JP2006257246A - Emulsified perfume composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an emulsified perfume composition which improves transparency and the development of fragrance and flavor when the emulsified perfume composition is used in foods. <P>SOLUTION: The emulsified perfume composition is prepared by finely dispersing or emulsifying an oil phase component obtained by mixing/dissolving an oil-soluble perfume and an oil-soluble component at a specific ratio in an emulsifying agent solution at a specific ratio. The emulsified perfume composition thus prepared can remarkably improve transparency and the development of fragrance and flavor when added in foods. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to an emulsified fragrance, and in particular, transparency and storage stability obtained by finely dispersing or emulsifying an oil phase component obtained by mixing and dissolving an oil-soluble fragrance and an oil-soluble component in a specific ratio in an emulsifier solution. It is related with the emulsified fragrance | flavor composition which provided the outstanding top note and was excellent in flavor expression property.

  In the food manufacturing industry, fragrances are used in a wide range of foods as additives for imparting various flavors and flavors to foods. There are a wide variety of fragrances that can be given various flavors, oil-soluble and water-soluble, and they are prepared and used in water-soluble and oil-soluble preparations according to foods using such fragrances. ing. Since the oil-soluble fragrance component is difficult to add to food as it is, it is generally used as an oil-in-water emulsified fragrance dispersed in an aqueous solution using a protective colloid substance or an emulsifier.

  For emulsified flavors, oil-soluble flavors and oil phase components containing specific gravity adjusters used for the purpose of adjusting specific gravity are protected colloidal substances such as gum arabic, processed starch, soybean dietary fiber, or glycerin fatty acid esters, sucrose It is emulsified with surfactants obtained by chemical synthesis methods such as fatty acid esters and polysorbates and / or surfactants derived from natural products such as lecithin, enzymatically degraded lecithin, saponin, etc. Surfactant obtained by chemical synthesis methods such as glycerin fatty acid ester, sucrose fatty acid ester, polysorbate and / or natural such as lecithin, enzymatically decomposed lecithin, saponin Those that are emulsified using a surfactant derived from a product and are transparently dissolved in water are widely used.

  However, turbid dissolution type emulsified fragrances using protective colloid materials have limitations on foods that can be used to exhibit turbidity in foods, and the retention of fragrances by emulsifying with protective colloid materials is Although improved, the original flavor of the oil-soluble fragrance was not exhibited, and the expression of the flavor was inferior to that of the water-soluble fragrance.

  On the other hand, the transparently-dissolved emulsified fragrance emulsified with a surfactant dissolves in water transparently, but the emulsified fragrance itself has poor stability over time and emulsion stability when used in foods. The decrease in transparency at the time of use and the flavor specific to the surfactant affect the flavor at the time of use of the final food, and the foods that can be used are limited.

  In order to solve these problems, various studies have been made to improve the flavor expression by adding various improvements to the added fragrance preparations.

  Specifically, a beverage containing an emulsified composition in which a demulsified fragrance and a stable emulsified fragrance composition are mixed in a range of 3: 7 to 7: 3 (Patent Document 1), a sugar containing an oil-soluble compound and an emulsifier A structure in which an alcohol composition is heated and melted, and then the heated melt is held at 5 to 40 ° C., and an oil-soluble compound is coated with an emulsifier and dispersed in sugar alcohol (Patent Document 2), plant material Perfume extracted from vegetable oils and fats, animal fats and oils, hardened oils thereof, medium chain fatty acid triglycerides, etc. (Patent Document 3), weight-unadjusted oil A beverage product (Patent Document 4) containing an oil-in-water beverage emulsion containing water and food grade stabilizers is disclosed.

JP 2004-168909 A JP 2004-33820 A JP 2002-105485 A Japanese Patent No. 3488469

  However, in any of these methods, it is necessary to add new components, procedures, and the like that are different from the means for preparing a conventional fragrance preparation in order to enhance the expression of the flavor.

  Further, various preparations have been disclosed for improving the stability of emulsified fragrance compositions (specifically, JP-A-48-58169, JP-A-11-178551, etc.), and any of these are disclosed. When added to beverages, it only provides an emulsion intended to give a stable fragrance without producing a ring or precipitate, giving a taste of fragrance, specifically an excellent top note, There is no disclosure or suggestion of a technique related to the improvement of flavor expression.

  Furthermore, regarding the improvement in flavor development of a transparently-dissolving type emulsified fragrance composition, the fact is that no knowledge has been suggested in the literatures disclosed so far.

  In the present invention, the emulsified fragrance composition has been dramatically improved in transparency and flavor when used by almost the same technique for preparing the conventional emulsified fragrance composition without using any special means. The purpose is to provide goods.

  The present inventors pay attention to the transparency and flavor expression of emulsified fragrances that use the protective colloid substance as an emulsifier, and as a result of intensive studies, the oil-soluble fragrances and oil-soluble ingredients remain as described above. The oil phase component mixed and dissolved in a specific ratio is finely dispersed or emulsified in the emulsifier solution in a specific ratio, so that it is equivalent to an emulsified fragrance composition using a conventional protective colloid substance in terms of emulsion stability. Thus, an emulsified fragrance composition exhibiting transparency and excellent flavor expression, which was not obtained with a conventional emulsified fragrance composition, has been obtained. The present invention is based on such knowledge.

That is, the present invention has the following aspects:
Item 1: An oil phase component obtained by mixing or dissolving an oil-soluble fragrance and an oil-soluble component in a ratio of 100: 1 to 1: 1 is finely dispersed or emulsified in an emulsifier solution, and is transparently dissolved in water. And the emulsified fragrance | flavor composition characterized by the flavor expression property being improved.
Item 2: The average particle size of the emulsified particles of the oil phase component is 0.5 μm or less, the measurement wavelength of a liquid diluted to 1% concentration in water is 720 nm, the cell width is 1 cm, and the absorbance measured with water as a control is 0.00. Item 5. The emulsified fragrance composition according to Item 1, which is 5 or less.
Item 3: The emulsifier is at least one selected from gum arabic, gati gum, soybean dietary fiber, and modified starch, and the blending ratio of the emulsifier and the sum of the oil-soluble fragrance and the oil-soluble component is from 1: 1 to 1:10. Item 3. The emulsified fragrance composition according to Item 1-2.
Item 4: The emulsified fragrance composition according to Item 3, wherein the gum arabic is at least one selected from the group consisting of gum arabic and modified gum arabic.
Item 5: The oil-soluble component is selected from the group consisting of medium-chain triglyceride and / or sucrose acetate isobutyrate, rosin, ester gum, dammar resin, Elemi resin, mastic resin, brominated vegetable oil, animal and vegetable oil Item 5. The emulsified fragrance composition according to Item 1-4, which is a seed or more.
Item 6: One or more components selected from the group consisting of medium-chain triglycerides in oil-soluble components and sucrose acetate isobutyrate, rosin, ester gum, dammar resin, Elemi resin, mastic resin, brominated vegetable oil The emulsified fragrance composition according to Items 1 to 5, wherein the weight ratio is from 1: 0.1 to 1: 2.
Item 7: A flavored product with improved flavor development, comprising the emulsified flavor composition according to any one of Items 1 to 6.

  In order to improve the flavor expression of a fragrance preparation that leaves the above-mentioned problems, the inventors of the present invention, that is, an oil phase component in which an oil-soluble fragrance and an oil-soluble component are mixed and dissolved at a specific ratio. It is possible to drastically improve the transparency and flavor expression when added to foods by preparing an emulsified fragrance composition by finely dispersing or emulsifying the product in a specific ratio in an emulsifier solution. became.

  As described above, the present invention has transparency and storage stability obtained by finely dispersing or emulsifying an oil phase component obtained by mixing and dissolving an oil-soluble fragrance and an oil-soluble component in a specific ratio in an emulsifier solution. The present invention relates to an emulsified fragrance composition that is excellent and further imparts an excellent top note and has improved flavor expression.

  The oil-soluble fragrance used in the present invention can be used without limitation as long as it is a substance containing an oil-soluble fragrance component. Examples include extracts obtained from animal and plant natural raw materials by extraction with non-volatile solvents, extraction with volatile solvents, supercritical extraction, etc., essential oils and recovery flavors obtained by steam distillation or pressing methods, etc. Examples include natural fragrances such as synthetic fragrances synthesized by chemical methods, and fragrance bases obtained by blending and dissolving these fragrances in fats and oils or solvents. Examples of natural fragrances include extracts such as absolute, extract, and oleoresin, essential oils such as cold press, and alcohol extracts called tincture.

  Specific examples of these fragrances include citrus essential oils such as orange oil, lemon oil, grapefruit oil, lime oil and mandarin oil; floral essential oils or absolutes such as lavender oil; essential oils such as peppermint oil, spearmint oil and cinnamon oil Essential oils or oleoresin of spices such as allspice, anise seed, basil, laurel, cardamom, celery, clove, garlic, ginger, mustard, onion, paprika, parsley, black pepper; limonene, linalool, geraniol, menthol Synthetic fragrances such as eugenol and vanillin; Extract oils derived from beans such as coffee, cacao, vanilla and roasted peanuts; Extracts such as black tea, green tea and oolong tea; Other synthetic fragrance compounds, blended fragrance compositions and these 1 Arbitrary combinations of seeds or more It is also possible to use this in Align.

  As the oil-soluble component to be mixed with the oil-soluble fragrance described above in the present invention, an oil-soluble component used as a solvent for the fragrance can be used without limitation. Preferred is a medium chain triglyceride.

  The medium chain triglyceride (MCT) used in the present invention refers to a triacylglycerol composed of a medium chain fatty acid having about 6 to 12 carbon atoms, and a commercially available one can be selected without limitation. Specific examples thereof include caprylic acid triglyceride, caproic acid triglyceride, caprylic acid, caproic acid mixed triglyceride, and the like.

  In addition, oil-soluble ingredients that are usually used in the food field can be used without limitation as long as the effects of the present invention are not hindered. Preferred are sucrose acetate isobutyrate (SAIB), rosin, danmar resin, ester gum, vegetable oils such as rapeseed oil, palm oil, soybean oil, olive oil, coconut oil, Elemi resin, mastic resin, Examples thereof include animal fats such as beef tallow and pork tallow.

  In the present invention, the oil-soluble fragrance and the oil-soluble component are mixed and dissolved at a specific ratio and finely dispersed or emulsified as an oil phase component in an emulsifier solution to obtain an emulsified fragrance composition. The mixing ratio of the oil-soluble fragrance and the oil-soluble component can be exemplified as a range of 100: 1 to 1: 1. Even if it is less than or equal to the range of the mixing ratio, the transparency, stability, and flavor expression by the emulsified fragrance composition obtained as the effect of the present invention are insufficient.

  In the present invention, an emulsified fragrance composition is obtained by dispersing or emulsifying the oil phase component obtained above in a solution to which an emulsifier is added. The emulsifier is not particularly limited, and examples thereof include known emulsifiers and dispersants widely used in foods and the like. Specifically, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester; phospholipids such as lecithin, enzyme-decomposed lecithin, enzyme-treated lecithin; kiraya extract, enjusaponin, soybean saponin, enzyme-treated soybean saponin, tea seed saponin Saponins such as yucca foam extract; polysorbate (polysorbate 20, 60, 65, 80); gum arabic, gati gum, xanthan gum, soy dietary fiber; processed starch, etc .; You can also. Preferred are gum arabic, gati gum, modified starch, soy dietary fiber, xanthan gum, polyglycerin fatty acid ester, and sucrose fatty acid ester. More preferred are gum arabic, gati gum, soybean dietary fiber, and modified starch. Any of these commercially available products can be used.

  As the gum arabic, a commonly obtained leguminous plant, Acacia Senegal L, willdenow, or a secretion obtained from the trunk of the genus plant as it is or dissolved and powdered by spray drying, or patent No. 3600833 The modified gum arabic described, the method described in JP-A No. 2003-321502, that is, a modification obtained by performing a step of adjusting gum arabic to a moisture content of 3 to 30% by weight and a step of heating at 30 ° C. or higher Gum arabic, modified gum arabic having a weight average molecular weight of 900,000 or more can be exemplified by specific heating described in International Publication No. WO 2004/089991, further prepared by heating using a thermostat such as an oven, It is also possible to use gum arabic having a weight average molecular weight of 1 million or more.

  As the glycerin fatty acid esters, those having a high HLB are desirable. For example, polyglycerin fatty acid esters having 12 to 22 carbon atoms and a polymerization degree of 3 or more are preferably HLB8 or more, or sucrose fatty acid esters having HLB8 or more. .

  Specifically, polysorbate 20, polysorbate 60, polysorbate 65, and polysorbate 80 are known as polysorbates, and are generally commercially available. In the present invention, one or more of these can be used in combination.

  The above emulsifier is dissolved in a suitable solvent to obtain an emulsifier solution. As the solvent that can be used in the present invention, a solvent that is usually used can be used without limitation, and water, glycerin, propylene glycol, D-sorbitol, fructose glucose liquid sugar, and the like can be exemplified, and an emulsifier solution can be prepared by combining one or more of these. What is necessary is just to prepare.

  Furthermore, a polyhydric alcohol can also be added in the emulsifier solution. This is because the addition of the polyhydric alcohol improves the stability of the emulsified fragrance composition and the expression of the flavor.

  Examples of the polyhydric alcohol used in the present invention include glycerin, diglycerin, triglycerin, polyglycerin, propylene glycol, dipropylene glycol, 1,3-butylene glycol, ethylene glycol, polyethylene glycol, sorbitol, xylitol, maltitol. Erythritol, mannitol, xylose, glucose, lactose, mannose, oligotose, fructose-glucose liquid sugar, sucrose, etc., and a combination of one or more of these can also be used.

  The amount of polyhydric alcohol added to the emulsifier solution is not particularly limited, but can be in the range of 1 to 90 parts by weight per 100 parts by weight of the emulsified flavor.

  The emulsified fragrance according to the present invention can be obtained by mixing an oil phase component obtained by mixing or dissolving the oil-soluble fragrance and the oil-soluble component obtained above with an emulsifier solution. As a method for obtaining an emulsified fragrance, it is only necessary to use conventional techniques for preparing an emulsified preparation. Specifically, an oil phase is obtained using a homomixer, a colloid mill, a high-pressure homogenizer, an ultra-high pressure homogenizer, a collision-type ultra-high pressure homogenizer, or the like. A method of stirring and mixing the components and the emulsifier solution can be exemplified. Heating and heating may be optionally performed during the stirring and mixing.

  The amount of oil-soluble fragrance added in the emulsified fragrance composition can be appropriately changed depending on the type of fragrance and emulsifier used and the type of food to be flavored. For example, the oil is added to 100 parts by weight of the emulsified fragrance composition. The soluble fragrance | flavor can mention the range of 0.1-5 weight part.

  Further, the shape of the emulsified fragrance composition according to the present invention is not particularly limited. For example, it may be in a solution state, or it may be in a solid state such as a powder produced by a conventional method such as spray drying or freeze drying by adding an appropriate carrier, etc., soft capsule, hard capsule It can be enclosed in any capsule.

  Thus, the emulsified fragrance | flavor composition manufactured in this way has the characteristics that it is excellent in transparency at the time of adding to foodstuffs, stability, and the expression property of flavor.

  The emulsified flavor composition obtained as described above can be used, for example, in a flavored product prepared using the emulsified flavor composition as one of the raw materials.

  Further, the emulsified fragrance composition according to the present invention includes an antioxidant, a chelating agent, a pigment, a fragrance, or an antioxidant, vitamins, thickening agents, in addition to the above-described components, within a range not impeding the effects of the present invention. It may contain saccharides.

  Furthermore, the emulsified fragrance composition obtained in the present invention can be added as a raw material instead of the fragrance conventionally used in various foods and the like.

  Examples of the flavoring products targeted by the present invention include foods and drinks, alcohol-containing foods and drinks, pharmaceuticals, and quasi drugs. Specifically, foods and drinks, alcohol-containing foods and drinks such as milk drinks, lactic acid bacteria drinks, carbonated drinks, fruit drinks (including fruit juice drinks, soft drinks with fruit juices, carbonated drinks with fruit juices, and fruit drinks), vegetable drinks, vegetable and fruit drinks Alcoholic beverages such as liqueurs, coffee beverages, powdered beverages, sports beverages, supplement beverages, etc .; tea beverages such as tea beverages, green teas, blended teas (hereinafter “beverages”); custard pudding, milk pudding, Puddings such as pudding with fruit juice, desserts such as jelly, bavaroa and yogurt; Frozen desserts such as milk ice cream, ice cream with soft juice and soft cream, ice candy; Gums such as chewing gum and bubble gum (board gum, sugar coating) In addition to coated chocolate such as marble chocolate, strawberry chocolate, -Chocolates such as chocolate with flavors such as berry chocolate and melon chocolate; hard candy (including bonbon, butterball, marble, etc.), soft candy (including caramel, nougat, gummy candy, marshmallow, etc.), drop, Caramels such as toffee; Soups such as consomme soup and potage soup; Sauces such as separate dressing, non-oil dressing, ketchup, sauce and sauce; Fruit wines such as red wine; Processing fruits such as syruped cherries, apricots, apples, strawberries and peaches; Dairy and fat products such as butter, margarine, cheese and whipped cream Door can be. Beverages, liqueurs and jelly foods are preferred. Examples of pharmaceuticals and quasi drugs include syrups, drinks, tablets, capsules, tinctures, creams, ointments and the like. Preferred are drinks and syrups.

  The flavored product according to the present invention is manufactured according to a conventional manufacturing method for various flavored products except that the emulsified flavor according to the present invention is blended as one of the raw materials at any step of the manufacturing. be able to. Therefore, when implementing the present invention, it is not necessary to set a special manufacturing apparatus or manufacturing conditions, which is industrially significant.

  The addition amount of the emulsified fragrance composition according to the present invention to the flavored product is not particularly limited as long as it is an amount usually added in order to impart a desired flavor and flavor to the flavored product.

  Hereinafter, examples will be described in order to clarify the configuration and effects of the present invention. However, the present invention is not affected by these examples.

Example 1
According to the prescription in Table 1, emulsified fragrance compositions according to the present invention (Examples 1 to 4) were prepared. Moreover, the emulsified fragrance | flavor composition (Comparative Examples 1 thru | or 3) which changed the mixture ratio of an oil-soluble fragrance | flavor and an oil-soluble component as a comparative example was prepared.

<Preparation method>
After uniformly mixing the oil-flavored orange flavor and the oil-soluble component medium-chain triglyceride described in the formulation of Table 1, gum arabic or modified gum arabic with an average molecular weight of 1.5 million, sodium benzoate into water It was added to the emulsifier solution prepared by dissolution, and mixed by stirring. Subsequently, using the high pressure homogenizer 15MR-8TA by APV Gaulin, it processed 4 times by the pressure of 350 kg / cm < ² >, and the emulsified fragrance | flavor composition (Examples 1-4, Comparative Examples 1-3) was obtained. The modified gum arabic used in Example 4 was obtained by the method described in WO 2004 / 089991A1, that is, 70 kg of coarsely ground gum arabic was placed in a 100 L stainless steel drum and heated in an oven at 110 ° C. for 36 hours. The average molecular weight is 1,500,000 (refer to the publication for details).

  Immediately after the preparation of each emulsified fragrance composition obtained and the emulsion particle size after storage for 3 days in a 60 ° C. constant temperature bath, the particle size distribution analyzer SALD-2100 (manufactured by Shimadzu Corporation) was measured.

  Furthermore, the obtained emulsified fragrance composition was diluted to 1% concentration in ion-exchanged water, and the absorbance at 720 nm was measured using ion-exchanged water as a control, and the transparency was compared.

  Further, a sample obtained by diluting the obtained emulsified fragrance composition with water to a concentration of 0.1% was sampled, and the flavor top note and evaluation of expression were performed based on the following criteria. These evaluation results are shown in Table 2.

Flavor evaluation criteria; 5: Feel very strong
4: Feel somewhat strong
3: Feel
2: I feel a little weak
1: Feel very weak Furthermore, a soft drink was prepared according to the following formulation, and the state stability after storage at 25 ° C. for 3 months was evaluated according to the evaluation criteria.

<Soft drink prescription>
Fructose glucose liquid sugar (Brix75 °) 10.7 kg
Citric acid (anhydrous) 0.1 kg
Trisodium citrate 0.015kg
Emulsified fragrance composition 0.1 kg
100 L with ion exchange water
<Preparation method>
After all the components in the above formulation were dissolved, the mixture was sterilized at a temperature of 93 ° C., and hot-packed into a 200 ml capacity glass bottle. The beverage was evaluated based on the following beverage state evaluation criteria. The results are shown in Table 2.

Beverage condition evaluation criteria (ring / sedimentation);
++: Recognize a small amount
+: A very small amount is recognized.
-: Not allowed

<Result>
When the amount of the oil-soluble component contained in the oil phase component is increased, the emulsion particle size tends to be coarsened and the transparency is lowered. Moreover, the taste of a fragrance | flavor, the top note, and taste were suppressed, and it was inferior to flavor expression.

  When the oil phase component is only an oil-soluble fragrance (Comparative Example 1), transparency and flavor expression are very good, but when the emulsified fragrance composition is stored at 60 ° C., coarsening of the emulsified particle diameter is observed. It was. Thereby, in the case of oil-soluble fragrance | flavor alone, the result that the storage stability when it was set as an emulsion composition was acquired was obtained.

  Similarly, when the oil phase component was only an oil-soluble fragrance (Comparative Example 1), the formation of a ring was recognized by beverage storage, and the results of poor beverage stability were obtained.

  By preparing an emulsified fragrance composition by combining an oil-soluble fragrance in an oil phase component, an oil-soluble component, and an emulsifier in a specific ratio (Examples 1 to 4), the particle size after storage at 60 ° C. is excellent. No emulsification was observed, and an emulsified fragrance composition having good flavor taste was obtained. In particular, an emulsified fragrance composition excellent in storage stability and beverage stability can be obtained under the conditions (Examples 1 to 4) in which the blending ratio of the oil-soluble fragrance and the oil-soluble component is equal to or greater than the weight ratio of the oil-soluble fragrance. When the amount of the oil-soluble fragrance is less than the amount of the oil-soluble component (Comparative Examples 2 and 3), turbidity occurs or the particle size becomes coarse after storage at 60 ° C. The evaluation was also low.

Example 2
In accordance with the formulation of Table 3, the emulsified fragrance composition according to the present invention (Examples 5 and 6), the emulsified fragrance composition in which the blending ratio of the oil-soluble component was changed (Comparative Example 4), and the emulsified fragrance composition in which the emulsification conditions were changed A product (Comparative Example 5) was prepared.

<Preparation and evaluation method>
After mixing the orange flavor of the oil-soluble fragrance and the medium-chain triglyceride of the oil-soluble component described in the formulation of Table 3 uniformly, add it to the emulsifier solution prepared by dissolving gum arabic and sodium benzoate in water. , Stirred and mixed. Subsequently, it processed with the said pressure using the high pressure homogenizer 15MR-8TA by APV Gaulin, and obtained the emulsification fragrance | flavor composition (Example 5, 6, Comparative Examples 4, 5). The stability of the emulsified composition and the turbidity when the beverage was prepared and the expression of flavor were evaluated in the same manner as in Example 1. The results are shown in Table 3.
<Result>
The turbid emulsified fragrance composition (Comparative Example 4) and the emulsified fragrance composition obtained in the present invention (Examples 5 and 6) are stable without significant change in particles and turbidity due to storage at 60 ° C. However, the emulsified fragrance using the surfactant (Comparative Example 5) was inferior in storage stability.

  Moreover, the emulsified fragrance | flavor composition (Examples 4 and 5) obtained by this invention was highly transparent in a drink, and hardly exhibited turbidity.

It was also excellent in expression of flavor, and the beverages obtained using the emulsified flavor composition (Examples 4 and 5) had good flavor expression. However, the beverage obtained in Comparative Example 4 was a top note and a beverage lacking in taste. Even if the formulation of Comparative Example 4 satisfies the requirements of the blending ratio of the total amount (weight) of the oil-soluble fragrance and the oil-soluble component according to claim 3 and the amount of emulsifier (weight), the oil according to claim 1 It did not meet the requirements of the blending ratio of soluble fragrance and oil-soluble component.

Claims (7)

An oil phase component obtained by mixing or dissolving an oil-soluble fragrance and an oil-soluble component in a ratio of 100: 1 to 1: 1 is finely dispersed or emulsified in an emulsifier solution. An emulsified fragrance composition characterized in that The average particle size of the emulsified particles of the oil phase component is 0.5 μm or less, the measurement wavelength of the liquid diluted to 1% concentration in water is 720 nm, the cell width is 1 cm, and the absorbance measured with water as a control is 0.5 or less. The emulsified fragrance composition according to claim 1. The emulsifier is at least one selected from gum arabic, gati gum, soybean dietary fiber, and modified starch, and the blending ratio of the emulsifier and the sum of the oil-soluble fragrance and the oil-soluble component is from 1: 1 to 1:10. Item 3. The emulsified fragrance composition according to Item 1-2. The emulsified fragrance composition according to claim 3, wherein the gum arabic is at least one selected from the group consisting of gum arabic and modified gum arabic. The oil-soluble component is at least one selected from the group consisting of medium-chain triglycerides and / or sucrose acetate isobutyrate, rosin, ester gum, dammar resin, elemi resin, mastic resin, brominated vegetable oil, animal and vegetable oil The emulsified fragrance composition according to claim 1. Weight of medium chain triglyceride in oil-soluble component and one or more components selected from the group consisting of sucrose acetate isobutyrate, rosin, ester gum, dammar resin, elemi resin, mastic resin, brominated vegetable oil The emulsified fragrance composition according to claim 1, wherein the ratio is from 1: 0.1 to 1: 2. A flavored product with improved flavor development, comprising the emulsified flavor composition according to any one of claims 1 to 5.