Method for evaluating aroma components and method for screening aroma components

Abstract

The present invention provides a simple method for GC-O analysis that allows an operator to easily describe the scent. The method of the present invention relates to an aroma evaluation method for aroma components in which an image is presented to an operator who smells the aroma components in a GC-O analysis.

Description

[Technical Field]

[0001] The present invention relates to a method for evaluating aroma components and a method for screening aroma components. [Background technology]

[0002] Gas chromatography (GC) is a well-known method for analyzing volatile components. In GC, a sample consisting of multiple volatile components and a solvent is introduced into the instrument, where they are vaporized. The vaporized volatile components are transported by a carrier gas, separated into individual components in a column, and each component is detected by a detector. The detector detects peaks at each retention time from sample introduction, and each component can be identified based on the results.

[0003] GC-Olfactometry (GC-O), a gas chromatography technique that applies GC, has been known as a method for identifying compounds (aroma components) that cause aromas. This method involves splitting the GC analytical column outlet, connecting one end to a detector for component analysis, and allowing the operator to smell the other end with their nose.

[0004] Fragrance components are diverse, and typically many components mix together to form a single fragrance. However, by performing GC-O analysis, it is possible to compare the components detected by GC at the same retention time with the fragrance perceived by the operator with their nose, thereby identifying which components contribute to what fragrance.

[0005] Patent Document 1 discloses an aroma evaluation method for aroma components that is an improvement over such GC-O analysis. In this method, a carrier gas is introduced into a sample container placed outside the GC path, and the gas phase in the sample container is discharged as exhaust gas. This exhaust gas is then mixed with the gas effluent from the GC, and the resulting gas mixture is analyzed by sniffing. This method is said to enable the operator to identify components that could not be detected by GC-O analysis using only the gas effluent from the GC.

[0006] Patent Document 2 also discloses an aroma evaluation method for aroma components that is an improvement over GC-O analysis. This method claims to be able to easily evaluate the effect of each component on the sensation of eating and drinking by continuously feeding aroma components separated by GC and a fluid sample directly into the mouth.

[0007] As disclosed in Non-Patent Document 1, it is known that the sense of smell is influenced by vision. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Japanese Patent Application Laid-Open No. 2003-107067 [Patent Document 2] Japanese Patent Publication No. 2020-134145 [Non-patent literature]

[0009] [Non-Patent Document 1] Nobuyuki Sakai, "The influence of other senses on olfactory perception", Journal of the Society for Odor and Fragrance Environment, 2006, Vol. 37, No. 6, pp. 431-436 Summary of the Invention [Problem to be solved by the invention]

[0010] In GC-O analysis, the operator takes notes on the scent evaluation when smelling the scent, but it can sometimes be difficult to describe what kind of scent they smell.

[0011] The present invention aims to provide a simple GC-O analysis method that allows an operator to easily describe an aroma, and also to provide a screening method for aroma components that applies such GC-O analysis. [Means for solving the problem]

[0012] The present inventors have found that the above problems can be solved by the present invention having the following aspects. <<Aspect 1>> This is a method for evaluating the aroma of aroma compounds in GC-O analysis, where an image is presented to an operator who smells the aroma compounds. <<Aspect 2>> 2. The aroma evaluation method according to claim 1, wherein the presented image includes an image related to the sample to be measured. Aspect 3 The image to be presented is a sample to be measured. of Origin It has become 2. The aroma evaluation method according to claim 1, further comprising an image of an object. Aspect 4 a first aroma evaluation step of evaluating the aroma of the aroma components contained in the sample to be measured without presenting an image to an operator who smells the aroma components in the GC-O analysis; a second aroma evaluation step of evaluating the aroma of the aroma components contained in the sample to be measured by the aroma evaluation method according to aspect 1; a step of comparing the evaluation results of the first aroma evaluation step with the evaluation results of the second aroma evaluation step, and identifying aromas that were evaluated differently in the first aroma evaluation step and the second aroma evaluation step; and A step of identifying the aroma components that cause the specified aroma. A method for screening aroma components, comprising: Aspect 5 Identifying the evaluated scent associated with the presented image by the scent evaluation method according to aspect 1; and A step of identifying the aroma component that causes the evaluated scent associated with the presented image. A method for screening aroma components, comprising: Aspect 6 preparing a fragrance composition using the fragrance component identified by the method according to aspect 4 or 5; A method for producing a fragrance composition, comprising: Aspect 7 A GC-O device including a presentation device for presenting an image. Aspect 8 8. The GC-O device according to claim 7, The display device displays the image in accordance with the retention time of the aroma component. 9. The GC-O device according to embodiment 7 or 8, The image is Sample to be measured Related to, or Sample to be measured Origin of It has become This is the GC-O device. [Effects of the Invention]

[0013] The present invention provides a simple GC-O analysis that allows an operator to easily describe an aroma, and also provides a screening method for aroma components that utilizes such GC-O analysis. [Brief explanation of the drawings]

[0014] [Figure 1] FIG. 1 is a schematic diagram of a GC-O device according to this embodiment. [Figure 2A] FIG. 2A shows the image presented in Example 1. [Figure 2B] FIG. 2B shows another image presented in Example 1. [Figure 3] FIG. 3 shows the images presented in Example 2. [Figure 4] FIG. 4 shows the images presented in Example 3. [Figure 5] FIG. 5 shows the images presented in Example 4. [Figure 6] FIG. 6 shows the images presented in Example 5. [Figure 7] FIG. 7 shows the images presented in Example 6. DETAILED DESCRIPTION OF THE INVENTION

[0015] Aroma evaluation method The aroma evaluation method of the present invention includes presenting an image to an operator who smells the aroma component in a GC-O analysis.

[0016] In GC-O analysis, the operator must take notes on the type of aroma they detect for each retention time from sample introduction. However, there are cases where the operator detects one aroma and then the next immediately, making it important for the operator to quickly recall and take notes on the type of aroma. In contrast, the method of the present invention has been found to make it easy for the operator to describe the type of aroma by simply smelling the aroma components while looking at a displayed image.

[0017] In this specification, aroma evaluation refers to describing the perceived aroma using words and sentences that describe the smell, flavor, substance, etc., or colors, etc.

[0018] In this specification, images include still images, photographs, pictures, illustrations, figures, videos, etc., and may contain text.

[0019] In this specification, the image presented to the operator does not only refer to an image of the object from which the sample to be measured is derived, but also includes simple monochromatic images (for example, red, green, blue, etc.), images of animals and plants, images of smiling people, images of buildings, images of landscapes, etc. In other words, the image presented to the operator means an image that will affect the operator's sense of smell when the operator looks at it while performing GC-O analysis, and generally includes images of things that cannot be said to produce an aroma and images of things that are not related to aromas. It has been found that images of things that cannot be said to produce an aroma and images of things that are not related to aromas also affect the operator's sense of smell when presented to the operator during GC-O analysis. Note that the image may be changed to another image during the GC-O analysis, or multiple images may be presented simultaneously. In particular, when changing to another image during the GC-O analysis, it is recommended to change the image to match the retention time of the aroma components. Sample to be measured Related to Another Image or of the sample to be measured Origin It has become Although Another It is preferable to change it to an image.

[0020] However, the image presented to the operator is preferably one related to the sample being measured, more preferably an image of the origin of the sample being measured. Furthermore, the monochromatic image is preferably an image of a combination of monochromatic colors, more preferably an image such as a color palette, as described in Japanese Patent No. 6826195, which combines monochromatic colors based on scent impressions. It has been found that presenting these images to the operator in GC-O analysis enhances the richness and complexity of the expression of scents. In particular, when a color palette is used, it is possible to select components associated with the colors included in the color palette, or to evaluate the scent using expressions associated with the colors included in the color palette. It is also possible to identify which colors in the color palette each scent contributes to.

[0021] Here, "related to the sample being measured" refers not only to the substance from which the sample being measured is derived, but also to substances considered to be aromatically similar to the sample being measured, and more preferably to substances containing common volatile or aromatic components. For example, when measuring a lemon-scented sample, this refers to lemon (from which the sample being measured is derived) or other fruits (e.g., grapefruit, lime, etc., considered to be aromatically similar). When measuring a coffee-scented sample, this refers to coffee (from which the sample being measured is derived) or other beverages (e.g., barley tea, etc., considered to be aromatically similar). When measuring a rose-scented sample, this refers to rose (from which the sample being measured is derived) or other flowers (e.g., peony, sweet pea, etc., considered to be aromatically similar). Particularly preferred is the sample being measured itself or its main raw material, such as lemon when measuring a lemon-scented sample. The images of these objects may be in any form as long as they depict the object itself. For example, if the object is a lemon, the image may be an image of a lemon seed (useful for screening components that create a pitted appearance), an image of squeezing a lemon (useful for screening components that create a juicy appearance), or an image of slicing lemon peel (useful for screening components that create a peel-like appearance). For example, if the object is coffee, the image may be an image of coffee beans, an image of ground coffee beans, an image of coffee being brewed, an image of coffee in a cup, an image of someone drinking coffee, or an image of canned coffee. For example, if the object is a rose, the image may be an image of a single rose with stem and leaves, an image of a bouquet of roses, an image of a rose garden, an image of rose petals, an image of a blue rose, or an image of someone smelling a rose.

[0022] Furthermore, the image presented to the operator may be unrelated to the sample being measured; for example, when measuring a lemon-scented sample, it may be an image of a person smiling, an image of a building, or an image of a landscape.

[0023] Furthermore, this fragrance evaluation method can be used not only to evaluate pleasant scents as described above, but also to evaluate odors related to exhaust gas, sewage, body odor, and other unpleasant odors. of Origin It has become The images include not only images that are generally associated with scents, but also images that are not generally associated with scents, as described above, but are preferably images related to bad odors. of Origin It has become It is an image of something.

[0024] The images not included in the images presented to the operator are chromatograms (charts), mass spectra, retention times, and the like that are normally displayed in GC-O analysis.

[0025] Images can typically be presented to the operator through a display device on the analytical device used in the GC-O analysis, but they can also be presented on a display device other than the analytical device used in the GC-O analysis (such as a personal computer, smartphone, or tablet). Alternatively, the images can be printed on paper, and the operator can perform the GC-O analysis while looking at the paper.

[0026] The GC-O analysis itself performed in the aroma evaluation method of the present invention can be performed in the same manner as known GC-O analyses used in the prior art. In the GC-O analysis, aroma components may be identified from the measured retention times using an existing library of aroma components, or the GC-O analysis may be a GC-MS / O analysis in which the aroma components are simultaneously identified by mass spectrometry (MS).

[0027] The aroma evaluation method of the present invention can also be used in combination with the aroma evaluation methods described in Patent Documents 1 and 2. Even in the GC-O analysis itself described in Patent Documents 1 and 2, it is not easy for an operator to describe the aroma, so combining it with the aroma evaluation method of the present invention is advantageous.

[0028] <<Screening method for aroma components>> The screening method for aroma components of the present invention includes, in GC-O analysis, a first aroma evaluation step of evaluating the aroma of aroma components contained in a sample to be measured without presenting an image to an operator who smells the aroma components; a second aroma evaluation step of evaluating the aroma of aroma components contained in the sample to be measured by presenting an image to the operator who smells the aroma components; a step of comparing the evaluation results of the first aroma evaluation step with the evaluation results of the second aroma evaluation step and identifying aromas that were evaluated differently in the first aroma evaluation step and the second aroma evaluation step; and a step of identifying the aroma components that cause the identified aromas.

[0029] The present inventors discovered that the screening method described above allows the detection of aromas that would not be detected by conventional GC-O analysis, thereby enabling the discovery of aroma components that produce aromas that were previously undetectable.

[0030] In the screening method of the present invention, the first aroma evaluation step is a step of performing a conventional GC-O analysis, i.e., a step of performing a GC-O analysis without displaying an image. In this step, the operator makes notes of the aromas detected at each retention time without looking at the image.

[0031] The second aroma evaluation step is a step of presenting an image to an operator who smells the aroma of the aroma components and evaluating the aroma of the aroma components contained in the sample to be measured. As described above, the operator performs GC-O analysis while looking at the presented image, and makes a note of the aroma sensed at each retention time. When aroma evaluation is performed in this manner, evaluation results different from those obtained in the first aroma evaluation step may be obtained depending on the type of aroma component. In particular, if the presented image is related to the sample to be measured or of the sample to be measured When the image is of the object of origin, the operator can sense the scent of the object with higher sensitivity and can evaluate the scent in more detail. On the other hand, the sensitivity to scent components that are not related to the presented image may decrease, making it difficult to sense or describe in more detail.

[0032] Next, the evaluation results of the first aroma evaluation step and the second aroma evaluation step are compared to identify aromas that were evaluated differently in the first and second aroma evaluation steps. This comparison involves comparing the aroma evaluations of the same (supposedly) component using a retention index that can identify (including estimate; the same applies below) each aroma component based on, for example, retention time. For example, there may be aromas that are detected in both the first and second aroma evaluation steps but whose evaluations change. There may also be aromas that were not detected in the first aroma evaluation step but are detected and evaluated for the first time in the second aroma evaluation step. All of these aromas are thought to be due to aroma components that are highly related to the presented image. In particular, in the latter case, the aroma component that produces the aroma first detected in the second aroma evaluation step may be an aroma component that was not previously thought to be contained in the sample. On the other hand, the scents that were observed in the first scent evaluation process but not in the second scent evaluation process can be considered to be due to scent components that are less related to the presented image.

[0033] Next, the aroma components that produce the identified aroma are identified. As in ordinary GC-O analysis, each aroma component can be identified based on, for example, retention time, retention index, mass spectrum, or aroma quality. The identification step and the identification step may be performed in a single step.

[0034] Furthermore, the screening method for aroma components of the present invention includes an aroma evaluation step in which an image is presented to an operator who smells the aroma components in a GC-O analysis and the image is used to evaluate the aroma of the aroma components contained in the sample being measured; a step of identifying an aroma evaluated as being related to the presented image from the evaluation results obtained in the above step; and a step of identifying the aroma components that give rise to the aroma evaluated as being related to the presented image.

[0035] The inventors have discovered that, when the above-described aroma evaluation method is used, depending on the combination of aroma components and an image, the aroma evaluation may be related to the image. That is, when the image shows the sample being measured, it becomes easier to express the contribution of each aroma component to the aroma characteristics of the measured sample. Furthermore, by performing the identification process, it has been possible to discover aroma components that can be used for previously unknown purposes (e.g., not just for the sake of lemon, but for the sake of contributing to the lemon peel flavor).

[0036] In the aroma evaluation step of the screening method of the present invention, the operator performs GC-O analysis while looking at the presented image, and makes a note of the aroma sensed at each retention time. When aroma evaluation is performed in this manner, the aroma evaluation may be related to the image depending on the type of aroma component. In particular, if the presented image is related to the sample to be measured or of the sample to be measured If the image is of the object of origin, the operator will be able to evaluate the scent of the object in more detailed terms.

[0037] Next, in the aroma evaluation step, the aromas whose evaluations are related to the images are identified. The aroma components whose evaluations are related to the images may be evaluated as aromas that have not previously been considered to have that aroma component. This allows the aroma component to be used for aroma applications that are different from conventional ones.

[0038] Incidentally, evaluating a fragrance is extremely difficult, and even if the same sample is used, different operators will not necessarily obtain the same evaluation. Therefore, in the method of the present invention, it is preferable that the operator be an expert who can distinguish fragrances, such as a perfumer, and more preferably, a group of such experts will serve as operators and evaluate the fragrance based on a common opinion.

[0039] <<Method for producing fragrance composition>> The method for producing a fragrance composition of the present invention includes a step of preparing a fragrance composition using the fragrance component identified as described above. Preferably, the method for producing a fragrance composition of the present invention includes a step of identifying a fragrance component as described above, and a step of preparing a fragrance composition using the identified fragrance component. The step of preparing a fragrance composition using the fragrance component can be performed by a method well known in the art. According to this production method, for example, it is possible to screen, among the fragrance components found to be contained in grapes (sample), components that significantly contribute to the grape skin flavor, and by preparing a fragrance composition using such components, it is possible to prepare a fragrance composition that imparts or enhances the grape skin flavor.

[0040] 《GC-O device》 The GC-O device of the present invention includes a GC-O device and a display device for displaying an image. The GC-O device may have a configuration known in the art, and may be a GC-MS / O analysis device.

[0041] As shown in Figure 1, a GC-O system (GC-MS / O system) 10 according to one embodiment of the present invention is comprised of a GC system main body 11, an odor detection unit 12, a display unit (display device) 13, and a presentation unit (presentation device) 14. The display unit 13 is an essential component of a GC-O system and displays a chromatograph (chart) 31 showing the peaks of volatile components, the retention times 32 of the volatile components, a mass spectrum (not shown), and other information required for the GC-O system. The presentation unit 14 presents an image to the GC-O operator, such as an image 41 of grapes from which the sample to be measured is derived.

[0042] 1, the presentation device 14 according to this embodiment has been described as being configured as a presentation unit that is part of the GC-O device, but it may also be configured as a presentation device separate from the GC-O device and configured to be connected to the GC-O device for use. Furthermore, the presentation unit 14 has been described as being configured separately from the display unit 13, but it may also be configured as both a display unit and a presentation unit, so that it can display information required by the GC-O device and present images on a single screen.

[0043] Preferably, the presentation unit 14 of the GC-O device of the present invention presents the following information in accordance with the retention time of the aroma component: Sample to be measured Images of things related to of the sample to be measured Origin It has become This is configured to receive a signal relating to the retention time of an aroma component, for example, and to respond by: Sample to be measured The system may be configured with a control device that generates a signal for displaying an image, etc., of something related to the aroma component, and causes the display unit 14 to display the image, etc. In addition, the image to be displayed and the time (timing) for displaying the image may be linked and recorded in advance, and the image may be displayed according to the elapsed time from the start of measurement. This makes it easier for the operator to express an appropriate evaluation for each aroma component contained in the measurement sample.

[0044] Specifically, as shown in FIG. 1, the peak of a specific aroma component is displayed on the chromatograph 31 on the display unit 13, and the retention time 32 of the aroma component is displayed. Sample to be measured relating to or of the sample to be measured Origin It has become The image of grapes 41 is displayed. When the display of the information about the specific aroma component on the display unit 13 ends, the display unit 14 also ends displaying the image of grapes 41.

[0045] The present invention will be explained in more detail in the following examples, but the present invention is not limited thereto. [Example]

[0046] In the following experiments, experienced perfumers acted as operators to evaluate the scents. When multiple perfumers performed the same experiment, the results were generally similar, although there were some differences in the evaluations.

[0047] Example 1: Lemon Oil and Lemon Images The aroma of commercially available lemon oil was evaluated. Specifically, GC-O analysis was performed while viewing images related to the lemon oil sample being measured: an image of a crushed lemon (Figure 2A) (Image 1) and an image of a squeezed lemon (Figure 2B) (Image 2). The results were compared with GC-O analysis performed without viewing the images. When GC-O analysis was performed without viewing the images, the same analysis was performed twice, and the results were identical.

[0048] The results are shown in Table 1 below. [Table 1]

[0049] As can be seen from these results, when operators evaluated citronellal (observed at a retention time of 12.37 min), they perceived a stronger citrus-like aroma when the image shown in Figure 2B was displayed (Image 2). This suggests that citronellal is an aroma component that contributes to a citrus-like aroma. Similarly, when operators evaluated decanal (observed at a retention time of 12.76 min) with the image shown in Figure 2A (Image 1), they also perceived it as a slimy orange pit-like aroma, suggesting that it is an aroma component that can express the slimy feeling of orange pits. Furthermore, when operators evaluated geraniol (observed at a retention time of 17.22 min) with the image shown in Figure 2B (Image 2), they perceived a juicy aroma (juicy, fruity aroma), suggesting that it is an aroma component that contributes to a juicy aroma. Regarding linalool (observed at a retention time of 13.46 min), there was no difference in the aroma evaluation with or without the image.

[0050] Example 2: Drip coffee and images of drip coffee Drip coffee was prepared by grinding commercially available coffee beans to obtain coffee powder, which was then extracted with hot water. After extracting the drip coffee using an organic solvent, the extract was subjected to vacuum distillation to remove non-volatile components. The solvent was distilled off from the resulting volatile fraction to obtain an aroma concentrate. The aroma of the aroma concentrate was evaluated in the same manner as in Example 1. Specifically, the aroma concentrate of Origin Although it is We compared the results of GC-O analysis performed while looking at the image of coffee dripping (Figure 3) with those performed without looking at the image.

[0051] The results are shown in Table 2 below. [Table 2]

[0052] As can be seen from these results, without images, the operators were able to detect the presence of aromas, but were unable to describe what characteristics each component contributed to the coffee.With images, the operators were able to describe what characteristics each component contributed to the coffee, for example, the component observed at a retention time of 12.59 minutes was described as the top aroma when the coffee was dripped, 2-acetylpyrazine observed at a retention time of 16.56 minutes was described as the roasted flavor when the coffee was put in the mouth, and 4-vinylguaiacol observed at a retention time of 26.19 minutes was described as the aroma when the coffee beans were ground.

[0053] Example 3: Images of grape juice and grapes Commercially available grape juice (25% juice) was distilled under reduced pressure to remove non-volatile components. After removing the non-volatile components, volatile components were extracted from the grape juice using an organic solvent, and the solvent was then distilled off from the resulting volatile fraction to obtain an aroma concentrate. The aroma of the aroma concentrate was evaluated in the same manner as in Example 1. Specifically, the aroma concentrate of Origin and Although it has become We compared the results of GC-O analysis performed while looking at the image of grapes in Figure 4 with those performed without looking at the image.

[0054] The results are shown in Table 3 below. [Table 3]

[0055] As can be seen from these results, the operators were able to sense the aroma that brings about a juicy feeling when evaluating ethyl propionate, observed at a retention time of 5.34 minutes, and β-damascenone, observed at a retention time of 20.13 minutes, when images were available. This suggests that in order to enhance the juiciness of grape juice, it is necessary to use ethyl propionate. The presence of propionate and β-damascenone was suggested to be important. Similarly, ethyl 2-methylbutyrate, observed at a retention time of 6.20 minutes, gave rise to the aroma of ripe fruit, such as raisins and jam. Furthermore, (Z)-3-hexenol, observed at a retention time of 11.42 minutes, was suggested to be important when emphasizing the skin flavor. Thus, the method of the present invention enabled a highly sensitive and detailed analysis of which components contribute to the complex aroma of grape juice.

[0056] Example 4: Grape juice and other fruits Image 1 The aroma of the same aroma concentrate as used in Example 3 was evaluated in the same manner as in Example 3, except that instead of using an image of grapes, an image of apples (Image 1 of other fruits) shown in Figure 5 was used as the image related to the aroma concentrate.

[0057] The results are shown in Table 4 below. Although each component measured in Example 3 was also detected in Example 4, only meaningful data is shown in the table below. [Table 4]

[0058] As can be seen from these results, the presence or absence of an image significantly affected the operators' aroma evaluation of each component. Figure 5 shows a large image of an apple cross-section, and it is believed that viewing this white to pale yellow color affected the evaluation. The ethyl acrylate observed at a retention time of 5.83 minutes was white, while the nonanoic acid observed at a retention time of 26.07 minutes was soap-like, resulting in a change from white to something reminiscent of the original. Furthermore, at a retention time of 16.12 minutes, without an image, the operators were unable to detect the aroma, but with an image, they were able to detect a specific aroma. This demonstrates that the method of the present invention allowed for highly sensitive and detailed analysis.

[0059] Example 5: Grape juice and other fruits Image 2 The aroma of the same aroma concentrate as used in Example 3 was evaluated in the same manner as in Example 3, except that instead of using an image of grapes, an image of kiwi fruit (image 2 of other fruits) shown in Figure 6 was used as the image related to the aroma concentrate.

[0060] The results are shown in Table 5. Although each component measured in Example 3 was also detected in Example 5, only meaningful data is shown in the table below. [Table 5]

[0061] As can be seen from these results, the presence or absence of an image significantly affected the operator's aroma evaluation of each component. When evaluating ethyl propionate, observed at a retention time of 5.23 minutes, the operator was able to detect a kiwifruit aroma when an image was provided. Furthermore, in Example 3, when evaluating β-damascenone, observed at a retention time of 19.52 minutes, which was perceived as a juicy aroma, the operator was able to detect a stronger fruity aroma when an image of kiwifruit was provided. Furthermore, at a retention time of 24.22 minutes, the operator was unable to detect any aroma when an image was not provided, but was able to detect a specific aroma when an image was provided, enabling detailed analysis with high sensitivity using the method of the present invention.

[0062] Example 6: Images of Grape Juice and Color Palette The aroma of the same aroma concentrate used in Example 3 was evaluated in the same manner as in Example 3, except that instead of using an image of grapes, an image of the color palette shown in Figure 7 (see Japanese Patent No. 6826195) was used as the image related to the aroma concentrate. Furthermore, as an aroma evaluation method for expressing the aroma of the aroma concentrate using color, the color evoked upon sensing the aroma was selected from the colors present in the color palette. The image of the color palette was created using the same grape juice used to prepare the aroma concentrate, according to the method described in Japanese Patent No. 6826195. The results are shown in Table 6 below. Although each component measured in Example 3 was also detected in Example 6, only meaningful data are listed in the table below.

[0063] [Table 6]

[0064] As can be seen from these results, the presence or absence of an image significantly affected the operators' aroma evaluation of each component. When evaluating hexanal (observed at a retention time of 6.52 minutes), the operator was able to clearly detect a leafy aroma when the image was present. This suggests that the green color in the color palette evoked the leafy aroma, making it easier to detect. When evaluating isoamyl alcohol (observed at a retention time of 7.98 minutes), the operator was able to detect an almond aroma when the image of the color palette was present. This suggests that the almond aroma was evoked by the red and brown colors in the color palette, which led to a change in the evaluation. When evaluating hexylidenehexanal (observed at a retention time of 16.92 minutes), the operator was able to detect a tea aroma when the image of the color palette was present. This suggests that the tea aroma was evoked by the green color in the color palette, which led to a change in the evaluation. Furthermore, when evaluating methyl anthranilate (observed at a retention time of 25.06 minutes), the operator was able to detect a grape aroma when the image of the color palette was present. This suggests that the grape aroma was evoked by the purple color in the color palette, which led to a change in the evaluation. Furthermore, as shown in Table 6, each component could be expressed by color. That is, for hexanal, observed at a retention time of 6.52 minutes, the scent could be expressed by the color green instead of by words. Similarly, for isoamyl alcohol, observed at a retention time of 7.98 minutes, the scent could be expressed by the color brown instead of by words. In the evaluation of hexylidenehexanal, observed at a retention time of 16.92 minutes, the scent could be expressed by the color green instead of by words. In the evaluation of methyl anthranilate, observed at a retention time of 25.06 minutes, the scent could be expressed by the color purple instead of by words. In the above color expressions, all of the colors that could be expressed were colors included in the color palette, and it was also possible to identify which color included in the color palette each expressed scent contributed to.

Claims

1. In the GC-O analysis, The aroma evaluation method for aroma components involves presenting an image including an image of the origin of a sample to be measured to an operator who smells the aroma of the aroma components, and having the operator recall and evaluate what kind of aroma the aroma components are while looking at the image.

2. a first aroma evaluation step of evaluating the aroma of the aroma components contained in the sample to be measured without presenting an image to an operator who smells the aroma components in the GC-O analysis; a second aroma evaluation step of evaluating the aroma of the aroma components contained in the sample to be measured by an aroma evaluation method in which an image is presented to an operator who smells the aroma of the aroma components in the GC-O analysis, and the operator recalls and evaluates the aroma of the aroma components while looking at the image; a step of comparing the evaluation results of the first aroma evaluation step with the evaluation results of the second aroma evaluation step, and identifying aromas that were evaluated differently in the first aroma evaluation step and the second aroma evaluation step; and A step of identifying the aroma components that cause the specified aroma. A method for screening aroma components, comprising:

3. A step of identifying an evaluated fragrance associated with the presented image by the fragrance evaluation method according to claim 1; A step of identifying the aroma component that causes the evaluated scent associated with the presented image. A method for screening aroma components, comprising:

4. A step of preparing a fragrance composition using the fragrance component identified by the method according to claim 2 or 3. A method for producing a fragrance composition, comprising:

5. A GC-O apparatus comprising: a display device that displays an image to an operator who smells the aroma component in the GC-O analysis; The GC-O device wherein the presented image includes an image of the origin of the sample to be measured, and is an image that allows the operator to recall and evaluate the scent of the aroma component.

6. The GC-O apparatus according to claim 5, The presentation device is a GC-O device that presents the image in accordance with the retention time of the aroma component.

7. 2. The aroma evaluation method according to claim 1, wherein the operator recalls and notes what kind of aroma the aroma component has while looking at the image and evaluates it.

8. In the GC-O analysis, 1. A method for evaluating the aroma of an aroma component, comprising: presenting an image to an operator who smells the aroma component; The aroma evaluation method for aroma components, wherein the presented image includes an image of the origin of the sample to be measured.

Images