Tea aroma imparted to components

Abstract

To provide a tea flavor providing composition, useful for providing tea flavor.SOLUTION: Tea flavor providing composition contains a sulfide compound expressed as following equation (1). In the equation (1), R1 represents 2-furyl or phenyl, and R2 represents hydrogen, methyl or ethyl, and R3 is same as R1 or represents aldehyde or ketone which is expressed as R4, and n represents 0 or 1, and n' represents 1 or 2, which, however, excludes the case when R1 is 2-furyl, and R2 is hydrogen, and R3 is hydrogen, and n is 1, and n' is 1, and the tea is green tea or roasted tea.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a tea flavoring composition, and more particularly to a tea flavoring composition containing a specific sulfide compound.

Background Art

[0002] Recently, consumers' demands for food, beverages, and cosmetics have become more sophisticated and diversified. In particular, attention has been focused on fragrance, and the characteristics of fragrance have become an important factor in the appeal of products. For example, there is an increasing demand for compounds that can impart characteristic fragrances such as persistence and naturalness to the fragrance of an article by adding it to the article.

[0003] Various tea beverages such as beverages using tea leaves such as green tea, roasted tea, black tea, oolong tea, cereal teas such as barley tea and corn tea, or mixed teas of these have received high support from consumers due to their health orientation. Container-packed beverages sterilized and filled into cans, PET bottles, etc. using these teas as raw materials have shown a high growth rate in production in recent years. In addition to being used as beverages, they are also widely used in Japanese confectionery such as daifuku, yokan, anmitsu, mochi, shaved ice syrup, etc., Western confectionery such as cakes, ice cream, cookies, puddings, etc., and milk beverages such as tea lattes such as green tea mixed with warm milk, and are widely loved by consumers at home and abroad.

[0004] Although the demand for teas is thus large, particularly in the manufacturing process of commercial products such as food and beverages using teas (for example, heat treatment and sterilization processes), the flavor may be reduced or lost due to the effects of light, heat, acid, etc. to which they are exposed, and the rich flavor felt from freshly brewed teas may be lost.

[0005] Several methods for imparting various tea flavors have been proposed to date. For example, Patent Document 1 proposes a tea-based flavor characterized by containing 4-ethoxy-2-methyl-2-butanethiol as an active ingredient, and Patent Document 2 proposes a flavoring composition for tea beverages or fruit juice beverages characterized by containing a total of 0.000001 to 0.1% by mass of 3-mercaptohexanal and 3-mercapto-1-hexanol, with a blending ratio of 1 / 4 to 1 / 4 of the two components. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2005-46056 [Patent Document 2] Japanese Patent Publication No. 2008-101097 [Overview of the project] [Problems that the invention aims to solve]

[0007] Conventional compounds used to impart flavor to tea have not adequately met consumer demands for various tea flavors, and the discovery of compounds useful for imparting various tea flavors has been a challenge. Therefore, the object of the present invention is to provide a flavor-imparting composition containing compounds useful for imparting various tea flavors. [Means for solving the problem]

[0008] In light of the above problems, the inventors conducted diligent research and discovered that certain sulfide compounds are useful for imparting flavor to various types of tea, leading to the present invention.

[0009] Thus, a brief overview of some of the representative inventions disclosed in this application is as follows: [1] A tea flavoring composition comprising a sulfide compound represented by the following formula (1).

[0010] [ka]

[0011] [In the formula, R1 is a 2-furyl group or a phenyl group, R2 is hydrogen, a methyl group or an ethyl group, R3 is the same as R1, or is a hydrogen, a methyl group, or an aldehyde or ketone group represented by R4, n is 0 or 1, and n' is 1 or 2. (However, if R1 is a 2-furyl group, R2 is hydrogen, R3 is hydrogen, and n is 0 (Except when n' is 1 and the tea type is green tea or roasted tea.) [2] The tea flavoring composition according to [1], wherein the sulfide compound represented by formula (1) is a compound represented by the following formula (1)-1 or (1)-2.

[0012] [ka]

[0013] [In the formula, R1 is a 2-furyl group, R2 is hydrogen, a methyl group or an ethyl group, R3 is the same as R1, or is a hydrogen, a methyl group, or an aldehyde or ketone group represented by R4, n is 0 or 1, and n' is 1 or 2. (However, if R2 is hydrogen, R3 is hydrogen, and n is 0 (Except when n' is 1 and the tea type is green tea or roasted tea.)

[0014] [ka]

[0015] [In the formula, R1 is a phenyl group, R2 is a hydrogen, methyl, or ethyl group, R3 is the same as R1, or is an aldehyde or ketone group represented by hydrogen, a methyl, or R4, n is 0 or 1, and n' is 1 or 2.] [3] The tea flavoring composition according to [1] or [2], wherein the tea flavor is the flavor of one or more teas selected from the group consisting of teas using leaves of Camellia sinensis and teas using grains. [4] The tea flavoring composition according to [3], wherein the tea using leaves of Camellia sinensis is green tea, roasted tea, black tea, or oolong tea, and the tea using grains is roasted grain tea. [5] The tea flavoring composition according to [4], wherein the roasted grain tea is barley tea or buckwheat tea. [6] A consumer product containing the tea flavoring composition according to any one of [1] to [5]. [7] A method for imparting a tea flavor to a consumer product, which includes adding the tea flavoring composition according to any one of [1] to [5] to the consumer product. [8] A method for imparting a tea flavor to a flavoring composition, which includes adding the tea flavoring composition according to any one of [1] to [5] to another flavoring composition. [Advantages of the Invention]

[0016] According to the present invention, a tea flavoring composition effective for imparting a tea flavor can be provided. [Modes for Carrying Out the Invention]

[0017] Hereinafter, the present invention will be described in more detail with specific examples. In this specification, "~" means a range including the lower limit value and the upper limit value, and concentration (ppt, ppb, ppm, etc.) and % represent mass concentration and mass % respectively, unless otherwise specified, and the concentration is the final concentration unless otherwise specified.

[0018] [Tea Flavoring Composition] The tea flavoring composition according to one embodiment of the present invention (sometimes simply referred to as the tea flavoring composition of the present invention in this specification) contains a compound represented by the following formula (1) (sometimes simply referred to as the compound of formula (1) in this specification) in a predetermined amount, and can be added to various consumer products to impart a tea flavor to the consumer products.

[0019] In this specification, “flavoring” includes adding and enhancing flavors. For example, the result of “flavoring” may be an improvement in flavor. In this specification, the flavor of food and beverages may also be referred to as "flavor." In this specification, “addition” includes at least one of simply adding to a substance by spraying, dropping, etc., and mixing with a substance.

[0020] In this specification, tea flavors include the flavors that can be perceived when various types of tea are actually brewed, and more specifically, may include at least one of sweetness, bitterness, astringency (in this specification, bitterness and astringency may be collectively referred to as bitter-astringent taste), and aroma. Examples of the tea flavoring compositions of the present invention include, as a representative example, a tea flavoring composition containing the compound of formula (1) that can be added to various consumer goods such as food and beverages, cosmetics, and health and hygiene products. Other examples include, but are not limited to, various animal and plant extracts containing the compound of formula (1) and fermented products of various animal and plant raw materials that can be added to various consumer goods.

[0021] [ka]

[0022] [In the formula, R1 is a 2-furyl group or a phenyl group, R2 is hydrogen, a methyl group or an ethyl group, R3 is the same as R1, or is a hydrogen, a methyl group, or an aldehyde or ketone group represented by R4, n is 0 or 1, and n' is 1 or 2. (However, if R1 is a 2-furyl group, R2 is hydrogen, R3 is hydrogen, and n is 0 (Except when n' is 1 and the tea type is green tea or roasted tea.) In the formula, preferably, R2 is a hydrogen or methyl group, n is 0, and n' is 1 or 2.

[0023] The compound of formula (1) may be a compound represented by the following formulas (1)-1 or (1)-2.

[0024] [ka]

[0025] [In the formula, R1 is a 2-furyl group, R2 is hydrogen, a methyl group or an ethyl group, R3 is the same as R1, or is a hydrogen, a methyl group, or an aldehyde or ketone group represented by R4, n is 0 or 1, and n' is 1 or 2. (However, if R2 is hydrogen, R3 is hydrogen, and n is 0 (Except when n' is 1 and the tea type is green tea or roasted tea.) In the formula, preferably, R2 is a hydrogen or methyl group, n is 0, and n' is 1 or 2.

[0026] [ka]

[0027] [In the formula, R1 is a phenyl group, R2 is a hydrogen, methyl, or ethyl group, R3 is the same as R1, or an aldehyde or ketone group represented by hydrogen, a methyl, or R4, n is 0 or 1, and n' is 1 or 2.] In the formula, preferably, R2 is a hydrogen or methyl group, n is 0, and n' is 1 or 2.

[0028] More preferably, the compound of formula (1) is one of the compounds represented by the following formulas (1)-1a to (1)-1h or (1)-2a to (1)-2g. Each of the compounds of formula (1)-1a to (1)-1h belongs to the compound of formula (1)-1, and each of the compounds of formula (1)-2a to (1)-2g belongs to the compound of formula (1)-2. However, if the tea is green tea or roasted tea, then the compound of formula (1)-1a (i.e., in formula (1), R1 is a 2-furyl group, R2 is hydrogen, R3 is hydrogen, and n is 0 And n' is 1 be (Except in the following cases)

[0029] [ka]

[0030] [ka]

[0031] All compounds of formula (1) are effective in imparting flavor to tea, and preferably, they are particularly effective in imparting the bitter and astringent sensation to tea (hereinafter, in this specification, if the tea is green tea or roasted tea, the compound of formula (1)-1a will be excluded unless otherwise specified). More preferably, they also impart the characteristic roasted aroma, umami, and / or roasted aroma of various types of tea. Here, roasted aroma refers to the unique sensation that occurs during the drying process of tea leaves, which includes an aroma that combines sweetness and roasted flavor. In the production of tea, heating processes such as steaming and roasting processes are carried out, and it is said that the bitter and astringent sensation of various types of tea is produced in these processes. By imparting this bitter and astringent sensation through the addition of each compound of formula (1), the characteristic flavor of tea can be imparted.

[0032] There are no particular restrictions on the type of tea; it may be tea made from the leaves of the Camellia sinensis plant, or other types of tea, i.e., non-tea teas. Preferably, it is tea made from the leaves of the Camellia sinensis plant or tea made from grains. Preferably, if it is tea made from grains, it is tea made from roasted grains. Examples of tea made from the leaves of the Camellia sinensis plant include steamed green teas such as sencha, hojicha, gyokuro, kabusecha, and tencha; pan-fried teas such as Aoyagi tea and various Chinese teas; semi-fermented teas such as Baozhong tea, Tieguanyin tea, and oolong tea; and fermented teas such as black tea. Examples of tea made from grains include roasted grain teas that are produced through a roasting process, such as barley tea, adlay tea, black bean tea, adzuki bean tea, brown rice tea, buckwheat tea, corn tea, and rooibos tea.

[0033] The compound of formula (1) can be arbitrarily selected depending on the type of tea and the desired tea flavor imparting effect. Specific examples of preferred compounds of formula (1) according to the type of tea are shown below, but the present invention is not limited to these. That is, the present invention is not limited to these tea and compound combinations, and various types of tea can be imparted with tea flavor by any combination of one or more compounds.

[0034] When the tea is green tea, the compounds of formulas (1)-1c, (1)-1d, (1)-1e, (1)-1f, (1)-1h, (1)-2a, (1)-2b, (1)-2c, and (1)-2e are preferred. These compounds are particularly excellent at imparting at least one of the following green tea flavors: bitterness, astringency, roasted aroma, a rich, concentrated taste, and sweetness. Of these, the compounds of formulas (1)-1d, (1)-1e, (1)-1f, (1)-1h, (1)-2a, and (1)-2b are particularly effective at imparting these green tea flavors.

[0035] When the tea is roasted green tea, compounds (1)-1c, (1)-1h, (1)-2d, (1)-2e, and (1)-2f are preferred. These compounds are particularly excellent at imparting at least one of the roasted green tea flavors, including bitterness, astringency, a rich, concentrated taste, and roasted aroma.

[0036] When the tea is oolong tea, compounds (1)-1c, (1)-1h, (1)-2d, (1)-2e, and (1)-2f are preferred. These compounds are excellent at imparting at least one of the following oolong tea flavors: bitterness, astringency, a rich, concentrated taste, and aroma.

[0037] When the tea is black tea, the compounds of formulas (1)-1a, (1)-1c, (1)-1d, (1)-1e, (1)-1f, (1)-1h, (1)-2a, and (1)-2e are preferred. These compounds are excellent at imparting at least one of the black tea flavors, particularly bitterness, astringency, and a rich, concentrated taste.

[0038] When the tea is roasted grain tea, any of the compounds from formulas (1)-1a to (1)-1h and (1)-2a to (1)-2f can be preferably used. These compounds are excellent at imparting at least one of the roasted grain tea flavors, particularly the freshly roasted aroma, bitterness, astringency, and rich, concentrated flavor. In particular, the compounds from formulas (1)-1b, (1)-1g, and (1)-2f are highly effective at imparting these roasted grain tea flavors. Especially when the roasted grain tea is barley tea or buckwheat tea, the compounds from formulas (1)-1a to (1)-1h and (1)-2a to (1)-2f are preferred, and in particular, the compounds from formulas (1)-1b, (1)-1g, and (1)-2f can impart a good barley tea or buckwheat tea flavor, including the freshly roasted aroma.

[0039] The means for obtaining the compound of formula (1) are not particularly limited, and commercially available products can be used.

[0040] The tea flavoring composition of the present invention may contain, in addition to the compound of formula (1), any other components such as a solvent, a dispersion medium, flavoring components other than the compound of formula (1), and auxiliary components such as antioxidants (specific examples are described later), but may also consist substantially only of the compound of formula (1). If the tea flavoring composition of the present invention contains components other than the compound of formula (1), the concentration of the compound of formula (1) in the tea flavoring composition can be arbitrarily determined according to the target of the addition and the aroma characteristics of the tea flavoring composition.

[0041] As an example of the concentration of the compound of formula (1) in the tea flavoring composition of the present invention, if the tea flavoring composition of the present invention substantially contains only the compound of formula (1) and its solvent or dispersion medium (specific examples are described below), the range can be exemplified as 0.1% to 99.9%. Preferred examples include the ranges of 1% to 99.9%, 10% to 99.9%, 20% to 99.9%, 50% to 99.9%, 70% to 99.9%, 80% to 99.9%, 90% to 99.9%, 95% to 99.9%, and 99% to 99.9%.

[0042] As an example of the concentration of the compound of formula (1) in the tea flavoring composition of the present invention, in particular, when the tea flavoring composition of the present invention contains flavor-impregnating components other than the compound of formula (1) and its solvent or dispersion medium, the concentration of the compound of formula (1) in the tea flavoring composition (preferably the total concentration if multiple compounds of formula (1) are added) can be arbitrarily determined according to the target of addition and aroma characteristics of the tea flavoring composition, but for example, it can be in the range of 10 ppt to 10%, preferably 100 ppt to 1%, and more preferably 1 ppb to 0.1% of the total mass of the tea flavoring composition. More specifically, the lower limit can be any of 10ppt, 100ppt, 1ppb, 10ppb, 100ppb, 1ppm, 10ppm, 100ppm, 0.1%, or 1%, and the upper limit can be any of 10%, 1%, 0.1%, 100ppm, 10ppm, 1ppm, 100ppb, 10ppb, 1ppb, or 100ppt, and the concentration can be within any combination of these lower and upper limits, but is not limited to these. Furthermore, depending on the formulation of the tea flavoring composition, setting the concentration of the compound of formula (1) in the tea flavoring composition to 10ppt to 10% will allow for the tea flavoring effect on consumer goods without the aroma derived from the compound of formula (1) being excessively prominent. Depending on the tea flavoring composition of the present invention and the target aroma, the compound of formula (1) may be added at a concentration outside the range of 10ppt to 10%.

[0043] In the tea flavoring composition of the present invention, specific examples of other optional components that may be further contained in addition to the compound of formula (1) include various types of fragrance compounds, fragrance compositions, oil-soluble pigments, vitamins, functional substances, fish extracts, livestock extracts, plant extracts, yeast extracts, animal and plant proteins, animal and plant protein hydrolysates, starch, dextrin, sugars, amino acids, nucleic acids, organic acids, solvents (solvents and dispersion media), etc. For example, natural essential oils, natural fragrances, synthetic fragrance compounds, etc., can be cited 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 Science 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.).

[0044] Other specific examples of fragrance compounds include hydrocarbons such as ocimene, limonene, β-caryophyllene, α-farnesene, α or β-pinene, α,β or γ-terpinene, camphene, α-cedrene, myrcene, α or β-phellandrene, p-cymene, α or β-cadinene, 1 or 2-methylnaphthalene, 1-isopropyl-4-methylbenzene, 1,4-dimethylbenzene, ethylbenzene, trimethylbenzene, ethylmethylbenzene, propylbenzene, isopropylbenzene, dimethylstyrene, t-butylbenzene, diethylbenzene, methylpropylbenzene, tetrahydronaphthalene, 1,1-dimethylnaphthalene, trimethyldihydronaphthalene, 1,6-dimethyl-4-methylnaphthalene, 2,4-[8-p-mentadiene], and Δ-3-carene.

[0045] Alcohols include propanol, isobutanol, butanol, isoamyl alcohol, amyl alcohol, hexanol, (Z)-2-penten-1-ol, 1-penten-3-ol, (E)-2-hexenol, (Z) or (E)-3-hexenol, 2-ethyl-1-hexanol, heptanol, octanol, 2-octen-1-ol, 1-octen-3-ol, 1,5-octadiene-3-ol, nonanol, benzyl alcohol, 2-phenoxyethanol, 1 or 2-phenylethyl alcohol, 2,4-dimethoxybenzenemethanol, citronellol, geraniol, nerol, linalool, farnesol, nerolidol, α-terpineol, 1 or 4-terpineol, α or δ-cadinol, cubenol, β-edesmol, cedrol, carbeol, myrtenol, isophytol, 3,7-di Methyl-1,5,7-octatrien-3-ol, 3,7-dimethyl-1,5-octadiene-3,7-diol and menthol, 2-propanol, 2-butanol, 2-methyl-3-buten-2-ol, 1-penten-3-ol, 4-penten-1-ol, 2-pentanol, 3-pentanol, 2-methylbutan-1-ol, 1-hexen-3-ol, 2-methyl-1-penten-3-ol, 2-methyl- Examples include 2-pentanol, 3-methyl-2-pentanol, (E)-4-heptenol, 2-methylhexanol, 2,5-octadienol, (E,E)-3,5-octadien-3-ol, (E)-2-octenol, 5-undecanol, p-menta-1,4-dien-7-ol, 4-terpinol, 1-terpineol, borneol, dihydrocarbeol, (E,E)-falnesol, and phytol.

[0046] Aldehydes include acetaldehyde, propanal, isobutanal, butanal, valeraldehyde, isovaleraldehyde, (E)-2-heptenal, (Z)-4-heptenal, (E)-2-pentenal, (Z)-3-pentenal, 2-methylbutanal, hexanal, (E)-2-hexenal, (Z)-3-hexenal, (E,E)-2,4-hexadienal, (E,Z)-2,4-hexadienal, heptanal, (E, Z)-2,4-heptadienal, (E,E)-2,4-heptadienal, octanal, (E)-2-octenal, (E,E)-2,4-octadienal, (E,Z)-2,4-octadienal, nonanal, (E)-2-nonenal, (E,E) or (E,Z)-2,4-nonadienal, (E,Z)-2,6-nonadienal, decanal, (E)-2-decenal, (E)-4,5-epoxy-2-decenal, (E,E)-2,4-de Cadienal, (E)-2-Undecanal, Salicylaldehyde, p-Hydroxybenzaldehyde, 2,5-Dimethylbenzaldehyde, Vanillin, Perillaldehyde, Cinnamylaldehyde, Safranal, Geranial, Neral, β-Cyclocitral, Anisaldehyde, Benzaldehyde, 2-Phenylbutanal, 2-Methyl-2-Pentenal, 4-Methyl-2-Pentenal, 2-Methylpentanal, 3-Methylpentanal, 2, Examples include 4-dimethyl-2,4-heptadienal, 2,4,6-decatrienal, (E)-2-tridecenal, 4-ethyl-7,11-dimethyl-(2E,6E,10E)-dodecatrienal, benzaldehyde, 2 or 4-methylbenzaldehyde, 4-ethylbenzaldehyde, 4-hydroxy-3,5-dimethoxybenzaldehyde, 4-methyl-2-phenyl-2-pentenal, and 5-methyl-2-phenyl-2-hexanal.

[0047] Ketones include ethyl methyl ketone, acetoin, diacetyl, (Z) or (E)-3-penten-2-one, 4-methyl-3-penten-2-one, 3-hexen-2-one, 2-heptanone, 3,5-heptadiene-2-one, 6-methyl-3,5-heptadiene-2-one, 1-octen-3-one, 3-octen-2-one, 4-octen-2-one, (E,Z), (E,E) or (Z,E)-3,5-octadiene-2-one, (Z)-1,5-octadiene-3-one, 3-methyl-2,4-nonanedione, and 2-deca. Non, 2,6,10-trimethylheptadecanone, cyclohexanone, cis-jasmon, 2,2,6-trimethylcyclohexanone, α or β-damascenone, α or β-damascone, 4-oxo-β-ionone, α or β-ionone, 5,6-epoxy-β-ionone, 3,4-dihydro-β-ionone, 7,8-dihydro-α-ionone, 5,6-dihydroxy-β-ionone and geranylacetone 2,3-pentanedione, 2-pentanone, 3-pentanone, 4-methyl-3-penten-2-one, 2-heptanone, (3E, 5E)-6-methylheptadien-2-one, 2-methyl-2-hepten-6-one, 2-octanone, 3-octanone, 2-nonanone, 5-ethyl-6-methyl-2-heptanone, 2-decanone, 6,10-dimethyl-2-undecanone, methyltetradecane-3-one, 6,10,14-trimethyl-2-pentadecanone, 2,3-dimethylcyclohexanone, 3-hydroxycyclohexanone, isophorone, 2,6,6-trimethylcyclohexanone, 2,2,6-trimethyl-6-hydroxycyclohexanone, 2,2,6-tri Methyl-4-hydroxychlorohexanone, 2-hydroxyacetophenone, 4-methylacetophenone, 1,3 or 1,4-diacetylbenzene, 4-ethylacetophenone, 3,4-dimethylacetophenone, benzyl ethyl ketone, 2-methoxymethylacetophenone, 1-(2,4-dimethoxyphenyl)-1-propanone, camphor, fencone, pulegone, 4-(1-hydroxy-4-oxo-2,6,6-trimethyl-2-cyclohexenyl)-3-buten-2-one, 1,5,5,9-tetramethylbicyclo-[4.3.Examples include [0]-8-nonen-7-one and 1,2-threo-1,2-dihydroxy-β-ionone.

[0048] Acids include acetic acid, propionic acid, valeric acid, 4-methylvaleric acid, (E)-2-hexenoic acid, (Z)-3-hexenoic acid, heptanoic acid, octanoic acid, nonanoic acid, decanoic acid, 10-hydroxyanic acid, (E)-2-decenoic acid, (Z) or (E)-geranic acid, citronellylic acid, benzoic acid, phenylacetic acid and salicylic acid, formic acid, 2-oxobutanoic acid, 2-hydroxybutanoic acid, 3-methyl-2-butenoic acid, 2 or 3-methylbutanoic acid, Z-2-hexenoic acid, E-3-hexenoic acid, 4-methyl-4-heptenoic acid, 2,3 or 4-methylpentanoic acid, hexanoic acid, (2E,4Z) or (E Examples include (4E)-heptadienic acid, Z-2-heptenoic acid, Z or E-4-heptenoic acid, 2,3 or 5-methylhexanoic acid, (E)-2-octenoic acid, (Z)-3 or 4-octenoic acid, 2-ethylhexanoic acid, 2,3 or 6-methylpentanoic acid, (E)-4-nonenic acid, 7-methyloctanoic acid, 2-ethylheptanoic acid, (E)-4-nonenic acid, 7-methylnonanoic acid, 2-ethylheptanoic acid, 2 or 8-methylnonanoic acid, Z or E-3-undecenoic acid, undecanoic acid, dodecanoic acid, dodecanoic acid, tetradecanoic acid, hexadecanoic acid, and octadecanoic acid.

[0049] Esters include ethyl formate, isoamyl formate, (Z)-3-hexenyl formate, (E)-2-hexenyl formate, phenylethyl formate and geranyl formate, methyl acetate, butyl acetate, isobutyl acetate, 3-methylbutyl acetate, (Z)-3-hexenyl acetate, (E)-3-hexenyl acetate, (E)-2-hexenyl acetate, hexyl acetate, phenyl acetate, phenylethyl acetate, benzyl acetate, geranyl acetate, α-terpinyl acetate, neryl acetate, linalyl acetate and bornyl acetate, (Z)-3-hexenyl propionate, (E)-3-hexenyl L, (E)-hexenyl propionate and neryl propionate, methyl butyrate, (Z)-3-hexenyl butyrate, (E)-2-hexenyl butyrate, benzyl butyrate, phenylethyl butyrate and hexyl butyrate, 2-methylbutyrate (Z)-3-hexenyl, 3-hydroxybutyrate ethyl, methyl valerate, ethyl valerate, isobutyl valerate and (Z)-3-hexenyl valerate, (Z)-2-pentenyl hexanoate, (E)-2-pentenyl hexanoate, (E)-2-hexenyl hexanoate, (Z)-3-hexenyl hexanoate, phenylethyl hexanoate and hexane Hexyl acid, (Z)-3-methyl hexenoate, (E)-2-methyl hexenoate, (E)-2-hexenoate (Z)-3-hexenyl and (Z)-3-hexenoate (E)-3-hexenyl, ethyl octanoate, hexyl octanoate and (Z)-3-hexenyl octanoate, ethyl decanoate, propyl decanoate, hexyl decanoate and (Z)-3-hexenyl decanoate, methyl phenylacetate, ethyl phenylacetate and hexyl phenylacetate, ethyl benzoate, hexyl benzoate, benzyl benzoate and (Z)-3-hexenyl benzoate, 2-methyl methyl benzoate Examples include methyl benzoate, methyl 4-methoxybenzoate, methyl jasmonate, methyl epijasmonate, methyl (Z)-dihydrojasmonate and neryl methylpropionate, hexyl formate, ethyl acetate, 1-hydroxy-2-propanone acetate, methyl succinate, methyl pentanoate, methyl octanoate, methyl 4-oxononanoate, 2-hexyl butyrate, methyl tetradecanoate, methyl pentadecanoate and ethyl, methyl 11-hexadecenoate, ethyl pentadecanoate and methyl, methyl hexadecanate and ethyl, and methyl benzoate.

[0050] Examples of lactones include δ-hexalactone, δ-heptalactone, δ-nonalactone, δ-decalactone, γ-butyrolactone, γ-valerolactone, γ-heptalactone, γ-hexalactone, γ-octaractone, γ-nonalactone, 2-methyl-γ-butyrolactone, 2-hexene-4-olide, 4-methyl-5-hexene-4-olide, 5-octen-4-olide, 2-nonene-4-olide, 7-decene-4-olide, loliolide, 2-methylbutanolide, γ-pentalactone, δ-octaractone, 3,7-decadien-5-olide, cis-jasminelactone, γ-decalactone, dihydroactinidiolide, bovolide, dihydrobovolide, and 4-tetradecanolide.

[0051] Nitrogen-containing compounds include methylamine, ethylamine, diphenylamine, 1-ethylpyrrole, 2-formylpyrrole, 1-ethyl-2-formylpyrrole, 2-acetylpyrrole, 2-acetyl-1-ethylpyrrole, indole, 3-methylindole, pyrazine, methylpyrazine, ethylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-5-methylpyrazine, 2 -ethyl-6-methylpyrazine, 2-(2'-furyl)-5 or 6-methylpyrazine, 2,5-diethylpyrazine, 2,6-diethylpyrazine, trimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, 2,5-diethyl-3-methylpyrazine, 3,5-diethyl-2-methylpyrazine, tetramethylpyrazine, 6,7-dihydro-5H-cyclopentapyrazine, 6,7-dihydro-2-methyl-5H-cyclopentapyrazine, 6,7-dihydro-5H-cyclo Pentapyrazine, 2-(2'-furyl)pyrazine, 2-methylpyridine, acetylpyridine, 3-methoxypyridine, 3-methylbutanenitrile, phenylnitrile, quinoline, 2-methylquinoline, 6 or 7-methylquinoline, 2,4-dimethylquinoline, 2,6-dimethylquinoline, 4,8-dimethylquinoline, diphenylamine and 3-propylquinoline, 2,6-dimethylpyridine, pyrrole, 1-methyl-2-formylpyrrole, 1-acetylpyrrole, Examples include 2,5-dimethylpyrrole, 1-methyl-2-acetylpyrrole, 1-methyl-propionylpyrrole, 2-acetyl-3-furfurylpyrrole, pyridine, 3 or 4-methylpyridine, 3-methylpyridine, 4-vinylpyridine, 2 or 3-ethylpyridine, 2,5-dimethylpyridine, 2-ethyl-6-methylpyridine, 5-ethyl-2-methylpyridine, propylpyrazine, 2,6-diethylpyrazine, and 2,4,5-trimethyloxazole.

[0052] Examples of sulfur-containing compounds include methyl mercaptan, ethanethiol, 1-propanthol, dimethyl sulfide, thiophene, tetrahydrothiophene, 2-methylthiophene, 3-methylthiophene, 3-methylthiophene-2-aldehyde, benzothiazole, 2-propionylthiophene, bis(2-methyl-3-furyl) disulfide, 4-methoxy-2-methyl-2-butanethiol, and 4-mercapto-2-pentanone.

[0053] Examples of phenols include o-cresol, m-cresol, p-cresol, ethylphenol, 4-vinylphenol, 2,3-dimethylphenol, thymol, 1,3-di-tert-butyl-2-hydroxy-5-methylbenzene, anethole, guaiacol, 4-ethylguaiacol, 1,4-dimethoxybenzene, diphenyl ether, safrole, eugenol, and carvacrol.

[0054] Examples of furans and pyrans include linalool oxide (5-membered ring of E or Z isomer and 6-membered ring of E or Z isomer), 2-ethylfuran, 2-pentylfuran, 2,3-dihydrofuran, furfural, 5-methylfurfural, sotolon, furaneol, 3,4-dimethyl-5-pentyl-2(5H)-furanone, 3,4-dimethyl-5-pentylidene-2(5H)-furanone, 2-acetylfuran, coumarin, maltol, ethylmaltol, theaspirone, (Z) or (E)-theaspirone, (E)-theaspirane, (E)-6,7-epoxydihydrotheaspirane, (E)-6-hydroxydihydrotheaspirane, and furfuryl alcohol.

[0055] Examples of natural fragrances include mace, violet, cassia, geranium, nutmeg, davana, jasmine, meliotas, green tea, black tea, oolong tea, sage, hay, oakmoss, osmanthus, coriander, cumin, thyme, allspice, bay laurel, birch, cardamom, celery, clove, dill, ginger, fenugreek, parsley, oregano, origanum, wintergreen, ylang-ylang, avocado, alfalfa, and palmarosa.

[0056] 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, labdanum, elderflower, and clary sage.

[0057] Examples of various plant and animal extracts include extracts of herbs or spices, various tea extracts such as coffee, green tea, black tea, or oolong tea, and milk or dairy products and various enzyme hydrolysates such as lipases and / or proteases thereof.

[0058] Particularly preferred fragrance compounds, essential oils, or plant and animal extracts that can be used in combination include linalool, linalool oxide, benzyl alcohol, 3-methyl-2,4-nonanedione, α-ionone, β-ionone, cis-jasmone, methyl jasmonate, ethyl acetate, dimethyl sulfide, hexanal, (Z) or (E)-3-hexenol, (E)-2-hexanal, hexanol, octanol, vanillin, β-damascenone, dehydroactinidiolide, indole, skatole, elderflower essential oil, clary sage essential oil, various tea extracts, and mate absolute.

[0059] As described above, the tea flavoring composition of the present invention can be prepared by adding the compound of formula (1) to a suitable solvent or dispersion medium by known methods. Preferred forms of the tea flavoring composition of the present invention include solutions obtained by dissolving the compound of formula (1) or other components in a water-soluble or oil-soluble solvent, emulsified formulations, powder formulations, and other solid formulations (such as solid fats). There are no particular restrictions on the type of solvent or dispersion medium used, but for example, the following can be used.

[0060] Examples of water-soluble solvents include ethanol, methanol, acetone, tetrahydrofuran, acetonitrile, 2-propanol, methyl ethyl ketone, glycerin, ethylene glycol, propylene glycol, dipropylene glycol, hexyl glycol, benzyl benzoate, triethyl citrate, and diethyl phthalate. Of these, ethanol or propylene glycol are particularly preferred when used 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), harcoline, various essential oils, and triethyl citrate.

[0061] Furthermore, to obtain an emulsified formulation, the compound of formula (1) can be emulsified with a water-soluble solvent and an emulsifier. The method of emulsifying the compound of formula (1) is not particularly limited, and an emulsified solution with excellent stability can be obtained by using emulsifiers such as 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, and sodium caseinate, and emulsifying them using a homomixer, colloid mill, rotary disc homogenizer, high-pressure homogenizer, etc. The amount of emulsifiers used is not strictly limited and can be varied over a wide range depending on the type of emulsifier used, but generally, an amount of 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 compound of formula (1) is appropriate. In addition, to stabilize the emulsification, the water-soluble solvent can be water, or a mixture of one or more polyhydric alcohols such as glycerin, propylene glycol, sorbitol, maltitol, sucrose, glucose, trehalose, sugar solution, or reduced starch syrup.

[0062] 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.

[0063] [Methods for imparting flavor to tea using other flavoring compositions] In one aspect of the present invention, the tea flavoring composition of the present invention can be added to other flavoring compositions to impart a tea flavor to them (this may be referred to as the method for imparting a tea flavor to other flavoring compositions of the present invention), thereby enabling the production of a new flavoring composition with a tea flavor. The new flavoring composition produced by the method for imparting a tea flavor to other flavoring compositions of the present invention can also be used as the tea flavoring composition of the present invention in the production of various consumer goods such as food and beverages, cosmetics, and health and hygiene products. In the manufacturing process, the newly manufactured tea flavoring composition itself may be added to various consumer goods such as food and beverages, cosmetics, and health and hygiene products, or it may be added to various consumer goods in combination with one or more other flavoring compositions (for example, one or more selected from water-soluble flavoring compositions, emulsified flavoring compositions, any flavoring compounds, and natural essential oils (for example, flavoring compounds described in the aforementioned "Japan Patent Office Gazette, Collection of Well-Known and Conventional Technologies (Fragrances) Part II Food Flavorings," "Survey on the Actual Use of Food Flavoring Compounds in Japan," and "Synthetic Fragrances: Chemistry and Product Knowledge").

[0064] [Method for imparting flavor to tea-type consumer goods and consumer goods] By adding the tea flavoring composition of the present invention, which contains the compound of formula (1), to various consumer goods such as food and beverages, cosmetics, and health and hygiene products, tea flavoring is imparted to these consumer goods, thereby producing consumer goods with tea flavoring. Therefore, in the present invention, the method for imparting tea flavoring to various consumer goods can also be said to be the method for producing consumer goods with tea flavoring. The timing of adding the tea flavoring composition to various consumer goods is arbitrary.

[0065] The food and beverages to which the tea flavoring composition of the present invention can be added are not particularly limited and may have any flavor (also called aroma), but examples of flavors include: various citrus flavors such as lemon, orange, grapefruit, lime, mandarin, mandarin orange, kabosu, sudachi, hassaku, iyokan, yuzu, shikwasa, kumquat; various fruit flavors such as strawberry, blueberry, raspberry, apple, cherry, plum, apricot, peach, pineapple, banana, melon, mango, papaya, kiwi, pear, grape, muscat, kyoho, lychee, passion fruit; milk flavors such as milk, yogurt, butter; vanilla flavor; various tea flavors such as green tea, matcha, hojicha, black tea, oolong tea, pu-erh tea, herbal tea; coffee flavor; cola flavor; cacao flavor; cocoa flavor; spearmint, Examples of food and beverages that have one or more of the following flavors: various mint flavors such as peppermint; various spice or herb flavors such as cinnamon, chamomile, cardamom, caraway, cumin, clove, pepper, coriander, sansho pepper, shiso, ginger, star anise, thyme, chili pepper, nutmeg, basil, marjoram, rosemary, bay leaf, wasabi, sansho pepper, and garlic; various nut flavors such as almonds, cashews, and walnuts; various alcoholic beverage (alcohol) flavors such as wine, brandy, whiskey, rum, gin, liqueur, sake, shochu, and beer; vegetable flavors such as carrots, tomatoes, cucumbers, and onions; meat flavors such as chicken, pork, beef, lamb, and horse meat; seafood flavors; broth (bouillon) flavors from vegetables, meat, and seafood; consommé flavors; caramel flavors.In other words, the food or beverage may give the impression of only one of the above flavors, or it may give the impression of two or more flavors, and the multiple flavors may be of the same type or different types. For example, an example of the former is a food or beverage that gives the impression of multiple fruit flavors such as banana, peach, and apple (so-called mixed fruit flavor), and an example of the latter is a food or beverage that gives the impression of citrus flavor such as lemon and milk flavor (such as a citrus-flavored lactic acid bacteria beverage), or a food or beverage that gives the impression of mint flavor or citrus flavor and cola flavor (such as a mint or lemon-flavored cola beverage). However, any flavor that can be imparted to a tea flavor by the tea flavor imparting composition of the present invention is acceptable.

[0066] Examples of particularly suitable flavors for food and beverages to which the tea-flavoring composition of the present invention is to be added include, but are not limited to, tea beverages or tea extracts or powders for producing them, tea-containing confectionery or beverages (such as puddings, cakes, cookies, milk beverages, ice cream, chocolate, candy, caramel, etc., with various tea flavors (representative examples include green tea, roasted tea, oolong tea, black tea, and barley tea));

[0067] More specific examples of food and beverages include rice crackers, arare rice crackers, okoshi rice crackers, mochi rice cakes, manju buns, uiro rice cakes, bean paste, yokan jelly, mizuyokan jelly, kintama jelly, jelly, castella cake, candy, biscuits, crackers, potato chips, cookies, pies, puddings, frozen desserts, ice cream, buttercream, custard cream, cream puffs, waffles, sponge cakes, donuts, chocolate, chewing gum, caramel, candy, peanut paste, or Other pastes and sweets; bread, udon, ramen, Chinese noodles, sushi, mixed rice, fried rice, pilaf, gyoza wrappers, shumai wrappers, okonomiyaki, takoyaki, and other breads, 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; mackerel, sardines, saury, salmon, tuna, bonito, whale, flounder, sand eel, sweetfish Fish and shellfish such as Japanese flying squid, spear squid, cuttlefish, and firefly squid; octopus such as common octopus and baby octopus; shrimp such as kuruma prawn, spot prawn, spiny lobster, and black tiger prawn; crabs such as king crab, snow crab, swimming crab, and hairy crab; shellfish such as clams, cockles, scallops, oysters, and mussels; meats such as chicken, pork, beef, lamb, and horse meat; canned goods, boiled fish, tsukudani, surimi, and processed seafood products (chikuwa, kamaboko, fried kamaboko, etc.) Processed foods made from animal and plant ingredients, such as crab leg fish cakes, fried foods, tempura, curry, stew, beef stew, Hayashi rice sauce, meat sauce, mapo tofu, hamburgers, dumplings, instant rice mix, soups (corn soup, tomato soup, consommé soup, etc.), meatballs, braised pork, canned meat, boiled vegetables, Chikuzen-ni (a type of Japanese stew), oden (Japanese hot pot), hot pot dishes, take-out prepared foods, noodles such as ramen, soba, udon, and somen, and the soups used with them, vegetable soups, etc.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.), sauce (medium-thick sauce, tomato sauce, etc.), ketchup, yakiniku sauce, curry roux, stew mix, soup base, dashi base (kombu dashi or katsuobushi dashi, etc.), compound seasoning, new mirin, fried chicken flour, etc. Mixed flours such as takoyaki flour, seasonings, and animal or plant-based broth-flavored foods and beverages to which these seasonings have been added; dairy products such as cheese, yogurt, and butter; fruit beverages using fruit juice, pulp, seeds, or peel of apples, grapes, citrus fruits (grapefruit, oranges, lemons, etc.); vegetables such as tomatoes, bell peppers, celery, melons, bitter melons, carrots, potatoes, asparagus, bracken, and fiddlehead ferns, and foods containing these vegetables. Examples include: vegetable-based beverages, vegetable soups and other vegetable-containing foods and drinks; beverages such as coffee, cocoa, green tea, black tea, oolong tea, soft drinks, carbonated drinks, cola drinks, and lactic acid bacteria drinks; beverages containing medicinal herbs and herbs; functional beverages such as cola drinks, fruit juices, milk 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 with various alcoholic beverage flavors (beer flavor, plum wine flavor, chuhai flavor, etc.) (non-alcoholic beer, non-alcoholic chuhai, etc.); beer-flavored beverages (also called beer-flavored beverages) including wine, shochu, awamori, sake, beer, chuhai, cocktail drinks, sparkling wine, fruit wine, medicinal wine, and so-called "third beer"; other brewed alcoholic beverages (sparkling), liqueurs (sparkling), or alcoholic beverages containing these; and more.

[0068] The cosmetics and health products to which the tea-flavoring composition of the present invention can be added are not particularly limited and may have any flavor, but preferred examples of flavors include various tea flavors such as green tea, roasted tea, black tea, oolong tea, and barley tea, or various fragrances including those flavors (sweet food and beverage-like fragrances including tea flavors), balsam, green, and powdery fragrances. More specific examples of cosmetics and health products 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; deodorant products such as antiperspirant spray, deodorant sheet, deodorant cream, and deodorant stick; and inorganic salt-based, pure Examples include bath additives such as cooling, carbon dioxide, skincare, enzyme, and herbal bath additives; sun tanning cosmetics such as suntanning products and sunscreens; 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 materials such as toothpaste, tissues, and toilet paper; and fragrance products such as air fresheners and room fragrances for rooms and cars.

[0069] The concentration of compound (1) in various consumer goods such as food and beverages, cosmetics, and health products to which the tea flavoring composition of the present invention is added can be arbitrarily determined according to the flavor of the consumer goods and the desired degree of effect.

[0070] As an example of the concentration, the inventors have confirmed that, in the case of food and beverages, a tea-like flavor can be imparted to the food and beverage at a concentration range of 0.01 ppt to 1 ppm of the compound of formula (1) relative to the total mass of the food and beverage. Preferred examples of this concentration range include, but are not limited to, the range of 0.1 ppt to 100 ppb, more preferably 1 ppt to 10 ppb. For example, the lower limit can be any of 0.01 ppt, 0.1 ppt, 1 ppt, 10 ppt, 100 ppt, 1 ppb, 10 ppb, or 100 ppb, and the upper limit can be any of 1 ppm, 100 ppb, 10 ppb, 1 ppb, 100 ppt, 1 ppt, 0.1 ppt, or 0.01 ppt, and the concentration range is within any combination of these lower and upper limits, but is not limited to these concentration ranges. The tea flavor imparted composition of the present invention can impart a tea flavor to food and beverages without excessive emphasis on the aroma characteristics of the food and beverages to which it is added, processing conditions during food and beverage production (temperature, pH, etc.), and the temperature at which it is consumed, but within the range of 0.01 ppt to 1 ppm, the concentration of the compound of formula (1) in the food and beverages can be adjusted within the range of 0.01 ppt to 1 ppm, depending on the type of compound of formula (1). Depending on the aroma characteristics of the food and beverages to which it is added, processing conditions during food and beverage production (temperature, pH, etc.), and the temperature at which it is consumed, the compound of formula (1) may be added at a concentration below the lower limit or above the upper limit. The concentrations exemplified in this paragraph are preferably the total concentrations when multiple compounds of formula (1) are added.

[0071] The inventors have confirmed that, for cosmetics and health hygiene products, a tea-like flavor can be imparted to cosmetics at a concentration range of 0.01 ppt to 1% of the compound of formula (1) relative to the total mass of the cosmetic product. More specifically, the lower limit can be any of 0.01 ppt, 0.1 ppt, 1 ppt, 10 ppt, 100 ppt, 1 ppb, 10 ppb, 100 ppb, 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, 100 ppb, 10 ppb, 1 ppb, 100 ppt, 10 ppt, 1 ppt, or 0.1 ppt, within any combination of these lower and upper limits, but not limited to these. As an example of a preferred concentration, the concentration of the compound of formula (1) relative to the total mass of the cosmetic or health product can be selected from the ranges of 100 ppb to 100 ppm, 1 ppm to 100 ppm, 1 ppm to 0.1%, and 10 ppm to 0.1%, depending on the aroma characteristics of the cosmetic to which the tea-flavored composition of the present invention will be added, but is not limited to these ranges. Depending on the type and aroma of the cosmetic or health product, a concentration of the compound of formula (1) in the cosmetic product of 0.01 ppt to 1% can impart a tea-flavor to the cosmetic or health product without the aroma of the compound itself being excessively prominent. For example, depending on the type of compound of formula (1), the concentration relative to the total mass of the cosmetic or health product can be adjusted within the range of 0.01 ppt to 1%. Depending on the aroma characteristics of the cosmetic to which the compound of formula (1) will be added, the compound of formula (1) may be added at a concentration below the lower limit or above the upper limit. The concentrations exemplified in this paragraph are preferably the total concentrations when multiple compounds of formula (1) are added. [Examples]

[0072] The present invention will be described in more detail below with reference to examples. However, the present invention is not limited to these examples.

[0073] [Example 1] Preparation of a tea flavoring composition As compounds of formula (1), we prepared a total of 14 compounds of formula (1), including commercially available compounds of formula (1)-1a to formula (1)-1h and compounds of formula (1)-2a to formula (1)-2f (hereafter, when referring to two or more of these 14 compounds of formula (1) in the examples, they may be referred to as each compound of formula (1) or simply as the compounds of formula (1)). Then, as one embodiment of the tea flavoring composition of the present invention, each of these 14 compounds of formula (1) was mixed with 95% ethanol to prepare ethanol diluted solutions of each of the 14 compounds of formula (1) at any concentration (products 1-1 to 1-14 of the present invention). Products 1-1 to 1-14 of the present invention can be added to various foods and beverages, cosmetics, and other articles to impart a tea flavor to those articles.

[0074] [Table 1]

[0075] [Example 2] Example 1 of addition to tea-flavored food and beverages (green tea) (1) Green tea beverage Commercially available packaged green tea was prepared as the tea beverage. To this, ethanol dilutions of each of the 14 compounds of formula (1) prepared in Example 1 (products 1-1 to 1-14) were added, specifically products 1-2 to 1-14, so that the concentrations of each compound of formula (1) were as shown in the five concentrations (i) to (v) in Table 2 below, to prepare a green tea beverage of the present invention, which is another embodiment of the tea flavoring composition of the present invention (products 2-1(i) to 2-13(v)). Commercially available green tea was used as control product 1-1, and the flavor of the green tea beverage of the present invention was compared to control product 1-1 by 12 well-trained panelists with more than 10 years of experience. In the evaluation, the green tea leaf-like flavor of the present invention products were scored according to the following criteria, and the panelists were also allowed to freely comment on the aromas they felt were imparted to control product 1-1. "Green tea leaf flavor" refers to the aroma and taste that comes from green tea leaves, similar to the bitter and astringent taste that you get when you brew tea using the right amount of tea leaves. (Reference) Regarding the green tea leaf sensation compared to the control product. "Greatly strengthened" = 4 points "Enhanced" = 3 points "Slightly enhanced" = 2 points "No noticeable enhancement" = 1 point Table 2 shows the average scores and representative comments of the 12 panelists.

[0076] [Table 2]

[0077] As shown in Table 2, it was confirmed that the tea flavoring compositions of the present invention (products 1-2 to 1-14) can impart a good green tea flavor at any of the concentrations (i) to (v). As described above, the inventors have confirmed that tea flavor can be imparted to food and beverages in the concentration range of 0.01 ppt to 1 ppm for the compound of formula (1). Among the concentrations shown in Table 2, it was confirmed that the concentration range of 10 ppt to 1 ppb or 0.1 ppt to 10 ppt is a particularly high concentration range for imparting green tea flavor by the various compounds of formula (1).

[0078] (2) Foods and beverages containing green tea To commercially available green tea ice cream, products 1-2 to 1-14 of the 14 compounds of formula (1) prepared in Example 1 were added, such that the concentrations of each compound of formula (1) were as shown in Table 3 below, to commercially available green tea ice cream, thereby obtaining the green tea flavored food and beverage of the present invention (products 2-14 to 2-39). Then, using commercially available green tea ice cream as control product 1-2, the flavor of the green tea flavored food and beverage of the present invention was evaluated by 10 well-trained panelists with more than 10 years of experience. In the evaluation, the panelists were asked to score the green tea leaf sensation of the flavor of the present invention according to the following criteria, and were also asked to freely comment on the aroma they felt was imparted to control product 1-2. Green tea leaf sensation refers to a sensation that evokes the flavor of green tea brewed from actual tea leaves, and includes a bitter and astringent sensation derived from green tea leaves. (Reference) Regarding the green tea leaf sensation compared to the control product. "Greatly strengthened" = 4 points "Enhanced" = 3 points "Slightly enhanced" = 2 points "No noticeable enhancement" = 1 point Table 3 shows the average scores and representative comments of the 10 panelists.

[0079] [Table 3]

[0080] As shown in Table 3, the tea flavoring composition of the present invention exhibits a good tea flavoring effect not only on green tea flavor but also on other flavors (in this example, flavors that can be felt from ice cream, such as milk flavor), and it was confirmed that a particularly high tea flavoring effect is observed at least within the concentration range shown in Table 3.

[0081] [Example 3] Example 2 of addition to tea-flavored food and beverages (roasted green tea) (1) Roasted green tea beverage Commercially available packaged roasted green tea was prepared as a tea beverage. To this, products 1-2 to 1-14 of the ethanol dilutions of each compound of formula (1) prepared in Example 1 (products 1-1 to 1-14) were added so that the concentrations of each compound of formula (1) were as shown in the five concentrations (i) to (v) in Table 4 below, thereby preparing a roasted green tea beverage of the present invention, which is another embodiment of the tea flavoring composition of the present invention (products 3-1(i) to 3-13(v)). Commercially available roasted green tea was used as control product 3-1, and the flavor of the roasted green tea beverage of the present invention was compared to control product 3-1 by 12 well-trained panelists with more than 10 years of experience. In the evaluation, the panelists were asked to score the roasted green tea feel of the flavor of the present invention according to the following criteria, and to freely comment on the aroma they felt was imparted to control product 3-1. The term "roasted tea sensation" refers to a feeling that evokes the aroma and flavor of roasted tea brewed from actual tea leaves, encompassing the savory and sweet taste of roasted green tea leaves. (Reference) Regarding the roasted tea flavor compared to the control product. "Greatly strengthened" = 4 points "Enhanced" = 3 points "Slightly enhanced" = 2 points "No noticeable enhancement" = 1 point Table 4 shows the average scores and representative comments of the 12 panelists.

[0082] [Table 4]

[0083] As shown in Table 4, it was confirmed that the tea flavoring compositions of the present invention (products 1-2 to 1-14) can impart a good roasted tea flavor. As described above, the inventors have confirmed that roasted tea flavor can be imparted to food and beverages in a concentration range of 0.01 ppt to 1 ppm for the compound of formula (1). Among the concentrations shown in Table 4, it was confirmed that the concentration range of 10 ppt to 1 ppb in particular is an example of a concentration range in which the roasted tea flavoring effect of the various compounds of formula (1) is very high.

[0084] (2) Foods and beverages containing roasted tea To commercially available roasted green tea latte, products 1-2 to 1-14 of the 14 compounds of formula (1) prepared in Example 1 were added, such that the concentrations of each compound of formula (1) were as shown in Table 5 below, to obtain the roasted green tea flavored food and beverage products of the present invention (products 3-14 to 3-39). Then, using commercially available roasted green tea latte as control product 3-2, the flavor of the roasted green tea flavored food and beverage products of the present invention were evaluated by 12 well-trained panelists with more than 10 years of experience. In the evaluation, the panelists were asked to score the roasted green tea sensation of the flavor of the products of the present invention according to the following criteria, and to freely comment on the aroma they felt was imparted to control product 3-2. The term "roasted tea sensation" refers to a feeling that evokes the aroma and flavor of roasted tea brewed from actual tea leaves, encompassing the savory and sweet taste of roasted green tea leaves. (Reference) Regarding the roasted tea flavor compared to the control product. "Greatly strengthened" = 4 points "Enhanced" = 3 points "Slightly enhanced" = 2 points "No noticeable enhancement" = 1 point Table 5 shows the average scores and representative comments of the 12 panelists.

[0085] [Table 5]

[0086] As shown in Table 5, the tea flavoring composition of the present invention exhibits a good tea flavoring effect not only on roasted tea flavor but also on other flavors (such as milk-derived flavors in this embodiment), and it was confirmed that a particularly high roasted tea flavoring effect is observed at least within the concentration range shown in Table 5.

[0087] [Example 4] Example 3 of addition to tea-flavored food and beverages (oolong tea) (1) Oolong tea beverage Commercially available packaged oolong tea was prepared as the tea beverage. Products 1-1 to 1-14 of the present invention, which are ethanol-diluted solutions of each of the compounds of formula (1) prepared in Example 1, were added to the oolong tea beverage, which is another embodiment of the tea flavoring composition of the present invention (Products 4-1(i) to 4-14(v)). Commercially available oolong tea was used as the control product 4-1, and the flavor of the oolong tea beverage of the present invention was compared to the control product 4-1 by 12 well-trained panelists with 10 or more years of experience. For the evaluation, the panelists were asked to score the oolong tea feel of the flavor of the present invention products according to the following criteria, and to freely comment on the aroma they felt was imparted to the control product 4-1. The term "oolong tea sensation" refers to a feeling that evokes the aroma and flavor of oolong tea brewed from actual tea leaves, encompassing a slightly sweet and savory aroma accompanied by the sharp bitterness characteristic of oolong tea. (Reference) Regarding the oolong tea flavor compared to the control product. "Greatly strengthened" = 4 points "Enhanced" = 3 points "Slightly enhanced" = 2 points "No noticeable enhancement" = 1 point Table 6 shows the average scores and representative comments of the 12 panelists.

[0088] [Table 6]

[0089] As shown in Table 6, it has been confirmed that the tea flavoring compositions of the present invention (products 1-1 to 1-14) can impart a good oolong tea flavor. As described above, the inventors have confirmed that tea flavor can be imparted to food and beverages in a concentration range of 0.01 ppt to 1 ppm for the compound of formula (1). Among the concentrations shown in Table 6, it has been confirmed that the concentration range of 10 ppt to 1 ppb or 0.1 ppt to 10 ppt is a particularly high concentration range for imparting oolong tea flavor by the various compounds of formula (1).

[0090] (2) Food and beverages containing oolong tea To the 3 parts by mass of commercially available oolong tea prepared in (1), 1 part by mass of commercially available milk and 0.05 parts by mass of sugar were added and mixed to prepare oolong tea milk. To this, ethanol dilutions of each of the 14 compounds of formula (1) prepared in Example 1 (products 1-1 to 1-14 of the present invention) were added at arbitrary concentrations so that the concentrations of each of the 14 compounds of formula (1) were as shown in Table 7 below, to obtain the oolong tea flavored food and beverage of the present invention (products 4-15 to 4-42 of the present invention). Then, oolong tea milk without the addition of the compounds of formula (1) was used as control product 4-2, and the flavor of the oolong tea flavored food and beverage of the present invention compared to control product 4-2 was evaluated by 12 well-trained panelists with more than 10 years of experience. In the evaluation, the panelists were asked to score the oolong tea feel of the flavor of the present invention according to the following criteria, and were also asked to freely comment on the aroma they felt was imparted to control product 4-2. The term "oolong tea sensation" refers to a feeling that evokes the aroma and flavor of oolong tea brewed from actual tea leaves, encompassing a slightly sweet and savory aroma accompanied by the sharp bitterness characteristic of oolong tea. (Reference) Regarding the oolong tea flavor compared to the control product. "Greatly strengthened" = 4 points "Enhanced" = 3 points "Slightly enhanced" = 2 points "No noticeable enhancement" = 1 point Table 7 shows the average scores and representative comments of the 12 panelists.

[0091] [Table 7]

[0092] As shown in Table 7, the tea flavoring composition of the present invention exhibits a good tea flavoring effect not only on oolong tea flavor but also on other flavors (such as milk-derived flavors in this embodiment), and it was confirmed that it exhibits a very high oolong tea flavoring effect at least within the concentration range shown in Table 7.

[0093] [Example 5] Addition example 4 to tea-flavored food and beverages (black tea) (1)Black tea beverage As a tea beverage, commercially available unsweetened black tea in a container was prepared. To this, the ethanol dilutions of each of the compounds of formula (1) prepared in Example 1, products 1-1 to 1-14, were added so that the concentrations of each of the 14 compounds of formula (1) were as shown in the five concentrations (i) to (v) in Table 8 below, thereby preparing the black tea beverage of the present invention, which is another embodiment of the tea flavoring composition of the present invention (products 5-1(i) to 5-14(v)). Then, using commercially available unsweetened black tea as control product 5-1, the flavor of the black tea beverage of the present invention was evaluated by 12 well-trained panelists with more than 10 years of experience compared to control product 5-1. In the evaluation, the panelists were asked to score the black tea sensation of the flavor of the present invention according to the following criteria, and to freely comment on the aroma they felt was imparted to control product 5-1. The term "tea-like" refers to a sensation that evokes the aroma and flavor of tea brewed from actual tea leaves, encompassing a slightly sweet and fragrant aroma accompanied by the characteristic astringency of tea. (Criteria) Regarding the tea flavor compared to the control product. "Greatly strengthened" = 4 points "Enhanced" = 3 points "Slightly enhanced" = 2 points "No noticeable enhancement" = 1 point Table 8 shows the average scores and representative comments of the 12 panelists.

[0094] [Table 8]

[0095] As shown in Table 8, it has been confirmed that the tea flavoring compositions of the present invention (products 1-1 to 1-14) can impart a good black tea flavor. As described above, the inventors have confirmed that tea flavor can be imparted to food and beverages in a concentration range of 0.01 ppt to 1 ppm for the compound of formula (1). Among the concentrations shown in Table 8, it has been confirmed that the concentration range of 10 ppt to 1 ppb or 0.1 ppt to 10 ppt is a particularly high concentration range for the black tea flavoring effect of the various compounds of formula (1).

[0096] (2) Foods and beverages containing black tea Commercially available lemon tea was mixed with ethanol-diluted solutions of each of the 14 compounds of formula (1) prepared in Example 1 (products 1-1 to 1-14 of the present invention) at arbitrary concentrations, so that the concentrations of each of the 14 compounds of formula (1) were as shown in Table 9 below, to obtain the tea-flavored food and beverage products of the present invention (products 5-15 to 5-42 of the present invention). Lemon tea without the addition of the compounds of formula (1) was used as control product 5-2, and the flavor of the tea-flavored food and beverage products of the present invention were evaluated by 12 well-trained panelists with more than 10 years of experience compared to control product 5-2. In the evaluation, the panelists were asked to score the "tea-ness" of the flavor of the products of the present invention according to the following criteria, and were also asked to freely comment on the aroma they felt was imparted to control product 5-2. "Tea-ness" refers to a sensation that evokes the flavor of tea brewed from actual tea leaves, and means a sensation that includes a slightly sweet and savory flavor accompanied by the unique astringency of tea. (Criteria) Regarding the tea flavor compared to the control product. "Greatly strengthened" = 4 points "Enhanced" = 3 points "Slightly enhanced" = 2 points "No noticeable enhancement" = 1 point Table 9 shows the average scores and representative comments of the 12 panelists.

[0097] [Table 9]

[0098] As shown in Table 9, the tea flavoring composition of the present invention exhibits a good tea flavoring effect on food and beverages that have other flavors in addition to black tea flavor (such as milk-derived flavors in this embodiment), and it was confirmed that it exhibits a very high tea flavoring effect at least within the concentration range shown in Table 9.

[0099] [Example 6] Example 5 of addition to tea-flavored food and beverages (barley tea) (1) Barley tea beverage Commercially available packaged barley tea was prepared as the tea beverage. To this, the ethanol dilutions of each of the compounds of formula (1), prepared in Example 1, were added as follows: Products 1-1 to 1-14, each at arbitrary concentrations, so that the concentrations of the 14 compounds of formula (1) were as shown in Table 10 (i) to (v) below, thereby preparing a barley tea beverage of the present invention, which is another embodiment of the tea flavoring composition of the present invention (Products 6-1(i) to 6-14(v)). The commercially available packaged barley tea was then used as the control product 6-1, and the flavor of the barley tea beverage of the present invention was compared to the control product 6-1 by 12 well-trained panelists with 10 or more years of experience. In the evaluation, the panelists were asked to score the barley tea-like flavor of the present invention products according to the following criteria, and to freely comment on the aromas they felt were imparted to the control product 6-1. The term "barley tea sensation" refers to a feeling that evokes the aroma and flavor of barley tea brewed from roasted barley, encompassing the unique sweet and savory aroma of roasted grains characteristic of barley tea. (Reference) Regarding the taste of barley tea compared to the control product. "Greatly strengthened" = 4 points "Enhanced" = 3 points "Slightly enhanced" = 2 points "No noticeable enhancement" = 1 point Table 8 shows the average scores and representative comments of the 12 panelists.

[0100] [Table 10]

[0101] As shown in Table 10, it was confirmed that the tea flavoring compositions of the present invention (products 1-1 to 1-14) can impart a good barley tea flavor. As described above, the inventors have confirmed that tea flavor can be imparted to food and beverages in a concentration range of 0.01 ppt to 1 ppm for the compound of formula (1). Among the concentrations shown in Table 10, it was confirmed that the concentration range of 10 ppt to 1 ppb or 0.1 ppt to 10 ppt is a particularly high concentration range for imparting barley tea flavor by the various compounds of formula (1).

[0102] (2) Foods and beverages containing barley tea (1) Prepared by adding 1 part by mass of commercially available milk and 0.05 parts by mass of sugar to 3 parts by mass of commercially available barley tea prepared in (1) and mixing to prepare barley tea milk. Then, ethanol dilutions of each of the 14 compounds of formula (1) prepared in Example 1 (products 1-1 to 1-14 of the present invention) were added to the mixture so that the concentration of each of the 14 compounds of formula (1) was as shown in Table 11 below, to obtain the barley tea flavored food and beverage of the present invention (products 6-15 to 6-42 of the present invention). Then, barley tea milk without the addition of the compounds of formula (1) was used as control product 6-2, and the flavor of the barley tea flavored food and beverage of the present invention compared to control product 6-2 was evaluated by 12 well-trained panelists with more than 10 years of experience. In the evaluation, the panelists were asked to score the barley tea feel of the flavor of the present invention according to the following criteria, and were also asked to freely comment on the aroma they felt was imparted to control product 6-2. The term "barley tea sensation" refers to a feeling that evokes the aroma and flavor of barley tea brewed from roasted barley, encompassing the unique sweet and savory aroma of roasted grains characteristic of barley tea. (Criteria) Regarding the tea flavor compared to the control product. "Greatly strengthened" = 4 points "Enhanced" = 3 points "Slightly enhanced" = 2 points "No noticeable enhancement" = 1 point Table 11 shows the average scores and representative comments of the 12 panelists.

[0103] [Table 11]

[0104] As shown in Table 11, the tea flavoring composition of the present invention exhibits a good barley tea flavoring effect on food and beverages that have other flavors in addition to tea flavors (such as milk-derived flavors in this embodiment), and it was confirmed that a very high barley tea flavoring effect is achieved, at least within the concentration range shown in Table 11.

[0105] [Example 7] Addition example to tea-flavored food and beverages 6 A dough was prepared by mixing 100 parts by mass of wheat flour (cake flour), 40 parts by mass of sugar, 1 part by mass of tea leaves, 50 parts by mass of margarine, 10 parts by mass of egg yolk, 1 part by mass of baking powder, and 12 parts by mass of water. Then, ethanol dilutions of each of the 14 compounds of formula (1) prepared in Example 1 (products 1-1 to 1-14 of the present invention) were added as the tea flavoring composition of the present invention, so that the concentration of each of the 14 compounds of formula (1) was 1 ppm. The dough was rolled out to a thickness of about 6 mm, cut out with a cookie cutter, and baked in an oven at 225°C for 8 minutes to prepare tea cookies of products 7-1 to 7-14 of the present invention. In addition, tea cookies were prepared as control product 7-1 by baking the above dough without the addition of the compounds of formula (1) under the same conditions.

[0106] On the other hand, green tea cookies of the present invention, products 7-15 to 7-28, were prepared in the same manner as the black tea cookies, except that black tea leaves were replaced with green tea leaves. A control product, 7-2, was prepared by baking the above dough, without the compound of formula (1), under the same conditions.

[0107] Furthermore, roasted tea cookies of the present invention, products 7-29 to 7-42, were prepared in the same manner as the black tea cookies, except that black tea leaves were replaced with roasted tea leaves. A control product, 7-3, was prepared by baking the above dough, without the compound of formula (1), under the same conditions.

[0108] Furthermore, on the other hand, buckwheat tea cookies of the present invention, products 7-43 to 7-56, were prepared in the same manner as the black tea cookies, except that the black tea leaves were replaced with roasted buckwheat groats for buckwheat tea. A control product, 7-4, was prepared by baking the above dough, without the compound of formula (1), under the same conditions.

[0109] Then, sensory evaluations were conducted on the various tea-flavored cookies of the present invention, 7-1 to 7-56, by five well-trained panelists (with more than 10 years of experience). The sensory evaluation was conducted by having the panelists comment on the differences in flavor between the present invention products 7-1 to 7-14 and the control product 7-1, the differences in flavor between the present invention products 7-15 to 7-28 and the control product 7-2, the differences in flavor between the present invention products 7-29 to 7-42 and the control product 7-3, and the differences in flavor between the present invention products 7-43 to 7-56 and the control product 7-4. The results are shown in Table 12.

[0110] [Table 12]

[0111] Thus, when high-temperature heating is required in the production of food and beverages, the compound of formula (1) can be added at a relatively high concentration as shown in this embodiment, effectively imparting the unique bitterness that is one of the characteristics of the flavors of various teas to the food and beverages.

[0112] [Example 8] Example of adding green tea fragrance to cosmetics A commercially available green tea-scented shampoo was prepared (control product 8-1). To this, 1% of the tea-flavoring composition of the present invention (products 1-1 to 1-14 of the present invention), which contains 1% of each of the 14 compounds of formula (1) prepared in Example 1, was added to prepare a green tea-scented shampoo containing 100 ppm of the aforementioned 14 compounds of formula (1) as a green tea-flavored cosmetic product of the present invention (products 8-1 to 8-14 of the present invention).

[0113] In addition, a commercially available tea-scented shampoo was prepared (control product 8-2). To this, 1% of the tea-flavoring composition of the present invention (products 1-1 to 1-14 of the present invention), which contains 1% of each of the 14 compounds of formula (1) prepared in Example 1, was added to prepare a tea-scented shampoo containing 100 ppm of the aforementioned 14 compounds of formula (1) as a tea-flavored cosmetic product of the present invention (products 8-15 to 8-28 of the present invention).

[0114] Then, using commercially available shampoos as control samples, the fragrance of the present invention's shampoo was evaluated by five panelists with 12 or more years of experience in fragrance blending. In the sensory evaluation, each of the present invention's shampoos was refilled into an empty shampoo bottle, one pump was taken into the hand, dissolved in water at approximately 40°C, and the perceived fragrance was evaluated. Representative comments from the five panelists are shown in Table 13.

[0115] [Table 13]

[0116] Thus, it was confirmed that each compound in formula (1) can effectively impart a tea-like aroma to cosmetics as well.

Claims

1. A composition for improving the flavor of tea, comprising a sulfide compound represented by the following formula (1). 【Chemistry 1】 [wherein, R １ is a 2-furyl group or a phenyl group, R ２ is hydrogen, a methyl group or an ethyl group, R ３ is the same as R １ or is hydrogen, a methyl group, or an aldehyde group or a ketone group represented by R ４ , n is 0 or 1, and n' is 1 or 2. (However, when R １ is a 2-furyl group, R ２ is hydrogen, R ３ is hydrogen, n is 0, and n' is 1, and when R １ is a 2-furyl group, R ２ is hydrogen, R ３ is the same as R １ and n is 0 and n' is 2, excluding the case where the tea is roasted barley tea.)]

2. The sulfide compound represented by formula (1) is shown in the following formula (1)-1 or (1)-2. The composition for improving the flavor of tea according to claim 1, wherein the compound is the compound that is used. 【Chemistry 2】 [In the formula, R １ It is a 2-furyl group, R ２ R is a hydrogen, methyl group or ethyl group, ３ is R １ It is identical to, or a hydrogen, methyl group, or R ４ An aldehyde group or ketone group represented by , where n is 0 or 1 and n' is 1 or 2. (However, R ２ is hydrogen, R ３ When is hydrogen, n is 0, n' is 1, and R １ The group is a 2-furyl group, and R ２ is hydrogen, R ３ R １ (Except when it is identical to the above, n is 0, n' is 2, and the tea is barley tea.) 【Transformation 3】 [In the formula, R １ R is a phenyl group, ２ R is a hydrogen, methyl group or ethyl group, ３ is R １ It is identical to, or a hydrogen, methyl group, or R ４ This is an aldehyde group or ketone group represented by , where n is 0 or 1 and n' is 1 or 2.

3. The tea flavor improving composition according to claim 1 or 2, wherein the aforementioned tea flavor is the flavor of one or more teas selected from the group consisting of teas made from the leaves of the tea plant (Camellia sinensis) and teas made from grains.

4. The tea flavor improving composition according to claim 3, wherein the tea made from the leaves of the tea plant is green tea, roasted tea, black tea, or oolong tea, and the tea made from the grains is roasted grain tea.

5. The composition for improving the flavor of tea according to claim 4, wherein the roasted grain tea is barley tea or buckwheat tea.

6. A method for improving the flavor of tea in a consumer product, comprising adding a tea flavor improving composition described in any one of claims 1 to 5 to the consumer product.

7. A method for improving the tea flavor of a flavor-improving composition, comprising adding the tea flavor-improving composition described in any one of claims 1 to 5 to another flavor-improving composition.

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