Method for masking deterioration odor of food and beverage, flavoring composition for food and beverage, food and beverage, and method for producing food and beverage

Abstract

The present invention relates to a method for (masking or) making it difficult to sense the odor of sotolon without affecting the taste (flavor) of food and beverages, and to a flavoring composition that can be suitably used to mask the deterioration odor of food and beverages. The present invention can suppress the odor of sotolon without impairing the taste of a product by using, at specific concentrations in food and beverages, β-caryophyllene oxide, ethyl acetoacetate, methyl isovalerate, ethyl valerate, triethyl citrate, eugenol, hexyl octanoate, bornyl acetate, γ-methyl ionone, 1,4-cineole, 3,7-dimethyl-2-methylene-6-octen-1-ol, 8-decenal, N-(2-hydroxy-2-phenylethyl)-2-isopropyl-5,5-dimethylcyclohexane-1-carboxamide, mustakone, and (2E)-4-methyl-2,4-tridecadienal.

Description

Method for masking the odor of food and drink deterioration, flavor composition for food and drink, food and drink, and method for producing food and drink

[0001] The present invention relates to a method for masking the stagnant odor of food and beverages, a flavor composition for masking the stagnant odor of food and beverages, food and beverages, and a method for producing food and beverages. More specifically, the present invention relates to a method for masking the stagnant odor (off-flavor) that occurs in a wide range of food and beverages, such as alcoholic beverages, fruit juice-containing food and beverages, or vitamin C-containing food and beverages, and to food and beverages, such as alcoholic beverages, fruit juice-containing food and beverages, or vitamin C-containing food and beverages, in which the stagnant odor has been masked.

[0002] Sotolon is an aroma component with a sweet and spicy aroma and is also used as a food flavoring. However, when sotolon is produced in foods and beverages, it can disrupt the flavor balance and be perceived as a stale odor (off-flavor). Non-Patent Document 1 lists sotolon as one of the substances causing the stale odor caused by oxidation of white wine. Non-Patent Document 2 lists sotolon as an off-flavor generated in citrus-flavored soft drinks, and cites vitamin C in the soft drinks as a cause of sotolon's generation. Patent Document 1 describes a method for masking the off-flavor caused by sotolon, which involves adding one or more compounds selected from the group consisting of acetaldehyde, β-damascenone, acetal, 1,8-cineole, γ-valerolactone, p-menthan-3-one, γ-hexalactone, dihydroactinidiolide, ethyl crotonate, 1,4-cineole, hexanal, anethole, rose oxide, sclareolide, and ethyl isovalerate. Patent Document 2 describes a method in which 1,8-cineole, rose oxide, menthone, dihydroactinidiolide, and 1,4-cineole are used as masking agents for sotolone, which is one of the main aroma substances derived from wort and / or malt extract. Patent Document 3 discloses an odor suppressant caused by sotolon, which contains one or more active ingredients selected from 1-(2,3,4,7,8,8a-hexahydro-3,6,8,8-tetramethyl-1H-3a,7-methanoazulen-5-yl)-ethanone, oxacyclohexadecen-2-one, citral, ω-6-hexadecene lactone, 2-benzylideneheptanal, 3-(4-tert-butylphenyl)propanal, (5E)-3-methylcyclopentadec-5-en-1-one, 1-(5,6,7,8-tetrahydro-3,5,5,6,8,8-hexamethyl-2-naphthalenyl)-ethanone, 7-acetyl-1,2,3,4,5,6,7,8-octahydro-1,1,6,7-tetramethyl-naphthalene, and muscone.

[0003] On the other hand, β-caryophyllene oxide, eugenol, ethyl acetoacetate, methyl isovalerate, ethyl valerate, γ-methyl ionone, triethyl citrate, and the like are known to be used in masking compositions for hair cosmetics to mask unpleasant odors such as base material odor, amine odor, ammonia odor, sulfur odor, acid odor, rust odor, tobacco odor, animal odor, and halogen odor (Patent Document 4). Hexyl octanoate is known to be used as a fragrance / flavor imparting or modulating agent in oral fragrance compositions (Patent Document 5). Triethyl citrate is known to be used as a fragrance / flavor imparting or modulating agent in citrus-like fragrance compositions (Patent Document 6). γ-methyl ionone is known to be used in deodorant compositions for solvent odors (Patent Document 7).

[0004] JP 2019-170375 A JP 2020-178664 A JP 2015-81237 A JP 2003-137758 A JP 2004-18431 A JP 2004-168936 A JP 2021-126449 A

[0005] J. Agric. Food Chem., 51, 1377-1381 (2003) J. Agric. Food Chem., 47, 3288-3291 (1999)

[0006] The present invention relates to providing a method for making the odor of sotolone less noticeable (masking it) without affecting the flavor of food or drink.

[0007] The present inventors have found that β-caryophyllene oxide, ethyl acetoacetate, methyl isovalerate, ethyl valerate, triethyl citrate, eugenol, hexyl octanoate, bornyl acetate, γ-methylionone, 1,4-cineole, 3,7-dimethyl-2-methylene-6-octen-1-ol, 8-decenal, N-(2-hydroxy-2-phenylethyl)-2-isopropyl-5,5-dimethylcyclohexane-1-carboxamide, mustacone, and (2E)-4-methyl-2,4-tridecadienal suppress the odor of sotolone at specific concentrations in foods and beverages without impairing the flavor or aroma of the products.

[0008] Accordingly, the present invention includes the following: Item 1. A method for masking the stagnant odor of a food or beverage, comprising adding one or more substances selected from the group consisting of β-caryophyllene oxide, ethyl acetoacetate, methyl isovalerate, ethyl valerate, triethyl citrate, eugenol, hexyl octanoate, bornyl acetate, γ-methylionone, 1,4-cineole, 3,7-dimethyl-2-methylene-6-octen-1-ol, 8-decenal, N-(2-hydroxy-2-phenylethyl)-2-isopropyl-5,5-dimethylcyclohexane-1-carboxamide, mustacone, and (2E)-4-methyl-2,4-tridecadienal. Item 2. The masking method according to Item 1, wherein the causative substance of the stagnant odor includes sotolon. Item 3. The masking method according to either Item 1 or 2, wherein the food or beverage is a fruit juice drink, a confectionery, a seasoning, or an alcoholic beverage. Item 4. Item 5. A fragrance composition for masking the deterioration odor of food or beverage, comprising one or more compounds selected from the group consisting of β-caryophyllene oxide, ethyl acetoacetate, methyl isovalerate, ethyl valerate, triethyl citrate, eugenol, hexyl octanoate, bornyl acetate, γ-methyl ionone, 1,4-cineole, 3,7-dimethyl-2-methylene-6-octen-1-ol, 8-decenal, N-(2-hydroxy-2-phenylethyl)-2-isopropyl-5,5-dimethylcyclohexane-1-carboxamide, mustacone, and (2E)-4-methyl-2,4-tridecadienal. Item 6. The fragrance composition according to Item 4, which imparts a fruity or alcoholic aroma to food or beverage. Item 7. The fragrance composition according to Item 4 or 5, wherein the causative substance of the deterioration odor is sotolon. Item 7. The flavor composition according to any one of Items 4 to 6, wherein the food or drink is a fruit juice drink, a confectionery, a seasoning, or an alcoholic beverage.Item 8. A food or beverage containing 0.1 ppt to 100 ppm of one or more selected from the group consisting of β-caryophyllene oxide, ethyl acetoacetate, methyl isovalerate, ethyl valerate, triethyl citrate, eugenol, hexyl octanoate, bornyl acetate, γ-methylionone, 1,4-cineole, 3,7-dimethyl-2-methylene-6-octen-1-ol, 8-decenal, N-(2-hydroxy-2-phenylethyl)-2-isopropyl-5,5-dimethylcyclohexane-1-carboxamide, mustacone, and (2E)-4-methyl-2,4-tridecadienal. Item 9. The food or beverage according to Item 8, wherein the food or beverage is a fruit juice drink, confectionery, seasoning, or alcoholic beverage. Item 10. The food or beverage according to either Item 8 or 9, containing 10 ppt to 1 ppm of sotolon. Item 11. A method for producing a food or beverage, comprising blending 0.1 ppt to 100 ppm of one or more selected from the group consisting of β-caryophyllene oxide, ethyl acetoacetate, methyl isovalerate, ethyl valerate, triethyl citrate, eugenol, hexyl octanoate, bornyl acetate, γ-methyl ionone, 1,4-cineole, 3,7-dimethyl-2-methylene-6-octen-1-ol, 8-decenal, N-(2-hydroxy-2-phenylethyl)-2-isopropyl-5,5-dimethylcyclohexane-1-carboxamide, mustacone, and (2E)-4-methyl-2,4-tridecadienal into the food or beverage.

[0009] According to the present invention, by adding specific concentrations of one or more selected from the group consisting of β-caryophyllene oxide, ethyl acetoacetate, methyl isovalerate, ethyl valerate, triethyl citrate, eugenol, hexyl octanoate, bornyl acetate, γ-methylionone, 1,4-cineole, 3,7-dimethyl-2-methylene-6-octen-1-ol, 8-decenal, N-(2-hydroxy-2-phenylethyl)-2-isopropyl-5,5-dimethylcyclohexane-1-carboxamide, mustacone, and (2E)-4-methyl-2,4-tridecadienal to foods and beverages, the deterioration odor caused by deterioration of the foods and beverages can be masked. This makes it possible to provide foods and beverages that are prone to deterioration and have a flavor and taste closer to the design immediately after production, even in cases where deterioration components are generated due to long-term storage, etc.

[0010] The β-caryophyllene oxide, ethyl acetoacetate, methyl isovalerate, ethyl valerate, triethyl citrate, eugenol, hexyl octanoate, bornyl acetate, γ-methylionone, 1,4-cineole, 3,7-dimethyl-2-methylene-6-octen-1-ol, 8-decenal, N-(2-hydroxy-2-phenylethyl)-2-isopropyl-5,5-dimethylcyclohexane-1-carboxamide, mustacone, and (2E)-4-methyl-2,4-tridecadienal used in the present invention (hereinafter, these 15 compounds may be collectively referred to as the "masking agents of the present invention") are all known fragrance components, and commercially available products can be used. The masking agents of the present invention can be used alone or in combination of two or more. In the method for masking the deterioration odor of foods and beverages according to the present invention, the masking agent of the present invention can be added at any stage of the food and beverage, such as the raw material preparation stage, raw material mixing stage, processing stage, final finishing stage, or the stage immediately prior to container filling or packaging. The deterioration odor of foods and beverages can be masked by adding the masking agent of the present invention. The amount of the masking agent of the present invention added is adjusted to an appropriate content based on the mass of the food and beverage, depending on the type and dosage form of the food and beverage. As used herein, an example of a substance that causes the deterioration odor of foods and beverages is sotolon. For example, foods and beverages may contain 10 ppt to 1 ppm of sotolon based on the mass of the food and beverage. Because the masking agent of the present invention is highly effective in masking the deterioration odor caused by sotolon, adding it to foods and beverages containing sotolon or foods and beverages in which sotolon can be produced can effectively mask the deterioration odor generated in foods and beverages.

[0011] The fragrance composition for masking deterioration odors according to the present invention contains one or more masking agents according to the present invention. In addition to the masking agent of the present invention, other ingredients can be blended into the fragrance composition as long as the effects of the present invention are not impaired. Examples of other ingredients that can be blended into the fragrance composition for masking deterioration odors according to the present invention include various synthetic fragrances, natural fragrances, natural essential oils, plant extracts, etc., such as the natural essential oils, natural fragrances, and synthetic fragrances described in the Japan Patent Office Gazette, Collection of Well-Known and Commonly Used Techniques (Fragrances), Part II, Food Flavors, pp. 88-131, published January 14, 2000. The fragrance composition for masking deterioration odors according to the present invention can optionally contain commonly used solvents such as water and ethanol; and retaining agents such as ethylene glycol, propylene glycol, dipropylene glycol, hexylene glycol, glycerin, triethyl citrate, medium-chain fatty acid triglycerides, and medium-chain fatty acid diglycerides.

[0012] The fragrance composition for masking deterioration odors of the present invention can be blended directly into foods, beverages, etc. Specific examples of foods and beverages include beverages such as carbonated drinks, soft drinks, fruit juice drinks, dairy drinks, lactic acid bacteria drinks, health supplements, soy milk, and tea drinks; alcoholic beverages such as chuhai, cocktail drinks, happoshu (low-malt beer), fruit liquor, and condiment liquor; desserts such as ice cream, ice milk, lacto ice cream, frozen desserts, yogurt, pudding, jelly, and daily desserts; confectioneries such as caramel, candy, tablet candy, crackers, biscuits, cookies, pies, chocolate, snacks, and chewing gum; soups such as Japanese-style soups and Western-style soups; jams; flavor seasonings such as dressings; various instant drinks; and various instant foods.

[0013] The content of the masking agent of the present invention in the fragrance composition for masking deterioration odors of the present invention varies depending on the other components blended and cannot be generalized, but can usually be set to a concentration range of, for example, 0.01 ppm or more and 10,000 ppm or less, preferably 0.1 ppm or more and 1,000 ppm or less, based on the mass of the fragrance composition for masking deterioration odors. If the content of the masking agent of the present invention in the fragrance composition for masking deterioration odors is less than 0.01 ppm, the effect of masking the deterioration odor of food and beverages cannot be obtained. Note that when two or more masking agents of the present invention are used in combination, the total amount thereof should be within the above range.

[0014] Furthermore, the content of the masking agent of the present invention contained in a food or beverage can be in the concentration range of 0.1 ppt or more and 100 ppm or less, preferably 0.1 ppt or more and 10 ppm or less, more preferably 1 ppt or more and 100 ppb or less, based on the mass of the food or beverage. If the content of the masking agent of the present invention in a food or beverage is less than 0.01 ppt, the effect of masking the deteriorated odor of the food or beverage cannot be obtained, and if it exceeds 100 ppm, the flavor of the food or beverage changes significantly, which is not preferable.

[0015] The present invention will be described in more detail below with reference to examples, but is not limited to these examples. Unless otherwise specified in each example, concentrations are based on mass. The sensory evaluation in these examples was conducted by eight trained panelists. The sotolon odor intensity of a sotolon-containing product or sample to which no masking component was added was rated "4," and the sotolon odor intensity of a product or sample not containing sotolon was rated "0." The sotolon odor intensity (masking effect) of each product or sample was evaluated relative to the following evaluation criteria: (Evaluation criteria) Strong sotolon odor: 4 points; Sotolon odor is detected: 3 points; Slight sotolon odor: 2 points; Almost no sotolon odor: 1 point; No sotolon odor at all: 0 point. Furthermore, the impact on the flavor of the product or sample was evaluated absolutely based on the presence or absence of any off-flavor other than the sotolon odor and the product or sample itself, according to the following evaluation criteria. (Evaluation criteria) Strong off-flavor: 4 points Off-flavor: 3 points Slight off-flavor: 2 points Hardly any off-flavor: 1 point No off-flavor at all: 0 points

[0016] Example 1: Effect of β-caryophyllene oxide on masking the odor of sotolon in a beverage Purified water was added to 2 g of lemon flavor essence made from lemon oil, and the total volume was adjusted to 1000 ml. Sotolon, adjusted to a concentration of 1% by mass with 95% ethanol, was added to this citrus-flavored beverage so that the concentration in the citrus-flavored beverage was 5 ppb. β-caryophyllene oxide was added to this citrus-flavored beverage containing sotolon at the concentrations shown in Table 1, and the intensity of the sotolon odor (masking effect) and the effect on the citrus flavor of each sample were confirmed. The results are shown in Table 1, which shows the average scores of the evaluation results from each panel.

[0017]

[0018] The results in Table 1 clearly show that β-caryophyllene oxide masks the odor of sotolon at a concentration of 10 ppt or more and 100 ppb or less, and does not affect the citrus flavor.

[0019] (Example 2) Effect of Ethyl Acetoacetate on Masking the Odor of Sotolone in a Beverage Using samples prepared in the same manner as in Example 1, the intensity of the odor of sotolone (masking effect) and the effect on the citrus flavor of ethyl acetoacetate were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 2, which shows the average scores of each panelist.

[0020]

[0021] The results in Table 2 clearly show that ethyl acetoacetate masks the odor of sotolon at a concentration of 10 ppb or more and 100 ppm or less, and does not affect the citrus flavor.

[0022] (Example 3) Effect of methyl isovalerate on masking the odor of sotolone in a beverage Using samples prepared in the same manner as in Example 1, the effect of methyl isovalerate on the intensity of the odor of sotolone (masking effect) and on the citrus flavor was confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 3, which shows the average score of each panelist.

[0023]

[0024] The results in Table 3 clearly show that methyl isovalerate masks the odor of sotolon at a concentration of 100 ppt or more and 1 ppm or less, without affecting the citrus flavor.

[0025] (Example 4) Effect of Ethyl Valerate on Masking the Odor of Sotolone in a Beverage Using samples prepared in the same manner as in Example 1, the effect of ethyl valerate on the strength of the sotolone odor (masking effect) and the citrus flavor was confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 4, which shows the average score of each panelist.

[0026]

[0027] The results in Table 4 clearly show that ethyl valerate masks the odor of sotolon at a concentration of 100 ppt or more and 1 ppm or less, and does not affect the citrus flavor.

[0028] (Example 5) Effect of triethyl citrate on masking the sotolone odor in a beverage Using samples prepared in the same manner as in Example 1, the effect of triethyl citrate on the strength of the sotolone odor (masking effect) and the citrus flavor was confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 5, which shows the average scores of each panelist.

[0029]

[0030] The results in Table 5 clearly show that triethyl citrate masks the odor of sotolon at a concentration of 10 ppb or more and 100 ppm or less, and does not affect the citrus flavor.

[0031] (Example 6) Effect of eugenol on masking the odor of sotolone in a beverage Using samples prepared in the same manner as in Example 1, the intensity of the odor of sotolone (masking effect) and the effect of eugenol on the citrus flavor were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 6, which shows the average score of each panelist.

[0032]

[0033] The results in Table 6 clearly show that eugenol masks the odor of sotolon at a concentration of 10 ppt or more and 100 ppb or less, without affecting the citrus flavor.

[0034] (Example 7) Effect of hexyl octanoate on masking the odor of sotolone in a beverage Using samples prepared in the same manner as in Example 1, the intensity of the odor of sotolone (masking effect) and the effect on the citrus flavor of hexyl octanoate were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 7, which shows the average score of each panelist.

[0035]

[0036] The results in Table 7 clearly show that hexyl octanoate masks the odor of sotolon at a concentration of 100 ppt or more and 1 ppm or less, without affecting the citrus flavor.

[0037] (Example 8) Effect of Bornyl Acetate on Masking the Odor of Sotolone in a Beverage Using samples prepared in the same manner as in Example 1, the effect of bornyl acetate on the strength of the sotolone odor (masking effect) and the citrus flavor was confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 8, which shows the average scores of each panelist.

[0038]

[0039] The results in Table 8 clearly show that bornyl acetate masks the odor of sotolon at a concentration of 10 ppt or more and 100 ppb or less, and does not affect the citrus flavor.

[0040] (Example 9) Effect of γ-methylionone on masking the odor of sotolone in a beverage Using samples prepared in the same manner as in Example 1, the intensity of the odor of sotolone (masking effect) and its effect on the citrus flavor were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 9, which shows the average score of each panelist.

[0041]

[0042] The results in Table 9 clearly show that γ-methylionone masks the odor of sotolon at a concentration of 0.1 ppt or more and 10 ppb or less, and does not affect the citrus flavor.

[0043] (Example 10) Effect of 1,4-cineole on masking the odor of sotolone in a beverage Using samples prepared in the same manner as in Example 1, the intensity of the odor of sotolone (masking effect) and the effect on the citrus flavor of 1,4-cineole were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 10, which shows the average score of each panelist.

[0044]

[0045] The results in Table 10 clearly show that 1,4-cineole masks the odor of sotolon at a concentration of 1 ppb or more and 10 ppm or less, and does not affect the citrus flavor.

[0046] (Example 11) Sotolone Odor Masking Effect of 3,7-dimethyl-2-methylene-6-octen-1-ol in a Beverage Using samples prepared in the same manner as in Example 1, the intensity of the sotolone odor (masking effect) and the effect on the citrus flavor of 3,7-dimethyl-2-methylene-6-octen-1-ol were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 11, which shows the average score of each panelist.

[0047]

[0048] The results in Table 11 clearly show that 3,7-dimethyl-2-methylene-6-octen-1-ol masks the odor of sotolon at a concentration of 10 ppb or more and 10 ppm or less, and does not affect the citrus flavor.

[0049] (Example 12) Sotolon Odor Masking Effect of 8-Decenal in a Beverage Using samples prepared in the same manner as in Example 1, the intensity of the sotolon odor (masking effect) of 8-decenal and its effect on the citrus flavor were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 12, which shows the average score of each panelist.

[0050]

[0051] The results in Table 12 clearly show that 8-decenal masks the odor of sotolon at a concentration of 0.1 ppb or more and 10 ppb or less, and does not affect the citrus flavor.

[0052] (Example 13) Sotolone Odor Masking Effect of N-(2-hydroxy-2-phenylethyl)-2-isopropyl-5,5-dimethylcyclohexane-1-carboxamide in a Beverage Using samples prepared in the same manner as in Example 1, the intensity of sotolone odor (masking effect) and the effect on citrus flavor of N-(2-hydroxy-2-phenylethyl)-2-isopropyl-5,5-dimethylcyclohexane-1-carboxamide were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 13, which shows the average score of each panelist.

[0053]

[0054] The results in Table 13 clearly show that N-(2-hydroxy-2-phenylethyl)-2-isopropyl-5,5-dimethylcyclohexane-1-carboxamide masks the odor of sotolone at a concentration of 10 ppt or more and 10 ppm or less, and does not affect the citrus flavor.

[0055] (Example 14) Masking Effect of Mustacone on the Odor of Sotolone in a Beverage Using samples prepared in the same manner as in Example 1, the intensity of the odor of mustacone (masking effect) and its effect on the citrus flavor were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 14, which shows the average score of each panelist.

[0056]

[0057] The results in Table 14 clearly show that mustacone masks the odor of sotolon at concentrations of 10 ppt or more and 100 ppb or less, without affecting the citrus flavor.

[0058] (Example 15) Sotolone Odor Masking Effect of (2E)-4-methyl-2,4-tridecadienal in a Beverage Using samples prepared in the same manner as in Example 1, the intensity of the sotolone odor (masking effect) and the effect on the citrus flavor of (2E)-4-methyl-2,4-tridecadienal were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 15, which shows the average score of each panelist.

[0059]

[0060] The results in Table 15 clearly show that (2E)-4-methyl-2,4-tridecadienal masks the odor of sotolon at a concentration of 1 ppt or more and 1 ppb or less, and does not affect the citrus flavor.

[0061] Example 16: Effect of Flavoring Compositions on Masking the Odor of Sotolon in a Beverage Concentrated grape juice was diluted with water to a concentration of 20% juice. Sotolon, adjusted to a concentration of 1% by mass with 95% ethanol, was added to this fruit juice beverage so that the concentration in the fruit juice beverage was 5 ppb. Flavoring Composition 1, Flavoring Composition 2, and Flavoring Composition 3, each prepared according to the formulation in Table 16, were added to this sotolon-containing fruit juice beverage at 0.1% by mass, and the intensity of the sotolon odor (masking effect) and the effect on the grape flavor of each sample were confirmed. The results are shown in Table 17, which shows the average scores of the evaluation results from each panel.

[0062]

[0063]

[0064] From the results in Table 17, it is clear that fragrance composition 2 and fragrance composition 3, which contain the fragrance components discovered in the present invention, mask the odor of sotolone and do not affect the grape flavor.

[0065] (Example 17) Sotolon Odor Masking Effect of β-Caryophyllene Oxide in Confectionery Apple-flavored gummies were prepared by adding 0.3% of a general apple flavor, 5 ppb of sotolon, and β-caryophyllene oxide at the concentrations shown in Table 18, and the intensity of the sotolon odor (masking effect) and the effect on the apple flavor of each sample were confirmed. The test was conducted by 11 skilled panelists. The results are shown in Table 18, which shows the average scores of the evaluation results of each panelist.

[0066]

[0067] The results in Table 18 clearly show that β-caryophyllene oxide masks the odor of sotolon at a concentration of 1 ppb or more and 10 ppm or less, and does not affect the apple flavor.

[0068] (Example 18) Effect of 1,4-cineole on masking the odor of sotolone in confectionery Using samples prepared in the same manner as in Example 17, the intensity of the odor of sotolone (masking effect) and the effect on the apple flavor of 1,4-cineole were confirmed. The evaluation method was the same as in Example 17. The results are shown in Table 19, which shows the average score of each panelist.

[0069]

[0070] The results in Table 19 clearly show that 1,4-cineole masks the odor of sotolon at a concentration of 100 ppt or more and 1 ppm or less, and does not affect the apple flavor.

[0071] Example 19: Ethyl acetoacetate's effect on sotolon odor masking in seasonings Sotolon, adjusted to a concentration of 1% by mass with 95% ethanol, was added to a commercially available lemon dressing so that the concentration in the lemon dressing was 50 ppb. Ethyl acetoacetate was added to this lemon dressing containing sotolon at the concentrations shown in Table 20, and the intensity of the sotolon odor (masking effect) of each sample and its effect on the lemon dressing were confirmed. The test was conducted by 10 trained panelists. The results are shown in Table 20, which shows the average scores of the evaluation results of each panelist.

[0072]

[0073] The results in Table 20 clearly show that ethyl acetoacetate masks the odor of sotolon at a concentration of 1 ppb or more and 100 ppm or less, and does not affect the lemon dressing.

[0074] (Example 20) Sotolon Odor Masking Effect of Ethyl Valerate in Seasoning Using samples prepared in the same manner as in Example 19, the strength of the sotolon odor (masking effect) of ethyl valerate and its effect on lemon dressing were confirmed. The evaluation method was the same as in Example 19. The results are shown in Table 21, which shows the average score of each panelist.

[0075]

[0076] The results in Table 21 clearly show that ethyl valerate masks the odor of sotolon at a concentration of 100 ppt or more and 1 ppm or less, and does not affect the lemon dressing.

[0077] (Example 21) Sotolone Odor Masking Effect of γ-methylionone in Seasoning Using samples prepared in the same manner as in Example 19, the strength of the sotolone odor (masking effect) of γ-methylionone and its effect on lemon dressing were confirmed. The evaluation method was the same as in Example 19. The results are shown in Table 22, which shows the average score of each panelist.

[0078]

[0079] The results in Table 22 clearly show that γ-methylionone masks the odor of sotolon at a concentration of 0.1 ppt or more and 10 ppb or less, and does not affect the lemon dressing.

[0080] (Example 21) Sotolone Odor Masking Effect of 1,4-cineole in Dressing Using samples prepared in the same manner as in Example 19, the strength of the sotolone odor (masking effect) of 1,4-cineole and its effect on lemon dressing were confirmed. The evaluation method was the same as in Example 19. The results are shown in Table 23, which shows the average score of each panelist.

[0081]

[0082] The results in Table 23 clearly show that 1,4-cineole masks the odor of sotolon at a concentration of 100 ppt or more and 10 ppm or less, and does not affect the lemon dressing.

Claims

1. A method for masking the deterioration odor of food or beverage, comprising adding one or more compounds selected from the group consisting of β-caryophyllene oxide, ethyl acetoacetate, methyl isovalerate, ethyl valerate, triethyl citrate, eugenol, hexyl octanoate, bornyl acetate, γ-methyl ionone, 1,4-cineole, 3,7-dimethyl-2-methylene-6-octen-1-ol, 8-decenal, N-(2-hydroxy-2-phenylethyl)-2-isopropyl-5,5-dimethylcyclohexane-1-carboxamide, mustacone, and (2E)-4-methyl-2,4-tridecadienal.

2. The masking method according to claim 1, wherein the substance that causes the deterioration odor includes sotolone.

3. The masking method according to claim 1 or 2, wherein the food or drink is a fruit juice drink, a confectionery, a seasoning, or an alcoholic beverage.

4. A fragrance composition for masking the odor of food or beverage deterioration, comprising one or more members selected from the group consisting of β-caryophyllene oxide, ethyl acetoacetate, methyl isovalerate, ethyl valerate, triethyl citrate, eugenol, hexyl octanoate, bornyl acetate, γ-methyl ionone, 1,4-cineole, 3,7-dimethyl-2-methylene-6-octen-1-ol, 8-decenal, N-(2-hydroxy-2-phenylethyl)-2-isopropyl-5,5-dimethylcyclohexane-1-carboxamide, mustacone, and (2E)-4-methyl-2,4-tridecadienal.

5. The flavor composition according to claim 4, which imparts a fruit-like or alcohol-like aroma to food or drink.

6. The fragrance composition according to claim 4 or 5, wherein the substance causing the stale odor includes sotolone.

7. The flavor composition according to any one of claims 4 to 6, wherein the food or drink is a fruit juice drink, a confectionery, a seasoning, or an alcoholic beverage.

8. A food or beverage containing 0.1 ppt to 100 ppm of one or more selected from the group consisting of β-caryophyllene oxide, ethyl acetoacetate, methyl isovalerate, ethyl valerate, triethyl citrate, eugenol, hexyl octanoate, bornyl acetate, γ-methyl ionone, 1,4-cineole, 3,7-dimethyl-2-methylene-6-octen-1-ol, 8-decenal, N-(2-hydroxy-2-phenylethyl)-2-isopropyl-5,5-dimethylcyclohexane-1-carboxamide, mustacone, and (2E)-4-methyl-2,4-tridecadienal.

9. The food or drink according to claim 8, which is a fruit juice drink, a confectionery, a seasoning or an alcoholic beverage.

10. The food or drink according to claim 8 or 9, which contains 10 ppt to 1 ppm of sotolon.

11. A method for producing a food or beverage, comprising blending 0.1 ppt to 100 ppm of one or more compounds selected from the group consisting of β-caryophyllene oxide, ethyl acetoacetate, methyl isovalerate, ethyl valerate, triethyl citrate, eugenol, hexyl octanoate, bornyl acetate, γ-methyl ionone, 1,4-cineole, 3,7-dimethyl-2-methylene-6-octen-1-ol, 8-decenal, N-(2-hydroxy-2-phenylethyl)-2-isopropyl-5,5-dimethylcyclohexane-1-carboxamide, mustacone, and (2E)-4-methyl-2,4-tridecadienal into the food or beverage.

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