JP2018050591A - Composition for improving sweetness aftertaste and manufacturing method therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a composition for improving sweetness aftertaste, typically by sweetener with high sweetness and generating an excess flavor.SOLUTION: There is provided drink and food containing one or more material of materials having transient receptor potential (TRP) antagonist activity and a sweetener. The materials having TRP antagonist activity is preferably Eucalyptus toll, borneol, or methyl salicylate. It is suitable when the sweeter is steviol glycoside such as Rebaudioside A, Rebaudioside D, Rebaudioside M, stevioside.EFFECT: By the blend, sweetness aftertaste of beverage and food are improved.SELECTED DRAWING: None

Description

  The present invention relates to a composition for improving the after-sweetening characteristic of sweeteners, particularly artificial sweeteners, and a method for producing the same.

  Natural sweeteners such as sucrose have a favorable taste and are important materials for the beverage and food industries. On the other hand, it has been pointed out that sucrose is high in calories and taking too much has a negative effect on health. For this reason, the use of artificial sweeteners with a high degree of sweetness as an alternative has led to a movement to reduce the intake of sweeteners themselves. However, in general, such a low-calorie sweetener has a characteristic sweetness aftertaste and has a problem that it cannot provide a good flavor of food.

Rebaudioside is widely used as a natural high-intensity sweetener. Since rebaudioside also has the problem of after-sweetening like general high-intensity sweeteners, various attempts have been made to reduce sweet-backing.
For example, Patent Document 1 discloses a method of reducing sweetness after-treatment of a high-intensity sweetener containing rebaudioside using erythritol. Moreover, for example, Patent Document 2 discloses a method for reducing the after-sweetening of a sweetener having a high degree of sweetness containing rebaudioside using a rahan fruit extract. Patent Document 3 discloses a method of reducing the after-sweetening of a high-intensity sweetener containing rebaudioside using naringenin or a salt thereof.
However, the effects are limited, and there are problems such as not having a good flavor because the additive has a unique flavor.

JP2015-130875 JP2012-205598 JP2015-188450 JP 2014-87350 WO2008 / 112991

Consumer rejection threshold for 1,8-cineole (eucalyptol) in Australian red wine, Anthony J. Saliba, Jennifer Bullock, W. James Hardie, Food Quality and Preference 20 (2009) 500-504 Chaudhari & Roper, 2010, J. Cell. Bio. Vol. 190 no. 3 285-296

  There has been a desire to provide a composition that improves the sweetness aftertaste typified by high-intensity sweeteners and does not cause an extra flavor. In masking, there is a problem that a scene that can be used is limited due to the addition of a taste by a masking agent. Therefore, attention is focused on a more effective method for improving an undesirable biological reaction that causes a post-sweetening and a biological reaction control that can be applied to beverages. In addition, rather than simply masking the sweetness aftergrowth with the more powerful taste of other chemicals, a more effective way to improve the unfavorable biological reactions that cause the aftergrowth of sweetness is desired. It was rare.

The present inventors paid attention to receptors other than sweetness receptors among methods for controlling biological reactions. Some sweeteners with post-stimulation also stimulate receptors other than sweetness receptors, so stimulating non-sweetness receptors may also cause sweetness postponement Inspired to be. As a result of studying a method to solve by suppressing receptors other than sweet receptors, a method has been established that can improve sweetness pull-back by mixing an antagonist of a TRP channel, which is a kind of pain receptor, and the present invention. It came to complete.
More specifically, the present invention is a method that can improve sweetness aftertaste by ingesting a composition comprising a substance comprising one or more substances having TRP antagonist activity.

That is, the present invention is as follows.
(1) A beverage comprising at least one selected from the group consisting of (i) a substance having a transient receptor potential A1 (TRPA1) inhibitory activity and a substance having a transient receptor potential V1 (TRPV1) inhibitory activity A composition for preventing post-sweetening of food; and
(Ii) Food and drink containing sweeteners.
(2) The food or drink according to (1), wherein the sweetener is a sweetener having a sweet aftertaste.
(3) The composition according to (1) or (2), wherein the sweetener is steviol glycoside.
(4) The food or beverage according to (3), wherein the steviol glycoside is one or more selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside М, and stevioside.
(5) The food or drink according to (1), wherein the sweetener is sugar.
(6) The food and drink according to (5), wherein the sugar is one or more selected from the group consisting of sucrose, fructose, glucose, erythritol, xylitol, and maltitol.
(7) The food or drink according to any one of (1) to (6), wherein the substance having TRPA1 inhibitory activity is one or more selected from the group consisting of eucalyptol, borneol, and menthol.
(8) The food or drink according to any one of (1) to (7), wherein the substance having TRPA1 inhibitory activity is eucalyptol or borneol, or a combination of eucalyptol and borneol.
(9) The food or drink according to any one of (1) to (8), wherein the substance having TRPV1 inhibitory activity is one or more selected from the group consisting of methyl salicylate and capsazepine.
(10) The food or drink according to any one of (1) to (9), wherein the substance having TRPV1 inhibitory activity is methyl salicylate.
(11) Any of (1) to (10), wherein the substance having TRPA1 inhibitory activity is added to the beverage or food so that the final concentration is 0.001 to 1000 ppb with respect to the total weight of the beverage or food. Food and drink according to Crab.
(12) Any of (1) to (11), wherein the substance having TRPV1 inhibitory activity is added to the beverage or food so that the final concentration is 0.1 to 20 ppb with respect to the total weight of the beverage or food. Food and drink according to Crab.
(13) A step of adding at least one selected from the group consisting of a substance having a transient receptor potential A1 (TRPA1) inhibitory activity and a substance having a transient receptor potential V1 (TRPV1) inhibitory activity to a beverage or food A method for preventing post-sweetening.
(14) The method according to (13), wherein the sweet post-sweetening is a sweet post-sweetening of steviol glycosides.
(15) The method according to (13) or (14), wherein the steviol glycoside is one or more selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside М, and stevioside.
(16) The method according to (13), wherein the after-sweetening is a sweetening of sugar.
(17) The method according to (16), wherein the sugar is one or more selected from the group consisting of sucrose, fructose, glucose, erythritol, xylitol, and maltitol.
(18) The method according to any one of (13) to (17), wherein the substance having TRPA1 inhibitory activity is one or more selected from the group consisting of eucalyptol, borneol, and menthol.
(19) The method according to any one of (13) to (18), wherein the substance having TRPA1 inhibitory activity is eucalyptol or borneol, or a combination of eucalyptol and borneol.
(20) The method according to any one of (13) to (19), wherein the substance having TRPV1 inhibitory activity is one or more selected from the group consisting of methyl salicylate and capsazepine.
(21) The method according to any one of (13) to (20), wherein the substance having TRPV1 inhibitory activity is methyl salicylate.
(22) The substance having TRPA1 inhibitory activity is added to a beverage or food such that the final concentration is 0.001 to 1000 ppb with respect to the total weight of the beverage or food, according to any of (13) to (21) the method of.
(23) The substance having TRPV1 inhibitory activity is added to a beverage or food such that the final concentration is 0.1 to 24 ppb based on the total weight of the beverage or food, according to any one of (13) to (22) the method of.
(24) A beverage or food comprising the composition according to any one of (1) to (12).

  After-sweetening can be improved by the composition of the present invention and the sweetener containing the composition. In addition, the present invention can provide beverages and foods with improved after-sweetening.

It is a graph showing the relationship between perceived sweetness and time. Rebaudioside D indicates that sweetness is prolonged compared to sucrose. It is a structural formula of RebA and RebD.

  Hereinafter, the present invention will be described in detail. The following embodiment is an example for explaining the present invention, and is not intended to limit the present invention to this embodiment alone. The present invention can be implemented in various forms without departing from the gist thereof.

Sweetness postpaste The present invention improves sweet postpaste. Here, sweet postponing is described in DuBois and Prakash (“Non-Caloric Sweeteners, Sweetness Modulators, and Sweetener Enhancers” Annual Reviews of Food Science And Technology, 3, pp.353-380). It is shown in 1.

  Here, a high-intensity sweetener such as rebaudioside binds not only to a sweet taste receptor cell (Taste Receptor Cell) but also to a TRP (Transient Receptor Potential) channel. Therefore, it is conceivable that the postponement is reduced by an antagonist (antagonist) that suppresses the TRP channel (Non-patent Document 2). After-sweetness refers to the rest of the sweetness after the sweetener solution has been put into the mouth and then exhaled, and includes `` the strength of the aftertaste '' and `` the persistence of the sweetness of the aftertaste. '' Are combined to make up the sweetness. “Total strength of aftertaste” refers to the intensity of sweetness that remains in the sweetness of sweeteners, and “Persistence of sweetness in aftertaste” refers to the sweetness of sweetener that remains in the mouth after sweetness. Represents the ease of remaining in time. Therefore, improved sweetness pull-back means that both the intensity of the sweetness that remains and the ease with which it remains in the mouth are reduced. The improvement in sweetness after-treatment can be quantitatively measured and detected by the Time Intensity method. The Time Intensity method is a measurement method that continuously evaluates the intensity of sweetness using the Visual Analogue Scale.

  For example, Journal of Food Science 80 pp. S2944-S2949 “Chocolate Milk with Chia Oil: Ideal Sweetness, Sweeteners Equivalence, and Dynamic Sensory Evaluation Using a Time-Intensity Methodology” Rodrigues, Paixao, Cruz, You can refer to Bolini literature.

The post- sweetening sweetener may be, for example, a post- sweetening sweetener contained in foods and beverages. Here, examples of the sweetener include sugars, sugar alcohols, and sweeteners having a high degree of sweetness, but are not limited thereto.
Examples of the sugar in the present invention include sucrose, fructose, glucose, and sugar alcohols such as erythritol, xylitol, and maltitol. High-sweetness sweeteners include steviol glycosides (stevia extracts and stevia derivatives such as stevia extract and enzyme-treated stevia in which stevia is added with glucose, and stevia's sweetest ingredients. Peptide sweeteners such as neotame and aritem; licorice extracts; sucrose derivatives such as sucralose; synthetic sweeteners such as acesulfame K and saccharin. Can be mentioned.
Examples of steviol glycosides include rebaudioside A, rebaudioside D, rebaudioside М, and stevioside. The structural formulas of rebaudioside A and rebaudioside D are shown in FIG.

TRP channel TRP channel is an abbreviation of Transient Receptor Potential channel. It is a kind of channel that exists in the cell membrane and permeates cations and is activated by chemical and physical changes in the environment. . TRP channels are known to be involved in various sensations such as pain, temperature, and pH, and are not directly related to taste, but are known to have some effects through warmth and coldness. Yes.
For TRP channels, see, for example, Peier et al “A TRP Channel that Senses Cold Stimuli and Menthol” Cell 108 pp.705-715, Montell et al 1989 Neuron 2 pp.1313-1323, Clapham 2003 “” Nature 426pp.517-524 Can be referred to.

TRP Family Several families are known for TRP, which is a protein constituting the TRP channel. These include transient receptor potential A1 (TRPA1) and transient receptor potential V1. For the TRP family, reference can be made, for example, to Numata et al. 2009, “Structure and various functions of TRP channels”, Biochemistry 81 pp. 962-983.

Transient receptor potential A1 (TRPA1) inhibitory activity Transient receptor potential A1 (TRPA1) inhibitory activity refers to an activity that prevents binding of TRPA1 to the active site. Transient receptor potential inhibitory activity can be measured by the following method (Luo J1, Zhu Y, Zhu MX, Hu H ..
“Cell-based calcium assay for medium to high throughput screening of TRP channel functions using FlexStation 3.”, J Vis Exp. 2011 Aug 17; (54). Pii: 3149. doi: 10.3791 / 3149). Forcibly express the TRP channel gene in HEK293T cells, and use Ca ²⁺ imaging using the calcium ion permeability of the TRP channel. In Ca ²⁺ imaging, the Ca ²⁺ influx representing the strength of binding to the TRPA1 active site is measured as the fluorescence intensity. By comparing this fluorescence intensity before and after administration of the antagonist, an indicator of the inhibitory activity of the antagonist is obtained. For example, the ratio of the decrease in fluorescence intensity in the case of containing an antagonist as compared with the case of only an agonist is used as an indicator of the inhibitory activity. For the transient receptor potential A1 (TRPA1) inhibitory activity, reference can be made to, for example, Preti, Saponaro, Szallasi 2015 “Transient receptor potential Ankyrin 1 (TRPA1) antagonists” Future Science 4, 75-94.

Transient receptor potential V1 (TRPV1) inhibitory activity Transient receptor potential V1 (TRPV1) inhibitory activity refers to an activity that prevents activation of TRPV1. The transient receptor potential inhibitory activity can be measured by the following method. Forcibly express the TRP channel gene in HEK293T cells, and use Ca2 + imaging using the calcium ion permeability of the TRP channel. In Ca2 + imaging, the Ca2 + influx representing the strength of binding to the TRPA1 active site is measured as fluorescence intensity. By comparing this fluorescence intensity before and after administration of the antagonist, an indicator of the inhibitory activity of the antagonist is obtained. For example, the ratio of the decrease in fluorescence intensity in the case of containing an antagonist as compared with the case of only an agonist is used as an indicator of the inhibitory activity. For example, Kim, Son, Kim, Kweon, Suh, Lyall, Rhyu 2014 “Selective activation of hTRPV1 by N-geranyl cyclopropylcarboxamide, an amiloride-insensitive salt taste enhancer”, PLoSOne , 9, e89062.

Substance having TRPA1 inhibitory activity In the present specification, examples of the substance having TRPA1 inhibitory activity include terpenes. In the present specification, terpenes include menthol, limonene, linalool, neral, geranial, α-pinene, β-pinene, β-ionone, carvacrol, eugenol, carvone, terpineol, anethole, camphor, menthol, Thymol, nerolidol, farnesol, phytol, perillyl alcohol, eucalyptol (cineol), borneol, β-myrcene, karen, α-terpinene, γ-terpinene, etc. It is not limited to these. Of these, monoterpenes such as eucalyptol (cineol), borneol and menthol are preferred. These terpenes may be used in combination, and a combination of eucalyptol and borneol has a preferable effect. Moreover, as a substance which has TRPA1 inhibitory activity, antagonists of TRPA1 such as HC30031, AP18, and polygosial are listed.

Substances having TRPV1 inhibitory activity In the present specification, substances having TRPV1 inhibitory activity include phenols such as methyl salicylate, capsazepine, I-RTX, SB-366791, BCTC, AMG 9810, A 784168, JNJ 17203212. And other antagonists of TRPV1. In one embodiment of the present invention, methyl salicylate is preferred.

Concentration of substance having TRPA1 inhibitory activity or TRPV1 inhibitory activity It is preferable to add a substance having TRPA1 inhibitory activity or TRPV1 inhibitory activity within a range that does not impair the taste of the beverage or food. It is preferable to do.
The substance having TRPA1 inhibitory activity or TRPV1 inhibitory activity has a final concentration of 0.001 ppb to 1000 ppb, more preferably 0.01 ppb to 100 ppb, 0.1 ppb to 48 ppb, 0.2 ppb to 48 ppb, beverage, with respect to the total weight of the beverage or food Or the range whose final concentration will be 0.1 ppb-24 ppb with respect to the total weight of foodstuffs is preferable.
When the substance having TRPA1 inhibitory activity or TRPV1 inhibitory activity is eucalyptol, the final concentration is 0.1 ppb to 100 ppb, 1 ppb to 50 ppb, 5 ppb to 28 ppb, more preferably beverage or food, relative to the total weight of the beverage or food. A range in which the final concentration is 10 ppb to 14 ppb with respect to the total weight is preferable.
When the substance having TRPA1 inhibitory activity or TRPV1 inhibitory activity is borneol, the final concentration is 0.001 ppb to 100 ppb, 0.01 ppb to 10 ppb, 0.05 ppb to 2.4 ppb, more preferably, relative to the total weight of the beverage or food. A range in which the final concentration is 0.1 ppb to 1.2 ppb with respect to the total weight of the beverage or food is preferable.
When the substance having TRPA1 inhibitory activity or TRPV1 inhibitory activity is methyl salicylate, the final concentration is 0.01 ppb to 1000 ppb, 0.1 ppb to 100 ppb, 0.5 ppb to 24 ppb, 1 ppb to 24 ppb, based on the total weight of the beverage or food. More preferably, the final concentration is in the range of 0.5 ppb to 12 ppb with respect to the total weight of the beverage or food.

Substances with inhibitory activity (antagonists)
In the present specification, the substance having inhibitory activity includes an antagonist. An antagonist is a drug that acts on a receptor molecule in a living body to inhibit the action of a neurotransmitter or a hormone. Also called antagonist, blocker, blocker. The antagonists in this specification include the above-mentioned substances having TRPA1 inhibitory activity and substances having TRPV1 inhibitory activity.

Beverage or food (food and beverage)
In the present invention, beverages include coffee beverages, tea beverages (including green tea beverages, blended tea beverages, tea beverages, oolong tea beverages), fruit / vegetable beverages, soft drinks, carbonated drinks, milk drinks, milk drinks, sports drinks, fruit juices Soft drinks, fruit or vegetable drinks, beer, sparkling liquor, beer-taste drinks, chu-hi, cocktail, whiskey, brandy, liqueur, spirits, shochu, makgeolli, wine, plum wine, other alcoholic beverages, beer-taste non-alcoholic beverages, Non-alcoholic drinks with cocktails and chewy tastes, non-alcoholic drinks with plum wine tastes, non-alcoholic soda, near water, near water flavored drinks, natural water, mineral water, sparkling water, natural water processed drinks, beverages as dietary supplements That Nutrition drinks, health drinks, a variety of health tea, other beverages, and the like. In the present invention, the type of food is not particularly limited, and processed foods such as cereals, seafood / meat / milk / vegetables / fruits, confectionery (eg, salmon, jam, chewing gum, ice cream, etc.), seasonings, specific Examples include health foods, special nutrition foods, and nutritional supplements. The dosage form is not particularly limited and is arbitrary. In the beverage of the present invention, various additives and the like may be blended in the same manner as a normal beverage. As various additives, for example, fragrances, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers and the like can be blended. These may be previously contained in the beverage base, or may be added after combining the beverage base and the fruit pulverized product.

Addition In the present invention, “adding” includes bringing a substance having inhibitory activity into contact with a substance whose activity is inhibited, such as a substance having TRPA1 inhibitory activity or TRPV1 A substance having inhibitory activity is added to the beverage or food in the form of a liquid, added to the beverage or food in the form of a powder, added to the beverage or food in the form of an encapsulated capsule, adjusted to the above beverage base Refers to adding to a beverage or food in the form. Delivery to TRPA1 or TRPV1 is included by the process of ingesting those beverages or foods orally.

Prevention "Prevent" refers to an indicator of sweet aftertaste, such as "total strength of aftertaste" or "sustainability of aftertaste sweetness" when an inhibitor such as a TRP antagonist or fragrance is added. It means that the evaluation value is reduced. To do this, the overall evaluation of the after-calculation calculated by the method described below based on the evaluation values of “total strength of aftertaste” and “persistence of sweetness of aftertaste” is compared to beverages that do not contain an inhibitor. This includes exceeding the number of subjects who answered that the number of subjects who answered that the beverage containing the inhibitor became weaker became stronger.

EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated concretely, this invention is not restrict | limited to the following Example.
Evaluation method of “total strength of aftertaste” or “persistence of sweetness of aftertaste” (1) Reference solution (beverage containing sweetener) and comparison solution (in addition to reference solution, substance having TRPA1 inhibitory activity or TRPV1 inhibition A solution containing a substance having activity is prepared in a separate cup.
(2) Rinse well with water and exhale. Repeat this rinsing process four times.
(3) A predetermined amount (10 ml) of the above-mentioned reference solution 1 is contained in the mouth at once, and discharged after 5 seconds.
(4) Rinse well with water and exhale. Repeat this rinsing process four times.
(5) A prescribed amount (10 ml) of the above-mentioned reference solution 2 is put into the mouth at once and discharged after 5 seconds.
(6) Rinse mouth thoroughly with water and exhale. Repeat this rinsing process four times.
(7) Record how the evaluation sample feels compared to the control sample.
Compared to the reference solution, the comparison solution is evaluated in three stages: “strong”, “same”, and “weak”. For each evaluation, the total value is calculated with strong +1, the same ± 0, and weak −1. did. The total value of both evaluations of “strength of the aftertaste” or “persistence of sweetness of the aftertaste” was added together to obtain a comprehensive evaluation of the aftertaste.

The effect of eucalyptol to improve sweetness aftertaste was examined.
As a reference solution, RebD was dissolved in deionized water at a concentration of 593 ppm.
As a comparative solution, a solution was prepared by mixing the substances shown below as a post-treatment improving agent at the concentrations shown in the following table with respect to the reference solution.

-Eucalyptol 10ppb
Eucalyptol is known to have TRPA1 antagonist activity. According to a reference (Saliba et al 2009: ConsumerRejectionThreshold.pdf) that examined the perception of unpleasant odors of eucalyptol, a reaction of disgusting from odors, that is, it is said that unpleasant odors are felt over 24 ppb. ing. As a control condition, a comparative solution containing only RebD without a sweetness postpone improving agent was also prepared.

A sensory panel (N = 7) skilled in sensory evaluation participated in the evaluation. First, the mouth was thoroughly rinsed with water, and 10 ml of the reference solution was contained in the mouth, and then discharged after 5 seconds. Ten seconds after that, the mouth was thoroughly rinsed with water four times, and 10 ml of the comparative solution was contained in the mouth, and then discharged after 5 seconds. After 10 seconds, the mouth was thoroughly rinsed with water 4 times, and the evaluation was performed.

The panelists compared the comparative beverage and the reference beverage from the following two viewpoints.
“Strength of aftertaste” The comparison solution is stronger than the reference solution, the same, and weaker (three levels)
“Persistence of aftertaste sweetness” The comparison solution is stronger, the same, and weaker (three levels) than the reference solution
For each evaluation, the total value was calculated with strong +1, the same ± 0, and weak -1. The total value of both evaluations was added up to obtain a comprehensive evaluation for retroactive.

The following results were obtained from the summary of evaluations by panelists.
From this, it was confirmed that under the condition of 10 ppb, there is an effect of improving the backward pulling. When eucalyptol is added at a concentration of 10 ppb or more, it can be said that there is an effect of improving the pull-back.

Considering the above results, an effective concentration range was examined. In calculating the overall evaluation of eucalyptol as an antagonist, it was scored as follows. Regarding the improvement effect, 10 ppb or more determined to have an improvement effect is indicated by ◯ (3 points), and less than 10 ppb that is not determined to be improvement is indicated by △ (2 points). Regarding the unpleasant odor of eucalyptol, the concentration at which there is no unpleasant odor is indicated by ○ (3 points), the threshold concentration of unpleasant odor is indicated by Δ (2 points), and the concentration at which unpleasant odor is clearly felt is indicated by x (1 point). As a comprehensive evaluation, a case where both the improvement effect and the unpleasant odor were ○ was evaluated as ○ (effective), one of which was Δ, Δ, and one of which was ×.
Based on these, the table below summarizes the relationship between the overall effect of concentration and postpone improvement and the odor that consumers do not like.
Addition of eucalyptol reduced sweetness lag.

Evaluation was performed in the same manner as in Example 1 using borneol.
・ Borneo 1 ppb
Borneol has TRPA1 antagonist activity. Preliminary evaluations were conducted by one in-house panel, and it was confirmed that it was not felt uncomfortable at concentrations up to 1 ppb. The panel gave the following results:
The table below summarizes the relationship between the concentration, the overall effect of improving the pull-back, and the odor that consumers do not like in the same manner as in Example 1.
By adding borneol, the sweetness lag was reduced.

In addition to eucalyptol + methyl salicylate eucalyptol, the effect when combined with methyl salicylate, an antagonist of TRPV1 channel that is also considered to be involved in sweetness perception, was verified by the same method as in Examples 1 and 2. . That is, the possibility of reducing the sweetness after-effect can be verified more efficiently by suppressing both the TRPA1 and TRPV1 channels involved in sweetness perception than when suppressing the TRPA1 channel alone. Here, even when the concentration of eucalyptol is halved, it is confirmed that the effect of improving the pull-back can be obtained by giving it simultaneously with the TRPV1 antagonist.
A combination of eucalyptol 5 ppb and methyl salicylate 5 ppb Methyl salicylate has TRPV1 antagonist activity. Preliminary evaluation was conducted by one in-house panel, and it was confirmed that it would not feel uncomfortable if the concentration was at least 10 ppb. Here, both eucalyptol and methyl salicylate were combined at 5 ppb, which is half the upper limit concentration of 10 ppb at which it is not felt uncomfortable. The panel gave the following results:
The table below summarizes the relationship between the concentration, the overall effect of improving the pull-back, and the odor that consumers do not like in the same manner as in Example 1.
Addition of eucalyptol and methyl salicylate reduced sweetness aftertaste.

  According to the present invention, there is provided a composition for improving after-sweetening with the composition of the present invention and a sweetener containing the composition. The present invention also provides a method for improving after-sweetening with the composition of the present invention and a sweetener containing the composition.

Claims (24)

(I) Sweetness of beverage or food comprising at least one selected from the group consisting of a substance having a transient receptor potential A1 (TRPA1) inhibitory activity and a substance having a transient receptor potential V1 (TRPV1) inhibitory activity A composition for preventing post-loading; and
(Ii) Food and drink containing sweeteners. The food or drink according to claim 1, wherein the sweetener is a sweetener having a sweet aftertaste.   The composition according to claim 1 or 2, wherein the sweetener is steviol glycoside.   The said steviol glycoside is the food / beverage products of Claim 3 selected from the group which consists of rebaudioside A, rebaudioside D, rebaudioside М, and stevioside.   The food / beverage product of Claim 1 whose said sweetener is sugar.   The food or drink according to claim 5, wherein the sugar is one or more selected from the group consisting of sucrose, fructose, glucose, erythritol, xylitol, and maltitol.   The food or drink according to any one of claims 1 to 6, wherein the substance having a TRPA1 inhibitory activity is one or more selected from the group consisting of eucalyptol, borneol and menthol.   The food or drink according to any one of claims 1 to 7, wherein the substance having a TRPA1 inhibitory activity is eucalyptol or borneol, or a combination of eucalyptol and borneol.   The food or drink according to any one of claims 1 to 8, wherein the substance having TRPV1 inhibitory activity is one or more selected from the group consisting of methyl salicylate and capsazepine.   The food or drink according to any one of claims 1 to 9, wherein the substance having TRPV1 inhibitory activity is methyl salicylate.   The substance having a TRPA1 inhibitory activity is added to a drink or food so that the final concentration is 0.001 to 1000 ppb with respect to the total weight of the drink or food. Food and drink.   The substance having TRPV1 inhibitory activity is added to a beverage or food so that the final concentration is 0.1 to 20 ppb with respect to the total weight of the beverage or food. Food and drink.   Adding at least one selected from the group consisting of a substance having a transient receptor potential A1 (TRPA1) inhibitory activity and a substance having a transient receptor potential V1 (TRPV1) inhibitory activity to a beverage or food, A method of preventing after-sweetening.   14. The method of claim 13, wherein the sweetness aftertraction is a sweetness aftereffect of steviol glycosides.   The method according to claim 13 or 14, wherein the steviol glycoside is at least one selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside М, and stevioside.   14. The method of claim 13, wherein the sweetness postpone is a sugar sweet postpaste.   The method according to claim 16, wherein the sugar is one or more selected from the group consisting of sucrose, fructose, glucose, erythritol, xylitol, maltitol.   The method according to any one of claims 13 to 17, wherein the substance having a TRPA1 inhibitory activity is one or more selected from the group consisting of eucalyptol, borneol and menthol.   The method according to any one of claims 13 to 18, wherein the substance having TRPA1 inhibitory activity is eucalyptol or borneol, or a combination of eucalyptol and borneol.   The method according to any one of claims 13 to 19, wherein the substance having TRPV1 inhibitory activity is one or more selected from the group consisting of methyl salicylate and capsazepine.   21. The method according to any one of claims 13 to 20, wherein the substance having TRPV1 inhibitory activity is methyl salicylate.   The method according to any one of claims 13 to 21, wherein the substance having the TRPA1 inhibitory activity is added to the beverage or food so that the final concentration is 0.001 to 1000 ppb with respect to the total weight of the beverage or food.   23. The method according to any one of claims 13 to 22, wherein the substance having TRPV1 inhibitory activity is added to the beverage or food such that the final concentration is 0.1 to 24 ppb based on the total weight of the beverage or food.   A beverage or food comprising the composition according to any one of claims 1-12.