JP2002265979A - Muscat perfume composition and its application - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a muscat perfume having a fruitiness and a full ripeness, and having a muscat flavor inherent in the Muscat Of Alexandria, and food and drink having a muscat flavor. SOLUTION: The muscat perfume contains 4-mercapto-2-pentanone in a concentration of 10<-3> to 10<4> ppb. The food and drink having a muscat flavor contains 4-mercapto-2-pentanone in a concentration of 10<-6> to 10<2> ppb. 4- Mercapto-2-pentanone is added to a grape juice composition to give a concentration of 10<-6> to 10<2> ppb in the composition.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a muscat fragrance and its application.

[0002]

2. Description of the Related Art Muscat of Alexandria, commonly referred to as so-called Muscat, is also known as the Queen of Fruits and is known for having an elegant and elegant aroma. The scent has a distinctive musk (cat) scent reminiscent of a musk cat, in addition to the common white grape scent, from which the name of Muscat is derived. Conventionally, various studies have been conducted on Muscat fragrances,
There is a need for a fragrance having the unique muscat scent of O. Alexandria.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide a muscat flavor having a unique muscat flavor of Muscat of Alexandria accompanied by a feeling of juice and ripeness, and a food and drink having a muscat flavor. I do.

[0004]

The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, have found that trace amounts of 4-methyl-4-mercapto-2-pentanone (hereinafter referred to as "4MMP") Abbreviated), in addition to the fruit-based juice and ripeness,
It turned out to be a muscat fragrance to which the unique muscat scent possessed by of Alexandria was added. Furthermore, by including a certain amount of 4MMP in foods and drinks having a muscat flavor, or by including a certain amount of 4MMP in grape juice, the feeling of juice and body feeling are improved, and a fruit juice having a good flavor with reality and They discovered that food and drink could be made, and completed the present invention.

That is, the present invention relates to a muscat fragrance having the following aspects and applications thereof. Section 1.4 methyl-4-mercapto-2-pentanone 10 ^{- 3} ~10 ⁴ ppb Muscat perfume composition characterized in that it has added to a concentration of. The term 2,4-methyl-4-mercapto-2-pentanone 10 ^{- 6-10} food or drink with Muscat flavor characterized by ² ppb it has a concentration addition of. The term 3,4-methyl-4-mercapto-2-pentanone 10 ^{- 6-10} grape juice composition having Muscat flavor characterized by ² ppb it has a concentration addition of.

[0006]

Muscat perfume composition according to the present invention DETAILED DESCRIPTION OF THE INVENTION, 4-methyl-4-mercapto-2-pentanone (4MMP) to 10 ^{- 5} to 10 ⁴ ppb, preferably 10
^-3 to 10 ³ ppb, more preferably 10 ^-2 to 10 ² ppb
Characterized by being added so as to have a concentration in the range of

[0007] The 4MMP used in the present invention is wine and its raw materials, grape juice, green tea, grapefruit, B
ox Tree, Boxwood, etc., have been reported, but have not yet been reported from Muscat of Alexandria. It has never been studied for use as a substance. 4MMP can be obtained from the above natural product by means of extraction, precision distillation under reduced pressure, column chromatography, liquid chromatography, or the like, or can be obtained by synthetic means.

[0008] The odor of 4MMP itself is such that, despite being a component sometimes found in grape juice, muscat fragrance is hardly felt and a strong pungent odor such as sulfur odor is felt. Further, 4MMP has an extremely strong odor, the threshold value in an aqueous solution is about 10 ^-3 ppb, and a slight sulfur odor is felt even in a trace amount. By adding a small amount of 4MMP, a component that does not have Muscat flavor, to Muscat flavor, as an unexpected effect, in addition to the feeling of juice and ripeness, the Muscat flavor with the unique Muscat flavor of Muscat of Alexandria It has become.

When the content of 4MMP in the muscat perfume composition is less than 10 ^-7 ppb, an aroma that evokes a ripe feeling and a deep fruit juice feeling can be obtained by a synergistic effect with any other components. No content is 10p
If it exceeds pm, the unpleasant odor becomes too strong, which is not preferable.

In the muscat perfume composition of the present invention, the perfume component may be a component produced by synthesis,
It may be derived from natural components obtained from grape fruits and the like. Muscat fragrances are not only synthetic fragrances, but also fragrances derived from natural products. However, according to the present invention, it was found that not only the juice and body sensation but also the muscat aroma peculiar to Muscat of Alexandria were well reproduced and a sense of reality was imparted. In addition to the flavor component of the Muscat flavor, a solvent such as ethanol or propylene glycol can be contained.

[0011] The present invention further in food or drink with Muscat flavor, 4MMP a 10 ^{- 6} to 10 ² ppb, more preferably, 10 ^{- 5} ～10Ppb, more preferably, 10 ^{- 4} -
It is characterized by adding a concentration of 1 ppb.

The food or drink having a muscat flavor of the present invention is not particularly limited as long as it is a food or drink suitable for imparting a muscat flavor. For example, beverages with a muscat flavor, ice cream, frozen desserts such as sherbet, jelly, pudding, mizuyokan, desserts such as kuzukuri,
Cookies, cakes, chocolate, chewing gum, sweets such as steamed buns, confectionery bread, breads such as loaf of bread, jams, fillings such as flower paste, ramune, tablets, tablet confectionery and the like, particularly preferred beverages,
It is preferably used for beverages containing grape juice, carbonated beverages containing grape juice, and the like. In addition to foods and drinks, it is possible to apply to oral compositions such as toothpaste, mouthwash, lip balm, lipstick, and other cosmetics, cosmetics, etc., which are preferable if a muscat flavor is imparted thereto.

[0013] The present invention also relates to a grape juice composition,
MMP the 10 ^{- 6} to 10 ² ppb, more preferably, 10
^{-5 ~10ppb,} more preferably 10 ^- a ⁴ grape juice composition having Muscat flavor, characterized in that it comprises a concentration of ～1Ppb. By adding 4 MMP to grape juice, it becomes a juice having a Muscat-like aroma.
In particular, by adding 4 MMP to white grape juice, it becomes grape juice to which a muscat-like aroma accompanied by a particularly ripe feeling is imparted.

Since 4MMP is used in a very small amount,
Preferably, those added to the muscat perfume composition may be used, or they may be added after being dissolved in a solvent such as ethanol or propylene glycol.

According to the present invention, it is possible to provide a muscat flavor and a food or drink having a muscat flavor and a ripe sensation and having a unique muscat flavor such as Muscat of Alexandria. Furthermore, in addition to the feeling of fruit juice and ripeness as if it were Muscat, the Muscat of
It has become possible to provide a muscat fragrance closer to a natural muscat, to which a muscat fragrance unique to Alexandria has been provided. Further, since a fragrance close to Muscat can be imparted without using Muscat fruit, food and drink having a Muscat flavor can be manufactured at low cost.

[0016]

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to Examples, but the present invention is not limited thereto. In addition, unless otherwise specified, the unit of the prescription described below means% by weight. Products marked with * in each formula are San-Ei Gen FFI Co., Ltd.
Product.

Example 1 Preparation of Muscat Perfume (Synthetic) A Muscat perfume was prepared according to the following formulation by a conventional method. Formulation part limonene 2.7 ethyl hexanoate 0.6 trans-linalool oxide (furanoid) 0.5 ethyl acetoacetate 5.2 cis-linalool oxide (furanoid) 0.4 linalool 3.2 linalyl acetate 2.1 α- Terpineol 3.1 styryl isobutyrate 6.4 benzyl alcohol 25.8 phenethyl alcohol 1.3 ethanol 20 4 MMP 50 ppb (0.0000000005 in terms of parts by weight) Make up to 100 with water.

Example 2 Preparation of Muscat-flavored Beverage 100 Mp. Of white grape juice and 10 pp of 4 MMP
b) 0.1 part by weight of an ethanol solution was added, and 4 MMP was added to 0.0 part by weight.
A muscat flavored beverage of the present invention containing 1 ppb was prepared.

Comparative Example 1 100 g of white grape juice and 100 p
pm ethanol solution 1 part by weight, 4MMP 1pp
m-containing muscat flavored beverage of the present invention was prepared.

Test Example The muscat flavored beverages of Example 2 and Comparative Example 1 were evaluated on a scale of 10 on a panel of 10 persons. Table 1 shows the results.

[0021]

[Table 1]

Example 3: Muscat flavored hard candy
Preparation of sugar 65 parts of sugar, 45 parts of starch syrup, 30 parts of water, 15
After boiled down to 5 ° C., cooled to 120 ° C., 0.5 parts of L-tartaric acid, 0.5 parts of DL-malic acid, 0.05 parts of pigment (melon color *) and 0 perfume (perfume of Example 1) 2 parts were added, mixed and molded to prepare a muscat-flavored hard candy.

Example 4 Preparation of Muscat Jelly While stirring 15 parts of fructose-glucose liquid sugar in water, the sugar 5
Parts, a powder mixture of 1 part of a gelling agent (Gel-up WM-100 *) was added, and the mixture was stirred and dissolved at 80 ° C. for 10 minutes.
2 parts, pigment (Melon Color LD *) 0.01 parts, Muscat flavor (Muscat flavor No. 93-DJ *)
0.15 parts and 0.1 parts by weight of 4 MMP 100 ppb ethanol solution are added, and the mixture is stirred. After correcting the total amount to 100 parts,
The container was filled and sterilized at 85 ° C. for 30 minutes to prepare a muscat jelly.

Example 5: Muscat Ice Sherbet
After weighing 5 parts of fructose-glucose liquid sugar and 6.25 parts of starch syrup, adding water and heating (70 ° C.), 10 parts of sugar and 0.20 part of a stabilizer (Sanvest YK-500 *) are added. The powder mixture is added, and the mixture is dissolved by stirring at 80 ° C. for 10 minutes, and then cooled to 5 ° C. (aging). 0.15 parts of citric acid (crystal), 2 parts of 5 times concentrated muscat transparent juice, pigment (melon color L *)
0.05 parts, Muscat flavor (Muscat flavor B
F-66261 *) 0.1 part by weight of a 4MMP 200 ppb ethanol solution was added, and the total amount was adjusted to 100 parts to prepare a mix. This was frozen at 5 ° C. until the overrun became 40%, filled in a container, and cured at −38 ° C. to prepare a muscat ice sherbet.

Example 6: Preparation of Muscat Coated Ice Candy Prescription Center Sugar 5.0 Fructose Glucose Liquid Sugar 10.0 Sugar Cane 13.0 Reduced Sugar Cane 10.0 Grape 5-fold Concentrated Transparent Juice (White) 2.0 L -Tartaric acid 0.1 Stabilizer for frozen dessert (Sunbest NN-305 *) 0.3 Muscat flavor (Muscat flavor No. 9916 *) 0.13 Total to 100 with water

Coating part prescription part Sugar 6.0 Fructose-glucose liquid sugar 5.0 Glutinous syrup 10.0 L-tartaric acid 0.1 Stabilizer for frozen dessert (Vistop D-1538 *) 0.4 Muscat flavor (Muscat flavor NO. 9916 *) 0.13 Dye (San Yellow NO.2AU *) 0.2 4 MMP in ethanol solution containing 200 ppb 0.2 Water to make a total of 100

A center portion of an ice candy is prepared by a conventional method, the coating solution prepared by a conventional method is kept at 5 ° C., and the center portion of the candy is immersed and coated. Prepared.

Example 6: Muscat-flavored chewing gum
Preparation of The following formulation was weighed in a mortar and the gum base was added to
Heat to ℃, soften, add reduced starch syrup and glycerin, knead until sticky, then powder sugar, citric acid (anhydrous)
Was added in two portions, and after mixing, a propylene glycol solution containing muscat, a 4MMP-containing propylene glycol and a pigment were added, and the mixture was lightly kneaded. After shaping the obtained dough, stretching it to a thickness of about 3 mm, fold it in two, gradually stretch it in four stages with a pasta machine, make it to a final thickness of 2 mm, and cut it to a weight of 3.2 g Thus, a muscat chewing gum was prepared.

Formulation part Gum base 25.0 Powdered sugar 66.8 Reduced starch syrup 5.0 Glycerin 0.5 Citric acid (anhydrous) S * 1.5 Muscat flavor (Muscat oil No. 46803 *) 0.5 Propylene glycol containing 4 ppm of 2 ppm of MMP Solution Add up to 100 with 0.1 water

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI theme coat ゛ (Reference) A23L 1/222 A23L 1/222 1/226 1/226 Z 2/00 2/02 A 2/02 A61K 7 / 46 355D 2/64 A23L 2/00 B A61K 7/46 355 2/28 (72) Inventor Takayuki Fukumoto 1-1-11 Sanwacho, Toyonaka City, Osaka Inside Saneigen FFI Co., Ltd. 72) Inventor Masaki Ide 1-1-11 Miwa-cho, Toyonaka-shi, Osaka F-term (reference) in Saneigen FFI Inc. LK05 LK29 4B047 LB03 LB09 LF07 LF09 LG05 LG07 LG12 LG38 LP01 LP02 4H059 BA66 BB02 DA09

Claims (3)

[Claims] 1. A 4-methyl-4-mercapto-2-pentanone 10 ^{- 3} ~10 ⁴ ppb Muscat perfume composition characterized in that it has added to a concentration of. 2. A 4-methyl-4-mercapto-2-pentanone 10 ^{- 6-10} food or drink with Muscat flavor characterized by ² ppb it has a concentration addition of. 3. A 4-methyl-4-mercapto-2-pentanone 10 ^{- 6-10} grape juice composition having Muscat flavor characterized by ² ppb it has a concentration addition of.