Alcohol sensation-imparting agent or enhancing agent for food and drink, method for imparting alcohol sensation to food and drink or method for enhancing alcohol sensation of food and drink, and food and drink in which alcohol sensation has been imparted or enhanced

Abstract

The present invention relates to an alcohol sensation-imparting agent for food and drink not containing alcohol or an alcohol sensation-enhancing agent for food and drinking containing alcohol, the alcohol sensation-imparting agent and the alcohol sensation-enhancing agent containing one or more selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine.　The present invention can provide an alcohol sensation-imparting agent that imparts to food and drink that does not contain alcohol a feeling equivalent or similar to the alcohol sensation derived from ethanol, and that can favorably reproduce the same. Further, the present invention can provide an alcohol sensation-enhancing agent capable of favorably enhancing for food and drink that contains alcohol a feeling equivalent or similar to the alcohol sensation derived from ethanol.

Description

Agent for imparting or enhancing alcoholic taste to food and drink, method for imparting alcoholic taste to food and drink or method for enhancing alcoholic taste to food and drink, and food and drink to which alcoholic taste has been imparted or enhanced

[0001] The present invention relates to an alcoholic feel imparting agent capable of imparting an alcoholic feel to alcohol-free foods and beverages such as non-alcoholic beverages, a method for imparting an alcoholic feel to alcohol-free foods and beverages, and alcohol-free foods and beverages such as non-alcoholic beverages to which an alcoholic feel has been imparted.The present invention also relates to an alcoholic feel enhancer capable of enhancing the alcoholic feel of alcohol-containing foods and beverages such as alcoholic beverages, a method for enhancing the alcoholic feel of alcohol-containing foods and beverages, and alcohol-containing foods and beverages such as alcoholic beverages to which the alcoholic feel has been enhanced.

[0002] In recent years, the frequent occurrence of serious accidents caused by drunk driving has become a social problem, and with the revision of the Road Traffic Act, such as strengthening penalties for drunk driving, there has been growing interest in alcohol consumption among motor vehicle drivers. In addition, alcohol-related health problems, including alcoholic hepatitis, have come to the forefront, and with growing health consciousness, an increasing number of consumers are self-managing their alcohol intake. Under these circumstances, there is a growing demand for non-alcoholic beverages that have the flavor of alcoholic beverages despite not containing alcohol, and for alcoholic beverages that have a strong alcohol flavor even though they have a low alcohol content.

[0003] As a technique for imparting a flavor similar to that of an alcoholic beverage to a non-alcoholic beverage or enhancing the alcoholic flavor of a low-alcohol beverage, a technique for using a combination of a pungent component (such as capsaicin) and an acrid component, such as an aliphatic monohydric alcohol having 3 to 5 carbon atoms (2-propanol, etc.), as an alcohol flavor imparting or enhancing agent (Patent Document 1), a technique for using a combination of an aliphatic alcohol having 4 or 5 carbon atoms (2-methyl-1-propanol, 3-methyl-1-butanol, etc.) and an astringent taste imparting substance (sour taste imparting substance, bitter taste imparting substance) (Patent Documents 2 and 3), a technique for using gentiobiose, a type of gentioligosaccharose (Patent Document 4), a technique for using advantame, a high-intensity sweetener (Patent Document 5), and the like have been reported. Furthermore, many techniques have been proposed that utilize known fragrance compounds as agents for imparting or enhancing alcohol flavors. For example, a technique has been disclosed that uses one or more compounds selected from the group consisting of 6,8,10-undecatrien-2-one, 6,8,10-undecatrien-3-one, 6,8,10-undecatrien-4-one, 6,8,10-undecatrien-3-ol, 6,8,10-undecatrien-4-ol, 1,3,5-undecatriene, and 1,3,5,7-undecatetraene as agents for imparting alcohol flavors (Patent Document 6).

[0004] However, the alcohol flavor imparting or enhancing agents proposed to date have not necessarily been satisfactory in terms of being able to effectively reproduce a sensation similar to or similar to the alcoholic sensation derived from ethanol without producing an undesirable off-flavor. Therefore, there remains a demand for an alcoholic sensation imparting agent that can effectively reproduce a sensation similar to or similar to the alcoholic sensation derived from ethanol in a non-alcoholic beverage, and for an alcoholic beverage that can effectively enhance a sensation similar to or similar to the alcoholic sensation derived from ethanol in an alcoholic beverage.

[0005] Furthermore, there are many foods that contain alcohol and are popular for their unique flavors, such as confectioneries such as cookies, cakes, and jellies, as well as pickles, dressings, and sauces. However, such foods may not be ingested by people who are hypersensitive to alcohol or who are allergic to alcohol, and there is a demand for foods that reproduce the same or similar sensation as the alcoholic sensation derived from ethanol even in such foods, even if they do not contain alcohol, or for foods that have an enhanced sensation with a lower alcohol content than usual.

[0006] JP 2012-016308 A JP 2014-158492 A JP 2016-144461 A JP 2017-012039 A JP 2017-099356 A JP 2015-050955 A

[0007] Therefore, the present invention aims to provide an alcoholic sensation imparting agent that can impart a sensation similar to or similar to the alcoholic sensation derived from ethanol to non-alcoholic beverages and other foods and beverages that do not contain alcohol, and can well reproduce this sensation; and to provide an alcoholic sensation enhancer that can well enhance a sensation similar to or similar to the alcoholic sensation derived from ethanol in alcoholic beverages and other alcoholic foods and beverages.

[0008] In order to solve the above problems, the present inventors have found, through approaches such as analysis of the expression of taste receptor and olfactory receptor activity and sensory evaluation, that one or more compounds selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine can impart or enhance a sensation similar to or similar to the alcohol sensation derived from ethanol, and have conducted further studies to complete the present invention.

[0009] That is, the present invention relates to the following: [1] An alcoholic sensation imparting agent for alcohol-free foods and beverages, comprising one or more compounds selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine. [2] An alcoholic sensation imparting agent for alcohol-free foods and beverages, comprising two or three compounds selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine. [3] The imparting agent according to [2], wherein the contents of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine are each in amounts that can be added to the alcohol-free food and beverage so that their concentrations at the time of consumption are 1 ppm to 5 ppm by weight, 0.007 ppm to 0.1 ppm by weight, and 0.013 ppm to 0.1 ppm by weight, respectively. [4] The imparting agent according to any of [1] to [3], wherein the alcohol-free food and beverage is a non-alcoholic beverage. [5] A method for imparting an alcoholic feel to a non-alcoholic food or beverage, comprising adding one or more compounds selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine to the non-alcoholic food or beverage. [6] A method for imparting an alcoholic feel to a non-alcoholic food or beverage, comprising adding two or three compounds selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine to the non-alcoholic food or beverage. [7] The method according to [6], in which propionaldehyde, thymol, and 2,3,5-trimethylpyrazine are added to the non-alcoholic food or beverage so that their concentrations at the time of consumption are 1 ppm to 5 ppm by weight, 0.007 ppm to 0.1 ppm by weight, and 0.013 ppm to 0.1 ppm by weight, respectively. [8] The method according to any of [5] to [7], in which the non-alcoholic food or beverage is a non-alcoholic beverage. [9] An alcohol-free food or drink to which an alcoholic sensation has been imparted, the food or drink containing one or more compounds selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine.

[10] An alcohol-free food or drink to which an alcoholic sensation has been imparted, the food or drink containing two or three compounds selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine.

[11] The food or drink according to

[10] , wherein the contents of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine are 1 ppm to 5 ppm by weight, 0.007 ppm to 0.1 ppm by weight, and 0.013 ppm to 0.1 ppm by weight, respectively, at the time of consumption.

[12] The food or drink according to any one of [9] to

[11] , wherein the alcohol-free food or drink is a non-alcoholic beverage.

[13] An alcoholic sensation enhancer for an alcohol-containing food or drink, containing one or more compounds selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine.

[14] An alcohol sensation enhancer for alcohol-containing foods and beverages, comprising two or three members selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine.

[15] The enhancer according to

[14] , wherein the contents of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine are each added to the alcohol-containing food and beverage in amounts such that the concentrations at the time of consumption are 1 ppm to 5 ppm by weight, 0.007 ppm to 0.1 ppm by weight, and 0.013 ppm to 0.1 ppm by weight, respectively.

[16] The enhancer according to any of

[13] to

[15] , wherein the alcohol-containing food and beverage is an alcoholic beverage.

[17] A method for enhancing the alcohol sensation of alcohol-containing foods and beverages, comprising adding one or more members selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine to the alcohol-containing food and beverage.

[18] A method for enhancing the alcoholic flavor of an alcohol-containing food or beverage, comprising adding two or three members selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine to the alcohol-containing food or beverage.

[19] The method according to

[18] , wherein propionaldehyde, thymol, and 2,3,5-trimethylpyrazine are added to an alcohol-containing food or drink so that their concentrations at the time of consumption are 1 ppm to 5 ppm by weight, 0.007 ppm to 0.1 ppm by weight, and 0.013 ppm to 0.1 ppm by weight, respectively.

[20] The methods according to

[17] to

[19] , wherein the alcohol-containing food or drink is an alcoholic beverage.

[21] An alcohol-containing food or drink having an enhanced alcoholic feel, comprising one or more members selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine.

[22] An alcohol-containing food or drink having an enhanced alcoholic feel, comprising two or three members selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine.

[23] The food or drink according to

[22] , wherein the contents of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine at the time of consumption are 1 ppm to 5 ppm by weight, 0.007 ppm to 0.1 ppm by weight, and 0.013 ppm to 0.1 ppm by weight, respectively.

[24] The food or drink according to any one of

[21] to

[23] , wherein the alcohol-containing food or drink is an alcoholic beverage.

[0010] The present invention provides an alcoholic feel imparting agent that can impart a similar or similar sensation to the alcoholic feel derived from ethanol to non-alcoholic beverages and other foods and beverages, and can well reproduce the alcoholic feel derived from ethanol, and a method for imparting an alcoholic feel that can impart a similar or similar sensation to the alcoholic feel derived from ethanol to non-alcoholic beverages and other foods and beverages, and can well reproduce the alcoholic feel derived from ethanol. Furthermore, the present invention can provide non-alcoholic beverages and other foods and beverages that impart a similar or similar sensation to the alcoholic feel derived from ethanol and well reproduce the alcoholic feel derived from ethanol. Furthermore, the present invention can provide an alcoholic feel enhancer that can well enhance a similar or similar sensation to the alcoholic feel derived from ethanol in alcohol-containing foods and beverages such as alcoholic beverages, a method for enhancing an alcoholic feel that can well enhance a similar or similar sensation to the alcoholic feel derived from ethanol in alcohol-containing foods and beverages such as alcoholic beverages, and alcohol-containing foods and beverages such as alcoholic beverages, in which a similar or similar sensation to the alcoholic feel derived from ethanol is well enhanced.

[0011] The present invention provides an alcoholic taste imparting agent (hereinafter sometimes referred to as the "agent of the present invention" in this specification). In the present invention, the "alcoholic taste imparting agent" refers to an additive that can impart an alcoholic taste similar to or similar to that derived from ethanol to a food or beverage that does not contain alcohol (hereinafter sometimes referred to as an "alcohol-free food or beverage" in this specification). The agent of the present invention contains one or more members selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine.

[0012] In the present invention, "alcohol-free food and beverages" refers to food and beverages with an alcohol (ethanol) content of 0.8% by weight or less. Examples of such food and beverages include beverages such as tea (green tea, black tea, Chinese tea, barley tea, buckwheat tea, blended tea, etc.), coffee, cocoa, soft drinks (fruit juice drinks, carbonated drinks, functional drinks, sports drinks, non-alcoholic drinks, etc.); and foods with an alcohol (ethanol) content of 0.8% by weight or less, such as sweets (cookies, cakes, jellies, etc.), pickles, sauces, and dressings, preferably non-alcoholic beverages. Non-alcoholic beverages generally refer to beverages with an alcohol content of 1% (v / v) or less (0.8% by weight), more preferably beverages that contain substantially no alcohol, i.e., beverages with an alcohol content as close to 0.00% (v / v) (0% by weight). Examples of non-alcoholic beverages in the present invention include non-alcoholic beer, non-alcoholic chuhai, non-alcoholic highball, non-alcoholic plum wine, non-alcoholic cocktails, and non-alcoholic wine-flavored beverages.

[0013] In the present invention, "alcohol sensation" refers to the sensation derived from ethanol felt when consuming a food or beverage containing alcohol. The "alcohol sensation" can be evaluated by sensory evaluation as described below. That is, an evaluation score for alcohol sensation intensity is set using a standard solution of each ethanol concentration, and the strength of the alcohol sensation derived from ethanol in the food or beverage, or the strength of a sensation similar to or similar to the alcohol sensation derived from ethanol, can be evaluated as the alcohol sensation intensity according to an evaluation scale based on the set alcohol sensation intensity. In the present invention, "a sensation similar to or similar to the alcohol sensation derived from ethanol is imparted and reproduced" means, as described above, that the alcohol sensation intensity evaluated by sensory evaluation is improved by 0.3 points or more, preferably by 1.0 points or more.

[0014] Propionaldehyde (propanal) contained in the imparting agent of the present invention is produced by fermentation, heating, etc., and is a component found in alcoholic beverages and other beverages, as well as naturally occurring in fruits, dairy products, etc. Industrially, it can be obtained by hydroformylation of ethylene gas with a mixed gas of carbon monoxide and hydrogen in the presence of a metal catalyst, or by oxidation of 1-propanol with potassium dichromate under acidic sulfuric acid conditions. Thymol contained in the imparting agent of the present invention is a monoterpene derivative possessing a distinctive thyme-like aroma, and can be obtained by alkaline extraction from plants such as thyme, or by reacting m-cresol with isopropyl chloride in the presence of aluminum chloride. 2,3,5-trimethylpyrazine contained in the imparting agent of the present invention is a heterocyclic compound widely present in barley, beef, coffee, roasted green tea, popcorn, cooked rice, soy sauce, shrimp, boiled eggs, etc., and has an aroma reminiscent of roast potatoes, chocolate, and nuts. Industrially, it is synthesized from 1,2-diaminopropane and diacetyl.

[0015] The flavor-imparting agent of the present invention may be one selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine and used alone, or two selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine and used in combination. However, selecting two selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine and using them in combination synergistically improves the effect of imparting a sensation similar to or similar to the alcohol sensation derived from ethanol, and is therefore preferred. Furthermore, the use of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine further enhances the above-mentioned effect. For the flavor-imparting agent of the present invention, propionaldehyde, thymol, and 2,3,5-trimethylpyrazine may be extracted from the above-mentioned plants or foods containing them and used, or may be synthesized by the above-mentioned synthesis methods and used, but commercially available products available from various companies can also be used.

[0016] The contents of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine in the additive of the present invention are set as amounts that can be added to non-alcoholic foods and beverages such as non-alcoholic beverages so that the concentrations of each of them at the time of consumption are the concentrations described below.

[0017] If necessary, and within the scope of not impairing the features of the present invention, the additive of the present invention may contain one or more selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine, as well as a general additive used in formulation or a general food additive used in food production. Examples of the common additives include excipients (e.g., magnesium carbonate, sugars (glucose, lactose, corn starch, etc.), sugar alcohols (e.g., sorbitol, mannitol, etc.)), binders (e.g., gelatin, pregelatinized starch, partially pregelatinized starch, cellulose and its derivatives (microcrystalline cellulose, hydroxypropyl cellulose, etc.)), disintegrants (e.g., crospovidone, povidone, microcrystalline cellulose, etc.), lubricants (e.g., talc, magnesium stearate, etc.), emulsifiers (e.g., glycerin fatty acid esters, sucrose fatty acid esters, saponin, lecithin, etc.), pH adjusters (e.g., hydrochloric acid, phosphoric acid, citric acid, sodium dihydrogen phosphate, sodium citrate, etc.), preservatives (e.g., benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, ε-polylysine, etc.), antioxidants (e.g., ascorbic acid, erythorbic acid, catechin, etc.), etc. Common food additives include sweeteners (e.g., aspartame, acesulfame potassium, licorice extract, stevia extract, etc.), acidulants (e.g., citric acid, tartaric acid, lactic acid, etc.), bittering agents (e.g., caffeine, naringin, wormwood extract, etc.), flavorings (e.g., synthetic flavorings such as ethyl acetoacetate, anisaldehyde, geraniol, vanillin, etc., and natural flavorings such as strawberry flavor, orange essential oil, grape flavor, lemon essential oil, etc.), colorings (e.g., caramel color, cochineal color, safflower red color, safflower yellow color, etc.). One or more of the above-mentioned additives and food additives can be used, and the amount added can be determined in accordance with the usual usage amount of such additives or food additives.

[0018] The cosmetic agent of the present invention can be produced by adding the above-mentioned general additives or food additives to one or more members selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine, as necessary, and according to its form, by a general formulation method, for example, a method described in each article of preparations in the General Provisions for Preparations [3] of the Japanese Pharmacopoeia, 18th Edition, and can be provided in the following forms: liquid, such as a solution, suspension, dispersion, or emulsion; semi-solid, such as a gel, paste, or cream; or solid, such as a powder, granules, tablet, or capsule.

[0019] The imparting agent of the present invention can impart and successfully reproduce the alcoholic taste derived from ethanol to non-alcoholic foods and beverages such as non-alcoholic beverages without imparting any strange flavor.

[0020] The present invention also provides a method for imparting an alcoholic feel to a non-alcoholic food or beverage (hereinafter also referred to as the "method of the present invention" in this specification). In the present invention, the "method for imparting an alcoholic feel" refers to a method for imparting an alcoholic feel similar to or similar to the alcoholic feel derived from ethanol to a non-alcoholic food or beverage. The method of the present invention comprises adding one or more compounds selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine to a non-alcoholic food or beverage. The non-alcoholic food or beverage is as described above in the imparting agent of the present invention, and preferred examples of the non-alcoholic food or beverage include non-alcoholic beverages. The non-alcoholic beverage is as described above in the imparting agent of the present invention. The alcoholic feel, propionaldehyde, thymol, and 2,3,5-trimethylpyrazine are also as described above in the imparting agent of the present invention.

[0021] In the method of the present invention, one compound selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine may be added alone to an alcohol-free food or drink, such as a non-alcoholic beverage, or two compounds may be added in combination. However, adding two compounds in combination is preferred because it synergistically improves the effect of imparting a sensation similar to or similar to the alcohol sensation derived from ethanol. Furthermore, the addition of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine further enhances the above-mentioned effect. Note that one or more compounds selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine may be prepared and added as the above-described additive of the present invention.

[0022] In the method of the present invention, propionaldehyde, thymol, and 2,3,5-trimethylpyrazine are added to non-alcoholic foods and drinks such as non-alcoholic beverages so that their concentrations at the time of consumption are preferably 2.5 ppm by weight to 15 ppm by weight, 0.038 ppm by weight to 0.175 ppm by weight, and 0.05 ppm by weight to 0.175 ppm by weight, respectively, and more preferably 3.75 ppm by weight to 12.5 ppm by weight, 0.05 ppm by weight to 0.175 ppm by weight, respectively. It is added so that it becomes 0.15 ppm by weight and 0.063 ppm by weight to 0.15 ppm by weight, more preferably 5 ppm by weight to 10 ppm by weight, 0.05 ppm by weight to 0.125 ppm by weight, and 0.075 ppm by weight to 0.125 ppm by weight, and even more preferably 5 ppm by weight to 7.5 ppm by weight, 0.05 ppm by weight to 0.1 ppm by weight, and 0.075 ppm by weight to 0.1 ppm by weight.

[0023] In the method of the present invention, when propionaldehyde and thymol are added, they are added so that their concentrations at the time of consumption are preferably 1 ppm by weight to 5 ppm by weight and 0.007 ppm by weight to 0.1 ppm by weight, more preferably 1.25 ppm by weight to 3.5 ppm by weight and 0.013 ppm by weight to 0.075 ppm by weight, even more preferably 1.25 ppm by weight to 3 ppm by weight and 0.013 ppm by weight to 0.063 ppm by weight, and even more preferably 1.25 ppm by weight to 2.5 ppm by weight and 0.013 ppm by weight to 0.05 ppm by weight, respectively.

[0024] In the method of the present invention, when propionaldehyde and 2,3,5-trimethylpyrazine are added, they are added so that their concentrations at the time of consumption are preferably 1 ppm by weight to 5 ppm by weight and 0.013 ppm by weight to 0.1 ppm by weight, more preferably 1.25 ppm by weight to 3.5 ppm by weight and 0.025 ppm by weight to 0.075 ppm by weight, even more preferably 1.25 ppm by weight to 3 ppm by weight and 0.025 ppm by weight to 0.063 ppm by weight, and even more preferably 1.25 ppm by weight to 2.5 ppm by weight and 0.025 ppm by weight to 0.05 ppm by weight, respectively.

[0025] In the method of the present invention, when thymol and 2,3,5-trimethylpyrazine are added, they are added so that their concentrations at the time of consumption are preferably 0.007 ppm by weight to 0.1 ppm by weight and 0.013 ppm by weight to 0.1 ppm by weight, more preferably 0.013 ppm by weight to 0.075 ppm by weight and 0.025 ppm by weight to 0.075 ppm by weight, even more preferably 0.013 ppm by weight to 0.05 ppm by weight and 0.025 ppm by weight to 0.063 ppm by weight, and even more preferably 0.013 ppm by weight to 0.025 ppm by weight and 0.025 ppm by weight to 0.05 ppm by weight, respectively.

[0026] In the method of the present invention, when propionaldehyde, thymol, and 2,3,5-trimethylpyrazine are added, they are added so that the concentrations at the time of consumption are preferably 1 ppm by weight to 5 ppm by weight, 0.007 ppm by weight to 0.1 ppm by weight, and 0.013 ppm by weight to 0.1 ppm by weight, respectively, and more preferably 1.25 ppm by weight to 3.5 ppm by weight, 0.013 ppm by weight to 0.075 ppm by weight, and 0.02 ppm by weight to 0.05 ppm by weight, respectively. It is added so as to be 5 ppm by weight to 0.075 ppm by weight, more preferably 1.25 ppm by weight to 3 ppm by weight, 0.013 ppm by weight to 0.05 ppm by weight, and 0.025 ppm by weight to 0.063 ppm by weight, and even more preferably 1.25 ppm by weight to 2.5 ppm by weight, 0.013 ppm by weight to 0.025 ppm by weight, and 0.025 ppm by weight to 0.05 ppm by weight.

[0027] The method of the present invention can impart a sensation similar to or similar to the alcoholic sensation derived from ethanol to non-alcoholic beverages and other alcohol-free foods and beverages without producing any off-flavor, and can successfully reproduce this sensation.

[0028] The present invention further provides alcohol-free foods and beverages to which an alcoholic sensation has been imparted (hereinafter also referred to as "alcohol-free foods and beverages of the present invention" in this specification). In the present invention, "alcohol-free foods and beverages to which an alcoholic sensation has been imparted" refers to alcohol-free foods and beverages to which a sensation similar or similar to that of alcohol derived from ethanol has been imparted. The alcohol-free foods and beverages of the present invention contain one or more compounds selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine. The alcohol-free foods and beverages are as described above in the imparting agent of the present invention, and preferred examples of alcohol-free foods and beverages include non-alcoholic beverages. The non-alcoholic beverages are as described above in the imparting agent of the present invention. The alcoholic sensation, propionaldehyde, thymol, and 2,3,5-trimethylpyrazine are also as described above in the imparting agent of the present invention.

[0029] The alcohol-free food and beverage of the present invention may contain one selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine, either alone or in combination. However, the inclusion of two selected and combined ingredients is preferred, as it synergistically enhances a sensation similar to or similar to the alcoholic sensation derived from ethanol imparted to the alcohol-free food and beverage. Furthermore, the inclusion of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine further enhances the aforementioned sensation. Note that one or more selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine contained in the alcohol-free food and beverage of the present invention may be prepared as the aforementioned taste-imparting agent of the present invention.

[0030] The contents of propionaldehyde, thymol and 2,3,5-trimethylpyrazine in the alcohol-free food and drink of the present invention are, in terms of concentrations at the time of consumption, preferably 2.5 ppm by weight to 15 ppm by weight, 0.038 ppm by weight to 0.175 ppm by weight and 0.05 ppm by weight to 0.175 ppm by weight, respectively, and more preferably 3.75 ppm by weight to 12.5 ppm by weight and 0.05 ppm by weight. Preferably, the concentration is 5 ppm to 0.15 ppm by weight, and 0.063 ppm to 0.15 ppm by weight, more preferably 5 ppm to 10 ppm by weight, 0.05 ppm to 0.125 ppm by weight, and 0.075 ppm to 0.125 ppm by weight, and even more preferably 5 ppm to 7.5 ppm by weight, 0.05 ppm to 0.1 ppm by weight, and 0.075 ppm to 0.1 ppm by weight.

[0031] When the alcohol-free food or drink of the present invention contains propionaldehyde and thymol, the contents thereof, in terms of concentrations at the time of consumption, are preferably 1 to 5 ppm by weight and 0.007 to 0.1 ppm by weight, more preferably 1.25 to 3.5 ppm by weight and 0.013 to 0.075 ppm by weight, even more preferably 1.25 to 3 ppm by weight and 0.013 to 0.063 ppm by weight, and still more preferably 1.25 to 2.5 ppm by weight and 0.013 to 0.05 ppm by weight.

[0032] When the alcohol-free food or drink of the present invention contains propionaldehyde and 2,3,5-trimethylpyrazine, the contents thereof, in terms of concentrations at the time of consumption, are preferably 1 to 5 ppm by weight and 0.013 to 0.1 ppm by weight, more preferably 1.25 to 3.5 ppm by weight and 0.025 to 0.075 ppm by weight, even more preferably 1.25 to 3 ppm by weight and 0.025 to 0.063 ppm by weight, and still more preferably 1.25 to 2.5 ppm by weight and 0.025 to 0.05 ppm by weight.

[0033] When the alcohol-free food or drink of the present invention contains thymol and 2,3,5-trimethylpyrazine, the contents thereof, in terms of concentrations at the time of consumption, are preferably 0.007 ppm by weight to 0.1 ppm by weight and 0.013 ppm by weight to 0.1 ppm by weight, more preferably 0.013 ppm by weight to 0.075 ppm by weight and 0.025 ppm by weight to 0.075 ppm by weight, even more preferably 0.013 ppm by weight to 0.05 ppm by weight and 0.025 ppm by weight to 0.063 ppm by weight, and even more preferably 0.013 ppm by weight to 0.025 ppm by weight and 0.025 ppm by weight to 0.05 ppm by weight.

[0034] Furthermore, when the alcohol-free food or drink of the present invention contains propionaldehyde, thymol, and 2,3,5-trimethylpyrazine, the contents of each of these compounds, in terms of the concentration at the time of consumption, are preferably 1 ppm by weight to 5 ppm by weight, 0.007 ppm by weight to 0.1 ppm by weight, and 0.013 ppm by weight to 0.1 ppm by weight, and more preferably 1.25 ppm by weight to 3.5 ppm by weight, and 0.013 ppm by weight to 0. Preferably, the concentration is 1.075 ppm by weight and 0.025 ppm to 0.075 ppm by weight, more preferably 1.25 ppm to 3 ppm by weight, 0.013 ppm to 0.05 ppm by weight and 0.025 ppm to 0.063 ppm by weight, and even more preferably 1.25 ppm to 2.5 ppm by weight, 0.013 ppm to 0.025 ppm by weight and 0.025 ppm to 0.05 ppm by weight.

[0035] The non-alcoholic food and drink products of the present invention, such as non-alcoholic beverages, can contain common raw materials and additives or food additives, such as dietary fiber, malt, hops, carbon dioxide, acidulants, sweeteners, bittering agents, flavorings, and colorings, to the extent that the features of the present invention are not impaired. These common raw materials and additives or food additives can be added with one or more selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine, and produced by a common method for producing non-alcoholic food and drink products, such as non-alcoholic beverages. Alternatively, non-alcoholic food and drink products, such as non-alcoholic beverages, can be produced by a conventional method using the common raw materials and additives or food additives described above, and then adding and mixing one or more selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine to produce the non-alcoholic food and drink products of the present invention.

[0036] The alcohol-free food and drink of the present invention does not exhibit any off-flavor, and provides a sensation similar to or similar to the alcoholic sensation derived from ethanol, and the sensation is well reproduced.

[0037] The present invention also provides an alcohol sensation enhancer (hereinafter also referred to as the "enhancer of the present invention") for alcohol-containing foods and beverages (hereinafter sometimes referred to as "alcohol-containing foods and beverages" in this specification), a method for enhancing the alcohol sensation of alcohol-containing foods and beverages (hereinafter also referred to as the "enhancing method of the present invention" in this specification), and alcohol-containing foods and beverages with enhanced alcohol sensation (hereinafter also referred to as the "alcohol-containing foods and beverages of the present invention" in this specification). In this specification, an "alcohol sensation enhancer" refers to an additive that can enhance a sensation similar to or similar to the alcohol sensation derived from ethanol in alcohol-containing foods and beverages, and a "method for enhancing the alcohol sensation" refers to a method for enhancing a sensation similar to or similar to the alcohol sensation derived from ethanol in alcohol-containing foods and beverages. Furthermore, an alcohol-containing food and beverage with an enhanced alcohol sensation refers to an alcohol-containing food and beverage in which a sensation similar to or similar to the alcohol sensation derived from ethanol is enhanced. In this specification, an alcohol-containing food and beverage refers to a food and beverage with an alcohol (ethanol) content of more than 0.8% by weight. Examples of such foods and beverages include alcoholic beverages; confectioneries (cookies, cakes, jellies, etc.) with an alcohol (ethanol) content of more than 0.8% by weight, pickles, sauces, dressings, and other foods, with alcoholic beverages being preferred. An "alcoholic beverage" refers to a beverage containing more than 1% (v / v) (0.8% by weight) of alcohol (ethanol). Since the effects of the present invention are more effectively achieved, the present invention is preferably applied to alcoholic beverages with a low alcohol content. Therefore, preferred "alcoholic beverages" to which the present invention is applicable include alcoholic beverages with an alcohol content of 10% (v / v) (8% by weight) or less, such as beer, happoshu, chuhai, and highball. The "alcoholic sensation" and its evaluation are as described above for the imparting agent of the present invention.In the present invention, "enhancement of a sensation similar to or similar to the alcohol sensation derived from ethanol" means that, in an alcohol-containing food or drink, the alcohol sensation intensity evaluated by sensory evaluation is increased by 0.3 points or more, preferably by 1.0 points or more, as described above for the imparting agent of the present invention.

[0038] The enhancer of the present invention contains one or more compounds selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine. The enhancement method of the present invention comprises adding one or more compounds selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine to an alcohol-containing food or drink, such as an alcoholic beverage. Furthermore, the alcohol-containing food or drink of the present invention contains one or more compounds selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine. Propionaldehyde, thymol, and 2,3,5-trimethylpyrazine are as described above for the taste enhancer of the present invention. By selecting two compounds from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine and using them in combination, or by using three compounds, a synergistic enhancement of a sensation similar to or similar to the alcohol sensation derived from ethanol can be achieved.

[0039] The contents of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine in the enhancer of the present invention, common additives and food additives that can be added to the enhancer of the present invention, and the form and production method of the enhancer of the present invention are the same as those for the enhancer of the present invention. Furthermore, the amounts of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine added in the enhancement method of the present invention are the same as those for the method of the present invention. Furthermore, the contents of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine in the alcohol-containing food and beverage of the present invention, as well as common raw materials, additives, or food additives that can be added to the alcohol-containing food and beverage of the present invention, are the same as those for the alcohol-free food and beverage of the present invention. The alcohol-containing food and drink of the present invention can be produced by adding one or more selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine to common raw materials and additives or food additives, and using a common method for producing alcohol-containing food and drink such as alcoholic beverages. Alternatively, the alcohol-containing food and drink of the present invention can be produced by producing alcohol-containing food and drink such as alcoholic beverages using common raw materials and additives or food additives by a normal method, and then adding and mixing one or more selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine.

[0040] The alcohol taste enhancer of the present invention can effectively enhance a sensation similar to or similar to the alcohol taste derived from ethanol in alcohol-containing foods and beverages, particularly alcoholic beverages with a low alcohol content, without producing an off-flavor. Furthermore, the enhancement method of the present invention can effectively enhance a sensation similar to or similar to the alcohol taste derived from ethanol in alcohol-containing foods and beverages, particularly alcoholic beverages with a low alcohol content, without producing an off-flavor. Furthermore, in the alcohol-containing foods and beverages of the present invention, a sensation similar to or similar to the alcohol taste derived from ethanol is effectively enhanced without producing an off-flavor.

[0041] The present invention will be further explained in detail with reference to Examples and Test Examples. In the following, "%" represents % by weight and "ppm" represents ppm by weight.

[0042] [Examples 1 to 9, Comparative Examples 1 and 2] Alcoholic Sensitizing Agents (1) Propionaldehyde (Sigma-Aldrich), thymol (Sigma-Aldrich), and 2,3,5-trimethylpyrazine (Sigma-Aldrich) were used as alcoholic sensitizing agents in Examples 1 to 3, respectively. (2) Propionaldehyde and thymol were mixed in weight ratios of 25:1, 50:1, and 100:1, respectively, to provide the alcoholic sensitizing agents in Examples 4 to 6, respectively. (3) Thymol and 2,3,5-trimethylpyrazine were mixed in a weight ratio of 1:1 to provide the alcoholic sensitizing agent in Example 7. (4) Propionaldehyde and 2,3,5-trimethylpyrazine were mixed in a weight ratio of 50:1 to provide the alcoholic sensitizing agent in Example 8. (5) Propionaldehyde, thymol, and 2,3,5-trimethylpyrazine were mixed in a weight ratio of 50:1:2 to provide the alcohol-sensitizing agent of Example 9. (6) 2-acetyl-5-methylfuran (Sigma-Aldrich) and 3-ethylpyridine (Sigma-Aldrich) were used as alcohol-sensitizing agents of Comparative Examples 1 and 2, respectively.

[0043] Test Example 1: Evaluation of the Effect of Providing an Alcoholic Taste to Non-Alcoholic Chu-hai (1) Preparation of Standard Solutions of Each Ethanol Concentration and Setting of Evaluation Points for Alcohol Taste Intensity A non-alcoholic chu-hai ("Yonai Lemondou," Coca-Cola Japan Co., Ltd.) was used as a negative control, and ethanol (Japan Alcohol Industry Co., Ltd.) was added to the negative control to concentrations of 1%, 2%, 3%, 4%, and 5% to prepare standard solutions of each ethanol concentration. Three panelists trained in sensory evaluation took the negative control and the standard solutions of each ethanol concentration into their mouths and scored the intensity of the alcohol taste they felt, respectively, as 0, 1, 2, 3, 4, and 5 points. It was confirmed that the intensity of the alcohol taste changed linearly between the evaluation points for each strength. In addition, each expert panelist was trained in advance to ensure that the degree of change in alcohol taste intensity required for a 0.01 point change in the evaluation score was common among the expert panelists. (2) Sample Preparation Samples were prepared by adding each of the alcoholic sensation imparting agents of the Examples and Comparative Examples to a negative control as described below. The alcoholic sensation imparting agents of Examples 1 to 3 and Comparative Examples 1 and 2 were added so that the concentrations at the time of consumption were as shown in Table 1. The alcoholic sensation imparting agents of Examples 4 to 9 were added so that the concentrations at the time of consumption were 1.30 ppm, 1.275 ppm, 2.55 ppm, 2.525 ppm, 0.05 ppm, 1.275 ppm, and 1.325 ppm, respectively. (3) Sample Evaluation Three expert panelists each held each sample in their mouths and evaluated the strength of the sensation similar to or similar to the alcoholic sensation derived from ethanol felt in each sample in 0.01-point increments according to the evaluation scale based on the alcoholic sensation intensity established in (1) above. The average of the three evaluation scores was calculated. The alcohol sensation imparting effect of each sample, i.e., the effect of imparting a sensation similar to or similar to the alcohol sensation derived from ethanol, was judged according to the following criteria.<Criteria for assessing the alcoholic feel imparting effect> ○: The average score is 1 point or more; there is a clear alcoholic feel imparting effect. △: The average score is 0.3 points or more but less than 1 point; there is a weak alcoholic feel imparting effect. ×: The average score is less than 0.3 points; there is no alcoholic feel imparting effect. Furthermore, for each sample to which each of the alcoholic feel imparting agents of Examples 4 to 9 was added, a theoretical score was calculated based on the score for each of the samples to which each of the alcoholic feel imparting agents of Examples 1 to 3 was added, assuming that an additive alcoholic feel imparting effect had been obtained. If the actual score exceeded the theoretical score, it was determined that a synergistic effect had been achieved. Furthermore, each sample was evaluated for the presence or absence of an off-flavor. The above evaluation results are also shown in Table 1.

[0044]

[0045] As shown in Table 1, for the alcoholic feel imparting agent of Example 1, a weak alcoholic feel imparting effect was observed when the propionaldehyde concentration at the time of consumption was 1.25 ppm and 2.5 ppm, and a clear alcoholic feel imparting effect was observed at 5 ppm and 7.5 ppm. For the alcoholic feel imparting agent of Example 2, a weak alcoholic feel imparting effect was observed when the thymol concentration at the time of consumption was 0.025 ppm, and a clear alcoholic feel imparting effect was observed at 0.05 ppm to 0.1 ppm. For the alcoholic feel imparting agent of Example 3, a weak alcoholic feel imparting effect was observed when the 2,3,5-trimethylpyrazine concentration at the time of consumption was 0.025 ppm and 0.05 ppm, and a clear alcoholic feel imparting effect was observed at 0.075 ppm. On the other hand, the alcoholic sensibility imparting agents of Comparative Examples 1 and 2 did not exhibit an alcoholic sensibility imparting effect when the concentrations of 2-acetyl-5-methylfuran and 3-ethylpyridine added at the time of consumption were 0.025 ppm, respectively. Furthermore, the alcoholic sensibility imparting agents of Examples 4 to 8, which contain a combination of two compounds selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine, and the alcoholic sensibility imparting agent of Example 9, which contains all of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine, exhibited a good alcoholic sensibility imparting effect even at lower concentrations at consumption, compared to the alcoholic sensibility imparting agents of Examples 1 to 3, which contain a single compound selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine, demonstrating a synergistic improvement in the alcoholic sensibility imparting effect. Furthermore, when the alcoholic sensibility imparting agents of the Examples and Comparative Examples were added to non-alcoholic chuhai, no off-flavor was observed.

[0046] [Examples 10 to 13] Alcoholic sensitizing agents Propionaldehyde and thymol were mixed in a weight ratio of 192:1 to prepare the alcoholic sensitizing agent of Example 10, thymol and 2,3,5-trimethylpyrazine were mixed in a weight ratio of 1:1.92 to prepare the alcoholic sensitizing agent of Example 11, and propionaldehyde and 2,3,5-trimethylpyrazine were mixed in a weight ratio of 100:1 to prepare the alcoholic sensitizing agent of Example 12. Furthermore, propionaldehyde, thymol and 2,3,5-trimethylpyrazine were mixed in a weight ratio of 192:1:1.92 to prepare the alcoholic sensitizing agent of Example 13.

[0047] Test Example 2: Evaluation of the Effect of Imparting Alcoholic Taste to Non-Alcoholic Beer (1) Non-alcoholic beer ("Dry Zero," Asahi Breweries, Ltd.) was used as a negative control. Ethanol was added to the negative control in the same manner as in Test Example 1 to prepare a reference solution for each ethanol concentration, and an evaluation score for alcohol taste intensity was set. Furthermore, each of the alcohol taste imparting agents of Examples 1 to 3 was added to the negative control to the concentrations at the time of consumption shown in Table 2, and each of the alcohol taste imparting agents of Examples 10 to 13 was added to the negative control to the concentrations at the time of consumption of 2.513 ppm, 0.038 ppm, 2.525 ppm, and 2.538 ppm, respectively, to prepare samples. The above samples were subjected to a sensory evaluation of alcohol taste intensity by four expert panelists in the same manner as in Test Example 1. The average of the four evaluation scores was calculated, and the effect of imparting an alcohol taste and the presence or absence of a synergistic effect were evaluated. The presence or absence of an off-flavor was also evaluated. The evaluation results are shown in Table 2.

[0048]

[0049] As shown in Table 2, for each of the alcoholic sensation imparting agents of Examples 1 to 3, a weak alcoholic sensation imparting effect was observed when the concentrations of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine added at the time of consumption were 2.5 ppm, 0.013 ppm, and 0.025 ppm, respectively, and a clear alcoholic sensation imparting effect was observed when the concentrations were 7.5 ppm, 0.05 ppm, and 0.075 ppm, respectively. Furthermore, the alcoholic sensibility imparting agent of Example 10, which was a mixture of propionaldehyde and thymol in a weight ratio of 192:1, the alcoholic sensibility imparting agent of Example 11, which was a mixture of thymol and 2,3,5-trimethylpyrazine in a weight ratio of 1:1.92, the alcoholic sensibility imparting agent of Example 12, which was a mixture of propionaldehyde and 2,3,5-trimethylpyrazine in a weight ratio of 100:1, and the alcoholic sensibility imparting agent of Example 13, which was a mixture of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine in a weight ratio of 192:1:1.92, all exhibited a good alcoholic sensibility imparting effect at the above-mentioned addition concentrations, and the alcoholic sensibility imparting effects were all synergistic. Furthermore, when the alcoholic sensibility imparting agents of the above Examples were added to non-alcoholic beer, no off-flavor was observed in any of them.

[0050] Test Example 3 Evaluation of the Effect of Providing an Alcoholic Taste to Non-Alcoholic Beer (2) Except for using non-alcoholic beer ("Zero ICHI", Kirin Holdings Co., Ltd.) as a negative control, the evaluation points for the alcoholic taste intensity were set, samples were prepared, and the sensory evaluation of the alcoholic taste intensity was performed in the same manner as in Test Example 2 above. The evaluation results are shown in Table 3.

[0051]

[0052] As shown in Table 3, for the alcoholic sensibility imparting agents of Examples 1 to 3, a weak alcoholic sensibility imparting effect was observed when the concentrations of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine added at the time of consumption were 2.5 ppm, 0.013 ppm, and 0.025 ppm, respectively, and a clear alcoholic sensibility imparting effect was observed when the concentrations were 7.5 ppm, 0.05 ppm, and 0.075 ppm, respectively. Furthermore, for the alcoholic sensibility imparting agents of Examples 10 to 12, which were mixtures of propionaldehyde and thymol, thymol and 2,3,5-trimethylpyrazine, and propionaldehyde and 2,3,5-trimethylpyrazine, respectively, and the alcoholic sensibility imparting agent of Example 13, which was a mixture of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine, respectively, a synergistic alcoholic sensibility imparting effect was observed, as in Test Example 2. In this test example, no off-flavor was observed in any of the samples.

[0053] Test Example 4 Evaluation of the Effect of Providing an Alcoholic Taste to Non-Alcoholic Highballs Except for using "Style Balance Plus Fragrant Highball Taste" (Asahi Breweries, Ltd.) as a negative control, the evaluation points for alcoholic taste intensity were set, samples were prepared, and the alcoholic taste intensity was subjected to a sensory evaluation in the same manner as in Test Example 2 above. The evaluation results are shown in Table 4.

[0054]

[0055] As shown in Table 4, for non-alcoholic highballs, the alcoholic sensitizing agents of Examples 1 to 3 exhibited a weak alcoholic sensitizing effect when the concentrations of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine added at the time of consumption were 2.5 ppm, 0.013 ppm, and 0.025 ppm, respectively, and a clear alcoholic sensitizing effect was observed at 7.5 ppm, 0.05 ppm, and 0.075 ppm, respectively. Furthermore, the alcoholic sensitizing agents of Examples 10 to 12, which were mixtures of propionaldehyde and thymol, thymol and 2,3,5-trimethylpyrazine, and propionaldehyde and 2,3,5-trimethylpyrazine, respectively, and the alcoholic sensitizing agent of Example 13, which was a mixture of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine, also exhibited a synergistic alcoholic sensitizing effect on non-alcoholic highballs, as in Test Example 2. Furthermore, when the alcoholic taste imparting agents of the above examples were added to a non-alcoholic highball, no off-flavor was observed.

[0056] The results of Test Examples 1 to 4 confirmed that propionaldehyde, thymol, and 2,3,5-trimethylpyrazine each have an alcoholic sensation-imparting effect on non-alcoholic beverages (non-alcoholic chuhai, non-alcoholic beer, and non-alcoholic highball). Furthermore, adding two selected from the group consisting of propionaldehyde, thymol, and 2,3,5-trimethylpyrazine, or adding propionaldehyde, thymol, and 2,3,5-trimethylpyrazine, synergistically improved the alcoholic sensation-imparting effect. It was also confirmed that a good alcoholic sensation-imparting effect could be obtained at ingestion concentrations at which each compound alone exhibited a weak alcoholic sensation-imparting effect (2.5 ppm, 0.013 ppm, and 0.025 ppm for propionaldehyde, thymol, and 2,3,5-trimethylpyrazine, respectively).

[0057] As described above in detail, the present invention can provide an alcoholic feel imparting agent that can impart a similar or similar alcoholic feel derived from ethanol to non-alcoholic foods and beverages such as non-alcoholic beverages and can well reproduce the alcoholic feel derived from ethanol. The present invention can also provide a method for imparting an alcoholic feel to non-alcoholic foods and beverages such as non-alcoholic beverages and can well reproduce the alcoholic feel derived from ethanol. Furthermore, the present invention can provide non-alcoholic foods and beverages such as non-alcoholic beverages that are imparted with a similar or similar alcoholic feel derived from ethanol and can well reproduce the alcoholic feel derived from ethanol.

[0058] Furthermore, the present invention can provide an alcohol sensation enhancer that can effectively enhance a sensation similar to or similar to the alcohol sensation derived from ethanol in alcohol-containing foods and beverages such as alcoholic beverages; a method for enhancing the alcohol sensation that can effectively enhance a sensation similar to or similar to the alcohol sensation derived from ethanol in alcohol-containing foods and beverages such as alcoholic beverages; and alcohol-containing foods and beverages such as alcoholic beverages in which a sensation similar to or similar to the alcohol sensation derived from ethanol has been effectively enhanced.

[0059] This application is based on patent application No. 2023-146552 filed in Japan, the contents of which are incorporated in their entirety herein.

Claims

1. An agent for imparting an alcoholic sensation to non-alcoholic foods and beverages, which comprises one or more members selected from the group consisting of propionaldehyde, thymol and 2,3,5-trimethylpyrazine.

2. An agent for imparting an alcoholic sensation to non-alcoholic foods and beverages, which comprises two or three members selected from the group consisting of propionaldehyde, thymol and 2,3,5-trimethylpyrazine.

3. The agent according to claim 2, wherein the contents of propionaldehyde, thymol and 2,3,5-trimethylpyrazine are each in amounts that can be added to an alcohol-free food or drink so that the concentrations at the time of consumption are 1 ppm by weight to 5 ppm by weight, 0.007 ppm by weight to 0.1 ppm by weight, and 0.013 ppm by weight to 0.1 ppm by weight, respectively.

4. The additive according to any one of claims 1 to 3, wherein the food or drink that does not contain alcohol is a non-alcoholic beverage.

5. A method for imparting an alcoholic sensation to non-alcoholic food or drink, comprising adding one or more members selected from the group consisting of propionaldehyde, thymol and 2,3,5-trimethylpyrazine to the non-alcoholic food or drink.

6. A method for imparting an alcoholic feel to a non-alcoholic food or drink, comprising adding two or three members selected from the group consisting of propionaldehyde, thymol and 2,3,5-trimethylpyrazine to the non-alcoholic food or drink.

7. The method according to claim 6, wherein propionaldehyde, thymol and 2,3,5-trimethylpyrazine are added to an alcohol-free food or drink so that their concentrations at the time of consumption are 1 ppm to 5 ppm by weight, 0.007 ppm to 0.1 ppm by weight and 0.013 ppm to 0.1 ppm by weight, respectively.

8. The method according to any one of claims 5 to 7, wherein the food or drink that does not contain alcohol is a non-alcoholic beverage.

9. A non-alcoholic food or drink to which an alcoholic sensation has been imparted, the food or drink containing one or more members selected from the group consisting of propionaldehyde, thymol and 2,3,5-trimethylpyrazine.

10. A non-alcoholic food or drink to which an alcoholic sensation has been imparted, the food or drink containing two or three members selected from the group consisting of propionaldehyde, thymol and 2,3,5-trimethylpyrazine.

11. The food or drink according to claim 10, wherein the contents of propionaldehyde, thymol and 2,3,5-trimethylpyrazine at the time of consumption are 1 ppm to 5 ppm by weight, 0.007 ppm to 0.1 ppm by weight and 0.013 ppm to 0.1 ppm by weight, respectively.

12. The food or drink according to any one of claims 9 to 11, wherein the food or drink not containing alcohol is a non-alcoholic beverage.

13. An alcohol sensation enhancer for alcohol-containing foods and beverages, comprising one or more members selected from the group consisting of propionaldehyde, thymol and 2,3,5-trimethylpyrazine.

14. An alcohol sensation enhancer for alcohol-containing foods and beverages, which comprises two or three members selected from the group consisting of propionaldehyde, thymol and 2,3,5-trimethylpyrazine.

15. The enhancer according to claim 14, wherein the contents of propionaldehyde, thymol and 2,3,5-trimethylpyrazine are such that they can be added to an alcohol-containing food or drink so that their concentrations at the time of consumption are 1 ppm by weight to 5 ppm by weight, 0.007 ppm by weight to 0.1 ppm by weight, and 0.013 ppm by weight to 0.1 ppm by weight, respectively.

16. The enhancer according to any one of claims 13 to 15, wherein the alcohol-containing food or drink is an alcoholic beverage.

17. A method for enhancing the alcoholic sensation of an alcohol-containing food or drink, comprising adding one or more members selected from the group consisting of propionaldehyde, thymol and 2,3,5-trimethylpyrazine to the alcohol-containing food or drink.

18. A method for enhancing the alcoholic sensation of an alcohol-containing food or drink, comprising adding two or three members selected from the group consisting of propionaldehyde, thymol and 2,3,5-trimethylpyrazine to the alcohol-containing food or drink.

19. The method according to claim 18, wherein propionaldehyde, thymol and 2,3,5-trimethylpyrazine are added to an alcohol-containing food or drink so that their concentrations at the time of consumption are 1 ppm to 5 ppm by weight, 0.007 ppm to 0.1 ppm by weight, and 0.013 ppm to 0.1 ppm by weight, respectively.

20. The method according to any one of claims 17 to 19, wherein the alcohol-containing food or drink is an alcoholic beverage.

21. An alcohol-containing food or drink having an enhanced alcohol sensation, the food or drink containing one or more members selected from the group consisting of propionaldehyde, thymol and 2,3,5-trimethylpyrazine.

22. An alcohol-containing food or drink having an enhanced alcohol sensation, comprising two or three members selected from the group consisting of propionaldehyde, thymol and 2,3,5-trimethylpyrazine.

23. The food or drink according to claim 22, wherein the contents of propionaldehyde, thymol and 2,3,5-trimethylpyrazine at the time of consumption are 1 ppm to 5 ppm by weight, 0.007 ppm to 0.1 ppm by weight and 0.013 ppm to 0.1 ppm by weight, respectively.

24. The food or drink according to any one of claims 21 to 23, wherein the alcohol-containing food or drink is an alcoholic beverage.

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