Flavor enhancer, food and beverage composition, and flavor composition

Abstract

To provide a flavor enhancer that enhances top notes that have a great influence on the palatability of foods and beverages. [Solution] The flavor enhancer according to the present invention includes an extract of roasted coffee beans. The extract includes an extraction solvent including alcohols. In a total ion chromatogram obtained by electron impact ionization at 70 eV using a gas chromatograph mass spectrometer equipped with a quadrupole mass spectrometer and a polar column, the extract includes peaks of compounds included in Group A, compounds included in Group B, and compounds included in Group C, and the value obtained by dividing the total peak area % of the compounds included in Group A by the sum of the total peak area % of the compounds included in Group B and the total peak area % of the compounds included in Group C is 1.0 or more (wherein the peak area % indicates the ratio of the peak area of ​​each compound to the total peak area of ​​all compounds included in the extract of roasted coffee beans excluding the solvent).

Description

[Technical field]

[0001] The present invention relates to a flavor enhancer, a food or beverage composition, and a flavor composition. [Background technology]

[0002] The aroma of food and beverages is classified into top notes, middle notes and last notes according to volatility and how it is perceived (Patent Document 1 and Non-Patent Document 1). Top notes are a pervasive aroma and are the components that determine the first impression of food and beverages. Top notes are composed of components with relatively low boiling points and are highly volatile. On the other hand, last notes are components related to the depth of aroma, lingering aroma and taste. Last notes are composed of components with relatively high boiling points and are less likely to volatilize. Middle notes have volatility and retention between top notes and last notes and are the central components of aroma.

[0003] In particular, the top note is a component related to the aroma felt at the moment when fruits and vegetables are cut, or at the moment when coffee beans are ground. Therefore, the top note is very important for enhancing the palatability of food and beverages. As a method for enhancing the palatability of food and beverages, for example, Patent Document 2 discloses a coffee flavor composition containing a specific flavoring as an active ingredient, and describes that it enhances the roasted taste, sweet taste, and sour taste unique to coffee. However, although Patent Document 2 describes the flavor felt after ingestion, such as the roasted taste unique to coffee, it does not describe the effect on the top note of coffee-containing food and beverages. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2018-191553 A [Patent Document 2] JP 2006-20526 A [Non-patent literature]

[0005] [Non-Patent Document 1] Journal of the Japanese Society of Food Science and Technology, Vol. 51, No. 4, 197-204 (2018) DISCLOSURE OF THEINVENTION [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a flavor enhancer that enhances the top note that has a significant effect on the palatability of foods and beverages. [Means for solving the problem]

[0007] As a result of intensive research into solving the above problems, the present inventors have found a solution comprising the following configuration, and have completed the present invention. (1) A flavor enhancer comprising an extract of roasted coffee beans, the extract comprising an extraction solvent containing alcohols, the extract comprising peaks of compounds contained in Group A, compounds contained in Group B, and compounds contained in Group C in a total ion chromatogram obtained by electron impact ionization at 70 eV using a gas chromatograph mass spectrometer equipped with a quadrupole mass spectrometer and a polar column, the value obtained by dividing the total peak area percentage of the compounds contained in Group A by the sum of the total peak area percentage of the compounds contained in Group B and the total peak area percentage of the compounds contained in Group C being 1.0 or more (wherein the peak area percentage indicates the ratio of the peak area of ​​each compound to the total peak area of ​​all compounds contained in the extract of roasted coffee beans excluding the solvent). Group A: 2-methylbutanal, 2,3-butanedione, 2,3-pentanedione, 1-methylpyrrole and limonene. Group B: Methylpyrazine, furfural, furfuryl acetate, 5-methyl-2-furfural and furfuryl alcohol. Group C: methyl salicylate, guaiacol, 4-ethylguaiacol and vinylguaiacol. (2) The flavor enhancer according to (1) above, wherein the value obtained by dividing the total peak area percentage of the compounds contained in Group B by the sum of the total peak area percentage of the compounds contained in Group A and the total peak area percentage of the compounds contained in Group C is 0.5 or more and less than 1. (3) The flavor enhancer according to (1) or (2) above, wherein the value obtained by dividing the total peak area percentage of the compounds contained in Group C by the sum of the total peak area percentage of the compounds contained in Group A and the total peak area percentage of the compounds contained in Group B is less than 0.004 (excluding 0). (4) The flavor enhancer according to any one of (1) to (3) above, wherein the peak area % of 2-methylbutanal divided by the sum of the peak area % of 2,3-butanedione and the peak area % of 2,3-pentanedione is 2.6 or more. (5) The flavor enhancer according to any one of the above (1) to (4), wherein the value obtained by dividing the total peak area % of the compounds included in Group C by the peak area % of limonene is 0.17 or less. (6) The flavor enhancer according to any one of the above (1) to (5), wherein the peak area % of methyl salicylate divided by the peak area % of limonene is 0.10 or less. (7) The flavor enhancer according to any one of (1) to (6) above, wherein the value obtained by dividing the total peak area % of the compounds included in Group C by the peak area % of 2,3-pentanedione is 0.05 or less. (8) The flavor enhancer according to any one of (1) to (7) above, wherein the value obtained by dividing the peak area % of limonene by the sum of the peak area % of 2-methylbutanal, the peak area % of 2,3-butanedione, and the peak area % of 2,3-pentanedione is 0.06 or more. (9) The flavor enhancer according to any one of the above (1) to (8), in which the sum of the peak area % of 1-methylpyrrole and the peak area % of limonene is 2.8 peak area % or more. (10) The flavor enhancer according to any one of (1) to (9) above, wherein the extraction solvent contains alcohols in a proportion of 80% by mass or more. (11) The flavor enhancer according to any one of (1) to (10) above, further comprising at least one dilution solvent selected from the group consisting of water, ethanol, propylene glycol, glycerin, glycerin fatty acid esters, and animal and vegetable oils and fats. (12) A food or drink composition comprising a food or drink and the flavor enhancer described in any one of (1) to (11) above. (13) A flavor composition comprising a flavor component and the flavor enhancer described in any one of (1) to (11) above. Effect of the Invention

[0008] The flavor enhancer according to the present invention enhances the top note, which has a significant effect on the palatability of foods and beverages. [Brief description of the drawings]

[0009] [Figure 1] FIG. 2 is an explanatory diagram for explaining one embodiment of a method for contacting roasted coffee beans with solvent vapor. [Diagram 2] FIG. 10 is an explanatory diagram for explaining another embodiment of the method for contacting roasted coffee beans with solvent vapor. [Diagram 3] FIG. 1 is an explanatory diagram of a check sheet used in a sensory evaluation. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The flavor enhancer according to one embodiment of the present invention includes an extract of roasted coffee beans. Coffee beans are seeds contained in fruits harvested from Coffea arabica and Coffea robusta. The coffee beans used in the flavor enhancer according to the present invention may be coffee beans derived from the Coffea arabica species or may be coffee beans derived from the Coffea robusta species, and the species and place of origin of the Coffea arabica are not limited.

[0011] The names of coffee beans used in the examples described below are the names commonly used when they are distributed. For example, some coffee beans are known by their place of origin, such as Brazil and Colombia, while others are well known by their names, such as Blue Mountain, Mocha, Mandheling, and Kilimanjaro. Some brands indicate their grade by adding a symbol, number, or a specific name after the name. For example, "Brazil No. 2" means coffee beans of grade No. 2 produced in Brazil, and "Colombia Supremo" means coffee beans of the Supremo grade produced in Colombia.

[0012] Coffee beans are roasted before use. That is, roasted coffee beans are used as the raw material for the extract. By roasting coffee beans, it becomes easier to obtain compounds included in Group A shown below, compounds included in Group B shown below, and compounds included in Group C shown below, compared to the raw coffee beans.

[0013] Roasted coffee beans may be used as they are or may be ground before use. Compounds contained in roasted coffee beans can be extracted more efficiently when ground than when used as they are. Extracts of roasted coffee beans can be obtained by subjecting roasted coffee beans to general extraction such as drip, immersion, stirring and circulation, subjecting roasted coffee beans to reflux extraction and supercritical fluid extraction, or by contacting roasted coffee beans with solvent vapor. Furthermore, the ratio of components contained in the roasted coffee bean extract obtained by such a method may be adjusted by distillation operations such as simple distillation and precision distillation.

[0014] In one embodiment of the flavor enhancer, the extract of roasted coffee beans contains a compound included in Group A shown below, a compound included in Group B shown below, and a compound included in Group C shown below. Group A: 2-methylbutanal, 2,3-butanedione, 2,3-pentanedione, 1-methylpyrrole and limonene. Group B: Methylpyrazine, furfural, furfuryl acetate, 5-methyl-2-furfural and furfuryl alcohol. Group C: methyl salicylate, guaiacol, 4-ethylguaiacol and vinylguaiacol.

[0015] In one embodiment of the flavor enhancer, the roasted coffee bean extract contains a compound included in Group A, a compound included in Group B, and a compound included in Group C, and is characterized in that the sum of the peak area % of the compounds included in Group A divided by the sum of the peak area % of the compounds included in Group B and the peak area % of the compounds included in Group C is 1.0 or more. The peak area of ​​each compound is calculated in a total ion chromatogram obtained by electron impact ionization at 70 eV using a polar column and a gas chromatograph mass spectrometer equipped with a quadrupole mass spectrometer. In this specification, "peak area %" means the ratio of the peak area of ​​each compound to the sum of the peak areas of all compounds except the solvent contained in the roasted coffee bean extract.

[0016] In gas chromatograph mass spectrometers, compounds are basically detected in order of low boiling point and high volatility. Therefore, it is considered that compounds with high volatility are included in the range of relatively short retention times. Compounds included in group A are included in the range of relatively short retention times. Compounds included in group B and compounds included in group C are included in the range of longer retention times than compounds included in group A. Compounds included in group C are included in the range of longer retention times than compounds included in group B.

[0017] Compounds in a relatively short range of retention times have low boiling points and are easily volatile. Therefore, if the sum of the peak area percentages of the compounds in group A divided by the sum of the peak area percentages of the compounds in group B and the peak area percentages of the compounds in group C is 1.0 or more, the content of the compounds in group B and group C is low, and the content of the compounds in group A, which are easily volatile, is high.

[0018] It is presumed that the higher the content of the compounds in Group A, which are easily volatile, the more the flavor of the top note, which has a large effect on the palatability of food and drink, is enhanced. Therefore, it is preferable that the content of the compounds in Group B and Group C is as low as possible. However, since the compounds in Group A, Group B, and Group C are derived from the extract of roasted coffee beans, it is difficult to completely remove the compounds in Group B and Group C. It was found that even if the compounds in Group B and Group C are contained, the flavor of the top note is enhanced as long as the compounds in Group A are contained in a specific ratio, and this invention was made based on this finding.

[0019] When the value obtained by dividing the total peak area % of the compounds contained in Group A by the sum of the total peak area % of the compounds contained in Group B and the total peak area % of the compounds contained in Group C is less than 1.0, the effect of enhancing the top note is not exerted. The value obtained by dividing the total peak area % of the compounds contained in Group A by the sum of the total peak area % of the compounds contained in Group B and the total peak area % of the compounds contained in Group C may be, for example, 1.1 or more, or 1.4 or more. The upper limit is not particularly limited, and may be, for example, 10.8 or less, or 2.0 or less.

[0020] In the compounds included in Group A, the value obtained by dividing the peak area % of limonene by the sum of the peak area % of 2-methylbutanal, the peak area % of 2,3-butanedione, and the peak area % of 2,3-pentanedione may be, for example, 0.06 or more, or 0.07 or more. There is no particular limitation on the upper limit, and for example, it may be 0.30 or less, 0.18 or less, or 0.16 or less. When the value obtained by dividing the peak area % of limonene by the sum of the peak area % of 2-methylbutanal, the peak area % of 2,3-butanedione, and the peak area % of 2,3-pentanedione is 0.06 or more, the top note is further enhanced.

[0021] In the compounds included in Group A, the value obtained by dividing the peak area % of 2-methylbutanal by the sum of the peak area % of 2,3-butanedione and the peak area % of 2,3-pentanedione may be, for example, 2.6 or more, 2.8 or more, or 4.3 or less. When the value obtained by dividing the peak area % of 2-methylbutanal by the sum of the peak area % of 2,3-butanedione and the peak area % of 2,3-pentanedione is 2.6 or more, the top note is further enhanced.

[0022] Furthermore, the sum of the peak area% of 1-methylpyrrole and the peak area% of limonene may be, for example, 2.8 peak area% or more, 3.0 peak area% or more, or 5.7 peak area% or less. When the sum of the peak area% of 1-methylpyrrole and the peak area% of limonene is 2.8 peak area% or more, the top note is further enhanced.

[0023] The value obtained by dividing the peak area % of the compounds included in Group C by the peak area % of limonene may be, for example, 0.17 or less, 0.14 or less, or 0.025 or more. When the value obtained by dividing the peak area % of the compounds included in Group C by the sum of the peak area % of limonene is 0.17 or less, the top note is further enhanced.

[0024] The value obtained by dividing the peak area % of methyl salicylate by the peak area % of limonene may be, for example, 0.10 or less, 0.08 or less, or 0.01 or more. When the value obtained by dividing the peak area % of methyl salicylate by the peak area % of limonene is 0.10 or less, the top note is further enhanced.

[0025] Furthermore, the value obtained by dividing the peak area % of the compounds included in Group C by the peak area % of 2,3-pentanedione may be, for example, 0.05 or less, 0.04 or less, or 0.01 or more. When the value obtained by dividing the peak area % of the compounds included in Group C by the peak area % of 2,3-pentanedione is 0.05 or less, the top note is further enhanced.

[0026] The value obtained by dividing the total peak area % of the compounds contained in Group B by the sum of the total peak area % of the compounds contained in Group A and the total peak area % of the compounds contained in Group C may preferably be 0.5 or more and less than 1. Within this range, the proportion of the compounds contained in Group B is the second highest after the proportion of the compounds contained in Group A.

[0027] The compounds included in Group B have intermediate volatility between the compounds included in Group A and the compounds included in Group C, and are central components of the aroma. As a result, when the sum of the peak area % of the compounds included in Group B divided by the sum of the peak area % of the compounds included in Group A and the peak area % of the compounds included in Group C is 0.5 or more and less than 1, the top note is further enhanced.

[0028] The value obtained by dividing the total peak area % of the compounds contained in Group C by the sum of the total peak area % of the compounds contained in Group A and the total peak area % of the compounds contained in Group B may preferably be less than 0.004 (but excluding 0). Within this range, the proportion of the compounds contained in Group C is lower than the proportion of the compounds contained in Group A and the proportion of the compounds contained in Group B.

[0029] The compounds contained in Group C are less likely to volatilize than the compounds contained in Group A and the compounds contained in Group B. Therefore, it is preferable that the proportion of the compounds contained in Group C is lower than the proportion of the compounds contained in Group A and the proportion of the compounds contained in Group B. When the value obtained by dividing the total peak area % of the compounds contained in Group C by the sum of the total peak area % of the compounds contained in Group A and the total peak area % of the compounds contained in Group B is less than 0.004 (excluding 0), the top note is further enhanced.

[0030] One embodiment of a method for obtaining an extract of roasted coffee beans will be described with reference to Fig. 1 and Fig. 2, taking as an example a method for contacting roasted coffee beans with solvent vapor. Fig. 1 is an explanatory diagram for explaining one embodiment of the method for contacting roasted coffee beans with solvent vapor. Fig. 2 is an explanatory diagram for explaining another embodiment of the method for contacting roasted coffee beans with solvent vapor.

[0031] As shown in FIG. 1, an extraction solvent 11 is placed in an extraction solvent tank 1. The extraction solvent 11 contains alcohols. Examples of alcohols include monohydric alcohols such as methanol, ethanol, propanol (normal propyl alcohol and isopropyl alcohol) and butanol (normal butyl alcohol, isobutyl alcohol, sec-butyl alcohol and tert-butyl alcohol). Among these, monohydric alcohols having three or less carbon atoms are preferred, and ethanol and propanol are particularly preferred. Monohydric alcohols having three or less carbon atoms have a relatively low boiling point and are easily vaporized under low temperature conditions. The extraction solvent 11 may contain, in addition to alcohols, for example, water.

[0032] The extraction solvent 11 is preferably an extraction solvent containing alcohols, particularly an extraction solvent containing 80% by mass or more of alcohols, and more preferably an extraction solvent containing 90% by mass or more of alcohols, in that it is easier to obtain an extract in which the value obtained by dividing the total peak area% of the compounds contained in group A by the sum of the total peak area% of the compounds contained in group B and the total peak area% of the compounds contained in group C is 1.0 or more. When an extraction solvent containing 80% by mass or more of alcohols is used, the need to adjust the content of the compounds in each group is reduced so that the value obtained by dividing the total peak area% of the compounds contained in group A by the sum of the total peak area% of the compounds contained in group B and the total peak area% of the compounds contained in group C is 1.0 or more.

[0033] When ethanol is used as the extraction solvent 11, industrial alcohol may be used. For example, 95% (95% by volume) and 99% (99% by volume) industrial alcohols are commercially available. The 95% product corresponds to about 92.4% ethanol by mass, and the 99% product corresponds to about 98.4% ethanol by mass. The industrial alcohol contains water in addition to ethanol. If the concentration of ethanol is 80% by mass or more, water may be further blended with the industrial alcohol.

[0034] The method of contacting the roasted coffee beans 21 with the vapor of the extraction solvent 11 is not limited as long as the roasted coffee beans 21 are immersed in the extraction solvent 11. For example, in Fig. 1, the extraction solvent 11 and the roasted coffee beans 21 are placed in the extraction solvent tank 1. The roasted coffee beans 21 are placed on a mounting table 1a provided in the extraction solvent tank 1 so as not to be immersed in the extraction solvent 11.

[0035] The mounting table 1a has a structure that allows the vapor of the extraction solvent 11 to pass through but prevents the roasted coffee beans 21 from falling. Examples of such a structure include a mesh structure or a porous structure. The extraction solvent tank 1 has a structure that can be heated to vaporize the extraction solvent 11. The extraction solvent tank 1 may have a form such as a distillation pot.

[0036] The method for heating the extraction solvent tank 1 is not limited as long as it can heat the extraction solvent 11 to the boiling point. Examples of the heating method include a water bath, an oil bath, an IH, and a mantle heater, or an indirect heating method using saturated steam.

[0037] In Figure 2, a raw material tank 2 is provided in addition to the extraction solvent tank 1, and roasted coffee beans 21 are located in the raw material tank 2. The steam of the extraction solvent 11 vaporized in the extraction solvent tank 1 is supplied to the raw material tank 2, and the roasted coffee beans 21 and the steam of the extraction solvent 11 come into contact with each other.

[0038] By contacting the roasted coffee beans 21 with the steam of the extraction solvent 11, steam containing aroma components derived from the roasted coffee beans 21 is obtained. When the roasted coffee beans 21 are contacted with the steam of the extraction solvent 11, the contact does not have to be performed at a temperature exceeding the temperature of the steam of the extraction solvent 11 (i.e., the boiling point of the extraction solvent 11). Therefore, there is no need to heat the roasted coffee beans 21 with a heating device or the like. Furthermore, the contact of the roasted coffee beans 21 with the steam of the extraction solvent 11 may be performed under normal pressure (atmospheric pressure).

[0039] 1 and 2, steam containing aroma components derived from roasted coffee beans 21 is obtained by contacting steam of extraction solvent 11 with roasted coffee beans 21. The time for which the steam of extraction solvent 11 is contacted with roasted coffee beans 21 is not limited and is set appropriately depending on the type of extraction solvent 11, the type of roasted coffee beans 21, the degree of roasting (L value), etc.

[0040] For example, the steam from the extraction solvent 11 may be in contact with the roasted coffee beans 21 for a time period that provides an extract solution of 1 mass % or more and 500 mass % or less relative to the amount of roasted coffee beans 21 charged. By contacting the steam from the extraction solvent 11 with the roasted coffee beans 21 in this manner, it becomes easier to obtain an extract in which the value obtained by dividing the total peak area % of the compounds contained in Group A by the sum of the total peak area % of the compounds contained in Group B and the total peak area % of the compounds contained in Group C is 1.0 or more.

[0041] Specifically, the steam of the extraction solvent 11 may be brought into contact with the roasted coffee beans 21 so that the recovery rate of the extraction solution is 1% by mass or more and 500% by mass or less relative to the amount of roasted coffee beans 21 charged. Specifically, when 100 g of roasted coffee beans 21 are used, the steam of the extraction solvent 11 may be brought into contact with the roasted coffee beans 21 for a time period during which 1 g to 500 g of extraction solution is obtained. The steam of the extraction solvent 11 may be brought into contact with the roasted coffee beans 21 so that the recovery rate of the extraction solution is preferably 10% by mass or more and 200% by mass or less, more preferably 30% by mass or more and 100% by mass or less, relative to the amount of roasted coffee beans 21 charged.

[0042] The steam containing aroma components derived from the roasted coffee beans 21 is supplied to the condenser 3 and liquefied. The obtained liquid is further cooled by the cooling device 4 and stored in the extraction solution tank 5. The cooling temperature of the obtained liquid is not limited, and is cooled to a temperature of, for example, -20°C or higher and 30°C or lower. The freezing point of water is 0°C, the freezing point of ethanol is -114.14°C, and the freezing point of isopropanol is -90°C. Therefore, when ethanol or isopropanol is used as the solvent, the temperature may be 0°C or lower during cooling. If the cooling capacity of the cooling device 4 is high, the condenser 3 does not need to be used. The steam containing aroma components may be directly cooled by the cooling device 4.

[0043] If the extract stored in the extraction solution tank 5 contains compounds included in Group A, compounds included in Group B, and compounds included in Group C, and the value obtained by dividing the total peak area % of the compounds included in Group A by the sum of the total peak area % of the compounds included in Group B and the total peak area % of the compounds included in Group C is 1.0 or more, the extract may be used as it is as a flavor enhancer according to one embodiment. If the value is less than 1.0, the extract may be mixed with a flavor enhancer having a value of 1.0 or more, or may be prepared to have a value of 1.0 or more by a method such as distilling or purifying the extract to change the balance of components.

[0044] The flavor enhancer according to one embodiment has a stronger fragrance complementing effect than a fragrance effect. The flavor enhancer according to one embodiment is, for example, mixed with a flavor component to enhance the top note of the obtained flavor composition, and mixed with a food or drink to enhance the top note when the obtained food or drink composition is ingested. The flavor enhancer according to one embodiment may be diluted with a dilution solvent as necessary and used as a flavor enhancer. The dilution solvent is not limited, and examples thereof include water, ethanol, propylene glycol, glycerin, glycerin fatty acid esters, and animal and vegetable oils and fats. These dilution solvents may be used alone or in combination of two or more.

[0045] The food and drink composition according to one embodiment of the present invention includes a food and drink and a flavor enhancer according to one embodiment. The food and drink is not limited to a food and drink having a coffee flavor, and may include, for example, soft drinks such as coffee drinks, tea drinks, and cocoa; health foods such as nutritional supplements and nutritional functional foods; alcoholic drinks such as cocktails and canned chuhai; non-alcoholic drinks such as chuhai flavor; confectionery such as jelly, ice cream, chocolate, cake, and snacks. The flavor enhancer according to one embodiment may be mixed with a food and drink having a coffee flavor, or may be mixed with a food and drink not having a coffee flavor.

[0046] In the food and drink composition according to one embodiment, the blending amount of the flavor enhancer according to one embodiment is not limited.However, when blended in food and drink other than alcoholic beverages, it is necessary to ensure that the obtained food and drink composition does not fall under the category of alcoholic beverages under the Liquor Tax Law.That is, when the flavor enhancer according to one embodiment contains ethanol, it is necessary to adjust the concentration of ethanol contained in the obtained food and drink composition to be less than 1 volume %.

[0047] The flavor enhancer according to one embodiment is effective in a relatively small amount. The flavor enhancer according to one embodiment is blended, for example, according to the flavor strength required for each food and drink composition. Therefore, the blending amount of the flavor enhancer according to one embodiment varies depending on the type of food and drink. For example, the flavor enhancer according to one embodiment may be blended in the state of an extraction solution (i.e., in its natural state) so as to be contained in the obtained food and drink composition at a concentration of preferably 0.001 ppm or more and 1000 ppm or less, more preferably 0.01 ppm or more and 100 ppm or less.

[0048] The fragrance composition according to one embodiment of the present invention includes a fragrance component and a flavor enhancer according to one embodiment. The fragrance composition according to one embodiment may be used as a fragrance composition by diluting with a dilution solvent as necessary. The dilution solvent is not limited, and examples thereof include water, ethanol, propylene glycol, glycerin, glycerin fatty acid esters, and animal and vegetable oils and fats. These dilution solvents may be used alone or in combination of two or more. Alternatively, the fragrance component and the flavor enhancer according to one embodiment may be supported on a suitable carrier (e.g., lactose, maltose, etc.) and used in a powder or granular form. The fragrance component is not limited to a coffee flavor component, and examples thereof include animal and plant extracts and synthetic flavors. The flavor enhancer according to one embodiment may be mixed with a coffee flavor component, or may be mixed with a flavor component other than a coffee flavor component.

[0049] In the fragrance composition according to an embodiment, the blending amount of the flavor enhancer according to an embodiment is not limited. As described above, the flavor enhancer according to an embodiment exerts its effect in a relatively small amount. The flavor enhancer according to an embodiment is blended, for example, according to the strength of flavor required for each fragrance composition. Therefore, the blending amount of the flavor enhancer according to an embodiment varies depending on the type of fragrance component. For example, the flavor enhancer according to an embodiment may be blended in the state of an extraction solution (i.e., in its natural state) so as to be contained in the resulting fragrance composition at a concentration of preferably 0.001% by mass or more and 60% by mass or less, more preferably 0.01% by mass or more and 10% by mass or less. EXAMPLES

[0050] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.

[0051] Example 1 As shown in FIG. 1, 200 g of 98.4 mass% ethanol was charged as the extraction solvent 11 in the extraction solvent tank 1, and 100 g of roasted coffee beans 21 (Brazil No. 2, L value 27) was charged on the mounting table 1a. The roasted coffee beans 21 were coarsely ground in a mill before use. Next, the extraction solvent tank 1 was heated by a mantle heater under normal pressure (atmospheric pressure). The steam generated by heating was brought into contact with the roasted coffee beans 21 on the mounting table 1a. The temperature of the roasted coffee beans 21 was 78 to 79 ° C. The steam that had come into contact with the roasted coffee beans 21 was supplied to the condenser 3 and liquefied. The liquefaction was performed by cooling with tap water. Furthermore, the obtained liquid was cooled by the cooling device 4 and stored in the extraction solution tank 5 as the extraction solution. The cooling temperature was set to 5 ° C. The extraction solution was cooled in the cooling device 4, and condensation of low-boiling point components that could not be condensed in the condenser 3 can also be expected. The extraction was terminated when the yield of the extract solution reached 50 g. In this manner, 50 g of flavor enhancer was obtained.

[0052] Example 2 Except for using 92.4% by mass ethanol instead of 98.4% by mass ethanol, 50 g of a flavor enhancer was obtained in the same manner as in Example 1. The temperature of the roasted coffee beans 21 when contacted with the solvent vapor was 78 to 79°C.

[0053] Example 3 Except for using 90% by mass ethanol instead of 98.4% by mass ethanol, 50 g of a flavor enhancer was obtained in the same manner as in Example 1. The temperature of the roasted coffee beans 21 when contacted with the solvent vapor was 78 to 79°C.

[0054] Example 4 Except for using 80% by mass ethanol instead of 98.4% by mass ethanol, 50 g of a flavor enhancer was obtained in the same manner as in Example 1. The temperature of the roasted coffee beans 21 when contacted with the solvent vapor was 80 to 83°C.

[0055] Comparative Example 1 Except for using 50% by mass ethanol instead of 98.4% by mass ethanol, 50 g of a flavor enhancer was obtained in the same manner as in Example 1. The temperature of the roasted coffee beans 21 when contacted with the solvent vapor was 80 to 85°C.

[0056] Comparative Example 2 Except for using ion-exchanged water instead of 98.4 mass % ethanol, 50 g of a flavor enhancer was obtained in the same manner as in Example 1. The temperature of the roasted coffee beans 21 when contacted with the solvent vapor was 103 to 105°C.

[0057] The flavor enhancers obtained in Examples 1 to 4 and Comparative Examples 1 and 2 were subjected to GC / MS measurement by MVM (Multi-Volatile Method) using DHS manufactured by Gestell Co., Ltd. The conditions for GC / MS measurement are as follows. <Condition> Device GC: Agilent Technologies, GC7890A MS: Agilent Technologies, MSD5975C HS: GERSTEL DHS, MPS TUBE: Carbon B&X, TENAX-TA Column: InertCapPure-WAX ProGuard, 2m (60m×0.25mm ID, Film 0.25μm) Temperature conditions: After holding at 50°C for 3 minutes, heat to 240°C at a rate of 4°C / min. Carrier gas flow rate: Helium (2.2 mL / min) Injection method: splitless Ion source temperature: 230℃

[0058] From the obtained measurement results, the peak area % of the compounds contained in group A, the peak area % of the compounds contained in group B, and the peak area % of the compounds contained in group C were calculated. As described above, "peak area %" means the ratio of the peak area of ​​each compound to the total peak area of ​​all compounds except for the extraction solvent 11. The results are shown in Table 1.

[0059] [Table 1]

[0060] The total peak area% of the compounds in group A was divided by the sum of the total peak area% of the compounds in group B and the total peak area% of the compounds in group C (A / (B+C)), the total peak area% of the compounds in group B was divided by the sum of the total peak area% of the compounds in group A and the total peak area% of the compounds in group C (B / (A+C)), and the total peak area% of the compounds in group C was divided by the sum of the total peak area% of the compounds in group A and the total peak area% of the compounds in group B (C / (A+B)). The results are shown in Table 2.

[0061] [Table 2]

[0062] As shown in Tables 1 and 2, in the flavor enhancers obtained in Examples 1 to 4, the value obtained by dividing the total peak area % of the compounds contained in Group A by the sum of the total peak area % of the compounds contained in Group B and the sum of the peak area % of the compounds contained in Group C is 1.0 or more. On the other hand, in the flavor enhancers obtained in Comparative Examples 1 and 2, the value obtained by dividing the total peak area % of the compounds contained in Group A by the sum of the total peak area % of the compounds contained in Group B and the sum of the peak area % of the compounds contained in Group C is less than 1.0.

[0063] The sum of the peak areas of 1-methylpyrrole and limonene is shown in Table 3.

[0064] [Table 3]

[0065] The value obtained by dividing the sum of the peak area% of the four compounds included in Group C by the peak area% of limonene, the value obtained by dividing the peak area% of limonene by the sum of the peak area% of the three compounds included in Group A (peak area% of 2-methylbutanal, peak area% of 2,3-butanedione, and 2,3-pentanedione), and the value obtained by dividing the peak area% of methyl salicylate by the peak area% of limonene are shown in Table 4.

[0066] [Table 4]

[0067] The peak area % of 2-methylbutanal divided by the sum of the peak area % of 2,3-butanedione and the peak area % of 2,3-pentanedione is shown in Table 5.

[0068] [Table 5]

[0069] The sum of the peak area percentages of the four compounds in Group C divided by the peak area percentage of 2,3-pentanedione is shown in Table 6.

[0070] [Table 6]

[0071] Example 5 In FIG. 1, roasted coffee beans 21 were not placed on the mounting table 1a, and 150 g of the flavor enhancer obtained in Example 2 was placed in the extraction solvent tank 1. Next, the extraction solvent tank 1 was heated by a mantle heater under normal pressure (atmospheric pressure). The steam of the flavor enhancer generated by heating was supplied to the condenser 3 and liquefied. The temperature in the extraction solvent tank 1 was 78 to 79°C. The liquefaction was performed by cooling with tap water. Furthermore, the obtained liquid was cooled by a cooling device 4 and stored as an extraction solution in the extraction solution tank 5. The cooling temperature was 5°C. The extraction operation was terminated when the yield of the extraction solution reached 50 g. In this manner, 50 g of flavor enhancer was obtained. Furthermore, 90.7 g of the remaining liquid in the extraction solvent tank 1 was also collected.

[0072] The flavor enhancer obtained in Example 5 was subjected to GC / MS measurement in the same manner as in Example 1. From the measurement results, the value (A / (B+C)) obtained by dividing the total peak area% of the compounds contained in Group A by the sum of the total peak area% of the compounds contained in Group B and the total peak area% of the compounds contained in Group C was calculated to be about 10.708.

[0073] Example 6 A coffee flavor composition was prepared according to the formulation example shown below. The resulting coffee flavor composition contained 4% by mass of the flavor enhancer obtained in Example 2. The resulting coffee flavor composition did not separate or precipitate, and was fully usable as a flavor composition.

[0074] <Prescription Examples> 2-Furanmethanethiol (0.1% by mass in ethanol solution): 1.0% by mass 2,3,5-trimethylpyrazine (1% by mass ethanol solution): 0.5% by mass Vanillin (1% by mass ethanol solution): 1.0% by mass Maltol (1% by mass ethanol solution): 2.0% by mass Acetoin (10% by weight ethanol solution): 0.5% by weight Furfuryl acetate (10% by weight ethanol solution): 0.5% by weight Cyclotene (10% by mass in ethanol solution): 0.5% by mass Flavor enhancer obtained in Example 2: 4.0% by mass 95% by volume ethanol: 50.0% by mass Purified water: 40.0% by mass

[0075] Example 7 A roasted green tea flavor composition was prepared according to the formulation example shown below. The obtained roasted green tea flavor composition contains 4% by mass of the flavor enhancer obtained in Example 2. The obtained roasted green tea flavor composition did not separate or precipitate, and was fully usable as a flavor composition.

[0076] <Prescription Examples> S-Furfuryl thioacetate (1% by mass ethanol solution): 0.5% by mass 2,2'-(dithiodimethylene)difuran (1% by mass ethanol solution): 0.5% by mass 2-Acetylpyrazine (5% by mass ethanol solution): 0.5% by mass 2-Ethyl-3,(5or6)-dimethylpyrazine (10% by mass in ethanol solution): 0.1% by mass 4-(p-hydroxyphenyl)-2-butanone (10% by mass ethanol solution): 0.15% by mass Ethyl 3-(furfurylthio)propionate (10% by mass in ethanol solution): 0.5% by mass 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (10% by mass ethanol solution): 0.75% by mass 2,3,5-trimethylpyrazine (10% by mass in ethanol solution): 0.5% by mass Flavor enhancer obtained in Example 2: 4.0% by mass 95% ethanol by volume: 42.5% by mass Purified water: 50% by mass

[0077] Next, the foods and drinks containing the flavor enhancers obtained in Examples 1 to 4 and Comparative Examples 1 and 2 were subjected to a sensory evaluation.

[0078] Example 8 1050g of roasted coffee beans (Colombia Supremo, L value 18) were coarsely ground in a mill and drip-extracted with 10000g of hot water at about 90-95°C. The resulting liquid was cooled to room temperature to obtain 7303g of coffee extract (Brix, 2.72). 12.04g of sodium bicarbonate was added to 7272.1g of the resulting coffee extract, and ion-exchanged water was added to obtain 17200g of black coffee.

[0079] The flavor enhancer obtained in Example 1 was added to the black coffee obtained, and the mixture was filled into a can. After filling, the mixture was heated and pressurized at 121°C for 20 minutes to obtain a coffee beverage for evaluation. The flavor enhancer was added to the coffee beverage for evaluation at a concentration of 20 ppm. Furthermore, the black coffee obtained without adding the flavor enhancer was filled into a can, and heated and pressurized sterilized at 121°C for 20 minutes to obtain a non-blended coffee beverage.

[0080] The obtained coffee beverage for evaluation and the unblended coffee beverage were tasted and evaluated by 14 panelists consisting of men and women in their 20s to 60s. The panelists were asked to evaluate which of the "top note," "middle note," and "last note" they felt was enhanced in the coffee beverage for evaluation compared to the unblended coffee beverage. Specifically, using the check sheet shown in Figure 3 without a score, the panelists were asked to mark the part that they felt was enhanced on a straight line. When analyzing the results, the "top note" was given 5 points, the "middle note" was given 3 points, and the "last note" was given 1 point. For example, as shown in Figure 3, if a mark (arrow) was added, it was evaluated as 4.3 points. The position of each panelist's mark was indicated with a score to the first decimal place, and the average score of the 14 panelists was calculated. The results are shown in Table 7.

[0081] Example 9 The evaluation was carried out by 14 panelists in the same manner as in Example 8, except that the flavor enhancer obtained in Example 2 was used instead of the flavor enhancer obtained in Example 1. The results are shown in Table 7.

[0082] Example 10 The evaluation was carried out by 14 panelists in the same manner as in Example 8, except that the flavor enhancer obtained in Example 3 was used instead of the flavor enhancer obtained in Example 1. The results are shown in Table 7.

[0083] Example 11 The evaluation was carried out by 14 panelists in the same manner as in Example 8, except that the flavor enhancer obtained in Example 4 was used instead of the flavor enhancer obtained in Example 1. The results are shown in Table 7.

[0084] Comparative Example 3 Fourteen panelists evaluated the flavors in the same manner as in Example 8, except that the flavor enhancer obtained in Comparative Example 1 was used instead of the flavor enhancer obtained in Example 1. The results are shown in Table 7.

[0085] Comparative Example 4 Fourteen panelists evaluated the flavors in the same manner as in Example 8, except that the flavor enhancer obtained in Comparative Example 2 was used instead of the flavor enhancer obtained in Example 1. The results are shown in Table 7.

[0086] Example 12 525g of roasted coffee beans (Colombia Supremo, L value 20) were coarsely ground in a mill and drip-extracted with 5000g of hot water at about 90-95°C. The resulting liquid was cooled to room temperature to obtain 3560.7g of coffee extract (Brix, 3.07). 6.58g of sodium bicarbonate was added to 3521.2g of the resulting coffee extract, and ion-exchanged water was added to obtain 9400g of black coffee.

[0087] The coffee flavor composition obtained in Example 6 was blended with the black coffee obtained, and the mixture was filled into a can. After filling, the mixture was sterilized under heat and pressure at 121°C for 20 minutes to obtain a coffee beverage for evaluation. The coffee flavor composition was blended into the coffee beverage for evaluation at a concentration of 500 ppm. Furthermore, a coffee beverage without flavor enhancer was obtained in the same manner as the coffee beverage for evaluation, except that the coffee flavor composition without flavor enhancer was blended into the black coffee obtained. The coffee flavor composition without flavor enhancer is a flavor composition obtained by blending 95% by volume ethanol at a ratio of 4.0% by mass in place of the flavor enhancer obtained in Example 2 in the formulation described in Example 6.

[0088] The resulting coffee beverage for evaluation and the coffee beverage without flavor enhancer were tasted by 14 panelists, consisting of men and women in their 30s to 60s, and evaluated in the same manner as in Example 8. The average score of the 14 panelists was calculated. The results are shown in Table 7.

[0089] Comparative Example 5 A comparative coffee flavor composition was obtained in the same manner as in Example 6, except that in the formulation described in Example 6, the flavor enhancer obtained in Comparative Example 2 was used instead of the flavor enhancer obtained in Example 2. Except that the obtained comparative coffee flavor composition was used, 14 panelists were asked to evaluate the composition in the same manner as in Example 12. The results are shown in Table 7.

[0090] (Example 13) 160g of roasted green tea leaves were soaked in 4000g of hot water at about 100℃ for 1 minute. After soaking, the tea leaves were removed by filtration, and the filtrate was cooled to room temperature to obtain 3456.4g of roasted green tea extract (Brix, 0.63). 1.8g of sodium bicarbonate and 2.52g of vitamin C were added to 3435.2g of the obtained roasted green tea extract, and 7209g of roasted green tea beverage was obtained by adding ion-exchanged water.

[0091] The obtained roasted green tea beverage was blended with the roasted green tea flavor composition obtained in Example 7 and filled into a can. After filling, the beverage was sterilized by heating and pressure at 121°C for 20 minutes to obtain a roasted green tea beverage for evaluation. The roasted green tea flavor composition was blended into the roasted green tea beverage for evaluation at a concentration of 500 ppm. Furthermore, a roasted green tea beverage without flavor enhancer was obtained in the same manner as the roasted green tea beverage for evaluation, except that a roasted green tea flavor composition without flavor enhancer was blended into the obtained roasted green tea beverage. The roasted green tea flavor composition without flavor enhancer is a flavor composition obtained by blending 95% by volume ethanol at a ratio of 4.0% by mass in place of the flavor enhancer obtained in Example 2 in the formulation described in Example 7.

[0092] The obtained roasted green tea beverage for evaluation and the roasted green tea beverage without flavor enhancer were tasted by 14 panelists consisting of men and women in their 20s to 60s, and were evaluated in the same manner as in Example 8. The average score of the 14 panelists was calculated. The results are shown in Table 7.

[0093] Comparative Example 6 A comparative roasted green tea flavor composition was obtained in the same manner as in Example 7, except that in the formulation described in Example 7, the flavor enhancer obtained in Comparative Example 2 was used instead of the flavor enhancer obtained in Example 2. Except for using the obtained comparative roasted green tea flavor composition, 14 panelists were asked to evaluate it in the same manner as in Example 13. The results are shown in Table 7.

[0094] [Table 7]

[0095] As shown in Table 7, Examples 8 to 11, which used the flavor enhancer of the present invention, and Examples 12 and 13, which used fragrance compositions containing the flavor enhancer of the present invention, all had high average scores of 3.3 points or more, indicating that the top note was enhanced. On the other hand, Comparative Examples 3 and 4, which used flavor enhancers other than the present invention, and Comparative Examples 5 and 6, which used fragrance compositions containing flavor enhancers other than the present invention, all had average scores of less than 3 points, indicating that the top note was not enhanced.

[0096] Furthermore, Examples 8 to 13 use the flavor enhancers obtained in Examples 1 to 4. The flavor enhancers obtained in Examples 1 to 4 use 80% by mass or more of alcohol (ethanol) as an extraction solvent. Therefore, the A / (B+C) value in the obtained extract is 1.0 or more, and there is no need to adjust it to 1.0 or more. In addition, the flavor enhancers obtained in Examples 1 to 4 also exert a sufficient top note enhancement effect.

[0097] Example 14 Except for using Mandheling G1 (L value 27) instead of Brazil No. 2 as the roasted coffee beans 21 and using 92.4 mass% ethanol instead of 98.4 mass% ethanol, 50 g of a flavor enhancer was obtained in the same manner as in Example 1. The temperature of the roasted coffee beans 21 when contacted with the solvent vapor was 78 to 79°C.

[0098] Example 15 Except for using Colombia Supremo (L value 27) instead of Mandheling G1, 50 g of a flavor enhancer was obtained in the same manner as in Example 14. The temperature of the roasted coffee beans 21 when contacted with the solvent vapor was 78 to 79°C.

[0099] (Example 16) Except for using Ethiopian Mocha G4 (L value 27) instead of Mandheling G1, 50 g of a flavor enhancer was obtained in the same manner as in Example 14. The temperature of the roasted coffee beans 21 when contacted with the solvent vapor was 78 to 79°C.

[0100] (Example 17) Except for using Ethiopian Mocha G4 (L value 24) instead of Ethiopian Mocha G4 (L value 27), 50 g of a flavor enhancer was obtained in the same manner as in Example 16. The temperature of the roasted coffee beans 21 when contacted with the solvent vapor was 78 to 79°C.

[0101] (Example 18) Except for using Ethiopian Mocha G4 (L value 21) instead of Ethiopian Mocha G4 (L value 27), 50 g of a flavor enhancer was obtained in the same manner as in Example 16. The temperature of the roasted coffee beans 21 when contacted with the solvent vapor was 78 to 79°C.

[0102] (Example 19) Except for using Ethiopian Mocha G4 (L value 18) instead of Ethiopian Mocha G4 (L value 27), 50 g of a flavor enhancer was obtained in the same manner as in Example 16. The temperature of the roasted coffee beans 21 when contacted with the solvent vapor was 78 to 79°C.

[0103] Next, the flavor enhancers obtained in Examples 14 to 19 were subjected to GC / MS measurement in the same manner as in Example 1.

[0104] From the measurement results obtained, the peak area % of the compounds contained in group A, the peak area % of the compounds contained in group B, and the peak area % of the compounds contained in group C were calculated. As described above, "peak area %" means the ratio of the peak area of ​​each compound to the total peak area of ​​all compounds except for the extraction solvent 11. The results are shown in Table 8.

[0105] [Table 8]

[0106] The total peak area% of the compounds in group A was divided by the sum of the total peak area% of the compounds in group B and the total peak area% of the compounds in group C (A / (B+C)), the total peak area% of the compounds in group B was divided by the sum of the total peak area% of the compounds in group A and the sum of the peak area% of the compounds in group C (B / (A+C)), and the total peak area% of the compounds in group C was divided by the sum of the total peak area% of the compounds in group A and the sum of the peak area% of the compounds in group B (C / (A+B)). The results are shown in Table 9.

[0107] [Table 9]

[0108] As shown in Tables 8 and 9, for the flavor enhancers obtained in Examples 14 to 19, the value obtained by dividing the sum of the peak area % of the compounds contained in Group A by the sum of the sum of the peak area % of the compounds contained in Group B and the sum of the peak area % of the compounds contained in Group C is 1.0 or more.

[0109] The sum of the peak areas of 1-methylpyrrole and limonene is shown in Table 10.

[0110] [Table 10]

[0111] The value obtained by dividing the sum of the peak area% of the four compounds included in Group C by the peak area% of limonene, the value obtained by dividing the peak area% of limonene by the sum of the peak area% of the three compounds included in Group A (peak area% of 2-methylbutanal, peak area% of 2,3-butanedione, and 2,3-pentanedione), and the value obtained by dividing the peak area% of methyl salicylate by the peak area% of limonene are shown in Table 11.

[0112] [Table 11]

[0113] The peak area % of 2-methylbutanal divided by the sum of the peak area % of 2,3-butanedione and the peak area % of 2,3-pentanedione is shown in Table 12.

[0114] [Table 12]

[0115] The sum of the peak area % of the four compounds included in Group C divided by the peak area % of 2,3-pentanedione is shown in Table 13.

[0116] [Table 13]

[0117] A coffee beverage for evaluation and a non-blended coffee beverage were obtained in the same manner as in Example 8, except that the flavor enhancer obtained in Example 1 was replaced with the flavor enhancer obtained in Examples 14 to 19. Next, four panelists who handle coffee beans on a daily basis tasted the obtained coffee beverage for evaluation and the non-blended coffee beverage, and evaluated them in the same manner as in Example 8. All four panelists evaluated that the top note of each coffee beverage for evaluation was enhanced compared to the non-blended coffee beverage. In addition, the flavor derived from the coffee beans used as the extraction raw material was also confirmed.

[0118] (Example 20) For the flavor enhancer obtained in Example 5, the value (A / (B+C)) obtained by dividing the total peak area% of the compounds contained in Group A by the sum of the total peak area% of the compounds contained in Group B and the sum of the peak area% of the compounds contained in Group C was 10.708 as described above. The value (B / (A+C)) obtained by dividing the total peak area% of the compounds contained in Group B by the sum of the total peak area% of the compounds contained in Group A and the sum of the peak area% of the compounds contained in Group C was 0.093.

[0119] Furthermore, for the bottoms obtained in Example 5 (hereinafter sometimes referred to as "flavor enhancer obtained in Example 5.1"), the value (A / (B+C)) obtained by dividing the total peak area% of the compounds contained in Group A by the sum of the total peak area% of the compounds contained in Group B and the total peak area% of the compounds contained in Group C was 1.037. The value obtained by dividing the peak area% of the compounds contained in Group C by the peak area% of limonene was 0.377. The value obtained by dividing the peak area% of methyl salicylate by the peak area% of limonene was 0.283. The value obtained by dividing the peak area% of limonene by the sum of the peak area% of 2-methylbutanal, the peak area% of 2,3-butanedione, and the peak area% of 2,3-pentanedione was 0.017. The sum of the peak area% of 1-methylpyrrole and the peak area% of limonene was 2.443.

[0120] Next, black coffee was obtained in the same manner as in Example 8, except that roasted coffee beans (Colombia Supremo, L value 20) were used. The flavor enhancer obtained in Example 2 was blended with the obtained black coffee and filled into a can container. After filling, heating and pressurizing sterilization were performed at 121°C for 20 minutes to obtain a coffee beverage for evaluation. Using the same procedure, coffee beverages for evaluation were obtained in which the flavor enhancer obtained in Example 5, the flavor enhancer obtained in Example 5.1, and the flavor enhancer obtained in Example 19 were blended. The flavor enhancer was blended so that it was contained in the coffee beverage for evaluation at a concentration of 20 ppm. Furthermore, the obtained black coffee was filled into a can container without blending the flavor enhancer, and a non-blended coffee beverage was obtained by heating and pressurizing sterilization at 121°C for 20 minutes.

[0121] Next, four panelists who handle coffee beans on a daily basis tasted the obtained evaluation coffee beverages and the unblended coffee beverages, and evaluated them in the same manner as in Example 8. All four panelists rated each evaluation coffee beverage at 3.3 points or higher, and evaluated that the top note was enhanced compared to the unblended coffee beverage. Among the four types of evaluation coffee beverages, the evaluation coffee beverage blended with the flavor enhancer obtained in Example 2 was rated as having the most enhanced top note. [Explanation of symbols]

[0122] 1 Extraction solvent tank 11 Extraction Solvent 1a Mounting table 2 Raw material tank 21 Roasted Coffee Beans 3. Condenser 4 Cooling device 5 Extraction solution tank

Claims

1. Contains roasted coffee bean extract, The extract contains an extraction solvent containing ethanol in a proportion of 80% by mass or more, The extract contains, in a total ion chromatogram obtained by electron impact ionization at 70 eV using a gas chromatograph mass spectrometer equipped with a quadrupole mass spectrometer and a polar column, a peak of a compound included in Group A shown below, a peak of a compound included in Group B shown below, and a peak of a compound included in Group C shown below, a value obtained by dividing the sum of the peak area percentages of the compounds contained in Group A by the sum of the peak area percentages of the compounds contained in Group B and the peak area percentages of the compounds contained in Group C is 1.0 or more (wherein the peak area percentage indicates the ratio of the peak area of ​​each compound to the sum of the peak areas of all compounds contained in an extract of roasted coffee beans, excluding the solvent); Flavor enhancer. Group A: 2-methylbutanal, 2,3-butanedione, 2,3-pentanedione, 1-methylpyrrole and limonene. Group B: methylpyrazine, furfural, furfuryl acetate, 5-methyl-2-furfural and furfuryl alcohol. Group C: methyl salicylate, guaiacol, 4-ethylguaiacol and vinyl guaiacol.

2. The flavor enhancer according to claim 1, wherein a value obtained by dividing the sum of the peak area percentages of the compounds contained in Group B by the sum of the peak area percentages of the compounds contained in Group A and the peak area percentages of the compounds contained in Group C is 0.5 or more and less than 1.

3. The flavor enhancer according to claim 1, wherein the value obtained by dividing the sum of the peak area percentages of the compounds contained in Group C by the sum of the peak area percentages of the compounds contained in Group A and the peak area percentages of the compounds contained in Group B is less than 0.004 (excluding 0).

4. 2. The flavor enhancer according to claim 1, wherein a value obtained by dividing the peak area percentage of the 2-methylbutanal by the sum of the peak area percentage of the 2,3-butanedione and the peak area percentage of the 2,3-pentanedione is 2.6 or more.

5. 2. The flavor enhancer according to claim 1, wherein the peak area percentage of the compounds included in Group C divided by the peak area percentage of limonene is 0.17 or less.

6. 2. The flavor enhancer of claim 1, wherein the peak area percent of the methyl salicylate divided by the peak area percent of the limonene is 0.10 or less.

7. 2. The flavor enhancer according to claim 1, wherein a peak area % of the compounds included in Group C divided by a peak area % of 2,3-pentanedione is 0.05 or less.

8. 2. The flavor enhancer according to claim 1, wherein a value obtained by dividing the peak area % of the limonene by the sum of the peak area % of the 2-methylbutanal, the peak area % of the 2,3-butanedione, and the peak area % of the 2,3-pentanedione is 0.06 or more.

9. 2. The flavor enhancer of claim 1, wherein the sum of the peak area percentage of the 1-methylpyrrole and the peak area percentage of the limonene is 2.8 peak area percentage or more.

10. The flavor enhancer of claim 1 , wherein the extraction solvent comprises ethanol in a proportion of 92.4% by weight or more.

11. 2. The flavor enhancer of claim 1, further comprising at least one diluting solvent selected from the group consisting of water, ethanol, propylene glycol, glycerin, glycerin fatty acid esters, and animal and vegetable oils and fats.

12. A food or drink composition comprising a food or drink and the flavor enhancer according to any one of claims 1 to 11.

13. A flavor composition comprising a flavor ingredient and the flavor enhancer according to any one of claims 1 to 11.

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