Edible composition exhibiting flavor properties

Abstract

The present disclosure relates to: an edible composition comprising ethyl 2-methylbutanoate and 3-methylsulfanylpropanal; a food composition comprising the edible composition according to the present disclosure; a method for enhancing the flavor of food, the method comprising a step for adding the edible composition according to the present disclosure to food; and a method for preparing the edible composition according to the present disclosure.

Description

Edible compositions exhibiting flavor characteristics

[0001] [Cross-citation with related applications]

[0002] This application claims the benefit of priority from Korean Patent Application No. 10-2024-0102115, filed July 31, 2024, the entire contents of which are incorporated herein by reference.

[0003] [Technical Field]

[0004] The present disclosure relates to an edible composition exhibiting flavor characteristics.

[0005]

[0006] Aroma compounds are the main components that create the aroma and flavor of foods. These compounds enhance the sensory characteristics of foods and directly influence consumer preference and food quality. Aroma compounds can be extracted from natural sources or manufactured synthetically, and are widely used in a variety of food products, including sauces, spices, and beverages.

[0007] Meanwhile, in order to realize a complex flavor, a large number of aroma compounds must be precisely combined, and in this process, it is very difficult to predict and control the interactions between the compounds, and there are technical difficulties in ensuring that the combined flavor remains consistent over time.

[0008] Additionally, synthetic aroma compounds have limitations in perfectly reproducing the complex flavors of nature, and in particular, they are lacking in expressing subtle differences and nuances of taste. Some consumers may have negative perceptions of synthetic fragrances or may feel aversion to unnatural flavors.

[0009]

[0010] The above-described technical configuration is background technology to help understanding of the present disclosure, and does not mean a conventional technology widely known in the technical field to which the present disclosure belongs.

[0011]

[0012] An object of the present disclosure is to provide an edible composition comprising ethyl 2-methylbutanoate and 3-methylsulfanylpropanal.

[0013] In addition, another object of the present disclosure is to provide a food or food composition comprising the edible composition.

[0014] In addition, another object of the present disclosure is to provide a method for enhancing the flavor of food using the edible composition.

[0015] In addition, another object of the present disclosure is to provide a method for preparing the edible composition.

[0016] In addition, another object of the present disclosure is to provide a use of the edible composition for enhancing or improving the flavor of a food or for imparting flavor to a food.

[0017]

[0018] According to one aspect of the present disclosure, an edible composition comprising ethyl 2-methylbutanoate and 3-methylsulfanylpropanal is provided.

[0019] Another aspect of the present disclosure provides a food or food composition comprising the edible composition.

[0020] Another aspect of the present disclosure provides a method for enhancing the flavor of a food, comprising adding the edible composition to the food.

[0021] Another aspect of the present disclosure provides a method for producing an edible composition, comprising the steps of: fermenting grains or fish; and mixing a fermented product obtained in the fermentation step.

[0022] Another aspect of the present disclosure provides a use of the edible composition for enhancing or improving the flavor of a food or for imparting flavor to a food.

[0023]

[0024] Hereinafter, the present disclosure will be described in detail.

[0025]

[0026] One aspect of the present disclosure provides an edible composition comprising ethyl 2-methylbutanoate and 3-methylsulfanylpropanal.

[0027] In the present disclosure, the ethyl 2-methylbutanoate and 3-methylsulfanylpropanal may be included among the key odorants in the edible composition of the present disclosure. The term “key odorant” in the present disclosure refers to a component that has a major influence on the flavor characteristics of the edible composition, such as a volatile or non-volatile compound having a smell (smele, odor, or aroma), or an aroma or fragrance compound. Accordingly, the key odor components included in the edible composition may each have their own unique odor characteristics. However, in the case of the edible composition in which the key odor components having such unique odor characteristics exist together, the odor characteristics of each of the key odor components may be combined to exhibit a complex odor characteristic that is different from the odor characteristic of a single component, thereby having excellent flavor characteristics. Accordingly, when the edible composition is applied to a food, it can impart a complex or unique flavor, thereby enriching or enhancing the flavor and taste of the food.

[0028] According to one specific example, the core fragrance ingredient may be derived from a natural product.

[0029] More specifically, the core flavoring ingredient may be derived from a fermented product obtained by fermenting natural materials (e.g., a fermented grain or fish product).

[0030] According to one specific example, the core fragrance ingredients may be a combination that cannot occur naturally.

[0031] In the present disclosure, the term “flavor” may mean an olfactory characteristic of smell, odor, or aroma, a gustatory characteristic of taste, or a sensation combined thereof.

[0032] The edible composition may include, but is not limited to, one, two, three, four, five, six, seven, eight, nine, ten, eleven, or twelve or more flavors selected from the group consisting of Umami, Sourness, Sweetness, Saltiness, Rich, Spicy, Fruity, Cooked potato, Creamy, Malty, Nutty, Fermented, Caramel, Sulfurous, Buttery, Onion, Beany, Meaty, Acidic, Chili, Toasted, Fishy, ​​Meaty-soup like, Smokey, Clove, Savory, Grainy, and Woody.

[0033] In the present disclosure, the term “Umami” may mean a typical basic taste or flavor exhibited by monosodium glutamate (MSG).

[0034] In the present disclosure, the term “sourness” may mean a typical basic taste or flavor exhibited by citric acid.

[0035] In the present disclosure, the term “sweetness” may mean a typical basic taste or flavor exhibited by sugar.

[0036] In the present disclosure, the term “Saltiness” may mean a typical basic taste or flavor exhibited by sodium chloride.

[0037] The term “Rich” in this disclosure may mean a taste or flavor that is perceived as having a high intensity and / or complexity of overall taste and / or aroma.

[0038] In the present disclosure, the term “flavor intensity” may mean the strength of a perceived flavor.

[0039] In the present disclosure, the term “complexity of flavor” may mean the degree of complexity and variety of flavor created by a combination of various tastes and flavors, rather than a single taste or flavor.

[0040] In the present disclosure, the term “Savory” may refer to the taste or flavor felt in soybean paste soup, nurungji, barley tea, etc.

[0041] In the present disclosure, the term “Spicy” may refer to a taste or flavor mainly caused by spices such as chili pepper, pepper, ginger, and garlic.

[0042] In this disclosure, the term “Smokey” may mean a taste or flavor felt in food flavored by smoke.

[0043] The term “Malty” in this disclosure may refer to a taste or flavor derived from malt, mainly felt in beer and some breads, cereals, confectionery, etc., and may refer to a deep and complex flavor combining sweetness with a slight nutty flavor and grain flavor.

[0044] In the present disclosure, the term “Grainy” may refer to a natural, nutty taste or flavor that can be felt mainly from grains, and may refer to a taste or flavor that is produced by combining starch, protein, fiber, etc., which are the original components of grains.

[0045] In the present disclosure, the term “Chili” may refer to a taste or flavor that is produced by combining a spicy taste that can be felt mainly from red pepper, paprika, bell pepper, etc., and other diverse flavors.

[0046] In the present disclosure, the term “Cooked potato” may refer to the taste or flavor, such as softness, nuttyness, sweetness, earthiness, and mildness, felt when a potato is boiled, steamed, or baked.

[0047] In the present disclosure, the term “Fruity” may mean a taste or flavor such as sweetness, freshness, sourness, or slightly bitterness that can be felt from fruit.

[0048] In the present disclosure, the term “creamy” may refer to a soft and rich taste or flavor mainly felt in dairy products such as cream, milk, and butter.

[0049] In the present disclosure, the term “Nutty” may refer to a taste or flavor such as a nutty flavor, a slightly sweet flavor, a rich flavor, an earthy flavor, or a roasted flavor that can be felt from nuts.

[0050] In the present disclosure, the term “Fermented” may mean a unique taste and / or aroma created through a fermentation process, such as a sour taste, complex taste, savory taste, or tangy taste.

[0051] The term “Caramel” in this disclosure may mean a sweet, rich taste and / or aroma produced when sugar turns brown while being heated, and may refer to a taste or aroma such as sweetness, richness, slightly bitterness, buttery taste, slightly salty taste, etc.

[0052] In the present disclosure, the term “Sulfurous” may refer to a taste or flavor such as a strong smell, a tangy taste, a bitter taste, or a sulfuric feeling felt in food containing sulfur components.

[0053] In the present disclosure, the term “Buttery” may refer to a rich and smooth taste and / or aroma felt from butter, primarily a creamy texture and a nutty taste or flavor.

[0054] In the present disclosure, the term “Onion” may mean a unique taste and / or aroma that can be felt from onions, such as spicy, sweet, slightly bitter, and savory tastes or flavors.

[0055] In the present disclosure, the term “Beany” may mean a unique taste and / or aroma that can be felt from beans, such as earthy, nutty, sweet, rich texture, and slightly bitter taste.

[0056] In the present disclosure, the term “Meaty” may mean a unique taste and / or aroma that can be felt from meat, such as savory, rich, savory, salty, or smoky flavor.

[0057] In the present disclosure, the term “Acidic” may refer to a taste or flavor such as sourness, freshness, or coolness felt in food or beverages having acidity.

[0058] In the present disclosure, the term “Toasted” refers to a unique taste and / or aroma that occurs when various foods, such as bread, nuts, grains, and coffee beans, turn brown due to high heat, and may mean a taste or flavor such as nutty, deep, or slightly bitter.

[0059] In the present disclosure, the term “Fishy” may refer to a unique taste and / or aroma felt from fish or seafood, such as a sea scent, strong scent, oily taste, salty taste, or tangy taste.

[0060] In the present disclosure, the term “Meaty-soup like” may refer to a rich and deep taste and / or aroma felt in meat broth, such as savory, deep and rich taste, savory, salty, and soft texture.

[0061] In the present disclosure, the term “Clove” may refer to a unique taste and / or aroma that can be felt from cloves, such as a strong aroma, spicy taste, sweet taste, slightly bitter taste, or savory taste.

[0062] In the present disclosure, the term “Woody” may mean a taste or flavor that is unique and natural and felt from a tree or tree bark, such as an earthy, bitter, dry, nutty, or spicy flavor.

[0063] According to one embodiment, the edible composition includes methylsulfanylmethane, 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, butane-2,3-dione, (methyldisulfanyl)methane, 3-methylbutan-1-ol, 2-pentylfuran, 2-methylfuran-3-thiol, 2,5-dimethylpyrazine, (methyltrisulfanyl)methane, 2-ethyl-5-methylpyrazine, 2,3,5-trimethylpyrazine, acetic acid, furan-2-carbaldehyde, 2-isobutyl-3-methoxypyrazine, 5-methylfuran-2-carbaldehyde, oxolan-2-one, furan-2-ylmethanol, 3-methylbutanoic acid, 1-methylpyrrolidin-2-one, 3-methylsulfanylpropan-1-ol, 2-methoxyphenol, It may further include one or more, two or more, three or more, four or more, five or more, six or more, seven or more, eight or more, nine or more, ten or more, eleven or more, twelve or more, thirteen or more, fourteen or more, fifteen or more, sixteen or more, seventeen or more, eighteen or more, or nineteen or more selected from the group consisting of 4-ethyl-2-methoxyphenol, and 4-ethenyl-2-methoxyphenol.

[0064] The above methylsulfanylmethane, 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, butane-2,3-dione, (methyldisulfanyl)methane, 3-methylbutan-1-ol, 2-pentylfuran, 2-methylfuran-3-thiol, 2,5-dimethylpyrazine, (methyltrisulfanyl)methane, 2-ethyl-5-methylpyrazine, 2,3,5-trimethylpyrazine, acetic acid, furan-2-carbaldehyde, 2-isobutyl-3-methoxypyrazine, 5-methylfuran-2-carbaldehyde, oxolan-2-one, furan-2-ylmethanol, 3-methylbutanoic acid, 1-methylpyrrolidin-2-one, 3-methylsulfanylpropan-1-ol, 2-methoxyphenol, 4-ethyl-2-methoxyphenol, and A compound selected from the group consisting of 4-ethenyl-2-methoxyphenol may be a key flavoring component in the edible composition of the present disclosure.

[0065] According to one embodiment, the edible composition includes methylsulfanylmethane, 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, butane-2,3-dione, (methyldisulfanyl)methane, 3-methylbutan-1-ol, 2-pentylfuran, 2-methylfuran-3-thiol, 2,5-dimethylpyrazine, (methyltrisulfanyl)methane, 2-ethyl-5-methylpyrazine, 2,3,5-trimethylpyrazine, acetic acid, furan-2-carbaldehyde, 2-isobutyl-3-methoxypyrazine, 5-methylfuran-2-carbaldehyde, oxolan-2-one, furan-2-ylmethanol, 3-methylbutanoic acid, 1-methylpyrrolidin-2-one, 3-methylsulfanylpropan-1-ol, 2-methoxyphenol, It may further include 2 or fewer, 3 or fewer, 4 or fewer, 5 or fewer, 6 or fewer, 7 or fewer, 8 or fewer, 9 or fewer, 10 or fewer, 11 or fewer, 12 or fewer, 13 or fewer, 14 or fewer, 15 or fewer, 16 or fewer, 17 or fewer, 18 or fewer, 19 or fewer, or 20 or fewer selected from the group consisting of 4-ethyl-2-methoxyphenol, and 4-ethenyl-2-methoxyphenol.

[0066] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, oxolan-2-one, 2-methylpropanal, and 2,3,5-trimethylpyrazine.

[0067] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, oxolan-2-one, 2-methylpropanal, and 2,5-dimethylpyrazine.

[0068] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, oxolan-2-one, 2-methylpropanal, 2,3,5-trimethylpyrazine, and 2,5-dimethylpyrazine.

[0069] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, 3-methylbutanal, 3-methylbutan-1-ol, and 3-methylbutanoic acid.

[0070] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, oxolan-2-one, 2-methylpropanal, 2,3,5-trimethylpyrazine, 3-methylbutanal, 3-methylbutan-1-ol, and 3-methylbutanoic acid.

[0071] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, oxolan-2-one, 2-methylpropanal, 2,5-dimethylpyrazine, 3-methylbutanal, 3-methylbutan-1-ol, and 3-methylbutanoic acid.

[0072] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, oxolan-2-one, 2-methylpropanal, 2,3,5-trimethylpyrazine, 2,5-dimethylpyrazine, 3-methylbutanal, 3-methylbutan-1-ol, and 3-methylbutanoic acid.

[0073] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, 2-methylpropanal, 2-methylbutanal, 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, furan-2-carbaldehyde, oxolan-2-one, furan-2-ylmethanol, 3-methylbutanal, 3-methylbutan-1-ol, and 3-methylbutanoic acid.

[0074] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, (methyldisulfanyl)methane, acetic acid, 2-isobutyl-3-methoxypyrazine, and 5-methylfuran-2-carbaldehyde.

[0075] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, oxolan-2-one, 2-methylpropanal, 2,3,5-trimethylpyrazine, (methyldisulfanyl)methane, acetic acid, 2-isobutyl-3-methoxypyrazine, and 5-methylfuran-2-carbaldehyde.

[0076] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, oxolan-2-one, 2-methylpropanal, 2,5-dimethylpyrazine, (methyldisulfanyl)methane, acetic acid, 2-isobutyl-3-methoxypyrazine, and 5-methylfuran-2-carbaldehyde.

[0077] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, oxolan-2-one, 2-methylpropanal, 2,3,5-trimethylpyrazine, 2,5-dimethylpyrazine, (methyldisulfanyl)methane, acetic acid, 2-isobutyl-3-methoxypyrazine, and 5-methylfuran-2-carbaldehyde.

[0078] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, 3-methylbutanal, 3-methylbutan-1-ol, 3-methylbutanoic acid, (methyldisulfanyl)methane, acetic acid, 2-isobutyl-3-methoxypyrazine, and 5-methylfuran-2-carbaldehyde.

[0079] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, oxolan-2-one, 2-methylpropanal, 2,3,5-trimethylpyrazine, 3-methylbutanal, 3-methylbutan-1-ol, 3-methylbutanoic acid, (methyldisulfanyl)methane, acetic acid, 2-isobutyl-3-methoxypyrazine, and 5-methylfuran-2-carbaldehyde.

[0080] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, oxolan-2-one, 2-methylpropanal, 2,5-dimethylpyrazine, 3-methylbutanal, 3-methylbutan-1-ol, 3-methylbutanoic acid, (methyldisulfanyl)methane, acetic acid, 2-isobutyl-3-methoxypyrazine, and 5-methylfuran-2-carbaldehyde.

[0081] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, oxolan-2-one, 2-methylpropanal, 2,3,5-trimethylpyrazine, 2,5-dimethylpyrazine, 3-methylbutanal, 3-methylbutan-1-ol, 3-methylbutanoic acid, (methyldisulfanyl)methane, acetic acid, 2-isobutyl-3-methoxypyrazine, and 5-methylfuran-2-carbaldehyde.

[0082] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, 2-methylpropanal, 2-methylbutanal, 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, furan-2-carbaldehyde, oxolan-2-one, furan-2-ylmethanol, 3-methylbutanal, 3-methylbutan-1-ol, 3-methylbutanoic acid, (methyldisulfanyl)methane, acetic acid, 2-isobutyl-3-methoxypyrazine, and 5-methylfuran-2-carbaldehyde.

[0083] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, and 3-methylsulfanylpropan-1-ol.

[0084] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, oxolan-2-one, 2-methylpropanal, 2,3,5-trimethylpyrazine, and 3-methylsulfanylpropan-1-ol.

[0085] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, oxolan-2-one, 2-methylpropanal, 2,5-dimethylpyrazine, and 3-methylsulfanylpropan-1-ol.

[0086] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, oxolan-2-one, 2-methylpropanal, 2,3,5-trimethylpyrazine, 2,5-dimethylpyrazine, and 3-methylsulfanylpropan-1-ol.

[0087] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, 3-methylbutanal, 3-methylbutan-1-ol, 3-methylbutanoic acid, and 3-methylsulfanylpropan-1-ol.

[0088] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, oxolan-2-one, 2-methylpropanal, 2,3,5-trimethylpyrazine, 3-methylbutanal, 3-methylbutan-1-ol, 3-methylbutanoic acid, and 3-methylsulfanylpropan-1-ol.

[0089] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, oxolan-2-one, 2-methylpropanal, 2,5-dimethylpyrazine, 3-methylbutanal, 3-methylbutan-1-ol, 3-methylbutanoic acid, and 3-methylsulfanylpropan-1-ol.

[0090] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, oxolan-2-one, 2-methylpropanal, 2,3,5-trimethylpyrazine, 2,5-dimethylpyrazine, 3-methylbutanal, 3-methylbutan-1-ol, 3-methylbutanoic acid, and 3-methylsulfanylpropan-1-ol.

[0091] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, 2-methylpropanal, 2-methylbutanal, 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, furan-2-carbaldehyde, oxolan-2-one, furan-2-ylmethanol, 3-methylbutanal, 3-methylbutan-1-ol, 3-methylbutanoic acid, and 3-methylsulfanylpropan-1-ol.

[0092] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, (methyldisulfanyl)methane, acetic acid, 2-isobutyl-3-methoxypyrazine, 5-methylfuran-2-carbaldehyde, and 3-methylsulfanylpropan-1-ol.

[0093] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, oxolan-2-one, 2-methylpropanal, 2,3,5-trimethylpyrazine, (methyldisulfanyl)methane, acetic acid, 2-isobutyl-3-methoxypyrazine, 5-methylfuran-2-carbaldehyde, and 3-methylsulfanylpropan-1-ol.

[0094] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, oxolan-2-one, 2-methylpropanal, 2,5-dimethylpyrazine, (methyldisulfanyl)methane, acetic acid, 2-isobutyl-3-methoxypyrazine, 5-methylfuran-2-carbaldehyde, and 3-methylsulfanylpropan-1-ol.

[0095] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, oxolan-2-one, 2-methylpropanal, 2,3,5-trimethylpyrazine, 2,5-dimethylpyrazine, (methyldisulfanyl)methane, acetic acid, 2-isobutyl-3-methoxypyrazine, 5-methylfuran-2-carbaldehyde, and 3-methylsulfanylpropan-1-ol.

[0096] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, 3-methylbutanal, 3-methylbutan-1-ol, 3-methylbutanoic acid, (methyldisulfanyl)methane, acetic acid, 2-isobutyl-3-methoxypyrazine, 5-methylfuran-2-carbaldehyde, and 3-methylsulfanylpropan-1-ol.

[0097] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, oxolan-2-one, 2-methylpropanal, 2,3,5-trimethylpyrazine, 3-methylbutanal, 3-methylbutan-1-ol, 3-methylbutanoic acid, (methyldisulfanyl)methane, acetic acid, 2-isobutyl-3-methoxypyrazine, 5-methylfuran-2-carbaldehyde, and 3-methylsulfanylpropan-1-ol.

[0098] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, oxolan-2-one, 2-methylpropanal, 2,5-dimethylpyrazine, 3-methylbutanal, 3-methylbutan-1-ol, 3-methylbutanoic acid, (methyldisulfanyl)methane, acetic acid, 2-isobutyl-3-methoxypyrazine, 5-methylfuran-2-carbaldehyde, and 3-methylsulfanylpropan-1-ol.

[0099] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, oxolan-2-one, 2-methylpropanal, 2,3,5-trimethylpyrazine, 2,5-dimethylpyrazine, 3-methylbutanal, 3-methylbutan-1-ol, 3-methylbutanoic acid, (methyldisulfanyl)methane, acetic acid, 2-isobutyl-3-methoxypyrazine, 5-methylfuran-2-carbaldehyde, and 3-methylsulfanylpropan-1-ol.

[0100] According to one specific example, the edible composition may include ethyl 2-methylbutanoate, 3-methylsulfanylpropanal, 2-methylpropanal, 2-methylbutanal, 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, furan-2-carbaldehyde, oxolan-2-one, furan-2-ylmethanol, 3-methylbutanal, 3-methylbutan-1-ol, 3-methylbutanoic acid, (methyldisulfanyl)methane, acetic acid, 2-isobutyl-3-methoxypyrazine, 5-methylfuran-2-carbaldehyde, and 3-methylsulfanylpropan-1-ol.

[0101] According to one specific example, the concentration ratio or content ratio of ethyl 2-methylbutanoate and 2-methylpropanal in the edible composition is about 1:0.1 to 10, about 1:0.2 to 9, about 1:0.3 to 8, about 1:0.4 to 7.5, about 1:0.5 to 7, about 1:0.5 to 6.5, about 1:0.55 to 7, about 1:0.55 to 6.5, about 1:0.6 to 7, about 1:0.6 to 6.5, about 1:0.5 to 2, about 1:0.5 to 1.5, about 1:0.8 to 1.5, about 1:1 to 1.5, about 1:1 to 1.1, about 1:0.1 to 1.5, about 1:0.1 to 1, about 1:0.5 to 1.5, about 1:0.5 to 1, about 1:0.5 to 0.8, about 1:0.5 to 0.7, about 1:5 to 7, about 1:6 to 7, about 1:0.5 to 5, about 1:0.5 to 3, about 1:1 to 5, about 1:1 to 3, about 1:2 to 5, about 1:2 to 4, or about 1:2 to 3.

[0102] According to one specific example, the concentration ratio or content ratio of ethyl 2-methylbutanoate and 2-methylbutanal in the edible composition is about 1:1 to 50, about 1:2 to 45, about 1:3 to 40, about 1:3 to 39, about 1:3 to 38, about 1:3 to 37, about 1:3.5 to 40, about 1:3.5 to 39, about 1:3.5 to 38, about 1:3.5 to 37, about 1:3.8 to 40, about 1:3.8 to 39, about 1:3.8 to 38, about 1:3.8 to 37, about 1:3 to 10, about 1:3 to 8, about 1:3 to 6, about 1:4 to 10, about 1:4 to 8, about 1:4 to 6, about 1:5 to 10, about 1:5 to 8, about 1:5 to 6, about 1:3 to 5, about 1:3 to 4.5, about 1:3 to 4, about 1:3.5 to 5, about 1:3.5 to 4.5, about 1:3.5 to 4, about 1:20 to 40, about 1:20 to 38, about 1:25 to 40, about 1:25 to 38, about 1:30 to 40, about 1:30 to 38, about 1:35 to 40, about 1:35 to 38, about 1:10 to 30, about 1:10 to 25, about It may be 1:10 to 20, about 1:10 to 18, about 1:15 to 30, about 1:15 to 25, about 1:15 to 20, or about 1:15 to 18.

[0103] According to one specific example, the concentration ratio or content ratio of ethyl 2-methylbutanoate and 3-methylbutanal in the edible composition is about 1:1 to 100, about 1:3 to 95, about 1:5 to 90, about 1:5 to 89, about 1:5.5 to 90, about 1:5.5 to 89, about 1:5.7 to 90, about 1:5.7 to 89, about 1:5 to 10, about 1:5 to 8, about 1:5 to 6, about 1:5.5 to 10, about 1:5.5 to 8, about 1:5.5 to 6, about 1:6 to 15, about 1:6 to 10, about 1:6 to 8, about 1:7 to 15, It can be about 1:7 to 10, about 1:7 to 8, about 1:50 to 90, about 1:60 to 90, about 1:70 to 90, about 1:80 to 90, about 1:85 to 90, about 1:15 to 40, about 1:15 to 35, about 1:15 to 30, about 1:20 to 40, about 1:20 to 35, about 1:20 to 30, about 1:25 to 40, about 1:25 to 35, or about 1:25 to 30.

[0104] According to one specific example, the concentration ratio or content ratio of ethyl 2-methylbutanoate and 3-methylbutan-1-ol in the edible composition is about 1:1 to 60, about 1:3 to 50, about 1:4 to 50, about 1:5 to 45, about 1:5 to 43, about 1:5 to 41, about 1:5.5 to 45, about 1:5.5 to 43, about 1:5.5 to 41, about 1:6 to 45, about 1:6 to 43, about 1:6 to 41, about 1:30 to 45, about 1:30 to 40, about 1:35 to 45, about 1:35 to 40, about 1:5 to 20, about 1:5 to 15, about 1:5 to 12, about 1:7 to 20, about 1:7 to 15, about 1:7 to 12, about 1:9 to 20, about 1:9 to 15, about 1:9 to 12, about 1:10 to 12, about 1:11 to 12, about 1:5 to 10, about 1:5 to 8, about 1:5.5 to 15, about 1:5.5 to 10, about 1:5.5 to 8, about 1:6 to 15, about 1:6 to 10, about 1:6 to 8, or about 1:6 to 7.

[0105] According to one specific example, the concentration ratio or content ratio of ethyl 2-methylbutanoate and 2,5-dimethylpyrazine in the edible composition is about 1:0.1 to 1.5, about 1:0.2 to 1, about 1:0.3 to 0.9, about 1:0.3 to 0.85, about 1:0.3 to 0.83, about 1:0.3 to 0.81, about 1:0.35 to 0.9, about 1:0.35 to 0.85, about 1:0.35 to 0.83, about 1:0.35 to 0.81, about 1:0.38 to 0.9, about 1:0.38 to 0.85, about 1:0.38 to 0.83, about 1:0.38 to 0.81, about 1: 0.3 to 0.5, about 1: 0.3 to 0.4, about 1: 0.35 to 0.5, about 1: 0.35 to 0.4, about 1: 0.38 to 0.4, about 1: 0.5 to 0.8, about 1: 0.5 to 0.7, about 1: 0.55 to 0.8, about 1: 0.55 to 0.7, about 1: 0.6 to 0.8, about 1: 0.6 to 0.7, about 1: 0.65 to 0.8, about 1: 0.65 to 0.7, about 1: 0.65 to 0.68, about 1: 0.6 to 0.9, about 1: 0.6 to 0.85, about 1: 0.6 to 0.82, about 1:0.7 to 0.9, about 1:0.7 to 0.85, about 1:0.7 to 0.82, about 1:0.75 to 0.82, about 1:0.79 to 0.82, about 1:0.3 to 0.7, about 1:0.3 to 0.6, about 1:0.4 to 0.7, about 1:0.4 to 0.6, about 1:0.5 to 0.7, or about 1:0.5 to 0.6.

[0106] According to one specific example, the concentration ratio or content ratio of ethyl 2-methylbutanoate and 2,3,5-trimethylpyrazine in the edible composition is about 1:0.05 to 6, about 1:0.08 to 5, about 1:0.1 to 4.5, about 1:0.1 to 4.3, about 1:0.1 to 4.1, about 1:0.15 to 4.5, about 1:0.15 to 4.3, about 1:0.15 to 4.1, about 1:0.17 to 4.5, about 1:0.17 to 4.3, about 1:0.17 to 4.1, about 1:0.1 to 0.5, about 1:0.1 to 0.3, about 1:0.1 to 0.2, about 1 : 0.15 to 0.5, about 1 : 0.15 to 0.3, about 1 : 0.15 to 0.2, about 1 : 0.1 to 1, about 1 : 0.1 to 0.8, about 1 : 0.1 to 0.4, about 1 : 0.2 to 1, about 1 : 0.2 to 0.8, about 1 : 0.2 to 0.4, about 1 : 0.3 to 1, about 1 : 0.3 to 0.8, about 1 : 0.3 to 0.4, about 1 : 0.5 to 5, about 1 : 0.5 to 3, about 1 : 0.5 to 1.5, about 1 : 1 to 5, about 1 : 1 to 3, about 1 : 1 to 1.5, about 1 : 2 to 4.5, about It can be 1:2 to 4.3, about 1:2 to 4.1, about 1:3 to 4.5, about 1:3 to 4.3, about 1:3 to 4.1, about 1:4 to 4.5, about 1:4 to 4.3, or about 1:4 to 4.1.

[0107] According to one specific example, the concentration ratio or content ratio of ethyl 2-methylbutanoate and 3-methylsulfanylpropanal in the edible composition is about 1:0.1 to 10, about 1:0.2 to 9, about 1:0.3 to 8, about 1:0.4 to 7, about 1:0.4 to 6.5, about 1:0.4 to 6.3, about 1:0.4 to 6.1, about 1:0.45 to 7, about 1:0.45 to 6.5, about 1:0.45 to 6.3, about 1:0.45 to 6.1, about 1:0.5 to 7, about 1:0.5 to 6.5, about 1:0.5 to 6.3, about 1:0.5 to 6.1, about 1: 0.4 to 1, about 1: 0.4 to 0.8, about 1: 0.4 to 0.6, about 1: 0.5 to 1, about 1: 0.5 to 0.8, about 1: 0.5 to 0.6, about 1: 0.5 to 0.55, about 1: 0.6 to 1.5, about 1: 0.6 to 1.2, about 1: 0.6 to 0.9, about 1: 0.7 to 1.5, about 1: 0.7 to 1.2, about 1: 0.7 to 0.9, about 1: 0.8 to 1.5, about 1: 0.8 to 1.2, about 1: 0.8 to 0.9, about 1: 4 to 7, about 1: 4 to 6.5, about 1: 5 to 7, about 1:5 to 6.5, about 1:6 to 7, about 1:6 to 6.5, about 1:3 to 6, about 1:3 to 5, about 1:4 to 6, about 1:4 to 5, about 1:4.5 to 6, or about 1:4.5 to 5.

[0108] According to one specific example, the concentration ratio or content ratio of ethyl 2-methylbutanoate and furan-2-carbaldehyde in the edible composition is about 1:0.5 to 300, about 1:1 to 280, about 1:1.5 to 260, about 1:2 to 250, about 1:2 to 245, about 1:2.3 to 250, about 1:2.3 to 245, about 1:2 to 5, about 1:2 to 4, about 1:2 to 3, about 1:2 to 2.5, about 1:2.3 to 5, about 1:2.3 to 4, about 1:2.3 to 3, about 1:2.3 to 2.5, about 1:3 to 10, about 1:3 to 8, about 1 : 3 to 6.5, about 1: 5 to 10, about 1: 5 to 8, about 1: 5 to 6.5, about 1: 6 to 10, about 1: 6 to 8, about 1: 6 to 6.5, about 1: 200 to 250, about 1: 200 to 245, about 1: 220 to 250, about 1: 220 to 245, about 1: 240 to 250, about 1: 240 to 245, about 1: 90 to 120, about 1: 90 to 110, about 1: 90 to 100, about 1: 100 to 120, about 1: 100 to 110, about 1: 105 to 120, or about 1: It could be 105 to 110 days.

[0109] According to one specific example, the concentration ratio or content ratio of ethyl 2-methylbutanoate and oxolan-2-one in the edible composition is about 1:0.1 to 6, about 1:0.2 to 5, about 1:0.3 to 4, about 1:0.3 to 3.5, about 1:0.31 to 4, about 1:0.31 to 3.5, about 1:0.3 to 2, about 1:0.3 to 1.5, about 1:0.3 to 1, about 1:0.3 to 0.5, about 1:0.3 to 0.4, about 1:0.35 to 2, about 1:0.35 to 1.5, about 1:0.35 to 1, about 1:0.35 to 0.5, about 1: It may be about 0.35 to 0.4, about 1:0.5 to 3, about 1:0.5 to 2.5, about 1:1 to 3, about 1:1 to 2.5, about 1:1.5 to 3, about 1:1.5 to 2.5, about 1:2 to 3, about 1:2 to 2.5, about 1:2 to 2.3, about 1:1 to 4, about 1:1 to 3.5, about 1:2 to 4, about 1:2 to 3.5, about 1:3 to 4, or about 1:3 to 3.5.

[0110] According to one specific example, the concentration ratio or content ratio of ethyl 2-methylbutanoate and furan-2-ylmethanol in the edible composition is about 1:1 to 50, about 1:1.5 to 45, about 1:2 to 40, about 1:3 to 35, about 1:3 to 33, about 1:3.5 to 35, about 1:3.5 to 33, about 1:3 to 10, about 1:3 to 8, about 1:3 to 5, about 1:4 to 10, about 1:4 to 8, about 1:4 to 5, about 1:3 to 7, about 1:3 to 4, about 1:3.5 to 7, about 1:3.5 to 5, about 1:3.5 to 4, about 1: 25 to 35, about 1:25 to 33, about 1:30 to 35, about 1:30 to 33, about 1:31 to 33, about 1:15 to 30, about 1:15 to 25, about 1:20 to 30, about 1:20 to 25, about 1:22 to 30, about 1:22 to 25, or about 1:23 to 24.

[0111] According to one specific example, the concentration ratio or content ratio of ethyl 2-methylbutanoate and 3-methylbutanoic acid in the edible composition is about 1:0.5 to 100, about 1:1 to 95, about 1:1 to 90, about 1:1.5 to 85, about 1:1.5 to 80, about 1:1.5 to 79, about 1:1.8 to 80, about 1:1.8 to 79, about 1:2 to 80, about 1:2 to 79, about 1:5 to 30, about 1:5 to 25, about 1:5 to 20, about 1:5 to 17, about 1:10 to 30, about 1:10 to 25, about 1:10 to 20, about 1: 10 to 17, about 1:15 to 30, about 1:15 to 25, about 1:15 to 20, about 1:15 to 17, about 1:15 to 16, about 1:1.5 to 10, about 1:1.5 to 5, about 1:1.5 to 3, about 1:2 to 10, about 1:2 to 5, about 1:2 to 3, about 1:2 to 2.5, about 1:50 to 80, about 1:50 to 75, about 1:50 to 70, about 1:55 to 80, about 1:55 to 75, about 1:55 to 70, about 1:60 to 80, about 1:60 to 75, about It can be about 1:60 to 70, about 1:65 to 80, about 1:65 to 75, about 1:65 to 70, about 1:70 to 80, about 1:70 to 75, or about 1:75 to 80.

[0112] As used herein, the term "about" provides flexibility in the endpoints of a numerical range, provided that a given value may be "slightly above" or "slightly below" the endpoint, and can be interpreted to include errors that may occur in numerical measurements due to different devices, conditions, environments, configurations, formulations, samples, and the like, as well as common rounding techniques. For example, the term "about" as used herein can include ranges of ±20%, ±19%, ±18%, ±17%, ±16%, ±15%, ±14%, ±13%, ±12%, ±11%, ±10%, ±9%, ±8%, ±7%, ±6%, ±5%, ±4%, ±3%, ±2%, ±1%, or less of a given value or range.

[0113] According to one specific example, the concentration ratio or content ratio of the components is proportional to the GC peak area ratio of the components obtained through GC (Gas chromatography) or GC-MS (Gas chromatography-mass spectrometry) performed on the edible composition. Therefore, the concentration ratio or content ratio of the components may refer to the GC peak area ratio of the components. In addition, the concentration ratio or content ratio of the components may refer to the ratio of the percent concentration (%w / w, %w / v, or %v / v) of the components.

[0114] According to one specific example, the edible composition may further include a component that does not contribute to the flavor of the edible composition. The component that does not contribute to the flavor of the edible composition may be a compound that has its own unique flavor, but may mean a component that does not have any effect on the flavor of the edible composition due to reasons such as the unique flavor of the edible composition not being recognized within the edible composition due to the diversity or complexity of the components of the edible composition or the loss of flavoring properties.

[0115] According to one specific example, the component that does not contribute to the flavor of the edible composition is one, two, three, four, five, six, seven, eight, nine, ten, eleven, twelve, thirteen, fourteen, or fifteen selected from the group consisting of butanoic acid, pentanoic acid, 3,7-dimethylocta-1,6-dien-3-ol, ethanol, butane-2,3-dione, 1-(1H-pyrrol-2-yl)ethanone, 1,3-thiazole, 2-methyloxolan-3-one, octan-2-one, 3-hydroxybutan-2-one, 2,3,5,6-tetramethylpyrazine, 1-(furan-2-yl)ethanone, hexanoic acid, heptanoic acid, and nonanal. Can be.

[0116] According to one specific example, the edible composition may further comprise butanoic acid as a component that does not contribute to the flavor of the edible composition.

[0117] According to one specific example, the edible composition may further comprise pentanoic acid as a component that does not contribute to the flavor of the edible composition.

[0118] According to one specific example, the edible composition may further comprise 3,7-dimethylocta-1,6-dien-3-ol as a component that does not contribute to the flavor of the edible composition.

[0119] According to one specific example, the edible composition may further include ethanol as a component that does not contribute to the flavor of the edible composition.

[0120] According to one specific example, the edible composition may further include butane-2,3-dione as a component that does not contribute to the flavor of the edible composition.

[0121] According to one specific example, the edible composition may further include 1-(1H-pyrrol-2-yl)ethanone as a component that does not contribute to the flavor of the edible composition.

[0122] According to one specific example, the edible composition may further include 1,3-thiazole as a component that does not contribute to the flavor of the edible composition.

[0123] According to one specific example, the edible composition may further comprise 2-methyloxolan-3-one as a component that does not contribute to the flavor of the edible composition.

[0124] According to one specific example, the edible composition may further comprise octan-2-one as a component that does not contribute to the flavor of the edible composition.

[0125] According to one specific example, the edible composition may further comprise 3-hydroxybutan-2-one as a component that does not contribute to the flavor of the edible composition.

[0126] According to one specific example, the edible composition may further comprise 2,3,5,6-tetramethylpyrazine as a component that does not contribute to the flavor of the edible composition.

[0127] According to one specific example, the edible composition may further comprise 1-(furan-2-yl)ethanone as a component that does not contribute to the flavor of the edible composition.

[0128] According to one specific example, the edible composition may further comprise hexanoic acid as a component that does not contribute to the flavor of the edible composition.

[0129] According to one specific example, the edible composition may further comprise heptanoic acid as a component that does not contribute to the flavor of the edible composition.

[0130] According to one specific example, the edible composition may further comprise nonanal as a component that does not contribute to the flavor of the edible composition.

[0131] According to one specific example, the edible composition may further include butanoic acid, pentanoic acid, 3,7-dimethylocta-1,6-dien-3-ol, ethanol, butane-2,3-dione, 1-(1H-pyrrol-2-yl)ethanone, 1,3-thiazole, 2-methyloxolan-3-one, octan-2-one, 3-hydroxybutan-2-one, 2,3,5,6-tetramethylpyrazine, 1-(furan-2-yl)ethanone, hexanoic acid, heptanoic acid, and nonanal as components that do not contribute to the flavor of the edible composition.

[0132] According to one specific example, the edible composition may include an edible fermentation product.

[0133] According to one specific example, the edible fermented product may be an edible fermented product obtained by fermenting one or more selected from the group consisting of grains and fish, but is not limited thereto.

[0134] According to one specific example, the edible fermented product may be an edible fermented product obtained by fermenting at least one selected from the group consisting of rice, wheat, soybeans, corn, barley, oats, rye, sorghum, buckwheat, millet, anchovy, saury, hairtail, shrimp, sardine, mackerel, yellow corvina, herring, squid, and flounder, but is not limited thereto.

[0135] According to one specific example, the edible composition may comprise fermented grains.

[0136] In the above fermented grain, the grain may include one or more selected from the group consisting of rice, wheat, soybeans, corn, barley, oats, rye, sorghum, buckwheat, and millet, but is not limited thereto.

[0137] According to one specific example, the edible composition may include fermented fish.

[0138] In the above fermented fish, the fish may include at least one species selected from the group consisting of anchovies, saury, hairtail, shrimp, mackerel, sardine, yellowtail, herring, squid, and flounder, but is not limited thereto.

[0139] According to one specific example, the edible composition may not be in a solution state.

[0140] According to one specific example, the edible composition may have a paste formulation.

[0141] In the present disclosure, the term "paste formulation" may mean a formulation in a state between a liquid and a solid, for example, a semi-solid state, and having viscosity and a sticky texture.

[0142] According to one specific example, the edible composition has a particle size of about 2,000 to 40,000 cP, about 2,000 to 38,000 cP, about 2,000 to 35,000 cP, about 2,500 to 40,000 cP, about 2,500 to 38,000 cP, about 2,500 to 35,000 cP, about 3,000 to 40,000 cP, about 3,000 to 38,000 cP, about 3,000 to 35,000 cP, about 2,000 to 4,000 cP, about 2,000 to 3,500 cP, about 2,000 to 3,300 cP, about 2,500 to 4,000 cP, about 2,500 to 3,500 cP, about 2,500 to 3,300 cP, about 3,000 to 4,000 cP, about 3,000 to 3,500 cP, about 3,000 to 3,300 cP, about 4,000 to 7,000 cP, about 4,000 to 6,500 cP, about 4,000 to 6,000 cP, about 4,500 to 7,000 cP, about 4,500 to 6,500 cP, about 4,500 to 6,000 cP, about 5,000 to 7,000 cP, about 5,000 to 6,500 cP, about 5,000 to 6,000 cP, about 5,500 to It may have a viscosity of about 7,000 cP, about 5,500 to 6,500 cP, about 5,500 to 6,000 cP, about 20,000 to 40,000 cP, about 20,000 to 38,000 cP, about 20,000 to 35,000 cP, about 25,000 to 40,000 cP, about 25,000 to 38,000 cP, about 25,000 to 35,000 cP, about 30,000 to 40,000 cP, about 30,000 to 38,000 cP, about 30,000 to 35,000 cP, or about 33,000 to 35,000 cP.

[0143] According to one specific example, the edible composition may not contain at least one selected from the group consisting of guaiacol, 2,5-dimethyl-4-hydroxy-3(2H)furanone (DMHF), 2-ethyl-4-hydroxy-5-methyl-3(2H)furanone (HEMF), 4-hydroxy-2,5-dimethyl-3(2H)-furanone, acetic acid, maltol, ligustrazine, butyl lactate, and ethyl butyrate.

[0144] According to one specific example, the edible composition may not comprise guaiacol, 2,5-dimethyl-4-hydroxy-3(2H)furanone (DMHF), and 2-ethyl-4-hydroxy-5-methyl-3(2H)furanone (HEMF).

[0145] According to one specific example, the edible composition may not contain 4-hydroxy-2,5-dimethyl-3(2H)-furanone, acetic acid, and maltol.

[0146] According to one specific example, the edible composition may not contain ligustrazine, butyl lactate, and ethyl butyrate.

[0147] According to one specific example, the edible composition may not contain guaiacol.

[0148] According to one specific example, the edible composition may not comprise 2,5-dimethyl-4-hydroxy-3(2H)furanone (DMHF).

[0149] According to one specific example, the edible composition may not comprise 2-ethyl-4-hydroxy-5-methyl-3(2H)furanone (HEMF).

[0150] According to one specific example, the edible composition may not contain 4-hydroxy-2,5-dimethyl-3(2H)-furanone.

[0151] According to one specific example, the edible composition may not contain acetic acid.

[0152] According to one specific example, the edible composition may not contain maltol.

[0153] According to one specific example, the edible composition may not contain ligustrazine.

[0154] According to one specific example, the edible composition may not contain butyl lactate.

[0155] According to one specific example, the edible composition may not contain ethyl butyrate.

[0156] According to one specific example, the edible composition may not contain soy sauce.

[0157] According to one specific example, the edible composition may not comprise roasted grain.

[0158] According to one specific example, the edible composition may comprise 4-hydroxy-2,5-dimethyl-3(2H)-furanone at a concentration of less than about 25,000 μg / mL, less than about 24,000 μg / mL, less than about 20,000 μg / mL, less than about 15,000 μg / mL, less than about 10,000 μg / mL, less than about 9,000 μg / mL, less than about 8,000 μg / mL, less than about 5,000 μg / mL, less than about 3,000 μg / mL, less than about 1,000 μg / mL, less than about 500 μg / mL, or less than about 100 μg / mL. Specifically, the edible composition comprises 4-hydroxy-2,5-dimethyl-3(2H)-furanone, with a lower limit of any one selected from the group consisting of about 100 μg / mL, about 500 μg / mL, about 1,000 μg / mL, about 3,000 μg / mL, about 5,000 μg / mL, about 8,000 μg / mL, about 9,000 μg / mL, about 10,000 μg / mL, about 15,000 μg / mL, about 20,000 μg / mL, and about 24,000 μg / mL, and a lower limit of about 25,000 μg / mL, about 24,000 μg / mL, about 20,000 μg / mL, about 15,000 μg / mL, about 10,000 μg / mL, about It may be included in a concentration range having as an upper limit any one selected from the group consisting of 9,000 μg / mL, about 8,000 μg / mL, about 5,000 μg / mL, about 3,000 μg / mL, about 1,000 μg / mL, and about 500 μg / mL.

[0159] According to one specific example, the edible composition may comprise acetic acid at a concentration of less than about 8,000 μg / mL, less than about 7,000 μg / mL, less than about 5,000 μg / mL, less than about 3,000 μg / mL, less than about 1,000 μg / mL, less than about 800 μg / mL, less than about 500 μg / mL, less than about 300 μg / mL, less than about 100 μg / mL, less than about 80 μg / mL, less than about 50 μg / mL, less than about 30 μg / mL, or less than about 10 μg / mL. Specifically, the edible composition comprises acetic acid in an amount of about 10 μg / mL, about 30 μg / mL, about 50 μg / mL, about 80 μg / mL, about 100 μg / mL, about 300 μg / mL, about 500 μg / mL, about 800 μg / mL, about 1,000 μg / mL, about 3,000 μg / mL, about 5,000 μg / mL, and about 7,000 μg / mL, with a lower limit of about 8,000 μg / mL, about 7,000 μg / mL, about 5,000 μg / mL, about 3,000 μg / mL, about 1,000 μg / mL, about 800 μg / mL, about 500 μg / mL, about 300 μg / mL, about It may be included in a concentration range having as an upper limit any one selected from the group consisting of 100 μg / mL, about 80 μg / mL, about 50 μg / mL, and about 30 μg / mL.

[0160] According to one specific example, the edible composition may comprise maltol at a concentration of less than about 7,000 μg / mL, less than about 6,000 μg / mL, less than about 5,000 μg / mL, less than about 3,000 μg / mL, less than about 1,000 μg / mL, less than about 800 μg / mL, less than about 500 μg / mL, less than about 300 μg / mL, less than about 100 μg / mL, less than about 80 μg / mL, less than about 50 μg / mL, less than about 30 μg / mL, or less than about 10 μg / mL. Specifically, the edible composition comprises maltol in an amount of about 10 μg / mL, about 30 μg / mL, about 50 μg / mL, about 80 μg / mL, about 100 μg / mL, about 300 μg / mL, about 500 μg / mL, about 800 μg / mL, about 1,000 μg / mL, about 3,000 μg / mL, about 5,000 μg / mL, and about 6,000 μg / mL, with a lower limit of about 7,000 μg / mL, about 6,000 μg / mL, about 5,000 μg / mL, about 3,000 μg / mL, about 1,000 μg / mL, about 800 μg / mL, about 500 μg / mL, about 300 μg / mL, about 100 It may be included in a concentration range having as an upper limit any one selected from the group consisting of about 80 μg / mL, about 50 μg / mL, and about 30 μg / mL.

[0161] According to one specific example, the edible composition may include salt in a concentration of about 3 wt% or more, about 5 wt% or more, about 10 wt% or more, about 15 wt% or more, about 20 wt% or more, about 25 wt% or more, about 30 wt% or more, about 35 wt% or more, about 40 wt% or more, about 45 wt% or more, or about 50 wt% or more, based on the total weight of the composition. Specifically, the edible composition may include salt in a concentration range having a lower limit of any one selected from the group consisting of about 3 wt%, about 5 wt%, about 10 wt%, about 15 wt%, about 20 wt%, about 25 wt%, about 30 wt%, about 35 wt%, about 40 wt%, about 45 wt%, and about 50 wt%, and an upper limit of any one selected from the group consisting of about 70 wt%, about 65 wt%, about 60 wt%, about 55 wt%, about 50 wt%, about 45 wt%, about 40 wt%, about 35 wt%, about 30 wt%, about 25 wt%, about 20 wt%, about 15 wt%, about 10 wt%, and about 5 wt%, based on the total weight of the composition.

[0162] According to one specific example, the edible composition comprises sodium ions (Na +), about 400 ppm(w / w) or more, about 500 ppm(w / w) or more, about 1,000 ppm(w / w) or more, about 5,000 ppm(w / w) or more, about 10,000 ppm(w / w) or more, about 13,000 ppm(w / w) or more, about 400 to 60,000 ppm(w / w), about 400 to 30,000 ppm(w / w), about 400 to 15,000 ppm(w / w), about 400 to 13,000 ppm(w / w), about 800 to 60,000 ppm(w / w), about 800 to 30,000 ppm(w / w), about 800 to 15,000 ppm(w / w), about 800 It may be included at a concentration of about 13,000 ppm(w / w), about 13,000 to 60,000 ppm(w / w), about 13,000 to 45,000 ppm(w / w), about 13,500 to 14,500 ppm(w / w), about 16,000 to 17,000 ppm(w / w), about 20,000 to 30,000 ppm(w / w), or about 40,000 to 50,000 ppm(w / w).

[0163] According to one specific example, the total fat content (or concentration) included in the edible composition may be about 1 to 4 wt%, about 3 to 4 wt%, or about 1 to 2 wt% based on the total weight of the composition.

[0164] According to one specific example, the edible composition may have a salinity of about 2.5 to 12% (w / w), about 3 to 12% (w / w), about 3 to 11% (w / w), about 10 to 12% (w / w), about 6 to 7% (w / w), about 3 to 4% (w / w), or about 4 to 5% (w / w).

[0165] According to one specific example, the edible composition may have a sugar concentration (sugar content) of about 20 to 50 Brix, about 25 to 45 Brix, about 30 to 45 Brix, about 35 to 45 Brix, about 25 to 35 Brix, or about 30 to 40 Brix.

[0166] According to one specific example, the total content (or concentration) of ions included in the edible composition may be about 30,000 to 150,000 ppm, about 120,000 to 130,000 ppm, about 75,000 to 85,000 ppm, about 40,000 to 50,000 ppm, or about 50,000 to 60,000 ppm.

[0167] According to one specific example, the total content (or concentration) of cations included in the edible composition may be about 13,000 to 50,000 ppm, about 45,000 to 50,000 ppm, about 28,000 to 33,000 ppm, about 13,000 to 18,000 ppm, or about 15,000 to 20,000 ppm.

[0168] According to one specific example, the total content (or concentration) of anions included in the edible composition may be about 25,000 to 78,000 ppm, about 73,000 to 78,000 ppm, about 47,000 to 52,000 ppm, about 25,000 to 30,000 ppm, or about 30,000 to 35,000 ppm.

[0169] According to one specific example, the total sugar content (or concentration) included in the edible composition may be about 50 to 300 g / L, about 70 to 250 g / L, about 80 to 250 g / L, about 90 to 250 g / L, about 85 to 100 g / L, about 200 to 300 g / L, or about 100 to 200 g / L.

[0170] According to one specific example, the total content (or concentration) of amino acids included in the edible composition may be about 3,000 to 27,000 mg / L, about 3,200 to 25,000 mg / L, about 20,000 to 30,000 mg / L, about 6,000 to 7,000 mg / L, about 3,000 to 4,000 mg / L, or about 4,500 to 5,500 mg / L.

[0171] According to one specific example, the total content (or concentration) of peptides included in the edible composition may be about 80 to 800 mg / kg, about 90 to 700 mg / kg, about 100 to 600 mg / kg, about 550 to 600 mg / kg, about 130 to 180 mg / kg, about 100 to 150 mg / kg, or about 150 to 200 mg / kg.

[0172] According to one specific example, the total content (or concentration) of nucleotides included in the edible composition may be about 0.05 to 0.5 g / L, about 0.1 to 0.5 g / L, or about 0.05 to 0.3 g / L.

[0173] According to one specific example, the total content (or concentration) of organic acids included in the edible composition may be about 0.5 to 10 mg / L, about 0.7 to 7 mg / L, about 0.8 to 6 mg / L, about 0.9 to 6 mg / L, about 5 to 6 mg / L, about 1 to 2 mg / L, or about 0.5 to 1.5 mg / L.

[0174] The above edible composition may be used interchangeably with the terms flavor composition, flavor enhancer, flavoring agent, flavoring agent, etc.

[0175] The types of the edible composition may include, but are not limited to, one or more selected from the group consisting of sauces, seasonings, dressings, condiments, gravy, marinades, glazes, spices, herbs, rubs, blends, vinaigrettes, toppings, additives, spreads, pastes, garnishes, flavorings, oils, and flavor enhancers.

[0176] According to one specific example, the type of the edible composition may exclude at least one selected from the group consisting of perilla oil, soy sauce, vinegar (e.g., balsamic vinegar), and cheese flavoring composition (e.g., parmesan cheese flavoring composition).

[0177] According to one specific example, the edible composition may not be perilla oil.

[0178] According to one specific example, the edible composition may not be soy sauce (e.g., soy sauce for children).

[0179] In one specific example, the edible composition may not be vinegar (e.g., balsamic vinegar).

[0180] According to one specific example, the edible composition may not be a cheese flavoring composition (e.g., a parmesan cheese flavoring composition).

[0181] According to one specific example, the edible composition may not exhibit the aroma or taste of cheese.

[0182] According to one specific example, the proportion of particles having a size (diameter) of less than about 850 μm among the particles included in the edible composition may be about 60% or more, about 70% or more, about 80% or more, or about 75 to 85%. According to one specific example, the proportion of particles having a size (diameter) of greater than about 2.8 mm among the particles included in the edible composition may be about 40% or less, about 30% or less, about 20% or less, about 15% or less, or about 5 to 15%. According to one specific example, when the size (diameter) distribution of the particles included in the edible composition satisfies the above-described numerical range, flavor characteristics in terms of umami, saltiness, and / or richness of taste may be further improved.

[0183] The above edible composition may further include additional additives to improve taste, aroma, texture, viscosity, preservative properties, color, emulsification, antioxidant properties, etc.

[0184] The above edible composition may further include one or more selected from the group consisting of salt, sugar, monosodium glutamate (MSG), acidulants, chili pepper, pepper, basil, oregano, spices, and herbs as additives for taste and flavor, but is not limited thereto.

[0185] The above edible composition may further include, but is not limited to, one or more selected from the group consisting of starches, gums, guar gum, xanthan gum, pectin, and gelatin as additives for texture and viscosity.

[0186] The above edible composition may further include, as a preservative, one or more selected from the group consisting of potassium sorbate, sodium benzoate, and sulfites, but is not limited thereto.

[0187] The above edible composition may further include, but is not limited to, natural colorants and / or artificial colorants as colorants.

[0188] The above edible composition may further include, as an emulsifier, one or more selected from the group consisting of lecithin, monoglycerides, and diglycerides, but is not limited thereto.

[0189] The above edible composition may further include, but is not limited to, vitamin C (ascorbic acid) and / or vitamin E (tocopherols) as antioxidants.

[0190] The above edible composition may further include, in addition to the above-mentioned ingredients, an excipient acceptable for food, and the excipient acceptable for food is not limited thereto, and examples thereof include, but are not limited to, cross-linked carboxymethylcellulose sodium, ghatti gum, persimmon color, licorice extract, formic acid, geranyl formate, citronellyl formate, isoamyl formate, gum resin, geraniol, crystalline cellulose, cinnamic acid, methyl cinnamate, ethyl cinnamate, cinnamic acid aldehyde, cinnamic alcohol, high-molecular weight pigment, benzoyl peroxide, hydrogen peroxide, acetic acid peroxide, ammonium persulfate, guar gum, 5'-guanylate disodium, citric acid, manganese citrate, trisodium citrate, sodium ferrous citrate, ferrous citrate, ammonium ferrous citrate, potassium citrate, calcium citrate, magnesium silicate, calcium silicate, silicon resin, Diatomaceous earth, gluconic acid, sodium gluconate, copper gluconate, magnesium gluconate, manganese gluconate, zinc gluconate, iron gluconate, potassium gluconate, calcium gluconate, glutaminase, butyric acid, butyl butyrate, ethyl butyrate, isoamyl butyrate, neotame, nisin, nicotinic acid, nickel, nicotinamide, dextranase, dextran, sodium lauryl sulfate, lactase, lactoferrin concentrate, lactitol, lecithin, rosin, locust bean gum, rutin, linalool, mannitol, maltol, D-maltitol, sodium metasilicate, sodium metaphosphate, potassium metadioxide, sodium metabisulfite, potassium metabisulfite, sodium methoxide, sulfurous anhydride, myristic acid, microfibrillated cellulose, vanillin, porcelain clay, betaine, Bentonite, powdered cellulose, sodium fluoride, biotin, vitamins, glacial acetic acid, DL-malic acid, sodium saccharin, saffron color, acid clay, sodium sulfite, acid sodium aluminum phosphate, acid sodium pyrophosphate, acid calcium pyrophosphate, magnesium oxide, zinc oxide, calcium oxide, methyl salicylate, ferric oxide, fabric wax, sodium hydroxide, potassium hydroxide, calcium hydroxide, magnesium hydroxide, sucralose, shellac, steviol glycosides, stearic acid, stearate, food coloring, benzoic acid, benzoate, alginic acid and algilate, inositol, silicon dioxide, chlorine dioxide, carbon dioxide, titanium dioxide, xanthan gum, lactic acid and lactate, gelatin, gellan gum, sorghum, carnauba wax, carrageenan, karaya gum,It may be at least one selected from the group consisting of carotene, sodium carboxymethylcellulose, calcium carboxymethylcellulose, sodium carboxymethyl starch, casein and casein salts, chitosan, chitin, tara gum, tamarind gum, taurine, tannic acid, palmitic acid, ethyl phenyl acetate, isobutyl phenyl acetate, pectin, pepsin, hydroxypropyl methylcellulose, hydroxypropyl cellulose, hyaluronic acid, and yeast extract.

[0191] In the case of the above edible composition, by including a combination of core flavor ingredients as described above, it exhibits complex flavor characteristics different from the flavor characteristics of a single ingredient, thereby enabling it to have excellent flavor characteristics such as flavor intensity, richness, complexity, or preference. Accordingly, when applied to food, the edible composition can impart a complex or unique flavor, thereby enriching or enhancing the flavor and taste of the food.

[0192]

[0193] Another aspect of the present disclosure provides a food or food composition comprising the edible composition.

[0194] The above 'edible composition' can be understood as the same as described in the description of the above-mentioned edible composition.

[0195] The above food is a comprehensive concept that includes all solid, semi-solid, or liquid foods or beverages, and for example, the food may include, but is not limited to, protein foods including meat, fish, eggs, or legumes; carbohydrate foods including grains, bread, or potatoes; fatty foods including oils, nuts, or butter; and vitamin / mineral foods including fruits or vegetables.

[0196] According to one specific example, the food may include, but is not limited to, one or more selected from the group consisting of bread, cookies, chips, rice cakes, sausages, ramen, pasta, noodles, noodles, rice, candy, jelly, soup, steak, hamburgers, pizza, salad, biscuits and gravy, chicken, sandwiches, short ribs, shrimp cocktail, fried food, pork cutlets, shrimp and grits, salmon steak, nachos, greens and beans, jalapeno poppers, rib eye steak, beef tart, pie, baked potato, macaroni and cheese, crab cake, Halibut Ssam, and twice baked potatoes.

[0197] The above beverage may be a general term for all types of beverages, including drinks.

[0198] According to one specific example, the beverage may include, but is not limited to, water, non-alcoholic beverages, carbonated beverages, juices (e.g., fruit juice, vegetable juice, etc.), teas (e.g., green tea, black tea, herbal tea, etc.), coffee, dairy beverages (e.g., milk, yogurt, yogurt, etc.), soda, smoothies, shakes, plant-based beverages, alcoholic beverages (e.g., wine, beer, distilled spirits, etc.), and the like.

[0199] According to one specific example, the food or food composition may not be a beverage or beverage composition.

[0200] According to one specific example, the food or food composition contains, based on the total weight of the food or food composition, about 0.01 wt%, about 0.03 wt%, about 0.05 wt%, about 0.07 wt%, about 0.1 wt%, about 0.3 wt%, about 0.5 wt%, about 0.7 wt%, about 1 wt%, about 2 wt%, about 3 wt%, about 4 wt%, about 5 wt%, about 6 wt%, about 7 wt%, about 8 wt%, about 9 wt%, about 10 wt%, about 11 wt%, about 12 wt%, about 13 wt%, about 14 wt%, about 15 wt%, about 16 wt%, about 17 wt%, about 18 wt%, about 19 wt%, about 20 wt%, about 21 wt%, about 22 wt%, about 23 wt%, About 24 wt%, about 25 wt%, about 26 wt%, about 27 wt%, about 28 wt%, about 29 wt%, about 30 wt%, about 31 wt%, about 32 wt%, about 33 wt%, about 34 wt%, about 35 wt%, about 36 wt%, about 37 wt%, about 38 wt%, about 39 wt%, about 40 wt%, about 41 wt%, about 42 wt%, about 43 wt%, about 44 wt%, about 45 wt%, about 46 wt%, about 47 wt%, about 48 wt%, about 49 wt%, and about 50 wt%, with any one selected as the lower limit, and about 60 wt%, about 55 wt%, about 50 wt%, about 49 wt%, about 48 wt%, about 47 wt%, about 46 % by weight, about 45% by weight, about 44% by weight, about 43% by weight, about 42% by weight, about 41% by weight, about 40% by weight, about 39% by weight, about 38% by weight, about 37% by weight, about 36% by weight, about 35% by weight, about 34% by weight, about 33% by weight, about 32% by weight, about 31% by weight, about 30% by weight, about 29% by weight, about 28% by weight, about 27% by weight, about 26% by weight, about 25% by weight, about 24% by weight, about 23% by weight, about 22% by weight, about 21% by weight, about 20% by weight,The edible composition may be included in an amount having an upper limit of any one selected from about 19 wt%, about 18 wt%, about 17 wt%, about 16 wt%, about 15 wt%, about 14 wt%, about 13 wt%, about 12 wt%, about 11 wt%, about 10 wt%, about 9 wt%, about 8 wt%, about 7 wt%, about 6 wt%, about 5 wt%, about 4 wt%, about 3 wt%, about 2 wt%, about 1 wt%, about 0.7 wt%, about 0.5 wt%, about 0.3 wt%, about 0.1 wt%, about 0.07 wt%, about 0.05 wt%, and about 0.03 wt%.

[0201]

[0202] Another aspect of the present disclosure provides a method for enhancing the flavor of a food comprising adding the edible composition to the food.

[0203] The above 'edible composition', 'food', and 'flavor' may be understood as being the same as those described in the description of the above-described edible composition, food, or food composition.

[0204] According to one specific example, in the flavor enhancing method, the flavor may include one or more flavors selected from the group consisting of Umami, Sourness, Sweetness, Saltiness, Rich, Spicy, Fruity, Cooked potato, Creamy, Malty, Nutty, Fermented, Caramel, Sulfurous, Buttery, Onion, Beany, Meaty, Acidic, Chili, Toasted, sweet, Fishy, ​​Meaty-soup like, Smokey, Clove, Savory, Grainy, and Woody, but is not limited thereto.

[0205] According to one specific example, in the above-described method for enhancing flavor, the food may not be a beverage. The beverage is as described in the above-described 'food or food composition'.

[0206] According to one specific example, in the above flavor enhancing method, the flavor may not include a cheese flavor.

[0207] According to one specific example, the effective amount of the edible composition added to the food in the flavor enhancing method is a lower limit of any one selected from among about 0.01 mg, about 0.05 mg, about 0.1 mg, about 0.5 mg, about 1 mg, about 5 mg, about 10 mg, about 15 mg, about 20 mg, about 25 mg, about 30 mg, about 35 mg, about 40 mg, about 45 mg, about 50 mg, about 55 mg, about 60 mg, about 65 mg, about 70 mg, about 75 mg, about 80 mg, about 85 mg, about 90 mg, and about 95 mg, or about 100 mg, about 95 mg, about 90 mg, about 85 mg, about 80 mg, about 75 mg, about 70 mg, about 65 mg, about 60 mg, about 55 mg, The upper limit may be a numerical range selected from among about 50 mg, about 45 mg, about 40 mg, about 35 mg, about 30 mg, about 25 mg, about 20 mg, about 15 mg, about 10 mg, about 5 mg, about 1 mg, about 0.5 mg, about 0.1 mg, and about 0.05 mg.

[0208] According to one specific example, the effective amount of the edible composition added to the food in the flavor enhancing method may be about 10 mg to 100 mg.

[0209] The term “effective amount” in the present disclosure may mean the amount of the edible composition required to improve the flavor of the food or to impart a desired flavor.

[0210] According to one specific example, in the flavor enhancing method, the edible composition is present in an amount of about 0.01 wt%, about 0.03 wt%, about 0.05 wt%, about 0.07 wt%, about 0.1 wt%, about 0.3 wt%, about 0.5 wt%, about 0.7 wt%, about 1 wt%, about 2 wt%, about 3 wt%, about 4 wt%, about 5 wt%, about 6 wt%, about 7 wt%, about 8 wt%, about 9 wt%, about 10 wt%, about 11 wt%, about 12 wt%, about 13 wt%, about 14 wt%, about 15 wt%, about 16 wt%, about 17 wt%, about 18 wt%, about 19 wt%, about 20 wt%, about 21 wt%, about 22 wt%, about 23 wt%, based on the total weight of the food. The lower limit is one selected from among about 24 wt%, about 25 wt%, about 26 wt%, about 27 wt%, about 28 wt%, about 29 wt%, about 30 wt%, about 31 wt%, about 32 wt%, about 33 wt%, about 34 wt%, about 35 wt%, about 36 wt%, about 37 wt%, about 38 wt%, about 39 wt%, about 40 wt%, about 41 wt%, about 42 wt%, about 43 wt%, about 44 wt%, about 45 wt%, about 46 wt%, about 47 wt%, about 48 wt%, about 49 wt%, and about 50 wt%, or about 60 wt%, about 55 wt%, about 50 wt%, about 49 wt%, about 48 wt%, about 47 wt%, about 46 wt%, about 45 wt%, about 44 wt%, about 43 wt%, about 42 wt%, about 41 wt%, about 40 wt%, about 39 wt%, about 38 wt%, about 37 wt%, about 36 wt%, about 35 wt%, about 34 wt%, about 33 wt%, about 32 wt%, about 31 wt%, about 30 wt%, about 29 wt%, about 28 wt%, about 27 wt%, about 26 wt%, about 25 wt%, about 24 wt%, about 23 wt%, about 22 wt%, about 21 wt%, about 20 wt%, about 19 wt%,It may be added to the food in an amount having an upper limit of any one selected from among about 18 wt%, about 17 wt%, about 16 wt%, about 15 wt%, about 14 wt%, about 13 wt%, about 12 wt%, about 11 wt%, about 10 wt%, about 9 wt%, about 8 wt%, about 7 wt%, about 6 wt%, about 5 wt%, about 4 wt%, about 3 wt%, about 2 wt%, about 1 wt%, about 0.7 wt%, about 0.5 wt%, about 0.3 wt%, about 0.1 wt%, about 0.07 wt%, about 0.05 wt%, and about 0.03 wt%.

[0211]

[0212] Another aspect of the present disclosure provides a method of preparing the edible composition.

[0213] Specifically, the method for producing the edible composition may include a step of fermenting grains or fish; and a step of mixing a fermented product obtained in the fermentation step.

[0214] The above 'edible composition', 'grain', 'fish', and 'fermented product' may be understood as the same as those described in the description of the above-described edible composition, food or food composition, or method for enhancing flavor.

[0215] The above fermentation step can be performed by a general fermentation method known in the art for producing an edible fermented product.

[0216] According to one specific example, the fermentation step may include soaking grain raw materials in water, steaming them in a steamer, and then, when the cooked materials have cooled, inoculating them with microorganisms necessary for fermentation (e.g., mold or yeast) and fermenting them at an appropriate temperature and humidity to undergo processes such as saccharification, but is not limited thereto. In addition, the fermentation step may further include a process of mixing the fermented product with salt water or salt and performing long-term fermentation, but is not limited thereto.

[0217] According to one specific example, the fermentation step may include, but is not limited to, a salting process in which the raw fish is washed, internal organs are removed, and then prepared and salted. Furthermore, the fermentation step may further include, but is not limited to, placing the salted fish in a jar or container and fermenting it at an appropriate temperature and humidity.

[0218] According to one specific example, in the fermentation step, one or more types of fermented products may be obtained. Accordingly, the mixing step may be mixing one or more types of fermented products obtained in the fermentation step.

[0219] The method for producing the above edible composition may further include a step of pulverizing the fermented product obtained in the above fermentation step.

[0220] According to one specific example, the grinding step may be performed on a fermented product before the mixing step, or on a fermented product that has gone through the mixing step.

[0221] The above-mentioned crushing step is a process of applying physical force to the fermented material to make the particles contained in the fermented material into smaller particles or powder, and can be performed by a general crushing method, crushing tool, crushing device, or crushing machine known in the art for crushing the fermented material.

[0222] According to one specific example, the edible composition manufactured by the above manufacturing method comprises particles having a size (diameter) of less than about 850 ㎛ among the particles present in the edible composition, in an amount of about 45%, about 46%, about 47%, about 48%, about 49%, about 50%, about 51%, about 52%, about 53%, about 54%, about 55%, about 56%, about 57%, about 58%, about 59%, about 60%, about 61%, about 62%, about 63%, about 64%, about 65%, about 66%, about 67%, about 68%, about 69%, about 70%, about 71%, about 72%, about 73%, about 74%, about 75%, about 76%, about 77%, about The lower limit is set to one of about 78%, about 79%, about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, and about 95%, or about 99%, about 98%, about 97%, about 96%, about 95%, about 94%, about 93%, about 92%, about 91%, about 90%, about 89%, about 88%, about 87%, about 86%, about 85%, about 84%, about 83%, about 82%, about 81%, about 80%, about 79%, about It can include a proportion with an upper limit of any one selected from among 78%, about 77%, about 76%, about 75%, about 74%, about 73%, about 72%, about 71%, about 70%, about 69%, about 68%, about 67%, about 66%, about 65%, about 64%, about 63%, about 62%, about 61%, about 60%, about 59%, about 58%, about 57%, about 56%, about 55%, about 54%, about 53%, about 52%, about 51%, and about 50%, and can include, for example, a proportion of at least about 60%, at least about 70%, at least about 80%, or from about 75 to 85%. According to one specific example, the edible composition manufactured by the above manufacturing method comprises about 2.Particles having a size (diameter) greater than 8 mm are selected from among about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 19%, about 20%, about 21%, about 22%, about 23%, about 24%, about 25%, about 26%, about 27%, about 28%, about 29%, about 30%, about 31%, about 32%, about 33%, about 34%, and about 35% as the lower limit, or about 40%, about 39%, about It may include a proportion with an upper limit of any one selected from among 38%, about 37%, about 36%, about 35%, about 34%, about 33%, about 32%, about 31%, about 30%, about 29%, about 28%, about 27%, about 26%, about 25%, about 24%, about 23%, about 22%, about 21%, about 20%, about 19%, about 18%, about 17%, about 16%, about 15%, about 14%, about 13%, about 12%, about 11%, about 10%, about 9%, about 8%, about 7%, about 6%, and about 5%, for example, about 40% or less, about 30% or less, about 20% or less, about 15% or less, or about It can be included in a specific weight of 5 to 15%. According to one specific example, when the size (diameter) distribution of the particles included in the edible composition satisfies the above-described numerical range, the flavor characteristics in terms of umami, saltiness, and / or richness can be further improved.

[0223]

[0224] Another aspect of the present disclosure provides a use of the edible composition to enhance or improve the flavor (e.g., a specific flavor or a complex flavor) of a food.

[0225] Another aspect of the present disclosure provides a method for enhancing or improving the flavor (e.g., a specific flavor or a complex flavor) of a food comprising adding or mixing the edible composition described above into the food.

[0226] Another aspect of the present disclosure provides for the use of the edible composition to impart a flavor (e.g., a specific flavor or a complex flavor) to a food.

[0227] Another aspect of the present disclosure provides a method of imparting a flavor (e.g., a specific flavor or a complex flavor) to a food comprising adding or mixing the edible composition described above into the food.

[0228] The above 'edible composition', 'food', and 'flavor' may be understood as being the same as those described in the description of the above-described edible composition, food or food composition, method for enhancing flavor, or method for producing the edible composition.

[0229]

[0230] The edible composition according to the present disclosure exhibits excellent and unique flavor characteristics by including key odorants, and thus can enhance the flavor of food when applied to food.

[0231]

[0232] The effects of the present disclosure are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

[0233]

[0234] Figure 1 is a diagram showing the results of sensory evaluation of flavor characteristics of a sauce manufactured from a fermented product that has not undergone a grinding process (Before Milling) and a sauce manufactured from a fermented product that has undergone a grinding process (After Milling) according to one embodiment.

[0235]

[0236] Hereinafter, the present disclosure will be described in detail by way of examples.

[0237] However, the following examples are only intended to illustrate the present disclosure, and the contents of the present disclosure are not limited by the following examples.

[0238]

[0239] Example

[0240] [Example 1]

[0241] Preparation of edible compositions

[0242] Four types of sauces, which are edible compositions, were prepared using the seven types of fermented products in Table 1.

[0243] The above four types of sources were manufactured to exhibit excellent flavor characteristics by mixing one or more types of fermented products selected from among the seven types of fermented products as shown in Table 2.

[0244] Fermentation 1 (Rice fermentation type 1) Fermentation 2 (Rice fermentation type 2) Fermentation 3 (Wheat fermentation) Fermentation 4 (Soybean fermentation) Fermentation 5 (Wheat flour and soybean fermentation) Fermentation 6 (Anchovy fermentation) Fermentation 7 (Canary fermentation) Salinity (%(w / w)) : Mohr method 7.45 5.13 8.40 10.6 18.90 24.09 23.51 Brix 5 25 64 35 136 35 Cation (ppm) Na + 29190.0320318.4332011.2842986.3634433.8693414.4291945.98Ca2 + 0.000.000.001464.271141.240.000.00K + 1568.321850.182974.057485.414613.272545.292397.42Ma2 + 654.69300.600.00673.47396.37342.16278.17NH4 2+ 492.43251.22314.06773.99530.51357.120.00Anion(ppm)Cl - 46122.7641136.5750985.1072008.9855765.48150751.14149240.39PO4 3-2404.212346.39958.775900.664262.361615.18485.25SO4 2-2013.971444.921695.001740.222607.382670.884859.56Monosaccharides(g / L)Glucose203.63358.15106.044.870.000.300.29Fructose0.000.001.502.183.830.000.00Galactose0.870.000.000.002.680.000.00Arabinose0.000.000.601.370.390.000.00Mannose0.000.000.000.910.670.000.00Xylose0.000.000.000.160.460.000.00Disaccharides(g / L)Threhalose1.380.000.000.190.670.000.00Isomaltose26.534.480.000.007.450.000.00Maltose1.953.37118.340.000.000.000.00Sucrose0.000.005.550.852.071.351.29Saccharides Total (g / L)234.35366.00232.0310.5318.221.661.59Amino acids(mg / L)Asp1044.14157.67122.452424.561205.473250.613182.51Thr0.000.000.000.000.000.000.00Ser661.72111.7428.232170.611311.35958.731180.70Glu1680.53291.19121.555041.642703.766632.955975.77Gly405.6447.8323.031060.60699.162110.651741.14Ala819.27108.0761.932535.101585.985260.433977.72Cys0.000.000.000.000.000.000.00Val775.76108.8135.662567.161270.633379.963015.58Met240.6474.8228.06763.55440.151746.951520.73Ile580.6856.176.302221.331023.142766.982637.50Leu1093.41113.8527.874218.872119.084374.944192.32Tyr453.0748.7810.121254.52536.36207.37224.26Phe720.5248.4231.183027.361544.211959.161819.99Lys844.98108.9859.013778.151654.654947.324309.36His279.2179.5845.85155.33129.281325.20766.25Arg1390.08216.69120.894032.841944.81278.26493.21Pro543.9492.020.001625.191543.20775.83961.54TAA (Total)11533.591664.62722.1336876.8319711.2339975.3435998.57Di peptideEE15.498.450.25207.1276.1046.3637.18ED3.490.890.0939.8812.045.046.04ES1.470.750.004.632.350.580.89DA2.440.690.0112.814.823.822.00TE3.922.380.0628.579.837.915.04EG1.930.520.049.643.075.184.42EA1.992.690.0911.015.008.295.81DD4.430.440.0117.476.404.422.41YY1.072.200.021.732.820.020.01YYY0.000.000.000.000.000.000.00PE4.441.000.036.223.785.423.03PG8.330.710.018.457.613.183.03PQ21.580.910.2241.3649.950.760.53AP16.945.520.4889.1046.10126.1031.01GP7.521.670.1145.6220.29261.40159.25TP21.715.590.24106.1149.3235.8023.54pEP19.713.850.2374.68199.5645.2337.07pEE13.872.241.4098.1057.6345.8933.18pEQ31.287.450.2894.59140.5418.1313.71pEG7.430.280.0423.3022.1914.0710.59p Totla72.2913.821.95290.67419.92123.3294.55rEQ1.230.680.653.674.1418.367.55rEG2.150.620.039.153.399.446.44rEH1.721.070.394.303.4822.664.25rEE1.320.350.523.082.1025.9310.97rEL0.290.040.171.971.6336.4424.84rEM0.440.020.121.751.4724.0816.47rEV1.220.070.173.922.9236.5216.87rEVG0.260.080.002.311.130.800.26r Total8.372.852.0527.8419.13173.4387.39Di peptide Total (mg / kg)197.4151.085.66948.23738.53811.03466.13Meatty peptideLC0.000.000.000.000.000.000.00ECG0.000.000.000.000.000.000.00CGV0.000.000.000.000.000.000.00VM0.640.150.031.863.061.140.57FE3.890.740.0511.276.892.852.05FQ5.70.620.052.734.520.780.28GSH0.070.10.120.150.210.060.06Meatty peptide Total (mg / kg)10.301.610.2516.0114.684.832.96Longer peptideALDPLPT0.000.000.000.000.000.000.00DAPL0.000.000.000.000.000.000.00DGFP0.000.000.000.000.000.000.00DNEDTP0.000.000.000.000.000.000.00DVL0.720.550.033.972.970.180.08EEV0.060.230.010.470.110.790.4ESLPALP0.000.000.000.000.000.000.00EVGYGY0.000.000.000.000.000.000.00EVLK0.000.000.000.000.000.000.00FADSL0.000.000.000.000.000.000.00GGPF0.030.000.000.020.040.050.01GNPF0.020.000.000.060.030.000.00LAL0.030.010.050.150.140.000.00LDYY0.000.000.000.000.000.000.00LLL0.000.000.000.030.020.000.00LLQ0.130.010.010.240.280.000.00LPL0.000.000.000.000.000.000.00LPPP0.300.090.000.000.000.000.00MTTFTW0.000.000.000.420.000.000.00PLL0.000.000.000.000.000.000.00PPPPP0.120.000.000.290.300.000.00TPL1.100.000.010.240.300.010.01VLL0.000.000.010.100.080.000.00DGML0.000.000.000.000.000.000.00EEL0.170.090.020.660.261.090.40DTDEPN0.000.000.000.000.000.000.00PPPP0.480.000.001.751.140.000.13EEY0.020.080.010.360.090.180.09Longer peptide Total(mg / kg)3.181.060.158.765.762.301.12Total peptide(mg / kg)210.8953.756.06973.00758.97818.16470.21Nucleotides(g / L)IMP0.000.000.000.000.000.000.00GMP0.000.000.040.000.000.000.00Guanine0.060.030.000.000.050.050.04Hypoxanthine0.120.050.000.280.200.480.44Xanthine0.020.030.000.240.090.080.10Guanosine0.000.000.080.000.000.000.02INOSINE0.000.000.000.000.040.060.00Organic acid(mg / L)Citric1.500.230.644.352.400.010.00Malic0.040.050.540.000.000.000.00Succinic0.220.000.000.180.150.400. 32Lactic0.000.000.005.003.774.152.39Formic0.000.000.000.000.000.000.00Acetic0.240.000.000.630.861.222.28Organic acid Totla2.000.281.1810.147.195.784.99FatTotal fat content (g / 100g)1.451.587.384.1300.01Saturated fatty acid (g / 100g)0.320.371.630.790.020.01.

[0245]

[0246] Sauce ASauce BSauce CSauce DMixed fermentation 1, 4, 6, 71, 2, 3, 41, 2, 51, 2, 5

[0247]

[0248] [Example 2]

[0249] Analysis of odorants in fermented products

[0250] Odorants contained in the seven types of fermented products in Table 1 above were analyzed.

[0251] Specifically, for each of the seven fermented products in Table 1, the flavor was adsorbed using solid phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). Specifically, 4.0 g of the fermented product sample was placed in a vial, sealed, and shaken at 250 rpm for 10 minutes at 40°C to achieve equilibrium conditions, and then adsorbed onto a 50 / 30 μm DVB / CAR / PDMS SPME fiber at 40°C for 30 minutes. The adsorbed sample was then introduced into a GC injector and desorbed at 200°C for 5 minutes. The analytical instrument used was 8890 GC (Agilent), 7010B MS (Agilent), and the column used was DB-WAX (60 m length x 0.25 mm id x 0.25 μm). The column oven condition was maintained at 40 °C for 5 minutes, then the temperature was increased at a rate of 5 °C / min to reach 200 °C and maintained for 10 minutes. The flow rate was 1.4 ml / min, and the MSD condition was set to ionization voltage 70 eV and mass scan range 35-350 m / z.

[0252] As a result, as shown in Table 3, it was confirmed that each of the seven fermented products in Table 1 contained various odorants, which are major factors of flavor.

[0253] CAS NumberChemical name (IUPAC)Relative area (*10^6)Ferment 1Ferment 2Ferment 3Ferment 4Ferment 5Ferment 6Ferment 7Aldehydes000075-07-0acetaldehyde 16.50±2.3519.73±0.261.94±0.5254.20±2.70122.97±4.824.59±1.016.30±0.67000123-38-6propanal --0.19±0.04----000078-84-22-methylpropanal -0.24±0.000.28±0.07----000123-72-8butanal----5.23±0.01--000096-17-32-methylbutanal-3.86 ±0.121.40±0.283.21±0.545.90±0.0359.93±1.5573.24±0.60000590-86-33-methylbutanal0.91±0.17 7.31±0.092.38±0.544.82±0.15-108.78±3.73130.50±0.84000110-62-3pentanal--2.67±0.63----000 066-25-1hexanal1.37±0.002.31±0.2133.55±0.851.02±0.03---000497-03-0(E)-2-methylbut-2-enal ---0.25±0.05-12.81±0.3313.27±0.15000111-71-7heptanal--1.07±0.16----00010 7-86-83-methylbut-2-enal---2.93±0.14--4.07±0.00018829-55-5(E)-hept-2-enal 0.38±0.02------000124-19-6nonanal2.78±0.843.11±0.121.29±0.102.80±0.125.22±0.265.09±2.918.22±0.88002548-87-0 (E)-oct-2-enal--0.26±0.03----000100-52-7benzaldehyde8.12±0.986.03±0.081.01±0.1814.71±0.7113.37±0.2380.97±4.82-000122-78-12-phenylacetaldehyde1.11±0.051.65±0.080.35±0.062.30±0.39--7.42±1.07025152-84-5(2E,4E)-deca-2,4-dienal--0.88±0.19----004411-89-6(E)-2-phenylbut-2-enal ---6.07±0.82---Esters000109-94-4ethyl formate0.17±0.020.26±0.00-----000079-20-9methyl acetate 0.30±0.010.66±0.02-2.68±0.422.71±0.11--000141-78-6ethyl acetate204.96±18.07206.38±1.120.38±0.22142.77±30.47292.91±0.486.03±0.057.11±0.00000105-37-3ethyl propanoate---84.29±4.23146.23±8.95-9.12±0.15000097-62-1ethyl 2-methylpropanoate128.21±10.84112.02±2.41-43.90±2.9474.22±2.07--000109-60-4propyl acetate-64.18±2.19--47.39±1.64--000110-19-02-methylpropyl acetate14.27±1.8923.80±0.70-7.64±1.1821.90±0.90--000105-54-4ethyl butanoate7.08±0.6611.66±0.18-3.02±0.6717.94±1.135.39±0.222.65±0.08007452-79-1ethyl 2-methylbutanoate8.33±0.094.75±0.43-5.69±1.318.52±1.20--000108-64-5ethyl 3-methylbutanoate3.97±0.101.80±0.00-2.98±0.554.81±0.66--000123-86-4butyl acetate 1.39±0.01--14.66±5.247.27±0.84--000097-85-82-methylpropyl 2-methylpropanoate0.94±0.071.39±0.01-----000123-92-23-methylbutyl acetate18.41±1.8538.60±1.71-11.21±3.1282.54±8.73--000539-82-2ethyl pentanoate2.26±0.143.31±0.02-----000623-70-1ethyl (E)-but-2-enoate0.71±0.041.15±0.04-3.85±0.556.10±0.61--000105-68-03-methylbutyl propanoate-0.55±0.01-----002050-01-33-methylbutyl 2-methylpropanoate0.41±0.111.45±0.01-----000108-65-61-methoxypropan-2-yl acetate---36.65±0.31---000123-66-0ethyl hexanoate73.30±3.11159.88±1.07-14.87±1.6878.83±5.52--000617-35-6ethyl 2-oxopropanoate2.60±0.026.49±0.22-----000106-30-9ethyl heptanoate1.33±0.303.13±0.14-1.24±0.252.94±0.26--000097-64-3ethyl 2-hydroxypropanoate 3.44±0.532.25±0.03-38.96±2.4441.09±0.20--002441-06-7ethyl 2-hydroxy-3-methylbutanoate0.63±0.14------000106-32-1ethyl octanoate7.03±1.0436.52±1.50-3.24±0.7510.07±1.22--000103-11-72-ethylhexyl prop-2-enoate----2.10±0.26--005405-41-4ethyl 3-hydroxybutanoate-3.95±0.03--3.22±0.23--000123-29-5ethyl nonanoate-3.27±0.05-----000093-58-3methyl benzoate---1.13±0.220.78±0.02--000110-38-3ethyl decanoate0.99±0.048.00±0.21--1.83±0.23--000123-25-1diethyl butanedioate21.35±2.2721.36±0.10-----000093-89-0ethyl benzoate17.98±1.5610.27±0.17-55.31±12.9278.99±9.67--000101-97-3ethyl 2-phenylacetate 6.83±0.264.98±0.11-1.95±0.267.25±0.90--000103-45-72-phenylethyl acetate5.14±0.0516.05±0.14-2.57±0.687.22±0.88--074367-34-3(3-hydroxy-2,4,4-trimethylpentyl) 2-methylpropanoate7.51±0.33-5.53±0.184.78±0.187.45±0.62--002639-63-6hexyl butanoate-----17.08±0.03-006846-50-0[2,2,4-trimethyl-3-(2-methylpropanoyloxy)pentyl] 2-methylpropanoate 17.14±0.3413.47±0.4019.86±0.456.98±0.238.55±0.1891.83±6.7388.98±13.68074367-33-2(1-hydroxy-2,4,4-trimethylpentan-3-yl) 2-methylpropanoate--11.30±0.56----000124-06-1ethyl tetradecanoate10.74±1.589.41±0.53--5.10±0.38--000544-35-4ethyl (9Z,12Z)-octadeca-9,12-dienoate---11.40±0.18---000628-97-7ethyl hexadecanoate17.68±2.4716.73±0.861.22±0.189.97±2.2633.63±1.51--Ketones000067-64-1propan-2-one0.76±0.090.88±0.02-14.26±1.235.14±0.12223.07±11.0784.68±0.19000078-93-3butan-2-one--0.40±0.1410.48±2.01-56.56±3.9931.05±0.16000431-03-8butane-2,3-dione --0.61±0.11----000107-87-9pentan-2-one ---18.37±1.11---000108-10-14-methylpentan-2-one-----1.84±0.181.27±0.00000589-38-8hexan-3-one -----2.24±0.173.57±0.17000600-14-6pentane-2,3-dione--0.85±0.20--2.12±0.0356.03±0.91000591-78-6hexan-2-one-----4.67±0.43-000108-83-82,6-dimethylheptan-4-one----3.45±0.35--000110-43-0heptan-2-one--0.32±0.10--5.71±0.304.89±0.08001120-72-52-methylcyclopentan-1-one-----0.76±0.14-000106-68-3octan-3-one11.31±1.766.85±0.19-5.08±1.077.98±0.99--000110-12-35-methylhexan-2-one------0.41±0.01000513-86-03-hydroxybutan-2-one 3.26±0.2510.13±0.040.57±0.103.86±0.3429.92±7.48--000116-09-61-hydroxypropan-2-one1.33±0.20-0.50±0.01----000110-93-06-methylhept-5-en-2-one---0.80±0.090.41±0.04--001120-73-62-methylcyclopent-2-en-1-one-----0.68±0.02-038284-27-4(3E,5E)-octa-3,5-dien-2-one--0.64±0.11----030086-02-3(3E,5E)-octa-3,5-dien-2-one--1.26±0.15---4.04±0.46000098-86-21-phenylethanone---2.84±0.123.47±0.23--001125-21-92,6,6-trimethylcyclohex-2-ene-1,4-dione--1.91±0.323.87±0.463.47±0.29--000080-71-72-hydroxy-3-methylcyclopent-2-en-1-one---2.38±0.68---Alcohols000067-63-0propan-2-ol-----45.73±3.2350.62±0.44000064-17-5ethanol1,811.64±54.151799.25±16.276.03±3.141,048.80±28.261,305.99±3.08128.56±7.56100.01±0.01000078-92-2butan-2-ol ---2.16±0.12-6.70±0.505.73±0.02000071-23-8propan-1-ol14.68±2.3224.56±0.04-----000078-83-12-methylpropan-1-ol111.91±4.03284.62±0.590.88±0.1950.88±3.62112.73±4.585.31±0.23-000584-02-1pentan-3-ol-----7.44±0.8311.56±0.00006032-29-7pentan-2-ol-------000071-36-3butan-1-ol3.20±0.781.81±0.09-15.18±0.5353.56±6.219.12±0.833.33±0.05000616-25-1pent-1-en-3-ol--2.74±0.55--66.74±5.6557.86±0.09016325-63-62,4,4-trimethylpentan-1-ol------2.89±0.10000123-51-33-methylbutan-1-ol662.89±67.761,455.05±2.682.36±0.93263.87±14.83931.46±38.1867.35±5.2182.71±0.20004798-44-1hex-1-en-3-ol-----5.46±0.652.51±0.04000071-41-0pentan-1-ol--2.96±0.62----000924-41-4hexa-1,5-dien-3-ol-----1.00±0.17-001576-95-0(Z)-pent-2-en-1-ol-----1.34±0.071.95±0.02000556-82-13-methylbut-2-en-1-ol0.85±0.141.48±0.001.26±0.27----000111-27-3hexan-1-ol 2.55±0.213.54±0.022.58±0.415.40±0.656.49±0.21--000108-82-72,6-dimethylheptan-4-ol3.02±0.36------000100-51-6phenylmethanol---14.95±0.37---000060-12-82-phenylethanol251.66±4.29474.04±17.526.54±0.6650.74±12.71263.41±25.30-19.74±2.74Carboxylic acid000064-19-7acetic acid111.70±16.3093.48±0.6824.27±3.82243.89±26.06309.68±7.30190.72±1.92343.94±3.49000064-18-6formic acid--0.24±0.01----000079-09-4propanoic acid--3.97±0.172.22±0.11--234.67±2.16000079-31-22-methylpropanoic acid3.83±0.505.34±0.041.29±0.1917.60±1.7911.39±0.6031.30±0.99234.52±1.39000107-92-6butanoic acid1.41±0.181.29±0.091.61±0.232.24±0.498.25±0.63580.07±1.60454.97±0.46000116-53-02-methylbutanoic acid------844.24±3.20000503-74-23-methylbutanoic acid11.21±1.426.17±0.332.47±0.1754.95±8.79102.02±2.17391.46±3.87-000109-52-4pentanoic acid6.87±0.15-3.34±0.31----000097-61-02-methylpentanoic acid------7.04±0.70001009-67-22-methyl-3-phenylpropanoic acid------1.16±0.40000646-07-14-methylpentanoic acid-----37.39±5.0910.02±0.50000142-62-1hexanoic acid11.81±0.33-4.72±0.554.81±0.198.44±0.1712.88±0.0813.29±2.30000080-59-1(E)-2-methylbut-2-enoic acid---4.61±0.45---000149-57-52-ethylhexanoic acid 13.93±1.23------000124-07-2octanoic acid -4.10±0.01-1.56±0.011.62±0.06--S-containings000074-93-1methanethiol-----4.09±1.684.78±0.47000075-18-3methylsulfanylmethane-----23.18±0.9211.72±0.35000110-02-1thiophene---2.17±0.23---001534-08-3S-methyl ethanethioate-----1.97±0.10-000624-92-0(methyldisulfanyl)methane--0.74±0.01--87.00±7.893.92±0.12003658-80-8(methyltrisulfanyl)methane-----39.53±0.77-003268-49-33-methylsulfanylpropanal1.71±0.122.11±0.090.60±0.122.78±0.003.56±0.2433.11±2.3055.83±5.04002179-57-93-(prop-2-enyldisulfanyl)prop-1-ene--0.42±0.05----001438-91-12-(methylsulfanylmethyl)furan------5.02±0.09005271-38-52-methylsulfanylethanol------7.17±0.47013327-56-5ethyl 3-methylsulfanylpropanoate1.70±0.211.89±0.01-2.55±0.64---000067-68-5methylsulfinylmethane------2.72±0.52066735-69-11-methylsulfanylpentan-3-one------4.18±0.45040878-72-62-(methylsulfanylmethyl)but-2-enal-----6.61±0.10-054974-63-93-methylsulfanylpropanenitrile------21.26±0.87000505-10-23-methylsulfanylpropan-1-ol5.77±0.2432.94±1.01-10.80±1.4822.21±0.0424.20±0.1828.14±1.89005834-16-23-methylthiophene-2-carbaldehyde-----2.98±0.12-N-containings000075-50-3N,N-dimethylmethanamine-----22.07±3.9896.75±3.16000078-82-02-methylpropanenitrile------11.20±0.10000107-12-0propanenitrile------1.56±0.07018936-17-92-methylbutanenitrile------8.58±0.29000625-28-53-methylbutanenitrile-----5.03±0.3751.40±0.27000110-86-1pyridine--0.09±0.01--4.92±1.184.51±0.04000109-06-82-methylpyridine -----8.62±2.399.05±0.28001647-11-62-methylidenebutanenitrile------3.06±0.07000109-08-02-methylpyrazine3.42±0.453.98±0.101.21±0.251.61±0.16-9.70±0.848.36±0.07000100-71-02-ethylpyridine-----18.07±0.0510.38±0.51001122-69-62-ethyl-6-methylpyridine------1.29±0.04000123-32-02,5-dimethylpyrazine 4.79±0.325.55±0.044.00±0.521.32±0.271.36±0.0423.22±1.7119.88±0.13000108-50-92,6-dimethylpyrazine0.55±0.06-0.47±0.07--32.16±2.3137.79±0.31013925-00-32-ethylpyrazine0.42±0.080.57±0.010.42±0.05--4.37±0.352.18±0.05005910-89-42,3-dimethylpyrazine-----3.68±0.192.93±0.05029460-90-02-propan-2-ylpyrazine------1.40±0.08000622-39-92-propylpyridine-----1.21±0.03-013925-03-62-ethyl-6-methylpyrazine1.64±0.272.29±0.080.24±0.03---16.94±0.03013360-64-02-ethyl-5-methylpyrazine3.11±0.524.08±0.011.26±0.17---2.22±0.10014667-55-12,3,5-trimethylpyrazine2.02±0.352.23±0.081.29±0.170.70±0.121.18±0.0116.88±1.3011.70±0.08013925-05-82-methyl-5-propan-2-ylpyrazine-----4.03±0.321.69±0.04018138-03-92-propylpyrazine-----0.61±0.040.39±0.01013360-65-13-ethyl-2,5-dimethylpyrazine3.95±0.574.82±0.211.86±0.22-4.42±0.1621.71±1.568.30±0.13013925-07-02-ethyl-3,5-dimethylpyrazine1.53±0.162.06±0.020.81±0.08----001124-11-42,3,5,6-tetramethylpyrazine---2.47±0.061.92±0.0413.20±0.70-000109-97-71H-pyrrole--0.49±0.09----017398-16-22-ethyl-3,5,6-trimethylpyrazine-----8.14±0.30-000100-47-0benzonitrile------4.25±0.48000872-50-41-methylpyrrolidin-2-one5.74±0.01-4.03±2.333.07±0.28---000541-46-83-methylbutanamide------12.62±1.65000140-29-42-phenylacetonitrile------16.14±1.45001072-83-91-(1H-pyrrol-2-yl)ethanone-----3.45±1.003.51±1.70Furans000534-22-52-methylfuran-----3.82±0.047.41±0.00003208-16-02-ethylfuran--2.10±0.88---9.71±0.41001192-62-71-(furan-2-yl)ethanone------3.28±0.30003777-69-32-pentylfuran--1.26±0.337.14±0.35---001708-29-82,5-dihydrofuran------2.64±0.04000098-01-1furan-2-carbaldehyde30.52±3.4717.33±0.190.79±0.153.97±0.454.80±0.50--000620-02-05-methylfuran-2-carbaldehyde0.80±0.060.73±0.07-1.42±0.141.15±0.00--000098-00-0furan-2-ylmethanol2.20±0.27-0.89±0.042.92±0.613.67±0.31121.12±4.017.51±0.10022122-36-74-methyl-2H-furan-5-one10.54±0.88--16.86±3.1233.27±2.11--000497-23-42H-furan-5-one--0.57±0.00----002407-43-42-ethyl-2H-furan-5-one------8.53±1.68Pyrans000100-73-23,4-dihydro-2H-pyran-2-carbaldehyde------7.11±0.01000118-71-83-hydroxy-2-methylpyran-4-one---30.22±8.7038.34±1.074.33±1.14-Oxolanes003299-32-92,4,5-trimethyl-1,3-dioxolane29.75±3.0441.59±1.09-----003188-00-92-methyloxolan-3-one --0.32±0.06----001679-47-63-methyloxolan-2-one1.97±0.260.41±0.03-1.37±0.272.24±0.04--000096-48-0oxolan-2-one2.51±0.324.69±0.080.81±0.021.69±0.084.47±0.053.69±0.013.30±0.37000695-06-75-ethyloxolan-2-one5.08±0.595.17±0.452.10±0.124.03±0.774.79±0.038.67±0.0814.11±0.77000104-67-65-heptyloxolan-2-one-----2.53±0.08-000104-61-05-pentyloxolan-2-one---1.20±0.151.77±0.10--Phenol000090-05-12-methoxyphenol 7.28±0.706.46±0.811.66±0.587.95±1.659.45±0.37--000128-37-02,6-ditert-butyl-4-methylphenol ---5.49±0.169.07±0.01--000108-95-2phenol 4.53±0.163.15±0.09-3.59±0.864.75±0.1653.63±1.0931.57±2.73002785-89-94-ethyl-2-methoxyphenol4.51±0.283.72±0.22-8.00±2.128.42±0.28--000106-44-54-methylphenol-----5.19±0.905.64±3.17000620-17-73-ethylphenol1.39±0.00------000123-07-94-ethylphenol---21.98±6.335.49±0.52--007786-61-04-ethenyl-2-methoxyphenol7.01±0.528.99±0.661.27±0.113.86±1.0841.45±0.942.14±0.14-Acetal000105-57-71,1-diethoxyethane36.11±7.0044.98±0.04--64.80±0.82--Benzene000108-88-3toluene --0.89±0.1852.78±5.4853.34±1.65--000100-41-4ethylbenzene--0.23±0.1075.87±34.2964.61±7.810.58±0.02-000106-42-31,4-xylene0.38±0.000.99±0.110.23±0.1366.96±32.6364.89±9.19--000108-38-31,3-xylene---131.97±68.62114.99±15.550.45±0.060.44±0.01000095-47-61,2-xylene---71.28±36.3366.46±9.09--000100-42-5styrene-13.42±0.10-8.95±1.2812.91±1.36--Hydrocarbon000109-66-0pentane--15.75±3.21----000110-54-3hexane-----40.82±1.49-003842-03-31,1-diethoxy-3-methylbutane-1.42±0.04-----000112-40-3dodecane-1.64±0.03----026456-76-8(E)-3,5,5-trimethylhex-2-ene------18.87±0.49000109-67-1pent-1-ene0.61±0.060.51±0.050.42±0.021.30±0.320.62±0.04--.

[0254]

[0255] [Example 3]

[0256] Analysis of Key Odorants in Edible Compositions

[0257] Key odorants, which are the main factors of flavor of the four types of sauces obtained in Example 1 above, were analyzed.

[0258] Specifically, the volatile aroma components in the headspace of the sample vials containing each of the four sources obtained in Example 1 were adsorbed and concentrated on a polymer film coated on a fiber (DVB / CAR / PDMS) through solid phase microextraction (SPME). The volatile aroma components separated by GC (gas chromatography) were subjected to GC-O (Gas Chromatography Olfactometry) equipped with an olfactory detection port (Olfactory Detection Port, ODP4, Gerstel) by a human evaluator who detected the odor (i.e., scent) of the separated components through the sense of smell and described the perceived odor or evaluated the intensity of the odor or the duration of odor activity. At this time, GC-O analysis was performed using HS-SPME-AEDA (Headspace Solid Phase Microextraction Aroma Extract Dilution Analysis Food Chemistry Volume 187, 15 November 2015, Pages 44-52, Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography-olfactometry (HS-SPME-GC-O): Altering sample amount, diluting the sample or adjusting split ratio?) with an aroma extraction dilution method to determine the relative odor influence of the aroma active ingredients of the sauce. GC-O was performed on each sample with different dilution ratios, and the FD Factor (Flavor Dilution Factor) value, which is the highest dilution ratio value at which the odor is recognized, was derived for each separated volatile aroma component.The higher the FD Factor value, the more the volatile aroma component has a recognizable odor activity even in a highly diluted state, i.e., a small amount. Therefore, components with high FD Factor values ​​can be evaluated as aroma components with strong perceived intensity in the four sauces obtained in Example 1, and the aroma characteristics of the four sauces appear as a combination of components selected as core aroma components. In addition, GC-MS was also performed on the concentrate obtained through SPME using the same method as in Example 2, and the components selected as core aroma components through GC-O were qualitatively analyzed.

[0259] As a result, as shown in Table 4, the key flavor components, which are the main factors of flavor, were identified in the four sauces obtained in Example 1. In particular, components 1 to 12 in Table 4 were confirmed to be key flavor components that were common to the four sauces. In addition, components 13 to 27 in Table 4 were confirmed to be components that exhibit the unique flavor characteristics of each of the four sauces.

[0260] No.CAS #Chemical name (IUPAC)Odor description1007452-79-1ethyl 2-methylbutanoateFruity2003268-49-33-methylsulfanylpropanalCooked potato3000096-48-0oxolan-2-oneCreamy4000078-84-22-methylpropanalMalty5014667-55-12,3,5-trimethylpyrazineNutty6000123-32-02,5-dimethylpyrazineNutty7000590-86-33-methylbutanalMalty8000123-51-33-methylbutan-1-olFermented9000503-74-23-methylbutanoic acidFermented10000096-17-32-methylbutanalMalty11000098-01-1furan-2-carbaldehydeCaramel12000098-00-0furan-2-ylmethanolCaramel13000075-18-3methylsulfanylmethaneSulfurous14000431-03-8butane-2,3-dioneButtery, Creamy15000624-92-0(methyldisulfanyl)methaneSulfurous, onion16003777-69-32-pentylfuranBeany17028588-74-12-methylfuran-3-thiolMeaty18003658-80-8(methyltrisulfanyl)methaneSulfurous, onion19013360-64-02-ethyl-5-methylpyrazineNutty20000064-19-7acetic acidAcidic21024683-00-92-isobutyl-3-methoxypyrazineChili - bell pepper22000620-02-05-methylfuran-2-carbaldehydeToasted, caramel,sweet23000872-50-41-methylpyrrolidin-2-oneFishy24000505-10-23-methylsulfanylpropan-1-olCooked potato,meaty-soup like25000090-05-12-methoxyphenolSmoky26002785-89-94-ethyl-2-methoxyphenolSmoky, clove27007786-61-04-ethenyl-2-methoxyphenolSmoky, woody, clove,

[0261]

[0262] [Example 4]

[0263] Analysis of the content ratio of key odorants in edible compositions

[0264] The content ratio of key odorants of the above four types of sources was analyzed.

[0265] Specifically, GC-MS was performed on each of the four sources in the same manner as in Example 2, and the GC peak area values ​​of components 1 to 12 in Table 4 that were common to the four sources were analyzed to derive the relative content ratio, and the results are shown in Table 5.

[0266] The values ​​listed in Table 5 represent the relative ratio of the relative GC peak area values ​​of the remaining components, with the GC peak area value of ethyl 2-methylbutanoate set to 1.

[0267] No.CAS #Chemical name (IUPAC)Sauce ASauce BSauce CSauce D1007452-79-1ethyl 2-methylbutanoate1.001.001.001.002003268-49-33-methylsulfanylpropanal0.510.836.064.923000096-48-0 oxolan-2-one0.320.382.013.224000078-84-22-methylpropanal1.030.606.492.635014667-55-12,3,5-trimethy lpyrazine0.180.351.134.056000123-32-02,5-dimethylpyrazine0.390.660.800.567000590-86-33-methylbuta nal5.787.8588.1628.738000123-51-33-methylbutan-1-ol39.6040.1411.116.329000503-74-23-methylbutanoic acid15.202.0667.6478.2910000096-17-32-methylbutanal5.423.9336.3716.7111000098-01-1fur an-2-carbaldehyde2.496.25242.95106.6112000098-00-0furan-2-ylmethanol4.333.6232.2523.48

[0268]

[0269] [Example 5]

[0270] Analysis of negative odorants present in edible compositions

[0271] Although known as flavoring components, we analyzed whether there were any components that did not contribute to the flavor characteristics of the sauce.

[0272] As a result, it was confirmed that the ingredients in Table 6 are known to have their own unique flavor and are included in the above four types of sauces, but do not exhibit a significant flavor in the above four types of sauces and have no effect at all on the flavor characteristics of the above four types of sauces.

[0273] No.CAS #Chemical name (IUPAC)Odor description1000107-92-6Butanoic acidpungent, cheesy2000109-52-4Pentanoic acidpungent, cheesy, foot smell-like3000078-70-63,7-dimethylocta-1,6-dien-3-ollemon4000064-17-5ethanolstrong alcoholic, ethereal medical5000431-03-8butane-2,3-dionestrong butter, sweet creamy, pungent caramel6001072-83-91-(1H-pyrrol-2-yl)ethanonebread, cocoa, hazelnut, walnut7000288-47-11,3-thiazolepyridine, nutty, meaty8003188-00-92-methyloxolan-3-onebread, buttery, nutty9000111-13-7octan-2-oneearthy, weedy, natural woody10000513-86-03-hydroxybutan-2-onesweet buttery, creamy, dairy, milky, fatty11001124-11-42,3,5,6-tetramethylpyrazinenutty, chocolate, coffee, cocoa12001192-62-71-(furan-2-yl)ethanonealmond, cocoa, caramel, coffee13000142-62-1hexanoic acidsour fatty, sweat, cheese14000111-14-8heptanoic acidrancid, sour cheesy, sweat15000124-19-6nonanalwaxy, aldehydic, fatty

[0274]

[0275] [실시예 6]

[0276] 식용 조성물의 맛 성분 분석

[0277] The taste components of the above four types of sauces, such as salinity, sugar concentration, and the contents of cations, anions, sugars, amino acids, peptides, nucleotides, organic acids, and fats, were analyzed, and the results are shown in Table 7.

[0278] Sauce ASauce BSauce CSauce DSalinity (%(w / w)) :Mohr method10.966.883.574.23Brix41.9030.2331.5033.58Cation(ppm)Na + 43346.9726855.6314025.0716572.10Ca2 + 549.83155.36129.30217.98K + 3834.752698.641384.791689.71Ma2 + 554.12259.94183.86205.18NH4 2+ 513.04345.94173.91205.58Anion(ppm)Cl - 70634.1646021.8126445.5030259.97PO4 3- 3322.042079.051550.691796.11SO4 2-2030.311551.27998.561180.26Monosaccharides(g / L)Glucose78.34185.66162.24148.64Fructose0.820.770.430.73Galactose0.330.120.300.51Arabinose0.520.360.040.08Mannose0.340.100.080.13Xylose0.060.020.050.09Disaccharides(g / L)Threhalose0.590.210.080.13Isomaltose9.965.072.873.28Maltose0.7344.221.531.40Sucrose0.552.100.250.42Saccharides Total (g / L)92.24238.63167.88155.40Amino acids(mg / L)Asp1866.59495.03239.83349.78Thr0.000.000.000.00Ser1246.86367.06211.00316.91Glu3638.94902.76498.00738.85Gly894.07191.56118.29182.99Ala2090.35437.98268.42415.39Cys0.000.000.000.00Val1821.25426.24223.41339.11Met666.96148.5798.97140.97Ile1527.31335.06167.74263.57Leu2747.59643.24333.59523.26Tyr678.67214.1885.11126.50Phe1740.44445.88215.09345.98Lys2557.11572.59279.94434.53His355.9597.2758.3670.75Arg2100.05731.46323.44469.77Pro963.28276.51226.14349.29TAA (Total)24895.426285.393347.345067.64Di peptidesEE91.0626.9712.8218.67ED17.245.031.832.77ES2.410.940.610.78DA6.271.920.881.24TE13.384.372.242.95EG5.201.470.630.88EA6.162.371.842.17DD8.862.600.951.45YY1.051.071.321.45YYY0.000.000.000.00PE4.781.600.911.19PG6.852.261.211.80PQ23.757.686.089.93AP55.2313.758.0311.62GP58.556.454.657.28TP53.4016.148.3612.14pEP42.7911.9524.7240.34pEE49.1913.537.8812.50pEQ50.1316.8419.4430.17pEG13.763.582.754.53p Totla155.8645.9154.7887.55rEQ4.301.020.851.20rEG5.691.480.731.01rEH4.941.190.921.18rEE5.140.810.510.73rEL6.410.320.450.75rEM4.500.300.340.57rEV6.950.670.530.87rEVG1.070.310.170.25r Total37.925.774.336.32Di peptides Total (mg / kg)547.98146.32111.48170.18Meatty peptidesLC0.000.000.000.00ECG0.000.000.000.00CGV0.000.000.000.00VM1.100.340.420.66FE6.141.991.141.66FQ3.271.280.801.13GSH0.090.100.070.08Meatty peptides Total (mg / kg)10.593.722.423.52Longer peptidesALDPLPT0.000.000.000.00DAPL0.000.000.000.00DGFP0.000.000.000.00DNEDTP0.000.000.000.00DVL1.790.710.590.80EEV0.310.140.120.12ESLPALP0.000.000.000.00EVGYGY0.000.000.000.00EVLK0.000.000.000.00FADSL0.000.000.000.00GGPF0.020.010.000.01GNPF0.030.010.000.01LAL0.070.040.020.03LDYY0.000.000.000.00LLL0.010.000.000.00LLQ0.140.050.040.06LPL0.000.000.000.00LPP P0.110.070.040.04MTTFTW0.160.040.000.00PLL0.000.000.000.00PPPPP0.150.050.0 30.06TPL0.500.180.030.06VLL0.040.010.010.02DGML0.000.000.000.00EEL0.450.13 0.070.09DTDEPN0.000.000.000.00PPPP0.850.250.130.22EEY0.170.070.050.05Longer peptides Total (mg / kg)4.801.771.141.56Total peptides (mg / kg)563.37151.80115.04175.26Nucleotides(g / L)IMP0.000.000.000.00GMP0.000.020.000.00Guanine0.030.020.020.0 2Hypoxanthine0.230.060.050.07Xanthine0.110.040.030.03Guanosine0.000.030.000.00INOSINE0.010.000.000.01Organic acid (mg / L)Citric2.200.970.380.55Malic0.010.220.020.02Succinic0.210.050.020.03Lactic2.480.530.450.76Formic0.000.000.000.00Acetic0.620.100.120.20Organic acid Total5.521.870.991.57FatTotal fat content (g / 100g)3.321.501.181.44Saturated fatty acid (g / 100g)0.740.340.260.30.

[0279]

[0280] [Example 7]

[0281] Physical property analysis of edible compositions

[0282] Viscosity was checked for the analysis of the above four types of source properties.

[0283] Specifically, a rotational viscometer (DV2T Viscometer, Brookfield) was used, and the viscosity, which is a physical property characteristic of the four sources, was measured under the viscosity measurement conditions of 25°C, 50 rpm, and 60 sec. The results are shown in Table 8.

[0284] Sauce ASauce BSauce CSauce D Viscosity 7654 cP5826 cP34340 cP3187 cP

[0285]

[0286] [Example 8]

[0287] Analysis of the Effect of Particle Size on Flavor Release in Edible Compositions

[0288] The flavor release effect was confirmed according to whether or not the fermented particles were milled during the manufacturing process of the above four types of sauces.

[0289] Specifically, sauces were manufactured using the seven fermented products in Table 1 that had undergone the pulverization process and the seven fermented products in Table 1 that had not. The particle size was measured for each manufactured sauce. In addition, the panelists performed a sensory evaluation for each manufactured sauce. 5 g of each sauce sample was poured into individual containers, and the overall flavor, including the intensity of each taste and aroma, was evaluated. Specifically, scores were given from 0 to 5 points according to the intensity in terms of umami, sourness, sweetness, saltiness, and richness, with a higher score given as the intensity increased.

[0290] As a result, as shown in Table 9, in the case of the sauce manufactured using the fermented product that did not go through the pulverization process, the proportion of large particles exceeding about 2.8 mm in size (diameter) was high at about 41%, whereas in the case of the sauce manufactured using the fermented product that went through the pulverization process, the proportion of small particles less than about 850 ㎛ in size (diameter) was high at about 82%, and the proportion of large particles exceeding about 2.8 mm in size (diameter) was significantly reduced to about 12%.

[0291] In addition, as shown in Table 10 and Fig. 1, it was confirmed that the flavor intensity of the sauce manufactured from the fermented product that went through the pulverization process was equal to or superior to that of the sauce manufactured from the unpulverized fermented product in all aspects of umami, sourness, sweetness, saltiness, and richness. In particular, it was confirmed that the flavor characteristics of the sauce manufactured from the fermented product that went through the pulverization process were stronger in terms of umami, saltiness, and richness than that of the sauce manufactured from the unpulverized fermented product.

[0292] Particle size distribution of sauce made from unpulverized fermented productParticle size distribution of sauce made from unpulverized fermented productOver 2.8 mmApproximately 41%Approximately 12%850 ㎛ to 2.8 mmApproximately 2%Approximately 6%Less than 850 ㎛Approximately 57%Approximately 82%Total 100%100%

[0293] UmamiSournessSweetSaltinessRichBefore Milling2.2542.752.753.5After Milling3.2542.7534.5

[0294] Although representative embodiments of the present disclosure have been described above as examples, the scope of the present disclosure is not limited to the specific embodiments described above, and a person having ordinary skill in the relevant field will be able to appropriately change the present disclosure within the scope described in the claims of the present disclosure.

Claims

An edible composition comprising ethyl 2-methylbutanoate and 3-methylsulfanylpropanal. In claim 1, The edible composition includes methylsulfanylmethane, 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, butane-2,3-dione, (methyldisulfanyl)methane, 3-methylbutan-1-ol, 2-pentylfuran, 2-methylfuran-3-thiol, 2,5-dimethylpyrazine, (methyltrisulfanyl)methane, 2-ethyl-5-methylpyrazine, 2,3,5-trimethylpyrazine, acetic acid, furan-2-carbaldehyde, 2-isobutyl-3-methoxypyrazine, 5-methylfuran-2-carbaldehyde, oxolan-2-one, furan-2-ylmethanol, 3-methylbutanoic acid, 1-methylpyrrolidin-2-one, 3-methylsulfanylpropan-1-ol, 2-methoxyphenol, An edible composition further comprising at least one selected from the group consisting of 4-ethyl-2-methoxyphenol and 4-ethenyl-2-methoxyphenol. In claim 1, The edible composition includes methylsulfanylmethane, 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, butane-2,3-dione, (methyldisulfanyl)methane, 3-methylbutan-1-ol, 2-pentylfuran, 2-methylfuran-3-thiol, 2,5-dimethylpyrazine, (methyltrisulfanyl)methane, 2-ethyl-5-methylpyrazine, 2,3,5-trimethylpyrazine, acetic acid, furan-2-carbaldehyde, 2-isobutyl-3-methoxypyrazine, 5-methylfuran-2-carbaldehyde, oxolan-2-one, furan-2-ylmethanol, 3-methylbutanoic acid, 1-methylpyrrolidin-2-one, 3-methylsulfanylpropan-1-ol, 2-methoxyphenol, An edible composition further comprising at least 10 kinds selected from the group consisting of 4-ethyl-2-methoxyphenol, and 4-ethenyl-2-methoxyphenol. In claim 1, The edible composition includes methylsulfanylmethane, 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, butane-2,3-dione, (methyldisulfanyl)methane, 3-methylbutan-1-ol, 2-pentylfuran, 2-methylfuran-3-thiol, 2,5-dimethylpyrazine, (methyltrisulfanyl)methane, 2-ethyl-5-methylpyrazine, 2,3,5-trimethylpyrazine, acetic acid, furan-2-carbaldehyde, 2-isobutyl-3-methoxypyrazine, 5-methylfuran-2-carbaldehyde, oxolan-2-one, furan-2-ylmethanol, 3-methylbutanoic acid, 1-methylpyrrolidin-2-one, 3-methylsulfanylpropan-1-ol, 2-methoxyphenol, An edible composition further comprising 20 or fewer species selected from the group consisting of 4-ethyl-2-methoxyphenol, and 4-ethenyl-2-methoxyphenol. In any one of claims 1 to 4, The above edible composition comprises oxolan-2-one and 2-methylpropanal; and An edible composition further comprising at least one selected from the group consisting of 2,3,5-trimethylpyrazine and 2,5-dimethylpyrazine. In any one of claims 1 to 5, An edible composition, wherein the edible composition further comprises 3-methylbutanal, 3-methylbutan-1-ol, and 3-methylbutanoic acid. In any one of claims 1 to 6, An edible composition further comprising 2-methylpropanal, 2-methylbutanal, 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, furan-2-carbaldehyde, oxolan-2-one, furan-2-ylmethanol, 3-methylbutanal, 3-methylbutan-1-ol, and 3-methylbutanoic acid. In any one of claims 1 to 7, An edible composition further comprising (methyldisulfanyl)methane, acetic acid, 2-isobutyl-3-methoxypyrazine, and 5-methylfuran-2-carbaldehyde. In any one of claims 1 to 8, An edible composition, wherein the edible composition further comprises 3-methylsulfanylpropan-1-ol. In any one of claims 1 to 9, An edible composition, wherein the concentration ratio of ethyl 2-methylbutanoate and 2-methylpropanal in the edible composition is 1:0.1 to 10. In any one of claims 1 to 10, An edible composition, wherein the concentration ratio of ethyl 2-methylbutanoate and 2-methylbutanal in the edible composition is 1:1 to 50. In any one of claims 1 to 11, An edible composition, wherein the concentration ratio of ethyl 2-methylbutanoate and 3-methylbutanal in the edible composition is 1:1 to 100. In any one of claims 1 to 12, An edible composition, wherein the concentration ratio of ethyl 2-methylbutanoate and 3-methylbutan-1-ol in the edible composition is 1:1 to 60. In any one of claims 1 to 13, An edible composition, wherein the concentration ratio of ethyl 2-methylbutanoate and 2,5-dimethylpyrazine in the edible composition is 1:0.1 to 1.

5. In any one of claims 1 to 14, An edible composition, wherein the concentration ratio of ethyl 2-methylbutanoate and 2,3,5-trimethylpyrazine in the edible composition is 1:0.05 to 6. In any one of claims 1 to 15, An edible composition, wherein the concentration ratio of ethyl 2-methylbutanoate and 3-methylsulfanylpropanal in the edible composition is 1:0.1 to 10. In any one of claims 1 to 16, An edible composition, wherein the concentration ratio of ethyl 2-methylbutanoate and furan-2-carbaldehyde in the edible composition is 1:0.5 to 300. In any one of claims 1 to 17, An edible composition, wherein the concentration ratio of ethyl 2-methylbutanoate and oxolan-2-one in the edible composition is 1:0.1 to 6. In any one of claims 1 to 18, An edible composition, wherein the concentration ratio of ethyl 2-methylbutanoate and furan-2-ylmethanol in the edible composition is 1:1 to 50. In any one of claims 1 to 19, An edible composition, wherein the concentration ratio of ethyl 2-methylbutanoate and 3-methylbutanoic acid in the edible composition is 1:0.5 to 100. In any one of claims 1 to 20, An edible composition, wherein the concentration ratio of ethyl 2-methylbutanoate and 2-methylpropanal in the edible composition is 1:0.5 to 7. In any one of claims 1 to 21, An edible composition, wherein the concentration ratio of ethyl 2-methylbutanoate and 2-methylbutanal in the edible composition is 1:3 to 40. In any one of claims 1 to 22, An edible composition, wherein the concentration ratio of ethyl 2-methylbutanoate and 3-methylbutanal in the edible composition is 1:5 to 90. In any one of claims 1 to 23, An edible composition, wherein the concentration ratio of ethyl 2-methylbutanoate and 3-methylbutan-1-ol in the edible composition is 1:5 to 45. In any one of claims 1 to 24, An edible composition, wherein the concentration ratio of ethyl 2-methylbutanoate and 2,5-dimethylpyrazine in the edible composition is 1:0.3 to 0.

9. In any one of claims 1 to 25, An edible composition, wherein the concentration ratio of ethyl 2-methylbutanoate and 2,3,5-trimethylpyrazine in the edible composition is 1:0.1 to 4.

5. In any one of claims 1 to 26, An edible composition, wherein the concentration ratio of ethyl 2-methylbutanoate and 3-methylsulfanylpropanal in the edible composition is 1:0.4 to 7. In any one of claims 1 to 27, An edible composition, wherein the concentration ratio of ethyl 2-methylbutanoate and furan-2-carbaldehyde in the edible composition is 1:2 to 250. In any one of claims 1 to 28, An edible composition, wherein the concentration ratio of ethyl 2-methylbutanoate and oxolan-2-one in the edible composition is 1:0.3 to 4. In any one of claims 1 to 29, An edible composition, wherein the concentration ratio of ethyl 2-methylbutanoate and furan-2-ylmethanol in the edible composition is 1:3 to 35. In any one of claims 1 to 30, An edible composition, wherein the concentration ratio of ethyl 2-methylbutanoate and 3-methylbutanoic acid in the edible composition is 1:1.5 to 80. In any one of claims 1 to 31, The above edible composition further comprises an ingredient that does not contribute to the flavor of the composition, An edible composition, wherein the component that does not contribute to the flavor of the composition is at least one selected from the group consisting of butanoic acid, pentanoic acid, 3,7-dimethylocta-1,6-dien-3-ol, ethanol, butane-2,3-dione, 1-(1H-pyrrol-2-yl)ethanone, 1,3-thiazole, 2-methyloxolan-3-one, octan-2-one, 3-hydroxybutan-2-one, 2,3,5,6-tetramethylpyrazine, 1-(furan-2-yl)ethanone, hexanoic acid, heptanoic acid, and nonanal. In any one of claims 1 to 32, The above edible composition further comprises an ingredient that does not contribute to the flavor of the composition, An edible composition, wherein the components that do not contribute to the flavor of the composition are butanoic acid, pentanoic acid, 3,7-dimethylocta-1,6-dien-3-ol, ethanol, butane-2,3-dione, 1-(1H-pyrrol-2-yl)ethanone, 1,3-thiazole, 2-methyloxolan-3-one, octan-2-one, 3-hydroxybutan-2-one, 2,3,5,6-tetramethylpyrazine, 1-(furan-2-yl)ethanone, hexanoic acid, heptanoic acid, and nonanal. In any one of claims 1 to 33, An edible composition comprising an edible fermented product. In any one of claims 1 to 34, An edible composition comprising an edible fermented product obtained by fermenting at least one selected from the group consisting of grains and fish. In any one of claims 1 to 35, An edible composition comprising fermented grains. In any one of claims 1 to 36, An edible composition having a paste formulation. In any one of claims 1 to 37, The above edible composition has a viscosity of 2,000 cP to 40,000 cP. In any one of claims 1 to 38, An edible composition, wherein the edible composition is not in a solution state. In any one of claims 1 to 39, An edible composition, wherein the edible composition is not perilla oil. In any one of claims 1 to 40, An edible composition, wherein the edible composition is not soy sauce. In any one of claims 1 to 41, An edible composition, wherein the edible composition does not contain at least one selected from the group consisting of guaiacol, 2,5-dimethyl-4-hydroxy-3(2H)furanone (DMHF), and 2-ethyl-4-hydroxy-5-methyl-3(2H)furanone (HEMF). In any one of claims 1 to 42, An edible composition, wherein the edible composition does not contain soy sauce. In any one of claims 1 to 43, An edible composition, wherein the edible composition does not contain roasted grain. In any one of claims 1 to 44, An edible composition, wherein the edible composition does not contain at least one selected from the group consisting of 4-hydroxy-2,5-dimethyl-3(2H)-furanone, acetic acid, and maltol. In any one of claims 1 to 45, An edible composition comprising 4-hydroxy-2,5-dimethyl-3(2H)-furanone at a concentration of less than 25,000 μg / mL. In any one of claims 1 to 46, An edible composition comprising acetic acid at a concentration of less than 8,000 μg / mL. In any one of claims 1 to 47, An edible composition comprising maltol at a concentration of less than 7,000 μg / mL. In any one of claims 1 to 48, An edible composition, wherein the edible composition is not balsamic vinegar or a parmesan cheese flavoring composition. In any one of claims 1 to 49, An edible composition comprising salt in a concentration of 3 wt% or more based on the total weight of the composition. In any one of claims 1 to 50, The above edible composition comprises sodium ions (Na + ) at a concentration of 400 ppm (w / w) or more. In any one of claims 1 to 51, An edible composition, wherein the total fat content contained in the edible composition is 1 wt% to 4 wt% based on the total weight of the composition. In any one of claims 1 to 52, An edible composition, wherein the edible composition does not exhibit the aroma or taste of cheese. In any one of claims 1 to 53, An edible composition, wherein the edible composition does not contain at least one selected from the group consisting of igustrazine, butyl lactate, and ethyl butyrate. A food composition comprising an edible composition according to any one of claims 1 to 54. In claim 55, A food composition, wherein the food composition is not a beverage. A method for enhancing the flavor of a food, comprising the step of adding to the food an edible composition according to any one of claims 1 to 54. In claim 57, A method, wherein the flavor comprises at least one flavor selected from the group consisting of Umami, Sourness, Sweetness, Saltiness, Rich, Spicy, Fruity, Cooked potato, Creamy, Malty, Nutty, Fermented, Caramel, Sulfurous, Buttery, Onion, Beany, Meaty, Acidic, Chili, Toasted, Fishy, ​​Meaty-soup like, Smokey, Clove, Savory, Grainy and Woody. In claim 57, A method wherein the above food is not a beverage. In claim 57, A method wherein the above flavor does not include cheese flavor. A method for producing an edible composition according to any one of claims 1 to 54, comprising the steps of: fermenting grains or fish; and mixing the fermented product obtained in the fermentation step. In claim 61, A method further comprising a step of crushing the fermented product obtained in the above fermentation step.

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