Masking agent for odors caused by methional

Abstract

To provide a masking agent for masking a light deterioration odor of a juice containing product, especially, a masking agent used efficiently for reducing an odor caused by methional and a masking method using the same, in addition, to provide a production method of a juice containing product using the same masking agent and a juice containing product caused by the same production method.SOLUTION: A masking agent contains at least one kind selected from a group formed of, sucralose, Aspartame, acesulfame potassium, a stevia extract, a Momordicae grosvenori extract, thaumatin, and neotame, as an active ingredient of the masking agent for masking an odor caused by methional.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a masking agent for the odor caused by methional, particularly the light deterioration odor of juice-containing products, and a method for using the same. More specifically, the present invention relates to a masking agent for suppressing the odor caused by methional generated by the deterioration of juice-derived components due to the influence of light, a method for masking the odor caused by methional using the masking agent, a juice-containing product containing the masking agent, and a method for producing the juice-containing product.

Background Art

[0002] Juice-containing products, which are food and beverages containing juice, often undergo a heating process for concentration, sterilization, etc. in their manufacturing process. In addition, these juice-containing products are often displayed in a showcase at a retail store, etc. in a state filled in a light-transmissive container and exposed to strong light for a long time. It is known that components contained in the juice deteriorate due to heat or light in such a heating process or light exposure process, generating various deterioration odors (off-flavors) (Non-Patent Documents 1 to 4).

[0003] Since such deterioration odors greatly affect the quality of juice-containing products, attempts have been made to suppress the generation of deterioration odors. For example, prevention of the generation of unpleasant off-odors during storage of grapefruit juice-containing food and beverages by tea extract (Patent Document 1), suppression of the generation of off-odors during storage of a beverage containing white grape juice by a specific antioxidant containing L-ascorbic acid and one or more selected from rutin, hamanas extract, and chlorogenic acid (Patent Document 2), suppression of the generation of off-flavors caused by oxidation due to light exposure by filling food and beverages in a transparent container using a light-shielding material (Patent Document 3), etc. have been attempted.

[0004] However, much remains unknown about the components responsible for the photodegradation odors (odors caused by light exposure) in these fruit juice-containing products. Furthermore, there is no specific disclosure regarding which compounds can be used to mask the photodegradation odors in fruit juice-containing products. Therefore, there is a strong desire to identify components not yet known to be odor-causing substances due to the photodegradation of fruit juice, and to identify new masking components that can mask these odor-causing substances.

[0005] In this context, the applicant succeeded in identifying the substances (odor substances) that cause the photodegradation odor of fruit juice, and confirmed that one of the main odor substances is methional (Patent Document 4). [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2005-304324 [Patent Document 2] Japanese Patent Publication No. 2014-168401 [Patent Document 3] WO2012 / 017984 [Patent Document 4] Japanese Patent Publication No. 2019-170375 [Non-patent literature]

[0007] [Non-Patent Document 1] Journal of Japan Society of Food Science and Technology Vol.58, No.3, 81-87(2011) [Non-Patent Document 2] Soft Drink Technical Data, 3, 257-262 (2000) [Non-Patent Document 3] J Agric Food Chem,55,9177-9182(2007) [Non-Patent Document 4] Journal of the Japanese Society for Odor and Fragrance Environment, Vol. 41, No. 4, pp. 240-245 (2010) [Overview of the project] [Problems that the invention aims to solve]

[0008] The present invention aims to mask the photodegradation odor of fruit juice-containing products. Specifically, it aims to provide a masking agent that can be effectively used to reduce the odor caused by methional, which has been identified as the causative substance of photodegradation odor in fruit juice, and a masking method using the same. Furthermore, it aims to provide a method for producing a fruit juice-containing product using the masking agent, and a fruit juice-containing product obtained by the production method. [Means for solving the problem]

[0009] The inventors of this invention have been diligently conducting research to solve the above problems and have discovered that conventionally used sweeteners such as sucralose, aspartame, acesulfame potassium, stevia extract, monk fruit extract, thaumatin, and neotame (hereinafter collectively referred to as "sweetening ingredients") have the effect of reducing odors caused by methional, and have confirmed that this effect is exerted even in amounts that do not produce sweetness. Based on these findings, the inventors have completed the present invention by confirming that by incorporating these sweetening ingredients as a masking agent for odors caused by methional (hereinafter also simply referred to as "methional odor masking agent") into fruit juice-containing products such as food and beverages containing fruit juice, the photodegradation odor of fruit juice-containing products can be significantly suppressed.

[0010] This invention was completed through further research based on the aforementioned findings, and has the following embodiments.

[0011] (I) Methional odor masking agent (I-1) A masking agent for odors caused by methional, comprising at least one selected from the group consisting of sucralose, aspartame, acesulfame potassium, stevia extract, monk fruit extract, thaumatin, and neotame. (I-2) The masking agent described in (I-1) whose odor caused by methional is the photodegradation odor of fruit juice-containing products.

[0012] (II) Method for masking the odor of methional (II-1) A method for masking an odor caused by methional, comprising the step of adding at least one selected from the group consisting of sucralose, aspartame, acesulfame potassium, stevia extract, monk fruit extract, thaumatin, and neotame to the raw materials of a product containing methional or a methional precursor. (II-2) The masking method described in (II-1), wherein the product containing methional or a methional precursor is a fruit juice-containing product, and the odor caused by methional is the photodegradation odor of the fruit juice-containing product.

[0013] (III) Fruit juice-containing product containing methional, and method for producing the same (III-1) A method for producing a fruit juice-containing product in which the odor caused by methional is masked, comprising the step of adding at least one selected from the group consisting of sucralose, aspartame, acesulfame potassium, stevia extract, monk fruit extract, thaumatin, and neotame to the raw materials of the fruit juice-containing product. (III-2) The manufacturing method described in (III-1), wherein the amount of at least one sweetener selected from the group consisting of sucralose, acesulfame potassium, stevia extract, monk fruit extract, thaumatin, and neotame added is less than the amount that does not exhibit the sweetness of each sweetener, in other words, less than the sweetness threshold. (III-3) A fruit juice product containing methional, comprising at least one selected from the group consisting of sucralose, aspartame, acesulfame potassium, stevia extract, monk fruit extract, thaumatin, and neotame, in an effective amount to mask the odor caused by methional. (III-4) The fruit juice-containing product according to (III-3), wherein the effective amount of at least one sweetening component selected from the group consisting of sucralose, stevia extract, lacanca extract, thaumatin, and neotame is an amount that does not exhibit the sweetness of each sweetening component, in other words, less than the sweetness threshold.

Advantages of the Invention

[0014] According to the present invention, it is possible to provide a masking agent that can reduce the odor caused by methional (methional odor), particularly the photo-degradation odor of fruit juice-containing products, and a method for masking methional odor using the masking agent. Further, according to the present invention, it is possible to provide a method for producing a fruit juice-containing product in which the photo-degradation odor is suppressed, and a fruit juice-containing product obtained by the production method. Since the present invention can reduce the odor of methional, which is a causative substance of the photo-degradation odor of fruit juice, it can mask the photo-degradation odor of fruit juice-containing products and effectively maintain the quality of fruit juice-containing products.

Embodiments for Carrying Out the Invention

[0015] In the present specification, the phrase "comprising" or the phrase "containing" is used with the intention of including the phrase "consisting of" and the phrase "consisting only of". The operations and steps described in the present specification can be carried out at room temperature unless otherwise specified. In the present specification, the term "room temperature" is understood according to common technical knowledge and can mean, for example, a temperature within the range of 10°C to 35°C.

[0016] In the present invention, masking the odor caused by methional (methional odor) means reducing the methional odor that is originally felt due to methional. As a result of the reduction, the case where the methional odor is not felt at all (disappearance) is included, but it is not limited thereto, and it is sufficient that the methional odor is reduced, and the case where the methional odor remains is also included. In addition, the light deterioration odor of the juice-containing products targeted by the present invention includes the odor caused by methional that occurs over time by exposing juice-containing products such as food and drink products containing juice to light. The light deterioration odor only needs to contain at least methional as an odor-causing substance (odorant), and does not limit the inclusion of other odorants. Although not limited as other odorants, examples thereof include trans-4,5-epoxy-(E)-2-decenal, 1-octen-3-one, sotolon, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, and (E)-2-nonenal.

[0017] (I) Methional odor masking agent The masking agent for the odor caused by methional (methional odor masking agent, hereinafter also referred to as "this masking agent") targeted by the present invention is characterized by containing at least one selected from the group consisting of sucralose, aspartame, acesulfame potassium, stevia extract, lacanca extract, thaumatin, and neotame.

[0018] (Sucralose) Sucralose (registered trademark) (chemical name: 1,6-Dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside) is a sweetening component known to have a sweetness intensity about 600 times that of sucrose (table sugar). It is easily soluble in water and has excellent stability, and thus is not only used as a sweetener but also a component that has been widely used in foods for various purposes conventionally. The sweetness threshold of sucralose is about 5 ppm. It is commercially available and, for example, is sold by San-Ei Gen F.F.I., Inc...

[0019] (Aspartame) Aspartame (chemical name: N-(L-α-Aspartyl)-L-phenylalanine, 1-methyl ester) is a sweetener derived from an amino acid that is 100 to 200 times sweeter than sucrose (sugar). It is a methyl ester of a dipeptide in which phenylalanine methyl ester and aspartic acid are linked by a peptide bond. The sweetness threshold of aspartame is approximately 28 ppm. It is commercially available, for example, sold by Ajinomoto Co., Inc.

[0020] (Acesulfame potassium) Acesulfame potassium is the potassium salt of 6-methyl-1,2,3-oxathiazine-4(3H)-one 2,2-dioxide and is a high-intensity sweetener with a sweetness level 200 times greater than sucrose (sugar). The sweetness threshold for acesulfame potassium is approximately 20 ppm. It is commercially available and is sold, for example, under the brand name "Sanet" by MC Foods Specialty Co., Ltd.

[0021] (Stevia extract) Stevia rebaudiana Bertoni Stevia Rebaudiana Bertoni Stevia (abbreviated as "stevia" in this invention) is a plant belonging to the genus Stevia of the Asteraceae family, native to Paraguay in South America. The stevia extract targeted by this invention is an extract containing rebaudioside A, extracted from the leaves or stems of stevia, regardless of its origin, using water or an organic solvent such as ethanol. Rebaudioside A is a steviol glycoside contained in stevia extract and is a sweetening component known to have a sweetness 300 to 450 times that of sucrose (sugar).

[0022] The rebaudioside A content of the stevia extract used in the present invention is not particularly limited, as long as it does not produce the effects of the present invention. In other words, in this masking agent, rebaudioside A can be used in a purified state from the stevia extract, or it can be used in a state mixed with other steviol glycosides (stevioside, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside M, dulcoside A, levsoside, steviolbioside, etc.) contained in the stevia extract. In the present invention, the term "stevia extract" encompasses both of these meanings. The rebaudioside A content in the stevia extract is not limited, but is preferably 90% by mass or more of the total. More preferably 95% by mass or more. While not limited, a more preferred mixture is a stevia extract in which the rebaudioside A content is 95% by mass or more of the total, and the total content of other steviol glycosides as other components is 1% by mass or less. The stevia extract targeted by the present invention also includes enzyme-treated stevia extract obtained by transferring sugars such as glucose or fructose to the above stevia extract using α-glucosyltransferase, etc. However, enzyme-untreated stevia extract is preferred. Furthermore, the rebaudioside A targeted by the present invention also includes enzyme-treated rebaudioside A obtained by transferring sugars such as glucose or fructose to rebaudioside A using α-glucosyltransferase, etc. However, enzyme-untreated rebaudioside A is preferred.

[0023] These stevia extracts can be prepared by extracting stevia leaves and stems from the plant and then purifying them as needed, but they can also be easily obtained commercially. For example, commercially available stevia extracts include "Rebaudio J-100" and "Rebaudio AD" (both manufactured by Morita Chemical Industry Co., Ltd.). These products are rebaudioside A-containing products (stevia extracts) that contain rebaudioside A at a ratio of 90% or more.

[0024] (Luo Han Guo extract) Luohanguo (scientific name: Siraitia grosvenorii Luo Han Guo is a climbing perennial plant belonging to the genus Luo Han Guo of the Cucurbitaceae family, native to China. The Luo Han Guo extract targeted by this invention is an extract containing mogroside V, extracted from the fruit of Luo Han Guo, preferably fresh fruit, using water or an organic solvent such as ethanol, regardless of the place of origin. Mogroside V is a triterpene glycoside contained in Luo Han Guo extract and is also a sweetening component known to have a sweetness level approximately 300 times that of sucrose (sugar).

[0025] The mogroside V content of the monk fruit extract used in this masking agent is not particularly limited, as long as it does not produce the effects of the present invention. In other words, in this masking agent, mogroside V can be used in a purified state from the monk fruit extract, or it can be used in a state mixed with other triterpene glycosides contained in the monk fruit extract (mogrol, mogroside IE1, mogroside IA1, mogroside IIE, mogroside III, mogroside IVa, mogroside IVE, simenoside, 11-oxomogoroside, 5α,6α-epoxymogroside). In the present invention, the term "monk fruit extract" encompasses both of these meanings. The mogroside V content in the monk fruit extract is preferably 10% by mass or more of the total. More preferably 20% by mass or more, even more preferably 30% by mass or more, even more preferably 40% by mass or more, and particularly preferably 50% by mass or more.

[0026] While these monk fruit extracts can be prepared by extracting them from the fruit of the monk fruit and further purifying them as needed, they can also be easily obtained commercially. For example, commercially available monk fruit extracts include "FD Monk Fruit Concentrated Extract Powder" (containing 7% or 15% by mass of mogroside V), "Sun Nature (registered trademark) M30" (containing 30% by mass of mogroside V), "Sun Nature (trademark registered trademark) M50" (containing 50% by mass of mogroside V) [all manufactured by San-Ei Gen F.F.I. Co., Ltd.], and high-purity monk fruit extract (manufactured by Saraya Co., Ltd.).

[0027] (Thaumatin) Thaumatin is a protein (plant protein) with a molecular weight of approximately 21,000, found in large quantities in the seeds of Thaumatococcus daniellii, a plant of the Marantaceae family native to West Africa. It is used as a natural sweetener because it is 3,000 to 8,000 times sweeter than sucrose (sugar). The sweetness threshold for thaumatin is approximately 1 ppm. It is commercially available; for example, a sweetener containing 10% by mass of thaumatin (Sunsweet (trademark registered) T-147) is sold by San-Ei Gen F.F.I. Co., Ltd.

[0028] (Neotame) Neotame, with the chemical name N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester, is approximately 10,000 times sweeter than sucrose. The sweetness threshold for neotame is approximately 1 ppm. It is commercially available; for example, a sweetener containing 2% neotame (Mirasee (trademark registered) 200) is sold by Gokyo Food & Chemical Co., Ltd.

[0029] (Methional odor masking agent) This masking agent is used to suppress the odor of methional, preferably the odor of photodegradation of fruit juice-containing products caused by methional. This masking agent may contain at least one selected from the group consisting of sucralose, aspartame, acesulfame potassium, stevia extract, monk fruit extract, thaumatin, and neotame (hereinafter collectively referred to as "this active ingredient"), and may contain one ingredient alone or two or more ingredients in combination.

[0030] The proportions of sucralose, aspartame, acesulfame potassium, stevia extract, monk fruit extract, thaumatin, and / or neotame contained in this masking agent may be set appropriately, up to a maximum of 100% by mass, as long as they are suitable for the purpose of reducing the odor of methional, preferably the odor of photodegradation of fruit juice caused by methional, when added to an edible composition that may contain methional. The "edible composition that may contain methional" includes not only edible compositions containing methional, but also edible compositions that produce methional upon exposure to light, such as edible compositions containing so-called methional precursor components that become methional upon exposure to light. These edible compositions include fruit juice or fruit juice-containing products.

[0031] As for the configuration of combining two or more types, there are no limitations, but examples of combinations that preferably include at least stevia extract and monk fruit extract can be given. The stevia extract and monk fruit extract used in combination with stevia extract and monk fruit extract are as described above, but it is desirable to use a stevia extract that preferably contains 90% by mass or more of rebaudioside A, more preferably 95% by mass or more, and a monk fruit extract that preferably contains 30% by mass or more of mogroside V, more preferably 40% by mass or more, and particularly preferably 50% by mass or more. In this way, by using stevia extract and monk fruit extract in combination, it is possible to obtain a masking agent that has the effect of reducing the odor caused by methional while suppressing the unique taste quality (bitterness, aftertaste) of stevia extract that may occur when stevia extract is used alone. The mixing ratio of stevia extract and monk fruit extract is not particularly limited as long as it does not produce the effects of the present invention. For example, combinations in which the mixing ratio of rebaudioside A and mogroside V contained in this masking agent is 50:50 to 99:1 by mass (hereinafter the same) can be given. The mixing ratio can be set appropriately within this range, for example, ranges of 60:40 to 99:1, 70:30 to 99:1, 80:20 to 99:1, or 90:10 to 99:1 can be given as examples.

[0032] This masking agent may, to the extent that it does not interfere with the effects of the present invention, contain, when preparing at least one selected from the group consisting of sucralose, aspartame, acesulfame potassium, stevia extract, monk fruit extract, thaumatin, and neotame (the active ingredient), appropriate carriers (bases) and additives that can be incorporated into food and beverages, depending on the form.

[0033] The carrier (base) and additives can be any material that does not impair the effectiveness of the masking agent, and are not particularly limited in that respect. For example, solid carriers such as gum arabic, dextrin, cyclodextrin, glucose, and sucrose; or liquid carriers such as water, ethanol, propylene glycol, glycerin, glycerin fatty acid esters, and edible oils and fats. Additives include components used to prepare the masking agent into a desired shape (dosage form) and properties, such as excipients, binders, disintegrants, emulsifiers, solvents, thickeners, lubricants, flavoring agents, colorants, and antioxidants. Among these, emulsifiers can be suitably used to disperse the active ingredient in a liquid carrier to prepare a liquid (dispersion, suspension) or emulsion-type masking agent. Examples of such emulsifiers, though not limited to them, include sucrose fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, lecithin, enzymatically hydrolyzed lecithin, quillaja extract, saponins, polysorbates, gum arabic, and ghati gum.

[0034] By using such carriers and additives, the masking agent can be in any dosage form, such as semi-solid or liquid forms including liquid (including dispersed liquid and suspension), emulsion, syrup, paste, and gel; or solid forms such as powder, granules, tablets, and capsules. Although not limited, as an example, the active ingredient may be dissolved or dispersed in an aqueous solution, an excipient such as dextrin may be added, and the mixture may be powdered according to a standard method such as spray drying or freeze-drying to prepare a powder formulation, or it may be further granulated to prepare a granular formulation. Thus, the dosage form of the masking agent can be appropriately set according to the type and shape of the object to be suppressed for photodegradation odor derived from fruit juice. In addition to a single-component form, it may also be in a two-component form (for example, a combination of a formulation containing monk fruit extract and a formulation containing stevia extract).

[0035] This masking agent may also be used to form a fragrance composition by incorporating one or more fragrance components in addition to the above-mentioned active ingredient, to the extent that it does not impair the effects of the present invention. Such other fragrance components only need to not impair the effects of the present invention when used in combination with the aforementioned active ingredient, and preferably do not adversely affect the fragrance of the fruit juice-containing product in question. Examples of such fragrance components include natural and synthetic fragrances listed in the "Patent Gazette of the Japan Patent Office: Collection of Well-Known and Conventional Technologies (Fragrances), Part II: Food Fragrances" (published January 14, 2000), edited by the Japan Patent Office. Specifically, these include citrus flavorings with the aroma of citrus fruits (orange, lemon, lime, grapefruit, yuzu, sudachi, etc.) (pp. 88-135), fruit flavorings with the aroma of fruits other than citrus fruits (apple, grape, strawberry, banana, peach, melon, apricot, plum, cherry, berries, etc.) (pp. 136-257), milk flavorings with the aroma of dairy products (milk flavor, butter flavor, cheese flavor, cream flavor, yogurt flavor, etc.) (pp. 258-347), vanilla flavorings with the aroma of vanilla beans (pp. 348-366), tea flavorings with the aroma of green tea, oolong tea, black tea, etc. (pp. 367-426), and cocoa flavorings with the aroma of cocoa and chocolate. Examples include chocolate flavoring (pp. 427-446), coffee flavoring with a coffee aroma (pp. 447-475), mint flavoring with aromas such as peppermint and spearmint (pp. 476-495), spice flavoring with a spice aroma (pp. 496-580), nutty flavoring with the aroma of nuts such as almonds (pp. 581-608), liquor flavoring with the aroma of liquor (e.g., wine, whiskey, brandy, rum, gin, liqueur, etc.) (pp. 759-825), floral flavoring with a floral aroma (pp. 826-836), and vegetable flavoring with the aroma of vegetables (e.g., onion, garlic, leek, carrot, burdock, shiitake mushroom, matsutake mushroom, mitsuba, etc.) (pp. 837-907). Preferably, citrus flavorings, fruit flavorings, milk flavorings, cocoa / chocolate flavorings, mint flavorings, and vegetable flavorings can be used.

[0036] When the masking agent contains the fragrance component, the proportion of the fragrance component can be exemplified as 0.000001 to 99% by mass, preferably 0.00001 to 10% by mass, although this is not limited. In this case, the proportion of the active ingredient can be appropriately adjusted from the range of 0.000001 to 99% by mass so as not to impair the effects of the present invention.

[0037] The amount of this masking agent used in an edible composition that may contain methional (hereinafter, in this invention, it may simply be referred to as "methional-containing composition" or "fruit juice-containing product") can be selected and set according to the purpose, taking into consideration the sweetness caused by the active ingredient of this masking agent. For example, as mentioned above, the sweetness of sucralose is 600 times that of sucrose, the sweetness of aspartame is 100 to 200 times that of sucrose, the sweetness of acesulfame K is 200 times that of sucrose, the sweetness of rebaudioside A is 300 to 450 times that of sucrose, the sweetness of mogroside V is 300 times that of sucrose, the sweetness of thaumatin is 3000 to 8000 times that of sucrose, and the sweetness of neotame is 10000 times that of sucrose. Therefore, for example, when this masking agent is added to a methional-containing composition not only to reduce the methional odor but also to impart sweetness, it is preferable to add the active ingredients of this masking agent in an amount that exhibits sweetness (an amount above the sweetness threshold). Specifically, for example, the amount of sucralose can be adjusted as appropriate within a range such as 0.0005% by mass or more, aspartame can be adjusted as 0.0028% by mass or more, acesulfame K can be adjusted as 0.002% by mass or more, rebaudioside A can be adjusted as 0.002% by mass or more, mogroside V can be adjusted as 0.002% by mass or more, thaumatin can be adjusted as 0.0001% by mass or more, or neotame can be adjusted as 0.0001% by mass or more. On the other hand, when this masking agent is added to a methional-containing composition solely to suppress the methional odor and not for the purpose of imparting sweetness, at least one of the active ingredients of this masking agent, selected from the group consisting of sucralose, aspartame, acesulfame potassium, stevia extract, monk fruit extract, thaumatin, and neotame, is added in an amount that does not produce sweetness (an amount below the sweetness threshold).Specifically, the amounts of sucralose, aspartame, acesulfame, and rebaudioside A can be adjusted to less than 0.0028% by mass, aspartame, acesulfame, thaumatin, or neotame. The actual sweetness threshold (perceptual threshold) is preferably set individually for each methional-containing composition, especially for fruit juice-containing products, and in this case, the threshold is preferably set according to the method of limits.

[0038] Generally, there are two types of odors: orthonasal odors, which are directly perceived by the nose, and retronasal odors, which are perceived in the nasal cavity from the back of the throat when the product is put in the mouth or swallowed. The methional odor and the photodegradation odor of fruit juice-containing products caused by methional, which are the targets of this invention, are both, but preferably the retronasal odor (retronasal odor) perceived in the nasal cavity from the back of the throat when the fruit juice-containing product is put in the mouth or swallowed. Furthermore, in this invention, "masking" the methional odor or photodegradation odor is not limited to eliminating the methional odor or the photodegradation odor of fruit juice-containing products caused by methional, as described above, but also includes reducing (decreasing) the intensity of the odor. In other words, "methional odor masking" or "photodegradation odor masking" refers to the effect of adding a masking agent to a methional-containing composition (including fruit juice-containing products containing methional), which causes the methional odor of the resulting methional-containing composition to be perceived as attenuated (reduced) compared to the methional odor of the methional-containing composition before the addition. This effect can usually be evaluated and determined by sensory testing conducted by a trained expert panel. Specifically, if, when a masking agent (including candidate substances) is added to a target methional-containing composition, the odor is perceived as reduced compared to the odor of the methional-containing composition before the addition, then the masking agent (candidate substance) can be judged to be a suitable masking agent (methional odor masking agent).

[0039] (II) Fruit juice-containing product in which the photodegradation odor is masked, and method for producing the same The fruit juice-containing product targeted by the present invention is a food or beverage containing the aforementioned masking agent in addition to fruit juice. The fruit juice-containing product can be prepared by adding the masking agent to the raw materials of the fruit juice-containing product. The raw materials include at least fruit juice. The fruit juice may include natural fruit juice (fruit juice), concentrated fruit juice, concentrated and reconstituted fruit juice, and dried fruit juice without limitation. The raw materials may also contain components other than fruit juice that constitute the fruit juice-containing product. The raw materials of the fruit juice-containing product only need to generate methional after the prepared fruit juice-containing product is exposed to light. In other words, it is sufficient to contain a so-called methional precursor component that generates methional upon light exposure; it is not necessary for the raw materials themselves to contain methional. The fruit juice-containing product of the present invention, prepared by adding the masking agent to such raw materials of the fruit juice-containing product, significantly reduces the off-odor caused by methional generation upon light exposure, thus preventing quality deterioration due to off-odor.

[0040] The fruit juice-containing products covered by the present invention include food and beverages containing fruit juice. In this limited scope, however, examples include: beverages such as fruit juice drinks and fruit juice-containing beverages; alcoholic beverages; manju and various other Japanese sweets; pies, butter cream, custard cream, cream puffs, chocolate, chocolate confectionery, caramel, candy, chewing gum, bubble gum, jelly, gummy candy and various other Western sweets; dairy products such as yogurt, pudding, and bavarian cream; ice cream, ice pops, sherbet and various other frozen desserts; flower paste, fruit paste and various other pastes; jams, sauces, dressings and various other seasonings.

[0041] The proportion of the masking agent to the fruit juice-containing product is not particularly limited, as long as the fruit juice-containing product of the present invention prepared by incorporating it (hereinafter referred to as "the fruit juice-containing product") exhibits the effects of the present invention.

[0042] The appropriate amount of sucralose in a fruit juice-containing product varies depending on the type of masking agent used. For example, when sucralose is added to the raw materials of a fruit juice-containing product, the sucralose content in the product can be exemplified as being in the range of 0.1 ppm or more. Preferably, it can be exemplified as being in the range of 1 ppm or more. There is no particular upper limit, but when using sucralose in an amount that does not exhibit sweetness, it is preferable to adjust it to be below the sweetness threshold (perceptual threshold). The actual sweetness threshold (perceptual threshold) is preferably set individually for each fruit juice-containing product to which it is applied, and the threshold can be set according to the method of limits (the same applies hereinafter). Generally, sucralose begins to exhibit sweetness when its concentration exceeds 5 ppm, so this can also be used as a standard. When using sucralose in an amount that does not exhibit sweetness, the sucralose content in the fruit juice-containing product can be adjusted to a range of 0.1 ppm or more and less than 5 ppm, preferably 1 ppm or more and 5 ppm or less. When using sucralose in an amount that exhibits sweetness, the upper limit can be set without being bound by the above amount. Even in this case, for example, the concentration of sucralose in the fruit juice-containing product can be adjusted to 500 ppm or less, preferably 300 ppm or less.

[0043] Furthermore, when preparing this fruit juice-containing product by incorporating aspartame as a raw material, the aspartame content in this fruit juice-containing product can be exemplified as being in the range of 1 ppm or more. Preferably, it can be exemplified as being in the range of 5 ppm or more. Generally, aspartame begins to exhibit sweetness when its concentration exceeds 28 ppm, so this can also be used as a standard. Preferably, aspartame is used in an amount that does not exhibit sweetness, in which case the aspartame content in this fruit juice-containing product can be adjusted to be in the range of 1 ppm or more and less than 28 ppm.

[0044] Furthermore, when preparing this fruit juice-containing product by incorporating acesulfame K into the raw materials, the acesulfame K content in this fruit juice-containing product can be exemplified as being in the range of 1 ppm or more. Preferably, it can be exemplified as being 5 ppm or more. There is no particular upper limit, but when using acesulfame K in an amount that does not exhibit sweetness, it is preferable to adjust it to be below the sweetness threshold (perceptual threshold). Also, since acesulfame K generally exhibits sweetness when its concentration exceeds 20 ppm, this can also be used as a standard. When using acesulfame K in an amount that exhibits sweetness, the upper limit can be set without being bound by the above amount. Even in this case, for example, the concentration of acesulfame K in this fruit juice-containing product can be adjusted to be 1000 ppm or less.

[0045] When preparing a fruit juice-containing product by incorporating stevia extract as a raw material, the amount of stevia extract in the fruit juice-containing product can be exemplified as being in the range of 1 ppm or more when converted to the total concentration of rebaudioside A. Preferably, it can be exemplified as 4 ppm or more. There is no particular upper limit, but when using stevia extract in an amount that does not exhibit sweetness, it is preferable to adjust it so that it is below the sweetness threshold (perceptual threshold). Generally, rebaudioside A begins to exhibit sweetness when it exceeds 20 ppm, so this can also be used as a standard. When using stevia extract in an amount that exhibits sweetness, the upper limit can be set without being bound by the above amount. Even in this case, for example, the total concentration of stevia extract in the fruit juice-containing product can be adjusted to be 750 ppm or less.

[0046] When preparing a fruit juice-containing product by incorporating monk fruit extract as a raw material, the amount of monk fruit extract in the product can be exemplified as being in the range of 1 ppm or more when converted to the total concentration of mogroside V. Preferably, it can be exemplified as 4 ppm or more. There is no particular upper limit, but when using monk fruit extract in an amount that does not exhibit sweetness, it is preferable to adjust it so that it is below the sweetness threshold (perceptual threshold). Generally, mogroside V begins to exhibit sweetness when it exceeds 20 ppm, so this can also be used as a standard. When using monk fruit extract in an amount that exhibits sweetness, the upper limit can be set without being bound by the above amount. Even in this case, for example, the total concentration of monk fruit extract in the product can be adjusted to be 750 ppm or less.

[0047] Furthermore, when preparing this fruit juice-containing product by incorporating thaumatin as a raw material, the thaumatin content in this fruit juice-containing product can be exemplified as being in the range of 0.01 ppm or more. Preferably, it can be exemplified as being 0.02 ppm or more. There is no particular upper limit, but when using thaumatin in an amount that does not exhibit sweetness, it is preferable to adjust it to be below the sweetness threshold (perceptual threshold). Also, since thaumatin generally exhibits sweetness when its concentration exceeds 1 ppm, this can also be used as a standard. When using thaumatin in an amount that exhibits sweetness, the upper limit can be set without being bound by the above amount. Even in this case, for example, the concentration of thaumatin in this fruit juice-containing product can be adjusted to be 50 ppm or less.

[0048] Furthermore, when preparing this fruit juice-containing product by incorporating neotame as a raw material, the neotame content in this fruit juice-containing product can be exemplified as being in the range of 0.01 ppm or more. Preferably, it can be exemplified as being 0.02 ppm or more. There is no particular upper limit, but when using neotame in an amount that does not exhibit sweetness, it is preferable to adjust it to be below the sweetness threshold (perceptual threshold). Also, since neotame generally exhibits sweetness when its concentration exceeds 1 ppm, this can also be used as a standard. When using neotame in an amount that exhibits sweetness, the upper limit can be set without being bound by the above amount. Even in this case, for example, the concentration of neotame in this fruit juice-containing product can be adjusted to be 20 ppm or less.

[0049] At least one substance selected from the group consisting of sucralose, aspartame, acesulfame potassium, stevia extract, monk fruit extract, thaumatin, and neotame, as described above, can be added at any stage in the manufacturing process of the fruit juice-containing product, and the timing and method of addition are not particularly limited. It may be added in the process of mixing the raw materials of the fruit juice-containing product during the manufacturing process, or it may be added and mixed with the raw materials of the fruit juice-containing product in advance and then mixed with other raw materials during the manufacturing process of the fruit juice-containing product.

[0050] In addition to fruit juice, the raw materials for fruit juice-containing products include conventional food ingredients depending on the type of product. Examples include carbohydrates, thickeners, emulsifiers, vitamins, milk, dairy products, oils and fats, acidulants, flavorings, starch, dextrin, glycerin, eggs, and colorings.

[0051] The fruit juice-containing product thus prepared contains the masking agent, which includes at least one selected from the group consisting of sucralose, aspartame, acesulfame potassium, stevia extract, monk fruit extract, thaumatin, and neotame. Compared to a fruit juice-containing product that does not contain any of these (the fruit juice-containing product before formulation), the methional odor caused by light exposure, particularly the photodegradation odor caused by methional, is masked.

[0052] Whether or not the photodegradation odor of a fruit juice-containing product is suppressed (masked) can be evaluated by comparing the methional odor of the fruit juice-containing product containing this masking agent (test product) with the methional odor of a fruit juice-containing product with the same composition as the test product except that it does not contain this masking agent (comparative product). In this evaluation, if the methional odor of the test product is attenuated (reduced) compared with the comparative product, it can be determined that the methional odor of the test product is masked by the inclusion of this masking agent. When evaluating the masking effect against photodegradation odor caused by methional, the test product and comparative product are stored under fluorescent light irradiation for a certain period of time, as described in Reference Experiment Examples 1 and 2 below, and then the above sensory evaluation is performed. The sensory evaluation is not limited, but may be evaluated according to the examples described below.

[0053] Thus, by simply adding and compounding this masking agent, the methional odor of fruit juice-containing products, preferably the photodegradation odor of fruit juice caused in part by methional, can be masked. As a result, fruit juice-containing products can be prepared and provided in which the photodegradation odor caused by methional is eliminated or reduced, even though the product contains methional.

[0054] (III) Method for masking the odor of methional The methional odor masking method of the present invention can be carried out by adding and blending the masking agent, which contains at least one selected from the group consisting of sucralose, aspartame, acesulfame potassium, stevia extract, monk fruit extract, thaumatin, and neotame, to the raw materials of a fruit juice-containing product, as described in (II) above. The sucralose, aspartame, acesulfame potassium, stevia extract, monk fruit extract, thaumatin, and neotame, including their blending ratios in the fruit juice-containing product, are as described in (I) to (II) above, and the above descriptions can be incorporated herein by reference. The fruit juice-containing product is also as described in (I) and (II) above, and the above descriptions can be incorporated herein by reference.

[0055] For fruit juice-containing products, whether or not the methional odor is masked by incorporating this masking agent can be evaluated by comparing the methional odor of the fruit juice-containing product containing this masking agent (test product) with the methional odor of a fruit juice-containing product having the same composition as the test product except that it does not contain this masking agent (comparative product). In this evaluation, if the methional odor of the test product is attenuated (reduced) compared with the comparative product, it can be determined that the methional odor is masked in the test product by incorporating this masking agent.

[0056] Thus, by simply incorporating this masking agent, the methional odor (including the photodegradation odor caused by methional) in fruit juice-containing products can be masked, and as a result, fruit juice-containing products in which the methional odor (including the photodegradation odor caused by methional) is eliminated or reduced can be prepared and provided. [Examples]

[0057] The present invention will be described below using experimental examples to aid in understanding its structure and effects. However, the present invention is not limited in any way by these experimental examples. Unless otherwise specified, the following experiments were conducted at room temperature (25±5℃) and under atmospheric pressure conditions. The panelists used in each experimental example were qualified sensory evaluators who were trained in and passed in-house tests for the sensory evaluation of the taste quality of food and beverages. Unless otherwise specified, "%" means "mass percent" and "parts" means "parts by mass".

[0058] The raw materials used in the following experimental examples are as follows: (1) Sucralose Sunsweet (trademark registered) SU-100 (contains 15% sucralose) (manufactured by San-Ei Gen F.F.I. Co., Ltd.). A sweetener preparation with 100 times the sweetness of sucrose. (2) Aspartame Pal Sweet® Diet (manufactured by Ajinomoto Co., Inc.). A high-intensity sweetener with a sweetness level approximately 200 times that of sucrose. (3) Acesulfame potassium Sanet (manufactured by MC Foods Specialty Co., Ltd.). A high-intensity sweetener with a sweetness level approximately 200 times that of sucrose. (4) Stevia extract Rebaudio J-100 (dried powder product, manufactured by Morita Chemical Industry Co., Ltd.). Contains 95% or more Rebaudioside A. A high-intensity sweetener with a sweetness level approximately 300 times that of sucrose. (5) Luo Han Guo extract SunNature® M50 (dried powder product, manufactured by San-Ei Gen F.F.I. Co., Ltd.). This high-intensity sweetener, approximately 300 times sweeter than sucrose, is prepared by extracting fresh monk fruit (undried fruit) with water, filtering and recovering the water extract, decolorizing and concentrating it, and then spray-drying it to produce a dried powder containing 50% mogroside V. (6) Thaumatin Sunsweet (registered trademark) T-147(D) (contains 10% thaumatin) (manufactured by San-Ei Gen F.F.I. Co., Ltd.). A high-intensity sweetener with a sweetness level approximately 300 to 800 times that of sucrose. (7) Neotame Miraty® 200 (containing 2% neotame) (manufactured by DSP Gokyo Food & Chemical Co., Ltd.) is a high-intensity sweetener with a sweetness level approximately 200 times that of sucrose. (8) Methional Methional was dissolved in 95% ethanol to a concentration of 0.0001% by mass and used.

[0059] Reference Experiment Example 1: Identification of Major Odor Substances The major odorants in photodegradation odors of fruit juice-containing products were identified by following the procedure outlined below.

[0060] (1) Preparation of fruit juice-containing products A 100% juice solution was prepared by adding deionized water to commercially available 5x concentrated orange juice. This solution was sterilized by hot-pack filling at 93°C, and then filled and sealed into 200ml PET bottles to prepare orange juice beverages. In addition, bottled apple juice beverages or grape juice beverages were prepared using commercially available 4x concentrated apple juice or 5x concentrated grape juice in the same manner as the orange juice beverage.

[0061] (2) Photodegradation treatment The bottled orange juice, apple juice, and grape juice prepared as described above were stored at 10°C for 5 days under fluorescent light (20,000 lux) to prepare fruit juices that had not been subjected to photodegradation. Separately, the bottled orange juice, apple juice, and grape juice were stored at 5°C for 5 days in the dark to prepare fruit juices that had not been subjected to photodegradation.

[0062] (3) Identification of the main odorants of photodegradation odors Three types of fruit juice beverages subjected to the aforementioned photodegradation treatment, and three types of fruit juice beverages without photodegradation treatment, were analyzed by GC / O under the following conditions. Based on the differences in odor substances between the presence and absence of photodegradation treatment in the same fruit juice type, seven compounds were identified as the main odor substances in the photodegradation odor common to orange juice, apple juice, and grape juice: methional, trans-4,5-epoxy-(E)-2-decenal, 1-octen-3-one, sotolon, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, and (E)-2-nonenal.

[0063] [GC / O measurement conditions] • GC / O system: 6890N (Agilent Technologies) / CharmAnalysis™ (Datu) • Column: DB-WAX / Length 15m, Inner diameter 0.32mm (manufactured by Agilent Technologies) Column temperature conditions: 40-220°C, heating rate: 6°C / min Carrier gas: Helium.

[0064] Reference Experiment Example 2: Verification of Major Odor Substances (1) Preparation of light-degraded fruit juice beverages 1 A commercially available 100% orange juice beverage was filled into 200ml PET bottles, sealed, and stored under fluorescent light (20,000 lux) at 10°C for 5 days to prepare a photodegraded orange juice beverage. Separately, a container-packaged orange juice beverage was stored in the dark at 5°C for 5 days to prepare an orange juice beverage that had not undergone photodegradation treatment. Furthermore, 100% apple juice beverages or grape juice beverages prepared from commercially available 4x concentrated apple juice or 5x concentrated grape juice were filled into PET bottles and sealed, and then subjected to the same photodegradation treatment as the orange juice beverage described above, thereby preparing photodegraded and unphotodegraded fruit juice beverages.

[0065] (2) Preparation of a pseudo-photodegraded fruit juice beverage Pseudo-photodegraded fruit juice beverages were prepared by adding seven compounds—methional, trans-4,5-epoxy-(E)-2-decenal, 1-octen-3-one, sotolon, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, and (E)-2-nonenal—to untreated, untreated, unphotodegraded orange juice beverages, apple juice beverages, and grape juice beverages. Specifically, a solution of methional dissolved in 95% ethanol to a concentration of 0.0001% by mass, a solution of trans-4,5-epoxy-(E)-2-decenal dissolved in 95% ethanol to a concentration of 0.00001% by mass, a solution of 1-octen-3-one dissolved in 95% ethanol to a concentration of 0.0005% by mass, a solution of sotolon dissolved in 95% ethanol to a concentration of 0.0003% by mass, and (E,E)-2,4-nonadienal dissolved in 95% ethanol A solution was prepared by dissolving (E,E)-2,4-decadienal in ethanol to a concentration of 0.0001% by mass, a solution was prepared by dissolving (E,E)-2,4-decadienal in 95% ethanol to a concentration of 0.0001% by mass, and a solution was prepared by dissolving (E)-2-nonenal in 95% ethanol to a concentration of 0.00001% by mass. These solutions were then added to untreated bottled orange juice, apple juice, and grape juice beverages to simulate photodegradation, so that the concentrations of each component matched the amounts shown in Table 1.

[0066] [Table 1]

[0067] (3) Verification of major odor substances The odor of the simulated photodegraded fruit juice beverage prepared in (2) above was evaluated by a panel of seven individuals with more than three years of experience in fragrance development and who were well-trained in sensory evaluation of odors, in comparison to the odor of the photodegraded fruit juice beverage prepared in (1) above, according to the following criteria. Specifically, each panelist was asked to taste both a simulated photodegraded fruit juice beverage and a photodegraded fruit juice beverage, both adjusted to a temperature of approximately 25°C, and evaluate the odor of each beverage as perceived in the mouth. Incidentally, each panelist had previously confirmed the odor of the photodegraded fruit juice beverage with other panelists, and based on that odor, they coordinated their judgment criteria of "equivalent," "similar," and "different" to unify their internal standards.

[0068] <Evaluation Criteria> The smell is equivalent to that of a light-treated fruit juice beverage: 5 points The smell is similar to that of the corresponding light-treated fruit juice beverage: 4 points A mixture of odors similar to the corresponding light-degradation treated fruit juice beverage and odors that are different: 3 points The smell is different from that of the corresponding light-degraded fruit juice beverage: 2 points The smell is completely different from that of the corresponding light-degraded fruit juice beverage: 1 point (Evaluation results) The results of the above evaluation of the simulated photodegraded fruit juice beverages (average of 7 people) were 4.29 points for orange juice, 4.29 points for apple juice, and 4.57 points for grape juice. This confirmed that the seven major odor substances successfully reproduced odors equivalent to those produced in photodegraded fruit juice beverages.

[0069] Experimental Example 1: Masking effect on methional odor Aqueous solutions (Samples A-C) were prepared by dissolving methional at the concentrations listed in Table 2. Various sweeteners were added to Sample B in the proportions listed in Tables 4 and 5 to prepare test samples 1a-8a and 1b-8b. Five panelists, each with more than three years of experience in fragrance development and well-trained in sensory evaluation of odors, were asked to taste each of the samples and test samples. They evaluated the degree of methional odor perceived in the test samples in the oral cavity, using the methional odor of Samples A-C as a baseline, as shown in Table 3. The evaluation was conducted after adjusting the temperature of each sample and test sample to approximately 25°C.

[0070] [Table 2]

[0071] The criteria for judgment are as follows. Each panel agreed on the following criteria in advance to unify their internal standards.

[0072] [Table 3]

[0073] The results are presented in accordance with Tables 4 and 5.

[0074] [Table 4]

[0075] [Table 5]

[0076] As shown in Tables 4 and 5, a masking effect on methional odor was observed in sweetening components other than sugar (sucralose, aspartame, acesulfame potassium, stevia extract, monk fruit extract, thaumatin, and neotame). All of these components significantly reduced methional odor even in amounts that did not exhibit sweetness. Furthermore, it was confirmed that all of these sweetening components except aspartame significantly reduced methional odor even in amounts that did exhibit sweetness. Among these, sucralose, monk fruit extract, thaumatin, and neotame were found to be particularly effective in reducing methional odor.

[0077] Experimental Example 2: Masking effect of sucralose on methional odor Various test samples 2a to 2h were prepared by adding sucralose to sample B of the aqueous solutions (samples A to C) in which methional was dissolved at the concentrations listed in Table 6, in the proportions listed in Table 7. As in Experimental Example 1, four trained panelists were asked to hold samples A to C and test samples 2a to 2h in their mouths and evaluate the degree of methional odor they perceived in their oral cavity according to the criteria listed in Table 3.

[0078] [Table 6]

[0079] The results are listed in Table 7. [Table 7]

[0080] As shown in Table 7, sucralose exhibits a masking effect even below the sweetness threshold, but it was confirmed to exhibit an even greater masking effect above the sweetness threshold.

Claims

1. A masking agent for the photodegradation odor of fruit juice-containing products caused by methional, comprising at least one selected from the group consisting of stevia extract and thaumatin as an active ingredient.

2. A method for masking the photodegradation odor of a fruit juice-containing product caused by methional, comprising the step of adding the masking agent described in claim 1 to the raw materials of a fruit juice-containing product containing methional or a methional precursor component.

3. A method for producing a fruit juice-containing product to mask the photodegradation odor of the fruit juice-containing product caused by methional, A method for producing a fruit juice-containing product, comprising the step of adding stevia extract to the raw materials of the fruit juice-containing product.

4. A method for producing a fruit juice-containing product in which the photodegradation odor of the fruit juice-containing product caused by methional is masked, comprising the step of adding stevia extract to the raw materials of the fruit juice-containing product in an amount below the sweetness threshold.

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