Method for evaluating fragrance components and method for preparing fragrance composition

Abstract

The present invention pertains to an aroma component assessment method and a method for preparing a fragrance composition using said assessment method. The present invention provides a fragrance composition appropriate for a product in consideration of usage conditions of the product. For that purpose, the present invention involves: making measurements of the rate of concentration increase (i.e., detection quantity a of aroma component after lapse of a predetermined time after start of measurement / detection quantity b of aroma component immediately after the start of detection) of aroma released within a prescribed time range for each of two or more types of aroma components contained in a product within a consumption environment of said product or within a model environment thereof; and assessing the impact of the aroma components contained in the product on fragrance impressions of the product, using the magnitude relationship in the aroma concentration increase rate of the two types or more aroma components, as an index correlated with the magnitude relationship of the impacts on fragrance impressions of the product, so as to make objective and appropriate assessments of the impacts of the aroma components contained in the product on fragrance impressions.

Description

[Technical field]

[0001] The present invention relates to a method for evaluating aroma components that can be added to products such as foods or cosmetics, and also to a method for preparing a flavor composition, which comprises evaluating aroma components by the evaluation method and adjusting the blending ratio of the aroma components based on the evaluation result. [Background technology]

[0002] Consumers have the opportunity to experience aromas in all aspects of their daily lives. When eating food or using cosmetics, the flavor of the food gives us a feeling of "delicious," and the aroma of the cosmetics gives us a feeling of "pleasant." In addition to natural fragrances such as essential oils, there are also compound fragrances developed by flavorists and perfumers. Compound fragrances are combinations of aroma components selected from thousands of raw materials, and are created to evoke various foods and plants. They are also created to take into account the environment of use and the preferences of consumers. Compound fragrances developed for such various purposes are prepared by mixing various aroma components in a container, and in the process of completing a compound fragrance, the scent of the compounded fragrance itself is checked, a prototype close to the final product is tasted, or the prototype cosmetics are used in the actual environment of use to check the scent. There are several important points to note about this prototype. One of the reasons is that the aroma diffusion properties of the aroma components themselves are different from the aroma diffusion properties of the aroma components observed when eating or using foods or cosmetics containing the aroma components. In food, not only does the food texture affect the aroma diffusion properties of the aroma components, but also saliva and other substances are present during mastication, which often cause the aroma diffusion properties of the aroma components contained in the food to change to properties different from the aroma diffusion properties of the aroma components themselves. The same is true for cosmetics. Not only does the cosmetic base affect the aroma diffusion properties of the aroma components, but water and other substances are present in the usage environment, which often cause the aroma diffusion properties of the aroma components contained in the cosmetics to change to properties different from the aroma diffusion properties of the aroma components themselves. Conventionally, there are classifications such as top note, middle note, and last note that are used to express the properties of the aroma components themselves, but if the aroma diffusion properties change, it becomes difficult to apply the same classification. Furthermore, the confirmation of aromas, which is important for the development of blended fragrances, takes a lot of time. For this reason, in the past, flavoring relied on the experience and sensibilities of experienced flavorists and perfumers, but in recent years, the characteristics of various aroma components have been evaluated using a variety of methods and are used in the development of blended fragrances.

[0003] For example, there is a known evaluation method that uses gas chromatography to easily, objectively, and efficiently distinguish between diffusible aroma components that are useful for reproducing the aroma expression in the mouth of freshly made, cooked, or brewed hot foods and aroma components that do not contribute to the expression of such aromas (see Patent Document 1). However, this method is an evaluation method in which samples of different temperatures are prepared separately and the focus is on the difference between the retronasal aromas when the samples are eaten, and does not focus on the aroma diffusibility of aroma components and the change in aroma concentration over time when the state of a single sample changes, such as temperature or shape.

[0004] Also, a method of blending a flavor is known in which a flavor composition is added to an intraoral model environmental solution mixed with artificial saliva and a non-oral environmental solution not using artificial saliva, the volatilized flavor components are collected and analyzed, and a correction value is calculated from the difference between the two to correct the composition ratio of the flavor composition (see Patent Document 2). However, this method is a method of calculating a correction value that focuses on the presence or absence of artificial saliva, and does not focus on the flavor diffusibility and the change in flavor concentration over time when the state of a single sample changes, such as the temperature or shape.

[0005] In another study, drinking water scented with aroma components was allowed to flow down a human throat model environment, the volatilized aroma components were collected, and the amount detected by instrumental analysis was taken at six points over a 15-minute period to determine the slope of the increase in the amount detected over time (see Non-Patent Document 1). This study reported that the slope doubled when the temperature of the drinking water was raised, and that the slope decreased when artificial saliva was added to the model environment, but did not focus on the aroma diffusion and the change in aroma concentration over time when the temperature or shape of a single sample changed.

[0006] It is also known that fragrance accords containing a certain ratio of fragrance components of classes 1, 2, and 3 defined by the experimental speed become high-performance and high-impact bloom accords (see Patent Document 3). However, this method is an evaluation method that uses the experimental speed obtained by mixing a cosmetic product with water and measuring the time it takes for a person to detect it with their olfactory sense at a distance for classification, and although it focuses on the fragrance diffusion when the state of a single sample changes, such as temperature or shape, it is the fragrance diffusion with respect to the physical distance, and is not a method that shows the change in fragrance concentration over time.

[0007] Also, a method is known that provides a significantly different odor while still having the same intensity depending on whether the odor is evaluated under wet conditions initially or under dry conditions after a certain time (see Patent Document 4). However, this method is a method in which aroma components grouped using equilibrium headspace concentrations measured by a known method are contained in a predetermined ratio, and does not focus on the aroma diffusibility and the change in aroma concentration over time when conditions such as temperature or shape change in one sample.

[0008] Also, a method is known for characterizing blooming fragrance components based on physical property values ​​such as boiling point of aroma components (see Patent Document 5). However, this method is a method for evaluating aroma diffusibility based on calculated values, and does not focus on aroma diffusibility when the state of a single sample changes, such as temperature or shape, or on changes in aroma concentration over time. [Prior art documents] [Patent documents]

[0009] [Patent Document 1] JP 2016-45156 A [Patent Document 2] Patent No. 2007-236233 [Patent Document 3] Special Publication No. 2020-500227 [Patent Document 4] Special Publication No. 2019-529683 [Patent Document 5] Special Publication No. 11-507097 [Non-patent literature]

[0010] [Non-Patent Document 1] J.Agric.Food Chem.(1995),43,2179-2186 Summary of the Invention [Problem to be solved by the invention]

[0011] As described above, conventional methods evaluate the characteristics of aroma components based on differences in conditions or by focusing on specific physical property values, and do not focus on aroma diffusion when the state of a single sample changes, such as temperature or shape, or on changes in aroma concentration over time. In order to provide a fragrance composition in which the expression of retronasal aroma is more controlled and a product containing said fragrance composition, it is desirable to evaluate the influence of the aroma components contained in the product on the aroma impression, taking into consideration a more actual consumption environment. [Means for solving the problem]

[0012] The inventor first conceived the idea that if it were possible to capture the behavior of aromas that spread into the oral cavity and nasal cavity via the posterior nares while eating food, or the behavior of aromas that spread into the environment when using a cosmetic product, from the moment the state of the food or cosmetic product changes, it would be possible to obtain information that is closely related to the sensations that humans actually feel.To achieve this, it is necessary to create an environment that models the oral cavity for food, and an environment that models the usage situation for cosmetic products. The inventor also came up with the idea that, with regard to the aroma diffusion behavior, it is possible to evaluate the aroma diffusibility in the product's consumption environment by focusing on the concentration change over time of each aroma component and calculating the ratio of the amount detected immediately after the start of detection by instrumental analysis to the amount detected after an arbitrary time (i.e., the aroma concentration increase rate). It is also possible to calculate the "diffusion rate per unit time" from the measurement time and the amount detected by instrumental measurement, but this is highly dependent on the actual value measured by instrumental measurement. In addition, the aroma diffusibility of aroma components that are detected in small amounts but whose detection amount increases significantly over a certain time range will be overlooked. For this reason, the inventor decided to use the detection amount ratio between two points as an index to more appropriately evaluate the aroma diffusibility of each aroma component in the product's consumption environment.

[0013] Based on the above idea, the inventor placed artificial saliva and a stirrer in a container heated to about human body temperature, poured in chocolate for ice cream coating with added flavoring ingredients, and used a proton transfer reaction mass spectrometer "PTR-TOFMS" to measure the amount of aroma components detected in the head space from which the aroma components were released as the ice cream chocolate mixed with the artificial saliva and dissolved.The ratio of the amount of detection for several dozen aroma components was calculated from immediately after the start of detection to 60 seconds later, and differences were found between the aroma components.

[0014] Next, based on the above idea, the inventor placed tap water and a stirrer in a container at room temperature, added dishwashing detergent with added fragrance ingredients, and used a proton transfer reaction mass spectrometer "PTR-TOFMS" to measure the amount of aroma components detected in the headspace where the dishwashing detergent mixed with tap water and released aroma components while foaming. When the ratio of the amount detected 20 seconds after the start of detection of several dozen aroma components was calculated, differences were found between the aroma components.

[0015] The detection amount ratio obtained above indicates the aroma diffusibility of each aroma component in the model environment and can be used as an index for controlling the expression of retronasal aroma from foods and the aroma diffusion from cosmetic products when formulating a target fragrance composition.

[0016] As described above, the present invention focuses on the fact that there is a difference between aroma components in the rate of increase in aroma concentration released from a product within a given time range after the state of the product changes in the environment in which the product is consumed or in a model environment. That is, the present invention relates to a method for evaluating aroma components as described below, a method for preparing a fragrance composition comprising evaluating aroma components by the evaluation method and adjusting the blending ratio of the aroma components contained in the product based on the evaluation, and a method for adjusting the fragrance imparting rate of a fragrance composition to a product by evaluating aroma components by the evaluation method and adjusting the blending ratio of the aroma components contained in the product based on the evaluation. [1] A method for evaluating the effect on the aroma impression of an aroma component contained in a product that is released in the environment in which the product is consumed, comprising the steps of: 1) measuring the aroma concentration increase rate (detection amount a of aroma component after a predetermined time has elapsed from the start of measurement / detection amount b of aroma component immediately after the start of detection) of two or more aroma components contained in the product in an environment in which the product is consumed or in a model environment; 2) obtaining a magnitude relationship between the aroma concentration increase rates of the two or more aroma components obtained in step 1); 3) evaluating the influence of the aroma components contained in the product on the aroma impression, using the magnitude relationship of the aroma concentration increase rates of the two or more aroma components obtained in step 2) as an index correlating with the magnitude relationship of the influence on the aroma impression of the product; The evaluation method comprising the steps of: [2] The evaluation method described in [1] above, wherein the environment in which the product is consumed is an environment in which the product is consumed without any change in the release characteristics of the aroma components due to interactions with other substances. [3] The evaluation method described in [1] above, wherein the environment in which the product is consumed is an environment in which the product is consumed accompanied by changes in the release characteristics of aroma components due to interactions with other substances. [4] The evaluation method according to [2] above, wherein the product is a food product, and the measurement of the aroma concentration increase rate in step 1) is carried out in an aroma-diffusing environment. [5] The evaluation method according to [3] above, wherein the product is a food product, the other substances include human or artificial saliva, and the measurement of the aroma concentration increase rate in step 1) is carried out in an intraoral model environment. [6] The evaluation method according to [3] above, wherein the product is a food product, the other substances include water, and the measurement of the aroma concentration increase rate in step 1) is carried out in an aroma-diffusing environment. [7] The evaluation method according to any one of [1] to [3], wherein the product is a cosmetic product and the measurement of the rate of increase in fragrance concentration in step 1) is carried out in an fragrance-diffusing environment. [8] The evaluation method according to [3] above, wherein the product is a cosmetic product and the other substances include one or more selected from the group consisting of water, hair, skin, a bathtub, a floor, cloth and glass. [9] The evaluation method according to any one of [1] to [8], further comprising measuring the aroma concentration increase rate using a gas chromatograph, a mass spectrometer or a detector in step 1).

[10] A method for preparing a fragrance composition, comprising the steps of: A) evaluating the effect of aroma components contained in a product, which are released in an environment in which the product is consumed, on the aroma impression by the evaluation method according to any one of [1] to [9] above; B) adjusting the blending ratio of the aroma components contained in the product based on the evaluation obtained in step A) to prepare a fragrance composition; The preparation method comprising:

[11] A method for preparing a fragrance composition according to the above item

[10] , comprising adjusting the blending ratio of fragrance components in the fragrance composition used in the product by increasing or decreasing the quantitative ratio of a fragrance component positioned as a fragrance component having a large influence on the fragrance impression of the product in step B).

[12] A method for adjusting the fragrance imparting rate of a fragrance composition to a product, comprising the steps of: i) evaluating the effect of aroma components contained in a product, which are released in an environment in which the product is consumed, on the aroma impression by the evaluation method according to any one of [1] to [9] above; ii) adjusting the blending ratio of the fragrance components contained in the product based on the evaluation obtained in step i) to prepare a fragrance composition, thereby adjusting the fragrance imparting rate of the fragrance composition to the product; The method comprising: Effect of the Invention

[0017] According to the present invention, the influence of aroma components contained in a product that are released in the environment in which the product is consumed on the aroma impression can be more appropriately evaluated, taking into account the actual consumption environment. For example, the evaluation method of the present invention can be used to objectively evaluate the behavior of aroma components, taking into account time changes, modeled on the aroma released from food and transported to the nasal cavity when the food is eaten.Furthermore, the behavior of aroma components, modeled on the aroma released from a cosmetic product and inhaled into the nasal cavity, can also be objectively evaluated in a similar manner. According to a preferred embodiment of the present invention, it becomes easy to objectively evaluate the influence of the fragrance components contained in the product on the fragrance impression, and compounded fragrances with controlled fragrance diffusibility can be efficiently produced. [Brief description of the drawings]

[0018] [Figure 1] FIG. 1 is a diagram showing the aroma behavior of ethyl n-octanoate in the ice coating chocolate obtained in Example 1. [Diagram 2] FIG. 2 is a diagram showing the average scores of the sensory evaluation comparing the fragrance intensity of each blended flavor composition for ice cream coating chocolate obtained in Example 4. [Diagram 3] FIG. 3 is a diagram showing the average scores of the sensory evaluation comparing the fragrance intensity of each of the blended flavor compositions for ice cream obtained in Example 5. [Figure 4] FIG. 4 is a diagram showing the average scores of the sensory evaluation comparing the fragrance intensity of each compound flavor composition for yogurt, obtained in Example 6. [Diagram 5]FIG. 5 is a diagram showing the average scores of the sensory evaluation comparing the fragrance strength of each blended fragrance composition for dishwashing detergent obtained in Example 8. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0019] The present invention will be described in detail below. 1. Evaluation method for aroma components The evaluation method of the present invention is a method for evaluating the influence of an aroma component contained in a product, which is released in an environment in which the product is consumed, on an aroma impression, comprising the steps of: 1) measuring the aroma concentration increase rate (detection amount a of aroma component after a predetermined time has elapsed from the start of measurement / detection amount b of aroma component immediately after the start of detection) of two or more aroma components contained in the product in an environment in which the product is consumed or in a model environment; 2) obtaining a magnitude relationship between the aroma concentration increase rates of the two or more aroma components obtained in step 1); 3) evaluating the influence of the aroma components contained in the product on the aroma impression, using the magnitude relationship of the aroma concentration increase rates of the two or more aroma components obtained in step 2) as an index correlating with the magnitude relationship of the influence on the aroma impression of the product; The present invention is characterized by comprising:

[0020] The evaluation method according to the present invention aims to more appropriately evaluate the influence on the aroma impression of aroma components contained in a product that are released in the environment in which the product is consumed, taking into account the actual consumption environment. Each step will be described below.

[0021] In step 1, the rate of increase in aroma concentration emitted within a specified time range (detection amount a of aroma component a specified time after the start of measurement / detection amount b of aroma component immediately after the start of detection) is measured for two or more aroma components contained in the product in the environment in which the product is consumed or in a model environment.

[0022] Here, "a product is consumed" refers to the product being taken in or used, accompanied by a change in the state of the product (eg, temperature, shape, properties, packaging state, etc.).

[0023] The product is not particularly limited, but is preferably a product whose commercial value is increased by being scented. In the present invention, food and cosmetics are particularly preferred. In this specification, "food" also includes beverages.

[0024] Among foods, beverages include, but are not limited to, tea beverages such as green tea, matcha, or black tea; soft drinks such as coffee, cocoa, carbonated drinks, fruit juice drinks, sports drinks, and flavored water (near water); alcoholic beverages such as gin, vodka, whiskey, wine, chuhai, sour drinks, shochu, and sake; and beers such as beer, happoshu, low-alcohol beer, and non-alcoholic beer. In this specification, "beverage" also includes powdered beverages that are mixed with a liquid such as water to produce a final product. In particular, beverages to which flavorings can be added are preferred, and specific examples thereof include coffee, fruit juice drinks, sports drinks, flavored water, sour drinks, chuhai drinks, and beers. Examples of foods include frozen desserts such as ice creams, sherbets, and popsicles, yogurts, Japanese and Western confectioneries, jams, candies, jellies, gums, breads, soups such as curry, stew, Japanese soup, Western soup, and Chinese soup, flavor seasonings, various instant drinks or foods, various snack foods, and nursing care foods. Among these, preferred are frozen desserts, ice creams, sherbets, and yogurts. In this specification, the term "food" also includes foods that are made into a final product by mixing two or more types.

[0025] Cosmetics according to the present invention are not particularly limited, but include fragrance products, basic cosmetics, finishing cosmetics, hair cosmetics, tanning cosmetics, medicated cosmetics, hair care products, soaps, body cleansers, bath agents, detergents, fabric softeners, cleaning agents, kitchen detergents, bleaches, aerosols, deodorants, air fresheners, repellents, dentifrices, and oral care products. Among these, particularly preferred examples include shampoos, laundry detergents, bath salts, dishwashing detergents, hair products (hair fixing aids, styling products, etc.), cosmetics (body washes, body lotions, colognes, powder foundations, etc.), bathroom cleaners, floor cleaners, air fresheners, deodorizers (carpet deodorizers, room deodorizers, etc.), and window cleaners.

[0026] In the present invention, the "environment in which a product is consumed" refers to the environment in which the product is actually consumed. The environment in which a product is consumed is appropriately selected depending on the type and use of the product. The "environment in which a product is consumed" includes an environment in which a product is consumed with a change in the release characteristics of aroma components (i.e., aroma diffusibility) due to interaction with other substances (hereinafter referred to as "first embodiment"), and an environment in which a product is consumed without a change in the release characteristics of aroma components (i.e., aroma diffusibility) due to interaction with other substances (hereinafter referred to as "second embodiment").

[0027] For example, when the product is a food product, the "environment in which the product is consumed" may be the environment in which the food product is warmed by body temperature (35-37°C) when ingested, changes its shape and properties as it mixes with saliva, another substance, and releases and diffuses aroma components when ingested (i.e., the oral cavity environment) (first aspect). In this case, the measurement of the aroma concentration increase rate in step 1) is carried out in the oral cavity environment. The first aspect also includes the enjoyment of the aroma of a powdered beverage or the like that changes in shape and properties as it mixes with another liquid, such as water. In this case, the measurement of the aroma concentration increase rate in step 1) is performed in an environment in which the aroma components are released and diffused before ingestion, i.e., an aroma diffusion environment. In this specification, the "aroma diffusion environment" refers to an environment in which the aroma components are released and diffused. For example, an environment in which the aroma components are released and diffused by air convection can be mentioned. In addition, the enjoyment of the aroma released when opening a food package is also included as one aspect of "product consumption" in the present invention. Therefore, the "environment in which the product is consumed" also includes an environment in which the product does not undergo changes in the release characteristics of aroma components due to interactions with other substances, but in which aroma components are released and diffused when the product is used with changes in its packaging state (second aspect). In this case as well, the measurement of the aroma concentration increase rate in step 1) is carried out in an aroma diffusing environment.

[0028] When the product is a cosmetic product, the "environment in which the product is consumed" refers to the environment in which the cosmetic product is actually used. In this case, the other substances in the first embodiment are appropriately selected depending on the type and use of the cosmetic product. For example, the other substances may be one or more selected from the group consisting of water, hair, skin, a bathtub, a floor, cloth, and glass.

[0029] For example, in the case of cosmetic products such as shampoo, body wash or various detergents (including dishwashing detergent, laundry detergent, etc.), the environment in which the fragrance components are released during use is one in which the product mixes with water, another substance, and foams, changing its shape, properties, etc. (first aspect). Furthermore, in the case of cosmetic products such as cosmetics (including makeup, skin care, body and hair cosmetics, etc.) or perfumes (including parfum, eau de parfum, eau de toilette and eau de cologne, etc.), examples of the environment include those in which, when applied to other substances such as skin (including scalp) or hair, the shape, temperature, properties and other conditions change upon interaction with the skin (including scalp) or hair, thereby releasing the fragrance component (first aspect). In addition, in the case of cleaners (including bathroom cleaners, floor cleaners, window cleaners, etc.), an example is an environment in which, when applied to an object to be treated, the shape, temperature, properties, etc. of the object are changed by interaction with the object, thereby releasing an aromatic component (first aspect). In addition, when the cosmetic product is a fragrance or deodorant, an example of the environment is when the cosmetic product is applied to a fabric, carpet, etc., and the shape, temperature, properties, etc. of the cosmetic product change due to interaction with the fabric, carpet, etc., causing the fragrance component to be released (first aspect). In addition, in the case of a cosmetic product such as a volatile fragrance, an example of an environment is when the cosmetic product is left standing indoors or in a car, and the shape, temperature, properties, and other conditions change, causing the aroma components to be released (second embodiment). In addition, the enjoyment of the aroma released when opening the packaging of various cosmetic products is also included as one aspect of "product consumption" in the present invention. Therefore, the "environment in which the product is consumed" includes an environment in which the product does not undergo a change in the release characteristics of the aroma components due to interactions with other substances, but in which the aroma components are released when the product is used with a change in the packaging state (second aspect). When the product is a cosmetic product, the measurement of the aroma concentration increase rate in step 1) is carried out in an environment in which the aroma components are released and diffused, i.e., in an aroma diffusing environment.

[0030] In the present invention, instead of the environment in which the product is consumed, a model environment that artificially reproduces the environment in which the product is consumed may be constructed and used. If it is difficult to measure the aroma concentration increase rate in the environment in which the product is consumed, in step 1), a model environment is constructed and the aroma concentration increase rate is measured in the model environment.

[0031] The model environment can be created by putting a product sample (specimen) and other substances in a container in a predetermined ratio. It is preferable to keep the temperature of the container and its interior under the same temperature conditions as the environment in which the product will be consumed. For example, the product may be a food product, the other substance may be human or artificial saliva, and the environment in which the product is consumed may be an intra-oral model environment. In addition, there is also a case where the product is a cosmetic product and the measurement of the increase rate of the aroma concentration of the aroma component is carried out in an aroma diffusing environment.

[0032] In step 1), the increase rate of aroma concentration emitted within a specified time range (detection amount a of aroma component a specified time after the start of measurement / detection amount b of aroma component immediately after the start of detection) is measured for two or more aroma components contained in the product in the environment in which the product is consumed or in a model environment.

[0033] The flavoring or flavoring compound used as the flavor component in the present invention is not particularly limited, and may be any flavoring contained in animals and plants that are the raw materials for food, or that can be added as a food additive, such as flavorings described in the Patent Office Gazette Collection of Well-Known and Commonly Used Techniques (Flavors), Part II Food Flavors (Japan Patent Office), Collection of Natural Flavor Sources (Japan Flavor and Fragrance Manufacturers Association), and Synthetic Flavors (The Chemical Daily).

[0034] In the present invention, the "predetermined time range" refers to a time range from the start of measurement to a predetermined time after the passage of time. The start of measurement and the time range may be appropriately selected according to the desired aroma diffusion behavior of the product, taking into consideration the type and use of the product. In a preferred embodiment of the present invention, the start of measurement may be immediately after the start of detection. Here, "immediately after the start of detection" refers to immediately after the target aroma component is detected in a detectable amount by the device used. For example, in the case of a product that requires time for the aroma to diffuse, such as ice chocolate, it is preferable to select a time range in which the product is sufficiently melted in the mouth and the aroma diffuses. In addition, in the case of a product that places importance on the release of aroma when the package is opened, the start of measurement may be immediately after the package is opened, and the time range may be set to be shorter.

[0035] In the present invention, the "aroma concentration increase rate" is defined as the detected amount a of an aroma component a predetermined time after the start of measurement / the detected amount b of an aroma component immediately after the start of detection. In the present invention, the aroma concentration increase rate is calculated for each of two or more aroma components. By calculating the aroma concentration increase rate for each aroma component in this manner, the diffusibility of an aroma component whose detected amount increases significantly within a predetermined time range even if the detected amount is small is not overlooked, and the influence of each aroma component on the aroma impression can be more appropriately evaluated.

[0036] It should be noted that solvents contained in the product, for example, solvents contained in the fragrance composition to dilute the blended fragrance or to increase the solubility in the product, are themselves almost odorless and are therefore not taken into consideration when calculating the fragrance concentration increase rate. Solvents that are not taken into account in the calculation of the aroma concentration increase rate are: dipropylene glycol (3-(3-hydroxypropoxy)propan-1-ol); propylene glycol (propane-1,2-diol); triethyl citrate (triethyl 2-hydroxypropane-1,2,3-tricarboxylate); isopropyl myristate (propan-2-yl tetradecanoate); dimethyl isosorbide (3,6-dimethoxy-2,3,3a,5,6,6a-hexahydrofuro[3,2-b]furan); water; ethanol; isopropanol. Dipropylene glycol dimethyl ether (1-methoxy-3-(3-methoxypropoxy)propane); Dipropylene glycol methyl ether (3-(3-methoxypropoxy)propan-1-ol); Dipropylene glycol methyl ether acetate (1-((1-methoxypropan-2-yl)oxy)propan-2-yl acetate); Dipropylene glycol n-butyl ether (1-((1-butoxypropan-2-yl)oxy)propan-2-yl acetate) propylene glycol methyl ether (1-methoxypropan-2-ol); propylene glycol n-butyl ether (1-butoxypropan-2-ol); propylene glycol n-propyl ether (1-propoxypropan-2-ol); tripropylene glycol methyl ether (1-((1-((1-methoxypropan-2-yl)oxy)propan-2-yl)oxy)propan-2-ol); dipropylene glycol dimethyl ether (2-methyl isoparaffinic hydrocarbon oils such as C8-C9 isoparaffin, C8-C12 isoparaffin, C10-11 isoparaffin, C10-12 isoparaffin, C12-C14 isoparaffin, C11-C16 isoparaffin, C12-C20 isoparaffin, and the like; dimethyl glutarate; dimethyl succinate; dimethyl adipate; isopropylidene glycerol (2,2-dimethyl-1,3-dioxolane-4-methanol); and the like.

[0037] Hereinafter, an embodiment of a method for measuring the "aroma concentration increase rate" will be described in detail.

[0038] First, an environment in which the product is consumed or a model environment thereof is created in a container that diffuses the aroma released from the product, and a product sample (specimen) is placed in the environment. In the case where a product sample (specimen) such as a cosmetic product to be applied to human skin cannot be placed in the container, the environment in which the product is consumed or a model environment thereof may be created by covering an object to be treated with the product sample (e.g., a human hand or arm to which a cosmetic product has been applied) with the container.

[0039] The container for diffusing the aroma released from the product is not particularly limited, but is preferably made of glass. The volume is preferably 10 to 1000 ml, more preferably 100 to 1000 ml, and even more preferably 300 to 500 ml. It is preferable that the inlet for introducing the sample and the extraction port for collecting the aroma components or introducing them into the device are separated, and a container with two or more ports is preferable. In the case where the product sample (specimen) cannot be introduced into the container, the inlet is preferably shaped so that the container can sufficiently cover the object to be treated with the product sample (for example, the hand or arm of a person to which a cosmetic product has been applied). In one embodiment of the present invention, the inlet is preferably in a state where air can flow through it. In this case, the aroma released from the product is diffused in the container by convection of air introduced into the container through the inlet for introducing the sample, and the aroma components can be collected or introduced into the device through the extraction port.

[0040] The temperature of the container and inside the container is not particularly limited, but it is preferable to make it close to the temperature according to the consumption environment of the product, and it is preferable to use a method that can control it with good reproducibility. For example, if it is a cosmetic product used at room temperature, it is preferable to keep the container at 23 to 25°C using a thermostatic water bath or oil bath. Similarly, if it is a food product, it is preferable to keep the container at 35 to 37°C, which is about body temperature.

[0041] When the product is a cosmetic product that is used by foaming, such as shampoo or various detergents (including dishwashing detergent, laundry detergent, etc.), water and a stirrer are placed in the container in advance. Although not particularly limited, it is preferable to use tap water as the water and a stirrer that allows the sample and water to mix well. The amount of water varies depending on the sample, and it is preferable to use a quantity ratio that is easy to foam with the sample and is close to the situation in which the sample will be used. In addition, it is preferable to use a digital stirrer with good reproducibility for stirring, and the rotation speed is preferably 100 rpm or more, more preferably 200 to 1000 rpm, and even more preferably 500 to 700 rpm.

[0042] When the product is a cosmetic product to be applied to hair, such as a hair fixing aid or styling aid, the hair to which the cosmetic product has been applied may be placed in the container beforehand, or the cosmetic product may be added after the hair is placed in the container. Although not particularly limited, the hair may be human or artificial. The amount of hair is preferably 0.1 g or more, more preferably 0.5 to 2.0 g.

[0043] When the product is a cosmetic product to be applied to human skin, such as a body wash, body lotion, perfume, or cosmetic, the procedure is not particularly limited, but it is preferable to apply the sample to a human hand or arm and cover the applied area with a container. 2 More preferably, 4 to 25 cm 2 It is.

[0044] If the product is a cleaner (including bathroom cleaners, floor cleaners, window cleaners, etc.), place the tiles or sheets to be treated in the container beforehand. The area of ​​the tiles or sheets is 1 cm 2 More preferably, 4 to 25 cm 2 It is.

[0045] If the product is a volatile fragrance or the like, a sample is placed directly into the container.

[0046] When evaluating the release of fragrance when a cosmetic product is opened, the sample is taken out of a sealed sample storage container and placed directly into the container. Alternatively, a partition is provided in the container so that the container is filled with the fragrance components, and the partition is removed when the measurement begins.

[0047] When food is used as a sample, human saliva or artificial saliva and a stirrer are placed in a container in advance. Although not particularly limited, artificial saliva with good reproducibility is preferable, and it is preferable to contain α-amylase, mucin, and one or more inorganic salts. The amount of human saliva or artificial saliva is preferably 0.1 g or more per 1.0 g of sample, more preferably 0.2 to 1.0 g, and even more preferably 0.4 to 0.6 g. In addition, it is preferable to use a digital stirrer with good reproducibility for stirring, and the rotation speed is preferably 100 rpm or more, more preferably 200 to 400 rpm, and even more preferably 250 to 300 rpm.

[0048] When evaluating the aroma of food products when they are opened, the sample is taken out of an airtight container for storing samples and placed directly into the above-mentioned container. Alternatively, a partition is provided in the container so that the container is filled with aroma components, and the partition is removed when the measurement begins.

[0049] The method for analyzing the aroma components released from a product is not particularly limited, but efficient analysis can be achieved by using a gas chromatograph, mass spectrometer, or detector. In addition, a real-time measuring device capable of detecting minute changes in the behavior of aroma components released from a sample is preferable. An example of such a device is a proton transfer reaction mass spectrometer PTR-TOFMS (manufactured by IONICON Analytik GmbH).

[0050] For example, in the case of chocolate for ice cream coating, a container containing artificial saliva is kept at body temperature (35-37°C) and aroma component measurement is started using the device. The sample is then added through the inlet, and the sample and artificial saliva are mixed by the stirrer and the aroma components released as the sample dissolves are detected continuously for a certain period of time.

[0051] From the behavior of the continuously increasing aroma concentration obtained by instrumental analysis, the ratio (a / b) of the amount detected at any given time (a) to the amount detected immediately after detection began (b) is calculated, defined as the aroma concentration increase rate, and calculated for each aroma component.

[0052] Next, in step 2), a magnitude relationship between the aroma concentration increase rates of the two or more aroma components obtained in step 1) is obtained. Here, the "magnitude relationship" refers to the relative magnitude relationship between the aroma concentration increase rates of the two or more aroma components. The magnitude relationship of the aroma concentration increase rate may be a relative magnitude relationship between the aroma concentration increase rates of any two or more aroma components contained in a product. In other words, the aroma components for which the magnitude relationship of the aroma concentration increase rate is obtained may be at least a part of the aroma components contained in a product, and do not have to be all of them. For example, the magnitude relationship may be obtained by measuring the aroma concentration increase rate only for specific aroma components that are of interest in blending the fragrance composition, such as aroma components that have a large contribution as an aroma to the target aroma or aroma components with a low threshold value.

[0053] In step 3), the magnitude relationship of the aroma concentration increase rates of the two or more aroma components obtained in step 2) is used as an index correlating with the magnitude relationship of the influence on the aroma impression of the product, and the influence of the aroma components contained in the product on the aroma impression is evaluated. Here, "magnitude relationship" refers to the relative magnitude relationship of the influence of the two or more aroma components on the aroma impression of the product. For example, a larger aroma concentration increase rate of the two aroma components means a larger influence on the aroma impression of the product, and a smaller aroma concentration increase rate of the two aroma components means a smaller influence on the aroma impression of the product.

[0054] The aroma concentration increase rate varies depending on the sample fabric or base and also on the measurement conditions. However, by setting a model environment and measurement conditions according to the type and use of a product, and comparing the aroma concentration increase rate values ​​between aroma components under the same conditions, the magnitude relationship between the aroma concentration increase rates of two or more aroma components becomes an index that correlates with the magnitude relationship between the magnitude of the aroma impression felt by people in the environment in which the sample is consumed, i.e., the environment in which the sample is used or eaten.

[0055] In the present invention, the magnitude relationship of the increase rate of aroma concentration of two or more aroma components contained in a product is used as an index correlating with the magnitude relationship of the influence on the aroma impression of the product, thereby making it possible to practically and objectively evaluate the aroma diffusibility of each aroma component while eliminating the influence of the detected amount.

[0056] According to a preferred embodiment of the present invention, when formulating a fragrance composition, the aroma components are evaluated using the evaluation method of the present invention, and the types and blending ratios of the aroma components are selected based on the evaluation, making it possible to control the expression of retronasal aroma or the aroma diffusion in accordance with the type and application of the product. For example, since an aroma component with a relatively large aroma concentration increase rate can be evaluated as having a relatively large effect on the aroma impression of the product, it is possible to control the aroma impression of the product by adjusting the blending amount of the aroma component. Alternatively, an aroma component with a relatively small aroma concentration increase rate can be evaluated as having a relatively small effect on the aroma impression of the product, it is possible to reduce the blending amount or not blend at all. Also, if it is intended to affect the aroma impression, it is necessary to greatly increase the blending amount of the aroma component.

[0057] 2. Method for preparing the fragrance composition The method for preparing the fragrance composition of the present invention comprises the steps of: A) evaluating the effect of an aroma component contained in a product, which is released in an environment in which the product is consumed, on an aroma impression by the evaluation method; B) adjusting the blending ratio of the aroma components contained in the product based on the evaluation obtained in step A) to prepare a fragrance composition; The present invention is characterized by comprising:

[0058] In step A), the effect on the aroma impression of aroma components contained in a product that are released in the environment in which the product is consumed is evaluated using the aroma component evaluation method of the present invention. The aroma component evaluation method of the present invention is as described above in "1. Aroma component evaluation method."

[0059] In step B), the blending ratio of the aroma components in the fragrance composition used in the product is adjusted by adjusting the amount of the aroma components positioned as the aroma components that have a large influence on the aroma impression of the product. In the present invention, by adjusting the amount of the aroma components positioned as the aroma components that have a large influence on the aroma impression of the product, it becomes easy to control the influence of the fragrance composition on the aroma impression of the product when used in the product. According to the present invention, it becomes easy to prepare a fragrance composition more suitable for the product in consideration of the actual consumption environment of the product. According to a preferred embodiment of the present invention, it becomes easier to control the expression of retronasal aroma when a food is eaten and the aroma diffusion from a cosmetic product, and it is possible to efficiently provide a desired fragrance composition according to the type and use of the product. According to a preferred embodiment of the present invention, it is possible to efficiently provide a product in which the expression of retronasal aroma when a food is eaten and the aroma diffusion from a cosmetic product are more controlled.

[0060] 3. Method for adjusting the fragrance ratio of a fragrance composition to a product The method for adjusting the fragrance imparting rate of the fragrance composition of the present invention to a product comprises the steps of: i) evaluating the effect of aroma components contained in the product, which are released in the environment in which the product is consumed, on the aroma impression by the evaluation method; ii) adjusting the blending ratio of the fragrance components contained in the product based on the evaluation obtained in step i) to prepare a fragrance composition, thereby adjusting the fragrance imparting rate of the fragrance composition to the product; The present invention is characterized by comprising:

[0061] In step i), the effect on the aroma impression of aroma components contained in a product that are released in the environment in which the product is consumed is evaluated using the aroma component evaluation method of the present invention. The aroma component evaluation method of the present invention is as described above in "1. Aroma component evaluation method."

[0062] In step ii), the blending ratio of the aroma components in the fragrance composition used in the product is adjusted by adjusting the quantitative ratio of the aroma components positioned as aroma components having a large influence on the aroma impression of the product. In the present invention, the fragrance imparting rate of the fragrance composition to the product can be adjusted by adjusting the quantitative ratio of the aroma components positioned as aroma components having a large influence on the aroma impression of the product when the fragrance composition is used in the product. According to a preferred embodiment of the present invention, it becomes easier to control the expression of retronasal aroma when eating food and the aroma diffusion from a cosmetic product, and the fragrance imparting rate of the fragrance composition to the product can be reduced by preparing a fragrance composition with a good fragrance depending on the type and use of the product. EXAMPLES

[0063] Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. In the following examples, "%" is based on mass unless otherwise specified.

[0064] Aroma components diffusing in the headspace of the oral cavity and in a model environment in which cosmetics are used were introduced into a proton transfer reaction mass spectrometer PTR-TOFMS (IONICON Analytik GmbH) to obtain the concentrations of the specified ions. The main measurement conditions for the PTR-TOFMS are shown in Table 1.

[0065] [Table 1]

[0066] [Example 1] A basic blended flavor composition (Reference Product 1) for ice cream coating chocolate was prepared using flavor compounds contained in chocolate. The formulation of Reference Product 1 is shown in Table 2.

[0067] [Table 2]

[0068] A mixture of commercially available Couverture Sweet chocolate (58% cacao) and commercially available rapeseed oil in a ratio of 7:3 was mixed with 0.1% or 0.3% of Reference Product 1 based on the total amount of the mixture, and cooled to below -15°C to prepare a sample. 0.8 g of this sample was mixed with 0.4 g of artificial saliva (containing 0.22% mucin, 0.004% α-amylase, 0.50% CaCl2(H2O)2, and 99.05% water; the same composition was used in the following examples), and the aroma concentration of the flavor compounds released as the sample dissolved was measured by PTR-TOFMS. The measurement time was approximately 2 minutes after the sample was added.

[0069] The aroma concentration increase rate (a / b) was calculated by taking the concentration immediately after detection of the continuously increasing aroma concentration obtained as a measurement result as b and the concentration 60 seconds after b as a. The same measurement was performed multiple times, and the aroma concentration increase rate was averaged over the number of measurements. The aroma concentration increase rates for the constituent fragrance compounds of Reference Product 1 are shown in Table 3.

[0070] [Table 3] As shown in Table 3, the aroma concentration increase rate is almost independent of the amount of Reference Product 1 added. From this result, it can be said that the aroma concentration increase rate is an index for evaluating the aroma diffusion of each aroma component while eliminating the influence of the amount detected. Figure 1 shows the aroma behavior of ethyl n-octanoate in ice-coating chocolate.

[0071] [Example 2] Basic blended strawberry flavor compositions (Reference Product 2 and Reference Product 3) were prepared using flavor compounds contained in strawberries. The blending formulations of Reference Product 2 and Reference Product 3 are shown in Tables 4 and 5, respectively.

[0072] [Table 4]

[0073] [Table 5]

[0074] 22g of raw milk, 12.6g of fresh cream (milk fat content: 35%), 7.4g of skim milk powder, 8.4g of starch syrup, 11.6g of granulated sugar, and 38g of dissolving water were mixed together to make ice cream batter, and 0.1% of each of Reference Products 2 and 3 was added to the total amount of batter, cooled to below -15℃, and used as samples. 0.8g of these samples and 0.4g of artificial saliva were mixed together, and the aroma concentration of the flavor compounds released as the samples dissolved was measured by PTR-TOFMS. The measurement time was approximately 2 minutes after the samples were added.

[0075] The aroma concentration increase rate (a / b) was calculated by taking the concentration immediately after detection of the continuously increasing aroma concentration obtained as the measurement result as b and the concentration 60 seconds after b as a. The same measurement was performed multiple times, and the aroma concentration increase rate was averaged over the number of measurements. The aroma concentration increase rates for the constituent fragrance compounds of Reference Sample 2 and Reference Sample 3 are shown in Table 6.

[0076] [Table 6]

[0077] [Example 3] To a commercially available plain yogurt batter (non-fat milk solids: 9.5%, milk fat: 3.0%), 7% granulated sugar and 0.1% each of Reference Product 2 and Reference Product 3 were added relative to the total amount of batter, and cooled to 5°C to prepare samples. 1.0 g of these samples were mixed with 0.5 g of artificial saliva, and the aroma concentration of the flavor compounds released as the samples dissolved was measured by PTR-TOFMS. The measurement time was approximately 2 minutes after the samples were added.

[0078] The aroma concentration increase rate (a / b) was calculated by taking the concentration immediately after detection of the continuously increasing aroma concentration obtained as the measurement result as b and the concentration 30 seconds after b as a. The same measurement was performed multiple times, and the aroma concentration increase rate was averaged over the number of measurements. The aroma concentration increase rates for the constituent fragrance compounds of Reference Sample 2 and Reference Sample 3 are shown in Table 7.

[0079] [Table 7]

[0080] Next, the following test was carried out to verify the effectiveness of the aroma concentration increase rate.

[0081] [Example 4] A blended flavor composition for ice coating chocolate (reference product 1) composed of flavor compounds contained in chocolate was prepared. The flavor compounds in the ice coating chocolate were classified into those with a high, medium, and low aroma concentration increase rate in reference product 1, and blended flavor compositions (comparison products 1 to 3) were prepared by changing only the formulation amount of each group. Comparison product 1 is a blended flavor composition in which the formulation amount of the flavor compound with a low aroma concentration increase rate value was changed, comparison product 2 is a blended flavor composition in which the formulation amount of the flavor compound with a medium aroma concentration increase rate value was changed, and comparison product 3 is a blended flavor composition in which the formulation amount of the flavor compound with a high aroma concentration increase rate value was changed. The formulations of reference product 1 and comparison products 1 to 3 are shown in Table 8.

[0082] [Table 8]

[0083] (Sensory evaluation) Five experienced panelists performed a sensory evaluation of the fragrance intensity when eating ice chocolate (approximately 1.5 g) containing 0.1% of each of the blended flavor compositions for ice cream coating chocolate (reference product 1 and comparative products 1 to 3). The fragrance intensity was evaluated as a relative intensity (9 levels in 0.5 increments) to reference product 1. The evaluation criteria are shown below. Evaluation criteria Score 5 points: Strong feeling 4 points: Somewhat strong 3 points: Feels equal 2 points: Feels slightly weak 1 point: Feels weak

[0084] Standard product 1 and each comparison product were combined into one set, and standard product 1 was consumed immediately before the comparison products. The evaluation sheets provided were used to record scores, and the simple averages of the five evaluators' scores are shown in Table 9.

[0085] [Table 9]

[0086] When the aroma intensity of each comparison product was compared to that of Reference Product 1 (Figure 2), the comparison products that contained increased amounts of fragrance compounds with a large aroma concentration increase rate tended to receive higher scores. This shows that the aroma concentration increase rate obtained by this evaluation method is useful as an indicator of the impact on flavor, and that this evaluation method is a useful technique for problem-solving.

[0087] [Example 5] A blended flavor composition for strawberries (reference product 2) composed of flavor compounds contained in strawberries was prepared. The flavor compounds in reference product 2 were classified into those with a high, medium, and low aroma concentration increase rate in ice cream, and blended flavor compositions (comparison products 4 to 6) were prepared by changing only the formulation amount of each group. Comparison product 4 is a blended flavor composition in which the formulation amount of the flavor compound with a low aroma concentration increase rate value was changed, comparison product 5 is a blended flavor composition in which the formulation amount of the flavor compound with a medium aroma concentration increase rate value was changed, and comparison product 6 is a blended flavor composition in which the formulation amount of the flavor compound with a high aroma concentration increase rate value was changed. The formulations of reference product 2 and comparison products 4 to 6 are shown in Table 10.

[0088] [Table 10]

[0089] (Sensory evaluation) Five experienced panelists performed a sensory evaluation of the fragrance intensity when eating ice cream (approximately 3 g) containing 0.1% of each of the strawberry blended flavor compositions (reference product 2 and comparative products 4 to 6). The fragrance intensity was evaluated as a relative intensity (9 levels in 0.5 increments) to reference product 2. The evaluation criteria are shown below. Evaluation criteria Score 5 points: Strong feeling 4 points: Somewhat strong 3 points: Feels equal 2 points: Feels slightly weak 1 point: Feels weak

[0090] Standard product 2 and each comparison product were combined into one set, and standard product 2 was consumed immediately before the comparison products. The evaluation sheets provided were used to record scores, and the simple averages of the five evaluators' scores are shown in Table 11.

[0091] [Table 11] When the aroma intensity of each comparison product was compared to that of Reference Product 2 (Figure 3), the comparison products that contained increased amounts of aroma compounds with a large aroma concentration increase rate tended to receive higher scores. This result shows that the aroma concentration increase rate obtained by this evaluation method is useful as an indicator of the impact on flavor, and furthermore, that this evaluation method is a useful technique for problem solving.

[0092] [Example 6] A blended flavor composition for strawberries (reference product 2) composed of flavor compounds contained in strawberries was prepared. The flavor compounds in reference product 2 were classified into those with a high, medium, and low aroma concentration increase rate in yogurt, and blended flavor compositions (comparison products 7 to 9) were prepared by changing only the formulation amount of each group. Comparison product 7 is a blended flavor composition in which the formulation amount of the flavor compound with a low aroma concentration increase rate value was changed, comparison product 8 is a blended flavor composition in which the formulation amount of the flavor compound with a medium aroma concentration increase rate value was changed, and comparison product 9 is a blended flavor composition in which the formulation amount of the flavor compound with a high aroma concentration increase rate value was changed. The formulations of reference product 2 and comparison products 7 to 9 are shown in Table 12.

[0093] [Table 12]

[0094] (Sensory evaluation) Five experienced panelists performed a sensory evaluation of the fragrance intensity when consuming yogurt (approximately 3 g) containing 0.03% of each of the strawberry blended flavor compositions (reference product 2 and comparative products 7 to 9). The fragrance intensity was evaluated as a relative intensity (9 levels in 0.5 increments) to reference product 2. The evaluation criteria are shown below. Evaluation criteria Score 5 points: Strong feeling 4 points: Somewhat strong 3 points: Feels equal 2 points: Feels slightly weak 1 point: Feels weak

[0095] Standard product 2 and each comparison product were combined into one set, and standard product 2 was consumed immediately before the comparison products. The evaluation sheets provided were used to record scores, and the simple averages of the five evaluators' scores are shown in Table 13.

[0096] [Table 13] When the aroma intensity of each comparison product was compared to that of Reference Product 2 (Figure 4), the comparison products that contained increased amounts of fragrance compounds with a large aroma concentration increase rate tended to receive higher scores. This result shows that the aroma concentration increase rate obtained by this evaluation method is useful as an indicator of the impact on flavor, and furthermore, that this evaluation method is a useful technique for problem solving.

[0097] [Example 7] A blended fragrance composition (Reference Product 4) was prepared consisting of fragrance compounds commonly used in cosmetics. The formulation of Reference Product 4 is shown in Table 14.

[0098] [Table 14]

[0099] Samples were prepared by adding 0.2% or 0.5% of Reference Product 4 to a commercially available dishwashing detergent (surfactant [sodium alkyl ether sulfate, alkylamidopropyl betaine] 9%) based on the total amount of fabric. 1.0 g of this sample was mixed with 0.5 g of tap water, and the aroma concentration of the fragrance compounds released while foaming was measured by PTR-TOFMS. The measurement time was approximately 1 minute after the sample was added.

[0100] The aroma concentration increase rate (a / b) was calculated by taking the concentration immediately after detection of the continuously increasing aroma concentration obtained as the measurement result as b and the concentration 20 seconds after b as a. The same measurement was performed multiple times, and the aroma concentration increase rate was averaged over the number of measurements. The aroma concentration increase rate for the constituent fragrance compounds of Reference Product 4 is shown in Table 15.

[0101] [Table 15] As shown in Table 15, the aroma concentration increase rate is almost independent of the added amount of Reference Product 4. As in Example 1, this result indicates that the aroma concentration increase rate is an index for evaluating the aroma diffusibility of each aroma component while eliminating the influence of the detected amount.

[0102] [Example 8] A blended fragrance composition (reference product 3) composed of fragrance compounds commonly used in cosmetics was prepared. The fragrance compounds in reference product 3 were classified into those with a high, medium, and low concentration increase rate in dishwashing detergent, and blended fragrance compositions (comparison products 10 to 12) were prepared by changing only the formulation amount of each group. Comparison product 10 is a blended fragrance composition in which the formulation amount of the fragrance compound with a low fragrance concentration increase rate value was changed, comparison product 11 is a blended fragrance composition in which the formulation amount of the fragrance compound with a medium fragrance concentration increase rate value was changed, and comparison product 12 is a blended fragrance composition in which the formulation amount of the fragrance compound with a high fragrance concentration increase rate value was changed. The formulations of reference product 3 and comparison products 10 to 12 are shown in Table 16.

[0103] [Table 16]

[0104] (Sensory evaluation) Five experienced panelists conducted a sensory evaluation of the fragrance intensity when dishwashing detergent (approximately 2 g) containing 0.2% of each of the blended fragrance compositions (reference product 3 and comparative products 10 to 12) was foamed in a plastic cup. The fragrance intensity was evaluated as a relative intensity (9 levels in 0.5 increments) to reference product 3. The evaluation criteria are shown below. Evaluation criteria Score 5 points: Strong feeling 4 points: Somewhat strong 3 points: Feels equal 2 points: Feels slightly weak 1 point: Feels weak

[0105] Standard product 3 and each comparison product were combined into one set, and the standard product 3 was sniffed immediately before sniffing the comparison products. The scores were recorded on the evaluation sheets provided, and the simple averages of the five evaluators are shown in Table 17.

[0106] [Table 17] When the fragrance intensity of each comparison product was compared to standard product 3 (Figure 5), the comparison products that contained increased amounts of fragrance compounds with a large rate of increase in fragrance concentration tended to have higher scores. This result shows that the rate of increase in fragrance concentration obtained by this evaluation method is useful as an indicator of the effect on the strength of the diffused fragrance, and further shows that this evaluation method is a useful technique for solving problems.

Claims

1. A method for evaluating the effect on an aroma impression of an aroma component contained in a product, the aroma component being released in an environment in which the product is consumed, comprising the steps of: 1) measuring the aroma concentration increase rate (detection amount a of aroma component after a predetermined time has elapsed from the start of measurement / detection amount b of aroma component immediately after the start of detection) of two or more aroma components contained in the product in an environment in which the product is consumed or in a model environment; 2) obtaining a magnitude relationship between the aroma concentration increase rates of the two or more aroma components obtained in step 1); 3) evaluating the influence of the aroma components contained in the product on the aroma impression, using the magnitude relationship of the increase rates of the aroma concentrations of the two or more aroma components obtained in step 2) as an index correlating with the magnitude relationship of the influence on the aroma impression of the product; The evaluation method comprising the steps of:

2. The evaluation method according to claim 1 , wherein the environment in which the product is consumed is an environment in which the product is consumed without any change in the release characteristics of the aroma components due to interactions with other substances.

3. The evaluation method according to claim 1 , wherein the environment in which the product is consumed is an environment in which the product is consumed accompanied by a change in the release characteristics of aroma components due to interactions with other substances.

4. 3. The evaluation method according to claim 2, wherein the product is a food product, and the measurement of the aroma concentration increase rate in step 1) is carried out in an aroma-diffusing environment.

5. 4. The evaluation method according to claim 3, wherein the product is a food product, the other substance includes human-derived or artificial saliva, and the measurement of the aroma concentration increase rate in step 1) is carried out in an intraoral model environment.

6. 4. The evaluation method according to claim 3, wherein the product is a food product, the other substance includes water, and the measurement of the aroma concentration increase rate in step 1) is carried out in an aroma-diffusing environment.

7. The evaluation method according to claim 1 , wherein the product is a cosmetic product, and the measurement of the aroma concentration increase rate in step 1) is carried out in an aroma-diffusing environment.

8. 4. The evaluation method according to claim 3, wherein the product is a cosmetic product, and the other substances include at least one selected from the group consisting of water, hair, skin, a bathtub, a floor, cloth, and glass.

9. The evaluation method according to claim 1 , further comprising measuring the aroma concentration increase rate using a gas chromatograph, a mass spectrometer, or a detector in the step 1).

10. 1. A method for preparing a fragrance composition, comprising: A) evaluating the effect of an aroma component contained in a product, which is released in an environment in which the product is consumed, on an aroma impression by the evaluation method according to any one of claims 1 to 9; B) adjusting the blending ratio of the aroma components contained in the product based on the evaluation obtained in the step A) to prepare a fragrance composition; The preparation method comprising:

11. 11. The method for preparing a fragrance composition according to claim 10, comprising adjusting a blending ratio of fragrance components in the fragrance composition used in the product by increasing or decreasing a quantitative ratio of a fragrance component positioned as a fragrance component having a large influence on the fragrance impression of the product in step B).

12. A method for adjusting the fragrance imparting rate of a fragrance composition to a product, comprising the steps of: i) evaluating the effect of an aroma component contained in a product, which is released in an environment in which the product is consumed, on an aroma impression by the evaluation method according to any one of claims 1 to 9; ii) adjusting the blending ratio of the aroma components contained in the product based on the evaluation obtained in step i) to prepare a fragrance composition, thereby adjusting the fragrance imparting rate of the fragrance composition to the product; The method comprising:

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