CN105212170B - Apple flavour reinforcers and apple taste Enhancement Method - Google Patents
Apple flavour reinforcers and apple taste Enhancement Method Download PDFInfo
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- CN105212170B CN105212170B CN201510321722.1A CN201510321722A CN105212170B CN 105212170 B CN105212170 B CN 105212170B CN 201510321722 A CN201510321722 A CN 201510321722A CN 105212170 B CN105212170 B CN 105212170B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
Abstract
The present invention relates to apple flavour reinforcers and apple taste Enhancement Method.Project is: top to the intermediate fruit that previous apple taste fragrance can fully reappear apple fragrance is fragrant, fruit sense, but be short of the pulp sense of apple, bite entire apple when the succulent fruit voluptuousness that is spread in mouth.Solution: pass through micro addition sinensal and/or nootkatone into apple taste beverage/food or apple taste fragrance, the happy sample pulp sense with apple that can not be reappeared in the past can be assigned to apple taste beverage/food or apple taste fragrance, bite apple when such hard crisp sweet tea the associated diffusion of pulp sense, and fragrance, the fragrance for even enhancing apple sample can be assigned.
Description
Technical field
The present invention relates to can assign even enhancing apple fragrance, the apple flavour reinforcers of fragrance, apple taste to be able to
The apple taste enhancing of the beverage/food and apple taste fragrance and apple taste fragrance and apple taste beverage/food of enhancing
Method.
Background technique
Apple be rosaceae (Rosaceae) Malus (Malus) medium/high wood deciduous fruit tree, in north all over the world
Portion is planted in temperate zone extensively.It imports in Japan in Mingzhi's initial stage, is planted centered on green gloomy, Nagano, be also now hobby property
One of high fruit.Apple is also widely used in other than eating it raw with various forms such as fruit juice, sarcocarp section, pulp preserved fruits
The various apple taste beverage/foods such as apple juice, apple jam, apple pie.In the manufacture of these apple taste beverage/foods
In, the reduction of the fragrance as caused by dispersing, the aroma change as caused by heat deterioration are generated in manufacturing procedure sometimes；Sometimes because as day
The difference in harvest time, period of apple of right object etc. and generate difference in terms of flavouring essence quality, intensity.In addition, according to food
Difference, there is also can assign apple taste not excessive use natural apple raw material.As noted previously, as
Various reason, in the manufacturing process of apple taste beverage/food, addition (makes for making up the apple aroma material of fragrance
The reconciliation fragrance that apple fragrance reappears).As the manufacturing method of apple aroma material, such as known there are as below methods: with from apple
Centered on fragrance component, that is, hexanol of middle detection/identification, hexanal, trans- -2- hexenoic aldehyde and their esters and constitute,
Method (1 He of patent document of the recycling spices obtained when various natural essential oils or Apple Juice Concentrated manufacture is combined thereto
Non-patent literature 1)；By the esters as fragrance component mixed with aldehydes with special ratios or combined method (patent text
It offers 2).It proposes following method: using method (3 He of patent document of (Z)-blatter alcohol, linalool etc. with special ratios
4)；Use the method for (Z) -9- tetradecene -5- lactide (referring to patent document 5)；By relative to fruit juice containing ratio less than 10 weights
It measures % and assigns apple taste food compositions cooperation malic acid and the citric acid of apple taste using fragrance to adjust the food group
Close tart flavour and the method (patent document 6) of rear taste etc. of the apple taste of object.These apple aroma material are by alcohols, aldehydes, esters
It constitutes, therefore in terms of the sequence for distributing fragrance (fragrant り founds Chi), has the gorgeous fruit of apple fragrant to middle rank from top, tool
There is the fragrance of excellent fruit sense, confirms the effect of the degree.However, modern diet culture is gradually diversified, in order to full
The hobby of the diversified consumer of foot, further seeks to develop the apple aroma for naturally feeling high-quality full and that independence is high
The method of road reinforcing agent and enhancing apple taste.
Existing technical literature
Patent document
Patent document 1: Japanese Unexamined Patent Publication 2005-15686 bulletin
Patent document 2: No. 5249455 bulletins of Japanese Patent No.
Patent document 3: Japanese Unexamined Patent Publication 2012-29638 bulletin
Patent document 4: Japanese Unexamined Patent Publication 2012-29632 bulletin
Patent document 5: Japanese Unexamined Patent Publication 2007-91663 bulletin
Patent document 6: Japanese Unexamined Patent Publication 2011-152095 bulletin
Non-patent literature
Non-patent literature 1: known conventional techniques collection (fragrance) Section II portion food flavor p148 ~ p155.
Summary of the invention
Problems to be solved by the invention
It is an object of the present invention to be related to the tax of the diversified apple taste for further satisfaction taste and preference
Give, enhance, provide can not be assigned using the prior art and make one to associate apple in sense of taste, the diffusion of taste, happy sample
Pulp sense or the pulp sense of hard crisp sweet tea assign even (woody) taste of enhancing radix aucklandiae and can increase fragrance and fragrance
Apple flavour reinforcers, apple taste beverage/food, apple taste fragrance and the apple taste Enhancement Method of duration.
The means used to solve the problem
The inventors of the present invention have studied in detail previous report and mention when carrying out the research of imparting, enhancing of apple taste
Case.Its result specifies: flavor compounds present in previous report or motion and combinations thereof can reappear apple fragrance
Top to intermediate fruit is fragrant, fruit sense, but spreads in mouth when making one to associate the pulp sense of apple, biting entire apple
Succulence pulp sense in terms of be insufficient.The present inventor is ground to solve the above-mentioned problems and in further detail
Study carefully.
As a result, it is surprisingly found that respectively by the characteristic shadow as the ingredient and grape fruit for being contained mainly in orange
Ring ingredient and known and do not record its fragrance for being used to assign, enhancing apple taste completely in the prior art document in the past
Close the micro apple taste spice composition being matched with using prior art preparation of object, that is, one or more of sinensal and nootkatone
When, the pulp sense for the happy sample for associating apple, the pulp sense of hard crisp sweet tea are made one, is assigned, the taste of enhancing radix aucklandiae, and fragrant
The duration increase of gas, fragrance, integrally has the fragrance of the Apples voluptuousness of succulence as fragrance, so as to complete the present invention.
It operates in this way, in the present invention, provides the following contents as the means for solving aforementioned problems.
(1) the apple flavour reinforcers of apple taste beverage/food or apple taste fragrance, to be selected from sinensal and promise
One or more of card ketone is used as effective component.
(2) apple taste beverage/food, it includes the apple flavour reinforcers of (1).
(3) apple taste beverage/food is apple taste beverage/food, using the quality of the beverage/food as benchmark,
It include respectively to be selected from one or more of sinensal and nootkatone with the concentration range of 1ppt ~ 1ppb.
(4) apple taste fragrance, it includes the apple flavour reinforcers of (1).
(5) apple taste fragrance, be apple taste fragrance, using the quality of the fragrance as benchmark, respectively with 0.1ppb ~
The concentration range of 10ppm includes to be selected from one or more of sinensal and nootkatone.
(6) the apple taste Enhancement Method of apple taste beverage/food comprising by 1 in sinensal and nootkatone
Kind or more be added to beverage/food process.
(7) method for assigning apple taste to beverage/food comprising the work of the apple taste fragrance of addition (4) or (5)
Sequence.
The effect of invention
In accordance with the invention it is possible to apples tastes such as apple taste fruit nectar, apple taste dessert, apple taste jelly
Beverage/food or apple taste fragrance assign following fragrance, the fragrance make one to associate apple in sense of taste, taste diffusion,
The pulp sense of happy sample, the pulp sense of hard crisp sweet tea can assign the taste for even enhancing radix aucklandiae, and can enhance fragrance and perfume (or spice)
The duration of taste integrally makes one the Apples voluptuousness for associating succulence as fragrance, therefore can be improved hobby property, significantly improves
Commodity value.
Specific embodiment
Hereinafter, the present invention is described in more detail for needle.
About the present invention, the term of " taste " is the term that can be exchanged with " fragrance ", is indicated based on the basic of the sense of taste
Add on the basis of this 5 primary tastes of taste, that is, sweet taste, tart flavour, saline taste, bitter taste, delicate flavour pungent, astringent taste based on the sense of taste
Taste and the compound and perceived characteristic of the fragrance component based on smell.
Sinensal, nootkatone used in the present invention are known as fragrance component present in natural goods.As sweet tea
Orange aldehyde, α-sinensal, β-sinensal carry out detection identification by citrus such as orange, shaddocks.On the other hand, about nootkatone, as
Natural type, (+)-(4-R, 4aS, 6R)-body it is fragrant as the feature of grape fruit and it is known that also carrying out detection identification by lemon, orange.But
It is that sinensal used in the present invention, nootkatone are not limited to natural goods, can is the natural type using the preparation of known synthetic method
Or (it includes mirror image isomer or diastereoisomer that the former includes geometry isomer, the latter to their vertical structure body.) in
More than one mixture.
As sinensal, as described above, any one can be used alone or make there are α-sinensal and β-sinensal
With its mixture.In addition, the ratio about mixture, is not particularly limited.On the other hand, nootkatone preferably uses it natural
Type.They can be directly using the commercially available product for already functioning as fragrance and easy acquisition, or the object that use is isolated from essential oil
Matter., it is surprising that when sinensal or nootkatone itself individualism, without the fragrance for making one to associate apple, but it is logical
The micro addition in beverage/food, especially apple taste beverage/food or apple taste fragrance is crossed, apple taste can be enhanced.
It operates in this way, can be used as apple aroma using these compounds as effective component selected from one or more of sinensal and nootkatone
The apple flavour reinforcers of road beverage/food or apple taste fragrance.
Apple taste beverage/food in the present invention refers to beverage/food with apple taste, apple is used as raw material
A part beverage/food, can enumerate such as beverage class, frozen dessert class, Dessert, snack categories, seasoning class.This
A little apple taste beverage/foods can not include apple itself or its processed goods, it is preferred that include apple juice, apple honey
The apples such as candied fruit, apple powder processed goods is preferred from the viewpoint of it further can obtain natural gray.As mentioning herein
And beverage/food representative object, do not limit, such as chocolate, candy, caramel, sheet dessert, chewing gum, song can be enumerated
The dessert snack class such as surprise, biscuit, crispbread, spiced salt biscuit, bread, bagel, snack, thin pancake, potato chips；Green tea, black tea, crow
Imperial tea, cereal tea, coffee beverage, soymilk, sour milk beverage, milk beverage, fruit drink, vegetable beverage, soda, laughable drink
Material, nutritious drink, wine, liquor beverage, sparkling wine, cocktail, beer, non-alcoholic drink, is mentioned containing alcohol-free cereal sports drink
Take the beverages classes such as the beverage, alcohol-free liquor beverage, martini of object；Ice cream, ice lolly, fruit syrup ice cream, water ice
Equal frozen desserts class；The West such as cake, cream, jelly, mousse, pudding dessert；The Japan such as steamed bun, steamed buns stuffed with sweetened bean paste dessert；Steam dessert etc.
Cake class；The bastes class such as fruit spices baste or chocolate baste；The milk oils such as butter cream, whipped cream；Jam,
The jams such as organe peel jam；The Bread and Pastries such as dessert bread；The seasonings class such as miso, soy sauce, baste, mayonnaise；Barbecue is baked
The bastes class such as sauce used in chicken, Broiled River Eel etc., catsup；It is clear soup, soup (dashi) class (ox, pig, fish and shellfish), clear
The soup classes such as fricassee soup, egg drop soup, opotism vegetable soup, shark's fin soup, thick soup；Face/such as noodles (buckwheat, Wu Dong, hand-pulled noodles, pasta etc.)
Soup class；The rice formula food class such as congee, dish congee, tea gruel；The livestock products class such as ham, sausage, cheese；Cooked food product, family
Normal vegetables and frozen food class；The fruits and vegetables category such as salted vegetables；The institutes such as cooking product in addition to this, frying product, Broiled Dish, curry
There is processed food etc..
In addition, apple can not also be used for a part of raw material by apple taste beverage/food, it further include passing through addition
Aftermentioned apple taste fragrance and the said beverage foodstuff for having been assigned apple taste.
1 selected from sinensal and nootkatone in kind of the addition as apple flavour reinforcers into apple taste beverage/food
As long as additive amount when above is the range that can obtain the effect of enhancing apple taste, can select without particular limitation, separately
Outside, according to the difference of the type for the apple taste beverage/food for becoming addition object, optimised quantity can change, therefore can not be tight
Thickly provide.It but in general, can be logical with the content of sinensal using the quality of apple taste beverage/food as benchmark
The mode of the normal range for reaching 1ppt ~ 1ppb, preferably reaching 2ppt ~ 500ppt, more preferably up to 5ppt ~ 300ppt selects aforementioned
Additive amount.It on the other hand,, can be with content using the quality of apple taste beverage/food as benchmark when nootkatone is natural type
Generally reach 1ppt ~ 1ppb, preferably reach 2ppt ~ 500ppt, more preferably up to 5ppt ~ 300ppt range mode select before
State additive amount.By by each flavor compounds in the range respectively or combination be added in apple taste beverage/food, it is right
For sinensal, especially make one to associate apple in sense of taste (such as when apple itself is put into mouth in mouth, nasal cavity
The taste of middle diffusion and the comprehensive of fragrance feel), the pulp sense of happy sample, can assign or enhance the diffusion of taste, taste
Duration makes one the pulp sense in sense of taste, hard crisp sweet tea for associating apple, can assign or enhance for nootkatone
Radix aucklandiae sense, the diffusion of taste, taste duration.
When adding sinensal or nootkatone more than afore mentioned concentration (or content) range, especially less than afore mentioned concentration when,
Foregoing advantages may be insufficient, in addition, there are the citrus sense of sinensal or the radix aucklandiae senses of nootkatone when being more than afore mentioned concentration
It discharges by force, the possibility slightly different with the taste of natural apple.
Sinensal and nootkatone both compounds only can be used as apple taste beverage/food for a kind as described above
Apple flavour reinforcers can also be mixed the two to use with arbitrary ratio.Mixed proportion drinks apple taste because wanting
Which kind of feature material food plays and different, can not lump together, can be according to wanting in order to meet the food properties as object
The respective aroma characteristic generated determines.For example, the mixing ratio of sinensal can be increased when the happy sample fragrance of enhancing apple
Example；Enhance the mixed proportion that can increase nootkatone when the pulp sense of hard crisp sweet tea.By the way that the two is applied in combination, especially can
Enhance the fragrance with the sense of rich fruit in apple pulp as fragrance entirety.Combining nootkatone (such as natural type) with sinensal makes
The ratio of the two of used time can for example exemplify 0.1:99.9 ~ 99.9 ~ 0.1,1:99 ~ 99:1,1:9 ~ 9:1,2:8 by quality ratio
Equal arbitrary ratios in the range of ~ 8:2,3:7 ~ 7:3.
The use level of apple flavour reinforcers of the invention in apple taste beverage/food is extremely micro, therefore is
Industrially efficiently cooperate aforementioned addition concentration, can dissolve/be diluted to for dissolving the suitable of sinensal and/or nootkatone
It is eaten when solvent, such as ethyl alcohol (ethyl alcohol), glycerol, propylene glycol, glyceryl triacetate, medium-chain fatty glyceride, edible vegetable oil
Grease or animal raw fat etc. simultaneously use.
Apple taste fragrance in the present invention is also referred to as apple aroma material, apple flavor, there is shown eats in beverage
Product assign the food additives for even enhancing the fragrance of fragrance for making one to associate apple or the purpose of taste and using.Therefore,
By the way that apple taste fragrance of the invention to be added in beverage/food, can assign to various beverage/foods even enhances apple
Taste.
In the present invention, by containing apple taste fragrance selected from one or more of sinensal and nootkatone, it can be improved
Apple taste fragrance is assigned or enhancing makes one to associate the diffusion of the pulp sense of the happy sample pulp sense of apple or hard crisp sweet tea
Function, and the function of fragrance and fragrance duration can be increased.Therefore, by the way that apple taste fragrance of the invention to be added to
Beverage/food (beverage/food mentioned herein includes the beverage/food other than apple taste beverage/food), can with it is opposite
Apple taste, and imparting or enhancing and apple similarly are assigned to beverage/food in the foregoing advantages of apple taste beverage/food
Happy sample pulp sense or the associated diffusion of hard crisp hesperidium voluptuousness, and the duration of fragrance and fragrance can be increased.
1 selected from sinensal and nootkatone in kind of the addition as apple flavour reinforcers into apple taste beverage fragrance
As long as additive amount when above is the range that can obtain the reinforcing effect of apple taste, there is no particular limitation, in addition, and also because
Apple taste fragrance and it is different, using the quality of apple taste fragrance as benchmark, with the content of sinensal generally reach 0.1ppb ~
10ppm, preferably reach 0.5ppb ~ 2ppm, the mode of range of more preferably up to 2ppb ~ 500ppb is selected, in addition, with promise
The content of card ketone (when natural type) generally reach 0.1ppb ~ 10ppm, preferably reach 0.5ppb ~ 2ppm, more preferably up to 2ppb ~
The mode of the range of 500ppb is selected.
Sinensal and nootkatone both compounds only can be used as apple taste fragrance apple aroma for a kind as described above
The two can also be used in mixed way by road reinforcing agent with arbitrary proportion.Mixed proportion makes which kind of apple taste fragrance plays because wanting
Feature and it is different, respective aroma characteristic can be applied flexibly to determine.For example, sweet tea can be increased when enhancing the happy sample fragrance of apple
The mixed proportion of orange aldehyde makes one to recall the mixed proportion that can increase nootkatone when the pulp sense of hard crisp sweet tea.Pass through combination
Using the two, especially, the fragrance of the Apples voluptuousness for making us associating succulence as fragrance entirety can be enhanced.Combination makes
The ratio of the two when with nootkatone (such as natural type) and sinensal can for example exemplify 0.1:99.9 ~ 99.9 by quality ratio
~ 0.1, the arbitrary ratio in the range of 1:99 ~ 99:1,1:9 ~ 9:1,2:8 ~ 8:2,3:7 ~ 7:3 etc..
In apple taste fragrance of the invention, as the special component except sinensal and/or nootkatone, especially, lead to
Cooperation hexanol, hexanal, trans- -2- hexenoic aldehyde, ethyl hexanoate or ethyl butyrate are crossed, the natural sense of apple true qualities can further be presented
The taste of spill-over.These hexanols, hexanal, trans- -2- hexenoic aldehyde, ethyl hexanoate or ethyl butyrate can be used alone, can also be with
It is applied in combination one kind or two or more.
As the other spice raw materials that can cooperate in apple taste fragrance of the invention, can enumerate can be usual
Apple taste fragrance in cooperate general flavor compounds, spice raw material, such as ocimenum, limonene, α-can be enumerated
The hydro carbons such as phellandrene, terpinene, 3- carene, heerabolene, valencia Orange alkene；3- enanthol, 1- undecyl alcohol, 2- undecyl alcohol, 1- ten
Glycol, pentenol, 10- undecene-1 -ol, linalool, nerol, geraniol, citronellol, dihydro linalool, other sieve of tetrahydro
Strangle enol (tetrahydro muguol), myrcenol, dihydromyrcenol, 2,6-Dimethyl-2-octanol, alloocimenol, terpin
The alcohols such as alcohol, 3- thujanol, benzylalcohol, beta-phenyl ethyl alcohol, α-phenylethanol；Acetaldehyde, n-hexyl aldehyde, n-Heptaldehyde, n-octaldehyde, positive nonyl
It is aldehyde, 2 methyl octylaldehyde, 3,5,5- trimethyl hexanal, capraldehyde, the hendecanal, Aldehyde C-11 MOA, lauric aldehyde, tridecylic aldehyde, undecalactone, anti-
Formula -2- hexenoic aldehyde, trans- -4- decenal, cis- -4- decenal, trans- -2- decenal, 10- undecylene aldehyde, trans- -2- 11
Olefine aldehydr, trans- -2- laurylene aldehyde, 3- laurylene aldehyde, trans- -2- tridecenal, 2,4- sorbic aldehyde, 2,4- decadienal, 2,
12 carbon of 4-, two olefine aldehydr, 5,9- dimethyl -4,8- decadienal, citral, dimethyl octanal, alpha-methylene citronellal, lemongrass
Base oxyacetaldehyde, myrte, neral, Meilach aldehyde, phenylacetaldehyde, octanal dimethylacetal, aldehyde C-9 diformazan
Base acetal, capraldehyde dimethylacetal, capraldehyde diethyl acetal, 2- methyl hendecanal dimethylacetal, citral dimethyl acetal,
The aldehydes such as citral diethyl acetal, citral propylene glycol acetal；3- heptanone, 3- octanone, methyl n-heptyl ketone, 2- undecyl ketone, 2- 13
Ketone, methyl heptenone, dimethyl-octa ketenes, geranyl acetone, 2,3,5- trimethyl -4- cyclohexenyl group -1- methyl ketone, nerone
(Nerone), the ketones such as dihydronootkatone, acetophenone, 4,7- dihydro -2- isopentyl -2- methyl-1,3-dioxy heterocyclic heptene；First
Which ester, citronellyl formate, geranyl formate, neryl formate, terpinyl formate, acetic acid second in propyl propionate, octyl formate, formic acid
Ester, isopropyl acetate, pentyl acetate, acetate cis -3- hexene ester, the trans- -2- hexene ester of acetic acid, octyl acetate, nonyl acetate,
Decyl acetate, 12 carbon ester of acetic acid, two enester of dimethyl hendecane, acetic acid sweet basil enol ester, myrcenyl acetate, acetic acid
Dihydromyrcene ester, linalyl acetate, citronellyl acetate, geranyl acetate, neryl acetate, acetic acid tetrahydro muguol
Ester, acetic acid lavender ester, acetic acid nerolidol ester, acetic acid dihydro cumin ester, terpinyl acetate, acetic acid lemon grease, Nopyl
Acetate, acetic acid menthanyl, acetic acid 2,4- dimethyl -3- cyclohexenyl group methyl esters, acetic acid lemon grease, boeticol
Which ester, geranyl propionate, neryl propionate, terpinyl propionate, propionic acid tricyclo decene in acetate, propionic acid ubidecarenone, propionic acid
Ester, propionic acid benzyl methyl esters, amyl butyrate, n-octyl butyrate, neryl butyrate, cinnamyl butyrate, amyl valerate, isobutyric acid isopropyl
Which ester, isovaleric acid pine tar ester, isovaleric acid phenyl in which ester, neryl isobutyrate, isovaleric acid in ester, octyl isobutyrate, isobutyric acid
It is ethyl ester, 2 methyl valeric acid 2- methyl pentyl ester, 3- hydroxycaproic acid methyl esters, 3- hydroxy ethyl caproate, cognac oil, methyl caprylate, pungent
Which ester, methyl cinnamate, angelic acid isoamyl in which ester, methyl pelargonate, methyl undecylenate, benzoic acid in misery ester, octanoic acid
The esters such as enester, Mang gemic acid methyl esters, triethyl citrate；The phenols such as thymol, carvacrol, betanaphthol isobutyl ether；γ-ten one
The lactones such as two carbon lactone of carbon lactone, δ-ten；Acetic acid, propionic acid, butyric acid, valeric acid, caproic acid, octanoic acid, capric acid, lauric acid, the 2- last of the ten Heavenly stems
The acids such as acid, Mang gemic acid；Artificial neroli oil, anthranilic acid ethyl ester, N- methyl methylanthranilate, N-2 '-methyl pentylidene base ammonia fennel
Sour methyl esters, Rigantral(リ ガ Application ト ラ ー Le), lauronitrile, 13 nitrile of 2-, geranonitrile, citronellyl nitrile, 3,7- dimethyl -2,6-
Nonadiene nitrile, indoles, 5 methyl 3 heptanone oxime, thiogeraniol, limonene mercaptan, P- menthyl -8- mercaptan etc. is nitrogenous/contains
Synthetic perfume compound well known to sulphur compound class etc.；And it is obtained by squeezing, solvent extraction, steam distillation of apple etc.
To be originated from natural apple extract and recycling it is fragrant it is equal, one kind or two or more in them is mixed with arbitrary proportion combination
Apple spice.Alternatively, it is also possible to the squeezing, solvent extraction, steam distillation etc. for passing through other fruit with arbitrary proportion mixing
Obtained from be originated from natural extract and recycling is fragrant.As their concrete example, can enumerate orange, sweet orange, bigarabe, flores aurantii,
Tangerine, bigarabe dish, bergamot, red tangerine, lemon, grape fruit, sweetie, bitter orange, bergamot etc. and shaddock, Taiwan perfume (or spice) lemon, acid
Tangerine, she give citrus, bitter orange, eight the first day of the lunar month, bitter orange, Wenzhou orange, grape, strawberry, grape, pineapple, banana, peach, muskmelon, apricot,
Plum, cherry, Rubus corchorifolius, blueberry, guava, passion fruit, papaya, mango, A Sayi etc..
In addition, the solvent appropriate for dissolving aforesaid ingredients, such as can be compounded in apple taste fragrance of the invention
The edible oil and fat such as ethyl alcohol, glycerol, propylene glycol, glyceryl triacetate, medium-chain fatty glyceride, edible vegetable oil or animality oil
Rouge etc..
Additive amount when apple taste fragrance of the invention is added to beverage/food or apple taste beverage/food is (dense
Degree) it is arbitrary as long as the range for the effect of imparting or enhancing apple taste can be obtained, also because apple taste beverage is eaten
Product and it is different, can exemplify apple taste the spice phase is usually 0.002 ~ 1% using quality as benchmark for beverage/food, preferably
0.01 ~ 0.5%, it is more preferably 0.02 ~ 0.2% or so.
Being exemplified below embodiment, comparative example and reference example, the present invention will be described in detail.It should be noted that the present invention is not
It is defined in these.
Embodiment
Embodiment 1: sinensal is added into apple juice
To in commercially available apple juice (being not added with fragrance) with the sinensal solution (sinensal of concentration addition 1 concentration of table of table 1
(α type: β type=4:6(molar ratio)) ethyl alcohol dilution), the professional trained up using 5 is evaluated.It is averaged
Evaluation result is shown in table 1.
As shown in table 1, by adding the sinensal of appropriate amount into apple juice, with the apple juice for being not added with sinensal
Compare, can assign or enhance apple in sense of taste, the happy pulp sense of sample, the diffusion of taste, spices duration.
Embodiment 2: nootkatone is added into apple juice
To in commercially available apple juice (being not added with fragrance) with the nootkatone solution (natural type of concentration addition 2 concentration of table of table 2
The ethyl alcohol dilution of nootkatone), the professional trained up using 5 is evaluated.Its average ratings result is shown in table
2。
As shown in table 2, by adding the nootkatone of appropriate amount into apple juice, with the apple juice for being not added with nootkatone
It compares, can assign or enhance the pulp sense for making one to associate hard crisp sweet tea, apple is in sense of taste, the diffusion of taste, spices
Duration.
The research being added in 3: Xiang Pingguo taste fragrance of embodiment
As apple taste fragrance, it is prepared for the compound perfume (reference material 1) comprising ingredient shown in following Table 3.
[table 3]
Apple taste fragrance (reference material 1)
| Gradation composition | Use level (mass parts) |
| Pentyl acetate | 12 |
| Amyl butyrate | 8.5 |
| Amyl valerate | 28.5 |
| Ethyl acetate | 12 |
| Cognac oil | 3 |
| Linalool | 4.2 |
| Geranyl acetate | 10 |
| 95% ethyl alcohol | Surplus |
| It is total | 1000 |
Into the apple taste fragrance (reference material 1) of table 3, the ethyl alcohol, sinensal solution of addition the amount of Table 4 are (in 95% second
The solution of 2ppm is diluted in alcohol), nootkatone solution (in 95% ethyl alcohol dilute 2ppm made of solution), preparation compares product and this
The apple taste fragrance of invention product.
[table 4]
The blending prescription of apple taste fragrance
| Gradation composition (mass parts) | Compare product 1 | Product 1 of the present invention | Product 2 of the present invention | Product 3 of the present invention | Product 4 of the present invention | Product 5 of the present invention |
| Reference material 1(apple taste fragrance) | 990 | 990 | 990 | 990 | 990 | 990 |
| Sinensal (2ppm solution) | 0 | 10 | 8 | 5 | 2 | 0 |
| Nootkatone (2ppm solution) | 0 | 0 | 2 | 5 | 8 | 10 |
| 95% ethyl alcohol | 10 | 0 | 0 | 0 | 0 | 0 |
| It is total | 1000 | 1000 | 1000 | 1000 | 1000 | 1000 |
Product of the present invention using table 4 and the apple taste fragrance for comparing product, prepare apple taste drink with the mixing ratio of table 5
Expect (apple juice 30%).About these beverages, sense evaluation is carried out according to evaluation criteria below using 10 professionals.
Evaluation criteria: will preferably be denoted as 10 points, it is worst be denoted as 0 point, be commonly denoted as 5 points, which is commented with 1 point of interval
Point, record functionality feature.The average and average sense evaluation of the evaluation score of 10 professionals is shown in table 6.
[table 5]
The prescription of apple taste beverage
| Raw material title | Dosage (mass parts) |
| Pyroglutamate liquid is sugared (Bx75 °) | 100 |
| 5 times of concentration of apple juice | 60 |
| Vitamin C | 0.1 |
| Apple taste fragrance (product of the present invention or comparing product) | 1 |
| Water | Surplus |
| It is total | 1000 |
As shown in table 6 like that, the apple taste beverage for being not added with fragrance is not felt by far more than the fragrance of apple, or even basic
It is not felt by the fragrance of fruit, evaluation is also low, and the beverage added with the apple taste fragrance for comparing product 1 is experienced top strongly
The fragrance of fruit sample is evaluated good compared with when being not added with fragrance.It is slightly to be difficult to determine however, slightly lacking apple true qualities
Why fruit aroma as the fruit of type, in addition, being evaluated as shortcoming duration.In contrast, product of the present invention are added with
The apple taste beverage of apple taste fragrance can experience the fruit aromas of top apple true qualities, for duration
This good evaluation.In addition, the product of the present invention 1 added with sinensal make one to associate the pulp sense of happy sample, it is added with promise
The product of the present invention 5 of card ketone make one to associate the pulp sense of such hard crisp sweet tea when biting apple, are added with this in appropriate proportions
The product of the present invention 2 ~ 4 of two kinds of flavor compounds feel the pulp of happy sample well according to its mixing ratio with the balance of appropriateness
Feel, bite apple when such hard crisp sweet tea pulp sense.In addition, making one to associate more particularly to experience in product 3 of the present invention
The fragrance of the pulp sense of rich fruit in apple, it is whole to experience the impression that the quality of fragrance is improved well.
Embodiment 4: hard candy (apple taste)
The compounding recipe of hard candy raw material is shown in table 7.Among these raw material, the former material other than fragrance is mixed
Material, is cooked with 120 DEG C, at the time of cooling down glycosyl material and reach 100 DEG C or less, adds apple taste fragrance (product 3 of the present invention
Or compare product 1) and mix, prepare hard candy (apple taste).
[table 7]
Hard candy compounding recipe
| Raw material name | Dosage (mass parts) |
| Syrup | 816 |
| Pyroglutamate liquid is sugared (Bx75 °) | 100 |
| 5 times of concentration of apple juice | 60 |
| Malic acid | 20 |
| Vitamin C | 1 |
| Apple taste fragrance (product 3 of the present invention or comparing product 1) | 3 |
| It is total | 1000 |
Gained hard candy carries out sense evaluation using 10 professionals.
As a result, 10 professionals obtain following good evaluation: the hard candy of product 1 is compared compared with being added with, and is added
There is the apple taste of the hard candy of product 3 of the present invention to be enhanced, experiences the fruit aroma of top apple true qualities, make one to associate
The pulp sense of happy sample and bite apple when such hard crisp sweet tea fruit sense, and there is duration.
Embodiment 5: it is added into various products
Using apple taste fragrance (product 3 of the present invention or comparing product 1), Yoghourt (addition of the preparation added with Apple
0.1% apple taste fragrance), boruga (addition 0.1% apple taste fragrance), jelly (the apple taste of addition 0.1%
Fragrance) and Dessert Yoghourt (addition 0.1% apple taste fragrance).
About gained added with the Yoghourt of Apple, boruga, jelly and Dessert Yoghourt, it is special using 10
Industry personnel carry out sense evaluation.As a result, 10 professional crews obtain following good evaluation: the product compared with being added with
1 product is compared, and the apple taste of the various products added with product 3 of the present invention is enhanced, and experiences top apple true qualities
Fruit aroma, make one the pulp sense for associating happy sample and bite apple when such hard crisp sweet tea pulp sense, and have
Duration.
Claims (5)
1. selected from one or more of sinensal and nootkatone in manufacture apple taste beverage/food or the apple of apple taste fragrance
Application in flavour reinforcers.
2. apple taste beverage/food includes respectively in sinensal and nootkatone with the concentration range of 5ppt~300ppt
1 kind or more.
3. apple taste fragrance, the sinensal of the concentration range added with 0.1ppb ~ 10ppm and/or 0.1ppb ~ 10ppm's
The nootkatone of concentration range.
4. the apple taste Enhancement Method of apple taste beverage/food, it includes by a kind in sinensal and nootkatone with
On apple taste beverage/food is respectively added to the concentration range of 5ppt~300ppt process.
5. the method that pair beverage/food assigns apple taste comprising apple taste fragrance as claimed in claim 3 to be added to
The process of beverage/food.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014-122633 | 2014-06-13 | ||
| JP2014122633A JP5932890B2 (en) | 2014-06-13 | 2014-06-13 | Apple flavor enhancer and apple flavor enhancer |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105212170A CN105212170A (en) | 2016-01-06 |
| CN105212170B true CN105212170B (en) | 2019-03-01 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510321722.1A Active CN105212170B (en) | 2014-06-13 | 2015-06-12 | Apple flavour reinforcers and apple taste Enhancement Method |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP5932890B2 (en) |
| CN (1) | CN105212170B (en) |
| HK (1) | HK1214089A1 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2018153134A (en) * | 2017-03-17 | 2018-10-04 | 株式会社エルビー | Black tea drink |
| JP6953677B2 (en) * | 2018-03-06 | 2021-10-27 | 曽田香料株式会社 | Fruit flavor improver |
| WO2019234889A1 (en) * | 2018-06-07 | 2019-12-12 | サントリーホールディングス株式会社 | Beer-taste beverage and method for producing same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1874693A (en) * | 2003-11-19 | 2006-12-06 | 高砂香料工业株式会社 | Food products containing a fruit component |
| CN101385557A (en) * | 2008-09-18 | 2009-03-18 | 鲜活实业（昆山）食品工业有限公司 | Fresh orange juice |
| CN102123613A (en) * | 2008-09-02 | 2011-07-13 | 高砂香料工业株式会社 | Flavor improving agent |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5545649A (en) * | 1978-09-29 | 1980-03-31 | T Hasegawa Co Ltd | Novel nootkatone and vetivone derivative, their novel intermediate, their preparation and use |
| JP2004018431A (en) * | 2002-06-14 | 2004-01-22 | Kiyomitsu Kawasaki | Perfume composition for oral cavity and oral cavity composition containing the same |
| JP2005015686A (en) * | 2003-06-27 | 2005-01-20 | Kiyomitsu Kawasaki | Fruit-like flavor composition |
| WO2011147455A1 (en) * | 2010-05-27 | 2011-12-01 | Symrise Ag | Flavoring substance-included compounds |
| JP2014055201A (en) * | 2012-09-11 | 2014-03-27 | Ogawa & Co Ltd | Method of manufacturing vegetable flavor |
-
2014
- 2014-06-13 JP JP2014122633A patent/JP5932890B2/en active Active
-
2015
- 2015-06-12 CN CN201510321722.1A patent/CN105212170B/en active Active
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2016
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1874693A (en) * | 2003-11-19 | 2006-12-06 | 高砂香料工业株式会社 | Food products containing a fruit component |
| CN102123613A (en) * | 2008-09-02 | 2011-07-13 | 高砂香料工业株式会社 | Flavor improving agent |
| CN101385557A (en) * | 2008-09-18 | 2009-03-18 | 鲜活实业（昆山）食品工业有限公司 | Fresh orange juice |
Non-Patent Citations (1)
| Title |
|---|
| Fruit flavor composition for use in foodstuffs such as drinks and seasonings, contains natural fragrance or fragrance of ester, alcohol, aldehyde, acetal, ketones, ketals, phenols and/or ether;无;《德温特数据库》;20051231(第DW200516期);JP2005015686A德温特摘要 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105212170A (en) | 2016-01-06 |
| JP2016002008A (en) | 2016-01-12 |
| HK1214089A1 (en) | 2016-07-22 |
| JP5932890B2 (en) | 2016-06-08 |
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