Oral composition and flavor improving method

Abstract

To provide novel means for improving the undesirable aftertaste of a sugar alcohol or a high sweetness sweetener.SOLUTION: Sclareolide, 2-acetylpyrrole and L-menthyl lactate are used in combination with a sugar alcohol or a high sweetness sweetener.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for improving the flavor of a sugar alcohol or a high-intensity sweetener, and an oral composition related to said method. [Background technology]

[0002] Currently, various sweeteners, including sugar (sucrose), are used in oral compositions such as foods and beverages from the perspectives of reducing health risks, such as calorie intake and the risk of tooth decay, and suppressing blood sugar levels, as well as reducing costs and adjusting physical properties.

[0003] Depending on the type and combination of sweeteners and oral compositions, unpleasant flavors may appear due to the sweeteners. For the purpose of improving the taste of sweeteners, particularly suppressing the unpleasant tastes such as bitterness, astringency, or aftertaste of sugar alcohols and high-intensity sweeteners, Patent Document 1, for example, reports a method of incorporating sclareolide and 2-acetylpyrrole in a specific ratio.

[0004] However, the unpleasant aftertaste caused by sweeteners cannot be completely improved even by the above-mentioned measures, and there is still room for improvement. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] International Publication No. 2003 / 007734 Pamphlet Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention relates to providing a new means for improving the unpleasant aftertaste of sugar alcohols or high-intensity sweeteners. [Means for solving the problem]

[0007] As a result of extensive research, the present inventors have found that a combination of sclareolide, 2-acetylpyrrole and L-menthyl lactate improves the unpleasant aftertaste of sugar alcohols or high-intensity sweeteners, and have thus completed the present invention.

[0008] That is, the present invention provides the following oral compositions. [1] (A) An oral composition containing sclareolide, 2-acetylpyrrole, and L-menthyl lactate. [2] The oral composition according to [1], which contains 0.01 to 10,000 parts by mass of L-menthyl lactate per part by mass of sclareolide. [3] The oral composition according to [1] or [2], which contains 0.1 to 1,000,000 parts by mass of L-menthyl lactate per 1 part by mass of 2-acetylpyrrole. [4] The oral composition according to any one of [1] to [3], further comprising (B) one or more selected from the group consisting of sugar alcohols and high-intensity sweeteners. [5] The oral composition according to any one of [1] to [4], which is used to improve the flavor of a sugar alcohol or a high-intensity sweetener. [6] The oral composition according to any one of [1] to [5], which is a preparation for producing a food, beverage, pharmaceutical product, quasi-drug, or cosmetic product containing a sugar alcohol or a high-intensity sweetener. [7] The oral composition according to any one of [1] to [5], which is a food, a beverage, a medicine, a quasi-drug, a cosmetic, or an article. [8] The oral composition according to [7], wherein the total content of the component (B) is 5 to 80 in terms of sweetness intensity.

[0009] The present invention also provides the following flavor improving method. [9] (B) one or more selected from the group consisting of sugar alcohols and high-intensity sweeteners; (A) Sclareolide, 2-acetylpyrrole and L-menthyl lactate A method for improving the flavor of a sweetener, comprising using a sweetener in combination with [Effects of the Invention]

[0010] According to the present invention, the unpleasant aftertaste of sugar alcohols or high-intensity sweeteners can be improved. DETAILED DESCRIPTION OF THE INVENTION

[0011] As used herein, ppb means parts per billion (10 -9 ) That is, 1 ppb is 10 -9 Equivalent to g / g.

[0012] [Oral composition] The oral composition of the present invention contains (A) sclareolide, 2-acetylpyrrole and L-menthyl lactate.

[0013] As used herein, the term "oral composition" refers generally to any article whose use may include contacting the lips or oral cavity.

[0014] (Component (A): sclareolide, 2-acetylpyrrole, and L-menthyl lactate) Sclareolide ((3aR,5aS,9aS,9bR)-decahydro-3a,6,6,9a-tetramethylnaphtho[2,1-b]furan-2(1H)-one) used in the present invention is a compound with CAS number 564-20-5, and is a naturally occurring norlabdane-type terpenoid found, for example, in tobacco (Kaneko, H., Agr. Biol. Chem. 35(9):1461(1971)).

[0015] The L-menthyl lactate used in the present invention is a compound having CAS number 59259-38-0, and is also known as (1R)-5β-methyl-2β-(1-methylethyl)cyclohexyl (R)-2-hydroxypropanoate.

[0016] In the present invention, sclareolide, 2-acetylpyrrole, and L-menthyl lactate can be used regardless of whether they are naturally occurring or artificially synthesized, and all of these compounds are commercially available.

[0017] In one embodiment, the oral compositions of the present invention may include optical isomers of sclareolide, 2-acetylpyrrole, and L-menthyl lactate.

[0018] The content of L-menthyl lactate per part by mass of sclareolide in the oral composition of the present invention is not particularly limited, but is preferably 0.01 to 10,000 parts by mass, more preferably 1 to 10,000 parts by mass.

[0019] The content of L-menthyl lactate per part by mass of 2-acetylpyrrole in the oral composition of the present invention is not particularly limited, but is preferably 0.1 to 1,000,000 parts by mass, more preferably 1 to 1,000,000 parts by mass, and even more preferably 1 to 100,000 parts by mass.

[0020] The content of 2-acetylpyrrole per part by mass of sclareolide in the oral composition of the present invention is not particularly limited, but is preferably 0.00001 to 1000 parts by mass, more preferably 0.0001 to 100 parts by mass, and even more preferably 0.001 to 100 parts by mass.

[0021] The content of component (A) in the oral composition of the present invention is adjusted appropriately depending on the form, use, composition, etc. of the oral composition.

[0022] ((B) Ingredients: Sugar alcohols, high-intensity sweeteners) In one embodiment, the oral composition of the present invention may further contain one or more sweeteners selected from the group consisting of sugar alcohols and high-intensity sweeteners.

[0023] Examples of sugar alcohols include xylitol, erythritol, sorbitol, reduced palatinose (palatinite), maltitol, isomaltitol, mannitol, reduced isomaltooligosaccharides, reduced xylooligosaccharides, reduced gentiooligosaccharides, reduced maltose syrup, reduced starch syrup, maltotetritoitol, and maltotriitol. Of these, the sugar alcohol used in the present invention is preferably one or more selected from the group consisting of xylitol, erythritol, sorbitol, reduced palatinose, and maltitol, and more preferably contains at least xylitol.

[0024] As used herein, a high-intensity sweetener is a sweetener whose sweetness index, which is an index showing the intensity of sweetness when the sweetness intensity of sucrose is set to 1, is greater than 1.

[0025] The sweetness of the high-intensity sweetener of the present invention is not particularly limited, but for example, the sweetness as determined by the following method is 10 or more. (1) Prepare a 1% by mass aqueous solution of each component. (2) The obtained aqueous solution is diluted at various dilution ratios to prepare diluted samples. (3) By sensory evaluation, a diluted sample having the same sweetness as a 1% by mass sucrose aqueous solution is selected. (4) The reciprocal of the dilution ratio of the diluted sample selected in (3) is the sweetness of the specific ingredient.

[0026] Examples of the high-intensity sweetener of component (B) include sucralose, acesulfame potassium (acesulfame K), steviol glycosides, amino acids or peptides or derivatives thereof, protein-based sweeteners, mogrosides (Silhouette of Luo Han Guo extract, mogroside V, etc.), dihydrochalcones (neohesperidin dihydrochalcone, naringin dihydrochalcone, etc.), saccharin, cyclamate (cyclamate), glycyrrhizinic acid, rubusoside (Tenryocha extract), perillartine, dulcin, and salts thereof, either singly or in combination. Among these, the high-intensity sweetener of the present invention is preferably one or more selected from the group consisting of sucralose, acesulfame potassium, steviol glycosides, amino acids or peptides or derivatives thereof, protein-based sweeteners, and mogrosides.

[0027] Examples of steviol glycosides include stevia extract, stevioside, rebaudiosides (A, B, C, D, E, F, M, I, K, J, etc.), dulcoside A, and fructosyltransferase-treated stevia.

[0028] Examples of amino acids or peptides or derivatives thereof include glycine, alanine, D-tryptophan, aspartame, and L-phenylalanine compounds (alitame, advantame, neotame, etc.). Among these, the components used in the present invention are preferably one or more selected from the group consisting of aspartame and L-phenylalanine compounds, and more preferably one or more selected from the group consisting of aspartame, advantame, and neotame.

[0029] Examples of protein-based sweet ingredients include thaumatin, monellin (Neisseria berry extract), curculin, brazzein, and miraculin. Among these, thaumatin is preferred as the protein-based sweet ingredient used in the present invention.

[0030] Examples of salts of glycyrrhizinic acid include triammonium glycyrrhizinate, tripotassium glycyrrhizinate, trisodium glycyrrhizinate, diammonium glycyrrhizinate, dipotassium glycyrrhizinate, and disodium glycyrrhizinate.

[0031] The content of component (B) in the oral composition of the present invention is adjusted appropriately depending on the type of the component, the form, use, composition, etc. of the oral composition.

[0032] ((C) Ingredient: Other sweeteners) In one embodiment, the oral composition of the present invention may further contain a sweetener other than the sugar alcohol and the high-intensity sweetener, including, but not limited to, sugars, oligosaccharides, polysaccharides, starch syrup, honey, glycerol, etc.

[0033] The sugars are not particularly limited as long as they are monosaccharides or disaccharides, and examples thereof include sucrose, glucose, palatinose, galactose, xylose, rhamnose, N-acetylglucosamine, arabinose, mannose, tagatose, psicose (allulose), allose, sorbose, fucose, melibiose, ribose, maltose, fructose, lactose, trehalose, trehalulose, isotrehalose, neotrehalose, mannitol, and lactitol.

[0034] Oligosaccharides are carbohydrates consisting of 3 to 10 monosaccharides linked together, and examples thereof include maltooligosaccharides (maltotriose, maltotetraose, maltopentaose, maltehexaose, maltoheptaose, coupling sugar, etc.), galactooligosaccharides (galactosyl lactose, galactopyranosyl (β1-3) galactopyranosyl (β1-4) glucopyranose, galactopyranosyl (β1-3) glucopyranose, galactopyranosyl (β1-6) galactopyranosyl (β1-4) glucopyranose, galactopyranosyl (β1-6) glucopyranose, and galactopyranosyl (β1-6) glucopyranose). ranose, etc.), beet oligosaccharides (raffinose, etc.), isomaltooligosaccharides (isomaltose, isomaltotriose, panose, etc.), xylooligosaccharides (xylotriose, xylobiose, etc.), gentiooligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), theandeoligosaccharides, nigerooligosaccharides, palatinose, palatinose oligosaccharides, fructooligosaccharides (kestose, nystose, fructofuranosylnystose, etc.), lactulose, cyclodextrin, soybean oligosaccharides, and stachyose are examples of such oligosaccharides.

[0035] The content of component (C) in the oral composition of the present invention is adjusted appropriately depending on the type of the component, the form, use, composition, etc. of the oral composition.

[0036] On the other hand, the oral composition of the present invention may be substantially free of component (C). Here, "substantially free of components" means, for example, that the total content of components is less than 0.1% by mass. Substantially free of component (C) is advantageous in that it reduces the health risks of the oral composition, such as reducing calories and the risk of tooth decay, and suppressing increases in blood sugar levels.

[0037] (Other ingredients) In one embodiment, the oral composition of the present invention may contain, in addition to the components (A) to (C), one or more of the following other ingredients, as long as the effects of the present invention are not impaired: nutritional components, alcohol, alcoholic beverages, salts, flavoring components, fruit juice, fruit pulp, vegetables, vegetable juice, puree, extract (derived from animals, plants, microorganisms, etc.), spices, bittering agents, acidulants, flavorings (menthol, peppermint flavoring, spearmint flavoring, fruit flavoring, etc.), coloring agents, gum bases, other food additives (dietary fiber (polydextrose, indigestible dextrin, etc.), pH adjusters, preservatives, antioxidants, thickeners, stabilizers, excipients, emulsifiers, etc.); active ingredients or additives of pharmaceuticals, quasi-drugs, or cosmetics; other preservatives, antifungal agents, surfactants, gelling agents, solvents, disinfectants, deodorizing ingredients, etc.

[0038] (Application) As shown in the following examples, the oral composition of the present invention has the effect of improving the unpleasant aftertaste of sugar alcohols or high-intensity sweeteners. Due to this effect, the oral composition of the present invention can be used to improve the flavor of sugar alcohols or high-intensity sweeteners. The oral composition of the present invention can preferably be used to improve the unpleasant aftertaste of sugar alcohols or high-intensity sweeteners.

[0039] As used herein, the "unpleasant aftertaste" of a sugar alcohol or high-intensity sweetener refers to an unpleasant taste that lingers after the sweetener has disappeared from the mouth. The unpleasant aftertaste may be perceived as, for example, a bitter or acrid taste, depending on the individual and the intensity of the aftertaste. In this specification, the term "bitter taste" refers to a specific astringent taste (a rough feeling on the tongue). In this specification, "improvement of unpleasant aftertaste" means reducing the unpleasantness of the aftertaste by, for example, lowering the intensity of the aftertaste, shortening the duration of the aftertaste, or modifying the flavor.

[0040] The effect of improving an unpleasant aftertaste according to the present invention can usually be evaluated and judged by a sensory test conducted by trained expert panelists.

[0041] (form) Specific embodiments of the oral composition of the present invention will be described below.

[0042] <Form 1. Manufactured product> In one embodiment, the oral composition of the present invention includes foods, beverages (soft drinks, dairy drinks, alcoholic drinks), pharmaceuticals, quasi-drugs, cosmetics, or articles (all of which are referred to as "products" in this specification).

[0043] Foods include, for example, rice crackers, rice crackers, okoshi (rice crackers), manju (sweets), candy, and other Japanese sweets; chewing gum, tablet sweets, capsule sweets, film sweets, cookies, biscuits, crackers, pies, sponge cakes, castella cakes, donuts, waffles, puddings, jelly, butter cream, custard cream, cream puffs, chocolate, chocolate sweets, caramel, candy, jelly, pancakes, bread, and other Western sweets; ice cream, popsicles, sorbet, and other frozen desserts; potato chips and other snacks; flower paste, peanut paste, fruit paste, and other pastes. pickles; sweet seasonings (powders, syrups, etc.), miso, powdered miso, soy sauce, powdered soy sauce, moromi mash, fish sauce, sauces, ketchup, mayonnaise, solid bouillon, grilled meat sauce, stew bases, soup bases, lightly pickled food bases, syrups, jams, and various other seasonings; dairy products such as yogurt and lactic acid bacteria drinks; cooked foods (curry, pasta, fried chicken, etc.), processed meat products, processed seafood products, processed vegetable products (puree, vegetable sauce, ketchup, paste, cut vegetables, etc.), processed fruit products (puree, jam, fruit sauce, paste, cut fruit, fruit preparations, etc.), processed seafood products, processed grain products, and other processed foods; or medicinal edibles such as medicinal jellies and wafers.

[0044] In this specification, soft drinks refer to beverages with an alcohol content of less than 1%, such as dairy beverages (milk beverages, fermented milk, lactic acid bacteria beverages, etc.), energy drinks, health drinks (medicinal drinks, health support drinks, functional soft drinks, sports drinks, vinegar drinks, malt drinks, etc.), plant-based beverages (grain beverages made primarily from rice, soy milk, or almonds, etc.), non-alcoholic beverages, carbonated beverages, fruit juice beverages, vegetable beverages (tomato juice, vegetable juice, green juice, etc.), mixed vegetable juice beverages, fruit pulp beverages, coffee beverages, tea beverages (green tea, black tea, oolong tea, etc.), jelly beverages, cocoa beverages, chocolate drinks, amazake (sweet sake), shruko (sweet red bean paste), soup beverages, powdered soup beverages, and flavored water.

[0045] In this specification, an alcoholic beverage is a beverage with an alcohol content of 1% or more, and examples thereof include alcoholic beverages designated as "alcohol" under the Liquor Tax Act. Specific examples include, but are not limited to, alcoholic beverages (sake, synthetic sake), shochu, beer, fruit liquors (sweet fruit liquors such as fruit liquor and plum liquor), whiskeys (whisky, brandy, etc.), spirits (gin, vodka, etc.), liqueurs, happoshu (low-malt beer), other brewed alcoholic beverages (makgeolli, etc.), and miscellaneous alcoholic beverages (powdered alcoholic beverages, other miscellaneous alcoholic beverages).

[0046] In this specification, "dairy beverage" refers to a milk beverage as defined in the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products (Ministry of Health and Welfare Ordinance No. 52 of 1951). In other words, a milk beverage is a beverage whose main ingredient is raw milk, cow's milk, special cow's milk, or a food product manufactured using these as an ingredient, other than those listed in Article 2, Paragraphs 2 to 11 and Paragraphs 13 to the preceding paragraph of the same ordinance. Examples include milk protein beverages and coffee milk.

[0047] The pharmaceuticals include, but are not limited to, oral pharmaceuticals such as tablets (eg, sugar-coated tablets), granules, liquids, capsules, lozenges, and mouthwashes.

[0048] Quasi-drugs include, but are not limited to, mouth fresheners, medicated toothpastes (including mouthwashes, etc.), throat fresheners, stomach fresheners, vitamin supplements, calcium supplements, vitamin-containing health supplements, and nutritional drinks.

[0049] Cosmetics are not particularly limited, but examples include oral care products (mouthwash, toothpaste, etc.), lipstick, lip balm, etc.

[0050] Examples of the articles include oral articles (denture adhesives, toothbrushes, dental floss, dentures, resins, dental adhesives, dental cements, etc.), cigarettes, suction filters, and straws.

[0051] The content of sclareolide in the product is not particularly limited, but from the viewpoint of significantly achieving the effects of the present invention, it is preferably 0.1 ppb or more, more preferably 1 ppb or more, and even more preferably 10 ppb or more, relative to the total amount of the product. The content of sclareolide in the product is not particularly limited, but from the viewpoint of suppressing the influence of the flavor peculiar to sclareolide, it is preferably 100,000 ppb or less, more preferably 10,000 ppb or less, based on the total amount of the product.

[0052] The content of 2-acetylpyrrole in the product is not particularly limited, but from the viewpoint of significantly achieving the effects of the present invention, it is preferably 0.001 ppb or more, more preferably 0.01 ppb or more, even more preferably 0.1 ppb or more, even more preferably 1 ppb or more, and particularly preferably 10 ppb or more, relative to the total amount of the product. Furthermore, the content of 2-acetylpyrrole in the product is not particularly limited, but from the viewpoint of suppressing the influence of the flavor peculiar to 2-acetylpyrrole, it is preferably 1,000,000 ppb or less, more preferably 100,000 ppb or less, relative to the total amount of the product.

[0053] The content of L-menthyl lactate in the product is not particularly limited, but from the viewpoint of significantly exhibiting the effects of the present invention, it is preferably 1 ppb or more, more preferably 10 ppb or more, and even more preferably 1000 ppb or more, based on the total amount of the product. The content of L-menthyl lactate in the product may be, for example, 5000 ppb or more or 10000 ppb or more, based on the total amount of the product. Furthermore, the content of L-menthyl lactate in the product is not particularly limited, but from the viewpoint of suppressing the influence of the flavor peculiar to L-menthyl lactate, it is preferably 10,000,000 ppb or less, more preferably 1,000,000 ppb or less, based on the total amount of the product.

[0054] In this specification, the "total amount of the product" in relation to an article refers to the total amount of the part that adheres to the lips or is ingested or inhaled during use.

[0055] In an embodiment of the product, it is preferable that the product further contains component (B). The effect of the present invention is to improve the unpleasant aftertaste of component (B) that the product itself has. Component (A) and component (B) in the product only need to be present together in the mouth during use, and some of these components may be present separately from the other components in the product.

[0056] The sweetness of the product is not particularly limited, but is, for example, 5 to 80 or 10 to 80. The sweetness of the product can also be 40 or less, 35 or less, or 30 or less. The sweetness of certain products is, for example, in the following ranges: (i) In the case of a seasoning for adjusting sweetness used to sweeten foods or beverages, for example, 10 to 80; (ii) For soft drinks, Japanese sweets, Western sweets, or frozen desserts, for example, 10 to 100; (iii) In the case of a food or beverage other than (i) and (ii), for example, 5 to 30 or 10 to 30.

[0057] In this specification, the sweetness of a product is determined by the following procedure. (1) Add 1 g of the product to 99 g of water and mix well to prepare an aqueous solution, water suspension, or water extract of the product. (2) The aqueous solution, water suspension, or water extract of the obtained product is diluted at various dilution ratios to prepare diluted samples. (3) By sensory evaluation, a diluted sample having the same sweetness as a 1% by mass sucrose aqueous solution is selected. (4) The reciprocal of the dilution ratio of the diluted sample selected in (3) shall be the sweetness of the product.

[0058] When the product contains a sugar alcohol as component (B), the content of the sugar alcohol is not particularly limited, but is, for example, 5 to 99.99% by mass, or 10 to 80% by mass, based on the total amount of the product.

[0059] When the product contains a high-intensity sweetener as component (B), the content of the high-intensity sweetener is not particularly limited, but is, for example, 0.0001 to 5% by mass, or 0.001 to 1% by mass, relative to the total amount of the product.

[0060] <Form 2. Preparation for manufacturing the product> In one embodiment, the oral composition of the present invention includes a preparation for producing a food, beverage, pharmaceutical, quasi-drug, cosmetic, or article (hereinafter referred to as a "product") containing the above-mentioned component (A) and component (B).

[0061] When the oral composition of the present invention is a preparation for manufacturing, the effect of the present invention is to improve the unpleasant aftertaste of component (B) that is present in the product to which it is to be used.

[0062] In an embodiment of the preparation for manufacture, the oral composition of the present invention preferably further contains an excipient or an emulsifier as other components, from the viewpoint of facilitating formulation.

[0063] Examples of excipients include dietary fiber (e.g., enzymatic hydrolysates of guar gum, etc.) The content of the excipient is not particularly limited, but may be, for example, 0.01 to 90% by mass, preferably 3 to 80% by mass, more preferably 4 to 75% by mass, and even more preferably 5 to 70% by mass, relative to the total amount of the preparation.

[0064] The type of emulsifier is not particularly limited, and examples thereof include sucrose fatty acid esters, glycerin fatty acid esters (e.g., monoglycerin fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, organic acid monoglycerides, etc.), propylene glycol fatty acid esters, sorbitan fatty acid esters, lecithin, enzymatically decomposed lecithin, enzymatically treated lecithin, sodium stearoyl lactylate, calcium stearoyl lactylate, Quillaja extract, saponin, polysorbates (e.g., polysorbate 20, polysorbate 60, polysorbate 65, polysorbate 80), etc. The content of the emulsifier in the formulation for manufacturing is not particularly limited, and may be, for example, 0.1 to 10% by mass based on the total amount of the formulation.

[0065] The manufacturing stage and timing at which the preparation is added are not particularly limited, as long as the component (A), which is the active ingredient of the preparation, is contained in the final product.

[0066] The blending ratio of the preparation to the finished product can be appropriately determined based on the type and amount of the active ingredient of the preparation, the form and flavor of the finished product, the relationship with the ingredients contained in the finished product, etc. For example, the preparation is blended into the finished product so that the content of component (A) is as described in the above-mentioned embodiment of the finished product.

[0067] Method for suppressing harsh or unpleasant aftertaste of sweeteners The method of the present invention is a method for improving the flavor of a sweetener, preferably for suppressing the harshness or unpleasant aftertaste of a sweetener, which method comprises using (B) one or more members selected from the group consisting of sugar alcohols and high-intensity sweeteners in combination with (A) sclareolide, 2-acetylpyrrole, and L-menthyl lactate.

[0068] Specific aspects of the method of the present invention can be understood from the description in the above section [Oral Composition]. For example, producing the above-mentioned product containing component (A) and component (B) is one embodiment of the method of the present invention. [Example]

[0069] The present invention will be described in more detail below using examples. However, these examples do not limit the present invention. In the examples, "parts" and "%" mean "parts by mass" and "% by mass", respectively.

[0070] [Sensory evaluation method common to all test examples] In the following test example, seven panelists (A-G, 6 men, 1 woman, average age 38) engaged in food research and development conducted sensory evaluations of aqueous solutions containing various sweeteners (sugar alcohols or high-intensity sweeteners). Each panelist placed two or three drops of each sample on their tongue with a dropper and held the sample in their mouths for a set period of time. First, all panelists tasted a blank sample (Blank; B) containing only sugar alcohols or high-intensity sweeteners to confirm the intensity of the unpleasant aftertaste of the sweetness of the blank sample. Then, they evaluated the unpleasant aftertaste of the sweetener in a sample containing the blank sample plus component (A) according to the following criteria. The evaluation scores were in 0.5-point increments. For example, if the unpleasant aftertaste was perceived to be between 3 and 4 points, the evaluation was rated as 3.5 points. Note that a score of less than 2 points indicates a significant decrease in the palatability of the oral composition due to a strong aftertaste. Furthermore, when the score is 1 or less, the palatability of the composition is more significantly reduced due to a stronger aftertaste. <Evaluation of unpleasant aftertaste> 0: The unpleasant aftertaste of the sweetener is quite strong (same as B or stronger than B) 1: The unpleasant aftertaste of the sweetener is strong (slightly better than B) 2: Unpleasant aftertaste of sweetener (aftertaste is about half of B) 3: The unpleasant aftertaste of sweeteners is hardly noticeable (aftertaste is about 1 / 4 of B) 4: No unpleasant aftertaste of sweeteners

[0071] [Test Example 1. Xylitol bitterness suppression test (1)] Aqueous solution samples containing 50% by mass of xylitol as a sweetener and various concentrations of sclareolide, 2-acetylpyrrole, and L-menthyl lactate were prepared as shown in Table 1. The resulting aqueous solution samples were subjected to sensory evaluation using the method described above.

[0072] The results of the sensory evaluation are shown in Table 1. When sclareolide, 2-acetylpyrrole, and L-menthyl lactate were used in combination as in the examples, the intensity of the unpleasant aftertaste of xylitol was significantly reduced, and no panelist gave a rating of less than 2 points. In other words, although there are some individual differences in preference, the combined use of these three ingredients was found to have a significant effect in reducing the intensity of the unpleasant aftertaste of sweeteners in most people.

[0073] On the other hand, when only the combination of sclareolide and 2-acetylpyrrole or only L-menthyl lactate was used as in Comparative Example 1 and Reference Example 1, the effect of reducing the intensity of the undesirable aftertaste of the sweetener was small.

[0074] Furthermore, when L-menthyl acetate was used instead of L-menthyl lactate in Example 1-1, the above-mentioned remarkable effect was not observed.

[0075] [Table 1]

[0076] [Test Example 2. Xylitol bitterness suppression test (2)] Aqueous solutions containing 20% ​​by mass of xylitol as a sweetener, and sclareolide, 2-acetylpyrrole, and L-menthyl lactate at various concentrations were prepared according to the formulation shown in Table 2. The resulting aqueous solution samples were subjected to sensory evaluation using the method described above.

[0077] The results of the sensory evaluation are shown in Table 2. The results were similar to those in Test Example 1.

[0078] [Table 2]

[0079] Example 3: Test for suppressing the bitterness of sugar alcohols and high-intensity sweeteners Aqueous solutions containing various types and concentrations of component (B) and various concentrations of sclareolide, 2-acetylpyrrole, and L-menthyl lactate were prepared according to the formulations shown in Table 3. The resulting aqueous solution samples were subjected to sensory evaluation using the method described above.

[0080] The results of the sensory evaluation are shown in Table 3. When sclareolide, 2-acetylpyrrole, and L-menthyl lactate were used in combination as in the examples, the intensity of the unpleasant aftertaste of the high-intensity sweetener or sugar alcohol was significantly reduced, and the number of panelists who gave a rating of less than 2 points was significantly reduced. In other words, although there are some individual differences in preference, the combined use of these three ingredients was found to have a significant effect in reducing the intensity of the unpleasant aftertaste of the sweetener in most people.

[0081] On the other hand, when only the combination of sclareolide and 2-acetylpyrrole or only L-menthyl lactate was used as in the comparative examples and reference examples, the effect of reducing the intensity of the unpleasant aftertaste of the sweetener was small.

[0082] [Table 3]

Claims

1. (A) An oral composition containing sclareolide, 2-acetylpyrrole, and L-menthyl lactate, wherein the oral composition contains 0.001 to 10,000 parts by mass of L-menthyl lactate per 1 part by mass of sclareolide, and 0.0001 to 100 parts by mass of 2-acetylpyrrole per 1 part by mass of sclareolide.

2. 2. The oral composition according to claim 1, comprising 0.1 to 1,000,000 parts by mass of L-menthyl lactate per part by mass of 2-acetylpyrrole.

3. The oral composition according to claim 1 or 2, further comprising (B) one or more members selected from the group consisting of sugar alcohols and high-intensity sweeteners.

4. The oral composition according to any one of claims 1 to 3, which is used to improve the flavor of sugar alcohols or high-intensity sweeteners.

5. The oral composition according to any one of claims 1 to 4, which is a preparation for producing a food, beverage, pharmaceutical product, quasi-drug, or cosmetic product containing a sugar alcohol or a high-intensity sweetener.

6. The oral composition according to any one of claims 1 to 4, which is a food, a beverage, a medicine, a quasi-drug, a cosmetic, or an article.

7. The oral composition according to claim 6, wherein the total content of the component (B) is 5 to 80 in terms of sweetness intensity.

8. (B) one or more selected from the group consisting of sugar alcohols and high-intensity sweeteners; (A) Sclareolide, 2-acetylpyrrole and L-menthyl lactate wherein L-menthyl lactate is 0.001 to 10,000 parts by mass per part by mass of sclareolide, and 2-acetylpyrrole is 0.0001 to 100 parts by mass per part by mass of sclareolide.

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