Flavor enhancer

Abstract

To provide a novel flavor improver, a novel composition for addition to consumer goods, and a novel method for improving the flavor of consumer goods.SOLUTION: The present invention provides a flavor improver that comprises at least one compound selected from the following group A (excluding flavor improvers for cigarette addition). The present invention also provides a composition for addition to consumer goods, comprising at least one compound selected from the following group A (excluding flavor improvers for cigarette addition). (Group A): 3-(furan-2-yl) propanoic acid, 3-(3-methylfuran-2-yl) propanoic acid, 3-(4-methylfuran-2-yl) propanoic acid, and 3-(5-methylfuran-2-yl) propanoic acid.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a fragrance improving agent, a composition for adding to consumer goods, and a method for improving the fragrance of consumer goods.

Background Art

[0002] Recently, consumers' demands for food and beverages and cosmetics have become more sophisticated and diverse. In particular, attention has been focused on the fragrance, and the characteristics of the fragrance have become an important factor in the appeal of products. For example, there is an increasing demand for a fragrance improving agent that can improve the fragrance by formulation, for example, impart or enhance sustainability, naturalness, volume, aging feeling, etc. to the fragrance or taste.

[0003] So far, various compositions capable of improving the fragrance and flavor have been proposed. For example, the present applicant has proposed a fragrance improving composition (Patent Document 1) containing one or more selected from the group consisting of 3-methyl-2-furan acetic acid, 4-methyl-2-furan acetic acid, and 5-methyl-2-furan acetic acid as an active ingredient.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] Although the technology described in Patent Document 1 is also quite useful, in order to meet the desire to improve the fragrances of diversified consumer goods, it is expected to develop a new fragrance improving agent with a high fragrance improving effect that can impart a better fragrance to consumer products and enable differentiation from the fragrances of existing products.

[0006] From the above, an object of the present invention is to provide a novel fragrance improving agent, a composition for adding to consumer goods, and a method for improving the fragrance of consumer goods. [Means for solving the problem]

[0007] The present inventors conducted diligent research to solve the above problems and found that 3-(furan-2-yl)propanoic acid, 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, and 3-(5-methylfuran-2-yl)propanoic acid exhibit excellent flavor-improving effects, leading to the completion of the present invention.

[0008] Thus, a brief overview of some of the representative inventions disclosed in this application is as follows:

[0009] [1] Flavor enhancers comprising one or more compounds selected from Group A below (excluding flavor enhancers for tobacco additives). (Group A) 3-(furan-2-yl)propanoic acid, 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, 3-(5-methylfuran-2-yl)propanoic acid [2] The flavor enhancer according to [1], wherein the flavor enhancer is a flavor enhancer for flavor compositions, a flavor enhancer for food and beverages, or a flavor enhancer for beverages. [3] A composition for consumer goods additives (excluding compositions for tobacco additives) containing one or more compounds selected from Group A below as active ingredients. (Group A) 3-(furan-2-yl)propanoic acid, 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, 3-(5-methylfuran-2-yl)propanoic acid [4] The consumer additive composition according to [3], wherein the consumer additive composition is a flavoring composition (excluding flavoring compositions for tobacco additives), a flavor-improving composition for food and beverages, or a composition for improving the mouthfeel of beverages. [5] A method for improving the flavor of a consumer product, comprising the step of adding one or more compounds selected from group A below to the consumer product. (Group A) 3-(furan-2-yl)propanoic acid, 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, 3-(5-methylfuran-2-yl)propanoic acid [6] A method for improving the flavor of consumer goods as described in [5], wherein the consumer goods are food and beverages, and in the step, the compound is added so that the total concentration of the compound is in the range of 0.01 ppb to 10 ppm, based on the total mass of the food and beverages, thereby improving the flavor of the food and beverages. [7] A method for improving the flavor of a consumer good as described in [5], wherein the consumer good is a beverage, and in the step, the compound is added so that the total concentration of the compound is in the range of 0.01 ppb to 10 ppm based on the total mass of the beverage, thereby improving the drinkability of the beverage. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a novel flavor enhancer, a composition for use as an additive in consumer goods, and a method for improving the flavor of consumer goods. [Modes for carrying out the invention]

[0011] Hereinafter, one embodiment of the present invention will be described in detail. In this specification, "~" means a range including the lower and upper limits, "concentration (ppm, ppb, ppt)" and "%" mean "mass concentration" and "mass percentage concentration," respectively, unless otherwise specified. In this specification, "flavor" means one or more senses that can be altered by aroma, typically including olfaction and / or taste. In this specification, the term "flavor improvement" includes adding (newly adding) a flavor and / or enhancing a flavor, and means that the flavor is improved as a result of adding or enhancing the flavor. Furthermore, the term "flavor improvement" also includes adding, enhancing, modulating, suppressing, or improving senses other than olfaction and / or taste as a result of flavor addition and / or flavor enhancement. Furthermore, in this specification, the flavor of food and beverages may also be referred to as "flavor." In addition, in this specification, "improvement of the flavor of consumer goods" includes both "improvement of the flavor of food and beverages, etc.," which contributes to the sense of smell and taste, and "improvement of the aroma of cosmetics, etc.," which contributes to the sense of smell but not to taste, as defined above for "flavor." Furthermore, in this specification, "addition" includes at least one of simply adding something to a certain object by spraying, dropping, etc., and mixing something with a certain object.

[0012] (Flavor enhancer; agent that enhances the feeling of fullness in beverages) A flavor enhancer according to one embodiment of the present invention (hereinafter sometimes referred to as "the present flavor enhancer") consists of one or more compounds selected from group A below. However, the present flavor enhancer does not include flavor enhancers for tobacco additives (the same applies hereinafter). (Group A) 3-(furan-2-yl)propanoic acid, 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, 3-(5-methylfuran-2-yl)propanoic acid

[0013] The flavor enhancer in this case is 3-(furan-2-yl)propanoic acid, which is a compound represented by the following formula (1); 3-(3-methylfuran-2-yl)propanoic acid is a compound represented by the following formula (2); 3-(4-methylfuran-2-yl)propanoic acid is a compound represented by the following formula (3); and 3-(5-methylfuran-2-yl)propanoic acid is a compound represented by the following formula (4).

[0014] [ka]

[0015] 3-(furan-2-yl)propanoic acid has been detected and identified in acerola (Journal of Food Science (2016), 81(1), pp.97-105), licorice (International Journal of Pharma and Bio Sciences (2013), 4(4), pp.741-755), and Japanese walnut (Zhongguo Shiyan Fangjixue Zazhi (2013), 19(9), pp.62-65). It is also known as a flavoring component for tobacco (Xiangliao Xiangjing Huazhuangpin (2002), (2), pp.1-3). In addition, 3-(5-methylfuran-2-yl)propanoic acid has been detected and identified in tobacco smoke (Acta Chemica Scandinavica (1989), 43(4), pp.381-5).

[0016] However, regarding these compounds, nothing was known at all about their aroma characteristics and their usability as flavor improvers (flavor improvers for fragrance compositions, flavor improvers for foods and beverages, enhancers for the drinking feeling of beverages). The present inventors have first found that 3-(furan-2-yl)propanoic acid, 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, and 3-(5-methylfuran-2-yl)propanoic acid commonly exhibit characteristic aromas typified by cinnamon-like, syrup-like aromas, etc. And, as shown by an example in the examples described later, by adding 3-(furan-2-yl)propanoic acid, 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, 3-(5-methylfuran-2-yl)propanoic acid (hereinafter these may be collectively referred to as "the compounds of this case") as the flavor improver of this case to various consumer goods (excluding tobacco. The same shall apply hereinafter), it has also been first found that the flavor (aroma in the case of cosmetics, etc.) of the consumer goods can be improved.

[0017] The flavor improver of this case consists only of one or more compounds selected from the above Group A, but it may consist substantially only of these compounds based on the ordinary knowledge possessed by those skilled in the art. For example, it is not a problem as long as it does not affect flavor improvement even if it contains impurities remaining when these compounds are purchased as reagents.

[0018] Incidentally, the flavor improver of this case has an excellent effect of improving the flavor of foods and beverages. Among them, in particular, it has a remarkable effect of improving the drinking feeling of beverages. Therefore, the flavor improver of this case is preferably used as a flavor improver for foods and beverages, and most preferably used as an enhancer for the drinking feeling of beverages. Here, the "drinking feeling" of a beverage means the flavor felt after drinking the beverage, particularly showing thickness and taste, and evoking a sense of fulfillment when drinking. And, "thickness" means the feeling that the taste felt in the beverage spreads throughout the beverage (hereinafter, the same shall apply to the "drinking feeling" and "thickness").

[0019] The consumer goods to which the present fragrance improver is to be added are not particularly limited, and examples thereof include fragrance compositions, foods and drinks, cosmetics, pharmaceuticals, or health and hygiene products.

[0020] 3-(Furan-2-yl)propanoic acid, 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, and 3-(5-methylfuran-2-yl)propanoic acid can be obtained by any method that can be carried out by those skilled in the art, for example, by purchasing them as food flavor compounds or reagents, extracting them from natural products, or synthesizing them according to a conventional method. As an example of the synthesis of 3-(furan-2-yl)propanoic acid, according to the method described in "Liu Xiujuan, Wang Geyun, Li Lianbin, Sun Lingfeng, Flavour fragrance cosmetics, No.2 (2002), 1-3", (a) using 2-furaldehyde as a raw material, reacting it with propanedioic acid (malonic acid) (Knoevenagel condensation) to synthesize 3-(furan-2-yl)prop-2-enoic acid (3-(furan-2-yl)acrylic acid), and (b) hydrogenating the obtained 3-(furan-2-yl)prop-2-enoic acid under a Raney (registered trademark) nickel catalyst to synthesize 3-(furan-2-yl)propanoic acid. For the synthesis of 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, and 3-(5-methylfuran-2-yl)propanoic acid, in the above method, instead of 2-furaldehyde as the raw material, 3-methyl-2-furaldehyde, 4-methyl-2-furaldehyde, and 5-methyl-2-furaldehyde can be used for synthesis.

[0021] The obtained 3-(furan-2-yl)propanoic acid, 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, and 3-(5-methylfuran-2-yl)propanoic acid may be further purified using means such as column chromatography or vacuum distillation, if necessary.

[0022] The concentration of the flavor improving agent in the flavor improving composition to be added (the total concentration of the compound if the flavor improving agent contains two or more compounds; the same applies hereinafter) can be arbitrarily determined according to the flavor characteristics of the flavor improving composition and / or the target to which the flavor improving composition is added, but preferably it is within the range of 10 ppb to 1% of the total mass of the flavor improving composition. More specifically, the lower limit can be any of 10 ppb (0.01 ppm), 100 ppb (0.1 ppm), 1 ppm, 10 ppm, 100 ppm, or 0.1%, and the upper limit can be any of 1%, 0.1%, 100 ppm, 10 ppm, 1 ppm, or 100 ppb (0.1 ppm), and the concentration can be within any combination of these lower and upper limits, but is not limited to these.

[0023] The concentration of the flavor enhancer in the food or beverage to be added can be arbitrarily determined according to the flavor characteristics of the food or beverage, but preferably it is within the range of 0.01 ppb to 10 ppm relative to the total mass of the food or beverage. More specifically, the lower limit can be any of 0.01 ppb, 0.1 ppb, 1 ppb, 10 ppb, 100 ppb, or 1 ppm, and the upper limit can be any of 10 ppm, 1 ppm, 100 ppb, 10 ppb, 1 ppb, or 0.1 ppb, and the concentration can be within any combination of these lower and upper limits, but is not limited to these.

[0024] The concentration of the flavor enhancer in the cosmetic product to be added can be arbitrarily determined according to the fragrance characteristics of the cosmetic product, but preferably it is within the range of 0.01 ppb to 10 ppm relative to the total mass of the cosmetic product. More specifically, the lower limit can be any of 0.01 ppb, 0.1 ppb, 1 ppb, 10 ppb, 100 ppb, or 1 ppm, and the upper limit can be any of 10 ppm, 1 ppm, 100 ppb, 10 ppb, 1 ppb, or 0.1 ppb, and the concentration can be within any combination of these lower and upper limits, but is not limited to these.

[0025] The flavor-improving compositions to which this flavor enhancer can be added are not particularly limited, but suitable examples include vanilla flavor-improving compositions, mint flavor-improving compositions, strawberry flavor-improving compositions, orange flavor-improving compositions, lemon flavor-improving compositions, shiso flavor-improving compositions, grapefruit flavor-improving compositions, grape flavor-improving compositions, peach flavor-improving compositions, apple flavor-improving compositions, mango flavor-improving compositions, cream flavor-improving compositions, chocolate flavor-improving compositions, milk flavor-improving compositions, egg flavor-improving compositions, coffee flavor-improving compositions, black tea flavor-improving compositions, sugar flavor-improving compositions, butter flavor-improving compositions, spicy citrus flavor-improving compositions, beer flavor-improving compositions, yogurt flavor-improving compositions, sesame flavor-improving compositions, peanut flavor-improving compositions, corn flavor-improving compositions, consommé flavor-improving compositions, tomato flavor-improving compositions, beef flavor-improving compositions, pork flavor-improving compositions, chicken flavor-improving compositions, and seafood flavor-improving compositions.

[0026] Furthermore, the articles to which the flavor-improving composition to which the flavor-improving agent is added are not particularly limited, but examples include consumer goods such as food and beverages, cosmetics, pharmaceuticals, or health and hygiene products. In addition, the flavor-improving composition to which the flavor-improving agent is added can also be added to various fragrance compositions to impart flavor to those fragrance compositions and improve their flavor.

[0027] The flavors of food and beverages to which this flavor enhancer can be added (the same applies to food and beverages to which a flavor enhancer composition containing this flavor enhancer can be added; the same applies hereinafter) are not particularly limited, but examples include various citrus flavors such as lemon, orange, grapefruit, lime, mandarin, mandarin orange, kabosu, sudachi, hassaku, iyokan, yuzu, shikwasa, kumquat; strawberry, blueberry, raspberry, apple, cherry, plum, apricot, peach, pineapple, banana, melon, Various fruit flavors such as mango, papaya, kiwi, pear, grape, muscat, and Kyoho grape; dairy flavors such as milk, yogurt, and butter; vanilla flavor; various tea flavors such as green tea, black tea, oolong tea, and herbal tea; coffee flavor; cola (spicy citrus) flavor; chocolate (cacao) flavor; cocoa flavor; various mint flavors such as spearmint and peppermint; cinnamon, chamomile, cardamom, caraway, cumin, clove, pepper, coriander, and spices. Flavors of various spices or herbs such as pepper, shiso, ginger, star anise, thyme, chili pepper, nutmeg, basil, marjoram, rosemary, bay leaf, garlic, and wasabi; flavors of various nuts such as almonds, cashews, and walnuts; flavors of various alcoholic beverages such as wine, brandy, whiskey, rum, gin, liqueur, sake, shochu, beer, sparkling wine, and non-alcoholic beer; flavors of vegetables such as onions, celery, carrots, tomatoes, and cucumbers; and chicken and duck meat. Examples of food and beverages that have one or more of the following flavors: various meat flavors such as pork, beef, lamb, and horse meat; various seafood and seaweed flavors such as red fish such as tuna, white fish such as mackerel, sea bream, salmon, and horse mackerel, freshwater fish such as sweetfish, trout, and carp, shellfish such as turban shells, clams, short-necked clams, and freshwater clams, various crustaceans such as shrimp and crabs, and various seaweeds such as wakame and kelp; various grain flavors such as rice, barley, wheat, and malt; and various fats and oils such as beef fat, chicken fat, lard, and various fish oils.In other words, the food or beverage may have only one of the above flavors, or it may have two or more flavors, and the multiple flavors may be of the same type or different types. For example, an example of the former would be a fruit flavor that has multiple fruit flavors, such as banana, peach, and apple (so-called mixed fruit flavor), and an example of the latter would be a citrus flavor such as lemon and a milky flavor (such as a citrus-flavored lactic acid drink), or a mint flavor, citrus flavor, and cola flavor (such as a mint or lemon-flavored cola drink).

[0028] Among the foods and beverages to which this flavor enhancer can be added, the most preferred examples include, but are not limited to, vanilla-flavored, mint-flavored, strawberry-flavored, orange-flavored, lemon-flavored, shiso-flavored, grapefruit-flavored, grape-flavored, peach-flavored, apple-flavored, mango-flavored, cream-flavored, chocolate-flavored, milk-flavored, egg-flavored, coffee-flavored, black tea-flavored, sugar-flavored, butter-flavored, spicy citrus-flavored, beer-flavored, yogurt-flavored, sesame-flavored, peanut-flavored, corn-flavored, consommé-flavored, tomato-flavored, beef-flavored, pork-flavored, chicken-flavored, seafood-flavored, clam-flavored, and fish sauce-flavored foods and beverages. Here, "vanilla-flavored food and beverages" refers to food and beverages that have been flavored with vanilla beans or vanilla-flavoring enhancers, such as vanilla ice cream, vanilla-flavored sweetened milk, vanilla-flavored pudding (typical custard pudding), vanilla-flavored yogurt, vanilla-flavored caramel, and vanilla-flavored chocolate. The same applies to other food and beverages.

[0029] More specific examples of food and beverages include rice crackers, rice crackers, puffed rice crackers, mochi, manju, uiro, bean paste, yokan, mizuyokan, kintama, jelly, castella, candy, biscuits, crackers, potato chips, cookies, pies, pudding, buttercream, custard cream, cream puffs, waffles, sponge cake, donuts, chocolate, chewing gum, caramel, candy, peanut paste or other pastes, and other sweets; bread, udon, ramen, Chinese noodles, sushi, gomokumeshi, fried rice, pilaf, gyoza wrappers, shumai. Breads such as chicken skin, okonomiyaki, takoyaki, noodles, rice dishes, and other grains; pickles such as fermented rice bran pickles, pickled plums, fukujinzuke, bettara pickles, senmaizuke, rakkyo, miso pickles, takuan pickles, and pickling mixes; fish such as mackerel, sardines, saury, salmon, tuna, bonito, whale, flounder, sand eel, and sweetfish; squid such as Japanese flying squid, spear squid, cuttlefish, and firefly squid; octopuses such as common octopus and baby octopus; shrimp such as kuruma prawns, spot prawns, spiny lobsters, and black tiger prawns; crabs such as king crab, snow crab, swimming crab, and hairy crab; clams Shellfish such as clams, scallops, oysters, and mussels; processed seafood products such as canned goods, boiled fish, tsukudani, surimi, processed seafood products (chikuwa, kamaboko, fried kamaboko, crab leg kamaboko, etc.), fried foods, tempura, etc.; meat products such as chicken, pork, beef, lamb, and horse meat; processed foods using meat such as curry, stew, beef stew, Hayashi rice sauce, meat sauce, mapo tofu, hamburgers, dumplings, kamameshi mix, soups (corn soup, tomato soup, consommé soup, etc.), meatballs, braised pork, and canned meat; table salt, seasoned salt, soy sauce, powdered soy sauce, miso, Powdered miso, moromi, hishio, furikake, ochazuke mix, margarine, mayonnaise, dressing, vinegar, sanbaizu, powdered sushi vinegar, Chinese seasoning mix, tempura dipping sauce, noodle soup (kombu dashi or katsuobushi dashi, etc.), sauces (medium-thick sauce, tomato sauce, etc.), ketchup, yakiniku sauce, curry roux, stew mix, soup base, dashi base (kombu dashi or katsuobushi dashi, etc.), compound seasonings, new mirin, mixed flours such as fried chicken flour and takoyaki flour, and other seasonings; animal or plant-based dashi-flavored foods and beverages to which these seasonings have been added; dairy products such as cheese, yogurt, and butter;Various fermented products made from various microorganisms such as brewer's yeast, baker's yeast, lactic acid bacteria; simmered dishes such as vegetable stews, Chikuzen-ni, Oden, and hot pot dishes; ingredients and side dishes for takeout bento boxes; fruit juices and soft drinks containing fruit juice, fruit pulp drinks and fruit drinks containing fruit pulp, made from fruits such as apples, grapes, and citrus fruits (grapefruit, oranges, lemons, etc.); vegetables such as tomatoes, bell peppers, celery, melons, bitter melons, carrots, potatoes, asparagus, bracken, and fiddlehead ferns, as well as vegetable-based beverages and vegetable soups containing these vegetables; coffee, cocoa, green tea, black tea, oolong tea, soft drinks, cola drinks, carbonated drinks (citrus flavored cider and other flavored drinks), Examples include: beverages for enjoyment such as lactic acid bacteria drinks; beverages containing herbal medicines and herbs; functional beverages such as cola drinks, fruit juices, dairy drinks, sports drinks, honey drinks, vitamin supplements, mineral supplements, nutritional drinks, nourishing drinks, and lactic acid bacteria drinks; non-alcoholic beverages such as alcohol-flavored beverages (beer-flavored, plum wine-flavored, chuhai-flavored, etc.); and other brewed alcoholic beverages (sparkling) or liqueurs (sparkling), such as wine, shochu, awamori, sake, beer, chuhai, cocktail drinks, sparkling wine, fruit wine, medicinal wine, and so-called "third beer," or alcoholic beverages containing these.

[0030] The cosmetics to which the flavor enhancer in question can be added (the same applies to cosmetics to which a flavor enhancing composition containing the flavor enhancer in question can be added; the same applies hereinafter) are not particularly limited, but examples include: perfumes such as eau de cologne, eau de toilette, eau de parfum, and parfum; hair care products such as shampoo, conditioner, and hair styling products (hair cream, pomade, etc.); cosmetics such as foundation, lipstick, lip balm, lip gloss, lotion, cosmetic emulsion, cosmetic cream, cosmetic gel, serum, and face mask; antiperspirant spray, deodorant sheet, deodorant cream, deodorant Examples include deodorant products such as tonic sticks; bath additives such as inorganic salts, cooling agents, carbon dioxide-based agents, skincare agents, enzyme-based agents, and herbal medicine-based agents; sunscreens and other sun tanning cosmetics; facial cleansers such as face soaps and facial creams; body soaps and body washes; laundry soaps, laundry detergents, disinfectant detergents, deodorizing detergents, fabric softeners, dish soaps, and cleaning detergents; health and hygiene products such as toothpaste, tissues, and toilet paper; and fragrance products such as air fresheners and room fragrances for rooms and cars.

[0031] (Composition for consumer goods additive) A consumer additive composition according to one embodiment of the present invention (hereinafter sometimes referred to as "the present composition") contains one or more compounds selected from the following group A as active ingredients. However, the present composition does not include tobacco additive compositions (the same applies hereinafter). (Group A) 3-(furan-2-yl)propanoic acid, 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, 3-(5-methylfuran-2-yl)propanoic acid

[0032] The active ingredient of this composition is 3-(furan-2-yl)propanoic acid, which is a compound represented by the following formula (1); 3-(3-methylfuran-2-yl)propanoic acid, which is a compound represented by the following formula (2); 3-(4-methylfuran-2-yl)propanoic acid, which is a compound represented by the following formula (3); and 3-(5-methylfuran-2-yl)propanoic acid, which is a compound represented by the following formula (4).

[0033] [ka]

[0034] As mentioned above, 3-(furan-2-yl)propanoic acid has been detected and identified in acerola (Journal of Food Science (2016), 81(1), pp.97-105), licorice (International Journal of Pharma and Bio Sciences (2013), 4(4), pp.741-755), and Japanese walnut (Zhongguo Shiyan Fangjixue Zazhi (2013), 19(9), pp.62-65). It is also known as a flavoring component for tobacco (Xiangliao Xiangjing Huazhuangpin (2002), (2), pp.1-3). In addition, 3-(5-methylfuran-2-yl)propanoic acid has been detected and identified in tobacco smoke (Acta Chemica Scandinavica (1989), 43(4), pp.381-5).

[0035] However, it was completely unknown that these compounds could be used as active ingredients in compositions for consumer goods additives (particularly fragrance compositions, flavor-improving compositions for food and beverages, and compositions for enhancing the mouthfeel of beverages). As an example will be shown in the examples described below, the inventors have for the first time discovered that by adding the present composition, in which 3-(furan-2-yl)propanoic acid, 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, and 3-(5-methylfuran-2-yl)propanoic acid are active ingredients, the flavor (or aroma, in the case of cosmetics, etc.) of various consumer goods can be improved.

[0036] Furthermore, since this composition improves the flavor of consumer goods, it can also be referred to as a flavor-improving composition. Here, the term "flavor-improving composition" is a concept that includes flavor compositions (flavors) and taste-imparting compositions containing extracts of natural flavoring materials and / or synthetic flavoring materials. For example, a "vanilla flavor-improving composition" is a flavor-improving composition having the flavor of vanilla, and examples include vanilla flavor compositions (flavors), vanilla taste-imparting compositions, etc., that contain vanilla extract (extract, oleoresin, etc.), which is a natural flavoring material, and vanillin, ethyl vanillin, etc., which are synthetic flavoring materials, as well as one or both of these. Similarly, a "mint flavor-improving composition" is a flavor-improving composition having the flavor of mint, and examples include mint flavor compositions (flavors), mint taste-imparting compositions, etc., that contain mint extract (extract, oleoresin, etc.), which is a natural flavoring material, and l-menthol, l-carvone, etc., which are synthetic flavoring materials, as well as one or both of these.

[0037] This composition exhibits excellent effects in improving the flavor of food and beverages, and in particular, it is remarkably effective in improving the mouthfeel of beverages. Therefore, this composition is preferable for use as a flavor-improving composition for food and beverages, and most preferably for use as a mouthfeel-improving composition for beverages.

[0038] The compositions in question may be composed of only one or more of 3-(furan-2-yl)propanoic acid, 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, or 3-(5-methylfuran-2-yl)propanoic acid, without containing any other components. Alternatively, they may contain other components as long as they contain one or more of 3-(furan-2-yl)propanoic acid, 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, or 3-(5-methylfuran-2-yl)propanoic acid in predetermined amounts. For example, if the composition contains solvents and / or other flavoring components other than 3-(furan-2-yl)propanoic acid, 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, and 3-(5-methylfuran-2-yl)propanoic acid, the composition itself can also be used as a flavoring composition (fragrance composition).

[0039] The methods for obtaining 3-(furan-2-yl)propanoic acid, 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, and 3-(5-methylfuran-2-yl)propanoic acid are as described in the "Flavor Enhancers" section above.

[0040] The concentrations of 3-(furan-2-yl)propanoic acid, 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, and 3-(5-methylfuran-2-yl)propanoic acid in the composition (the total concentration of these compounds if two or more are included; the same applies hereinafter) can be arbitrarily determined according to the flavor characteristics of the consumer product to which the composition is added, but preferably within the range of 10 ppb to 1% of the total mass of the composition. More specifically, the lower limit can be any of 10 ppb (0.01 ppm), 100 ppb (0.1 ppm), 1 ppm, 10 ppm, 100 ppm, or 0.1%, and the upper limit can be any of 1%, 0.1%, 100 ppm, 10 ppm, 1 ppm, or 100 ppb (0.1 ppm), and the concentration can be within any combination of these lower and upper limits, but is not limited to these.

[0041] The articles to which this composition can be added are not particularly limited, but examples include consumer goods such as fragrance compositions, food and beverages, cosmetics, pharmaceuticals, or health and hygiene products, with food and beverages being preferred. Specific examples of consumer goods are as described in the "Flavor Enhancers" section above.

[0042] For example, this composition can be added to various flavor compositions to improve their flavor. This composition can be added to vanilla-flavored food and beverages, mint-flavored food and beverages, strawberry-flavored food and beverages, orange-flavored food and beverages, lemon-flavored food and beverages, shiso-flavored food and beverages, grapefruit-flavored food and beverages, grape-flavored food and beverages, peach-flavored food and beverages, apple-flavored food and beverages, mango-flavored food and beverages, cream-flavored food and beverages, chocolate-flavored food and beverages, milk-flavored food and beverages, egg-flavored food and beverages, coffee-flavored food and beverages, black tea-flavored food and beverages, sugar-flavored food and beverages, butter-flavored food and beverages, spicy citrus-flavored food and beverages, beer-flavored food and beverages, yogurt-flavored food and beverages, sesame-flavored food and beverages, peanut-flavored food and beverages, corn-flavored food and beverages, consommé-flavored food and beverages, tomato-flavored food and beverages, beef-flavored food and beverages, pork-flavored food and beverages, chicken-flavored food and beverages, seafood-flavored food and beverages, etc., to improve their flavor. Therefore, this composition can be suitably used, for example, for vanilla-flavored food and beverages, mint-flavored food and beverages, strawberry-flavored food and beverages, orange-flavored food and beverages, lemon-flavored food and beverages, shiso-flavored food and beverages, grapefruit-flavored food and beverages, grape-flavored food and beverages, peach-flavored food and beverages, apple-flavored food and beverages, mango-flavored food and beverages, cream-flavored food and beverages, chocolate-flavored food and beverages, milk-flavored food and beverages, egg-flavored food and beverages, coffee-flavored food and beverages, black tea-flavored food and beverages, sugar-flavored food and beverages, butter-flavored food and beverages, spicy citrus-flavored food and beverages, beer-flavored food and beverages, yogurt-flavored food and beverages, sesame-flavored food and beverages, peanut-flavored food and beverages, corn-flavored food and beverages, consommé-flavored food and beverages, tomato-flavored food and beverages, beef-flavored food and beverages, pork-flavored food and beverages, chicken-flavored food and beverages, and seafood-flavored food and beverages.

[0043] When adding the composition in question to a fragrance composition, the concentration of the compound in question, which is the active ingredient of the composition (the total concentration if two or more compounds are included; the same applies hereinafter), in the fragrance composition can be arbitrarily determined according to the fragrance characteristics of the fragrance composition, but preferably it is within the range of 10 ppb to 1% of the total mass of the fragrance composition. More specifically, the lower limit can be any of 10 ppb (0.01 ppm), 100 ppb (0.1 ppm), 1 ppm, 10 ppm, 100 ppm, or 0.1%, and the upper limit can be any of 1%, 0.1%, 100 ppm, 10 ppm, 1 ppm, or 100 ppb (0.1 ppm), and the concentration can be within any combination of these lower and upper limits, but is not limited to these.

[0044] The composition may be added to consumer goods on its own, or it may be added to consumer goods in combination with one or more water-soluble fragrances, emulsified fragrance compositions, fragrance compounds, and natural essential oils. Furthermore, if the composition contains a solvent and / or other fragrance components other than 3-(furan-2-yl)propanoic acid, 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, and 3-(5-methylfuran-2-yl)propanoic acid, the composition itself may be used as a fragrance composition. In this case, the fragrance of the fragrance composition is not particularly limited and may be any fragrance that can be improved by the composition.

[0045] When adding the composition to food or beverages, the concentration of the compound, which is the active ingredient of the composition, in the food or beverage can be arbitrarily determined according to the flavor characteristics of the food or beverage, but preferably it is within the range of 0.01 ppb to 10 ppm relative to the total mass of the food or beverage. More specifically, the lower limit can be any of 0.01 ppb, 0.1 ppb, 1 ppb, 10 ppb, 100 ppb, or 1 ppm, and the upper limit can be any of 10 ppm, 1 ppm, 100 ppb, 10 ppb, 1 ppb, or 0.1 ppb, and the concentration can be within any combination of these lower and upper limits, but is not limited to these.

[0046] (Fragrance composition) A fragrance composition according to one embodiment of the present invention (hereinafter sometimes referred to as "the present fragrance composition") is a form of a flavor-improving composition to which the present flavor-improving agent has been added, or a form of the present composition, and contains predetermined amounts of 3-(furan-2-yl)propanoic acid, 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, and 3-(5-methylfuran-2-yl)propanoic acid, and can be added to various articles for the purpose of flavoring. The present fragrance composition can improve the flavor of various articles by being added to them.

[0047] Specific examples of the fragrance compositions in question include fragrance compositions for food and beverages (also called flavor compositions) and fragrance compositions for cosmetics (also called fragrance compositions). Examples of articles to which the fragrances can be added include, as mentioned above, consumer goods such as food and beverages, cosmetics, pharmaceuticals, and health and hygiene products. The form of the fragrance compositions in question is not particularly limited, and examples include water-soluble fragrance compositions, oil-soluble fragrance compositions, emulsified fragrance compositions, and powdered fragrance compositions.

[0048] The concentrations of 3-(furan-2-yl)propanoic acid, 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, and 3-(5-methylfuran-2-yl)propanoic acid in the present fragrance composition (the total concentration of these compounds if two or more are included; the same applies hereinafter) can be arbitrarily determined according to the target of the fragrance composition. As with the present composition described above, the amount added should be adjusted based on the concentrations of the active ingredients 3-(furan-2-yl)propanoic acid, 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, and 3-(5-methylfuran-2-yl)propanoic acid. Examples of concentrations of 3-(furan-2-yl)propanoic acid, 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, and 3-(5-methylfuran-2-yl)propanoic acid include a range of 10 ppb to 1% relative to the total mass of the fragrance composition. More specifically, the lower limit can be any of 10 ppb (0.01 ppm), 100 ppb (0.1 ppm), 1 ppm, 10 ppm, 100 ppm, or 0.1%, and the upper limit can be any of 1%, 0.1%, 100 ppm, 10 ppm, 1 ppm, or 100 ppb (0.1 ppm), and the concentration can be within any combination of these lower and upper limits, but is not limited to these.

[0049] Furthermore, in addition to 3-(furan-2-yl)propanoic acid, 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, and 3-(5-methylfuran-2-yl)propanoic acid, the fragrance composition may also contain any other compound or component.

[0050] Examples of such compounds or components include various types of fragrance compounds, natural essential oils, fragrance compositions, oil-soluble dyes, vitamins, functional substances, fish extracts, animal meat extracts, plant extracts, yeast extracts, animal and plant proteins, animal and plant protein hydrolysates, starch, dextrin, sugars, amino acids, nucleic acids, organic acids, or solvents.

[0051] Examples of fragrance compounds include natural essential oils, natural fragrances, and synthetic fragrances, as described in "Japan Patent Office Gazette, Collection of Well-Known and Conventional Technologies (Fragrances), Part II: Food Fragrances (Published January 14, 2000)," "Survey on the Actual Use of Food Fragrance Compounds in Japan (FY2000 Ministry of Health and Welfare Scientific Research Report, Japan Fragrance Manufacturers Association, Published March 2001)," and "Synthetic Fragrances: Chemistry and Product Knowledge (Revised and Enlarged Edition Published December 20, 2016, Edited by the Synthetic Fragrance Editorial Committee, Chemical Daily Co., Ltd.)."

[0052] Specific examples of synthetic fragrance compounds include hydrocarbon compounds such as monoterpenes like α-pinene, β-pinene, γ-terpinene, myrcene, camphene, and limonene; sesquiterpenes such as valencene, cedrene, caryophyllene, and longifolene; and 1,3,5-undecatriene.

[0053] Examples of alcohol compounds include saturated alcohols such as butanol, pentanol, 3-octanol, and hexanol; unsaturated alcohols such as (Z)-3-hexen-1-ol, prenol, and 2,6-nonadienol; terpene alcohols such as linalool, geraniol, citronellol, tetrahydromyrcenolic acid, farnesol, nerolidol, cedrol, α-terpineol, terpinen-4-ol, and borneol; and aromatic alcohols such as benzyl alcohol, phenylethyl alcohol, and cinnamyl alcohol.

[0054] Examples of aldehyde compounds include saturated aldehydes such as acetaldehyde, hexanal, octanal, and decanal; unsaturated aldehydes such as (E)-2-hexenal and 2,4-octadienal; terpene aldehydes such as citronellal, hydroxycitronellal, citral, myrthenal, and perillaldehyde; and aromatic aldehydes such as benzaldehyde, cinnamylaldehyde, vanillin, ethyl vanillin, heliotropin, and p-tolylaldehyde.

[0055] Examples of ketone compounds include saturated and unsaturated ketones such as 2-heptanone, 2-undecanone, 1-octen-3-one, acetoin, and 6-methyl-5-hepten-2-one (methylheptenone); diketones and hydroxyketones such as diacetyl, 2,3-pentanedione, maltol, ethylmaltol, cyclotene, and 2,5-dimethyl-4-hydroxy-3(2H)-furanone; terpene ketones such as carvone, menthone, and nootkatone; ketones derived from terpene decomposition products such as α-ionone, β-ionone, and β-damascenone; and aromatic ketones such as raspberry ketone.

[0056] Examples of furan or ether compounds include furfuryl alcohol, furfural, rose oxide, linalool oxide, mentfuran, theaspiran, estragole, eugenol, and 1,8-cineole.

[0057] Examples of ester compounds include aliphatic esters such as ethyl acetate, isoamyl acetate, octyl acetate, ethyl butyrate, ethyl isobutyrate, isoamyl butyrate, ethyl 2-methylbutyrate, ethyl isovalerate, 2-methylbutyl isobutyrate, ethyl hexanoate, allyl hexanoate, ethyl heptanoate, ethyl octanoate, isoamyl isovalerate, and ethyl nonanoate; terpene alcohol esters such as linalyl acetate, geranyl acetate, lavandulyl acetate, terpinyl acetate, and neryl acetate; and aromatic esters such as benzyl acetate, methyl salicylate, methyl cinnamate, cinnamyl propionate, ethyl benzoate, cinnamyl isovalerate, and ethyl 3-methyl-2-phenylglycidate.

[0058] Examples of lactone compounds include saturated lactones such as γ-decalactone, γ-dodecalactone, δ-decalactone, and δ-dodecalactone, and unsaturated lactones such as 7-decene-4-olide and 2-decene-5-olide.

[0059] Examples of acidic compounds include saturated and unsaturated fatty acids such as acetic acid, butyric acid, isovaleric acid, hexanoic acid, octanoic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid.

[0060] Examples of nitrogen-containing compounds include indole, skatole, pyridine, alkyl-substituted pyrazines, methyl anthranilate, and trimethylpyrazine.

[0061] Examples of sulfur-containing compounds include methanethiol, dimethyl sulfide, dimethyl disulfide, allyl isothiocyanate, 3-methyl-2-buten-1-thiol, 3-methyl-2-butanethiol, 3-methyl-1-butanethiol, 2-methyl-1-butanethiol, 3-mercaptohexanol, 4-mercapto-4-methyl-2-pentanone, 3-mercaptohexyl acetate, p-mentha-8-thiol-3-one, and furfuryl mercaptan.

[0062] Examples of natural essential oils include sweet orange, bitter orange, petitgrain, lemon, bergamot, mandarin, neroli, peppermint, spearmint, lavender, chamomile, rosemary, eucalyptus, sage, basil, rose, hyacinth, lilac, geranium, jasmine, ylang-ylang, anise, clove, ginger, nutmeg, cardamom, cedar, cypress, vetiver, patchouli, and labdanum.

[0063] Examples of various plant and animal extracts include extracts of herbs or spices, extracts of coffee, green tea, black tea, or oolong tea, and milk or dairy products and various enzyme hydrolysates such as lipases or proteases thereof.

[0064] The fragrance composition in question can be prepared by adding the flavor-improving agent in question to a flavor-improving composition, or by adding the composition in question to a suitable solvent or dispersion medium using a known method.

[0065] The preferred form of the fragrance composition is a flavor-improving composition to which the flavor-improving agent is added, or a solution obtained by dissolving the composition and other components as needed in a water-soluble or oil-soluble solvent, an emulsified preparation, a powder preparation, or other solid preparations (such as solid fats).

[0066] Examples of water-soluble solvents include ethanol, methanol, acetone, tetrahydrofuran, acetonitrile, 2-propanol, methyl ethyl ketone, glycerin, propylene glycol, and dipropylene glycol. Of these, ethanol or glycerin are particularly preferred from the viewpoint of use in food and beverages. Examples of oil-soluble solvents include vegetable oils and fats, animal oils and fats, refined oils and fats (for example, processed oils such as medium-chain fatty acid triglycerides and short-chain fatty acid triglycerides such as triacetin and trippropionine), various essential oils, and triethyl citrate.

[0067] Furthermore, to obtain an emulsified formulation, the flavor-improving composition containing the flavor-improving agent or the composition in question can be emulsified together with a water-soluble solvent and an emulsifier. The method of emulsifying the flavor-improving composition containing the flavor-improving agent or the composition in question is not particularly limited, and an emulsified liquid with excellent stability can be obtained by emulsifying using emulsifiers such as various types of emulsifiers conventionally used in food and beverages, for example, fatty acid monoglycerides, fatty acid diglycerides, fatty acid triglycerides, propylene glycol fatty acid esters, sucrose fatty acid esters, polyglycerin fatty acid esters, lecithin, modified starch, sorbitan fatty acid esters, quillaja extract, gum arabic, tragacanth gum, guar gum, karaya gum, xanthan gum, pectin, alginic acid and its salts, carrageenan, gelatin, casein quillaja saponin, or sodium caseinate, using a homomixer, colloid mill, rotary disc homogenizer, high-pressure homogenizer, etc. The amount of these emulsifiers used is not strictly limited and can be varied over a wide range depending on the type of emulsifier used, but generally, it is appropriate to use about 0.01 to about 100 parts by mass, preferably about 0.1 to about 50 parts by mass, per 1 part by mass of the flavor-improving composition to which the flavor-improving agent has been added or per 1 part by mass of the composition in question. In addition, in order to stabilize the emulsified state, in addition to water, one or more types of polyhydric alcohols such as glycerin, propylene glycol, sorbitol, maltitol, sucrose, glucose, trehalose, sugar solution, and reduced starch syrup may be added to the emulsified liquid.

[0068] Furthermore, the resulting emulsified liquid can be dried to produce a powder formulation if desired. During the powdering process, sugars such as gum arabic, trehalose, dextrin, sugar, lactose, glucose, starch syrup, and reduced starch syrup may be added as needed. The amounts used can be appropriately selected according to the desired characteristics of the powder formulation.

[0069] In addition to the above, this fragrance composition may contain, as necessary, other components commonly used in fragrance compositions. For example, it may contain solvents such as water and ethanol, and fragrance fixatives such as ethylene glycol, propylene glycol, dipropylene glycol, glycerin, hexyl glycol, benzyl benzoate, triethyl citrate, diethyl phthalate, Harcolin, medium-chain triglyceride, and medium-chain diglyceride.

[0070] (Consumer goods) A consumer product according to one embodiment of the present invention (hereinafter sometimes referred to as "the present consumer product") contains a predetermined amount of the present flavor enhancer or composition. Because the present consumer product contains an effective amount of the present flavor enhancer or composition, it can provide a consumer product with improved flavor.

[0071] Specific examples of the consumer goods in question are as described in the "Flavor Enhancers" section above: "Foods and beverages to which the Flavor Enhancers can be added" and "Cosmetics to which the Flavor Enhancers can be added."

[0072] In the consumer goods in question, the amount of flavor enhancer or composition added to the consumer goods can be arbitrarily determined according to the flavor of the consumer goods and the desired degree of effect. The amount to be added should be adjusted based on the concentration of the active ingredients 3-(furan-2-yl)propanoic acid, 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, and 3-(5-methylfuran-2-yl)propanoic acid (if two or more of these compounds are included, their total concentration; the same applies hereinafter).

[0073] (Methods for improving the flavor of consumer goods) A method for improving the flavor of consumer goods according to one embodiment of the present invention includes the step of adding one or more compounds (the compounds in question) selected from the following group A to the consumer goods. (Group A) 3-(furan-2-yl)propanoic acid, 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, 3-(5-methylfuran-2-yl)propanoic acid

[0074] By adding an effective amount of the compound in question to a consumer product, the flavor of that consumer product can be improved. The compound in question can be added as a flavor enhancer or as an active ingredient in the composition. Therefore, the method for improving the flavor of a consumer product according to this embodiment can be rephrased as including the step of adding the flavor enhancer or the composition to the consumer product.

[0075] In the method for improving the flavor of consumer goods according to this embodiment, the amount of the compound in question (i.e., the flavor enhancer or composition in question) added to the consumer goods only needs to be an effective amount that improves the flavor by the active ingredient, the compound in question, and can be arbitrarily set according to the type and form of consumer goods. In this case, an example of the concentration of the compound in question in the consumer goods is as described in the "flavor enhancer" section above.

[0076] In the method for improving the flavor of consumer goods, the method of adding the compound (flavor enhancer or composition) to the consumer goods is not particularly limited. Furthermore, the timing of adding the compound (flavor enhancer or composition) to the consumer goods is not particularly limited.

[0077] In the method for improving the flavor of consumer goods according to this embodiment, preferably, the consumer goods are food or beverages, and in the step, the compound is added so that the total concentration of the compound is in the range of 0.01 ppb to 10 ppm, based on the total mass of the food or beverage. This makes it possible to suitably improve the flavor of the food or beverage.

[0078] Furthermore, in the method for improving the flavor of consumer goods according to this embodiment, more preferably, the consumer goods are beverages, and in the step, the compound is added so that the total concentration of the compound is in the range of 0.01 ppb to 10 ppm, based on the total mass of the beverage. This makes it possible to suitably improve the drinkability of the beverage. [Examples]

[0079] The present invention will be described in more detail below with reference to examples. However, the present invention is not limited to these examples.

[0080] [Example 1] Effect of adding to fragrance composition The effects of adding 3-(furan-2-yl)propanoic acid, 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, and 3-(5-methylfuran-2-yl)propanoic acid to vanilla flavoring composition (flavor-improving composition), mint flavoring composition (flavor-improving composition), milk flavoring composition (flavor-improving composition), and strawberry flavoring composition (flavor-improving composition) were confirmed as follows.

[0081] 1% ethanol solution, 1% propylene glycol solution, and 1% MCT (medium-chain triglyceride) solution, each containing commercially available 3-(furan-2-yl)propanoic acid, 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, and 3-(5-methylfuran-2-yl)propanoic acid, respectively, were prepared (these will also be used in the following examples).

[0082] [Example 1-1] Preparation of vanilla flavoring composition A vanilla basic fragrance composition was prepared according to the formulation shown in Table 1 below.

[0083] [Table 1]

[0084] A 1% ethanol solution of the compound in question was added to a vanilla base fragrance composition so that the concentration of the compound in question in the vanilla base fragrance composition was as shown in Table 5 below, thereby preparing the fragrance compositions of the present invention, products 1-1 to 1-16. The obtained fragrance compositions of the present invention, products 1-1 to 1-16, were then subjected to sensory evaluation by 15 well-trained panelists (with more than 10 years of experience). In the sensory evaluation, the vanilla base fragrance composition without the compound in question was used as a control product, 1-1, and the panelists were asked to comment on the aroma of the present invention products 1-1 to 1-16 compared to control product 1-1.

[0085] [Examples 1-2] Preparation of milk flavoring composition A milk-based flavoring composition was prepared according to the formulation shown in Table 2 below.

[0086] [Table 2]

[0087] A 1% propylene glycol solution of the compound in question was added to a milk-based fragrance composition so that the concentration of the compound in question in the milk-based fragrance composition was as shown in Table 5 below, thereby preparing the fragrance compositions of the present invention, products 1-17 to 1-32. The resulting fragrance compositions of the present invention, products 1-17 to 1-32, were then subjected to sensory evaluation by 15 well-trained panelists (with more than 10 years of experience). In the sensory evaluation, a milk-based fragrance composition without the compound in question was used as a control product, product 1-2, and the panelists were asked to comment on the aroma of the present invention products 1-17 to 1-32 compared to control product 1-2.

[0088] [Examples 1-3] Preparation of mint flavoring composition A basic mint fragrance composition was prepared according to the formulation shown in Table 3 below.

[0089] [Table 3]

[0090] A 1% MCT solution of the compound in question was added to a basic mint fragrance composition so that the concentration of the compound in question in the basic mint fragrance composition was as shown in Table 5 below, thereby preparing the fragrance compositions of the present invention, products 1-33 to 1-48. The resulting fragrance compositions of the present invention, products 1-33 to 1-48, were then subjected to sensory evaluation by 15 well-trained panelists (with more than 10 years of experience). In the sensory evaluation, the aroma of the present invention products 1-33 to 1-48 was commented on in comparison to the basic mint fragrance composition without the compound in question, which was used as the control product 1-3.

[0091] [Examples 1-4] Preparation of Strawberry Flavor Composition A basic strawberry fragrance composition was prepared according to the formulation shown in Table 4 below.

[0092] [Table 4]

[0093] A 1% propylene glycol solution of the compound in question was added to a basic strawberry fragrance composition so that the concentration of the compound in question in the basic strawberry fragrance composition was as shown in Table 5 below, thereby preparing the fragrance compositions of the present invention, products 1-49 to 1-64. The resulting fragrance compositions of the present invention, products 1-49 to 1-64, were then subjected to sensory evaluation by 15 well-trained panelists (with more than 10 years of experience). In the sensory evaluation, the aroma of products 1-49 to 1-64 was commented on in comparison to a basic strawberry fragrance composition without the compound in question, which was used as a control product, product 1-44.

[0094] [Examples 1-5] Sensory evaluation of various fragrance compositions The results of the sensory evaluation of Examples 1-1 to 1-4 (Products 1-1 to 1-64 of the present invention) are shown in Table 5 below.

[0095] [Table 5]

[0096] As shown in Table 5, the compound in question was confirmed to improve the aroma of various fragrance compositions.

[0097] [Example 2] Effect of adding to beverages The effects of adding 3-(furan-2-yl)propanoic acid, 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, and 3-(5-methylfuran-2-yl)propanoic acid to black coffee, coffee with milk, lemon tea, cola, non-alcoholic beer-flavored beverages, sparkling wine, sports drinks, and fruit drinks were confirmed as follows.

[0098] [Example 2-1] Preparation of black coffee A 1% ethanol solution of the compound in question was added to commercially available black coffee so that the compound reached the concentrations corresponding to products 2-1 to 2-16 of the present invention in Table 6 below, thereby preparing black coffee products 2-1 to 2-16 of the present invention.

[0099] Then, the resulting black coffee products 2-1 to 2-16 were subjected to sensory evaluation by 15 well-trained panelists (with 10 years or more of experience). The sensory evaluation was conducted by comparing products 2-1 to 2-16 with control product 2-1, which was used as the control product. The panelists were asked to comment on the aroma and flavor of the products 2-1 to 2-16 compared to control product 2-1, and also scored the taste (as defined above) compared to control product 2-1 according to the evaluation criteria below. The scores were then averaged.

[0100] <Evaluation criteria regarding the feeling of satisfaction from drinking> Significantly increased compared to control product 2-1: 5 points Significantly increased compared to control product 2-1: 4 points Compared to control product 2-1, there was a certain degree of increase: 3 points Slightly increased compared to control product 2-1: 2 points Equivalent to control product 2-1: 1 point

[0101] [Example 2-2] Preparation of coffee with milk A 1% ethanol solution of the compound in question was added to commercially available coffee with milk so that the compound reached the concentrations corresponding to products 2-17 to 2-32 of the present invention in Table 6 below, thereby preparing coffee with milk according to products 2-17 to 2-32 of the present invention.

[0102] Then, the milk-containing coffee products 2-17 to 2-32 obtained from the present invention were subjected to sensory evaluation by 15 well-trained panelists (with more than 10 years of experience). The sensory evaluation was conducted by having the panelists comment on the aroma and flavor of the present invention products 2-17 to 2-32 compared to the commercially available milk-containing coffee product 2-2, which was used as a control product 2-2, and by averaging the scores given by the panelists for the sense of body (definition as described above) compared to the control product 2-2, according to the evaluation criteria below.

[0103] <Evaluation criteria regarding the feeling of satisfaction from drinking> Significantly increased compared to control product 2-2: 5 points Significantly increased compared to control product 2-2: 4 points Compared to control product 2-2, there was a certain degree of increase: 3 points Slightly increased compared to control product 2-2: 2 points Equivalent to control product 2-2: 1 point

[0104] [Examples 2-3] Preparation of Lemon Tea A 1% ethanol solution of the compound in question was added to commercially available sweetened lemon tea so that the compound reached the concentrations corresponding to products 2-33 to 2-48 of the present invention in Table 6 below, thereby preparing lemon tea products 2-33 to 2-48 of the present invention.

[0105] Then, the lemon teas of the obtained products 2-33 to 2-48 of the present invention were subjected to sensory evaluation by 15 well-trained panelists (with more than 10 years of experience). The sensory evaluation was conducted by having the panelists comment on the aroma and flavor of products 2-33 to 2-48 compared to control product 2-3, which was used as the control product 2-3, and by averaging the scores given by the panelists according to the evaluation criteria below regarding the sense of body (as defined above) compared to control product 2-3.

[0106] <Evaluation criteria regarding the feeling of satisfaction from drinking> Significantly increased compared to control product 2-3: 5 points Significantly increased compared to control product 2-3: 4 points Compared to control product 2-3, there was a certain degree of increase: 3 points Slightly increased compared to control samples 2-3: 2 points Equivalent to control product 2-3: 1 point

[0107] [Examples 2-4] Preparation of Cola A 1% ethanol solution of the compound in question was added to commercially available cola (spicy citrus flavored beverage) so that the compound in question reached the concentrations corresponding to products 2-49 to 2-64 of the present invention in Table 6 below, thereby preparing the cola products 2-49 to 2-64 of the present invention.

[0108] Then, the resulting cola samples 2-49 to 2-64 of the present invention were subjected to sensory evaluation by 15 well-trained panelists (with more than 10 years of experience). The sensory evaluation involved comparing the flavor of products 2-49 to 2-64 with a control product 2-4 (a cola without the compound in question), and also averaging the scores given by the panelists to the drinkability (as defined above) compared to the control product 2-4, according to the evaluation criteria below.

[0109] <Evaluation criteria regarding the feeling of satisfaction from drinking> Significantly increased compared to control product 2-4: 5 points Compared to control product 2-4, there was a significant increase: 4 points Compared to control product 2-4, there was a certain degree of increase: 3 points Slightly increased compared to control product 2-4: 2 points Equivalent to control product 2-4: 1 point

[0110] [Examples 2-5] Preparation of non-alcoholic beer-flavored beverage A 1% propylene glycol solution of the compound in question was added to a commercially available non-alcoholic beer-flavored beverage (alcohol content 0.00%) so that the compound in question reached the concentrations corresponding to products 2-65 to 2-80 of the present invention in Table 7 below, thereby preparing non-alcoholic beer-flavored beverages of products 2-65 to 2-80 of the present invention.

[0111] Then, the non-alcoholic beer-flavored beverages of the present invention, products 2-65 to 2-80, were subjected to sensory evaluation by 15 well-trained panelists (with 10 years or more of experience). The sensory evaluation was conducted by comparing products 2-65 to 2-80 with a non-alcoholic beer-flavored beverage without the compound in question (control product 2-5), and by having the panelists comment on the flavor and taste compared to control product 2-5. The panelists also scored the beverages based on the following evaluation criteria to assess the overall drinking experience (as defined above), and the scores were averaged.

[0112] <Evaluation criteria regarding the feeling of satisfaction from drinking> Significantly increased compared to control product 2-5: 5 points Significantly increased compared to control product 2-5: 4 points Compared to control product 2-5, there was a certain degree of increase: 3 points Slightly increased compared to control product 2-5: 2 points Equivalent to control product 2-5: 1 point

[0113] [Examples 2-6] Preparation of sparkling alcoholic beverage A 1% ethanol solution of the compound in question was added to commercially available sparkling alcoholic beverage (5% alcohol content) so that the compound in question reached the concentrations corresponding to products 2-81 to 2-96 in Table 7 below, thereby preparing sparkling alcoholic beverages of products 2-81 to 2-96.

[0114] Then, the resulting sparkling beer products 2-81 to 2-96 were subjected to sensory evaluation by 15 well-trained panelists (with 10 years or more of experience). The sensory evaluation involved comparing products 2-81 to 2-96 with a control product 2-6 (a sparkling beer without the compound in question), and having the panelists comment on the flavor and taste of the products compared to control product 2-6. The panelists also scored the "drinkability" (as defined above) of the products according to the evaluation criteria below, and the scores were averaged.

[0115] <Evaluation criteria regarding the feeling of satisfaction from drinking> Significantly increased compared to control product 2-6: 5 points Compared to control product 2-6, the score increased significantly: 4 points Compared to control product 2-6, there was a certain degree of increase: 3 points Slightly increased compared to control sample 2-6: 2 points Equivalent to control product 2-6: 1 point

[0116] [Examples 2-7] Preparation of sports drinks A 1% ethanol solution of the compound in question was added to a commercially available sports drink so that the compound reached the concentrations corresponding to products 2-97 to 2-112 of the present invention in Table 7 below, thereby preparing sports drinks of products 2-97 to 2-112 of the present invention.

[0117] Then, the sports drinks containing the obtained products 2-97 to 2-112 of the present invention were subjected to sensory evaluation by 15 well-trained panelists (with more than 10 years of experience). The sensory evaluation was conducted by having the panelists comment on the flavor of the products 2-97 to 2-112 compared to a sports drink without the compound in question (control product 2-7), and by averaging the scores given by the panelists to the drinkability (defined as described above) compared to control product 2-7, according to the evaluation criteria below.

[0118] <Evaluation criteria regarding the feeling of satisfaction from drinking> Significantly increased compared to control product 2-7: 5 points Compared to control product 2-7, the score increased significantly: 4 points Compared to control sample 2-7, there was a certain degree of increase: 3 points Slightly increased compared to control product 2-7: 2 points Equivalent to control product 2-7: 1 point

[0119] [Examples 2-8] Preparation of fruit beverages A 1% ethanol solution of the compound in question was added to a commercially available fruit beverage (containing 10% orange juice and 10% mango juice) so that the compound reached the concentrations corresponding to products 2-113 to 2-128 of the present invention in Table 7 below, thereby preparing the fruit beverages of products 2-113 to 2-128 of the present invention.

[0120] Then, the fruit beverages of the present invention, products 2-113 to 2-128, were subjected to sensory evaluation by 15 well-trained panelists (with more than 10 years of experience). The sensory evaluation was conducted by comparing products 2-113 to 2-128 with a fruit beverage without the compound in question (control product 2-8), and by having the panelists comment on the flavor and taste compared to control product 2-8. The panelists also scored the drinkability (as defined above) according to the evaluation criteria below, and the scores were averaged.

[0121] <Evaluation criteria regarding the feeling of satisfaction from drinking> Significantly increased compared to control product 2-8: 5 points Compared to control product 2-8, the score increased significantly: 4 points Compared to control product 2-8, there was a certain degree of increase: 3 points Slightly increased compared to control sample 2-8: 2 points Equivalent to control product 2-8: 1 point

[0122] [Examples 2-9] Sensory evaluation of various beverages Table 6 shows the results of the sensory evaluation for Examples 2-1 to 2-4 (Products 2-1 to 2-64 of the present invention), and Table 7 shows the results of the sensory evaluation for Examples 2-5 to 2-8 (Products 2-65 to 2-128 of the present invention).

[0123] [Table 6]

[0124] [Table 7]

[0125] As shown in Tables 6 and 7, it was confirmed that the compound improves the flavor of various beverages and, in particular, gives them a more satisfying drinking experience.

[0126] [Example 3] Effect of adding to food The effects of adding 3-(furan-2-yl)propanoic acid, 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, and 3-(5-methylfuran-2-yl)propanoic acid to corn chowder soup, tomato soup, milk chocolate, and vanilla ice cream were confirmed as follows.

[0127] [Example 3-1] Preparation of corn potage soup A 1% ethanol solution of the compound in question was added to commercially available corn potage soup so that the compound reached the concentrations corresponding to products 3-1 to 3-16 of the present invention shown in Table 8 below, thereby preparing corn potage soups of products 3-1 to 3-16 of the present invention.

[0128] Then, the corn potage soups of the present invention, products 3-1 to 3-16, were subjected to sensory evaluation by 15 well-trained panelists (with more than 10 years of experience). In the sensory evaluation, the flavor of products 3-1 to 3-16 was compared to the commercially available corn potage soup without the compound in question, which was used as control product 3-1, and the panelists were asked to comment on the flavor of the products 3-1 to 3-16 compared to control product 3-1.

[0129] [Example 3-2] Preparation of Tomato Soup A 1% MCT solution of the compound in question was added to commercially available tomato soup so that the compound reached the concentrations corresponding to products 3-17 to 3-32 of the present invention in Table 8 below, thereby preparing tomato soups of products 3-17 to 3-32 of the present invention.

[0130] Then, the resulting tomato soups of the present invention, 3-17 to 3-32, were subjected to sensory evaluation by 15 well-trained panelists (with more than 10 years of experience). In the sensory evaluation, a commercially available tomato soup without the compound in question was used as a control product, 3-2, and the panelists were asked to comment on the flavor of the present invention products 3-17 to 3-32 compared to the control product 3-2.

[0131] [Example 3-3] Preparation of milk chocolate A 1% MCT solution of the compound in question was added to commercially available milk chocolate so that the compound reached the concentrations corresponding to products 3-33 to 3-48 of the present invention in Table 8 below, thereby preparing milk chocolate products 3-33 to 3-48 of the present invention.

[0132] Then, the resulting milk chocolate products 3-33 to 3-48 were subjected to sensory evaluation by 15 well-trained panelists (with more than 10 years of experience). In the sensory evaluation, the panelists commented on the flavor of products 3-33 to 3-48 compared to the commercially available milk chocolate without the compound in question (control product 3-3).

[0133] [Examples 3-4] Preparation of vanilla ice cream A 1% ethanol solution of the compound in question was added to commercially available vanilla ice cream so that the compound reached the concentrations corresponding to products 3-49 to 3-64 of the present invention in Table 8 below, thereby preparing vanilla ice cream products 3-49 to 3-64 of the present invention.

[0134] Then, the vanilla ice cream samples 3-49 to 3-64 of the present invention were subjected to sensory evaluation by 15 well-trained panelists (with more than 10 years of experience). In the sensory evaluation, vanilla ice cream without the compound in question was used as a control sample 3-4, and the panelists were asked to comment on the flavor of products 3-49 to 3-64 compared to the control sample 3-4.

[0135] [Examples 3-5] Sensory evaluation of various food products Table 8 shows the results of the sensory evaluation of Examples 3-1 to 3-4 (Products 3-1 to 3-64 of the present invention).

[0136] [Table 8]

[0137] As shown in Table 8, the compound in question was confirmed to improve the flavor of various foods.

[0138] [Example 4] Effect of adding to cosmetics A 1% ethanol solution of the compound in question was added to commercially available kitchen detergents with mint, berry, rose, and peach scents, so that the compound in question reached the concentration corresponding to products 4-1 to 4-16 of the present invention in Table 9 below, thereby preparing kitchen detergents of the present invention products 4-1 to 4-16.

[0139] Then, the kitchen detergents of the present invention, products 4-1 to 4-16, were subjected to sensory evaluation by 15 well-trained panelists (with more than 10 years of experience). In the sensory evaluation, the commercially available kitchen detergents without the compound in question were designated as control products 4-1 (mint), 4-2 (berry), 4-3 (rose), and 4-4 (peach), and the panelists were asked to comment on the differences in aroma when comparing products 4-1 to 4-16 with their respective control products 4-1 to 4-4.

[0140] Table 9 shows the results of the sensory evaluation of products 4-1 to 4-16 of the present invention.

[0141] [Table 9]

[0142] As shown in Table 9, the compound in question was confirmed to improve the fragrance of various cosmetic products.

Claims

1. Flavor enhancers consisting of one or more compounds selected from Group A below (excluding flavor enhancers for tobacco additives). (Group A) 3-(furan-2-yl)propanoic acid, 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, 3-(5-methylfuran-2-yl)propanoic acid

2. The flavor enhancer according to claim 1, wherein the flavor enhancer is a flavor enhancer for flavor compositions, a flavor enhancer for food and beverages, or a flavor enhancer for beverages.

3. A method for improving the flavor of consumer goods, comprising the step of adding one or more compounds selected from Group A below to the consumer goods, The aforementioned consumer goods are food and beverages, A method for improving the flavor of consumer goods, comprising the above step, in which the compound is added so that the total concentration of the compound is in the range of 0.01 ppb to 10 ppm, based on the total mass of the food and beverage, thereby improving the flavor of the food and beverage. (Group A) 3-(furan-2-yl)propanoic acid, 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, 3-(5-methylfuran-2-yl)propanoic acid

4. A method for improving the flavor of consumer goods, comprising the step of adding one or more compounds selected from Group A below to the consumer goods, The aforementioned consumer good is a beverage, A method for improving the flavor of a consumer product, wherein in the above step, the compound is added so that the total concentration of the compound is in the range of 0.01 ppb to 10 ppm, based on the total mass of the beverage, thereby improving the taste and mouthfeel of the beverage. (Group A) 3-(furan-2-yl)propanoic acid, 3-(3-methylfuran-2-yl)propanoic acid, 3-(4-methylfuran-2-yl)propanoic acid, 3-(5-methylfuran-2-yl)propanoic acid

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