Method for evaluating aroma components and method for screening aroma components

Abstract

The present invention provides an aroma evaluation method for aroma components that can easily allow an operator to express the relationship between the odor of the aroma component smelled and a specific aroma characteristic in GC-O analysis. The present invention relates to an aroma evaluation method for aroma components, which involves presenting an image to an operator smelling the aroma components contained in a sample to be measured in a GC-O analysis, in order to influence the operator's sense of smell.

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 method that applies GC, has long been known as a method for identifying compounds (aroma components) that produce aromas (scents) from among volatile components. This method involves splitting the GC analytical column outlet, connecting one end to a detector for component analysis, and having the operator sniff the other end with their nose. The aroma of the sample being measured is composed of a mixture of multiple aroma components, but GC-O analysis separates these multiple aroma components, allowing the operator to smell each one individually and evaluate the aroma. This allows the components detected by GC at the same retention time to be compared with the aroma detected by the operator's nose, allowing the operator to identify which components produce what kind of aroma.

[0004] 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.

[0005] 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.

[0006] Patent Document 3 also discloses an odor evaluation method for aroma components that improves on GC-O analysis. This method aims to quickly express odors by displaying multiple images during GC-O analysis, and the operator selects at least one image from the multiple images. After the GC-O analysis is complete, the image and information about the measured substance are displayed, allowing the operator to evaluate the odor. Furthermore, if there is no suitable image to select, the operator can freely draw their own image.

[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 [Patent Document 3] Japanese Patent Application Laid-Open No. 2012-177584 [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, there is a need to identify aroma components contained in a sample to be measured that contribute to the aroma characteristics of the sample. Specifically, it is desirable to identify aroma components contained in a sample to be measured (e.g., lemon oil) that contribute to expressions related to the sample (lemon) from which the sample (lemon oil) is derived (e.g., lemon juiciness or seediness). However, because an operator in GC-O analysis can only smell a single isolated aroma component, even a trained operator has difficulty determining whether a particular aroma component contributes to the aroma characteristics of the sample to be measured upon smelling it. Another problem is that if a certain aroma component is the dominant aroma component of a sample other than the sample to be measured, the operator may tend to evaluate the aroma using expressions related to the other sample.

[0011] Furthermore, in GC-O analysis, there is a need to identify aroma components contained in the sample being measured that contribute to a specific aroma characteristic. Specifically, it is desirable to search for aroma components contained in the sample being measured (e.g., lemon oil) that contribute to a description (e.g., grapefruit-like) associated with a sample (e.g., grapefruit) that is considered to be similar in aroma to the sample being measured (lemon oil), or to search for components that contribute to a description (e.g., rum-like) associated with a sample (e.g., vanilla extract) that contains volatile or aroma components common to the sample being measured (e.g., rum-like). However, as mentioned above, in GC-O analysis, the operator can only smell the odor of a single isolated aroma component, making it difficult for even a trained operator to determine whether a particular aroma component contributes to a specific aroma characteristic upon smelling it. Another problem is that the operator may be too preoccupied with the sample being measured (e.g., vanilla extract) when evaluating the aroma, making it difficult to identify the desired component (e.g., a component that contributes to a rum-like flavor).

[0012] Furthermore, as mentioned above, in GC-O analysis, peaks are detected at each retention time from sample introduction, and the operator evaluates them by comparing them with the aroma detected by their nose. However, there are cases where a peak is detected but the operator is unable to detect the aroma with their nose. This is because the threshold (the minimum concentration that humans can perceive) of the aroma component at which the peak is detected is high, and the concentration is below this. In this regard, since there are differences in nasal sensitivity among operators, and some people may be able to detect the aroma, there is a need for a method that makes it easier to detect the aroma without relying as much as possible on the operator.

[0013] As mentioned above, the method described in Patent Document 3 solves the problem of the difficulty of quickly expressing odors in GC-O analysis by presenting multiple (multiple types of) image images to the operator and having the operator select at least one image from the multiple (multiple types of) images for evaluation. However, because the method described in Patent Document 3 involves preparing multiple (multiple types of) image images to be evaluated in advance, it does not make it easy for the operator to express the relationship between the odor of the aroma component smelled and a specific aroma characteristic (if the relationship between the odor of the aroma component smelled and a specific aroma characteristic could be prepared in advance as an image, there would be no need to perform GC-O analysis in the first place).

[0014] Furthermore, the method described in Patent Document 3 allows the operator to freely draw his or her own image if there is no suitable image to select from. However, since there is no suitable image, it is not possible to easily allow the operator to express how the odor of the aroma component smelled is related to a specific aroma characteristic.

[0015] Therefore, an object of the present invention is to provide an aroma evaluation method for aroma components that can easily allow an operator to express the relationship between the odor of an aroma component smelled and a specific aroma characteristic in GC-O analysis. Another object of the present invention is to provide an aroma screening method that applies the aroma evaluation method to search for aroma components that contribute to a specific aroma characteristic. [Means for solving the problem]

[0016] The present inventors have found that the above problems can be solved by the present invention having the following aspects. <<Aspect 1>> A method for evaluating the aroma of aroma components in a sample to be measured in GC-O analysis, wherein an image for influencing the operator's sense of smell is presented to the operator who smells the aroma components contained in the sample to be measured. <<Aspect 2>> 2. The aroma evaluation method according to claim 1, wherein only one type of image is presented for evaluation of each aroma component. Aspect 3 2. The aroma evaluation method according to aspect 1, wherein the image is an image related to the sample to be measured. Aspect 4 2. The aroma evaluation method according to claim 1, wherein the image is an image of an object that is considered to be aroma-similar to the sample to be measured. Aspect 5 2. The aroma evaluation method according to aspect 1, wherein the image is an image of an object containing a volatile component or aroma component common to the sample to be measured. Aspect 6 In a method for evaluating aroma components in a GC-O analysis, an image is presented to an operator who smells the aroma components contained in a sample to be measured, The aroma evaluation method for aroma components, wherein only one type of image is presented for evaluation of each aroma component. Aspect 7 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 presenting an image to an operator who smells the aroma components in the sample to be measured in the GC-O analysis, and evaluating the aroma of the aroma components contained in the sample; 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 8 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 9 preparing a fragrance composition using the fragrance ingredient identified by the method according to aspect 7 or 8. A method for producing a fragrance composition, comprising: Aspect 10 A GC-O device including a display device that displays an image to an operator who smells the aroma components contained in a sample to be measured in a GC-O analysis, in order to influence the operator's sense of smell. Aspect 11 11. The GC-O device according to claim 10, wherein only one type of image is presented for evaluation of each aroma component. Aspect 12 11. The GC-O apparatus of embodiment 10, wherein the image is an image related to the sample being measured. Aspect 13 11. The GC-O apparatus of embodiment 10, wherein the image is an image of an object believed to be olfactorily similar to the sample being measured. Aspect 14 11. The GC-O apparatus according to claim 10, wherein the image is an image of an object containing a volatile component or an aroma component common to the sample to be measured. Aspect 15 11. The GC-O device according to claim 10, The display device displays the image in accordance with the retention time of the aroma component. In a GC-O analysis, a GC-O device including a display device that displays an image to an operator who smells the aroma components contained in a sample to be measured, A GC-O device in which only one type of image is presented for each aroma component evaluation. [Effects of the Invention]

[0017] The present invention provides an aroma evaluation method for aroma components that can easily allow an operator to express the relationship between the odor of an aroma component smelled and a specific aroma characteristic in a GC-O analysis. Furthermore, the present invention also provides an aroma screening method that applies the aroma evaluation method to search for aroma components that contribute to a specific aroma characteristic. [Brief explanation of the drawings]

[0018] [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

[0019] Aroma evaluation method The aroma evaluation method of the present invention for aroma components comprises presenting an image for influencing the operator's sense of smell to an operator smelling the aroma components contained in a sample to be measured in a GC-O analysis.

[0020] As mentioned above, the aroma of the sample being measured is composed of a mixture of multiple aroma components, and in GC-O analysis these multiple aroma components are separated, and the operator smells and evaluates each aroma component one by one. In GC-O analysis, the operator records their evaluation of the aroma as they smell it, but this odor is due to a single aroma component and is not necessarily expressed in a way that relates to the sample being measured, making it sometimes difficult to express the relationship between the sample being measured and the aroma component smelled. In contrast, in the method of the present invention, an image for influencing the operator's sense of smell is presented to an operator who smells the aroma components contained in a sample being measured during GC-O analysis. As a result, when the operator smells the aroma components while looking at the presented image, the operator's sense of smell is significantly influenced by the image, and the operator is able to evaluate the type of aroma of the aroma components he or she smelled using expressions related to the sample being measured.

[0021] In this specification, the sample to be measured may refer to the raw material itself (lemon or rose), or to products obtained by processing them (lemon peel, lemon oil, lemon extract, rose petals, rose absolute, etc.), or to products containing these processed products (drinks, shampoo, etc.), or to aroma concentrates obtained by extracting and concentrating the volatile components from these with a solvent. Furthermore, when measuring a sample defined above, if the sample is liquid, it may be introduced directly into the GC, or the volatile components contained in the sample may be collected on a solid phase and the resulting gas may be desorbed by heating and introduced into the GC, or the liquid may be desorbed with a solvent and introduced into the GC.

[0022] 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.

[0023] In this specification, images include still images, photographs, pictures, illustrations, graphics, videos, etc., which may or may not contain text.

[0024] 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 (e.g., red, green, or blue images), images of animals or plants, images of smiling people, images of buildings, and images of landscapes. In other words, the image presented to the operator refers to an image that affects 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 a scent and images of things that are not related to scents. It has been found that images of things that cannot be said to produce a scent and images of things that are not related to scents also affect the operator's sense of smell when presented to the operator during GC-O analysis.

[0025] In the method of the present invention, it has been found that by presenting an image to the operator that influences the operator's sense of smell when evaluating each aroma component, the operator is able to detect aromas that would not be anticipated if the evaluation were performed without looking at the image. The image may be changed to another image during the GC-O analysis, or multiple images (multiple types) may be presented simultaneously. However, it is preferable to present only one type of image to the operator that influences the operator's sense of smell when evaluating each aroma component. Here, "one type of image that influences the operator's sense of smell when evaluating each aroma component" refers to an image that is visually judged to be essentially one type of image, and that image may contain other small images, etc.

[0026] If multiple images that affect the sense of smell are presented to the operator when evaluating each aroma component, the operator may be affected by the multiple images in a complex way, which may result in a complex evaluation of the aroma. By presenting only one type of image to be smelled, the operator can concentrate on the smell and the image, and the operator's sense of smell is greatly influenced by that one type of image, which makes it easier to demonstrate the effect of the present invention, which is that the operator can detect scents that would not be expected if the evaluation were made without looking at the image.

[0027] As mentioned above, the technical idea behind the method described in Patent Document 3 is to select at least one image from the plurality (multiple types) of images so that the operator can describe the odor in a short time. Therefore, the image in the method described in Patent Document 3 is an image selected for aroma evaluation, and is not an image intended to affect the sense of smell when evaluating each aroma component presented by the method of the present invention. Furthermore, because the image in the method described in Patent Document 3 is an image selected for aroma evaluation, the effect of the invention cannot be achieved by displaying only one type of image, as in the method of the present invention.

[0028] Furthermore, during the GC-O analysis, it is possible to change to another image (an image for influencing the operator's sense of smell when evaluating the aroma component) in accordance with the retention time of the aroma component. In this case, as described above, it is preferable to present the operator with one type of image for influencing the operator's sense of smell when evaluating each aroma component, in accordance with the retention time of the aroma component.

[0029] The image presented to the operator is not particularly limited as long as it influences the operator's sense of smell when evaluating each aroma component. Preferably, the image is 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, described in Japanese Patent No. 6826195, which combines monochromatic colors based on aroma impressions. It has been found that presenting these images to the operator during GC-O analysis enhances the richness and complexity of the aroma expression. In particular, when a color palette is used, it is possible to select and evaluate components associated with the colors included in the color palette, or to evaluate using expressions associated with the colors included in the color palette. It is also possible to identify which colors included in the color palette each aroma contributes to.

[0030] Here, "related to the sample to be measured" does not only include those from which the sample to be measured is derived, but also those that are considered to be similar in aroma to the sample to be measured, and more preferably those that contain volatile components or aroma components common to the sample to be measured. For example, when measuring a lemon-scented sample (lemon oil, lemon juice drink, etc.), lemon (the source of the sample to be measured), other fruits (e.g., grapefruit, lime, etc. (considered to be similar in aroma)), or other substances (e.g., mint, grass, etc. (containing volatile components or aroma components common to the sample to be measured)) is included. When measuring a coffee-scented sample (coffee extract, coffee oil, coffee drink, etc.), coffee (the source of the sample to be measured), other beverages (e.g., barley tea, etc. (considered to be similar in aroma)), or other substances (e.g., It refers to chocolate, bananas, wood chips, etc. (containing volatile or aromatic components in common with the sample to be measured)); when measuring vanilla-scented samples (vanilla extract, vanilla ice cream, etc.), vanilla beans (from which the sample to be measured is derived), other plants (for example, tonka beans, cloves, heliotrope, etc. (considered to be aromatically similar)) or other substances (for example, rum, cinnamon, jasmine, etc. (containing volatile or aromatic components in common with the sample to be measured)); when measuring rose-scented samples (rose absolute, rose essence, etc.), roses (from which the sample to be measured is derived), other flowers (for example, peony, sweet pea, etc. (considered to be aromatically similar)), or other substances (for example, black tea, orange, sweet potato, etc. (containing volatile or aromatic components in common with the sample to be measured)). Particularly preferred is the sample to be measured itself or its main raw material, For example, a lemon when measuring a lemon scent 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 peaty feel), an image of squeezing a lemon (useful for screening components that create a juicy feel), or an image of slicing lemon peel (useful for screening components that create a peel feel). 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 coffee being drunk, or an image of canned coffee. For example, if the object is vanilla, the image may be an image of a vanilla pod, an image of vanilla beans being removed from a vanilla pod, an image of vanilla flowers, or an image of vanilla ice cream mixed with vanilla beans. For example, if the image is a rose, it could 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.

[0031] 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.

[0032] Furthermore, this aroma evaluation method can evaluate not only pleasant aromas as described above, but also odors related to bad odors such as exhaust gas, sewage, body odor, etc. In this case, the images to be presented are not limited to those derived from bad odors, but also include images that are not generally associated with aromas as described above, but are preferably images related to bad odors or images derived from bad odors.

[0033] 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.

[0034] 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 (such as a personal computer, smartphone, or tablet) separate from the analytical device used in the GC-O analysis. Alternatively, the images can be printed on paper, and the operator can perform the GC-O analysis while looking at the paper.

[0035] In this method, an operator is presented with an image in a GC-O analysis and evaluates the aroma components by recalling their scent. This evaluation result may be stated orally and recorded, or may be entered electronically on the spot, or a handwritten note may be left. The aroma components can be evaluated freely based on the operator's impression of smelling the odor while viewing the image. Here, "free evaluation" does not include determining the evaluation result from options. Furthermore, it does not include providing options, since the provision of options itself is thought to affect the operator's impression.

[0036] 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).

[0037] Incidentally, evaluation of fragrances is extremely difficult, and even if the same sample is used, different operators do not necessarily give the same evaluation. Therefore, it is preferable that the operators in the method of the present invention are experts who can distinguish fragrances, such as perfumers, and the operators are a group of several such experts. It is even more preferable that the scent be evaluated by a group of people based on a common opinion of the group.

[0038] <<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.

[0039] 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 previously undetected aromas.

[0040] In the screening method of the present invention, the first aroma evaluation step is a conventional GC-O analysis step, i.e., a step of performing GC-O analysis without displaying images. In this step, the operator makes notes of the aromas detected at each retention time without looking at the images.

[0041] The second aroma evaluation step is a step in which an image is presented to an operator who smells the aroma components, and the operator evaluates the aroma of the aroma components contained in the sample to be measured. As described above, the operator performs GC-O analysis while viewing the presented image, taking notes of the aroma detected at each retention time. Performing aroma evaluation in this manner may yield evaluation results different from those obtained in the first aroma evaluation step, depending on the type of aroma component. In particular, when the presented image is an image of an object related to or originating from the sample to be measured, the operator can detect the aroma of that object with higher sensitivity, thereby enabling a more detailed evaluation of the aroma. On the other hand, the operator's sensitivity may decrease for aroma components unrelated to the presented image, making it difficult to detect or describe in detail. However, taking advantage of this, it is possible to extract the main aroma components that constitute the aroma of the sample to be measured by performing aroma evaluation while viewing images of objects related to or originating from the sample to be measured. In this case, it is preferable to use the same images presented to the operator throughout the sample measurement (images that influence the operator's sense of smell when evaluating each aroma component), as described above.

[0042] 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.

[0043] Next, the aroma components that produce the specified aroma are identified. For example, each aroma component may be identified based on its retention time, retention index, mass spectrum, or aroma quality. The identification step and the specification step may be performed in one step.

[0044] 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.

[0045] 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).

[0046] In the aroma evaluation step of the screening method of the present invention, the operator performs GC-O analysis while viewing the presented image, and takes notes on the aromas detected at each retention time. When aroma evaluation is performed in this manner, depending on the type of aroma component, the aroma evaluation may be related to the image. In particular, when the presented image is an image of something related to or derived from the sample being measured, the operator can evaluate the aroma of that object in more detail.

[0047] 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.

[0048] Although the operator performing the first aroma evaluation step and the operator performing the second aroma evaluation step may be different persons, as described above, aroma evaluation is extremely difficult, and operators may not necessarily obtain the same evaluation even when using the same sample. Therefore, it is preferable that the operator performing the first aroma evaluation step and the operator performing the second aroma evaluation step are the same person, and more preferably, they are a group of the same people. Furthermore, as described above, it is preferable that the operators are experts who can distinguish aromas, such as perfumers, and it is even more preferable that they are a group of such experts who evaluate the aromas based on the common opinion of the group.

[0049] <<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.

[0050] 《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. stomach.

[0051] As shown in FIG. 1 , a GC-O system (GC-MS / O system) 10 according to one embodiment of the present invention comprises 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 by the GC-O system. The presentation unit 14 presents images to the GC-O operator, such as an image 41 of grapes related to and derived from the sample being measured, to influence the operator's sense of smell when evaluating each aroma component. The GC-O system 10 according to this embodiment, with its above-described configuration, allows the operator to smell the aroma components emitted from the odor detection unit 12 while viewing the image displayed on the presentation unit 14.

[0052] 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.

[0053] Preferably, the presentation unit 14 of the GC-O device of the present invention is configured to present an image for influencing the operator's olfactory sense when evaluating each aroma component in accordance with the aroma component's retention time. This can be configured, for example, by a control device that receives a signal related to the aroma component's retention time, generates a signal corresponding to the signal for displaying an image for influencing the operator's olfactory sense when evaluating each aroma component, and then causes the presentation unit 14 to present the image. Alternatively, the image to be presented and the time (timing) for presentation may be linked and recorded in advance, and the image may be presented in accordance with the elapsed time from the start of measurement. In this way, the presentation unit 14 can present an image for influencing the operator's olfactory sense in accordance with the timing at which a specific aroma component emerges from the scent detection unit 12. That is, no image is presented when an aroma component does not emerge from the scent detection unit 12, and the presentation unit 14 presents an image only when the operator smells the aroma component emerging from the scent detection unit 12. As a result, the operator can concentrate on the smell and the image, and because the image has a significant influence on the operator's sense of smell, the operator can express an appropriate evaluation for each aroma component contained in the sample being measured.

[0054] 1, the display unit 13 displays the peak of a specific aroma component on the chromatograph 31 and the retention time 32 of that aroma component, while the presentation unit 14 displays an image to influence the operator's sense of smell when evaluating that aroma component, in particular an image 41 of grapes related to and derived from the sample being measured. At the same time that the display unit 13 displays the peak of the specific aroma component on the chromatograph 31 and the retention time 32 of that aroma component, that aroma component emerges from the smelling unit 12, allowing the operator to smell the aroma component emerging from the smelling unit 12 and evaluate its aroma while looking at the image 41 of grapes presented on the presentation unit 14.

[0055] Thereafter, the specific aroma component ceases to be emitted from the smelling unit 12, and the display of information regarding the specific aroma component ceases on the display unit 13, and the presentation of the grape image 41 also ceases on the presentation unit 14. Then, the peak of an aroma component other than the specific aroma component is displayed on the chromatograph, and the retention time of the other aroma component is also displayed. At the same time, images intended to influence the operator's sense of smell when evaluating the aroma component, particularly an image 41 of grapes related to and derived from the sample being measured, are again presented on the presentation unit 14. The peak of the other aroma component is then displayed on the chromatograph on the display unit 13, along with the retention time of the other aroma component, while the other aroma component emerges from the smelling unit 12. This allows the operator to look at the image 41 of the grapes presented on the presentation unit 14 and smell the other aroma component emerging from the smelling unit 12 to evaluate the aroma of the other aroma component.

[0056] As described above, each time an aroma component contained in the measurement sample is released from the smell detection unit 12, an image can be presented to influence the operator's sense of smell when evaluating that aroma component, allowing the operator to express an appropriate evaluation when evaluating the aroma of that aroma component.

[0057] The present invention will be explained in more detail in the following examples, but the present invention is not limited thereto. [Example]

[0058] 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 cases where the results were different.

[0059] Example 1: Lemon Oil and Lemon Images A fragrance evaluation was performed on commercially available lemon oil. Specifically, GC-O analysis was performed while viewing images of objects related to the lemon oil sample, particularly the source of the sample (lemon oil). These images were either a crushed lemon image (Figure 2A) (Image 1) or a squeezed lemon image (Figure 2B) (Image 2). This comparison was performed without viewing the images. When performing GC-O analysis while viewing the images, the image of the crushed lemon (Figure 2A) or the image of the squeezed lemon (Figure 2B) was displayed on the display unit (not shown) of the GC-O device while sniffing the aroma components (detected components listed in Table 1 below) emitted from the smell sensor (not shown). This allowed the operator to evaluate the aroma of the aroma components while viewing the image. When performing GC-O analysis without viewing the images, the same analysis was performed twice, and the results were identical.

[0060] The results are shown in Table 1 below. [Table 1]

[0061] As can be seen from these results, the aroma evaluation of each aroma component (especially its expression) was significantly affected by the presence or absence of an image and the type of image. In the evaluation of citronellal, observed at a retention time of 12.37 minutes, the operators perceived a stronger citrus-like aroma when the image shown in Figure 2B was present (Image 2). This suggests that citronellal is the aroma component that produces a citrus-like aroma. Similarly, when the image was present at a retention time of 12.37 minutes, the operators perceived a stronger citrus-like aroma when the image shown in Figure 2B was present (Image 2). The decanal observed at 76 minutes was also rated as reminiscent of a slimy orange pit when the image shown in Figure 2A was included (Image 1). The image of a lemon pit in Figure 2A easily evoked the slimy sensation experienced when a citrus fruit pit enters the mouth, which likely influenced the evaluation. These results suggest that decanal is an aroma component that can express the slimy sensation of an orange pit. Furthermore, the evaluation of geraniol observed at 17.22 minutes was rated as juicy (juicy aroma, juicy aroma) when the image shown in Figure 2B was included (Image 2). Figure 2B also includes an image of a lemon being squeezed by hand, which likely evoked the juicy aroma experienced when squeezing juice, which likely contributed to the juicy aroma. These results suggest that geraniol is the aroma component responsible for the juicy sensation. Regarding linalool observed at 13.46 minutes, there was no difference in the aroma evaluation with or without the image.

[0062] Example 2: Drip coffee and images of drip coffee Drip coffee was prepared by grinding commercially available coffee beans and extracting the resulting coffee powder 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 removed 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, a GC-O analysis was performed while viewing the image of the coffee dripping process shown in Figure 3, which is the source of the aroma concentrate (the sample to be measured), and a comparison was made between the results of the GC-O analysis performed without viewing the image.

[0063] The results are shown in Table 2 below. [Table 2]

[0064] As shown in Table 2, without an image, the component observed at a retention time of 12.59 minutes was described as barley tea, 2-acetylpyrazine observed at a retention time of 16.56 minutes was described as popcorn, and 4-vinylguaiacol observed at a retention time of 26.19 minutes was described as phenolic. As can be seen from these results, without an image, the operators were able to sense the presence of aroma, but were unable to make an evaluation related to the sample being measured (coffee), and in particular were unable to describe what characteristics each component contributed to coffee.

[0065] On the other hand, when images were included, the component observed at a retention time of 12.59 minutes was expressed as the aroma that rises at the top when coffee is dripped, 2-acetylpyrazine observed at a retention time of 16.56 minutes was expressed as the roasted flavor when coffee is put in the mouth, and 4-vinylguaiacol observed at a retention time of 26.19 minutes was expressed as the aroma of ground coffee beans. Figure 3 shows images of ground coffee beans and the bubbles that appear when hot water is poured over them, making it easier to recall the aromas perceived in the various steps before drinking coffee, and allowing participants to understand what characteristics each component has in coffee. It was thought that this could express how the characteristics of the

[0066] Example 3: Images of grape juice and grapes Commercially available grape juice (25% juice) was distilled under reduced pressure to remove non-volatile components. Volatile components were extracted from the grape juice after removing the non-volatile components using an organic solvent, and the solvent was then distilled off from the resulting volatile fraction to obtain an aroma concentrate. The aroma concentrate was evaluated for aroma in the same manner as in Example 1. Specifically, a comparison was made between a case where GC-O analysis was performed while viewing the image of grapes shown in Figure 4 as an image of the origin of the aroma concentrate (sample to be measured), and a case where GC-O analysis was performed without viewing the image.

[0067] The results are shown in Table 3 below. [Table 3]

[0068] 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 ethyl propionate (observed at a retention time of 5.34 min) and β-damascenone (observed at a retention time of 20.13 min), the operators were able to detect aromas that conveyed a sense of juiciness when images were present. Figure 4 shows a cross-section of a grape (juice and pulp), which likely evoked the sensation of tasting the grapes and spreading the juice. This suggests that the presence of ethyl propionate and β-damascenone is important for enhancing the juiciness of grape juice. Similarly, ethyl 2-methylbutyrate (observed at a retention time of 6.20 min) was associated with a ripe fruity aroma reminiscent of raisins and jam. Furthermore, (Z)-3-hexenol (observed at a retention time of 11.42 min) was suggested to be important for emphasizing the skin flavor. It is believed that the deep blue-purple color of the grapes in Figure 4 evokes a sense of ripeness, and that the astringency of the skin can be perceived, which influenced the evaluation. In this way, the method of the present invention enabled a highly sensitive and detailed analysis of which components contribute to how the complex aroma of grape juice is produced.

[0069] 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 an object related to the aroma concentrate (the sample to be measured), in particular an image of an object containing a volatile component or aroma component common to the sample to be measured, was used, an image of an apple (image 1 of other fruit) shown in Figure 5.

[0070] The results are shown in Table 4 below. Note that although each component measured in Example 3 was also detected in Example 4, only meaningful data is shown in the table below. [Table 4]

[0071] 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.

[0072] 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 an image of something related to the aroma concentrate (sample to be measured), particularly an image of something containing volatile components or aroma components common to the sample to be measured.

[0073] 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]

[0074] As can be seen from these results, the presence or absence of an image significantly affected the operator's aroma evaluation of each component. It is believed that the operator's original fruity and floral impressions of the kiwifruit shown in Figure 6 influenced the evaluation. When evaluating ethyl propionate, observed at a retention time of 5.23 minutes, the operator was able to detect the kiwifruit aroma when the image was present. Furthermore, in Example 3, when evaluating β-damascenone, observed at a retention time of 19.52 minutes and perceived as a juicy aroma, the operator was able to detect a stronger fruity aroma when the kiwifruit image was present. Furthermore, when evaluating δ-nonalactone, observed at a retention time of 24.22 minutes, the operator was unable to detect the aroma without the image, but was able to detect a specific aroma when the image was present. This enabled detailed analysis with high sensitivity using the method of the present invention.

[0075] Example 6: Images of grape juice and color palette For the same aroma concentrate as used in Example 3, instead of using an image of grapes, the color palette shown in FIG. 7 (Patent No. 6) was used as an image related to the aroma concentrate (sample to be measured). The aroma was evaluated in the same manner as in Example 3, except that an image of the aroma concentrate (see Patent No. 6826195) was used. Furthermore, as an aroma evaluation method for expressing the aroma of the aroma concentrate by color, the color evoked upon sensing the aroma was selected from the colors in the color palette. The image of the color palette was created using the same grape juice as used to prepare the aroma concentrate, according to the method described in 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.

[0076] [Table 6]

[0077] 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.

[0078] 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. A method for evaluating the aroma of an aroma component in a sample to be measured in GC-O analysis, wherein an image that affects the operator's sense of smell is presented to the operator who smells the aroma component contained in the sample to be measured.

2. The aroma evaluation method according to claim 1 , wherein only one type of image is presented for each aroma component evaluation.

3. The aroma evaluation method according to claim 1 , wherein the image is an image related to the sample to be measured.

4. 2. The aroma evaluation method according to claim 1, wherein the image is an image of an object that is considered to be similar in aroma to the sample to be measured.

5. The aroma evaluation method according to claim 1 , wherein the image is an image of an object containing a volatile component or aroma component common to the sample to be measured.

6. 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 claim 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:

7. 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:

8. A step of preparing a fragrance composition using the fragrance component identified by the method according to claim 6 or 7. A method for producing a fragrance composition, comprising:

9. A GC-O apparatus includes a display device that displays an image that affects the olfactory sense of an operator who smells the aroma components contained in a sample to be measured in a GC-O analysis.

10. The GC-O device according to claim 9, wherein only one type of image is presented for evaluation of each aroma component.

11. 10. The GC-O apparatus of claim 9, wherein the image is an image related to the sample being measured.

12. 10. The GC-O apparatus of claim 9, wherein the image is an image of an object that is believed to be olfactorily similar to the sample being measured.

13. 10. The GC-O apparatus according to claim 9, wherein the image is an image of an object containing a volatile component or an aroma component common to the sample to be measured.

14. The GC-O apparatus according to claim 9, The presentation device is a GC-O device that presents the image in accordance with the retention time of the aroma component.

Images