Method for Evaluating Aroma Components and Method for Preparing Flavor Composition

Abstract

To provide a flavor composition which controls the expression of retronasal aroma and is suitable for a product by objectively and appropriately evaluating influence to be given to flavor of an aroma component coming out of a nose through a retronasal cavity and included in a food and drink when the food and drink is eaten and drunk.SOLUTION: A flavor composition preparing method measures density change to a respiration rate (t) of each aroma component in a respiratory cycle about two or more kinds of aroma components included in a food and drink coming out of the nose through a retronasal cavity when the food and drink is eaten and drunk, respectively calculates an area value (a value) under a curve of a first respiration per unit quantity and a function (b value) showing an attenuation degree of the area value under the curve when an area value (C) under the curve of each respiration rate is approximated by an exponentiation function shown by the next expression:C=a*t-b, evaluates influence to be given to flavors of aroma components included in the food and drink with respective magnitude relations of the a value and the b value of two or more kinds of aroma components as an index correlated to magnitude relation of the magnitude of the influence to be given to the flavors of the food and drink, and adjusts a compounding ratio of the aroma components included in the food and drink to prepare a flavor composition on the basis of an acquired evaluation.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a method for evaluating aroma components that can be added to food and beverages, and a method for preparing a flavor composition including adjusting the blending ratio of aroma components based on the evaluation result.

Background Art

[0002] The fragrance industry is required to develop fragrances that match consumer preferences and product designs. To conduct development that meets the requirements, it is important to grasp the characteristics of retronasal aromas that contribute greatly to the flavor felt when eating or drinking food and beverages. Conventionally, the knowledge obtained from the experience and sensibility of skilled flavorists has shown the characteristics, but there has been a problem in terms of objectivity.

[0003] Regarding only two fragrance compounds in drinking water, a study has been reported in which the behavior of retronasal aroma was formulated (see Non-Patent Document 1). However, the verification mainly focuses on how the presence or absence of lipids in drinking water affects the coefficients in the formula, and does not mention the preparation of flavor compositions.

[0004] In addition, a method has been reported for simply, objectively, and efficiently evaluating the aroma expression characteristics (initial or persistent) of various fragrance compounds in the oral cavity without relying on the experience of flavorists as before (see Patent Document 1). Furthermore, a method has been reported for simply, objectively, and efficiently searching for fragrance compounds useful for reproducing a preferable aftertaste aroma in beverages without relying on the experience and trial and error of flavorists as before (see Patent Document 2). Both reports have the calculation method of objective indices and the search method using adsorbents as the inventors' original methods, and since they target limited product forms, it cannot be said that they are methods for producing flavor compositions for food and beverages based on the objectively evaluated results of the behavior of retronasal aromas when eating or drinking food and beverages.

[0005] On the other hand, as an attempt to evaluate the contribution of aroma components to the retronasal aroma during eating and drinking, the integrated value of the retronasal aroma concentration (C R ) during eating and drinking is calculated, the retronasal threshold concentration integrated value (C T ) at the time when it becomes the threshold for feeling the aroma during eating and drinking is estimated, and a method for evaluating the contribution degree (C R / C T ) using them has been proposed (see Patent Document 3). C R after swallowing the food or drink is derived from the relational expression of C R =a*t -b , C T is derived from the proportional relationship with the initial amount a, and two kinds of coefficients (a, b) regarding the behavior of the retronasal aroma that decreases in a power function manner after swallowing the food or drink are used.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Patent Document 2

Patent Document 3

Non-Patent Documents

[0007]

Non-Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0008] There is a demand for an index useful for preparing a flavor composition for food and drink by objectively evaluating the behavior of retronasal aroma during eating and drinking of food and drink. Based on the result of objectively evaluating the behavior of retronasal aroma during eating and drinking of food and drink, it is desirable to be able to control the retronasal aroma during eating and drinking of food and drink by preparing a flavor composition for food and drink.

Means for Solving the Problems

[0009] First, the present inventors analyzed in real time and continuously the aroma components (retronasal aroma) discharged from the nose through the posterior nasal cavity from the mouth during eating and drinking of food and drink. Specifically, using PTR-TOFMS (Proton Transfer Reaction Time-of-Flight Mass Spectrometer), the change in concentration of each aroma component during the breathing cycle with respect to the breathing rate was measured, and the area value under the curve for each breathing rate was obtained.

[0010] After ingesting a certain amount of food and drink, the area value under the curve of the retronasal aroma decreases over time, and the decay of the area value under the curve with respect to the breathing rate can be approximated by a power function. Among the coefficients of the power function (C = a * t -b ), t is the breathing rate, a is the area value under the curve at the first breath, and b is the decay coefficient. The a value is almost in a proportional relationship with the added amount of the aroma component, and the b value is almost independent of the added amount.

[0011] The a value and b value obtained above are generally unique values for each aroma component in the retronasal aroma and serve as parameters indicating the behavior of each aroma component. Therefore, they can be used as an index for controlling the expression of retronasal aroma from food and drink when formulating the target flavor composition. Also, by comparing the parameters of two or more aroma components and obtaining the relative magnitude relationship for each parameter, based on the magnitude relationship, it can be used as an index for determining which aroma component more effectively affects the target flavor.

[0012] According to a preferred embodiment of the present invention, since the a value and b value obtained above are calculated from the result of directly introducing exhaled breath discharged from the nose without passing through an adsorbent or the like into the apparatus for analysis, they are likely to reflect the behavior of the retronasal aroma actually felt by humans.

[0013] As described above, the present invention focuses on the fact that there are differences among aroma components regarding the behavior of retronasal aroma when eating and drinking foods. That is, the present invention relates to a method for evaluating aroma components shown below, a method for preparing a fragrance composition including evaluating aroma components by the evaluation method and adjusting the blending ratio of the aroma components contained in the food or drink based on the evaluation, and a method for adjusting the flavoring rate of the fragrance composition to the food or drink by evaluating aroma components by the evaluation method and adjusting the blending ratio of the aroma components contained in the food or drink based on the evaluation. [1] A method for evaluating the influence on the flavor of aroma components contained in a food or drink that is discharged from the nose through the posterior nasal cavity when eating and drinking the food or drink, comprising: 1) Measuring the change in concentration of each aroma component in the respiratory cycle with respect to the respiratory rate (t) of two or more aroma components contained in the food or drink that is discharged from the nose through the posterior nasal cavity when eating and drinking the food or drink, and approximating the area value (C) under the curve of each respiratory rate with a power function represented by the following formula: C = a * t -b Calculating the area value (a value) under the curve of the first breath per unit amount and the coefficient (b value) indicating the degree of attenuation of the area value under the curve when approximated by the power function; 2) Obtaining the magnitude relationship of the a value and the b value of each of the two or more aroma components obtained in step 1); 3) Evaluating the influence on the flavor of the aroma components contained in the food or drink by using the magnitude relationship of the a value and the b value of each of the two or more aroma components obtained in step 2) as an index correlated with the magnitude relationship of the influence on the flavor of the food or drink. The evaluation method described above. [2] The evaluation method according to [1] above, wherein in step 1), the a value and the b value are measured using a gas chromatograph or a mass spectrometer. [3] A method for preparing a fragrance composition, comprising: A) Evaluating the influence on the flavor of aroma components contained in the food or drink that is discharged from the nose through the posterior nasal cavity when eating and drinking the food or drink by the evaluation method according to [1] or [2] above; B) Based on the evaluation obtained in step A), adjusting the blending ratio of the aroma components contained in the food or beverage to prepare a flavor composition; The preparation method comprising the same. [4] A method for adjusting the flavoring rate of a flavor composition to a food or beverage, comprising: i) Evaluating the influence on the flavor of the aroma components contained in the food or beverage discharged from the nose through the posterior nasal cavity during eating or drinking by the evaluation method described in [1] or [2] above; ii) Based on the evaluation obtained in step i), adjusting the flavoring rate of the flavor composition to the food or beverage; The method comprising the same. [Advantages of the Invention]

[0014] According to the present invention, the influence on the flavor of the aroma components during eating or drinking of the food or beverage can be appropriately evaluated in consideration of the actual eating environment. For example, by using the evaluation method of the present invention, the behavior of each aroma component when eating or drinking the food or beverage can be objectively evaluated. According to a preferred embodiment of the present invention, it becomes easy to objectively evaluate the influence on the flavor of the aroma components contained in the food or beverage, and a compounded flavor with controlled retronasal aroma can be efficiently produced. [Brief Description of the Drawings]

[0015]

Figure 1

Figure 2

Figure 3

Figure 4

Figure 5

Figure 6

BEST MODE FOR CARRYING OUT THE INVENTION

[0016] Hereinafter, the present invention will be described in detail.

[0017] 1. Evaluation Method of Aroma Components The evaluation method of the present invention is a method for evaluating the influence on the flavor of aroma components contained in a food or beverage that is discharged from the nose through the posterior nasal cavity when eating or drinking the food or beverage, 1) For two or more kinds of aroma components contained in the food or beverage that are discharged from the nose through the posterior nasal cavity when eating or drinking the food or beverage, measure the change in concentration of each aroma component with respect to the respiration rate (t) during the respiratory cycle, and the area value (C) under the curve of each respiration rate is calculated by the following formula: C = a * t -b Calculate the area value (a value) under the curve of the first breath per unit amount and the coefficient (b value) indicating the degree of attenuation of the area value under the curve when approximated by a power function represented by 2) Obtain the magnitude relationship of the a values and b values of two or more kinds of aroma components obtained in step 1). 3) Evaluate the influence on the flavor of the aroma components contained in the food or beverage by using the magnitude relationship of the a values and b values of two or more kinds of aroma components obtained in step 2) as an index correlated with the magnitude relationship of the influence on the flavor of the food or beverage. It is characterized by including.

[0018] The evaluation method according to the present invention aims to appropriately evaluate the influence on the flavor of aroma components contained in a food or beverage that is discharged from the nose through the posterior nasal cavity during eating or drinking, taking into account the actual eating or drinking environment. Each step will be described below.

[0019] In step 1), regarding two or more aroma components contained in the food or beverage when measuring the aroma components discharged from the nose through the posterior nasal cavity during eating or drinking, the change in concentration of each aroma component with respect to the breathing rate (t) during the breathing cycle is measured, and the area value (C) under the curve of each breathing rate is approximated by the power function represented by the following formula: C = a * t -b The area value (a value) of the first breath per unit amount and the coefficient (b value) indicating the degree of attenuation of the area value under the curve are calculated respectively when approximated by the power function.

[0020] The food or beverage is not particularly limited, but it is preferably a beverage or food whose commercial value is enhanced by flavoring.

[0021] Examples of beverages include, but are not particularly limited to, tea beverages such as green tea, matcha, or black tea; soft drinks such as coffee, cocoa, carbonated beverages, fruit juice beverages, sports drinks, and flavored water (near water); alcoholic beverages such as gin, vodka, whiskey, wine, chu-hi, sour, shochu, and sake; and beers such as beer, sparkling wine, low-alcohol beer, and non-alcoholic beer. Particularly preferred are beverages to which flavors can be added, specifically, black tea, coffee, fruit juice beverages, sports drinks, flavored water, sour, chu-hi, and beers. Examples of foods include, but are not particularly limited to, frozen desserts such as ice creams, sherbets, and ice candies; dairy products such as yogurts; Japanese and Western confectioneries; jams; candies; jellies; gums; breads; curries; stews; Japanese-style soups, Western-style soups, and Chinese soups; flavor seasonings; various instant beverages or foods; various snack foods; nursing foods; dentifrices; and oral care products. Among these, frozen desserts, ice creams, sherbets, yogurts, jellies, and curries are preferably mentioned. In the present specification, "food" includes foods that become final products by mixing two or more kinds.

[0022] The fragrance or fragrance compound used as an aroma component in the present invention is not particularly limited, as long as it is contained in animals and plants used as food raw materials or can be added as a food additive. For example, fragrances described in the Patent Office Gazette Well-known and Conventional Technology Collection (Fragrances), Part II, Food Flavors (Japan Patent Office), Natural Flavoring Substances Collection (Japan Flavor Industry Association), and Synthetic Fragrances (Chemical Industry Daily) can be mentioned.

[0023] As described above, the attenuation of the area under the curve of the retronasal aroma with respect to the respiratory rate after ingesting a certain amount of food or drink can be approximated by a power function represented by the following formula: C = a * t -b In the present invention, among the coefficients of the power function (C = a * t -b ), t is the respiratory rate, the a value is the area under the curve value of the first breath per unit amount, and the b value is defined as a coefficient indicating the degree of attenuation of the area under the curve value. In the present invention, for two or more aroma components, the a value and the b value are respectively determined. The a value and the b value can also be called parameters of the retronasal aroma. When the a value and the b value cannot be obtained from experiments, estimated values may be obtained using computational science methods from the viewpoints of chemical structure and physical property values. Alternatively, the a value and the b value may be calculated using a device that can reproduce the retronasal aroma behavior during human eating.

[0024] In addition, solvents contained in foods or drinks, for example, solvents contained in fragrance compositions to dilute compounded fragrances or improve their solubility in foods or drinks, are not considered in the calculation of each parameter because they are almost odorless themselves. Solvents not considered in the calculation of each parameter include propylene glycol (propane-1,2-diol); triethyl citrate (triethyl 2-hydroxypropane-1,2,3-tricarboxylate); glyceryl acetate (1,2,3-propanetriol-triacetate) water; ethanol; edible oils such as coconut oil and vegetable oil; and the like.

[0025] Hereinafter, embodiments of the evaluation method according to the present invention will be described in detail.

[0026] In one embodiment of the present invention, the a value and the b value are calculated based on the measured values of the concentration changes of each aroma component. First, a food or drink to which an appropriate amount of a single or a plurality of aroma components is added is swallowed, and the concentration changes of each aroma component discharged from the nostrils are measured in real time using PTR-TOFMS. FIG. 1 is a graph schematically showing an example of the result of measuring the concentration change of retronasal aroma with respect to time using a real-time measuring device, and the lattice-patterned portion shows the area under the curve of the first breath. FIG. 2 is a graph schematically showing an example of the attenuation curve of the area under the curve value of the retronasal aroma for each respiratory rate. When the concentration changes of each aroma component are measured in real time using PTR-TOFMS, as shown in FIG. 1, a retronasal aroma curve for each respiratory rate is obtained for each aroma component. Based on the obtained retronasal aroma curve, as shown in FIG. 2, the area under the curve value (C) of the retronasal aroma curve for each respiratory rate is calculated for each aroma component. Then, the attenuation of the area under the curve value changing for each respiratory rate (t) is approximated by a power function (C = a * t -b ) to obtain the area under the curve value (a value) of the first breath per unit amount and the coefficient (b value) indicating the degree of attenuation per breath. It is preferable to perform the same measurement a plurality of times (for example, 2 times or more) and average the a value and the b value by the number of measurement times.

[0027] Since the value of a is approximately proportional to the amount of the aroma component added to the food or drink, it is desirable to divide by the added amount to obtain a value per unit amount. For example, the unit of the aroma component concentration in the total amount of the food or drink can be "ppm" (mass basis), and the value of a per 1 ppm can be used. By making it per unit amount, even if the added concentrations vary among the aroma components during measurement, the relative magnitude relationship among the aroma components can be shown by the value of a.

[0028] The method for analyzing the aroma components discharged from the nose is not particularly limited, but efficient analysis and interpretation can be achieved by using a gas chromatograph or a mass spectrometer. Also, it is preferable to use a real-time measurement device capable of capturing the concentration changes that occur in a short time of the aroma components discharged from the nose. An example of such a device is a proton transfer reaction time-of-flight mass spectrometer PTR-TOFMS (manufactured by IONICON Analytik GmbH).

[0029] For example, in the case of a beverage, it is preferable to drink at once 10 mL to 30 mL, which is an amount corresponding to one mouthful in normal drinking. Also, measurement from 1 to 10 breaths after drinking is preferable, and measurement at least up to 1 to 3 breaths is essential.

[0030] For example, in the case of food, it is preferable to chew 10 g to 20 g, which is an amount corresponding to one mouthful in normal eating, and then drink it all at once. The number of chewing times is not particularly limited, but it is desirable to chew to the extent that it can be swallowed at once, and 5 to 30 times is preferable. The number of chewing times can be appropriately determined depending on the type of food for each measurement. When performing the same measurement multiple times, it shall be performed under the same conditions. Also, measurement from 1 to 10 breaths after eating is preferable, and measurement at least up to 1 to 3 breaths is essential.

[0031] As described above, in another embodiment of the present invention, estimated values of the a value and the b value can also be obtained using a computational science method from the viewpoints of chemical structure and physical property values, etc. In another embodiment of the present invention, instead of analyzing and interpreting the aroma components exhaled from the human nose, an apparatus capable of reproducing the retronasal aroma behavior during human eating may be used, and the a-value and b-value may be calculated by analyzing and interpreting the aroma components emitted from the apparatus. More specifically, an apparatus capable of reproducing the retronasal aroma behavior during human eating, including the human breathing cycle, may be used, and the change in concentration of each aroma component in the breathing cycle emitted from the apparatus with respect to the breathing rate may be measured to obtain the area value under the curve for each breathing rate, and the a-value and b-value may be calculated in the same manner as the method described above.

[0032] Next, in step 2), the magnitude relationship between the a-values and b-values of two or more aroma components obtained in step 1) is obtained. Here, the "magnitude relationship" means the relative magnitude relationship between the a-values and b-values of two or more aroma components. Also, the magnitude relationship between the a-value and b-value may be any relative magnitude relationship between the a-values and b-values of any two or more aroma components contained in the food or drink. That is, the aroma components for obtaining the magnitude relationship of each parameter may be at least a part of the aroma components contained in the food or drink, and it is not necessary to be all of them. For example, the parameters may be calculated only for specific aroma components that are focused on in the formulation of the fragrance composition, such as aroma components with a large contribution as an aroma to the target scent or aroma components with a low threshold value, and the magnitude relationship may be obtained.

[0033] In step 3), the magnitude relationship between the a-value and the b-value of each of two or more aroma components obtained in step 2) is used as an index correlated with the magnitude relationship of the influence on the flavor of the food or beverage, and the influence on the flavor of the aroma components contained in the food or beverage is evaluated. Here, the "magnitude relationship" means the relative magnitude relationship of the influence that two or more aroma components exert on the flavor of the food or beverage. For example, among two aroma components, the one with the larger a-value is more likely to have a greater influence on the flavor of the first breath when consuming the food or beverage, and the one with the smaller a-value of the two aroma components is more likely to have a smaller influence on the flavor of the first breath when consuming the food or beverage. Also, among two aroma components, the one with the larger b-value has a larger attenuation amount after the second breath, and the one with the smaller b-value of the two aroma components has a smaller attenuation amount after the second breath. That is, the one with the larger b-value is more likely to have a faster change in flavor, and the one with the smaller b-value is more likely to have a smaller change in flavor. However, there may be cases where the magnitude relationship between the a-value and the b-value does not necessarily match the magnitude relationship of the influence on the flavor. A person skilled in the art can predict such cases and obtain the target perfume composition by further adjusting the blending ratio as necessary.

[0034] The a-value and the b-value of two or more aroma components are each compared to obtain a relative magnitude relationship, but the a-value and the b-value can be combined and classified into several groups, and each group can be associated with an index of the influence on the flavor. For example, the a-value of the aroma components belonging to the population can be divided into larger and smaller values, and the b-value can also be divided into larger and smaller values, and classified into 2 to 4 groups by their combination. Also, the b-value can be classified into two or more groups, and the a-value can be compared within each group to evaluate the influence on the flavor. For example, the aroma components belonging to the group with both a large a-value and a large b-value are more likely to have a greater influence on the flavor of the first breath when consuming the food or beverage, but are more likely to have a large change in flavor after the second breath. On the other hand, the aroma components belonging to the group with both a small a-value and a small b-value are more likely to have a smaller influence on the flavor of the first breath when consuming the food or beverage, but are more likely to have a small change in flavor after the second breath.

[0035] Each parameter may have different values depending on the dough of the food or drink sample. In that case, according to the dough of the target product, a model dough is prepared, flavored with aroma components, and the parameters of each aroma component are measured and compared. The magnitude relationship of the parameters of two or more aroma components becomes an index that correlates with the magnitude relationship of the influence on the flavor felt by humans when eating the sample.

[0036] In addition, if the composition of the dough and the measurement conditions are the same, measurements may be performed on a plurality of samples with different compositions of aroma components flavored on the model dough, and the parameters of two or more aroma components obtained in each measurement may be directly compared to obtain a relative magnitude relationship.

[0037] As described above, according to a preferred embodiment of the present invention, it becomes easy to objectively evaluate the influence on the flavor of the aroma components contained in the food or drink. According to a preferred embodiment of the present invention, when formulating a flavor composition, the aroma components are evaluated using the evaluation method of the present invention, and based on the evaluation, the types and blending ratios of the aroma components are selected, so that the expression of retronasal aroma can be controlled according to the type of food or drink. According to a preferred embodiment of the present invention, by using the evaluation method of the aroma components of the present invention, a formulated flavor with controlled retronasal aroma can be efficiently produced.

[0038] 2. Method for preparing a flavor composition The method for preparing a flavor composition of the present invention is A) a step of evaluating, by the evaluation method, the influence on the flavor of the aroma components contained in the food or drink discharged from the nose through the posterior nasal cavity when eating the food or drink; B) a step of adjusting the blending ratio of the aroma components contained in the food or drink based on the evaluation obtained in step A) above to prepare a flavor composition; characterized by including.

[0039] In step A), the evaluation method of the aroma components of the present invention is used to evaluate the influence on the flavor of the aroma components contained in the food or beverage discharged from the nose through the posterior nasal cavity during eating or drinking. The evaluation method of the aroma components of the present invention is as described in the above "1. Evaluation method of aroma components".

[0040] In step B), for example, the blending ratio of the aroma components in the flavoring composition used in the food or beverage is adjusted by increasing or decreasing the quantitative ratio of the aroma components positioned as the aroma components having a relatively large influence on the target flavor of the food or beverage. In the present invention, by increasing or decreasing the quantitative ratio of the aroma components positioned as the aroma components having a relatively large influence on the target flavor of the food or beverage, it becomes easy to control the influence on the flavor of the food or beverage when the flavoring composition is used in the food or beverage.

[0041] For example, since an aroma component with a relatively large a value can be evaluated as having a relatively large influence on the flavor of the first breath when eating or drinking the food or beverage, it is conceivable to control the flavor of the food or beverage by increasing or decreasing the blending amount of the aroma component. Alternatively, since an aroma component with a relatively small a value can be evaluated as having a relatively small influence on the flavor of the first breath when eating or drinking the food or beverage, it is also conceivable to reduce the blending amount or not blend it. Also, for example, since an aroma component with a relatively large b value can be evaluated as having a relatively large change in flavor when eating or drinking the food or beverage, it is conceivable to increase the blending amount of the aroma component to make the flavor of the food or beverage more persistent. Alternatively, since an aroma component with a relatively small b value can be evaluated as having a relatively small change in flavor when eating or drinking the food or beverage, it is also conceivable to reduce the blending amount to make the persistence of the flavor shorter.

[0042] According to a preferred embodiment of the present invention, it becomes easier to control the expression of retronasal aroma when eating or drinking food, and it is possible to efficiently provide a flavor composition that expresses a desired retronasal aroma according to the type of food or drink. Further, according to a preferred embodiment of the present invention, it is possible to more efficiently provide a product in which the expression of retronasal aroma when eating or drinking food is more controlled.

[0043] 3. Method for Adjusting the Flavoring Rate of the Flavor Composition in Food and Drink The method for adjusting the flavoring rate of the flavor composition of the present invention in food and drink is i) a step of evaluating the influence on the flavor of the aroma components contained in the food or drink discharged from the nose through the posterior nasal cavity when eating or drinking the food or drink by the evaluation method; ii) a step of adjusting the flavoring rate of the flavor composition in the food or drink by adjusting the blending ratio of the aroma components contained in the food or drink based on the evaluation obtained in the step i) to prepare a flavor composition; characterized by including.

[0044] In step i), the influence on the flavor of the aroma components contained in the food or drink discharged from the nose through the posterior nasal cavity when eating or drinking the food or drink is evaluated by the evaluation method of the aroma components of the present invention. The evaluation method of the aroma components of the present invention is as described in the above "1. Evaluation Method of Aroma Components".

[0045] In step ii), for example, the blending ratio of the aroma components in the flavor composition used in the food or drink is adjusted by increasing or decreasing the quantitative ratio of the aroma components positioned as the aroma components having a large influence on the target flavor of the food or drink. In the present invention, by increasing or decreasing the quantitative ratio of the aroma components positioned as the aroma components having a large influence on the target flavor of the food or drink, when the flavor composition is used in the food or drink, the flavoring rate of the flavor composition in the food or drink can be adjusted. For example, when the blending amount of the aroma component with a relatively large a value is large, it is conceivable to reduce the flavoring rate of the fragrance composition to control the flavor of the food or drink. Alternatively, when the blending amount of the aroma component with a relatively small a value is large, it is also conceivable to increase the flavoring rate. In addition, when the blending amount of the aroma component with a relatively large b value is large, it is conceivable to increase the flavoring rate of the fragrance composition to control the flavor of the food or drink. Alternatively, when the blending amount of the aroma component with a relatively small b value is large, it is also conceivable to reduce the flavoring rate.

[0046] According to a preferred embodiment of the present invention, it becomes easier to control the expression of retronasal aroma when eating or drinking the food or drink, and by preparing a fragrance composition that has a greater impact on the target flavor according to the type of the food or drink, etc., the flavoring rate of the fragrance composition added to the food or drink can be reduced.

Examples

[0047] Next, the present invention will be described more specifically by showing examples, but the present invention is not limited to these examples. In the following examples, unless otherwise specified, “%” is based on mass.

[0048] When eating or drinking the food or drink, the aroma components contained in the food or drink that are discharged from the nose through the posterior nasal cavity were directly introduced into a proton transfer reaction mass spectrometer “PTR-TOFMS” (manufactured by IONICON Analytik GmbH), and the concentration of each aroma component that varies with each breath was obtained from the detected ions. The main measurement conditions of PTR-TOFMS are shown in Table 1.

[0049]

Table 1

[0050] [Example 1] A basic blending fragrance composition for beverages (Reference Product 1) composed of various fragrance compounds was prepared. The blending formulation of Reference Product 1 is shown in Table 2.

[0051]

Table 2

[0052] Using ion-exchanged water as the base, 0.1% of Reference Sample 1 was added to the total amount of the base, and the mixture was cooled to 5°C to obtain a sample. After drinking 10 mL of this sample, the aroma concentration of the flavor compounds discharged from the nose through the posterior nasal cavity was measured by PTR-TOFMS. The measurement time was approximately 30 seconds after drinking the sample.

[0053] The area under the curve value for each breath of the concentration of each aroma component that varies according to the breathing cycle was calculated, and the decay behavior of these values was approximated by a power function (C = a * t -b ) where, in the examples, the a value is the area under the curve value of the first breath per unit amount (ppm), and the b value is a coefficient indicating the degree of decay of the area under the curve value. This measurement was performed multiple times, and each parameter (a, b) was averaged over the number of measurements. The parameter values for the constituent flavor compounds of Reference Sample 1 are shown in Table 3.

[0054] [Table 3]

[0055] [Example 2] Basic flavor compositions for jelly (Reference Samples 2 and 3) composed of various flavor compounds were prepared. The formulation recipes for Reference Samples 2 and 3 are shown in Tables 4 and 5.

[0056] [Table 4] [Table 5]

[0057] 6 g of granulated sugar, 1 g of gelatin, and 50 g of ion-exchanged water were mixed into a dough that had undergone a heating process. Reference samples 2 and 3 were each added at 0.3% based on the total amount of the dough, and the mixture was cooled to 5°C to obtain samples. After eating 10 g of each of these samples, the aroma concentration of the flavor compounds discharged from the nose through the posterior nasal cavity was measured using PTR-TOFMS. The measurement time was approximately 30 seconds after eating the samples.

[0058] For each sample, the area under the curve value for each breath of the concentration of each aroma component that varies according to the breathing cycle was calculated, and the decay behavior of these values was approximated using a power function (C = a * t -b ) with the breathing rate as the variable. The same measurement was performed multiple times for each sample, and each parameter (a, b) was averaged over the number of measurements. The parameter values for the constituent flavor compounds of reference samples 2 and 3 are shown in Table 6. In this example, doughs flavored with reference sample 2 and reference sample 3 were each prepared as samples, and each parameter value was calculated based on the aroma concentration of the constituent flavor compounds for each sample. Since the dough composition and measurement conditions were the same, the obtained parameter values could be directly compared to obtain the relative magnitude relationship.

[0059]

Table 6

[0060] Next, the following tests were conducted to verify the effectiveness of the a-value and b-value.

[0061] [Example 3] A blended flavor composition for beverages (reference product 1) composed of various flavor compounds was prepared. For each parameter in the beverage, the flavor compounds in reference product 1 were classified into those with large a-values and b-values and those with small a-values and b-values, and blended flavor compositions (comparative products 1 and 2) were prepared by changing only the formulation amounts of each group. Comparative product 1 is a blended flavor composition with the formulation amount of flavor compounds with small a-values and b-values changed, and comparative product 2 is a blended flavor composition with the formulation amount of flavor compounds with large a-values and b-values changed. The formulation recipes of reference product 1 and comparative products 1 and 2 are shown in Table 7.

[0062] [Table 7]

[0063] (Sensory Evaluation) Regarding the aroma intensity when drinking samples prepared by blending 0.3% each of beverage blending flavor compositions (reference product 1 and comparative products 1 and 2) using black coffee (Brix: 0.64) obtained by diluting drip coffee with water as the base material, five experienced panelists conducted sensory evaluations. The evaluation points were two points, immediately after drinking (the first breath) and around 20 seconds later (equivalent to the sixth breath). The aroma intensity was evaluated as the relative intensity (12 levels in 0.5 increments) with respect to reference product 1. The evaluation criteria are shown below. Evaluation Criteria Score 6 points: Feels quite strong 5 points: Feels strong 4 points: Feels slightly strong 3 points: Feels equivalent 2 points: Feels slightly weak 1 point: Feels weak 0 points: Feels quite weak

[0064] Reference product 1 and each comparative product were regarded as a set, and the order was such that reference product 1 was drunk immediately before drinking the comparative product. An evaluation method of filling in scores on the prepared evaluation sheets was adopted, and the simple average values of the five evaluators are shown in Tables 8 and 9.

[0065] [Table 8] [Table 9]

[0066] When comparing the aroma intensities of each comparative product with respect to reference product 1 (Figs. 3 and 4), the score of comparative product 2, in which the amount of the flavor compound with a large a value was increased, tended to be higher immediately after ingestion. Also, the score of comparative product 1, in which the amount of the flavor compound with a small b value was increased, tended to be higher after about 20 seconds from ingestion. From this, it was shown that the a value and b value obtained by this evaluation method are useful as indicators of the influence on flavor, and that this evaluation method is a useful technique for solving problems.

[0067] [Example 4] A jelly blended flavor composition (reference product 2) composed of various flavor compounds was prepared. Regarding each parameter in the jelly, the flavor compounds were classified into those with large a values and small b values in reference product 2, and blended flavor compositions (comparative products 3 and 4) in which only the formulation amounts of each group were changed were prepared. Comparative product 3 is a blended flavor composition in which the formulation amount of the flavor compound with small a and b values was changed, and comparative product 4 is a blended flavor composition in which the formulation amount of the flavor compound with large a and b values was changed. The blending formulations of reference product 2 and comparative products 3 and 4 are shown in Table 10.

[0068]

Table 10

[0069] (Sensory evaluation) Regarding the aroma intensity when eating samples in which 0.1% of a jelly blended flavor composition (reference product 2 and comparative products 3 and 4) was respectively blended into a dough in which 6 g of granulated sugar, 1 g of gelatin, and 50 g of black coffee (Brix: 0.64) obtained by diluting drip coffee with water were mixed through a heating process, five experienced panelists conducted a sensory evaluation. The evaluation points were two points, immediately after eating (the first breath) and around 20 seconds (equivalent to the sixth breath). The aroma intensity was evaluated as the relative intensity (12 steps in 0.5 increments) with respect to reference product 2. The evaluation criteria are shown below. Evaluation Criteria Score 6 points: Feels quite strong 5 points: Feels strong 4 points: Slightly strongly felt 3 points: Equally felt 2 points: Slightly weakly felt 1 point: Weakly felt 0 point: Considerably weakly felt

[0070] Reference product 2 and each comparative product were taken as a set, and the order was to consume reference product 2 immediately before consuming the comparative product. A method of filling in scores on the prepared evaluation sheets was adopted, and the simple average values of 5 evaluators are shown in Tables 11 and 12.

[0071]

Table 11

Table 12

[0072] When comparing the intensity of the aroma of each comparative product with respect to reference product 2 (Figs. 5, 6), the score of comparative product 4 with an increased amount of the flavor compound having a large a value tended to be higher immediately after consumption. Also, the score of comparative product 3 with an increased amount of the flavor compound having a small b value tended to be higher after about 20 seconds from consumption. From this, it was shown that the a value and b value obtained by this evaluation method are useful as indices for the influence on flavor, and it was shown that this evaluation method is a useful technique for solving problems.

Claims

1. A method for evaluating the effect on the flavor of aroma components contained in a food or beverage that is discharged from the nose through the posterior nasal cavity during eating or drinking, 1) For two or more aroma components contained in a food or drink that are discharged from the nose through the posterior nasal cavity during eating or drinking, measure the change in concentration of each aroma component in the respiratory cycle with respect to the respiratory rate (t), and calculate the area under the curve value (C) for each respiratory rate using the following formula: C = a * t －ｂ When approximated by a power function represented by, calculate the area under the curve value (a value) of the first breath per unit amount and the coefficient (b value) indicating the degree of attenuation of the area under the curve value, respectively; 2) obtaining the relative magnitude relationship between the a value and the b value of two or more aroma components obtained in the step 1); 3) using the relative magnitude relationship between the a value and the b value of two or more aroma components obtained in the step 2) as an index correlated with the relative magnitude relationship of the magnitude of the effect on the flavor of the food or beverage, and evaluating the effect on the flavor of the aroma components contained in the food or beverage; The method comprising the above.

2. The method according to claim 1, wherein in the step 1), measuring the a value and the b value using a gas chromatograph or a mass spectrometer is included.

3. A method for preparing a flavor composition, A) evaluating the effect on the flavor of aroma components contained in a food or beverage that is discharged from the nose through the posterior nasal cavity during eating or drinking by the method according to claim 1 or 2; B) preparing a flavor composition by adjusting the blending ratio of the aroma components contained in the food or beverage based on the evaluation obtained in the step A); The preparation method comprising the above.

4. A method for adjusting the flavoring rate of a flavor composition to a food or beverage, i) evaluating the effect on the flavor of aroma components contained in a food or beverage that is discharged from the nose through the posterior nasal cavity during eating or drinking by the method according to claim 1 or 2; ii) adjusting the flavoring rate of the flavor composition to the food or beverage based on the evaluation obtained in the step i); The method comprising the above.

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