JP2015097514A - Peel feeling improver of tangerine perfume or tangerine flavor food and drink, and perfume, food and drink or perfumery containing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for imparting or improving a peel feeling of a tangerine, and a composition for improving the peel feeling of a tangerine.SOLUTION: A peel feeling like a tangerine of a perfume or a food and drink can be improved, and palatability thereof can be heightened by a peel feeling improver of a tangerine perfume or a tangerine flavor food and drink comprising one or more kinds selected from methyl salicylate (0.005-0.8 ppm), 1-p-menthene-9-ol (0.008-1.2 ppm) and sabinene (0.1-18.0 ppm).

Description

  The present invention relates to a peel feeling improving agent that improves the peel feeling characterizing Wenzhou mandarin, which is a flavor characteristic of Wenzhou mandarin. Furthermore, the present invention relates to a food and drink product having a flavor of Satsuma mandarin orange or a scent of Satsuma mandarin, and a cosmetic product having a scent of Satsuma mandarin orange.

Satsuma mandarin is native to Japan and is the most popular among a wide variety of citrus fruits in Japan. The production of Wenzhou mandarin oranges in Japan is mainly for raw consumption, and production as a processing raw material is very small. In recent years, processed mandarin orange products are dependent on imported products, but the actual amount of mandarin orange mandarin essential oil is small in the market. Therefore, when manufacturing a mandarin orange fragrance | flavor, it cannot be said that a lot of mandarin orange essential oils are used, and a mandarin orange fragrance | flavor does not necessarily have the fragrance | flavor or flavor which is a mandarin orange.

  On the other hand, for the production of fragrances, the results of analysis of fragrance components of natural products are often used as references. It has been broken. Citrus fragrance is an important field of food fragrance, and fragrances are produced for various citrus fruits. (Patent Document 1) Although many fragrance component analyzes have been tried for mandarin oranges in the past, the components that characterize the fragrance are often unknown, and the FD factor is obtained by multiplying the component amount by the fragrance intensity of each component. Researches have been made using various analytical methods such as calculating the fragrance contribution of each component and comparing the optical purity of the main component in which optical isomers exist. (Non-Patent Documents 1 to 3) However, the components that characterize the aroma of Wenzhou mandarin oranges have not been fully elucidated.

JP 2004-168936 A

"Scent of citrus fruit (2)-aroma component of mandarin orange", fragrance, 2012, No. 254, p.63-68 “Aroma Character Impact Compounds in Kinokuni Mandarin Orange (Citrus kinokuni) Compared with Satuma Mandarin Orange (Citrus unshiu)”, Bioscience Biotechnology Biochemistry, 2010, 74, 4, p.90937-1-8 "Critus unshiu Marc. Essential oil component of whether or not branching varieties" 2012, 56th Symposium on Fragrance, Terpene and Essential Oil Chemistry, p.243-245

  An object of the present invention is to provide a method for imparting or improving the peel feeling of mandarin oranges, specifically, a composition for improving the peel feeling of mandarin oranges.

  In order to solve the above-mentioned problems, the present inventors use the evaluation method and apparatus of Japanese Patent No. 4618530 owned by the present applicant in order to identify the component that improves the peel feeling that is unique to Wenzhou orange. Was analyzed and evaluated. As a result, the present inventors have found that a component that contributes to the peel feeling of Satsuma mandarin is present in components that do not have a high FD factor, and the present invention has been completed by repeating the addition test to food and drink.

  That is, the present invention is a peel-enhancing agent for Wenzhou mandarin orange fragrance or Wenzhou mandarin orange flavored food and drink comprising at least one selected from methyl salicylate, 1-p-menten-9-ol, and sabinene, and is selected from the above compound group It is a fragrance, food or drink, or cosmetic product having a mandarin orange flavor obtained by adding a specific amount of one or more of the above.

  By using the peel enhancer of Wenzhou mandarin orange fragrance or Wenzhou mandarin orange flavored foods and beverages of the present invention, it has a higher palatability than recalling mandarin orange fragrance, or Wenzhou mandarin orange having a peeled feeling that is difficult to express in the past. A food or drink having a mandarin orange flavor can be produced. Furthermore, it is also possible to apply the mandarin orange fragrance of the present invention to the fragrance for cosmetics, using the mandarin orange fragrance of the present invention or the peel enhancer of the Unshu mandarin flavored food and drink. It is also possible to produce a cosmetic product having a high mandarin orange-like aroma.

The present invention is a peel-enhancing agent for Wenzhou mandarin orange fragrance or Wenzhou mandarin orange flavored food and drink comprising at least one selected from methyl salicylate, 1-p-menten-9-ol, and sabinene, and further contains them. It is a food and beverage product having a flavor of Wenzhou mandarin orange, a flavored product having a flavor of mandarin orange, or a cosmetic product having a scent of mandarin orange. Methyl salicylate, 1-p-menten-9-ol, and sabinene, which are the active ingredients of the present invention, are added to the final consumed product at the following concentrations to improve the unnatural peel feeling. The following numerical range is the upper limit of the amount of fragrance component of 100% Wenzhou mandarin orange juice. When the amount of fragrance component of Wenzhou mandarin orange juice or mandarin orange fragrance is small, the amount of addition is reduced accordingly. The overall aroma can be adjusted by adjusting the amount of addition to the products that are generally finally consumed within the following numerical range. It is possible to achieve an improved peel feeling that is unique to Wenzhou.

(a) Methyl salicylate: 0.005 to 0.8 ppm
(b) 1-p-Menten-9-ol: 0.008 to 1.2 ppm
(c) Sabinene: 0.1-18.0 ppm

Since the active ingredient of the present invention is different in fragrance of citrus from itself, a sensation-like fragrance is not formed only by the peel feeling improving agent of the present invention. Therefore, the peel feeling improving agent of the present invention must coexist with at least one of mandarin orange juice, mandarin orange peel oil, and mandarin orange fragrance at the stage of the final consumed product. Moreover, when it adds exceeding said numerical range, the fragrance of each compound itself will be felt, and there exists a possibility of impairing the flavor as the whole food-drinks. If the lower limit of the above numerical range is not reached, the peel feeling of Satsuma mandarin is not sufficiently improved, and there is no difference from unadded in terms of palatability.

The peel feeling improving agent of the present invention is effective if it is one or more of methyl salicylate, 1-p-menten-9-ol, and sabinene, but the combination of two or more forms more natural orange juice. It is preferable because close aroma characteristics can be obtained. When combining two or more compounds of the present invention, the ratio is determined in consideration of the amount added to the final consumed product.

  Since methyl salicylate, 1-p-menten-9-ol, and sabinene, which are active ingredients of the present invention, are all known compounds, they can be produced by known methods.

The peel feeling improving agent of the present invention or the fragrance containing the same can be used as long as it is a food or drink product having a mandarin orange flavor. For example, beverages such as fruit drinks, fruit juice drinks, vegetable juices, effervescent drinks, concentrated juices, frozen juices, sports drinks, nutrition drinks, other functional drinks, flavored teas, milk drinks, lactic acid bacteria drinks, soy milk, etc. Baked confectionery and steamed confectionery including yogurt, jelly, mousse, desserts, ice cream, lacto ice, ice milk, sorbet, etc. Confectionery such as confectionery, bread, snacks, chewing gum, hard candy, soft candy, jelly beans, gummi, tablet confectionery etc. in general, cream, fruit flavor sauce, mandarin jam and marmalade, sweetener, syrup, canned food, Oral hygiene products such as frozen foods Is to, mouth fresheners, mouthwashes, toothpastes, such as pharmaceuticals, quasi-drugs, and can be given drugs such as syrup.

Moreover, the peel feeling improving agent of the present invention or a fragrance containing the same can be applied to a fragrance for cosmetics, and any cosmetic product having a mandarin orange-like fragrance should be used. Can do. Specific uses include, for example, perfume, colon, eau de toilette, lotion, basic cosmetics, shampoo, rinse, hair treatment agent, hair conditioner, facial cleanser, body cleaner, dishwashing detergent, laundry detergent, softener. , Cleaning supplies, fragrances, deodorants, incense sticks, incense, external preparations for skin, ink, scented stationery, toys and the like.

  The peel feeling improving agent of the present invention or the fragrance containing the same may be appropriately diluted with a solvent or the like for convenience during use. The solvent used for dilution is not particularly limited as long as it is commonly used in perfume compositions. Moreover, it is good also as a composition which added the other additive normally used as components other than a fragrance | flavor, if it is a range which does not have a bad influence on aroma or flavor. Furthermore, in the fragrance | flavor of this invention, the formulation technique applied to a fragrance | flavor generally can also be applied, and it can also adjust to a desired form with information, such as pulverization and encapsulation.

  Methyl salicylate, 1-p-menten-9-ol, and sabinene were added to Wenzhou mandarin orange and orange straight juice, and the change in flavor was confirmed by sensory evaluation by a specialized panel. In addition, among the compounds with high FD factor among the essential oil components of mandarin orange, linalool and decanal were also subjected to the same addition test to compare the effect of enhancing the peel feeling that seems to be mandarin orange. The results are shown in Table 1.

As a result of the test, when methyl salicylate, 1-p-menten-9-ol, and sabinene of the present invention were added to Satsuma mandarin juice, the peel feeling of Satsuma mandarin was increased within a specific concentration range. On the other hand, when it was added to orange juice in the same manner, it did not develop a savory flavor of Wenzhou. From the above, the peel improving agent for Wenzhou mandarin orange fragrance or Wenzhou mandarin orange flavored food and drink comprising one or more selected from methyl salicylate, 1-p-menten-9-ol, and sabinene of the present invention is the flavor of Wenzhou mandarin orange. It was confirmed that when it was added to the product having an odor, it has an effect of specifically improving the peel feeling of Satsuma mandarin in a specific concentration range.

Claims (5)

An agent for improving the peel feeling of Wenzhou tangerine fragrance or Wenzhou tangerine flavored food and drink, comprising at least one selected from methyl salicylate, 1-p-menten-9-ol, and sabinene. An Unshu mandarin orange fragrance containing at least one of the compounds (a) to (f) and adjusted so that the concentrations of (a) to (f) added to the food and drink are as follows.
(a) Methyl salicylate: 0.005 to 0.8 ppm
(b) 1-p-Menten-9-ol: 0.008 to 1.2 ppm
(c) Sabinene: 0.1-18.0 ppm A food / beverage product having a flavor of mandarin orange or a cosmetic product having a mandarin orange-like fragrance, which is obtained by adding the mandarin orange flavor according to claim 2. A food / beverage product comprising the peel feeling improving agent according to claim 1 or Wenzhou mandarin orange flavor according to claim 2 and mandarin orange juice.   A food / beverage product or a cosmetic product comprising the peel feeling improving agent according to claim 1 or the Wenzhou mandarin orange flavor according to claim 2 and mandarin orange peel oil.