Masking odors caused by oxidation of unsaturated fatty acids

Abstract

To provide a method for masking a degradation odor caused by oxidation in an unsaturated fatty acid-containing composition.SOLUTION: An agent for masking an odor caused by an oxidation component of unsaturated fatty acid contains a high-sweetness sweetener.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a masking agent used to suppress odors caused by oxidized components of unsaturated fatty acids. The present invention also relates to a method for suppressing odors caused by oxidized components of unsaturated fatty acids in a composition containing unsaturated fatty acids and / or oxidized components of unsaturated fatty acids, a composition with suppressed odors, and a method for producing the same. [Background technology]

[0002] Unsaturated fatty acids such as oleic acid, linoleic acid, and linolenic acid are known to decompose through autoxidation and photosensitized oxidation, producing volatile compounds. Linoleic acid, in particular, is a lipid component that is easily oxidized. It oxidizes relatively easily under the influence of oxygen, light, or heat, producing various carbonyl compounds, including aldehydes such as hexanal and (E,E)-2,4-decadienal, and ketones such as 1-octen-3-one. Furthermore, oleic acid also generates carbonyl compounds such as heptanal, nonanal, and decanal when oxidized. These carbonyl compounds have a relatively low odor threshold and are responsible for the odor of deteriorated lipids. For example, hexanal has a grassy, ​​green smell, (E,E)-2,4-decadienal has a deep-fried smell, 1-octen-3-one has a mushroom-like or metallic smell, heptanal has an oily, fatty smell, nonanal has a soap-fruity, tallowy smell, and decanal has an orange-peel-like smell. Each of these compounds has its own unique smell (see Non-Patent Documents 1 and 2, etc.).

[0003] For this reason, products containing unsaturated fatty acids are prone to oxidation during manufacturing, processing, or storage, resulting in the generation of unpleasant odors (oxidative deterioration odors: off-flavors) caused by the oxidized components. In particular, for foods, beverages, fragrances, and cosmetics, where odors have a significant impact on product quality, the generation of unpleasant odors is a serious problem that directly leads to a deterioration in quality.

[0004] For this reason, various methods for suppressing the generation of stale odors have been studied and proposed. For example, Non-Patent Document 3 describes that the generation of hexanal, which is generated when milk is irradiated with light, can be suppressed by vitamin C, enzyme-treated isoquercitrin, and bayberry extract, which are known antioxidants. Furthermore, Patent Document 1 discloses that the odor of 1-octen-3-one, which is generated when dairy products are irradiated with light, can be masked by adding nerol, acetaldehyde, methyl salicylate, or 1,8-cineole. Furthermore, recent research by the present applicants has revealed that ethyl lactate, 2-butanone, 2-pentanone, acetal, methyl salicylate, 1,8-cineole, ethyl acetate, p-menthan-3-one, γ-hexalactone, dihydroactinidiolide, 2-octanone, ethyl crotonate, 1,4-cineole, menthyl lactate, 2-methyl-2-hepten-6-one, hexanal, anethole, ethyl butyrate, sclareolide, and ethyl isovalerate are effective masking agents for (E,E)-2,4-decadienal, which is generated when a fruit juice-containing product is irradiated with light (unpublished at the time of this application). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] International Publication No. WO2017 / 073720 [Non-patent literature]

[0006] [Non-Patent Document 1] Food Chemistry 4th Ed. 203-207 Lipids secondary products, 2008 [Non-patent document 2] Yasushi Endo, "Odor Components of Edible Oils and Fats," Journal of the Japan Oil Chemists' Society, Vol. 48, No. 10 (1999), pp. 1133-1140 [Non-patent document 3] FFI Journal, Vol.217, No.1, 2012, p.108-112 Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention aims to provide a technique for masking odors caused by oxidized components of unsaturated fatty acids in compositions containing unsaturated fatty acids and / or oxidized components of unsaturated fatty acids, particularly carbonyl compounds such as hexanal, (E,E)-2,4-decadienal, and 1-octen-3-one, which are oxidized components of linoleic acid, or heptanal, nonanal, and decanal, which are oxidized components of oleic acid. More specifically, the present invention relates to a masking agent used to suppress odors caused by oxidized components of unsaturated fatty acids (hereinafter, also referred to as "oxidized odor of unsaturated fatty acids" or simply "oxidized odor"). The second objective is to provide a composition containing unsaturated fatty acids and / or oxidized components of unsaturated fatty acids, in which the oxidized odor is masked. The third objective is to provide a method for producing the composition. The production method can also be said to be a method for suppressing the oxidized odor of a composition containing unsaturated fatty acids and / or oxidized components of unsaturated fatty acids. [Means for solving the problem]

[0008] The inventors have conducted extensive research to solve the above-mentioned problems and have discovered that high-intensity sweeteners (hereinafter collectively referred to as "the present ingredients") have the effect of suppressing the odor caused by hexanal, (E,E)-2,4-decadienal, and 1-octen-3-one produced by the oxidation of linoleic acid (oxidative deterioration odor of linoleic acid), as well as the odor caused by heptanal, nonanal, and decanal produced by the oxidation of oleic acid (oxidative deterioration odor of oleic acid), and have confirmed that this effect is exerted even in an amount that does not impart sweetness (an amount below the sweetness threshold).

[0009] Based on these findings, we confirmed that by incorporating this component as a masking agent for the oxidative deterioration odor of unsaturated fatty acids into a composition containing at least one selected from the group consisting of linoleic acid, oleic acid, and their oxidized components, a composition in which the oxidative deterioration odor is suppressed can be obtained, and after further research, we have completed the present invention.

[0010] The present invention has the following embodiments. (I) Masking agent for the oxidized and deteriorated odor of unsaturated fatty acids (I-1) A masking agent for odors caused by oxidation components of unsaturated fatty acids, containing a high-intensity sweetener, A masking agent, wherein the oxidized component is at least one selected from the group consisting of (E,E)-2,4-decadienal, 1-octen-3-one, hexanal, heptanal, nonanal, and decanal. (I-2) The masking agent according to (I-1), wherein the high-intensity sweetener is at least one selected from the group consisting of sucralose, aspartame, acesulfame potassium, stevia extract, swingle extract, thaumatin, and neotame. (I-3) The masking agent according to (I-1) or (I-2), which is a masking agent for suppressing the oxidative deterioration odor of a composition containing an unsaturated fatty acid. (I-4) The masking agent according to any one of (I-1) to (I-3), wherein the unsaturated fatty acid is at least one selected from the group consisting of linoleic acid and oleic acid.

[0011] (II) Composition containing unsaturated fatty acids and / or unsaturated fatty acid oxidized components, and method for producing the same (II-1) A composition containing at least one member selected from the group consisting of unsaturated fatty acids and their oxidized components, which contains a masking agent according to any one of (I-1) to (I-4). (II-2) The composition according to (II-1), wherein the unsaturated fatty acid is at least one selected from the group consisting of linoleic acid and oleic acid. (II-3) A method for producing a composition in which the odor caused by the oxidized components is masked, comprising the step of blending a high-intensity sweetener with a composition containing at least one selected from the group consisting of unsaturated fatty acids and their oxidized components. (II-4) The method according to (I-3), wherein the high-intensity sweetener is at least one selected from the group consisting of sucralose, aspartame, acesulfame potassium, stevia extract, swingle extract, thaumatin, and neotame. (II-5) The method according to (II-3) or (II-4), wherein the unsaturated fatty acid is at least one selected from the group consisting of linoleic acid and oleic acid. (II-6) A production method according to any one of (II-3) to (II-5), wherein the oxidation products of linoleic acid are (E,E)-2,4-decadienal, 1-octen-3-one, and hexanal, and the oxidation products of oleic acid are heptanal, nonanal, and decanal.

[0012] (III) Method for masking the odor of oxidized and deteriorated unsaturated fatty acids (III-1) A method for masking odors caused by oxidized components, characterized by incorporating a high-intensity sweetener into a composition containing at least one member selected from the group consisting of unsaturated fatty acids and their oxidized components. (III-2) The masking method according to (III-1), wherein the high-intensity sweetener is at least one selected from the group consisting of sucralose, aspartame, acesulfame potassium, stevia extract, swingle extract, thaumatin, and neotame. (III-3) The masking method according to (III-1) or (III-2), wherein the unsaturated fatty acid is at least one selected from the group consisting of linoleic acid and oleic acid. [Effects of the Invention]

[0013] The masking agent for oxidative degradation odors of unsaturated fatty acids of the present invention (hereinafter also referred to simply as "the masking agent") can mask odors (oxidative degradation odors of unsaturated fatty acids) caused by (E,E)-2,4-decadienal, 1-octen-3-one, hexanal, heptanal, nonanal, and / or decanal, which are components produced by oxidation of compositions containing unsaturated fatty acids, particularly linoleic acid and / or oleic acid. In particular, stevia extract, Momordica oleracea extract, and thaumatin can mask oxidative degradation odors caused by all of the above oxidized components in amounts below the sweetness threshold, thereby masking the desired oxidative degradation odor without affecting the taste of the target composition. Similarly, sucralose can mask the odors caused by (E,E)-2,4-decadienal, 1-octen-3-one, hexanal, and heptanal, and neotame can mask the odors caused by (E,E)-2,4-decadienal, 1-octen-3-one, hexanal, heptanal, and decanal, each at an amount below the sweetness threshold.

[0014] The present masking agent is particularly suitable for use with compositions containing unsaturated fatty acids (products) that are stored in light-transmitting containers (non-light-shielding containers) and distributed, stored, or displayed under light irradiation, such as fluorescent or LED lamps, or that are heat-treated during manufacturing and processing. By blending the masking agent of the present invention with such compositions before or after light irradiation, or before or after heat treatment, the oxidative deterioration odor of unsaturated fatty acids in the composition can be masked. In other words, the present masking agent and the masking method of the present invention are effective in masking the oxidative deterioration odor of unsaturated fatty acids in compositions containing unsaturated fatty acids and / or oxidized unsaturated fatty acid components, allowing the preparation and provision of compositions (e.g., foods, beverages, cosmetics, etc.) that suppress quality degradation associated with flavor deterioration due to the deterioration odor. DETAILED DESCRIPTION OF THE INVENTION

[0015] (I) Masking agent for the oxidized and deteriorated odor of unsaturated fatty acids The unsaturated fatty acid oxidative degradation odor masking agent of the present invention is characterized by containing a high-intensity sweetener. A high-intensity sweetener is an edible sweetener that is several tens of times, preferably several hundred times, sweeter than sugar, and includes both artificial and natural sweeteners. Preferably, the high-intensity sweetener is one approved and used as a sugar-substitute food additive under the Food Sanitation Act, specifically, sucralose, aspartame, acesulfame potassium, stevia extract, luohan fruit extract, thaumatin, and neotame can be exemplified. In the present invention, these high-intensity sweeteners can be used alone or in any combination of two or more.

[0016] (sucralose) Sucralose (chemical name: 1,6-Dichloro-1,6-dideoxy-β-D-fructofuranosyl l-4-chloro-4-deoxy-α-D-galactopyranoside) is a sweetener known to be approximately 600 times sweeter than sucrose (table sugar). Because of its high water solubility and excellent stability, it has been widely used in foods for a variety of purposes, including as a sweetener. The sweetness threshold of sucralose is approximately 5 ppm. Sucralose is commercially available, for example, from San-Ei Gen F.F.I. Co., Ltd. under the name "Sunsweet® SU-100."

[0017] (Aspartame) Aspartame (chemical name: N-(L-α-Aspartyl)-L-phenylalanine, 1-methyl ester) is a sweetener derived from an amino acid that is 100 to 200 times sweeter than sucrose (sugar). It is the methyl ester of a dipeptide consisting of a peptide bond between the methyl ester of phenylalanine and aspartic acid. The sweetness threshold of aspartame is approximately 28 ppm. Aspartame is commercially available, for example, from Ajinomoto Co., Inc. under the trade name "Pal Sweet" (registered trademark).

[0018] (acesulfame potassium) Acesulfame potassium (chemical name: 6-methyl-1,2,3-oxathiazin-4(3H)-one-2,2-dioxide potassium) is a sweetener that is approximately 200 times sweeter than sucrose (sugar) and is characterized by its high pH and thermal stability. The sweetness threshold of acesulfame potassium is approximately 15 ppm. Acesulfame potassium is readily available commercially, and is sold, for example, by MC Food Specialties Co., Ltd. under the name "Sunet."

[0019] (Stevia extract) Stevia Rebaudiana Bertoni ( Stevia rebaudianaStevia (Bertoni) (abbreviated as "Stevia" in the present invention) is a plant belonging to the genus Stevia of the Asteraceae family, native to Paraguay in South America. Stevia extracts that are the subject of the present invention include those extracted from, for example, stevia leaves or stems using water or organic solvents such as ethanol, regardless of the method of production. Furthermore, the stevia extracts that are the subject of the present invention may be those that have been subjected to a purification process such as concentration or fractionation after the extraction process so as to contain any steviol glycoside in a high concentration or in a purified state. In other words, the stevia extracts that are the subject of the present invention may contain steviol glycosides in a crude or purified state. The steviol glycoside may be any glycoside having a steviol skeleton, and examples thereof include, but are not limited to, stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside N, rebaudioside O, dulcoside A, dulcoside B, rebusoside, steviolmonoside, steviolbioside, etc. Rebaudioside A is also a sweetening component known to have a sweetness 300 to 450 times that of sucrose (sugar). Furthermore, the stevia extracts targeted by the present invention are not limited to those extracted or purified from the above-mentioned natural products, as long as they contain glycosides having a steviol skeleton or those containing such glycosides, but may also be steviol glycosides or those containing such glycosides prepared using fermentation techniques.

[0020] In the present invention, various steviol glycosides can be used in a purified state from stevia extract, or two or more steviol glycosides can be used in a mixed state. In the present invention, the term "stevia extract" encompasses both of these meanings. The content of steviol glycosides, including rebaudioside A, in the stevia extract is not limited as long as the effects of the present invention are achieved, but is preferably 90% by mass or more of the total. More preferably, it is 95% by mass or more. The stevia extract targeted by the present invention also includes an enzyme-treated stevia extract in which sugars such as glucose and fructose have been transferred to the stevia extract using α-glucosyltransferase or the like. The enzyme-treated stevia extract also includes a stevia extract containing α-glucosylated steviol glycoside as the main component.

[0021] Such stevia extracts can be prepared by extracting stevia leaves, stems, etc. as raw materials and further purifying them as necessary, but they can also be conveniently obtained commercially. For example, commercially available stevia extracts include "Rebaudio J-100" and "Rebaudio AD" (both manufactured by Morita Chemical Industry Co., Ltd.). These products are rebaudioside A-containing products (stevia extracts) that contain 90% or more by mass of rebaudioside A.

[0022] (Monk fruit extract) Luohanguo (scientific name: Siraitia grosvenorii (Swingle)C.Jeffrey ex AMLu & Zhi Y.Zhang ( Momordica grosvenorii Monk fruit (Luo Han Guo) is a climbing perennial plant of the genus Monk fruit (Cucurbitaceae) native to China. The Monk fruit extract of the present invention is an extract containing mogroside V extracted from Monk fruit, preferably fresh Monk fruit, regardless of place of origin, using water or an organic solvent such as ethanol. Mogroside V is a triterpene glycoside contained in Monk fruit extract and is also a sweetener known to be approximately 300 times sweeter than sucrose (sugar).

[0023] The mogroside V content of the Momoric Fruit extract used in the present masking agent is not particularly limited, as long as the effects of the present invention are achieved. In other words, in the present masking agent, the Momoric Fruit extract can be used as a Momoric Fruit extract in a purified state from mogroside V, or it can be used in the form of a mixture containing mogroside V and other triterpene glycosides contained in the Momoric Fruit extract (mogrol, mogroside IE1, mogroside IA1, mogroside IIE, mogroside III, mogroside IVa, mogroside IVE, siamenoside, 11-oxomogroside V, and 5α,6α-epoxymogroside). In the present invention, the term "Mooric Fruit Extract" encompasses both of these meanings. The content of mogroside V in the Momoric Fruit Extract is preferably 10% by mass or more, more preferably 20% by mass or more, even more preferably 30% by mass or more, even more preferably 40% by mass or more, and particularly preferably 50% by mass or more.

[0024] Such a Monk Fruit extract can be prepared by extracting Monk Fruit and further purifying it as necessary, but it can also be conveniently obtained commercially. Examples of commercially available Monk Fruit extracts include "Sunnature® M30" (containing 30% by mass of mogroside V) and "Sunnature® M50" (containing 50% by mass of mogroside V) (both manufactured by San-Ei Gen F.F.I., Inc.).

[0025] (Thaumatin) Thaumatin is a plant of the marrowroot family native to West Africa. Thaumatococcus danielliiThaumatin is a protein (vegetable protein) with a molecular weight of approximately 21,000 found in abundance in the seeds of Benth. & Hook. f. It is used as a natural sweetener because it is 3,000 to 8,000 times sweeter than sucrose (sugar). The sweetness threshold of thaumatin is approximately 1 ppm. It is commercially available; for example, a sweetener containing 10% thaumatin by mass (Sunsweet (registered trademark) T-147) is available from San-Ei Gen F.F.I., Inc.

[0026] (Neotame) Neotame (N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester) is a dipeptide methyl ester derivative synthesized by reductive N-alkylation of aspartame. It is a sweetener known to be approximately 10,000 times sweeter than sucrose (sugar). It is commercially available; for example, a sweetener containing 2% neotame by weight (Mirasi (registered trademark) 200) DSP is available from Gokyo Food & Chemical Co., Ltd.

[0027] (This masking agent) The masking agent may contain at least one of the aforementioned high-intensity sweeteners, preferably sucralose, aspartame, acesulfame potassium, stevia extract, luohan fruit extract, thaumatin, and neotame, either alone or in combination of two or more. The proportion of the high-intensity sweetener contained in the masking agent may be any proportion up to 100% by mass, provided that it is capable of masking the deterioration odor caused by the unsaturated fatty acid oxidation component when added to a composition containing the unsaturated fatty acid and / or the unsaturated fatty acid oxidation component.

[0028] Among the active ingredients of the masking agent, those that are excellent in the effect of masking the deterioration odor caused by the oxidation components of linoleic acid are preferably thaumatin, neotame, sucralose, Momordica flower extract, and stevia extract. More preferably, thaumatin, neotame, Momordica flower extract, and stevia extract. Among the active ingredients of the masking agent, those that are excellent in the effect of masking the deterioration odor caused by the oxidation components of oleic acid are preferably Momordica flower extract, stevia extract, aspartame, acesulfame potassium, and thaumatin, in that they are effective below the sweetness threshold.

[0029] The masking agent may also be used in combination with two or more active ingredients, and the form is not particularly limited, but an example is a combination containing at least a Momordicae semen extract and a stevia extract.

[0030] This masking agent is used to mask the deterioration odor (oxidized unsaturated fatty acid deterioration odor) of a composition containing an oxidized unsaturated fatty acid component. Its form is not limited, and it can be in a solid form such as powder, granules, tablets, or capsules, or in a semi-solid or liquid form such as syrup, emulsion, suspension, liquid, or gel. It can also be in a single-dose form or a two-dose form (for example, when two active ingredients are used in combination, such as a combination of a formulation containing Momordica leaf extract and a formulation containing stevia extract).

[0031] When preparing a high-intensity sweetener into a formulation, the masking agent can be appropriately blended with carriers (bases) and additives that can be incorporated into the target composition, depending on the formulation, as long as the effects of the present invention are not impaired. For example, when the target composition is a food or beverage, such carriers and additives can include oligosaccharides such as isomaltooligosaccharides, galactooligosaccharides, and fructooligosaccharides; polysaccharides such as dextrin, cellulose, gum arabic, and starch (e.g., cornstarch); and solvents such as water, to the extent that they do not affect the effects of the masking agent. Furthermore, the inclusion of sugars such as lactose, glucose, fructose, and high-fructose corn syrup; and sugar alcohols such as sorbitol, erythritol, lactitol, maltitol, mannitol, xylitol, and reduced palatinose is not excluded, to the extent that they do not adversely affect the effects of the masking agent. Furthermore, colorants or preservatives commonly used in foods and beverages can also be blended to the extent that they do not adversely affect the effects of the masking agent. Although not limited thereto, the masking agent can be produced without incorporating a disaccharide whose constituent sugars are glucose, mannose, or a combination thereof as such a carrier or additive.

[0032] The amount of the masking agent used in the composition containing oxidized unsaturated fatty acid components can be selected and set according to the purpose, taking into consideration the sweetness caused by the high-intensity sweetener (the present component), which is the main component of the masking agent. For example, as described above, the sweetness of sucralose is 600 times that of sucrose, aspartame is 100 to 200 times that of sucrose, acesulfame potassium is 200 times that of sucrose, rebaudioside A is 300 to 450 times that of sucrose, mogroside V is 350 to 400 times that of sucrose, a mixture of rebaudioside A and mogroside V in a blend ratio of 50:50 to 99:1 is 300 to 450 times that of sucrose, thaumatin is 3,000 to 8,000 times that of sucrose, and neotame is 10,000 times that of sucrose. Therefore, for example, when the present masking agent is added to a composition containing oxidized unsaturated fatty acid components for the purposes of not only masking the oxidized odor of unsaturated fatty acids but also imparting sweetness, it is preferable to add the present masking agent in an amount sufficient to impart sweetness to the composition containing at least one selected from the group consisting of unsaturated fatty acids and their oxidized components (an amount equal to or greater than the sweetness threshold). Specifically, the amounts of sucralose and aspartame can be adjusted to 0.0005% by weight or more, aspartame to 0.0028% by weight or more, acesulfame potassium to 0.0015% by weight or more, Monk Fruit Extract (50% mogroside V content) to 0.002% by weight or more, stevia extract (90% or more rebaudioside A content) to 0.002% by weight or more, thaumatin to 0.0001% by weight or more, and neotame to 0.0001% by weight or more. Furthermore, when the masking agent is a mixture of stevia extract and luohan fruit extract in which the rebaudioside A and mogroside V ratio is 50:50 to 99:1, the total amount of rebaudioside A and mogroside V can be blended into the final composition containing oxidized unsaturated fatty acid components so that the total amount is 0.0025% by mass or more of the total.On the other hand, when the masking agent is used to mask the unsaturated fatty acid oxidation deterioration odor of the composition without the purpose of imparting sweetness or when sweetness is not acceptable, the masking agent is added in an amount that does not impart sweetness in the presence of the unsaturated fatty acid oxidation component (an amount below the sweetness threshold). Specifically, the amounts of sucralose, aspartame, acesulfame potassium, and Monk Fruit Extract (50% mogroside V content) are less than 0.002% by mass, stevia extract (90% or more rebaudioside A content) are less than 0.002% by mass, thaumatin, and neotame are less than 0.0001% by mass. Furthermore, when the masking agent is a mixture of Monk Fruit extract and Stevia extract in which the rebaudioside A and mogroside V are blended in a ratio of 50:50 to 99:1, it can be blended into the final unsaturated fatty acid oxidized component-containing composition so that the total amount of rebaudioside A and mogroside V is less than 0.0025% by mass of the total. It is preferable that the sweetness threshold (perceptual threshold) in the presence of the unsaturated fatty acid oxidized component of this component be individually set for each unsaturated fatty acid oxidized component-containing composition to be applied, and in this case, the threshold is preferably set according to the limit method using a specialized panel.

[0033] The unsaturated fatty acids targeted by the present invention include linoleic acid, a polyunsaturated fatty acid, and oleic acid, a monounsaturated fatty acid. The oxidized components of unsaturated fatty acids targeted by the present invention include carbonyl compounds such as (E,E)-2,4-decadienal, 1-octen-3-one, and hexanal, which are oxidized components of linoleic acid, and heptanal, nonanal, and decanal, which are oxidized components of oleic acid.

[0034] The "unsaturated oxidized deterioration odor" targeted by the present invention is preferably an odor resulting from at least one of the oxidized components of unsaturated fatty acids described above. Unsaturated fatty acids are widely contained in foods and food ingredients containing fats and oils. For example, but not limited to, they are widely contained in edible oils and fats, seafood, meat, milk, vegetables, fruits, and grains, as well as various processed foods made using these (e.g., processed seafood products, processed meat products, confectioneries, bread, mayonnaise, instant noodles, prepared foods, foods and beverages containing vegetable and fruit juices, processed dairy products such as milk, soy milk, tea beverages, coffee beverages, etc.). Specifically, linoleic acid is found in large amounts in edible oils such as safflower oil, sunflower oil, cottonseed oil, soybean oil, corn oil, sesame oil, peanut oil, rice bran oil, and rapeseed oil, as well as in shiso oil, perilla oil, and linseed oil. Oleic acid is found in large amounts in edible fats and oils such as olive oil, rapeseed oil, blended salad oil, beef tallow, lard, peanut oil, rice bran oil, palm oil, sesame oil, corn oil, cottonseed oil, and safflower oil. When these unsaturated fatty acid-containing products are oxidized by exposure to light, storage in the presence of oxygen, and / or heat treatment, linoleic acid produces at least one carbonyl compound selected from the group consisting of (E,E)-2,4-decadienal, 1-octen-3-one, and hexanal, while oleic acid produces at least one carbonyl compound selected from the group consisting of heptanal, nonanal, and decanal, resulting in an unpleasant odor (oxidative deterioration odor). The light mentioned above includes visible light, such as light from fluorescent lamps and LED lamps, as well as light in the visible range, such as sunlight.

[0035] The unpleasant odor (oxidative degradation odor of unsaturated fatty acids) targeted by the present invention is sufficient as long as it is caused by the aforementioned carbonyl compound itself; the carbonyl compound does not necessarily have to be derived from an unsaturated fatty acid. Therefore, in this specification, "oxidized unsaturated fatty acid components" is used as a general term to refer to carbonyl compounds such as (E,E)-2,4-decadienal, 1-octen-3-one, hexanal, heptanal, nonanal, and decanal, regardless of whether they are derived from unsaturated fatty acids. Similarly, in this specification, "oxidative degradation odor of unsaturated fatty acids" or "oxidative degradation odor" is used as a general term to refer to odors caused by the carbonyl compounds, regardless of whether they are odors caused by the oxidation of unsaturated fatty acids.

[0036] Furthermore, the "oxidative degradation odor of unsaturated fatty acids" targeted by the present invention includes either or both of the odor (orthonasal) that is sensed directly when smelling a composition containing the carbonyl compounds (oxidized components of unsaturated fatty acids) with the nose, and the odor (retronasal) that is sensed in the nasal cavity from the back of the throat through the oral cavity when the composition is held in the mouth or swallowed.

[0037] In the present invention, the suppression or masking of the oxidative degradation odor of unsaturated fatty acids includes eliminating or reducing the odor (oxidative degradation odor) caused by oxidized unsaturated fatty acid components. Specifically, adding the present masking agent to a composition containing oxidized unsaturated fatty acid components significantly suppresses the oxidative degradation odor compared to the same composition without the masking agent. Furthermore, by adding the present masking agent to a composition containing unsaturated fatty acids, which are oxidation precursors of carbonyl compounds (collectively referred to as "unsaturated fatty acid-containing compositions") in advance (pre-addition), the oxidative degradation odor is not perceived even when the composition is exposed to oxygen, light, or heat. Even if an oxidative degradation odor is generated (perceived), the oxidative degradation odor is significantly suppressed compared to when the composition is exposed to oxygen, light, or heat without the addition of the masking agent. Furthermore, when an unsaturated fatty acid-containing composition is exposed to oxygen, light, or heat, adding the present masking agent to the unsaturated fatty acid-containing composition later (post-addition) can also eliminate or reduce the oxidative degradation odor.

[0038] The oxidative degradation odor masking effect of the present masking agent can usually be evaluated and determined by a sensory test conducted by a trained expert panel. Specifically, when an oxidative degradation odor masking agent (including a candidate) is added to a target composition containing oxidized unsaturated fatty acid components and exposed to oxygen, light, or heat, and when the same treatment is performed without the addition of the oxidative degradation odor masking agent, the degree of change in odor (deterioration of odor) before and after the treatment of the composition containing oxidized unsaturated fatty acid components is compared. If the change in odor before and after the treatment is smaller with the addition of the masking agent than without the addition of the masking agent, it can be determined that the oxidative degradation odor has been masked (suppressed) by the addition of the masking agent.

[0039] Furthermore, when an oxidative degradation odor masking agent is pre-added to an unsaturated fatty acid-containing composition, if the target unsaturated fatty acid-containing composition is treated with a masking agent (including a candidate), and the degree of change in the odor of the composition before and after treatment (deterioration of the odor) is smaller than the degree of change in the odor of the unsaturated fatty acid-containing composition before and after treatment when the treatment is performed without adding the masking agent, it can be determined that the oxidative degradation odor has been masked (suppressed) by the addition of the masking agent. Furthermore, when an oxidative degradation odor masking agent is post-added to an unsaturated fatty acid-containing composition, if the target unsaturated fatty acid-containing composition is treated and then the masking agent (including a candidate) is added, and the odor of the composition after addition is suppressed compared to the odor of the composition before addition, it can be determined that the oxidative degradation odor has been masked (suppressed) by the addition of the masking agent.

[0040] As a specific method for making this determination, the method described in the experimental examples below can be used as a reference.

[0041] The amount of the oxidized component contained in the composition containing the unsaturated fatty acid oxidized component and the amount of unsaturated fatty acid contained in the composition containing the unsaturated fatty acid can be analyzed by known methods, such as high performance liquid chromatography, gas chromatography, and GC / O analysis (gas chromatography / olfactometry analysis).

[0042] The measurement conditions for GC / O analysis are shown below. GC / O equipment: 6890N (Agilent Technologies) / CharmAnalysis™ (Datu) Column: DB-WAX, length 15 m, inner diameter 0.32 mm (Agilent Technologies) Column temperature conditions: 40 to 220°C, temperature increase 6°C / min Carrier gas: Helium.

[0043] As described above, examples of compositions containing unsaturated fatty acids and / or unsaturated fatty acid oxidation components include, but are not limited to, various edible oils and fats, seafood, meat, livestock milk, soy milk, vegetables, fruits, and grains and beans, as well as various processed foods produced using these (e.g., processed seafood products, processed meat products, confectionery, bread, mayonnaise, instant noodles, prepared foods, foods and beverages containing vegetable and fruit juices, processed dairy products such as milk, soy milk, tea drinks, coffee drinks, etc.).

[0044] (II) The composition containing unsaturated fatty acids and / or unsaturated fatty acid oxidized components, and its manufacturing method The compositions targeted by the present invention are compositions containing the above-described masking agent in addition to the above-described unsaturated fatty acid oxidation component. These compositions are preferably edible compositions for oral or intraoral use, particularly foods and beverages. However, they are not limited to these, and may also be, for example, cosmetics or other products that can contain the unsaturated fatty acid oxidation component.

[0045] The compositions covered by the present invention also include compositions containing precursor compounds of unsaturated fatty acid oxidation components (referred to as "unsaturated fatty acid-containing compositions"). As described above, such unsaturated fatty acid-containing compositions generate unsaturated fatty acid oxidation components when exposed to oxygen, light, heat, or the like, and therefore, by incorporating the present masking agent, it becomes possible to suppress the odor of unsaturated fatty acid oxidation deterioration that may occur.

[0046] Hereinafter, in this specification, a composition containing an unsaturated fatty acid oxidized component to be blended with the present masking agent will be referred to as the "unsaturated fatty acid oxidized component-containing composition," and a composition blended with the present masking agent will be referred to as the "unsaturated fatty acid oxidized component-containing composition." Furthermore, an unsaturated fatty acid-containing composition to be blended with the present masking agent will be referred to as the "unsaturated fatty acid-containing composition," and a composition blended with the present masking agent will be referred to as the "unsaturated fatty acid-containing composition." Furthermore, both will be collectively referred to as the "composition to be blended" and the "composition of the present invention," respectively.

[0047] The composition of the present invention can be prepared by adding and blending the masking agent to the composition to be prepared.

[0048] As described above, the composition targeted by the present invention may be any composition containing at least one of unsaturated fatty acids and / or oxidized unsaturated fatty acid components. Food and beverages are preferred. Specifically, the composition may be any food or beverage whose flavor is affected by the oxidative deterioration odor of unsaturated fatty acids, that is, any food or beverage whose flavor needs to be masked (in other words, any food or beverage whose flavor is improved by masking the oxidative deterioration odor). The composition is not particularly limited as long as it is.

[0049] Examples of such foods and beverages include, without limitation, foods and beverages containing fats and oils as described above, such as various processed foods (e.g., processed seafood products, processed meat products, sweets, bread, mayonnaise, instant noodles, prepared foods, foods and beverages containing vegetable and fruit juices, processed dairy products such as milk, soy milk, tea drinks, coffee drinks, etc.) produced using the various edible fats and oils described above, seafood, livestock meat, livestock milk, soy milk, vegetables, fruits, and / or grains and beans. Preferred are compositions that may be exposed to light during distribution, storage, or display, and examples of such foods and beverages include foods and beverages that are filled in light-transmitting, non-light-shielding containers (plastic containers such as PET, and non-light-shielding glass containers) and then distributed, stored, or displayed.

[0050] The blending ratio of the present masking agent to the composition to be prepared is not particularly limited, as long as the present composition prepared by blending the present masking agent therein exhibits the effects of the present invention.

[0051] Although the content varies depending on the type of masking agent used, for example, when the present composition is prepared by adding sucralose as the masking agent, the content of sucralose in the present composition can be in the range of 0.00005% by mass or more. Preferably, it can be 0.0001% by mass or more, and more preferably 0.0003% by mass or more. While there is no particular upper limit, sucralose exhibits a sweet taste when its concentration exceeds 0.0005% by mass in the presence of oxidized unsaturated fatty acid components. Therefore, when using sucralose in an amount that does not impart sweetness, it is preferable to adjust the amount to a lower amount. When using sucralose in an amount that imparts sweetness, the upper limit can be set without being bound by the amount mentioned above. Even in this case, the final concentration of sucralose can be adjusted to 0.015% by mass or less, taking into account the flavor of the present composition.

[0052] Furthermore, when aspartame is blended with the base material to prepare the present composition, the aspartame content in the present composition can be in the range of 0.003% by mass or more. Preferably, it can be 0.005% by mass or more, and more preferably 0.008% by mass or more. In the presence of oxidized unsaturated fatty acid components, aspartame tends to not exhibit sweetness and not achieve the effects of the present invention when its concentration is 0.0028% by mass or less. Therefore, it is preferable to use aspartame at a concentration above the sweetness threshold, for example, as described above. When aspartame is used in an amount that imparts sweetness, an upper limit can be set without being bound by the amount described above. Even in this case, the final aspartame concentration can be adjusted to 0.045% by mass or less, taking into account the flavor of the present composition.

[0053] Furthermore, when preparing the present composition by blending acesulfame potassium with the composition to be prepared, the content of acesulfame potassium in the present composition can be in the range of 0.003% by mass or more. Preferably, it can be 0.005% by mass or more, and more preferably 0.008% by mass or more. In the presence of oxidized unsaturated fatty acid components, acesulfame potassium tends to not exhibit sweetness and not achieve the effects of the present invention when its concentration is 0.0015% by mass or less. Therefore, it is preferable to use acesulfame potassium at a concentration above the sweetness threshold, for example, as described above. When acesulfame potassium is used in an amount that imparts sweetness, an upper limit can be set without being bound by the amount described above. Even in this case, the final concentration of acesulfame potassium can be adjusted to 0.045% by mass or less, taking into account the flavor of the present composition.

[0054] Furthermore, when the present composition is prepared by blending stevia extract with the base composition, the content of stevia extract in the present composition can be in the range of 0.0002% by mass or more. When converted to a concentration of rebaudioside A (RevA) contained in the stevia extract, this can be in the range of 1.8 ppm or more. A preferred example is 0.0004% by mass or more (equivalent to 3.6 ppm or more in terms of RevA), and more preferably 0.001% by mass or more (equivalent to 9 ppm or more in terms of RevA). While there is no particular upper limit, stevia extract begins to exhibit a sweet taste in the presence of unsaturated fatty acid oxidation components at a concentration exceeding 0.002% by mass. Therefore, when stevia extract is used in an amount that does not impart sweetness, it is preferable to adjust the amount to a lower amount. When stevia extract is used in an amount that imparts sweetness, the upper limit can be set without being bound by the above amount. Even in this case, the final concentration of the stevia extract can be adjusted to, for example, 0.03% by mass or less (270 ppm or less in terms of RevA amount), taking into consideration the flavor of the present composition.

[0055] Furthermore, when the composition is prepared by blending Monk Fruit Extract with the base composition, the Monk Fruit Extract content in the composition can be in the range of 0.0002% by mass or more. Converting this to a concentration of mogroside V (MogV) contained in the Monk Fruit Extract, the content can be in the range of 1 ppm or more. A preferred range is 0.0004% by mass or more (equivalent to 2 ppm or more of MogV), and more preferably 0.001% by mass or more (equivalent to 5 ppm or more of MogV). While there is no particular upper limit, the Monk Fruit Extract exhibits a sweet taste in the presence of unsaturated fatty acid oxidation components at concentrations exceeding 0.002% by mass (equivalent to 10 ppm of MogV). Therefore, when using the Monk Fruit Extract in an amount that does not impart sweetness, it is preferable to adjust the amount to a lower amount. When using the Monk Fruit Extract in an amount that imparts sweetness, the upper limit can be set without being bound by the above amount. Even in this case, the final concentration of the Momordicae extract can be adjusted to, for example, 0.03% by mass or less (equivalent to 150 ppm or less of MogV), taking into consideration the flavor of the composition.

[0056] Furthermore, when the present composition is prepared by blending a mixture of stevia extract and Monk Fruit Extract with the composition to be prepared, the total content of stevia extract and Monk Fruit Extract in the present composition can be in the range of 0.0002% by mass or more. Preferably, it can be 0.0004% by mass or more, and more preferably 0.001% by mass or more. While there is no particular upper limit, in the presence of unsaturated fatty acid oxidation components, if the total content of stevia extract and Monk Fruit Extract exceeds 0.002% by mass, a sweet taste will be imparted. Therefore, when used in an amount that does not impart sweetness, it is preferable to adjust the amount to be less than this. When stevia extract and Monk Fruit Extract are used in an amount that imparts sweetness, the upper limit can be set without being bound by the above amounts. Even in this case, for example, the total concentration of stevia extract and Monk Fruit Extract in the present composition can be adjusted to 0.03% by mass or less.

[0057] Furthermore, when preparing the present composition by blending thaumatin with the base material, the thaumatin content in the present composition can be in the range of 0.00001% by mass or more. Preferably, it can be 0.00002% by mass or more, and more preferably 0.00003% by mass or more. While there is no particular upper limit, thaumatin begins to impart a sweet taste when its concentration exceeds 0.0001% by mass in the presence of unsaturated fatty acid oxidation components. Therefore, when thaumatin is used in an amount that does not impart sweetness, it is preferable to adjust the amount to a lower amount. When thaumatin is used in an amount that imparts sweetness, the upper limit can be set without being bound by the above amount. Even in this case, the final thaumatin concentration can be adjusted to 0.003% by mass or less, taking into account the flavor of the present composition.

[0058] Furthermore, when preparing the present composition by blending neotame with the base material, the neotame content in the present composition can be in the range of 0.00001% by mass or more. Preferably, it can be 0.00002% by mass or more, and more preferably 0.00003% by mass or more. While there is no particular upper limit, neotame exhibits a sweet taste when its concentration exceeds 0.0001% by mass in the presence of unsaturated fatty acid oxidation components. Therefore, when neotame is used in an amount that does not impart sweetness, it is preferable to adjust the amount to a lower amount. When neotame is used in an amount that imparts sweetness, the upper limit can be set without being bound by the amount mentioned above. Even in this case, the final neotame concentration can be adjusted to 0.001% by mass or less, taking into account the flavor of the present composition.

[0059] The high-intensity sweetener (the present component) can be added at any stage in the process of producing the present composition, particularly the present unsaturated fatty acid-containing composition. The present composition can also be produced by blending the present component with the composition, particularly the unsaturated fatty acid-containing composition, before it is exposed to oxygen, light, and / or heat, or by blending the present component with the composition, particularly the unsaturated fatty acid-oxidized component-containing composition, after it has been exposed to oxygen, light, and / or heat.

[0060] The composition thus prepared is characterized by the fact that, by containing a high-intensity sweetener, the oxidative deterioration odor that occurs when exposed to oxygen, light and / or heat is masked, compared to a composition that does not contain the high-intensity sweetener (the composition before blending).

[0061] Whether or not the oxidative deterioration odor of the present composition is masked can be evaluated by comparing the oxidative deterioration odor of unsaturated fatty acids felt when ingesting the present composition (test composition) containing the present masking agent (present component) with the oxidative deterioration odor of a composition (comparative composition) that has the same composition as the test composition except that the masking agent (present component) is not added. In this evaluation, if the oxidative deterioration odor of the test composition is reduced compared to the comparative composition, it can be determined that the oxidative deterioration odor of the test composition is masked by the addition of the present masking agent. Specific examples of this evaluation, but not limited to, can be performed according to the experimental examples described below.

[0062] In this way, by incorporating the present masking agent (the present ingredient), the oxidative deterioration odor of the present composition caused by oxygen, light and / or heat is masked, and a composition (food or beverage) with good flavor can be provided without significantly impairing the original flavor of the linoleic acid-containing composition in question, even if the composition is subjected to heat treatment during manufacturing and processing, or even if it is exposed to light such as fluorescent lamps or LED lamps during distribution, storage or display.

[0063] The compositions include, but are not limited to, the following: (a) A composition containing at least one oxidized unsaturated fatty acid component selected from the group consisting of (E,E)-2,4-decadienal, 1-octen-3-one, and hexanal, and at least one selected from the group consisting of sucralose, stevia extract, swingle extract, thaumatin, and neotame, either singly or in combination, in a proportion below the sweetness threshold. (b) A composition containing heptanal as an oxidized unsaturated fatty acid component, and one or more combinations of at least one selected from the group consisting of sucralose, aspartame, acesulfame potassium, stevia extract, luohan fruit extract, thaumatin, and neotame, in a proportion below the sweetness threshold. (c) A composition containing nonanal as an oxidized unsaturated fatty acid component, and at least one selected from the group consisting of aspartame, acesulfame potassium, stevia extract, luohan fruit extract, and thaumatin, either singly or in combination, in a proportion below the sweetness threshold. (d) A composition in which the unsaturated fatty acid oxidation component is decanal and which contains one or a combination of two or more of at least one selected from the group consisting of aspartame, acesulfame potassium, stevia extract, luohan fruit extract, thaumatin, and neotame in a proportion below the sweetness threshold.

[0064] (III) Method for masking the odor of oxidized and deteriorated unsaturated fatty acids The method for masking the oxidative degradation odor of unsaturated fatty acids of the present invention can be carried out by adding the aforementioned high-intensity sweetener (the present component) to the composition described in (II) above. These present components, including their blending ratios relative to the composition, are as described in (I) to (II) above, and the above descriptions are incorporated herein by reference. The composition is also as described in (II) above, and the above descriptions are incorporated herein by reference.

[0065] Whether or not the oxidative deterioration odor of a test composition is masked by adding a high-intensity sweetener (the present component) to the test composition can be evaluated by comparing the oxidative deterioration odor felt when ingesting the present composition (test composition) containing the present component with the oxidative deterioration odor of a composition (comparative composition) that has the same composition as the test composition except that the present component is not added. In this evaluation, if the oxidative deterioration odor of the test composition is reduced compared to the comparative composition, it can be determined that the oxidative deterioration odor of the test composition is masked by adding the present component. Although not limited to this, the evaluation can be specifically performed according to the experimental examples described below.

[0066] In this way, by incorporating this ingredient (this masking agent), it is possible to mask the oxidative deterioration odor that occurs when the composition is exposed to oxygen, light, and / or heat, and as a result, it is possible to provide a composition (food or drink) with good flavor without significantly impairing the original flavor of the composition, even if the composition is exposed to light such as fluorescent lamps or LED lamps during distribution, storage, or display.

[0067] Masking methods of the present invention include, but are not limited to, the following methods: (a) A method for masking the odor of oxidized deterioration of unsaturated fatty acids, wherein the composition to be masked contains at least one component selected from the group consisting of (E,E)-2,4-decadienal, 1-octen-3-one, and hexanal as an oxidized unsaturated fatty acid component, and at least one component selected from the group consisting of sucralose, stevia extract, Luo Han Guo extract, thaumatin, and neotame is blended singly or in combination at a ratio below the sweetness threshold. (b) A method for masking the odor of oxidized deterioration of unsaturated fatty acids, wherein the composition contains heptanal as an oxidized unsaturated fatty acid component, and at least one selected from the group consisting of sucralose, aspartame, acesulfame potassium, stevia extract, luohan fruit extract, thaumatin, and neotame is blended singly or in combination at a ratio below the sweetness threshold. (c) A method for masking the odor of oxidized deterioration of unsaturated fatty acids, wherein the composition to be masked contains nonanal as an oxidized component of unsaturated fatty acids, and at least one selected from the group consisting of aspartame, acesulfame potassium, stevia extract, luohan fruit extract, and thaumatin is blended singly or in combination at a ratio below the sweetness threshold. (d) A method for masking the odor of oxidized deterioration of unsaturated fatty acids, wherein the composition to be masked contains decanal as the oxidized component of unsaturated fatty acids, and at least one selected from the group consisting of aspartame, acesulfame potassium, stevia extract, luohan fruit extract, thaumatin, and neotame is blended singly or in combination at a ratio below the sweetness threshold.

[0068] In this specification, the terms "comprise" and "contain" encompass the meanings of "consist essentially of" and "consist of." [Example]

[0069] The present invention will be specifically explained using the following experimental examples and examples. However, the present invention is not limited to these in any way. In the following, unless otherwise specified, experiments were conducted under atmospheric pressure and room temperature conditions. In addition, all panels employed in each experimental example were qualified sensory evaluators who were engaged in and trained in the sensory evaluation of the taste quality of foods and beverages and passed an in-house test. In addition, unless otherwise specified, "%" means "% by mass" and "parts" means "parts by mass."

[0070] The masking agents (test masking agents) used in the following experimental examples are as follows: (1) Sucralose "Sunsweet (registered trademark) SU-100" (contains 15% sucralose) manufactured by San-Ei Gen F.F.I. Co., Ltd. A sweetener product with a sweetness approximately 100 times that of sucrose. (2) Aspartame "Pal Sweet Diet (registered trademark)" manufactured by Ajinomoto Co., Inc. A sweetener product that is 200 times sweeter than sucrose. (3) Acesulfame potassium "Sunet" manufactured by MC Food Specialties Co., Ltd. A sweetener product with a sweetness approximately 200 times that of sucrose. (4) Stevia extract "Rebaudio J-100" manufactured by Morita Chemical Industry Co., Ltd. A sweetener product containing over 95% rebaudioside A, with a sweetness approximately 300 times that of sucrose. (5) Luo Han Fruit Extract "Sunnature (registered trademark) M50" manufactured by San-Ei Gen F.F.I. Co., Ltd. A sweetener product containing 50% mogroside V, which is approximately 300 times sweeter than sucrose. (6) Thaumatin "Sunsweet (registered trademark) T-147(D)" (contains 10% thaumatin) manufactured by San-Ei Gen F.F.I. Co., Ltd. A sweetener product with a sweetness approximately 300 to 800 times that of sucrose. (7) Neotame "Mirasee (registered trademark) 200" (contains 2% neotame) DSP manufactured by Gokyo Food & Chemical Co., Ltd. A sweetener product with a sweetness approximately 200 times that of sucrose.

[0071] Experimental Example 1: Evaluation of the effect of masking the odor of oxidized unsaturated fatty acids (Part 1) The masking effect of the test masking agents on the odors (oxidized odors of linoleic acid) of the oxidized unsaturated fatty acid components ((E,E)-2,4-decadienal, 1-octen-3-one, and hexanal) was evaluated. The odor threshold of (E,E)-2,4-decadienal is 0.2 ppb, that of 1-octen-3-one is 0.05 ppb, and that of hexanal is 12 ppb. These are all thresholds when each compound is dissolved in water.

[0072] (1) Experimental method Each linoleic acid oxidation component ((E,E)-2,4-decadienal, 1-octen-3-one, hexanal) was added to water to the concentrations shown in Table 1, and samples 1 to 3 containing linoleic acid oxidation components at various concentrations (mass%) were prepared.

[0073] [Table 1]

[0074] Sample 2 was used as the test sample, and each masking agent was added to it in the proportions shown in Tables 2 to 4 below to prepare compositions (present compositions) containing each linoleic acid oxidized component and the present masking agent (present component). These present compositions (aqueous solutions) were drank by panelists (n=4 to 6) and the odors sensed in the nose and mouth were evaluated.

[0075] The odor of this composition was evaluated by having the same panel drink Samples 1 to 3 (control samples 1 to 3) containing no masking agent (present ingredient) in the same manner, and comparing the odor with those samples according to the following criteria. As shown below, the higher the evaluation score above 0, the higher the masking effect. [Evaluation criteria] 3: Less odor than control sample 1 2: Same odor as control sample 1 1: Stronger than the odor of control sample 1 but weaker than control sample 2 0: Same odor as control sample 2 -1: Stronger than the odor of control sample 2 but weaker than control sample 3 -2: Same as the odor of control sample 3

[0076] (2) Experimental results The results when the linoleic acid oxidation component is (E,E)-2,4-decadienal are shown in Table 2, the results when it is 1-octan-3-one are shown in Table 3, and the results when it is hexanal are shown in Table 4, respectively.

[0077] [Table 2]

[0078] [Table 3]

[0079] [Table 4]

[0080] As shown in Tables 2 to 4, sucralose, aspartame, acesulfame potassium, stevia extract, Momordica flower extract, thaumatin, and neotame were all confirmed to have the effect of suppressing odors caused by the oxidation products of linoleic acid, (E,E)-2,4-decadienal, 1-octan-3-one, and hexanal. The effects were confirmed to be stronger in the following order: thaumatin, neotame, sucralose, Momordica flower extract, and stevia extract. Furthermore, after these ingredients, sucralose, stevia extract, Momordica flower extract, thaumatin, and neotame were confirmed to have the above-mentioned effect not only at concentrations above the sweetness threshold, but also at concentrations below the sweetness threshold.

[0081] These results suggest that these ingredients can mask the off-flavors (oxidative deterioration odors) caused by (E,E)-2,4-decadienal, 1-octan-3-one, and hexanal that arise when linoleic acid-containing oils and processed foods are exposed to oxygen, light, and / or heat.

[0082] Experimental Example 2: Evaluation of the effect of masking the oxidized odor of unsaturated fatty acids (Part 2) Heptanal, nonanal, and decanal, which are oxidized components of oleic acid, were used as unsaturated fatty acid oxidation components to evaluate the masking effect of the test masking agents on their odors (oxidized oleic acid deterioration odors). The odor thresholds for heptanal, nonanal, and decanal were 50 ppb, 260 ppb, and 75 ppb, respectively, when each compound was dissolved in water.

[0083] (1) Experimental method Each oleic acid oxidation component (heptanal, nonanal, decanal) was added to water to give the concentrations shown in Table 5, and samples 1 to 3 containing the oleic acid oxidation components at various concentrations were prepared.

[0084] [Table 5]

[0085] As in Experimental Example 1, Sample 2 was used as the test sample, and each masking agent was added to it in the ratios shown in Tables 6 to 8 below to prepare compositions (present compositions) containing each oleic acid oxidized component and the present masking agent (present component). These present compositions (aqueous solutions) were drank by panelists (n=4 to 6) and the odors sensed in the nose and mouth were evaluated.

[0086] The odor of this composition was evaluated in the same manner as in Experimental Example 1 by having the panel drink Samples 1 to 3 (Control Samples 1 to 3) that did not contain this masking agent (this component) and comparing the odor with that of the control samples.

[0087] (2) Experimental results The results when the olein oxidation component is heptanal are shown in Table 6, the results when it is nonanal are shown in Table 7, and the results when it is decanal are shown in Table 8, respectively.

[0088] [Table 6]

[0089] [Table 7]

[0090] [Table 8]

[0091] As shown in Tables 6 to 8, sucralose, aspartame, acesulfame potassium, stevia extract, Monk fruit extract, thaumatin, and neotame were all confirmed to have the effect of suppressing the odors caused by heptanal, nonanal, and decanal, which are oxidized components of oleic acid. It was confirmed that aspartame, acesulfame potassium, stevia extract, Monk fruit extract, and thaumatin exhibited the above effect not only at concentrations above the sweetness threshold but also at concentrations below the sweetness threshold. Furthermore, sucralose exhibited a masking effect on the odor caused by heptanal not only at concentrations above the sweetness threshold but also at concentrations below the sweetness threshold. Neotame exhibited a masking effect on the odor caused by heptanal and decanal not only at concentrations above the sweetness threshold but also at concentrations below the sweetness threshold.

[0092] These results suggest that these ingredients can mask the off-flavors (oxidative deterioration odors) caused by heptanal, nonanal, and decanal that arise when oils and fats containing oleic acid or processed foods thereof are exposed to oxygen, light, and / or heat.

Claims

1. A masking agent for odors caused by oxidation components of unsaturated fatty acids, comprising at least one high-intensity sweetener selected from the group consisting of aspartame, acesulfame potassium, stevia extract, thaumatin, and neotame, the oxidation component is at least one selected from the group consisting of (E,E)-2,4-decadienal, 1-octen-3-one, hexanal, heptanal, nonanal, and decanal; Masking agent.

2. 2. The masking agent according to claim 1, wherein the high-intensity sweetener further contains at least one selected from the group consisting of sucralose and Luo Han Guo extract.

3. 3. The masking agent according to claim 1, which is a masking agent for suppressing the oxidative deterioration odor of a composition containing at least one unsaturated fatty acid selected from the group consisting of linoleic acid and oleic acid.

4. A composition containing at least one selected from the group consisting of unsaturated fatty acids and their oxidized components, containing the masking agent according to any one of claims 1 to 3 in a proportion less than the sweetness threshold, the unsaturated fatty acids are linoleic acid and oleic acid; The oxidation components are (E,E)-2,4-decadienal, 1-octen-3-one, hexanal, heptanal, nonanal, and decanal; The composition.

5. A method for producing a composition in which the odor caused by the oxidized components is masked, the method comprising the step of blending at least one high-intensity sweetener selected from the group consisting of aspartame, acesulfame potassium, stevia extract, thaumatin, and neotame with a composition containing at least one selected from the group consisting of unsaturated fatty acids and their oxidized components, The composition contains at least one selected from the group consisting of linoleic acid, oleic acid, (E,E)-2,4-decadienal, 1-octen-3-one, hexanal, heptanal, nonanal, and decanal. The manufacturing method.

6. 6. The method according to claim 5, wherein the high-intensity sweetener further contains at least one selected from the group consisting of sucralose and Luo Han Guo extract.

7. A method for masking odors caused by oxidized components, comprising blending at least one high-intensity sweetener selected from the group consisting of aspartame, acesulfame potassium, stevia extract, thaumatin, and neotame with a composition containing at least one selected from the group consisting of unsaturated fatty acids and their oxidized components, The composition contains at least one selected from the group consisting of linoleic acid, oleic acid, (E,E)-2,4-decadienal, 1-octen-3-one, hexanal, heptanal, nonanal, and decanal. The masking method.

8. 8. The masking method according to claim 7, wherein the high-intensity sweetener further contains at least one selected from the group consisting of sucralose and Luo Han Guo extract.

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