JP2008001727A - Agent for suppressing deterioration of flavor or fragrance and method for suppressing deterioration of flavor or fragrance - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a new plant-derived agent for suppressing deterioration of flavor or fragrance, which has high safety and exhibits a sufficiently suppressing effect on deterioration of flavor or fragrance by use of a small amount without influencing essential flavor or fragrance when added to spice, a food and beverage containing a spice component, an oral hygiene agent and a cosmetic. <P>SOLUTION: The agent for suppressing deterioration of flavor or fragrance comprises one or more kinds of extracts of plants selected from the group consisting of Lagerstroemia speciosa L., Psidium guajava L., Quercus salicina, Agrimonia pilosa, a plant of the family Rosaceae, Cinnamomum cassia and Eugenia aromatica. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a specific plant-derived flavor or fragrance degradation inhibitor, and a flavor or fragrance degradation suppression method, which can be widely applied to fragrances, foods and drinks containing flavor components or fragrance components, oral hygiene agents, and cosmetics.

Oral hygiene agents such as foods and drinks, toothpaste and oral malodor prevention agents used in the oral cavity can feel their taste and smell as soon as they enter the mouth, so the flavor they have is as important as various nutritional ingredients Element. Fragrance is also an important factor that affects the flavor or aroma of foods and drinks, oral hygiene agents and other cosmetics. In addition, in cosmetics, toiletries, cosmetics such as detergents and indoor fragrances, fragrance is an important factor that affects the value of products.
It is well known that flavors or fragrances contained in such fragrances, foods and drinks, oral hygiene agents, and cosmetics gradually deteriorate at each stage of production, distribution, storage, etc. Has been done.

In order to cope with such deterioration suppression, for example, a proposal that a component containing sunflower seed extract and catechins is useful for suppressing flavor deterioration of beverages (Patent Document 1), There are proposals (Patent Document 2) that are useful for stabilizing flavors added to foods and beverages, cosmetics, etc., and proposals (Patent Document 3) that use mung beans, red beans, and the like as flavor deterioration inhibitors. In addition, in order to mainly suppress the quality degradation due to photoexcitation of riboflavin, the addition of rutin, morin or quercetin prevents the generation of malodorous and off-flavor substances and improves the storage stability (patented) Reference 4), a method of preventing flavor deterioration of food and drink caused by sunlight by using chlorogenic acid, caffeic acid, ferulic acid derived from green coffee bean extract and vitamin C, rutin, quercetin in combination (Patent Document 5), There has also been proposed a method (Patent Document 6) for preventing deterioration of a natural fragrance by adding chlorogenic acid derived from coffee beans to a fragrance composition derived from a natural product.
Furthermore, flavor deterioration characterized by containing a deterioration inhibitor (Patent Document 7) consisting of natural extracts such as eucalyptus, clove, mirabaran, strawberry, sanshuyu, pomegranate, hoshi, and akamegashiwa, and tannins derived from genus Oyster An inhibitor (Patent Document 8) has also been proposed.
JP 7-1332073 A JP-A-6-108087 JP 2004-135560 A Japanese Patent Publication No. 4-21450 JP-A-4-27374 JP-A-4-345893 JP-A-11-137224 JP 2003-79335 A

As for the natural product-derived degradation inhibitor in the prior art, it is generally recommended to be highly safe, but on the other hand, it is necessary to use a certain amount in order to exert a flavor or fragrance degradation inhibiting effect. The taste and odor of the flavor or fragrance degradation inhibitor itself has a lack of practicality such as adversely affecting the taste and fragrance of the fragrance or food and drink containing the fragrance component, oral hygiene agent, and cosmetic product itself. .
Therefore, it is highly safe when added to fragrances or foods, oral hygiene agents, and cosmetics containing fragrance ingredients, and sufficient flavor or fragrance deterioration can be achieved with a small amount of use without affecting the original flavor or fragrance. There has been a demand for a new natural product-derived flavor or fragrance degradation inhibitor exhibiting an inhibitory effect.

As a result of intensive investigations on the effect of suppressing flavor degradation for various natural product-derived components centered on plants, the present inventors have used light, heat, air, enzymes, by using solvent extracts of specific plants. The present inventors have found that the deterioration of flavors of foods and drinks, oral hygiene agents, and cosmetics containing a fragrance or flavor or fragrance component due to the above can be suppressed for a long period of time.
That is, the present invention contains one or more extracts of plants selected from the group consisting of banaba, guava, vulgaris, goldfish, rosaceae, kehi and clove, and is characterized by containing one or more extracts of flavor or fragrance deterioration It is an agent.
And the said flavor or fragrance degradation inhibitor contains 1 type, or 2 or more types of extracts obtained by extracting a plant with water and / or a polar organic solvent, It is characterized by the above-mentioned.

Further, the present invention is a fragrance comprising 0.005 to 5% by weight of the flavor or fragrance deterioration inhibitor, and 0.005 to 5% by weight of the flavor or fragrance deterioration inhibitor as a fragrance. %. A method for inhibiting deterioration of a fragrance, characterized by comprising
Further, the present invention is a fragrance, a food or drink, an oral hygiene agent, or a cosmetic, wherein the flavor or fragrance deterioration inhibitor is added in an amount of 0.01 to 500 ppm, and the flavor or fragrance deterioration inhibitor. Is added to a fragrance, food / beverage product, oral hygiene agent or cosmetic product in an amount of 0.01 to 500 ppm.

By using the flavor or fragrance degradation inhibitor according to the present invention in a food or drink, oral hygiene agent or cosmetic containing a fragrance, flavor or fragrance component, these flavors or fragrance degradation can be suppressed.
In addition, it is highly safe because it is derived from plants that have been used for food. Furthermore, in order to exhibit a sufficient effect even in a small amount, the flavor or odor of the flavor or fragrance degradation inhibitor itself of the present invention is the original flavor or fragrance of a food or drink or oral hygiene agent or cosmetic containing a fragrance or flavor or fragrance component. Can be applied widely.
Furthermore, the raw materials are economically excellent because they are inexpensive and easily available in the market.

Hereinafter, the present invention will be described in detail.
<A> Raw Material Plants to be extracted from the active ingredient contained in the flavor or fragrance degradation inhibitor of the present invention are selected from the group listed in Table 1 below. Extracts obtained by subjecting these to extraction treatment described below can be used alone or in combination of two or more.

  In the above-mentioned plant which is the raw material of the present invention, the part used for obtaining the extract is not particularly limited regardless of which part is used. Specific examples include flowers, buds, leaves, fruits, roots, bark and stems.

<B> Extraction treatment (1) Extraction solvent The solvent used for the solvent extraction treatment may be water or a polar organic solvent, and the organic solvent may be a hydrated product. There are no particular restrictions on the polar organic solvent, alcohols such as methanol, ethanol, propanol and propylene glycol, ketones such as acetone, esters such as ethyl acetate, ethers such as diethyl ether, hydrocarbons such as hexane and heptane These can be used alone or in combination as appropriate.
Among these, from the viewpoints of safety to the human body and handleability, water or an aliphatic alcohol having 2 to 4 carbon atoms such as ethanol, propanol, and butanol is preferable. In particular, water, ethanol or an aqueous ethanol solution is preferred.

The amount of the solvent used for the extraction can be arbitrarily selected, but generally the amount of the solvent is 2 to 100 parts by weight, preferably 5 to 20 parts by weight with respect to 1 part by weight of the raw material.
In addition, as a pretreatment for extraction, the raw material may be degreased in advance with a nonpolar organic solvent such as hexane to prevent excess lipid from being extracted during the subsequent extraction treatment. Further, this degreasing treatment may result in purification such as deodorization.

(2) Extraction processing method As the extraction processing method, various methods can be adopted depending on the type and amount of raw materials. For example, what grind | pulverized the said various plants can be put in a solvent, and it can extract by the immersion method or a heating reflux method. In the case of the immersion method, any of heating, room temperature or cooling conditions may be used.
Subsequently, the solvent insoluble matter is removed to obtain an extract. As the insoluble matter removing method, various solid-liquid separation means such as centrifugation, filtration, and pressing can be used.

The obtained extract can be used as it is as a flavor or fragrance degradation inhibitor, but may be appropriately diluted with a food solvent such as water or ethanol. Or dextrin, sucrose, etc. can also be added.
These can be further concentrated to give a paste-like extract, or it can be used as a powder after freeze-drying or heat-drying. Furthermore, the extract can be used as it is or after the solvent is distilled off, and then decolorized, deodorized, etc. The purification process can also be performed.
Moreover, the thing extracted by the supercritical extraction which uses a carbon dioxide as a solvent, the fractionation, or the deodorizing process can also be used.

(3) Purification The extract obtained by the above method can be blended as it is in a fragrance, a food or drink, an oral hygiene agent, and a cosmetic, but can be further subjected to a purification treatment such as decolorization and deodorization.
For the purification treatment, activated carbon, an ion exchange resin, or a synthetic resin adsorbent made of a porous styrene-divinylbenzene copolymer can be used.
Examples of the synthetic resin adsorbent for purification include a cross-linked styrene-based porous polymer “DIAION (trade name) series” manufactured by Mitsubishi Chemical Corporation, specifically “DIAION HP-20 (trade name)”. ) "Or" Diaion SP-70 (trade name) ", Organo Corporation (Rohm
"Amberlite (trade name) XAD series" manufactured by & Haas), specifically, "Amberlite XAD-2 (trade name)" can be used.

(4) Formulation of flavor or fragrance degradation inhibitor The flavor or fragrance degradation inhibitor is formulated as follows using one or more extracts of each plant obtained by the above method as raw materials. The
In general, various components such as organic acids, antioxidants, pH adjusters and emulsifiers are combined and dissolved in water (alcohol), glycerin, propylene glycol, triethyl citrate and other (mixed) solvents at appropriate concentrations. (Specifically, a mixed solvent of water / ethanol, water / ethanol / glycerin, water / glycerin, etc.).
Alternatively, dextrin, sucrose, pectin, chitin and the like can be added thereto. Furthermore, these can be concentrated to form a paste-like extract, and excipients (dextrin, etc.) can be added to the solution of various components and powdered by spray drying. Various dosage forms can be employed.

(5) Usage The flavor or fragrance degradation inhibitor of the present invention can be appropriately added at the processing stage of a food or drink, oral hygiene agent or cosmetic containing a fragrance or a flavor component.
There are no particular restrictions on the amount added, although it varies somewhat depending on the type or purity of the flavor or fragrance degradation inhibitor used, or the type of food or drink to be added, but generally 0.005 to the fragrance. 5% by weight is appropriate, and 0.005 to 2% by weight is preferable, and 0.01 to 1% by weight is particularly preferable from the viewpoint of addition within a range not affecting the original flavor.
On the other hand, when the flavor or fragrance degradation inhibitor of the present invention is used in foods and drinks, oral hygiene agents, or cosmetics, an addition amount of 0.01 to 500 ppm (as a solid component) is appropriate for these. From the standpoint of hardly affecting the flavor of the product, 1 to 100 ppm is preferable, and 1 to 20 ppm is particularly preferable.

(6) Additional components The flavor or fragrance degradation inhibitor of the present invention further includes natural antioxidants and flavor or fragrance degradation inhibitors usually used in foods, beverages, oral hygiene agents, or cosmetics, such as tea extracts. , Coffee raw bean extract, Enju extract, buckwheat whole plant extract, azuki bean whole plant extract, apple immature fruit extract, grape seed extract, rosemary extract, bayberry extract, tocopherol, L-ascorbic acid, Chlorogenic acid, caffeic acid, ferulic acid, rutin, morin, quercetin and the like can be blended in amounts that do not impair the effects of the present invention.

(7) Application object of flavor or fragrance degradation inhibitor The following are mentioned as an example of the fragrance | flavor, food-drinks, oral hygiene agent, or cosmetics to which the flavor or fragrance degradation inhibitor of this invention is applied.
(A) Fragrance A fragrance raw material (essential oil, essence, concrete, absolute, extract, oleoresin, resinoid, recovered flavor, carbon dioxide extract, synthetic fragrance, etc.) and a fragrance composition containing them.
(B) Food / beverage products (i) Beverages Coffee, tea, soft drinks, lactic acid bacteria drinks, fruit juice drinks, fruit drinks, energy drinks, alcoholic beverages (sake, beer, sparkling wine, wine, shochu, whiskey, brandy, etc.).
(Ii) Foods As confectionery, jelly, pudding, bavaria, candy, biscuits, cookies, chocolate, cakes, etc.
Fats and oils and processed foods and foods made from fats and oils include edible fats and oils (animal fats and oils, vegetable fats and oils), margarine, shortening, mayonnaise, dressing and hard butter.
Other fat and oil-containing foods include instant (fried) noodles, tofu fried (fried, freshly fried, ganmodoki), fried kamaboko, side dishes (tempura, fried food, etc.), snacks (potato chips, fried potatoes, karinto, Donuts, etc.), cooked frozen foods (frozen croquettes, fried shrimps, etc.).
Milk (milk, milk, processed milk, etc.) and dairy products (cream, butter, butter oil, concentrated whey, cheese, ice cream, yogurt, condensed milk, powdered milk, concentrated milk, etc.)

(C) Oral hygiene agents Oral products applied to the mouth, such as toothpaste (liquid) toothpaste, mouthwash, mouth freshener, anti-oral breath agent.
(D) Cosmetics Cosmetics (fragrances, skin care, makeup, hair cosmetics, tanning cosmetics, etc.), toiletry products (soaps, hair care, bathing agents, body cleaning agents, etc.), households (detergents, softeners, deodorants / deodorants, etc.) Fragrances, musk, etc.), industrial products (industrial products such as paints, fuel oils, solvents, printing inks, textiles).

EXAMPLES Hereinafter, although this invention is demonstrated further in detail based on an Example, this invention is not limited to these Examples.
Examples of extract materials and extraction methods from banaba, guava, vulgaris, goldfish, rosaceae, keihi and clove are shown below, but the extraction method applied to the present invention is limited to the following examples. is not.
An example of extraction of each plant is shown below.

[Extraction Example 1]
25 g of dried banaba leaf was pulverized, 150 g of 50% aqueous ethanol solution was added, and extraction was performed by heating under reflux for 30 minutes. Insoluble matter was removed by filtration, and the filtrate was concentrated under reduced pressure and freeze-dried to obtain 3.0 g of a powder product.
As shown in FIG. 1, the physical properties of the extract were as follows.
a) Ultraviolet absorption spectrum (measured concentration: 10 ppm, diluting solvent: 50% ethanol) λ _max : 252 nm. As a measuring instrument, “Spectrophotometer UV-2450” manufactured by Shimadzu Corporation was used (the same applies to each of the following extraction examples).

[Extraction Example 2]
25 g of dried guava leaf was pulverized, 150 g of 50% ethanol aqueous solution was added, and extraction was performed by heating under reflux for 30 minutes. The insoluble material was removed by filtration, and the filtrate was concentrated under reduced pressure and freeze-dried to obtain 3.7 g of a powder product.
As shown in FIG. 2, the physical properties of the extract were as follows.
a) Ultraviolet absorption spectrum (measured concentration: 10 ppm, diluting solvent: 50% ethanol) λ _max : 275 nm.
1.0 g of this powder was dissolved in 50% ethanol aqueous solution, and as a purification treatment, 0.3 g of activated carbon was added and stirred for 30 minutes to decolorize and deodorize. After the purification treatment, filtration, concentration under reduced pressure, and lyophilization gave 0.9 g of a powder product.

[Extraction Example 3]
300 g of a 50% ethanol aqueous solution was added to 20 g of dried radish leaves and extracted by heating under reflux for 30 minutes. The insoluble material was removed by filtration, and the filtrate was concentrated under reduced pressure and freeze-dried to obtain 3.5 g of a powder product.
As shown in FIG. 3, the physical properties of the extract were as follows.
a) Ultraviolet absorption spectrum (measured concentration: 10 ppm, diluting solvent: 50% ethanol) λ _max : 275 nm.

[Extraction Example 4]
300 g of a 50% ethanol aqueous solution was added to 20 g of dried Kimizumi leaf, and extraction was performed by heating under reflux for 30 minutes. Insoluble matter was removed by filtration, and the filtrate was concentrated under reduced pressure and freeze-dried to obtain 3.6 g of a powder product.
As shown in FIG. 4, the physical properties of the extract were as follows.
a) Ultraviolet absorption spectrum (measurement concentration: 10 ppm, diluting solvent: 50% ethanol) λ _max : 279 nm.
After dissolving 2.0 g of this powder in water and filling a synthetic resin adsorbent (“Diaion SP-70 (trade name)” manufactured by Mitsubishi Chemical Corporation), water, 20% ethanol aqueous solution, 40% ethanol aqueous solution, 95 Fractionated into an aqueous ethanol solution and purified by fractionation. Yield is 1.09g each
0.30 g, 0.26 g and 0.04 g.

[Extraction Example 5]
20 g of dried Hermanus florets were pulverized, added with 300 g of 50% ethanol aqueous solution and extracted by heating under reflux for 30 minutes. The insoluble material was removed by filtration, and the filtrate was concentrated under reduced pressure and lyophilized to obtain 6.2 g of a powder product. As shown in FIG. 5, the physical properties of the extract were as follows.
a) Ultraviolet absorption spectrum (measured concentration: 10 ppm, diluting solvent: 50% ethanol) λ _max : 205, 212, 273 nm.
After dissolving 2.0 g of this powder in water and filling a synthetic resin adsorbent (“Diaion SP-70 (trade name)” manufactured by Mitsubishi Chemical Corporation), water, 20% ethanol aqueous solution, 40% ethanol aqueous solution, 95 Fractionated into an aqueous ethanol solution and purified by fractionation. Yield 0.91g each
0.59 g, 0.33 g, and 0.04 g.

[Extraction Example 6]
25 g of dried cinnamon was pulverized, 150 g of 50% ethanol aqueous solution was added, and the mixture was extracted by heating under reflux for 30 minutes. Insoluble matter was removed by filtration, and the filtrate was concentrated under reduced pressure and freeze-dried to obtain 3.0 g of a powder product.
As shown in FIG. 6, the physical properties of the extract were as follows.
a) Ultraviolet absorption spectrum (measured concentration: 10 ppm, diluting solvent: 50% ethanol) λ _max : 282 nm.

[Extraction Example 7]
150 g of 50% ethanol aqueous solution was added to 25 g of dried clove buds and extracted by heating under reflux for 30 minutes. The insoluble material was removed by filtration, and the filtrate was concentrated under reduced pressure and lyophilized to obtain 8.6 g of a powder product.
As shown in FIG. 7, the physical properties of the extract were as follows.
a) Ultraviolet absorption spectrum (measurement concentration: 10 ppm, diluting solvent: 50% ethanol) λ _max : 277 nm.

Next, the obtained flavor or fragrance degradation inhibitor was added to various foods and beverages for evaluation.
[Test Example 1]
(Yogurt drink)
Using a commercially available yogurt beverage, a product to which no flavor or fragrance degradation inhibitor was added and a product to which 10 ppm of flavor or fragrance degradation inhibitor was added were prepared and each filled into a 180 cc milk bottle. Each was placed in a light stability tester and irradiated with fluorescent light for light abuse (15,000
The sensory evaluation was performed on the degree of change (deterioration) of the flavor by five experienced panels.
As a control having no change in flavor, a yogurt beverage not irradiated with a fluorescent lamp to which no flavor or flavor deterioration inhibitor was added was used. 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. In addition, the deterioration odor in the scoring standard particularly refers to “metal odor”, “pickling odor”, and “oil deterioration odor”.
(Scoring criteria)
Feeling a strong smell: 4 points Feeling a strong smell: 3 points Feeling a bad smell: 2 points Feel a little bad smell: 1 point Do not feel a bad smell: 0 points

  As shown in Table 2, it was found that the addition of a flavor or fragrance degradation inhibitor had a higher flavor degradation inhibitory effect than the additive-free one. In particular, those added with the extract of banaba, guava, vulture, goldfish and hamanas showed a flavor deterioration suppressing effect higher than that added with L-ascorbic acid.

[Test Example 2]
(milk beverage)
Using a commercially available milk beverage, a product to which no flavor or fragrance degradation inhibitor was added and a product to which 10 ppm of flavor or fragrance degradation inhibitor was added were prepared and each filled into a 180 cc milk bottle. After placing each in a light stability tester and illuminating with fluorescent light for light abuse (15,000 lux,
Sensory evaluation was carried out for the degree of change (deterioration) in flavor by four experienced panelists at 10 ° C. for 4 hours.
As a control having no change in flavor, a milk beverage not irradiated with a fluorescent lamp to which no flavor or flavor deterioration inhibitor was added was used. 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. In addition, the deterioration odor in the scoring standard particularly refers to “metal odor”, “pickling odor”, and “oil deterioration odor”.
(Scoring criteria)
Feeling a strong smell: 4 points Feeling a strong smell: 3 points Feeling a bad smell: 2 points Feel a little bad smell: 1 point Do not feel a bad smell: 0 points

  As shown in Table 3, it was found that the addition of a flavor or fragrance deterioration inhibitor had a higher flavor deterioration suppression effect than the additive-free one. In particular, those added with the extract of banaba, guava, vulgaris, and edible bean showed an effect of suppressing flavor deterioration that was almost the same as or higher than that added with L-ascorbic acid.

[Test Example 3]
(100% orange drink)
160 g of distilled water was added to 40 g of Valencia orange 5-fold concentrated fruit juice and mixed. A 180 cc milk bottle was filled with a product to which a flavor or fragrance deterioration inhibitor was not added and a flavor or fragrance degradation inhibitor added to 2.5 to 10 ppm, and sterilized at 70 ° C. for 10 minutes.
These were stored in a 50 ° C. thermostatic bath for 3 days for heat abuse. A sensory evaluation was performed with respect to the degree of change (deterioration) in flavor by a panel of three skilled persons. As a control with no change in flavor, a 100% orange beverage stored for 3 days at 10 ° C. to which no flavor or flavor deterioration inhibitor was added was used. The results are shown in Table 4.

In addition, the score of evaluation in Table 4 is an average score of each panel scored according to the following criteria. In addition, the deterioration odor in the scoring standard particularly refers to “potato odor” and “spice-like odor”.
(Scoring criteria)
Feeling a strong smell: 4 points Feeling a strong smell: 3 points Feeling a bad smell: 2 points Feel a little bad smell: 1 point Do not feel a bad smell: 0 points

  As shown in Table 4, it was found that the addition of the flavor or fragrance deterioration inhibitor had a higher flavor deterioration suppression effect than the additive-free one. In particular, those with 10 ppm banaba extract and those with 2.5 ppm of citrus extract (a 20% ethanol aqueous solution elution fraction with synthetic resin adsorbent SP-70) are those with L-ascorbic acid added And almost the same flavor deterioration inhibiting effect.

[Test Example 4]
(butter)
40 g of commercially available butter is brought back to room temperature and kneaded thoroughly with a spatula, and the one with no added flavor or fragrance deterioration inhibitor and the one with 20 ppm of flavor or fragrance deterioration inhibitor added thereto are prepared. 1 cm).
After putting each in a light stability tester and irradiating with a fluorescent lamp for light abuse (15,000 lux, 10 ° C, 2 days), sensory evaluation of the degree of change (deterioration) in flavor was performed by three experienced panels went. As a control having no change in flavor, butter that was not irradiated with a fluorescent lamp to which no flavor or flavor deterioration inhibitor was added was used. The results are shown in Table 5.

In addition, the score of evaluation in Table 5 is an average score of each panel scored according to the following criteria. In addition, the deterioration odor in the scoring standard particularly refers to “metal odor” and “oil deterioration odor”.
(Scoring criteria)
Feeling a strong smell: 4 points Feeling a strong smell: 3 points Feeling a bad smell: 2 points Feel a little bad smell: 1 point Do not feel a bad smell: 0 points

  As shown in Table 5, it was found that the addition of a flavor or fragrance degradation inhibitor had a higher flavor degradation inhibitory effect than the additive-free one. In particular, the addition of banaba, guava, vulgari and hermanus extracts showed almost the same or more flavor deterioration inhibitory effect than the addition of L-ascorbic acid.

[Test Example 5]
(Lactic acid bacteria beverage)
Using commercially available sterilized lactic acid bacteria beverages, a product to which no flavor or fragrance degradation inhibitor was added and a product to which 2.5 to 7.5 ppm of flavor or fragrance degradation inhibitor was added were prepared and each filled into a 180 cc milk bottle. After putting each in a light stability tester and irradiating with a fluorescent lamp for light abuse (15,000 lux, 10 ° C, 12 hours), perform sensory evaluation on the degree of change (deterioration) in flavor by four experienced panels went. As a control with no change in flavor, a lactic acid bacterium beverage not irradiated with a fluorescent lamp to which no flavor or flavor deterioration inhibitor was added was used. The results are shown in Table 6.

In addition, the score of evaluation in Table 6 is an average score of each panel scored according to the following criteria. In addition, the deterioration odor in the scoring standard particularly refers to “metal odor”, “pickle odor”, and “dust odor”.
(Scoring criteria)
Feeling a strong smell: 4 points Feeling a strong smell: 3 points Feeling a bad smell: 2 points Feel a little bad smell: 1 point Do not feel a bad smell: 0 points

  As shown in Table 6, it was found that the addition of a flavor or fragrance degradation inhibitor had a higher flavor degradation inhibitory effect than the additive-free one. In particular, the addition of 7.5 ppm of the extract of Hermanus and guava showed a high flavor deterioration suppressing effect.

[Test Example 6]
(Vanilla Icecream)
A commercially available vanilla ice cream was kneaded well with a spatula, to which no flavor or fragrance deterioration inhibitor was added and 20 ppm of flavor or fragrance deterioration inhibitor was prepared, and 75 g each was filled in a plastic pudding cup. Each was put in a light stability tester and irradiated with a fluorescent lamp for light abuse (7,000 lux, 10 ° C, 5 days), and then a sensory evaluation was conducted on the degree of change (deterioration) in flavor by six experienced panels. went. As a control having no change in flavor, vanilla ice not irradiated with a fluorescent lamp to which no flavor or flavor deterioration inhibitor was added was used. The results are shown in Table 7.

In addition, the score of evaluation in Table 7 is an average score of each panel scored according to the following criteria. In addition, the deterioration odor in the scoring standard particularly refers to “metal odor”, “oil deterioration odor”, “widow odor”, and “pickling odor”.
(Scoring criteria)
Feeling a strong smell: 4 points Feeling a strong smell: 3 points Feeling a bad smell: 2 points Feel a little bad smell: 1 point Do not feel a bad smell: 0 points

  As shown in Table 7, it was found that the addition of a flavor or fragrance degradation inhibitor had a higher flavor degradation inhibitory effect than the additive-free one. In particular, the addition of the extract of guava and vulgaris showed almost the same or better flavor deterioration suppressing effect than that of the addition of tocopherol.

It is an ultraviolet absorption spectrum figure of a banaba extract. It is an ultraviolet absorption spectrum figure of a guava extract. It is a ultraviolet-ray absorption spectrum figure of a Vulgaris extract. It is an ultraviolet-ray absorption spectrum figure of a goldfish extract. It is an ultraviolet absorption spectrum figure of a Hermanus extract. It is an ultraviolet absorption spectrum figure of a cinnamon extract. It is an ultraviolet absorption spectrum figure of a clove extract.

Claims (6)

  A flavor or fragrance degradation inhibitor characterized by containing one or more extracts of a plant selected from the group consisting of banaba, guava, vulgaris, goldfish, rosaceae, kehi and clove.   The flavor or fragrance degradation inhibitor according to claim 1, comprising one or more extracts obtained by extracting a plant with water and / or a polar organic solvent.   A fragrance comprising 0.005 to 5% by weight of the flavor or fragrance degradation inhibitor according to claim 1 or 2.   A flavor or fragrance degradation inhibitor according to claim 1 or 2 is added to the fragrance in an amount of 0.005 to 5% by weight.   A fragrance, a food or drink, an oral hygiene agent, or a cosmetic, wherein 0.01 to 500 ppm of the flavor or fragrance degradation inhibitor according to claim 1 or 2 is added.   A flavor or fragrance deterioration inhibiting method comprising adding 0.01 to 500 ppm of the flavor or fragrance degradation inhibitor according to claim 1 or 2 to a fragrance, a food or drink, an oral hygiene agent, or a cosmetic.

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