Carbonation enhancer

Abstract

To provide a carbon dioxide sensation enhancer for carbonated food and beverages.SOLUTION: A carbon dioxide sensation enhancer for carbonated food and beverages comprises at least one selected from esters represented by Formula 1 (where R1 is a C1-4 branched or linear alkylene group, R2 is a C1-5 branched or linear alkyl group, and R1 and R2 have a total carbon number of 4 or more).SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a composition that uses a specific compound to enhance the carbonation sensation in carbonated foods and beverages, such as carbonated drinks. [Background technology]

[0002] In the field of carbonated foods and beverages such as carbonated drinks, there has been a recent need from consumers for a stronger carbonation sensation when ingesting carbonated foods and beverages. Various attempts have been made to enhance the carbonated sensation in carbonated foods and beverages. One such attempt is to increase the airtightness of the containers in which the carbonated food or beverage is stored, or to increase the carbon dioxide pressure in the carbonated food or beverage, taking into account the possibility of carbon dioxide leakage during the distribution process of the carbonated food or beverage. Also, attempts have been made to enhance the carbonation sensation when ingesting carbonated foods and beverages by blending various compounds into the foods and beverages. Active ingredients known to enhance the carbonation sensation include coumarin, elemicin, myristicin, 5-HMF, or 5-MF (Patent Document 1), 2-saturated methyl ketones having 5 to 11 carbon atoms (Patent Document 2), rotundone, spilanthol, or polygodial (Patent Document 3), and laver extract (Patent Document 4). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2021-151259 A [Patent Document 2] JP 2021-132581 A [Patent Document 3] Patent Publication No. 2021-094024 [Patent Document 4] International Publication No. 2016 / 043021 Summary of the Invention [Problem to be solved by the invention]

[0004] The active ingredients described in Patent Documents 1 to 4 are mainly pungent ingredients or ingredients with strong stimulating flavors, and plant extracts and essential oils containing these are often used as carbonation enhancers. However, pungent ingredients and ingredients with strong flavors are likely to affect the flavor of food and beverages, and it is necessary to use them while taking this effect into consideration. In addition, there are concerns about the supply and quality of plant extracts and essential oils, such as the difficulty in securing the amount required according to demand due to weather and other factors, and the unstable content of active ingredients. For this reason, there is a demand for a carbonation enhancer that is free from concerns about supply and quality and does not affect the flavor and aroma of foods and beverages. The present invention aims to provide a novel carbonation sensation enhancer for carbonated food and beverages which contains a compound having a specific structure as an active ingredient, carbonated food and beverages which contain such a carbonation sensation enhancer, a method for producing such carbonated food and beverages, and a method for enhancing the carbonation sensation of carbonated food and beverages which use a compound having a specific structure.

[0005] The present invention includes at least the following aspects.

[0006] <1> A carbonation enhancer for use in carbonation stimulating foods and beverages, comprising one or more esters selected from the group consisting of esters represented by the following general formula (1) as an active ingredient: [ka] (In the formula, R 1 is a branched or linear alkylene group having 1 to 4 carbon atoms, R 2 represents a branched or linear alkyl group having 1 to 5 carbon atoms, R 1 and R 2 The total number of carbon atoms in is 4 or more.) <2> The composition further contains at least one compound selected from the group consisting of spilanthol, polygodial, menthol, and menthyl lactate. <1> The carbonation enhancer according to claim 1. <3> A flavoring composition for carbonic acid stimulating foods and beverages, comprising 0.0005 ppb to 5% of one or more esters selected from the esters represented by the following general formula (1): [ka] (In the formula, R 1 is a branched or linear alkylene group having 1 to 4 carbon atoms, R 2 represents a branched or linear alkyl group having 1 to 5 carbon atoms, R 1 and R 2 The total number of carbon atoms in is 4 or more.)

[0007] <4> The composition further contains at least one compound selected from the group consisting of spilanthol, polygodial, menthol, and menthyl lactate. <3> The carbonic acid stimulating flavoring composition for food and beverages described above. <5> A carbonated food or drink containing 0.0005 ppt to 50 ppm of one or more esters selected from the esters represented by the following general formula (1): [ka] (In the formula, R 1 is a branched or linear alkylene group having 1 to 4 carbon atoms, R 2 represents a branched or linear alkyl group having 1 to 5 carbon atoms, R 1 and R 2 The total number of carbon atoms in is 4 or more.) <6> The composition further contains at least one compound selected from the group consisting of spilanthol, polygodial, menthol, and menthyl lactate. <5> A carbonated food or drink as described above. <7> A method for producing a carbonated food or drink, comprising adding 0.0005 ppt to 50 ppm of one or more kinds selected from esters represented by the following general formula (1) to the carbonated food or drink: [ka] (In the formula, R 1 is a branched or linear alkylene group having 1 to 4 carbon atoms, R 2 represents a branched or linear alkyl group having 1 to 5 carbon atoms, R 1 and R 2 The total number of carbon atoms in is 4 or more.)

[0008] <8> The method further comprises adding at least one compound selected from the group consisting of spilanthol, polygodial, menthol, and menthyl lactate. <7> A method for producing the carbonated food or drink described above. <9> A method for enhancing the carbonation sensation of a carbonated food or drink, comprising adding 0.0005 ppt to 50 ppm of one or more esters selected from esters represented by the following general formula (1) to a carbonated drink: [ka] (In the formula, R 1 is a branched or linear alkylene group having 1 to 4 carbon atoms, R 2 represents a branched or linear alkyl group having 1 to 5 carbon atoms, R 1 and R 2 The total number of carbon atoms in is 4 or more.) <10> The method further comprises adding at least one compound selected from the group consisting of spilanthol, polygodial, menthol, and menthyl lactate. <9> Described in A method for enhancing the carbonation sensation of carbonated foods and beverages. Effect of the Invention

[0009] By using the carbonation enhancer of the present invention in a carbonation stimulating food or drink such as a carbonated drink, the carbonation sensation felt when such a carbonation stimulating food or drink is ingested is improved. The carbonation enhancer of the present invention is unlikely to impart a strong, irritating flavor such as pungency to food or drink, and can enhance the carbonation without excessively affecting the flavor of carbonated food or drink. In this specification, the term "carbonation sensation" or "carbonate stimulation" refers to the stimulation felt when carbon dioxide gas bubbles are generated, grow, or burst in the oral cavity or throat (oropharynx). DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The present invention will now be described in detail. The carbonation enhancer of the present invention contains, as an active ingredient, one or more esters selected from the esters represented by the following general formula (1). [ka] (In the formula, R 1 is a branched or linear alkylene group having 1 to 4 carbon atoms, R 2 represents a branched or linear alkyl group having 1 to 5 carbon atoms, R 1 and R 2 The total number of carbon atoms in is 4 or more.) The ester of an aliphatic acid and an aromatic alcohol represented by the above general formula (1) has a mild fruity or floral fragrance and is used as a flavoring material. However, it was not known that such a compound has the effect of enhancing the carbonation sensation in carbonated foods and beverages such as carbonated drinks. Examples of compounds described by such a general formula include, but are not limited to, styralyl isobutyrate, styralyl butyrate, styralyl propionate, phenylethyl isovalerate, phenylethyl hexanoate, benzyl butyrate, benzyl isovalerate, 3-phenylpropyl acetate, dimethylbenzyl carbinyl acetate, and dimethylbenzyl carbinyl butyrate. Styrallyl isobutyrate (CAS: 7775-39-5) is a jasmine-like flora It is known to have a mild aroma (Fenaroli's Handbook of flavor ingredients fifth edition, 2005, CRC Press). Styraryl butyrate (CAS: 3460-44-4) has a floral fruity scent. (Fenaroli's Handbook of flavor ingredients fifth edition, 2005, CRC Press). Styrarylpropionate (CAS: 120-45-6) has a floral green scent It is known that there are (Fenaroli's Handbook of flavor ingredients fifth edition, 2005, CRC Press). Phenylethyl isovalerate (CAS: 140-26-1) is a fruity rose fragrance. It is known to have a fragrance (https: / / www.chemicalbook.com / ChemicalProductProperty_JP_CB7664746.htm). Phenylethylhexanoate (CAS: 6290-37-5) is a fruity green It is known to have a unique aroma (Fenaroli's Handbook of flavor ingredients fifth edition, 2005, CRC Press). Benzyl butyrate (CAS: 103-37-7) is a plum-like fruity flora It is known to have a mild aroma (Fenaroli's Handbook of flavor ingredients fifth edition, 2005, CRC Press). Benzyl isovalerate (CAS: 103-38-8) is a fragrance agent with a rich floral scent. It is a compound known for use in perfumes with oriental and heavy floral scents (https: / / m.chemicalbook.com / ProductChemicalPropertiesCB7365094_JP.htm).

[0011] 3-Phenylpropyl acetate (CAS: 122-72-5) is a floral and spicy It is known as a fragrance compound with a sweet scent (https: / / www.chemicalbook.com / Che micalProductProperty_JP_CB6128366.htm). Dimethylbenzylcarbinyl acetate (CAS: 151-05-3) is a floral It is a fragrance compound having a woody scent and is known to be used in the preparation of lily of the valley, rose, and geranium-like fragrance compositions (https: / / www.chemicalbook.com / ChemicalProductProperty_JP_CB0697646.htm). Dimethylbenzylcarbinylbutyrate (CAS:10094-34-5) is a grassy It is known to have a plum-like fruity aroma (Fenaroli's Handbook of flavor ingredients fifth edition, 2005, CRC Press). All of the above ester compounds are commercially available as fragrance materials or reagents and are easily available on the market.

[0012] In order to improve the carbonation sensation of a carbonated food or drink, it is necessary to blend one or more ester compounds represented by the above general formula (1) into the target carbonated food or drink, and these compounds may be used alone or in combination of two or more. By using these ester compounds in combination, it is possible to adjust the carbonation sensation and aroma as desired depending on the type of carbonated food or drink.

[0013] In addition, one or more of spilanthol, polygodial, menthol, or menthyl lactate may be used together with the ester compound. The concentrations of these combined components added to a carbonation-stimulating food or drink are not limited as long as the carbonation sensation enhancing effect can be obtained, but are preferably spilanthol: 0.01 to 150 ppb, polygodial: 0.01 to 500 ppb, menthol: 0.1 to 1000 ppb, and menthyl lactate: 0.01 to 1000 ppb, and more preferably spilanthol: 0.1 to 100 ppb, polygodial: 0.01 to 500 ppb, menthol: 0.1 to 1000 ppb, and menthyl lactate: 0.01 to 1000 ppb. arethyl: 0.1 to 100 ppb, menthol: 1 to 100 ppb, menthyl lactate: 0.1 to 100 ppb. Spilanthol and polygodial are compounds that are known to have a carbonation sensation enhancing effect by themselves (Patent Document 3). Spilanthol (IUPAC name (2E,6Z,8E)-N-Isobutyl-2,6,8-decatrienamide) ) has the molecular formula C 14 H 23 NO, a compound with a molecular weight of 221.34 and a melting point of 23°C, is a fatty acid amide having the following structure: [ka]

[0014] Spilanthol can be a synthetic product synthesized by chemical means, or it can be extracted from plants or animals (examples include extracts or essential oils of Spilanthes acmella or Spilanthes acmella var. oleracea), and it does not have to be of high purity as long as the effects of the present invention can be obtained. Polygodial (IUPAC name (1R,4aS,8aS)-5,5,8a-Trimethyl-1,4,4a,6,7,8-hexahydronaphthalene-1,2-dicarboxaldehyde) has the molecular formula C 15 H 22 O 2It is a compound with a molecular weight of 234.33 and a melting point of 57°C, and is a diterpene aldehyde having the following structure. [ka] Polygodial is a compound that is synthesized by chemical methods, and is also extracted from plants and animals (such as Persicaria hydropiper, also known as water lily). Examples include the ferns Blechnum fluviatile and Thelypteris hispidula, and the moss Porella vernicosa. Examples of such animals include Dendrodoris limbata and Doriopsilla pharpa, which belong to the sea slug family. Polygodial obtained by any method can be used, and it is not necessary for the purity to be high so long as the effects of the present invention can be obtained.

[0015] The above-mentioned spilanthol, polygodial, menthol, and menthyl lactate are all compounds that stimulate temperature sensation and pain sensation in the oral cavity, and are known to have the effect of enhancing the carbonation sensation, but their action on carbonation stimulation and the degree of sensory stimulation are not uniform. For example, both spilanthol and polygodial have a pungent taste, but the carbonation sensation enhancing effect of spilanthol is delayed compared to polygodial. In addition, both menthol and menthyl lactate are compounds that give a cool sensation, but while menthol has a strong mint-like flavor and a refreshing sensation, menthyl lactate gives a long-lasting mild cool sensation. Therefore, by appropriately combining the ester compound represented by the general formula (1) of the present invention with these sensory stimulants, it is possible to adjust the carbonation stimulation intensity to a preferred level according to the type of carbonation stimulation food or drink.

[0016] The method of adding the carbonation sensation enhancer of the present invention to a food or drink with a carbonation sensation is not particularly limited. For example, the carbonation sensation enhancer of the present invention can be added directly to a food or drink with a carbonation sensation to be enhanced, or it can be added to the food or drink as a diluent dissolved in a single or mixed solvent such as water, alcohol, glycerin, or propylene glycol. Furthermore, for example, the carbonation enhancer according to the present invention may be combined with various flavors for food and beverages, and a flavor composition containing the carbonation enhancer may be added to a carbonation-stimulating food or beverage. Examples of flavors to be combined include flavor raw materials (essential oils, essences, concretes, absolutes, extracts, oleoresins, resinoids, recovered flavors, carbon dioxide-extracted essential oils, synthetic flavors) described in the Japan Patent Office Gazette, Collection of Well-Known and Commonly Used Techniques (Fragrances), Part II, Food Flavors (published on January 14, 2000 by the Japan Patent Office) and the like, various plant extracts, antioxidants, and the like.

[0017] The flavor composition for enhancing carbonation sensation of the present invention can be used in a suitable form depending on the form of the food or drink to which it is to be added. For example, it can be added to the food or drink as an emulsion composition using an emulsifier or as a powder using an excipient.

[0018] The content of the ester compound (one or more) represented by the above general formula (1) in the flavor composition for carbonated food or drink is 0.0005 ppb to 5%, preferably 50 ppb to 1%, and more preferably 1 ppm to 1000 ppm.

[0019] The carbonation enhancer and flavor composition of the present invention can be used in various carbonation stimulating foods and beverages. The carbonated food and drink is not particularly limited as long as it is a food and drink that provides a carbonated sensation, and examples thereof include carbonated drinks, frozen desserts, candies, jellies, gummies, tablet candies, chewing gums, and the like that have been given a carbonated sensation. Examples of non-beverage solid foods include foods that contain baking soda (sodium bicarbonate) and an acidulant (such as citric acid) together, and when the two ingredients dissolve in the mouth, carbon dioxide gas is generated, resulting in a unique effervescent sensation (such as cider or ramune-style tablet candy), and candies with carbon dioxide gas sealed inside. According to the "Carbonated Beverage Quality Labeling Standards" (Ministry of Agriculture, Forestry and Fisheries Notification No. 1682, December 19, 2000), carbonated beverages refer to drinkable water into which carbon dioxide has been injected and to which sweeteners, acidulants, flavorings, etc. have been added; however, in the present invention, carbonated alcoholic beverages are also included in the category of carbonated beverages. For example, it can be used in the following carbonated beverages, but is not limited to these:

[0020] (1) Non-alcoholic carbonated beverages Carbonated natural mineral water, carbonated water (soda water), tonic water; carbonated beverages flavored with lemon, lemon-lime, lime, orange, grapefruit, grape, apple, etc. (cider, ramune, cream soda, etc.); carbonated beverages such as ginger ale, cola, guarana drinks, carbonated beverages containing fruit juice, carbonated beverages containing dairy products, beer-flavored non-alcoholic carbonated beverages, champagne-flavored non-alcoholic carbonated beverages, canned chuhai-flavored non-alcoholic carbonated beverages, highball-flavored non-alcoholic carbonated beverages; carbonated nutritional drinks such as energy drinks, carbonated coffee, carbonated tea, root beer. (2) Alcoholic carbonated drinks Alcoholic drinks made by mixing distilled spirits such as shochu, whiskey, gin, vodka, and tequila with carbonated water (e.g. canned chuhai, sours, highballs, Campari soda, etc.); sparkling wine (sparkling wine), sparkling sake, kvass; beer, happoshu, and beer-flavored sparkling alcoholic drinks.

[0021] The amount of the ester compound (one or more) represented by the above general formula (1) used in the carbonated food or drink is 0.0005 ppt to 50 ppm, preferably 50 ppt to 10 ppm, and more preferably 1 ppb to 1 ppm. If an amount exceeding 50 ppm is used in the carbonated food or drink, the flavor and aroma of the carbonated food or drink to which it is added may be impaired by the flavor and aroma of the ester compound, which is not preferable.

[0022] In carbonated beverages, carbon dioxide gas is dissolved in the beverage due to pressure applied inside the container, but when the bottle is opened and pressure returns to normal, the dissolved carbon dioxide escapes from the beverage as gaseous carbon dioxide bubbles. One theory is that the carbonation sensation felt by humans is caused by the air bubbles bursting in the mouth stimulating the pressure or pain receptors of the sensory cells on the tongue, resulting in a unique sensation; it is also thought that this sensation affects the taste of the beverage. There is also a theory that the dissolved carbon dioxide stimulates the taste and somatic senses, inducing the sensation that we perceive as carbonation. Compared to sweetness and bitterness, where research into the sensory receptors and their mechanisms of action has progressed, the exact scientific basis for carbonation sensation has yet to be clarified, and it is difficult to give a univocal definition. Therefore, the current situation is that evaluation of the carbonation sensation enhancement effect must rely on sensory evaluation by expert panelists.

[0023] The present invention will now be further described with reference to examples.

[0024] Example 1 As the ester compounds represented by the general formula (1), styralyl isobutyrate, styralyl butyrate, styralyl propionate, phenylethyl isovalerate, phenylethyl hexanoate, benzyl butyrate, benzyl isovalerate, 3-phenylpropyl acetate, dimethylbenzyl carbinyl acetate, and dimethylbenzyl carbinyl butyrate were selected. Each of these compounds was added to commercially available carbonated water (raw materials: water, carbon dioxide) to the concentrations shown in the table to prepare evaluation samples.

[0025] According to the evaluation criteria in Table 1, a sensory evaluation was performed by four experienced panelists using commercially available carbonated water (without added active ingredients) as a control. The average scores of the panelists are shown in Table 2 for each concentration of each compound in carbonated water.

[0026] [Table 1]

[0027] [Table 2]

[0028] Panelists ingested carbonated water containing the compound and felt a stronger carbonation sensation than when ingesting carbonated water without the compound (control).

[0029] Example 2 The following compounds were added to commercially available carbonated water to achieve the concentrations shown in the table (all at a total of 0.1 ppm), and a sensory evaluation was carried out by three experienced panelists according to the evaluation criteria in Table 1. The average evaluation scores of the panelists are shown in [Table 3]. [Table 3]

[0030] For example, when styralyl isobutyrate alone was used at 0.1 ppm, the carbonation rating was 5.3, and when phenylethylhexanoate alone was used at 0.1 ppm, the carbonation rating was 5.4, but when styralyl isobutyrate was used at 0.05 ppm and phenylethylhexanoate was used at 0.05 ppm, the carbonation rating was 5.7, indicating that the use of the two components improved the carbonation rating. Other combinations also had the same or slightly improved effect compared to using double the amount of each compound.

[0031] Example 3 Styrallyl isobutyrate was selected as the ester compound represented by the general formula (1) and was added together with spilanthol, polygodial, menthol, or menthyl lactate at the concentrations shown in the table, and a sensory evaluation was carried out by three experienced panelists according to the evaluation criteria in Table 1. The average evaluation scores of the panelists are shown in [Table 4].

[0032] [Table 4]

[0033] Similar to the results in Example 2, there was a similar or slightly improved effect compared to using double the amount of each compound.

[0034] In the above sensory test, the same effect can be obtained by using other ester compounds represented by the general formula (1) instead of styralyl isobutyrate.

[0035] Example 4 Examples of applications of the present invention and their effects are shown below.

[0036] (4-1) Application to lemon-flavored carbonated drinks 194.9g of distilled water, 60g of sugar, 40g of fructose glucose liquid sugar, 3.0g of clear lemon straight juice, 1.0g of citric acid, 1.0g of lemon flavoring, and 0.1g of a 10ppm diluted styralyl isobutyrate were mixed and dissolved uniformly. This solution was cooled to 5°C in ice water, and 75g was weighed into a 250ml can. An evaluation sample was prepared by adding 175g of carbonated water to this solution. (The concentration of styralyl isobutyrate in the beverage was 1ppb.) In addition, the same as above except that distilled water was added instead of styralyl isobutyrate. A control evaluation sample was prepared according to the method. The lemon-flavored carbonated beverage was subjected to a sensory evaluation by three expert panelists. All three panelists responded that the carbonated sensation was enhanced compared to the control. Similar results were obtained when styralyl butyrate, styralyl propionate, phenylethyl isovalerate, phenylethyl hexanoate, benzyl butyrate, benzyl isovalerate, 3-phenylpropyl acetate, dimethylbenzylcarbinyl acetate, and dimethylbenzylcarbinyl butyrate were used in place of styralyl isobutyrate.

[0037] (4-2) Application to carbonated beverage containing 10% orange juice 463g of distilled water, 20g of 5x concentrated orange juice, 114.3g of fructose glucose liquid sugar, 1.5g of citric acid, 0.1g of vitamin C, 1.0g of orange flavoring (manufactured by Ogawa Fragrance Co., Ltd.) 0.1 g of a 10 ppm diluted styrallyl isobutyrate was added and dissolved uniformly. The solution was cooled to 5°C with ice water, and 150g was weighed into a 250ml can. 100g of carbonated water was added to the solution to prepare an evaluation sample. (The concentration of styraryl isobutyrate in the beverage was 1ppb.) A control evaluation sample was also prepared in the same manner as above, except that distilled water was added instead of styralyl isobutyrate. A sensory evaluation of a carbonated beverage containing 10% orange juice was conducted by three experienced panelists. All three panelists responded that the carbonated sensation was enhanced compared to the control. Similar results were obtained when styralyl butyrate, styralyl propionate, phenylethyl isovalerate, phenylethyl hexanoate, benzyl butyrate, benzyl isovalerate, 3-phenylpropyl acetate, dimethylbenzylcarbinyl acetate, and dimethylbenzylcarbinyl butyrate were used in place of styralyl isobutyrate.

[0038] (4-3) Application to lemon chuhai drinks 168.9g distilled water, 180g vodka, 6.1g lemon clear 5x concentrated juice, fructose Glucose liquid sugar 42g, citric acid 0.9g, lemon flavoring 2g (manufactured by Ogawa Fragrance Co., Ltd.) and 0.1 g of 10 ppm diluted styrallyl isobutyrate was added and dissolved uniformly. The solution was cooled to 5°C with ice water, and 100 g was weighed out and placed in a 250 ml can. An evaluation sample was prepared by adding 150 g of acid water (the concentration of styrallyl isobutyrate in the beverage was 1 ppb). A control evaluation sample was also prepared in the same manner as above, except that distilled water was added instead of styralyl isobutyrate. The lemon chuhai beverage was subjected to a sensory evaluation by three experienced panelists. As a result, all three expert panelists responded that the carbonation sensation was enhanced compared to the control. Similar results were obtained when styralyl butyrate, styralyl propionate, phenylethyl isovalerate, phenylethyl hexanoate, benzyl butyrate, benzyl isovalerate, 3-phenylpropyl acetate, dimethylbenzylcarbinyl acetate, and dimethylbenzylcarbinyl butyrate were used in place of styralyl isobutyrate.

[0039] (4-4) Application to cola drinks A commercially available cola beverage (ingredients: sugar, carbon dioxide, caramel color, acidulant, flavoring, caffeine) was added with styrallyl isobutyrate at a concentration of 1ppb in the beverage to prepare an evaluation sample. The above evaluation samples were subjected to a sensory evaluation by three experienced panelists. As a result, all three expert panelists answered that the carbonation sensation was enhanced compared to a commercially available product without added active ingredients. Similar results were obtained when styralyl butyrate, styralyl propionate, phenylethyl isovalerate, phenylethyl hexanoate, benzyl butyrate, benzyl isovalerate, 3-phenylpropyl acetate, dimethylbenzylcarbinyl acetate, and dimethylbenzylcarbinyl butyrate were used in place of styralyl isobutyrate.

[0040] (4-5) Application to non-alcoholic beer-flavored beverages A commercially available non-alcoholic beer-flavored beverage (ingredients: malt, hops, acidulant, flavoring, caramel color, antioxidant (vitamin C), sweetener (acesulfame K)) was added with styrallyl isobutyrate to a concentration of 1 ppp in the beverage to prepare an evaluation sample. The above evaluation samples were subjected to a sensory evaluation by three experienced panelists. As a result, all three expert panelists answered that the carbonation sensation was enhanced compared to a commercially available product without added active ingredients. Similar results were obtained when styralyl butyrate, styralyl propionate, phenylethyl isovalerate, phenylethyl hexanoate, benzyl butyrate, benzyl isovalerate, 3-phenylpropyl acetate, dimethylbenzylcarbinyl acetate, and dimethylbenzylcarbinyl butyrate were used in place of styralyl isobutyrate.

[0041] The ester compound represented by the general formula (1) has the effect of enhancing the carbonation sensation when a carbonated food or drink is ingested, and is useful as a carbonation sensation enhancer for a carbonated food or drink.

Claims

1. A carbonated food or drink containing 1 ppb to 10 ppm of at least one compound selected from the group consisting of styralyl butyrate, styralyl isobutyrate, dimethylbenzylcarbinyl butyrate, phenylethyl isovalerate, benzyl isovalerate, 3-phenylpropyl acetate, and dimethylbenzylcarbinyl acetate, (A) The spilanthol concentration in the food or beverage is 0.01 ppb to 150 ppb; (B) The menthol concentration in the food or beverage is 0.1 ppb to 1 ppm; (C) the menthyl lactate concentration in the food or beverage is 0.01 ppb to 1 ppm; The carbonated food or drink satisfies at least one of the above requirements.

2. A method for producing a carbonated food or drink, comprising: At least one compound selected from the group consisting of styralyl butyrate, styralyl isobutyrate, dimethylbenzyl carbinyl butyrate, phenylethyl isovalerate, benzyl isovalerate, 3-phenylpropyl acetate, and dimethylbenzyl carbinyl acetate is added to a carbonated food or drink in an amount of 1 ppb to 10 ppm, (A) Spilanthol is added at 0.01 ppb to 150 ppb; (B) adding menthol at 0.1 ppb to 1 ppm; (C) adding 0.01 ppb to 1 ppm of menthyl lactate; The method for producing the carbonated food or drink comprises carrying out at least one of the above steps.

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