vegetables, fried rice, fried noodles, twice-cooked pork, mapo tofu, green pepper and pork stir-fry, dried roasted shrimp, stir-fried meat and vegetables, nasi goreng, fried rice vermicelli, scrambled eggs, kinpira burdock, curry roux, stir-fried meat, Chinese rice bowls, and other stir-fried foods; steamed foods such as steamed vegetables; grilled fish, yakitori, steak, yakiniku, sukiyaki, hamburger steak, grilled vegetables, grilled rice balls, rice crackers, various baked goods (e.g., cookies, etc.), pizza dough, bread, and other baked foods; fried foods such as fried chicken, fries, deep-fried foods, tempura, and other deep-fried foods and their batters and breadcrumbs; dressings (e.g., Japanese-style dressings, dressings, creamy dressing, Caesar dressing, French dressing, tartar sauce, mayonnaise, etc.); sauces (e.g., steak sauce, ginger pork sauce, pizza sauce, caramel sauce, mitarashi dango sauce, yakiniku sauce, demi-glace sauce, pasta sauce, etc.); soups such as consomme soup, potage soup, cream soup, minestrone soup, corn soup, tomato soup, garlic soup, etc.; seasonings such as natural seasonings and flavor seasonings; beverages such as black tea, Chinese tea, green tea, barley tea, herbal tea, etc.; and processed products thereof (e.g., foods for cooking in a microwave oven, instant foods, frozen foods, dried foods, etc.). In addition, in this specification, the term "natural seasoning" refers to a seasoning produced by techniques such as extraction, decomposition, heating, and fermentation using natural materials as raw materials. Specific examples thereof include various meat extracts such as chicken extract, beef extract, pork extract, and mutton extract; various bone extracts such as chicken bone extract, beef bone extract, and pork bone extract; various seafood extracts such as bonito extract, mackerel extract, croaker extract, scallop extract, crab extract, shrimp extract, dried sardine extract, and dried scallop extract; various dried fish extracts such as bonito flakes extract, mackerel flakes extract, and bonito flakes extract; various vegetable extracts such as onion extract, Chinese cabbage extract, and celery extract; various seaweed extracts such as kelp extract; various spice extracts such as garlic extract, chili pepper extract, pepper extract, and cacao extract; yeast extracts; various protein hydrolysates; various fermented seasonings such as soy sauce, fish sauce, shrimp sauce, and miso, as well as mixtures and processed products thereof. In addition, in this specification, "flavor seasoning" refers to a seasoning used to impart the aroma, flavor, and taste of a flavor ingredient to food, and can be produced, for example, by adding sugar, salt, etc. to a natural seasoning. Specific examples of flavor seasonings include various meat flavor seasonings such as chicken flavor seasoning, beef flavor seasoning, and pork flavor seasoning; various seafood flavor seasonings such as bonito flavor seasoning, dried sardine flavor seasoning, dried scallop flavor seasoning, and crustacean flavor seasoning; various spicy vegetable flavor seasonings; and kelp flavor seasoning.

[0080] Foods to which the flavor composition of the present invention can be added may be provided (sold, distributed, etc.) in a form suitable for consumption, or may be provided (sold, distributed, etc.) in a form that requires a specific treatment or cooking to make it suitable for consumption. For example, foods to which the composition of the present invention can be added may be provided as a concentrate or the like that requires dilution with water or the like to make it suitable for consumption.

[0081] As described above, the flavor composition obtained by the manufacturing method of the present invention can be suitably used for imparting the aroma of an Allium plant to food. Therefore, the present invention also provides a method for imparting the aroma of an Allium plant to food, which comprises adding the flavor composition obtained by the manufacturing method of the present invention to food. Furthermore, as described above, the flavoring composition obtained by the manufacturing method of the present invention can be used as an additive to food, and therefore, according to the present invention, there is also provided a method for manufacturing food, which includes adding the flavoring composition obtained by the manufacturing method of the present invention. These methods may be collectively referred to herein as "the methods of the present invention."

[0082] In the method of the present invention, the method and conditions for adding the flavor composition of the present invention to food are not particularly limited and can be appropriately set depending on the type of food, etc. The flavor composition of the present invention can express the Allium plant aroma, for example, by dissolving in hot water, and therefore the flavor composition of the present invention can be dissolved in hot water, etc., and the resulting aqueous solution can be added to food. The timing for adding the flavor composition 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 (e.g., immediately before eating the food, while eating the food, etc.), etc. The flavor composition of the present invention can also be added to food ingredients before the food is produced.

[0083] The amount of the flavor composition of the present invention added to food may be appropriately determined depending on the type of food, etc., and is not particularly limited, but is usually 1% by weight or less of the food.

[0084] According to the method of the present invention, a food product imparted with the aroma of an Allium plant can be obtained.

[0085] As described above, the fragrance composition of the present invention is obtained by cooling a melt of a fragrance precursor composition to obtain a solidified product (melt-solidified product), which is then used as is or after being subjected to a treatment step commonly used in the manufacture of fragrances, and therefore the fragrance composition of the present invention may also be referred to as a fragrance composition comprising a melt-solidified product of a fragrance precursor composition.

[0086] The present invention will be described in more detail in the following examples, but the present invention is not limited to these examples in any way. In the following examples, all the raw materials used except for water were commercially available food ingredients and food additives unless otherwise specified. Tap water was used after passing it through a water purifier. EXAMPLES

[0087] [Test Example 1] <Preparation of evaluation samples> (Test area 1-1) (1) S-allylcysteine ​​sulfoxide, fructose, arginine and sodium glutamate were mixed in the ratio shown in Table 1 below and ground in a mortar. (2) 1 g of the obtained mixture was placed on a cooking sheet folded in thirds lengthwise and widthwise, spread evenly and wrapped, and then the cooking sheet was further wrapped in aluminum foil. (3) A household foldable hot plate (manufactured by Cuisinart, product name: Griddler, model name: GR-4NJ) was preheated to 175°C (=170°C (test temperature) + 5°C). Specifically, the hot plate's Selector dial was set to "Hot Plate" and the Hot Plate dial (temperature control knob) was set to 175°C, and preheating was performed. Both the top and bottom plates were set flat. The plate temperature was measured using a thermometer. (4) Immediately after the temperature of the hot plate reached 175°C, the mixtures wrapped in the cooking sheet and aluminum foil from (2) above were placed on the plate, the hot plate was closed so that the mixtures were sandwiched between the plates from above and below, and heating was started. The heating time was measured from the time the hot plate was closed, i.e., the time when the hot plate was closed was set as heating time: 0 (min). (5) After heating for 3 minutes, the molten mixture was removed from the hot plate and left at room temperature (25°C) until it solidified. Note that the temperature control knob was kept set at 175°C during the 3 minutes of heating. (6) The obtained solidified material was transferred to a bag and crushed by hand, and used as an evaluation sample for the appearance and sensory evaluation described below (in this specification, the samples prepared in test area 1-1, etc. are referred to as "test area 1-1 samples", etc.).

[0088] (Test area 1-2) A sample for Test Plot 1-2 was prepared in the same manner as for Test Plot 1-1, except that glucose was used instead of fructose.

[0089] (Test area 1-3) A sample for Test Plot 1-3 was prepared in the same manner as for Test Plot 1-1, except that xylose was used instead of fructose.

[0090] (Test area 1-4) A sample for Test Plot 1-4 was prepared in the same manner as for Test Plot 1-1, except that ribose was used instead of fructose.

[0091] (Test area 1-5) A sample of Test Plot 1-5 was prepared in the same manner as in Test Plot 1-1, except that glucose and xylose were used instead of fructose.

[0092] (Test area 1-6) A sample for Test Plot 1-6 was prepared in the same manner as for Test Plot 1-1, except that maltose was used instead of fructose.

[0093] (Test area 1-7) A sample of Test Plot 1-7 was prepared in the same manner as Test Plot 1-1, except that dextrin (manufactured by Matsutani Chemical Industry Co., Ltd., product name "Pine Index #6") was used instead of fructose.

[0094] (Test area 1-8) A sample for Test Plot 1-8 was prepared in the same manner as for Test Plot 1-1, except that sucrose was used instead of fructose.

[0095] [Table 1]

[0096] <Evaluation> (Appearance evaluation) Three expert panel members commented on the appearance and hardness of each sample from test plots 1-1 to 1-8 at room temperature (25°C). In addition, three expert panel members commented on the appearance and hardness of each sample from test plots 1-1 to 1-8 after storing them for 5 minutes under conditions of a temperature of 44°C and a humidity of 78% RH. (Sensory evaluation of aroma) A 0.5% by weight aqueous solution (65°C) of each sample from test plots 1-1 to 1-8 was prepared, and a panel of three experts evaluated the fresh garlic aroma and roasted garlic aroma. The evaluation was carried out by a panel of three experts in 0.5-point increments based on a scale in which 0 points was given for "not at all detectable" fresh garlic aroma and roasted garlic aroma, and 5 points for "strongly detectable." Here, "fresh garlic aroma" refers to the pungent, pungent aroma characteristic of minced raw garlic, and "roasted garlic aroma" refers to the savory aroma reminiscent of burnt garlic. In addition, for samples in which an aroma other than that of fresh garlic or roasted garlic was detected, comments were made regarding the said aroma (other aromas).

[0097] The results are shown in Table 2 below.

[0098] [Table 2]

[0099] From the results shown in Table 2, it was confirmed that the samples in test areas 1-1 to 1-5, which were prepared using monosaccharides (fructose, glucose, xylose, and ribose), became rubbery at room temperature and 44°C or 44°C, and had problems with their physical properties. On the other hand, the samples in test plots 1-6 to 1-8 prepared using disaccharides (maltose, sucrose) or polysaccharides (dextrin) were all solid at room temperature and 44°C, and were confirmed to have stable physical properties. In addition, all of the samples from test plots 1-6 to 1-8 expressed the aroma of Allium plants (fresh garlic aroma, roasted garlic aroma), and among them, the sample from test plot 1-8 made using sucrose expressed the roasted garlic aroma the most.

[0100] [Test Example 2] <Preparation of evaluation samples> (Test area 2-1) (1) S-allylcysteine ​​sulfoxide, sucrose and arginine were mixed in the ratio shown in Table 3 below and ground in a mortar. (2) 1 g of the obtained mixture was placed on a cooking sheet folded in thirds lengthwise and widthwise, spread evenly and wrapped, and then the cooking sheet was further wrapped in aluminum foil. (3) A household foldable hot plate (manufactured by Cuisinart, product name: Griddler, model name: GR-4NJ) was preheated to 175°C (=170°C (test temperature) + 5°C). Specifically, the hot plate's Selector dial was set to "Hot Plate" and the Hot Plate dial (temperature control knob) was set to 175°C, and preheating was performed. Both the top and bottom plates were set flat. The plate temperature was measured using a thermometer. (4) Immediately after the temperature of the hot plate reached 175°C, the mixtures wrapped in the cooking sheet and aluminum foil from (2) above were placed on the plate, the hot plate was closed so that the mixtures were sandwiched between the plates from above and below, and heating was started. The heating time was measured from the time the hot plate was closed, i.e., the time when the hot plate was closed was set as heating time: 0 (min). (5) After heating for 3 minutes, the molten mixture was removed from the hot plate and left at room temperature (25°C) until it solidified. Note that the temperature control knob was kept set at 175°C during the 3 minutes of heating. (6) The obtained solidified material was transferred to a bag and crushed by hand, and this was used as an evaluation sample for the sensory evaluation described below.

[0101] (Test area 2-2) A sample for test plot 2-2 was prepared in the same manner as for test plot 2-1, except that sodium glutamate was used instead of arginine.

[0102] (Test area 2-3) A sample for Test Plot 2-3 was prepared in the same manner as for Test Plot 2-1, except that cysteine ​​hydrochloride was used instead of arginine.

[0103] (Test area 2-4) A sample for Test Plot 2-4 was prepared in the same manner as for Test Plot 2-1, except that DL-alanine was used instead of arginine.

[0104] (Test area 2-5) A sample for test plot 2-5 was prepared in the same manner as for test plot 2-1, except that glycine was used instead of arginine.

[0105] (Test area 2-6) A sample for test plot 2-6 was prepared in the same manner as for test plot 2-1, except that sodium aspartate was used instead of arginine.

[0106] (Test area 2-7) A sample for Test Plot 2-7 was prepared in the same manner as for Test Plot 2-1, except that serine was used instead of arginine.

[0107] (Test area 2-8) A sample for test plot 2-8 was prepared in the same manner as for test plot 2-1, except that leucine was used instead of arginine.

[0108] (Test area 2-9) A sample for Test Plot 2-9 was prepared in the same manner as for Test Plot 2-1, except that proline was used instead of arginine.

[0109] (Test area 2-10) A sample for test plot 2-10 was prepared in the same manner as for test plot 2-1, except that sodium aspartate, sodium glutamate, serine, leucine, proline and arginine were further used in addition to arginine.

[0110] (Test area 2-11) A sample for test plot 2-11 was prepared in the same manner as for test plot 2-1, except that sodium glutamate was further used in addition to arginine.

[0111] (Test area 2-12) A sample for test plot 2-12 was prepared in the same manner as for test plot 2-1, except that methionine was used instead of arginine.

[0112] (Test area 2-13) A sample for test plot 2-13 was prepared in the same manner as for test plot 2-1, except that sodium glutamate and methionine were further used in addition to arginine.

[0113] In Tables 3 and 4 below, the above amino acids and their salts are abbreviated as follows. Arginine: Arg Monosodium glutamate: MSG Cysteine ​​hydrochloride: Cys-HCl DL-Alanine: Ala(D,L-) Glycine: Gly Sodium aspartate: Asp-Na Serine: Leucine:Leu Proline:Pro Methionine: Met

[0114] [Table 3]

[0115] <Evaluation> (Sensory evaluation of aroma) A 0.5% by weight aqueous solution (65°C) of each sample from Test Plots 2-1 to 2-13 was prepared, and a panel of three experts rated the fresh garlic aroma and the roasted garlic aroma, respectively. The rated items were evaluated in the same manner as in the sensory evaluation of the aroma in Test Example 1. In addition, for samples in which an aroma other than that of fresh garlic or roasted garlic was detected, comments were made regarding the said aroma (other aromas).

[0116] The results are shown in Table 4 below.

[0117] [Table 4]

[0118] As is clear from the results shown in Table 4, the samples of test plots 2-1, 2-2, 2-4 to 2-7, and 2-10 to 2-13, which were prepared using at least one selected from the group consisting of alanine, arginine, sodium aspartate, sodium glutamate, glycine, methionine, and serine, all expressed the Allium plant aroma (fresh garlic aroma, roasted garlic aroma). Among them, the sample of test plot 2-11, which was prepared using arginine and sodium glutamate, and the sample of test plot 2-13, which was prepared using methionine, arginine, and sodium glutamate, most expressed the roasted garlic aroma. The sample of test plot 2-13, which was prepared using a small amount of methionine, also showed an improvement in thickness (specifically, the taste felt on the tongue and the heavy feeling derived from the retronasal aroma).

[0119] [Test Example 3] <Preparation of evaluation samples> (Test areas 3-1 to 3-10) (1) S-allylcysteine ​​sulfoxide, sucrose, arginine and sodium glutamate were mixed in the ratios shown in Table 5 below and ground in a mortar. (2) 1.05 g of the resulting mixture (= 1 g solids + 0.05 g water) was placed on a cooking sheet folded in thirds lengthwise and widthwise, spread evenly and wrapped, and then the cooking sheet was further wrapped in aluminum foil. (3) A household foldable hot plate (manufactured by Cuisinart, product name: Griddler, model name: GR-4NJ) was preheated to 175°C (=170°C (test temperature) + 5°C). Specifically, the hot plate's Selector dial was set to "Hot Plate" and the Hot Plate dial (temperature control knob) was set to 175°C, and preheating was performed. Both the top and bottom plates were set flat. The plate temperature was measured using a thermometer. (4) Immediately after the temperature of the hot plate reached 175°C, the mixtures wrapped in the cooking sheet and aluminum foil from (2) above were placed on the plate, the hot plate was closed so that the mixtures were sandwiched between the plates from above and below, and heating was started. The heating time was measured from the time the hot plate was closed, i.e., the time when the hot plate was closed was set as heating time: 0 (min). (5) After heating for 3 minutes, the molten mixture was removed from the hot plate and left at room temperature (25°C) until solidification to obtain samples 3-1 to 3-10. Note that the temperature control knob was kept set at 175°C during the 3 minutes of heating.

[0120] [Table 5]

[0121] <Evaluation> (Sensory evaluation of aroma) A 0.5% by weight aqueous solution (65°C) of each sample from Test Plots 3-1 to 3-10 was prepared, and a panel of three experts rated the fresh garlic aroma and the roasted garlic aroma, respectively. The rated items were evaluated in the same manner as in the sensory evaluation of the aroma in Test Example 1. In addition, for samples in which an aroma other than that of fresh garlic or roasted garlic was detected, comments were made regarding the said aroma (other aromas).

[0122] The results are shown in Table 6 below.

[0123] [Table 6]

[0124] As is clear from the results shown in Table 6, all of the samples (Test Areas 3-1 to 3-5) in which the weight ratio of S-allylcysteine ​​sulfoxide to arginine and sodium glutamate was not changed but the weight ratio of S-allylcysteine ​​sulfoxide to sucrose was changed expressed Allium aroma (fresh garlic aroma, roasted garlic aroma). In addition, the quality of the Allium aroma was changed in these samples. In the samples (test plots 3-6 to 3-10) in which the weight ratio of S-allylcysteine ​​sulfoxide to arginine and monosodium glutamate was changed, as the amount of arginine and monosodium glutamate relative to S-allylcysteine ​​sulfoxide increased, off-flavors (boiled meat odor, jerky odor) were generated and the Allium plant aroma (fresh garlic aroma, roasted garlic aroma) tended to become less noticeable.

[0125] [Test Example 4] <Preparation of evaluation sample 1> (1) S-allylcysteine ​​sulfoxide (5 wt%), sucrose (85 wt%), arginine (5 wt%) and sodium glutamate (5 wt%) were combined and mixed while being ground in a mortar. (2) 1 g of the obtained mixture was placed on a cooking sheet folded in thirds lengthwise and widthwise, spread evenly and wrapped, and then the cooking sheet was further wrapped in aluminum foil. (3) A household foldable hot plate (manufactured by Cuisinart, product name: Griddler, model name: GR-4NJ) was preheated to 125 to 205°C (= 120 to 200°C (test temperature) + 5°C). Specifically, the hot plate's Selector dial was set to "Hot Plate" and the Hot Plate dial (temperature control knob) was set to 125 to 205°C, and preheating was performed. Both the top and bottom plates were set flat. The plate temperature was measured using a thermometer. (4) Immediately after the temperature of the hot plate reached 125 to 205°C, the mixtures wrapped in the cooking sheet and aluminum foil in (2) above were arranged on the plate, the hot plate was closed so that the mixtures were sandwiched between the plates from above and below, and heating was started. The heating time was measured from the time the hot plate was closed, i.e., the time when the hot plate was closed was set as heating time: 0 (min). (5) After heating for 1 to 30 minutes, the molten mixture was removed from the hot plate and left at room temperature (25°C) until solidification. During the 1 to 30 minutes of heating, the temperature control knob was kept set at 125 to 205°C. (6) The obtained solidified material was transferred to a bag and crushed by hand, and this was used as an evaluation sample for the sensory evaluation described below. <Preparation of evaluation sample 2> (1) S-allylcysteine ​​sulfoxide (5 wt%), sucrose (85 wt%), arginine (5 wt%) and sodium glutamate (5 wt%) were combined and mixed while being ground in a mortar. (2) 1 g of the resulting mixture was placed on a cooking sheet folded in thirds lengthwise and widthwise, and then spread evenly and wrapped up. (3) A household water oven (manufactured by Sharp Corporation, product name: Healsio, model name: AX-XP200-W) was preheated to a temperature of 120 to 220°C. (4) After preheating was complete, the mixture wrapped in the cooking sheet from (2) above was placed on the top shelf of the water oven and heating was started. (5) After heating for 3 to 120 minutes, the molten mixture was removed from the water oven and allowed to stand at room temperature (25°C) until solidified. (6) The obtained solidified material was transferred to a bag and crushed by hand, and this was used as an evaluation sample for the sensory evaluation described below.

[0126] <Evaluation> (Sensory evaluation of aroma) A 0.5% by weight aqueous solution (65°C) of each sample was prepared, and its aroma (fresh garlic aroma, roasted garlic aroma) was evaluated by a panel of three experts based on the following criteria. [Evaluation Criteria] +++: The scent is very strong ++: Strong fragrance +: Slightly fragrant ± : Almost no scent is detectable

[0127] The evaluation results of each sample obtained in the above <Preparation of evaluation sample 1> are shown in Table 7, and the evaluation results of each sample obtained in the above <Preparation of evaluation sample 2> are shown in Table 8 (the left side is the evaluation of fresh garlic aroma, and the right side is the evaluation of roasted garlic aroma).

[0128] [Table 7]

[0129] [Table 8]

[0130] As is clear from the results shown in Tables 7 and 8, the aroma of Allium plants (fresh garlic aroma, roasted garlic aroma) was expressed when the aroma precursor composition was heated at any temperature between 120 and 220° C. It was also confirmed that the aroma of Allium plants (fresh garlic aroma, roasted garlic aroma) was expressed when the aroma precursor composition was heated using both a hot plate and an oven.

[0131] [Test Example 5] <Preparation of evaluation samples> (Test areas 5-1 to 5-8) (1) S-allylcysteine ​​sulfoxide, sucrose, arginine, sodium glutamate, and palm kernel oil (melting point: 25-30°C) or lard (melting point: approximately 40°C) were mixed in the proportions shown in Table 9 below and mixed while being ground in a mortar. (2) 1 g of the obtained mixture was placed on a cooking sheet folded in thirds lengthwise and widthwise, spread evenly and wrapped, and then the cooking sheet was further wrapped in aluminum foil. (3) A household foldable hot plate (manufactured by Cuisinart, product name: Griddler, model name: GR-4NJ) was preheated to 175°C (=170°C (test temperature) + 5°C). Specifically, the hot plate's Selector dial was set to "Hot Plate" and the Hot Plate dial (temperature control knob) was set to 175°C, and preheating was performed. Both the top and bottom plates were set flat. The plate temperature was measured using a thermometer. (4) Immediately after the temperature of the hot plate reached 175°C, the mixtures wrapped in the cooking sheet and aluminum foil from (2) above were placed on the plate, the hot plate was closed so that the mixtures were sandwiched between the plates from above and below, and heating was started. The heating time was measured from the time the hot plate was closed, i.e., the time when the hot plate was closed was set as heating time: 0 (min). (5) After heating for 3 minutes, the molten mixture was removed from the hot plate and left at room temperature (25°C) until solidification to obtain samples 5-1 to 5-8. Note that the temperature control knob was kept set at 175°C during the 3 minutes of heating.

[0132] [Table 9]

[0133] In all of the samples from test plots 5-1 to 5-8, the oil (palm kernel oil or lard) separated from the sugar, amino acids or salts thereof, and these samples had problems with their physical properties.

[0134] [Test Example 6] <Preparation of evaluation samples> (Test area 6-1) (1) S-allylcysteine ​​sulfoxide, sucrose, arginine, sodium glutamate and water were mixed in the ratio shown in Table 10 below and crushed in a mortar and mixed. (2) 1.05 g of the resulting mixture (= 1 g solids + 0.05 g water) was placed on a cooking sheet folded in thirds lengthwise and widthwise, spread evenly and wrapped, and then the cooking sheet was further wrapped in aluminum foil. (3) A household foldable hot plate (manufactured by Cuisinart, product name: Griddler, model name: GR-4NJ) was preheated to 175°C (=170°C (test temperature) + 5°C). Specifically, the hot plate's Selector dial was set to "Hot Plate" and the Hot Plate dial (temperature control knob) was set to 175°C, and preheating was performed. Both the top and bottom plates were set flat. The plate temperature was measured using a thermometer. (4) Immediately after the temperature of the hot plate reached 175°C, the mixtures wrapped in the cooking sheet and aluminum foil from (2) above were placed on the plate, the hot plate was closed so that the mixtures were sandwiched between the plates from above and below, and heating was started. The heating time was measured from the time the hot plate was closed, i.e., the time when the hot plate was closed was set as heating time: 0 (min). (5) After heating for 3 minutes, the molten mixture was removed from the hot plate and left at room temperature (25°C) for 5 minutes (the time it took for the molten mixture to return to room temperature (25°C)), to obtain a sample for test area 6-1. Note that the temperature control knob was kept set at 175°C during the 3 minutes of heating.

[0135] (Test area 6-2) A sample for test area 6-2 was prepared in the same manner as for test area 6-1, except that the amount of the mixture obtained in (1) above was changed from "1.05 g (= 1 g solids + 0.05 g moisture)" to "1.1 g (= 1 g solids + 0.1 g moisture)."

[0136] (Test area 6-3) A sample for test area 6-3 was prepared in the same manner as for test area 6-1, except that the amount of the mixture obtained in (1) above was changed from "1.05 g (= 1 g solids + 0.05 g moisture)" to "1.15 g (= 1 g solids + 0.15 g moisture)."

[0137] (Test area 6-4) A sample for test area 6-4 was prepared in the same manner as for test area 6-1, except that the amount of the mixture obtained in (1) was changed from "1.05 g (= 1 g solids + 0.05 g moisture)" to "1.2 g (= 1 g solids + 0.2 g moisture)."

[0138] (Test area 6-5) A sample of Test Plot 6-5 was prepared in the same manner as Test Plot 6-1, except that the amount of the mixture obtained in (1) was changed from "1.05 g (= 1 g solids + 0.05 g moisture)" to "1.15 g (= 1 g solids + 0.15 g moisture)" and the heating time on the hot plate was changed from "3 minutes" to "6 minutes."

[0139] (Test area 6-6) A sample of Test Plot 6-6 was prepared in the same manner as Test Plot 6-1, except that the amount of the mixture obtained in (1) was changed from "1.05 g (= 1 g solids + 0.05 g moisture)" to "1.2 g (= 1 g solids + 0.2 g moisture)" and the heating time on the hot plate was changed from "3 minutes" to "6 minutes."

[0140] [Table 10]

[0141] <Evaluation> (Appearance evaluation) Three expert panel members commented on the appearance and hardness of each sample from test plots 6-1 to 6-6 at room temperature (25°C).

[0142] The results are shown in Table 11 below.

[0143] [Table 11]

[0144] From the results shown in Table 11, it was confirmed that even if water was added to S-allylcysteine ​​sulfoxide, etc., a solid sample could be obtained by adjusting the heating time and evaporating the water. However, if a large amount of water is added, the heating time must be extended, so it is preferable to add a small amount of water.

[0145] [Test Example 7] <Preparation of evaluation samples> (Test area 7-1) (1) S-allylcysteine ​​sulfoxide (5 wt%), sucrose (85 wt%), arginine (5 wt%) and sodium glutamate (5 wt%) were combined and mixed while being ground in a mortar. (2) 1 g of the obtained mixture was placed on a cooking sheet folded in thirds lengthwise and widthwise, spread evenly and wrapped, and then the cooking sheet was further wrapped in aluminum foil. (3) A household foldable hot plate (manufactured by Cuisinart, product name: Griddler, model name: GR-4NJ) was preheated to 175°C (=170°C (test temperature) + 5°C). Specifically, the hot plate's Selector dial was set to "Hot Plate" and the Hot Plate dial (temperature control knob) was set to 175°C, and preheating was performed. Both the top and bottom plates were set flat. The plate temperature was measured using a thermometer. (4) Immediately after the temperature of the hot plate reached 175°C, the mixtures wrapped in the cooking sheet and aluminum foil from (2) above were placed on the plate, the hot plate was closed so that the mixtures were sandwiched between the plates from above and below, and heating was started. The heating time was measured from the time the hot plate was closed, i.e., the time when the hot plate was closed was set as heating time: 0 (min). (5) After heating for 3 minutes, the molten mixture was removed from the hot plate and left at room temperature (25°C) until it solidified. Note that the temperature control knob was kept set at 175°C during the 3 minutes of heating. (6) The obtained solidified material was transferred to a bag and crushed by hand, and this was used as an evaluation sample for the sensory evaluation described below (this sample is hereinafter referred to as the "sample of test area 7-1").

[0146] <Sensory evaluation> (1) The sample of test area 7-1 was added to 1.5 g of a powdered commercially available flavor seasoning (manufactured by Ajinomoto Co. (Thailand), product name: RosDee (registered trademark) Pork) at a concentration of 2.23% by weight, and then 100 mL of hot water (65°C) was added and mixed well to prepare a soup. A panel of three experts checked whether the aroma of roasted garlic was enhanced in the soup's orthonasal aroma (the aroma that can be sensed only by the nose without putting food in the mouth) and retronasal aroma (the aroma that is sensed when food is put in the mouth and travels from the oral cavity to the nasal cavity). (2) The sample from test area 7-1 was added at a concentration of 0.6% by weight to 50 g of commercially available frozen fried rice (manufactured by Seven & i Holdings Co., Ltd., product name: Seven Premium Addictive Rich Flavor Fried Rice), and then heated in a microwave oven at 500 W for 2 minutes to prepare fried rice. A two-member expert panel confirmed whether the orthonasal and retronasal aroma of the fried rice had an enhanced roasted garlic aroma.

[0147] <Result> It was confirmed that the roasted garlic aroma was enhanced in both the orthonasal and retronasal aromas of the above soup. It was also confirmed that the roasted garlic aroma was enhanced in both the orthonasal aroma and retronasal aroma of the fried rice.

[0148] <Preparation of evaluation samples> (Test area 7-2) (1) S-allylcysteine ​​sulfoxide (5 wt%), sucrose (85 wt%), arginine (5 wt%) and sodium glutamate (5 wt%) were combined and mixed while being ground in a mortar. (2) 1 g of the obtained mixture was placed on a cooking sheet folded in thirds lengthwise and widthwise, spread evenly and wrapped, and then the cooking sheet was further wrapped in aluminum foil. (3) A household foldable hot plate (manufactured by Cuisinart, product name: Griddler, model name: GR-4NJ) was preheated to 125°C (=120°C (test temperature) + 5°C). Specifically, the hot plate's Selector dial was set to "Hot Plate" and the Hot Plate dial (temperature control knob) was set to 125°C, and preheating was performed. Both the top and bottom plates were set flat. The plate temperature was measured using a thermometer. (4) Immediately after the temperature of the hot plate reached 125°C, the mixtures wrapped in the cooking sheet and aluminum foil from (2) above were placed on the plate, the hot plate was closed so that the mixtures were sandwiched between the plates from above and below, and heating was started. The heating time was measured from the time the hot plate was closed, i.e., the time when the hot plate was closed was set as heating time: 0 (min). (5) After heating for 20 minutes, the molten mixture was removed from the hot plate and left at room temperature (25°C) until it solidified. Note that the temperature control knob was kept set at 125°C during the 20 minutes of heating. (6) The obtained solidified material was transferred to a bag and crushed by hand, and this was used as an evaluation sample for the sensory evaluation described below (this sample is hereinafter referred to as the "sample of test area 7-2").

[0149] <Sensory evaluation> (1) The sample of test area 7-2 was added to 1.5 g of a powdered commercially available flavor seasoning (manufactured by Ajinomoto Co. (Thailand), product name: RosDee (registered trademark) Pork) at a concentration of 2.23% by weight, and then 100 mL of hot water (65°C) was added and mixed well to prepare a soup. A panel of three experts confirmed whether the orthonasal and retronasal aromas of the soup had an enhanced fresh garlic aroma. (2) The sample from test area 7-2 was added at a concentration of 0.6% by weight to 50 g of commercially available frozen fried rice (manufactured by Seven & i Holdings Co., Ltd., product name: Seven Premium Addictive Rich Flavor Fried Rice), and then heated in a microwave oven at 500 W for 2 minutes to prepare fried rice. A panel of two experts confirmed whether the orthonasal and retronasal aroma of the fried rice had an enhanced fresh garlic aroma.

[0150] <Result> It was confirmed that the fresh garlic aroma was enhanced in both the orthonasal and retronasal aromas of the above soup. It was also confirmed that the fresh garlic aroma was enhanced in both the orthonasal and retronasal aromas of the fried rice.

[0151] [Test Example 8] <Preparation of evaluation samples> (Test area 8-1) (1) S-allylcysteine ​​sulfoxide (5 wt%), sucrose (85 wt%), arginine (5 wt%) and sodium glutamate (5 wt%) were combined and mixed while being ground in a mortar. (2) 1 g of the obtained mixture was placed on a cooking sheet folded in thirds lengthwise and widthwise, spread evenly and wrapped, and then the cooking sheet was further wrapped in aluminum foil. (3) A household foldable hot plate (manufactured by Cuisinart, product name: Griddler, model name: GR-4NJ) was preheated to 175°C (=170°C (test temperature) + 5°C). Specifically, the hot plate's Selector dial was set to "Hot Plate" and the Hot Plate dial (temperature control knob) was set to 175°C, and preheating was performed. Both the top and bottom plates were set flat. The plate temperature was measured using a thermometer. (4) Immediately after the temperature of the hot plate reached 175°C, the mixtures wrapped in the cooking sheet and aluminum foil from (2) above were placed on the plate, the hot plate was closed so that the mixtures were sandwiched between the plates from above and below, and heating was started. The heating time was measured from the time the hot plate was closed, i.e., the time when the hot plate was closed was set as heating time: 0 (min). (5) After heating for 3 minutes, the molten mixture was removed from the hot plate and left at room temperature (25°C) until it solidified. Note that the temperature control knob was kept set at 175°C during the 3 minutes of heating. (6) The obtained solidified material was transferred to a bag and crushed by hand, and this was used as an evaluation sample for the sensory evaluation described below.

[0152] (Test area 8-2) A sample for test plot 8-2 was prepared in the same manner as for test plot 8-1, except that S-allylcysteine ​​was used instead of S-allylcysteine ​​sulfoxide.

[0153] (Test area 8-3) A sample for test plot 8-3 was prepared in the same manner as for test plot 8-1, except that S-propylcysteine ​​sulfoxide was used instead of S-allylcysteine ​​sulfoxide.

[0154] (Test area 8-4) A sample for Test Plot 8-4 was prepared in the same manner as in Test Plot 8-1, except that S-(1-propenyl)-cysteine ​​sulfoxide was used instead of S-allylcysteine ​​sulfoxide.

[0155] (Test area 8-5) A sample for test plot 8-5 was prepared in the same manner as for test plot 8-1, except that S-methylcysteine ​​sulfoxide was used instead of S-allylcysteine ​​sulfoxide.

[0156] <Evaluation> (Sensory evaluation of aroma) A 0.5% by weight aqueous solution (65°C) of each sample from test plots 8-1 to 8-5 was prepared, and a panel of three experts evaluated the fresh Allium plant aroma and the roasted Allium plant aroma, respectively. The evaluation was carried out by a panel of three experts in 0.5-point increments based on a standard where 0 points indicates that the fresh Allium plant aroma and the roasted Allium plant aroma are "not felt at all" and 5 points indicates that they are "strongly felt." Here, "fresh Allium plant aroma" refers to the characteristic aroma (a pungent aroma that stings the nose) that Allium plants (garlic, onion, green onion) exhibit when they are raw, without being cooked, and "roasted Allium plant aroma" refers to the characteristic savory aroma that Allium plants (garlic, onion, green onion) exhibit when roasted. In addition, for samples in which an aroma not corresponding to the fresh Allium aroma or roasted Allium aroma was detected, a comment was made regarding the said aroma (other aroma).

[0157] The results are shown in Table 12 below.

[0158] [Table 12]

[0159] As is clear from the results shown in Table 12, all of the samples in test plots 8-1 to 8-5 prepared using S-allylcysteine ​​sulfoxide (ALCSO), S-allylcysteine ​​(ALC), S-propylcysteine ​​sulfoxide (PCSO), S-(1-propenyl)-cysteine ​​sulfoxide (PeCSO) or S-methylcysteine ​​sulfoxide (MCSO) expressed an Allium aroma (fresh Allium aroma, roasted Allium aroma).

[0160] [Test Example 9] <Preparation of Fragrance Composition> (1) S-allylcysteine ​​sulfoxide (4.76 wt%), sucrose (80.95 wt%), arginine (4.76 wt%) and sodium glutamate (4.76 wt%) were combined and mixed while being ground in a mortar, after which water (4.76 wt%) was added and further mixed until the water was evenly distributed. (2) 1 g of the resulting mixture was placed on a cooking sheet folded in thirds lengthwise and widthwise, and then spread evenly and wrapped up. (3) A household water oven (manufactured by Sharp Corporation, product name: Healsio, model name: AX-XP200-W) was preheated to 160°C. (4) After preheating was complete, the mixture wrapped in the cooking sheet from (2) above was placed on the top shelf of the water oven and heating was started. (5) After heating for 10 minutes, the molten mixture was removed from the water oven and allowed to stand at room temperature (25°C) until solidified. (6) The obtained solidified matter was transferred to a bag and crushed by hand to prepare a flavor composition.

[0161] <Preparation of evaluation samples> (Test area 9-1) The fragrance composition immediately after preparation was dissolved in water to prepare a 0.5 wt % aqueous solution (30° C.), which was then stored at 30° C. for 30 minutes to obtain a sample for Test Plot 9-1.

[0162] (Test area 9-2) Samples for test area 9-2 were obtained using the same procedure as for test area 9-1, except that the storage time of the aqueous solution was changed from "30 minutes" to "1 hour."

[0163] (Test area 9-3) Samples for test area 9-3 were obtained in the same manner as for test area 9-1, except that the storage time of the aqueous solution was changed from "30 minutes" to "2 hours."

[0164] (Test area 9-4) Immediately after preparation, 1 g of the fragrance composition in a solid state was sealed in an aluminum pouch and stored at 37°C for one week. After that, it was dissolved in water to prepare a 0.5 wt% aqueous solution (30°C) to obtain a sample of test area 9-4.

[0165] (Test area 9-5) Samples for test area 9-5 were obtained using the same procedure as for test area 9-4, except that the storage time of the aluminum pouches was changed from "1 week" to "1 month."

[0166] <Evaluation> (Sensory evaluation of aroma intensity) The garlic aroma intensity (fresh garlic aroma, roasted garlic aroma) of the samples from test plots 9-1 to 9-5 was scored by two expert panels. The scoring was done by a panel of 0.5-point increments based on the criteria of 5 points for the garlic aroma intensity (fresh garlic aroma, roasted garlic aroma) of a 0.5 wt% aqueous solution (30°C) and a 0.25 wt% aqueous solution (30°C) prepared by dissolving the flavor composition in water immediately after production, and 3 points for the garlic aroma intensity.

[0167] The results are shown in Table 13 below.

[0168] [Table 13]

[0169] As is clear from the results shown in Table 13, when the fragrance composition was stored in the form of an aqueous solution, the intensity of the garlic aroma decreased in a short period of time, and a particularly significant decrease was observed in the fresh garlic aroma (samples of test plots 9-1 to 9-3). On the other hand, in the samples of test plots 9-4 and 9-5 in which the flavor composition was stored in a solid state, no significant decrease in the intensity of the garlic aroma was observed, and no off-flavors (aromas other than the aroma of Allium plants) were generated. These results confirmed that the preservation quality of Allium plant aromas (eg, garlic aroma, etc.) can be improved by heating the aroma precursor composition and solidifying the resulting molten product.

[0170] [Test Example 10] <Preparation of test samples> (1) S-allylcysteine ​​sulfoxide, sucrose, arginine, sodium glutamate, and an anti-caking agent shown in Table 16 were mixed in the ratios shown in Table 14 and mixed while grinding in a mortar. X in Table 14 indicates the mixing ratio of the anti-caking agent, and the specific values ​​are shown in Table 16. (2) 1 g of the resulting mixture was placed on a cooking sheet folded in thirds lengthwise and widthwise, and then spread evenly and wrapped up. (3) A household water oven (manufactured by Sharp Corporation, product name: Healsio, model name: AX-XP200-W) was preheated to 140°C. (4) After preheating was complete, the mixture wrapped in the cooking sheet from (2) above was placed on the top shelf of the water oven and heating was started. (5) After heating for 10 minutes, the molten mixture was removed from the water oven and allowed to stand at room temperature (25°C) until solidified. (6) The obtained solidified material was pulverized in a mortar to form a powder, which was used as a test sample for the accelerated deterioration test described below.

[0171] [Table 14]

[0172] <Accelerated aging test> An accelerated aging test was carried out as described below to evaluate the caking state of each sample. (1) A powdered test sample (500 mg) was transferred to a 50 mL vial as soon as possible after grinding (within 60 seconds after grinding) to avoid moisture absorption, and the vial was sealed with a lid. (2) The lid of the vial containing the test sample was opened under the conditions (temperature, humidity) shown in Table 16, and the lid was closed after the specified time shown in Table 16 had elapsed. The opening times (5 minutes, 60 minutes, 120 minutes) shown in Table 16 here are the times from opening the vial lid to closing the lid, and the time when the lid was opened was defined as 0 (minutes) of the opening time. (3) The condition of the test sample in the vial was observed and rated based on the criteria shown in Table 15 below.

[0173] [Table 15]

[0174] The results are shown in Table 16 below.

[0175] [Table 16]

[0176] As is clear from the results shown in Table 16, caking was suppressed in the test samples containing glycerin fatty acid esters, cellulose, or talc, and caking was particularly suppressed in the test samples containing glycerin fatty acid esters. [Industrial Applicability]

[0177] According to the present invention, there is provided a method for simply producing a flavor composition that can impart the aroma of an Allium plant to food and has stable physical properties over a wide temperature range. The present invention also provides a flavor composition that can impart the aroma of an Allium plant to food and that has stable physical properties over a wide temperature range, as well as a method for producing food using the flavor composition and a method for imparting the aroma of an Allium plant to food.

[0178] This application is based on patent application No. 2019-231953 filed in Japan (filing date: December 23, 2019), the contents of which are incorporated in their entirety herein.

Claims

1. (A) A compound represented by the following general formula (I): 【Chemistry 1】 [During the ceremony, R is C １－６ Alkyl group or C ２－６ represents an alkenyl group; X represents -S- or -S(=O)-. (B) a saccharide having a degree of polymerization of 2 or more; and (C) at least one amino acid or a salt thereof selected from the group consisting of alanine, arginine, aspartic acid, glutamic acid, glycine, methionine, and serine; A method for producing a fragrance composition, comprising heating a composition containing the above formula (hereinafter referred to as an aroma precursor composition).

2. 2. The method according to claim 1, wherein R in the general formula (I) is a methyl group, an n-propyl group, a 1-propenyl group, or a 2-propenyl group.

3. The method according to claim 2 , wherein (B) is at least one selected from the group consisting of disaccharides and polysaccharides.

4. The method according to any one of claims 1 to 3, wherein the (C) contains at least one amino acid selected from the group consisting of arginine, glutamic acid, and methionine, or a salt thereof.

5. The method according to any one of claims 1 to 4, wherein the aroma precursor composition has a water content of 15% by weight or less based on the aroma precursor composition.

6. The method according to any one of claims 1 to 5, wherein the aroma precursor composition is substantially free of oil.

7. The method according to any one of claims 1 to 6, wherein the aroma precursor composition is in the form of powder or granule.

8. The method according to any one of claims 1 to 7, wherein the aroma precursor composition is heated to a temperature of 105 to 225°C.

9. The method according to any one of claims 1 to 8, further comprising cooling and solidifying the melt obtained by heating the aroma precursor composition.

10. The method according to any one of claims 1 to 9, wherein the aroma precursor composition further contains at least one selected from the group consisting of glycerin fatty acid esters, cellulose, and talc.

11. The method according to any one of claims 1 to 10, wherein the fragrance composition is for imparting an Allium plant fragrance.

12. The method according to claim 11, wherein the Allium aroma is roasted Allium aroma or fresh Allium aroma.

13. The method according to claim 11 or 12, wherein the Allium plant is selected from the group consisting of garlic, onion, leek and Chinese chive.

14. A method for producing a food product, comprising adding a flavor composition obtained by the method according to any one of claims 1 to 13.

15. A method for imparting an Allium plant aroma, comprising adding to food the flavor composition obtained by the method according to any one of claims 1 to 13.

16. (A) A compound represented by the following general formula (I): 【Chemistry 2】 [During the ceremony, R is C １－６ Alkyl group or C ２－６ represents an alkenyl group; X represents -S- or -S(=O)-. (B) a saccharide having a degree of polymerization of 2 or more; and (C) at least one amino acid or a salt thereof selected from the group consisting of alanine, arginine, aspartic acid, glutamic acid, glycine, methionine, and serine; A fragrance composition comprising a melt-solidified composition containing the above.

17. A food product comprising the flavor composition according to claim 16.

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