JP2005171116A - Deterioration inhibitor for flavor or fragrance - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a deterioration inhibitor which can more effectively inhibit the deterioration of the flavor or the fragrance of foods, drinks or cosmetics that is caused by heat, light, or the like, in particular inhibit the production of off-flavor originated from citral than the conventional technique. <P>SOLUTION: The deterioration of the flavor/fragrance is inhibited by adding theaflavins which are red colorant components contained in a fermented tea into foods, drinks or cosmetics in an addition amount less than that of the conventional deterioration inhibitor. This deterioration inhibitor of the flavor or the fragrance exhibits in particular a significant effect of suppressing the production of p-cresol and p-methylacetophenone which are the off-flavor components originated from citral and is suitable to apply to foods, drinks or cosmetics having the flavor or the fragrance of a citrus note including citral. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention is a flavor or fragrance that can be widely applied to oral hygiene agents (hereinafter also referred to as “oral compositions”), flavorings, cosmetics, and the like, such as beverages, foods, toothpastes, and bad breath deodorants. The present invention relates to a deterioration inhibitor and a flavor deterioration suppressing method.

  In general, the taste and smell of beverages and foods greatly affect the increase and decrease of appetite, and the flavor is considered to be an important factor in the diet as well as various nutritional components. In addition, the aroma attached to toiletries such as cosmetics, soap, and shampoo masks the base material odor and gives a pleasant sensation to the user and the surrounding people, which is an important factor in cosmetics. However, the flavor and fragrance components of foods and beverages and cosmetics are often unstable and gradually deteriorate due to oxygen, light, heat, etc., and the original flavor and fragrance disappear at each stage of production, distribution, storage, etc. It is also well known that off-flavor odor (deteriorated odor) occurs.

  In particular, citral has a lemon-like odor and is an important component that imparts a citrus-like flavor and aroma to foods and beverages, cosmetics, etc., but it is known that off-flavor is produced by heating or decreasing over time. [Peter Schieberle and Werner Grosch; J. Agric. Food Chem., Vol. 36, 797-800 (1988)]. In particular, under acidic conditions, citral in products decreases at each stage during production, distribution, and storage, and the structure changes due to reactions such as cyclization, hydration, and isomerization, resulting in a decrease in freshness. cause. Furthermore, p-methylacetophenone and p-cresol, which are very strong odor-causing substances, are produced by the oxidation reaction of the citral-derived product, resulting in a significant product quality degradation.

  Conventionally, the addition of various antioxidants such as ascorbic acid and photodegradation inhibitors has been proposed in order to suppress such flavor and fragrance degradation (Non-patent Document 1). Furthermore, methods for adding tea polyphenols, rosmarinic acid, and the like have been disclosed for suppressing deterioration of citral (Patent Documents 1 and 2). In addition, the present inventors have also conducted research on flavor and odor deterioration inhibition of citral and other foods and beverages, and so far have extracted plant extracts such as perilla and peppermint, and naturally derived ingredients such as catechins. A method for suppressing deterioration of flavor and aroma by adding them has been proposed (Patent Documents 3 to 13).

  However, the deterioration of flavor and aroma of foods and beverages and cosmetics, in addition to the fact that the flavor and aroma components themselves change due to oxygen, light, heat, etc., as well as fats and oils, proteins, sugars and amino acids contained in foods and beverages and cosmetics. It is caused by complex factors that involve many reactions such as oxidation, decomposition, isomerization, and polymerization of each component such as organic acids. For this reason, even if it uses the said prior art, an effect may still be inadequate, and the deterioration suppression technique with still higher effect was calculated | required.

"Patent Office Gazette of Known and Conventional Techniques (Fragrance) Part 1" January 29, 1999, p141-147 JP 2003-96486 A Special Table 2002-50787 gazette Japanese Patent Laid-Open No. 9-227456 JP-A-11-137224 JP-A-11-169148 JP 2001-346558 A Japanese Patent Laid-Open No. 2002-244 JP 2002-180081 A JP 2002-255778 A JP 2002-330741 A JP 2002-338990 A JP 2003-82384 A JP 2003-79335 A

  The problem to be solved by the present invention is to provide a deterioration inhibitor that is more effective than the prior art for the deterioration of flavor and aroma of foods and beverages and cosmetics caused by complex factors.

  As a result of detailed studies on the deterioration of citral by heating and a method for suppressing the deterioration, p-cresol which is a very strong deterioration odor-causing substance derived from citral is added to theaflavins which are a kind of polyphenols contained in black tea. And a remarkable effect on the suppression of the production of p-methylacetophenone. Furthermore, the theaflavins have been found to have a remarkable effect on the suppression of flavor and aroma deterioration other than citral, and the present invention has been completed.

  That is, the present invention is a flavor or fragrance degradation inhibitor for flavors, foods and drinks, cosmetics, etc. containing theaflavins as an active ingredient, and the flavor or fragrance is a citrus flavor or fragrance based on citral. It is a characteristic.

  By adding the deterioration inhibitor of the present invention to a fragrance, a food or drink, etc., deterioration of flavor and aroma due to heat and light can be suppressed. In particular, it has a remarkable effect on the deterioration of citral, suppresses the generation of p-cresol and p-methylacetophenone, which are the cause of deterioration odor derived from citral, and can maintain a fresh citrus flavor and aroma. .

The theaflavins used in the present invention are red pigment components generated from catechins during the fermentation of tea (Camellia sinensis) leaves. , 3′-di-o-gallate and the like. As the theaflavins, those commercially available as reagents can be used as they are, but those obtained as an extract from tea leaves can also be used. The tea leaf used for extraction is not particularly limited, but tea leaves of fermented tea or semi-fermented tea containing a large amount of theaflavins are preferable. Fermented tea is a tea that has been fermented and twisted and then completely fermented with its own oxidase.Semi-fermented tea is a part of raw leaf catechins, etc. It is fermented (oxidized) with its own oxidase and has a degree of fermentation of 30 to 70%. Examples of fermented tea used for the extraction of theaflavins include black tea and puer tea, and examples of semi-fermented tea include oolong tea, with black tea being particularly preferred. The solvent used for the extraction of theaflavins from tea leaves is water or a polar organic solvent, and the organic solvent may be a hydrate. Examples of the polar organic solvent include alcohol, acetone, ethyl acetate and the like. Of these, water or an aliphatic alcohol having 2 to 4 carbon atoms such as ethanol, propanol, and butanol is desirable from the viewpoint of safety to the human body and handleability. Water or ethanol or a mixture thereof is particularly desirable.
The amount of the solvent used for the extraction can be arbitrarily selected, but generally 2 to 100 parts by weight of the solvent is used with respect to 1 part by weight of the raw material.
It should be noted that as a pretreatment for extraction, degreasing treatment can be performed in advance with a non-polar organic solvent such as hexane to prevent excess lipids from being extracted during the subsequent extraction treatment. Further, this degreasing treatment may result in purification such as deodorization. For the purpose of deodorization, steam distillation treatment may be performed before extraction.

Various extraction methods can be employed depending on the type and amount of the solvent. For example, the natural product can be put in a solvent and extracted by an immersion method or a heating reflux method. In the case of the immersion method, any of heating conditions, room temperature or cooling conditions may be used.
Subsequently, the residue insoluble in the solvent is removed to obtain an extract. As the residue removal method, various solid-liquid separation means such as centrifugation, filtration, and pressing can be used.

  The extract obtained by the above method is used as a deterioration inhibitor by further increasing the content of theaflavins by purification treatment such as decolorization and deodorization. For the purification treatment, activated carbon, alumina, silica gel, a synthetic resin adsorbent composed of a porous styrene-divinylbenzene copolymer, a methacrylic ester porous polymer resin, a gel type synthetic adsorbent, or the like can be used. Synthetic resin adsorbents for purification include, for example, “Diaion HP-20 (trade name)” “Diaion SP-70 (trade name)” manufactured by Mitsubishi Chemical Corporation and “Amberlite XAD-2 (product) manufactured by Organo Corporation. Name) ”,“ Sephadex LH-20 (trade name) ”manufactured by Amersham Pharmacia Biotech Co., Ltd. can be used. The extract can be purified using a hydrolase such as tannase, and the extract obtained by the enzyme treatment can be purified using activated carbon, a synthetic adsorption resin, or a gel type synthetic adsorbent. . Moreover, you may combine 1 type, or 2 or more types of processes chosen from the above group. The content of theaflavins in the purified extract is preferably 5% by mass or more.

  Commercially available theaflavins or purified products obtained as described above can be directly incorporated into foods and drinks as deterioration inhibitors, but can also be prepared and used as follows. For example, dissolved in an appropriate concentration in a (mixed) solvent such as water, alcohol, glycerin, propylene glycol (specifically, a mixed solvent of water / ethanol, water / ethanol / glycerin, water / glycerin, etc.) To do. Alternatively, dextrin, sucrose, pectin, chitin or the like can be added, and these can be further concentrated to form a paste. It is also possible to add an excipient (such as dextrin) to each solution and form a powder by spray drying. Furthermore, an oil-soluble liquid agent can be obtained by adding and dispersing the liquid agent together with an emulsifier in an oil or the like, and various dosage forms can be adopted depending on the application.

  The deterioration inhibitor of the present invention can be appropriately added at the processing stage of fragrances, oral compositions, cosmetics and the like. The addition amount varies depending on the purity of theaflavins in the deterioration inhibitor to be used or the type of addition target, but an addition amount of 0.001 to 100 ppm is generally appropriate. When the target product is an oral composition, 0.01 to 30 ppm, particularly 0.1 to 10 ppm is preferable from the viewpoint of hardly affecting the original flavor.

  Moreover, the deterioration inhibitor of this invention and a transition metal ion can also be used together, and especially iron ion is preferable from a viewpoint of the safety | security to a human body. There is no restriction | limiting in particular as a supply source of an iron ion, Metallic iron, iron salts, heme iron etc. can be used. Specific examples include iron chloride, iron citrate, iron gluconate, iron lactate, iron pyrophosphate, iron sulfate, and heme iron. Further, antioxidants such as L-ascorbic acid, green tea extract, enzyme-treated rutin, Enju extract, grape seed extract, rosemary extract and the like, which are generally used with the deterioration inhibitor of the present invention, citric acid, glucone, etc. It is also possible to mix with metal sequestering agents such as acid, tartaric acid, phytic acid, pyrophosphoric acid and polyphosphoric acid.

  In the present invention, the flavor refers to a combination of a scent felt by an olfactory sense of an oral composition such as a food and drink and a flavor felt at a portion from the oral cavity to the nasal cavity. The flavor includes both the flavor inherent to oral compositions such as food and drink and the flavor imparted to the oral composition by adding a fragrance. Aroma refers to a scent that is given to a cosmetic product or the like by adding a fragrance, and is felt mainly by the sense of smell.

  The deterioration inhibitor of the present invention is effective for deterioration of various flavors and fragrances, but is preferably effective for deterioration of citrus flavor and fragrance. In particular, it is effective for the deterioration of flavor and aroma based on citral, and has a remarkable effect in suppressing the production of p-methylacetophenone and p-cresol, which are extremely strong odor-causing substances derived from citral.

The deterioration inhibitor of the present invention can be used for oral compositions, fragrances, cosmetics and the like without particular limitation, and specific examples thereof include the following.
Examples of oral compositions include beverages, confectionery, fats and oils and processed foods, milk, dairy products, oral hygiene agents, and more specifically, the following can be mentioned.
Examples of beverages include coffee, tea, soft drinks, lactic acid bacteria beverages, fruit juice beverages, fruit juice beverages, nutritional drinks, etc. Citrus carbonated beverages, fruit juices, fruit juice beverages, milk beverages, tea beverages, etc. It is suitable for.
Examples of confectionery include jelly, pudding, bavaria, candy, biscuits, cookies, chocolate, cakes, etc. Especially suitable for frozen confectionery such as citral-containing yogurt, jelly, ice cream, candy, chickenpox, gum, etc. It is.
Examples of fats and oils and processed foods include edible fats and oils (animal fats and oils, vegetable fats and oils), margarine, shortening, mayonnaise, dressing, hard butter, etc., and instant noodles and tofu fried (fried, fresh, Ganmodoki), fried kamaboko, tempura, fries, snacks (potato chips, fried potatoes, karinto, donuts), cooked frozen foods (frozen croquettes, fried shrimp, etc.).
Examples of milk, dairy products, etc. include raw milk, cow milk, processed milk, etc., milk as cream, butter, butter oil, concentrated whey, cheese, ice cream, yogurt, condensed milk, powdered milk, concentrated milk, etc. Can be mentioned.
Examples of oral hygiene agents include toothpastes, mouthwashes, mouth fresheners, bad breath odor prevention agents, and the like.
Examples of fragrances include fragrance raw materials (essential oils, essences, concrete, absolutes, extracts, oleoresin, resinoids, recovered flavors, carbon dioxide extracted essential oils, synthetic fragrances) and fragrance compositions containing them. Suitable for citrus fragrances containing citral.
Examples of cosmetics include perfumes, cosmetics, detergents, soaps, shampoos, rinses, bathing agents, fragrances and the like, and are particularly suitable for cosmetics having a citrus-like scent containing citral.
(Refer to “Patent Office Gazettes of Commonly Used Techniques (Fragrances)”)

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the description of the examples.

In the test examples and examples, the following were used as single reagent.
1) Theaflavins:
“Theaflavin mixture (trade name)” manufactured by Kurita Kogyo Co., Ltd. was used.
2) Epigallocatechin:
“(−)-Epigallocatechin (trade name)” manufactured by Kurita Kogyo Co., Ltd. was used.
3) Epigallocatechin gallate:
“(−)-Epigallocatechin gallate (trade name)” manufactured by Kurita Kogyo Co., Ltd. was used.
4) Epicatechin:
“(−)-Epicatechin (trade name)” manufactured by Kurita Kogyo Co., Ltd. was used.
5) L-ascorbic acid:
L (+)-ascorbic acid manufactured by Nacalai Tesque was used.
6) Rutin:
Rutin manufactured by Nacalai Tesque was used.
7) Chlorogenic acid:
Chlorogenic acid manufactured by Wako Pure Chemical Industries, Ltd. was used.

[Reference Example] Extraction of 50% by weight ethanol aqueous solution of black tea leaf To 50g of black tea leaf, 500g of 50% by weight aqueous ethanol solution was added and extracted by heating under reflux for 1 hour. Insoluble matter was removed by filtration, and the filtrate was concentrated under reduced pressure and freeze-dried to obtain 15.1 g of a brown powder (hereinafter referred to as “tea extract”). This black tea extract was used as a comparative example in the following Test Examples 1 to 4.

[Test Example 1] Lemon-flavored beverage The above-described deterioration inhibitor was added to a lemon-flavored beverage, and the production inhibitory effect of p-cresol and p-methylacetophenone was evaluated.
An appropriate amount of 100 g of sugar, 1 g of citric acid, 1.5 g of lemon flavor containing citral and 1% by weight / 50% by weight ethanol aqueous solution of theaflavin mixture was added to the concentration shown in Table 1, and the total amount was adjusted to 1000 g with purified water. . Similarly, instead of theaflavin mixture as an antioxidant of the comparative example, the tea extract of the reference example, epigallocatechin, epigallocatechin gallate, epicatechin, L-ascorbic acid, rutin, chlorogenic acid (1 mass% / 50 mass) % Ethanol solution) was prepared. This solution was sterilized at 70 ° C. for 10 minutes and then packed in a can to prepare a lemon flavored beverage. It was stored in a thermostatic bath at 50 ° C. for 7 days. Each lemon flavored beverage was extracted with dichloromethane, and the amounts of p-cresol and p-methylacetophenone produced were measured by gas chromatography. Table 1 and FIGS. 1 and 2 show the amounts of p-cresol and p-methylacetophenone produced in each sample, and the amounts of p-cresol and p-methylacetophenone produced in a product stored at 50 ° C. for 7 days without addition. When expressed as a relative value.

  From Table 1, FIG. 1 and FIG. 2, it was found that the production of p-cresol and p-methylacetophenone was strongly suppressed by adding the deterioration inhibitor of the present invention comprising a theaflavin mixture to a lemon flavored beverage. The effect was higher than that of black tea extract, catechins, L-ascorbic acid, rutin, and chlorogenic acid, and showed a sufficient deterioration preventing effect with the addition of a very small amount.

[Test Example 2] Lemon flavored drink For the lemon flavored drink of Test Example 1, ten experienced panelists were selected for sensory evaluation. As a reference lemon-flavored beverage, a refrigerated storage product with no addition of the deterioration inhibitor and antioxidant of the present invention (evaluation point: 0) and a product stored at 50 ° C. for 7 days without the deterioration inhibitor and antioxidant of the present invention (evaluated as 0 Evaluation point: 4) was used, and the degree of flavor deterioration of each lemon flavored beverage was relatively evaluated. The results are shown in Table 2.
In addition, the score of evaluation in Table 2 is an average score of each panel scored according to the following criteria.
(Scoring criteria)
Feels off-flavor, off-flavor * very strongly: 4 points Feel off-flavor, off-flavor * strongly: 3 points Feel off-flavor, off-flavor *: 2 points Feel off on off-flavor, off-flavor *: 1 point Don't feel off-flavor, off-flavor *: 0 P-cresol-like (chemical odor), p-methylacetophenone-like (cinnamon-like) off-flavor

  As is apparent from Table 2, by adding the deterioration inhibitor of the present invention consisting of a theaflavin mixture to a lemon flavored beverage, the production of p-cresol-like and p-methylacetophenone-like deteriorated odors is strongly suppressed, and its effect Was higher than black tea extract. On the other hand, even when rutin, chlorogenic acid, and L-ascorbic acid were added, the p-cresol-like and p-methylacetophenone-like deterioration odor formation inhibitory effects were not recognized so much.

[Test Example 3] Lemon tea 4.2 g of black tea leaf and 0.2 g of ascorbic acid were added to 300 g of hot water at 70 ° C. and extracted for 3 minutes. The tea leaves were removed by filtration, and the obtained filtrate was cooled to 10 ° C. or lower and filtered through filter paper. Add appropriate amount of 1g / 50% by weight ethanol solution of 60g sugar, 0.25g citric acid, lemon flavor containing citral and 1% by weight / 50% by weight ethanol solution of theaflavin mixture to this solution. Was adjusted to 1000 g. Similarly, instead of the theaflavin mixture as a comparative antioxidant, a sample was prepared by adding the same concentration of black tea extract (1 mass% / 50 mass% ethanol aqueous solution). This solution was sterilized at 70 ° C. for 10 minutes and then put into a can to make lemon tea. It was stored in a thermostatic bath at 60 ° C. for 7 days. Ten experienced panelists were selected for sensory evaluation. As a control lemon tea, use a refrigerated storage product without addition of theaflavin mixture and black tea extract (evaluation point: 0) and a product stored at 60 ° C. without addition of theaflavin mixture and antioxidant (evaluation point: 4), The degree of deterioration of the flavor of each lemon tea was relatively evaluated. The results are shown in Table 3.
In addition, the score of evaluation in Table 3 is an average score of each panel scored according to the following criteria.
(Scoring criteria)
Feels off-flavor, off-flavor * very strongly: 4 points Feel off-flavor, off-flavor * strongly: 3 points Feel off-flavor, off-flavor *: 2 points Feel off on off-flavor, off-flavor *: 1 point Don't feel off-flavor, off-flavor *: 0 point
* Chemical odor, stuffy odor

  As is apparent from Table 3, the addition of the deterioration inhibitor of the present invention consisting of the theaflavin mixture to lemon tea strongly suppressed the occurrence of off-flavors and off-flavors, and the effect was higher than that of the black tea extract.

Test Example 4 100% Orange Beverage 160 g of distilled water was added to and mixed with 40 g of Valencia Orange 5-fold concentrated fruit juice to prepare a 100% orange beverage. After filling this in a can (without additives) and theaflavin mixture, black tea extract, L-ascorbic acid, and chlorogenic acid added at 5 ppm each, each can was sterilized at 70 ° C. for 10 minutes, Each was placed in a constant temperature bath at 40 ° C. and stored for 2 weeks. Sensory evaluation was performed by selecting 10 experienced panels. In this case, a non-added 100% orange beverage stored at 5 ° C. for 2 weeks was used as a control sample having no change in flavor, and the change (deterioration) in flavor was evaluated. The results are shown in Table 4. In addition, the score of evaluation in Table 4 is the average score of each panel scored on the same basis as in Test Example 2. Also, the off-flavors and off-flavors in the scoring standards refer to “potato odor” and “spice-like odor” in particular.

  As shown in Table 4, the addition of the deterioration inhibitor of the present invention consisting of a theaflavin mixture to a 100% orange beverage compared to the additive-free and black tea extract, chlorogenic acid, and L-ascorbic acid added flavor deterioration It was found that the inhibitory effect was high.

[Example 1] Oral Cleaner An oral cleanser was prepared by blending in the following prescribed amounts.
Ethanol 15.00g
Glycerin 10.00g
Polyoxyethylene 2.00g
Saccharin sodium 0.15g
Sodium benzoate 0.05g
Fragrance 0.30g
Sodium dihydrogen phosphate 0.10g
Colorant 0.20g
0.01 g ethanol solution of 1% by mass / 50% by mass of theaflavin mixture
72.10 g of purified water

[Example 2] 55 g of margarine shortening, 15 g of corn oil, 0.1 g of 30% beta carotene solution, 0.2 g of lecithin and 0.3 g of an emulsifier were mixed, dissolved in a hot water bath and sterilized at 80 ° C. for 10 minutes (1 ). Distilled water (27.9 g), sodium chloride (0.5 g), skim milk powder (1 g) and 1 g / 50 wt% ethanol aqueous solution of theaflavin mixture (0.01 g) were mixed and heated to 85 ° C. in a hot water bath (2). (1) and (2) were each cooled to 50 to 60 ° C., mixed, and stirred for 5 minutes at 1500 rpm using a disper while cooling with ice water. While thoroughly kneading the whole with a rubber spatula, it was cooled to 10 ° C. with water. This was transferred to a container and aged overnight in a refrigerator to complete the margarine.

[Example 3] Matcha pudding 500 g of milk and distilled water were mixed and heated to 40 ° C in a hot water bath (1). In distilled water, 5 g of Matcha, 100 g of sugar, 10 g of emulsifier, and 0.01 g of a 1 wt% / 50 wt% ethanol aqueous solution of theaflavin mixture were dispersed (2). (1) and (2) were mixed and sterilized at 80 ° C. for 15 minutes. The weight of this product was adjusted to 100 g with hot water, and then emulsified using a clear mix. After adding 0.03 g of fragrance and further stirring, it was transferred to a container to complete the matcha pudding.

Example 4 Milk Tea 8 g of black tea leaf was extracted with 200 g of distilled water to which a small amount of sodium bicarbonate was added at 80 ° C. for 5 minutes. The tea leaves were filtered, and the obtained filtrate was emulsified by adding 800 g of distilled water, 70 g of granulated sugar, 120 g of milk and 0.3 g of an emulsifier. After adding 0.5 g of a fragrance and 0.15 g of a 1% by weight aqueous solution of the theaflavin mixture, the mixture was filled in a steel container and sterilized at 123 ° C. for 20 minutes to complete a milk tea.

[Example 5] Ice cream 15 g of sugar and 0.6 g of an emulsion stabilizer were mixed (1). 8.4 g of skim milk powder, 0.05 g of a 0.1% by weight / 50% by weight ethanol aqueous solution of the theaflavin mixture and 0.2 g of tocopherol (Emix P-20) were dispersed in 66.1 g of distilled water (2). (2) was heated to 40 ° C., (1) was added and heated to 85 ° C. with stirring. To this, 9.6 g of unsalted butter was added and sterilized at 85 ° C. for 15 minutes. The mixture was stirred for 5 minutes at 10,000 rpm using a homomixer. This was cooled to 5 ° C. and stored in the refrigerator for 12 hours. 0.2g of fragrance was added, frozen for 30 minutes, filled into a cup, and then cooled to -20 ° C to complete an ice cream.

[Example 6] Bactericidal lactic acid bacteria beverage 80 g of distilled water and 20 g of a fermented milk stock solution (total solid content 54%, non-fat milk solid content 4%) were mixed. To this, 0.1 g of lemon flavor and 0.05 g of 0.1% by weight / 50% by weight ethanol aqueous solution of theaflavin mixture were added, filled in a glass container, and sterilized at 70 ° C. for 10 minutes to complete a sterilized lactic acid bacteria beverage.

[Example 7] 100% apple beverage 160 g of distilled water and 40 g of apple 5-fold concentrated turbid juice were mixed. To this, 0.01 g of a 1% / 50% by weight ethanol solution of the theaflavin mixture was added, filled into a steel container, and then sterilized at 70 ° C. for 10 minutes to complete a 100% apple beverage.

[Example 8] Colon A colon was prepared by blending in the following prescribed amount.
Ethanol 90.0g
6.9g of water
Lemon flavor 3.0g
0.1 g / 50 wt% aqueous ethanol solution of theaflavin mixture 0.1 g

  The flavor or fragrance degradation inhibitor of the present invention comprises theaflavins derived from tea that has been conventionally used for eating and drinking as an active ingredient, is highly safe, and reduces the flavor and fragrance due to heat and light with a small addition amount. Since it has a remarkable effect on the deterioration of citral, in particular, it can be widely used for foods and drinks and cosmetics.

2 is a graph showing the amount of p-cresol produced in Test Example 1. FIG. 3 is a graph showing the amount of p-methylacetophenone produced in Test Example 1. FIG.

Claims (15)

A flavor or fragrance degradation inhibitor comprising theaflavins as active ingredients. The flavor or fragrance degradation inhibitor according to claim 1, wherein the theaflavins are theaflavins extracted from tea (camellia sinensis) leaves with water, a polar organic solvent or a mixture thereof. The flavor or fragrance degradation inhibitor according to claim 2, wherein the tea leaves are tea leaves of fermented tea or semi-fermented tea. The flavor or fragrance has a citrus tone, The flavor or fragrance degradation inhibitor according to any one of claims 1 to 3. The flavor or fragrance degradation inhibitor according to any one of claims 1 to 4, wherein the flavor or fragrance is based on citral. A flavor comprising the flavor or fragrance deterioration inhibitor according to any one of claims 1 to 5. An oral composition comprising the flavor or fragrance degradation inhibitor according to any one of claims 1 to 5. An oral composition comprising the fragrance according to claim 6. A cosmetic comprising the flavor or fragrance deterioration inhibitor according to any one of claims 1 to 5. A cosmetic comprising the fragrance according to claim 6. A method for inhibiting deterioration of flavor or fragrance of a fragrance, oral composition or cosmetic by adding the flavor or fragrance deterioration inhibitor according to any one of claims 1 to 5. The method for inhibiting deterioration of flavor or fragrance according to claim 11, wherein the flavor or fragrance is citrus. The method for inhibiting deterioration of flavor or fragrance according to claim 11 or 12, wherein the flavor or fragrance is based on citral. 14. The method for suppressing deterioration of flavor or fragrance according to claim 13, wherein the generation of a deteriorated odor due to heat or light is suppressed. The method for inhibiting deterioration of flavor or fragrance according to claim 14, wherein the deterioration odor is a deterioration odor caused by p-cresol or p-methylacetophenone.

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