JP2003274857A - Flavor composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a flavor composition for tea beverage having light and tempting roast note of tea, namely roast flavor and a tea beverage having roast flavor, and to provide a method for imparting roast flavor to a food and beverage. <P>SOLUTION: This flavor composition for tea beverage contains 10<SP>-10</SP>-10<SP>4</SP>ppb of 2-acetyl-1-pyrroline being a trace constituent flavor component of tea. The tea beverage contains 10<SP>-13</SP>-10 ppb of 2-acetyl-1-pyrroline. The method for imparting roast flavor to food and beverage comprises adding the flavor composition having 10<SP>-10</SP>-10<SP>4</SP>ppb of 2-acetyl-1-pyrroline to the food and beverage. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to 2-acetyl-1.
The present invention relates to a flavoring composition for tea beverages containing pyrroline, a tea beverage containing the flavoring composition, and a method for imparting a burning aroma to foods and drinks, which comprises adding 2-acetyl-1-pyrroline.

[0002]

2. Description of the Related Art Teas typified by green tea are essential to the daily life of Japanese people, as they enrich daily life. Recently, the antioxidant property of tea has been attracting attention, and tea drinks have become a typical sugar-free drink as a non-calorie healthy drink. However, as a drawback of the conventional tea beverage, there is a problem in that the original flavor of the tea, which is originally possessed, is lost before it reaches the consumer. As a means for solving this problem, in order to obtain the aroma of fresh tea, a method of passing steam through tea leaves in a short time (Japanese Patent Laid-Open No. 8-116882), aroma components from tea in the presence of an antioxidant are used. A method of distillation (Japanese Patent Laid-Open No. 8-73886) and the like have been proposed. However, the fragrance obtained by the above method also deteriorated over time, and the problem could not be solved. As a means for enhancing the flavor of the tea beverage itself, a method of adding a thermal decomposition product of carotene to the tea beverage (Japanese Patent Publication No. 7-99995).
Gazette), sucralose for tea beverages (San-Ei Gen F
A method of adding a trademark (trademark of Eye Co.)
No. 058 gazette) and the like have been proposed, but the flavor obtained by these is not the characteristic aroma inherent in teas. On the other hand, as a method of imparting a characteristic flavor of tea beverages, 4-methoxy-2-methyl-2-butanethiol (Japanese Patent No. 3026436), 4-mercapto-4
-Methyl-2-pentanone (Japanese Patent No. 3026437) and (Z) -1,5-octadien-3-one (Japanese Patent No. 3058165) are both characteristic and subtly different greens of teas. It has been proposed to be effective in expressing notes. However, it has not been said to be perfect yet to express the characteristic aroma of tea.

[0003]

DISCLOSURE OF THE INVENTION The present invention provides a light and fragrant roasted note of tea, that is, a tea beverage having a burning aroma, and a method for imparting the burning aroma to food and drink. With the goal.

[0004]

[Means for Solving the Problems] In order to solve the above problems, the inventors of the present invention conducted a microanalysis of the aroma components of teas and conducted a search, and found that a trace amount of 2-acetyl-1-pyrroline was found in teas. The present invention was completed by discovering that it was contained for the first time and found that the 2-acetyl-1-pyrroline greatly contributed to burning incense. That is, the present invention is a flavor composition for tea beverages, which is characterized by adding 2-acetyl-1-pyrroline at a concentration of 10 ⁻¹⁰ to 10 ⁴ ppb, and 2-acetyl-1-pyrroline at 10 ^{−. 13-}
It is a tea beverage characterized by being added with a concentration of 10 ppb, and further contains 2-acetyl-1-pyrroline in a concentration of 10 ^-10 ~.
A method for imparting a burning incense to foods and drinks, comprising adding a flavoring composition containing 10 ⁴ ppb concentration.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below with reference to the embodiments. 2-acetyl-1-pyrroline is
It has been described in conventional literature, for example, it was found as an aroma component of cooked rice (J. Agric. Food Chem., 31, 823-
826, 1983), rice-like flavor enhancer (US Pat. No. 4)
No. 522838, US Pat. No. 6500049) and the like have been proposed. Also, Japanese Patent Laid-Open No. 2000-30
In Japanese Patent No. 3091, cooked rice, boiled chicken, roast chicken, corn, sesame, nuts,
There is also a proposal that it is suitable for applications such as butter. However, the above-mentioned conventional literatures do not suggest that 2-acetyl-1-pyrroline is present as an extremely small amount of aroma components of teas and contributes to the burning aroma of teas.

The burning incense referred to in the present invention is a delicate and light roast note originally possessed by teas, such as cooked rice, boiled chicken, roast chicken, corn, sesame, nuts and butter. The sweet and heavy roasted notes have a distinctive flavor. Such a flavor has the effect of adding 2-acetyl-1-pyrroline to 1 in the final tea drink.
0 ^-13 ~10ppb concentration, preferably ¹⁰ -12 to 1
ppb concentration, particularly preferably 10 ^-11 to 10 ^-1 pp
It is expressed when added at the b concentration. Addition rate is ^10-13
If it is less than the ppb concentration, the effect of the present invention is hard to appear, and if the addition rate exceeds 10 ppb concentration, unpleasant odor may result and it may not be suitable for drinking. Therefore, the flavor composition of the present invention is added to the final tea beverage in an amount of 0.1%.
-Acetyl-1-pyrroline is usually 10 ^-10 to 10 ⁴
ppb concentration, preferably 10 ⁻⁹ to 10 ³ ppb concentration,
Particularly preferably it must be added at ¹⁰ -8 ^{to 10} 2 ppb concentration. 2-Acetyl-1-pyrroline can be obtained by a method such as extraction from a natural product, precision distillation under reduced pressure conditions, column chromatography, liquid chromatography or the like, or the aforementioned literature (J. Agric. Food Chem., 31, 823-
826, 1983) and the like.

Examples of tea beverages to which the flavoring composition of the present invention is added include tea extracts obtained by extracting tea leaves such as green tea, black tea and oolong tea with hot water, hot water or cold water by a conventional method. Examples of the beverages include a blended beverage having a tea flavor obtained by appropriately blending the flavor components of

Examples of the flavor composition for tea beverages include a tea distillate obtained by distilling the tea extract and / or a flavor composition obtained by blending other flavors. . Examples of such flavors include ethyl acetoacetate, acetophenone, anisaldehyde, α-amylcinnam sulaldehyde, methyl anthranilate, ionone, isoeugenol, isoamyl isovalerate, ethyl isovalerate, allyl isothiocyanate, and isothiocyanate 3. -Butenyl, 4-pentenyl isothiocyanate, benzyl isothiocyanate, 3-methylthiopropyl isothiocyanate, isothiocyanates, indole and its derivatives, γ-undecalactone, esters, ethyl vanillin, ethers, eugenol, octanol, octanal, Ethyl octoate, 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, methyl salicylate , Allyl cyclohexylpropionate, citral, citronellal, citronellol, 1,8-cineole, fatty acids, higher aliphatic alcohols, higher aliphatic aldehydes, higher aliphatic hydrocarbons, cinnamyl alcohol, cinnamaldehyde, thioethers, Thiols, decanal, decanol, ethyl decanoate, terpineol, limonene, pinene, myrcene, tapinolene, terpene hydrocarbons, γ-nonalactone, vanillin, paramethylacetophenone, Droxycitronellal, hydroxycitronellal dimethyl acetal, piperonal, isoamyl phenylacetate, isobutyl phenylacetate, ethyl phenylacetate, phenol ethers, phenols, furfural and its derivatives, propionic acid, isoamyl propionate, ethyl propionate, propione Acid benzyl, hexanoic acid, allyl hexanoate,
Ethyl hexanoate, ethyl heptanoate, l-perilaldehyde, benzyl alcohol, benzaldehyde, aromatic alcohols, aromatic aldehydes, d-borneol, maltol, methyl N-methylanthranilate, methyl β-naphthyl ketone, dl-menthol. , 1-menthol, butyric acid, isoamyl butyrate, ethyl butyrate, cyclohexyl butyrate, butyl butyrate, lactones, linalool and other synthetic or naturally derived fragrances, orange, lemon,
Citrus essential oils such as lime and grapefruit, fruit essential oils such as apple, banana, grape, melon, peach, pineapple and strawberry, or recovered flavors, milk-based flavors such as milk, cream, butter, cheese, yogurt, green tea, black tea , Mint essential oils such as coffee, cocoa, and flavoring products such as cocoa, peppermint, spearmint, asanomi, asafetida,
Ajowan, anise, angelica, fennel, turmeric, oregano, allspice, orange nopeel, kasho, cassia, chamomile, mustard, cardamom, curry leaf, licorice, caraway, gardenia, cumin, watercress, clove, kesonomi, capers, pepper , Sesame, coriander, sassafras, saffron, savory, salvia, salamander, perilla, cinnamon, shallot, juniper berry, ginger, star anise, spearmint, horseradish, celery,
Sorel, thyme, onion, tamarind, tarragon,
Chives, dill, nutmeg, mugwort, nigera,
Carrot, garlic, basil, parsley, peppermint, vanilla, paprika, hyssop, fenugreek, peppermint, horsemint, horseradish, marjoram,
Spice extract obtained from agar, lavender, linden, lemongrass, lemon balm, rose, rosemary, laurel, wasabi, etc., Iceland moss, red moss, red moss, asa, asa fetida, asian tam, ajowan, azuki bean, asparasus linea lice, Apple mint, artichoke, anise, avocado,
Amacha, Amachazul, Agathis lily, Amiris, Almond, Aritasou, Arcana, Artemisia, Arnica, Alfalfa, Aloe, Angostura, Angolaweed, Apricot, Apricot, Angelica, Amber, Ambergris, Ambret, Squid, Epimedium, Igusa, East Igusa, East Igusa, East , Strawberry, fig,
Ginkgo, Inokoduchi, Ylang-ylang, Iwagogi, Imperatoria, Inmoltel, Wintergreen, Watercress, Ukogi, Turmeric, Usubasaishin, Woodruff, Sea urchin, Ume, Oolongcha, Perilla, Enoki mushroom, Shrimp, Ebisugusa, Erigeron, Elder, Eleutherococcus, Elecampen, Elemi, Engosaku, Enju, Endive, European thistle, Coptis, Plantain, Okazeri, Krill, Oak, Oakmoss, Okera, Osmanthus, Opoponax, Ominaeshi, Omodaka, Holland senichi, Origanamu, Oris, Olivanum, Olive, Allspice Orange, orange flower, kai, seaweed, cornweed, cacao, oyster,
Kasai, cashew nuts, cascara, cascarilla, castorium, katakuri, hornbill, cassi, cassia fistula, catecu, crab, carnation, valerian, chamomile, kayapte, mustard, crow cucumber, crow bischak, guarana, kalansu, galanga, currant, carissa, karin, cardamom , Galvanum, curry, kawamidori, licorice, gambier, kanran, kiwifruit, oyster mushroom, butterbur, mustard, mustard, gibowoshi, gimne sylvestre, catnip, calyau, catau, squirrel
Kiraya, Kinmizuki, Guava, Guayak, Cucumber, Chrysanthemum, Kuboke, Kudzu, Camphor, Kusunohagawa, Gooseberry, Gardenia, Kubeba, Bearberry,
Gummy, cumin, ground ivy, clara, clary sage, cranberry, chestnut, walnut, cream, grain of paradise, cretardine, grapefruit, clover, cloves, kuromoji, chlorella, mulberry, quassha, caper, ghetto, cade, kebraco, germane Dar, Kentur, Kemponashi, Genshosho, Kouji, Kouji, Kocha, Kouhone, Coca, Sun Conure, Kokkou, Kokrui, Coconut, Goshuyu, Pepper, Costas, Costumary, Copaipa, Coffee, Kobushi, Burdock, Sesame, Cola, Coriander, Colt Hood, Golden Rod, Colombo,
Konsai, conzulango, kelp, comfrey, cypress, fish, cherry, cherry, pomegranate, salmon, salmon, saxa, saatchi, sassafras, saffron, sapodilla, cactus, salina salmon, salsaparilla, salsify, sarnokoshi, hawthorn, sanshuu,
Sansho, Santa Herb, Sandalack, Sandalwood, Sandal Red, Shiitake, Gene, Perilla, Cedar, Citrus, Citronella, Sinus, Civet, Simaruba, Shimeji, Peony, Jasmine, Janochige,
Jaborangi, shallot, shukusha, juniper berry, ginger, shoyu, shoyukasu, gyoshu, gyokuro, shirotamogitake, ginseng, cinnamon, vinegar, watermelon, narcissus, cedar, star anise, starfruit, stilax, terrapin, terrapin, zudravets, Snake root, spikenard,
Spruce, spearmint, purslane, slowberry, savory, broom, sage, zedary, senega, geranium, celery, senkyu, centauria, sengen, st jones walt, senna, sauce, rhubarb, soybean, thyme, bamboo shoots, octopus, tadashi, davana , Egg, egg, bamboo shoot, onion, tamarind, damiana, oyster mushroom, tarragon, aralia, tansy, tangerine, dandelion, cherimola, cherry laurel, cherry wild, chigaya, chicory, cheese, honey mushroom, chives, chervil, champaka, tuberose, butterfly garlic, Chillata, Tsukudushi, Tsukumono, Ivy, Camellia, Commelina, Carrot,
Tsurudokudami, Deatung, Tissle, Ditany,
Dill, Dates, Tendaiyaku, Tenma, Touki, Drushoubutu Protein Protein, Doshishobutsyu, Tohitsu, Corn, Dokudami, Eucommia, Doggrass, Tomato, Dragon Blood, Durian, Truffle,
Trout balsam, tonka, naginata koju, pear, nastersham, nuts, natto, jujube, nutmeg,
Dianthus, Nameko, Naratake, Niuli, New Sankinbaiyoeki, Carrots, Garlic, Murine Mochi, Nettle, Alve, Knotgrass, Nori, Violet, Pineapple, Hibiscus, Malt, Jacobé, Basil, Hass, Hascup, Perthcup, Parsley, Butter , Butter oil, buttermilk, birch, honey,
Patchouli, peppermint, back bean, Hakkoshu, Hakkonuyu, Hakkoumieki, passion fruit,
Mushrooms, buffalo berries, pearl barley, butterbur,
Banana, vanilla, honeysuckle, papaya, barberry, pokeweed, hemlock, hamanus, hamaboufu, hamamelis, roses, palmarosa, pandana, banreishi, hichikoshi, hishi, pistachio, hissop, hibashi, hibashi, hibushi, hibashi, hibushi, hibachi, pipushi. Oyster mushroom, loquat, areca, feijoa, fenugreek, fennel, wisteria camphor, wisteria cypress, fusuma, fuselyu, petite grain, butchu,
Grape, Grape Salmon, Fructus, Beech, Beech mushroom, Black caraway, Blackberry, Plum,
Bryonia, Prickly Ash, Primrose, Prunella, Blueberry, Breadfruit, Hay, Bay, Hazelnut, Vetiver, Bethel, Safflower,
Pennyroyal, peppermint, snake, pepino, peptone, bergamot, bergamot mint, peruvian balsam, verbena, veronica, benzoin, boadrose, hoahound, hou, houki, hosho, boufu, whey, honoki, horsemint, horseradish, button, hop , Poppy, poplar, popo,
Jojoba, squirts, bordeaux, boronia, maitake, magwalt, marshmallow, marjoram, mastic, masoi, matabi, macchico, pine, pine tree, mushroom, mushroom, matsutake, matsubusa, matsuhod, matecha, bean, marigold, malva daiou, quince, Malein, Mallow, Mango, Mangosteen, Mikan, Mishima Psycho, Miso, Mitsumata, Beeswax, Meat, Mimosa, Myoga, Milk, Milte, Milfoil, Myrrh, Mirobaran, Mugicha, Musk, Murasaki, Mesquite, Meadows, Mejiki, Maple, Melissa , Merlot, melon, moss, monilia biyouki, peach, peach, moloheiya, yakchi, bayberry, eucalyptus, yukinoshita, yuzu, yucca, lily, saisai, yellow dragonfly, la Onzufuto, lychee, Life Everlasting Flower, lime, lilac,
Rakanka, Rakanshaw, Raspberry, Latania, Radish, Labdanum, Lavender, Langwald,
Langmos, Rambutan, Liqueur, Leak, Rizea, Linaloe, Longan, Ryehunshun, Ryokcha, Apple, Linden, Gentian, Lou, Borage,
Reseda, lemon, lemongrass, forsythia, astragalus,
Natural flavors obtained from lembu, rosemary, lovage, laurel, longoza, wasabi, cottonwood, wormwood, wormseed, bracken, waremoko, etc. are exemplified and used appropriately.

[0009]

EXAMPLES The present invention will be described in more detail with reference to examples, but the present invention is not limited to these.

[Example 1] To 100 parts by weight of a green tea extract, 0.1 parts by weight of a 1 ppb ethanol solution of 2-acetyl-1-pyrroline was added, and 10 ^-3 ppb of 2-acetyl-1-pyrroline was added. The green tea beverage of the present invention was obtained. This one had the light and expansive burning aroma of the original green tea, and enhanced it in harmony with the green note.

[Example 2] 2-Acetyl-1-based on 100 parts by weight of a green tea flavoring agent obtained by distilling a green tea extract.
0.1 parts by weight of 1 ppm ethanol solution of pyrroline was added to obtain a flavor composition for tea beverage of the present invention containing 1 ppb of 2-acetyl-1-pyrroline. 0.1 part by weight of this product was added to 100 parts by weight of the green tea extract to obtain a green tea beverage of the present invention containing 2-acetyl-1-pyrroline in an amount of 10 ⁻³ ppb. This one had the light and expansive burning aroma of the original green tea, and enhanced it in harmony with the green note.

[Example 3] Flavor composition 1 for green tea shown in Table 1
100 parts by weight of 2-acetyl-1-pyrroline
0.1 parts by weight of pm ethanol solution was added to obtain a flavor composition for green tea beverage of the present invention containing 100 ppb of 2-acetyl-1-pyrroline. This green tea extract 100
Add 0.1 parts by weight to parts by weight, and add 2-acetyl-1-
A green tea beverage of the present invention containing 0.1 ppb of pyrroline was prepared.

[0013]

[Table 1]

[Comparative Example 1] 100 parts by weight of green tea extract,
0.1 parts by weight of the flavor composition for green tea of Table 1 was added, and
A green tea beverage containing no acetyl-1-pyrroline was prepared.

[Comparative Example 2] Flavor composition 1 for green tea in Table 1
To 200 parts by weight, 0.2 parts by weight of 2-acetyl-1-pyrroline was added, and 2000 pp of 2-acetyl-1-pyrroline was added.
A flavoring composition containing m was obtained. 0.1 parts by weight of this product was added to 100 parts by weight of the green tea extract to prepare a green tea beverage containing 2 ppm of 2-acetyl-1-pyrroline.

[Test Example 1] The green tea beverages of Example 3, Comparative Example 1 and Comparative Example 2 were subjected to a sensory evaluation by a panel of 10 people. The evaluation standard was a 7-point evaluation, centering on the balance between the burning scent and the green scent, and 7: particularly preferable to 1: particularly poor. Table 2 shows the average value and the scent.

[0017]

[Table 2]

[Example 4] To 100 parts by weight of oolong tea extract, 0.1 parts by weight of 100 ppb ethanol solution of 2-acetyl-1-pyrroline was added, and 0.1 ppb of 2-acetyl-1-pyrroline was added. An oolong tea beverage of the invention was obtained. This one had the light and expansive burning aroma of the original oolong tea.

Example 5 2-Acetyl-based on 100 parts by weight of oolong tea flavor obtained by distilling the oolong tea extract.
0.1 parts by weight of 100 ppm ethanol solution of 1-pyrroline was added, and 2-acetyl-1-pyrroline was added to 100 ppb.
The contained flavoring composition for tea beverages of the present invention was obtained. When 0.1 part by weight of this product was added to 100 parts by weight of oolong tea extract, an oolong tea beverage having a light and wide burning aroma inherent in oolong tea was obtained.

Example 6 2-Acetyl-1-based on 100 parts by weight of a black tea flavor obtained by distilling a black tea extract.
0.1 parts by weight of a 10 ppm ethanol solution of pyrroline was added to obtain a flavoring agent for tea beverage of the present invention containing 10 ppb of 2-acetyl-1-pyrroline. When 0.1 part by weight of this product was added to 100 parts by weight of the black tea extract, a black tea beverage having a powerful green aroma and burning aroma inherent in black tea was obtained.

[Example 7] To 100 parts by weight of coffee extract, 0.1 parts by weight of 100 ppb ethanol solution of 2-acetyl-1-pyrroline was added, and 2-acetyl-1-
A coffee beverage of the present invention containing 0.1 ppb of pyrroline was obtained. This had the light and expansive roasted aroma of coffee originally.

[Example 8] To 100 parts by weight of a coffee flavor obtained by distilling a coffee extract, 0.1 parts of a 10 ppb ethanol solution of 2-acetyl-1-pyrroline was added.
Add parts by weight and add 2-acetyl-1-pyrroline 0.01 p
A flavor composition for coffee beverage of the present invention containing pb was obtained. 1 for 100 parts by weight of coffee extract
When added in parts by weight, a coffee beverage having the light and expansive roasted aroma of the freshly ground coffee beans was obtained.

Example 9 100 parts by weight of the coffee flavor composition shown in Table 3 was mixed with 100 parts of 2-acetyl-1-pyrroline.
0.5 parts by weight of a ppb ethanol solution was added to obtain a flavor composition for coffee beverage of the present invention containing 0.5 ppb of 2-acetyl-1-pyrroline. 0.1 part by weight of this product was added to 100 parts by weight of the coffee extract to prepare a coffee beverage containing 0.0005 ppb of 2-acetyl-1-pyrroline.

[0024]

[Table 3]

Comparative Example 3 To 100 parts by weight of the coffee extract, 0.1 part by weight of the coffee flavor composition shown in Table 3 was added to prepare a coffee beverage containing no 2-acetyl-1-pyrroline.

Comparative Example 4 0.2 parts of 2-acetyl-1-pyrroline was added to 100 parts by weight of the coffee flavor composition shown in Table 3.
2000 parts of 2-acetyl-1-pyrroline was added.
A flavor composition containing pm was obtained. Add 0.1 parts by weight of this to 100 parts by weight of coffee extract,
A coffee beverage containing 2 ppm of acetyl-1-pyrroline was prepared.

Test Example 2 The coffee drinks of Example 9 and Comparative Examples 3 and 4 were subjected to a sensory evaluation by a panel of 10 people. The evaluation criteria were 7-level evaluation, centering on freshly ground bean texture and light roasted notes, and 7: particularly preferable to 1: particularly poor. Table 4 shows the average value and the scent.

[0028]

[Table 4]

[0029]

EFFECTS OF THE INVENTION By adding the flavor composition of the present invention to a tea beverage or a palatable beverage, a light and expansive roasted note of tea, that is, a tea beverage or a palatable beverage having a burning aroma is provided. We were able to.

Claims (3)

[Claims] 1. 2-acetyl-1-pyrroline 10
^A flavoring agent composition for tea beverage, which is added at a concentration of ⁻¹⁰ to 10 ⁴ ppb. 2. 2-acetyl-1-pyrroline 10
A tea beverage characterized by being added at a concentration of ^{-13 to} 10 ppb. 3. 2-acetyl-1-pyrroline 10
^A method for imparting a burning incense to foods and drinks, which comprises adding a flavoring composition having a concentration of ⁻¹⁰ to 10 ⁴ ppb.