Compositions, methods of making compositions and uses of compounds

Abstract

To provide a composition with ethanol-like aroma, and techniques related thereto.SOLUTION: An embodiment of the present disclosure provides a composition comprising: a first compound characterized by an aroma descriptor "pungent"; a second compound characterized by an aroma descriptor "fruity"; and a third compound characterized by an aroma descriptor "spicy".SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present disclosure relates to compositions, methods for making the compositions, and uses of the compounds. [Background technology]

[0002] Techniques for compensating for the lack of alcoholic taste in non-alcoholic beverages have been investigated. For example, Patent Document 1 below discloses an alcoholic taste imparting agent consisting of a specific component such as 6,8,10-undecatrien-2-one. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-050955 Summary of the Invention [Problem to be solved by the invention]

[0004] The technology for producing an ethanol-like odor itself by using a substance other than ethanol has not been fully established. The present disclosure includes the following objectives. One objective of the present disclosure is to provide a composition having an ethanol-like odor. One objective of the present disclosure is to provide a method for producing a composition having an ethanol-like odor. One objective of the present disclosure is to provide a use of a compound for producing an ethanol-like odor. [Means for solving the problem]

[0005] The present disclosure encompasses the following embodiments. <1> A composition comprising a first compound characterized by the scent descriptor "pungent," a second compound characterized by the scent descriptor "fruity," and a third compound characterized by the scent descriptor "spicy." <2> Having an ethanol concentration in the range of 0% by mass to 3% by mass, <1> The composition described in <3> The first compound is at least one selected from the group consisting of a terpene compound, an aliphatic alcohol, an aliphatic aldehyde, and an aliphatic ester, the second compound is at least one selected from the group consisting of a terpene compound, a lactone, a fatty acid, an aliphatic alcohol, an aliphatic ether, and an aliphatic ester, and the third compound is at least one selected from the group consisting of a terpene compound, an aliphatic alcohol, an aromatic aldehyde, an aromatic ether, and an aromatic polyketide. <1> or <2> The composition described in <4> The first compound is at least one selected from the group consisting of 1-propanol, 1-pentanol, fenchol, pulegone, propanal, and methyl myristate, the second compound is at least one selected from the group consisting of 1-hexanol, γ-octalactone, ethyl butanoate, methyl butanoate, butyl pentanoate, isopropyl acetate, and neryl acetate, and the third compound is at least one selected from the group consisting of α-terpinolene, β-citronellol, nootkatone, farnesene, and myrtenal. <1> or <2> The composition described in <5> It is a beverage, <1> ~ <4> The composition according to any one of the preceding claims. <6> A composition for imparting an ethanol-like aroma to a beverage, <1> ~ <4> The composition according to any one of the preceding claims. <7> A method for producing a composition, comprising obtaining a composition using as raw materials a first compound characterized by the scent descriptor "pangente", a second compound characterized by the scent descriptor "fruity", and a third compound characterized by the scent descriptor "spicy". <8> Use of a first compound characterized by the aroma descriptor "pangente", a second compound characterized by the aroma descriptor "fruity", and a third compound characterized by the aroma descriptor "spicy" in an alcoholic-tasting beverage. <9> Use of a first compound characterized by the aroma descriptor "pangente", a second compound characterized by the aroma descriptor "fruity", and a third compound characterized by the aroma descriptor "spicy" as ethanol-like aroma components in an alcohol-tasting beverage. [Effects of the Invention]

[0006] At least one embodiment of the present disclosure provides a composition having an ethanol-like odor. At least one embodiment of the present disclosure provides a method for producing a composition having an ethanol-like odor. At least one embodiment of the present disclosure provides use of a compound for producing an ethanol-like odor. DETAILED DESCRIPTION OF THE INVENTION

[0007] In the present disclosure, at least one embodiment may be modified without departing from the spirit of the present disclosure. In the present disclosure, at least two embodiments may be combined without departing from the spirit of the present disclosure. In the present disclosure, the upper limit of a certain numerical range may be replaced with the upper limit of another numerical range related to the said numerical range or a numerical value shown in an example. In the present disclosure, the lower limit of a certain numerical range may be replaced with the lower limit of another numerical range related to the said numerical range or a numerical value shown in an example. In the present disclosure, ordinal numbers (e.g., "first" and "second") are terms used to distinguish between multiple elements and do not limit the quantity, order, or relative importance of each element. Hereinafter, embodiments of the present disclosure will be described in detail.

[0008] <Compound> The present disclosure provides the use of the following compounds (1) to (3). (1) A first compound characterized by the scent descriptor "pungent" (hereinafter sometimes simply referred to as "first compound"). (2) A second compound characterized by the scent descriptor "fruity" (hereinafter sometimes simply referred to as the "second compound"). (3) A third compound characterized by the aroma descriptor "spicy" (hereinafter sometimes referred to simply as the "third compound").

[0009] The first, second, and third compounds in the present disclosure are characterized by specific aroma descriptors, and the combination of the characteristic aromas of these compounds can constitute an ethanol-like aroma. Aroma descriptors are linguistically expressed aroma characteristics and are associated with compounds as aroma components in an aroma component database. Therefore, the first, second, and third compounds can be selected from compounds assigned aroma descriptors in the aroma component database. An example of an aroma component database is "Aroma Office" (Nishikawa Keisoku Co., Ltd.). When two or more aroma descriptors selected from the group consisting of the aroma descriptor "pangente," the aroma descriptor "fruity," and the aroma descriptor "spicy" are assigned to a single compound, the aroma descriptor associated with the strongest of these is determined by sensory evaluation of the aroma and adopted as the aroma descriptor characterizing the compound. Therefore, the first compound is a compound different from the second and third compounds, and the second compound is a compound different from the third compound.

[0010] The first compound in the present disclosure is a compound characterized by the aroma descriptor "pangente." One or more first compounds may be used. The use of two or more first compounds can provide an ethanol-like aroma with increased complexity. As mentioned above, the first compound can be selected from compounds assigned the aroma descriptor "pangente" in the aroma component database. Preferred first compounds are compounds known in the food-related field and compounds recognized as food additives.

[0011] The first compound may be at least one selected from the group consisting of a dithiin compound, a terpene compound, a fatty acid, an aliphatic alcohol, an aliphatic aldehyde, an aliphatic ester, an aliphatic ketone, an aliphatic sulfide, an aliphatic thiol, an aliphatic hydrocarbon, an aromatic alcohol, an aromatic ketone, and an aromatic hydrocarbon.

[0012] In a preferred embodiment, the first compound is at least one selected from the group consisting of a terpene compound, a fatty acid, an aliphatic alcohol, an aliphatic aldehyde, an aliphatic ester, an aliphatic ketone, an aliphatic sulfide, an aliphatic thiol, and an aromatic ketone.

[0013] In a further preferred embodiment, the first compound is at least one selected from the group consisting of a terpene compound, a fatty acid, an aliphatic alcohol, an aliphatic aldehyde, an aliphatic ester, an aliphatic sulfide, an aliphatic thiol, and an aromatic ketone.

[0014] In a further preferred embodiment, the first compound is at least one selected from the group consisting of a terpene compound, an aliphatic alcohol, an aliphatic aldehyde, and an aliphatic ester.

[0015] The dithiin compound refers to a compound having a dithiin skeleton. Examples of the dithiin compound as the first compound are shown below. 2-Vinyl-4H-1,3-dithiin 3-Vinyl-4H-1,2-dithiin

[0016] The terpene compound refers to terpenes and terpene derivatives. Examples of the terpene compound as the first compound are shown below. (+)-Sabinene Cembrene Fenchol Pulegone Cedryl acetate

[0017] Examples of fatty acids as the first compound are shown below. trans-3-Hexenoic acid

[0018] Examples of aliphatic alcohols as the first compound are shown below. (Z)-3-Octen-1-ol (Z)-3-Nonen-1-ol 1-Propanol 1-Pentanol 2-Pentadecanol 3-Methyl-2-butanol

[0019] Examples of aliphatic aldehydes as the first compound are shown below. 2-Methyl-(E)-2-pentenal (E,Z)-Nona-2,4-dienal Propanal

[0020] Examples of aliphatic esters as the first compound are shown below. Methyl (methylthio)acetate Methyl myristylate 3-Mercaptobutyl acetate

[0021] Examples of aliphatic ketones as the first compound are shown below. 1-Nonen-3-one 1-Hexen-3-one 1-Hepten-3-one 2,3-Octanedione

[0022] Examples of aliphatic sulfides as the first compound are shown below. Methyl (methylthio)acetate

[0023] Examples of aliphatic thiols as the first compound are shown below. 3-Mercaptobutyl acetate

[0024] Examples of aliphatic hydrocarbons as the first compound are shown below. 1-Ethyl-3-methylcyclopentane 2,4-Diethenyl-1-methylcyclohexane 3-(2-Propenyl)cyclooctene 6,10-Dimethyl-1-undecene

[0025] Examples of aromatic alcohols as the first compound are shown below. 2,4-Di-tert-butylphenol

[0026] Examples of aromatic ketones as the first compound are shown below. p-Methylacetophenone

[0027] Examples of aromatic hydrocarbons as the first compound are shown below. 1-Methylnaphthalene Toluene

[0028] In a preferred embodiment, the first compound is at least one selected from the group consisting of 1-propanol, 1-pentanol, methyl (methylthio)acetate, p-methylacetophenone, trans-3-hexenoic acid, fenchol, pulegone, propanal, methyl myristate, and 3-mercaptobutyl acetate. In a more preferred embodiment, the first compound is at least one selected from the group consisting of 1-propanol, 1-pentanol, fenchol, pulegone, propanal, and methyl myristate.

[0029] The second compound in the present disclosure is a compound characterized by the aroma descriptor "fruity." One or more second compounds may be used. The use of two or more second compounds can provide an ethanol-like aroma with increased complexity. The second compound can be selected from compounds assigned the aroma descriptor "fruity" in an aroma component database. Preferred second compounds are compounds known in the food-related field and compounds approved as food additives.

[0030] The second compound may be at least one selected from the group consisting of a diazine compound, a thiazole compound, a thiocarbamate, a tetrahydrofuran compound, a terpene compound, a pyrone compound, a furanone compound, a lactone, a fatty acid, an aliphatic amide, an aliphatic amine, an aliphatic alcohol, an aliphatic aldehyde, an aliphatic ether, an aliphatic ester, an aliphatic ketone, an aliphatic sulfide, an aliphatic thioester, an aliphatic thiol, an aliphatic hydrocarbon, an aromatic amine, an aromatic alcohol, an aromatic aldehyde, an aromatic ether, an aromatic ester, and an aromatic ketone.

[0031] In a preferred embodiment, the second compound is at least one selected from the group consisting of a diazine compound, a thiazole compound, a thiocarbamate, a tetrahydrofuran compound, a terpene compound, a pyrone compound, a furanone compound, a lactone, a fatty acid, an aliphatic amide, an aliphatic amine, an aliphatic alcohol, an aliphatic aldehyde, an aliphatic ether, an aliphatic ester, an aliphatic ketone, an aliphatic sulfide, an aliphatic thioester, an aliphatic thiol, an aliphatic hydrocarbon, an aromatic amine, an aromatic alcohol, an aromatic aldehyde, an aromatic ether, an aromatic ester, and an aromatic ketone.

[0032] In a further preferred embodiment, the second compound is at least one selected from the group consisting of a terpene compound, a pyrone compound, a furanone compound, a lactone, a fatty acid, an aliphatic amine, an aliphatic alcohol, an aliphatic aldehyde, an aliphatic ether, an aliphatic ester, an aliphatic ketone, an aliphatic sulfide, an aliphatic thiol, an aromatic amine, an aromatic ester, and an aromatic ketone.

[0033] In a further preferred embodiment, the second compound is at least one selected from the group consisting of a terpene compound, a lactone, a fatty acid, a fatty alcohol, a fatty ether, and a fatty ester.

[0034] The diazine compound refers to a compound having a diazine skeleton. Examples of the diazine compound as the second compound are shown below. 2,5-Dimethyl-3-isopentylpyrazine 2-Methylquinoxaline

[0035] The thiazole compound refers to a compound having a thiazole skeleton. Examples of the thiazole compound as the second compound are shown below. 2,4-Dimethylthiazole

[0036] An example of a thiocarbamate as the second compound is shown below. N-Benzyl O-ethyl thiocarbamate

[0037] The tetrahydrofuran compound refers to a compound having a tetrahydrofuran skeleton. Examples of the tetrahydrofuran compound as the second compound are shown below. trans-4-Hydroxylinalool 3,6-oxide Furanoid

[0038] The terpene compound refers to terpenes and terpene derivatives. Examples of the terpene compound as the second compound are shown below. (E)-Ocimene cis,trans-Farnesol p-Menth-1-en-3-[2-methyl-1,3-butadienyl]-8-ol p-Menth-1-ene-8-thiol alpha-Ylangene alpha-Cubebene alpha-Sinensal alpha-Terpinyl acetate alpha-Fenchene β-Ionol beta-Elemene β-Cubebene beta-Cyclocitral beta-Sesquiphellandrene beta-Damascone β-Farnesene gamma-Elemene δ-Muurolene Elixene Elemol Cadina-1,4-diene Geranylacetone Germacrene B Germacrene D Spatulenol Neral p-Menth-1-en-9-yl acetate Citronellyl acetate

[0039] The pyrone compound refers to a compound having a pyrone skeleton. Examples of the pyrone compound as the second compound are shown below. Ethyl maltol

[0040] The furanone compound refers to a compound having a furanone skeleton. Examples of the furanone compound as the second compound are shown below. 2,5-Dimethyl-3(2H)-furanone 2,5-Dimethyl-4-hydroxy-3(2H)-furanone 2,5-Dimethyl-4-methoxy-3(2H)-furanone 5-Ethyl-2(5H)-furanone

[0041] Examples of lactones as the second compound are shown below. (E)-Whiskey lactone 6-(Z)-Dodecen-gamma-lactone gamma-Undecalactone gamma-Octalactone gamma-Dodecalactone γ-Butyrolactone gamma-Heptalactone δ-Dodecalactone

[0042] Examples of fatty acids as the second compound are shown below. 2-Hydroxy-3-methylpentanoate 3-Phenylpropionic acid 9-Hexadecenoic acid Cinnamic acid

[0043] Examples of aliphatic amides as the second compound are shown below. N-(Methyl)mercaptoacetamide

[0044] Examples of fatty alcohols as the second compound are shown below. Methyl (2R,3S)-2-hydroxy-3-methylpentanoate Methyl (2S,3S)-2-hydroxy-3-methylpentanoate (5Z)-2,6-Dimethyl-5,7-octadiene-2,3-diol (Z)-2-Hexen-1-ol 1-Hexanol 1-Penten-3-ol 2-(2-Butoxyethoxy)ethanol 2-Octen-1-ol (Oct-2-en-1-ol) 3-Decanon-2-ol 2-Hydroxy-3-methylpentanoate Ethyl 2-hydroxybutanoate 2-Hydroxypentan-3-one 2-Hexanol (Hexan-2-ol) 2-Pentanol 2-Methylbut-3-en-2-ol 3-Ethoxy-1-propanol Ethyl 3-hydroxybutanoate Ethyl 3-hydroxypentanoate 3-Methylbut-2-en-1-ol Ethyl 4-hydroxybutyrate 4-Methoxyphenylpropanol 7-Octen-4-ol meso-2,3-butanediol trans-2-Dodecenol trans-4-Hydroxylinalool 3,6-oxide Cedrenol Dodecanol Nonanol Heptanol Linalool oxide 2-Methylpropyl 2-hydroxypropanoate

[0045] Examples of aliphatic aldehydes as the second compound are shown below. (E,Z)-2,6-Dodecadienal (E)-2-Undecenal (E)-2-Octenal (E)-2-Decenal (E)-2-Dodecenal (E)-Hept-2-enal (E)-2-Pentenal (Z)-2-Decenal (Z)-2-Pentenal (Z)-6-Nonenal 2,6-Dimethyl-5-heptenal 2-Ethyl-2-hexenal 2-Ethylhexanal 3-Mercaptoheptanal Undecanal Octanal Geranyl formate Citronellyl formate Decanal Dodecanal Neral Heptanal

[0046] Examples of aliphatic ethers as the second compound are shown below. 1,1,3-Triethoxypropane 1,1-Diethoxy-2-methylbutane 1,1-Diethoxynonane 2-(2-Butoxyethoxy)ethanol 3-Ethoxy-1-propanol cis-Limonene-1,2-epoxide Isobutanal diethyl acetal Geranyl formate Citronellyl formate Phenylethanal diethyl acetal Propanal diethyl acetal Linalool oxide

[0047] Examples of aliphatic esters as the second compound are shown below. Methyl (2R,3S)-2-hydroxy-3-methylpentanoate Propyl (2S)-2-methylbutanoate Methyl (2S)-2-methylbutanoate Methyl (2S,3S)-2-hydroxy-3-methylpentanoate Ethyl (E)-oct-2-enoate Methyl (E)-2-octenoate Ethyl (E)-2-methylbut-2-enoate Ethyl (E)-hex-3-enoate Ethyl (Z)-hex-3-enoate Ethyl (Z)-4-decenoate Methyl (Z)-4-decenoate Ethyl (methylthio)acetate Ethyl 2-hydroxybutanoate 2-Methylpropyl 2-hydroxypropanoate Methyl 2-methylthiobutyrate (S)-Ethyl 2-methylbutanoate Ethyl 2-methyl-2-butenoate 2-Methylpropyl 2-methylbutanoate 2-Methylbutyl 2-methylbutanoate 3-Methylbutyl 2-methylbutanoate Phenylethyl 2-methylbutanoate Butyl 2-methylbutyrate Propyl 2-methylbutanoate Ethyl 2-methylpropenoate Ethyl 2-methylpentanoate Methyl 2-methylbutyrate 3-(Methylthio)propanoic acid ethyl ester Ethyl 3-acetoxy-2-methylbutanoate Methyl 3-nonenoate Ethyl 3-hydroxybutanoate Ethyl 3-hydroxypentanoate Methyl 3-methylbut-2-enoate Ethyl 3-methylpentanoate Methyl 3-methylpentanoate Ethyl 4-hydroxybutyrate (Z)-3-Hexenyl 5-hexenoate Ethyl 5-hexenoate Hexyl 5-hexenoate Isobutyl 7-octenoate Ethyl 9-decenoate O-Methyl S-ethyl thiocarbonate Methyl trans-4-decenoate Acetoin butanoate Acetoin hexanoate Ethyl isocaproate 4-Methylpentyl isovalerate (4-Methylpentyl 3-methylbutanoate) Propyl isovalerate (Propyl 3-methylbutanoate) Pentyl 3-methylbutyrate 2-Phenylethyl isobutyrate 2-Methylbutyl isobutanoate (2-Methylbutyl 2-methylpropanoate) 3-Methylbutyl 2-methylpropanoate (Z)-3-Hexenyl octanoate 3-Methyl-3-sulfanylbutyl octanoate Allyl octanoate Propyl octanoate Hexyl caprylate (Hexyl octanoate) Methyl cinnamate Ethyl cyclohexylcarboxylate Allyl decanoate Isoamyl nonanoate Methyl nonanoate Methyl palmitate Ethyl phenylacetate (Z)-3-Hexenyl butyrate 2-Methylbutyl butanoate 2-Methylpropyl butanoate 3-Hexenyl butanoate 5-Hexenyl butyrate Allyl butyrate Ethyl butanoate Octyl butanoate Geranyl butanoate Citronellyl butyrate Butyl butanoate Propyl butanoate Hexyl butanoate Heptyl butanoate Methyl butanoate 2-Methylbutyl propanoate 3-Methylbutyl propanoate Citronellyl propionate Neryl propionate Propyl propanoate (Z)-3-Hexenyl hexanoate 2-Phenylethyl hexanoate 3-Hexenyl hexanoate 3-Mercaptohexyl hexanoate Isopropyl hexanoate Butyl hexanoate Propyl hexanoate Hexyl hexanoate Heptyl hexanoate Pentyl hexanoate Allyl heptanoate Methyl heptanoate 3-Methylbutyl pentanoate Butyl pentanoate Hexyl pentanoate Methyl methacrylate (Methyl 2-methylpropenoate) Methyl pentanoate (E)-3-Hexenyl acetate (Z)-Hex-2-enyl acetate (Z)-Hex-3-en-1-yl acetate 1-Methylbutyl acetate 3-Phenylpropyl acetate Hex-3-enyl acetate 3-Methyl-2-butenyl acetate 3-Methylbut-3-enyl acetate 3-Mercapto-2-methylbutyl acetate Amyl acetate Allyl acetate Isopropyl acetate Cyclohexylethyl acetate Citronellyl acetate Decyl acetate Neryl acetate Nonyl acetate Phenyl acetate Methyl acetate

[0048] Examples of aliphatic ketones as the second compound are shown below. 1-Penten-3-one 2-Octanone 2-Cyclopenten-1-one 2-Decanone 2-Hydroxy-3-decanone (3-Decanon-2-ol) 2-Hydroxypentan-3-one 2-Hexanone 3,4-Dimethyl-3-hexen-2-one 3,5-Octadien-2-one 3-Octanone 3-Octen-2-one 3-Nonen-2-one 3-Pentanone 3-Penten-2-one 3-Methyl-2-pentanone 3-Methylnonane-2,4-dione 4-Mercapto-4-methylpentan-2-one 5-Methyl-(E)-2-hepten-4-one 5-Methyl-4-heptanone 6-Methyl-5-hepten-3-one Acetoin butanoate Acetoin hexanoate Isopentanal diethyl acetal Dihydro-beta-ionone Butanone

[0049] Examples of aliphatic sulfides as the second compound are shown below. Ethyl (methylthio)acetate Methyl 2-methylthiobutyrate 3-(Methylthio)propanoic acid ethyl ester N-(Methyl)mercaptoacetamide

[0050] Examples of aliphatic thioesters as the second compound are shown below. O-Methyl S-ethyl thiocarbonate Methyl thiohexanoate

[0051] Examples of aliphatic thiols as the second compound are shown below. 3-Mercaptoheptanal 4-Mercapto-4-methylpentan-2-one meso-2,3-butanediol 3-Methyl-3-sulfanylbutyl octanoate 3-Mercaptohexyl hexanoate 3-Mercapto-2-methylbutyl acetate

[0052] Examples of aliphatic hydrocarbons as the second compound are shown below. Octadecane Tridecane

[0053] Examples of aromatic amines as the second compound are shown below. Ethyl anthranilate Methyl anthranilate

[0054] Examples of aromatic alcohols as the second compound are shown below. Cadina-1,4-dien-3-ol

[0055] Examples of aromatic aldehydes as the second compound are shown below. 4-Ethylbenzaldehyde Ethylbenzaldehyde

[0056] Examples of aromatic ethers as the second compound are shown below. 2,3,5-Trimethoxytoluene 4-Methoxyphenylpropanol Ethyl anisate

[0057] Examples of aromatic esters as the second compound are shown below. Ethyl anthranilate Methyl anthranilate Ethyl anisate Menthyl benzoate

[0058] Examples of aromatic ketones as the second compound are shown below. 2-Aminoacetophenone beta-Damascone

[0059] In a preferred embodiment, the second compound is 1-hexanol, 2-hexanol, butyl 2-methylbutanoate, propyl 2-methylbutanoate, methyl 2-methylbutanoate, ethyl 3-hydroxybutanoate, p-menth-1-ene-8-thiol, α-terpinyl acetate, γ-octalactone, γ-butyrolactone, γ-heptalactone, isobutanal diethyl acetal, 2-phenylethyl isobutanoate, pentyl isovalerate, (Z)-3-hexenyl octanoate, hexyl caprylate, geranyl acetone, dodecanol, (Z)-3-hexenyl butanoate, 2-methylbutyl butanoate, 2-methyl butanoate In a more preferred embodiment, the second compound is at least one selected from the group consisting of propyl, ethyl butanoate, propyl butanoate, hexyl butanoate, methyl butanoate, 2-methylbutyl propionate, neryl propionate, propyl propionate, (Z)-3-hexenyl hexanoate, 3-hexenyl hexanoate, butyl hexanoate, propyl hexanoate, hexyl hexanoate, heptanol, methyl heptanoate, 3-methylbutyl pentanoate, butyl pentanoate, methyl valerate, (E)-3-hexenyl acetate, (Z)-3-hexenyl acetate, 3-methyl-2-butenyl acetate, amyl acetate, isopropyl acetate, neryl acetate, nonyl acetate, and methyl acetate. In a more preferred embodiment, the second compound is at least one selected from the group consisting of 1-hexanol, γ-octalactone, ethyl butanoate, methyl butanoate, butyl pentanoate, isopropyl acetate, and neryl acetate.

[0060] The mass ratio of the amount of the second compound to the amount of the first compound may be 0.00005 or more. The mass ratio of the amount of the second compound to the amount of the first compound may be 2000 or less. The mass ratio of the amount of the second compound to the amount of the first compound may be within the range of 0.00005 to 2000. The lower limit of the mass ratio of the amount of the second compound to the amount of the first compound may be 0.0005, 0.001, 0.002, 0.05, 0.1, 0.15, or 0.2. The upper limit of the mass ratio of the amount of the second compound to the amount of the first compound may be 2000, 1500, 750, 350, 15, 10, or 5. When the mass ratio of the amount of the second compound to the amount of the first compound is within the above range, the ethanol-like odor tends to be stronger.

[0061] The third compound in the present disclosure is a compound characterized by the aroma descriptor "spicy." One or more third compounds may be used. The use of two or more third compounds can provide an ethanol-like aroma with increased complexity. The third compound can be selected from compounds assigned the aroma descriptor "spicy" in an aroma component database. Preferred third compounds are compounds known in the food-related field and compounds approved as food additives.

[0062] The third compound may be at least one selected from the group consisting of a tetrahydrofuran compound, a terpene compound, a furanone compound, a furan compound, a benzodioxole compound, a benzofuran compound, a lactone, an aliphatic alcohol, an aliphatic aldehyde, an aliphatic ether, an aliphatic ester, an aliphatic ketone, an aromatic alcohol, an aromatic aldehyde, an aromatic ether, and an aromatic polyketide.

[0063] In a preferred embodiment, the third compound is at least one selected from the group consisting of a tetrahydrofuran compound, a terpene compound, a furanone compound, a furan compound, a benzofuran compound, a lactone, an aliphatic alcohol, an aliphatic ether, an aliphatic ester, an aliphatic ketone, an aromatic alcohol, an aromatic aldehyde, an aromatic ether, and an aromatic polyketide.

[0064] In a further preferred embodiment, the third compound is at least one selected from the group consisting of a terpene compound, a furanone compound, a benzofuran compound, an aliphatic alcohol, an aliphatic ether, an aliphatic ester, an aliphatic ketone, an aromatic alcohol, an aromatic aldehyde, an aromatic ether, and an aromatic polyketide.

[0065] In a further preferred embodiment, the third compound is at least one selected from the group consisting of a terpene compound, an aliphatic alcohol, an aromatic aldehyde, an aromatic ether, and an aromatic polyketide.

[0066] The tetrahydrofuran compound refers to a compound having a tetrahydrofuran skeleton. Examples of the tetrahydrofuran compound as the third compound are shown below. 2,2-Dimethyl-5-(1-methyl-1-propenyl)tetrahydrofuran

[0067] The terpene compound refers to terpenes and terpene derivatives. Examples of the terpene compound as the third compound are shown below. (-)-Linalool 1,4-Cineole 4-trans-6-trans-Alloocimene cis-β-Ocimene trans-Sabinenehydrate T-Muurolol alpha-Cadinol alpha-Clovene alpha-Copaene alpha-Zingiberene alpha-Selinene alpha-Terpinene alpha-Terpinolene alpha-Bisabolol beta-Guaiene beta-Citronellol β-Phellandrene gamma-Muurolene delta-Cadinene δ-Cadinol Aromadendrene Isopinocamphone Epi-alpha-Cadinol Cadinene Carvotanacetone Cubenol Sabinene Dihydrocarveol Camphor Nootkatone Bicyclogermacrene Viridiflorol Farnesene Phellandral Bulnesol Perilla aldehyde Verbenol Myrtenal Roseoxide

[0068] The furanone compound refers to a compound having a furanone skeleton. Examples of the furanone compound as the third compound are shown below. 3,5,5-Trimethyl-2(5H)-furanone 5-Ethyl-3-hydroxy-4-methyl-2(5H)-furanone

[0069] A furan compound refers to a compound having a furan skeleton. Examples of furan compounds as the third compound are shown below. Furfuryl propionate

[0070] The benzodioxole compound refers to a compound having a benzodioxole skeleton. Examples of the benzodioxole compound as the third compound are shown below. 5-(2-Propenyl)-1,3-benzodioxole Asaricin Dillapiole Myristicin

[0071] The benzofuran compound refers to a compound having a benzofuran skeleton. Examples of the benzofuran compound as the third compound are shown below. 4,7-Dimethylbenzofuran Butyl phthalide

[0072] Examples of lactones as the third compound are shown below. (Z)-Whiskey lactone 3-Methyl-4-pentanolide Pantolactone Wine lactone

[0073] Examples of aliphatic alcohols as the third compound are shown below. (E)-3-Hexen-1-ol 2-Ethylhexanol 2-Phenoxyethanol 3-Oxo-beta-ionol 3-Hexanol alpha-Caryophyllene alcohol beta-Caryophyllene hydrate Isodihydrocarveol Caryophyllene alcohol Myliol

[0074] Examples of aliphatic aldehydes as the third compound are shown below. 2-Octenal (Oct-2-enal) Pentadecanal

[0075] Examples of aliphatic ethers as the third compound are shown below. Caryophyllene oxide

[0076] Examples of aliphatic esters as the third compound are shown below. Methyl 3-(methylthio)propanoate Furfuryl propionate

[0077] Examples of aliphatic ketones as the third compound are shown below. 2,3-Dimethyl-2-cyclopenten-1-one 2-Pentadecanone 3-Oxo-beta-ionol 4-Methylpentan-2-one Isophorone Pinocarvone Verbenone

[0078] Examples of aromatic alcohols as the third compound are shown below. 2-Methylphenol 3-Ethylphenol 4-Methylguaiacol m-Cresol Ethylguaiacol Chavicol Cumin alcohol

[0079] Examples of aromatic aldehydes as the third compound are shown below. 2,3-Dimethoxybenzaldehyde Perilla aldehyde

[0080] Examples of aromatic ethers as the third compound are shown below. (Z)-Isoeugenol (Z)-Methylisoeugenol 1,2,3-Trimethoxy-5-methylbenzene 2,3-Dimethoxybenzaldehyde 2-Phenoxyethanol 4-Methylguaiacol Asaricin Isoelemicine Ethylguaiacol Elemicin Dillapiole Myristicin Methylisoeugenol Methyleugenol

[0081] Examples of aromatic polyketides as the third compound are shown below. (Z)-Methylisoeugenol (Z)-Isoeugenol Elemicin Chavicol Methylisoeugenol Methyleugenol

[0082] In a preferred embodiment, the third compound is at least one selected from the group consisting of 2-ethylhexanol, cis-β-ocimene, α-terpinene, β-citronellol, δ-cadinene, nootkatone, farnesene, perillaldehyde, myrtenal, methyl isoeugenol, methyl eugenol, and rose oxide. In a further preferred embodiment, the third compound is at least one selected from the group consisting of α-terpinolene, β-citronellol, nootkatone, farnesene, and myrtenal.

[0083] The mass ratio of the amount of the third compound to the amount of the first compound may be 0.000002 or more. The mass ratio of the amount of the third compound to the amount of the first compound may be 200 or less. The mass ratio of the amount of the third compound to the amount of the first compound may be within a range of 0.000002 to 200. The lower limit of the mass ratio of the amount of the third compound to the amount of the first compound may be 0.0005, 0.001, 0.002, 0.005, 0.01, or 0.02. The upper limit of the mass ratio of the amount of the third compound to the amount of the first compound may be 150, 35, 20, 15, 10, or 5. When the mass ratio of the amount of the third compound to the amount of the first compound is within the above range, the ethanol-like odor tends to be stronger.

[0084] The combination of the first compound, the second compound, and the third compound can provide an ethanol-like aroma. Therefore, the first compound, the second compound, and the third compound are suitable for various applications requiring an ethanol-like aroma. Specific examples of the use of the first compound, the second compound, and the third compound are described below.

[0085] The first compound, the second compound, and the third compound may be used in the presence or absence of ethanol. Regardless of the presence or absence of ethanol, the combination of the first compound, the second compound, and the third compound can provide or enhance an ethanol-like aroma. Therefore, with respect to the ethanol-like aroma, the first compound, the second compound, and the third compound can be used as a substitute for ethanol.

[0086] The first compound, the second compound, and the third compound may be used in a composition. For example, the first compound, the second compound, and the third compound may be used as ethanol-like aroma components in the composition. Each compound may be used as a raw material for the composition or may be added to the composition. The characteristics of the composition may be selected from the characteristics of the composition described in the section "Composition" below. Specifically, the first compound, the second compound, and the third compound may be used in a composition characterized by any characteristics other than the characteristics related to the first compound, the second compound, and the third compound described in the section "Composition" below. For example, the ethanol concentration, form, and type of the composition may be selected based on the description in the section "Composition" below. The first compound, the second compound, and the third compound may be used to obtain the composition described in the section "Composition" below.

[0087] The first compound, the second compound, and the third compound may be used to provide an ethanol-like odor to a target. In the present disclosure, providing an ethanol-like odor to a target includes providing an ethanol-like odor to a target that does not contain ethanol, and enhancing the ethanol-like odor of a target that contains ethanol. Regardless of the ethanol concentration of the target, the combination of the first compound, the second compound, and the third compound can provide or enhance the ethanol-like odor.

[0088] Examples of objects to which an ethanol-like aroma may be imparted include food compositions. The food composition may be a beverage. Specific examples of beverages are described in the "Compositions" section below.

[0089] In an exemplary embodiment, a method for imparting an ethanol-like odor to a target includes adding a first compound, a second compound, and a third compound to a target. Each compound may be added at once or multiple times. At least one compound selected from the group consisting of the first compound, the second compound, and the third compound may be added in the form of a mixture. For example, a mixture containing at least one compound selected from the group consisting of the first compound, the second compound, and the third compound may be added. If necessary, other ingredients may be added in addition to the first compound, the second compound, and the third compound. After adding the first compound, the second compound, and the third compound, these compounds may be mixed. If necessary, the first compound, the second compound, and the third compound may be mixed with other ingredients. The time for the mixing step may be adjusted taking into account the amount of ingredients and the uniformity of the mixture. The mixing step may be performed at 40°C or less.

[0090] In an exemplary embodiment, a method for imparting an ethanol-like odor to a target comprises using a first compound, a second compound, and a third compound as target raw materials. At least one compound selected from the group consisting of the first compound, the second compound, and the third compound may be used in the form of a mixture. For example, a mixture containing at least one compound selected from the group consisting of the first compound, the second compound, and the third compound may be used. If necessary, other raw materials may be used in addition to the first compound, the second compound, and the third compound.

[0091] The first compound, the second compound, and the third compound may be used to produce an ethanol-like aroma. In an exemplary embodiment, the method for producing an ethanol-like aroma includes mixing the first compound, the second compound, and the third compound. At least one compound selected from the group consisting of the first compound, the second compound, and the third compound may be used in the form of a mixture. For example, a mixture containing at least one compound selected from the group consisting of the first compound, the second compound, and the third compound may be used. The first compound, the second compound, and the third compound may be mixed with other components as needed. Mixing the first compound, the second compound, and the third compound may include mixing the first compound, the second compound, and the third compound that have been premixed with other components. The conditions for the mixing step are as described above.

[0092] <Composition> The present disclosure provides a composition comprising a first compound, a second compound, and a third compound, wherein the combination of the first compound, the second compound, and the third compound provides an ethanol-like odor.

[0093] The composition includes a first compound characterized by the odor descriptor "pangente." One or more first compounds may be used. The use of more than one first compound can provide an ethanol-like odor with increased complexity. Specific examples of first compounds are described above.

[0094] The amount of the first compound may be 0.01 μg / g or more, based on the mass of the composition. The amount of the first compound may be 500 μg / g or less, based on the mass of the composition. The amount of the first compound may be in the range of 0.01 μg / g to 500 μg / g, based on the mass of the composition. The lower limit of the amount of the first compound may be 0.2 μg / g, 0.3 μg / g, or 0.5 μg / g, based on the mass of the composition. The upper limit of the amount of the first compound may be 400 μg / g, 300 μg / g, 200 μg / g, or 100 μg / g, based on the mass of the composition. When the amount of the first compound is within the above range, the ethanol-like odor tends to be stronger.

[0095] The composition includes a second compound characterized by the odor descriptor "fruity." One or more second compounds may be used. The use of more than one second compound can provide an ethanol-like odor with increased complexity. Specific examples of second compounds are described above.

[0096] The amount of the second compound may be 0.01 μg / g or more, based on the mass of the composition. The amount of the second compound may be 100 μg / g or less, based on the mass of the composition. The amount of the second compound may be in the range of 0.01 μg / g to 100 μg / g, based on the mass of the composition. The lower limit of the amount of the second compound may be 0.02 μg / g, 0.03 μg / g, 0.05 μg / g, 0.1 μg / g, or 0.5 μg / g, based on the mass of the composition. The upper limit of the amount of the second compound may be 75 μg / g, 50 μg / g, 25 μg / g, 20 μg / g, or 15 μg / g, based on the mass of the composition. When the amount of the second compound is within the above range, the ethanol-like odor tends to be stronger.

[0097] Specific examples of the mass ratio of the amount of the second compound to the amount of the first compound are as described above.

[0098] The composition includes a third compound characterized by the odor descriptor "spicy." One or more third compounds may be used. The use of more than one third compound can provide an ethanol-like odor with increased complexity. Specific examples of third compounds are described above.

[0099] The amount of the third compound may be 0.001 μg / g or more, based on the mass of the composition. The amount of the third compound may be 50 μg / g or less, based on the mass of the composition. The amount of the third compound may be in the range of 0.001 μg / g to 50 μg / g, based on the mass of the composition. The lower limit of the amount of the third compound may be 0.01 μg / g, 0.02 μg / g, 0.03 μg / g, 0.05 μg / g, or 0.1 μg / g, based on the mass of the composition. The upper limit of the amount of the third compound may be 35 μg / g, 20 μg / g, 15 μg / g, 10 μg / g, or 5 μg / g, based on the mass of the composition. When the amount of the third compound is within the above range, the ethanol-like odor tends to be stronger.

[0100] Specific examples of the mass ratio of the amount of the third compound to the amount of the first compound are as described above.

[0101] The composition may further contain other ingredients as needed. One or more other ingredients may be used. Examples of other ingredients include fruit juice, flavoring, monosaccharides, disaccharides, high-intensity sweeteners, acidulants, pH adjusters, antioxidants, colorants, water, and ethanol. The other ingredients may be selected from known ingredients depending on the purpose.

[0102] The composition may contain ethanol or may not contain ethanol. The composition may have an ethanol concentration in the range of 0% to 90% by mass. The composition may have an ethanol concentration in the range of greater than 0% to 90% by mass. The lower limit of the ethanol concentration may be 0.001%, 0.01%, 0.05%, 0.1%, 0.5%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, or 85% by mass. The upper limit of the ethanol concentration may be 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.5% by weight, 0.1% by weight, 0.05% by weight, or 0.01% by weight. Regardless of the ethanol concentration of the composition, the combination of the first compound, the second compound, and the third compound can provide or enhance an ethanol-like aroma. The ethanol concentration of the composition represents the proportion of ethanol contained in the composition. When the composition is liquid, the unit "% by weight" representing the ethanol concentration may be replaced with "% by volume."

[0103] The form of the composition is not limited. The composition may be in a liquid form or a solid form.

[0104] Examples of compositions include flavorings, food additives and food compositions.

[0105] The flavoring may be used in food or non-food products. The flavoring may have an ethanol concentration in the range of 0% to 99% by mass. The lower limit of the ethanol concentration may be 0.005%, 0.004%, 0.04%, 0.1%, or 0.5% by mass. The upper limit of the ethanol concentration may be 90%, 80%, 70%, 60%, or 55% by mass. When the flavoring is liquid, the unit "% by mass" representing the ethanol concentration may be replaced with "% by volume."

[0106] The food additive may be used as a food ingredient or may be added to food. The food additive may have an ethanol concentration in the range of 0% to 99% by mass. The lower limit of the ethanol concentration may be 0.005%, 0.004%, 0.04%, 0.1%, or 0.5% by mass. The upper limit of the ethanol concentration may be 90%, 80%, 70%, 60%, or 55% by mass. When the food additive is liquid, the unit "% by mass" representing the ethanol concentration may be replaced with "% by volume." The food additive may be a beverage additive. The beverage additive may be an additive for alcoholic beverages.

[0107] The food composition may be a beverage. The beverage may have an ethanol concentration in the range of 0% to 99% by volume. The lower limit of the ethanol concentration may be 0.005%, 0.004%, 0.04%, 0.1%, or 0.5% by volume. The upper limit of the ethanol concentration may be 90%, 80%, 70%, 60%, or 55% by volume.

[0108] The beverage may be an alcoholic beverage. The beverage (e.g., an alcoholic beverage) may be used as an ingredient in mixed drinks, such as cocktails.

[0109] An alcohol-flavored beverage is a beverage that is substantially free of ethanol and yet provides the taste and aroma of an alcoholic beverage. In the present disclosure, a beverage that is substantially free of ethanol is a beverage having an ethanol concentration of less than 1% by volume. The ethanol concentration of an alcohol-flavored beverage may be less than 0.5%, less than 0.3%, less than 0.1%, less than 0.05%, or less than 0.01% by volume. An alcoholic beverage is a beverage that contains ethanol. Examples of alcoholic beverages include distilled alcoholic beverages, brewed alcoholic beverages, and mixed alcoholic beverages. Examples of distilled alcoholic beverages include whiskey, vodka, shochu, gin, tequila, and rum. Examples of brewed alcoholic beverages include beer and wine. For example, mixed alcoholic beverages are obtained by blending distilled or brewed alcoholic beverages with other ingredients. Examples of other ingredients used in mixed alcoholic beverages include fruit juice, vegetable juice, tea, and carbonated beverages. Examples of mixed alcoholic beverages include cocktails, vermouth, liqueurs, plum wine, and chuhai. The alcohol-tasting beverage may be a beverage that provides a flavor similar to that of a distilled alcoholic beverage, a brewed alcoholic beverage, a blended alcoholic beverage, or a low-alcoholic beverage. The alcohol-tasting beverage may be a beverage that provides a flavor similar to that of a distilled alcoholic beverage, a brewed alcoholic beverage, or a blended alcoholic beverage. The alcohol-tasting beverage may be a beverage that provides a flavor similar to that of whiskey, vodka, shochu, gin, tequila, rum, beer, wine, a cocktail, vermouth, liqueur, plum wine, or chuhai.

[0110] The beverage (e.g., an alcoholic-flavored beverage) may be a carbonated or non-carbonated beverage. The beverage (e.g., an alcoholic-flavored beverage) may be a beverage produced through a fermentation process or a beverage produced without a fermentation process. That is, the beverage may be a fermented or non-fermented beverage.

[0111] The composition may be a composition for imparting an ethanol-like aroma to a target. Examples of targets to which an ethanol-like aroma is imparted include food compositions. The food composition may be a beverage. Specific examples of beverages are as described above. The composition may be used as an ingredient of the target, or may be added to the target.

[0112] The composition may be enclosed in a container, examples of which include glass containers, metal containers, paper containers, and plastic containers.

[0113] The method for producing the composition is not limited as long as the desired composition can be obtained. In an exemplary embodiment, the method for producing the composition includes obtaining the composition using a first compound, a second compound, and a third compound. At least one compound selected from the group consisting of the first compound, the second compound, and the third compound may be used in the form of a mixture. A mixture containing at least one compound selected from the group consisting of the first compound, the second compound, and the third compound may also be used. If necessary, other raw materials may be used in addition to the first compound, the second compound, and the third compound. The other raw materials may be selected from the other components already described.

[0114] In the method for producing a composition, using a first compound, a second compound, and a third compound may include mixing the first compound, the second compound, and the third compound. The first compound, the second compound, and the third compound may be mixed with raw materials as needed. Mixing the first compound, the second compound, and the third compound may include mixing the pre-mixed first compound, the second compound, and the third compound with other raw materials. In this case, for example, a mixture containing the first compound, the second compound, and the third compound may be added to the other raw materials. The time of the mixing step may be adjusted taking into account the amount of raw materials and the uniformity of the mixture. The mixing step may be performed at 40°C or less.

[0115] The method for producing the composition may further include other steps as necessary. The method for producing the composition may include sterilizing the composition. The method for producing the composition may include packaging the composition in a container. [Example]

[0116] The present disclosure will be described below based on examples. However, the present disclosure is not limited to the following examples. The following examples may be modified as appropriate within the spirit and scope of the present disclosure. In the following tables, the concentration of each component is expressed in μg / g. In the following tables, the terms "pungent," "fruity," and "spicy" represent scent descriptors registered in "Aroma Office" (Nishikawa Keisoku Co., Ltd.), a database of aroma components. In the following tables, the compound listed in the "pungent" column is the first compound of the present disclosure selected from the database, the compound listed in the "fruity" column is the second compound of the present disclosure selected from the database, and the compound listed in the "spicy" column is the third compound of the present disclosure selected from the database. In the following tables, "mass ratio" represents the mass ratio of the amount of the target component.

[0117] <Control sample for sensory evaluation> The following control samples were obtained by diluting Polmos Warsaw's Spiritus (ethanol concentration: 96% by volume) with water. Control sample A: sample with an ethanol concentration of 20% by volume Control sample B: sample with 10% ethanol concentration by volume Control sample C: sample with 5% ethanol concentration by volume Control sample D: sample with ethanol concentration of 1% by volume

[0118] <Experimental Example 1> The compounds were added to water (20 mL) according to the descriptions in the tables below to obtain compositions. The aroma of the compositions was evaluated at a room temperature of 22°C according to the following criteria. The average scores of three trained evaluators were calculated, and the average was rounded to the nearest whole number. The evaluation results are shown in the tables below. The higher the score for "sweetness intensity," the sweeter the aroma. The higher the score for "organic solvent smell intensity," the stronger the organic solvent smell. The organic solvent smell refers to a smell similar to familiar organic solvents (e.g., alcohols such as ethanol, esters such as ethyl acetate, ketones such as acetone, and alkanes such as hexane, which are found in disinfectants, nail polish removers, and oil-based paints). The higher the score for "balance between sweetness and organic solvent smell," the better the balance between sweetness and organic solvent smell in the aroma. A score of 2 or higher for "balance between sweetness and organic solvent smell" is considered to have an ethanol-like aroma.

[0119] (Sweetness intensity) 5: Similar level to control sample A or higher level than control sample A 4: Similar level to control sample B 3: Same level as control sample C 2: Similar level to control sample D 1: Level below control sample D

[0120] (Strength of organic solvent sensation) 5: Similar level to control sample A or higher level than control sample A 4: Similar level to control sample B 3: Same level as control sample C 2: Similar level to control sample D 1: Level below control sample D

[0121] (Balance of sweetness and organic solvent taste) 5: Similar level to control sample A or higher level than control sample A 4: Similar level to control sample B 3: Same level as control sample C 2: Similar level to control sample D 1: Level below control sample D

[0122] Table 1

[0123] Table 2

[0124] Table 3

[0125] Table 4

[0126] Table 5

[0127] Table 6

[0128] Table 7

[0129] Table 8

[0130] Table 9

[0131] Table 10

[0132] Table 11

[0133] Table 12

[0134] Table 13

[0135] Table 14

[0136] Table 15

[0137] Table 16

[0138] Table 17

[0139] Table 18

[0140] Table 19

[0141] Table 20

[0142] Table 21

[0143] Table 22

[0144] Table 23

[0145] Table 24

[0146] Table 25

[0147] Table 26

[0148] Table 27

[0149] Table 28

[0150] Table 29

[0151] Table 30

[0152] Table 31

[0153] Table 32

[0154] Table 33

[0155] Table 34

[0156] Table 35

[0157] Table 36

[0158] Table 37

[0159] Table 38

[0160] Table 39

[0161] Table 40

[0162] Table 41

[0163] Table 42

[0164] [Table 43]

[0165] [Table 44]

[0166] [Table 45]

[0167] [Table 46]

[0168] [Table 47]

[0169] [Table 48]

[0170] <Experimental Example 2> Compositions were prepared by adding the compounds described in the table below to a 3% by volume ethanol solution (20 mL). The fragrance of the compositions was evaluated in the same manner as in Experimental Example 1. The evaluation results are shown in the table below.

[0171] [Table 49]

[0172] <Experimental Example 3> The compounds shown in the table below were added to 1.5% by volume ethanol solutions (20 mL) to obtain compositions. The fragrance of the compositions was evaluated in the same manner as in Experimental Example 1. The evaluation results are shown in the table below.

[0173] [Table 50]

[0174] According to the results of Experimental Examples 1 to 3 above, compositions containing a first compound, a second compound, and a third compound, with or without ethanol, provided an excellent ethanol-like aroma. Specifically, the compositions in the Examples provided an excellent ethanol-like aroma comparable to a control sample having an ethanol concentration higher than the actual ethanol concentration of the composition. Furthermore, the four-compound combination containing a first compound, a second compound, and a third compound provided a more natural and complex ethanol-like aroma than the three-compound combination containing a first compound, a second compound, and a third compound.

Claims

1. a first compound characterized by the odor descriptor "pangente"; a second compound characterized by the odor descriptor "fruity"; a third compound characterized by the odor descriptor "spicy", the first compound is at least one selected from the group consisting of 1-propanol, 1-pentanol, fenchol, pulegone, propanal, and methyl myristate, and the amount of the first compound is 0.01 μg / g to 218 μg / g based on the mass of the composition; the second compound is at least one selected from the group consisting of 1-hexanol, γ-octalactone, ethyl butanoate, methyl butanoate, butyl pentanoate, isopropyl acetate, and neryl acetate, and the amount of the second compound is 0.01 μg / g to 50 μg / g based on the mass of the composition; the third compound is at least one selected from the group consisting of α-terpinolene, β-citronellol, nootkatone, farnesene, and myrtenal, and the amount of the third compound is 0.001 μg / g to 20 μg / g based on the mass of the composition; having an ethanol concentration in the range of 0% to 3% by mass; composition.

2. 2. The composition according to claim 1, wherein the mass ratio of the amount of the second compound to the amount of the first compound is 0.00005 to 2000.

3. 2. The composition according to claim 1, wherein the mass ratio of the amount of the third compound to the amount of the first compound is 0.0005 to 200.

4. The composition according to any one of claims 1 to 3, which is a beverage.

5. The composition according to any one of claims 1 to 3, which is a composition for imparting an ethanol-like aroma to a beverage.

6. obtaining a composition using as raw materials a first compound characterized by the scent descriptor "pangente", a second compound characterized by the descriptor "fruity", and a third compound characterized by the scent descriptor "spicy", the first compound is at least one selected from the group consisting of 1-propanol, 1-pentanol, fenchol, pulegone, propanal, and methyl myristate, and the amount of the first compound is 0.01 μg / g to 218 μg / g based on the mass of the composition; the second compound is at least one selected from the group consisting of 1-hexanol, γ-octalactone, ethyl butanoate, methyl butanoate, butyl pentanoate, isopropyl acetate, and neryl acetate, and the amount of the second compound is 0.01 μg / g to 50 μg / g based on the mass of the composition; the third compound is at least one selected from the group consisting of α-terpinolene, β-citronellol, nootkatone, farnesene, and myrtenal, and the amount of the third compound is 0.001 μg / g to 20 μg / g based on the mass of the composition; the composition has an ethanol concentration in the range of 0% to 3% by weight; Method for producing the composition.

7. Use of a first compound characterized by the aroma descriptor "pangente", a second compound characterized by the aroma descriptor "fruity", and a third compound characterized by the aroma descriptor "spicy" in an alcoholic-tasting beverage having an ethanol concentration of less than 1% by volume, the first compound is at least one selected from the group consisting of 1-propanol, 1-pentanol, fenchol, pulegone, propanal, and methyl myristate, and the amount of the first compound is 0.01 μg / g to 218 μg / g based on the mass of the alcohol-taste beverage; the second compound is at least one selected from the group consisting of 1-hexanol, γ-octalactone, ethyl butanoate, methyl butanoate, butyl pentanoate, isopropyl acetate, and neryl acetate, and the amount of the second compound is 0.01 μg / g to 50 μg / g based on the mass of the alcohol-taste beverage; The third compound is at least one selected from the group consisting of α-terpinolene, β-citronellol, nootkatone, farnesene, and myrtenal, and the amount of the third compound is 0.001 μg / g to 20 μg / g based on the mass of the alcohol-taste beverage.

8. Use of a first compound characterized by the aroma descriptor "pangente", a second compound characterized by the aroma descriptor "fruity", and a third compound characterized by the aroma descriptor "spicy" as ethanol-like aroma components in an alcoholic-tasting beverage having an ethanol concentration of less than 1% by volume, the first compound is at least one selected from the group consisting of 1-propanol, 1-pentanol, fenchol, pulegone, propanal, and methyl myristate, and the amount of the first compound is 0.01 μg / g to 218 μg / g based on the mass of the alcohol-taste beverage; the second compound is at least one selected from the group consisting of 1-hexanol, γ-octalactone, ethyl butanoate, methyl butanoate, butyl pentanoate, isopropyl acetate, and neryl acetate, and the amount of the second compound is 0.01 μg / g to 50 μg / g based on the mass of the alcohol-taste beverage; The third compound is at least one selected from the group consisting of α-terpinolene, β-citronellol, nootkatone, farnesene, and myrtenal, and the amount of the third compound is 0.001 μg / g to 20 μg / g based on the mass of the alcohol-taste beverage.

9. Use of a first compound characterized by the aroma descriptor "pangente", a second compound characterized by the aroma descriptor "fruity", and a third compound characterized by the aroma descriptor "spicy" in a beverage having an ethanol concentration in the range of 0% to 3% by volume, the first compound is at least one selected from the group consisting of 1-propanol, 1-pentanol, fenchol, pulegone, propanal, and methyl myristate, and the amount of the first compound is 0.01 μg / g to 218 μg / g based on the mass of the alcohol-taste beverage; the second compound is at least one selected from the group consisting of 1-hexanol, γ-octalactone, ethyl butanoate, methyl butanoate, butyl pentanoate, isopropyl acetate, and neryl acetate, and the amount of the second compound is 0.01 μg / g to 50 μg / g based on the mass of the alcohol-taste beverage; The third compound is at least one selected from the group consisting of α-terpinolene, β-citronellol, nootkatone, farnesene, and myrtenal, and the amount of the third compound is 0.001 μg / g to 20 μg / g based on the mass of the alcohol-taste beverage.

10. Use of a first compound characterized by the aroma descriptor "pangente", a second compound characterized by the aroma descriptor "fruity", and a third compound characterized by the aroma descriptor "spicy" as ethanol-like aroma components in a beverage having an ethanol concentration in the range of 0% to 3% by volume, the first compound is at least one selected from the group consisting of 1-propanol, 1-pentanol, fenchol, pulegone, propanal, and methyl myristate, and the amount of the first compound is 0.01 μg / g to 218 μg / g based on the mass of the alcohol-taste beverage; the second compound is at least one selected from the group consisting of 1-hexanol, γ-octalactone, ethyl butanoate, methyl butanoate, butyl pentanoate, isopropyl acetate, and neryl acetate, and the amount of the second compound is 0.01 μg / g to 50 μg / g based on the mass of the alcohol-taste beverage; The third compound is at least one selected from the group consisting of α-terpinolene, β-citronellol, nootkatone, farnesene, and myrtenal, and the amount of the third compound is 0.001 μg / g to 20 μg / g based on the mass of the alcohol-taste beverage.

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