Taste enhancer and taste enhancing method

Abstract

The purpose of the present invention is to provide a taste enhancer and a taste enhancing method. The present invention relates to a taste enhancer containing 2,3-diethyl-5-methylpyrazine as an active ingredient.

Description

Flavor enhancer and flavor enhancement method

[0001] The present invention relates to a taste enhancer. The present invention also relates to a taste enhancement method and the like.

[0002] With the recent increase in health consciousness, low-salt foods and low-calorie foods and beverages have been attracting attention. Furthermore, in countries such as Japan, the number of patients with lifestyle-related diseases is increasing due to factors such as aging and changes in dietary habits. Lifestyle-related diseases are closely related to dietary habits, and depending on the health condition or illness, it may be necessary to consume a restricted diet, such as one that restricts salt, carbohydrates, or calories. Such restricted diets and low-salt foods often limit the amount of flavoring ingredients, such as salt, which many people find bland and less satisfying.

[0003] Therefore, there is a need for a technology that can enhance the taste of foods and beverages. For example, Patent Document 1 discloses a salty taste enhancer that contains methional.

[0004] JP 2011-83262 A

[0005] An object of the present invention is to provide a taste enhancer and a method for enhancing taste.

[0006] As a result of intensive research aimed at solving the above problems, the present inventors have found that 2,3-diethyl-5-methylpyrazine has the effect of enhancing taste. Based on this finding, the present inventors have conducted further research and have completed the present invention.

[0007] That is, the present invention relates to the following taste enhancers, taste enhancement methods, etc., although not limited thereto. [1] A taste enhancer containing 2,3-diethyl-5-methylpyrazine as an active ingredient. [2] The taste enhancer according to [1] above, wherein the taste enhancement is enhancement of at least one taste selected from the group consisting of sweetness, sourness, umami, and saltiness. [3] The taste enhancer according to [1] or [2] above, which is to be orally ingested before eating or drinking a food or drink. [4] The taste enhancer according to any one of [1] to [3] above, further comprising 2,5-dimethylpyrazine. [5] A taste enhancement method, comprising adding 2,3-diethyl-5-methylpyrazine to a food or drink. [6] A taste enhancer according to [1] above, wherein the 2,3-diethyl-5-methylpyrazine content is 1×10 －２２ ~3.1 × 10 －５ % by weight of the food or drink. [7] The method according to [5] above, further comprising adding 2,5-dimethylpyrazine to the food or drink. [8] The method according to any one of [5] to [7] above, wherein the taste enhancement is enhancement of at least one taste selected from the group consisting of sweetness, sourness, umami, and saltiness. [9] A method for enhancing taste, comprising contacting the oral cavity with 2,3-diethyl-5-methylpyrazine before eating the food or drink.

[10] Use of 2,3-diethyl-5-methylpyrazine for enhancing taste.

[0008] This specification also discloses the invention etc. relating to the following

[11] :

[11] A taste enhancer containing 2,5-dimethylpyrazine as an active ingredient, which is to be orally taken before eating or drinking a food or drink.

[0009] According to the present invention, a taste enhancer can be provided. Also, according to the present invention, a taste enhancement method can be provided.

[0010] FIG. 1 is a graph showing the effect of adding 2,3-diethyl-5-methylpyrazine on the perceived intensity of sweetness. FIG. 2 is a graph showing the effect of adding 2,3-diethyl-5-methylpyrazine on the perceived intensity of saltiness. FIG. 3 is a graph showing the effect of adding 2,3-diethyl-5-methylpyrazine on the perceived intensity of sourness. FIG. 4 is a graph showing the effect of adding 2,3-diethyl-5-methylpyrazine on the perceived intensity of umami. FIG. 5 is a graph showing the effect of adding 2,3-diethyl-5-methylpyrazine on the perceived intensity of bitterness. FIG. 6 is a graph showing the results of an evaluation of the taste persistence of sweet solutions.

[0011] The taste enhancer of the present invention contains 2,3-diethyl-5-methylpyrazine as an active ingredient. As shown in the examples below, 2,3-diethyl-5-methylpyrazine has the effect of enhancing taste. 2,3-diethyl-5-methylpyrazine can be used for taste enhancement.

[0012] In the present invention, 2,3-diethyl-5-methylpyrazine may be any suitable compound suitable for use in foods and beverages, and its origin and production method are not particularly limited. 2,3-diethyl-5-methylpyrazine may be, for example, a synthetic product or one extracted from a natural product. Commercially available 2,3-diethyl-5-methylpyrazine may also be used.

[0013] The taste enhancer of the present invention is used to enhance the taste of foods, beverages, and the like. Examples of tastes include sweetness, sourness, umami, saltiness, and bitterness. The taste enhancer of the present invention can be preferably used to enhance at least one taste selected from the group consisting of sweetness, sourness, umami, saltiness, and bitterness, and more preferably used to enhance at least one taste selected from the group consisting of sweetness, sourness, umami, and saltiness. In one aspect, the taste enhancer of the present invention can be preferably used as an enhancer for at least one taste selected from the group consisting of sweetness, sourness, umami, and saltiness. In the present invention, taste enhancement includes enhancing the intensity of the taste and enhancing the persistence of the taste (increasing the persistence). Enhancing the intensity of the taste means that the taste is perceived as being stronger, as if the content of the tastant had been increased. Enhancing the persistence of the taste means that the time during which the taste is perceived is extended. The taste enhancer of the present invention can be used to enhance the intensity of the taste and / or the persistence of the taste. The enhancement of the taste and the degree of enhancement can be evaluated by sensory evaluation by a panel.

[0014] The taste enhancer of the present invention may be a composition containing 2,3-diethyl-5-methylpyrazine as an active ingredient. In one aspect, the taste enhancer of the present invention preferably further contains 2,5-dimethylpyrazine. The combined use of 2,3-diethyl-5-methylpyrazine and 2,5-dimethylpyrazine can more effectively enhance the taste. When the taste enhancer contains 2,5-dimethylpyrazine, for example, the duration of the taste can be further enhanced. The taste enhancer of the present invention may contain 2,3-diethyl-5-methylpyrazine and 2,5-dimethylpyrazine as active ingredients. The 2,5-dimethylpyrazine may be any suitable 2,5-dimethylpyrazine that can be used in foods and beverages, and its origin and production method are not particularly limited. 2,5-dimethylpyrazine may be, for example, a synthetic product or may be extracted from a natural product. Commercially available 2,5-dimethylpyrazine can also be used.

[0015] When the taste enhancer of the present invention contains 2,5-dimethylpyrazine, the weight ratio of 2,5-dimethylpyrazine to 2,3-diethyl-5-methylpyrazine in the agent (2,5-dimethylpyrazine / 2,3-diethyl-5-methylpyrazine) is preferably 1 to 10,000, more preferably 5 to 5,000, even more preferably 10 to 2,500, and particularly preferably 100 to 2,000.

[0016] The form of the taste enhancer of the present invention is not particularly limited, and may be any form such as a liquid (including a slurry), a solid (including a powder, granules, etc.), a gel, a paste, etc. In addition to the active ingredient, the taste enhancer may also contain, for example, water, ingredients usable in foods and beverages, etc., as long as the effects of the present invention are not impaired. In one aspect, the taste enhancer is preferably an aqueous solution containing 2,3-diethyl-5-methylpyrazine, and the aqueous solution preferably further contains 2,5-dimethylpyrazine.

[0017] The content of 2,3-diethyl-5-methylpyrazine in the taste enhancer can be appropriately set depending on the form of the taste enhancer, etc. The content of 2,3-diethyl-5-methylpyrazine in the taste enhancer is, for example, 1 × 10 －２２ % by weight, and may be 1.5×10 －２２ Preferably, the content is 7.7×10 －２２ More preferably, up to 99% by weight, －２１ When the taste enhancer contains 2,5-dimethylpyrazine, the content thereof is, for example, 1×10 to 50% by weight. －１９ % by weight, and may be up to 99.9% by weight, and may be up to 1×10 －１８ Preferably, the content is 1.7×10 －１８ More preferably, up to 99% by weight, －１８ More preferably, it is up to 50% by weight.

[0018] The taste enhancer of the present invention can be used, for example, by contacting the oral cavity with the subject (e.g., food or beverage) whose taste is to be enhanced before eating or drinking. For example, by contacting the taste enhancer with the oral cavity before eating or drinking the food or beverage, the taste of the food or beverage ingested thereafter can be enhanced. The taste enhancer of the present invention can be used, for example, in animals including humans, but is most preferably used by contacting the oral cavity with the human. The taste enhancer may be contacted with at least a portion of the oral cavity, preferably with the tongue. The taste enhancer contacted with the oral cavity may be swallowed or spat out without being swallowed. The method of contacting the taste enhancer with the oral cavity is not particularly limited, and examples include orally ingesting the taste enhancer (e.g., drinking it), spraying the taste enhancer into the oral cavity, and gargling with the taste enhancer. In one embodiment, the taste enhancer of the present invention is preferably taken orally before eating or drinking the food or beverage. In one embodiment, the taste enhancer of the present invention may be diluted before use.

[0019] When the taste enhancer is used by contacting the oral cavity with the taste enhancer before eating or drinking a food or beverage, the taste enhancer is preferably a liquid containing 2,3-diethyl-5-methylpyrazine. 2,3-diethyl-5-methylpyrazine can be easily brought into contact with the oral cavity by drinking the liquid, spraying the liquid into the oral cavity, gargling with the liquid, or the like. In one aspect, the taste enhancer is preferably one that is drunk before eating or drinking a food or beverage. The liquid is more preferably an aqueous solution containing 2,3-diethyl-5-methylpyrazine. The liquid preferably further contains 2,5-dimethylpyrazine. Contacting the oral cavity with 2,3-diethyl-5-methylpyrazine and 2,5-dimethylpyrazine before eating or drinking a food or beverage can more effectively enhance the taste of the food or beverage.

[0020] In one embodiment, when a liquid (preferably an aqueous solution) containing 2,3-diethyl-5-methylpyrazine is brought into contact with the oral cavity before eating or drinking a food or drink, the content (concentration) of 2,3-diethyl-5-methylpyrazine in the liquid is 1 x 10 －２２ % by weight or more, and－２２ % by weight or more, and －２２ % by weight or more, and more preferably 1.5 × 10 －２１ % by weight or more, and more preferably 7.7 × 10 －２１ % by weight or more, and more preferably 7.7 × 10 －１９ % by weight or more, and more preferably 1×10 －１８ % by weight or more, and 7.7 × 10 －１８ % by weight or more, and 7.7 × 10 －１６ % by weight or more, and 7.7 × 10 －１５ % by weight or more, and most preferably 3.1 × 10 －５ % by weight or less, and －８ % by weight or less, more preferably 5×10 －８ In one embodiment, the content of 2,3-diethyl-5-methylpyrazine in the liquid is 1×10 －２２ ~3.1 × 10 －５ % by weight is preferred, and 1.5 x 10 －２２ ~3.1 × 10 －５ % by weight is preferred, 7.7 x 10 －２２ ~3.1 × 10 －５ % by weight is preferred, and 1.5 x 10 －２１ ~3.1 × 10 －５ % by weight is more preferably 7.7 x 10 －２１ ~3.1 × 10 －５ More preferably, 7.7 x 10 －１９ ~3.1 × 10 －５ % by weight is even more preferred, and 1×10 －１８ ~3.1 × 10 －５ % by weight is particularly preferred, and 7.7 x 10 －１８ ~7.7 x 10 －８ % by weight is particularly preferred, and 7.7 x 10 －１６ ~5 x 10 －８ % by weight is particularly preferred, and 7.7 x 10 －１５ ~5 x 10 －８In one embodiment, the content of 2,3-diethyl-5-methylpyrazine in the liquid is 7.7×10 －２１ ~7.7 x 10 －８ % by weight. In one aspect, when a liquid having a 2,3-diethyl-5-methylpyrazine content in the above range is brought into contact with the oral cavity before eating or drinking a food or drink, the taste of the food or drink to be eaten thereafter can be effectively enhanced. A liquid having a 2,3-diethyl-5-methylpyrazine content in the above range can be preferably used to enhance the taste of food, drink, etc. Furthermore, when the 2,3-diethyl-5-methylpyrazine content is 3.1 x 10 －５ % by weight or less, the astringent taste and odor of 2,3-diethyl-5-methylpyrazine are less likely to be felt when the taste enhancer is brought into contact with the oral cavity, which is preferable. In one aspect, the taste enhancer of the present invention is preferably a liquid having a 2,3-diethyl-5-methylpyrazine content within the above range. In another aspect, the taste enhancer may be diluted with water or the like before use so that the 2,3-diethyl-5-methylpyrazine content in contact with the oral cavity falls within the above range.

[0021] When a liquid containing 2,3-diethyl-5-methylpyrazine and 2,5-dimethylpyrazine is used by contacting the oral cavity before eating or drinking a food or drink in order to enhance the taste of the food or drink, the content of 2,5-dimethylpyrazine in the liquid is not particularly limited. －１９ ~3.5 x 10 －２ % by weight is preferred, and 1.7 x 10 －１９ ~3.5 x 10 －２ % by weight is preferred, 8.7 x 10 －１９ ~3.5 x 10 －２ % by weight is more preferably 1×10 －１８ ~8.7 x 10 －５ More preferably, 8.7×10 －１８ ~8.7 x 10 －５ % by weight is even more preferred, and 8.7 x 10 －１６ ~8.7 x 10 －５ % by weight is particularly preferred, and 1×10 －１０ ~5 x 10 －５Weight percent is most preferred.

[0022] In one aspect, when a liquid containing 2,3-diethyl-5-methylpyrazine is used by contacting the oral cavity before eating or drinking a food or drink in order to enhance the taste of the food or drink, the preferred content of 2,3-diethyl-5-methylpyrazine in the liquid is as follows: The liquid does not contain 2,5-dimethylpyrazine, or the content of 2,5-dimethylpyrazine is 8.7 × 10 －１９ If the content of 2,3-diethyl-5-methylpyrazine is less than 1.5 × 10 －２２ ~3.1 × 10 －５ % by weight is preferred, 7.7 x 10 －２２ ~3.1 × 10 －５ % by weight is preferred, and 1.5 x 10 －２１ ~3.1 × 10 －５ % by weight is more preferably 7.7 x 10 －２１ ~3.1 × 10 －５ More preferably, 7.7 x 10 －１９ ~3.1 × 10 －５ % by weight, more preferably 1×10 －１８ ~3.1 × 10 －５ % by weight, more preferably 7.7 x 10 －１８ ~3.1 × 10 －５ % by weight is even more preferred, and 7.7 x 10 －１８ ~7.7 x 10 －８ % by weight is particularly preferred, and 7.7 x 10 －１６ ~5 x 10 －８ % by weight is particularly preferred, and 7.7 x 10 －１５ ~5 x 10 －８ % by weight is most preferable. In addition, when the liquid contains 2,5-dimethylpyrazine (preferably 8.7 × 10 －１９ % by weight or more), the content of 2,3-diethyl-5-methylpyrazine in the liquid is 1 x 10 －２２ ~3.1 × 10 －５ % by weight, preferably 1.5×10 －２２ ~3.1 × 10 －５ % by weight is preferred, 7.7 x 10 －２２ ~3.1 × 10 －５% by weight is preferred, and 1.5 x 10 －２１ ~3.1 × 10 －５ % by weight is more preferably 7.7 x 10 －２１ ~3.1 × 10 －５ More preferably, 7.7 x 10 －１９ ~3.1 × 10 －５ % by weight is even more preferred, and 1×10 －１８ ~3.1 × 10 －５ % by weight is particularly preferred, and 7.7 x 10 －１８ ~3.1 × 10 －５ % by weight is particularly preferred, and 7.7 x 10 －１８ ~7.7 x 10 －８ % by weight is particularly preferred, and 7.7 x 10 －１６ ~5 x 10 －８ % by weight is particularly preferred, and 7.7 x 10 －１５ ~5 x 10 －８ In one embodiment, the content of 2,3-diethyl-5-methylpyrazine in the liquid is 7.7×10 －２１ ~7.7 x 10 －８ The content of 2,5-dimethylpyrazine in the liquid is preferably 8.7×10 －１８ % by weight or more, and 3.5 × 10 －２ The content of 2,5-dimethylpyrazine in the liquid is preferably 8.7×10 －１９ ~3.5 x 10 －２ % by weight is preferred, and 1×10 －１８ ~3.5 x 10 －２ % by weight is more preferably 1×10 －１８ ~8.7 x 10 －５ More preferably, 8.7×10 －１８ ~8.7 x 10 －５ % by weight is even more preferred, and 8.7 x 10 －１６ ~8.7 x 10 －５ % by weight is particularly preferred, and 1×10 －１０ ~5 x 10 －５ In one embodiment, the content of 2,5-dimethylpyrazine in the liquid is 8.7×10 －１８ ~8.7 x 10 －５The content of 2,5-dimethylpyrazine is preferably 3.5×10 －２ % by weight or less, the astringent taste and odor of 2,5-dimethylpyrazine are less likely to be felt, which is preferable. In one embodiment, the taste enhancer may be diluted with water or the like before use so that the contents of 2,3-diethyl-5-methylpyrazine and 2,5-dimethylpyrazine that are brought into contact with the oral cavity fall within the above ranges.

[0023] When a taste enhancer is used by contacting the oral cavity before eating or drinking a food or beverage, the amount used is not particularly limited. For example, when a liquid containing 2,3-diethyl-5-methylpyrazine is contacted with the oral cavity before eating or drinking a food or beverage, the liquid is preferably used in an amount of 5 mL or more, more preferably 5 to 100 mL, and even more preferably 10 to 50 mL. The taste enhancer can be preferably used as a beverage to be consumed before a meal (aperitif drink). When a taste enhancer is used before eating or drinking a food or beverage, the timing of contacting the agent with the oral cavity is preferably 5 minutes before or just before eating or drinking, more preferably 2 minutes before or just before eating or drinking, and even more preferably 1 minute before or just before eating or drinking. The shorter the time between contacting the taste enhancer with the oral cavity and eating or drinking the subject (e.g., food or beverage) whose taste is to be enhanced, the more effectively the taste of the subject can be enhanced.

[0024] The taste enhancer of the present invention can also be used by adding it to a food or drink (a food or drink whose taste is to be enhanced). The taste of the food or drink can also be enhanced by adding 2,3-diethyl-5-methylpyrazine to the food or drink. When the taste enhancer of the present invention is added to a food or drink, the content of 2,3-diethyl-5-methylpyrazine in the food or drink is 1×10 －２２ It is preferable to add a flavor enhancer so that the content of 2,3-diethyl-5-methylpyrazine in the food or drink is 3.1 × 10 －５ It is preferable to add a flavor enhancer so that the content of 2,3-diethyl-5-methylpyrazine in the food or drink is 3.1 × 10 －５When the content of 2,3-diethyl-5-methylpyrazine in the food or drink is 7.7 × 10 or less by weight, the taste of the food or drink can be enhanced without imparting the astringent taste or odor derived from 2,3-diethyl-5-methylpyrazine. －２２ % by weight or more, more preferably 7.7 × 10 －１９ % by weight or more, and even more preferably 7.7 x 10 －１８ % by weight or more, particularly preferably 7.7 × 10 －１５ % by weight or more, most preferably 1×10 －１２ The content of 2,3-diethyl-5-methylpyrazine in the food or drink is more preferably 1×10 －５ % by weight or less, and more preferably 3.1 × 10 －６ % by weight or less, more preferably 1×10 －６ % by weight or less, and even more preferably 7.7 x 10 －８ % by weight or less, particularly preferably 5 × 10 －８ In one embodiment, the content of 2,3-diethyl-5-methylpyrazine in the food or drink is preferably 1×10 －２２ ~3.1 × 10 －５ % by weight, more preferably 7.7 x 10 －２２ ~1 x 10 －５ % by weight, more preferably 7.7 x 10 －２２ ~3.1 × 10 －６ % by weight, more preferably 7.7 x 10 －２２ ~1 x 10 －６ % by weight, and even more preferably 7.7 x 10 －１９ ~7.7 x 10 －８ % by weight, particularly preferably 7.7 x 10 －１８ ~7.7 x 10 －８ % by weight, particularly preferably 7.7 x 10 －１５ ~5 x 10 －８ % by weight, most preferably 1 x 10 －１２ ~5 x 10 －８ In the present invention, it is preferable to add the taste enhancer to the food or drink so that the content of 2,3-diethyl-5-methylpyrazine falls within the above range.

[0025] The content of 2,5-dimethylpyrazine in the food or drink is preferably 8.7 x 10 －１９ ~3.5 x 10 －２ % by weight, more preferably 8.7 x 10 －１８ ~3.5 x 10 －２ % by weight, more preferably 1×10 －１８ ~3.5 x 10 －２ % by weight, and even more preferably 1×10 －１８ ~8.7 x 10 －５ % by weight, particularly preferably 1 x 10 －１０ ~5 x 10 －５ In one embodiment, the content of 2,5-dimethylpyrazine in the food or drink is 8.7 × 10 －１８ ~8.7 x 10 －５ The weight ratio of 2,5-dimethylpyrazine to 2,3-diethyl-5-methylpyrazine (2,5-dimethylpyrazine / 2,3-diethyl-5-methylpyrazine) in the food or beverage is preferably 1 to 10,000, more preferably 5 to 5,000, even more preferably 10 to 2,500, and particularly preferably 100 to 2,000. In one aspect, it is preferable to add a taste enhancer to the food or beverage so that the content of 2,5-dimethylpyrazine falls within the above range.

[0026] The contents of 2,3-diethyl-5-methylpyrazine and 2,5-dimethylpyrazine can be measured by gas chromatography-mass spectrometry (GC-MS). The following measurement conditions can be used. For GC, 1 μL of sample is injected into a splitless inlet at 250°C, and the helium flow rate is 3 mL / min. A polar column (e.g., DB-wax 30 m x 0.25 mm i.d., 0.25 μm film thickness, J&W Scientific) is used, and the oven temperature is programmed to be held at 40°C for 2 minutes, heated to 230°C at 6°C / min, and then held for 5 minutes. For MS, measurements are performed using an ionization voltage of 70 eV, an ion source temperature of 230°C, EI mode, and selected ion monitoring (SIM).

[0027] When a taste enhancer is contained in a food or drink, the timing of adding the taste enhancer is not particularly limited, and the taste enhancer may be added at any time before the food or drink is ingested. Examples of the time to add the taste enhancer include during the production of the food or drink, after the food or drink is completed (for example, just before the food or drink is ingested), etc. The taste enhancer can also be added to the raw materials of the food or drink.

[0028] 2,3-Diethyl-5-methylpyrazine can enhance the taste of foods and beverages. Therefore, when 2,3-diethyl-5-methylpyrazine is used, even if the content of a taste substance in a food or beverage is reduced, the decrease in taste due to the decrease in the taste substance can be suppressed.

[0029] The present invention also encompasses the use of 2,3-diethyl-5-methylpyrazine for producing a taste enhancer. The present invention also encompasses the use of 2,3-diethyl-5-methylpyrazine for taste enhancement. 2,3-Diethyl-5-methylpyrazine is preferably used for enhancing the taste of foods and beverages. 2,3-Diethyl-5-methylpyrazine is useful as an active ingredient for taste enhancement.

[0030] In one aspect, 2,3-diethyl-5-methylpyrazine can be added to a food or beverage to enhance its taste. A method for enhancing taste in which 2,3-diethyl-5-methylpyrazine is added to a food or beverage also constitutes one aspect of the present invention. In the above method, it is preferable to further add 2,5-dimethylpyrazine to the food or beverage. By adding 2,3-diethyl-5-methylpyrazine to the food or beverage, a food or beverage with an enhanced taste can be obtained.

[0031] When 2,3-diethyl-5-methylpyrazine is added to a food or drink to enhance the taste, the preferred range of the content of 2,3-diethyl-5-methylpyrazine in the food or drink is the same as the preferred range described above for the taste enhancer of the present invention. －２２ % by weight or more, and 3.1 × 10 －５In one embodiment, the content of 2,3-diethyl-5-methylpyrazine in the food or drink is preferably 1×10 －２２ ~3.1 × 10 －５ % by weight, more preferably 7.7 x 10 －２２ ~1 x 10 －５ % by weight, more preferably 7.7 x 10 －２２ ~3.1 × 10 －６ % by weight, more preferably 7.7 x 10 －２２ ~1 x 10 －６ % by weight, and even more preferably 7.7 x 10 －１９ ~7.7 x 10 －８ % by weight, particularly preferably 7.7 x 10 －１８ ~7.7 x 10 －８ % by weight, particularly preferably 7.7 x 10 －１５ ~5 x 10 －８ % by weight, most preferably 1 x 10 －１２ ~5 x 10 －８ % by weight. It is preferable to add 2,3-diethyl-5-methylpyrazine to a food or beverage so that the content of 2,3-diethyl-5-methylpyrazine falls within the above range. The preferred range of the content of 2,5-dimethylpyrazine in a food or beverage is the same as the preferred range described above for the taste enhancer of the present invention.

[0032] Furthermore, when 2,3-diethyl-5-methylpyrazine is used for taste enhancement, it can be used by contacting the oral cavity with the food or beverage before eating or drinking. In one embodiment, it is preferable to use a liquid such as an aqueous solution containing 2,3-diethyl-5-methylpyrazine. The preferred content of 2,3-diethyl-5-methylpyrazine in the liquid is the same as the preferred content described above for the taste enhancer of the present invention. It is preferable that the liquid further contains 2,5-dimethylpyrazine. The preferred content of 2,5-dimethylpyrazine in the liquid is the same as the preferred content described above for the taste enhancer of the present invention. The use may be therapeutic or non-therapeutic. Non-therapeutic is a concept that does not include medical procedures, i.e., human surgery, treatment, or diagnosis.

[0033] The present invention also encompasses a taste enhancement method comprising contacting the oral cavity with 2,3-diethyl-5-methylpyrazine before eating or drinking a food or beverage. By contacting the oral cavity with 2,3-diethyl-5-methylpyrazine before eating or drinking a food or beverage, the taste of the food or beverage to be subsequently ingested can be enhanced. In the present invention, 2,3-diethyl-5-methylpyrazine can be contacted with the oral cavity of an animal, including a human, but is preferably contacted with the oral cavity of a human. The above method may be a therapeutic method or a non-therapeutic method. In the above method, it is preferable to contact the oral cavity with a liquid containing 2,3-diethyl-5-methylpyrazine, more preferably an aqueous solution containing 2,3-diethyl-5-methylpyrazine.

[0034] The above-described taste enhancer of the present invention can be used in the above-described taste enhancement method. In one embodiment, it is preferable to contact the oral cavity with a liquid containing 2,3-diethyl-5-methylpyrazine before eating or drinking a food or beverage. 2,3-diethyl-5-methylpyrazine can be easily brought into contact with the oral cavity by drinking the liquid, spraying the liquid into the oral cavity, gargling with the liquid, or other methods. The preferred content of 2,3-diethyl-5-methylpyrazine in the liquid is the same as the preferred content described above for the taste enhancer of the present invention. In the above-described method, it is preferable to have a human drink a liquid containing 2,3-diethyl-5-methylpyrazine before eating or drinking a food or beverage. In the above-described method, it is preferable to have a human drink a liquid containing 2,3-diethyl-5-methylpyrazine before eating or drinking a food or beverage.

[0035] In the taste enhancing method, it is preferable to further contact the oral cavity with 2,5-dimethylpyrazine. In one embodiment, it is preferable to contact the oral cavity with a liquid containing 2,3-diethyl-5-methylpyrazine and 2,5-dimethylpyrazine. The preferred content of 2,5-dimethylpyrazine in the liquid is the same as the preferred content described above for the taste enhancer of the present invention.

[0036] The above-mentioned use and taste enhancement method are useful for enhancing at least one taste selected from the group consisting of sweetness, sourness, umami, saltiness, and bitterness. In the above-mentioned use and taste enhancement method, the taste enhancement is preferably enhancement of at least one taste selected from the group consisting of sweetness, sourness, umami, and saltiness.

[0037] In the present invention, the food or beverage whose taste is to be enhanced is not particularly limited. The food or beverage preferably contains at least one taste substance selected from the group consisting of sweet substances, salty substances, sour substances, umami substances, and bitter substances, and more preferably contains at least one taste substance selected from the group consisting of sweet substances, salty substances, sour substances, and umami substances. Examples of sweet substances include sucrose (cane sugar). Examples of salty substances include sodium chloride, preferably sodium chloride. Examples of sour substances include tartaric acid, citric acid, lactic acid, acetic acid, malic acid, phosphoric acid, preferably tartaric acid. Examples of umami substances include monosodium glutamate (MSG), glutamic acid, inosinic acid, guanylic acid, etc., preferably monosodium glutamate. Examples of bitter substances include caffeine, polyphenols, quinine sulfate, etc., preferably caffeine.

[0038] In the present invention, the food and beverage product is not particularly limited. Examples of the food and beverage product include soups (miso soup, soup), noodles (ramen, udon, soba, etc.), beverages such as soft drinks (coffee, black tea, green tea, oolong tea), alcoholic beverages, non-alcoholic beverages, and confectioneries. In one aspect, the food and beverage product is preferably a food and beverage product using dashi (e.g., soups). The food and beverage product may be provided as a restricted diet such as a salt-restricted diet, a carbohydrate-restricted diet, a lipid-restricted diet, or a calorie-restricted diet, a reduced-salt food, or a hospital meal. The taste of the food and beverage product can be enhanced by contacting the oral cavity with 2,3-diethyl-5-methylpyrazine before consumption. Furthermore, the taste of the food and beverage product can be enhanced by adding 2,3-diethyl-5-methylpyrazine to the food and beverage product.

[0039] The present specification also discloses the following taste enhancers, taste enhancement methods, etc.: A taste enhancer containing 2,5-dimethylpyrazine as an active ingredient, which is orally ingested before eating or drinking a food or beverage. A use of 2,5-dimethylpyrazine for taste enhancement, in which 2,5-dimethylpyrazine is orally ingested before eating or drinking a food or beverage. A taste enhancement method, which includes contacting 2,5-dimethylpyrazine with the oral cavity before eating or drinking a food or beverage. A use of 2,5-dimethylpyrazine for producing a taste enhancer, in which the taste enhancer is orally ingested before eating or drinking a food or beverage. The taste enhancement is preferably enhancement of at least one taste selected from the group consisting of sweetness, sourness, umami, saltiness, and bitterness, and more preferably enhancement of at least one taste selected from the group consisting of sweetness, sourness, umami, and saltiness. The invention of the present disclosure can enhance the taste of a food or beverage. The food or beverage to be enhanced in taste is not particularly limited, and examples include the foods and beverages described above. In one aspect, 2,5-dimethylpyrazine can be preferably used to enhance the intensity of at least one taste selected from the group consisting of sweetness, sourness, and saltiness (preferably sweetness and saltiness). In one aspect, 2,5-dimethylpyrazine can be preferably used to enhance the persistence of sourness, saltiness, and umami. 2,5-dimethylpyrazine can be used, for example, in animals including humans, but is preferably brought into contact with the human oral cavity by oral ingestion, etc.

[0040] Oral ingestion of 2,5-dimethylpyrazine before eating or drinking a food or beverage allows the 2,5-dimethylpyrazine to come into contact with the oral cavity before eating or drinking the food or beverage. This can enhance the taste of the food or beverage ingested thereafter. The taste enhancer of the present disclosure may be a composition containing 2,5-dimethylpyrazine as an active ingredient. The taste enhancer of the present disclosure is preferably a liquid containing 2,5-dimethylpyrazine, and more preferably an aqueous solution containing 2,5-dimethylpyrazine. Drinking the liquid allows the 2,5-dimethylpyrazine to easily come into contact with the oral cavity. 2,5-dimethylpyrazine may be brought into contact with at least a portion of the oral cavity, but is preferably brought into contact with the tongue.

[0041] In the present disclosure, when a liquid (preferably an aqueous solution) containing 2,5-dimethylpyrazine is used to enhance the taste, the content (concentration) of 2,5-dimethylpyrazine in the liquid is 1×10 －１９ ~3.5 x 10 －２ % by weight is preferred, and 1.7 x 10 －１９ ~3.5 x 10 －２ % by weight is preferred, 8.7 x 10 －１９ ~3.5 x 10 －２ % by weight is more preferably 1×10 －１８ ~8.7 x 10 －５ More preferably, 8.7×10 －１８ ~8.7 x 10 －５ % by weight is even more preferred, and 8.7 x 10 －１６ ~8.7 x 10 －５ % by weight is particularly preferred, and 1×10 －１０ ~5 x 10 －５ In one embodiment, it is preferable to orally ingest a liquid having a 2,5-dimethylpyrazine content in the above range before eating or drinking a food or drink. －２ % by weight or less, the astringent taste and odor of 2,5-dimethylpyrazine are less noticeable, which is preferable. In one aspect, the taste enhancer may be diluted with water or the like before use so that the content of 2,5-dimethylpyrazine in the liquid to be orally ingested falls within the above range. In the present disclosure, the foods and beverages to be subjected to flavor enhancement are not particularly limited, and examples thereof include the foods and beverages described above.

[0042] In this specification, a numerical range expressed by a lower limit and an upper limit, i.e., "lower limit to upper limit," includes both the lower limit and the upper limit. For example, a range expressed by "1 to 2" means 1 or more and 2 or less, including 1 and 2. In this specification, the upper and lower limits may be combined to form a range. All academic and patent literature mentioned in this specification is incorporated herein by reference.

[0043] The present invention will be described in more detail below with reference to examples, but the scope of the present invention is not limited thereto. In the examples, "%" means "% by weight" unless otherwise specified.

[0044] The pyrazines and taste substances used in the examples are as follows: 2,3-diethyl-5-methylpyrazine: manufactured by Sigma-Aldrich 2,5-dimethylpyrazine: manufactured by Tokyo Chemical Industry Co., Ltd. Sucrose, sodium chloride (NaCl), tartaric acid, and monosodium glutamate (MSG): manufactured by Fujifilm Wako Pure Chemical Industries, Ltd. Caffeine: manufactured by Hasegawa Fragrance Co., Ltd.

[0045] The mineral water used in the examples was commercially available mineral water (Minami Alps Natural Water, Suntory Beverage & Food Co., Ltd.) In the examples, a sucrose aqueous solution was prepared as the sweet solution, a sodium chloride (NaCl) aqueous solution as the salty solution, a tartaric acid aqueous solution as the sour solution, a monosodium glutamate (MSG) aqueous solution as the umami solution, and a caffeine aqueous solution as the bitter solution.

[0046] Example 1 The effect of adding 2,3-diethyl-5-methylpyrazine on taste was evaluated by sensory evaluation. Mineral water was used to prepare each taste solution and an additive pyrazine solution (aqueous 2,3-diethyl-5-methylpyrazine solution). As taste solutions, a sweet solution, a salty solution, a sour solution, a umami solution, and a bitter solution were prepared. The concentration (content) of 2,3-diethyl-5-methylpyrazine in the additive pyrazine solution was 3.1 x 10 －８ Weight% (3.1×10 －８ g / 100 mL).

[0047] (Evaluation Procedure) Evaluation was performed using a triangular test. The threshold value of each tasting substance was determined by a panel of experts based on several references. Tasting solutions with varying concentrations of the tasting substance were prepared based on the threshold value of each tasting substance. The concentrations of the tasting substances in the tasting solutions are shown in Table 1. Table 1 also shows the taste threshold value (%) of each tasting substance. The "multiplication factor" in Table 1 indicates how many times the concentration of the tasting substance in the tasting solution is greater than the threshold concentration of that tasting substance (tasting substance concentration (%) / threshold value of that tasting substance (%)). In the examples, unless otherwise specified, each tasting solution contains only one of the following tasting substances: sucrose, NaCl, tartaric acid, MSG, or caffeine. For example, the sweet tasting solution No. 1 shown in Table 1 is an aqueous solution containing 0.057% by weight of sucrose and does not contain any other tasting substances.

[0048]

[0049] The triangular test was conducted as follows. Evaluations were conducted by seven trained panelists. The panelists evaluated the samples by placing them in their mouths. Three plastic containers were prepared, one of which contained 10 mL of the prepared taste solution (one of the taste solutions listed in Table 1). The remaining two containers contained 10 mL of control mineral water. These three samples were presented to the panelists as one set. The panelists were presented with samples, starting with the lowest tasting substance concentration, and asked to select a taste solution from the three samples. If the answer was correct, the same test was conducted again; if the answer was incorrect, a sample with the next highest concentration was presented, and the evaluation continued. The concentration at which each panelist was able to correctly answer two consecutive times was defined as the recognized concentration. This evaluation was conducted in two patterns: without and with the addition of 2,3-diethyl-5-methylpyrazine. 5 μL of the pyrazine solution for addition was added to 10 mL of each taste solution (the final concentration of 2,3-diethyl-5-methylpyrazine in the taste solution was 1.5 × 10 －１１ Weight% (1.5 x 10 －１１ g / 100mL)).

[0050] (Results) As described above, the change in taste sensitivity with or without the addition of 2,3-diethyl-5-methylpyrazine was examined. A decrease in the perceived concentration in this evaluation indicates an increase in the sensitivity of each taste. Figures 1 to 5 show the results of examining the effect of adding 2,3-diethyl-5-methylpyrazine on the perceived concentration of tastes. Figure 1 shows the change in the perceived concentration of sweetness. Figure 2 shows the change in the perceived concentration of saltiness. Figure 3 shows the change in the perceived concentration of sourness. Figure 4 shows the change in the perceived concentration of umami. Figure 5 shows the change in the perceived concentration of bitterness. The results are shown as the dilution factor relative to the threshold concentration of each taste substance at which seven panelists (a to g) were able to recognize each taste. The white bars represent taste solutions without the addition of 2,3-diethyl-5-methylpyrazine (pyrazine (-)), and the black bars represent taste solutions with the addition of 2,3-diethyl-5-methylpyrazine (pyrazine (+)). The larger the threshold dilution factor, the more the taste was perceived at a lower concentration of the tasting substance, i.e., the more the taste was enhanced.

[0051] The sweetness results shown in Figure 1 will be used as an example. The threshold value for sucrose is 0.342% by weight (Table 1). As can be seen from Figure 1, panel a recognized sweetness at a concentration four times the threshold (0.0855% by weight of sucrose) when 2,3-diethyl-5-methylpyrazine was not added. panel a recognized sweetness at a concentration six times the threshold (0.057% by weight of sucrose) when 2,3-diethyl-5-methylpyrazine was added. These results clearly show that 2,3-diethyl-5-methylpyrazine increases the sensitivity of each taste.

[0052] Example 2 The change in taste intensity due to the addition of pyrazines was evaluated by sensory evaluation. The evaluation was carried out by 20 trained panelists. A sweet solution, a salty solution, an umami solution, and a bitter solution were prepared using mineral water. As the pyrazine solution to be added, an aqueous solution of 2,3-diethyl-5-methylpyrazine (2,3-diethyl-5-methylpyrazine concentration: 3.1 × 10 －９ Weight% (3.1×10 －９ g / 100 mL), and an aqueous 2,5-dimethylpyrazine solution (2,5-dimethylpyrazine concentration: 3.5 × 10 －６ Weight% (3.5 x 10 －６Two types of solutions were prepared: one with 1000 mg / 100 mL of pyrazines and one with 1000 mg / 100 mL of pyrazines. The concentration of pyrazines was adjusted based on the aqueous phase threshold (References 1 and 2). Reference 1: Veronika Mall, et al., Evaluation of key aroma compounds in processed prawns (whiteleg shrimp) by quantitation and aroma recombination experiments, Journal of agricultural and food chemistry (2017). Reference 2: Michel Czerny, et al., Re-investigation on odor thresholds of key qualities of defined aqueous odorant, Eur Food Res Technol (2008).

[0053] (Evaluation Procedure) The concentration of the taste substance in each taste solution is shown in Table 2. Three plastic containers containing 10 mL of one of the taste solutions shown in Table 2 were prepared. For example, for the evaluation of the sweet solution, three plastic containers containing 10 mL of the sweet solution were prepared. The same procedure was followed for the evaluation of the umami solution, salty solution, and bitter solution. An aqueous solution of 2,3-diethyl-5-methylpyrazine (3.1 x 10 －９ % by weight), one containing 2,5-dimethylpyrazine aqueous solution (3.5 × 10 －６ % by weight, and mineral water was added to one of them, and presented to the panel as a sample. The taste solutions shown in Table 2 were used as controls. 5 μL of pyrazine solution and mineral water were added to 10 mL of each taste solution. The final concentration of 2,3-diethyl-5-methylpyrazine was 1.5 × 10 －１２ Weight% (1.5 x 10 －１２ g / 100 mL), and the final concentration of 2,5-dimethylpyrazine was 1.7 × 10 －９ Weight% (1.7×10 －９g / 100 mL). After rinsing their oral cavity with mineral water, the panelists memorized the control as having a taste intensity of 3, and evaluated the taste intensity of each sample using a five-point scoring system from 1 to 5 based on the control, using the following criteria: (Taste Intensity) Taste Intensity 1: Almost no taste detected Taste Intensity 2: Weaker than the control, but taste detectable Taste Intensity 3: Taste intensity similar to the control Taste Intensity 4: Taste slightly stronger than the control Taste Intensity 5: Taste much stronger than the control In Examples 2 and 3, the panelists evaluated each sample three times, and the average value was used as the evaluation result of the panel. Furthermore, the average of the panelists' evaluation results was calculated.

[0054]

[0055] (Results) The results (average values ​​and standard errors of taste intensity) are shown in Table 3. The sample without addition is one to which mineral water was added. The addition of 2,3-diethyl-5-methylpyrazine enhanced the sweetness, saltiness, umami, and bitterness intensities. In the sweet and salty solutions, 2,5-dimethylpyrazine also exhibited a taste-enhancing effect. 2,3-diethyl-5-methylpyrazine had a stronger taste-enhancing effect than 2,5-dimethylpyrazine. For 2,3-diethyl-5-methylpyrazine, the taste-enhancing effect was greater when the final concentration was lower (for example, 7.7 × 10 －１８ % by weight, a significant taste enhancing effect was obtained.

[0056]

[0057] Example 3 The sour taste enhancement effect of pyrazines was evaluated by sensory evaluation. The evaluation was performed by a trained panel of 16 members. Mineral water was used to prepare the sour solution and the additive pyrazine solutions (1) and (2) shown in Table 4. An aqueous solution of 2,3-diethyl-5-methylpyrazine or 2,5-dimethylpyrazine was prepared as the additive pyrazine solution.

[0058]

[0059] (Evaluation Procedure) 10 mL of sour solution was placed in each of three plastic containers. Additive pyrazine solution (1) was added to one of the containers, additive pyrazine solution (2) was added to one of the containers, and mineral water was added to one of the containers, to prepare a total of three sample solutions. 5 μL of additive pyrazine solution and mineral water were added to 10 mL of sour solution. The final concentration of 2,3-diethyl-5-methylpyrazine in the evaluation solution to which additive pyrazine solution (1) was added was 1.5 × 10 －１２ The final concentration of 2,5-dimethylpyrazine in the evaluation solution to which the pyrazine solution for addition (2) was added was 1.7 × 10 －９ % by weight. The sample solution was presented to the panelists together with mineral water for rinsing. After rinsing their oral cavity with the mineral water, the panelists memorized the acidity intensity of the control as 3 on a scale of 1 to 5, and evaluated the acidity intensity of each sample solution on a scale of 1 to 5 (9 scales) in increments of 0.5, using the control as the standard, according to the following criteria. The acidity solutions shown in Table 4 were used as controls. Before moving on to the evaluation of the next sample solution, the oral cavity was always rinsed with mineral water, and a break was taken if necessary. (Acidity Intensity) Acidity Intensity 1: No or almost no acidity was felt Acidity Intensity 2: Weaker than the control, but taste was felt Acidity Intensity 3: Taste intensity similar to that of the control Acidity Intensity 4: Taste slightly stronger than the control Acidity Intensity 5: Taste much stronger than the control

[0060] (Results) The results (average values ​​and standard errors of sourness intensity) are shown in Table 5. The sourness intensity was increased in the solution to which 2,3-diethyl-5-methylpyrazine was added. It was revealed that 2,3-diethyl-5-methylpyrazine increases the perceived intensity of sourness. The addition of 2,5-dimethylpyrazine also increased the sourness intensity.

[0061]

[0062] Example 4 The effects of 2,3-diethyl-5-methylpyrazine and 2,5-dimethylpyrazine on the duration of taste were evaluated. A sweet solution, a bitter solution, and an additive pyrazine solution were prepared using mineral water. The additive pyrazine solution was an aqueous 2,3-diethyl-5-methylpyrazine solution (2,3-diethyl-5-methylpyrazine concentration: 3.1 × 10 －９ % by weight), and an aqueous 2,5-dimethylpyrazine solution (2,5-dimethylpyrazine concentration: 3.5 × 10 －６ Two kinds of aqueous solutions of 100% by weight of the hydroxybenzoates were prepared. The evaluation was carried out by a trained panel of 12 people.

[0063] (Evaluation software) Evaluation was performed using an iPad (registered trademark) (Apple Inc.) equipped with the sensory evaluation software J-SEMS TIME (Media Eye Co., Ltd.). The detection time was 0.5 seconds. Measurement items were: Tmax: time to reach maximum intensity (Imax), Imax: maximum intensity, Dtot: duration, AUC: area under the graph, I ｎ The analysis was performed using the intensity at n seconds (n = 0 to 180). The larger the AUC (area under the graph) value, the longer the flavor intensity lasts, i.e., the longer the flavor persists.

[0064] (Evaluation Training) The panel participated in multiple pre-tests in advance to become familiar with the use of the iPad (registered trademark).

[0065] (Evaluation Procedure) The evaluation was performed using the TI method (time intensity curve method). First, 10 mL of each of the three point solutions, 25-point solution, 50-point solution, and 75-point solution, which served as the evaluation criteria, was prepared in a plastic container and presented to the panel along with mineral water for cleaning. Details of the point solutions are shown in Table 6.

[0066]

[0067] First, the panelists memorized three intensities of the score solution, which served as the evaluation standard: a 25-point solution, a 50-point solution, and a 75-point solution. After rinsing their oral cavity once, the panelists held the score solution in their mouths and spat it out after 10 seconds. The maximum intensity within 10 seconds was memorized as the evaluation standard. As some of the panelists felt bitterness in the back of their throats, they held the score solution in their mouths for 3 seconds, then swallowed it, and evaluated their mouths for 5 seconds, with the strongest bitterness felt within 8 seconds being used as the standard. After rinsing once, the panelists waited until the taste felt in their mouths had settled before moving on to the evaluation. Three plastic containers containing 10 mL of the evaluation solution (any of the taste solutions shown in Table 7) were prepared, and one of them was filled with the above-mentioned 2,3-diethyl-5-methylpyrazine aqueous solution (3.1 x 10 －９ % by weight), one containing 2,5-dimethylpyrazine aqueous solution (3.5 × 10 －６ % by weight, and mineral water was added to one of the solutions. These three evaluation solutions, along with mineral water for washing, were presented to the panel. For sweetness, the panelists rinsed their mouths once, then held the evaluation solution in their mouths and spat it out after 10 seconds to evaluate it. For bitterness, evaluation was performed using the same method as for the score solutions. The time when the solution was held in the mouth was set as 0 seconds, and the taste intensity was evaluated for 180 seconds from the start. The change in taste intensity over 180 seconds was evaluated using a slider bar displayed on the iPad (registered trademark) on a scale of 0 to 100. The intensity of the reference solution was used as the standard. An intensity of 0 was assigned when no taste was detected. Details of the evaluation solutions are shown in Table 7. 5 μL of pyrazine solution and mineral water was added to 10 mL of each evaluation solution (final concentration of 2,3-diethyl-5-methylpyrazine: 1.5 × 10 －１２ Wt%, final concentration of 2,5-dimethylpyrazine: 1.7 × 10 －９ weight%).

[0068]

[0069] (Results) As described above, the effect of adding 2,3-diethyl-5-methylpyrazine and 2,5-dimethylpyrazine on the duration of taste sensation was evaluated using the TI method. Figure 6 is a graph showing the effect on the duration of sweetness. Specifically, the graph in Figure 6 shows the change in sweetness intensity from the time the sweet solution was placed in the mouth (0 seconds) over 180 seconds (intensity is the average value). In Figure 6, 2,3-diethyl-5-methylpyrazine (solid line) represents the evaluation solution to which 2,3-diethyl-5-methylpyrazine was added, and 2,5-dimethylpyrazine (dashed line) represents the evaluation solution to which 2,5-dimethylpyrazine was added. The unadded (dotted line) represents the evaluation sample to which mineral water was added. The vertical axis of the graph in Figure 6 represents the taste intensity based on the taste intensity of the score solution, and the horizontal axis represents time (seconds). The TI parameter was calculated from the evaluation results of the taste intensity over 180 seconds. Similarly, for the bitter solution, the TI parameters were determined from the evaluation of the taste intensity over 180 seconds (graph not shown). Table 8 shows the TI parameters (average values) for sweetness. Table 9 shows the TI parameters (average values) for bitterness. For the sweet solution, when 2,3-diethyl-5-methylpyrazine was added, the AUC value, which is the total area value, was found to be higher than the other values. The I, which shows the intensity at 60 seconds, ６０ The values ​​of AUC were significantly higher, indicating that this effect had an effect on AUC. An increase in AUC value is considered to indicate that the strong taste intensity continues, i.e., that the taste persists, and it was shown that 2,3-diethyl-5-methylpyrazine has an effect of improving the persistence of sweetness. In the bitter solutions, those to which 2,3-diethyl-5-methylpyrazine was added showed a tendency for the duration to be enhanced. Furthermore, with regard to bitterness, when 2,3-diethyl-5-methylpyrazine was added, the values ​​of Imax and Imax, which indicate the maximum intensity, were higher than those without addition. ９０ and I １５０ The intensity was high in the following parameters (Table 9).

[0070]

[0071]

[0072] The addition of 2,3-diethyl-5-methylpyrazine was shown to enhance the duration of sweet and bitter taste sensations. These results suggest that 2,3-diethyl-5-methylpyrazine may contribute to the richness and depth of flavor in foods and beverages by improving the duration of sweet and bitter tastes.

[0073] Example 5 The persistence of sourness, saltiness, and umami tastes due to the addition of pyrazines was evaluated. Taste solutions (sourness solution, saltiness solution, umami solution) and an additive pyrazine solution were prepared using mineral water. The additive pyrazine solution was an aqueous solution of 2,3-diethyl-5-methylpyrazine (2,3-diethyl-5-methylpyrazine concentration: 3.1 × 10 －９ % by weight), and an aqueous 2,5-dimethylpyrazine solution (2,5-dimethylpyrazine concentration: 3.5 × 10 －６ Two types of aqueous solutions of 100mg / kg of citric acid were prepared. Evaluation was performed by a trained panel of 12 to 14 members. The significance test was performed by Dunnet's method. A value of p<0.05 was considered to indicate a significant difference.

[0074] (Evaluation Procedure) The evaluation was performed using the TI method. The evaluation procedure for the TI method was the same as in Example 4. First, the panel was made to memorize three types of strength of the point solution, which served as the evaluation standard: a 25-point solution, a 50-point solution, and a 75-point solution. Details of the point solution are shown in Table 10.

[0075]

[0076] Ten mL of each point solution was placed in a plastic container and presented to the panel along with mineral water for rinsing. After rinsing their oral cavity once, the panelist held the point solution in their mouth and spat it out after 10 seconds. The maximum intensity for 10 seconds was recorded as the evaluation standard. After rinsing once and the taste felt in the mouth had settled, the panelist moved on to the evaluation of the next solution. As evaluation solutions, three plastic containers were filled with 10 mL of a taste solution (one of the taste solutions shown in Table 11), and 5 μL each of the above-mentioned 2,3-diethyl-5-methylpyrazine aqueous solution, 2,5-dimethylpyrazine aqueous solution, or mineral water as a control was added to prepare three types of solutions. The final concentration of 2,3-diethyl-5-methylpyrazine in the taste solution to which the 2,3-diethyl-5-methylpyrazine aqueous solution was added was 1.5 × 10 －１２ The final concentration of 2,5-dimethylpyrazine in the taste solution to which the aqueous 2,5-dimethylpyrazine solution was added was 1.7 × 10 －９ % by weight. These three evaluation solutions were presented to the panelists along with mineral water for washing. After rinsing their oral cavity once, the panelists held the evaluation solution in their mouths and spat it out after 10 seconds. The evaluation started when the solution was held in the mouth (0 seconds), and the taste intensity was evaluated for 180 seconds from the start. The change in intensity over 180 seconds was evaluated using a slider bar displayed on the iPad (registered trademark) on a scale of 0 to 100. When no taste was detected, the intensity was rated as 0. Before the evaluation of the next evaluation solution, the panelists washed their mouths and took a break of 1 to 5 minutes as needed. Details of the evaluation solutions are shown in Table 11.

[0077]

[0078] (Results) TI parameters were calculated from the evaluation results of taste intensity over 180 seconds. Table 12 shows the TI parameters (average values) for sourness, Table 13 shows the TI parameters (average values) for saltiness, and Table 14 shows the TI parameters (average values) for umami. The unadded sample is an evaluation sample to which mineral water was added. The addition of pyrazines resulted in a longer duration of flavor than the unadded sample. 2,5-dimethylpyrazine showed a strong tendency toward increased duration of flavor. In the salty taste solution, the addition of 2,5-dimethylpyrazine resulted in a significantly higher Imax (p<0.05).

[0079]

[0080]

[0081]

[0082] Example 6 2,3-diethyl-5-methylpyrazine and 2,5-dimethylpyrazine were used in combination to evaluate the effect on flavor persistence.

[0083] Using mineral water, each taste solution (sour solution, salty solution, umami solution) and an additive pyrazine solution were prepared. Two types of additive pyrazine solutions were prepared: an aqueous solution of 2,3-diethyl-5-methylpyrazine and an aqueous solution of 2,5-dimethylpyrazine. The concentration of 2,3-diethyl-5-methylpyrazine in the additive solutions was 3.1 x 10 －９ % by weight, 2,5-dimethylpyrazine concentration is 3.5 × 10 －６ The results were expressed as % by weight. Evaluation was performed by a trained panel of 11 to 14 members. A significant difference test was performed using the Dunnett method. A value of p<0.05 was considered to indicate a significant difference.

[0084] (Evaluation Procedure) Evaluation was performed using the TI method. The measurement items and evaluation procedure for the TI method were the same as in Example 4. First, the panelists memorized three intensities of the score solutions that served as the evaluation criteria: a 25-point solution, a 50-point solution, and a 75-point solution. Details of the score solutions are shown in Table 10. 10 mL of each score solution was placed in a plastic container and presented to the panelists along with mineral water for rinsing. After rinsing their oral cavity once, the panelists held the score solution in their mouths and spat it out after 10 seconds. The panelists memorized the maximum intensity for 10 seconds as the evaluation criterion. After rinsing once and allowing the taste to settle in their mouths, they moved on to evaluating the next solution. As evaluation solutions, 10 mL of a taste solution (one of the taste solutions shown in Table 15) was placed in each of two plastic containers, and 2.5 μL each of an aqueous solution of 2,3-diethyl-5-methylpyrazine and an aqueous solution of 2,5-dimethylpyrazine was placed in one of the containers. The final concentration of 2,3-diethyl-5-methylpyrazine was 7.7 x 10 －１３ % by weight, the final concentration of 2,5-dimethylpyrazine was 8.7 × 10 －１０% by weight. 5 μL of additive mineral water was added to the other solution. These two evaluation solutions, along with mineral water for washing, were presented to the panel. After rinsing their oral cavity once, the panelists held the evaluation solution in their mouths and spat it out after 10 seconds. The evaluation started when the solution was held in their mouths, and the taste intensity was evaluated for 180 seconds from the start. The change in intensity over 180 seconds was evaluated using a slider bar displayed on the iPad (registered trademark) on a scale of 0 to 100. Before moving on to the next solution, participants were washed and took a break of 1 to 5 minutes as needed. Details of the evaluation solutions are shown in Table 15.

[0085]

[0086] (Results) The TI parameters were calculated from the evaluation results of the taste intensity over 180 seconds. The results (TI parameters) are shown in Table 16. The values ​​shown in Table 16 are the average values ​​of the panel. The mixed solution is an evaluation sample to which 2,3-diethyl-5-methylpyrazine and 2,5-dimethylpyrazine were added, and the non-additive sample is an evaluation sample to which mineral water was added. By adding 2,3-diethyl-5-methylpyrazine and 2,5-dimethylpyrazine, the AUC and I ３０ , I ６０ , I ９０ A significant difference was confirmed in comparison with the case without addition. The gradual decrease in intensity up to 120 seconds compared with the case without addition contributed to the large difference in AUC. When the above two pyrazines were used in combination, the values ​​at each measurement were higher than when 2,3-diethyl-5-methylpyrazine or 2,5-dimethylpyrazine was added alone, indicating an additive effect of the combination of both pyrazines. In the salty solution, AUC, I ３０ , I ６０ , I １２０ A statistically significant difference was confirmed (p<0.05), with the values ​​after 90 seconds nearly doubled compared to when no additives were added. The umami solution tended to have an increased intensity compared to when no additives were added. It was found that using 2,3-diethyl-5-methylpyrazine and 2,5-dimethylpyrazine in combination provided a longer-lasting flavor than when either was used alone.

[0087]

[0088] Example 7: A sensory evaluation was conducted to determine whether the taste intensities of five tastes, i.e., sweetness, saltiness, sourness, umami, and bitterness, were changed by drinking a 2,3-diethyl-5-methylpyrazine solution in advance. The evaluation was conducted by a trained panel of 14 people.

[0089] Mineral water was used to prepare a sweet solution, a salty solution, a sour solution, a umami solution, a bitter solution, and a 2,3-diethyl-5-methylpyrazine aqueous solution (2,3-diethyl-5-methylpyrazine concentration 7.7 × 10 －１３ % by weight was prepared. The 2,3-diethyl-5-methylpyrazine aqueous solution was first prepared by dissolving 2,3-diethyl-5-methylpyrazine in a solution containing 3.1×10 －９ % by weight of an aqueous solution for addition was prepared, and 5 μL of this aqueous solution for addition was added to 20 mL of mineral water.

[0090] (Each Taste Solution and Reference Point) Taste solutions with taste intensities set to 12.5, 25, 37.5, 50, 62.5, 75, 87.5, and 100 points (Table 17) were prepared, and a reference point was selected from these to serve as the panel's standard. Two standards were set: 3 and 5 points. Table 17 shows the concentration of the tasting substance in each taste solution and the reference point.

[0091]

[0092] (Enhancing Effect of 2,3-Diethyl-5-methylpyrazine) The reference taste solutions set at three points shown in Table 17 were used as taste solutions for evaluation. The taste solutions for evaluation are shown in Table 18.

[0093]

[0094] Prior to the evaluation, the panelists drank 10 mL of the three-point and five-point reference taste solutions (Table 17) in plastic containers for each taste and recorded the intensity. The taste intensity of the evaluation solutions was evaluated based on the intensities of the three-point and five-point reference taste solutions. After a 30-second interval, the oral cavity was rinsed with carbonated water and mineral water for rinsing. After a few minutes' rest, the panelists drank 20 mL of mineral water (without 2,3-diethyl-5-methylpyrazine) so that it spread throughout the mouth, followed by 10 mL of the evaluation taste solution. The taste intensity at this time was evaluated using a 6-point scoring system from 0 to 5 points, with the control intensity being used. A score of 0 was assigned when no taste was detected. After a 30-second interval, the oral cavity was rinsed with carbonated water and mineral water for rinsing in the same manner as above. After a few minutes of rest, the panelists drank 20 mL of the 2,3-diethyl-5-methylpyrazine aqueous solution, allowing it to spread throughout their mouths, followed by 10 mL of the taste solution for evaluation. The intensity of the taste solution after consuming the 2,3-diethyl-5-methylpyrazine aqueous solution was evaluated using a 6-point scoring system ranging from 0 to 5. Each panelist evaluated each sample three times, and the average of the evaluations was used as the panelist's score. After the evaluation, the mean and variance of the panelist's scores were calculated. A two-tailed t-test was used to test for significance. A p<0.05 or p<0.01 was considered significant. The results are shown in Table 19. By consuming the 2,3-diethyl-5-methylpyrazine aqueous solution beforehand, sweetness, saltiness, sourness, umami, and bitterness were all significantly enhanced. It was found that by contacting the oral cavity with 2,3-diethyl-5-methylpyrazine in advance, the sweetness, saltiness, sourness, umami, and bitterness were enhanced without adding it to the taste solution.

[0095]

[0096] Example 8: Sensory evaluation was performed to determine whether the prior ingestion of a pyrazine solution containing 2,5-dimethylpyrazine in addition to 2,3-diethyl-5-methylpyrazine affects saltiness, sourness, and umami. For comparison, methional, which has already been reported as a component that enhances saltiness and umami, was also tested.

[0097] Each taste solution and pyrazine solution were prepared using mineral water. Methional manufactured by Adonis International Co., Ltd. was used. In Example 8, an aqueous solution of 2,3-diethyl-5-methylpyrazine and 2,5-dimethylpyrazine (2,3-diethyl-5-methylpyrazine concentration: 7.7 × 10 －１３ Wt%, 2,5-dimethylpyrazine concentration 8.7 x 10 －１０ % by weight was prepared and used below. The pyrazine solution was prepared by first preparing an aqueous solution of 2,3-diethyl-5-methylpyrazine for addition (2,3-diethyl-5-methylpyrazine 3.1 × 10 －９ % by weight), 2,5-dimethylpyrazine aqueous solution for addition (2,5-dimethylpyrazine 3.5 × 10 －６ % by weight were prepared, and 5 μL of each of these aqueous solutions for addition was added to 20 mL of mineral water.

[0098] The salty, sour, and umami solutions with the concentrations shown in Table 18 were used as taste solutions for evaluation. The following evaluation was carried out by 11 trained panelists. Each panelist evaluated each sample three times, and the average of the evaluations was used as the panel's score. After the evaluation, the average of the panel's scores was calculated. A two-tailed t-test was used to test for significance. A value of p<0.05 was considered to indicate a significant difference.

[0099] (Taste Enhancement Effect of Pyrazine) The intensity of the taste solution after drinking the pyrazine solution was evaluated in the same manner as in Example 7, except that the pyrazine solution was drunk instead of the 2,3-diethyl-5-methylpyrazine aqueous solution. The intensity of the evaluation taste solution was evaluated using a 6-point scoring system from 0 to 5 points, based on the taste intensities of the reference taste solutions of 3 points and 5 points.

[0100] (Results) The effect of prior consumption of pyrazines on the perceived intensity of each taste was evaluated. Table 20 shows the results of examining the effect of prior consumption of pyrazine solution on the perceived intensity of tastes. The results are shown as the mean and standard error of taste intensity. "Cont." is the taste intensity after drinking mineral water (control), and "Pyrazine" is the taste intensity after drinking pyrazine solution. Regarding sourness, prior consumption of pyrazine solution increased perceived intensity with statistical significance (p<0.05). This trend was similar for saltiness and umami.

[0101]

[0102] (Taste Enhancement Effect of Methional) Next, methional, known as a flavor-enhancing component, was also tested. The intensity of the taste solution after ingestion of the methional aqueous solution was evaluated using the same method as in Example 7, except that a methional aqueous solution was ingested instead of the 2,3-diethyl-5-methylpyrazine aqueous solution. Saltiness and umami were evaluated. For comparison with methional, the pyrazine solution was also evaluated in the same manner. The intensity of the evaluation taste solution was evaluated using a 6-point scoring system from 0 to 5 points, based on the taste intensities of the reference taste solutions (3 and 5 points). The concentration of methional was set to 3 μg / mL for the salty taste solution, with reference to JP 2011-83262 A. The concentration of methional for the umami taste solution was set to 6 μg / mL, with reference to the specification of Japanese Patent No. 5678281.

[0103] (Results) Table 21 shows the taste intensity of the control (Cont.), the taste intensity after ingestion of the pyrazine solution, and the taste intensity after ingestion of the methional aqueous solution (methional). The results are shown as averages. In Table 21, the enhancement range (pyrazine solution) indicates the difference in taste intensity (score) between the control and after ingestion of the pyrazine solution, and the enhancement range (methional) indicates the difference in taste intensity (score) between the control and after ingestion of the methional aqueous solution. It was found that the pyrazine solution exhibited a greater enhancement range than methional for saltiness and umami, demonstrating a higher taste enhancement effect (Table 21). It was found that prior contact of pyrazines with the oral cavity enhanced sourness, saltiness, and umami without adding them to the taste solution. Furthermore, it was found that the enhancement effect was greater than that of methional.

[0104]

[0105] Example 9 A sensory evaluation was conducted to determine how the prior consumption of a pyrazine solution containing 2,5-dimethylpyrazine in addition to 2,3-diethyl-5-methylpyrazine affects sweetness and bitterness. Mineral water was used to prepare each taste solution and pyrazine solution. In Example 9, the same aqueous solution of 2,3-diethyl-5-methylpyrazine and 2,5-dimethylpyrazine as in Example 8 (2,3-diethyl-5-methylpyrazine concentration: 7.7 x 10 －１３ Weight %, 2,5-dimethylpyrazine concentration: 8.7 × 10 －１０ % by weight of the solution was prepared and used.

[0106] The sweet and bitter solutions having the concentrations shown in Table 18 were used as taste solutions for evaluation. The evaluation was carried out by a trained panel of 11 people.

[0107] (Enhancing effect by pyrazine) The intensity of the taste solution after drinking the pyrazine solution was evaluated in the same manner as in Example 7, except that the pyrazine solution was drunk instead of the 2,3-diethyl-5-methylpyrazine aqueous solution. The intensity of the evaluation taste solution was evaluated using a 6-point scoring system from 0 to 5 points, based on the taste intensities of the reference taste solutions of 3 and 5 points. A two-tailed t-test was used to test for significance. A value of p<0.05 was considered to indicate a significant difference.

[0108] (Results) Table 22 shows the results of investigating the effect of prior consumption of a pyrazine solution (aqueous solution of 2,3-diethyl-5-methylpyrazine and 2,5-dimethylpyrazine) on the perceived intensity of taste. The results are shown as the mean and standard error of taste intensity (rating). "Cont." is the taste intensity after drinking mineral water, and "Pyrazine" is the taste intensity after drinking the pyrazine solution. Prior consumption of a solution containing 2,3-diethyl-5-methylpyrazine and 2,5-dimethylpyrazine significantly increased the intensity of sweetness and bitterness.

[0109]

[0110] Example 10 The effect of prior ingestion of a pyrazine solution on improving the duration of each taste solution was investigated. Each taste solution and a pyrazine solution were prepared using mineral water. The pyrazine solution was an aqueous solution of 2,3-diethyl-5-methylpyrazine and 2,5-dimethylpyrazine (2,3-diethyl-5-methylpyrazine concentration: 7.7 × 10) as in Example 8. －１３ Weight %, 2,5-dimethylpyrazine concentration: 8.7 × 10 －１０ % by weight were prepared and used. Evaluation was carried out by a trained panel of 10 people.

[0111] The evaluation was performed using the TI method. The measurement items were the same as in Example 4. The reference taste solution (50 points) was a 50-point strength reference taste solution shown in Table 17. The taste solutions shown in Table 18 were used for the evaluation. Prior to the evaluation, the panelists drank 10 mL of the 50-point strength reference taste solution in a plastic container and recorded the intensity. After a 30-second interval, the oral cavity was rinsed with carbonated water and mineral water for rinsing. After a few minutes of rest, the panelists drank 20 mL of mineral water (pyrazine-free) so that it spread throughout the mouth, followed by 10 mL of the taste solution. After consuming the taste solution, the start button was pressed, and the change in intensity over 180 seconds was evaluated using a slider bar displayed on the iPad (registered trademark) on a scale of 0 to 100. After a 30-second interval, the oral cavity was rinsed with carbonated water and mineral water for rinsing in the same manner as above. After a few minutes of rest, the panelists drank 20 mL of pyrazine solution (2,3-diethyl-5-methylpyrazine + 2,5-dimethylpyrazine) so that it spread throughout their mouths, followed by 10 mL of the taste solution. After drinking the taste solution, they pressed the start button, and the change in intensity over 180 seconds was evaluated using a slider bar displayed on the iPad (registered trademark) on a scale of 0 to 100. If no taste was detected, the intensity was assigned a value of 0. Significance tests were performed using t-tests.

[0112] (Results) The TI parameter was calculated from the evaluation results of the taste intensity over 180 seconds. The results are shown in Tables 23 and 24. The results shown in Tables 23 and 24 are average values. For the sour solution, when the pyrazine solution was ingested beforehand, the intensity 30 seconds after drinking was statistically significantly (p<0.05) higher (I in Table 23). ３０ ). Similar trends were also observed in the duration (Dtot) and area under the graph (AUC), indicating that the sour taste acceptance enhancement effect was more durable. For the sweet solution, a statistically significant (p<0.05) enhancement effect was confirmed in the duration, area under the graph, and at 30 and 60 seconds (AUC, I ３０ , I ６０ For the umami solution, a tendency was observed for the values ​​to be higher overall when the pyrazine solution was consumed beforehand. For the bitter solution, a tendency was observed for the duration and area under the graph (AUC) to be higher when the pyrazine solution was consumed beforehand compared to the no-additive solution.

[0113]

[0114]

[0115] It was shown that contacting the oral cavity with 2,3-diethyl-5-methylpyrazine and / or 2,5-dimethylpyrazine beforehand, for example by drinking it, can enhance the taste perception of the food or drink eaten thereafter. Furthermore, 2,3-diethyl-5-methylpyrazine showed a greater taste enhancement effect than methional, which is known to enhance umami and saltiness.

[0116] Example 11: The taste enhancing effect was investigated by varying the concentrations of 2,3-diethyl-5-methylpyrazine and 2,5-dimethylpyrazine. A salty taste solution (NaCl 0.0325 wt %) and a pyrazine solution were prepared using mineral water.

[0117] The following pyrazine solutions (1) and (2) for addition were prepared. Pyrazine solution (1): Aqueous solution of 2,3-diethyl-5-methylpyrazine for addition (not containing 2,5-dimethylpyrazine), 2,3-diethyl-5-methylpyrazine concentration: 3.1 × 10 －１４ Weight%, 3.1×10 －１１ Weight%, 3.1×10－８ Weight%, 3.1×10 －５ Pyrazine solution for addition (2): an aqueous solution for addition containing 2,3-diethyl-5-methylpyrazine and 2,5-dimethylpyrazine. For the pyrazine solution for addition (2), 2,3-diethyl-5-methylpyrazine was 3.1 × 10 －１７ ~3.1 × 10 －４ % by weight, 2,5-dimethylpyrazine is 3.5 × 10 －１４ ~3.5 x 10 －１ The concentrations of 2,3-diethyl-5-methylpyrazine (a) and 2,5-dimethylpyrazine (b) in the pyrazine solutions for addition were changed between 100 and 150 wt % to prepare the following pyrazine solutions for addition ((i) to (vi) below). The concentrations of 2,3-diethyl-5-methylpyrazine (a) and 2,5-dimethylpyrazine (b) in the pyrazine solutions for addition are shown below. (i): (a) 3.1 x 10 －１７ wt. % and (b) 3.5 × 10 －１４ Weight% (ii): (a) 3.1×10 －１４ wt. % and (b) 3.5 × 10 －１１ Weight% (iii): (a) 3.1×10 －１１ wt. % and (b) 3.5 × 10 －８ Weight% (iv): (a) 3.1×10 －８ wt. % and (b) 3.5 × 10 －５ Weight% (v): (a) 3.1×10 －５ wt. % and (b) 3.5 × 10 －２ Weight% (vi): (a) 3.1×10 －４ wt. % and (b) 3.5 × 10 －１ weight%

[0118] 5 μL of the pyrazine solution (1) for addition was added to 20 mL of mineral water to prepare an aqueous solution of 2,3-diethyl-5-methylpyrazine for evaluation (final concentration of 2,3-diethyl-5-methylpyrazine: 7.7 × 10 －１８ ~7.7 x 10 －９% by weight. The panel was asked to drink 20 mL of the 2,3-diethyl-5-methylpyrazine aqueous solution for evaluation, followed by drinking a salty solution, and whether the saltiness was enhanced was evaluated. The evaluation was carried out by 12 trained panel members. The results were analyzed by binomial test, and the number of cases where the saltiness intensity increased with prior intake of the pyrazine solution was considered a success. p<0.05 was considered to indicate a significant difference. As a result, when the 2,3-diethyl-5-methylpyrazine concentration was 7.7 x 10 －１８ ~7.7 x 10 －９ Prior ingestion of an aqueous solution containing 7.7 x 10 wt.% of 2,3-diethyl-5-methylpyrazine significantly enhanced the salty taste (p<0.05). －１８ The number of successful cases when the 100% wt.% aqueous solution was taken beforehand was 9 (out of 12) (p<0.05).

[0119] 5 μL of the pyrazine solution (2) (any of (i) to (vi)) for addition was added to 20 mL of mineral water to prepare a pyrazine mixture (final concentration of 2,3-diethyl-5-methylpyrazine: 7.7 × 10 －２１ ~7.7 x 10 －８ Wt.%, final concentration of 2,5-dimethylpyrazine: 8.7 × 10 －１８ ~8.7 x 10 －５ % by weight. The panel was asked to drink 20 mL of the pyrazine mixture, followed by the salty solution, and evaluated whether the salty taste was enhanced. The evaluation was carried out by 12 trained panel members. The results were analyzed by binomial test, and the number of cases where the salty taste intensity increased with prior intake of the pyrazine mixture was considered a success. p<0.05 was considered to indicate a significant difference. As a result, for the pyrazine mixture, the 2,3-diethyl-5-methylpyrazine concentration of 7.7 x 10 －２１ ~7.7 x 10 －８ Wt%, 2,5-dimethylpyrazine concentration 8.7 x 10 －１８ ~8.7 x 10 －５ A significant salty taste enhancing effect was observed at a concentration of 7.7 × 10 －２１ % by weight, 2,5-dimethylpyrazine concentration is 8.7 × 10 －１８The number of successful cases when the 2,3-diethyl-5-methylpyrazine solution was administered in advance was 11 (out of 12) (p<0.05). －５ When the concentration was less than 3.5×10 wt %, the astringent taste and odor of the pyrazine were not felt. －２ When the concentration was less than 100% by weight, the astringent taste and odor of the pyrazine were not felt. For the 2,3-diethyl-5-methylpyrazine aqueous solution and the pyrazine mixed solution, the taste enhancement effect of prior ingestion was confirmed for sweetness, bitterness, sourness, and umami at the above concentrations.

[0120] Example 12 A sweetening solution (0.9% by weight of sucrose) was prepared using mineral water. The following pyrazine solutions for addition were prepared. The following 2,3-diethyl-5-methylpyrazine aqueous solution for addition does not contain 2,5-dimethylpyrazine. The following 2,5-dimethylpyrazine aqueous solution for addition does not contain 2,3-diethyl-5-methylpyrazine. 2,3-diethyl-5-methylpyrazine aqueous solution for addition: 2,3-diethyl-5-methylpyrazine concentration 3.1 x 10 －１９ Weight%, 3.1×10 －１６ Weight % 2,5-dimethylpyrazine aqueous solution to be added: 2,5-dimethylpyrazine concentration 3.5 × 10 －１５ Weight%, 3.5×10 －１２ weight%

[0121] (2,3-Diethyl-5-methylpyrazine) Two 2,3-diethyl-5-methylpyrazine aqueous solutions for evaluation with different concentrations of 2,3-diethyl-5-methylpyrazine were prepared by adding 5 μL of the 2,3-diethyl-5-methylpyrazine aqueous solution for addition to 10 mL of mineral water (final concentration of 2,3-diethyl-5-methylpyrazine: 1.5 × 10 －２２ Weight%, 1.5×10 －１９ % by weight. A panel of people was asked to drink 10 mL of the 2,3-diethyl-5-methylpyrazine aqueous solution for evaluation, and then to drink the sweetened solution, and it was evaluated whether the sweetness was enhanced.

[0122] (2,5-Dimethylpyrazine) Two 2,5-dimethylpyrazine aqueous solutions for evaluation with different concentrations of 2,5-dimethylpyrazine were prepared by adding 5 μL of the 2,5-dimethylpyrazine aqueous solution for addition to 10 mL of mineral water (final concentration of 2,5-dimethylpyrazine: 1.7 × 10 －１８ Weight%, 1.7×10 －１５ % by weight. A panel of people was asked to drink 10 mL of the 2,5-dimethylpyrazine aqueous solution for evaluation, and then to drink the sweetened solution, and it was evaluated whether the sweetness was enhanced.

[0123] All of the above evaluations were performed by a trained panel of 12 people. The results were analyzed using a binomial test, and the number of successes (out of 12 people) was determined as the number of cases in which sweetness intensity increased with prior intake of the pyrazine solution. A p<0.05 was considered significant.

[0124] As a result, the concentration of 2,3-diethyl-5-methylpyrazine was 1.5 × 10 －２２ Weight%, 1.5×10 －１９ For all aqueous solutions at 1.5 x 10 wt. %, sweetness was significantly enhanced by prior ingestion (p<0.05). －２２ When the 2,5-dimethylpyrazine concentration was 1.7 × 10 wt. %, the number of successful cases was 9 (out of 12) (p = 0.0193). －１８ Weight%, 1.7×10 －１５ For all aqueous solutions at 1.7 x 10 wt. %, sweetness was significantly enhanced by prior ingestion (p<0.05). －１８ With prior ingestion of the 50% by weight aqueous solution, the number of successful cases was 11 (out of 12) (p=0.0002).

[0125] Example 13 Using commercially available miso soup and reduced-salt miso soup as samples, the effect of pre-meal ingestion of 2,3-diethyl-5-methylpyrazine and 2,5-dimethylpyrazine was evaluated. Mineral water, 2,3-diethyl-5-methylpyrazine, and 2,5-dimethylpyrazine were used to prepare aqueous solutions containing the two pyrazines in the same manner as in Example 8. Specifically, an aqueous solution of 2,3-diethyl-5-methylpyrazine for addition and an aqueous solution of 2,5-dimethylpyrazine for addition were first prepared (the concentration of 2,3-diethyl-5-methylpyrazine in the aqueous solution for addition was 3.1 x 10 －９ % by weight, the concentration of 2,5-dimethylpyrazine is 3.5 × 10 －６ % by weight. 5 μL of each of these additive solutions was added to 20 mL of mineral water to prepare aqueous solutions containing 2,3-diethyl-5-methylpyrazine and 2,5-dimethylpyrazine. This aqueous solution was ingested as the pyrazine solution below. The final concentration of 2,3-diethyl-5-methylpyrazine in the pyrazine solution was 7.7 × 10 －１３ % by weight, the final concentration of 2,5-dimethylpyrazine was 8.7 × 10 －１０ The content was % by weight. Samples were prepared using Nagatanien Co., Ltd.'s Asage series of instant miso soup. Miso soup was prepared by dissolving one serving of Asage (product name) seasoned miso in 150 mL of mineral water (50°C). This will be referred to below as "regular miso soup." Reduced-salt miso soup was prepared by dissolving one serving of Asage Reduced-Salt (product name) seasoned miso in 150 mL of mineral water (50°C). This reduced-salt miso soup will be referred to below as "reduced-salt miso soup." Asage Reduced-Salt (product name) raw miso soup has 25% less sodium than Asage (product name) raw miso soup.

[0126] (Comparison of Flavor Intensity Between Reduced-Salt Miso Soup and Regular Miso Soup) Evaluation was performed by seven trained panelists. 10 mL of reduced-salt miso soup in a plastic container was consumed as a control, and its flavor intensity was rated as "3." After a 30-second interval, the oral cavity was rinsed with carbonated water and mineral water for rinsing. After a few minutes' rest, 10 mL of regular miso soup was consumed. The flavor intensity was rated on an 11-point scale from 0 to 5, with increments of 0.5. A higher value indicates a stronger flavor, and an intensity of 0 was recorded when no flavor was detected. After a 30-second interval, the oral cavity was rinsed with carbonated water and mineral water for rinsing in the same manner as above. After a few minutes' rest, 10 mL of reduced-salt miso soup was consumed, and its flavor intensity was evaluated. The miso soup was heated to 50°C.

[0127] (Comparison of flavor intensity of reduced-salt miso soup after drinking unsalted water and pyrazine solution) Evaluation was performed by 10 trained panelists. The panelists drank 10 mL of reduced-salt miso soup in a plastic container as a reference, and rated its flavor intensity as "3." After a 30-second interval, the oral cavity was rinsed with carbonated water and mineral water for rinsing. After a few minutes' break, the panelists drank 20 mL of mineral water (without pyrazine) so that it spread throughout their mouths, followed by 10 mL of reduced-salt miso soup. After a 30-second interval, the oral cavity was rinsed with carbonated water and mineral water for rinsing, as described above. After a few minutes' break, the panelists drank 20 mL of pyrazine solution (2,3-diethyl-5-methylpyrazine + 2,5-dimethylpyrazine) so that it spread throughout their mouths, followed by 10 mL of reduced-salt miso soup. The flavor intensity was evaluated on a five-point scale from 3 to 5, with the intensity of the above-mentioned reduced-salt miso soup (reference) being set at "3," and the extent to which the flavor was enhanced from the reference was evaluated on a scale of 0.5. The panel evaluated each sample three times, and the average of the evaluations was used as the panel's score. The average of the panel's scores was also calculated. The flavor intensity of the reduced-salt miso soup after drinking mineral water and after drinking the pyrazine solution was compared to confirm the effect of pyrazine intake before meals. The miso soup was heated to 50°C. A t-test was used to test for significance. A p<0.05 was considered significant.

[0128] (Results) The evaluation results of flavor intensity are shown in Tables 25 and 26 (mean and standard error). Table 25 shows the evaluation results of flavor intensity for reduced-salt miso soup and regular miso soup. Table 26 shows the evaluation results of flavor intensity for reduced-salt miso soup ingested after drinking mineral water (without pyrazine added) or pyrazine solution.

[0129]

[0130]

[0131] The flavor intensity of commercially available miso soup and its reduced-salt counterpart was compared. The results showed that the reduced-salt miso soup had a statistically significant (p<0.05) lower flavor intensity (Table 25). Therefore, we evaluated whether drinking a pyrazine solution before drinking miso soup could enhance flavor intensity. In this experiment, participants moistened their mouths with a pyrazine solution adjusted to below their olfactory threshold before drinking miso soup, and then drank the miso soup and evaluated the change in flavor intensity. The results showed that drinking the pyrazine solution beforehand enhanced flavor intensity with a statistically significant (p<0.05) increase (Table 26). Furthermore, the enhanced flavor brought the flavor intensity closer to that of regular miso soup. Drinking the pyrazine solution beforehand effectively enhanced the flavor of the reduced-salt miso soup.

Claims

1. A taste enhancer whose active ingredient is 2,3-diethyl-5-methylpyrazine.

2. The taste enhancer according to claim 1, wherein the taste enhancement is enhancement of at least one taste selected from the group consisting of sweetness, sourness, umami, and saltiness.

3. A taste enhancer according to claim 1 or 2, which is taken orally before eating or drinking food or beverage.

4. The taste enhancer according to claim 1 or 2, further comprising 2,5-dimethylpyrazine.

5. A method for enhancing flavor by adding 2,3-diethyl-5-methylpyrazine to food or beverage.

6. 2,3-diethyl-5-methylpyrazine content is 1 x 10 －２２ ~3.1 x 10 －５ The method according to claim 5, wherein 2,3-diethyl-5-methylpyrazine is contained in the food or drink so as to be % by weight.

7. The method according to claim 5 or 6, further comprising 2,5-dimethylpyrazine.

8. The method according to claim 5 or 6, wherein the taste enhancement is enhancement of at least one taste selected from the group consisting of sweetness, sourness, umami and saltiness.

9. A method for enhancing taste, which comprises contacting the oral cavity with 2,3-diethyl-5-methylpyrazine before eating or drinking a food or beverage.

10. Use of 2,3-diethyl-5-methylpyrazine for taste enhancement.

11. A taste enhancer having 2,5-dimethylpyrazine as an active ingredient, which is taken orally before eating or drinking food or beverages.

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