Mouse coating sensation enhancer

Abstract

To provide an effective mouth-coating feel enhancer, a coffee roasting feel enhancer, etc.SOLUTION: A method for enhancing a coffee roasting feel and / or a milk feel includes adding a heating product of (A) below and a heating product of (B) below. The heating product of (A) can be obtained by heating the (A) at least for 0.1 to 500 minutes at 40 to 200°C. The heating product of (B) can be obtained by heating the (B) at least for 0.1 to 500 minutes at 40 to 200°C. The (A) is at least one selected from a group composed of (A1), a compound expressed by a general formula (I), and (A2), aliphatic aldehyde of C3-14 and aromatic aldehyde of C7-12, etc., and the (B) is at least one compound selected from a group composed of β-caryophyllene and a β-caryophyllene analogous compound.SELECTED DRAWING: None

Description

[Technical Field]

[0001] This invention relates to a mouth coating sensation enhancer and a method for producing the same. Furthermore, this invention relates to a food product with an enhanced mouth coating sensation and a method for producing the same, as well as a method for enhancing the mouth coating sensation. Moreover, this invention relates to a coffee roasting sensation enhancer and a method for producing the same, as well as a method for enhancing the coffee roasting sensation, etc. [Background technology]

[0002] "Mouth coating sensation" refers to the sensation of the oral cavity being covered with a thin film, the sensation of the oral cavity being covered with an oily or oily film, the smooth sensation felt in the oral cavity, and the rich, oily sensation (thickness) that spreads throughout the oral cavity, which is particularly noticeable when oil or an oily solution or food is placed in the oral cavity. If there is a way to easily enhance the mouth coating sensation, for example, even a small amount of oil could sufficiently provide the desirable sensation that is particularly noticeable when oil is placed in the oral cavity, which would have advantages such as suppressing excessive calorie intake and potentially being effective in preventing metabolic diseases such as obesity.

[0003] Conventional methods for enhancing the feeling of mouth coating have included the use of hydrocolloids, low molecular weight compounds, polyphenols, or glycosides (Non-Patent Documents 1-5). However, all of these methods have problems, such as the fact that the enhanced sensation differs in quality from the feeling of mouth coating that is clearly felt when oils or fats are placed in the mouth. [Prior art documents] [Non-patent literature]

[0004] [Non-Patent Document 1] Arocas et al., “Sensory properties determined by starch type in white sauces: effects of freeze / thaw and hydrocolloid addition.” J Food Sci 2010, 75:S132-S140. [Non-Patent Document 2] Flett et al., “Perceived creaminess and viscosity of aggregated particles of casein micelles and κ-carrageenan.” J Food Sci 2010, 75:S255-S261. [Non-Patent Document 3] Dawid et al., “Identification of sensory-active phytochemicals in asparagus (Asparagus officinalis L.).” J Agric Food Chem 2012, 60:11877-11888. [Non-Patent Document 4] Schwarz et al., “Identification of novel orosensory active molecules in cured vanilla beans (Vanilla planifolia).” J Agric and Food Chem 2009, 57:3729-3737. [Non-Patent Document 5] Scharbert et al., “Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse.” J Agric and Food Chem 2004, 52:3498-3508. [Overview of the project] [Problems that the invention aims to solve]

[0005] This invention has been made in view of the above circumstances, and its objective is to provide an effective mouth coating sensation enhancer. Furthermore, this invention also aims to provide an effective coffee roast sensation enhancer. [Means for solving the problem]

[0006] As a result of diligent research into the above-mentioned problems, the inventors have found that a heated product obtained by heating a predetermined compound can enhance the mouth coating sensation. Furthermore, the inventors have newly discovered that this heated product can also enhance the coffee roasting sensation. In addition, the inventors have found that a predetermined compound that can be generated in this heated product can enhance both the mouth coating sensation and the coffee roasting sensation. Based on these findings, the inventors have completed the present invention by conducting further research. In other words, the present invention is as follows:

[0007] [1] A mouse coating sensation enhancer comprising the heated substances (A) and / or (B) below, or at least one compound selected from the compound group (C) below. (A)(A1) General formula (I):

[0008] [ka]

[0009] [During the ceremony, R 1 This is an acyl group, hydroxyl group, or pyrrole group having 1 to 6 carbon atoms; Z is either a single bond or an alkylene group having 1 to 6 carbon atoms; R 2 is a substituent; n represents an integer between 0 and 3. Compounds represented by, and (A2) At least one selected from the group consisting of aliphatic aldehydes having 3 to 14 carbon atoms, aromatic aldehydes having 7 to 12 carbon atoms, aliphatic alcohols having 3 to 12 carbon atoms, and substances that produce at least one of these compounds upon heating. (B) At least one compound selected from the group consisting of β-caryophyllene and β-caryophyllene analogs. [Compound group (C)] β-caryophyllene oxide α-pinene oxide Limonene oxide α-Terpinenol General formula (II):

[0010] [ka]

[0011] [In the formula, R 3 and R 4 Each of these independently represents a hydrogen atom, an acyl group with 1 to 18 carbon atoms, or an alkyl group with 1 to 6 carbon atoms. Compounds represented by General formula (III):

[0012] [ka]

[0013] [In the formula, R 5 [This represents a hydrogen atom, an acyl group having 1 to 6 carbon atoms, or an alkyl group having 1 to 6 carbon atoms.] Compounds represented by General formula (IV):

[0014] [ka]

[0015] [In the formula, R 6 [This represents a hydrogen atom, an acyl group having 1 to 6 carbon atoms, or an alkyl group having 1 to 6 carbon atoms.] a compound represented by General formula (V):

[0016] [Chemical formula]

[0017] [wherein, R 7 and R 8 each independently represents a hydrogen atom, an acyl group having 1 to 6 carbon atoms, or an alkyl group having 1 to 6 carbon atoms] a compound represented by (1S,6S,9R)-6,10,10-Trimethyl-2-methylenebicyclo[7.2.0]undecan-5-one (1S,6R,9R)-6,10,10-Trimethyl-2-methylenebicyclo[7.2.0]undecan-5-one (1R,4R,8S)-4,10,10-Trimethyl-7-methylenebicyclo[6.2.0]decane-4-carboxaldehyde (1R,4S,8S)-4,10,10-Trimethyl-7-methylenebicyclo[6.2.0]decane-4-carboxaldehyde (1S,2S,5R,9S)-1,4,4,8-Tetramethyl-12-oxatricyclo[7.2.1.0 2,5 dodec-7-ene (1R,2S,5R,8R,9R)-1,4,4,8-Tetramethyl-12-oxatricyclo[6.3.1.0 2,5 dodecan-9-ol (1R,2S,5R,8R,9S)-1,4,4,8-Tetramethyl-12-oxatricyclo[6.3.1.0 2,5 dodecan-9-ol [1R-(1α,2α,5β,8β,9α)]-4,4,8-Trimethyl-tricyclo[6.3.1.0 2,5 dodecane-1,9-diol [2] R 1 in the general formula (I) is a formyl group or an acetyl group, and Z is a single bond, or R in the general formula (I)1 The mouse coating sensation enhancer according to [1], wherein Z is a hydroxyl group or a pyrrole group, and Z is a methylene group. [3]R 2 However, the mouse coating sensation enhancer is an alkyl group having 1 to 6 carbon atoms, as described in [1] or [2]. [4] A mouse coating sensation enhancer according to any one of [1] to [3], wherein n is 0 or 1. [5] The mouse coating sensation enhancer according to any one of [1] to [4], wherein the compound represented by the general formula (I) is at least one compound selected from the group consisting of furfural, 5-methylfurfural, 2-furylmethyl ketone, furfuryl alcohol, and 1-furfurylpyrrole. [6] The mouth coating sensation enhancer according to any one of [1] to [5], wherein (A2) is an oil or fat. [7] The mouse coating sensation enhancer according to any one of [1] to [6], wherein the β-caryophyllene analog is at least one compound selected from the group consisting of isocaryophyllene, β-pinene, sabinene, 4-allyl-2,6-dimethoxyphenol, eugenol, limonene, 4-vinylphenol, linalool, linalool oxide, p-cymene, farnesene, myrcene, ocimene, α-phellandrene, α-terpinene, γ-terpinene, and terpinolene (preferably at least one compound selected from the group consisting of β-pinene, sabinene, 4-allyl-2,6-dimethoxyphenol, eugenol, limonene, 4-vinylphenol, linalool, linalool oxide, p-cymene, farnesene, myrcene, ocimene, α-phellandrene, α-terpinene, γ-terpinene, and terpinolene). [8] The mouse coating sensation enhancer according to [1], wherein at least one compound selected from compound group (C) is at least one compound selected from the group consisting of β-caryophyllene oxide, (1R,3Z,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undes-3-en-5-ol, (1R,4R,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undecane-4,5-diol, α-pinene oxide, limonene oxide, α-terpinenol, clobandiol, clobandiol-3-monoacetate, clobandiol diacetate, and clobandiol-3-monoisovalerate. [9] A mouth coating sensation enhancer described in any one of [1] to [8], for use in oil- and fat-containing foods.

[10] A method for enhancing the mouth coating sensation, comprising adding the heated substances (A) and / or (B) below, or at least one compound selected from the group of compounds (C) below. (A)(A1) General formula (I):

[0018] [ka]

[0019] [During the ceremony, R 1 This is an acyl group, hydroxyl group, or pyrrole group having 1 to 6 carbon atoms; Z is either a single bond or an alkylene group having 1 to 6 carbon atoms; R 2 is a substituent; n represents an integer between 0 and 3. Compounds represented by, and (A2) At least one selected from the group consisting of aliphatic aldehydes having 3 to 14 carbon atoms, aromatic aldehydes having 7 to 12 carbon atoms, aliphatic alcohols having 3 to 12 carbon atoms, and substances that produce at least one of these compounds upon heating. (B) At least one compound selected from the group consisting of β-caryophyllene and β-caryophyllene analogs. [Compound group (C)] β-caryophyllene oxide α-pinene oxide Limonene oxide α-Terpinenol General formula (II):

[0020] [ka]

[0021] [In the formula, R 3 and R 4 Each of these independently represents a hydrogen atom, an acyl group with 1 to 18 carbon atoms, or an alkyl group with 1 to 6 carbon atoms. Compounds represented by General formula (III):

[0022] [ka]

[0023] [In the formula, R 5 [This represents a hydrogen atom, an acyl group having 1 to 6 carbon atoms, or an alkyl group having 1 to 6 carbon atoms.] Compounds represented by General formula (IV):

[0024] [ka]

[0025] [In the formula, R 6 [This represents a hydrogen atom, an acyl group having 1 to 6 carbon atoms, or an alkyl group having 1 to 6 carbon atoms.] Compounds represented by General formula (V):

[0026] [ka]

[0027] [In the formula, R7 and R 8 Each of these independently represents a hydrogen atom, an acyl group with 1 to 6 carbon atoms, or an alkyl group with 1 to 6 carbon atoms. Compounds represented by (1S,6S,9R)-6,10,10-trimethyl-2-methylenebicyclo[7.2.0]undecane-5-one (1S,6R,9R)-6,10,10-trimethyl-2-methylenebicyclo[7.2.0]undecane-5-one (1R,4R,8S)-4,10,10-trimethyl-7-methylenebicyclo[6.2.0]decane-4-carboxaldehyde (1R,4S,8S)-4,10,10-trimethyl-7-methylenebicyclo[6.2.0]decane-4-carboxaldehyde (1S,2S,5R,9S)-1,4,4,8-tetramethyl-12-oxatricyclo[7.2.1.0 2,5 ] Dodes-7-En (1R,2S,5R,8R,9R)-1,4,4,8-tetramethyl-12-oxatricyclo[6.3.1.0 2,5 ] Dodecan-9-All (1R,2S,5R,8R,9S)-1,4,4,8-tetramethyl-12-oxatricyclo[6.3.1.0 2,5 ] Dodecan-9-All [1R-(1α,2α,5β,8β,9α)]-4,4,8-trimethyl-tricyclo[6.3.1.0 2,5 Dodecane-1,9-diol

[11] R in the above general formula (I) 1 However, it is a formyl group or an acetyl group, and Z is a single bond, or In the above general formula (I), R 1 The method for enhancing the sensation of a mouse coating according to

[10] , wherein is a hydroxyl group or a pyrrole group, and Z is a methylene group.

[12] R 2 The method for enhancing the feel of a mouse coating, according to

[10] or

[11] , wherein the alkyl group has 1 to 6 carbon atoms.

[13] A method for enhancing the feel of a mouse coating, as described in any one of

[10] to

[12] , wherein n is 0 or 1.

[14] The method for enhancing the feeling of a mouse coating according to any one of

[10] to

[13] , wherein the compound represented by the general formula (I) is at least one compound selected from the group consisting of furfural, 5-methylfurfural, 2-furylmethyl ketone, furfuryl alcohol, and 1-furfurylpyrrole.

[15] The method for enhancing the mouth coating sensation according to any one of

[10] to

[14] , wherein (A2) is an oil or fat.

[16] The method for enhancing the mouth coating sensation according to any one of

[10] to

[15] , wherein the β-caryophyllene analog is at least one compound selected from the group consisting of isocaryophyllene, β-pinene, sabinene, 4-allyl-2,6-dimethoxyphenol, eugenol, limonene, 4-vinylphenol, linalool, linalool oxide, p-cymene, farnesene, myrcene, ocimene, α-phellandrene, α-terpinene, γ-terpinene, and terpinolene (preferably at least one compound selected from the group consisting of β-pinene, sabinene, 4-allyl-2,6-dimethoxyphenol, eugenol, limonene, 4-vinylphenol, linalool, linalool oxide, p-cymene, farnesene, myrcene, ocimene, α-phellandrene, α-terpinene, γ-terpinene, and terpinolene).

[17] The method for enhancing the mouth coating sensation according to

[10] , wherein at least one compound selected from compound group (C) is at least one compound selected from the group consisting of β-caryophyllene oxide, (1R,3Z,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undes-3-en-5-ol, (1R,4R,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undecane-4,5-diol, α-pinene oxide, limonene oxide, α-terpinenol, clobandiol, clobandiol-3-monoacetate, clobandiol diacetate, and clobandiol-3-monoisovalerate.

[18] A method for enhancing the mouth coating sensation of oil-containing foods, as described in any one of

[10] to

[17] .

[19] A method for producing food, comprising heating (A) and / or (B) below, or adding at least one compound selected from the group of compounds (C) below. (A)(A1) General formula (I):

[0028] [ka]

[0029] [During the ceremony, R 1 This is an acyl group, hydroxyl group, or pyrrole group having 1 to 6 carbon atoms; Z is either a single bond or an alkylene group having 1 to 6 carbon atoms; R 2 is a substituent; n represents an integer between 0 and 3. Compounds represented by, and (A2) At least one selected from the group consisting of aliphatic aldehydes having 3 to 14 carbon atoms, aromatic aldehydes having 7 to 12 carbon atoms, aliphatic alcohols having 3 to 12 carbon atoms, and substances that produce at least one of these compounds upon heating. (B) At least one compound selected from the group consisting of β-caryophyllene and β-caryophyllene analogs. [Compound group (C)] β-caryophyllene oxide α-pinene oxide Limonene oxide α-Terpinenol General formula (II):

[0030] [ka]

[0031] [In the formula, R 3 and R 4Each of these independently represents a hydrogen atom, an acyl group with 1 to 18 carbon atoms, or an alkyl group with 1 to 6 carbon atoms. Compounds represented by General formula (III):

[0032] [ka]

[0033] [In the formula, R 5 [This represents a hydrogen atom, an acyl group having 1 to 6 carbon atoms, or an alkyl group having 1 to 6 carbon atoms.] Compounds represented by General formula (IV):

[0034] [ka]

[0035] [In the formula, R 6 [This represents a hydrogen atom, an acyl group having 1 to 6 carbon atoms, or an alkyl group having 1 to 6 carbon atoms.] Compounds represented by General formula (V):

[0036] [ka]

[0037] [In the formula, R 7 and R 8 Each of these independently represents a hydrogen atom, an acyl group with 1 to 6 carbon atoms, or an alkyl group with 1 to 6 carbon atoms. Compounds represented by (1S,6S,9R)-6,10,10-trimethyl-2-methylenebicyclo[7.2.0]undecane-5-one (1S,6R,9R)-6,10,10-trimethyl-2-methylenebicyclo[7.2.0]undecane-5-one (1R,4R,8S)-4,10,10-trimethyl-7-methylenebicyclo[6.2.0]decane-4-carboxaldehyde (1R,4S,8S)-4,10,10-trimethyl-7-methylenebicyclo[6.2.0]decane-4-carboxaldehyde (1S,2S,5R,9S)-1,4,4,8-tetramethyl-12-oxatricyclo[7.2.1.0 2,5 ] Dodes-7-En (1R,2S,5R,8R,9R)-1,4,4,8-tetramethyl-12-oxatricyclo[6.3.1.0 2,5 ] Dodecan-9-All (1R,2S,5R,8R,9S)-1,4,4,8-tetramethyl-12-oxatricyclo[6.3.1.0 2,5 ] Dodecan-9-All [1R-(1α,2α,5β,8β,9α)]-4,4,8-trimethyl-tricyclo[6.3.1.0 2,5 Dodecane-1,9-diol

[20] R in the above general formula (I) 1 However, it is a formyl group or an acetyl group, and Z is a single bond, or In the above general formula (I), R 1 The manufacturing method according to

[19] , wherein is a hydroxyl group or a pyrrole group, and Z is a methylene group.

[21] R 2 The manufacturing method according to

[19] or

[20] , wherein the alkyl group has 1 to 6 carbon atoms.

[22] A manufacturing method according to any one of

[19] to

[21] , wherein n is 0 or 1.

[23] The method for producing a compound according to any one of

[19] to

[22] , wherein the compound represented by the general formula (I) is at least one compound selected from the group consisting of furfural, 5-methylfurfural, 2-furylmethyl ketone, furfuryl alcohol, and 1-furfurylpyrrole.

[24] The manufacturing method according to any one of

[19] to

[23] , wherein (A2) is an oil or fat.

[25] The method for producing the β-caryophyllene according to any one of

[19] to

[24] , wherein the β-caryophyllene analog is at least one compound selected from the group consisting of isocaryophyllene, β-pinene, sabinene, 4-allyl-2,6-dimethoxyphenol, eugenol, limonene, 4-vinylphenol, linalool, linalool oxide, p-cymene, farnesene, myrcene, ocimene, α-phellandrene, α-terpinene, γ-terpinene, and terpinolene (preferably at least one compound selected from the group consisting of β-pinene, sabinene, 4-allyl-2,6-dimethoxyphenol, eugenol, limonene, 4-vinylphenol, linalool, linalool oxide, p-cymene, farnesene, myrcene, ocimene, α-phellandrene, α-terpinene, γ-terpinene, and terpinolene).

[26] The heating temperature of component (A) is 40 to 200°C, and the heating time is 0.1 to 500 minutes. The manufacturing method according to any one of

[19] to

[25] , wherein the heating temperature of component (B) is 40 to 200°C and the heating time is 0.1 to 500 minutes.

[27] The method for producing the product according to

[19] , wherein at least one compound selected from compound group (C) is at least one compound selected from the group consisting of β-caryophyllene oxide, (1R,3Z,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undes-3-en-5-ol, (1R,4R,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undecane-4,5-diol, α-pinene oxide, limonene oxide, α-terpinenol, clobandiol, clobandiol-3-monoacetate, clobandiol diacetate, and clobandiol-3-monoisovalerate.

[28] A manufacturing method according to any one of

[19] to

[27] , wherein the food is a food having an enhanced mouth-coating sensation.

[29] The manufacturing method described in any one of

[19] to

[28] , wherein the food is a food containing oil and fat.

[30] A heated product of (A) and / or (B) below, or a food containing at least one compound selected from the compound group (C) below. (A)(A1) General formula (I):

[0038] [ka]

[0039] [During the ceremony, R 1 This is an acyl group, hydroxyl group, or pyrrole group having 1 to 6 carbon atoms; Z is either a single bond or an alkylene group having 1 to 6 carbon atoms; R 2 is a substituent; n represents an integer between 0 and 3. Compounds represented by, and (A2) At least one selected from the group consisting of aliphatic aldehydes having 3 to 14 carbon atoms, aromatic aldehydes having 7 to 12 carbon atoms, aliphatic alcohols having 3 to 12 carbon atoms, and substances that produce at least one of these compounds upon heating. (B) At least one compound selected from the group consisting of β-caryophyllene and β-caryophyllene analogs. [Compound group (C)] β-caryophyllene oxide α-pinene oxide Limonene oxide α-Terpinenol General formula (II):

[0040] [ka]

[0041] [In the formula, R 3 and R 4 Each of these independently represents a hydrogen atom, an acyl group with 1 to 18 carbon atoms, or an alkyl group with 1 to 6 carbon atoms. Compounds represented by General formula (III):

[0042] [ka]

[0043] [In the formula, R 5 [This represents a hydrogen atom, an acyl group having 1 to 6 carbon atoms, or an alkyl group having 1 to 6 carbon atoms.] Compounds represented by General formula (IV):

[0044] [ka]

[0045] [In the formula, R 6 [This represents a hydrogen atom, an acyl group having 1 to 6 carbon atoms, or an alkyl group having 1 to 6 carbon atoms.] Compounds represented by General formula (V):

[0046] [ka]

[0047] [In the formula, R 7 and R 8 Each of these independently represents a hydrogen atom, an acyl group with 1 to 6 carbon atoms, or an alkyl group with 1 to 6 carbon atoms. Compounds represented by (1S,6S,9R)-6,10,10-trimethyl-2-methylenebicyclo[7.2.0]undecane-5-one (1S,6R,9R)-6,10,10-trimethyl-2-methylenebicyclo[7.2.0]undecane-5-one (1R,4R,8S)-4,10,10-trimethyl-7-methylenebicyclo[6.2.0]decane-4-carboxaldehyde (1R,4S,8S)-4,10,10-trimethyl-7-methylenebicyclo[6.2.0]decane-4-carboxaldehyde (1S,2S,5R,9S)-1,4,4,8-tetramethyl-12-oxatricyclo[7.2.1.0 2,5 ] Dodes-7-En (1R,2S,5R,8R,9R)-1,4,4,8-tetramethyl-12-oxatricyclo[6.3.1.0 2,5 ] Dodecan-9-All (1R,2S,5R,8R,9S)-1,4,4,8-tetramethyl-12-oxatricyclo[6.3.1.0 2,5 ] Dodecan-9-All [1R-(1α,2α,5β,8β,9α)]-4,4,8-trimethyl-tricyclo[6.3.1.0 2,5 Dodecane-1,9-diol

[31] A method for producing a mouse coating sensation enhancer, comprising heating (A) and / or (B) below. (A)(A1) General formula (I):

[0048] [ka]

[0049] [During the ceremony, R 1 This is an acyl group, hydroxyl group, or pyrrole group having 1 to 6 carbon atoms; Z is either a single bond or an alkylene group having 1 to 6 carbon atoms; R 2 is a substituent; n represents an integer between 0 and 3. Compounds represented by, and (A2) At least one selected from the group consisting of aliphatic aldehydes having 3 to 14 carbon atoms, aromatic aldehydes having 7 to 12 carbon atoms, aliphatic alcohols having 3 to 12 carbon atoms, and substances that produce at least one of these compounds upon heating. (B) At least one compound selected from the group consisting of β-caryophyllene and β-caryophyllene analogs.

[32] R in the above general formula (I) 1However, it is a formyl group or an acetyl group, and Z is a single bond, or In the above general formula (I), R 1 The manufacturing method according to

[31] , wherein is a hydroxyl group or a pyrrole group, and Z is a methylene group.

[33] R 2 The manufacturing method according to

[31] or

[32] , wherein the alkyl group has 1 to 6 carbon atoms.

[34] A manufacturing method according to any one of

[31] to

[33] , wherein n is 0 or 1.

[35] The method of production according to any one of

[31] to

[34] , wherein the compound represented by the general formula (I) is at least one compound selected from the group consisting of furfural, 5-methylfurfural, 2-furylmethyl ketone, furfuryl alcohol, and 1-furfurylpyrrole.

[36] The manufacturing method according to any one of

[31] to

[35] , wherein (A2) is an oil or fat.

[37] The method for producing the β-caryophyllene according to any one of

[31] to

[36] , wherein the β-caryophyllene analog is at least one compound selected from the group consisting of isocaryophyllene, β-pinene, sabinene, 4-allyl-2,6-dimethoxyphenol, eugenol, limonene, 4-vinylphenol, linalool, linalool oxide, p-cymene, farnesene, myrcene, ocimene, α-phellandrene, α-terpinene, γ-terpinene, and terpinolene (preferably at least one compound selected from the group consisting of β-pinene, sabinene, 4-allyl-2,6-dimethoxyphenol, eugenol, limonene, 4-vinylphenol, linalool, linalool oxide, p-cymene, farnesene, myrcene, ocimene, α-phellandrene, α-terpinene, γ-terpinene, and terpinolene).

[38] The heating temperature of component (A) is 40 to 200°C, and the heating time is 0.1 to 500 minutes. The manufacturing method according to any one of

[31] to

[37] , wherein the heating temperature of component (B) is 40 to 200°C and the heating time is 0.1 to 500 minutes.

[39] The method for producing a product according to

[31] , wherein at least one compound selected from compound group (C) is at least one compound selected from the group consisting of β-caryophyllene oxide, (1R,3Z,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undes-3-en-5-ol, (1R,4R,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undecane-4,5-diol, α-pinene oxide, limonene oxide, α-terpinenol, clobandiol, clobandiol-3-monoacetate, clobandiol diacetate, and clobandiol-3-monoisovalerate.

[40] A method for manufacturing according to any one of

[31] to

[39] , wherein the mouth coating sensation enhancer is for use in oil-containing foods.

[41] A coffee roast flavor enhancer comprising the heated material (A) and / or (B) below, or at least one compound selected from the compound group (C) below. (A)(A1) General formula (I):

[0050] [ka]

[0051] [During the ceremony, R 1 This is an acyl group, hydroxyl group, or pyrrole group having 1 to 6 carbon atoms; Z is either a single bond or an alkylene group having 1 to 6 carbon atoms; R 2 is a substituent; n represents an integer between 0 and 3. Compounds represented by, and (A2) At least one selected from the group consisting of aliphatic aldehydes having 3 to 14 carbon atoms, aromatic aldehydes having 7 to 12 carbon atoms, aliphatic alcohols having 3 to 12 carbon atoms, and substances that produce at least one of these compounds upon heating. (B) At least one compound selected from the group consisting of β-caryophyllene and β-caryophyllene analogs. [Compound group (C)] β-caryophyllene oxide α-pinene oxide Limonene oxide α-Terpinenol General formula (II):

[0052] [ka]

[0053] [In the formula, R 3 and R 4 Each of these independently represents a hydrogen atom, an acyl group with 1 to 18 carbon atoms, or an alkyl group with 1 to 6 carbon atoms. Compounds represented by General formula (III):

[0054] [ka]

[0055] [In the formula, R 5 [This represents a hydrogen atom, an acyl group having 1 to 6 carbon atoms, or an alkyl group having 1 to 6 carbon atoms.] Compounds represented by General formula (IV):

[0056] [ka]

[0057] [In the formula, R 6 [This represents a hydrogen atom, an acyl group having 1 to 6 carbon atoms, or an alkyl group having 1 to 6 carbon atoms.] Compounds represented by General formula (V):

[0058] [ka]

[0059] [In the formula, R 7 and R8 Each of these independently represents a hydrogen atom, an acyl group with 1 to 6 carbon atoms, or an alkyl group with 1 to 6 carbon atoms. Compounds represented by (1S,6S,9R)-6,10,10-trimethyl-2-methylenebicyclo[7.2.0]undecane-5-one (1S,6R,9R)-6,10,10-trimethyl-2-methylenebicyclo[7.2.0]undecane-5-one (1R,4R,8S)-4,10,10-trimethyl-7-methylenebicyclo[6.2.0]decane-4-carboxaldehyde (1R,4S,8S)-4,10,10-trimethyl-7-methylenebicyclo[6.2.0]decane-4-carboxaldehyde (1S,2S,5R,9S)-1,4,4,8-tetramethyl-12-oxatricyclo[7.2.1.0 2,5 ] Dodes-7-En (1R,2S,5R,8R,9R)-1,4,4,8-tetramethyl-12-oxatricyclo[6.3.1.0 2,5 ] Dodecan-9-All (1R,2S,5R,8R,9S)-1,4,4,8-tetramethyl-12-oxatricyclo[6.3.1.0 2,5 ] Dodecan-9-All [1R-(1α,2α,5β,8β,9α)]-4,4,8-trimethyl-tricyclo[6.3.1.0 2,5 Dodecane-1,9-diol

[42] R in the above general formula (I) 1 However, it is a formyl group or an acetyl group, and Z is a single bond, or In the above general formula (I), R 1 The coffee roast flavor enhancer according to

[41] , wherein Z is a hydroxyl group or a pyrrole group, and Z is a methylene group.

[43] R 2 However, the coffee roast flavor enhancer according to

[41] or

[42] is an alkyl group having 1 to 6 carbon atoms.

[44] A coffee roast flavor enhancer according to any one of

[41] to

[43] , wherein n is 0 or 1.

[45] The coffee roast flavor enhancer according to any one of

[41] to

[44] , wherein the compound represented by the general formula (I) is at least one compound selected from the group consisting of furfural, 5-methylfurfural, 2-furylmethyl ketone, furfuryl alcohol, and 1-furfurylpyrrole.

[46] The coffee roast flavor enhancer according to any one of

[41] to

[45] , wherein (A2) is an oil or fat.

[47] The coffee roast flavor enhancer according to any one of

[41] to

[46] , wherein the β-caryophyllene analog is at least one compound selected from the group consisting of isocaryophyllene, β-pinene, sabinene, 4-allyl-2,6-dimethoxyphenol, eugenol, limonene, 4-vinylphenol, linalool, linalool oxide, p-cymene, farnesene, myrcene, ocimene, α-phellandrene, α-terpinene, γ-terpinene, and terpinolene (preferably at least one compound selected from the group consisting of β-pinene, sabinene, 4-allyl-2,6-dimethoxyphenol, eugenol, limonene, 4-vinylphenol, linalool, linalool oxide, p-cymene, farnesene, myrcene, ocimene, α-phellandrene, α-terpinene, γ-terpinene, and terpinolene).

[48] ​​The coffee roast flavor enhancer according to

[41] , wherein at least one compound selected from compound group (C) is at least one compound selected from the group consisting of β-caryophyllene oxide, (1R,3Z,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undes-3-en-5-ol, (1R,4R,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undecane-4,5-diol, α-pinene oxide, limonene oxide, α-terpinenol, clobandiol, clobandiol-3-monoacetate, clobandiol diacetate, and clobandiol-3-monoisovalerate.

[49] A method for enhancing the roasted flavor of coffee, comprising adding the heated substances (A) and / or (B) below, or at least one compound selected from the compound group (C) below. (A)(A1) General formula (I):

[0060] [ka]

[0061] [During the ceremony, R 1 This is an acyl group, hydroxyl group, or pyrrole group having 1 to 6 carbon atoms; Z is either a single bond or an alkylene group having 1 to 6 carbon atoms; R 2 is a substituent; n represents an integer between 0 and 3. Compounds represented by, and (A2) At least one selected from the group consisting of aliphatic aldehydes having 3 to 14 carbon atoms, aromatic aldehydes having 7 to 12 carbon atoms, aliphatic alcohols having 3 to 12 carbon atoms, and substances that produce at least one of these compounds upon heating. (B) At least one compound selected from the group consisting of β-caryophyllene and β-caryophyllene analogs. [Compound group (C)] β-caryophyllene oxide α-pinene oxide Limonene oxide α-Terpinenol General formula (II):

[0062] [ka]

[0063] [In the formula, R 3 and R 4 Each of these independently represents a hydrogen atom, an acyl group with 1 to 18 carbon atoms, or an alkyl group with 1 to 6 carbon atoms. Compounds represented by General formula (III):

[0064] [ka]

[0065] [In the formula, R 5 [This represents a hydrogen atom, an acyl group having 1 to 6 carbon atoms, or an alkyl group having 1 to 6 carbon atoms.] Compounds represented by General formula (IV):

[0066] [ka]

[0067] [In the formula, R 6 [This represents a hydrogen atom, an acyl group having 1 to 6 carbon atoms, or an alkyl group having 1 to 6 carbon atoms.] Compounds represented by General formula (V):

[0068] [ka]

[0069] [In the formula, R 7 and R 8 Each of these independently represents a hydrogen atom, an acyl group with 1 to 6 carbon atoms, or an alkyl group with 1 to 6 carbon atoms. Compounds represented by (1S,6S,9R)-6,10,10-trimethyl-2-methylenebicyclo[7.2.0]undecane-5-one (1S,6R,9R)-6,10,10-trimethyl-2-methylenebicyclo[7.2.0]undecane-5-one (1R,4R,8S)-4,10,10-trimethyl-7-methylenebicyclo[6.2.0]decane-4-carboxaldehyde (1R,4S,8S)-4,10,10-trimethyl-7-methylenebicyclo[6.2.0]decane-4-carboxaldehyde (1S,2S,5R,9S)-1,4,4,8-tetramethyl-12-oxatricyclo[7.2.1.0 2,5 ] Dodes-7-En (1R,2S,5R,8R,9R)-1,4,4,8-Tetramethyl-12-oxatricyclo[6.3.1.0 2,5 dodecan-9-ol (1R,2S,5R,8R,9S)-1,4,4,8-Tetramethyl-12-oxatricyclo[6.3.1.0 2,5 dodecan-9-ol [1R-(1α,2α,5β,8β,9α)]-4,4,8-Trimethyl-tricyclo[6.3.1.0 2,5 dodecan-1,9-diol

[50] R in the general formula (I) 1 is a formyl group or an acetyl group, and Z is a single bond or R in the general formula (I) 1 is a hydroxy group or a pyrrole group, and Z is a methylene group, the method for enhancing coffee roasting feeling according to

[49] .

[51] R 2 is an alkyl group having 1 to 6 carbon atoms, the method for enhancing coffee roasting feeling according to

[49] or

[50] .

[52] n represents 0 or 1, the method for enhancing coffee roasting feeling according to any one of

[49] to

[51] .

[53] The compound represented by the general formula (I) is at least one compound selected from the group consisting of furfural, 5-methylfurfural, 2-furyl methyl ketone, furfuryl alcohol, and 1-furfuryl pyrrole, the method for enhancing coffee roasting feeling according to any one of

[49] to

[52] .

[54] (A2) is an oil or fat, the method for enhancing coffee roasting feeling according to any one of

[49] to

[53] .

[55] The method for enhancing the roasted flavor of coffee according to any one of

[49] to

[54] , wherein the β-caryophyllene analog is at least one compound selected from the group consisting of isocaryophyllene, β-pinene, sabinene, 4-allyl-2,6-dimethoxyphenol, eugenol, limonene, 4-vinylphenol, linalool, linalool oxide, p-cymene, farnesene, myrcene, ocimene, α-phellandrene, α-terpinene, γ-terpinene, and terpinolene (preferably at least one compound selected from the group consisting of β-pinene, sabinene, 4-allyl-2,6-dimethoxyphenol, eugenol, limonene, 4-vinylphenol, linalool, linalool oxide, p-cymene, farnesene, myrcene, ocimene, α-phellandrene, α-terpinene, γ-terpinene, and terpinolene).

[56] The method for enhancing the roasted flavor of coffee according to

[49] , wherein at least one compound selected from compound group (C) is at least one compound selected from the group consisting of β-caryophyllene oxide, (1R,3Z,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undes-3-en-5-ol, (1R,4R,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undecane-4,5-diol, α-pinene oxide, limonene oxide, α-terpinenol, clobandiol, clobandiol-3-monoacetate, clobandiol diacetate, and clobandiol-3-monoisovalerate. [Effects of the Invention]

[0070] According to the present invention, a mouse coating sensation enhancer that can enhance the mouse coating sensation and a method for producing the same can be provided. Furthermore, the present invention may provide a food product with enhanced mouth-coating properties and a method for producing the same. Furthermore, the present invention may provide a method for enhancing the feel of a mouse coating. Furthermore, the present invention provides a coffee roasting flavor enhancer that can enhance the roasted flavor of coffee, as well as a method for producing the same. Furthermore, the present invention can provide a coffee beverage with an enhanced coffee roasting flavor and a method for producing the same. Furthermore, the present invention may provide a method for enhancing the roasted flavor of coffee. [Brief explanation of the drawing]

[0071] [Figure 1] Figure 1 is a graph showing the results of the two-point discrimination evaluation in Test Example 10. The numbers in the figure (vertical axis of the graph) indicate the number of times the strength of the mouse coating sensation of evaluation samples 10-1 and 10-2 was selected as having a strong mouse coating sensation when compared under blind conditions (n=9). Also, * in the figure indicates p<0.05. [Figure 2] Figure 2 is a graph showing the results of the rating evaluation in Test Example 10. The numerical values ​​in the figure (vertical axis of the graph) represent the ratings (mean score ± standard error) of three expert panel members who sensory evaluated the strength of the mouse coating sensation of evaluation samples 10-1 and 10-2 under blind conditions (n=9). Also, * in the figure indicates p<0.05. [Modes for carrying out the invention]

[0072] <Mouth coating sensitizer> One feature of the mouse coating sensation enhancer of the present invention is that, in one embodiment, it contains the following heated substances (A) and / or (B) as active ingredients. In this invention, the following (A), (A1), (A2), and (B) may be referred to as "component (A)", "component (A1)", "component (A2)", and "component (B)", respectively. In this specification, the heated product of component (A) and the heated product of component (B) may be referred to as "heated product of component (A)" and "heated product of component (B)", respectively.

[0073] (A)(A1) General formula (I):

[0074] [ka]

[0075] [In the formula, R 1 represents an acyl group, a hydroxy group or a pyrrole group having 1 to 6 carbon atoms; Z represents a single bond or an alkylene group having 1 to 6 carbon atoms; R 2 is a substituent; n represents an integer of 0 to 3. ]

[0076] and a compound represented by (A2) at least one selected from the group consisting of aliphatic aldehydes having 3 to 14 carbon atoms, aromatic aldehydes having 7 to 12 carbon atoms, aliphatic alcohols having 3 to 12 carbon atoms, and substances that generate at least one of these compounds by heating (B) at least one compound selected from the group consisting of β-caryophyllene and β-caryophyllene-related compounds

[0077] Another aspect of the mouse coating sensation enhancer of the present invention is characterized in that it contains, as an active ingredient, at least one compound selected from the following compound group (C). In the present invention, at least one compound selected from the compound group (C) used may be referred to as "(C) component" in this specification.

[0078] [Component (A)] The component (A) of the present invention consists of component (A1) and component (A2).

[0079] [Component (A1)] In the present invention, the compound represented by the general formula (I) used as the component (A1) may be referred to as "compound (I)" in this specification. Hereinafter, each group of the general formula (I) will be described.

[0080] R in the general formula (I) 1 represents an acyl group, a hydroxy group or a pyrrole group having 1 to 6 carbon atoms.

[0081] R 1 The "acyl group having 1 to 6 carbon atoms" in 1 may be linear or may have a branch, but is preferably linear. The acyl group may be saturated or may contain an unsaturated bond. The number of carbon atoms contained in the acyl group is preferably 1 to 4. Specific examples of the acyl group having 1 to 6 carbon atoms include a formyl group, an acetyl group, a propionyl group, a butyryl group, an isobutyryl group, a valeryl group, an isovaleryl group, a pivaloyl group, a hexanoyl group, etc. Preferably, they are a formyl group, an acetyl group, a propionyl group, a butyryl group, an isobutyryl group, more preferably a formyl group, an acetyl group, a propionyl group, and particularly preferably a formyl group and an acetyl group.

[0082] R in the general formula (I) 1 is preferably an acyl group having 1 to 4 carbon atoms, a hydroxy group or a pyrrole group, more preferably a formyl group, an acetyl group, a hydroxy group or a pyrrole group, and particularly preferably a formyl group or an acetyl group.

[0083] Z in the general formula (I) represents a single bond or an alkylene group having 1 to 6 carbon atoms.

[0084] The "alkylene group having 1 to 6 carbon atoms" in Z may be linear or may have a branch, but is preferably linear. The number of carbon atoms contained in the alkylene group is preferably 1 to 4. Specific examples of the alkylene group having 1 to 6 carbon atoms include a methylene group, an ethylene group, a trimethylene group, a tetramethylene group, a pentamethylene group, a hexamethylene group, etc. Preferably, they are a methylene group, an ethylene group, a trimethylene group, a tetramethylene group, more preferably a methylene group and an ethylene group, and particularly preferably a methylene group.

[0085] Z in the general formula (I) is preferably a single bond or an alkylene group having 1 to 4 carbon atoms, more preferably a single bond or a methylene group.

[0086] Compound (I) is, in one embodiment, R 1 However, it is preferable that the acyl group has 1 to 6 carbon atoms and that Z is a single bond; R 1 However, it is more preferable that the acyl group has 1 to 4 carbon atoms and that Z is a single bond; R 1 However, it is particularly preferable that the group is a formyl group or an acetyl group, and that Z is a single bond. Compound (I) is, in another embodiment, R 1 However, it is preferable that Z is a hydroxyl group or a pyrrole group, and that Z is an alkylene group having 1 to 6 carbon atoms; R 1 However, it is more preferable that Z is a hydroxyl group or a pyrrole group, and that Z is an alkylene group having 1 to 4 carbon atoms; R 1 It is particularly preferable that the group is a hydroxyl group or a pyrrole group, and that Z is a methylene group.

[0087] R in general formula (I) 2 R indicates a substituent. 2The substituents in are not particularly limited, but examples include alkyl groups having 1 to 6 carbon atoms (e.g., methyl group, ethyl group, propyl group, isopropyl group, butyl group, isobutyl group, etc.), cycloalkyl groups having 3 to 8 carbon atoms (e.g., cyclopropyl group, cyclobutyl group, cyclopentyl group, cyclohexyl group, cycloheptyl group, etc.), alkenyl groups having 2 to 6 carbon atoms (e.g., ethenyl group, 1-propenyl group, 2-propenyl group, 1-butenyl group, 2-butenyl group, 3-butenyl group, etc.), and alkynyl groups having 2 to 6 carbon atoms (e.g., ethynyl group, 1-propynyl group, 2-propynyl group, 1-butynyl group, 2-butynyl group, 3-butynyl group, etc.). Examples include acyl groups having 1 to 6 carbon atoms (e.g., formyl group, acetyl group, propionyl group, butyryl group, isobutyryl group, etc.), alkoxy groups having 1 to 6 carbon atoms (e.g., methoxy group, ethoxy group, propoxy group, isopropoxy group, butoxy group, isobutoxy group, etc.), and hydroxyalkyl groups having 1 to 6 carbon atoms (e.g., hydroxymethyl group, 1-hydroxyethyl group, 2-hydroxyethyl group, 1-hydroxypropyl group, 2-hydroxypropyl group, 3-hydroxypropyl group, etc.). Preferably, the alkyl group has 1 to 6 carbon atoms, more preferably, the alkyl group has 1 to 4 carbon atoms, and particularly preferably, the methyl group.

[0088] In general formula (I), n represents an integer between 0 and 3. Preferably, n represents an integer between 0 and 2, and more preferably 0 or 1.

[0089] In one embodiment, when n in general formula (I) is 2 or 3, multiple R 2 They may be the same or they may be different.

[0090] The following is a suitable compound (I).

[0091] [Compound (IA)] R 1 However, it is a formyl group, an acetyl group, a hydroxyl group, or a pyrrole group; Z is either a single bond or a methylene group; R 2is a substituent (preferably an alkyl group having 1 to 6 carbon atoms); n represents an integer of 0 to 3 Compound (I).

[0092] [Compound (IB)] R 1 is a formyl group, an acetyl group, a hydroxy group or a pyrrole group; Z is a single bond or a methylene group; R 2 is a substituent (preferably an alkyl group having 1 to 6 carbon atoms); n represents 0 or 1 Compound (I).

[0093] [Compound (IC)] R 1 is an acyl group having 1 to 6 carbon atoms or a hydroxy group; Z is a single bond or an alkylene group having 1 to 6 carbon atoms; R 2 is a substituent (preferably an alkyl group having 1 to 6 carbon atoms); n represents an integer of 0 to 3 Compound (I).

[0094] [Compound (ID)] R 1 is a formyl group, an acetyl group or a hydroxy group; Z is a single bond or a methylene group; R 2 is a substituent (preferably an alkyl group having 1 to 6 carbon atoms); n represents an integer of 0 to 3 Compound (I).

[0095] [Compound (IE)] R 1 is a formyl group, an acetyl group or a hydroxy group; Z is a single bond or a methylene group; R 2 is a substituent (preferably an alkyl group having 1 to 6 carbon atoms); n represents 0 or 1. Compound (I).

[0096] [Compounds (IF)] R 1 However, it is an acyl group or pyrrole group having 1 to 6 carbon atoms; Z is either a single bond or an alkylene group having 1 to 6 carbon atoms; R 2 However, the substituent is (preferably an alkyl group having 1 to 6 carbon atoms); n represents an integer between 0 and 3. Compound (I).

[0097] [Compound (IG)] R 1 However, it is a formyl group, an acetyl group, or a pyrrole group; Z is either a single bond or a methylene group; R 2 However, the substituent is (preferably an alkyl group having 1 to 6 carbon atoms); n represents an integer between 0 and 3 (preferably 0 or 1). Compound (I).

[0098] [Compound (IH)] R 1 However, it is a formyl group, an acetyl group, or a pyrrole group; Z is either a single bond or a methylene group; R 2 However, the substituent is (preferably an alkyl group having 1 to 6 carbon atoms); n represents 0 or 1. Compound (I).

[0099] Specific examples of suitable compound (I) include: Furfural (CAS Registry Number: 98-01-1, etc.):

[0100] [ka]

[0101] 5-Methylfurfural (CAS Registry Number: 620-02-0):

[0102] [ka]

[0103] 2-Furylmethyl ketone (CAS Registry Number: 1192-62-7, etc.):

[0104] [ka]

[0105] Furfuryl alcohol (CAS Registry Number: 98-00-0, etc.):

[0106] [ka]

[0107] 1-Furfurylpyrrole (CAS Registry Number: 1438-94-4, etc.):

[0108] [ka]

[0109] These are some examples. Among them, furfural is preferred because it provides a clear effect and has a good flavor quality.

[0110] (A1) The method of producing the component is not particularly limited and can be produced by known methods or similar methods, for example, by synthetic products or extracts. Commercially available products can also be used and are preferred because they are simple.

[0111] [(A2) component] In this invention, as component (A2), an aliphatic aldehyde having 3 to 14 carbon atoms, an aromatic aldehyde having 7 to 12 carbon atoms, or an aliphatic alcohol having 3 to 12 carbon atoms may be used.

[0112] In the present invention, the "aliphatic aldehyde" that can be used as component (A2) may be linear or branched, but is preferably linear. The aliphatic aldehyde may be a saturated aliphatic aldehyde (an aliphatic aldehyde that does not have a carbon-carbon double or triple bond in the molecule) or an unsaturated aliphatic aldehyde (an aliphatic aldehyde that has a carbon-carbon double or triple bond in the molecule), but is preferably an unsaturated aliphatic aldehyde. The number of carbon atoms contained in the aliphatic aldehyde is preferably 3 to 14, more preferably 3 to 12, even more preferably 4 to 10, and particularly preferably 6 to 10. (A2) Examples of aliphatic aldehydes that can be used as components include propanal, butanal, pentanal, 2-pentenal, hexanal, 2-hexenal, 2,4-hexadienal, heptanal, 2,4-heptadienal, octanal, 2-octenal, 2,4-octadienal, nonanal, 2,6-nonadienal, decanal, 2-decenal, 2,4-decadienal, undecanal, 2,4-undecadienal, dodecanal, 2-dodecenal, 2,4-dodecadienal, tridecanal, 2-tridecenal, tetradecanal, 3-(methylthio)propanal (methional), etc. These include, preferably hexanal, 2-hexenal, 2,4-hexadienal, heptanal, 2,4-heptadienal, octanal, 2-octenal, 2,4-octadienal, nonanal, 2,6-nonadienal, decanal, 2-decenal, 2,4-decadienal, undecanal, 2,4-undecadienal, dodecanal, 2-dodecenal, 2,4-dodecadienal, and 3-(methylthio)propanal, and more preferably hexanal, 2-hexenal, octanal, 2-octenal, decanal, 2-decenal, 2,4-decadienal, and 3-(methylthio)propanal.

[0113] In the present invention, the number of carbon atoms in the "aromatic aldehyde" that can be used as component (A2) is preferably 7 to 12, more preferably 7 to 10, and particularly preferably 7 to 9. Examples of aromatic aldehydes that can be used as component (A2) include benzaldehyde, o-tolualdehyde (2-methylbenzaldehyde), m-tolualdehyde (3-methylbenzaldehyde), p-tolualdehyde (4-methylbenzaldehyde), 4-ethylbenzaldehyde, and 2,6-dimethylbenzaldehyde. Preferably, benzaldehyde, o-tolualdehyde, m-tolualdehyde, and p-tolualdehyde are used, and more preferably benzaldehyde and p-tolualdehyde are used.

[0114] In the present invention, the "aliphatic alcohol" that can be used as component (A2) may be linear or branched, but is preferably linear. The aliphatic alcohol may be a saturated aliphatic alcohol (an aliphatic alcohol that does not have a carbon-carbon double or triple bond in the molecule) or an unsaturated aliphatic alcohol (an aliphatic alcohol that has a carbon-carbon double or triple bond in the molecule), but is preferably a saturated aliphatic alcohol. The number of carbon atoms in the aliphatic alcohol is preferably 3 to 12, more preferably 3 to 10, and particularly preferably 6 to 10. The valency of the aliphatic alcohol is not particularly limited, but is preferably 1 to 3, and more preferably 1 or 3. (A2) Examples of aliphatic alcohols that can be used as components include propanol, butanol, pentanol, hexanol, 2-hexenol, heptanol, 2-heptenol, 2,4-dimethyl-3-pentanol, octanol, 2-octenol, 2,6-dimethyl-2-heptanol, nonanol, 3-nonenol, decanol, 2-decenol, undecanol, 2-undecenol, dodecanol, 2-dodecenol, glycerin, trimethylolpropane, and the like, with hexanol, heptanol, octanol, and glycerin being preferred, and hexanol, octanol, and glycerin being more preferred.

[0115] In addition to the aliphatic aldehydes having 3 to 14 carbon atoms, aromatic aldehydes having 7 to 12 carbon atoms, and aliphatic alcohols having 3 to 12 carbon atoms mentioned above, the present invention may also use a substance that generates at least one of these compounds upon heating as component (A2).

[0116] In the present invention, the substance that can be used as component (A2) and which generates at least one of an aliphatic aldehyde having 3 to 14 carbon atoms, an aromatic aldehyde having 7 to 12 carbon atoms, and an aliphatic alcohol having 3 to 12 carbon atoms upon heating is not particularly limited as long as it is edible. For example, as a substance that generates an aliphatic aldehyde having 3 to 14 carbon atoms upon heating, examples include oils and fats, fatty acids (including saturated and unsaturated fatty acids), ketones, lactones, etc. Oils and fats are preferred because they provide a clear effect and have good flavor quality.

[0117] In this invention, "oils and fats" refers to substances whose main component is acylglycerol (triglycerides, diglycerides, monoglycerides, etc.). Generally, substances that are fluid at room temperature are called "oils," and those that are not fluid are called "fat," but this concept encompasses both. Examples of oils and fats that can be used as component (A2) in the present invention include vegetable oils such as rapeseed oil, corn oil, soybean oil, sesame oil, rice oil, bran oil, safflower oil, coconut oil, palm oil, palm kernel oil, sunflower oil, perilla oil, egoma oil, linseed oil, olive oil, grapeseed oil, and medium-chain fatty acid oil; and animal oils such as lard, beef tallow, chicken tallow, mutton tallow, horse tallow, fish oil, and whale oil. Transesterified oils obtained by transesterifying the above oils and fats, and hydrogenated oils obtained by hydrogenating the above oils and fats can also be used. The above oils and fats may be refined (e.g., salad oil). These oils and fats may be used individually or in combination of two or more.

[0118] The fatty acid that can be used as component (A2) in the present invention may be either saturated or unsaturated. The number of carbon atoms in the fatty acid is preferably 12 to 24, more preferably 14 to 22, and particularly preferably 16 to 20. Examples of fatty acids that can be used as component (A2) include lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid, behenic acid, and the like, with stearic acid, oleic acid, and linoleic acid being preferred.

[0119] In the present invention, the ketone that can be used as component (A2) may be either saturated or unsaturated. The number of carbon atoms in the ketone is preferably 4 to 14, more preferably 6 to 12, and particularly preferably 6 to 10. Examples of ketones that can be used as component (A2) include 2-pentanone, 3-pentanone, 2-hexanone, 3-hexanone, 2-heptanone, 3-heptanone, 2-octanone, 3-octanone, 3-methyl-2-heptanone, 5-methyl-3-heptanone, 1-octen-3-one, 2-nonanone, 5-nonanone, 2-undecanone, 6-undecanone, 7-tridecanone, and the like, with 3-octanone being preferred.

[0120] For substances that produce aliphatic aldehydes having 3 to 14 carbon atoms, aromatic aldehydes having 7 to 12 carbon atoms, and aliphatic alcohols having 3 to 12 carbon atoms upon heating, the heating conditions for producing the aliphatic aldehydes, etc., are not particularly limited as long as the aliphatic aldehydes, etc., are produced, and can be set appropriately according to the type of substance, etc., but the heating temperature is usually 40 to 200°C, preferably 60 to 180°C, and the heating time is usually 0.5 to 480 minutes, preferably 1 to 360 minutes.

[0121] The (A2) component that can be used in the present invention is preferably an aliphatic aldehyde having 3 to 14 carbon atoms (e.g., an aliphatic aldehyde having 4 to 10 carbon atoms), an aromatic aldehyde having 7 to 12 carbon atoms (e.g., an aromatic aldehyde having 7 to 10 carbon atoms), an aliphatic alcohol having 3 to 12 carbon atoms (e.g., an aliphatic alcohol having 3 to 10 carbon atoms), oils and fats, fatty acids (e.g., fatty acids having 3 to 14 carbon atoms), ketones (e.g., ketones having 3 to 14 carbon atoms), and more preferably These include hexanal, 2-hexenal, octanal, 2-octenal, decanal, 2-decenal, 2,4-decadienal, 3-(methylthio)propanal, benzaldehyde, p-tolualdehyde, hexanol, octanol, glycerin, oils and fats (e.g., rapeseed oil, soybean oil, corn oil, olive oil, safflower oil, linseed oil, perilla oil, hydrogenated palm kernel oil, medium-chain triglyceride oil, and other vegetable oils), stearic acid, oleic acid, linoleic acid, and 3-octanone.

[0122] When using aliphatic aldehydes having 3 to 14 carbon atoms (e.g., aliphatic aldehydes having 4 to 10 carbon atoms), aromatic aldehydes having 7 to 12 carbon atoms (e.g., aromatic aldehydes having 7 to 10 carbon atoms), aliphatic alcohols having 3 to 12 carbon atoms (e.g., aliphatic alcohols having 3 to 10 carbon atoms), fatty acids (e.g., fatty acids having 3 to 14 carbon atoms), or ketones (e.g., ketones having 3 to 14 carbon atoms) as component (A2), the weight ratio of component (A1) to component (A2) to be heated is not particularly limited, but preferably A1:A2 = 1:0.001 to 1000, more preferably A1:A2 = 1:0.01 to 100, and particularly preferably A1:A2 = 1:0.08 to 15. Furthermore, when using oils and fats (e.g., vegetable oils such as rapeseed oil, soybean oil, corn oil, olive oil, safflower oil, linseed oil, perilla oil, hydrogenated palm kernel oil, medium-chain fatty acid oil, etc.) as component (A2), the concentration of component (A1) in the oils and fats at the time of heating is preferably 0.0008 to 12000 ppm by weight, more preferably 0.0008 to 1200 ppm by weight, even more preferably 0.08 to 120 ppm by weight, and particularly preferably 0.8 to 120 ppm by weight. In one embodiment, this concentration is preferably 0.0008 to 100000 ppm by weight, more preferably 0.0008 to 50000 ppm by weight, even more preferably 0.08 to 10000 ppm by weight, and particularly preferably 0.8 to 5000 ppm by weight.

[0123] (A2) The method of producing the component is not particularly limited and can be produced by known methods or similar methods, for example, by synthetic products or extracts. Commercially available products can also be used and are preferred because they are simple.

[0124] The method of heating component (A) is not particularly limited. For example, component (A) may be heated directly, or component (A) may be dissolved or dispersed in a medium such as a solvent or dispersion medium and then heated, i.e., component (A) may be heated in the medium. When heating component (A) in the medium, it may be heated under static conditions, or it may be heated while stirring as appropriate. Furthermore, component (A) may be heated in the presence of components other than the medium (e.g., component (B), etc.), as long as the objective of the present invention is not impaired.

[0125] The heating temperature of component (A) may be adjusted as appropriate depending on the heating time, etc., but it is preferably 40 to 200°C, more preferably 50 to 150°C, even more preferably 50 to 120°C, and particularly preferably 80 to 120°C, in order to obtain a heated product of component (A) that is superior in enhancing the mouth coating sensation.

[0126] The heating time for component (A) may be adjusted as appropriate depending on the heating temperature, etc., but it is preferable to have a heated product of component (A) that is superior in enhancing the mouth coating sensation, so it is preferably 0.1 to 500 minutes, more preferably 2.5 to 400 minutes, more preferably 3.5 to 150 minutes, and particularly preferably 8 to 100 minutes.

[0127] (A) The heating of component may be carried out under normal pressure or under pressure.

[0128] The heated component (A) used in the present invention may be obtained by any method of heating component (A), for example, by heating component (A) in a medium. In one embodiment, when component (A) is heated in a medium, the medium used is not particularly limited, but examples include lipids such as sterols, carotenoids, phospholipids, glycolipids, and waxes; hydrocarbon oils (e.g., mineral oil), ethanol, polyethylene glycol, and water.

[0129] In the present invention, when the heated product of component (A) used is obtained by heating component (A) in a medium, the concentration of component (A1) in the medium during heating of the heated component (A) is preferably 0.0008 to 12000 ppm by weight, more preferably 0.0008 to 1200 ppm by weight, even more preferably 0.08 to 120 ppm by weight, and particularly preferably 0.8 to 120 ppm by weight, in order to more effectively enhance the mouth coating sensation. In one embodiment, the concentration is preferably 0.0008 to 100000 ppm by weight, more preferably 0.0008 to 50000 ppm by weight, even more preferably 0.08 to 10000 ppm by weight, and particularly preferably 0.8 to 5000 ppm by weight.

[0130] After heating component (A) in a medium, the resulting heated component (A) may be separated from the medium and used, or, for example, if the medium used for heating is one that can be used as a food ingredient, the resulting heated component (A) may be used together with the medium without separating it from the medium.

[0131] [(B) Component] Component (B) of the present invention is at least one compound selected from the group consisting of β-caryophyllene (CAS registry number: 87-44-5) and β-caryophyllene analogs.

[0132] Examples of β-caryophyllene analogs that can be used as component (B) in the present invention include isocaryophyllene (CAS registry number: 118-65-0), β-pinene (CAS registry numbers: 127-91-3, 18172-67-3, etc.), sabinene (CAS registry number: 3387-41-5), eugenol (CAS registry number: 97-53-0), limonene (CAS registry number: 5989-27-5, etc.), linalool (CAS registry number: 78-70-6, etc.), linalool oxide (CAS registry number: 60047-17-8, etc.), p-cymene (CAS registry number: 99-87-6, etc.), farnesene (CAS registry number Examples include terpene hydrocarbons such as 502-61-4, 26560-14-5, myrcene (CAS registry number: 123-35-3, etc.), ocimene (CAS registry number: 13877-91-3, etc.), α-phellandrene (CAS registry number: 99-83-2, etc.), α-terpinene (CAS registry number: 99-86-5), γ-terpinene (CAS registry number: 99-85-4), and terpinolene (CAS registry number: 586-62-9, etc.); and phenols such as 4-allyl-2,6-dimethoxyphenol (CAS registry number: 6627-88-9) and 4-vinylphenol (CAS registry number: 2628-17-3, etc.). These compounds may be used individually or in combination of two or more.The β-caryophyllene analog is preferably at least one compound selected from the group consisting of isocaryophyllene, β-pinene, sabinene, 4-allyl-2,6-dimethoxyphenol, eugenol, limonene, 4-vinylphenol, linalool, linalool oxide, p-cymene, farnesene, myrcene, ocimene, α-phellandrene, α-terpinene, γ-terpinene, and terpinolene, and is more preferably a compound that can effectively improve the mouth coating sensation. The compound is at least one compound selected from the group consisting of β-pinene, sabinene, 4-allyl-2,6-dimethoxyphenol, 4-vinylphenol, linalool oxide, p-cymene, farnesene, myrcene, α-phellandrene, α-terpinene, γ-terpinene, and terpinolene, and is particularly preferably at least one compound selected from the group consisting of β-pinene, sabinene, 4-allyl-2,6-dimethoxyphenol, myrcene, α-phellandrene, and terpinolene.

[0133] (B) The method for producing component (B) is not particularly limited and can be produced by known methods or similar methods, for example, by synthetic products or extracts. Commercially available products can also be used, and are preferred because they are simple.

[0134] The heating method for component (B) is not particularly limited and may be the same as the heating method for component (A) described above, and the preferred embodiment is also the same.

[0135] The heating temperature of component (B) may be adjusted as appropriate depending on the heating time, etc., but it is preferably 40 to 200°C, more preferably 50 to 150°C, even more preferably 50 to 120°C, and particularly preferably 80 to 120°C, in order to obtain a heated product of component (B) that is superior in enhancing the mouth coating sensation.

[0136] The heating time for component (B) may be adjusted as appropriate depending on the heating temperature, etc., but it is preferable to have a heated product of component (B) that is superior in enhancing the mouth coating sensation, so it is preferably 0.1 to 500 minutes, more preferably 2.5 to 400 minutes, more preferably 3.5 to 150 minutes, and particularly preferably 8 to 100 minutes.

[0137] The heated component (B) used in the present invention may be obtained by any method of heating component (B), for example, by heating component (B) in a medium. In one embodiment, when component (B) is heated in a medium, the medium used is not particularly limited, but examples include lipids such as oils and fats, fatty acids (e.g., acetic acid, isovaleric acid, etc.), sterols, carotenoids, phospholipids, glycolipids, and waxes; glycerol, aliphatic alcohols, hydrocarbon oils (e.g., mineral oil, etc.), ethanol, polyethylene glycol, water, and inorganic acids (e.g., hydrochloric acid, sulfuric acid, etc.). Component (A2) can also be used as a medium for heating component (B). Component (B) may be heated in the presence of components other than the medium (e.g., component (A), etc.), as long as the objective of the present invention is not impaired.

[0138] (B) Examples of oils and fats that can be used to heat component include vegetable oils such as rapeseed oil, corn oil, soybean oil, sesame oil, rice oil, bran oil, safflower oil, coconut oil, palm oil, palm kernel oil, sunflower oil, perilla oil, egoma oil, linseed oil, olive oil, grapeseed oil, and neutral fatty acid oil; and animal oils such as lard, beef tallow, chicken tallow, sheep tallow, horse tallow, fish oil, and whale oil. Transesterified oils obtained by transesterifying the above oils and fats, and hydrogenated oils obtained by hydrogenating the above oils and fats can also be used. The above oils and fats may be refined (e.g., salad oil). These oils and fats may be used individually or in combination of two or more types.

[0139] In the present invention, when the heated product of component (B) is obtained by heating component (B) in a medium, the concentration of component (B) in the medium at the time of heating is preferably 0.0008 to 12000 ppm by weight, more preferably 0.0008 to 1200 ppm by weight, even more preferably 0.08 to 120 ppm by weight, and particularly preferably 0.8 to 120 ppm by weight, in order to more effectively enhance the mouth coating sensation. In one embodiment, the concentration is preferably 0.0008 to 100000 ppm by weight, more preferably 0.0008 to 50000 ppm by weight, even more preferably 0.08 to 10000 ppm by weight, and particularly preferably 0.8 to 5000 ppm by weight.

[0140] After heating component (B) in a medium, the resulting heated component (B) may be separated from the medium and used in the mouth coating sensation enhancer of the present invention. Alternatively, if the medium used for heating is, for example, a food material, the resulting heated component (B) may be used together with the medium without separating it from the medium in the mouth coating sensation enhancer of the present invention.

[0141] In one embodiment, the mouse coating sensation enhancer of the present invention contains a heated product of component (A) and a heated product of component (B) as active ingredients, and of the component (A) heated to obtain the heated product of component (A), the amount of component (A1) is A1 1 (Weight) and the amount of (B) component heated to obtain the (B) component heated product is B 1 When (weight) is used, then B 1 and A1 1 The ratio of (B 1 :A1 1 ) is preferably in the range of 1:0.00000008 to 12000000, more preferably in the range of 1:0.000008 to 1200000, even more preferably in the range of 1:0.008 to 12000, and particularly preferably in the range of 1:0.08 to 1200. Here, A1 1 and B 1 The units of weight are the same.

[0142] In one embodiment, the mouse coating sensation enhancer of the present invention contains a heated product of component (A) and a heated product of component (B) as active ingredients. The heated product of component (A) and the heated product of component (B) may be obtained by heating component (A) and component (B) individually, or by heating them together. That is, in this specification, "heated product of component (A) and heated product of component (B)" includes a mixture of individually obtained heated products of component (A) and component (B), as well as a heated product obtained by heating component (A) and component (B) together. An example of a heated product obtained by heating component (A) and component (B) together is a heated product obtained by heating component (A) and component (B) in a single medium.

[0143] [(C) component] Component (C) of the present invention is at least one selected from the following group of compounds (C). [Compound group (C)] • β-Caryophyllene oxide (CAS Registry Number: 1139-30-6) • α-Pinene oxide (CAS Registry Number: 72936-74-4, 19894-99-6) • Limonene oxide (CAS Registry Number: 1195-92-2, etc.) • α-Terpinenol (CAS Registry Number: 98-55-5) ·General formula (II):

[0144] [ka]

[0145] [In the formula, R 3 and R 4 Each of these independently represents a hydrogen atom, an acyl group with 1 to 18 carbon atoms, or an alkyl group with 1 to 6 carbon atoms. Compounds represented by ·General formula (III):

[0146] [ka]

[0147] [In the formula, R 5 [This represents a hydrogen atom, an acyl group having 1 to 6 carbon atoms, or an alkyl group having 1 to 6 carbon atoms.] Compounds represented by ·General formula (IV):

[0148] [ka]

[0149] [In the formula, R 6 [This represents a hydrogen atom, an acyl group having 1 to 6 carbon atoms, or an alkyl group having 1 to 6 carbon atoms.] Compounds represented by ·General formula (V):

[0150] [ka]

[0151] [In the formula, R 7 and R 8 Each of these independently represents a hydrogen atom, an acyl group with 1 to 6 carbon atoms, or an alkyl group with 1 to 6 carbon atoms. Compounds represented by (1S,6S,9R)-6,10,10-trimethyl-2-methylenebicyclo[7.2.0]undecane-5-one (CAS Registry Number: 68263-68-3):

[0152] [ka]

[0153] ·(1S,6R,9R)-6,10,10-trimethyl-2-methylenebicyclo[7.2.0]undecane-5-one (CAS Registry Number: 68330-80-3):

[0154] [ka]

[0155] (1R,4R,8S)-4,10,10-trimethyl-7-methylenebicyclo[6.2.0]decane-4-carboxaldehyde (CAS Registry Number: 151121-36-7):

[0156] [ka]

[0157] (1R,4S,8S)-4,10,10-trimethyl-7-methylenebicyclo[6.2.0]decane-4-carboxaldehyde (CAS Registry Number: 2073828-10-9):

[0158] [ka]

[0159] (1S,2S,5R,9S)-1,4,4,8-tetramethyl-12-oxatricyclo[7.2.1.0 2,5 ]Dodes-7-En (CAS Registry Number: 1039439-81-0):

[0160] [ka]

[0161] (1R,2S,5R,8R,9R)-1,4,4,8-tetramethyl-12-oxatricyclo[6.3.1.0 2,5 Dodecane-9-Oll (CAS Registry Number: 1040220-66-3):

[0162] [ka]

[0163] (1R,2S,5R,8R,9S)-1,4,4,8-tetramethyl-12-oxatricyclo[6.3.1.0 2,5 Dodecane-9-Oll (CAS Registry Number: 103189-32-8):

[0164] [ka]

[0165] ·[1R-(1α,2α,5β,8β,9α)]-4,4,8-trimethyl-tricyclo[6.3.1.0 2,5 Dodecane-1,9-diol (CAS Registry Number: 155485-75-9):

[0166] [ka]

[0167] (Compounds represented by general formula (II)) The following describes each group of general formula (II).

[0168] R in general formula (II) 3 and R 4 Each of these independently represents a hydrogen atom, an acyl group with 1 to 18 carbon atoms, or an alkyl group with 1 to 6 carbon atoms.

[0169] R 3 and R 4The "acyl group having 1 to 18 carbon atoms" in this expression may be linear or branched. The acyl group may be saturated or may contain unsaturated bonds. The number of carbon atoms in the acyl group is preferably 1 to 5. Specific examples of the acyl group having 1 to 18 carbon atoms include formyl group, acetyl group, propionyl group, butyryl group, isobutyryl group, valeryl group, isovaleryl group, pivaloyl group, hexanoyl group, caproyl group, lauroyl group, myristoyl group, palmitoyl group, stearoyl group, etc. Preferably, the group is formyl group, acetyl group, propionyl group, butyryl group, isobutyryl group, isovaleryl group, more preferably formyl group, acetyl group, isovaleryl group, and particularly preferably acetyl group, isovaleryl group.

[0170] R 3 and R 4 The "alkyl group having 1 to 6 carbon atoms" in this expression may be linear or branched, but is preferably linear. The number of carbon atoms in the alkyl group is preferably 1 to 4. Specific examples of alkyl groups having 1 to 6 carbon atoms include methyl, ethyl, propyl, butyl, pentyl, and hexyl groups, with methyl, ethyl, propyl, and butyl groups being preferred, more preferably methyl and ethyl groups, and particularly preferably methyl groups.

[0171] R in general formula (II) 3 Preferably, is a hydrogen atom, an acyl group having 1 to 18 carbon atoms, or an alkyl group having 1 to 6 carbon atoms; more preferably, is a hydrogen atom, an acyl group having 1 to 5 carbon atoms, or an alkyl group having 1 to 4 carbon atoms; particularly preferably, is a hydrogen atom, an acetyl group, an isovaleryl group, or a methyl group.

[0172] R in general formula (II) 4 Preferably, it is a hydrogen atom or an acyl group having 1 to 18 carbon atoms, more preferably a hydrogen atom or an acyl group having 1 to 5 carbon atoms, and particularly preferably a hydrogen atom or an acetyl group.

[0173] The following are suitable compounds (II).

[0174] [Compound (IIA)] R 3 However, it is a hydrogen atom, an acyl group having 1 to 18 carbon atoms, or an alkyl group having 1 to 6 carbon atoms; R 4 However, it shows a hydrogen atom or an acyl group with 1 to 18 carbon atoms. Compound (II).

[0175] [Compounds (IIB)] R 3 However, it is a hydrogen atom, an acyl group having 1 to 5 carbon atoms, or an alkyl group having 1 to 4 carbon atoms; R 4 However, it shows a hydrogen atom or an acyl group with 1 to 5 carbon atoms. Compound (II).

[0176] [Compound (IIC)] R 3 However, it is a hydrogen atom, an acetyl group, an isovaleryl group, or a methyl group; R 4 However, it shows a hydrogen atom or an acetyl group. Compound (II).

[0177] Specific examples of suitable compound (II) include: Clobanediol (CAS Registry Number: 2649-64-1):

[0178] [ka]

[0179] Clobanediol-3-monoacetate (CAS Registry Number: 127156-28-9):

[0180] [ka]

[0181] Clobanediol diacetate (CAS Registry Number: 2649-68-5):

[0182] [ka]

[0183] Clobanediol-3-monoisovalerate (CAS Registry Number: 1891070-50-0):

[0184] [ka]

[0185] 2-Methoxyclobanol (CAS Registry Number: 127156-29-0):

[0186] [ka]

[0187] These are some examples.

[0188] (Compounds represented by general formula (III)) The following describes each element of general formula (III).

[0189] R in general formula (III) 5 This represents a hydrogen atom, an acyl group having 1 to 6 carbon atoms, or an alkyl group having 1 to 6 carbon atoms.

[0190] R 5The "acyl group having 1 to 6 carbon atoms" in this formula may be linear or branched, but is preferably linear. The acyl group may be saturated or may contain unsaturated bonds. The number of carbon atoms in the acyl group is preferably 1 to 4. Specific examples of the acyl group having 1 to 6 carbon atoms include formyl, acetyl, propionyl, butyryl, isobutyryl, valeryl, isovaleryl, pivaloyl, and hexanoyl groups, with formyl, acetyl, propionyl, butyryl, and isobutyryl groups being preferred, and formyl, acetyl, and propionyl groups being more preferred, and acetyl groups being particularly preferred.

[0191] R 5 The "alkyl group having 1 to 6 carbon atoms" in this expression may be linear or branched, but is preferably linear. The number of carbon atoms in the alkyl group is preferably 1 to 4. Specific examples of alkyl groups having 1 to 6 carbon atoms include methyl, ethyl, propyl, butyl, pentyl, and hexyl groups, with methyl, ethyl, propyl, and butyl groups being preferred, more preferably methyl and ethyl groups, and particularly preferably methyl groups.

[0192] R in general formula (III) 5 Preferably, it is a hydrogen atom or an acyl group having 1 to 6 carbon atoms, more preferably a hydrogen atom or an acyl group having 1 to 4 carbon atoms, and particularly preferably a hydrogen atom or an acetyl group.

[0193] In general formula (III), the dashed line indicates that it is a mixture of either one or both of the cis-trans isomers.

[0194] Specific examples of suitable compound (III) include: Caryophyllenol II (CAS Registry Number: 32214-89-4):

[0195] [ka]

[0196] Caryophyllenol I (CAS Registry Number: 32214-88-3):

[0197] [ka]

[0198] (1R,3Z,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undes-3-en-5-ol (CAS Registry Number: 19431-76-6):

[0199] [ka]

[0200] (1R,3Z,5S,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undes-3-en-5-ol (CAS Registry Number: 19431-77-7):

[0201] [ka]

[0202] (1R,3EZ,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undes-3-en-5-ol-5-acetate

[0203] [ka]

[0204] These are some examples.

[0205] (Compounds represented by general formula (IV)) The following describes each group of general formula (IV).

[0206] R in general formula (IV)6 This represents a hydrogen atom, an acyl group having 1 to 6 carbon atoms, or an alkyl group having 1 to 6 carbon atoms.

[0207] R 6 The "acyl group having 1 to 6 carbon atoms" in this formula may be linear or branched, but is preferably linear. The acyl group may be saturated or may contain unsaturated bonds. The number of carbon atoms in the acyl group is preferably 1 to 4. Specific examples of the acyl group having 1 to 6 carbon atoms include formyl, acetyl, propionyl, butyryl, isobutyryl, valeryl, isovaleryl, pivaloyl, and hexanoyl groups, with formyl, acetyl, propionyl, butyryl, and isobutyryl groups being preferred, and formyl, acetyl, and propionyl groups being more preferred, and acetyl groups being particularly preferred.

[0208] R 6 The "alkyl group having 1 to 6 carbon atoms" in this expression may be linear or branched, but is preferably linear. The number of carbon atoms in the alkyl group is preferably 1 to 4. Specific examples of alkyl groups having 1 to 6 carbon atoms include methyl, ethyl, propyl, butyl, pentyl, and hexyl groups, with methyl, ethyl, propyl, and butyl groups being preferred, more preferably methyl and ethyl groups, and particularly preferably methyl groups.

[0209] R in general formula (IV) 6 Preferably, it is a hydrogen atom or an acyl group having 1 to 6 carbon atoms, more preferably a hydrogen atom or an acyl group having 1 to 4 carbon atoms, and particularly preferably a hydrogen atom or an acetyl group.

[0210] Specific examples of suitable compounds (IV) include: Caryophyllazienol II (CAS Registry Number: 19431-79-9):

[0211] [ka]

[0212] Caryophyllazienol I (CAS Registry Number: 19431-80-2):

[0213] [ka]

[0214] (1S,5R,9R)-10,10-dimethyl-2,6-bismethylene-bicyclo[7.2.0]undecane-5-olacetate (CAS Registry Number: 99805-59-1):

[0215] [ka]

[0216] (1S,5S,9R)-10,10-dimethyl-2,6-bismethylene-bicyclo[7.2.0]undecane-5-olacetate (CAS Registry Number: 99881-55-7):

[0217] [ka]

[0218] These are some examples.

[0219] (Compounds represented by general formula (V)) The following describes each element of general formula (V).

[0220] R in general formula (V) 7 and R 8 Each of these independently represents a hydrogen atom, an acyl group having 1 to 6 carbon atoms, or an alkyl group having 1 to 6 carbon atoms.

[0221] R 7 and R 8The "acyl group having 1 to 6 carbon atoms" in this formula may be linear or branched, but is preferably linear. The acyl group may be saturated or may contain unsaturated bonds. The number of carbon atoms in the acyl group is preferably 1 to 4. Specific examples of the acyl group having 1 to 6 carbon atoms include formyl, acetyl, propionyl, butyryl, isobutyryl, valeryl, isovaleryl, pivaloyl, and hexanoyl groups, with formyl, acetyl, propionyl, butyryl, and isobutyryl groups being preferred, and formyl, acetyl, and propionyl groups being more preferred, and acetyl groups being particularly preferred.

[0222] R 7 and R 8 The "alkyl group having 1 to 6 carbon atoms" in this expression may be linear or branched, but is preferably linear. The number of carbon atoms in the alkyl group is preferably 1 to 4. Specific examples of alkyl groups having 1 to 6 carbon atoms include methyl, ethyl, propyl, butyl, pentyl, and hexyl groups, with methyl, ethyl, propyl, and butyl groups being preferred, more preferably methyl and ethyl groups, and particularly preferably methyl groups.

[0223] R in general formula (V) 7 Preferably, it is a hydrogen atom or an alkyl group having 1 to 6 carbon atoms, more preferably a hydrogen atom or an alkyl group having 1 to 4 carbon atoms, and particularly preferably a hydrogen atom or a methyl group.

[0224] R in general formula (V) 8 Preferably, it is a hydrogen atom.

[0225] The following are suitable compounds (V).

[0226] [Compound (VA)] R 7 However, it is a hydrogen atom or an alkyl group having 1 to 6 carbon atoms; R 8However, it shows a hydrogen atom. Compound (V).

[0227] [Compound (VB)] R 7 However, it is a hydrogen atom or an alkyl group having 1 to 4 carbon atoms; R 8 However, it shows a hydrogen atom. Compound (V).

[0228] [Compound (VC)] R 7 However, it is either a hydrogen atom or a methyl group; R 8 However, it shows a hydrogen atom. Compound (V).

[0229] Specific examples of suitable compounds (V) include: (1R,4R,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undecane-4,5-diol (CAS Registry Number: 187935-72-4):

[0230] [ka]

[0231] (1R,4S,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undecane-4,5-diol (CAS Registry Number: 151029-00-4):

[0232] [ka]

[0233] (1S,5R,6R,9R)-6-Methoxy-6,10,10-trimethyl-2-methylene-bicyclo[7.2.0]undecane-5-ol (CAS Registry Number: 178939-28-1):

[0234] [ka]

[0235] (1S,5R,6S,9R)-6-methoxy-6,10,10-trimethyl-2-methylene-bicyclo[7.2.0]undecane-5-ol (CAS Registry Number: 187935-73-5):

[0236] [ka]

[0237] These are some examples.

[0238] Component (C) is preferably an oxygen-containing terpene derivative such as β-caryophyllene oxide, (1R,3Z,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undes-3-en-5-ol, (1R,4R,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undecane-4,5-diol, α-pinene oxide, limonene oxide, α-terpinenol clobanediol, clobanediol-3-monoacetate, clobanediol diacetate, and clobanediol-3-monoisovalerate.

[0239] The method for producing component (C) is not particularly limited and can be produced by known methods or similar methods, such as synthetic products or extracts. Specifically, component (C) can be produced by the method described in the examples below. Commercially available products can also be used as component (C), which is preferable due to its simplicity.

[0240] In one embodiment, when the mouse coating sensation enhancer of the present invention contains component (C), the content of component (C) in the mouse coating sensation enhancer of the present invention is preferably 0.00001% by weight or more, more preferably 0.0001% by weight or more, and particularly preferably 0.001% by weight or more, relative to the mouse coating sensation enhancer of the present invention. Furthermore, the content is preferably 100% by weight or less, more preferably 99% by weight or less, and particularly preferably 90% by weight or less, relative to the mouse coating sensation enhancer of the present invention.

[0241] The form of the mouse coating sensation enhancer of the present invention is not particularly limited and includes, for example, solid (including powder, granules, etc.), liquid (including slurry, etc.), gel, paste, etc.

[0242] In one embodiment, the mouth coating sensation enhancer of the present invention may consist only of a heated product of component (A) (and the medium used to heat component (A)), or only of a heated product of component (B) (and the medium used to heat component (B)), or it may consist only of a heated product of component (A) (and the medium used to heat component (A)) and a heated product of component (B) (and the medium used to heat component (B)). In addition to these heated products, it may further contain a conventional base depending on the form of the mouth coating sensation enhancer of the present invention. In another embodiment, the mouse coating sensation enhancer of the present invention may consist only of component (C), but it may also further contain a conventional base depending on the form of the mouse coating sensation enhancer of the present invention.

[0243] Examples of bases for the mouth coating sensation enhancer of the present invention when it is in liquid form include water, ethanol, glycerin, propylene glycol, and the like. Examples of base materials when the mouse coating sensation enhancer of the present invention is in solid form include starch, various sugars such as dextrin, cyclodextrin, sucrose and glucose, proteins, peptides, salt, solid fats, silicon dioxide, and mixtures thereof, as well as yeast cells and various powdered extracts.

[0244] The mouth coating sensation enhancer of the present invention may further contain, in addition to the heated product of component (A) and / or the heated product of component (B), or component (C), for example, excipients, pH adjusters, antioxidants, thickening and stabilizing agents, sweeteners (e.g., sugars), acidulants, spices, colorants, etc., as long as the objective of the present invention is not impaired.

[0245] The mouse coating sensation enhancer of the present invention can be manufactured by methods already known. The mouse coating sensation enhancer of the present invention may be subjected to, for example, concentration treatment, drying treatment, decolorization treatment, etc., either alone or in combination.

[0246] As described above, the heated components (A) and / or (B) that may be contained in the mouse coating sensation enhancer of the present invention are substances obtained by heating components (A) and / or (B). Therefore, the method for producing the mouse coating sensation enhancer of the present invention may include heating components (A) and / or (B). In the method for producing the mouse coating sensation enhancer of the present invention, the method for heating components (A) and (B) is the same as the method for heating components (A) and (B) described above, and the preferred embodiments are also the same. Furthermore, the respective heating temperatures and heating times may be set in the same manner as described above.

[0247] In one embodiment of the method for producing the mouse coating sensation enhancer of the present invention, the method includes heating component (A) and component (B), wherein the amount of component (A1) among the component (A) to be heated is A1 4 (Weight) and the amount of component (B) to be heated is B 4 When (weight) is used, then B 4 and A1 4 The ratio of (B 4 :A1 4 ) is the above B1 and A1 1 The ratio of (B 1 :A1 1 The range should be set within the same range as ) and the preferred range should also be set within the same range.

[0248] If the method for producing the mouse coating sensation enhancer of the present invention includes heating component (A) and component (B), component (A) and component (B) may be heated individually, or they may be heated together. An example of a method for heating component (A) and component (B) together is a method in which both component (A) and component (B) are dissolved or dispersed in a single medium and then heated.

[0249] The mouth coating sensation enhancer of the present invention can be used by adding it to food. By adding the mouth coating sensation enhancer of the present invention to food, the mouth coating sensation of the food can be enhanced. In this invention, "mouth coating sensation" refers to the sensation of the oral cavity being covered with a thin film, the sensation of the oral cavity being covered with an oily or oily film, the smooth sensation felt in the oral cavity, and the rich, oily sensation (thickness) that spreads throughout the oral cavity, which is particularly noticeable when an oily or oily solution or food is placed in the oral cavity. "Enhancement" of mouth coating sensation means that at least one of the above sensations is enhanced. The presence or degree of mouth coating sensation can be evaluated by a sensory evaluation conducted by a panel of experts. Furthermore, in this invention, "food" is a broad concept encompassing anything that can be ingested orally, including, for example, beverages, seasonings, food additives, etc.

[0250] Foods to which the mouth coating sensation enhancer of the present invention may be added may be provided (sold, distributed) in a state suitable for consumption from the outset, or they may be provided in a state that requires predetermined processing or cooking to become suitable for consumption. For example, foods to which the mouth coating sensation enhancer of the present invention may be added may be provided as a concentrate or the like that requires dilution with water or the like to become suitable for consumption.

[0251] Foods to which the mouth coating sensation enhancer of the present invention may be added are not particularly limited as long as it is desired to have a mouth coating sensation, but examples include oil and fat-containing foods such as oils and fats (e.g., vegetable oils, animal oils, etc.), mayonnaise, soups, dressings, curry fried foods, snack foods, chocolates, cookies, bread, milk and dairy products containing oils and fats (e.g., raw milk, milk, low-fat milk, cream, butter, margarine, fat spread, cheese, yogurt, etc.), beverages containing oils and fats, and noodles containing oils and fats (e.g., fried noodles, etc.); and foods that do not contain oils and fats such as non-oil dressings, milk and dairy products that do not contain oils and fats (non-fat milk, skim milk powder, non-fat yogurt), beverages that do not contain oils and fats (e.g., coffee beverages, etc.), and noodles that do not contain oils and fats (e.g., non-fried noodles, fresh noodles, pasta, noodle sheets). Here, oil and fat-containing foods may contain only oils and fats, that is, oil and fat-containing foods may be oils and fats themselves.

[0252] The mouth coating sensation enhancer of the present invention can significantly enhance the mouth coating sensation felt when oils and fats are placed in the oral cavity, and is therefore preferably used by being added to oil and fat-containing foods. In other words, the mouth coating sensation enhancer of the present invention is preferably for use in oil and fat-containing foods.

[0253] The oils and fats contained in the oil-containing food in which the mouth coating sensation enhancer of the present invention can be used are not particularly limited as long as they are edible, but examples include vegetable oils such as rapeseed oil, corn oil, soybean oil, sesame oil, rice oil, bran oil, safflower oil, coconut oil, palm oil, palm kernel oil, sunflower oil, perilla oil, egoma oil, linseed oil, olive oil, grapeseed oil, and neutral fatty acid oil; and animal oils such as lard, beef tallow, chicken tallow, mutton tallow, horse tallow, fish oil, whale oil, and milk fat. Transesterified oils obtained by transesterifying the above oils and fats, and hydrogenated oils obtained by hydrogenating the above oils and fats can also be used. The above oils and fats may be refined (e.g., salad oil). These oils and fats may be used individually or in combination of two or more.

[0254] The oil content in an oil-containing food in which the mouse coating sensation enhancer of the present invention can be used is not particularly limited, but it is preferably 0.1 to 100% by weight, more preferably 0.5 to 100% by weight, in order to exhibit a more clearly defined effect.

[0255] The method and conditions for adding the mouth coating sensation enhancer of the present invention to food are not particularly limited and can be appropriately set depending on the form of the mouth coating sensation enhancer of the present invention and the type of food. The timing of adding the mouth coating sensation enhancer of the present invention to food is not particularly limited and can be added at any time, for example, during food manufacturing, after food is completed (immediately before eating, during eating, etc.). The mouth coating sensation enhancer of the present invention may also be added to the raw materials before food manufacturing.

[0256] In one embodiment, the mouth coating sensation enhancer of the present invention contains component (C). In this embodiment, the mouth coating sensation enhancer of the present invention may be added to food such that the amount of component (C) added to the food is preferably 0.0001 ppm by weight or more, more preferably 0.0005 ppm by weight or more, and particularly preferably 0.001 ppm by weight or more, relative to the food. In this case, the mouth coating sensation enhancer of the present invention may also be added to food such that the amount of component (C) added to the food is preferably 100 ppm by weight or less, more preferably 50 ppm by weight or less, and particularly preferably 10 ppm by weight or less, relative to the food.

[0257] <Method to enhance the feel of mouse coating> The present invention also provides a method for enhancing the mouth coating sensation, which includes adding a heated component (A) and / or a heated component (B). The present invention also provides a method for enhancing the mouth coating sensation, which includes adding component (C). In this specification, these methods may be collectively referred to as "the method for enhancing the feel of a mouse coating according to the present invention."

[0258] The heated components (A) and / or (B) that can be used in the mouse coating sensation enhancement method of the present invention are the same as the heated components (A) and / or (B) described above that can be contained in the mouse coating sensation enhancer of the present invention, and the preferred embodiments are also the same. Furthermore, they can be manufactured in the same manner as described above.

[0259] The component (C) that can be used in the mouse coating sensation enhancement method of the present invention is the same as the component (C) described above that can be contained in the mouse coating sensation enhancing agent of the present invention, and the preferred embodiments are also the same. Furthermore, they can be manufactured in the same manner as described above.

[0260] In one embodiment of the present invention, a method for enhancing the mouth coating sensation includes adding a heated product of component (A) and a heated product of component (B), and the amount of component (A1) from the component (A) heated to obtain the heated product is A1 2 (Weight) and the amount of component (B) heated to obtain the heated product is B 2 When (weight) is used, then B 2 and A1 2 The ratio of (B 2 :A1 2 ) is the above B 1 and A1 1 The ratio of (B 1 :A1 1 The range should be set within the same range as ) and the preferred range should also be set within the same range.

[0261] As described above, the heated (A) and / or heated (B) components that can be used in the mouth coating sensation enhancement method of the present invention are substances obtained by heating (A) and / or (B), respectively. Therefore, the mouth coating sensation enhancement method of the present invention may include heating (A) and / or (B) and adding the obtained heated (A) and / or heated (B) components.

[0262] The present invention's method for enhancing the mouth coating sensation can enhance the mouth coating sensation of food. Examples of food to which the mouth coating sensation can be enhanced by the present invention's method for enhancing the mouth coating sensation include the same foods as those exemplified as foods to which the mouth coating sensation enhancer of the present invention can be added, and the preferred foods are also the same.

[0263] The present invention's method for enhancing the mouth coating sensation can significantly enhance the mouth coating sensation felt when oils and fats are placed in the oral cavity, and therefore, it is preferably a method for enhancing the mouth coating sensation of oils and fats in foods.

[0264] In the present invention's method for enhancing the mouth coating sensation, the method and conditions for adding the heated component (A) and / or the heated component (B) are not particularly limited and can be appropriately set according to the type of food, etc. The timing for adding the heated component (A) and / or the heated component (B) is not particularly limited and may be added at any point, for example, during the manufacturing of the food, after the food is completed (immediately before eating the food, during eating the food, etc.). The heated component (A) and / or the heated component (B) may also be added to the raw materials before manufacturing the food.

[0265] In the present invention's method for enhancing the mouth coating sensation, the method and conditions for adding component (C) are not particularly limited and can be appropriately set according to the type of food, etc. The timing of adding component (C) is not particularly limited and can be added at any time, for example, during food production, after food is completed (immediately before eating, during eating, etc.). Component (C) may also be added to the raw materials before food production.

[0266] In the method for enhancing the mouth coating sensation of the present invention, the addition of component (C) may be carried out such that the amount of component (C) added to the food is the same as the amount of component (C) added to the food when the mouth coating sensation enhancing agent of the present invention is added to the food (as described above).

[0267] <Food manufacturing methods> The present invention also provides a method for producing food, which includes adding a heated component (A) and / or a heated component (B). The present invention also provides a method for producing food, which includes adding component (C). In this specification, these manufacturing methods may be collectively referred to as "the manufacturing method of the present invention."

[0268] The heated components (A) and / or (B) that can be used in the manufacturing method of the present invention are the same as the heated components (A) and / or (B) described above that can be contained in the mouse coating sensation enhancer of the present invention, and the preferred embodiments are also the same. Furthermore, their manufacture can be carried out in the same manner as described above.

[0269] The component (C) that can be used in the manufacturing method of the present invention is the same as the component (C) described above that can be contained in the mouse coating sensation enhancer of the present invention, and the preferred embodiments are also the same. Furthermore, their manufacture can be carried out in the same manner as described above.

[0270] If the manufacturing method of the present invention includes adding a heated product of component (A) and a heated product of component (B), then the amount of component (A1) from the component (A) heated to obtain the heated product is A1 3 (Weight) and the amount of component (B) heated to obtain the heated product is B 3 When (weight) is used, then B 3 and A1 3 The ratio of (B 3 :A1 3 ) is the above B 1 and A1 1 The ratio of (B 1 :A1 1 The range should be set within the same range as ) and the preferred range should also be set within the same range.

[0271] As described above, the heated (A) and / or (B) components that can be used in the manufacturing method of the present invention are substances obtained by heating (A) and / or (B), respectively. Therefore, the manufacturing method of the present invention may include heating (A) and / or (B). The manufacturing method of the present invention may also include adding the obtained heated (A) and / or (B) components.

[0272] In the manufacturing method of the present invention, the method and conditions for adding the heated component (A) and / or the heated component (B) are not particularly limited and can be appropriately set according to the type of food being manufactured. The timing of adding the heated component (A) and / or the heated component (B) is not particularly limited and may be added at any point from the start to the completion of food manufacturing. Alternatively, the heated component (A) and / or the heated component (B) may be added to the raw materials before manufacturing the food.

[0273] In the manufacturing method of the present invention, the method and conditions for adding component (C) are not particularly limited and can be appropriately set according to the type of food, etc. The timing of adding component (C) is not particularly limited and may be added at any point from the start to the completion of food production. Alternatively, component (C) may be added to the raw materials before food production.

[0274] In the manufacturing method of the present invention, the addition of component (C) may be carried out such that the amount of component (C) added to the food is the same as the amount of component (C) added to the food when the mouth coating sensation enhancer of the present invention is added to the food (as described above).

[0275] In addition to adding a heated product of component (A) and / or a heated product of component (B), or component (C), the manufacturing method of the present invention may appropriately include conventional processing steps and cooking steps used in food manufacturing, depending on the type of food being manufactured.

[0276] According to the manufacturing method of the present invention, it is possible to produce a food product containing a heated product of component (A) and / or a heated product of component (B), or component (C), and preferably a food product containing a heated product of component (A) and / or a heated product of component (B), or component (C), with enhanced mouth coating sensation. Examples of food products that can be produced by the manufacturing method of the present invention are the same as those exemplified as food products to which the mouth coating sensation enhancer of the present invention may be added, and the preferences are also the same.

[0277] The manufacturing method of the present invention is preferably a method for producing oil-containing foods, and more preferably a method for producing oil-containing foods with enhanced mouth coating properties.

[0278] <Coffee roast flavor enhancer> One characteristic of the coffee roasting flavor enhancer of the present invention is that, in one embodiment, it contains a heated product of component (A) and / or component (B) as an active ingredient. The heated components (A) and / or (B) that can be contained in the coffee roasting sensation enhancer of the present invention are the same as the heated components (A) and / or (B) described above that can be contained in the mouth coating sensation enhancer of the present invention, and the preferred embodiments are also the same. Furthermore, they can be manufactured in the same manner as described above.

[0279] Another aspect of the coffee roasting flavor enhancer of the present invention is that it contains component (C) as an active ingredient. The component (C) that can be contained in the coffee roasting sensation enhancer of the present invention is the same as the component (C) described above that can be contained in the mouth coating sensation enhancer of the present invention, and the preferred embodiments are also the same. Furthermore, its manufacture can be carried out in the same manner as described above.

[0280] When the coffee roasting sensation enhancer of the present invention contains a heated component (A), the heating temperature of component (A) is preferably 80 to 150°C, more preferably 80 to 130°C, and particularly preferably 85 to 120°C, in order to effectively enhance the coffee roasting sensation. In this case, the heating time of component (A) is preferably 5 to 150 minutes, more preferably 10 to 120 minutes, and particularly preferably 20 to 100 minutes, in order to effectively enhance the coffee roasting sensation.

[0281] When the coffee roasting sensation enhancer of the present invention contains a heated component (B), the heating temperature of component (B) is preferably 70 to 150°C, more preferably 80 to 130°C, and particularly preferably 85 to 120°C, in order to effectively enhance the coffee roasting sensation. In this case, the heating time of component (B) is preferably 5 to 150 minutes, more preferably 10 to 120 minutes, and particularly preferably 20 to 100 minutes, in order to effectively enhance the coffee roasting sensation.

[0282] The form of the coffee roasting sensation enhancer of the present invention, the amount of the heated component (A) and / or the heated component (B) that can be contained in the coffee roasting sensation enhancer of the present invention, and the base that can be contained in the coffee roasting sensation enhancer of the present invention are all the same as those of the mouth coating sensation enhancer of the present invention.

[0283] Furthermore, when the coffee roasting sensation enhancer of the present invention contains component (C), the content of component (C) and the amount of component (C) added to the food are the same as those of the mouth coating sensation enhancer of the present invention.

[0284] In one embodiment, the coffee roasting flavor enhancer of the present invention contains a heated product of component (A) and a heated product of component (B), and of the component (A) heated to obtain the heated product of component (A), the amount of component (A1) is A1 1 (Weight) and the amount of (B) component heated to obtain the (B) component heated product is B 1 When (weight) is used, then B 1 and A1 1 The ratio of (B 1 :A11 ) can effectively enhance the coffee roasting flavor, therefore, the ratio is preferably in the range of 1:1 to 10, more preferably in the range of 1:1 to 8, and particularly preferably in the range of 1:1 to 6. Here, A1 1 and B 1 The units of weight are the same.

[0285] The coffee roasting sensation enhancer of the present invention can be manufactured in the same manner as the mouth coating sensation enhancer of the present invention, and the preferred embodiments thereof are also the same.

[0286] In one embodiment of the method for producing the coffee roasting flavor enhancer of the present invention, the method includes heating component (A) and component (B), wherein the amount of component (A1) among the component (A) to be heated is A1 4 (Weight) and the amount of component (B) to be heated is B 4 When (weight) is used, then B 4 and A1 4 The ratio of (B 4 :A1 4 ) can effectively enhance the coffee roasting flavor, therefore, the ratio is preferably in the range of 1:1 to 10, more preferably in the range of 1:1 to 8, and particularly preferably in the range of 1:1 to 6. Here, A1 4 and B 4 The units of weight are the same.

[0287] The coffee roast flavor enhancer of the present invention can be used by adding it to a coffee beverage. By adding the coffee roast flavor enhancer of the present invention to a coffee beverage, the roast flavor of the coffee beverage can be enhanced. In this invention, "coffee roasting sensation" refers to a coffee-like aroma and bitterness. "Enhancement" of coffee roasting sensation means that at least one of the coffee-like aroma and bitterness is enhanced. The presence and degree of coffee roasting sensation can be evaluated by a sensory evaluation conducted by a panel of experts. In this invention, "coffee beverage" means a beverage that uses coffee bean-derived components as one of its raw materials. Examples of coffee bean-derived components include a liquid extracted from ground roasted coffee beans with water or hot water (coffee extract), instant coffee powder obtained by drying the coffee extract, commercially available instant coffee powder, and commercially available coffee portions (concentrated coffee liquid). Coffee beverages may contain components other than coffee bean-derived components (e.g., milk, dairy products, sweeteners, etc.).

[0288] The coffee roasting flavor enhancer of the present invention can also enhance the milky flavor. In the present invention, "milky flavor" refers to a milky aroma and sweetness. "Enhancement" of the milky flavor means that at least one of the milky aroma and sweetness is enhanced. The presence and degree of the milky flavor can be evaluated by a sensory evaluation conducted by a panel of experts.

[0289] The method and conditions for adding the coffee roast flavor enhancer of the present invention to a coffee beverage are not particularly limited and can be appropriately set according to the form of the coffee roast flavor of the present invention. The timing of adding the coffee roast flavor enhancer of the present invention to a coffee beverage is not particularly limited and can be added at any time, but examples include during the manufacture of the coffee beverage, after the coffee beverage is completed (immediately before drinking the coffee beverage, during drinking the coffee beverage, etc.).

[0290] <Methods to enhance the roasted flavor of coffee> The present invention also provides a method for enhancing the roasted flavor of coffee, which includes adding a heated component (A) and / or a heated component (B). The present invention also provides a method for enhancing the roasted coffee flavor, which includes adding component (C). In this specification, these methods may be collectively referred to as "the coffee roasting flavor enhancement method of the present invention."

[0291] The heated components (A) and / or (B) that can be used in the coffee roasting sensation enhancement method of the present invention are the same as the heated components (A) and / or (B) described above that can be contained in the mouth coating sensation enhancer or coffee roasting sensation enhancer of the present invention, and the preferred embodiments are also the same. Furthermore, they can be manufactured in the same manner as described above.

[0292] The component (C) that can be used in the coffee roasting sensation enhancement method of the present invention is the same as the component (C) described above that can be contained in the mouth coating sensation enhancer or coffee roasting sensation enhancer of the present invention, and the preferred embodiments are also the same. Furthermore, its manufacture can be carried out in the same manner as described above.

[0293] The method for enhancing the roasted coffee flavor of the present invention may be carried out in the same manner as the method for enhancing the mouth coating flavor of the present invention, unless otherwise specified. The method for enhancing the roasted coffee flavor of the present invention may include heating component (A) and / or component (B), and adding the resulting heated product of component (A) and / or component (B), similar to the method for enhancing the mouth coating flavor of the present invention.

[0294] In one embodiment of the method for enhancing the roasted flavor of coffee according to the present invention, the amount of component (A1) from component (A) that was heated to obtain the heated product is A1 2 (Weight) and the amount of component (B) heated to obtain the heated product is B 2 When (weight) is used, then B 2 and A1 2 The ratio of (B 2 :A1 2 ) can effectively enhance the coffee roasting flavor, therefore, the ratio is preferably in the range of 1:1 to 10, more preferably in the range of 1:1 to 8, and particularly preferably in the range of 1:1 to 6. Here, A1 2 and B 2 The units of weight are the same.

[0295] The present invention's method for enhancing the roasted flavor of coffee can enhance the roasted flavor of coffee beverages. It can also enhance the milky flavor of coffee beverages.

[0296] In the method for enhancing the roasted flavor of coffee according to the present invention, the timing of adding the heated component (A) and / or the heated component (B) to the coffee beverage is not particularly limited and may be done at any point, for example, during the production of the coffee beverage, after the coffee beverage is completed (immediately before drinking the coffee beverage, while drinking the food, etc.). The heated component (A) and / or the heated component (B) may also be added to the raw materials before producing the coffee beverage.

[0297] <Method of manufacturing coffee beverages> The present invention also provides a method for producing a coffee beverage, which includes adding a heated component (A) and / or a heated component (B). The present invention also provides a method for producing a coffee beverage, which includes adding component (C). In this specification, these manufacturing methods may be collectively referred to as "the method for producing the coffee beverage of the present invention."

[0298] The heated components (A) and / or (B) that can be used in the method for producing coffee beverages of the present invention are the same as the heated components (A) and / or (B) described above that can be contained in the mouth coating sensation enhancer or coffee roast sensation enhancer of the present invention, and the preferred embodiments are also the same. Furthermore, their production can be carried out in the same manner as described above.

[0299] The component (C) that can be used in the method for producing the coffee beverage of the present invention is the same as the component (C) described above that can be contained in the mouth coating sensation enhancer or coffee roast sensation enhancer of the present invention, and the preferred embodiments are also the same. Furthermore, the production can be carried out in the same manner as described above.

[0300] The method for producing the coffee beverage of the present invention may be carried out in the same manner as the method for producing the coffee beverage of the present invention, unless otherwise specified. The method for producing the coffee beverage of the present invention may include heating component (A) and / or component (B), and adding the resulting heated product of component (A) and / or component (B), in the same manner as the method for producing the coffee beverage of the present invention.

[0301] If the method for producing the coffee beverage of the present invention includes adding a heated product of component (A) and a heated product of component (B), then the amount of component (A1) from the component (A) heated to obtain the heated product is A1 3 (Weight) and the amount of component (B) heated to obtain the heated product is B 3 When (weight) is used, then B 3 and A1 3 The ratio of (B 3 :A1 3 ) can effectively enhance the coffee roasting flavor, therefore, the ratio is preferably in the range of 1:1 to 10, more preferably in the range of 1:1 to 8, and particularly preferably in the range of 1:1 to 6. Here, A1 3 and B 3 The units of weight are the same.

[0302] According to the method for producing a coffee beverage of the present invention, it is possible to produce a coffee beverage containing a heated product of component (A) and / or a heated product of component (B), or component (C). Preferably, it is possible to produce a coffee beverage containing a heated product of component (A) and / or a heated product of component (B), or component (C), with an enhanced coffee roast flavor. More preferably, it is possible to produce a coffee beverage containing a heated product of component (A) and / or a heated product of component (B), or component (C), with an enhanced coffee roast flavor and milk flavor.

[0303] The present invention will be described in more detail in the following examples, but the present invention is not limited in any way by these examples. In this specification, when "%" or "ppm" is mentioned, it means "weight percent" or "weight ppm" unless otherwise specified. [Examples]

[0304] (Test Example 1) <Positive control and negative control> For the positive control, we used regular commercially available mayonnaise (manufactured by Ajinomoto Co., Inc., product name "Pure Select® Mayonnaise", fat content: 73%) to which 1% by weight of unheated safflower oil (manufactured by Ajinomoto Co., Inc.) was added. For the negative control, we used commercially available mayonnaise (manufactured by Ajinomoto Co., Inc., product name "Pure Select® Kokuma® 65% Calorie Cut", fat content: 23%) which has a lower fat content than the mayonnaise used as the positive control, with 1% by weight of unheated safflower oil (manufactured by Ajinomoto Co., Inc.) added. <Evaluation Samples 1-1 to 1-4> β-caryophyllene and furfuryl alcohol or furfural (both manufactured by Sigma-Aldrich) were added to safflower oil (manufactured by Ajinomoto Co., Inc.) and dissolved at the concentrations shown in Table 1 below (β-caryophyllene: 10 ppm relative to safflower oil, furfuryl alcohol: 100 ppm relative to safflower oil, furfural: 1 to 100 ppm relative to safflower oil). The safflower oil was then heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rikakikai Co., Ltd.). After heating, each safflower oil was added at a concentration of 1% by weight to the commercially available mayonnaise used in the preparation of the negative control, instead of adding the unheated safflower oil. The resulting mayonnaise was designated as evaluation samples 1-1 to 1-4. <Sensory evaluation> The mouth coating sensation was evaluated by a panel of three experts who consumed each of the mayonnaise samples: a positive control, a negative control, and an evaluation sample. The positive control was assigned a score of "5.0 points," the negative control a score of "0.0 points," and the evaluation sample was scored in increments of 0.1 points within a range of 0.0 to 5.0 points. The results are shown in Table 1 below.

[0305] [Table 1]

[0306] As is clear from the results in Table 1, the heated (A) component and / or (B) component (specifically, heated β-caryophyllene, furfuryl alcohol and safflower oil, and heated β-caryophyllene, furfural and safflower oil) effectively enhanced the mouth coating sensation of each evaluation sample.

[0307] (Test Example 2) <Positive control and negative control> For the positive control, we used regular commercially available mayonnaise (manufactured by Ajinomoto Co., Inc., product name "Pure Select® Mayonnaise", fat content: 73%) to which 1% by weight of unheated mineral oil (manufactured by Kaneda Co., Ltd.) was added. For the negative control, we used commercially available mayonnaise (manufactured by Ajinomoto Co., Inc., product name "Pure Select® Kokuma® 65% Calorie Cut", fat content: 23%) which has a lower fat content than the positive control mayonnaise, with 1% by weight of unheated mineral oil (manufactured by Kaneda Co., Ltd.) added. <Evaluation Samples 2-1 to 2-4> β-caryophyllene, 2-hexenal, and furfuryl alcohol or furfural (all manufactured by Sigma-Aldrich) were added to mineral oil (manufactured by Kaneda Co., Ltd.) and dissolved at the concentrations shown in Table 2 below (β-caryophyllene: 10 ppm relative to mineral oil, furfuryl alcohol: 100 ppm relative to mineral oil, furfural: 1 to 100 ppm relative to mineral oil, 2-hexenal: 10 ppm relative to mineral oil). The mineral oil was then heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rikakikai Co., Ltd.). After heating, each mineral oil was added at a concentration of 1% by weight to the commercially available mayonnaise used in the preparation of the negative control, instead of adding the unheated mineral oil. The resulting mayonnaise was designated as evaluation samples 2-1 to 2-4. <Sensory evaluation> The evaluation of the mouse coating sensation was performed in the same manner as in Test Example 1. The results are shown in Table 2 below.

[0308] [Table 2]

[0309] As is clear from the results in Table 2, the heated product of component (A) and / or component (B) (specifically, heated products of β-caryophyllene, furfuryl alcohol and 2-hexenal, and heated products of β-caryophyllene, furfural and 2-hexenal) effectively enhanced the mouth coating sensation of each evaluation sample.

[0310] (Test Example 3) <Positive control and negative control> For the positive control, we used regular commercially available mayonnaise (manufactured by Ajinomoto Co., Inc., product name "Pure Select® Mayonnaise", fat content: 73%) to which 0.001 to 1% by weight of unheated safflower oil (manufactured by Ajinomoto Co., Inc.) was added. For the negative control, we used commercially available mayonnaise (manufactured by Ajinomoto Co., Inc., product name "Pure Select® Kokuma® 65% Calorie Cut", fat content: 23%) which has a lower fat content than the positive control mayonnaise, with 0.001 to 1% by weight of unheated safflower oil (manufactured by Ajinomoto Co., Inc.) added. <Evaluation Samples 3-1 to 3-11> β-caryophyllene and furfural (both manufactured by Sigma-Aldrich) were added to safflower oil (manufactured by Ajinomoto Co., Inc.) and dissolved at the concentrations shown in Table 3 below (β-caryophyllene: 10 to 10,000 ppm relative to safflower oil, furfural: 10 to 10,000 ppm relative to safflower oil). The safflower oil was then heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rikakikai Co., Ltd.). After heating, each safflower oil was added at a concentration of 0.001 to 1% by weight to the commercially available mayonnaise used in the preparation of the negative control, instead of adding the unheated safflower oil. The resulting mayonnaise was designated as evaluation samples 3-1 to 3-11. <Sensory evaluation> The evaluation of the mouse coating sensation was performed in the same manner as in Test Example 1. The results are shown in Table 3 below.

[0311] [Table 3]

[0312] As is clear from the results in Table 3, the heated components of (A) and / or (B) (specifically, heated β-caryophyllene, furfural, and safflower oil) effectively enhanced the mouth coating sensation of each evaluation sample.

[0313] (Test example 4) <Positive control and negative control> For the positive control, we used regular commercially available mayonnaise (manufactured by Ajinomoto Co., Inc., product name "Pure Select® Mayonnaise", fat content: 73%) to which 0.001 to 1% by weight of unheated mineral oil (manufactured by Kaneda Co., Ltd.) was added. For the negative control, we used commercially available mayonnaise (manufactured by Ajinomoto Co., Inc., product name "Pure Select® Kokuma® 65% Calorie Cut", fat content: 23%) which has a lower fat content than the positive control mayonnaise, with 0.001 to 1% by weight of unheated mineral oil (manufactured by Kaneda Co., Ltd.) added. <Evaluation Samples 4-1 to 4-11> β-caryophyllene, furfural, and 2-hexenal (all manufactured by Sigma-Aldrich) were added to mineral oil (manufactured by Kaneda Co., Ltd.) and dissolved at the concentrations shown in Table 4 below (β-caryophyllene: 10-10000 ppm relative to mineral oil, furfural: 10-10000 ppm relative to mineral oil, 2-hexenal: 10-10000 ppm relative to mineral oil). The mineral oil was then heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rikakikai Co., Ltd.). After heating, each mineral oil was added at a concentration of 0.001-1% by weight to the commercially available mayonnaise used in the preparation of the negative control, instead of adding the unheated mineral oil. The resulting mayonnaise was designated as evaluation samples 4-1 to 4-11. <Sensory evaluation> The evaluation of the mouse coating sensation was performed in the same manner as in Test Example 1. The results are shown in Table 4 below.

[0314] [Table 4]

[0315] As is clear from the results in Table 4, heating of component (A) and / or component (B) (specifically, heating of β-caryophyllene, furfural, and 2-hexenal) effectively enhanced the mouth coating sensation of each evaluation sample.

[0316] (Test Example 5-1) <Positive control and negative control> For the positive control, we used regular commercially available mayonnaise (manufactured by Ajinomoto Co., Inc., product name "Pure Select® Mayonnaise", fat content: 73%) to which 0.2% by weight of unheated safflower oil (manufactured by Ajinomoto Co., Inc.) was added. For the negative control, we used commercially available mayonnaise (manufactured by Ajinomoto Co., Inc., product name "Pure Select® Kokuma® 65% Calorie Cut", fat content: 23%) which has a lower fat content than the positive control mayonnaise, with 0.2% by weight of unheated safflower oil (manufactured by Ajinomoto Co., Inc.) added.

[0317] <Evaluation Samples 5-1 to 5-8> β-caryophyllene and furfural (both manufactured by Sigma-Aldrich) were added to safflower oil (manufactured by Ajinomoto Co., Inc.) and dissolved at the concentrations shown in Table 5 below (β-caryophyllene: 100 ppm relative to safflower oil, furfural: 100 ppm relative to safflower oil). The safflower oil was then heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rikakikai Co., Ltd.). The heated safflower oil was added at a concentration of 0.1% by weight to the commercially available mayonnaise used in the preparation of the negative control, and then 0.1% by weight of unheated safflower oil (manufactured by Ajinomoto Co., Inc.) was added to obtain the mayonnaise, which was designated as evaluation sample 5-1.

[0318] Furfural (manufactured by Sigma-Aldrich) was added to safflower oil (manufactured by Ajinomoto Co., Inc.) and dissolved at the concentration shown in Table 5 below (100 ppm relative to the safflower oil). The safflower oil was then heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rikakikai Co., Ltd.). The heated safflower oil was added at a concentration of 0.1% by weight to the commercially available mayonnaise used in the preparation of the negative control, and then 0.1% by weight of unheated safflower oil (manufactured by Ajinomoto Co., Inc.) was added to obtain the mayonnaise, which was designated as evaluation sample 5-2.

[0319] β-caryophyllene (manufactured by Sigma-Aldrich) was added to safflower oil (manufactured by Ajinomoto Co., Inc.) and dissolved at the concentration shown in Table 5 below (100 ppm relative to the safflower oil). The safflower oil was then heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rikakikai Co., Ltd.). The heated safflower oil was added at a concentration of 0.1% by weight to the commercially available mayonnaise used in the preparation of the negative control, and then 0.1% by weight of unheated safflower oil (manufactured by Ajinomoto Co., Inc.) was added to obtain the mayonnaise, which was designated as evaluation sample 5-3.

[0320] Safflower oil (manufactured by Ajinomoto Co., Inc.) was heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rikakikai Co., Ltd.). The heated safflower oil was added at a concentration of 0.2% by weight to the commercially available mayonnaise used in the preparation of the negative control, and the resulting mayonnaise was designated as evaluation sample 5-4.

[0321] Safflower oil (manufactured by Ajinomoto Co., Inc.) and furfural (manufactured by Sigma-Aldrich) were heated separately in a water bath (manufactured by Tokyo Rikakikai Co., Ltd.) at 100°C for 30 minutes, and then mixed. The amount of furfural before heating was 100 ppm relative to the safflower oil before heating. The resulting mixture was added at 0.1% by weight to the commercially available mayonnaise used in the preparation of the negative control, and then 0.1% by weight of unheated safflower oil (manufactured by Ajinomoto Co., Inc.) was added to obtain the mayonnaise, which was designated as evaluation sample 5-5.

[0322] Safflower oil (manufactured by Ajinomoto Co., Inc.) and β-caryophyllene (manufactured by Sigma-Aldrich) were heated separately in a water bath (manufactured by Tokyo Rikakikai Co., Ltd.) at 100°C for 30 minutes, and then mixed. The amount of β-caryophyllene before heating was 100 ppm relative to the safflower oil before heating. The resulting mixture was added at 0.1% by weight to the commercially available mayonnaise used in the preparation of the negative control, and then 0.1% by weight of unheated safflower oil (manufactured by Ajinomoto Co., Inc.) was added to obtain mayonnaise, which was used as evaluation sample 5-6.

[0323] Safflower oil (manufactured by Ajinomoto Co., Inc.), furfural, and β-caryophyllene (both manufactured by Sigma-Aldrich) were each heated in a water bath (manufactured by Tokyo Rikakikai Co., Ltd.) at 100°C for 30 minutes, and then mixed. The amounts of furfural and β-caryophyllene before heating were both 100 ppm relative to the safflower oil before heating. The resulting mixture was added at 0.1% by weight to the commercially available mayonnaise used in the preparation of the negative control, and then 0.1% by weight of unheated safflower oil (manufactured by Ajinomoto Co., Inc.) was added to obtain mayonnaise, which was used as evaluation sample 5-7.

[0324] Furfural (manufactured by Sigma-Aldrich) was added to safflower oil (manufactured by Ajinomoto Co., Inc.) and dissolved at the concentration shown in Table 5 below (100 ppm relative to the safflower oil). The safflower oil was then heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rikakikai Co., Ltd.). Furthermore, β-caryophyllene (manufactured by Sigma-Aldrich) was added to safflower oil (manufactured by Ajinomoto Co., Inc.) and dissolved at the concentrations shown in Table 5 below (100 ppm relative to the safflower oil). The safflower oil was then heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rikakikai Co., Ltd.). Each heated safflower oil was added at 0.1% by weight (totaling 0.2% by weight) to the commercially available mayonnaise used in the preparation of the negative control, and the resulting mayonnaise was designated as evaluation samples 5-8.

[0325] The evaluation of the mouse coating sensation was performed in the same manner as in Test Example 1. The results are shown in Table 5 below. In the table, substances in parentheses in the sample descriptions indicate that they were mixed before heating. For example, "(safflower oil + furfural + β-caryophyllene) heated product" in evaluation sample 5-1 means that safflower oil, furfural, and β-caryophyllene were mixed before heating, while "safflower oil heated product + furfural heated product + β-caryophyllene heated product" in evaluation sample 5-7 means that safflower oil, furfural, and β-caryophyllene were not mixed before heating, but were heated individually before being mixed.

[0326] [Table 5]

[0327] As is clear from the results in Table 5, the heated components of (A) and / or (B) (specifically, heated β-caryophyllene, furfural, and safflower oil, heated furfural, and safflower oil, heated β-caryophyllene, etc.) effectively enhanced the mouth coating sensation of evaluation samples 5-1 to 5-3 and 5-6 to 5-8. On the other hand, in evaluation sample 5-4, to which only the heated product of component (A2) was added, and in evaluation sample 5-5, to which components (A1) and (A2) were heated separately and then added, the mouth coating sensation was hardly enhanced.

[0328] (Test Example 5-2) For the positive control, we used regular commercially available mayonnaise (manufactured by Ajinomoto Co., Inc., product name "Pure Select® Mayonnaise", fat content: 73%) to which 0.2% by weight of unheated mineral oil (manufactured by Kaneda Co., Ltd.) was added. For the negative control, we used commercially available mayonnaise (manufactured by Ajinomoto Co., Inc., product name "Pure Select® Kokuma® 65% Calorie Cut", fat content: 23%) which has a lower fat content than the positive control mayonnaise, with 0.2% by weight of unheated mineral oil (manufactured by Kaneda Co., Ltd.) added.

[0329] <Evaluation Samples 5-9 to 5-20> 2-Hexenal, β-caryophyllene, and furfural (all manufactured by Sigma-Aldrich) were added to mineral oil (manufactured by Kaneda Co., Ltd.) and dissolved at the concentrations shown in Table 6 below (2-Hexenal: 100 ppm relative to mineral oil, β-caryophyllene: 100 ppm relative to mineral oil, furfural: 100 ppm relative to mineral oil). The mineral oil was then heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rikakikai Co., Ltd.). The heated mineral oil was added at a concentration of 0.1% by weight to the commercially available mayonnaise used in the preparation of the negative control, and then 0.1% by weight of unheated mineral oil was added to obtain the mayonnaise, which was used as evaluation sample 5-9.

[0330] 2-Hexenal and furfural (both manufactured by Sigma-Aldrich) were added to mineral oil (manufactured by Kaneda Co., Ltd.) and dissolved at the concentrations shown in Table 6 below (2-Hexenal: 100 ppm relative to mineral oil, furfural: 100 ppm relative to mineral oil). The mineral oil was then heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rikakikai Co., Ltd.). The heated mineral oil was added at a concentration of 0.1% by weight to the commercially available mayonnaise used in the preparation of the negative control, and then 0.1% by weight of unheated mineral oil was added to obtain the mayonnaise, which was used as evaluation sample 5-10.

[0331] 2-hexenal and β-caryophyllene (both manufactured by Sigma-Aldrich) were added to mineral oil (manufactured by Kaneda Co., Ltd.) and dissolved at the concentrations shown in Table 6 below (2-hexenal: 100 ppm relative to mineral oil, β-caryophyllene: 100 ppm relative to mineral oil). The mineral oil was then heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rikakikai Co., Ltd.). The heated mineral oil was added at a rate of 0.1% by weight to the commercially available mayonnaise used in the preparation of the negative control, and then 0.1% by weight of unheated mineral oil was added to obtain the mayonnaise, which was designated as evaluation sample 5-11.

[0332] β-caryophyllene and furfural (both manufactured by Sigma-Aldrich) were added to mineral oil (manufactured by Kaneda Co., Ltd.) and dissolved at the concentrations shown in Table 6 below (β-caryophyllene: 100 ppm relative to mineral oil, furfural: 100 ppm relative to mineral oil). The mineral oil was then heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rikakikai Co., Ltd.). The heated mineral oil was added at a rate of 0.1% by weight to the commercially available mayonnaise used in the preparation of the negative control, and then 0.1% by weight of unheated mineral oil was added to obtain the mayonnaise, which was used as evaluation sample 5-12.

[0333] 2-Hexenal (manufactured by Sigma-Aldrich) was added to mineral oil (manufactured by Kaneda Co., Ltd.) and dissolved at the concentration shown in Table 6 below (100 ppm relative to the mineral oil). The mineral oil was then heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rikakikai Co., Ltd.). The heated mineral oil was added at a concentration of 0.1% by weight to the commercially available mayonnaise used in the preparation of the negative control, and then 0.1% by weight of unheated mineral oil was added to obtain the mayonnaise, which was used as evaluation sample 5-13.

[0334] Furfural (manufactured by Sigma-Aldrich) was added to mineral oil (manufactured by Kaneda Co., Ltd.) and dissolved at the concentration shown in Table 6 below (100 ppm relative to the mineral oil). The mineral oil was then heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rikakikai Co., Ltd.). The heated mineral oil was added at a concentration of 0.1% by weight to the commercially available mayonnaise used in the preparation of the negative control, and then 0.1% by weight of unheated mineral oil was added to obtain the mayonnaise, which was designated as evaluation sample 5-14.

[0335] β-caryophyllene (manufactured by Sigma-Aldrich) was added to mineral oil (manufactured by Kaneda Co., Ltd.) and dissolved at the concentration shown in Table 6 below (100 ppm relative to the mineral oil). The mineral oil was then heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rikakikai Co., Ltd.). The heated mineral oil was added at a concentration of 0.1% by weight to the commercially available mayonnaise used in the preparation of the negative control, and then 0.1% by weight of unheated mineral oil was added to obtain the mayonnaise, which was designated as evaluation sample 5-15.

[0336] 2-hexenal, furfural, and β-caryophyllene (all manufactured by Sigma-Aldrich) were heated in a water bath (manufactured by Tokyo Rikakikai Co., Ltd.) at 100°C for 30 minutes, and then added to mineral oil and mixed. The amounts of 2-hexenal, furfural, and β-caryophyllene before heating were all 100 ppm relative to the mineral oil. The resulting mixture was added at 0.1% by weight to the commercially available mayonnaise used in the preparation of the negative control, and then 0.1% by weight of unheated mineral oil was added to obtain the mayonnaise, which was used as evaluation sample 5-16.

[0337] 2-Hexenal and furfural (both manufactured by Sigma-Aldrich) were added to mineral oil (manufactured by Kaneda Co., Ltd.) and dissolved at the concentrations shown in Table 7 below (2-Hexenal: 100 ppm relative to mineral oil, furfural: 100 ppm relative to mineral oil). Then, the mineral oil was heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rikakikai Co., Ltd.), and β-caryophyllene (manufactured by Sigma-Aldrich), which had also been heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rikakikai Co., Ltd.), was added and mixed. The amount of β-caryophyllene before heating was 100 ppm relative to the mineral oil before heating. The resulting mixture was added at 0.1% by weight to the commercially available mayonnaise used in the preparation of the negative control, and then 0.1% by weight of unheated mineral oil was added to obtain the mayonnaise, which was used as evaluation sample 5-17.

[0338] 2-Hexenal and β-caryophyllene (both manufactured by Sigma-Aldrich) were added to mineral oil (manufactured by Kaneda Co., Ltd.) and dissolved at the concentrations shown in Table 7 below (2-Hexenal: 100 ppm relative to mineral oil, β-caryophyllene: 100 ppm relative to mineral oil). Then, the mineral oil was heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rikakikai Co., Ltd.), and furfural (manufactured by Sigma-Aldrich), which had also been heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rikakikai Co., Ltd.), was added and mixed. The amount of furfural before heating was 100 ppm relative to the mineral oil before heating. The resulting mixture was added at 0.1% by weight to the commercially available mayonnaise used in the preparation of the negative control, and then 0.1% by weight of unheated mineral oil was added to obtain the mayonnaise, which was used as evaluation sample 5-18.

[0339] β-caryophyllene and furfural (both manufactured by Sigma-Aldrich) were added to mineral oil (manufactured by Kaneda Co., Ltd.) and dissolved at the concentrations shown in Table 7 below (β-caryophyllene: 100 ppm relative to mineral oil, furfural: 100 ppm relative to mineral oil). Then, the mineral oil was heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rikakikai Co., Ltd.), and 2-hexenal (manufactured by Sigma-Aldrich), which had also been heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rikakikai Co., Ltd.), was added and mixed. The amount of 2-hexenal before heating was 100 ppm relative to the mineral oil before heating. The resulting mixture was added at 0.1% by weight to the commercially available mayonnaise used in the preparation of the negative control, and then 0.1% by weight of unheated mineral oil was added to obtain the mayonnaise, which was used as evaluation sample 5-19.

[0340] 2-Hexenal and furfural (both manufactured by Sigma-Aldrich) were added to mineral oil (manufactured by Kaneda Corporation) and dissolved at the concentrations shown in Table 6 below (2-Hexenal: 100 ppm relative to mineral oil, furfural: 100 ppm relative to mineral oil). The mineral oil was then heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rikakikai Co., Ltd.). 2-hexenal and β-caryophyllene (both manufactured by Sigma-Aldrich) were added to mineral oil (manufactured by Kaneda Co., Ltd.) and dissolved at the concentrations shown in Table 6 below (2-hexenal: 100 ppm relative to mineral oil, β-caryophyllene: 100 ppm relative to mineral oil). The mineral oil was then heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rikakikai Co., Ltd.). Each of the heated mineral oils was added at a weight of 0.1% each to the commercially available mayonnaise used in the preparation of the negative control (totaling 0.2% by weight), and the resulting mayonnaise was designated as evaluation sample 5-20.

[0341] <Sensory evaluation> The evaluation of the mouse coating sensation was performed in the same manner as in Test Example 1. The results are shown in Tables 6 and 7 below. Note that, as with Table 5, substances in parentheses in the tables indicate that they were mixed before heating.

[0342] [Table 6]

[0343] [Table 7]

[0344] As is clear from the results in Tables 6 and 7, the heated (A) component and / or (B) component (specifically, heated β-caryophyllene, furfural, and 2-hexenal, heated furfural and 2-hexenal, heated β-caryophyllene, etc.) effectively enhanced the mouth coating sensation of evaluation samples 5-9 to 5-12 and 5-15 to 5-20. On the other hand, in evaluation samples 5-13, which had only the heated product of component (A2) added, and evaluation sample 5-14, which had only the heated product of component (A1) added, the mouth coating sensation was hardly enhanced.

[0345] (Test Example 6) <Positive control and negative control> For the positive control, we used regular commercially available mayonnaise (manufactured by Ajinomoto Co., Inc., product name "Pure Select® Mayonnaise", fat content: 73%) to which 0.1% by weight of unheated mineral oil (manufactured by Kaneda Co., Ltd.) was added. For the negative control, we used commercially available mayonnaise (manufactured by Ajinomoto Co., Inc., product name "Pure Select® Kokuma® 65% Calorie Cut", fat content: 23%) which has a lower fat content than the positive control mayonnaise, with 0.1% by weight of unheated mineral oil (manufactured by Kaneda Co., Ltd.) added. <Evaluation Samples 6-1 to 6-41> Each compound shown in Tables 8-10 (all manufactured by Sigma-Aldrich) was added to mineral oil (manufactured by Kaneda Co., Ltd.) and dissolved at the concentrations shown in Tables 8-10 (100 ppm relative to the mineral oil). The mineral oil was then heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rikakikai Co., Ltd.). After heating, each mineral oil was added at a concentration of 0.1% by weight to the commercially available mayonnaise used in the preparation of the negative control, instead of adding the unheated mineral oil. The resulting mayonnaise was designated as evaluation samples 6-1 to 6-41. <Sensory evaluation> The evaluation of the mouse coating sensation was performed in the same manner as in Test Example 1. The results are shown in Tables 8-10 below.

[0346] [Table 8]

[0347] [Table 9]

[0348] [Table 10]

[0349] As is clear from the results in Tables 8-10, the addition of heated component (A) and / or heated component (B) enhanced the mouth coating sensation of each evaluation sample.

[0350] (Test Example 7) <Positive control and negative control> For the positive control, we used regular commercially available mayonnaise (manufactured by Ajinomoto Co., Inc., product name "Pure Select® Mayonnaise", fat content: 73%) to which 1% by weight of unheated rapeseed oil (manufactured by Ajinomoto Co., Inc.) was added. For the negative control, we used commercially available mayonnaise (manufactured by Ajinomoto Co., Inc., product name "Pure Select® Kokuma® 65% Calorie Cut", fat content: 23%) which has a lower fat content than the mayonnaise used as the positive control, with 1% by weight of unheated rapeseed oil (manufactured by Ajinomoto Co., Inc.) added. <Evaluation Sample> A predetermined amount of β-caryophyllene and furfuryl alcohol (both manufactured by Sigma-Aldrich) was dissolved in rapeseed oil (manufactured by Ajinomoto Co., Inc.), and then the rapeseed oil was heated in a water bath (manufactured by Tokyo Rikakikai Co., Ltd.) at 100°C for 30 minutes. After heating, each rapeseed oil was added at a concentration of 1% by weight to the commercially available mayonnaise used in the preparation of the negative control, instead of adding the unheated rapeseed oil, and the resulting mayonnaise was used as the evaluation sample. The amounts of β-caryophyllene and furfuryl alcohol dissolved in the rapeseed oil were adjusted to a range of 0.001 to 10000 ppm relative to the rapeseed oil, as shown in Table 11 below. <Sensory evaluation> The mouth coating sensation was evaluated by a panel of two experts who consumed each of the mayonnaise samples: a positive control, a negative control, and an evaluation sample. The positive control was assigned a score of "5.0 points," the negative control a score of "0.0 points," and the evaluation sample was scored in increments of 0.1 points within the range of 0.0 to 5.0 points. The results are shown in Table 11 below.

[0351] [Table 11]

[0352] As is clear from the results in Table 11, the heated product of component (A) and / or component (B) (specifically, heated products of β-caryophyllene, furfuryl alcohol, and rapeseed oil, etc.) enhanced the mouth coating sensation of each evaluation sample. Furthermore, a slight decrease in the scores was observed for evaluation samples containing high concentrations of each heated substance (for example, evaluation samples in which β-caryophyllene and furfuryl alcohol contained in rapeseed oil at concentrations of 1,000 to 10,000 ppm relative to the rapeseed oil). This is presumed to be because higher concentrations can produce off-flavors, which made it more difficult to perceive the mouth-coating sensation.

[0353] (Test Example 8) <Positive control and negative control> The same positive and negative controls used were those in Study Example 1. <Evaluation Sample> β-caryophyllene and furfural (both manufactured by Sigma-Aldrich) were dissolved in rapeseed oil (manufactured by Ajinomoto Co., Inc.) at a concentration of 100 ppm each. This rapeseed oil was then heated in an oil bath (manufactured by Yamato Scientific Co., Ltd.) under the conditions (temperature, time) shown in Table 12 below. After heating, each rapeseed oil was added at a concentration of 1% by weight to the commercially available mayonnaise used to prepare the negative control, instead of adding the unheated rapeseed oil. The resulting mayonnaise was used as the evaluation sample. <Sensory evaluation> The evaluation of the mouse coating sensation was performed in the same manner as in Test Example 7. The results are shown in Table 12 below.

[0354] [Table 12]

[0355] The results in Table 12 suggest that the heating conditions (temperature, time) of components (A) and (B) may affect the mouth coating enhancement effect of the resulting heated products of component (A) and (B).

[0356] (Test Example 9) <Positive control and negative control> For the positive control, we used a model ramen soup [2.17g of "Super Cup Soy Sauce" powder soup (manufactured by Acecook Co., Ltd.), 1.60g of chicken oil (manufactured by Maruzen Foods Industry Co., Ltd.), 1.00g of dark soy sauce (manufactured by Kikkoman Corporation), 0.40g of koji base (manufactured by Ajinomoto Co., Inc.), and 0.20g of marrow pork oil (manufactured by Maruzen Foods Industry Co., Ltd.) dissolved in hot water to make a total volume of 100g. Fat content: 1.8%] to which 0.1% by weight of unheated safflower oil (manufactured by Ajinomoto Co., Inc.) was added, and a commercially available fat spread (manufactured by Meiji Co., Ltd., product name "Seven Premium Karoyaka Soft", fat content: 70%) to which 0.1% by weight of unheated safflower oil (manufactured by Ajinomoto Co., Inc.) was added. For the negative control, we used a model ramen soup with a lower fat content than the positive control ramen soup [2.17g of "Super Cup Soy Sauce" powder soup (manufactured by Acecook Co., Ltd.), 0.80g of chicken oil (manufactured by Maruzen Foods Industry Co., Ltd.), 1.00g of dark soy sauce (manufactured by Kikkoman Corporation), 0.40g of koji base (manufactured by Ajinomoto Co., Inc.), and 0.20g of marrow pork oil (manufactured by Maruzen Foods Industry Co., Ltd.) dissolved in hot water to make a total volume of 100g. Fat content: 1.0%] to which 0.1% by weight of unheated safflower oil (manufactured by Ajinomoto Co., Inc.) was added, and a commercially available fat spread with a lower fat content than the positive control fat spread (manufactured by Meiji Co., Ltd., product name "Meiji Corn Soft", fat content: 64%) to which 0.1% by weight of unheated safflower oil (manufactured by Ajinomoto Co., Inc.) was added. For the positive control of mayonnaise, we used regular commercially available mayonnaise (manufactured by Ajinomoto Co., Inc., product name "Pure Select® Mayonnaise", fat content: 73%) to which 0.1% by weight of unheated safflower oil (manufactured by Ajinomoto Co., Inc.) was added. For the negative control, we used commercially available mayonnaise (manufactured by Ajinomoto Co., Inc., product name "Pure Select® Kokuma® 65% Calorie Cut", fat content: 23%) which has a lower fat content than the mayonnaise used as the positive control, with 1% by weight of unheated safflower oil (manufactured by Ajinomoto Co., Inc.) added. <Evaluation Sample Group 9-1> β-caryophyllene and furfural (both manufactured by Sigma-Aldrich) were dissolved in safflower oil (manufactured by Ajinomoto Co., Inc.) at a concentration of 100 ppm each. To each of the foods used in the preparation of the negative control (commercial mayonnaise, model ramen soup, and commercial fat spread), instead of adding unheated safflower oil, 0.1% by weight of the safflower oil (unheated) containing the dissolved β-caryophyllene and furfural was added, and the resulting foods (mayonnaise, ramen soup, and fat spread) were designated as evaluation sample group 9-1. <Evaluation Sample Group 9-2> β-caryophyllene and furfural (both manufactured by Sigma-Aldrich) were dissolved in safflower oil (manufactured by Ajinomoto Co., Inc.) at a concentration of 100 ppm each. The safflower oil was then heated in a water bath (manufactured by Tokyo Rikakikai Co., Ltd.) at 100°C for 30 minutes. The heated safflower oil was added at a concentration of 0.1% by weight to each of the foods used in the preparation of the negative control (commercial mayonnaise, model ramen soup, and commercial fat spread) instead of adding unheated safflower oil. The resulting foods (mayonnaise, ramen soup, and fat spread) were designated as evaluation sample group 9-2. <Sensory evaluation> The mouth coating sensation was evaluated by a panel of three experts who consumed each food item (mayonnaise, ramen soup, and fat spread) as a positive control, negative control, and evaluation sample. The positive control was assigned a score of "5.0 points," the negative control a score of "0.0 points," and the evaluation sample was scored in increments of 0.1 points within the range of 0.0 to 5.0 points. The results are shown in Table 13 below.

[0357] [Table 13]

[0358] As is clear from the results in Table 13, heating of component (A) and / or component (B) (specifically, heating of β-caryophyllene, furfural, and safflower oil) enhanced the mouth-coating sensation in mayonnaise, ramen soup, and fat spread.

[0359] (Test Example 10) <Positive control and negative control> The same positive and negative controls used were those found in Study Example 7. <Evaluation Sample 10-1> β-caryophyllene and furfural (both manufactured by Sigma-Aldrich) were dissolved in rapeseed oil (manufactured by Ajinomoto Co., Inc.) at a concentration of 100 ppm each. To the commercially available mayonnaise used in the preparation of the negative control, instead of adding unheated rapeseed oil, 0.1% by weight of the rapeseed oil (unheated) in which the above β-caryophyllene and furfural were dissolved was added, and the resulting mayonnaise was designated as evaluation sample 10-1. <Evaluation Sample 10-2> β-caryophyllene and furfural (both manufactured by Sigma-Aldrich) were dissolved in rapeseed oil (manufactured by Ajinomoto Co., Inc.) at a concentration of 100 ppm each. This rapeseed oil was then heated in a water bath (manufactured by Tokyo Rikakikai Co., Ltd.) at 100°C for 30 minutes. The heated rapeseed oil was added at a concentration of 0.1% by weight to the commercially available mayonnaise used in the preparation of the negative control, instead of adding the unheated rapeseed oil. The resulting mayonnaise was designated as evaluation sample 10-2. <Sensory evaluation> The evaluation of the mouth coating sensation was conducted by a panel of three experts who repeated two-point discrimination evaluations (Figure 1) and score evaluations (Figure 2) under blind conditions three times each (a total of nine times). For the score evaluation, participants consumed the positive control, negative control, and evaluation samples 10-1 and 10-2, assigning a score of "5.0" for the positive control and "0.0" for the negative control, and then scoring evaluation samples 10-1 and 10-2 in 0.1-point increments within the range of 0.0 to 5.0. The results are shown in Figures 1 and 2.

[0360] As is clear from the results in Figures 1 and 2, in blind sensory evaluation, the heating of component (A) and / or component (B) (specifically, heating of β-caryophyllene, furfural, and rapeseed oil) enhanced the mouth-coating sensation of mayonnaise.

[0361] (Test Example 11) <Positive control and negative control> The same positive and negative controls used were those in Study Example 7. <Evaluation Samples 11-1 to 11-4> (a) β-caryophyllene (manufactured by Sigma-Aldrich) was dissolved in rapeseed oil (manufactured by Ajinomoto Co., Inc.) to a concentration of 10 ppm relative to the rapeseed oil, and then the rapeseed oil was heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rikakikai Co., Ltd.). (b) Furfuryl alcohol (manufactured by Sigma-Aldrich) was dissolved in rapeseed oil to a concentration of 100 ppm, and then the rapeseed oil (manufactured by Ajinomoto Co., Inc.) was heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rikakikai Co., Ltd.). (c)β-caryophyllene and furfuryl alcohol (both manufactured by Sigma-Aldrich) were dissolved in rapeseed oil (manufactured by Ajinomoto Co., Inc.) at concentrations of 10 ppm and 100 ppm, respectively, and the rapeseed oil was then heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rikakikai Co., Ltd.). Instead of adding unheated rapeseed oil to the commercially available mayonnaise used to prepare the negative control, the heated rapeseed oils prepared in (a) to (c) above, and a mixture of the heated rapeseed oil prepared in (a) above and the heated rapeseed oil prepared in (b) above were added, respectively. The resulting mayonnaises were designated as evaluation samples 11-1 to 11-4. <Sensory evaluation> The evaluation of the mouse coating sensation was performed in the same manner as in Test Example 7. The results are shown in Table 14 below.

[0362] [Table 14]

[0363] As is clear from the results in Table 14, the mouth coating sensation was enhanced in both the evaluation samples prepared using the heated product of component (A) and the evaluation samples prepared using the heated product of component (B). Furthermore, in both evaluation samples prepared using a heated product obtained by heating components (A) and (B) together, and evaluation samples prepared using heated components (A) and (B) obtained individually, the mouth coating sensation was enhanced.

[0364] (Test Example 12) <Positive control and negative control> The same positive and negative controls used were those in Study Example 1. <Evaluation sample groups 12-1 and 12-2> Rapeseed oil (manufactured by Ajinomoto Co., Inc.), soybean oil (manufactured by Ajinomoto Co., Inc.), corn oil (manufactured by Ajinomoto Co., Inc.), olive oil (manufactured by Ajinomoto Co., Inc.), safflower oil (manufactured by Ajinomoto Co., Inc.), linseed oil (manufactured by Asahi Co., Ltd.), perilla oil (manufactured by Asahi Co., Ltd.), hydrogenated palm kernel oil (manufactured by J-Oil Mills, Inc.), and medium-chain triglyceride oil (manufactured by Nisshin Oillio Group Ltd.) were heated directly in a water bath (manufactured by Tokyo Rikakikai Co., Ltd.) at 100°C for 30 minutes. After heating, each solvent was added at a rate of 1% by weight to commercially available mayonnaise used in the preparation of the negative control, instead of adding unheated rapeseed oil. The resulting mayonnaise was designated as evaluation sample group 12-1. (III) β-caryophyllene and furfural (both manufactured by Sigma-Aldrich) were dissolved at a concentration of 100 ppm relative to the solvent in rapeseed oil (manufactured by Ajinomoto Co., Inc.), soybean oil (manufactured by Ajinomoto Co., Inc.), corn oil (manufactured by Ajinomoto Co., Inc.), olive oil (manufactured by Ajinomoto Co., Inc.), safflower oil (manufactured by Ajinomoto Co., Inc.), linseed oil (manufactured by Asahi Co., Ltd.), perilla oil (manufactured by Asahi Co., Ltd.), hydrogenated palm kernel oil (manufactured by J-Oil Mills, Inc.), and medium-chain triglyceride oil (manufactured by Nisshin Oillio Group Ltd.), respectively. The mixtures were then heated at 100°C for 30 minutes using a water bath (manufactured by Tokyo Rikakikai Co., Ltd.). After heating, each solvent was added at a concentration of 1% by weight to the commercially available mayonnaise used in the preparation of the negative control, instead of adding unheated rapeseed oil. The resulting mayonnaise was designated as evaluation sample group 12-2. <Sensory evaluation> The evaluation of the mouse coating sensation was performed in the same manner as in Test Example 7. The results are shown in Table 15 below.

[0365] [Table 15]

[0366] As is clear from the results in Table 15, the mouth coating sensation of the evaluation samples was enhanced regardless of whether rapeseed oil, soybean oil, corn oil, olive oil, safflower oil, linseed oil, perilla oil, hydrogenated palm kernel oil, or medium-chain triglyceride oil was used as the oil or fat.

[0367] (Test Example 13) <Positive control and negative control> For the positive control, we used regular commercially available mayonnaise (manufactured by Ajinomoto Co., Inc., product name "Pure Select® Mayonnaise", fat content: 73%) to which 0.1% by weight of unheated safflower oil (manufactured by Ajinomoto Co., Inc.) was added. For the negative control, we used commercially available mayonnaise (manufactured by Ajinomoto Co., Inc., product name "Pure Select® Kokuma® 65% Calorie Cut", fat content: 23%) which has a lower fat content than the positive control mayonnaise, with 0.1% by weight of unheated safflower oil (manufactured by Ajinomoto Co., Inc.) added. <Evaluation Sample> A predetermined amount of β-caryophyllene and furfural (both manufactured by Sigma-Aldrich) was dissolved in safflower oil (manufactured by Ajinomoto Co., Inc.), and then the safflower oil was heated in a water bath (manufactured by Tokyo Rikakikai Co., Ltd.) at 100°C for 30 minutes. After heating, each safflower oil was added at a concentration of 0.1% by weight to the commercially available mayonnaise used in the preparation of the negative control, instead of adding unheated rapeseed oil, and the resulting mayonnaise was used as the evaluation sample. The amounts of β-caryophyllene and furfural dissolved in the safflower oil were adjusted to range from 0.001 to 300,000 ppm relative to the safflower oil, as shown in Tables 16 to 19 below. <Sensory evaluation> The strength of the mouth coating sensation was evaluated by two expert panelists who consumed each of the mayonnaise samples: a positive control, a negative control, and an evaluation sample. The positive control was assigned a score of "5.0 points," the negative control a score of "0.0 points," and the evaluation sample was scored in increments of 0.1 points within the range of 0.0 to 5.0 points. The results are shown in Tables 16-19 below.

[0368] [Table 16]

[0369] [Table 17]

[0370] [Table 18]

[0371] [Table 19]

[0372] As is clear from the results in Tables 16-19, the heated product of component (A) and / or component (B) (specifically, β-caryophyllene and / or furfural, and heated safflower oil, etc.) enhanced the mouth coating sensation of each evaluation sample.

[0373] (Test Example 14) <Example of synthesis> (Synthesis of clobandiol and clobandiol-3-monoacetate) β-caryophyllene oxide (11 mg) was dissolved in 80% aqueous acetic acid solution (1 mL) and left at room temperature for 11 days. After removing excess solvent by reduced pressure, the residue was purified by reverse-phase high-performance liquid chromatography (HPLC) (water-ethanol) to obtain compound 1 (clobandiol) (1.2 mg) and compound 2 (clobandiol-3-monoacetate) (0.7 mg).

[0374] Compound 1 (clobanediol):

[0375] [ka]

[0376] Compound 2 (clobanediol-3-monoacetate):

[0377] [ka]

[0378] (Synthesis of clobanediol diacetate) Clobandiol (5 mg) was dissolved in acetic acid (0.2 mL) and stirred at 80°C for 20 hours. The reaction mixture was concentrated to dryness under reduced pressure, and the resulting residue was purified by reverse-phase HPLC (water-ethanol) to obtain compound 3 (clobandiol diacetate) (1.2 mg).

[0379] Compound 3 (clobanediol diacetate):

[0380] [ka]

[0381] (Synthesis of clobandiol-3-monoisovalerate) Clobandiol (5.7 mg) was dissolved in isovaleric acid (0.1 mL) and stirred at 80°C for 20 hours. Saturated sodium bicarbonate aqueous solution was added to the reaction mixture, and then partitioned with ethyl acetate. The organic layer was dehydrated and dried over anhydrous sodium sulfate, and then concentrated to dryness under reduced pressure. The resulting residue was purified by reverse-phase HPLC (water-ethanol) to obtain compound 4 (clobandiol-3-monoisovalerate) (2 mg).

[0382] Compound 4 (clobanediol-3-monoisovalerate):

[0383] [ka]

[0384] (Synthesis of 2-methoxyclobanol) To a methanol solution (2 mL) of β-caryophyllene oxide (227 mg), tetracyanoethylene (13 mg) was added and the mixture was stirred at room temperature for 20 hours. The reaction mixture was concentrated to dryness under reduced pressure, and the resulting residue was purified by reverse-phase HPLC (water-acetonitrile) to obtain compound 5 (2-methoxyclobanol) (30 mg).

[0385] Compound 5 (2-methoxyclobanol):

[0386] [ka]

[0387] Synthesis of (1R,3Z,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undes-3-en-5-ol and (1R,4R,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undecane-4,5-diol) β-caryophyllene oxide (32 mg) was heated under reflux for 3 hours in acetic acid-sodium acetate buffer / acetonitrile (1:1) (1 mL) at pH 4. Water and n-hexane were added to the reaction mixture and partitioned. The organic layer fraction was purified by reverse-phase HPLC (water-acetonitrile) to obtain compound 6 (2.5 mg) and compound 7 (0.2 mg).

[0388] Compound 6((1R,3Z,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undes-3-en-5-ol):

[0389] [ka]

[0390] Compound 7((1R,4R,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undecane-4,5-diol):

[0391] [ka]

[0392] (Synthesis of caryophyllaenol II) To a 2 mL acetone solution of β-caryophyllene oxide (235 mg), tetracyanoethylene (28 mg) and lithium bromide (465 mg) were added and the mixture was stirred at room temperature for 1 hour. After adding a 10% aqueous sodium thiosulfate solution to the reaction mixture, the mixture was partitioned and extracted with hexane. The organic layer was dehydrated and dried over anhydrous sodium sulfate, then concentrated to dryness under reduced pressure. The residue was purified by reverse-phase HPLC (water-acetonitrile) to obtain compound 8 (caryophyllagenol II) (105 mg).

[0393] Compound 8 (Caryophyllaenol II):

[0394] [ka]

[0395] (Synthesis of (1S,5R,9R)-10,10-dimethyl-2,6-bismethylene-bicyclo[7.2.0]undecane-5-ol acetate and (1R,3EZ,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undes-3-en-5-ol-5-acetate) A pyridine solution (0.1 mL) of caryophyllagenol (12 mg) was mixed with acetic anhydride (0.08 mL) and left at room temperature for 20 hours. The residue obtained by concentrating and drying under reduced pressure was purified by reverse-phase HPLC (water-acetonitrile) to obtain compound 9 (2.1 mg) and compound 10 (0.7 mg), respectively.

[0396] Compound 9((1S,5R,9R)-10,10-dimethyl-2,6-bismethylene-bicyclo[7.2.0]undecane-5-olacetate):

[0397] [ka]

[0398] Compound 10((1R,3EZ,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undes-3-en-5-ol-5-acetate):

[0399] [ka]

[0400] <Positive control and negative control> For the positive control, we used regular commercially available mayonnaise (manufactured by Ajinomoto Co., Inc., product name "Pure Select® Mayonnaise", fat content: 73%) to which 0.001% by weight of ethanol (manufactured by Nippon Alcohol Industry Co., Ltd.) was added. For the negative control, we used commercially available mayonnaise (manufactured by Ajinomoto Co., Inc., product name "Pure Select® Kokuma® 65% Calorie Cut", fat content: 23%) which has a lower fat content than the positive control mayonnaise, with 0.001% by weight of ethanol (manufactured by Nippon Alcohol Industry Co., Ltd.) added. <Evaluation Sample> A specified amount of β-caryophyllene, β-caryophyllene oxide, clobandiol, (1R,3Z,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undes-3-en-5-ol, (1R,4R,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undecane-4,5-diol, clobandiol-3-monoacetate, clobandiol diacetate, clobandiol-3-monoisovalerate, α-pinene, α-pinene oxide, limonene, limonene oxide, α-terpinenol (clobandiol, (1R,3Z Lenbicyclo[7.2.0]undes-3-en-5-ol, (1R,4R,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undecane-4,5-diol, clobandiol-3-monoacetate, clobandiol diacetate, and clobandiol-3-monoisovalerate were obtained from the above synthesis example, while all other substances were manufactured by Sigma-Aldrich. These substances were dissolved in ethanol (manufactured by Nippon Alcohol Industry Co., Ltd.), and 0.001% by weight of this ethanol was added to the commercially available mayonnaise used in the preparation of the negative control. The resulting mayonnaise was used as the evaluation sample. The amounts of β-caryophyllene, β-caryophyllene oxide, clobandiol, (1R,3Z,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undes-3-en-5-ol, (1R,4R,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undecane-4,5-diol, clobandiol-3-monoacetate, clobandiol diacetate, clobandiol-3-monoisovalerate, α-pinene, α-pinene oxide, limonene, limonene oxide, and α-terpinenol, dissolved in ethanol, were adjusted to be in the range of 0.01 to 1 ppm relative to the mayonnaise, as shown in Table 20 below. <Sensory evaluation> The strength of the mouth coating sensation was evaluated by a panel of three experts who consumed each of the mayonnaise samples: a positive control, a negative control, and an evaluation sample. The positive control was assigned a score of "5.0 points," the negative control a score of "0.0 points," and the evaluation sample was scored in increments of 0.1 points within the range of 0.0 to 5.0 points. The results are shown in Table 20 below.

[0401] [Table 20]

[0402] As is clear from the results in Table 20, the addition of β-caryophyllene oxide, clobandiol, (1R,3Z,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undes-3-en-5-ol, (1R,4R,5R,9S)-4,11,11-trimethyl-8-methylenebicyclo[7.2.0]undecane-4,5-diol, clobandiol-3-monoacetate, clobandiol diacetate, clobandiol-3-monoisovalerate, α-pinene oxide, limonene oxide, and α-terpinenol enhanced the mouth coating sensation of each evaluation sample.

[0403] (Test Example 15) <Preparing instant noodles for control> 1.6 parts by weight of salt, 0.1 parts by weight of potassium carbonate (food additive grade), and 0.1 parts by weight of sodium carbonate (food additive grade) were dissolved in 34 parts by weight of water. 35.8 parts by weight of the resulting aqueous solution (kneading water) was added to 100 parts by weight of wheat flour (semi-strong flour) and kneaded for 2 minutes. The resulting noodle dough was formed into a sheet (thickness: 1.5 ± 0.2 mm) using a Marcato S.pA electric pasta machine, both ends were trimmed, and then it was cut into strips 1 mm wide and 30 cm long. The resulting noodles were kneaded and then passed through a continuous steamer (Fuji Seisakusho) and steamed at 100°C for 2 minutes. 100 g of the steamed noodles were seasoned with 30 g of 5% saline solution heated to around 50°C. The seasoned noodles were deep-fried in 145°C oil (palm oil) for 80 seconds in a continuous fryer, and then cooled to room temperature to obtain instant noodles (hereinafter referred to as "control instant noodles"). The instant noodles were stored refrigerated at 5°C until use. <Preparation of heated food A> β-Caliolefin and furfural (both manufactured by Sigma-Aldrich) were dissolved in medium-chain fatty acid oil (manufactured by Fuji Oil Co., Ltd.) to a concentration of 1000 ppm each. The medium-chain fatty acid oil was then heated at 95°C for 30 minutes using a kneader (manufactured by TK Combimix Primix Co., Ltd.) (the resulting heated product will be referred to as "heated product A" below). <Preparation of instant noodles for evaluation sample 15-1> Instant noodles were prepared using the same procedure as the control, except that when preparing the kneading water by dissolving salt, potassium carbonate, and sodium carbonate in water, 0.003 parts by weight of heated material A was added and uniformly dispersed, and 35.803 parts by weight of the resulting dispersion was added to 100 parts by weight of wheat flour (hereinafter, these instant noodles will be referred to as "evaluation sample 15-1 instant noodles"). <Preparation of instant noodles for evaluation sample 15-2> Instant noodles were prepared using the same procedure as the control, except that when preparing the kneading water by dissolving salt, potassium carbonate, and sodium carbonate in water, 0.007 parts by weight of heated material A was added and uniformly dispersed, and 35.807 parts by weight of the resulting dispersion was added to 100 parts by weight of wheat flour (hereinafter, these instant noodles will be referred to as "evaluation sample 15-2 instant noodles"). <Preparation of instant noodles for evaluation sample 15-3> Instant noodles were prepared using the same procedure as the control, except that when preparing the kneading water by dissolving salt, potassium carbonate, and sodium carbonate in water, 0.02 parts by weight of heated material A was added and uniformly dispersed, and 35.82 parts by weight of the resulting dispersion was added to 100 parts by weight of wheat flour (hereinafter, these instant noodles will be referred to as "evaluation sample 15-3 instant noodles"). <Sensory evaluation> 100g each of evaluation samples 15-1 to 15-3 and a control instant noodle were boiled in 300g of 100°C water for 3 minutes, and sensory evaluation was conducted. Three trained expert panels conducted the sensory evaluation, assigning scores to evaluation samples 15-1 to 15-3 in 0.5-point increments based on the following criteria, for "animal fat-like richness" (the thickness and persistence that develops "from the middle to the end" when animal fat is placed in the mouth (specifically, 3 seconds after placing animal fat in the mouth)), "animal fat-like sweetness" (the sweetness that develops "from the beginning to the middle" when animal fat is placed in the mouth (specifically, within 2 seconds after placing animal fat in the mouth)) and "mouth coating sensation" (the sensation of oil clinging to the inside of the mouth when slurping noodles). Furthermore, as an overall evaluation, a "◎" was given if the oiliness was significantly improved compared to the control instant noodles, a "〇" was given if the oiliness was added compared to the control instant noodles, and a "×" was given if there was no oiliness and it was the same as the control instant noodles.

[0404] (Evaluation criteria for richness reminiscent of animal fats, sweetness reminiscent of animal fats, and mouth-coating sensation) +2 points: Stronger than control. +1 point: Slightly stronger than control. 0 points: Equivalent to control -1 point: Slightly weaker compared to control. -2 points: Weaker compared to control.

[0405] The evaluation results are shown in Table 21 below.

[0406] [Table 21]

[0407] As is clear from the results in Table 21, heating of component (A) and / or component (B) (specifically, heating of β-caryophyllene, furfural, and medium-chain fatty acid oil) enhanced the mouth-coating sensation of each evaluation sample. In addition, the richness and sweetness reminiscent of animal fats were also enhanced.

[0408] (Test Example 16) <How to prepare creaming powder> (Model Creaming Powder 1) Model creaming powder 1 was prepared as follows. First, sodium hydroxide, casein acid, dipotassium hydrogen phosphate, and powdered syrup from the raw materials shown in Table 22 were mixed with 60°C warm water in the proportions shown in Table 22. Next, the remaining raw materials (hydrogenated palm kernel oil, monoglycerin fatty acid ester, and sorbitan fatty acid ester) were added to the resulting mixture in the proportions shown in Table 22 and mixed. The resulting mixture was pre-emulsified by stirring with a homomixer (product name: "Labo-Solution", manufactured by Primix) at 8000 rpm for 15 minutes. After that, the resulting emulsion was heated to 400 kg / cm³ using a homogenizer (product name: "APV-2000", manufactured by APV). 2 The mixture was homogenized. The homogenized emulsion was spray-dried using a spray dryer (product name: "Mini Spray Dryer B-290", manufactured by BUCHI) under conditions of an intake air temperature of 180°C and an exhaust air temperature of 90°C to obtain a creaming powder (Model Creaming Powder 1).

[0409] [Table 22]

[0410] (Model Creaming Powder 2) Creaming powder (model creaming powder 2) was obtained using the same procedure as model creaming powder 1, except that the emulsion obtained after preliminary emulsification was heated at 95°C for 30 minutes using a water bath (product name: "EC-Water Bath", manufactured by AS ONE Corporation) before homogenization.

[0411] (Model Creaming Powder 3) Creaming powder (model creaming powder 3) was obtained using the same procedure as for model creaming powder 1, except that the raw materials shown in Table 23 below were used instead of the raw materials shown in Table 22. Specifically, first, sodium hydroxide, casein acid, dipotassium hydrogen phosphate, and powdered syrup from the raw materials shown in Table 23 were mixed with 60°C warm water in the proportions shown in Table 23. Next, the remaining raw materials (hydrogenated palm kernel oil, monoglycerin fatty acid ester and sorbitan fatty acid ester, caryophyllene, and furfural) were added to the resulting mixture in the proportions shown in Table 23 and mixed. The resulting mixture was pre-emulsified by stirring with a homomixer (product name: "Labo-Solution", manufactured by Primix) at 8000 rpm for 15 minutes. After that, the resulting emulsion was heated to 400 kg / cm³ using a homogenizer (product name: "APV-2000", manufactured by APV). 2 The mixture was homogenized. The homogenized emulsion was spray-dried using a spray dryer (product name: "Mini Spray Dryer B-290", manufactured by BUCHI) under conditions of an intake air temperature of 180°C and an exhaust air temperature of 90°C to obtain a creaming powder (Model Creaming Powder 3).

[0412] [Table 23]

[0413] (Model Creaming Powder 4) Creaming powder (model creaming powder 4) was obtained using the same procedure as model creaming powder 3, except that the emulsion obtained after preliminary emulsification was heated at 95°C for 30 minutes using a water bath (product name: "EC-Water Bath", manufactured by AS ONE Corporation) before homogenization.

[0414] All commercially available raw materials were used in the preparation of Model Creaming Powders 1-4. The manufacturers of each raw material are shown in Table 24 below.

[0415] [Table 24]

[0416] <Preparation of evaluation samples (café au lait from test groups 1-8)> Each of the café au lait samples (Test Groups 1-8) was prepared by pouring 180 mL of boiling water into a cup containing the amounts shown in Table 25 below: commercially available instant coffee powder (manufactured by Ajinomoto AGF Co., Ltd.), one of Model Creaming Powders 1-4, and granulated sugar (manufactured by Mitsui Sugar Co., Ltd.), and stirring for several seconds until the powder was completely dissolved.

[0417] [Table 25]

[0418] <Sensory evaluation> Six trained expert panels evaluated the intensity of the mouth coating sensation (oily, thick feeling that spreads throughout the mouth), milkiness (milky aroma and sweetness), and coffee roastiness (coffee-like aroma and bitterness) of the café au lait in Test Sections 1-8, assigning scores on a 5-point scale (1-5 points: 1 point being the weakest, 5 points being the strongest) in 1-point increments. Specifically, Test Section 1 was used as the baseline, with a score of 1 for each of the mouth coating sensation, milkiness, and coffee roastiness. When the amount of model creaming powder in Test Section 1 was increased by 1.5 times (Test Section 2), the mouth coating sensation and milkiness were each set to 5 points. Furthermore, when the amount of instant coffee powder in Test Section 1 was increased by 1.1 times (Test Section 7), the coffee roastiness was set to 3 points. The scores given by each expert panel were averaged, and the resulting average score was used as the evaluation for each café au lait. The evaluation results are shown in Table 26 below.

[0419] [Table 26]

[0420] As is clear from the results in Table 26, the mouth coating sensation, milky sensation, and roasted coffee sensation were enhanced in test section 5, which used heated components (A) and / or heated components (B) (specifically, heated β-caryophyllene, furfural, and hydrogenated palm kernel oil).

[0421] (Test Example 17) <How to prepare creaming powder> (Model Creaming Powder 5) Model creaming powder 5 was prepared as follows. First, sodium hydroxide, casein acid, dipotassium hydrogen phosphate, and powdered syrup from the raw materials shown in Table 23 were mixed with 60°C warm water in the proportions shown in Table 17. Next, the remaining raw materials (hydrogenated palm kernel oil, monoglycerin fatty acid ester and sorbitan fatty acid ester, caryophyllene, and furfural) were added to the resulting mixture in the proportions shown in Table 23 and mixed. The resulting mixture was pre-emulsified by stirring at 8000 rpm for 15 minutes using a homomixer (product name: "Labo-Solution", manufactured by Primix). After that, the resulting emulsion was sterilized by heating at 95°C for 15 seconds using a laboratory ultra-high temperature (UHT) sterilizer (product name: "ECONOLAB-T MK-2", manufactured by PowerPoint International), and then heated at 400 kg / cm³ using a homogenizer (product name: "APV-2000", manufactured by APV). 2 The mixture was homogenized. The homogenized emulsion was spray-dried using a spray dryer (product name: "Mini Spray Dryer B-290", manufactured by BUCHI) under conditions of an intake air temperature of 180°C and an exhaust air temperature of 90°C to obtain a creaming powder (Model Creaming Powder 5).

[0422] The raw materials used in the preparation of Model Creaming Powder 5 are the same as those used in the preparation of Model Creaming Powders 1 to 4.

[0423] <Preparation of evaluation sample (café au lait from test plot 9)> The café au lait for test group 9 was prepared by pouring 180 mL of boiling water into a cup containing the amounts of commercially available instant coffee powder (manufactured by Ajinomoto AGF Co., Ltd.), model creaming powder 7, and granulated sugar (manufactured by Mitsui Sugar Co., Ltd.) shown in Table 27 below, and stirring for several seconds until the powder was completely dissolved.

[0424] [Table 27]

[0425] <Sensory evaluation> The mouth-coating sensation, milkiness, and roasted coffee flavor intensity of the café au lait in test section 9 were evaluated using the same method as in test example 16. The evaluation results are shown in Table 28 below.

[0426] [Table 28]

[0427] As is clear from the results in Table 28, heating β-caryophyllene, furfural, and hydrogenated palm kernel oil at 95°C for 15 seconds significantly enhanced the mouth coating sensation and the roasted coffee flavor.

[0428] (Test Example 18) <How to prepare creaming powder> (Model Creaming Powder 6) Model creaming powder 6 was prepared as follows. First, sodium hydroxide, casein acid, dipotassium hydrogen phosphate, and powdered syrup from the raw materials shown in Table 23 were mixed with 60°C warm water in the proportions shown in Table 17. Next, the remaining raw materials (hydrogenated palm kernel oil, monoglycerin fatty acid ester and sorbitan fatty acid ester, caryophyllene, and furfural) were added to the resulting mixture in the proportions shown in Table 23 and mixed. The resulting mixture was pre-emulsified by stirring it at 8000 rpm for 15 minutes using a homomixer (product name: "Labo-Solution", manufactured by Primix). After that, the resulting emulsion was heated at 95°C for 10 minutes using a water bath (product name: "EC-Water Bath", manufactured by AS ONE Corporation), and then homogenized at 400 kg / cm³ using a homogenizer (product name: "APV-2000", manufactured by APV). 2 The mixture was homogenized. The homogenized emulsion was spray-dried using a spray dryer (product name: "Mini Spray Dryer B-290", manufactured by BUCHI) under conditions of an intake air temperature of 180°C and an exhaust air temperature of 90°C to obtain a creaming powder (Model Creaming Powder 6).

[0429] (Model Creaming Powder 7) Creaming powder (model creaming powder 7) was obtained using the same procedure as model creaming powder 6, except that the emulsion obtained after preliminary emulsification was heated in a water bath at 95°C for 60 minutes before homogenization.

[0430] (Model Creaming Powder 8) Creaming powder (model creaming powder 8) was obtained using the same procedure as model creaming powder 6, except that the emulsion obtained after preliminary emulsification was heated in a water bath at 80°C for 10 minutes before homogenization.

[0431] (Model Creaming Powder 9) Creaming powder (model creaming powder 9) was obtained using the same procedure as model creaming powder 6, except that the emulsion obtained after preliminary emulsification was heated in a water bath at 80°C for 30 minutes before homogenization.

[0432] (Model Creaming Powder 10) Creaming powder (model creaming powder 10) was obtained using the same procedure as for model creaming powder 6, except that the emulsion obtained after preliminary emulsification was heated in a water bath at 80°C for 60 minutes before homogenization.

[0433] (Model Creaming Powder 11) Creaming powder (model creaming powder 11) was obtained using the same procedure as for model creaming powder 6, except that the emulsion obtained after preliminary emulsification was heated in a water bath at 70°C for 10 minutes before homogenization.

[0434] (Model Creaming Powder 12) Creaming powder (model creaming powder 12) was obtained using the same procedure as model creaming powder 6, except that the emulsion obtained after preliminary emulsification was heated in a water bath at 70°C for 30 minutes before homogenization.

[0435] (Model Creaming Powder 13) Creaming powder (model creaming powder 13) was obtained using the same procedure as for model creaming powder 6, except that the emulsion obtained after preliminary emulsification was heated in a water bath at 70°C for 60 minutes before homogenization.

[0436] Table 29 shows the heating conditions (heating temperature, heating time) for the emulsions obtained after preliminary emulsification in the preparation of Model Creaming Powders 6-13.

[0437] [Table 29]

[0438] The raw materials used in the preparation of Model Creaming Powders 6-13 are the same as those used in the preparation of Model Creaming Powders 1-4.

[0439] <Preparation of evaluation samples (café au lait from test groups 10-17)> Each of the café au lait samples (Test Groups 10-17) was prepared by pouring 180 mL of boiling water into a cup containing the amounts shown in Table 30 below: commercially available instant coffee powder (manufactured by Ajinomoto AGF Co., Ltd.), one of Model Creaming Powders 6-13, and granulated sugar (manufactured by Mitsui Sugar Co., Ltd.), and stirring for several seconds until the powder was completely dissolved.

[0440] [Table 30]

[0441] <Sensory evaluation> The intensity of the mouth coating sensation, milkiness, and coffee roastiness of the café au lait in test sections 10-17 was evaluated using the same method as in Test Example 16. The evaluation results are shown in Table 31 below.

[0442] [Table 31]

[0443] As is clear from the results in Table 31, heated products obtained by heating β-caryophyllene, furfural, and hydrogenated palm kernel oil at 70°C or higher significantly enhanced the mouth-coating sensation and milky taste.

[0444] (Test Example 19) <How to prepare creaming powder> (Model Creaming Powder 14-17) Model creaming powders 14-17 were prepared as follows. First, sodium hydroxide, casein acid, dipotassium hydrogen phosphate, and powdered syrup from the raw materials shown in Table 32 were mixed with 60°C warm water in the proportions shown in Table 32. Next, the remaining raw materials (hydrogenated palm kernel oil, monoglycerin fatty acid ester and sorbitan fatty acid ester, caryophyllene, and furfural) were added to the resulting mixture in the proportions shown in Table 32 and mixed. The resulting mixture was pre-emulsified by stirring at 8000 rpm for 15 minutes using a homomixer (product name: "Labo-Solution", manufactured by Primix). After that, the resulting emulsion was heated at 95°C for 30 minutes using a water bath (product name: "EC-Water Bath", manufactured by AS ONE Corporation), and then homogenized at 400 kg / cm³ using a homogenizer (product name: "APV-2000", manufactured by APV). 2 The mixture was homogenized. The homogenized emulsion was spray-dried using a spray dryer (product name: "Mini Spray Dryer B-290", manufactured by BUCHI) under conditions of an intake air temperature of 180°C and an exhaust air temperature of 90°C to obtain creaming powders (model creaming powders 14-17).

[0445] [Table 32]

[0446] The raw materials used in the preparation of Model Creaming Powders 14-17 are the same as those used in the preparation of Model Creaming Powders 1-4.

[0447] <Preparation of evaluation samples (café au lait from test plots 18-21)> Each of the café au lait samples (Test Groups 18-21) was prepared by pouring 180 mL of boiling water into a cup containing the amounts shown in Table 33 below: commercially available instant coffee powder (manufactured by Ajinomoto AGF Co., Ltd.), one of the model creaming powders 16-19, and granulated sugar (manufactured by Mitsui Sugar Co., Ltd.), and stirring for several seconds until the powder was completely dissolved.

[0448] [Table 33]

[0449] <Sensory evaluation> The mouth-coating sensation, milkiness, and coffee roast intensity of the café au lait in test sections 18-21 were evaluated using the same method as in Test Example 16. The evaluation results are shown in Table 34 below.

[0450] [Table 34]

[0451] As shown in Table 34, the roasted flavor of coffee tended to be significantly enhanced when the proportion of furfural was higher than that of β-caryophyllene. Furthermore, the sample from test plot 21 had a strong roasted coffee flavor, which likely prevented a thorough evaluation of the mouthfeel and milkiness. [Industrial applicability]

[0452] According to the present invention, a mouse coating sensation enhancer that can enhance the mouse coating sensation and a method for producing the same can be provided. Furthermore, the present invention may provide a food product with enhanced mouth-coating properties and a method for producing the same. Furthermore, the present invention may provide a method for enhancing the feel of a mouse coating. Furthermore, the present invention provides a coffee roasting flavor enhancer that can enhance the roasted flavor of coffee, as well as a method for producing the same. Furthermore, the present invention can provide a coffee beverage with an enhanced coffee roasting flavor and a method for producing the same. Furthermore, the present invention may provide a method for enhancing the roasted flavor of coffee.

[0453] This application is based on Japanese Patent Application No. 2019-046558 (filing date: March 13, 2019), the contents of which are fully incorporated herein.

Claims

1. This includes adding the heated ingredients described in (A) and (B) below, The heated product of (A) is obtained by heating (A) at 70 to 120°C for 0.1 to 100 minutes. The heated product of (B) is obtained by heating (B) at 70 to 120°C for 0.1 to 100 minutes, and A method for enhancing the roasted and / or milky flavor of coffee, wherein the amount of furfural heated to obtain product (A) is greater than the amount of β-caryophyllene heated to obtain product (B). (A) Furfural and oils and fats (B) β-caryophyllene

2. A method for producing a coffee beverage with enhanced coffee roast flavor and / or milk flavor, comprising heating (A) below at 70 to 120°C for 0.1 to 100 minutes and heating (B) below at 70 to 120°C for 0.1 to 100 minutes, wherein the amount of furfural in (A) heated is greater than the amount of β-caryophyllene in (B) heated. (A) Furfural and oils and fats (B) β-caryophyllene

3. A method for producing a coffee roast flavor and / or milk flavor enhancer, comprising heating (A) below at 70 to 120°C for 0.1 to 100 minutes and heating (B) below at 70 to 120°C for 0.1 to 100 minutes, wherein the amount of furfural in (A) heated is greater than the amount of β-caryophyllene in (B) heated. (A) Furfural and oils and fats (B) β-caryophyllene

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