JP2008280539A - Deterioration odor-inhibiting agent for citral or citral-containing product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an agent and a method of inhibiting deterioration odor derived from citral, having high safety and giving no influence on an original flavor of products, since a structure of citral in citral-containing products is changed by a reaction such as cyclization, hydration, or isomerization in respective stages of production, distribution, storage, etc., and further, extremely vigorous deterioration odor such as of p-cresol or p-methylacetophenone is produced by oxidation reaction. <P>SOLUTION: The agent for inhibiting deterioration odor derived from citral or citral-containing products contains a solvent extract of at least one selected from the group consisting of Angelica keiskei, avocado, fleawort, semi-fermented tea leaves, sickle senna, and Crataegus cuneata. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a citral deterioration odor generation inhibitor and a method for suppressing the generation thereof, which can be widely applied to citral or products containing citral.

  Citral is an important component having a lemon-like characteristic fragrance, but it is known that it is reduced by heating or with time to produce an off-flavor (see Non-Patent Document 1). In particular, under acidic conditions, citral in citral-containing products decreases at each stage during production, distribution, and storage, and the structure changes due to reactions such as cyclization, hydration, and isomerization. Causes a drop. 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, various attempts have been made with respect to various odor-causing substances produced from citral, such as addition of an antioxidant such as isoascorbic acid (see Non-Patent Document 2) for the purpose of preventing the occurrence thereof, but p-cresol and No effective method has been found for the suppression of p-methylacetophenone production.

Therefore, a citral deterioration inhibitor or method for suppressing deterioration of citral, which has a strong generation suppressing effect on the generation of citral deterioration odors, particularly p-cresol and p-methylacetophenone, produced over time or over time, is provided. It has been requested.
Peter Schieberle and Werner Grosch; J. Agric. Food Chem., 36, 797-800 (1988) Val E. Peacock and David W. Kuneman; J. Agric. Food Chem., 33, 330-335 (1985)

  In view of the above problems in the prior art, the present invention is a citral-derived deterioration odor-causing substance (p-cresol and p-cresol derived from citral, which is produced with heating or with time at each stage of production, distribution, storage, etc. of citral or a citral-containing product. It is an object of the present invention to provide a deteriorated odor generation inhibitor and a method of suppressing deterioration odor generation that can suppress the production of methyl acetophenone), have high safety, and do not affect the original flavor or aroma of the final product.

  As a result of detailed investigations on the generation of a deodorant odor of citral by heating, the present inventors found that the solvent extract of a specific plant or semi-fermented tea leaf or fermented tea leaf is a very strong detrimental odor-causing substance of citral or citral-containing products. The inventors have found that the production of certain p-cresol and p-methylacetophenone has a remarkable effect and have completed the present invention.

That is, the present invention contains at least one solvent extract selected from the group consisting of ashitaba, avocado, psyllium, semi-fermented tea leaves, fermented tea leaves, shrimp and hawthorn in citral or a citral-containing product. Or it is a deterioration odor production | generation inhibitor of a citral containing product.
Furthermore, the solvent is water, a polar organic solvent, or a mixture thereof.

  By using the deterioration odor production inhibitor of the present invention for citral or a product containing citral, it is possible to effectively inhibit the generation of citral-derived deterioration odor due to aging or heating. Therefore, the use of the deterioration odor production inhibitor of the present invention effectively suppresses the generation of the deterioration odor that gradually proceeds at each stage during the production, distribution, and storage period in the citral-containing product, and maintains a fresh feeling. Thus, the quality of the product can be maintained stably at a low cost for a long period of time.

Hereinafter, the present invention will be described in more detail.
(1) Raw material The plant used for this invention is at least 1 sort (s) chosen from the group enumerated below, and these can be used individually or in combination.
Ashitaba (Scientific name: Angelica keiskei (Miq.) Koidz.)
Avocado (scientific name: Persea Americana)
Plantain (scientific name: Plantago asiatica L.)
Ebisugusa (scientific name: Cassia obtusifolia L. or C. tora L)
Hawthorn (scientific name: Crataegus cuneata Sieb. Et Zucc.)
About said plant, it attaches | subjects to the below-mentioned extraction process by using a root, a stem (branch trunk), a leaf, and a fruit as raw materials. As for Ashitaba, it is preferable to use stems or leaves, avocado as pericarp, hawthorn as fruits, Shrimp as seed, and psyllium as seed or leaf.
Both semi-fermented tea leaves and fermented tea leaves are made from fresh leaves of tea (Camellia sinensis var. Sinensis or Camellia sinensis var. Assamica), and are classified into semi-fermented tea and fermented tea depending on the degree of fermentation. Semi-fermented tea is produced by fermenting (oxidizing) 30 to 70% of catechins of fresh leaves with their own oxidase (polyphenol oxidase) when the fresh leaves of tea are wilted and stirred. Fermented tea is made by completely fermenting fresh leaves with their own oxidase after wilting and twisting. Examples of the semi-fermented tea include oolong tea, baked tea, and examples of the fermented tea include black tea and red tea. It is preferable to use oolong tea leaves as the semi-fermented tea leaves and black tea leaves as the fermented tea leaves.

(2) Extraction treatment (a) Solvent The solvent used for the extraction treatment is water or a polar organic solvent, and the organic solvent may be a hydrated product.
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.

(A) Extraction processing method As the extraction processing method, various methods can be adopted depending on the type and amount of the solvent. For example, pulverized various natural products can be put in a solvent and extracted by a dipping 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.
Next, the solid solution insoluble in the solvent is removed to obtain an extract. As the solid material removal 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 citral deterioration odor production inhibitor, but can be used after appropriately diluted with a liquid diluent such as water, ethanol, glycerin, triethyl citrate, dipropylene glycol, propylene glycol, etc. Good. Alternatively, dextrin, sucrose, pectin, chitin and the like can be added. These may be further concentrated to obtain a paste-like extract, or may be used as a powder after treatment such as freeze-drying or heat-drying.
Moreover, what was extracted, fractionated, or deodorized by supercritical extraction can also be used.

(C) Purification Although the extract obtained by the above method can be directly blended into a citral-containing product, it can be further subjected to purification treatment such as decolorization and deodorization. For the purification treatment, activated carbon or a synthetic resin adsorbent made of porous styrene-divinylbenzene copolymer can be used. As the synthetic resin adsorbent for purification, for example, “Diaion HP-20 (trade name)” manufactured by Mitsubishi Chemical Corporation or “Amberlite XAD-2 (trade name)” manufactured by Organo Corporation can be used.

(3) Preparation of degradation odor production | generation inhibitor A degradation odor production | generation inhibitor is prepared as follows using the extract obtained as mentioned above as a raw material.
In general, various components are combined and dissolved in an appropriate concentration in a (mixed) solvent such as water, alcohol, glycerin, or propylene glycol (specifically, water / ethanol, water / ethanol / glycerin, water / Mixed solvent such as glycerin) solution. Moreover, it is also possible to add excipients (dextrin etc.) to the solution of various components, and it can be made into powder form by spray drying, and various dosage forms can be employ | adopted according to a use.

(4) Usage There is no particular limitation as a product to which the degradation odor production inhibitor or degradation odor production inhibition method of the present invention can be applied. In addition to citrus flavors, carbonated beverages, fruit juices, Citrus beverages such as fruit juice beverages, milk beverages, tea beverages, citral-containing yogurt, jelly, ice cream and other frozen confectionery, candy, chickenpox, confectionery such as gum, food ingredients, food additives such as citrus flavors, Examples include various citrus-flavored dressings. In addition to foods, citral-containing perfumes, cosmetics, mouthwashes, toothpastes, detergents, soaps, shampoos, rinses, bath agents, fragrances, and other cosmetics are listed.

The deterioration smell generation inhibitor of this invention can be suitably added in the process step of a citral containing product. The addition amount varies depending on the purity of the component of the deteriorated odor production inhibitor to be used or the kind of the addition target, but an addition amount of 1 to 500 ppm is generally appropriate. When the target product is a food product, 1 to 200 ppm, particularly 1 to 100 ppm is preferable from the viewpoint of hardly affecting the original flavor.
Moreover, the mixing ratio in the case of using 2 or more types of deterioration odor production | generation inhibitors in combination is not specifically limited. About the addition amount of the mixed inhibitor, although it changes with the purity of the component of the inhibitor to be used, or the kind of the product of addition object, 1-500 ppm is suitable, and the range of 1-100 ppm is especially preferable.

EXAMPLES Hereinafter, although this invention is demonstrated further in detail based on an Example, this invention is not limited to these Examples.
Examples of extraction of each natural product are shown below.

[Extraction Example 1]
To 100 g of dried Ashitaba leaves, 1000 g of a 50 wt% aqueous ethanol solution was added and extracted by heating under reflux for 1 hour. The insoluble material was removed by filtration, and the filtrate was decolorized with 10 g of activated carbon. After removing the activated carbon by filtration, the filtrate was concentrated to 150 g under reduced pressure.
50 g of this concentrated liquid was adsorbed on 100 ml of a porous synthetic adsorbent (Diaion HP-20). After washing with 400 ml of water, elution was performed with 400 ml of a 50 wt% aqueous ethanol solution. The eluate was concentrated under reduced pressure and freeze-dried to obtain 5.7 g of a brown powder (hereinafter referred to as “Ashitaba extract”). The physical properties were as follows.
a) The ultraviolet absorption spectrum is as shown in FIG. 1 (measurement concentration: 10 ppm, diluting solvent: 50 wt% ethanol aqueous solution).
λmax: 286nm
b) Solubility: Soluble in water, easily soluble in 50% by weight ethanol aqueous solution, insoluble in ethanol.

[Extraction Example 2]
50 g of dried avocado peel was pulverized, 500 g of a 50 wt% aqueous ethanol solution was added, and the mixture was refluxed for 1 hour for extraction.
Insoluble matter was removed by filtration, and the filtrate was concentrated and freeze-dried to obtain 11.2 g of a reddish brown powder (hereinafter referred to as “Avocado extract”). The physical properties of this extract were as follows.
a) The ultraviolet absorption spectrum is as shown in FIG. 2 (measurement concentration: 10 ppm, diluting solvent: 50 wt% ethanol aqueous solution).
λmax: 280 nm, 201 nm
b) Solubility: Soluble in water, easily soluble in 50% by weight aqueous ethanol solution, insoluble in ethanol.

[Extraction Example 3]
100 g of dried psyllium seeds were pulverized, placed in 2 kg of 25 wt% aqueous ethanol solution, and extracted by heating under reflux for 1 hour. The insoluble material was filtered off, and the filtrate was concentrated under reduced pressure. The concentrated solution was lyophilized to obtain 5.9 g of dark brown powder (hereinafter referred to as “Plant extract”). The physical properties of this extract were as follows.
a) The ultraviolet absorption spectrum is as shown in FIG. 3 (measurement concentration: 10 ppm, diluting solvent: 25 wt% ethanol aqueous solution).
λmax: 330 nm, 285 nm
b) Solubility: Soluble in water, easily soluble in 50% by weight aqueous ethanol solution, insoluble in ethanol.

[Extraction Example 4]
50 g of black tea leaves were placed in 1 kg of a 95% by weight aqueous ethanol solution and extracted by heating under reflux for 1 hour. After removing insolubles by filtration, 5 g of activated carbon was added to the filtrate and stirred at room temperature for 1 hour. The activated carbon was removed by filtration and then concentrated under reduced pressure.
Subsequently, the concentrate was freeze-dried to obtain 10.1 g of a brown powder (hereinafter referred to as “tea extract”). The physical properties of this extract were as follows.
a) The ultraviolet absorption spectrum is as shown in FIG. 4 (measurement concentration: 10 ppm, diluting solvent: 95 wt% ethanol aqueous solution).
λmax: 273 nm, 207 nm
b) Solubility: Insoluble in water, soluble in 50 wt% ethanol aqueous solution, easily soluble in ethanol

[Extraction Example 5]
100 g of oolong tea leaves were placed in 2 kg of a 50 wt% aqueous ethanol solution and extracted by standing at room temperature for 12 hours. Insoluble matters were removed by filtration, followed by concentration under reduced pressure. Subsequently, the concentrate was freeze-dried to obtain 25 g of brown powder (hereinafter referred to as “oolong tea extract”). The physical properties of this extract were as follows.
a) The ultraviolet absorption spectrum is as shown in FIG. 5 (measurement concentration: 10 ppm, diluting solvent: 50 wt% ethanol aqueous solution).
λmax: 274 nm, 205 nm
b) Solubility: Soluble in water, easily soluble in 50 wt% ethanol aqueous solution, insoluble in ethanol

[Extraction Example 6]
50 g of dried shrimp seeds were pulverized and heated under reflux with 1000 g of 50 wt% aqueous ethanol solution for 2 hours, and insoluble matter was filtered off. 10 g of activated carbon was added to the filtrate and stirred at room temperature for 1 hour. After the activated carbon was removed by filtration, the filtrate was concentrated to 100 g under reduced pressure.
100 g of this concentrated liquid was adsorbed on 100 ml of a porous synthetic adsorbent (Diaion HP-20). After washing with 400 ml of water, elution was performed with 400 ml of 50% by weight ethanol aqueous solution. The eluate was concentrated under reduced pressure and freeze-dried to obtain 2.0 g of a brown powder (hereinafter referred to as “Ebisugusa extract”). The physical properties of this extract were as follows.
a) The ultraviolet absorption spectrum is as shown in FIG. 6 (measurement concentration: 10 ppm, diluting solvent: 50 wt% ethanol aqueous solution).
λmax: 277 nm, 279 nm, 224 nm
b) Solubility: Soluble in water, easily soluble in 50% by weight ethanol aqueous solution, insoluble in ethanol.

[Extraction Example 7]
50 g of dried hawthorn fruit was pulverized, placed in 250 g of a 50 wt% aqueous ethanol solution, and extracted by heating under reflux for 1 hour. Insoluble matter was removed by filtration, followed by concentration under reduced pressure, followed by freeze-drying to obtain 5 g of a brown powder (hereinafter referred to as “hawthorn extract”). The physical properties of this extract were as follows.
a) The ultraviolet absorption spectrum is as shown in FIG. 7 (measurement concentration: 10 ppm, diluting solvent: 50 wt% ethanol aqueous solution).
λmax: 280nm
b) Solubility: Soluble in water, easily soluble in 50 wt% ethanol aqueous solution, insoluble in ethanol

In the test examples and examples, the following were used as single reagent.
1) L-ascorbic acid:
L (+)-ascorbic acid manufactured by Nacalai Tesque was used.
2) Rutin:
Rutin manufactured by Nacalai Tesque was used.
3) Chlorogenic acid:
Chlorogenic acid manufactured by Wako Pure Chemical Industries, Ltd. was used.

The said deterioration odor production | generation inhibitor was added to the lemon model drink, and the production | generation inhibitory effect of p-cresol and p-methyl acetophenone was evaluated.
[Test Example 1]
An acidic citral solution was prepared by adding 5% by weight of sucrose and 10 ppm of citral to a buffer solution of pH 3.0 adjusted with 1 / 10M citric acid-1 / 5M disodium hydrogen phosphate. L-ascorbic acid, rutin, and chlorogenic acid having a strong antioxidant effect as a comparative example were added to this solution (L-ascorbic acid was 1% by weight / aqueous solution, otherwise 1% by weight) / 50 wt% ethanol aqueous solution), and 100 g each was filled in a 100 ml capacity glass vial (with a cap made of polytetrafluoroethylene). Each vial was stored in a constant temperature bath (50 ° C.) for 7 days. Each acidic citral solution was extracted with dichloromethane, and the amounts of p-cresol and p-methylacetophenone produced were measured by gas chromatography. In Table 1, the production amounts of p-cresol and p-methylacetophenone are shown as relative values when the production amount of p-cresol and p-methylacetophenone in a product stored for 7 days without addition is set to 100.

[Test Example 2] Lemon flavored beverage 50 g of sugar, 1 g of citric acid, 2 g of lemon flavor containing citral, and 1 wt% / 50 wt% aqueous ethanol solution of various odor generation inhibitors were added in appropriate amounts to the concentrations shown in Table 2. The total amount was adjusted to 1000 g with purified water. Similarly, as a comparative example, a solution was prepared by adding 6 g each of a 1 wt% / 50 wt% aqueous ethanol solution of an antioxidant (L-ascorbic acid, rutin, chlorogenic acid) instead of the deterioration odor production inhibitor. This solution was sterilized at 70 ° C. for 10 minutes and then packed in a can to prepare a lemon flavored beverage, which was stored in a thermostatic bath at 50 ° C. for 7 days. Ten experienced panelists were selected for sensory evaluation. Control lemon-flavored beverages containing refrigerated odor-free inhibitors and antioxidants (refrigeration points: 0), and odor-free inhibitors and antioxidants added at 50 ° C for 7 days (evaluation points) : 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)
Off-taste, off-odor ^* very strongly feel: 4 points off-taste, off-flavors ^* strongly feel: 3 points off-taste, feel off-flavors ^*: 2 points off-taste, feel slightly off-flavors ^*: 1 point off-taste, do not feel off-flavors ^*: 0 point
* p-cresol-like (chemical odor), p-methylacetophenone-like (cinnamon-like) odor

  As is apparent from Table 2, p-cresol-like and p-methyl were obtained by adding to the lemon-flavored beverages a deodorizing odor formation inhibitor composed of extracts of ashitaba, avocado, psyllium, black tea, oolong tea, ebiscus, and hawthorn. The generation of acetophenone-like odor was strongly suppressed. 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 suppressing effects were hardly recognized.

[Test Example 3] Model base for weak acid rinse (pH 2.95)
A model base for weak acid rinse was prepared according to the following formulation.
Methyl paraben 0.1g
Polyoxyethylene hydrogenated castor oil 0.3g
95% ethanol 1.0g
Citric acid 2.0g
0.9g of sodium citrate
96.6g of purified water

A model base for weak acid rinsing is prepared by adding 0.5 g of a lemon flavor and 0.3 g of a 1% by weight / 50% by weight ethanol aqueous solution of various odor generation inhibitors to 100 g of the above model base, and 14 days at 40 ° C. And stored in a thermostatic bath. Similarly, rutin, chlorogenic acid, and L-ascorbic acid were added as the antioxidants of the comparative examples at the concentrations shown in Table 3 to create a model base for weak acid rinsing and stored in a thermostatic bath at 40 ° C. for 14 days. A model base for weak acid rinse was created. Ten experienced panelists were selected for sensory evaluation. As a control, a model-based refrigerated storage product with no odor generation inhibitor and antioxidant added (evaluation point: 0), and a fragrance with no deterioration odor generation inhibitor and antioxidant added at 40 ° C. for 14 days. (Evaluation point: 4) was used, and the degree of deterioration of the perfume model base to which various deterioration odor production inhibitors and antioxidants were added 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)
Offensive odor ^* is felt very strongly: 4 points Offensive odor ^* is strongly felt: 3 points Offensive odor ^* is felt: 2 points Offensive odor ^* is slightly felt: 1 point Offensive odor ^* is not felt: 0 points
* p-cresol-like (chemical odor) and p-methylacetophenone-like (cinnamon-like) odor

  As can be seen from Table 3, by adding a deodorizing odor inhibitor comprising extracts of Ashitaba, Avocado, Psyllium, Black tea, Oolong tea, Shrimp and Hawthorn to the model base for weak acid rinse, p-cresol-like and Generation of p-methylacetophenone-like deodorized odor was strongly suppressed. On the other hand, even when rutin, chlorogenic acid, and L-ascorbic acid, which are strong antioxidants, were added, p-cresol-like and p-methylacetophenone-like deterioration odor formation suppressing effects were hardly recognized.

[Example 1] Example of Ashitaba extract (sterilized lactic acid bacteria beverage)
Distilled water was added to 20 g of fermented milk stock solution (total solid content 54%, non-fat milk solid content 4%) to dilute to a total of 100 g. 0.1 g of lemon fragrance and 0.3 g of 1 wt% / 50 wt% ethanol aqueous solution of Ashitaba extract were added, filled into a glass container and sterilized (70 ° C., 10 minutes) to complete a sterilized lactic acid bacteria beverage.

[Example 2] Example of avocado extract, hawthorn extract + plantain extract (mixture of 1: 1 by weight) (yogurt drink)
94 g of milk and 6 g of skim milk powder were mixed and then sterilized (90 to 95 ° C., 5 minutes). After cooling to 48 ° C., a starter was inoculated. This was fermented at 40 ° C. for 4 hours. After cooling, it was stored at 5 ° C. and used as a yogurt base. On the other hand, as the sugar solution, 20 g of white sucrose, 1 g of pectin and 79 g of water were mixed and then heated at 90 to 95 ° C. for 5 minutes and filled with a hot pack. The above-mentioned yogurt base 60 g, sugar solution 40 g, citrus flavor 0.1 g, 1 wt% avocado extract / 50 wt% ethanol aqueous solution 0.3 g were mixed and completed by homomixing. Similarly, a 1: 1 ratio by weight of hawthorn extract + plantain extract was also dissolved in a 50 wt% aqueous ethanol solution so that the concentration as a mixture was 1 wt%, and this solution was added to the above yogurt base in 0.3 g. Addition to complete the yogurt beverage.

[Example 3] Example of hawthorn extract, Shrimp extract + oolong tea extract (2: 1 mixture by weight) (mouth wash)
A mouthwash was prepared according to the following formulation.
Ethanol 15.00g
Glycerin 10.00g
Polyoxyethylene hydrogenated castor oil 2.00 g
Saccharin sodium 0.15 g
Sodium benzoate 0.05g
Fragrance (containing citral) 0.30 g
Sodium dihydrogen phosphate 0.10g
Coloring agent 0.20 g
Hawthorn extract 1 wt% / 50 wt% ethanol aqueous solution 0.05 g
72.10 g of purified water
As in the case of hawthorn extract, Ebisugua extract + oolong tea extract (2: 1 mixture by weight) was added at the same concentration to prepare a mouthwash.

[Example 4] Example of psyllium extract, Shrimp extract + black tea extract (weight ratio 1: 2 mixture) (lotion)
A lotion was prepared according to the following formulation.
1,3-butylene glycol 60.0 g
Glycerin 40.0g
Oleyl alcohol 1.0g
POE (20) sorbitan monolaurate 5.0 g
POE (15) lauryl alcohol ether 5.0g
95% ethanol 100.0 g
Perfume (containing citral) 2.0g
Methyl paraben 1.0g
Gardenia yellow pigment 0.1g
4.0g of 1% / 50% ethanol solution of psyllium extract
Purified water 781.9g
As in the case of psyllium extract, a lotion was prepared by adding the same concentration of Shrimp extract + black tea extract (weight mixture 1: 2).

UV absorption spectrum of Ashitaba extract in Extraction Example 1 Ultraviolet absorption spectrum of avocado extract in Extraction Example 2 Ultraviolet absorption spectrum diagram of psyllium extract in Extraction Example 3 UV absorption spectrum of black tea extract in Extraction Example 4 UV absorption spectrum of oolong tea extract in Extraction Example 5 Ultraviolet absorption spectrum diagram of the extract of Ebisusa in Extraction Example 6 UV absorption spectrum of hawthorn extract in Extraction Example 7

Claims (8)

  A deterioration odor production inhibitor for citral or a citral-containing product, comprising at least one solvent extract selected from the group consisting of ashitaba, avocado, psyllium, semi-fermented tea leaves, ebiscus and hawthorn.   The deterioration odor production inhibitor for citral or a citral-containing product according to claim 1, wherein the solvent extract is obtained by extraction with water, a polar organic solvent or a mixture thereof.   The deterioration odor production inhibitor of citral or a citral-containing product according to claim 1 or 2, wherein the deterioration odor is a deterioration odor due to p-cresol and p-methylacetophenone.   The deterioration odor production inhibitor for a citral-containing product according to any one of claims 1 to 3, wherein the citral-containing product is a citrus fragrance.   The citral-containing product deterioration odor production inhibitor according to any one of claims 1 to 3, wherein the citral-containing product is a citrus beverage or a citrus confectionery.   4. The deterioration odor production inhibitor for a citral-containing product according to any one of claims 1 to 3, wherein the citral-containing product is a cosmetic product.   1 to 500 ppm of the deteriorated odor production inhibitor according to any one of claims 1 to 6 is added. A method for suppressing the deterioration odor production of citral or a citral-containing product.   A citral or citral-containing product to which 1 to 500 ppm of the deteriorated odor production inhibitor according to any one of claims 1 to 6 is added.

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