Vitamin C degradation odor-reducing agent for improving unpleasant flavors.

Abstract

This invention provides a novel flavor enhancer that improves unpleasant flavors derived from the off-flavor of vitamin C. [Solution] An unpleasant flavor enhancer derived from vitamin C degradation odor, containing one or more compounds selected from the following Group A as active ingredients. (Group A) Jasmolactone, jasmine lactone, ε-decalactone, ethyl 3-hydroxyhexanoate, methyl 3-hydroxyhexanoate, methyl cinnamylate, 1-heptanol, 2-heptanol, 4,8-dimethylnona-3,7-dien-2-one

Description

Technical Field

[0001] The present invention relates to an unpleasant fragrance improver derived from the deteriorated odor of vitamin C contained in consumer goods and a fragrance imparting composition for improving the unpleasant fragrance derived from the deteriorated odor of vitamin C.

Background Art

[0002] In recent years, various articles such as food and drink products, cosmetics, pharmaceuticals, and health and hygiene products (hereinafter sometimes referred to as consumer goods) have been enhancing their appeal by containing components such as vitamins in line with consumers' health consciousness. Among them, food and drink products containing vitamin C are typical examples.

[0003] However, since vitamin C is liable to deteriorate by light and / or heat, consumer goods containing vitamin C may suffer from quality degradation due to, for example, heat sterilization during production, light irradiation and heating during storage and sale. In particular, it is known that vitamin C generates a deteriorated odor upon its deterioration (Patent Document 1). Therefore, even if the deterioration of vitamin C itself is slight, the change in the fragrance of consumer goods due to the generated deteriorated odor has a great impact on consumers.

[0004] As compounds generated when vitamin C deteriorates, furfural, 2-furoic acid (furan-2-carboxylic acid), 3-hydroxypyran-2-one (3-hydroxy-2H-pyran-2-one) and the like are known (Non-Patent Document 1).

[0005] In addition, as a technique for suppressing the deteriorated odor caused by vitamin C, a masking agent for the vitamin C odor in vitamin C-fortified food and drink products, which mainly contains one or more amino acids selected from the group consisting of alanine, glycine, and proline, particularly a masking agent for the deteriorated odor generated over time, has been proposed (Patent Document 2). Also, it is known that adding and blending sucralose is a method for masking the peculiar unpleasant odor (vitamin odor) derived from various vitamins including vitamin C (Patent Document 3).

Prior Art Documents

Patent Documents

[0006] [Patent Document 1] Japanese Patent Publication No. 2011-30512 [Patent Document 2] Japanese Patent Publication No. 2004-147569 [Patent Document 3] International Publication No. 2000 / 24273 [Non-patent literature]

[0007] [Non-Patent Document 1] Journal of Agricultural and Food Chemistry, 1998, 46, 5078-5082 [Overview of the Initiative] [Problems that the invention aims to solve]

[0008] However, neither Patent Document 1 nor Non-Patent Document 1 describes the degree of contribution to the deterioration odor.

[0009] Furthermore, in Patent Documents 2 and 3, the off-odor of degraded vitamin C was clearly perceived as an unpleasant smell and taste, so the beverage did not have a satisfying taste as a vitamin C-fortified drink.

[0010] Therefore, the object of the present invention is to provide an agent for improving unpleasant flavors derived from the degraded odor of vitamin C in consumer goods containing vitamin C, and a flavor-imparting composition for improving unpleasant flavors derived from the degraded odor of vitamin C. [Means for solving the problem]

[0011] As a result of diligent research to solve the above problems, the inventors of this invention have found that adding a specific compound to food and beverages containing vitamin C improves the unpleasant flavors derived from the deterioration of vitamin C.

[0012] Thus, an outline of typical inventions disclosed in the present application is as follows. [1] Jasmolactone and jasmine lactone An unpleasant flavor improver for vitamin C deterioration odor, containing as an active ingredient one or two compounds selected from seeds the following. [2] In the unpleasant flavor improver according to [1], , attachment one or two compounds selected from Jasmolactone and jasmine lactone the following are added to the target food or drink so that the total amount of the compounds is in the range of 1 ppt to 10 ppm, seeds and it is an unpleasant flavor improver for vitamin C deterioration odor. be 3 An unpleasant flavor enhancer derived from the degraded taste of vitamin C, as described in claim 1, comprising one or more compounds selected from the following groups A', B, C, or D, as an active ingredient. (Group A') ε-decalactone, ethyl 3-hydroxyhexanoate, methyl 3-hydroxyhexanoate, methyl cinnamylate, 1-heptanol, 2-heptanol, 4,8-dimethylnona-3,7-dien-2-one (Group B) Lactic acid, levulinic acid, pyruvate, diethyl sebacate, ethyl tiglate, ethyl lactate, ethyl levulinate, ethyl pyruvate, diethyl malate, diethyl malonate, triethyl citrate, butyl lactate, acetoin, 2,3-pentanedione, 2,3-hexanedione, furylacetone, γ-valerolactone, γ-butyrolactone (Group C) p-cresyl methyl ether, ethyl sec-butyl ether, 2-phenylethyl methyl ether, β-naphthyl isobutyl ether, 1,8-cineole, isobutyl isobutyrate, isobutyl propionate, butyl isobutyrate, butyl propionate, ethyl butyrate, ethyl caproate, ethyl phenylglycidate, ethyl methylphenylglycidate, methyl salicylate, methylheptin carbonate, cis-3-hexenyl acetate, octanal, 3-butyl phthalide, myrcene, p-cymene (Group D) Diethyl tartrate, dimethyl succinate, ethyl 3-hydroxybutyrate, benzyl benzoate, rimethol, tetrahydrofurfuryl alcohol, benzyl alcohol, 2-acetylpyrrole, dihydroactinidiolide 4 A flavoring composition for improving unpleasant flavor derived from vitamin C deterioration odor, containing the unpleasant flavor improver according to [1]. 5 A flavoring composition for improving unpleasant flavors derived from the off-odor of vitamin C, containing the unpleasant flavor improving agent described in [3]. [6][1] or [3] A method for improving the flavor of a food or drink containing vitamin C, including the step of adding the unpleasant flavor improver according to or [4] or [5] and the flavoring composition according to to the food or drink containing vitamin C. [7] In the flavor improvement method according to [6], when the unpleasant flavor improver or the flavoring composition contains one or more compounds selected from Jasmolactone, jasmine lactone, below Group A ’ or under Group C, in the above step, the unpleasant flavor improver or the flavoring composition is added to the food or drink so that the total amount of one or more compounds selected from Jasmolactone, jasmine lactone, below Group A ’ or under Group C is in the range of 1 ppt to 10 ppm, when the unpleasant flavor improver or the flavoring composition contains​​​​​​ under When containing one or more compounds selected from Group B or under Group D, in the said step, for the said food or drink, under Group B or under One or more compounds selected from Group D are added to the said food or drink in total in the range of 10 ppt to 100 ppm, and a method for improving the flavor of a food or drink containing vitamin C by adding the said off - flavor improver or the said flavor - imparting composition. (Group A') ε-decalactone, ethyl 3-hydroxyhexanoate, methyl 3-hydroxyhexanoate, methyl cinnamylate, 1-heptanol, 2-heptanol, 4,8-dimethylnona-3,7-dien-2-one (Group B) Lactic acid, levulinic acid, pyruvate, diethyl sebacate, ethyl tiglate, ethyl lactate, ethyl levulinate, ethyl pyruvate, diethyl malate, diethyl malonate, triethyl citrate, butyl lactate, acetoin, 2,3-pentanedione, 2,3-hexanedione, furylacetone, γ-valerolactone, γ-butyrolactone (Group C) p-cresyl methyl ether, ethyl sec-butyl ether, 2-phenylethyl methyl ether, β-naphthyl isobutyl ether, 1,8-cineole, isobutyl isobutyrate, isobutyl propionate, butyl isobutyrate, butyl propionate, ethyl butyrate, ethyl caproate, ethyl phenylglycidate, ethyl methylphenylglycidate, methyl salicylate, methylheptin carbonate, cis-3-hexenyl acetate, octanal, 3-butyl phthalide, myrcene, p-cymene (Group D) Diethyl tartrate, dimethyl succinate, ethyl 3-hydroxybutyrate, benzyl benzoate, rimethol, tetrahydrofurfuryl alcohol, benzyl alcohol, 2-acetylpyrrole, dihydroactinidiolide

Advantages of the Invention

[0013] According to the present invention, it is possible to provide an off - flavor improver for a food or drink containing vitamin C, which is derived from the off - flavor of vitamin C degradation, and a flavor - imparting composition for improving the off - flavor derived from the off - flavor of vitamin C degradation.

Modes for Carrying Out the Invention

[0014] Hereinafter, one embodiment of the present invention will be described in detail. In this specification, "~" means a range including the lower limit and upper limit, and "concentration (ppm, ppb, ppt, %)" means "mass concentration" unless otherwise specified. In this specification, "greater than" means "exceeding" and does not include the lower limit. In this specification, "flavor" means one or more senses that can be altered by aroma, typically including smell and / or taste. In this specification, the term "flavoring imparted (to impart flavor)" includes adding a new flavor and / or enhancing a flavor, and also includes cases where the flavor is improved as a result of flavoring or enhancement. Furthermore, the term "flavoring imparted (to impart flavor)" also includes cases where, as a result of flavoring, sensations other than smell and / or taste are enhanced, suppressed, or improved, such as coldness, warmth, texture (throat feel, hardness, viscosity, etc., also called texture), and stimulating sensations such as carbonation and spiciness. Furthermore, in this specification, the flavor of food and beverages may also be referred to as "flavor." Also, in this specification, "addition" is almost synonymous with "combination," and includes at least one of simply adding to a certain substance by spraying, dropping, etc., and mixing with a certain substance.

[0015] (Flavor enhancer) An unpleasant flavor improving agent derived from vitamin C degradation odor according to one embodiment of the present invention (hereinafter sometimes referred to as "the flavor improving agent") contains one or more compounds selected from the following groups A, B, C, or D (hereinafter sometimes referred to as "the compound") as an active ingredient.

[0016] (Group A) Jasmolactone, Jasmine lactone, ε-decalactone, ethyl 3-hydroxyhexanoate, methyl 3-hydroxyhexanoate, methyl cinnamylate, 1-heptanol, 2-heptanol, 4,8-dimethylnona-3,7-dien-2-one (Group B) Lactic acid, levulinic acid, pyruvate, diethyl sebacate, ethyl tiglate, ethyl lactate, ethyl levulinate, ethyl pyruvate, diethyl malate, diethyl malonate, triethyl citrate, butyl lactate, acetoin, 2,3-pentanedione, 2,3-hexanedione, furylacetone, γ-valerolactone, γ-butyrolactone (Group C) p-cresyl methyl ether, ethyl sec-butyl ether, 2-phenylethyl methyl ether, β-naphthyl isobutyl ether, 1,8-cineole, isobutyl isobutyrate, isobutyl propionate, butyl isobutyrate, butyl propionate, ethyl butyrate, ethyl caproate, ethyl phenylglycidate, ethyl methylphenylglycidate, methyl salicylate, methylheptin carbonate, cis-3-hexenyl acetate, octanal, 3-butyl phthalide, myrcene, p-cymene (Group D) Diethyl tartrate, dimethyl succinate, ethyl 3-hydroxybutyrate, benzyl benzoate, rimethol, tetrahydrofurfuryl alcohol, benzyl alcohol, 2-acetylpyrrole, dihydroactinidiolide As illustrated in the examples below, this flavor enhancer can improve the unpleasant flavors of various foods and beverages that originate from the vitamin C degradation odor, when added to them.

[0017] Here, "unpleasant flavors derived from vitamin C degradation" refers to the characteristic unpleasant odor that occurs when food and beverages containing vitamin C are left under poor storage conditions, such as being exposed to light or high temperatures for extended periods. Specifically, examples include a sweet, dark flavor (hereinafter also referred to as sweetness) and a medicinal flavor (hereinafter also referred to as medicinal odor).

[0018] The unpleasant sweet and dark flavor derived from the degraded vitamin C odor is a caramel-like, burnt sweet flavor, while the unpleasant medicinal odor derived from the degraded vitamin C odor is a pungent or disinfectant-like smell similar to that of medicine.

[0019] The compounds constituting Group A, Group B, Group C, and Group D have conventionally been known as fragrance compounds and / or aroma components of food and beverages, but it was not known at all that they could be useful as flavor enhancers that improve unpleasant flavors derived from vitamin C degradation odor.

[0020] The compounds comprising Group A, Group B, Group C, or Group D can be obtained by any method accessible to those skilled in the art, for example, by purchasing them as food flavoring compounds or reagents, by extracting them from natural products, or by synthesizing them according to standard methods. The obtained compounds may be further purified, if necessary, by means of column chromatography or vacuum distillation.

[0021] The flavor enhancer in question may consist solely of the compound in question, or it may contain other components as long as it contains the compound in question as an active ingredient in a predetermined amount. In other words, the compound in question (which may contain other components) obtained by any method that a person skilled in the art can perform as described above, for example, by purchasing it as a food flavoring compound or reagent, extracting it from a natural product, or synthesizing it according to a standard method, can be used as the flavor enhancer in question as is, or added to a solvent such as ethanol, propylene glycol, glycerin, or triacetin, or to another flavor enhancer, flavoring composition, or flavor composition, and used as the flavor enhancer in question.

[0022] The flavor enhancer may be composed of only one compound selected from Group A, Group B, Group C, or Group D as an active ingredient, or it may be composed of two or more compounds selected from Group A, Group B, Group C, or Group D used in combination as active ingredients, and will produce the effects described above.

[0023] The amount of the compound in question added to food and beverages containing vitamin C, to which the flavor enhancer in question is intended (representing the amount of that compound if only one compound is used, or the total amount added if two or more compounds belonging to the same group are used in combination; the same applies hereinafter) can be arbitrarily determined according to the flavor characteristics of the food and beverage in question.

[0024] However, if the flavor enhancer contains one or more compounds selected from Group A or Group C (hereinafter sometimes referred to as "Group A compounds" or "Group C compounds") as an active ingredient, the concentration range for the vitamin C-containing food and beverage to which the flavor enhancer is added is 1 ppt to 10 ppm, preferably 1 ppt to 1 ppm. In particular, setting the concentration range to 1 ppt to 1 ppm for vitamin C-containing food and beverages not only improves the unpleasant flavor derived from the vitamin C degradation odor, but also has the advantage that the flavor of the Group A compound or Group C compound itself is not perceived, thus not affecting the flavor of the food and beverage. On the other hand, by setting the amount of Group A compound or Group C compound added to the food and beverage to a concentration range of more than 1 ppm to 10 ppm for vitamin C-containing food and beverages, the flavor of the Group A compound or Group C compound itself is perceived, but the unpleasant flavor derived from the vitamin C degradation odor is improved, and the flavor of the food and beverage itself is improved.

[0025] More specifically, for foods and beverages containing vitamin C to which the flavor enhancer in question is to be added, the lower limit may be one of 1ppt, 10ppt, 100ppt, 1ppb, 10ppb, 100ppb, or 1ppm, and the upper limit may be one of 10ppm, 1ppm, 100ppb, 10ppb, 1ppb, 100ppt, or 10ppm, and the amount may be within any combination of these lower and upper limits, but is not limited to these.

[0026] When the flavor enhancer in question contains one or more compounds selected from Group B or Group D (hereinafter sometimes referred to as "Group B compounds" or "Group D compounds") as an active ingredient, the concentration range for the food or beverage containing vitamin C to which the flavor enhancer is added is 10 ppt to 100 ppm, preferably 10 ppt to 10 ppm. In particular, setting the concentration range to 10 ppt to 10 ppm for food or beverages containing vitamin C not only improves the unpleasant flavor derived from the off-flavor of vitamin C, but also has the advantage that the flavor of the Group B compound or Group D compound itself is not perceived, thus not affecting the flavor of the food or beverage. On the other hand, setting the amount of Group B compound or Group D compound added to the food or beverage to a concentration range of over 10 ppm to 100 ppm for food or beverages containing vitamin C has the advantage that the flavor of the Group B compound or Group D compound itself is perceived, but the unpleasant flavor derived from the off-flavor of vitamin C is improved, as well as the flavor of the food or beverage itself is improved.

[0027] More specifically, for foods and beverages containing vitamin C to which the flavor enhancer in question is to be added, the lower limit may be set to one of 10ppt, 100ppt, 1ppb, 10ppb, 100ppb, 1ppm, or 10ppt, and the upper limit may be set to one of 100ppm, 10ppm, 1ppm, 100ppb, 10ppb, 1ppb, or 100ppt, and the amount may be within any combination of these lower and upper limits, but is not limited to these.

[0028] Furthermore, if the flavor enhancer in question contains both Group A or Group C compound and Group B or Group D compound as active ingredients, the above-mentioned range of addition amounts for Group A or Group C compound and Group B or Group D compound may be determined independently.

[0029] Compounds A and B improve unpleasant flavors derived from vitamin C degradation, and are particularly effective in improving sweet, dark flavors. Compounds C and D also improve unpleasant flavors derived from vitamin C degradation, and are particularly effective in improving medicinal flavors.

[0030] In this embodiment, the food and beverages containing vitamin C 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; various fruit flavors such as strawberry, blueberry, raspberry, apple, cherry, plum, apricot, peach, pineapple, banana, melon, mango, papaya, kiwi, pear, grape, muscat, Kyoho; milk flavors such as milk, yogurt, butter; vanilla flavor; various tea flavors such as green tea, black tea, oolong tea, herbal tea; coffee flavor; cola flavor; cacao flavor; cocoa flavor; various mint flavors such as spearmint, peppermint; cinnamon, chamomile, cardamom, caraway, cumin, clove, pepper, coriander, sansho, shiso, ginger, star anise, Thai Flavors of various spices or herbs such as chili peppers, 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, and beer; flavors of vegetables such as onions, celery, carrots, tomatoes, and cucumbers; and various meats such as chicken, duck, pork, beef, lamb, and horse meat. Flavors include: various seafood and seaweed flavors such as red-fleshed fish like tuna, white-fleshed fish like mackerel, sea bream, salmon, and horse mackerel, freshwater fish like sweetfish, trout, and carp, shellfish like turban shells, clams, short-necked clams, and freshwater mussels, various crustaceans like shrimp and crabs, and various seaweeds like 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).

[0031] 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, pastes such as peanut paste, and other sweets; bread, udon, ramen, Chinese noodles, sushi, gomokumeshi, fried rice, pilaf, gyoza wrappers, shumai wrappers, okonomiyaki, and more. takoyaki and other breads, noodles, rice dishes; 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; octopus 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; shellfish such as clams, cockles, scallops, oysters, and mussels. Seafood such as fish and shellfish; 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.; meats such as chicken, pork, beef, lamb, 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, canned meat, etc.; table salt, seasoned salt, soy sauce, powdered soy sauce, miso, powdered miso, moromi, hishio, furikake, ochazuke mix, ma Garlic, mayonnaise, dressings, vinegar, three-vinegar dressing, powdered sushi vinegar, Chinese seasoning mix, tempura dipping sauce, noodle soup (kelp or bonito broth, etc.), sauces (medium-thick sauce, tomato sauce, etc.), ketchup, yakiniku sauce, curry roux, stew mix, soup base, dashi base (kelp or bonito broth, 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 of various microorganisms such as brewer's yeast, baker's yeast, and lactic acid bacteria;Stewed 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, such as apples, grapes, and citrus fruits (grapefruit, oranges, lemons, etc.), as well as fruit pulp drinks and fruit drinks with fruit pulp; vegetables such as tomatoes, bell peppers, celery, melons, bitter melons, carrots, potatoes, asparagus, bracken, and fiddlehead ferns, and vegetable-based beverages and vegetable soups containing these vegetables; beverages such as coffee, cocoa, green tea, black tea, oolong tea, soft drinks, cola drinks, carbonated drinks (citrus flavored sodas and other flavored drinks), and lactic acid bacteria drinks; beverages containing crude drugs and herbs; Examples include: beer-flavored beverages such as milk drinks, fruit juices, dairy drinks, non-alcoholic beer and so-called "third-category beers," 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-flavored, plum wine-flavored, chuhai-flavored, etc.); and alcoholic beverages such as wine, shochu, awamori, sake, beer, chuhai, cocktail drinks, sparkling wine, fruit wine, medicinal wine, and other brewed alcoholic beverages (sparkling) or liqueurs (sparkling), or alcoholic beverages containing these.

[0032] The vitamin C contained in these foods and beverages may be added using commercially available vitamin C, or naturally derived vitamin C contained in natural products such as fruits may be used. Examples of fruits containing vitamin C include, but are not limited to, lemons, oranges, grapefruits, kiwifruits, strawberries, blueberries, pineapples, papayas, mangoes, and acerola.

[0033] (Flavor-imparting composition) A flavor-imparting composition for improving unpleasant flavors derived from vitamin C degradation odor according to one embodiment of the present invention (hereinafter sometimes referred to as "the present flavor-imparting composition") contains the present flavor-improving agent.

[0034] This flavoring composition can be added to various foods and beverages to improve the unpleasant flavors derived from vitamin C degradation in those foods and beverages.

[0035] The compounds comprising group A, group B, group C, and group D contained in the present flavor-imparting composition are conventionally known as fragrance compounds and / or aroma components of food and beverages, but it was not known at all that they were useful as a flavor-imparting composition for improving unpleasant flavors derived from vitamin C degradation odor.

[0036] The flavor-imparting composition may contain other components as long as it contains a predetermined amount of the flavor-improving agent. That is, the compound (which may contain other components) obtained by any method that a person skilled in the art can use, for example, by purchasing it as a food flavoring compound or reagent, extracting it from a natural product, or synthesizing it according to a standard method, can be used as the flavor-imparting composition as is, or added to a solvent or other flavor-imparting composition and used as the flavor-imparting composition. Furthermore, if the flavor-imparting composition contains a solvent and / or other flavor components as components other than the compound, the flavor-imparting composition itself can also be used as a flavoring composition.

[0037] The concentration of the compound in question in food and beverages containing vitamin C, which is the target of the flavoring composition in question, can be arbitrarily determined according to the flavor characteristics of the food and beverage in question.

[0038] However, if the flavoring composition contains a group A compound or a group C compound as an active ingredient, the amount of group A compound or group C compound added to the food or beverage containing vitamin C to which the flavoring composition is intended is within the range of 1 ppt to 10 ppm, preferably 1 ppt to 1 ppm, relative to the food or beverage containing vitamin C. By adding the group A compound or group C compound in an amount of 1 ppt to 10 ppm relative to the food or beverage containing vitamin C, the unpleasant flavor derived from the deterioration of vitamin C is sufficiently improved.

[0039] In particular, by adding Group A or Group C compounds to the food or beverage in question at a concentration of 1 ppt to 1 ppm compared to foods and beverages containing vitamin C, not only is the unpleasant flavor derived from the degradation of vitamin C improved, but there is also the advantage that the flavor of the Group A or Group C compounds themselves is not perceived, thus not affecting the flavor of the food or beverage. In this case, since there is no flavor-imparting effect from Group A or Group C compounds, it is necessary to add other flavoring compounds to the flavor-imparting composition, but there is an advantage that the flavor-imparting composition can be adjusted to any desired aroma and fragrance characteristics.

[0040] On the other hand, by adding a group A compound or group C compound to the food or beverage in an amount greater than 1 ppm to 10 ppm relative to the food or beverage containing vitamin C, the flavor of the group A compound or group C compound itself can still be perceived, but the unpleasant flavor derived from the off-flavor of vitamin C is improved, and the flavor of the food or beverage itself is also improved. Therefore, when this flavor-imparting composition is used in a range where the amount of group A compound or group C compound added to the food or beverage is greater than 1 ppm to 10 ppm relative to the food or beverage containing vitamin C, it can be used as a flavor-imparting composition for improving the unpleasant flavor derived from the off-flavor of vitamin C and for improving the overall flavor.

[0041] More specifically, for foods and beverages containing vitamin C, the lower limit can be set to one of 1 ppt, 10 ppt, 100 ppt, 1 ppb, 10 ppb, 100 ppb, or 1 ppm, and the upper limit can be set to one of 10 ppm, 1 ppm, 100 ppb, 10 ppb, 1 ppb, 100 ppt, or 10 ppt, and the content can be within any combination of these lower and upper limits, but is not limited to these.

[0042] When the flavoring composition contains a group B compound or a group D compound as an active ingredient, the amount of group B compound or group D compound added to the food or beverage containing vitamin C to which the flavoring composition is intended is within the range of 10 ppt to 100 ppm, preferably 10 ppt to 10 ppm, relative to the food or beverage containing vitamin C. By adding the group A compound or group C compound at a concentration of 10 ppt to 100 ppm relative to the food or beverage containing vitamin C, the unpleasant flavor derived from the deterioration of vitamin C is sufficiently improved.

[0043] In particular, by adding group B or group D compounds to food and beverages containing vitamin C at a concentration of 10 ppt to 10 ppm, not only is the unpleasant flavor derived from the degradation of vitamin C improved, but there is also the advantage that the flavor of the group B or group D compounds themselves is not perceived, thus not affecting the flavor of the food and beverage. In this case, since there is no flavor-imparting effect from the group B or group D compounds, it is necessary to add other flavoring compounds to the flavor-imparting composition, but there is an advantage that the flavor-imparting composition can be adjusted to any desired fragrance and aroma characteristics.

[0044] On the other hand, by adding a group B compound or group D compound to the food or beverage in an amount greater than 10 ppm to 100 ppm relative to the food or beverage containing vitamin C, the flavor of the group B compound or group D compound itself can still be perceived, but the unpleasant flavor derived from the off-flavor of vitamin C is improved, and the flavor of the food or beverage itself is also improved. Therefore, when this flavor-imparting composition is used in a range where the amount of group B compound or group D compound added to the food or beverage is greater than 10 ppm to 100 ppm relative to the food or beverage containing vitamin C, it can be used as a flavor-imparting composition for improving the unpleasant flavor derived from the off-flavor of vitamin C and for improving the overall flavor.

[0045] More specifically, for foods and beverages containing vitamin C, the lower limit can be set to one of 10ppt, 100ppt, 1ppb, 10ppb, 100ppb, 1ppm, or 10ppt, and the upper limit can be set to one of 100ppm, 10ppm, 1ppm, 100ppb, 10ppb, 1ppb, or 100ppt, and the content 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 the present flavor-imparting composition, contains the present compound as an active ingredient, and can be added to food and beverages containing vitamin C for the purpose of flavoring. The present fragrance composition can improve the unpleasant flavor of food and beverages containing vitamin C that are to be added, which originates from the off-flavor of vitamin C degradation. In other words, the present fragrance composition is configured as a fragrance composition for food and beverages (also referred to as a flavor composition).

[0047] The concentration of the compound in question in the fragrance composition can be arbitrarily determined according to the fragrance characteristics of the fragrance composition and / or the food or beverage (food or beverage containing vitamin C) to which the fragrance composition is to be added.

[0048] The present fragrance composition may be added to food and beverages on its own, or it may be added to food and beverages in combination with one or more water-soluble fragrances, emulsified fragrance compositions, any fragrance compounds, or natural essential oils (for example, fragrance compounds 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", 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.)").

[0049] Examples of hydrocarbon compounds include monoterpenes such as α-pinene, β-pinene, camphene, and limonene; sesquiterpenes such as valencene, cedrene, caryophyllene, and longifolene; and 1,3,5-undecatriene.

[0050] Examples of alcohol compounds include linear saturated alkanols such as butanol, pentanol, prenol, and hexanol; linear unsaturated alcohols such as (Z)-3-hexen-1-ol and 2,6-nonadienol; terpene alcohols such as linalool, geraniol, citronellol, tetrahydromyrcenol, farnesol, nerolidol, and cedrol; and aromatic alcohols such as benzyl alcohol and phenylethyl alcohol.

[0051] Examples of aldehyde compounds include linear saturated aldehydes such as acetaldehyde, hexanal, and decanal; linear unsaturated aldehydes such as (E)-2-hexenal and 2,4-octadienal; terpene aldehydes such as citronellal and citral; and aromatic aldehydes such as benzaldehyde, cinnamylaldehyde, vanillin, ethyl vanillin, and heliotropin.

[0052] Examples of ketone compounds include linear, saturated, and unsaturated ketones such as 2-heptanone, 2-undecanone, and 1-octen-3-one; linear and cyclic diketones and hydroxyketones such as diacetyl, maltol, ethylmaltol, 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.

[0053] Examples of furan ether compounds include cyclic ethers such as furfuryl alcohol, furfural, rose oxide, linalool oxide, mentfuran, and theaspirane.

[0054] Examples of ester compounds include aliphatic alcohol acetates such as ethyl acetate and isoamyl acetate, terpene alcohol acetates such as linalyl acetate, geranyl acetate, and lavandulyl acetate, fatty acid and lower alcohol esters such as ethyl butyrate and ethyl caproate, and aromatic esters such as benzyl acetate and methyl salicylate.

[0055] 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-olido and 2-decene-5-olido.

[0056] Examples of acid compounds include saturated and unsaturated fatty acids such as butyric acid, octanoic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid.

[0057] Examples of nitrogen-containing compounds include indole, skatole, pyridine, alkyl-substituted pyrazines, and methyl anthranilate.

[0058] Examples of sulfur-containing compounds include methanethiol, dimethyl sulfide, dimethyl disulfide, and allyl isothiocyanate.

[0059] Examples of natural essential oils include sweet orange, bitter orange, petitgrain, lemon, bergamot, mandarin, neroli, peppermint, spearmint, lavender, chamomile, rosemary, eucalyptus, sage, basil, rose, geranium, jasmine, ylang-ylang, anise, clove, ginger, nutmeg, cardamom, cedar, cypress, vetiver, patchouli, and labdanum.

[0060] As mentioned above, examples of items to which the fragrances can be added include food and beverages. The form of the various fragrance compositions is not particularly limited, and examples include water-soluble fragrance compositions, oil-soluble fragrance compositions, emulsified fragrance compositions, and powdered fragrance compositions.

[0061] Since the fragrance composition in question is one aspect of the flavor-imparting composition, matters other than those described in this section on "Fragrance Composition" are as explained in the previously mentioned section on "Flavor-Imparting Composition."

[0062] (food and drink) A food or beverage containing vitamin C according to one embodiment of the present invention contains the flavor enhancer or the flavor-imparting composition.

[0063] The food and beverages to which this flavor-imparting composition can be added are not particularly limited to those listed as examples in the "Flavor-improving agents" section above, but food and beverages containing vitamin C are preferred.

[0064] (Methods for improving the flavor of food and beverages) A method for improving the flavor of food and beverages according to one embodiment of the present invention includes the step of adding the flavor improving agent or the flavor imparting composition to food and beverages containing vitamin C.

[0065] As illustrated in the examples described below, by adding the flavor enhancer or flavor-imparting composition to food or beverages containing vitamin C, the unpleasant flavors derived from the vitamin C degradation odor present in those foods and beverages can be improved.

[0066] In the method for improving the flavor of food and beverages according to this embodiment, the amount of Group A compound, Group B compound, Group C compound, and / or Group D compound added to the food or beverage when the flavor improving agent is added to the food or beverage can be arbitrarily determined according to the aroma characteristics of the food or beverage.

[0067] However, as stated in the section on "flavor enhancers" above, if the flavor enhancer or flavor-imparting composition contains the aforementioned Group A compound or Group C compound as an active ingredient, it is preferable to add the Group A compound or Group C compound to food or beverages containing vitamin C in an amount of 1 ppt to 10 ppm, preferably 1 ppt to 1 ppm. By adding the flavor enhancer or flavor-imparting composition to the food or beverage in such an amount as 1 ppt to 10 ppm relative to the food or beverage containing vitamin C, the unpleasant flavor derived from the deterioration of vitamin C is sufficiently improved.

[0068] In particular, by adding the flavor enhancer or flavor-imparting composition in question to the food or beverage in such a way that the amount of Group A compound or Group C compound added to the food or beverage is 1 ppt to 1 ppm compared to the food or beverage containing vitamin C, not only is the unpleasant flavor derived from the deterioration of vitamin C improved, but there is also the advantage that the flavor of the Group A compound or Group C compound itself is not perceived, and therefore does not affect the flavor of the food or beverage.

[0069] On the other hand, by adding the flavor enhancer or flavor-imparting composition in question to the food or beverage in such a way that the amount of Group A compound or Group C compound added to the food or beverage is between 1 ppm and 10 ppm relative to the amount of vitamin C contained in the food or beverage, the flavor of the Group A compound or Group C compound itself can still be perceived, but the unpleasant flavor derived from the deterioration of vitamin C is improved, and the flavor of the food or beverage itself is improved.

[0070] More specifically, for foods and beverages containing vitamin C, the lower limit can be set to one of 1 ppt, 10 ppt, 100 ppt, 1 ppb, 10 ppb, 100 ppb, or 1 ppm, and the upper limit can be set to one of 10 ppm, 1 ppm, 100 ppb, 10 ppb, 1 ppb, 100 ppt, or 10 ppt, and the content can be within any combination of these lower and upper limits, but is not limited to these.

[0071] Furthermore, if the flavor enhancer or flavor-imparting composition contains a group B compound or a group D compound as an active ingredient, it is preferable to add the group B compound or group D compound to food or beverages containing vitamin C in an amount of 10 ppt to 100 ppm, preferably 10 ppt to 10 ppm. By adding the flavor enhancer or flavor-imparting composition to the food or beverage in an amount of 10 ppt to 100 ppm of group B compound or group D compound relative to the food or beverage containing vitamin C, the unpleasant flavor derived from the deterioration of vitamin C is sufficiently improved.

[0072] In particular, by adding the flavor enhancer or flavor-imparting composition in question to the food or beverage in such a way that the amount of group B compound or group D compound added to the food or beverage is 10 ppt to 10 ppm relative to the amount of vitamin C-containing food or beverage, not only is the unpleasant flavor derived from the deterioration of vitamin C improved, but there is also the advantage that the flavor of the group B compound or group D compound itself is not perceived, and therefore does not affect the flavor of the food or beverage.

[0073] On the other hand, by adding the flavor enhancer or flavor-imparting composition in question to the food or beverage in such a way that the amount of group B compound or group D compound added to the food or beverage is between 10 ppm and 100 ppm relative to the amount of vitamin C-containing food or beverage, the flavor of the group B compound or group D compound itself can still be perceived, but the unpleasant flavor derived from the deterioration of vitamin C is improved, and the flavor of the food or beverage itself is improved.

[0074] More specifically, for foods and beverages containing vitamin C, the lower limit can be set to one of 10ppt, 100ppt, 1ppb, 10ppb, 100ppb, 1ppm, or 10ppt, and the upper limit can be set to one of 100ppm, 10ppm, 1ppm, 100ppb, 10ppb, 1ppb, or 100ppt, and the content can be within any combination of these lower and upper limits, but is not limited to these.

[0075] In the method for improving the flavor of food and beverages according to this embodiment, the method of adding the flavor improving agent or flavor imparting composition to the food and beverage is not particularly limited. Furthermore, the timing of adding the flavor improving agent or flavor imparting composition to the food and beverage is not particularly limited, and it can be added as appropriate at each stage of the manufacturing process of food and beverages containing vitamin C. If the manufacturing of food and beverages containing vitamin C includes a sterilization process, it is generally added before the sterilization process, but the flavor improving agent or flavor imparting composition can also be added after the sterilization process by sterilizing it by membrane filtration or the like. [Examples]

[0076] The present invention will be described in more detail below with reference to examples. However, the present invention is not limited to these examples.

[0077] [Example 1] Preparation of a flavor enhancer Commercially available (Group A) Jasmolactone, Jasmine Lactone, ε-Decalactone, Ethyl 3-Hydroxyhexanoate, Methyl 3-Hydroxyhexanoate, Methyl Cinnamylate, 1-Heptanol, 2-Heptanol, 4,8-Dimethylnona-3,7-Dien-2-one, (Group B) Lactic Acid, Levulinic Acid, Pyruvate, Diethyl Sebacate, Ethyl Tiglate, Ethyl Lactate, Ethyl Levulinate, Ethyl Pyruvate, Diethyl Malate, Diethyl Malonate, Triethyl Citrate, Butyl Lactate, Acetoin, 2,3-Pentanedione, 2,3-Hexanedione, Furylacetone, γ-Valerolactone, γ-Butyrolactone, (Group C) p-Cresyl Methyl Ether, Ethyl Sec-Butyl Ether, 2-Phenylethyl Methyl Ether, β-Naphthyl Isobutyl Ether Ethanol solutions (at concentrations of 1%, 0.1%, and other as needed) of tel, 1,8-cineole, isobutyl isobutyrate, isobutyl propionate, butyl isobutyrate, butyl propionate, ethyl butyrate, ethyl caproate, ethyl phenylglycidate, ethyl methylphenylglycidate, methyl salicylate, methylheptin carbonate, cis-3-hexenyl acetate, octanal, 3-butyl phthalide, myrcene, p-cymene, (group D) diethyl tartrate, dimethyl succinate, ethyl 3-hydroxybutyrate, benzyl benzoate, rimethol, tetrahydrofurfuryl alcohol, benzyl alcohol, 2-acetylpyrrole, and dihydroactinidiolide (hereinafter collectively referred to as "various compounds") were prepared (corresponding to the flavor enhancers in this case).

[0078] [Example 2] Addition to a prototype vitamin C-containing beverage and evaluation A vitamin C-containing beverage (hereinafter referred to as "vitamin C-containing beverage") was prepared according to the formulation shown in Table 1.

[0079] [Table 1]

[0080] The vitamin C-containing beverages shown in Table 1 were heated to 90°C, filled into hot packs, and stored in a warming cabinet maintained at 60°C for 10 days (this was designated as control product 2-1).

[0081] Then, ethanol solutions of the various compounds prepared in Example 1 were added to control sample 2-1 at the concentrations shown in Tables 2-5 below to prepare products 2-1 to 2-224 of the present invention.

[0082] Then, sensory evaluations of the obtained products 2-1 to 2-224 were conducted by 10 well-trained panelists (with 10 or more years of experience). The sensory evaluation was performed by having the panelists comment on the differences in flavor between products 2-1 to 2-224 and control product 2-1, and by averaging the scores that the panelists gave to each product regarding the differences in flavor compared to control product 2-1, according to the evaluation criteria below.

[0083] <Evaluation Criteria for Flavor Improvement> No unpleasant taste or aroma derived from degraded vitamin C: 5 points The unpleasant taste and aroma derived from the deterioration of vitamin C are barely noticeable, and the flavor of the beverage has improved considerably: 4 points I detected a slight unpleasant taste and aroma derived from the deterioration of vitamin C, but the beverage's flavor has improved: 3 points I detected an unpleasant taste and aroma derived from the deterioration of vitamin C; the beverage's flavor has improved slightly: 2 points A strong unpleasant odor derived from vitamin C degradation is detected; the intensity of the unpleasant odor is similar to that of control product 2-1: 1 point Tables 2 to 5 show the results of sensory evaluation of products 2-1 to 2-224 of the present invention. In the tables, "unpleasant flavor" refers to an unpleasant flavor derived from the deterioration of vitamin C (the same applies in the following examples).

[0084] [Table 2]

[0085] [Table 3]

[0086] [Table 4]

[0087] [Table 5]

[0088] As shown in Tables 2-5, it was confirmed that adding flavor enhancers containing various compounds as active ingredients to vitamin C-containing beverages improved the unpleasant flavors derived from vitamin C degradation. As a result, it was found that flavor enhancers containing the above-mentioned compounds are useful as flavor enhancers for improving unpleasant flavors derived from vitamin C degradation.

[0089] [Example 3] Addition to a commercially available hot lemon beverage containing vitamin C and evaluation A commercially available hot lemon beverage containing vitamin C was stored in a warming cabinet maintained at 60°C for 10 days (this was designated as control sample 3-1).

[0090] Then, ethanol solutions of the various compounds prepared in Example 1 were added to control sample 3-1 at the concentrations shown in Tables 6-9 below to prepare products 3-1 to 3-224 of the present invention.

[0091] Then, sensory evaluations of the obtained products 3-1 to 3-224 were conducted by 10 well-trained panelists (with 10 or more years of experience). The sensory evaluation was performed by having the panelists comment on the differences in flavor between products 3-1 to 3-224 and control product 3-1, and by averaging the scores that the panelists gave to each product regarding the differences in flavor compared to control product 3-1, according to the evaluation criteria below.

[0092] <Evaluation Criteria for Flavor Improvement> No unpleasant taste or aroma derived from degraded vitamin C: 5 points The unpleasant taste and aroma derived from the deterioration of vitamin C are barely noticeable, and the flavor of the beverage has improved considerably: 4 points I detected a slight unpleasant taste and aroma derived from the deterioration of vitamin C, but the beverage's flavor has improved: 3 points I detected an unpleasant taste and aroma derived from the deterioration of vitamin C; the beverage's flavor has improved slightly: 2 points A strong unpleasant odor derived from vitamin C degradation is detected; the intensity of the unpleasant odor is similar to that of control product 3-1: 1 point Tables 6 to 9 show the results of sensory evaluations of products 3-1 to 3-224 of the present invention.

[0093] [Table 6]

[0094] [Table 7]

[0095] [Table 8]

[0096] [Table 9]

[0097] As shown in Tables 6-9, it was confirmed that adding flavor enhancers containing various compounds as active ingredients to hot lemon beverages containing vitamin C improved the unpleasant flavors derived from vitamin C degradation. As a result, it was found that flavor enhancers containing the above-mentioned compounds are useful as flavor enhancers for improving unpleasant flavors derived from vitamin C degradation.

[0098] [Example 4] Addition to a commercially available lemon-flavored carbonated beverage containing vitamin C and evaluation A commercially available lemon-flavored carbonated beverage containing vitamin C was stored in a warming cabinet maintained at 50°C for 10 days (this was designated as control product 4-1).

[0099] Then, ethanol solutions of the various compounds prepared in Example 1 were added to control sample 4-1 at the concentrations listed in Tables 10-11 below to prepare products 4-1 to 4-112 of the present invention.

[0100] Then, the obtained products 4-1 to 4-112 of the present invention were subjected to sensory evaluation by 10 well-trained panelists (with 10 or more years of experience). The sensory evaluation was conducted by having the panelists comment on the differences in flavor between products 4-1 to 4-112 of the present invention and control product 4-1, and by averaging the scores that the panelists gave to each product regarding the differences in flavor compared to control product 4-1, according to the evaluation criteria below.

[0101] <Evaluation Criteria for Flavor Improvement> No unpleasant taste or aroma derived from degraded vitamin C: 5 points The unpleasant taste and aroma derived from the deterioration of vitamin C are barely noticeable, and the flavor of the beverage has improved considerably: 4 points I detected a slight unpleasant taste and aroma derived from the deterioration of vitamin C, but the beverage's flavor has improved: 3 points I detected an unpleasant taste and aroma derived from the deterioration of vitamin C; the beverage's flavor has improved slightly: 2 points A strong unpleasant odor derived from vitamin C degradation is detected; the intensity of the unpleasant odor is similar to that of control product 4-1: 1 point Tables 10-11 show the results of sensory evaluations of products 4-1 to 4-112 of the present invention.

[0102] [Table 10]

[0103] [Table 11]

[0104] As shown in Tables 10-11, it was confirmed that adding flavor enhancers containing various compounds as active ingredients to a vitamin C-containing lemon-flavored carbonated beverage improved the unpleasant flavors derived from vitamin C degradation. As a result, it was found that flavor enhancers containing the above-mentioned compounds are useful as flavor enhancers for improving unpleasant flavors derived from vitamin C degradation.

[0105] [Example 5] Addition to a commercially available Muscat-flavored vitamin C jelly drink and evaluation A commercially available muscat-flavored vitamin C jelly drink was stored in a warming cabinet maintained at 60°C for 10 days (this was designated as control product 5-1).

[0106] Then, ethanol solutions of the various compounds prepared in Example 1 were added to control sample 5-1 at the concentrations shown in Tables 12-13 below to prepare products 5-1 to 5-112 of the present invention.

[0107] Then, sensory evaluations of the obtained products 5-1 to 5-112 were conducted by 10 well-trained panelists (with 10 or more years of experience). The sensory evaluation was performed by having the panelists comment on the differences in flavor between products 5-1 to 5-112 and control product 5-1, and by averaging the scores that the panelists gave to each product regarding the differences in flavor compared to control product 5-1, according to the evaluation criteria below.

[0108] <Evaluation Criteria for Flavor Improvement> No unpleasant taste or aroma derived from degraded vitamin C: 5 points The unpleasant taste and aroma derived from the deterioration of vitamin C are barely noticeable, and the flavor of the beverage has improved considerably: 4 points I detected a slight unpleasant taste and aroma derived from the deterioration of vitamin C, but the beverage's flavor has improved: 3 points I detected an unpleasant taste and aroma derived from the deterioration of vitamin C; the beverage's flavor has improved slightly: 2 points A strong unpleasant odor derived from vitamin C degradation is detected; the intensity of the unpleasant odor is comparable to that of control product 5-1: 1 point Tables 12-13 show the results of sensory evaluations of products 5-1 to 5-112 of the present invention.

[0109] [Table 12]

[0110] [Table 13]

[0111] As shown in Tables 12-13, it was confirmed that adding a flavor enhancer containing various compounds as active ingredients to a muscat-flavored vitamin C jelly drink improved the unpleasant flavor derived from the deterioration of vitamin C. As a result, it was found that the flavor enhancer containing the above-mentioned compounds is useful as a flavor enhancer for improving the unpleasant flavor derived from the deterioration of vitamin C.

[0112] [Example 6] Addition to a commercially available apple juice beverage containing vitamin C and evaluation A commercially available apple juice beverage containing vitamin C was stored in a warming cabinet maintained at 60°C for 10 days (this was designated as control product 6-1).

[0113] Then, ethanol solutions of the various compounds prepared in Example 1 were added to control sample 6-1. For the ethanol solutions of the compounds prepared from Group A and Group C, 100 ppb was added to the control sample, and for the ethanol solutions of the compounds prepared from Group B or Group D, 1 ppm was added to the control sample. These were designated as products 6-1 to 6-56 of the present invention.

[0114] Then, sensory evaluations of the obtained products 6-1 to 6-56 were conducted by 10 well-trained panelists (with more than 10 years of experience). In the sensory evaluation, the panelists were asked to comment on the differences in flavor between products 6-1 to 6-56 and the control product 6-1.

[0115] As a result, it was confirmed that adding flavor enhancers containing various compounds as active ingredients to commercially available apple juice beverages containing vitamin C improved the unpleasant flavors derived from vitamin C degradation. Consequently, it was found that flavor enhancers containing the above-mentioned compounds are useful as flavor enhancers for improving unpleasant flavors derived from vitamin C degradation.

[0116] [Example 7] Addition to commercially available vitamin C-containing fruit beverage and evaluation A commercially available vitamin C-containing fruit beverage (a mixture of orange juice and acerola juice) was stored in a warming cabinet maintained at 60°C for 10 days (this was designated as control sample 7-1).

[0117] Then, ethanol solutions of the various compounds prepared in Example 1 were added to control sample 7-1. For the ethanol solutions of the compounds prepared from Group A and Group C, 100 ppb was added to the control sample, and for the ethanol solutions of the compounds prepared from Group B or Group D, 1 ppm was added to the control sample. These were designated as products 7-1 to 7-56 of the present invention.

[0118] Then, sensory evaluations of the obtained products 7-1 to 7-56 were conducted by 10 well-trained panelists (with more than 10 years of experience). In the sensory evaluation, the panelists were asked to comment on the differences in flavor between products 7-1 to 7-56 and the control product 7-1.

[0119] As a result, it was confirmed that adding flavor enhancers containing various compounds as active ingredients to commercially available vitamin C-containing fruit beverages improved the unpleasant flavors derived from vitamin C degradation. Consequently, it was found that flavor enhancers containing the above-mentioned compounds are useful as flavor enhancers for improving unpleasant flavors derived from vitamin C degradation.

[0120] [Example 8] Addition to a prototype vitamin C-containing beverage and evaluation (including cases where two or more of the compounds in question are used) In Example 2, the vitamin C-containing beverage shown in Table 1 was prepared, to which ethanol solutions of the various compounds prepared in Example 1 were added at the concentrations shown in Table 14 below. The mixture was then heated to 90°C, filled into hot packs, and stored in a warming cabinet maintained at 60°C for 10 days. These were designated as products 8-1 to 8-11 of the present invention.

[0121] Then, the obtained products 8-1 to 8-11 of the present invention were subjected to sensory evaluation by 10 well-trained panelists (with 10 or more years of experience). The sensory evaluation involved having the panelists comment on the differences in flavor between products 8-1 to 8-11 of the present invention and control product 2-1 prepared in Example 2, and then averaging the scores given by the panelists regarding the differences in flavor compared to control product 2-1, according to the evaluation criteria shown in Example 2.

[0122] Table 14 shows the results of the sensory evaluation of products 8-1 to 8-11 of the present invention.

[0123] [Table 14]

[0124] As shown in Table 14, it was confirmed that even when flavor enhancers containing various compounds as active ingredients were added to vitamin C-containing beverages before sterilization and storage in a warming cabinet, the unpleasant flavors derived from vitamin C degradation were improved. In particular, it was found that when group A or group B compounds, or group C or group D compounds were included as active ingredients, the unpleasant flavors derived from vitamin C degradation were improved more significantly compared to when group A and group B compounds, or group C and group D compounds were included.

[0125] Compounds A and B improve unpleasant flavors derived from vitamin C degradation, but are particularly effective in improving the unpleasant sweetness. Compounds C and D also improve unpleasant flavors derived from vitamin C degradation, but are particularly effective in improving the unpleasant medicinal odor. Therefore, it was confirmed that including compound A or compound B, or compound C or compound D as an active ingredient, improves unpleasant flavors derived from vitamin C degradation more effectively than including compound A and compound B, or compound C and compound D as active ingredients.

Claims

1. An unpleasant flavor enhancer derived from the degraded odor of vitamin C, comprising one or two compounds selected from jasmolactone and jasmine lactone as active ingredients.

2. In the unpleasant flavor improving agent according to claim 1, An unpleasant flavor enhancer derived from the degradation of vitamin C, which is added to food and beverages to which one or two compounds selected from jasmolactone and jasmine lactone are added in a total concentration of 1 ppt to 10 ppm.

3. The unpleasant flavor improving agent derived from the degraded odor of vitamin C according to Claim 1, comprising one or more compounds selected from the following groups A', B, C, or D, as an active ingredient. (Group A') ε-decalactone, ethyl 3-hydroxyhexanoate, methyl 3-hydroxyhexanoate, methyl cinnamylate, 1-heptanol, 2-heptanol, 4,8-dimethylnona-3,7-dien-2-one (Group B) Lactic acid, levulinic acid, pyruvate, diethyl sebacate, ethyl tigrate, ethyl lactate, ethyl levulinate, ethyl pyruvate, diethyl malate, diethyl malonate, triethyl citrate, butyl lactate, acetoin, 2,3-pentanedione, 2,3-hexanedione, furylacetone, γ-valerolactone, γ-butyrolactone (Group C) p-cresyl methyl ether, ethyl sec-butyl ether, 2-phenylethyl methyl ether, β-naphthyl isobutyl ether, 1,8-cineole, isobutyl isobutyrate, isobutyl propionate, butyl isobutyrate, butyl propionate, ethyl butyrate, ethyl caproate, ethyl phenylglycidate, ethyl methylphenylglycidate, methyl salicylate, methylheptin carbonate, cis-3-hexenyl acetate, octanal, 3-butyl phthalide, myrcene, p-cymene (Group D) Diethyl tartrate, dimethyl succinate, ethyl 3-hydroxybutyrate, benzyl benzoate, rimethol, tetrahydrofurfuryl alcohol, benzyl alcohol, 2-acetylpyrrole, dihydroactinidiolide

4. A flavor-imparting composition for improving unpleasant flavors derived from the degraded odor of vitamin C, comprising the unpleasant flavor-improving agent described in claim 1.

5. A flavor-imparting composition for improving unpleasant flavors derived from the degraded odor of vitamin C, comprising the unpleasant flavor improving agent described in Claim 3.

6. A method for improving the flavor of a food or beverage containing vitamin C, comprising the step of adding the unpleasant flavor improving agent described in claim 1 or claim 3, or the flavor-imparting composition described in claim 4 or claim 5, to a food or beverage containing vitamin C.

7. In the flavor improvement method described in claim 6, If the aforementioned unpleasant flavor improving agent or flavor-imparting composition contains jasmolactone, jasmine lactone, or one or more compounds selected from group A' or group C below, In the above step, the unpleasant flavor improving agent or the flavor imparting composition is added to the food or beverage such that the total concentration of jasmolactone, jasmine lactone, and one or more compounds selected from group A' or group C below is in the range of 1 ppt to 10 ppm. If the aforementioned unpleasant flavor improving agent or flavor-imparting composition contains one or more compounds selected from group B or group D below, A method for improving the flavor of a food or beverage containing vitamin C, comprising the above step of adding the unpleasant flavor improving agent or the flavor-imparting composition to the food or beverage such that the total concentration of one or more compounds selected from group B or group D below is in the range of 10 ppt to 100 ppm. (Group A') ε-decalactone, ethyl 3-hydroxyhexanoate, methyl 3-hydroxyhexanoate, methyl cinnamylate, 1-heptanol, 2-heptanol, 4,8-dimethylnona-3,7-dien-2-one (Group B) Lactic acid, levulinic acid, pyruvate, diethyl sebacate, ethyl tigrate, ethyl lactate, ethyl levulinate, ethyl pyruvate, diethyl malate, diethyl malonate, triethyl citrate, butyl lactate, acetoin, 2,3-pentanedione, 2,3-hexanedione, furylacetone, γ-valerolactone, γ-butyrolactone (Group C) p-cresyl methyl ether, ethyl sec-butyl ether, 2-phenylethyl methyl ether, β-naphthyl isobutyl ether, 1,8-cineole, isobutyl isobutyrate, isobutyl propionate, butyl isobutyrate, butyl propionate, ethyl butyrate, ethyl caproate, ethyl phenylglycidate, ethyl methylphenylglycidate, methyl salicylate, methylheptin carbonate, cis-3-hexenyl acetate, octanal, 3-butyl phthalide, myrcene, p-cymene (Group D) Diethyl tartrate, dimethyl succinate, ethyl 3-hydroxybutyrate, benzyl benzoate, rimethol, tetrahydrofurfuryl alcohol, benzyl alcohol, 2-acetylpyrrole, dihydroactinidiolide

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