Fragrance composition and food and beverage

Abstract

Provided are: a method for covering up (masking) a component with an offensive taste or odor without affecting the flavor of a food or beverage; a fragrance composition; and a food and beverage. Masking of a component with an offensive taste or odor generated from an unsaturated fatty acid using a specific fragrance component without impairing the flavor of a food or beverage.

Description

Flavoring composition and food and drink

[0001] The present invention relates to a flavoring agent that masks off-taste and off-odor components produced from unsaturated fatty acids, and to a masked food or drink.

[0002] Unsaturated fatty acids in foods and beverages are known to produce off-flavors due to oxidation and enzymatic reactions during processing and storage. For example, in edible oils and fats, 1-octen-3-ol, 1-octen-3-one, 1,5-octadien-3-one, and other compounds known to be responsible for off-flavors are known to be produced from the unsaturated fatty acids linoleic acid and linolenic acid (Non-Patent Document 1). In spoiled beer, compounds such as (E)-2-nonenal, which are thought to be derived from linoleic acid, are produced and contribute to cardboard odors and aged odors (Non-Patent Document 2). It is also known that 1-octen-3-one and (E)-2-octenal are produced as lipid degradation components in citrus juice beverages (Non-Patent Document 3). Furthermore, 1,5-octadien-3-one, 1,5-octadien-3-ol, and the like are known to be the cause of deterioration odors produced by unsaturated fatty acids, not only in foods and beverages but also in body odor, underarm odor, and the like (Patent Document 1).

[0003] Because the above-mentioned off-flavors and odors have a significant impact on product quality, various methods have been proposed for masking these degradation components. For example, a method has been proposed in which β-damascenone, oleic acid, or the like is used as a masking agent for 1-octen-3-one and (E)-2-nonenal, which are photodegradation odors of fruit juice-containing products (Patent Document 2). Also, a method has been proposed in which Job's tears extract is used as a masking agent for 2-nonenal, which is the deterioration odor of beer (Patent Document 3).

[0004] However, since deteriorated components derived from unsaturated fatty acids are contained in a variety of foods and beverages, there has been a demand for the development of a technology that can more generally and effectively mask or reduce the unpleasant tastes and odors derived from unsaturated fatty acids.

[0005] Japanese Patent Publication No. 2003-183144 Japanese Patent Publication No. 2019-170375 Japanese Patent Publication No. 2017-153371

[0006] "Odor Components of Edible Oils and Fats," Yasushi Endo, Journal of the Japan Oil Society, Vol. 48, No. 10, (1999); "Off-Flavors in Beer: Their Causes and Suppression," Toru Kishimoto, Food and Development, Vol. 50, No. 12, (2015); "Light-Degraded Off-Flavors in PET Bottled Citrus Juice," Toshihito Naga et al., Research Report of the Toyo Food Industry College and Toyo Food Research Institute, 27, (2009)

[0007] The present invention relates to providing a method for making unpleasant tastes and odors less noticeable (masking) without affecting the flavor of food or drink.

[0008] The present inventors have investigated various flavor compounds in order to solve the above-mentioned problems and have found that certain flavor compounds can mask the off-taste and off-odor components produced from unsaturated fatty acids without impairing the flavor and aroma of foods and beverages.

[0009] The present invention includes the following features [1] to [8]: [1] An agent for suppressing off-tastes and off-odors derived from components derived from unsaturated fatty acids, comprising, as an active ingredient, one or more components selected from the group consisting of nootkatone, linalyl butyrate, 1,4-dioxacycloheptadecane-5,17-dione, 2,3-hexanedione, β-damascenone, α-ionone, β-ionone, α-methylionone, γ-methylionone, oleic acid, nerolidol, 4-methyl-2-phenyl-2-pentenal, menthyl 3-hydroxybutyrate, 2-menthoxyethanol, and 3-menthoxypropane-1,2-diol. [2] The off-taste and off-odor suppressant according to [1] above, wherein the off-taste and off-odor component derived from unsaturated fatty acids is one or more selected from the group consisting of (E)-2-nonenal, (E)-2-octenal, 1-octen-3-one, 1,5-octadien-3-one, 1-octen-3-ol, and 1,5-octadien-3-ol. [3] A fragrance composition for suppressing off-tastes and off-odors caused by components derived from unsaturated fatty acids, comprising, as an active ingredient, one or more components selected from the group consisting of nootkatone, linalyl butyrate, 1,4-dioxacycloheptadecane-5,17-dione, 2,3-hexanedione, β-damascenone, α-ionone, β-ionone, α-methylionone, γ-methylionone, oleic acid, nerolidol, 4-methyl-2-phenyl-2-pentenal, menthyl 3-hydroxybutyrate, 2-menthoxyethanol, and 3-menthoxypropane-1,2-diol. [4] The fragrance composition for suppressing off-taste and off-odor according to [3] above, wherein the off-taste and off-odor component derived from unsaturated fatty acids is one or more selected from the group consisting of (E)-2-nonenal, (E)-2-octenal, 1-octen-3-one, 1,5-octadien-3-one, 1-octen-3-ol, and 1,5-octadien-3-ol.[5] A food or beverage containing 0.001 ppt to 100 ppm of one or more components selected from the group consisting of nootkatone, linalyl butyrate, 1,4-dioxacycloheptadecane-5,17-dione, 2,3-hexanedione, β-damascenone, α-ionone, β-ionone, α-methylionone, γ-methylionone, oleic acid, nerolidol, 4-methyl-2-phenyl-2-pentenal, menthyl 3-hydroxybutyrate, 2-menthoxyethanol, and 3-menthoxypropane-1,2-diol, and containing an off-taste or off-odor component derived from unsaturated fatty acids. [6] The food or beverage according to [5], wherein the off-taste and off-odor components derived from unsaturated fatty acids are one or more selected from the group consisting of (E)-2-nonenal, (E)-2-octenal, 1-octen-3-one, 1,5-octadien-3-one, 1-octen-3-ol, and 1,5-octadien-3-ol. [7] A method for masking off-taste and off-odor components derived from unsaturated fatty acids, comprising adding one or more components selected from the group consisting of nootkatone, linalyl butyrate, 1,4-dioxacycloheptadecane-5,17-dione, 2,3-hexanedione, β-damascenone, α-ionone, β-ionone, α-methylionone, γ-methylionone, oleic acid, nerolidol, 4-methyl-2-phenyl-2-pentenal, menthyl 3-hydroxybutyrate, 2-menthoxyethanol, and 3-menthoxypropane-1,2-diol to a food or beverage in a total concentration of 0.001 ppt or more and 100 ppm or less. [8] The method according to [7] above, wherein the off-taste and off-odor component derived from unsaturated fatty acids is one or more selected from the group consisting of (E)-2-nonenal, (E)-2-octenal, 1-octen-3-one, 1,5-octadien-3-one, 1-octen-3-ol, and 1,5-octadien-3-ol.

[0010] According to the present invention, by adding a specific flavor component to a food or drink, it is possible to mask unpleasant tastes and odors such as the deterioration odor that occurs when unsaturated fatty acids deteriorate.

[0011] In the present invention, examples of off-taste and off-odor components produced from unsaturated fatty acids include (E)-2-nonenal, (E)-2-octenal, 1-octen-3-one, 1,5-octadien-3-one, 1-octen-3-ol, and 1,5-octadien-3-ol.

[0012] Examples of masking ingredients that can be used in the present invention include nootkatone, linalyl butyrate, 1,4-dioxacycloheptadecane-5,17-dione, 2,3-hexanedione, β-damascenone, α-ionone, β-ionone, α-methylionone, γ-methylionone, oleic acid, nerolidol, 4-methyl-2-phenyl-2-pentenal, menthyl 3-hydroxybutyrate, 2-menthoxyethanol, and 3-menthoxypropane-1,2-diol. All of these are known fragrance ingredients, and commercially available products can be used. Furthermore, some of these fragrance ingredients exist as stereoisomers (cis-trans isomers, enantiomers, diastereomers, etc.), and specific stereoisomers can be used alone, or mixtures of these stereoisomers can be used.

[0013] The flavor composition of the present invention is a composition used for the purpose of imparting or enhancing flavor to foods and drinks.

[0014] Examples of components other than the masking component that can be incorporated into the fragrance composition, food, beverage, etc. of the present invention include various synthetic fragrances, natural fragrances, natural essential oils, plant extracts, etc., such as the natural essential oils, natural fragrances, and synthetic fragrances described in "Japan Patent Office Publication, Collection of Well-Known and Commonly Used Techniques (Fragrances) Part II Food Flavors, pp. 88-131, published January 14, 2000." The fragrance composition of the present invention may contain, as necessary, commonly used retainers such as solvents such as water and ethanol; ethylene glycol, propylene glycol, dipropylene glycol, hexylene glycol, glycerin, triethyl citrate, medium-chain fatty acid triglycerides, medium-chain fatty acid diglycerides, and animal and vegetable oils and fats.

[0015] The foods and drinks of the present invention include beverages such as fruit drinks, vegetable drinks, soft drinks, carbonated drinks, near water, functional drinks, energy drinks, alcoholic beverages, non-alcoholic drinks, dairy drinks, and protein drinks; tea drinks and beverages such as black tea, green tea, oolong tea, herbal tea, coffee, and cocoa; plant-based alternative drinks such as soy milk drinks, oat milk drinks, and almond milk drinks; fermented dairy products such as yogurt and cheese; frozen desserts such as ice cream, lacto ice cream, ice milk, and ice cream; desserts such as pudding, jelly, bavarois, and mousse; confectioneries such as chewing gum, candy, gummy candy, tablets, refreshing sweets, chocolate, chocolate sweets, and snacks; jams, desserts, etc. Examples of suitable flavorings include pastes and creams such as corn sauce, flour paste, margarine, fat spreads, filling cream, flour paste, and whipped cream; agricultural foods and processed agricultural foods; meat and processed meat foods; fish and marine processed foods; dairy oil products; cooked rice products such as retort-pouched rice and germinated brown rice; noodles such as instant noodles, dried noodles, and chilled noodles; breads such as bread, meat buns, and prepared bread; soup foods; cooked and processed foods such as retort-pouched foods, pasta sauce, canned foods, and frozen and chilled foods; condiments such as sauces, soy sauce, sauces, soups, mayonnaise, ketchup, dressings, tube products, dashi stock, Chinese seasonings, Western seasonings, and various rouxes; spices; edible oils and fats of animal or vegetable origin; and vegetable substitute foods. The flavoring composition of the present invention can also be used in oral products such as dentifrices, mouthwashes, mouthwashes, mouth sprays, and gargles; dishwashing detergents, etc.

[0016] The content of the masking component in the fragrance composition of the present invention varies depending on the other components blended and cannot be generalized, but can usually be set to a concentration range of 0.001 ppm or more and 100,000 ppm or less, preferably 0.01 ppm or more and 10,000 ppm or less, and more preferably 0.1 ppm or more and 10,000 ppm or less, based on the weight of the fragrance composition. If the content of the masking component is less than 0.001 ppm, the masking effect of the present invention cannot be obtained, and if it exceeds 100,000 ppm, the masking component itself affects the flavor, which is not preferred.

[0017] Furthermore, the content of the masking component contained in the food or beverage of the present invention can be set to a concentration range of 0.001 ppt or more and 100 ppm or less, preferably 0.1 ppt or more and 1 ppm or less, more preferably 1 ppt or more and 1 ppm or less, based on the weight of the food or beverage. If the content of the masking component is less than 0.001 ppt, the masking effect of the present invention cannot be obtained, and if the content exceeds 100 ppm, the masking component itself affects the flavor of the food or beverage, which is not preferable.

[0018] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.

[0019] Example 1 (Masking effect of nootkatone on degraded components derived from unsaturated fatty acids) Each degraded component was added to ion-exchanged water to the concentration shown in Table 1 to prepare aqueous solutions I to VI containing degraded components.

[0020]

[0021] Nootkatone was added to the aqueous solutions containing the degradation components described above at the concentrations shown in Table 2, and the strength of the off-flavor (masking effect) of each sample and the strength of the masking component itself (the effect on the flavor of the food or beverage itself) were confirmed. For the test, eight skilled panelists were selected to conduct a sensory evaluation, and the strength of the off-flavor of the aqueous solution containing degradation components derived from unsaturated fatty acids to which no masking component had been added was rated "Rating: 4," and ion-exchanged water containing no degradation components was rated "Rating: 0," and the strength of the off-flavor (masking effect) of each sample was relatively rated according to the following evaluation criteria. (Evaluation criteria) Strong off-flavor: 4 points Off-flavor: 3 points Slight off-flavor: 2 points Barely any off-flavor: 1 point No off-flavor: 0 point Furthermore, the strength of the masking ingredients (impact on the flavor of the food or drink itself) was evaluated in absolute terms according to the following evaluation criteria: (Evaluation criteria) Strong off-flavor: 4 points Masking ingredients: 3 points Slight off-flavor: 2 points Barely any masking ingredients: 1 point No masking ingredients: 0 point The results are shown in Table 2, which shows the average scores of the evaluation results of each panel.

[0022]

[0023] The results in Table 2 clearly show that nootkatone masks the off-flavors and unpleasant tastes derived from unsaturated fatty acids at concentrations of 100 ppt or more and 1 ppm or less, without affecting the flavor of the food or beverage itself.

[0024] Example 2 (Masking effect of linalyl butyrate on degraded components derived from unsaturated fatty acids) Using samples prepared in the same manner as in Example 1, the strength (masking effect) of linalyl butyrate on the off-flavor derived from unsaturated fatty acids and the strength of the masking components (impact on the flavor of the food or drink itself) were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 3, which shows the average score of each panel.

[0025]

[0026] The results in Table 3 clearly show that linalyl butyrate, at a concentration of 10 ppt or more and 1 ppm or less, masks the off-flavors and unpleasant tastes derived from unsaturated fatty acids, without affecting the flavor of the food or beverage itself.

[0027] Example 3 (Masking Effect of 1,4-Dioxacycloheptadecane-5,17-dione on Deteriorated Components Derived from Unsaturated Fatty Acids) Using a sample prepared in the same manner as in Example 1, the strength (masking effect) of the off-flavor derived from unsaturated fatty acids of 1,4-dioxacycloheptadecane-5,17-dione and the strength of the masked components (impact on the flavor of the food or beverage itself) were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 4, which shows the average score of each panel.

[0028]

[0029] The results in Table 4 clearly show that 1,4-dioxacycloheptadecane-5,17-dione masks the off-flavors derived from unsaturated fatty acids at concentrations of 0.01 ppt or more and 10 ppb or less, without affecting the flavor of the food or beverage itself.

[0030] Example 4 (Masking effect of 2,3-hexanedione on deteriorated components derived from unsaturated fatty acids) Using samples prepared in the same manner as in Example 1, the strength (masking effect) of the strange taste and odor (off-flavor) derived from the unsaturated fatty acids of 2,3-hexanedione and the strength of the masking components (impact on the flavor of the food or beverage itself) were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 5, which shows the average score of each panel.

[0031]

[0032] The results in Table 5 clearly show that 2,3-hexanedione at a concentration of 1 ppb or more and 1 ppm or less masks the off-flavors derived from unsaturated fatty acids without affecting the flavor of the food or beverage itself.

[0033] Example 5 (Masking effect of β-damascenone on degraded components derived from unsaturated fatty acids) Using samples prepared in the same manner as in Example 1, the strength (masking effect) of β-damascenone on the off-flavor derived from unsaturated fatty acids and the strength of the masking components (impact on the flavor of the food or beverage itself) were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 6, which shows the average score of each panel.

[0034]

[0035] The results in Table 6 clearly show that β-damascenone masks the off-flavors and unpleasant tastes derived from unsaturated fatty acids at concentrations of 0.001 ppt or more and 10 ppb or less, without affecting the flavor of the food or drink itself.

[0036] Example 6 (Masking effect of α-ionone on deteriorated components derived from unsaturated fatty acids) Using samples prepared in the same manner as in Example 1, the strength (masking effect) of the off-flavor derived from unsaturated fatty acids of α-ionone and the strength of the masked components (impact on the flavor of the food or beverage itself) were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 7, which shows the average score of each panel.

[0037]

[0038] The results in Table 7 clearly show that α-ionone at a concentration of 1 ppt or more and 100 ppb or less masks the off-flavors derived from unsaturated fatty acids without affecting the flavor of the food or beverage itself.

[0039] Example 7 (Masking effect of β-ionone on deteriorated components derived from unsaturated fatty acids) Using samples prepared in the same manner as in Example 1, the strength (masking effect) of the off-flavor derived from unsaturated fatty acids of β-ionone and the strength of the masking components (impact on the flavor of the food or beverage itself) were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 8, which shows the average score of each panel.

[0040]

[0041] The results in Table 8 clearly show that β-ionone at a concentration of 0.1 ppt or more and 100 ppb or less masks the off-flavors derived from unsaturated fatty acids without affecting the flavor of the food or beverage itself.

[0042] Example 8 (Masking effect of α-methylionone on deteriorated components derived from unsaturated fatty acids) Using samples prepared in the same manner as in Example 1, the strength (masking effect) of the off-flavor derived from unsaturated fatty acids of α-methylionone and the strength of the masked components (impact on the flavor of the food or beverage itself) were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 9, which shows the average score of each panel.

[0043]

[0044] The results in Table 9 clearly show that α-methylionone masks the off-flavors derived from unsaturated fatty acids at concentrations of 0.1 ppt or more and 100 ppb or less, without affecting the flavor of the food or beverage itself.

[0045] Example 9 (Masking effect of γ-methylionone on deteriorated components derived from unsaturated fatty acids) Using samples prepared in the same manner as in Example 1, the strength (masking effect) of the off-flavor derived from unsaturated fatty acids of γ-methylionone and the strength of the masked components (impact on the flavor of the food or beverage itself) were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 10, which shows the average score of each panel.

[0046]

[0047] The results in Table 10 clearly show that γ-methylionone at a concentration of 1 ppt or more and 10 ppb or less masks the off-flavors derived from unsaturated fatty acids without affecting the flavor of the food or beverage itself.

[0048] Example 10 (Masking effect of oleic acid on deteriorated components derived from unsaturated fatty acids) Using samples prepared in the same manner as in Example 1, the strength (masking effect) of the off-flavor derived from unsaturated fatty acids of oleic acid and the strength of the masking components (impact on the flavor of the food or beverage itself) were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 11, which shows the average score of each panel.

[0049]

[0050] The results in Table 11 clearly show that oleic acid at a concentration of 10 ppb or more and 10 ppm or less masks the off-flavors derived from unsaturated fatty acids and does not affect the flavor of the food or beverage itself.

[0051] Example 11 (Masking Effect of Nerolidol on Degraded Components Derived from Unsaturated Fatty Acids) Using samples prepared in the same manner as in Example 1, the strength (masking effect) of nerolidol on the off-flavor derived from unsaturated fatty acids and the strength of the masking components (impact on the flavor of the food or beverage itself) were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 12, which shows the average score of each panel.

[0052]

[0053] The results in Table 12 clearly show that nerolidol, at a concentration of 100 ppt or more and 5 ppm or less, masks the off-flavors and tastes derived from unsaturated fatty acids, without affecting the flavor of the food or beverage itself.

[0054] Example 12 (Masking effect of 4-methyl-2-phenyl-2-pentenal on deteriorated components derived from unsaturated fatty acids) Using a sample prepared in the same manner as in Example 1, the strength (masking effect) of the strange taste and odor (off-flavor) derived from unsaturated fatty acids of 4-methyl-2-phenyl-2-pentenal and the strength of the masking components (effect on the flavor of the food or drink itself) were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 13, which shows the average score of each panel.

[0055]

[0056] From the results in Table 13, it is clear that 4-methyl-2-phenyl-2-pentenal masks the off-flavors (off-flavors) derived from unsaturated fatty acids at concentrations of 100 ppt or more and 10 ppm or less, and does not affect the flavor of the food or beverage itself.

[0057] Example 13 (Masking effect of menthyl 3-hydroxybutyrate on deteriorated components derived from unsaturated fatty acids) Using a sample prepared in the same manner as in Example 1, the strength (masking effect) of menthyl 3-hydroxybutyrate on the off-flavor derived from unsaturated fatty acids and the strength of the masking components (impact on the flavor of the food or drink itself) were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 14, which shows the average score of each panel.

[0058]

[0059] The results in Table 14 clearly show that menthyl 3-hydroxybutyrate, at a concentration of 10 ppt or more and 10 ppm or less, masks the off-flavors and unpleasant tastes derived from unsaturated fatty acids, without affecting the flavor of the food or drink itself.

[0060] Example 14 (Masking effect of 2-menthoxyethanol on deteriorated components derived from unsaturated fatty acids) Using samples prepared in the same manner as in Example 1, the strength (masking effect) of 2-menthoxyethanol on the strange taste and odor (off-flavor) derived from unsaturated fatty acids and the strength of the masking components (effect on the flavor of the food or drink itself) were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 15, which shows the average score of each panel.

[0061]

[0062] The results in Table 15 clearly show that 2-menthoxyethanol, at a concentration of 10 ppb or more and 10 ppm or less, masks the off-flavors derived from unsaturated fatty acids, and does not affect the flavor of the food or drink itself.

[0063] Example 15 (Masking effect of 3-menthoxypropane-1,2-diol on deteriorated components derived from unsaturated fatty acids) Using a sample prepared in the same manner as in Example 1, the strength (masking effect) of the strange taste and odor (off-flavor) derived from unsaturated fatty acids of 3-menthoxypropane-1,2-diol and the strength of the masking components (effect on the flavor of the food or drink itself) were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 16, which shows the average score of each panel.

[0064]

[0065] The results in Table 16 clearly show that 3-menthoxypropane-1,2-diol at a concentration of 100 ppt or more and 100 ppm or less masks the off-flavors and unpleasant tastes derived from unsaturated fatty acids, without affecting the flavor of the food or drink itself.

[0066] Example 16 (Masking effect of β-ionone on deteriorated components derived from unsaturated fatty acids) Each deteriorated component was added to commercially available shortening ("Pampas LTR30" manufactured by Fuji Oil Co., Ltd.) to the concentrations shown in Table 17 to prepare deteriorated component-added shortenings I and II. β-ionone was added to these deteriorated component-added shortenings at the concentrations shown in Table 18, and the intensity of off-flavors and off-odors (masking effect) and the intensity of the masked components (impact on the flavor of the shortening itself) of each sample were confirmed.

[0067]

[0068] (Evaluation Method) Eight skilled panelists were selected and subjected to the same sensory evaluation as in Example 1. The results are shown in Table 18, which shows the average score of the evaluation results of each panelist.

[0069]

[0070] The results in Table 18 clearly show that β-ionone at a concentration of 10 ppt or more and 10 ppb or less masks the off-flavors derived from unsaturated fatty acids and does not affect the flavor of the shortening itself.

[0071] Example 17 (Masking effect of β-damascenone on deteriorated components derived from unsaturated fatty acids) The strength (masking effect) of β-damascenone on the off-flavor derived from unsaturated fatty acids and the strength of the masked components (effect on the flavor of the shortening itself) were confirmed in the same manner as in Example 16. The results are shown in Table 19, which shows the average score of each panelist.

[0072]

[0073] The results in Table 19 clearly show that β-damascenone at a concentration of 10 ppt or more and 10 ppb or less masks the off-flavors derived from unsaturated fatty acids, without affecting the flavor of the shortening itself.

[0074] Example 18 (Masking Effect of Oleic Acid on Deteriorated Components Derived from Unsaturated Fatty Acids) Each deteriorated component was added to commercially available mayonnaise ("Kewpie Mayonnaise" manufactured by Kewpie Corporation) to the concentrations shown in Table 20 to prepare deteriorated component-added mayonnaise I and II. Oleic acid was added to this deteriorated component-added mayonnaise I at the concentration shown in Table 21, and then the intensity of the off-taste and off-odor (masking effect) and the intensity of the masked components (impact on the flavor of the mayonnaise itself) of each sample were confirmed.

[0075]

[0076] (Evaluation Method) Six skilled panelists were selected and subjected to the same sensory evaluation as in Example 1. The results are shown in Table 21, which shows the average score of the evaluation results of each panelist.

[0077]

[0078] The results in Table 21 clearly show that oleic acid at a concentration of 500 ppb or more and 100 ppm or less masks the off-flavors derived from unsaturated fatty acids, without affecting the flavor of the mayonnaise itself.

[0079] Example 19 (Masking effect of menthyl 3-hydroxybutyrate on deteriorated components derived from unsaturated fatty acids) Menthyl 3-hydroxybutyrate was added to mayonnaise II containing deteriorated components shown in Table 20 at the concentration shown in Table 22, and then the intensity of the off-taste and off-odor (masking effect) and the intensity of the masked components (influence on the flavor of the mayonnaise itself) of each sample were confirmed.

[0080]

[0081] The results in Table 22 clearly show that menthyl 3-hydroxybutyrate at a concentration of 100 ppt or more and 100 ppm or less masks the off-flavors derived from unsaturated fatty acids, without affecting the flavor of mayonnaise itself.

[0082] Example 20 (Masking Effect of 1,4-Dioxacycloheptadecane-5,17-dione on Degraded Components Derived from Unsaturated Fatty Acids) Each degraded component was added to commercially available soy milk ("Oishii Unadjusted Soy Milk" manufactured by Kikkoman Corporation) to the concentrations shown in Table 23 to prepare degraded component-added soy milk I. 1,4-Dioxacycloheptadecane-5,17-dione was added to this degraded component-added soy milk at the concentrations shown in Table 23, and then the intensity of the off-taste and off-odor (masking effect) and the strength of the masked components (the effect on the flavor of the soy milk itself) of each sample were confirmed.

[0083]

[0084] (Evaluation Method) Eight skilled panelists were selected and subjected to the same sensory evaluation as in Example 1. The results are shown in Table 24, which shows the average score of the evaluation results of each panelist.

[0085]

[0086] The results in Table 24 clearly show that 1,4-dioxacycloheptadecane-5,17-dione at a concentration of 10 ppt or more and 1 ppm or less masks the off-flavor derived from unsaturated fatty acids, without affecting the flavor of the soy milk itself.

[0087] Example 21 (Masking effect of α-methylionone on deteriorated components derived from unsaturated fatty acids) The strength (masking effect) of α-methylionone on the off-flavor derived from unsaturated fatty acids and the strength of the masked components (effect on the flavor of the soy milk itself) were confirmed in the same manner as in Example 20. The results are shown in Table 25, and the average score of each panel is shown.

[0088]

[0089] The results in Table 25 clearly show that α-methylionone at a concentration of 100 ppt or more and 100 ppb or less masks the off-flavors derived from unsaturated fatty acids, and does not affect the flavor of the soy milk itself.

[0090] Example 22 (Masking effect of menthyl 3-hydroxybutyrate on deteriorated components derived from unsaturated fatty acids) The strength (masking effect) of menthyl 3-hydroxybutyrate on the off-flavor derived from unsaturated fatty acids and the strength of the masked components (effect on the flavor of the soy milk itself) were confirmed in the same manner as in Example 20. The results are shown in Table 26, which shows the average score of each panelist.

[0091]

[0092] The results in Table 26 clearly show that menthyl 3-hydroxybutyrate at a concentration of 100 ppb or more and 100 ppm or less masks the off-flavors and unpleasant tastes derived from unsaturated fatty acids, without affecting the flavor of the soy milk itself.

Claims

1. An agent for suppressing the unpleasant taste and odor of components derived from unsaturated fatty acids, comprising as an active ingredient one or more selected from the group consisting of nerolidol, 1,4-dioxacycloheptadecane-5,17-dione, 4-methyl-2-phenyl-2-pentenal, β-damascenone, menthyl 3-hydroxybutyrate, 3-menthoxypropane-1,2-diol, α-methyl ionone, linalyl butyrate, 2-menthoxyethanol, β-ionone, α-ionone, nootkatone, γ-methyl ionone, and 2,3-hexanedione.

2. The off-taste and off-odor suppressant according to claim 1, wherein the off-taste and off-odor component derived from an unsaturated fatty acid is one or more selected from the group consisting of (E)-2-nonenal, (E)-2-octenal, 1-octen-3-one, 1,5-octadien-3-one, 1-octen-3-ol, and 1,5-octadien-3-ol.

3. A fragrance composition for suppressing the unpleasant tastes and odors of components derived from unsaturated fatty acids, comprising as an active ingredient one or more selected from the group consisting of nerolidol, 1,4-dioxacycloheptadecane-5,17-dione, 4-methyl-2-phenyl-2-pentenal, β-damascenone, menthyl 3-hydroxybutyrate, 3-menthoxypropane-1,2-diol, α-methyl ionone, linalyl butyrate, 2-menthoxyethanol, β-ionone, α-ionone, nootkatone, γ-methyl ionone, and 2,3-hexanedione.

4. 4. The fragrance composition for suppressing unpleasant tastes and odors according to claim 3, wherein the unpleasant taste and odor component derived from an unsaturated fatty acid is at least one selected from the group consisting of (E)-2-nonenal, (E)-2-octenal, 1-octen-3-one, 1,5-octadien-3-one, 1-octen-3-ol, and 1,5-octadien-3-ol.

5. A food or beverage containing 0.001 ppt to 100 ppm of one or more components selected from the group consisting of nerolidol, 1,4-dioxacycloheptadecane-5,17-dione, 4-methyl-2-phenyl-2-pentenal, β-damascenone, menthyl 3-hydroxybutyrate, 3-menthoxypropane-1,2-diol, α-methyl ionone, linalyl butyrate, 2-menthoxyethanol, β-ionone, α-ionone, nootkatone, γ-methyl ionone, and 2,3-hexanedione, and containing an unpleasant taste and odor derived from unsaturated fatty acids.

6. The food or drink according to claim 5, wherein the off-tast and off-odor components derived from unsaturated fatty acids are one or more selected from the group consisting of (E)-2-nonenal, (E)-2-octenal, 1-octen-3-one, 1,5-octadien-3-one, 1-octen-3-ol, and 1,5-octadien-3-ol.

7. A method for masking unpleasant tastes and odors derived from unsaturated fatty acids, comprising adding to food or beverage one or more components selected from the group consisting of nerolidol, 1,4-dioxacycloheptadecane-5,17-dione, 4-methyl-2-phenyl-2-pentenal, β-damascenone, menthyl 3-hydroxybutyrate, 3-menthoxypropane-1,2-diol, α-methylionone, linalyl butyrate, 2-menthoxyethanol, β-ionone, α-ionone, nootkatone, γ-methylionone, and 2,3-hexanedione, in a combined concentration of not less than 0.001 ppt and not more than 100 ppm.

8. The method according to claim 7, wherein the off-tast and off-odor components derived from unsaturated fatty acids are one or more selected from the group consisting of (E)-2-nonenal, (E)-2-octenal, 1-octen-3-one, 1,5-octadien-3-one, 1-octen-3-ol, and 1,5-octadien-3-ol.