Agent for suppressing unpleasant taste, flavoring composition for suppressing unpleasant taste, and method for suppressing unpleasant taste

Abstract

The present invention relates to an agent for suppressing an unpleasant taste stemming from a high-intensity sweetener, said agent containing one or more active ingredients selected from the group consisting of lauric acid, trans-2-decenal, dodecanal, decanoic acid, anethole, nerol, tarragon essential oil, delta undecalactone, methyl cinnamate, gamma heptalactone, sweet fennel essential oil, 5-methyl-2-phenyl-2-hexenal, cassia essential oil, massoia lactone, 2-methylundecanal, thyme essential oil, trans-2-undecenal, and hedione.

Description

Unpleasant taste inhibitor, flavor composition for suppressing unpleasant taste, method for suppressing unpleasant taste

[0001] The present invention relates to an unpleasant taste inhibitor, a flavor composition for suppressing unpleasant taste, and a method for suppressing unpleasant taste for suppressing unpleasant taste derived from high-intensity sweeteners.

[0002] In recent years, as sweetening components, high-intensity sweeteners such as steviol glycosides and acesulfame K have been widely used. High-intensity sweeteners are lower in calories than general sweeteners such as sucrose, glucose, and fructose, and have a sweetness intensity of several tens to several thousand times that of sucrose. Considering lifestyle diseases such as obesity and diabetes associated with excessive intake of sugars such as sucrose, such high-intensity sweeteners are excellent sweeteners. However, when consuming high-intensity sweeteners, unpleasant tastes such as a peculiar bitter taste and astringency may be felt as aftertastes. Therefore, technologies for improving the unpleasant taste of high-intensity sweeteners are required.

[0003] For example, Patent Document No. 1 describes a bitterness inhibitor for suppressing the bitterness of acesulfame K, which contains an uronic acid glycoside of flavonoid. Further, Patent Document No. 2 describes a flavor improver for high-intensity sweeteners composed of dodecenoic acid.

[0004] Japanese Patent Application Laid-Open No. 2017-165730 Japanese Patent Application Laid-Open No. 2020-188702

[0005] An object of the present invention is to provide a new unpleasant taste inhibitor, a flavor composition for suppressing unpleasant taste, and a method for masking unpleasant taste that can effectively suppress unpleasant taste caused by high-intensity sweeteners.

[0006] The bitter taste sensation in humans is mainly borne by Taste type 2 receptor (TAS2R), a bitter receptor expressed in taste buds on the tongue and oral cavity. Also, 25 types of bitter receptors have been identified in humans. Among these, TAS2R4 and TAS2R14 are known as bitter receptors to which steviol glycosides bind, and TAS2R31 and TAS2R43 are known as bitter receptors to which acesulfame K binds.

[0007] The inventors conducted assays to identify antagonists for the bitter taste receptors that bind to sweeteners, and narrowed down the candidate masking components. Furthermore, they screened the candidate masking components by sensory evaluation and succeeded in finding components that actually exhibited a masking effect (inhibitory effect).

[0008] The present invention relates to the following unpleasant taste inhibitors: an unpleasant taste inhibitor comprising one or more active ingredients selected from the group consisting of lauric acid, trans-2-decenal, dodecanal, decanoic acid, anethole, nerol, tarragon essential oil, deltoid decalactone, methyl cinnamate, gammaheptalactone, sweet fennel essential oil, 5-methyl-2-phenyl-2-hexenal, cassia essential oil, massoialactone, 2-methylundecanal, thyme essential oil, trans-2-undecenal, and hedione, wherein the unpleasant taste is derived from a high-intensity sweetener.

[0009] A fragrance composition for suppressing unpleasant tastes derived from high-intensity sweeteners, containing as an active ingredient one or more selected from the group consisting of lauric acid, trans-2-decenal, dodecanal, decanoic acid, anethole, nerol, tarragon essential oil, deltoid decalactone, methyl cinnamate, gammaheptalactone, sweet fennel essential oil, 5-methyl-2-phenyl-2-hexenal, cassia essential oil, and massoiaractone.

[0010] According to the present invention, it is possible to provide a novel unpleasant taste inhibitor, an unpleasant taste inhibitor flavor composition, and a method for inhibiting unpleasant taste that can effectively suppress unpleasant tastes caused by high-intensity sweeteners.

[0011] <Unpleasant Taste Suppressant> The unpleasant taste suppressant of this embodiment effectively suppresses unpleasant tastes derived from high-intensity sweeteners. Here, high-intensity sweeteners are sweeteners that have a sweetness several hundred to several thousand times higher than sucrose, and examples include sucralose, aspartame, acesulfame potassium, saccharin, sodium saccharin, stevia extract, steviol glycosides, neotame, alitame, monatin, thaumatin, neohesperidin dihydrochalcone, perillartin, thaumatin, licorice extract, glycyrrhizin, monk fruit extract, mogroside, and hydrangea extract, phyllodulcin, etc. These may be used individually or in combination. Steviol glycosides are a group of compounds that cause sweetness derived from stevia and are the main components of stevia sweeteners. Steviol glycosides include stevioside, rebausidoside A, rebausidoside B, rebausidoside C, rebausidoside E, rebausidoside F, etc. When steviol glycosides are used as high-intensity sweeteners, it is sufficient that at least one of these compounds is included. The unpleasant taste suppressant of this embodiment can be used without being limited to the type of high-intensity sweetener, but from the viewpoint of frequent use as a high-intensity sweetener and the tendency for unpleasant taste to occur, its use with acesulfame potassium, steviol glycosides, and stevia extract is particularly preferred.

[0012] In this invention, the unpleasant taste derived from high-intensity sweeteners refers to unpleasant bitterness, astringency (astringency), and bitterness that arise from the aftertaste of high-intensity sweeteners, and in particular, refers to bitterness and astringency.

[0013] The unpleasant taste inhibitor of this embodiment contains one or more active ingredients selected from the following group: lauric acid, trans-2-decenal, dodecanal, decanoic acid, anethole, nerol, tarragon essential oil, deltoid decalactone, methyl cinnamate, gammaheptalactone, sweet fennel essential oil, 5-methyl-2-phenyl-2-hexenal, cassia essential oil, massoialactone, 2-methylundecanal, thyme essential oil, trans-2-undecenal, hedione.

[0014] The above-mentioned active ingredients were identified through an assay to determine antagonists for bitter taste receptors to which steviol glycosides bind (TAS2R4, TAS2R14) and bitter taste receptors to which acesulfame potassium binds (TAS2R31, TAS2R43). The resulting candidate components were further screened by sensory evaluation, and the masking effect was actually observed in the components identified. The above-mentioned active ingredients can effectively suppress (mask) the unpleasant taste derived from high-intensity sweeteners. Here, the suppression of unpleasant taste is achieved by the antagonist compound antagonistically inhibiting the binding of high-intensity sweeteners to bitter taste receptors, thereby suppressing the response of the bitter taste receptors.

[0015] Among the above active ingredients, lauric acid, trans-2-decenal, dodecanal, decanoic acid, anethole, nerol, tarragon essential oil, deltoid decalactone, methyl cinnamate, gammaheptalactone, sweet fennel essential oil, 5-methyl-2-phenyl-2-hexenal, cassia essential oil, massoialactone, 2-methylundecanal, and thyme essential oil are preferred from the viewpoint of high unpleasant taste suppression effect derived from steviol glycosides, and lauric acid, trans-2-decenal, dodecanal, decanoic acid, and anethole are more preferred from the viewpoint of high unpleasant taste suppression effect.

[0016] Furthermore, as an anti-unpleasant taste agent, it is preferable that the flavor of the active ingredient itself does not impair the original flavor of the food or beverage. From this viewpoint, lauric acid, trans-2-decenal, dodecanal, decanoic acid, anethole, nerol, tarragon essential oil, deltoid decalactone, methyl cinnamate, gammaheptalactone, sweet fennel essential oil, 5-methyl-2-phenyl-2-hexenal, cassia essential oil, trans-2-undecenal, massoiaractone, and hedione are preferred, and lauric acid, trans-2-decenal, dodecanal, nerol, deltoid decalactone, methyl cinnamate, massoiaractone, and hedione are more preferred.

[0017] By adding the unpleasant taste inhibitor of this embodiment to food and beverages containing high-intensity sweeteners, unpleasant tastes originating from high-intensity sweeteners can be effectively suppressed. Therefore, the unpleasant taste inhibitor of this embodiment is useful as a food and beverage additive for suppressing unpleasant tastes. The method for suppressing unpleasant tastes will be described later.

[0018] <Flavor Composition for Suppressing Unpleasant Tastes> The flavor composition for suppressing unpleasant tastes of this embodiment contains the active ingredients listed in the unpleasant taste suppressant of this embodiment. The flavor composition for suppressing unpleasant tastes of this embodiment can effectively suppress unpleasant tastes derived from high-intensity sweeteners.

[0019] The amount of the unpleasant taste inhibitor in the flavor composition for suppressing unpleasant tastes is preferably 0.0002 to 15000 ppm by mass, and more preferably 0.002 to 1500 ppm by mass, from the viewpoint of the masking effect and the influence of the aroma of the unpleasant taste inhibitor itself on food and beverages.

[0020] The flavor composition for suppressing unpleasant taste in this embodiment preferably contains flavor components from the viewpoint of imparting aroma. Examples of flavor components include essential oils, natural fragrances, and synthetic fragrances described in "Collection of Well-Known and Conventional Technologies (Fragrances), Part II: Food Flavors" (published January 14, 2000, Japan Patent Office). These flavor components can be included individually or in combination of two or more.

[0021] The content of the fragrance component in the fragrance composition for suppressing unpleasant taste of this embodiment is preferably 100 to 900,000 ppm by mass, and more preferably 10,000 to 200,000 ppm by mass, from the viewpoint of fragrance imparting.

[0022] The flavor composition for suppressing unpleasant taste according to this embodiment may contain additives commonly used in flavor compositions, if necessary. Examples of additives include antioxidants, preservatives, antibacterial agents, and pH adjusters. These additives can be included individually or in combination of two or more.

[0023] Antioxidants include butylhydroxytoluene, butylhydroxyanisole, citric acid, glutathione, selenium, lycopene, vitamin A, vitamin E, vitamin C, as well as pyrrolopyrrole derivatives, free radical scavengers obtained from extracts of various plants, and enzymes with antioxidant properties such as superoxide dismutase and glutathione peroxidase.

[0024] Examples of preservatives and antibacterial agents include benzoic acid, sodium benzoate, isopropyl parahydroxybenzoate, isobutyl parahydroxybenzoate, ethyl parahydroxybenzoate, methyl parahydroxybenzoate, butyl parahydroxybenzoate, propyl parahydroxybenzoate, sodium sulfite, sodium hyposulfite, potassium pyrosulfite, sorbic acid, potassium sorbate, sodium dehydroacetate, thujaplicin, Aralia cordata extract, Styrax japonica extract, Artemisia capillaris extract, oolong tea extract, Salvia officinalis extract, enzymatically hydrolyzed Job's tears extract, tea catechins, apple polyphenols, pectin hydrolysates, chitosan, lysozyme, and ε-polylysine.

[0025] Examples of pH adjusters include adipic acid, citric acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, DL-tartaric acid, L-tartaric acid, DL-potassium bitartrate, L-potassium bitartrate, DL-sodium tartrate, L-sodium tartrate, potassium carbonate (anhydrous), sodium bicarbonate, sodium carbonate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, disodium dihydrogen pyrophosphate, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate, and sodium dihydrogen phosphate.

[0026] By adding the flavoring composition for suppressing unpleasant taste according to this embodiment to food and beverages containing high-intensity sweeteners, unpleasant tastes originating from high-intensity sweeteners can be effectively suppressed. The method for suppressing unpleasant tastes will be described later.

[0027] <Food and Beverages> The food and beverages of this embodiment contain a high-intensity sweetener and the unpleasant taste suppressant of this embodiment or the unpleasant taste suppression flavor composition of this embodiment. This provides food and beverages in which the unpleasant taste derived from the high-intensity sweetener is effectively suppressed.

[0028] The amount of the unpleasant taste suppressant in food and beverages is preferably 1 ppt to 10 ppm by mass, and more preferably 1 ppt to 1 ppm by mass, from the viewpoint of suppressing unpleasant tastes. Furthermore, the amount of the unpleasant taste suppressant in food and beverages is preferably 0.00005 to 0.5 parts by mass, and more preferably 0.00005 to 0.05 parts by mass, per 100 parts by mass of the high-intensity sweetener.

[0029] The content of the flavoring composition for suppressing unpleasant tastes in food and beverages is preferably 1 ppt to 2000 ppm by mass, and more preferably 1 ppt to 1000 ppm by mass, from the viewpoint of suppressing unpleasant tastes. Furthermore, the content of the flavoring composition for suppressing unpleasant tastes in food and beverages is preferably 0.00005 to 5000 parts by mass, and more preferably 0.00005 to 2000 parts by mass, per 100 parts by mass of the high-intensity sweetener.

[0030] The high-intensity sweeteners are the same as those listed in the unpleasant taste suppressant of this embodiment, including preferred embodiments.

[0031] The amount of high-intensity sweetener in the food and beverage of this embodiment is preferably 50 to 300 ppm by mass, more preferably 80 to 300 ppm by mass, and particularly preferably 120 to 250 ppm by mass, from the viewpoint of imparting a desirable sweetness to the food and beverage.

[0032] The food and beverages of this embodiment may contain various compounding agents and additives commonly used in food and beverages, as needed. For example, in addition to the antioxidants, known preservatives and antibacterial agents, and pH adjusters mentioned above, other examples include sweeteners other than high-intensity sweeteners, acidulants, bulking agents, colorants, emulsifiers, functional substances, existing flavor enhancers, milk components, nitrogen-containing compounds such as amino acids and peptides, various flavoring materials, surfactants, abrasives, binders, wetting agents, and other solvents. Two or more of these compounding agents and additives may be used in any combination.

[0033] Sweeteners other than high-intensity sweeteners include, for example, sugar, fructose, lactose, glucose, palatinose, maltose, trehalose, sorbitol, erythritol, maltitol, reduced palatinose, xylitol, lactitol syrup, and oligosaccharides. Acidulants include acetic acid, lactic acid, and citric acid. Bulking agents include sugars, polysaccharides, modified starch, casein, gelatin, carboxymethylcellulose, and lecithin. Examples of pigments include natural pigments and organic synthetic pigments. Specifically, these include hibiscus pigment, huckleberry pigment, plum pigment, seaweed pigment, duberry pigment, grape juice pigment, blackberry pigment, blueberry pigment, mulberry pigment, Morello cherry pigment, red currant pigment, loganberry pigment, paprika powder, malt extract, rutin, flavonoids, red cabbage pigment, red radish pigment, adzuki bean pigment, turmeric pigment, olive tea, cowberry pigment, chlorella powder, saffron pigment, perilla pigment, strawberry pigment, chicory pigment, pecan nut pigment, red yeast rice pigment, safflower pigment, purple sweet potato pigment, lac pigment, spirulina pigment, onion pigment, tamarind pigment, chili pepper pigment, gardenia pigment, caramel pigment, gromwell pigment, rosewood pigment, krill pigment, orange pigment, carrot carotene, Blue No. 1, Yellow No. 4, Green No. 3, etc.

[0034] Examples of emulsifiers include fatty acid monoglycerides, fatty acid diglycerides, fatty acid triglycerides, propylene glycol fatty acid esters, sucrose fatty acid esters, polyglycerin fatty acid esters, lecithin, enzyme-treated lecithin, starch, modified starch, dextrin, sorbitan fatty acid esters, quillaja extract, gum arabic, tragacanth gum, guar gum, karaya gum, xanthan gum, pectin, alginic acid and its salts, carrageenan, gelatin, and casein.

[0035] Functional substances refer to substances that have nutritional or biological regulatory functions, such as docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), DHA and / or EPA-containing fish oil, linoleic acid, gamma-linolenic acid, alpha-linolenic acid, lecithin, diacylglycerol and other animal and plant oils and their derivatives, plant and animal extracts such as rosemary, sage, perilla oil, chitin, chitosan, royal jelly, propolis, vitamin A, vitamin D, vitamin E, vitamin F, vitamin K, etc. Vitamins such as enzyme Q10 and alpha-lipoic acid, coenzymes and their derivatives, polyphenols such as gamma-oryzanol, catechin, anthocyanin, isoflavone, rutin, chlorogenic acid, and theaflavin, dietary fiber such as indigestible dextrin, carbohydrates such as palatinose, xylitol, and oligosaccharides, salts such as calcium citrate and malate (CCM), milk protein-derived substances such as casein phosphopeptides, lactoferrin, and milk peptides, lactic acid bacteria, heme iron, sodium fluoride Examples include fluorides such as potassium fluoride, stannous fluoride, strontium fluoride, and sodium monofluorophosphate; water-soluble phosphate compounds such as potassium salts and sodium salts of orthophosphates; tranexamic acid, epsilon-aminocaproic acid, dl-tocopheryl acetate, α-bisabolol, dihydrocholesterol, chlorohexidine salts, azulene, glycyrrhetin, glycyrrhetinic acid, glycyrrhizic acid and its salts; chelating phosphate compounds such as sodium copper chlorophyllin, chlorophyll, and glycerophosphate; copper compounds such as copper gluconate; aluminum lactate, strontium chloride, potassium nitrate, hydroxamic acid and its derivatives; sodium tripolyphosphate, methoxyethylene, epidihydrocholesterol, allantoin chlorohydroxyaluminum, ascorbic acid, lysozyme chloride, isopropylmethylphenol, benzethonium chloride, cetylpyridinium chloride, trichlorocarbanilide, zinc citrate, and Phellodendron amurense extract.

[0036] Dairy components include raw milk, cow's milk, whole milk powder, skim milk powder, and fresh cream, as well as milk proteins such as casein and whey, and other milk-derived products from goats, sheep, and other animals, or their hydrolysates.

[0037] Examples of known flavor-improving materials include sucralose, cyclodextrin, theanine, hesperidin glycosides, and sugarcane extract.

[0038] Various flavoring materials can be used, such as natural fragrances, natural essential oils, and various synthetic fragrances. These fragrances are not particularly limited as long as they can be used in food and beverages, pharmaceuticals, cosmetics, and oral care products, but examples include esters, aldehydes, (thio)ethers, alcohols, ketones, lactones, carboxylic acids, aliphatic hydrocarbons, nitrogen-containing heterocyclic compounds, sulfur-containing heterocyclic compounds, amines, thiols, phenols, and essential oils. Specific compounds include acetaldehyde, ethyl acetoethyl, acetophenone, anethole, anisaldehyde, amyl alcohol, α-amyl cinnamaldehyde, allylcyclohexanepropionate, methyl anthranilate, ambretlide, ionone, isoamyl alcohol, isoeugenol, isoamyl isovalerate, ethyl isovalerate, isothiocyanates, allyl isothiocyanate, isovaleraldehyde, isobutanol, isobutyraldehyde, isopropanol, isopentylamine, indole and its derivatives, γ-undecalactone, ethyl acetate, mixtures of 2-ethyl-3,5-dimethylpyrazine and 2-ethyl-3,6-dimethylpyrazine, ethyl thioacetate, ethyl vanillin, 2-ethylpyrazine, ethyl butyrate, 2-ethyl-3-methylpyrazine, and 2-ethyl-5-methylpyrazine , 5-ethyl-2-methylpyrazine, ethylmethylphenylglycidate, ethyl lactate, eugenol, octanal, ethyl octanoate, capsaicin, carbyl acetate, carvon, isoamyl formate, geranyl formate, citronellyl formate, cinnamic acid, ethyl cinnamate, methyl cinnamate, ketones, geraniol, isoamyl acetate, ethyl acetate, geranyl acetate, cyclohexyl acetate, citronellyl acetate, cinnamyl acetate, terpinyl acetate, phenethyl acetate, butyl acetate, benzyl acetate, l-menthyl acetate, linalyl acetate, ethyl salicylate, methyl salicylate, 2,3-diethyl-5-methylpyrazine, allyl cyclohexylpropionate, citral, citronellal, citronellol, 1,8-cineole, dimethyl sulfide, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,6-Dimethylpyridine, Gingerol, Cinnamyl Alcohol, Cinnamaldehyde, Spiranthol, Thymol, Decanal, Decanol, Ethyl Decanoate, 5,6,7,8-Tetrahydroquinoxaline, 2,3,5,6-Tetramethylpyrazine, Terpineol, 2,3,5-Trimethylpyrazine, γ-Nonalactone, Vanillyl Butyl Ether, Vanillin, Paramethylacetophenone, Valeraldehyde, Hydroxycitronellal, Hydroxycitronellal Dimethyl Tylacetal, pinene, piperidine, piperine, piperonalpyrazine, pyrrolidine, isoamyl phenylacetate, isobutyl phenylacetate, ethyl phenylacetate, 2-(3-phenylpropyl)pyridine, phenethylamine, phenoxyethyl isobutyrate, fencone, butanol, butylamine, butyraldehyde, furfural and its derivatives, pulegone, propanol, propionaldehyde, propionic acid, isoamyl propionate, ethyl propionate Benzyl propionate, hexanoic acid, allyl hexanoate, ethyl hexanoate, hexanal, hexenol, ethyl heptanoate, perillaldehyde, benzyl alcohol, benzaldehyde, 2-pentanol, 1-penten-3-ol, d-borneol, maltol, methyl anthranilate, N-methyl anthranilate methyl, methyl epijasmonate, 5-methylquinoxaline, 6-methylquinoline, 5-methyl-6,7-dihydro-5H-cyclopenta Examples include pyrazine, methyl β-naphthyl ketone, 2-methylpyrazine, 2-methylbutanol, 3-methyl-2-butanol, 2-methylbutyraldehyde, 3-methyl-2-butenal, 3-methyl-2-butenol, menthyl acetate, various menthol isomers such as l-menthol, menthone, butyric acid, isoamyl butyrate, ethyl butyrate, cyclohexyl butyrate, butyl butyrate, gamma and delta-lactones with 4 to 12 carbon atoms, linalyl acetate, linalool, and limonene.

[0039] Specific essential oils include anise oil, anise star oil, bergamot oil, basil oil, laurel leaf oil (West Indian), galbanum oil, apple oil, apricot oil, camphor oil, buchu leaf oil, cardamom seed oil, cassia bark oil, spiderwort flower oil (Roman), cinnamon bark oil, cinnamon leaf oil, clove bud oil, cognac green oil, coriander oil, cubeba oil, dwarf fennel oil, garlic oil, ginger oil, petigrain oil, lemon oil, lime oil, orange oil, citrus oil, cedar leaf oil, citronella oil, patchouli oil, eucalyptus oil, bay oil, grapefruit oil, mandarin oil, sandalwood oil, juniper berry oil, rose oil, ylang-ylang oil, and tannin oil. Examples include geranium oil, wintergreen oil, clove oil, sage oil, cardamom oil, coriander oil, lime oil, yuzu oil, lavender oil, rosemary oil, laurel oil, perilla oil, chamomile oil, caraway oil, marjoram oil, celery oil, bay oil, origanum oil, pine needle oil, neroli oil, jasmine oil, patchouli oil, paracles oil, orris concrete, rose absolute, orange blossom absolute, vanilla absolute, patchouli absolute, or processed products of these (pre-distillate cut, post-distillate cut, fractional distillation, liquid-liquid extraction, essence production, powdered fragrance production, etc.).

[0040] Other solvents include ethanol, propylene glycol, glycerin, edible oils and fats, and MCT.

[0041] The food and drink products of this embodiment include health foods, functional foods, foods for specified health uses, foods for patients, and the like. Specific examples of food and drink products include, for example, beverages such as tea beverages, coffee beverages, soft drinks, carbonated beverages, nutritional beverages, fruit beverages, lactic acid beverages, etc., beer or beer-taste beverages, other alcoholic beverages, noodles such as buckwheat noodles, udon noodles, Chinese noodles, instant noodles, etc., candies, chocolates, snacks, biscuits, jellies, jams, creams, baked confectioneries, breads, etc., processed fishery and livestock foods such as kamaboko, ham, sausage, etc., dairy products such as processed milk, fermented milk, etc., fats and oils and processed fat and oil foods such as salad oil, tempura oil, margarine, mayonnaise, shortening, whipped cream, dressing, etc., seasonings such as sauces, tare, etc., retort pouch foods such as curry, stew, donburi, rice porridge, mixed rice, etc., and frozen confectioneries such as ice cream, sherbet, shaved ice, etc.

[0042] <Method for suppressing unpleasant taste> The method for suppressing unpleasant taste of this embodiment is characterized in that an inhibitor for suppressing unpleasant taste of this embodiment or a flavor composition for suppressing unpleasant taste of this embodiment is added to a food and drink product containing a high-intensity sweetener. By adding an inhibitor for suppressing unpleasant taste or a flavor composition for suppressing unpleasant taste to a food and drink product containing a high-intensity sweetener, the unpleasant taste derived from the high-intensity sweetener can be effectively suppressed.

[0043] The addition amount of the inhibitor for suppressing unpleasant taste to the food and drink product is the same as that including the addition amounts and preferred embodiments described in the description of the food and drink products of this embodiment.

[0044] The addition amount of the flavor composition for suppressing unpleasant taste to the food and drink product is the same as that including the addition amounts and preferred embodiments described in the description of the food and drink products of this embodiment.

[0045] The high-intensity sweeteners are the same as those including the sweeteners and preferred embodiments described in the inhibitor for suppressing unpleasant taste of this embodiment.

[0046] The food and drink products are the same as those including the food and drink products and preferred embodiments described in the food and drink products of this embodiment. The content of the high-intensity sweetener in the food and drink product is the same as that including the content and preferred embodiments described in the description of the food and drink products of this embodiment.

[0047] As described above, the following matters are disclosed in this specification. [1] An off-flavor inhibitor containing one or more active ingredients selected from the group consisting of lauric acid, trans-2-decenal, dodecanal, decanoic acid, anethole, nerol, tarragon essential oil, delta-undecalactone, methyl cinnamate, gamma-heptalactone, sweet fennel essential oil, 5-methyl-2-phenyl-2-hexenal, cassia essential oil, massoia lactone, 2-methylundecanal, thyme essential oil, trans-2-undecenal, and hedione, wherein the off-flavor is derived from a high-intensity sweetener. [2] The off-flavor inhibitor according to [1], wherein the high-intensity sweetener is steviol glycoside or acesulfame potassium. [3] The off-flavor inhibitor according to [1] or [2], wherein the off-flavor is bitterness or astringency. [4] A flavor composition for suppressing off-flavor derived from a high-intensity sweetener, containing one or more selected from the group consisting of lauric acid, trans-2-decenal, dodecanal, decanoic acid, anethole, nerol, tarragon essential oil, delta-undecalactone, methyl cinnamate, gamma-heptalactone, sweet fennel essential oil, 5-methyl-2-phenyl-2-hexenal, cassia essential oil, and massoia lactone as an active ingredient. [5] The flavor composition for suppressing off-flavor according to [4], wherein the high-intensity sweetener is steviol glycoside or acesulfame potassium. [6] A food or drink containing a high-intensity sweetener and the off-flavor inhibitor according to any one of [1] to [3] or the flavor composition for suppressing off-flavor according to [4] or [5]. [7] The food or drink according to [6], containing 50 to 300 mass ppm of the high-intensity sweetener. [8] A method for suppressing off-flavor derived from a high-intensity sweetener, comprising adding the off-flavor inhibitor according to any one of [1] to [3] or the flavor composition for suppressing off-flavor according to [4] or [5] to a food or drink containing the high-intensity sweetener. [9] The method for suppressing off-flavor according to [8], wherein the food or drink contains 50 to 300 mass ppm of the high-intensity sweetener.

[0048] Hereinafter, the present invention will be described in more detail using examples and the like, but the present invention is not limited thereto.

[0049] <Examples 1-1 to 1-16: Effects of steviol glycosides on unpleasant taste> Rebauside A (a type of steviol glycoside), adjusted to a concentration of 1% by mass with 95% ethanol, was added to ion-exchanged water containing 4% by mass of sucrose to a concentration of 0.012% by mass (hereinafter referred to as the control solution). To this control solution, an active ingredient was added at an arbitrary concentration to confirm the masking (suppression) effect of unpleasant taste, and each sample was prepared.

[0050] (Masking effect on bitterness and astringency) Sensory evaluation was conducted by six experienced panelists. The intensity of bitterness and astringency of the control solution was assigned a score of 5, and the intensity of bitterness and astringency of each sample was relatively evaluated on a 7-point scale from 1 (not perceived) to 7 (very strong). The average score of each panelist's evaluation was calculated, and the masking effect was determined according to the following criteria: (Evaluation criteria) 1 to less than 3 points: A (significant masking effect observed) 3 to less than 4 points: B (good masking effect observed) 4 to less than 5 points: C (masking effect observed) 5 to 7 points: D (no masking effect observed)

[0051] (Influence of the aroma of the active ingredient itself on flavor) To further confirm the influence of the aroma of the active ingredient itself on flavor, each sample was given an absolute rating of flavor preference on a 7-point scale from 1 point (very undesirable) to 7 points (very favorable), with 4 points (no problematic flavor) being the middle. The average score of the evaluation results from each panel was calculated, and the influence of the aroma of the active ingredient itself on flavor was confirmed according to the following criteria. A, B, or C was considered a pass. (Criteria) 5 points or more and 7 points or less: A (A pleasant flavor is felt due to the aroma of the active ingredient itself) 4 points or more and less than 5 points: B (No negative influence is felt due to the aroma of the active ingredient itself) 3 points or more and less than 4 points: C (There is an influence on the flavor due to the aroma of the active ingredient itself, but it is within an acceptable range) 1 point or more and less than 3 points: D (There is an undesirable influence on the flavor due to the aroma of the active ingredient itself)

[0052] The results of each evaluation are shown in Table 1 below.

[0053]

[0054] The results in Table 1 show that lauric acid, trans-2-decenal, and dodecanal have a significant or good masking effect on the bitterness and astringency caused by rebausidoside A (a type of steviol glycoside), and that the aromas of these components themselves do not affect the flavor. Furthermore, decanoic acid, anethole, nerol, and tarragon essential oil show a good masking effect on the bitterness caused by rebausidoside A, as well as a masking effect on astringency, and it is clear that the aromas of these components themselves do not affect the flavor, or are within an acceptable range. In addition, deltaundecalactone, methyl cinnamate, gammaheptalactone, sweet fennel essential oil, 5-methyl-2-phenyl-2-hexenal, and cassia essential oil have a masking effect on the bitterness and astringency caused by rebausidoside A, and it is clear that the aromas of these components themselves do not affect the flavor, or are within an acceptable range. On the other hand, while 2-methylundecenal and thyme essential oil have a masking effect on the bitterness and astringency caused by rebausidoside A, their own aromas had an undesirable impact on the flavor. Trans-2-undecenal did not show a masking effect on the bitterness caused by rebausidoside A.

[0055] <Examples 2-1 to 2-3, Comparative Example 2-1: Effect of Acesulfame Potassium on Unpleasant Taste> Acesulfame potassium, adjusted to a concentration of 1% by mass with 95% ethanol, was added to ion-exchanged water containing 3% by mass of sucrose to a total concentration of 0.025% by mass (hereinafter referred to as the control solution). To this control solution, an active ingredient to be confirmed as having a masking (suppression) effect on unpleasant taste was added at an arbitrary concentration, and each sample was prepared.

[0056] (Masking effect on bitterness and astringency) Sensory evaluation was conducted by a panel of six experienced individuals. The intensity of bitterness and astringency of the control solution was assigned a score of 5, and the intensity of bitterness and astringency of each sample was relatively evaluated on a 7-point scale from 1 (not perceived) to 7 (very strong). The average score of each panel's evaluation was calculated, and the masking effect was determined according to the following criteria. A score of A, B, or C was considered a pass. (Evaluation Criteria) 1 to less than 3 points: A (significant masking effect observed) 3 to less than 4 points: B (good masking effect observed) 4 to less than 5 points: C (masking effect observed) 5 to 7 points: D (no masking effect observed)

[0057] (Influence of the aroma of the active ingredient itself on flavor) To further confirm the influence of the aroma of the active ingredient itself on flavor, each sample was given an absolute rating of flavor preference on a 7-point scale from 1 point (very undesirable) to 7 points (very favorable), with 4 points (no problematic flavor) being the middle. The average score of the evaluation results from each panel was calculated, and the influence of the aroma of the active ingredient itself on flavor was confirmed according to the following criteria. A, B, or C was considered a pass. (Criteria) 5 points or more and 7 points or less: A (A pleasant flavor is felt due to the aroma of the active ingredient itself) 4 points or more and less than 5 points: B (No negative influence is felt due to the aroma of the active ingredient itself) 3 points or more and less than 4 points: C (There is an influence on the flavor due to the aroma of the active ingredient itself, but it is within an acceptable range) 1 point or more and less than 3 points: D (There is an undesirable influence on the flavor due to the aroma of the active ingredient itself)

[0058] The results of each evaluation are shown in Table 2 below.

[0059]

[0060] The results in Table 2 clearly show that massoiaractone and lauric acid have a masking effect on the bitterness and astringency caused by acesulfame potassium, and that the aroma of these components themselves does not affect the flavor. On the other hand, hedione had a masking effect on the bitterness caused by acesulfame potassium, but did not show a masking effect on the astringency. Furthermore, 12-methyltridecanal showed no masking effect on either the bitterness or astringency caused by acesulfame potassium.

[0061] Although the present invention has been described in detail and with reference to specific embodiments, it will be apparent to those skilled in the art that various changes and modifications can be made without departing from the spirit and scope of the invention. This application is based on Japanese Patent Application No. 2024-157718, filed on 11 September 2024, the contents of which are incorporated herein by reference.

Claims

1. An unpleasant taste inhibitor comprising one or more active ingredients selected from the group consisting of lauric acid, trans-2-decenal, dodecanal, decanoic acid, anethole, nerol, tarragon essential oil, deltoid decalactone, methyl cinnamate, gammaheptalactone, sweet fennel essential oil, 5-methyl-2-phenyl-2-hexenal, cassia essential oil, massoialactone, 2-methylundecanal, thyme essential oil, trans-2-undecenal, and hedione, wherein the unpleasant taste is derived from a high-intensity sweetener.

2. The unpleasant taste inhibitor according to claim 1, wherein the high-intensity sweetener is a steviol glycoside or acesulfame potassium.

3. The unpleasant taste inhibitor according to claim 1, wherein the unpleasant taste is bitter or astringent.

4. A fragrance composition for suppressing unpleasant tastes derived from high-intensity sweeteners, containing as an active ingredient one or more selected from the group consisting of lauric acid, trans-2-decenal, dodecanal, decanoic acid, anethole, nerol, tarragon essential oil, deltoid decalactone, methyl cinnamate, gammaheptalactone, sweet fennel essential oil, 5-methyl-2-phenyl-2-hexenal, cassia essential oil, and massoiaractone.

5. The flavoring composition for suppressing unpleasant taste according to claim 4, wherein the high-intensity sweetener is a steviol glycoside or acesulfame potassium.

6. A food or beverage containing a high-intensity sweetener and an unpleasant taste suppressant according to any one of claims 1 to 3 or an unpleasant taste suppressant flavor composition according to claim 4 or 5.

7. The food or beverage according to claim 6, comprising 50 to 300 ppm by mass of the high-intensity sweetener.

8. A method for suppressing unpleasant tastes derived from high-intensity sweeteners, comprising adding an unpleasant taste suppressant according to any one of claims 1 to 3 or an unpleasant taste suppression flavor composition according to claim 4 or 5 to a food or beverage containing a high-intensity sweetener.

9. The method for suppressing unpleasant taste according to claim 8, wherein the food or beverage contains 50 to 300 ppm by mass of the high-intensity sweetener.

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