Method for evaluating aroma component and method for preparing fragrance composition

Abstract

According to the present invention, the effects of an aroma component contained in a food and discharged from the nose through the posterior nasal cavity when the food is eaten on the flavor of the food are evaluated by taking the actual eating environment into account, and a fragrance composition in which the expression of retronasal aroma is controlled and which is suitable for products is provided.　The effects of an aroma component contained in a food on the flavor of the food are evaluated by: (1) measuring changes in concentration of the aroma component over time, the changes varying in accordance with the breathing cycle; (2) dividing the whole eating time into arbitrary time intervals, and calculating, with respect to each interval, a peak top average concentration, which is the average value of concentrations at peak tops included in each interval; and (3) setting an arbitrary ratio with respect to the maximum value of the peak top average concentrations as a reference concentration of the aroma component, and defining, as an index (Tonset), the interval where the reference concentration is exceeded for the first time since the start of eating. On the basis of the obtained evaluation result, the blending ratio of aroma components contained in the food is adjusted to prepare a fragrance composition.

Description

Method for evaluating fragrance components and method for preparing fragrance compositions

[0001] The present invention relates to a method for evaluating aroma components that can be added to foods, and a method for preparing a flavor composition, which includes adjusting the blending ratio of the aroma components based on the evaluation method.

[0002] The flavor and fragrance industry is required to develop flavors that match consumer preferences and food product design. It is also important to develop flavors that take into account the characteristics of the product, such as its form and physical properties. In order to develop flavors that take these factors into consideration, it is important to understand the characteristics of retronasal aromas, which contribute greatly to the flavor perceived when eating food. Traditionally, these characteristics have been identified through knowledge gained from the experience and sensibilities of skilled flavorists, but objectivity has been an issue.

[0003] There are some studies that measure retronasal aromas while eating food and use the measurement results for analysis according to the purpose. Although these studies have been carried out using various measurement and analysis methods, there are few examples that directly link to the development of fragrances, and there are no examples that are useful for preparing fragrance compositions.

[0004] For example, a method for measuring retronasal aroma intensity and quantifying and analyzing aroma components characteristic of each food has been reported (see Patent Document 1). This method converts the continuous retronasal aroma intensity waveform obtained by measurement into a jerk waveform by third-order differentiation, and then further data processing is performed to analyze and quantitatively evaluate the aroma components characteristic of each food. However, this method does not evaluate the retronasal aroma behavior throughout the entire time the food is eaten, and therefore cannot adequately evaluate the influence of aroma components contained in the food on the target flavor.

[0005] On the other hand, in an attempt to evaluate the behavior of retronasal aroma after eating food or drink, the inventors of the present application focused on the measured values ​​for each breath after swallowing food or drink, and calculated the relationship between the area under the curve value of retronasal aroma and the respiratory rate as a power function (C = a * t －ｂ(See Patent Document 2.) This method involves comparing the parameters of two or more aroma components, determining which aroma component most effectively affects the target flavor based on the magnitude relationship between the parameters, and then preparing a flavor composition.

[0006] JP 2022-41237 A JP 2022-100887 A

[0007] The behavior of retronasal aromas during consumption of food is complex, making it difficult to define the behavior specific to each food. Therefore, there is a need to objectively evaluate the behavior of retronasal aromas by capturing the characteristics of various foods and to obtain useful indicators for preparing flavor compositions for food. Furthermore, it is desirable to be able to control retronasal aromas during consumption of food by preparing flavor compositions for food based on the results of such objective evaluation.

[0008] The inventors first attempted to measure, in real time and continuously, the change in concentration of aroma components (retronasal aromas) contained in food that pass from the mouth through the retronasal cavity and out the nose during ingestion, which vary with the respiratory cycle. Specifically, a PTR-TOFMS (proton transfer reaction time-of-flight mass spectrometer) was used to measure the behavior of retronasal aromas from the start of ingestion to several breaths after the entire food was swallowed.

[0009] Based on the obtained measurement data, the entire eating time from the start of eating to swallowing the entire amount of food was divided into arbitrary time intervals, and the average peak top concentration for each interval was calculated using the concentration of one or more peak tops contained in each interval.

[0010] An arbitrary ratio of the peak top average concentration obtained above to the maximum value is set as the reference concentration of the aroma component, and the section from the start of eating that first exceeds the reference concentration is used as an index (T onset ) depending on the form and physical properties of the food. onsetSince the amount of fragrance may differ for each fragrance component, onset can be used as an index for controlling the expression of retronasal aroma from foods when formulating a desired flavor composition. onset Based on this, it is possible to determine which aroma components will more effectively affect the desired flavor.

[0011] As described above, the present invention focuses on the difference between aroma components in the behavior of retronasal aromas when eating a food. Specifically, the present invention relates to a method for evaluating aroma components, a method for preparing a flavor composition, which comprises evaluating aroma components using the evaluation method and adjusting the blending ratio of the aroma components contained in a food based on the evaluation, as well as a method for adjusting the flavoring rate of a flavor composition in a food by evaluating aroma components using the evaluation method and adjusting the blending ratio of the aroma components contained in the food based on the evaluation, as described below. [1] A method for evaluating the influence on flavor of aroma components contained in a food, which are excreted from the nose via the posterior nasal cavity during eating, comprising the steps of: 1) measuring the change in concentration of the aroma components contained in the food, which vary over time according to the respiratory cycle, and which are excreted from the nose via the posterior nasal cavity during eating; 2) dividing the entire eating time into arbitrary time intervals, and calculating a peak-top average concentration, which is the average value of the peak-top concentrations contained in each interval; and 3) setting an arbitrary ratio of the peak-top average concentration to the maximum value as a reference concentration for the aroma component, and determining the interval in which the reference concentration is first exceeded from the start of eating as an index (T onsetand evaluating the influence of the aroma components contained in the food on the flavor as a result of measuring the average peak top concentration in each section. [2] The evaluation method according to [1] above, comprising performing steps 1) and 2) multiple times, averaging the average peak top concentration in each section, and using the average peak top concentration as the average peak top concentration in step 3). [3] The evaluation method according to [1] above, comprising measuring changes in the concentrations of the aroma components using a gas chromatograph or a mass spectrometer in step 1). [4] The evaluation method according to [2] above, comprising measuring changes in the concentrations of the aroma components using a gas chromatograph or a mass spectrometer in step 1). [5] A method for preparing a flavor composition, comprising: A) evaluating the influence of aroma components contained in the food, which are excreted from the nose via the postnasal cavity when the food is eaten, using the evaluation method according to any one of [1] to [4] above, on the flavor of the food, the aroma components being excreted from the nose via the postnasal cavity when the food is eaten; and B) adjusting the blending ratio of the aroma components contained in the food based on the evaluation obtained in step A), to prepare a flavor composition. [6] A method for adjusting the rate at which a flavor composition is added to a food product, the method comprising: i) a step of evaluating, by the evaluation method according to any one of [1] to [4] above, the influence on the flavor of aroma components contained in the food product, which are excreted from the nose via the postnasal cavity when the food product is eaten; and ii) a step of adjusting the rate at which the flavor composition is added to the food product based on the evaluation obtained in the step i).

[0012] According to the present invention, the influence of aroma components on the flavor of a food when eaten can be evaluated taking into account the actual eating environment. According to a preferred embodiment of the present invention, the influence of aroma components contained in the food on the flavor can be easily evaluated objectively and appropriately, and blended flavors with controlled retronasal aromas can be efficiently produced.

[0013] Figure 1 is a graph showing an example of the results of measuring the change in concentration of retronasal aroma over time using a real-time measuring device. The dotted lines in the figure indicate that the time from the start of eating to after the entire amount has been swallowed is divided into six sections. Figure 2 is a graph in which the peak-top average concentration obtained by averaging the peak-top concentrations included in each section is plotted for each section. Figure 3 is a graph in which the peak-top average concentration in each section is further averaged based on the results of multiple measurements and analyses. The dotted line in the figure indicates the detected concentration of 80% of the maximum value of the peak-top average concentration, and T onset = 2. Fig. 4 is a graph showing the average score of the sensory evaluation 20 seconds after the start of eating for Comparative Product 1, obtained in Example 2, when comparing the fragrance intensities of each blended fragrance composition for food. Fig. 5 is a graph showing the average score of the sensory evaluation 20 seconds before the end of eating for Comparative Product 1, obtained in Example 2, when comparing the fragrance intensities of each blended fragrance composition for food. Fig. 6 is a graph showing the average score of the sensory evaluation 20 seconds after the start of eating for Comparative Product 2, obtained in Example 2, when comparing the fragrance intensities of each blended fragrance composition for food. Fig. 7 is a graph showing the average score of the sensory evaluation 20 seconds before the end of eating for Comparative Product 2, obtained in Example 2, when comparing the fragrance intensities of each blended fragrance composition for food. Fig. 8 is a graph showing the average score of the sensory evaluation for the first half of the entire eating time for Comparative Product 3, obtained in Example 4, when comparing the fragrance intensities of each blended fragrance composition for food. Fig. 9 is a graph showing the average scores of the sensory evaluation in the second half of the entire eating time for Comparative Product 3, obtained in Example 4, when the fragrance intensities of each blended flavor composition for food were compared. Fig. 10 is a graph showing the average scores of the sensory evaluation in the first half of the entire eating time for Comparative Product 4, obtained in Example 4, when the fragrance intensities of each blended flavor composition for food were compared. Fig. 11 is a graph showing the average scores of the sensory evaluation in the second half of the entire eating time for Comparative Product 4, obtained in Example 4, when the fragrance intensities of each blended flavor composition for food were compared.

[0014] The present invention will be described in detail below.

[0015] 1. Method for Evaluating Aroma Components The method for evaluating aroma components according to the present invention is a method for evaluating the influence on flavor of aroma components contained in a food that are excreted from the nose via the retronasal cavity during eating the food, and includes the steps of: 1) measuring the change in concentration of the aroma components contained in the food that varies over time in accordance with the respiratory cycle and that are excreted from the nose via the retronasal cavity during eating the food; 2) dividing the entire eating time into arbitrary time intervals and calculating a peak-top average concentration, which is the average value of the peak-top concentrations contained in each interval; and 3) setting an arbitrary ratio of the peak-top average concentration to the maximum value as a reference concentration for the aroma component, and determining the interval that first exceeds the reference concentration from the start of eating as an index (T onset and evaluating the influence of the aroma components contained in the food on the flavor of the food.

[0016] The method for evaluating aroma components according to the present invention is intended to appropriately evaluate the influence of aroma components contained in a food, which are excreted from the nose via the postnasal cavity during eating, on the flavor of the food, taking into account the actual eating environment.

[0017] Hereinafter, an embodiment of the method for evaluating aroma components according to the present invention will be described in detail.

[0018] Step 1) In step 1), the change in concentration of aroma components contained in a food that is excreted through the nose via the retronasal cavity during ingestion is measured, the change in concentration of the aroma components varying with the respiratory cycle. As described above, step 1) measures the change in concentration over time of each aroma component contained in the food that is excreted through the nose via the retronasal cavity during ingestion, thereby capturing the characteristics of retronasal aroma behavior. In order to more accurately grasp the effect of each aroma component on the flavor of the food, it is preferable to perform the above measurement for each aroma component. Here, "eating" refers to the act of putting food in the mouth, chewing, tasting, and finally ingesting it, and "time of eating" refers to the entire eating period from the start of eating by putting the food in the mouth to the end of swallowing the entire amount of food.

[0019] The method for measuring aroma components exhaled from the nose is not particularly limited, but it is preferable to use a gas chromatograph or mass spectrometer. Using a gas chromatograph or mass spectrometer allows for efficient analysis. In a preferred embodiment of the present invention, it is preferable to directly introduce the aroma components contained in the food exhaled from the human nose into the device for analysis, without using an adsorbent or the like, because this method more easily reflects the behavior of retronasal aromas actually perceived by humans. Furthermore, it is preferable to use a real-time measuring device that can capture short-term changes in the concentration of aroma components contained in the food exhaled from the human nose, because this allows for a more accurate understanding of the behavior of retronasal aromas. An example of such a device is a proton transfer reaction time-of-flight mass spectrometer "PTR-TOF-MS" (manufactured by IONICON Analytik GmbH). When a device capable of reproducing the behavior of retronasal aromas during human consumption is used, the aroma components emitted from the device can be considered to be "aroma components contained in food that are emitted from the nose via the retronasal cavity when the food is eaten."

[0020] The concentration of aroma compounds contained in food that is expelled from the nose via the retronasal cavity during consumption fluctuates according to the respiratory cycle, with multiple peaks observed throughout the consumption period. In subsequent steps, the observed peak concentrations are used to evaluate the behavior of retronasal aromas.

[0021] Step 2) In step 2), the entire eating time is divided into arbitrary time intervals, and for each interval, the peak top average concentration, which is the average value of the peak top concentrations included in each interval, is calculated.

[0022] First, the total eating time is divided into arbitrary time intervals. Although the division method is not particularly limited, it is preferable to divide the time evenly into arbitrary time intervals, and it is good to determine the number of divisions according to the total eating time. It is also good to divide the time interval so that each interval contains multiple peak tops. For example, for foods with a relatively long eating time, about 6 to 10 divisions are preferable, and for foods with a relatively short eating time, about 2 to 4 divisions are preferable. Alternatively, it is also possible to divide the time interval more finely, and group the time interval into a first half and a second half based on the number of divisions to capture the overall behavior.

[0023] Next, the average value of the peak top concentrations included in each section (i.e., the peak top average concentration) is calculated. The peak top average concentration is calculated for each section. In this specification, "average" means the arithmetic mean (or arithmetic mean), and "average value," "average concentration," and other similar terms mean values ​​obtained by the arithmetic mean. For example, when one section includes two or more peak tops, the peak top average concentration can be calculated by dividing the sum of the peak top concentrations by the number of peak tops.

[0024] Step 3) In step 3), an arbitrary ratio of the peak top average concentration to the maximum value is set as the reference concentration of the aroma component, and the section from the start of eating that first exceeds the reference concentration is set as an index (T onset ) and evaluate the influence on the flavor of the aroma components contained in the food. The maximum value of the peak top average concentration is selected from the peak top average concentrations of each section obtained in step 2) that is the largest across all sections. The ratio of the peak top average concentration to the maximum value is not particularly limited as long as it is a value that allows the difference in aroma release between the aroma components contained in the food to be distinguished, and can be set as desired. For example, it is preferably 50 to 99%, more preferably 60 to 95%, and even more preferably 70 to 90%. If the ratio is set to 100% (=maximum value), even if the aroma component is one that releases aroma quickly, T onsetThis is undesirable because the peak-top average concentration may fall in the latter half of the entire eating time. Furthermore, if the ratio is set too low, it may become difficult to distinguish the rapidity of aroma release between aroma components. The ratio of the peak-top average concentration to the maximum value can be appropriately selected, taking into consideration the behavior of the concentration change over time of each aroma component, the desired flavor, etc.

[0025] An arbitrary ratio of the peak top average concentration to the maximum value is set as the standard concentration of the aroma component, and the section from the start of eating that first exceeds the standard concentration is used as an index (T onset ) and use this index to evaluate the effect of aroma compounds contained in the food on the flavor. onset The T for each aroma component contained in a food product may vary depending on the physical properties of the aroma component itself, the form of the food product, and the physical properties of the food product. onset For example, it is preferable to calculate T onset An aroma component with a small T can be evaluated as an aroma component that is released quickly and likely to affect the flavor of the food from an early stage when the food is eaten. onset Aroma components with a high α can be evaluated as aroma components that are slow to release and likely to affect the flavor of the food at a later stage during consumption. Based on the evaluation of each aroma component contained in the food, the behavior of retronasal aroma can be controlled by adjusting the blending ratio of each aroma component in the flavor composition for the food.

[0026] Steps 1) and 2) may be performed multiple times, and the average peak top concentrations in each section may be further averaged, and this may be used as the average peak top concentration in step 3). The average value of the average peak top concentrations in each section may be determined by dividing the sum of the average peak top concentrations in each section by the number of times the steps were performed. The number of times steps 1) and 2) are performed is not particularly limited, but is preferably two or more times, and more preferably two to five times. Steps 1) and 2) may also be performed multiple times with different subjects, and the average peak top concentrations in each section may be further averaged, as described above, and this may be used as the average peak top concentration in step 3). In this case, normalization may be performed as necessary to align the vertical axes when comparing results between different subjects.

[0027] In one embodiment of the present invention, T is calculated based on the actual measured values ​​of the concentration changes of each aroma component. onset is calculated. Figure 1 is a graph showing an example of the results of measuring the change in concentration of a specific aroma component contained in food over time of retronasal aroma using a real-time measuring device "PTR-TOF-MS." In Figure 1, the dotted lines indicate that the time from the start of eating to after the entire amount has been swallowed is divided into six sections. Figure 2 is a graph in which the average value of the peak top concentration contained in each section is calculated and the obtained peak top average concentration is plotted for each section. Figure 3 is a graph in which the peak top average concentration in each section is further averaged based on the results of multiple measurements and analyses. In Figure 3, the dotted line indicates the detected concentration (i.e., the reference concentration of the measured aroma component) that is 80% of the maximum value of the peak top average concentration in all sections, and T onset The change in concentration of each aroma component was measured and analyzed as described above, and as shown in Figure 3, an index (T onset The same measurement is performed by multiple people (for example, two or more people), and T onset The values ​​may be averaged over the number of subjects. Furthermore, normalization may be performed as necessary on the results between different subjects.

[0028] When measuring the change in concentration of aroma components contained in food, it is preferable to masticate, for example, 0.1 g to 10 g, which is an amount equivalent to one grain or one mouthful of food in a commercial form, and measure the change in concentration of each aroma component in real time using a PTR-TOF-MS until the entire amount is finally swallowed by repeating normal chewing and swallowing. The number of chewings and the chewing time are not particularly limited, but can be determined appropriately depending on the type of food. When the same measurement is performed multiple times by the same subject, the same conditions should be used.

[0029] In another embodiment of the present invention, T is calculated using a computational science method from the viewpoint of chemical structure and physical property values. onset Alternatively, instead of analyzing aroma components emitted from the human nose, a device capable of reproducing the retronasal aroma behavior during human consumption may be used to estimate the T by analyzing aroma components emitted from the device. onset More specifically, a device capable of reproducing the retronasal aroma behavior during human consumption, including the human respiratory cycle, is used to measure the change in concentration of each aroma component over time during the respiratory cycle emitted from the device, and T can be calculated in the same manner as described above. onset In the present invention, the behavior of retronasal aromas that people actually sense can be more accurately understood, and therefore, T can be calculated using the results of people actually consuming food. onset It is more preferable to calculate

[0030] As described above, preferred embodiments of the present invention facilitate objective evaluation of the influence of aroma components contained in a food on its flavor. According to preferred embodiments of the present invention, when formulating a flavor composition, aroma components are evaluated using the evaluation method of the present invention, and the types and blending ratios of aroma components are selected based on the evaluation, thereby controlling the expression of retronasal aroma according to the type of food, etc. Furthermore, according to preferred embodiments of the present invention, the aroma component evaluation method of the present invention allows efficient production of flavor compositions with controlled retronasal aromas.

[0031] Foods to which the evaluation method of the present invention can be applied are not particularly limited, but are preferably foods whose commercial value is increased by being flavored. Specific examples of foods include, but are not limited to, frozen desserts such as ice creams, sherbets, and popsicles; yogurts, Japanese and Western confectioneries, jams, candies, jellies, gums, gummies, tablets, chocolates, breads, curries, stews, hamburgers, cheeses, various instant foods, various snack foods, nursing care foods, dentifrices, and oral care products. Among these, candies, gums, gummies, tablets, and chocolates are preferred. In this specification, "food" also includes foods that are made into a final product by mixing two or more types of food.

[0032] The flavoring or flavoring compound used as the flavor component in the present invention is not particularly limited, and may be any flavoring contained in plants or animals that are raw materials for food, or any flavoring that can be added as a food additive. Examples include flavorings described in Collection of Well-Known and Commonly Used Techniques (Fragrances) in the Patent Office Gazette, Part II Food Flavorings (Japan Patent Office), Collection of Natural Flavor Sources (Japan Flavor and Flavor Manufacturers Association), and Synthetic Flavorings (The Chemical Daily).

[0033] In addition, solvents contained in foods, for example, solvents contained in flavor compositions to dilute blended flavors or to increase the solubility in foods, are themselves almost odorless. onset It is not taken into account in the calculation of T onset Solvents not considered in the calculation include propylene glycol (propane-1,2-diol); triethyl citrate (triethyl 2-hydroxypropane-1,2,3-tricarboxylate); glycerol triacetate (1,2,3-propanetriol-triacetate); water; ethanol; edible oils such as coconut oil and vegetable oils; etc.

[0034] 2. Method for Preparing Flavor Composition The method for preparing a flavor composition according to the present invention comprises the steps of: A) evaluating, by the evaluation method described above, the influence on the flavor of aroma components contained in a food that are excreted from the nose via the postnasal cavity when the food is eaten; and B) preparing a flavor composition by adjusting the blending ratio of the aroma components contained in the food based on the evaluation obtained in step A).

[0035] In step A), the aroma component evaluation method of the present invention is used to evaluate the effect of the aroma components contained in the food, which are excreted from the nose via the postnasal cavity when the food is eaten, on the flavor of the food. onset The T for each aroma component contained in a food product can vary depending not only on the physical properties of the aroma component itself but also on the form and physical properties of the food. onset By calculating each of these, the influence of each aroma component on the flavor of the food can be evaluated. More specifically, the influence of an aroma component contained in a food on the flavor of the food is evaluated by evaluating the speed at which the aroma component releases when added to the food using the evaluation method described above. The method for evaluating aroma components according to the present invention is as described above in "1. Method for evaluating aroma components."

[0036] In step B), a flavor composition is prepared by adjusting the blending ratios of aroma components contained in the food based on the evaluation obtained in step A). ​​This makes it possible to provide a flavor composition that can impart a desired flavor when used in food. For example, when the flavor composition is to be used in food that is required to have a good aroma and a fresh feel, it is preferable to increase the blending ratio of aroma components that are positioned as aroma components that release aroma quickly. Alternatively, it is preferable to decrease the blending ratio of aroma components that are positioned as aroma components that release aroma slowly.

[0037] According to a preferred embodiment of the present invention, it is easier to control the development of retronasal aromas when a food is eaten, and it is possible to efficiently provide a flavor composition that develops a desired retronasal aroma depending on the type of food, etc. Furthermore, according to a preferred embodiment of the present invention, it is possible to efficiently provide a product in which the development of retronasal aromas when the food is eaten is more controlled.

[0038] 3. Method for Adjusting the Ratio of Flavoring Composition in Food The method for adjusting the ratio of flavoring composition in food of the present invention is characterized by comprising: i) a step of evaluating, by the evaluation method described above, the influence on the flavor of aroma components contained in the food that are excreted from the nose via the postnasal cavity when the food is eaten; and ii) a step of adjusting the ratio of flavoring composition in the food based on the evaluation obtained in step i).

[0039] In step i), the effect of aroma components contained in a food, which are excreted from the nose via the postnasal cavity during consumption, on the flavor of the food is evaluated using the aroma component evaluation method of the present invention. The aroma component evaluation method of the present invention is as described above in "1. Method for evaluating aroma components."

[0040] In step ii), the flavoring rate of the flavoring composition in the food when the flavoring composition is used in the food can be adjusted by, for example, adjusting the blending ratio of the flavor component positioned as a fast-releasing flavor component in the food or the slow-releasing flavor component in step i). For example, if one wishes to reduce the flavoring rate of the flavoring composition in the food but a flavoring composition that is good in flavor and does not impair the freshness is required, this can be adjusted by increasing the blending ratio of the flavor component positioned as a fast-releasing flavor component. Alternatively, if one wishes to reduce the flavoring rate of the flavoring composition but a flavoring composition that does not impair the flavor even at a later stage during consumption, this can be adjusted by increasing the blending ratio of the flavor component positioned as a slow-releasing flavor component.

[0041] According to a preferred embodiment of the present invention, it becomes easier to control the expression of retronasal aroma when a food is eaten, and by preparing a flavor composition that has a significant effect on the target flavor depending on the type of food, etc., it is possible to reduce the rate at which the flavor composition is added to the food.

[0042] Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. In the following examples, "%" is based on mass unless otherwise specified.

[0043] [Measurement method] When a subject eats food, aroma components contained in the food are excreted from the nose via the postnasal cavity. The aroma components are directly introduced into a proton transfer reaction mass spectrometer "PTR-TOFMS" (manufactured by IONICON Analytik GmbH), and the concentration of each aroma component, which fluctuates with each respiratory cycle, is obtained from the detected ions. The main measurement conditions for the PTR-TOFMS are shown in Table 1.

[0044]

[0045] Example 1 A basic blended flavor composition for food (Reference Product 1) composed of various flavor compounds was prepared. The formulation of Reference Product 1 is shown in Table 2.

[0046]

[0047] Using soft candy dough as the base, 0.2% of Reference Product 1, 0.35% of citric acid, and 0.35% of malic acid were added to the dough, and the mixture was kneaded to prepare a sample. Approximately 4 g of this sample was measured using a PTR-TOFMS to determine the aroma concentration of the flavor compounds excreted from the nose via the postnasal cavity after eating. The measurement time was approximately 30 seconds after eating the entire sample. The formulation of the soft candy dough is shown in Table 3.

[0048]

[0049] Based on the behavior data of the concentration of each aroma component that fluctuates according to the respiratory cycle while eating the obtained sample, the entire eating time from the start of eating to after the entire amount of food has been swallowed was divided into six sections, and the peak-top average concentration in each section was calculated. The same measurement and analysis were performed three times, and the peak-top average concentrations in each section were further averaged. Of the peak-top average concentrations obtained in each section, the concentration that is 80% or more of the peak-top average concentration in the section with the highest average concentration was used as the standard, and the section that first exceeded this standard concentration was used as an index (T onset A series of measurements and analyses were carried out by three people, and the T onset The T values ​​for the constituent fragrance compounds of Reference Product 1 were averaged. onset (Average) is shown in Table 4.

[0050]

[0051] Next, T onset The following test was conducted to verify the effectiveness of the above.

[0052] [Example 2] A food flavor composition (reference product 1) composed of various flavor compounds was prepared. onset The flavor compounds in the reference product 1 were classified into those with a T value of less than 3.0 and those with a T value of more than 3.0, and the number of flavor compounds with a T value of 3.0 was set to be equal, and the two groups were divided. Then, the formulation amount of only one of the groups was changed to prepare compound flavor compositions for food (comparison products 1 and 2). onset Comparative product 2 is a blended fragrance composition in which the formulation amount of fragrance compounds having a T of less than 3.0 is mainly changed. onset The blending formulations of Reference Product 1 and Comparative Products 1 and 2 are shown in Table 5.

[0053]

[0054] (Sensory Evaluation) Seven experienced panelists conducted a sensory evaluation of the aroma intensity of samples containing soft candy dough (0.35% citric acid and 0.35% malic acid in the formulation shown in Table 3) containing 0.2% of each of the food flavor compositions (Reference Product 1, Comparative Product 1, or Comparative Product 2) based on the total dough weight. The aroma intensity was evaluated using a visual analogue scale (VAS) ranging from 0 to 100. The evaluation was conducted at two points: 20 seconds after the start of eating and 20 seconds before the end of eating. First, each panelist naturally ate approximately 4 g of the sample containing Reference Product 1, and the aroma intensity at each point was recorded as 50 (reference point). The end time of eating was then recorded. Next, each panelist similarly ate a sample containing the comparative product, and the aroma intensity was evaluated at the two points. The standard product 1 and each comparison product were combined into one set, and the standard product 1 was consumed immediately before the comparison product. The simple average scores of the seven evaluators for the comparison products obtained by VAS are shown in Tables 6 and 7.

[0055]

[0056] When the aroma intensity of Comparative Product 1 was compared to that of Standard Product 1, the scores were higher than those of Standard Product 1 at both evaluation points, but the scores tended to be higher 20 seconds after the start of eating (Figures 4 and 5). This suggests that with Comparative Product 1, the aroma tends to be stronger at the beginning of eating the food. Furthermore, when the aroma intensity of Comparative Product 2 was compared to that of Standard Product 1, the scores were higher than those of Standard Product 1 at both evaluation points, but the scores tended to be higher 20 seconds before the end of eating (Figures 6 and 7). This suggests that with Comparative Product 2, the aroma tends to be stronger towards the end of eating the food. These results suggest that the T obtained by this evaluation method onset It was shown that this is a useful indicator of the effect on flavor, and that this evaluation method is a useful technique for solving problems.

[0057] [Example 3] A basic blend flavor composition for food (Reference Product 2) composed of various flavor compounds was prepared. The formulation of Reference Product 2 is shown in Table 8.

[0058]

[0059] The powder adhering to the surface of commercially available hard grape-flavored gummy candies was washed off with hot water, and the remaining gummy candies were dissolved at 120°C to prepare a reconstituted gummy candy dough. Reference Product 2 was added at 0.1% of the total dough weight, and the dough was cooled and solidified to prepare a sample. The aroma concentration of the flavor compounds excreted from the nose via the postnasal cavity after eating approximately 3 g of this sample was measured using a PTR-TOFMS. The measurement time was approximately 30 seconds after eating the entire sample.

[0060] Based on the behavior data of the concentration of each aroma component that fluctuates according to the respiratory cycle while eating the obtained sample, the entire eating time from the start of eating to after the entire amount of food has been swallowed was divided into six sections, and the peak-top average concentration in each section was calculated. The same measurement and analysis were performed three times, and the peak-top average concentrations in each section were further averaged. Of the peak-top average concentrations obtained in each section, the concentration that is 80% or more of the peak-top average concentration in the section with the highest average concentration was used as the standard, and the section that first exceeded this standard concentration was used as an index (T onset A series of measurements and analyses were carried out by three people, and the T onset The T values ​​for the constituent fragrance compounds of Reference Product 2 were averaged. onset (Average) is shown in Table 9.

[0061]

[0062] Next, T onset The following test was conducted to verify the effectiveness of the above.

[0063] [Example 4] A commercially available product was reconstituted into gummy candy, but no compound flavor was added to it, and the product was cooled and solidified to prepare a prototype (reference product 2). onset The flavor compounds in Table 9 were classified into two groups: those with a T value of less than 3.0 and those with a T value of more than 3.0. Then, flavor compositions for food (Comparative Products 3 and 4) were prepared by changing the formulation amount of only one of the groups. onset Comparative product 4 is a blended fragrance composition in which the formulation amount of a fragrance compound having a T of less than 3.0 is increased.onset The formulations of Comparative Products 3 and 4 are shown in Table 10.

[0064]

[0065] (Sensory Evaluation) Seven experienced panelists performed a sensory evaluation of the aroma intensity when consuming samples containing 0.1% of a food-grade flavor composition (Comparative Product 3 or Comparative Product 4) based on the total amount of the dough using reconstituted gummies, and a sample containing no food-grade flavor composition (Reference Product 2). The aroma intensity was evaluated using a visual analogue scale (VAS) that indicates intensity from 0 to 100. The evaluation was conducted at two points: the first half of the eating period, near the beginning of eating, and the second half, near the end of eating. First, each panelist naturally ate approximately 3 g of the sample containing Reference Product 2, and the aroma intensity at each point was recorded as 50 (reference point). The end time of eating was then recorded. Next, each panelist similarly ate a sample containing the comparative product, and the aroma intensity was evaluated at the two points. The standard product 2 and each comparative product were combined into one set, and the standard product 2 was consumed immediately before the comparative product. The simple average scores of the seven evaluators for the comparative products obtained by VAS are shown in Tables 11 and 12.

[0066]

[0067] When the fragrance intensity of Comparative Product 3 was compared to that of Standard Product 2, the score for the first half of the evaluation points was higher than that of Standard Product 2 (Figures 8 and 9). This suggests that the fragrance of Comparative Product 3 tends to be stronger at the beginning of eating the food. Furthermore, when the fragrance intensity of Comparative Product 4 was compared to that of Standard Product 2, the score for the second half of the evaluation points was higher than that of Standard Product 2 (Figures 10 and 11). This suggests that the fragrance of Comparative Product 4 tends to be stronger towards the end of eating the food. These results suggest that the T obtained by this evaluation method onset It was shown that this is a useful indicator of the effect on flavor, and that this evaluation method is a useful technique for solving problems.

Claims

1. A method for evaluating the influence on flavor of aroma components contained in food that are excreted from the nose via the posterior nasal cavity during eating, comprising the steps of: 1) measuring the change in concentration of aroma components contained in the food that fluctuates over time in accordance with the respiratory cycle and that are excreted from the nose via the posterior nasal cavity during eating; 2) dividing the entire eating time into arbitrary time intervals and calculating a peak-top average concentration, which is the average value of the peak-top concentrations contained in each interval; and 3) setting an arbitrary ratio of the peak-top average concentration to the maximum value as a reference concentration for the aroma component, and determining the interval that first exceeds the reference concentration from the start of eating as an index (T onset and evaluating the influence of the aroma components contained in the food on the flavor of the food.

2. The evaluation method according to claim 1, comprising carrying out steps 1) and 2) multiple times, averaging the average concentration of the peak top in each section, and using the averaged concentration as the average concentration of the peak top in step 3).

3. The evaluation method according to claim 1, wherein step 1) includes measuring the change in concentration of the aroma components using a gas chromatograph or mass spectrometer.

4. The evaluation method according to claim 2, wherein step 1) includes measuring the change in concentration of the aroma components using a gas chromatograph or a mass spectrometer.

5. A method for preparing a flavor composition, comprising: A) a step of evaluating, by the evaluation method of any one of claims 1 to 4, the influence on the flavor of aroma components contained in a food that are excreted from the nose via the postnasal cavity when the food is eaten; and B) a step of adjusting the blending ratio of the aroma components contained in the food based on the evaluation obtained in step A) to prepare a flavor composition.

6. A method for adjusting the rate at which a flavoring composition is added to food, the method comprising: i) a step of evaluating, by the evaluation method of any one of claims 1 to 4, the effect on the flavor of aroma components contained in the food that are excreted from the nose via the postnasal cavity when the food is eaten; and ii) a step of adjusting the rate at which the flavoring composition is added to the food based on the evaluation obtained in step i).

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